Page 1

my Feb Newsletter Cover.qxp


3:33 PM

Page 1

coop February 2005



N ew P ro g r a m - S u s t a i n a b l e S e a fo o d S o u rc i n g a t yo u r C o - o p


choices matter!

pocket guide contains explanations why some seafood products are recommended over others. Seafood Watch divides their recommendations into three categories: 1. BEST CHOICES (GREEN): A wild population that's abundant enough to sustain fishing; low levels of wasted catch or "bycatch"; and fish caught or farmed in ways that protect the environment. 2. PROCEED WITH CAUTION (YELLOW): May or may not be environmentally friendly, depending on how and where they're caught or farmed. We check the source carefully before we buy.


By being careful to purchase only sustainably harvested fish, we are upholding La Montanita’s value of "respecting the natural environment and acting accordingly.” We are also supporting fisheries whose practices respect the environment and we are providing educational information to consumers. You will find FREE Seafood Watch pocket guides in the Fish and Meat Department at both locations. For a larger pull out and post guide see the centerfold of this newsletter. La Montanita is an Associate Partner of Seafood Watch and is committed to distributing their Sustainable Seafood pocket guides on a continuous basis. We are developing exhibits and educational curriculum to interpret the pocket guide. by Steve Watts


LA MONTANITA NOW SELLS ONLY SUSEating seafood can be a healthy choice for your diet, but have you ever questioned if it is healthy for the environment? Whenever you buy fish at La Montanita, you can trust that it has been harvested in a way that protects oceans, rivers, and fish populations. With help from the non-profit organization Seafood Watch, La Montanita provides seafood that is caught in a sustainable manner, without harm to the environment. TAINABLY-HARVESTED SEAFOOD.

Based on the latest information from fisheries' scientists and managers, Seafood Watch developed a list of seafood products that they do or do not recommend for purchase. Their handy

3. AVOID (RED): Avoid these species. Their survival is threatened by too much fishing, or they are caught or farmed in ways that damage the environment. We consider these three categories when deciding what fish is sold at La Montanita. La Montanita does not sell any fish found in the "avoid" category. This includes canned seafood products and all seafood used in the Deli. We are also researching the ingredients of fishbased products sold as Health & Body Aids to see that they come from sustainable sources.

Respecting the natural environment and acting accordingly, La Montanita now sells ONLY SUSTAINABLY-HARVESTED seafood.


They recommend which seafood to buy or avoid, helping consumers to become advocates for environmentally friendly seafood. They are also partners in the Seafood Choices Alliance where, along with other seafood awareness campaigns, they provide seafood purveyors with recommendations on sustainable seafood choices.

exist into the long-term without compromising species' survival or the integrity of the surrounding ecosystem, is sustainable.


Back in 1999 the Monterey Bay Aquarium developed a list of sustainable seafood as part of their "Fishing for Solutions" exhibit anticipating visitor questions about making better seafood choices. The Aquarium’s Portola Cafe restaurant and husbandry department also adopted a "sustainable seafood" policy. The list evolved into the Seafood Watch pocket guide for consumers. Today, with a grant from the David and Lucile Packard Foundation, they have a dedicated staff and the funding to create and distribute regional Seafood Watch pocket guides across the United States and Canada. WHY DO SEAFOOD CHOICES MATTER? Increased consumer demand for popular seafood is depleting fish stocks around the world and harming the health of the oceans. Today, nearly 70 percent of the world's fisheries are fully fished or overfished. Consumer purchasing power can support sustainable fisheries and fish farms while relieving pressure on others. Seafood Watch believes that seafood from sources, whether fished or farmed, that can

In the creation of their seafood choice guides, they establish partnerships with regional zoos and aquariums. Their staff does most of the research, collecting government reports, journal articles, and making personal contact with fishery and fish farm experts to create a Seafood Report. Seafood Watch staff research and evaluate each seafood item in the guides. They work with fishery or aquaculture experts to gather pertinent information. The research manager oversees the peer review process of their research reports. After a thorough review process, the information is run through their criteria for sustainability and a recommendation is developed. Regional partners assist with choosing the species to be researched and distribute the pocket guides to their communities. As members of the Seafood Choices Alliance, the Seafood Watch program is working with partners like the National Audubon Society's Living Oceans Program and Environmental Defense to share information. They also developed the Seafood Information Center, an online database housing the resources used by the Alliance partners. A SUSTAINABLE MISSION Seafood Watch's mission is to shift the buying habits of consumers to support sustainable fishing and aquaculture operations. Ocean fish are wildlife—the last wild creatures that people hunt on a large scale. Once it seemed the ocean

would supply an endless bounty of seafood. Today, we're discovering its limits. Between 1950 and 1994, ocean fishermen increased their catch 400% by doubling the number of boats and using more effective fishing gear. In 1989, the world's catch leveled off at just over 82 million metric tons of fish per year. That's all the ocean can produce.


verfishing means catching fish faster than they can reproduce. Overfishing pushes the fish population lower and lower, until fish are so few that fishermen can't make a living any more. Many fisheries have already collapsed, throwing thousands of people out of work. All over the world, fishery after fishery booms as we send in more boats, then busts as the fish population crashes. Off New England, cod were once so plentiful that boats had trouble pushing through them. Now the cod are nearly gone, and a centuriesold fishing tradition is ending. Other over-fished species include sharks, bluefin tuna and many kinds of West Coast rockfish. When one kind of fish is no longer plentiful, fishermen must move on to new species. Monkfish and sharks were once discarded as "trash fish," but now they're valuable—and are themselves over-fished! Over-fishing has also forced fishermen to look deeper for new species like orange roughy and Chilean seabass. Chilean seabass live at least 40 years, orange roughy at least 100. A Pacific rockfish caught in 2001 was 205 years old—born when Washington was still president! Such slowgrowing fishes are very vulnerable to over-fishing; For more information, or to pick up your handy Seafood Watch guide, come to the meat department of any La Montanita Coop location, call Seafood Watch Hotline [1-877-229-9990 (toll-free) or go to www.seafood See the Seafood guide for our region in the centerfold of this issue.


water-based ecosystems

good food A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Nob Hill 3500 Central S.E. Albuq., NM 87106 265-4631

Ode to Mustard

good food for good health


Valley 2400 Rio Grande Blvd. Albuq., NM 87104 242-8800 Wild Sage 105 E. Coal Gallup, NM 87301 863-5383 Administrative Staff: General Manager: C.E. Pugh 265-4631 x323 Store Team Leaders: Michelle Franklin/Nob Hill 265-4631 John Mulle/Valley 242-8800 Accounting/Toni Fragua 232-4026 Computers/Info Technology/ Ahmed Elmaghlawi 232-8202 Human Resources/Sharret Rose 265-4731 Marketing/Edite Cates 268-8357 Membership/Robyn Seydel 256-4594 Co-op fax line: 266-3703 or 265-6470 Co-op Board of Directors: President: Martha Whitman Vice President: Marshall Kovitz Treasurer: Ken O’Brien Secretary: Julie Hicks Lonn Calanca Roger Eldridge John Kwait Tamara Saimons Andrew Stone

t’s up in my yard right now. I’ve seen it in cracks and crevasses in the middle of city streets. Little, scalloped, slightly

toothed leaves greening the ground, during the grayest of winter’s days. Found in its native, wild state all over the world, most of us think of it as a weed. It’s formal name is Brassica rapa, lovingly known as wild mustard, it can get as tall as 3-4 feet. It’s little yellow flowers (along with another useful but often maligned plant the dandy dandelion) are some of the earliest to bring spring’s first sunny glow to the fields, meadows and backyards. Members of the Brassica family (a.k.a. cruciferae) they share kinship and healing benefits with broccoli, kale, cabbages, brussel sprouts, turnips and the like. Mustard, both wild and cultivated, has been an integral part of the human diet for eons. So long in fact several varieties have been developed to provide the variations in use and flavor we know and love. After all what would a Coney Island or baseball stadium hot dog be without the seed sauce we know generically as mustard. First developed and put into widespread use by the Romans, they pounded mustard seed into unfermented grape juice (called “must”) releasing its hot/pungent constituents and gave it’s name “museum ardens”(translation; “burning must”), morphing into the English vernacular “mustard”.

Taking mustard greens to heart in conjunction with a healthy lifestyle can support cardiovascular health in the following ways. The high levels of Vitamin E, beta carotene, and vitamin C, powerful anti oxidants, reduce the development of atherosclerosis, inhibit LDL and HDL oxidation, increase vessel dilation and reduce vessel spasm. Other constituents: vitamin B6 helps decrease platelet clumping, folic acid which in conjunction with the B6 helps prevent build up of homocysteine, crucial in preventing damage to blood vessels and magnesium is necessary for normal blood vessel tone and function. Not to mention magnesium’s role as a key nutrient that is usually deficient in women with bone density issues.


t the University of Kansas, nutrition researchers made a surprising discovery: the benzopyrene in cigarette smoke causes Vitamin A deficiency. In lab tests, rats receiving vitamin A rich foods during exposure to cigarette smoke significantly reduced incidences of emphysema, and mustard’s very good levels of magnesium also helps smooth muscles cells, like those lining the bronchial tubes and lungs to stay relaxed rather than constricting, an aid for people with asthma. Like all the brassicas mustard contains the phytochemicals glucosinolates, members of the organosulfur chemical family. When brassicas like mustard, kale, cabbage or others are chopped or chewed sulforaphane is formed. This compound is known to trigger the liver to produce enzymes that detoxify cancer causing chemicals, inhibit chemically induced breast cancers (in animal studies), induce colon cancer cells to commit suicide, and a new study published in the September 2004 issue of the Journal of Nutrition reports that sulforaphane also helps stop the proliferation of breast cancer cells, even in later stages of their growth.

wild mustard

There are three varieties of mustards that produce seeds, black mustard, (Brassica nigra), that gives bite to those wonderful east Indian curries, Brassica alba, a Mediterranean native, and the mildest, whose pale yellow seeds are used in pickling brines, and the Brassica juncea, used in ballpark Dijon, (I’ll take mine with mustard and saurkraut please). And while the “seed sauce” is great on sandwiches, in marinades and dressings of all sorts, it’s really the greens that pack the greatest nutritional punch. Two of the most popular domesticates for salad or cooking greens are the Giant red and Osaka purple. But my favorite is still my wild, no-work, no-cost, backyard variety. I’ve even fenced off a little patch to keep it free from doggie contaminants so I can graze on the baby leaves enjoying their spicy little bite. And please do not pick for consumption on busy streets or other polluted areas.

Brassica rapa

Store hours at both locations: Mon. thru Sat.: 7am to 10pm Sunday: 8am to 10pm Membership Costs: $15 for 1 year $200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robyn Seydel Layout and Design: foxyrock inc Covers & Centerfold: Edite Cates Advertising: Robyn Seydel Printing: Vanguard Press Membership information is available at the Co-op, 3500 Central S.E. (Nob Hill location), or 2400 Rio grande Blvd. N.W. (Valley location) Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, email: website: Copyright © 2005 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post consumer recycled paper. It is recyclable. The Co-op Connection is published by La Montanita Coop Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, food, nutrition, and community issues. Opinions expressed herein are of the authors and are not necessarily those of the newletters or the Co-op.


Healing Nutrition While I hesitate to call anything a panacea the constituents in mustard leaves (and brassicas in general) have been shown to support cardiovascular health, protect against emphysema, reduce asthma, help build strong bones and provide cancer protection. What more could you ask from a lowly weed? In the World’s Healthiest Foods Rating system mustard greens were seen as excellent sources of Vitamin A, C, E, calcium, potassium, manganese and tryptophan; very good sources of Vitamin B2, B6, phosphorus, iron and magnesium and good sources of magnesium and Vitamins B1and B3.

Not bad for a lowly weed that can be picked for free just about anywhere. The one downside to mustard greens is that they do contain oxalates. People with thyroid gland, kidney, gallbadder or calcium uptake problems may want to limit their mustard green consumption and choose kale instead.

Cooking tips include: Pick mustard greens that are young and tender, those smaller in size tend to be less pungent. Add to salads, soups, stews or for a rare treat lightly sauté tofu and fresh chopped garlic, a dash of cayenne in toasted sesame oil, add baby mustard greens and sauté until wilted, sprinkle with dry, pan toasted sesame seeds and quickly cover the pot as you sear with a dash of tamari. Turn off heat and let sit covered for a minute or two. Serve steaming hot over rice, millet or quinoa.

by Robin Seydel

Rocket Fuel in Milk and Greens Stop Military Pollution In early January the National Academy of Sciences (NAS) released its long awaited report on perchlorates, a byproduct of rocket fuel that has contaminated water, vegetables, and dairy products across the United States. Perchlorates, recklessly discharged into streams and rivers near military bases and weapons manufacturing facilities, have contaminated drinking water in 35 states, and have been detected in measurable amounts in 93% of lettuce and milk samples including organic products.

polluters) pay for this clean-up. Please send a quick letter urging Congress to support Senator Feinstein's (CA) bill to create federal perchlorate safety regulations, and to allocate funding for its clean-up. Take action here: http:// orate.htm.

The government funded NAS study has found that perchlorates are roughly ten times more toxic to humans than the Department of Defense has been claiming. Perchlorates can inhibit thyroid function, cause birth defects, and lower IQs. Perchlorates are considered particularly dangerous to children. In monitoring wells across the U.S., scientists have found perchlorate levels as high as 30,000 times what the NAS report indicates would be "safe" exposure.



Due to pressure exerted on Congress by military officials and defense contractors, there are currently no federal restrictions or tolerance levels regulating perchlorates. To date, only one senator, Diane Feinstein from California, has had the backbone to propose legislation that would clean up perchlorate pollution and make the military (and other perchlorate

cover photo Edite Cates


february 2005

good health Heart Healthy


by Oanh Nguyen I had been up all night enduring the most grueling physical experience of my life-giving birth to a 7lb. baby girl. My energy reserves sapped, I wanted a Frontier sweet roll! But wiser heads prevailed. My daughter's goddess mother breezed in with organic yogurt, local honey and homemade granola. So not quite a Frontier sweet roll, but homemade granola? I was intrigued. I didn't know people actually made their own breakfast cereals. But after one nourishing taste I was a believer. It is far superior to anything you can buy pre-packaged, very easy to make, good for you and incredibly versatile.In honor of Heart Awareness Month, I want to give praise to one of the unsung heroes in fighting heart disease... granola. High levels of cholesterol are a major risk factor for heart disease. Cholesterol is a fatty substance produced by the liver and other cells in the body. Cholesterol has a number of important jobs, including the production of certain hormones as well as the breakdown and digestion of fat. Sometimes our bodies have too much cholesterol and this becomes a problem. Where does the extra cholesterol come from? Some of us carry genes that predispose us to high cholesterol levels but it also comes from our diet. Cholesterol is found in foods that come from animals, such as beef, poultry, seafood, and dairy products. When the body has more than it needs or can convert to useful purposes, cholesterol levels in the blood can rise. The extra cholesterol can eventually damage and clog arteries, including those that serve the heart. Fortunately, there are foods that actually reduce cholesterol. Oatmeal, a major ingredient in granola, actively removes cholesterol from your body. Think of rolled oats as tiny sponges that soak up cholesterol and carry it out of the bloodstream. But the beauty of making your own granola is that you can combine it with all sorts of healthy and delicious foods including fruits and nuts and reduce fat

muffin, cookie or pancake mix. Place it on top of a fruit crisp before baking as a healthy alternative to a streusel topping. Kids of all ages love ice cream and frozen yogurt. Make these treats better for them (and you) by choosing healthy toppings, such as fruits, nuts or high-fiber granola. Unaccompanied, granola makes a great very low calorie snack. When traveling in the car, backpacking or just working on the computer, you'll discover a delicious, energizing secret. Goddess Mother Granola 6 cups oats 1 cup wheat germ 1/4 cup vegetable oil 3/4 cup honey vanilla to taste shredded coconut nuts and seeds dried fruit — cut into small pieces Preheat oven to 250 degrees F.


In a large bowl, combine the oats, wheat germ, and nuts or seeds. In a saucepan heat oil, honey, and vanilla. Combine both mixtures and pour onto two sheet pans. Cook for 30-45 minutes depending on how crunchy you like your granola. Be sure to stir every 5-10 minutes to achieve an even color. Add shredded coconut 5 minutes before granola is done baking. Remove from oven and transfer to a large bowl. Add dried fruit and mix until evenly distributed. Store in large, covered jars to keep on hand for as long as several months.

makes a great

b re a k f a s t

or a healthy


The beauty of making your own granola is that you can combine it with all sorts of healthy and delicious foods including fruits and nuts! content. Here's a rundown of some specific health benefits of particular fruits and nuts: Figs have three times the calcium of other fruits, plus phosphorus. Cranberries have an acid that fights urinary tract infections. Orange and yellow fruits (e.g., peaches, apricots, mangos) have an intense amount of betacarotene. Prunes, blueberries, and raspberries are more concentrated with antioxidants than most other fruits and vegetables. Raisins may be the biggest surprise of all! They contain compounds that lower blood cholesterol and contain high levels of fiber and tartaric acid, which move food through the colon faster, thus limiting the time that potential cancer-causing agents spend in the intestinal tract. Nutrients associated with nuts include magnesium, manganese, protein, fiber, zinc and phosphorus. My personal favorite are almonds, which are rich in vitamin E, calcium, iron, magnesium, potassium, zinc, and folic acid. For an active day outdoors or at work, you’ll want to fuel up with a healthy breakfast. Try mixing granola with your favorite puffed cereal. Or sprinkle it on top of a bowl of piping hot oatmeal or yogurt and fruit. But granola does not have to be just for breakfast. Create a real surprise by adding it to your favorite

february 2005

Los Poblanos Organics

681-4060 We offer Organic fruits and vegetables delivered to your home in Albuquerque, Placitas, and Santa Fe.


wise consumers H B A Local Product Spotlight: Herbs Etc. Daniel Gagnon’s Herbs, Etc. Herbs, Etc., a steller local manufacturer of liquid herbal medicines, has been widely recognized within the natural health industry for over 25 years. Both here and abroad, Herbs, Etc. is well known for its dedication to the highest standards of excellence. Daniel Gagnon, owner of Herbs, Etc. has been a practicing herbalist since 1976. Born in French Canada, he relocated to Santa Fe, New Mexico in 1979. There he furthered his studies in medical herbalism, pharmacognosy and related subjects at the Santa Fe College of Natural Medicine, the College of Santa Fe and the College of Pharmacy at the University of New Mexico.

called to consult with medical doctors, naturopaths, chiropractors and acupuncturists. He regularly teaches seminars and classes on herbal therapeutics, both nationally and internationally. His goal is to educate both the public and the medical profession about the practical, healing applications of herbal medicine. In addition to supplying high quality liquid herbal products to all Coop locations, Herbs, Etc. operates a retail store selling bulk herbs, herbal remedies, supplements and essential oils that is the research and

Not only are the herbs certified organic but the Herbs, Etc . laboratory is also a certified organic manufacturing facility. His passion for helping others was born out of his own childhood health problems. His experience with conventional medical treatment of eczema, asthma and allergies motivated him to seek gentler, more soothing healing modalities, which ultimately put him on the path to becoming an herbalist. He is the co-author of Breathe Free, a nutritional and herbal care book for the respiratory system; and the author of Healing Herbs for the Nervous System and is often

tenth annual southwest conference on

botanical medicine

From the field to the plant Once a formulation has been tested and approved, the manufacturing process begins. At Herbs, Etc. each herbal medicine product starts with fresh or dried whole herbs. Most of the herbs are grown on family-owned, certified organic farms. These herbs are grown throughout the United States in the climate and ecosystems in which they thrive. Not only are the herbs certified organic but the Herbs, Etc. laboratory is also a certified organic manufacturing facility.

april 2 & 3 in Tempe, AZ 800-252-0688

Fresh herbs are picked and shipped in refrigerated containers overnight. The herbs are received the very next morning. Once released from quality control, they are immediately ground to break the cell walls and extracted while fresh and vibrant. The ground herbs yield what is called a "mush". From ultra-cold cryogenic grinding to custom kinetic maceration and cold-processed percolation, Herbs, Etc. extracts are truly maximum strength for the greatest potency and consumer economy and satisfaction. Customers recognize the difference in quality immediately and stay with Herbs, Etc. products year after year. The Herbs, Etc. family of products features a line of Professional Strength Alcohol Simples and Formulas, Professional Strength Alcohol-Free Liquid Herbal Extracts and Fast-Acting Liquid Herbal Extract Softgels. Look for a wide variety of Herbs Etc products at all Coop locations.

Local Product Spotlight

Lauri Norton Licensed Massage Therapist # 4199

Otiska Salsa

Nationally Certified Cranio Sacral, Polarity, Swedish, Reflexology (505) 243-1701 cell 410-3741

Balancing Hormones Naturally

development center for Herbs, Etc.'s products. For example, Singer's Saving Grace® was created while working with performers at the Santa Fe Opera. Singers would come to the store complaining of sore throats and over a four-year period many different formulations were created. At the end of the fourth summer, one formula was requested more than the others. This formulation became known as Singer's Saving Grace®. Today, it is available in Cinnamon, Cool Mint, Honey Lemon and Extra Strength flavors.

herbs, etc

Specializing in Consulting Mid-Life Women

The Flavor of New Mexico Otiska is a name that has been associated with the great taste of New Mexico for over 40 years. La Montanita is honored to carry this high quality locally produced salsa. Named after mother, grandmother, and wife, Otiska is the given name of Otiska Perkins, who along with her husband B.J. and son Clifton Perkins, entered the food business in 1961. In 1965 they established the well-known La Fonda Restaurant in Artesia, New Mexico.

co-creator of Feminine Balance® Progesterone Gel

Saliva Testing Available

For Appointments: (505) 797-1944

Women’s Health Concepts, 4


The OTISKA label reflects the mystique of the real Southwest: Once the home to many New Mexicans, the hacienda set center stage, and to the left the New Mexico State flower, the YUCCA, stands strong in the desert setting sun. On the other side are the hills and plateaus common to the state. The colors of the label, brilliant orange and red, reflect the many sunsets we New Mexicans know and love. OTISKA foods represents of decades of commitment and development of fine foods and service by the Perkins family.

Joanne Williams, CNP

Anti-Aging Therapy PMS Through Menopause Natural Hormone Choices Holistic Lifestyle Choices Osteoporosis Prevention & Treatment Stress & Nutrition Management Unique Weight Loss Program

Today the Otiska Salsa Mild is the recipe offered to the regular customer at La Fonda. In fact, all of the OTISKA food products have their beginning in this New Mexican restaurant.

Otiska is processed in Albuquerque at Food Processors of New Mexico – and comes in three flavors: mild, hot, and extra hot.

super sale!

Look for a super sale — only $2.99 a jar — on this great local product, just in time for Super Bowl Sunday at both locations of La Montanita Co-op. Come by and meet the Perkins family members on Saturday, February 5, 2005 – and sample some of this delicious salsa at both Coop locations.




B U L K Local Product Spotlight: White Mountain Farm Whole Grains Back In the Spotlight Despite their recent image problem due to the “loose weight fast craze” based on eating copious amounts of high fat animal proteins (a program with questionable health effects due to exposures to the many environmental toxins that concentrate in animal fats, not to mention the fats themselves and cholesterol issues), whole grains are key to the creation and maintenance of good health. In August the U.S. Depeartment of Agriculture report on dietary guidelines emphasized whole grains’ ability to reduce the risk of

the region native farmers cultivated quinoa on terraces that could have as much as a 2,000 ft difference in altitude. Goosefoot, a.k.a.lamb’s quarters or pigweed was also cultivated for seed by natives throughout North America. Found at the Ozark Bluff Dweller Site, as well as sites habited by the Natchez along the lower Mississippi, some as early as 4,000 years ago. When corn was introduced into these areas goosefoot seed fell into disfavor. It remained

A US Agricultural Report on dietary guidelines emphasized whole grain’s ability to reduce risk of heart disease and type 2 diabetes. heart disease and type 2 diabetes (fiber slows the absorption of glucose into the bloodstream, moderating the way the body makes insulin and stores fat) and help with weight control (especially when used in place of refined grains and highly processed foods). In a study reported in the New England Journal of Medicine control of all three health problems was achieved with a diet that included from 24 to 50 grams of whole grains and fresh high fiber fruit and vegetables over a 12 week period.

the main grain in the Andes until the mid 1550’s when Francisco Pizarro reached the area. In one year he destroyed the quinoa fields and forbid the practice of Incan ceremonial rituals that centered around quinoa. With quinoa growing high in the mountains where is could be hidden from the Spanish, it survived.

QUINOA: Mother Grain of the Andes Although all whole grains are touted, quinoa, with its high protein and fiber content and lower glycemic index than many other grains, is probably your best choice. Quinoa is rich in lysine, an amino acid that many grains lack. And because of its lysine content it is considered to contain all the essential amino acids, making it a complete protein. It also contains larger quantities of calcium, phosphorous, iron and vitamins B complex and E. A half a cup of dry quinoa contains 51 mg of calcium and 11 grams of protein. The calcium content of one cup of cooked quinoa equals that of a quart of milk. No wonder the Incas, the Huarpas of Bolivia and other native peoples of the Andes considered quinoa one of the most sacred foods, calling it “la chisiya mama,” the mother grain.

White Mountain Farm QUINOA Back in the early 1980’s Dave Cusak, was one of the first to bring quinoa back to North America. In 1982 Paul New’s family, who had been farming a patch of land in the higher elevations of the San Luis Valley of Colorado since the 1930’s, leased one of his fields for a quinoa growing experiment in conjunction with Colorado State University. Over the years Paul watched the grain grow and his interest developed. “The University folks let us keep some of the

First cultivated 8-9 thousand years ago by the natives living in the Lake Titicaca area, quinoa is a member of the Goosefoot family (Chenopodiaceae). Able to withstand drought and freezing temperatures, quinoa grows between 10,000-20,000 feet, and throughout

add) truffles by Lin’s Luscious Truffles at both Coop delis. Locally made, every truffle is a hand-crafted work of confectionary art. They are made from the finest and freshest ingredients and speak volumes of love in every tantalizing bite. They come in a variety of flavors. Just make your selection, (I’ll take one of every flavor please!) and we’ll be happy to box them up for an absolutely irresistible “be my valentine” treat.

eli dtreats

But that’s not all, in addition to our usual home baked cookies, muffins, cakes, pies and other treats (many made with all organic ingredients, with choices sensitive to the special needs of our wheat free, vegan, nut free friends) we will be dipping fresh organic strawberries in Calebut white and dark chocolate.

Deli Spotlight: Sweets In some of our more cynical moments, some of us here at the Coop look upon Valentines Day as just another corporate ploy to promote crass consumerism. But, it’s as an excuse (if we really need one) to enjoy the sensual delights of chocolate, the so called “day of love” expressed redeems itself. And it is here that the Coop is happy to help with the celebration. As always, we are proud and honored to have the famous, (and heavenly I might

february 2005

seeds off the leased field and we just started planting them” says Paul. He planted his first commercial crop of quinoa in 1987. Now along with one of the other quinoa pioneers, John McCamant, these two families cultivate over 100 acres of quinoa. Certified organic during the 1988-89 season, Paul made official the form of agriculture always practiced on the land by his grandparents (on his mother’s side). “The land has been organic as long as I can remember” he said recently,” that’s how my grandfather believed was the right way to farm it.” Look for White Mountain Farm quinoa at both Coop locations. QUINOA BASIC RECIPES 2 cups water, 1 cup quinoa Rinse quinoa well. Put water and grain in pan bring to a boil, reduce to a simmer. Do not stir. Cooks in about 15 minutes. Grain is done when all the water is absorbed and the spiral-like germ has separated and the grain has turned from white to transparent. Makes 3 cups. Toasted Quinoa Rinse quinoa. Put rinsed quinoa into frying pan. Dry toast until grain dries and turns golden brown (about 15 minutes). Let cool. Store in airtight container and use as you would nuts or seeds. by Robyn Seydel







luscious truffles bylin at the coopdeli!

Grab a rose or make your own beautiful bouquet from the reasonably priced Coop flower departments and you’re ready for your day of love. Better yet, don’t wait until the corporately sanctioned holiday. Lets make each day, a day of love expressed. For there is no time like the present to let those you love know how much you care.



HEIDI’S RASPBERRY JAM Albuquerque, New Mexico Raspberry Jam: 10 oz for $6.99

505 ORGANICS Albuquerque, New Mexico Organic Salsa: Mild, Medium, Hot, and Chunky Chile 16 oz for $2.99 • Organic Green Chile Sauce: Mild, Medium, and Hot 16 oz for $2.99

OTISKA Artesia, New Mexico Salsas: 16 oz, Mild, Hot and Extra Hot for $2.99

HATCH Deming, New Mexico Red or Green Enchilada Sauces: 15 oz, Mild, Medium and Hot for $2.49

HERBS, ETC. Santa Fe, New Mexico Phytocillin: 60 softgels for $13.49 • Phytocillin: 1 fluid oz for $7.99 • Singer’s Saving Grace Throat Spray • Serious Cinnamon, Extra Strength Original, Honey Lemon and Cool Mint: 1 oz for $7.99


february 2005 6

Moving F o r w a r d ! by Steve Watts Well things are starting to happen in Gallup with the Wild Sage Natural Foods Coop. As of the first of this year, Wild Sage has been moved to a temporary location just three blocks east of its former downtown storefront. Now located at 105 E. Coal Avenue, Wild Sage occupies the old C & J Herb Store, which has been out of business since July 2004. La Montanita purchased the assets of Wild Sage on January 13, 2005 and will open as Wild Sage, A La Montanita Food Co-op, by February 1, 2005. La Montanita will continue to look for a permanent location in the Gallup community with a possibility of moving into a new location within the year. The management of La Montanita would like to take this opportunity to thank the Board of Directors, staff, volunteers, members and customers of Wild Sage for their hard work, patience and dedication to the process. We look forward to a bright future in the Gallup community.

Specializing in: Vegetables, Fruit and Nut Trees/Shrubbery, Herbs and Perennials Drip Irrigation

Please call Eric @ 505-480-6943


Calling Gallup Area Coop Members Community Volunteer Program Development Each community is unique in its special gifts and needs. On Monday February 28 at 5:30pm all Gallup area coop members are cordially invited to a focus group meeting to brainstorm community needs and wants for the creation of a coop based volunteer program in Gallup. As happens regularly at both Albuquerque locations, Coop members can volunteer in programs that benefit the larger community and get Coop discount shopping credit for doing so. For every three (3) hours worked Coop members get to shop for one week at an 18% discount. Right now in Albuquerque volunteers help out in our public schools tutoring reading, math, shelving books in libraries and during story time, and in the office. Other projects include helping create and maintain

New Mexico Foodscapes EAT FROM YOUR YARD, ALL YEAR

the Gallup

school gardens, shopping for and delivering groceries to elders and other people who are housebound, helping in homeless shelters and more. What are the projects in Gallup that are most in need of cooperative community volunteerism? Lets explore together what positive cooperative community development endeavors we can create with our volunteer energy. by Robyn Seydel

Bring your good ideas and energy to the first meeting of the Cooperative Community Development Focus Group on Monday, February 28. Meet at the Wild Sage store at 5:30pm. For more info call or e-mail Robyn at 505-256-4594 or

Putting our Money Where our Mouth is Here at the Coop we are always working to use our resources in the most sustainable and community friendly manner. When it was time to do another round of printing of Coop educational and informational materials we knew we wanted to do it right.

Although we could have gotten a better deal on the printing had we sent it out of state, we choose (as we always do!) one of the many fine, local family owned business to do the printing with soy-based inks.

The new round of Coop information pieces you will be seeing in the coming months are all printed on Vision and ReVision paper, a combination of Tree free Kenaf and recycled paper, and support the efforts of Tom Rymsza and staff of the locally owned and operated Vision Paper company. As advocates of Kenaf tree free paper, Vision Paper, helps to conserve our forests, provides revenue for family farmers willing to grow crops of Kenaf and supports the survival of small independently owned paper mills (as endangered as are all independently owned small businesses). Bravo to the visionaries of Vision Paper. Check them out at

And finally, when not using our Coop volunteers, we work with the folks from Adelante on any bulk mailings. Adelante provides dignified work for local people with special physical and cognitive challenges. In the short term while all these choices may cost the Coop a few pennies more, in the long term all these resources will continue to circulate in our larger New Mexican community enriching us all. For us it was only one way in which we, here at La Montanita can make a difference in our community outside our usual food chain efforts.

February member benefit!

All current Coop Members can take one free week of classes at Silent Thunder Center for Asian Studies. Just show your current Coop membership Card Choose from: Tai Chi: Tuesday 7:30pm, Sat 11am • Meditation: Mon-Thurs 9-10pm • Taekwondo: Mon/Wed/Fri 6:30pm • QiGong: Mon/Wed 10am, Tues/Thursday 5:30pm • 265-3112 www.silentthunder

Silent Thunder Center for Asian Studies

co-op news

february 2005 7

General Manager’s Column Our Board of Directors is curweather interferes with their rently working to increase the operation, and we normally amount of owner input at our have some supply problems cooperative.While we regularduring the winter. ly survey our membership on consumer issues, we have yet We hope you will be able to to develop successful methods join us at our annual for input at the ownership “Garden Party” event on level. Owner input influences Saturday, March 19 at our our cooperative’s justification the inside scoop Valley store. Many local for existence. What difference farmers will be on hand with is to be made for whom and at what cost? Our a large supply of bedding plants as well as helpful Board is diligently working to pursue ownership gardening tips and information. We have previousinput on an affirmative basis, not waiting for input ly held this event in May, but most gardens are to be initiated by owners. We encourage you to par- already well on their way by then, and we hope that ticipate in this process by attending Board meetings the March date will be more beneficial for you. and committee meetings or contact your Board at bod@lamontanita The Wild Sage Co-op store in Gallup closed at the end of December as a result of losing their lease. Our Organic Valley milk in half gallon and gallon We have leased a new location at 106 East Coal containers is now being produced at a dairy in Avenue and should have this new store open by Colorado Springs. This milk is sourced from New the end of February. We have completed the legal Mexico and Colorado dairy farms and is also acquisition of their assets and we look forward to undergoing regular pasteurization instead of the serving the Gallup community and our members ultra high pasteurization we were getting from there in this new space. Wisconsin. While several studies indicate a nutritional advantage to regular pasteurization, the Our Board of Directors approved the purchase of shelf life dates are shorter than we receive on the The Marketplace in Santa Fe at their January 18 ultra high pasteurized. We have recently added the meeting after many months of community and Woodstock Farm brand of organic milk that is member input, intensive due diligence, legal and produced by Organic Valley using the ultra high accounting review, and serious consideration. We method of pasteurization for those of you who are moving to complete this purchase by the end prefer the longer shelf life option. of February and look forward to the opportunity to provide our cooperative alternative to the citiWe recently experienced an interruption in our zens of Santa Fe. supply of fresh organic chicken from the Pollo Real a member of the New Mexico Organic As always, we greatly appreciate your support of La Livestock Co-op in Socorro, but we now have this Montanita and hope to see you at the co-op, fabulous local chicken back in stock. The cold C.E. Pugh

Calendar of Events 2/2 2/8 2/15 2/21 2/28

Member Linkage Committee 5:30pm Immanuel Church Social Responsibility Committee 5:30pm 122 Tulane Board of Directors Meeting 5:30pm Immanuel Church Finance Committee Meeting 5pm Co-op Annex Community Volunteer Program Development Meeting at Wild Sage Coop in Gallup 5:30pm

shop CO-OP & save Exotic Nutrition with David Wolfe February 16, 6-10pm New Mexico School of Natural Therapeutics 202 Morningside SE

$25 includes Seminar, Q&A, Refreshments and Music by the Healing Waters Band More info call Dawn: 410-3067 • Information • Illumination • Inspiration



The Coop’s newly revised mission is to increasingly provide sustainable choices to an increasing number of people. In the coming weeks and months, as part of a member drive,you may see Coop mailings and coupons at the homes of friends who are not members. We need your help. Please encourage your friends who are not already members or who have allowed their membership to expire to check us out and become of part of the cooperative economic solution for a sustainable future. Support local community, local business and local economic development. Own your own cooperative grocery store. Renew your membership today and become a member/owner today.



Need more info: call Robyn at 256-4594.

CORRECTION: In the January 2005 issue of the Coop Connection Board of Directors Election Results Tom Hammer was listed as receiving 14 votes. He really received 144 votes.

OUTPOST Performance Space 210 Yale SE for more info call 268-0044


garden party

sat.10-3march 19 valley coop

SPRING 2005 HIGHLIGHTS Tom McDermott & Evan Christopher Casey Neill Trio Vinicius Cantuaria Tomasz Stanko Cecil Taylor Trio Brooklyn Sax Quartet Vishwa Mohan Bhatt Eric Taylor Vince Bell Rizwan-Muazzam Qawwali Luciana Souza Roshan Barthiya Steve Gorn, Ty Burhoe Creative Soundspace Festival Holmes Brothers Ruthie Foster SEASON OPENS MARCH 3

Cecil Taylor Trio National Hispanic Cultural Center APRIL 2

visit our website—

my Feb Double.qxp


3:34 PM

Page 2

Local A-fish-anado - Frank Guiterrez

Purchaser Profile

Frank Guiterrez - Meat , Fish and Cheese Department Manager, both Co-op locations Years On the Job 5 years About Sustainable Fish Purchasing - “ I am so excited about this new sustainable seafood sourcing program: It means that I know I am doing the best for my members/shoppers, fishermen and fish farmers and the oceans and rivers of the world.” Frank G. The SEAFOOD WATCH GUIDE below is available at the Co-op. The seafood in this guide may occur in more than one column based on how it is caught, where it is from etc. Please read all columns and be sure to check labels and ask questions when shopping or eating out. Your consumer choices make a difference. Buy seafood from the green or yellow columns to support those fisheries and fish farms that are healthier for ocean wildlife and the environment.

Rejoice the Earth's

Rebirth and Renewal

Valley Garden Party 10AM- 3PM

Saturday March 19th New earlier Date

Same great farmers, gardeners, organic seeds,seedlings, education,food, music, arts & crafts, children’s activities

my Feb Double.qxp


3:34 PM

Page 1

Seafood health advisory chart Fish

Sustainable ranking level

Consumption advisory for young children

Age 0 to 6 or 32 lbs 1

Consumption advisory for older children

Consumption Consumption advisory advisory for men for women

Age 6 to 12 or 67 lbs 2

Age 18 to 75 or 144 lbs Age 18 to 75 or 172 lbs 4 3

Consumption advisory due to Mercury

Halibut: Pacific


Limit to 2 meals per month Limit to 2 meals per month Enjoy


Crab: Dungeness


Limit to 2 meals per month Limit to 2 meals per month Enjoy


Tuna: Albacore


Limit to 1 meal per month

Limit to 1 meal per month Limit to 1 meal per month

Limit to 1 meal per month

Tuna: Bluefin


Limit to 1 meal per month

Limit to 1 meal per month


Limit to 2 meals per month Limit to 2 meals per month Enjoy




Limit to 3 meals per month Limit to 3 meals per month Enjoy



Limit to 2 meals per month Enjoy



Limit to 1 meal per month Enjoy



Limit to 2 meals per month Enjoy


Mercury PCBs, Mercury and Pesticides

Sablefish/Black Cod Crab: Snow Snapper

Mercury Mercury

Limit to 4 meals per month Limit to 4 meals per month



Limit to 2 meals per month


Limit to 1 meal per month

Red - not carried

Limit to 2 meals per month

Red - not carried

Do not eat

Do not eat

Red - not carried

Do not eat

Do not eat

Salmon (farmed/Atlantic)

Red - not carried

Do not eat

Do not eat

Orange Roughy

Red - not carried

Limit to 1 meal per month

Limit to 1 meal per month

Limit to 2 meals per month Limit to 2 meals per month



Red - not carried

Limit to 1 meal per month

Limit to 1 meal per month Limit to 2 meals per month Limit to 2 meals per month


Sturgeon (wild)

Red - not carried

Limit to 1 meal per month

Limit to 1 meal per month


Rockfish Halibut: Atlantic Striped Bass (wild) Shark

1 These advisories before cooking. 2 These advisories before cooking. 3 These advisories before cooking. 4 These advisories before cooking.

are based on a meal size of 3 oz. of fish are based on a meal size of 4.5 oz. of fish are based on a meal size of 6 oz. of fish are based on a meal size of 8 oz. of fish

These health advisories were calculated using the EPA’s risk assessment methodology for establishing fish consumption limits. Advisories are based on data from U.S. government sources and scientific literature. Advisories for mercury are based on the EPA’s recommendations for avoiding known developmental and neurological effects, which are most pertinent for young children and women of childbearing age. Elderly men and women should limit their intake of fish with elevated mercury levels, as well. Advisories for PCBs, dioxins and pesticides are based on the EPA’s recommendations for avoiding cancer risks of greater that one in 100,000. This advice applies to children, women and men alike. These chemicals can cause serious health problems besides cancer. For fish with elevated levels of multiple contanminants, we report the most restrictive (conservative) advisory.

Do not eat

Do not eat

Do not eat

Do not eat

Limit to 1 meal per month

Limit to 1 meal per month

Limit to 3 meals per month Limit to 2meals per month

Mercury PCBs, Dioxins and Pesticides

ADVICE FOR CHILDREN Young children are especially sensitive to the effects of seafood contaminants, since their nervous systems are still developing. If your child’s body weight or average meal size is drastically different from the assumed above, please adjust accordingly. For example, larger portions contain more contaminants, so fewer meals should be eaten safely every month. Similarly, children with lower body weights may be harmed by smaller quantities of contaminants and should consume fewer meals per month than in the table above. For young adults ages 12 to 18, choose the consumption advisories for either children or adults, depending on the individual’s body weight and typical meal size.

ADVICE FOR ADULTS If your body weight or average portion size is significantly different that those we assume for men and women, adjust your consumption accordingly. For example, larger portions contain more contaminants, so fewer meals may be eaten safely each month. Similarly, people with lower body weights may be harmed by smaller quantities of contaminants and should consume fewer meals per month than in the table above. For some fish, we advise that women may eat more meals per month t han men. This recommendation, which may seem counterintuitive, results from the assumption that women eat smaller por tions relative to their body weight than men. Advisory Chart reprinted with permission from PCC Natural Markets






Can’t get to New Orleans for Mardi Gras? Enjoy the delicious flavors of Cajun/Creole cooking right here at home in the enchanting southwest. Adapted and reprinted from:

and garlic and cook until tender, stirring often, about 5 minutes. Add water, tomatoes (un drained), basil, oregano and sage and bring to a boil; reduce heat and simmer. While mixture comes to a boil, heat a large skillet over medium-high heat. Add olive oil and when hot, but not smoking, sauté okra until tender-crisp, about 4 minutes. Add to pot and simmer for 1 hour. Add shrimp and crabmeat to pot. Cook until shrimp are pink, about 10 minutes. Season with salt and pepper and serve warm. Tofu Gumbo 2 cups yellow onions, diced 2 cups vegetable stock 1-1/2 cups Italian tomatoes, canned, crushed 1/2 cups carrots, sliced 1/4" thick 4 cups okra, sliced 1/4" thick 1 cup red bell peppers, diced 1 cup green bell peppers, diced 1 cup yellow squash, sliced 1/2 cup corn kernels, fresh 6 garlic cloves, peeled,sliced 1 tbsp cajun spice 1 tsp paprika 1/2 tsp fenugreek 1/4 tsp red pepper flakes 10 oz tofu, pressed, cubed Salt and pepper to taste

Louisiana-Style Seafood Gumbo 1/4 cup vegetable oil 1/3 cup all-purpose flour 1 medium onion, chopped 1 green bell pepper, seeded and chopped 2 celery ribs, chopped 4 cloves garlic, finely chopped 8 cups water 1 (14.5-ounce) can whole tomatoes 1 tablespoon crushed dried basil 1 tablespoon crushed dried oregano 1 tablespoon crushed dried sage 1/2 teaspoon cayenne pepper 2 tablespoons olive oil 1 pound okra, sliced 2 pounds large shrimp, peeled and deveined 1 pound crabmeat

In a large saucepan, combine the onions vegetable stock, tomatoes, carrots and celery. Bring to a boil and simmer for 10 minutes.

Heat oil in a large pot over medium-high heat and stir in flour. Stirring constantly, cook until golden brown. Add onion, bell pepper, celery

Add the okra, red and green bell peppers, yellow squash, corn, garlic, cajun spice, paprika, fenugreek and red pepper flakes. Continue simmering for another 10 mintues. Add the tofu and simmer an additional 10 minutes. Season to taste with pepper and salt. Serve hot.


Mardi Gras!

Queen Ida & the Bon Temps Zydeco Band Tuesday FEBRUARY 8 • 7:30pm

A mixture of Cajun French and African-American traditions with tastes of Hispanic, Appalachian and Caribbean music, Queen Ida⁄s unique brand of zydeco incorporates blues, jazz, country western, bluegrass, reggae and classic rock and roll. With an accordion, saxophone, guitar, washboard, bass and drums, zydeco provides a distinctive, joyful beat that wins the hearts and feet of revelers around the world—especially on Fat Tuesday!


Afro-Brazilian Music & Dance Tuesday FEBRUARY 15 • 7:30pm The rich Afro-Brazilian culture of Salvador, Bahia, takes center stage when Ologunde brings together this15-member ensemble of Brazilian artists who perform a diverse repertoire of music and dance, including the breathtaking capoeira martial arts dance, the striking maculele warrior dance and the exhilarating samba de roda.

february 2005 10

Creole Red Gravy 2 tablespoons oil The Trinity: 4 ounces onions, small dice 4 ounces celery, small dice 2 ounces green bell pepper, small dice 2 cloves garlic, minced 1 quart Tomato sauce or tomato purée 1 can (28 ounces) whole tomatoes, or fresh Creole tomatoes, cubed 1 bay leaf 1/2 teaspoon thyme leaves Creole seasoning blend to taste Sauté The Trinity and the garlic in the oil until the onions are translucent. Add the tomato sauce, bay leaf, thyme and Creole seasoning, bring to a boil, reduce heat immediately and simmer for 15 minutes. Remove bay leaf and adjust seasonings; if you're not using Creole seasoning blend, season now with salt, pepper and cayenne to taste. Broiled Tilapia with Sweet Potato Crust and Vanilla Cream Sauce Two 6 ounce tilapia fillets, seasoned (or substitute any mild white fish) Filling: 3 sweet potatoes, cooked and peeled (14 ounces after cooking) 3 teaspoons fresh lemon juice 4 teaspoons fresh orange juice 1 tablespoon unsalted butter 1 teaspoon salt 1/2 teaspoon minced ginger Crust: 3 graham crackers 1 cup roasted pecans 2 tablespoons melted butter Sauce: 5 tablespoons heavy cream 1 tablespoon pure vanilla extract 2 tablespoons fish stock, crab or shrimp stock, or water Pinch of seafood seasoning or Creole seasoning Grind the sweet potatoes, juices, butter, salt and ginger together and set aside. Grind the graham crackers, pecans and butter together. Cover the fish with the sweet potato mixture, then sprinkle the pecan mixture over the sweet potato mixture. Broil the fillets until golden brown, approximately 4 minutes. In a 6 inch skillet, add the cream, vanilla, seafood stock (or water) and seasoning. Bring to a boil and cook for 45 seconds, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon. Pool the sauce on a plate, place the broiled fish fillet on top and serve. Red Bean, Squash and Okra Stew 3 cups dried red beans 3 bay leaves 3 tablespoons olive oil 1 large onion, diced one-half inch thick to yield 3 cups 2 large carrots, diced one-half inch thick to yield 1 cup 4 stalks of celery, diced one-half inch thick to yield 1 cup 2 small butternut squashes, skinned and diced three-quarters inch thick to yield 3 cups. 1 small red pepper, diced one-half inch thick to yield 1 cup 1 small green pepper, diced one-half inch thick to yield 1 cup 1/4 jalepeno pepper, minced


Saturday FEBRUARY 26 • 8pm “...Brash and irreverent… a jaunty, jazz-inflected performance.” —The Washington Post. Avantango is a vibrant collaboration of some of the world’s leading tango musicians, dancers, poets, singers, composers and choreographers dedicated to tango as an art form.

get your treats...


presents Baseball Saturday MARCH 12 • 8pm / Sunday MARCH 13 • 2pm

Known internationally for work of exceptional inventiveness and physical beauty, Momix is celebrated for an extraordinary ability to conjure up a world of surrealistic images using props, lights, shadow, humor and the human body. Momix will perform Baseball, a freewheeling multimedia tribute to America’s national pastime with music by James Brown, Queen, Loreena McKennitt, Ali Farka Toure and others. Season Sponsors

TICKETS AVAILABLE AT: UNM Ticket Offices, and outlets or call 925-5858 or (800) 905-3315 Groups of 20+: 344-1779


coop deli



1/4 cup garlic, minced 4 cups okra, diced into1/2 cubes, when not available substitute zucchini 1 tablespoon chili powder 3 tablespoons dried sage 2 tablespoons sea salt 1 teaspoon chili flakes 2 cups canned whole tomatoes with juice 1 can tomato paste 2 cups water or vegetable stock 1/4 cup tamari 1 cup cilantro, minced Clean and rinse beans.In a small pot place beans and bay leaf. Add enough water to cover the beans by one-inch (2.5 cm). Cover and simmer for 35 minutes. Beans will not be done, but will complete cooking in the stew.

february 2005 11

Maquechoux Stew 12 ears fresh sweet corn 8 tablespoons unsalted butter 1 1/2 cups onions, finely chopped 1 large green bell peppers, finely chopped 1 large red bell peppers, finely chopped 3 celery ribs, finely chopped 3 large ripe tomatoes, peeled, seeded and roughly chopped 2 teaspoons salt 1 teaspoon cayenne pepper 2 teaspoons fresh ground black pepper 4 tablespoons sugar 1 cup evaporated milk

Add the beans, bean cooking juice, and the water or vegetable stock. Cover and simmer for 20 minutes. Add tamari and cilantro. Serve hot.

Shuck the corn and remove all of the cornsilk. Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it. Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.

Creole Eggplant Soup

Classic Creole Seasoning

2 tablespoons light olive oil 1 large onion, chopped 3 medium stalks celery, diced 1 clove garlic, minced 1 1/2 tablespoons unbleached white flour 2 large potatoes, peeled and finely diced 1 large eggplant (about 1 l/2 pounds), peeled and diced 2 to 3 tablespoons chopped fresh parsley 1 tablespoon minced fresh basil, or 1 teaspoon dried basil 1 teaspoon curry powder 1/4 teaspoon dried thyme 1 cup low-fat milk, rice milk, or soy milk Salt and freshly ground black pepper

2 2 2 2 1 1 1 1 1 1 5

In a large stockpot, heat oil, onions and carrots. Sauté for five minutes. Add celery, squash, bell peppers, jalapenos and garlic. Sauté for five minutes. Add okra, spices, salt, and tomato paste. In a food processor, blend whole tomatoes with their juice, and add to the pot.

Heat the oil in a large soup pot. Add the onion, celery, and garlic and saute over very low heat, stirring frequently, for 10 minutes. Add a small amount of water if needed to keep the mixture moist. Sprinkle in the flour and cook, stirring, for another minute or so. Add the potato and eggplant dice along with enough water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer. At this point you should be able to push all the vegetables below the water. Add the thyme, stir well, then cover and simmer gently for 35 to 40 minutes. Stir in the parsley, basil, and milk, using more or less as needed to achieve a slightly thick consistency. Season to taste with salt and pepper, simmer for another 5 minutes over very low heat, and serve.

tablespoons onion powder tablespoons garlic powder tablespoons dried oregano leaves tablespoons dried sweet basil tablespoon salt tablespoon dried thyme leaves tablespoon black pepper tablespoon white pepper tablespoon cayenne pepper tablespoon celery seed tablespoons sweet paprika

Combine in food processor and pulse until wellblended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.



S u n ny s i d e u p. IRAs for your retirement nest egg.

YouBelong. 889-7755 • • Member NCUA




farming & gardening a Matter of Breeding


o another new year, well, let's agree for the sake of argument, any farm type will tell you the real New Year comes when you can plant seeds outdoors again or the hogs have a litter of piglets… you get the idea... So another new year and if you're on the right mailing lists, you've already gotten a few seed catalogs: the Seeds Saver's Exchange usually comes first, followed by Seeds of Change and Pinetree Seeds. Most gardeners I know spend lots of time with a hot mug of tea by their side paging through seed catalogs like the average reader plows through adventure novels and cokes. But have you ever paged through a livestock catalog? Well, probably not since they don't really exist (except for the few ever-diminishing hatcheries where you mail-order day-old chicks). As the average food consumer gets more familiar with purple potatoes, red carrots and yellow tomatoes, familiarity with itchy green diversity in livestock lags way behind simply because there's little diversity still out there on any other than the small scale and many ranchers don't market themselves that-a-way.

And I must apologize to our organic poultry farms (Embudo Valley, Pollo Real for meat birds; Bob & Aug's, Bee Tree Farm, Jardin de Alma for eggs) my mental notes haven't retained the multiple chicken and turkey breeds represented. There's something about looking a mammal in the eye that helps you bond and remember them. Fowl on the other hand are likely to peck at your face if you look too closely. But rest assured there are more poultry breeds represented here than the total number of poultry farmers. I've had the pleasure of personally visiting these farms and ranches over the course of 13 years as an organic inspector and I'm quite grateful for it. Its one thing to yank a carrot out of the soil and eat it, quite another to look in the eye of the animal who will soon be your burger. I've also been to the slaughterhouse (also certified organic); while not pleasant it is actually something for which I'm also thankful. If I can't be directly responsible for the life and death of my meat, I can at least respectfully witness it on occasion.


But its quietly growing. Here in New Mexico, organic beef cattle are represented by a few breeds: at Reunion Ranch, Rigoni Ranch and Canadian River Cattle Company we have Angus of course which isn’t as limited a designation as you may think but that's another (marketing) story but also Gelbvich (Rigoni), Limousin (JaySix Ranch) and Scottish Highland (Soaring Eagle Ranch). We also have organic yak (Latir Mountain Ranch) which aren't cattle but are decidedly bovine and pretty tasty too, I must say. The organic yak herd in northern New Mexico even has an old female blessed by the Dalai Lama; needless to say, she will never end up on anyone's plate. New Mexico's organic sheep population is represented by Churro (the southwest "native" breed), Columbia and Rambouillet (Shepard's Lamb and Valdez Ranch). Organic goats (Coonridge Goat Cheese) include Alpine and Alpine crosses, a few Nubians and a strange - lookin' bunch whose breed slips my mind that have no ears. Well, ok, they do have ears but no flaps, basically just holes in the side of their heads sort of alarming.

But in my roundabout way I told you all that to tell you this: Remember I was talking about diversity in seed? We've lost not only thousands of vegetable, fruit, nut and berry varieties in since the twentieth century began but also hundreds of livestock breeds. There have always been breeds of livestock who are particularly good for certain purposes whether it be eggs, steaks, bacon, milk, wool or what-have-you. Ummm… no, not all off of the same animal (that would be a sight to behold!). Just as with seeds, livestock breeds are also adapted

february 2005 12 to certain micro-climates and feed sources. For example the famed Texas Longhorn doesn't exactly produce the finest steak your average meat-eater would like on their plate but they're tough little doggies: long horns for defending themselves from predators on the open range, not picky about feed quality, able to put on weight even with sparse western range, get by with low moisture, and tough enough to survive hundreds of miles during the cattle drive and still be meaty enough to market. And that's not being driven by truck and trailer but on foot-er-hoof. Now, seeds, you can save 'em from year to year or even not plant them five, ten years in a row if stored correctly in airtight jars or vacuum packing. But livestock? Well, let's just say even if you found an airtight container big enough to hold a steer you wouldn't wanna be there when they open it up in a decade. Although maintaining seed varieties is difficult enough when you must exclude cross-pollination and select the gene-lines carefully, its still a job that can be forgotten about during certain times of the year. Livestock is 24-7-365. You might squeak by not fertilizing or watering some plants sometimes but with critters well, let's just say I've had chickens and horses literally at my bedroom window at dawn demanding some eats. Your turnips might like to come and get you if they're hungry or thirsty but GMOs notwithstanding, that's just not possible yet. So anyway in all my foolishness here I've run out of room to tell you just how the nonprofit American Livestock Breeds Conservancy is keeping nearly 100 breeds of cattle, goats, horses, asses, sheep, swine and poultry from extinction but you can check 'em out at http:// or for Luddite types at P.O. Box 477 Pittsboro, North Carolina 27312, (919) 542-5704. by Brett Bakker

EPA Cutting Backroom Deal That Threatens Kids Dow Chemical Company is in the process of striking a backroom deal with the Environmental Protection Agency (EPA) to repeal a ban on a widely used, highly toxic pesticide called Dursban. Four years ago, the EPA announced it had conclusive evidence that Dow's pesticide Dursban (chlorpyrifos) "does not provide an adequate margin of protection for children." The EPA said that Dursban, which is commonly applied to lawns, parks and playgrounds, can cause severe neurological disorders in kids, as well as birth defects. As a result, the EPA man-

dated that the insecticide be removed from the market by Dec. 31, 2004. However, the Washington Post reported Dec. 21 that the EPA is planning to reverse the ban on Dursban, based on pressure from Dow, who insists that the chemical is safe for kids.

As a note on the trustworthiness of Dow, in 2003 the company was fined $2 million for illegally making false safety claims about its pesticides. Sign a petition to the EPA at

action alert ! Opus

Body-Centered Counseling

J. Mehaffey

February 1–25 Reception: February 11 Friday, 6 – 8 PM

Penny Holland



Integrated Counseling, Therapeutic Bodywork and Movement M.A., L.P.C.C, L.M.T.

1114 7th Street NW at Mountain Road. For more information, call 505-242-6367

505-265-2256 LPCC Lic. 0494, LMT Lic. 1074

farming & gardening Hunger Grow Away Cultivating Food Security by Tomi Jill Folk and Hank Bruce unger Grow Away (HGA) is a not-for-profit organization dedicated to solving the problems of hunger and malnutrition one family at a time. Our efforts focus on cultivating food security rather than emergency food relief. We do this by providing families with the means to grow at least some of their own food. Hunger, starvation and malnutrition are the uninvited guests at the dinner table of the worlds poorest people; those living in arid lands and urban centers, refugees, the elderly and infirm.


Hunger Grow Away supplies micro-intensive selfcontained growing systems that can be very productive, 100% organic and require only 10 to 15 minutes of labor per day. In one of these 4' x 4' Abundant Harvest Gardens a family of four can grow their produce needs, or at the least, greatly improve their diet. With improved nutrition infants can avoid life threatening diseases, children can learn better at school and adults are healthy enough to support their families and break free of the poverty cycle. With fresh home grown produce a family can also prevent, or help to control, obesity, diabetes, heart disease and in general live a healthier life. HGA has food security programs in mountain top villages in Haiti, AIDS orphanages in Kenya, colonias in Ciudad Juarez, Mexico, villages in Liberia, homeless shelters and schools in Florida. We also have a number of programs in New Mexico including a partnership with Saint Joseph Community Health Care in Albuquerque, the Holy Family Meal Site in South Valley, the Santa Ana Pueblo, and requests for programs at homeless shelters and group homes in Santa Fe and Albuquerque. We also have requests for a major program at an AIDS orphanage and school in Uganda and two projects in Mexico. Using these Abundant Harvest Gardens a family can grow their own food on a rooftop, on a patio, driveway, anywhere there is a 4' x4' space. They can also grow traditional vegetables and herbs, nutritious vegetables that don’t have the shelf life to survive days or weeks of shipping and storage required for the supermarket. Families can also grow favorite herbs, new and uncommon food resources, and in the process they can share the gardening experience. This system, originally developed for the commercial nursery industry as a way to grow stock faster in less space, is so efficient because each plant is growing in its own space, because of the patented drainage system, and because this is a self contained garden. These growing systems are made from recycled material, the use of chemical pesticides and fertilizers isn’t necessary and the water demand is only about 20% of that required by a conventional garden. This food production system can have a positive environmental impact.

february 2005 13

These adaptable gardens can even be elevated to accommodate a wheelchair, or individuals with back or mobility problems, or land mine and conflict victims. Hunger Grow Away is also actively promoting the cultivation of a plant called MORINGA. This is a tree in frost free areas, but in regions of the world where cold weather occurs it can be grown as an annual, much like we grow tomatoes. The leaves are incredibly nutritious. The flowers are high in vitamin C. The young pods can be cooked like green beans, or, as they begin to mature they can be used like okra. The mature seeds can be cooked like beans or dried for future use. The seeds can also be crushed and used to purify dirty water. A very high quality oil can be pressed from the seeds for cooking, or as a fuel oil. Leaf stalks steeped in water produce a “tea” that can prevent damping off and other fungus diseases in the seed bed or garden. If you would like to know more about this plant contact Tomi Jill Folk at We will be producing a children’s book about this remarkable tree that will be used as a fund raiser. We are also producing a book without words that can be used all over the world to show people how to plant, grow, harvest and use this valuable food resource. If you are interested in Hunger Grow Away and the work we do please go to our website, These you will find information on ways that you can be a part of the hunger solution. We also have a list of articles that we would be pleased to send to you at no charge. If you, your school, church, business or civic organization would like to be a part of the hunger solution please contact us at folk@hungergro Info sheets available from Hunger Grow Away: In an effort to share as much information as possible about hunger, the creation of food security and micro-enterprise as a doorway out of poverty, Hunger Grow Away provides the following free information to anyone who expresses interest: • The Abundant Harvest Garden, Environmental Impact, Preliminary notes • Continuous Harvest and Multi-purpose Plants for the Abundant Harvest Garden • Growing Tips for the Abundant Harvest Garden • The Abundant Harvest Garden and Gardeners with Limitations • Winter Vegetables for Temperate Climates and the Abundant Harvest Garden • The Abundant Harvest Garden in Arid Lands • The Abundant Harvest Garden and Gardeners with Limitations • Hunger Grow Away and Urban Food Security • The Abundant Harvest Garden and Micro-Enterprise • The Mini-Herb Garden • MORINGA, the Miracle Tree

Farm Conservation Programs

Slashed On December 8, Congress passed and President Bush signed an omnibus appropriations bill that created the following cuts in farm conservation programs: • The Environmental Quality Incentives Program cut by $182 million. • The Wildlife Habitat Incentives Program cut by 55% ($38 million). • 100,000 acres (38%) cut out of the Wetlands Reserve Program. • The Conservation Security Program cut by $80 million. • The Farm and Ranchland Protection Program cut by $12 million.

food security


If you would like to have any of these please contact us via e-mail or the postal service. We are also eager to hear your thoughts, ideas and suggestions. Our goal is to share information and work together to end hunger “One family at a time.” Individual copies are available at no charge. Simply check the titles desired and mail to Tomi Folk or Hank Bruce at Hunger Grow Away, 860 Polaris Blvd SE, Rio Rancho, NM 87124 or drop us an e-mail note at, or

6th Annual Valley Garden Party Sat. March 19 at your friendly North Valley


10-3pm at Rio Grande and Matthew

Got S hade? • • • •

Portals Overhangs Decks Repairs

Bob Hagarty

PLANTS OF THE SOUTHWEST Your Local Source for Heirloom Seed Why not grow the tried and true seed grown for generations? Start your own salad greens, radishes, and sweet sugar snap peas. 6680 4th st. NW Open Year Round 344-8830


the environmental Classical Homeopathy Visceral Manipulation Craniosacral Therapy

consumer Getting Kids Hooked

MARY ALICE COOPER, MD St. Raphael Medical Center 204 Carlisle NE Albuquerque, NM 87106


february 2005 14



The American Postal Workers Union has passed a resolution: calling for the removal all Coca-Cola products from all postal facilities." The resolution was passed in response to Coca-Cola's heavy marketing to children, including schools, and the company's denial of negative health effects associated with consumption of sugar-laced sodas. They are joined by a variety of other organizations and unions around the globe including the American Federation of Teachers. In a recent letter to the Coca-Cola company went so far as to claim that soft drinks have no connection whatsoever to obesity, diabetes or osteoporosis. John Alm, Coca-Cola's chief operating officer, was quoted in the Atlanta Journal as saying, "The school system is where you build brand loyalty.” Apparently, Coca-Cola emboldened by their enormous wealth and power with a net income of $674 million and net operating revenue of over $17 billion in 2003, believes that corporate spin and relentless repetition of mistruths can bury any critics. Despite Coke’s assertions to the contrary a study in JAMA (Journal of the American Medical Association) noted that soft drinks are the leading source of added sugar in the American diet. Lead author of the report Matthias B. Schulze added “findings suggest that frequent consumption of sugar-sweetened beverage may be associated with larger weight gain and increased risk of Type-2 diabetes, pos-

SHOP COOP for the freshest food!

Tax Preparation & Planning

Not just counting the beans sowing seeds for the future. Donal S. Kinney, CPA, MBA, MAcc. Santa Fe (505) 474-6733

sibly by providing excessive calories and large amounts of rapidly absorbable sugar.” In another study reported in the Lancet, a British medical journal, a team of Harvard researchers in an extensive 19 month study linked soda pop consumption to childhood obesity. The second premise that soda pop doesn’t cause osteoporosis is again refuted. A study done by the Harvard School of Public Health found that active girls, who drink cola type soda pop, are five times more likely to suffer bone fractures than girls who don’t consume soda pop. Other animal studies point to consistent and definite bone loss due to soda pop and the phosphoric acid contained therein. Lastly, the JAMA report that outlines the research on 91,000 female nurses from 19911999. All the women were free of diabetes in 1991, yet, the research showed that nurses who consumed one or more sugary drinks a day were 1.3 times more likely to develop diabetes! Parents, make 2005 the year that all school vending contracts for Coca-Cola as well as Pepsi cease! If you need to serve pop in the house; make it a rare and occasional treat. Water and soy/rice milk and real juice provide a sound and better alternative. John F. Borowski can be reached at He is a father, teacher, education advisor to the Native Forest Council and author whose writings have appeared in the NY Times, UTNE Reader, PR Watch and numerous other sites. TO read the complete story go to

White House Presses to Open Arctic Refuge Uses Sneaky Back Door Budget Maneuver resident Bush and his allies in Congress are planning to use a budget ploy to open the Arctic National Wildlife Refuge to massive oil development in the next 90 days. If they succeed, this extraordinary wildlife nursery will soon be turned into a vast, polluted oil field. Instead of having a full and open debate and vote Republican Congressmen and the oil lobby have teamed up to include projected oil revenues from Artic drilling into the federal budget. If that budget passes congress will almost certainly approve the actual oil development. Please contact your senators and representatives right away and tell them to oppose this a "backdoor maneuver” to industrialize the Arctic Refuge.


An American Serengeti, the Arctic Refuge continues to pulse with million-year-old ecological rhythms. It is the greatest living reminder that conserving nature in its wild state is a core American value. The refuge is among the world's last true wildernesses, and it is one of the largest sanctuaries for Arctic animals. Traversed by a dozen rivers and framed by jagged peaks, this spectacular wilderness is a vital birthing ground for polar bears, grizzlies, Arctic wolves, caribou and the endangered shaggy musk ox, a mammoth-like survivor of the last Ice Age. The controversy over drilling in the Arctic Refuge — the last piece of America's Arctic coastline not already open to oil exploration — isn't new. Big Oil has long sought access to the refuge's coastal plain, a fragile swath of tundra that teems with staggering numbers of birds and animals. During the Bush administration's first term, repeated attempts were made to open the refuge. But time after time, the American public rejected the idea. Congress has received hundreds of thousands of emails, faxes and phone calls from citizens opposed to drilling in the Arctic Refuge, an outpouring that has helped make the difference. Despite repeated failure and stiff opposition, drilling proponents press on. Why? Remarks from House majority leader Tom DeLay, in a closed-door session of House GOP leadership, reveal the true agenda. "It's about precedent," said DeLay. He believes that opening the Arctic Refuge will turn the corner in the broader national debate over whether or not energy, timber, mining and other industries should be allowed into pristine wild areas across the country. Next up: Greater Yellowstone, our western canyonlands, Valle Vidal or our coastal waters? What would America gain by allowing heavy industry into the refuge? Very little. Oil from the refuge would hardly make a dent in our dependence on foreign imports, although drilling proponents often say there are 16 billion barrels of oil under

the refuge's coastal plain, the U.S. Geological Service's estimate of the amount that could be recovered economically — that is, the amount likely to be profitably extracted and sold — represents less than a year's U.S. supply. It would take 10 years for any Arctic Refuge oil to reach the market, and even when production peaks — in the distant year of 2027 — the refuge would produce a paltry 1 or 2 percent of Americans' daily consumption. Oil produced from the Arctic Refuge would come at enormous, and irreversible, cost. For a sense of what big oil's heavy machinery would do to the refuge, just look 60 miles west to Prudhoe Bay — a gargantuan oil complex that has turned 1,000 square miles of fragile tundra into a sprawling industrial zone containing 1,500 miles of roads and pipelines, 1,400 producing wells and three jetports. The result is a landscape defaced by mountains of sewage sludge, scrap metal, garbage and more than 60 contaminated waste sites that contain — and often leak — acids, lead, pesticides, solvents and diesel fuel. While proponents of drilling insist the Arctic Refuge could be developed by disturbing as little as 2,000 acres within the 1.5-million-acre coastal plain a recent analysis by Natural Resources Defense Council reveals this to be pure myth. Because U.S. Geological Survey studies have found that oil in the refuge isn't concentrated in a single, large reservoir. Rather, it's spread across the coastal plain in more than 30 small deposits, which would require vast networks of roads and pipelines that would fragment the habitat, disturbing and displacing wildlife. Tell our senators and representatives to oppose oil development, and use good old American ingenuity and out of the energy box thinking for alternative solutions to our energy needs. Just say no to drilling in the Arctic Refuge! Go to for electronic mail or in person or by regular mail: Jeff Bingaman 625 Silver S.W., Abq. N.M. 87102, 346-6601 Pete Domenici 201 3rd Street N.W. Abq. N.M. 87102 346-6791 Heather Wilson 20 First Plaza NW, Abq, N.M. 87102 346-6781 Tom Udall 3900 Southern Blvd SE, Rm 105 A, Rio Rancho, N.M. 87124, 994-0499

action alert!

community forum

february 2005 15

Peace Fair Celebrates UNM Program, Community The University of New Mexico Peace Studies program will host Albuquerque's first Peace Fair, free and open to the public, on Tuesday, March 1, from noon to 8 p.m. in the Student Union Building ballroom. UNM's School of Law, Students Organizing Action for Peace (SOAP), International Programs, Women Studies, Women's Resource Center, the sociology, political science, anthropology and communication and journalism departments, Religious Studies and College of Arts and Sciences are co-sponsors. A celebration of peacemaking activities in New Mexico, the event is “a chance to educate the campus and statewide community about the UNM Peace Studies Program,” said Jenny Moore, Peace Studies director and School of Law associate dean. Peace Studies is dedicated to the study of the causes of violence and alternatives to violence and the practice of conflict resolution on all levels – from the interpersonal to societal to international.

If you are someone who enjoys or is interested in the celebration, ceremony, and love of natural life, then come join us on March 12 from noon until midnight in the Harwood Art Center at 1114 7th Street NW, Albuquerque. Live Local Musicians, Tai Chi, Massage Therapists, Yoga, Psychics, Audio-Video and Visual

The Peace Fair will include a keynote speaker, panel presentations and displays devoted to peace as well as information about Peace Studies courses and events. Academics and community activists with expertise in local and global conflict resolution will give presentations to “illustrate the dynamism and synergy developed through skills and insights that come from mediation work within families and institutions on the one hand and the practice of conflict resolution in cross-cultural, national and international arenas on the other,” Moore said. Panels will convene at 1 and 3 p.m. The first presentation includes UNM African American Studies Director Shiame Okunor, who travels with stu-

Artists, Classes on topics from Bio-Diesel to Spell Casting, Dj's, Natural Foods, Drummers, Dancers, and many other surprises.

Arab/Jewish Peace Alliance, and Cecilia Chavez, Albuquerque Center for Peace and Justice, and the liaison to women organizing in response to the Juarez murders. At 5:30 p.m., Melinda Smith, a mediation expert involved in reconciliation work and founding executive director of the New Mexico Center for Dispute Resolution, will give the keynote address “ Toward a Culture of Peace: Applications here and abroad.” Smith is a UNM Peace Studies program member with more than 20 years experience in the mediation field. UNM's Peace Studies is an undergraduate interdisciplinary minor program governed by a program committee of faculty, students and community partners. Broader membership includes individuals committed to and engaged in peacemaking activities. Peace Studies members include therapists for victims of domestic violence and other traumatic experiences, court and public school mediators, counselors for conscientious objectors to military service, reconciliation experts in family and community conflicts, and peacemakers in war-torn societies throughout the world. To request a table, visit or call 277-4032.

Tickets should be purchased in advance in mid February at Birdland, Abitha's Herbery, and other TBA locations. All activities are included in the ticket price, however there will be a $10 charge for tickets bought on the day of the event, and there will also be crafts and other merchandise that local artisans will have for sale. For More Info Call 242-6367.



The 3 p.m. panel features Deborah Tang of Haven House, a domestic violence shelter; Debra Oliver, co-facilitator of the New Mexico Peace Initiative, and Lori Helene Rudolph, adjunct professor in UNM Women Studies and core member of the

Peace Studies is dedicated to the study of the causes of violence and alternatives to violence and the practice of conflict resolution on all levels.

Salt of the Earth Gathering It's time for the first ever Salt of the Earth Rejubilation, a seasonal gathering to promote holistic-personal and social evolution in harmony with higher spiritual and ecological consciousness.

dents to Ghana, Economics Professor Alok Bohara of the Nepal Studies Center and Mennonite pastor Anita Amstutz.


before profit

the Albq. Peace & Justice Center, 7:00 PM 202 Harvard SE, 268-9557 Thursday, Feb. 3: BUSH FAMILY FORTUNES This documentary follows award-winning reporter GREG PALAST on the trail of the Bush family, from Florida election fraud, to the Saudi connection, to the Bush team’s spiking of the Bin Laden family and the secret State Dept. plans for post-war IRAQ. Based on Greg Palast’s hard-hitting investigative reports for the BBC and the UK’s “Guardian” and his bestselling book THE BEST DEMOCRACY MONEY CAN BUY.

Thursday, Feb. 17: unconstitutional: THE WAR ON OUR CIVIL LIBERTIES Produced by ROBERT GREENWALD in conjunction with the ACLU . Details the shocking way that civil liberties of American citizens and immigrants alike have been infringed upon, curtailed and rolled back since the PATRIOT ACT. Here you’ll get the real story behind the Patriot Act from those directly affected – from law abiding sales clerks to US Olympians unable to travel.


Will we be drinking Rio Grande tapwater?

Groups INVITED to share information include: Rio Grande Restoration, Concerned Citizens for Nuclear Safety, Southwest Organizing Project, Citizen Action, Amigos Bravos, Santa Ana Pueblo, Sandia Pueblo, SRIC, SNEEJ, 1,000 Friends, Los Alamos Study Group, Forest Guardians, Albq. City Council, Stop the War Machine. Also, two short films on Rio Grande water quality and opportunity for audience participation.

Protect Our Public Lands February 5th, 2005 2-5pm at the Kimo Theatre, Albuquerque Come learn what you can do to help protect Otero Mesa, the Arctic National Wildlife Refuge, and Valle Vidal from Oil and Gas Development. Enjoy National Conservation Speakers, Local Music, Pueblo Dancers and Poetry. Sponsored by the New Mexico Wilderness Alliance, NRDC, and the Coalition for Valle Vidal. Call Nathan at 505/843-8696 for more information.


Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured

232-2358 “Your Professional Team of Arborists” “ISA” Certified Arborist Certified Tree Workers on Staff All EmployeesFirst Aid & CPR Certified “Care About Your Air” We use B20 Biodiesel Alternative Fuels in our truck and chipper

Services • Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Pest Management • Prescription Fertilization • Tree Root Rehabilitation Services

my February Back Cover.qxp


3:31 PM

Page 1

La Montanita Co-op Food Market 3500 Central SE Albuquerque, NM 87106

Rejoice the Earth's Rebirth and Renewal

Valley Co-op

GardenParty Saturday March 19th 10AM-3PM 12 GREAT REASONS TO BE A CO-OP MEMBER:

1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you the highest quality organic produce, antibiotic and hormone -free meats, rBGH- free dairy products, imported and domestic chesses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more!

2. Member Refund Program: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases. 3. Pick-Up Our Monthly Newsletter full of information on food, health, environment and your Co-op.

4. Weekly Member-Only Coupon Specials as featured in our Weekly Sales Flyer. Pick it up every week at either location to save more than your annual membership fee each week. 5. Easy Check Writing AND CASH ($40) over purchase amount. We also accept ATM cards, VISA and MasterCard.

6. Banking Membership at New Mexico Educators Federal Credit Union, with many Albuquerque branches to serve you. 7. Insurance and Financial Counseling: Call Robin Chall 823-9537

8. Free delivery for seniors, housebound and differently-abled people.

Shop Your Co-op

9. MEMBER- ONLY DISCOUNT DAYS: Take advantage of our special discount events for members only — throughout the year!

10. Special Orders: You can special order large quantities or hard-to-find items, at a 10% discount for members. 11. General Membership Meetings, Board positions and voting. Co-ops are democratic organizations; your participation is encouraged.

12. Membership Participation Program: Members can earn discount credit through our community outreach committees or skilled member participation program. Please ask at the Info Desk for details.

Now More than Ever: Support Community, Support Cooperation


The Only Community- Owned Natural Foods Grocery in the Albuquerque Area MEMBERSHIP:





Nob Hill: Central & Carlisle, 265-4631

Valley: Rio Grande & Matthew, 242-8800


The La Montanita Coop Connection is a monthly publication about food and issues affecting our local foodshed. Membership in La Montañita Co-...