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Annual Membership Meeting at the Co-op Distribution Center



tables as in our full World Café gathering, the input will help inform future board and staff discussions. These topics grow out of our board’s work on the Co-op’s Ends policies and include the questions:


All members are invited to our Annual Membership Meeting on Sunday, Oct. 21, 2007. This year the meeting will be held at our Food-Shed warehouse, also known as our Cooperative Distribution Center. Members will enjoy warehouse tours and talks about our Food-Shed project, local foods B-B-Q in the parking lot and after-dinner square dancing with nationally known caller and Co-op member Kris Jensen.



How would you like the Co-op to impact your life, our community and the world?

Pick a Pack of Pumpkins:

How could the Co-op be a better community partner? What topics do you feel are important for the Co-op to educate our shoppers and our community about? Members will also have the opportunity to hear state of the Co-op reports and meet member candidates for the board of directors elections. PLEASE RSVP BY OCT. 18TH so we know how much food to prepare. Call Robyn at 217-2027, or toll free at 877-7752667, or e-mail

Also on the agenda is a mini World Café event. During dinner members at each table will be invited to discuss topics related to our Co-op’s future. The topics will be written on large sheets of paper that will be covering the tables. Although members will not be asked to switch

This year as part of the Food-Shed project, get your Jack-o-lantern pumpkins from the hard working farmers at Westland Farm in Edgewood, NM. All shapes and sizes, at your favorite Co-op, for your Halloween carving delight!

Perfect for

Carving CDC-Directions: 3361 Columbia NE On Candelaria, at the first stoplight east of I-25 head north on Princeton, left on Cutter, then right on Columbia or if on Commanche, right on Princeton, first street east of I-25), right on Aztec and left on Columbia. Call 217-2016 for more info.

Food-Shed Update Javernick Family Farms


CO-OP month! $0.00-$74.99/ Gets 10% $75-$149.99/ Gets 15% $150 +/ Gets 20%

Member Appreciation

DISCOUNT DAYS! Watch Your Home Mailbox for your VOLUME DISCOUNT SHOPPING COUPON. Bring it to any Co-op location during the month of October and get up to 20% off one shopping trip at your local community owned Co-op.





’m so happy to be here, it feels so good, so right.” The joy in Beki Javernick’s voice is infectious as she talks about her life on her family’s farm. Their 60-acre farm was bought back in 1945 by Beki’s grandparents and for nearly 50 years her grandparents farmed cabbage and cauliflower and some alfalfa and cows. Grandma Javernick is 92 and still lives in her farmhouse and helps with the farm. With the birth of Beki’s daughter Zia, in late August, there are now four generations of Javernick farmers together on the land. Says Beki “I only hope that she (Zia) will love this place as much as I do and will want to keep farming it.” Like most farm kids Beki left the family farm for a while, went to college and got a degree in art. She worked as the produce manager at Duragno Food Co-op and also worked at a few other farms before coming home. About three years ago she took over managing the farm from her parents (“who still help out plenty”). “After Grandpa passed, Dad took over running the farm. All the fields that are now in produce had been in hay since the early 1990s. We’ve got about 10 acres in produce and run a CSA (community supported agriculture) so we have a diversity of crops. We still keep several fields in hay and have about 50 head of beef cows. They graze here in the winter and then we move them to another little piece of

In the next few weeks you will be receiving the Coop Board of Directors Election Ballot in the mail. Again this year we are using an independent thirdparty organization to verify our elections. Included with the ballot and candidate information will be a postage-paid return envelope. Please fill out the ballot, follow the directions for folding so that we may verify that your membership is current but maintain the confidentiality of your ballot. Then please place your ballot in the postagepaid envelope included with the ballot mailing.



Contact Robyn at 217-2027 or toll FREE at 877-775-2667

land Grandma has up in the mountains in West Cliff for the summer.” An early member of Beneficial Farms and Ranch Collaborative and now a full Beneficial Farms eco-label/Food-Shed partner, last year Beki and Bruce (Zia’s Dad) sold nearly $12,000 worth of produce to the Co-op; everything from greens and salad mix, peppers, carrots, summer squash and beets. But their mainstay crop was winter squash and Co-op members and shoppers ate over 8,000 pounds of their winter squash. As concerned about the care and feeding of her soil as she is for baby Zia, they carefully plan their flood irrigation, crop rotation and fields to lay fallow. Asked how she deals with the squash bugs, she says “I plant early so the squash is really big and strong before bug season. I plant plenty and let the bugs eat their share, If it gets really bad I hand pick them if I have to. There is always some damage but not much and the squash still does fine.”


sked how the Food-Shed project is working for their family farm Beki says, “I’m so thankful to be able to sell to the Co-op. There are small outlets in the area and we keep trying to promote small family farms. There are only so many people in the area that join our CSA, so I hope I can continue to sell to you guys. It made a huge difference last year. If we didn’t have the Coop it would be tough to keep the farm going.” This year, in addition to wonderful Javernick winter squash, there will be another special treat; cauliflower, a return to a crop that must make Grandma Javernick proud. Look for Javernick Family Farms winter squash and choose from delicata, buttercup, sugar pie pumpkin, acorn and sunshine kabocha. And this year don’t forget the cauliflower. I can almost taste the curried winter squash-cauliBY ROBYN SEYDEL flower stew now.

co-op conumdrum A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Albuq., NM 87106 265-4631 Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 2400 Rio Grande Blvd. Albuq., NM 87104 242-8800 Gallup/ 10am-7pm M-S, 11am-6pm Sun. 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852 Cooperative Distribution Center 3361 Columbia NE, Albuq., NM 87107 217-2010 Administrative Staff: 505-217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/C.E. Pugh 217-2020 • Controller/John Heckes 217-2026 • Computers/Info Technology/ David Varela 217-2011 • Food Service/Bob Tero 217-2028 • Human Resources/Sharret Rose 217-2023 • Marketing/Edite Cates 217-2024 • Membership/Robyn Seydel 217-2027 Store Team Leaders: • Mark Lane/Nob Hill 265-4631 • John Mulle/Valley 242-8800 • William Prokopiack/Santa Fe 984-2852 • Tracy Thomasson/Gallup 863-5383 Co-op Board of Directors: email: President: Martha Whitman Vice President: Marshall Kovitz Treasurer: Ken O’Brien Secretary: Roger Eldridge Lonn Calanca Tom Hammer Tamara Saimons Jonathan Siegel Andrew Stone Membership Costs: $15 for 1 year/$200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robyn Seydel Layout and Design: foxyrock inc Covers and Centerfold: Edite Cates Advertising: Robyn Seydel Editorial Assistant: Kristin White 217-2016 Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, website: Copyright © 2007 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post consumer recycled paper. It is recyclable.





PAPER OR PLASTIC? NEITHER PLEASE! A t our Co-op we have begun to kick around the idea of phasing out plastic bags at the register due to a variety of environmental concerns (See waste factoids.) The Puget Sound Consumer Co-op has already done so and San Francisco and Oakland have passed policies to ban plastic sacks. Lobbies for both the plastics industry and the Grocer’s Association are threatening lawsuits, saying the policies violate free trade, etc. In Ireland a tax on them has caused a 90% reduction in their use. For 30 years La Montanita Co-op has been a community leader on food, health and environmental issues. Some time in the near future we hope to eliminate plastic bags at the register but will still have plastic bags in produce and bulk.

Packaging Waste Factoids 1. U.S. consumers use an estimated 300-700 plastic bags per person, per year, 380 billion plastic bags, sacks and wraps a year nationwide, utilizing an estimated 12 million of barrels of oil per year. 2. If everyone in the United States tied their annual consumption of plastic bags together in a giant chain, the chain would reach around the Earth 760 times! 3. Estimates for plastic sack use worldwide range from 100 billion to one trillion per year, degrading landscapes and filling landfills. 4. Plastic bags don’t biodegrade, they photo-degrade—breaking down into small toxic bits, contaminating soil and waterways and entering the food chain.

We are in the process of thinking through a variety of options and want some member feedback on this issue. We will be selling low cost reuseable bags, at our cost to help with this transition. Our thought process has us eliminating plastic bags and charging 10 cents per large paper bag (we pay 12 cents for them) and donating collected funds to different food or environmental nonprofit organizations each year. We will also maintain our decades-old bag credit when you bring your reusable; which shoppers may also donate if they wish.

6. The EPA also estimates that only 5.2% of the plastic bags in the waste stream in 2005 were recycled.

We are interested to hear feedback. Please call or write Robyn at 217-2027 or toll free at 877-775-2667 or e-mail me at Thanks for your input.

Sources New York Times, April 1, 2007, EPA Website, Paper or Plastic, Searching for Solutions to an Overpackaged World, by Dan Imhoff, published by Sierra Club Books

5. The EPA estimates that it can take 1,000 years for the average plastic bag to decompose.

7. According to the American Forest and Paper Association, in 1999 the U.S. alone used 10 billion paper grocery bags, requiring 14 million trees to be cut down.

New Year. Give gifts that support your ethical values, wrapping them minimally, in reused materials.



by Daniel Imhoff


ven while popular misconceptions and hotly debated interpretations may exist about both the extent of the packaging crisis and the necessary solutions, one thing remains clear: multiple factors support the need for more effective use of energy, materials, money and human effort expended in all walks of life. By the mid-1990s, nearly 60% of the annual $500 billion packaging industry was paperbased, meaning those materials at one time originated in forests. Concerns about the safety of plasticizers, additives and other “bad actors” released during the manufacture and incineration of plastics still remain high. CITIZEN POWER in an OVERPACKAGED WORLD. Certainly the less packaging we consume, the lower the impact on habitat, resources, energy production and particulate pollution. While we may not be able to limit the amount of packaging that accompanies an occasional major purchase—such as a television, computer or refrigerator—there are things that we can proactively do on a daily basis to minimize the damage. Buying in bulk can reduce transport and packaging impacts. According to the University of Michigan School of Packaging, the typical American family can reduce its waste by 285 pounds per year simply by purchasing staple items such as cereal, grains, beans and oil in bulk. Doing so delivers economic savings as well.

Things YOU Can Do 1. Carry a mug. Even taking into account the impacts of manufacturing and hundreds of washings, glass and ceramic cups reduce the amount of energy, water use, air emissions, water pollution, and solid waste by between 85 and 99%. 2. Carry your own water bottle and install a home filtering system. Up to 25% of bottled water is presently sold to export markets. Solid waste problems are mounting because of a lack of opportunities to reuse bottles. 3. Keep a stash of cloth shopping bags handy. The proper answer to the paper versus plastic dilemma is still “neither.” Save bags that can be reused and last for decades rather than becoming disposal burdens or litter. 4. Minimize take-out packaging. Try staying at a restaurant rather than eating packaged food on the go. It’s safer and can minimize disposable packaging. 5. Become a backyard composter. You can turn excess food waste, yard trimmings, and, yes, even certain forms of packaging, such as soiled pizza cartons and other inkfree paper materials, into soil amendments for your garden. 6. Support local farmers. Purchasing fresh foods from local farmers is a great way to support the local economy and provide healthier food for your family. 7. Don’t wrap gifts for pets. Landfill-bound trash and packaging waste spikes between 25% and 30% in the United States between Thanskgiving and the first week of the

8. Support producers who effectively package goods. Vote with your pocketbook and a mind toward minimizing waste and supporting a world of health and beauty. Learn your materials: number 1 and 2 plastics are the most recycled. Numbers 3 through 7 are seldom recycled. 9. Establish a reusable packaging policy for your household. Create household systems that emphasize reusable alternatives, from lunch boxes and leftovers to storage containers. Styrofoam peanuts, shredded paper, and sealed air bags can be reused or donated to local companies. 10. Bulk up. Households can significantly reduce their packaging and save money by purchasing staple items in bulk. 11. Know your dump. The best knowledge about the waste stream is local. It starts with a visit to the landfill, recycling center, salvage yard, and other sites in exploring the realities and possibilities of resource management in your community/region. 12. Be clear about your ecological footprint. No amount of “smart resource management” can get us around the impacts of sustained human population growth and rising consumption levels. Let packaging serve as one of many factors to gauge and inform whether or not consumption patterns are compatible with your values and hopes for the planet. Dan Imhoff’s book Paper or Plastic: Searching for Solutions in an Overpackaged World is available in bookstores or on the web. For more info:



BUILD THE LOCAL ECONOMY by using services and purchasing products from people who share your cooperative values and principles. Allow the Co-op to introduce you to a healthcare provider, acupuncturist, local retailer, tutor, gardener, financial professional artist, or counselor who can meet your needs. Members must show a current Co-op membership card to receive all special consideration discounts and offers listed below.

Liquid Light Pharm Local flats of organic wheatgrass. Packages of freshly frozen juice in freezer department at the Co-ops. Call/email for delivery in the Abq area: 505.934.0628, CO-OP MEMBER CONSIDERATION: 10% discount on the first order

Art, Gifts and Retail

Pueblo Loft Kitty Trask American Indian works of art Nob Hill Center, 268.8764 CO-OP MEMBER CONSIDERATION: 10% discount

American Surf N Turf Kenny & Brenna Aschbacher 505.385.9480, CO-OP MEMBER CONSIDERATION: Buy one get one free on Silver Salmon

Thora Guinn, Artist Member of Rainbow Artists Watercolors; mixed media for sale; reasonable prices 505.842.6196,, CO-OP MEMBER CONSIDERATION: special discounted rates Birthing, Children’s Services and Products Baby Bear Stella Noyce and Dan Herbison Soft leather shoes; cloth diapers; baby wearing; wooden & fabric toys; children’s organic clothing and accessories. Emphasizing earth & family-friendly choices. 4801 Lomas Blvd NE, 87110 (W. of San Mateo) 505.265.2922 CO-OP MEMBER CONSIDERATION: 10% discount

Chef Celine, CNC (Certified Nutrition Counselor) Celine Beitchman was an instructor at NYC’s Natural Gourmet Cookery Institute for Food & Health. She offers private cooking lessons/nutritional counseling at client’s home. 505.830.1085, CO-OP MEMBER CONSIDERATION: 20% off 2 cooking lessons or 1 counseling session Gallery One Beverly Johnston One-of-a-kind art, gifts, jewelry, fine natural-fiber clothing and more. Nob Hill Center, 268.7449 CO-OP MEMBER CONSIDERATION: 5% discount Helping Hands Personal Chef Services Pat Chupak, Chef/Owner In-home meal preparation includes grocery shopping, cooking and cleanup. Specialized diets welcomed. Gift certificates, cooking classes and holiday/catering available. 505.792.8981 CO-OP MEMBER CONSIDERATION: 10% discount on hourly fee Herb Store 107 Carlisle SE, Albuquerque 255.8878, CO-OP MEMBER CONSIDERATION: 5% discount store-wide Joan Saks Berman Photography Photos for your business needs: ads, brochures, web pages, books, magazines & notecards; decorating your office or home. See samples at: www.joansaksber CO-OP MEMBER CONSIDERATION: please call for details Leaf Ashley Contemporary handmade semi-precious stone jewelry by jewelry artist Leaf Ashley. Plus, fine jewelry repair & custom orders. Michael’s Studio 205, 205 W. Coal Ave, Gallup, 87301, 505.722.9026, CO-OP MEMBER CONSIDERATION: 10% off on first purchase

Hummingbird Midwifery and Homebirth Dusty Marie, RN, LM, CPM Coming soon: Massage Therapy and Natural Therapeutics 505.262.1690, CO-OP MEMBER CONSIDERATIONS: choose Hummingbird Midwifery to assist at your birth, and I will buy or renew your Co-op membership for one year; $5 discount each session for current members.


Sign2Speak Amylee Udell Classes to help babies sign before they can speak as well as educational games. 505.232.2772, CO-OP MEMBER CONSIDERATION: 10% off all baby signing products and home classes/workshops; willing to trade

Santa Fe

Business and Financial Services Cabin Media Homesteading on the Digital Frontier Web development, hosting, marketing & strategy 268.5956, CO-OP MEMBER CONSIDERATION: One hour complimentary web site development consultation Document Handling & Information Services, Inc. Debby Kruzic Helping companies move towards a paperless office. 505.888.3620,, CO-OP MEMBER CONSIDERATION: One-hour free needs-analysis for a paperless office Donal S. Kinney, CPA Tax Preparation and Planning - Personal and Small Business 2300 W. Alameda, #B6, Santa Fe, 87507 Phone: 505.474.6733, Fax: 505.474.7577 CO-OP MEMBER CONSIDERATION: 10% discount

Membership Meeting Oct. 21st at the Co-op Distribution Center 3:30-7pm • Square Dancing with nationally known caller Kris Jensen! • Tour Your Food-Shed Warehouse • Hear State of your Co-op Reports • Meet Board of Directors Candidates • Participate in a Mini-Café Member Discussion • Enjoy a Local Foods B-B-Q Call Robin at 217-2027 or toll free at 877-775-2667 to RSVP

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 Annual



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

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







OCTOBER 2007 4


COMMUNITY RESOURCE Business and Financial Services, continued Ruth B. Cohen, Mediator and Attorney Mediation for family, workplace, business and non-profit organizations. Legal protection for lesbian, gay men, bi-sexual & transgender individuals and their families. Offices in Albuquerque and Cedar Crest 505.247.2439, by appointment, CO-OP MEMBER CONSIDERATION: 10% discount to current members Classes and Tutoring Melvin Allen Expert Middle School Math Tutor 3304 Pershing Ave. SE, Albuquerque, 87106 505.489.5290, CO-OP MEMBER CONSIDERATION: $5 off per hour


505.203.8968 CO-OP MEMBER CONSIDERATION: 10% discount Gardeners’Guild The urban gardener’s resource center. Come find gardening info and great supplies for city spaces. Open Wed.-Sat. 11am-7pm, Sun., 11am-5pm Look for GG on Wellesley, 1 block S. of Central 268.2719, CO-OP MEMBER CONSIDERATION: 10% discount with current member card

Farming and Gardening Albuquerque Horticultural Services, Inc. Kent Matchael Serving Albuquerque’s East Side for 12 years 256.7358, CO-OP MEMBER CONSIDERATION: free soil analysis with first service BotanicArts LLC Laurie Lange, Certified Horticulturist & Designer Fine landscapes & garden design, solar fountains, sustainable, residential design outdoor & in, renewable energy components, integrated with style. 505.220.2726, CO-OP MEMBER CONSIDERATION: free estimate, 10% off design plans Divine Earth Aesthetic Pruning and Restoration Corva Rose Hand pruning for natural beauty and plant vitality: trees, shrubs, roses, natives, vines and orchards.

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Joanne Burns, CSE, LUT Celebrations in Living: Marriages, Commitment Ceremonies, Memorials & Baptisms performed 505.507.8447 CO-OP MEMBER CONSIDERATION: FREE initial consultation Lloyd Kreitzer, “Fig Man” Prunes, grows and sells local, historical heirloom, Albuquerque and world variety of fig trees and Chinese dates 266.8000 CO-OP MEMBER CONSIDERATION: 10% discount Patrik Schumann ecOasys (by design) - Nature AND Nurture for a Sustainable Future Now, ecological design, specialty horticulture, residential ecosystems: conservation, restoration, sustainability, climate contingency, subsistence 255.1933, PO Box 40171, Albuquerque, 87196 CO-OP MEMBER CONSIDERATION: up to 25% discount according to need and project


Soilutions Composting, mulch, organics recycling, landscape installation and rain water harvesting 877.0220, CO-OP MEMBER CONSIDERATION: buy 2 bags of compost and receive the third one free. Offer good through October 2007.

Elemental Resources Christopher J Dow: Solar Electric Contractor, PV and Wind Energy Systems Valerie Lyn Dow: Certified Building Biology Consultant, Feng Shui Design, classes 505.301.5123, CO-OP MEMBER CONSIDERATION: 11% off all services, some trades considered Healthcare Providers and Wellness

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Laurie Norton, LMT Massage Therapist For more details go to the website below, from the home page click on Who They Are to find Laurie’s name. 124 Hermosa SE, on the corner of Hermosa & Silver 505.410.3741, CO-OP MEMBER CONSIDERATION: $5 discount Laurel Schillke Doctor of Oriental Medicine 2917 Carlisle Blvd NE, #112, 883.5389 CO-OP MEMBER CONSIDERATION: 15% discount on treatment sessions

Simeona Gardenaire Marie S. Abaya Landscape design specializing in art-friendly and dogfriendly gardens 505.242.0167 (O), 281.814.7944 (C) CO-OP MEMBER CONSIDERATION: 15% discount off design fees

Home Inspections and Green Building

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Crooked Crane Healing Deborah Wozniak, Doctor of Oriental Medicine Compassionate, affectionate health care for your family. Pain management, life transitions & dietary consultation. A Great West & Blue Cross provider. 505.250.7173 CO-OP MEMBER CONSIDERATION: 20% off an initial office visit (includes: initial intake, diagnosis, acupuncture treatment and herbal consultation) EcoSage Wellness Institute Halima Christy, MA, CHT, NTS Offering transpersonal hypnotherapy, natural therapeutics, counseling, wellness education & holistic life coaching. 1111 Carlisle SE, Albuquerque, 87106 505.881.0279, CO-OP MEMBER CONSIDERATION: 20% discount

Ross Hamlin Full Circle Guitar Innovative guitar instruction & performance 505.699.5470, CO-OP MEMBER CONSIDERATION: 1/2 off first lesson Silent Thunder Center for Asian Studies Offering classes in Tai Chi, Mediation, Taekwondo & QiGong 136 Jackson N.E., Albuquerque, 87108 265.3112, CO-OP MEMBER CONSIDERATION: one week of any and all classes free

Cornelia Sachs Guild Certified Feldenkrais Practitioner 10801 Lomas NE, # 102, 505.266.2711 CO-OP MEMBER CONSIDERATION: 20% discount for first class or private lesson

A Breath of Joy Suzanne Hruschka, LMT #2232 Deep Gentle Therapeutic Massage, Slow Stretch Beginner Hatha Yoga and original watercolors 505.286.0818, CO-OP MEMBER CONSIDERATION: 15% discount Betty's Bath & Day Spa 1835 Candelaria NW, between Rio Grande and 12th 341.3456, CO-OP MEMBER CONSIDERATION: 10% discount on hot tub soaks and saunas Body & Skin Clinic Chiropractic, massage and facials David Bigden, DC, Lehsa Orcutt, LMT, RF #5102 4004 Carlisle Blvd NE, Ste S, Albuquerque 872-2900, CO-OP MEMBER CONSIDERATION: 10% off first facial or massage

Lloyd Kreitzer, Holistic Healer Holistic healer of 36 years practicing massage therapy, Feldenkrais, clinical hypnotherapy, iridology and life coaching. 266.8000 CO-OP MEMBER CONSIDERATION: 10% discount Maria Veronica Iglesias Swanson Therapy with crystals, including quartz, jade, turquoise and obsidian 410 Ridge NE, Albuquerque, 87106 CO-OP MEMBER CONSIDERATION: 10% discount for each therapy Natural Nails, Organic Manicures and Pedicures Evonne Maxwell Individual attention in a chemical-free environment 2501 San Pedro NE, Albuquerque, 280.9498 CO-OP MEMBER CONSIDERATION: please call for details Nob Hill Acupuncture Center Acupuncture/Herbal and Nutritional Supplements. Relief from stress, pain, digestive discomfort, cold and flu Toll Free: 888.265.5089 P: 505.863.8018 in Albuquerque P: 505-265-5087 in Gallup CO-OP MEMBER CONSIDERATION: 15% off each treatment; free initial consultation Paula Muran The creator of the Sovereign Light System of Emotional Healing - Vibrational Sprays and Gem Elixirs - specializing in emotional healing 217.3747, CO-OP MEMBER CONSIDERATION: Free shipping Continued on page 13



OCTOBER 2007 5 WORKING TOGETHER for a Sustainable Future


The grand prize is a new Zenn electric car, with a sticker price of more than $14,000. The Zenn gets the equivalent of 245 miles per gallon, based on the carbon emissions from the electricity used to power the vehicle. Additional prizes include an ecoresort vacation, a scooter, environmental art, spa packages and other valuable prizes donated by New Mexico businesses. The drawing will take place on the last day of the conference, but winners do not need to be present to win. Raffle ticket information is on the conference website or call the Bioneers at 505-428-1227. BIONEERS:

October 19-21/ Santa Fe RANDI MEHLING, BIONEERS, MPH he upcoming New Mexico Bioneers Conference, on October 19-21 at the College of Santa Fe, will convene hundreds of local community members and dozens of organizations creating a space for networking, building relationships, learning how to support other organizations, and hearing voices not normally heard or represented. The unique Bioneers culture stresses that each individual can help make a difference, and that when we cooperate with each other and collaborate with nature enormous possibilities are generated for social and environmental change. BY


"Bioneers provides the space for people to come together. The conference is not an event but part of a larger organizing process that harnesses energy and catalyzes efforts so we work together as a group," states Bianca Sopoci-Belknap, coordinator of the Youth Allies Leadership Program of Earth Care International in Santa Fe. The conference broadcasts plenary speakers by satellite from the main Bioneers conference in California, offering dozens of exciting speakers and workshops on food security, renewable energy, green design, public transportation, alternative health options, green economic issues, coalition building, environmental art, civic involvement and multicultural communication. In addition, a wide variety of workshops will craft solutions to local challenges. Workshops and forums reflect New Mexicans' concerns and community issues, including food security, food access, food safety and the future of local farming, water, climate change, health and more. Focus on Youth Leadership A major focus of this year's New Mexico Bioneers Conference is supporting the plethora of nonprofit youth organizations and our community's youth leaders. Amy Pilling, conference co-organizer, states,

providing the space for people to come together

"Youth leaders are concerned about and understand some of the most difficult issues facing our communities and demonstrate leadership with open minds and hearts, fresh insights, and skills that bridge traditional community divides."

The NM Bioneers Conference recently formed a Youth Advisory Council. Forty youth leaders from organizations around the state are participating in planning meetings aimed at making the conference youth friendly. The result? "The youth leaders will be reviewing all workshop proposals, and leading many of them," says Ms. Pilling. "Youth involvement levels shot way up this year and will enrich the entire conference." These young leaders are proving that they have the creativity, the capabilities and the chutzpah to serve on nonprofit boards, city commissions and educational committees side-by-side with adult decisionmakers. Youth leaders also are showing they have the skills to develop and implement innovative community projects that are effective and sustainable. Supporting Youth Leaders with A Raffle The New Mexico Bioneers raffle, to raise scholarship funds for 200 youth to attend the conference for free, will enable youth to play a big role at the New Mexico Bioneers conference, both as participants and presenters.

Area businesses can sponsor the conference and present their services and wares at the conference. Donations to help sponsor the conference and area youth can be made to: New Mexico Bioneers, 1704-B Llano St. #116, Santa Fe, NM, 87505.

Registration fees are affordably low: $125 for a basic registration for the full conference and only $65 for youth, educators, nonprofit staff and elders. People wanting to attend the conference can register online at or call 505-428-1227. Questions can be emailed to

Fall Food-Shed Abundance: Look for apples, veggies, goat cheese and other local foods AT ALL CO-OP LOCATIONS!

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



Sustainable Food Systems: Making Healthy Land a Priority by Ann Adams t seems pretty obvious that healthy land is a prerequisite for a sustainable food system. And the key to healthy land is biologically active soil. But creating biologically active soil takes a new level of thinking and relationship with nature, especially for agricultural producers comfortable with a conventional food system that is supported by government subsidies and still relatively cheap oil prices.


Holistic Management International (HMI), headquartered in Albuquerque, has had a front row seat in other areas of the world, like Africa, where those subsidies and oil prices donâ&#x20AC;&#x2122;t exist. There the need for local sustainable food systems is an immediate necessity and the degraded landscape is a major obstacle to healthy food for the majority of the population. We are working with villagers to improve grazing practices to address that problem and create food security. Here in New Mexico, La Montanita is taking a leadership role in developing a local food system for the central Rio Grande watershed. We need many more farmers and ranchers involved in that system and focused on improving the health of their land base as well as providing healthy food. Healthy land provides a host of ecological services. Consumers can support this kind of sustainable agriculture through their purchases.

Getting Involved HMI is hosting a conference on November 1-4, 2007, at the Hotel Albuquerque. Keynote speakers for this conference include Joel Salatin of (The Omnivoreâ&#x20AC;&#x2122;s Dilemma) fame, Temple Grandin (Animals in Translation), Thom Harmann (The Last Hours of Ancient Sunlight), and Allan Savory (Holistic Management: A New Framework for Decision-Making). One feature of this conference is an opportunity for community input as part of our Community Roundtables. Robin Seydel of La Montanita will be one of the panelists at the â&#x20AC;&#x153;Creating A New Mexico Sustainable Food System.â&#x20AC;? Other community roundtables and general interest sessions include: â&#x20AC;˘ Animals in White Hats: Using Livestock as Reclamation Tools â&#x20AC;˘ Community Development: From the Ground Up â&#x20AC;˘ Is It Me or Is It Getting Warm: Addressing Global Climate Change â&#x20AC;˘ Fire Proofing the West â&#x20AC;˘ Deserts, Rainforests, & Cities: Water Resource Issues To learn more HMIâ&#x20AC;&#x2122;s November conference or about sustainable food systems, please contact Holistic Management International in Albuquerque at 8425252 or or visit their website at

Conference: Nov. 1-4

Bringing local farmers together with Co-op shoppers for the best in fresh, fair and local food.

Services â&#x20AC;˘ Fruit and Shade Tree Pruning â&#x20AC;˘ Technical Removal â&#x20AC;˘ Planting â&#x20AC;˘ Cabling & Bracing â&#x20AC;˘ Fertilization â&#x20AC;˘ Root Rehabilitation Services





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CO-OP Food-Shed


Itâ&#x20AC;&#x2122;s time to mulch and get your order in for firewood





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CO-OP news

OCTOBER 2007 6

Board of Directors News A Fond




t is with regret and pride that the board of directors has accepted CE Pugh’s resignation. It is with regret because of all he has brought to our cooperative but also with pride as he is moving on to our national organization, the National Cooperative Grocers Association (NCGA). During the five years of his tenure we have grown from two to four stores, added 5,000 families into our community, doubled our sales volume, instituted a living wage structure and opened a food distribution center to support the values of the local food movement. The board of directors heartily acknowledges how all our staff and volunteers contribute to these accomplishments and so we recognize and appreciate the quality of his leadership that has brought out the best in us.

We will greatly miss CE’s dedication and integrity. Over the years the staff and board have witnessed someone new to the cooperative sector completely integrate himself into its culture both locally and nationally. He has become a vigorous champion of co-ops and has repeatedly shown uncommon commitment, not only to La Montanita but also to other co-ops who have encountered challenges. It is a logical conclusion that he formally assume this role on the national level. As Director of Development at NCGA he will continue to help existing co-ops as well as devote his time and considerable expertise to assist communities in opening their own co-ops. It's an exciting endeavor and we wish him the very best.


Rudi’s Organic Bakery Boulder, CO Organic English Muffins, 12 oz, Sale $2.29 Herbs, Etc. Santa Fe, NM Deep Sleep, 1 oz, Sale $9.99 El Pinto

Albuquerque, NM Original Salsa and Green Chile, 16 oz, Sale 2/$7

505 Organics Albuquerque, NM Organic Salsa and Green Chile, 16 oz, Sale $3.49 Zule’s

Boulder, CO Power Bones, 5 oz, Assorted Varieties, Sale $2.99

VALID IN-STORE ONLY from 10/3-10/30, 2007:

Not all items available at all stores.


New Product Spotlight: Gone Nuts?

Maggie’s Soap Nuts


oap Nuts are the dried fruit of the Chinese Soapberry tree (Sapindus mukorrosi), similar to the lychee. The Soapberry tree (Sapindus spp.) has roots back as far as the time of Buddha. Prized for its handsomeness, this tall and wide tree is often planted along boulevards, it’s thick umbrellalike canopy of leaves crowd at the end of the branches. Hanging in pairs or triplets at the very end of the branches are "drupes" or berries. These fruits are green and smooth when fresh, and when dried become a light brown with silky wrinkles. For ages people of Southeast Asia have known that when the fruit of these trees get wet they release saponin, a natural cleanser. Maggies’ Soap Nuts are the dried fruit of this tree. They are a purely natural cleanser, truly effective, 100% natural, safe for the most sensitive skin. A single soapberry tree produces hundreds of kilos of nuts per year! Maggie's Soap Nuts fall to the ground in Indian and Indonesian forests and are collected by folks who have used the nuts for centuries. Maggie Dawson, inspired by the quality of life offered by following an Ayurvedic routine, brings us Maggie’s Soap Nuts, as an incredible offering from this ancient Indian tradition. In ancient India these fruits, known in Hindi as “reetha,” were used for soap and hair-wash powders, used by jewelers for shining ornaments of gold and silver and used in the laundering of fine silks and wools. Simply put a few of Maggies’ Soap Nuts into the cotton sack included in every box and drop it in your laundry. Your clothes come out clean, vibrant and soft. Replace your laboratory detergents with this chemical free, healthy soap. Soap Nuts naturally soften and add body to your fabrics, are safe for wool and silk and keep your colors looking bright. You can also make a concentrated liquid soap by boiling or soaking the nuts.

Soap Nut powder is indicated in Ayurveda as the third in the family of highly beneficial fruits, along with shikakai and triphala. All three are used extensively in Ayurveda for the treatment of scalp issues, including hair loss and dandruff, and to alleviate parasites such as lice. Use a solution of Soap Nuts in the garden to repel pests as persistent as aphids. In modern India, Soap Nuts are an essential ingredient in hair care products to increase luster and softness of hair. The Soapberry is among the most important trees for beautification in tropical Asia, aesthetics being an important factor in Ayurveda. Used topically, Soap Nuts are used to eliminate freckles, fine lines, chemical stains and cracks in the skin. They are also used traditionally to treat mild to moderate skin complaints such as eczema and psoriasis. Soap Nuts are safe for people with sensitive skin, even people who suffer allergic reactions to store bought "sensitive skin" cleansers. In India the list of uses for “reetha” is impressive, claiming over 20 medicinal preparations, which alter the fruit to make it either 100% digestible or emetic. Soap Nuts are even safe enough to use as toothpaste and as a fruit and vegetable wash. A tenminute soak in a solution of Soap Nuts removes 95% of the surface pesticides and chemical residues on fresh produce. Soap Nuts are also useful in the kitchen as a food-safe cleaner for countertops, appliances and sinks. Look for Maggies’ Soap Nuts at Co-op locations in Albuquerque and Santa Fe. Special order them if you shop in Gallup. Give them a try today! Your clothes, your skin, your family and your planet will thank you.

AFFORDABLE MEETING & WELLNESS ROOMS FOR RENT Beautiful, spacious main meeting room & deck for events, parties & workshops, equipped with chairs and tables for up to 50 people- $20 p/hour. Smaller meeting rooms for 2-6 people- $15 p/hour. Massage & wellness room- $15 p/session.

Great location & flexible hours 1111 Carlisle Blvd SE Albuquerque, NM 87106 Tel: 265-5900

VOLUNTEERS NEEDED! more Co-op volunteer opportunities!

You can

earn an 18% DISCOUNT!

The Co-op is looking for some volunteers to: ✍ Introduce shoppers to the delicious and exciting world of gourmet local and imported cheeses ✍ Shopper Demos in other departments ✍ Help us deliver groceries to senior and homebound people in Santa Fe ✍ Pick up Albuquerque City Recycle bags for our members with city coupons ✍ Help in the Kids Cook program and other area nonprofits in the Co-op Community Capacity Building Program ✍ Mailings/ Events and other activities

Also offering advice, services & products for body cleansing: 991-0839 Contact kristin at 217-2026 or

CO-OP news

the inside

OCTOBER 2007 7


ANNUAL MEMBERSHIP MEETING THIS hope you can join us at our annual meeting on Sunday, October 21st from 3:30-7pm The meeting will be held at our Co-op warehouse located in Albuquerque at 3361 Columbia Drive, NE. We will have a warehouse tour, great food, entertainment and presentations by our Board of Directors and management. If you can’t make this year’s meeting, we will be mailing our annual report to members this year along with the Board election ballot in late October.


La Montanita enjoyed another profitable year and our Board will declare this year’s member patronage refund amount at their November meeting. We will mail checks in early December to members whose refund is $10 or more. Members with refunds less than $10 can receive a store credit or cash at their store’s info desk beginning December 15th. If you have moved and not updated your new address with us, please do so prior to November 15th so we can get your check out to the correct address.


of these great products purchased over the past few years. While we purchase many regional products from distributors, the data below reflects our purchases made directly from regional producers. This past year’s direct purchases totaled $2,284,425. We greatly appreciate your support of our regional food-shed. You can see the impact we are having on our regional food economy. Thank you for your support. C.E. Pugh, General Manager

Calendar of Events

October is Member Appreciation Volume Discount Month! 9/16 Board of Directors Meeting, Immanuel Church 5:30pm 9/21 Annual Member Meeting, CDC (see page 1) 3:30-7pm 9/22 Member Engagement Committee, CDC 3361 Columbia NE (formerly called Member Linkage) 5:30pm

TBA Finance Committee, location and date to be announced Nov. 1-14 Board of Directors Election CO-OPS: A Solution Based System A co-operative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.

Food-Shed Direct Purchases $2,500,000


Classical Homeopathy Visceral Manipulation Craniosacral Therapy






Our work to increase our purchases of regionally produced foods continues and I am pleased to share this chart that shows the dollar amount








St. Raphael Medical Center 204 Carlisle NE Albuquerque, NM 87106





ids Cook! is a student nutrition, basic exercise and food education program that works to improve the literacy and health of children and their families. It involves elementary school students in hands-on learning about nutrition while preparing culturally diverse foods. Program activities use an integrated curriculum format that provides opportunities for interdisciplinary learning. Included in each Kids Cook! class is 10 minutes of basic physical activity.The course teaches that 60 minutes of daily physical activity is important for health. Kids Cook! targets low-income students in New Mexico elementary schools. Kids Cook! currently operates 10 sites, serving roughly 4,400 students ages 5-11. Classes are taught by nutrition educators in collaboration with classroom teachers, educational assistants and parent volunteers. A total of 12 hours of hands-on nutrition instruction for every child each year is offered in English and Spanish.

The Kids Cook! experience empowers children when they realize they can impact their own health by preparing foods that are nutritious and appealing. New, healthy foods are very well accepted when the students have the opportunity to prepare them. During the year students will prepare meals from 4 different areas in the world. Children are given the opportunity to learn about a variety of cultures through the foods they prepare as well as the history of the people and places associated with those foods.

eat your



Available now at your local La Montanita Co-op

Co-op members who are interested in volunteering with the Kids Cook! in Albuquerque, please contact Robyn at 217-2027, or toll free at 877-775-2667 or The Co-op also supports a similar program, Cooking with Kids in the Santa Fe Public Schools.


NATIONAL CO-OP MONTH A Celebration of Co-op Arts and Crafts


cross the nation and around the globe, artists and crafters join together in cooperatives to better their economies and lives. The Cooperative Development Foundation (CDF) has organized the Online Auction of Coop Arts and Crafts, Oct. 8-31, during National Co-op Month. The online auction will feature quilts, ceramics, paintings, jewelry, woodworking and more from art and craft co-ops both here and abroad.

ago to promote economic and social development through cooperative enterprises. At the end of WWII it began by helping the Italian agriculture cooperatives recover from the war. Since that time it has evolved to have more of a domestic cooperative development focus and now serves as a community foundation for the U.S. cooperative community. It funneled tens of thousands of dollars, collected at co-ops around the nation, to Katrina-ravaged areas for the re-build efforts and continues to work with farmers and other co-ops in the area.


The auction will bring visibility to the co-ops and sales to artists as it raises funds to support CDF’s efforts to improve lives through cooperative development. The CDF was created over 60 years


Looking for holiday gifts with a co-op flavor go to between October 8-31 to check out the online catalog and make a bid. For more information contact

Free, full-color Advertising Guide to local, family-centered goods & services For Advertiser information, e-mail us at


your belly

OCTOBER 2007 10

Full on Fall

Cooking! Fall is here; time to turn on the oven and fill the house with tantalizing aromas. These rich and hearty recipes incorporate many seasonal fruits and vegetables, such as apples, squash, yams, pumpkins and potatoes. Savor these nourishing dishes, best enjoyed when the air is cool and crisp. Personal Growth Childhood Trauma • Illness Drugs/Alcohol • Loss Women’s Issues

Louise Miller, MA LPCC NCC Psychotherapy

Phone (505) 385-0562 Albuquerque, NM

L o s Po b l a n o s Organics

(Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce)

Editor's note: Take care not to bring the sauce to a boil, or the soy milk may curdle. Red Cabbage 1 onion 1 tablespoon oil 1 small red cabbage 2 apples 1 tablespoon red currant jelly 2 tablespoons cider vinegar Sea salt and freshly ground black pepper 2 to 4 crushed allspice berries

Indian Spiced Potatoes and Spinach Aromatic Indian spices lend a complex depth of flavor that transform cubed potatoes and chopped spinach into an exciting side dish. Delicious! 1 tablespoon olive oil 1 teaspoon black mustard seeds 2 bay leaves 2 cinnamon sticks 1/4 teaspoon crushed red pepper 3 cups coarsely chopped red onion 4 cups cubed, unpeeled, Yukon Gold potatoes 1 teaspoon granulated garlic 1/4 teaspoon turmeric 1 teaspoon ground coriander 1 10-ounce package frozen spinach, thawed 2 teaspoons Bragg Liquid Aminos 1 cup low-fat soy milk In a 5-quart saucepan, heat oil and add mustard seeds. Stir and cook over medium heat until the seeds begin to pop. Add the bay leaves, cinnamon sticks and crushed red pepper. Cook 1 minute. Add the onions and potatoes. Cook 3 minutes. Add the garlic, turmeric, cumin and coriander. Cook 6 miunutes. Add the spinach and remaining ingredients and reduce heat to

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low. Simmer, stirring occasionally, for 25 to 30 minutes, or until the sauce is reduced and the potatoes are tender. Remove cinnamon and bay leaves. Serves 8

Peel and chop the onion. Heat the oil in a heavy pan and cook the onion gently for about 5 minutes, or until softened. Meanwhile, shred the red cabbage and peel and slice the apples. Stir all the remaining ingredients into the onion and bring to a boil. Keep stirring until the red currant jelly dissolves. Cover and simmer gently until the cabbage is tender. Correct seasonings and serve. Serves 4 Ginger Spice Cookies 2 cups unbleached flour 1 t baking powder 1/2 t baking soda 1 1/2 ginger 1 t cinnamon 1/2 t cloves 1/4 C canola oil 1/3 C molasses, light 1/2 C sugar 1 egg 1 t vanilla extract Sugar for dipping Preheat oven to 375˚F. Lightly grease several baking sheets with vegetable oil spray. In a medium bowl, stir together flour, baking powder, baking soda, ginger, cinnamon and cloves. Set aside.

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Earn one Bonus Point for every dollar you spend; then redeem your points conveniently online. Choose from 175 name brand merchandise items plus over 130 travel and vacation options, including domestic and international airline tickets, car rentals, golf and spa packages and resort accommodations. Get full details at our Web site or any of our 13 convenient branch offices. • 505-889-7755 • 800-347-2838 Coming to the Santa Fe La Montanita Co-op Soon 913 West Alameda, west of St. Francis Drive Member NCUA • Equal Opportunity Lender


your house

In a large mixing bowl, with an electric mixer set on medium speed, beat together oil, molasses, sugar, egg and vanilla extract. Beat in half of dry ingredients just until mixed. Using a large wooden spoon, stir in remaining dry ingredients just until evenly incorporated. Batter will be stiff. Divide dough in half; wrap each portion in plastic wrap and freeze for 30 minutes. Using your hands, roll each portion of dough into 25 1-inch (3cm) balls, dip into sugar and place 2 inches (5cm) apart on cookie sheets. Bake for 10 minutes or until lightly browned. Remove from baking sheets, cool on wire racks. Store in airtight containers. Yields 24 cookies Apple Cranberry Squash 1 lb. butternut squash, peeled and cut into 1-inch cubes 2 Jonathan or Macintosh apples, peeled, cored and chopped 1/4 cup sugar 1 cup cranberries, thawed if frozen 1 Tbs. plus 1 tsp. unsalted butter Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes, or until tender. Remove from steamer basket and set aside. Combine apples and sugar in a heavy saucepan over medium heat. Cook 8 minutes, stirring frequently. Stir in cranberries and cook 4-5 minutes, or until cranberries and apples are tender and liquid has evaporated. Add squash, butter and salt and pepper to taste. Stir over heat until hot and serve immediately.

1/2 cup milk 2 eggs 1/4 cup melted butter 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup chopped walnuts 1 cup fresh or frozen cranberries In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan. Bake at 350 degrees for 70 minutes. Cool in pan for 10 minutes; remove to wire rack to cool. Wilted Endives, Cranberries and Yams There is bitter all over this recipe — you have bitter endive, bitter in the almonds and bitter in the cranberries — but when all is said and done, it is not a bitter dish. Instead, the bitterness in every case allies with a sweet, tangy or salty component. The point is, bitter never stands alone. It is a taste that always needs a context in which to work, but given that context, it works like a charm. 6 endives, cut in 1/2-inch rounds, trimmed and rinsed juice from 1 1/2 lemons 1 teaspoon kosher salt 1 tablespoon corn or other neutral vegetable oil 2 tablespoons sugar 3 tablespoons butter 1/2 medium yam, peeled and cut in a fine julienne 1/3 cup cranberries

Savory Squash and Lentil Soup 6 cups low sodium chicken or vegetable broth 2 cups butternut squash (peeled and chopped) 1 tablespoon Organic Valley European-style Cultured Butter 1/2 cup shallots (minced) 1/2 cup onion (chopped) 1 1/2 cups lentils 1 ripe tomato (peeled and chopped) 1 large carrot (chopped) 1 stalk celery (chopped) 2 tablespoons fresh lemon juice 1 tablespoon curry powder 1/8 teaspoon cayenne (powder) salt and pepper (to taste) Saute prepared vegetables with butter in a large, heavy saucepan for 5 minutes. Combine broth and all remaining ingredients. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and Europeanstyle butter. Enjoy! Serves 6 Cranberry Pumpkin Bread 1 cup pumpkin 1 cup sugar

OCTOBER 2007 11

Toss the endive slices, half the lemon juice, the salt, oil and sugar together in a bowl. Melt 1 tablespoon of the butter in a high-sided skillet over mediumhigh heat. Add the endive mixture, stir to coat with butter, then cover. Cook 2-3 minutes, lifting the cover to stir once or twice. Add the yams and cranberries. Cook 3-4 minutes, then add the remaining 2 tablespoons butter. Re-season with the remaining lemon juice and additional salt and sugar, if necessary. Serves 4 The recipes above have been adapted and reprinted from the following sources: Spice_Cookies.htm toberRecipes.html



BUY LOCAL KEEP YOUR $$ AT HOME Living from the Heart by Joyce & Barry Vissell A life changing weekend for individuals & couples wanting deeper levels of love and healing in their lives

November 2-4 Now, more than ever, it is vital to find, and live from, that centered place within ourselves – to connect with our own heart and, just as importantly, with others. This weekend will provide you with a safe, nurturing environment where you can open to a fuller sense of yourself, your relationships, and your purpose in the world right now.

This beautiful workshop will encompass: • Tools for opening the heart • Living Your Purpose • Deeper relationship skills • Awakening joy • A heart-centered approach to living • Inner child connection • Healing from the past DATES: November 2-4, 2007 TIMES: Fri, 7-9:30pm; Sat, 10am-6pm & Sun, 9am-12noon. COST: $220 if paid in full by Oct 26. $245 after Oct 26. $50 nonrefundable registration fee per person.

$100 total nonrefundable per person after Oct 26. VISA/MC accepted. Payment plans available. TO REGISTER: Charlotte, 800/766-0629 or 831/684-2299. Local contact: Chery 505-991-0839 to ask about vegetarian meals and child care.

Support Women in Birth Become a Labor Assistant/Birth Doula

Body-Centered Counseling

ŠLearn to increase women's comfort in labor ŠHelp women have empowered birth experiences Š Earn income, usually $300-$900 per client

Integrated Counseling, Therapeutic Bodywork and Movement

Penny Holland M.A., L.P.C.C, L.M.T.

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

Doula Training Workshop Albuquerque, NM November 9-11, 2007 Contact: Gwenhyfar (801) 916-9884

farming &


FALL’S BOUNTY SCOTT PITTMAN y partner Arina and I live on a small farm, family scale – a large garden, really, full of things we like to eat. Harvest season is our busiest time of the year; we have been canning for the past three weeks nonstop. First it was the stone fruit, peaches and plums – sadly the late frost took all of our apricots! BY




We start with drying cherry tomatoes, although we haven’t built a solar dehydrator yet. So we use an electric one, assuaging our conscience by believing that we are contributing less CO2 to the atmosphere than would be spewed out of the trucks and steamers hauling tomato sauce from California and Chile to our store this winter. Tomatoes are sliced at 3/8th of an inch thick; we have found that thicker slices don’t stick to the drying rack as badly as do thin slices. If we dry cherry tomatoes, we just cut them in half or, with the larger ones, in quarters.

Peaches we turn into chutney, preserves, and compote which we will use throughout the winter and especially during the holidays when we send beribboned and carefully packed Mason jars out to friends and relatives. The wild semi tart plums were canned as beautiful golden-colored jelly. Peach Chutney Recipe Wash a peck of peaches and remove the pits, then place in a large stainless steel or enameled pot over a low heat. All fruit has high sugar content so it easily caramelizes on the bottom of the pot, so cook over low heat and stir frequently! Peel and finely chop 1 1/2 cups of garlic and the same amount of ginger and add to the peaches. Add sugar to taste and two cups of raisins with 1/4 teaspoon of cayenne pepper. Cook and stir until chutney is the consistency of apple butter. Can in pint or 1/2 pint jars. Before sealing, place one chipotle chili in the center of the jar. This adds a delicious smoky flavor to the mix. Now you have finished your holiday shopping. Never Too Many Tomatoes This year we went straight into tomatoes for our next wave of canning. Tomatoes are at the base of so many recipes that it requires many quarts to carry us through the winter.

OCTOBER 2007 12

Putting food by: a harvest time TRADITION

We eat the dried tomatoes as snacks or crumbled into salads and rehydrated in meatloaf. We also have an Iranian friend who would rather have dried tomatoes for Christmas than chutney. Tomatoes are also cooked into salsa and relishes. At first frost we will have vines covered with green tomatoes for piccalilli, chow-chow and pickles. A fancy Japanese row-cover protects plants from freezing and allows us to keep one or two bushes into late November. Since we have friends who grow much better cucumbers than we have been able to, we go to them for our cukes. Dill, sweet and sour pickles line the shelves of our pantry, destined to grace our table this winter. We are also able to utilize the dill, grape leaves, cherry leaves and current leaves to add crispness and flavor as well as beauty to the transparent

jars. As I write this there are fifteen pounds of refrigerator pickles bathing in brine. Garden Veggie Delite Sauerkraut is the next on the list and this is one of the simplest of all the vegetables to preserve. Cabbage is a very good crop for Northern New Mexico and many of the small-truck farmers in this region grow this cool-temperature crop late into the season. We shred cabbage and mix it with shredded carrots, and then add caraway seed and dill from the garden. This is packed into a large crock with a layer of vegetable mix, then a layer of salt, alternating until finished. This is then weighted down so that as it produces juice the solid material remains under the liquid. This is the healthiest way to prepare cabbage and the fermentation releases vitamins and other nutrients that would otherwise be inaccessible to our digestive system. This delicious dish has the highest vitamin C content of any vegetable, it is minimally processed and is as alive a food as it gets. Vitamin bounty is true of most fermented foods, such as kim-chi, soy sauce and tempeh. Eggplant caviar is a delightful spread and condiment for midday snacks or for carrying into the woods as we search the Sangre de Christos for the elusive chanterelle mushrooms that are easy to dry and store very well. Cooked with tomatoes, carrots, onion and garlic, this dish is called caviar because according to lore, it was once traded for black caviar, at the astonishing rate of one to one. We are nearly done, but there is still an ungodly amount of apples ripening on our trees. This is a very busy time of year….

Scott Pittman has been teaching and designing permaculture ecosystems for 22 years. He lives and writes in Jacona, NM. Learn more about upcoming permaculture events, classes and other permaculture applications at

Indigiculture Sustaining the Earth

ADAM TRUJILLO elcome to the exceptional lifestyle choices of Indigiculture. Together, we can make a difference in the ways that we, our children and our communities respond to our Mother Earth and her abundance. Long ago, our ancestors experienced a very similar reflection when they too looked on this place with respect, love and admiration. This land that sustains us might not have the most fertile soils or the most rainfall or even close to the best environment to sustain human communities. However, just as the animals and plants that have found a way to live in balance with the extreme climate and diversity of landscape, we must find a balanced way to live in this sacred place. BY


Our solutions may only be apparent when we can accept that we are a part of nature, not separate or disconnected. Our ancestors loved to spend time communing with nature and explaining the powerful and specific relationship in a mythology that linked people and place. There are many various views on how to proceed. To grow food, for example, there is biodynamically grown, organically certified, monoculture, wildcrafted and greenhouse production. Each practice has great value. Paths that eliminate the processing required from farm to table is a great idea no matter the technique used to grow that food. Awareness and education is what will bring a new willingness to grow food and feed others within our bio-region. Permaculture has proven greatly beneficial in the return of wholeness with minimal impact and requirements on the part of the farmer and the natural system. It is heavily dependant on design principles that work to aid in the return of health to the natural system.

For example, each aspect within an ecological system must be designed with humans in mind and also the other inhabitants of this land. Right now, on this planet we are only producing food and caring for the welfare of one species, human beings. All the while the biodiversity of our planet is decreasing rapidly as our urban sprawl dominates the home range of all creatures. If we continue to rule out the importance of welcoming other species into our network, the vital connections that aid in holding our ecosystem together will fall apart.


et us re-evolve, and include, restore and maintain natural balance in our own yards and teach others to do the same as we learn through trial and error and by using ecological design as the main premise for the future development of our sacred space. As the Second Law of Thermodynamics states, the entropy or disorder within an isolated system always increases, all energy is used up, and all concentrations of matter are evenly distributed. Eventually, there is no potential for further useful work, the system becomes degraded and “disordered.” This has significant implications for sustainability; modern formulations of the Second Law of Thermodynamics argue that all highly ordered, complex systems are necessary to grow at the expense of the system. As we face the next step in developing our town, let us apply some of the lessons learned from permaculture and the indigenous nature of all species. Consider designing our homes, schools, roads and plazas around a concept of health for all inhabitants as well as our Mother Earth. For more information contact Roots Down Permaculture at 770-8871.



OCTOBER 2007 13

Sparrow Hawk Farm:

Member to Member Resource Guide

Healthcare Providers and Wellness continued from page 4 Tree of Life Healing Arts Madeline Aron Spiritual healing, Craniosacral Therapy, Core Synchronism®, Reiki and massage 265.7927 CO-OP MEMBER CONSIDERATION: 1/2 off first session

Emotional Freedom and Healing Richard Ross Gentle and rapid relief of unwanted emotional and physical issues and limitations, in person or by telephone. Transformational mentoring. Free consultation. 505.828.3527, CO-OP MEMBER CONSIDERATION: 15% discount

2403 San Mateo Blvd NE., Suite W11-b Albuquerque CO-OP MEMBER CONSIDERATION: $5 off negotiated fee Strategies for Success, Jane Midgley Experienced Certified Personal and Professional Coach (PCC). Life Coach: Assistance in reaching goals, development of life balance and mind/body/spirit integration 505.977.4857, CO-OP MEMBER CONSIDERATION: 50% off package of 3 coaching sessions and free initial consultation

Joan R. Saks Berman, Ph.D., Psychotherapy Personal coaching and feminist therapist working with women and men on life transitions, relationship problems, traumatic stress, domestic violence and sexual abuse. 265.5157, CO-OP MEMBER CONSIDERATION: please call for details

Psychotherapy, Counseling and Coaching Ann Beyke, M.A., LPC Pet loss and bereavement counseling services and support groups 265.3087 CO-OP MEMBER CONSIDERATION: 1 free session or 2 support group sessions Debra Vetterman, LPAT, LPCC Art Therapist and Clinical Counselor Changing your thoughts, changing your life 505.265.2006 CO-OP MEMBER CONSIDERATION: 10% discount


Pamela L. Beverage, Ed.D., LPCC Jungian-oriented Psychotherapy Specializing in loss and grief, mother-daughter relationships, communication, recovery from trauma and dream work 505.238.3449 CO-OP MEMBER CONSIDERATION: free 1/2 hour initial consultation Spectrum Counseling and Psychotherapy Pamela Edmondson, LPCC, LADAC Provides quality counseling and psychotherapy services 505.232.3000

Decades of research demonstrate the many benefits of fish oil. Benefits that can only be obtained by choosing the purest and freshest fish oil available. Nordic Naturals is the best choice when it comes to your body and your health. Omega-3s (EPA and DHA), the essential fatty acids found in Nordic Naturals fish oil: N

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Louise Miller M.A., LPCC, NCC Psychotherapy Personal growth, lesbian and gay issues, illness, drugs, alcohol, loss, grief and women’s issues. 2601 Wyoming NE, Suite 202, Abq 505.385.0562, CO-OP MEMBER CONSIDERATION: mention this guide listing and receive first session free.

We must feed our bodies. Nourish and strengthen from the inside out.

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

the Best



protecting our




Rediscover your innate capacity to move, think and feel. Karen Swift, MSPT, CFP

Wholistic Physical Therapy Integrating FeldenkraisÂŽ, Qi Gong, Yoga & hands on techniques.


1st Annual Upper Nob Block Party Saturday, October 13, 2007 â&#x20AC;˘ 11am-8pm. On Morningside Dr. NE between Central and Copper Street. Vendors, food, Chama River Beer Garden, children's area and live entertainment all day!

OCTOBER 2007 14

2007 New Mexico Wilderness Conference


his year the 10th Anniversary of the New Mexico Wilderness Conference will be held on October 27th at the Hyatt Tamaya on the Santa Ana Pueblo near Bernalillo. This pueblostyle resort reflects the rich history of the Tamayame and is located on a beautiful stretch of restored Rio Grande Bosque with incredible views of the Sandia Mountains. Lt. Governor Diane Denish will kick off the event, followed in both mid morning and mid afternoon by a series of inspiring workshops. Participants will enjoy a gourmet New Mexican style buffet and slideshow presentation. Captivating speaker Gary Guller will speak on leading the largest cross-disability group to reach Mt. Everest base camp at 17,500 feet and what it took to become the first person with one arm to summit Mt. Everest! His images, stories and affable nature inspire others to look deep within to accomplish more in all areas of life.

Afternoon workshops include: Chaco Canyon, Wilderness Restoration and Creative Writing in Wilderness. Craig Childs, author, naturalist, adventurer and desert ecologist will be teaching the creative writing session. Craig Childs has worked as a columnist for the LA Times and occasionally as a commentator for National Public Radio´s Morning Edition. Author of eleven books

that combine science and wilderness travel, he is winner of the Colorado Book Award and the Spirit of the West Literary Achievement Award. A river guide at the age of eighteen, by twentyone he was hitchhiking the coast of British Columbia on bush planes. He has also worked as a field instructor for Prescott College, an editor of a small mountain newspaper, a jazz and symphony performer on trombone, a beer bottler and a gas station attendant (not necessarily in that order). Childs has written for Outside, Audubon, Sierra, Backpacker, Arizona Highways and High Country News. He has a masterâ&#x20AC;&#x2122;s degree in Desert Studies from Prescott College in Arizona, where he has taught as an adjunct professor in field sciences. He will also be the closing speaker for the conference. The conference ends with a reception reflecting on and celebrating New Mexico Wilderness Allianceâ&#x20AC;&#x2122;s ten years of work to maintain and sustain our southwestern wilderness. What better way to celebrate than to watch the sun set on the Sandia Mountains from the beautiful veranda overlooking the Bosque? To register for the conference go to www.nm or call 505.843.8696.

Celebrating 10 years!



reen design, eco-design, sustainable designâ&#x20AC;Ś all of these terms have become popular in the media lately. Pick up any magazine and you are bound to see the word â&#x20AC;&#x153;greenâ&#x20AC;? relating to building, interiors, communities. So, youâ&#x20AC;&#x2122;re wondering, what exactly does it mean to be green? Essentially, eco or green design refers to anything that reduces the use of nonrenewable resources, helps sustain the earthâ&#x20AC;&#x2122;s natural environment, improves health or helps humans relate to the natural environment.

Use GREEN DESIGN to reduce indoor air pollution.

Green design has become popular due to an increased reaction to our global environmental crisis. A combination of overpopulation, growth of economic activity and a continuing depletion of our natural resources resulting in damage to natural ecosystems has made sustainable design a hot topic lately. Traditional design of man-made materials from cars to kitchen appliances has typically disregarded the impact of industrial processes on our environment. It is directly affecting our air, water and food quality and the health of all of the worldâ&#x20AC;&#x2122;s ecosystems. Our daily actions, from the kind of coffee we purchase each morning to the car we drive to the flooring we choose for our houses, will continue to impact our environment. The environmental crisis is in large part, caused by these conventional design and industrial practices, which have typically disregarded the risks and environmental impacts associated with the production of goods and services. Green design is considered a means of reducing or eliminating these impacts while maintaining quality of life by using careful assessment and natural design to substitute less harmful products and processes for conventional ones.


In 1997, the Environmental Protection Agency stated that â&#x20AC;&#x153;indoor air pollution in residences, offices, schools, and other buildings is widely recognized as one of the most serious potential environmental risks to human healthâ&#x20AC;?(1997 budget report, page 47). Indoor air pollution has gone from a limited problem to an alarming concern. At present, about 80,000 synthetic organic compounds are commercially available, and thousands more are produced annually by the chemical industry (Body Burden, Environmental Working Group study, January 2003, page 10). Up to 80% to 90% of your time is spent indoors. Conventional carpet, countertops, wall coverings, flooring, wood finishes, paints, plastics and adhesives all contribute to poor indoor air quality. Conventional products contain volatile organic compounds (VOCs) which outgas into your home environment; they are mass-manufactured cheaply with man-made adhesives, solvents and binders that are not only toxic to humans and pets but continue to outgas into airtight home environments leaving you breathing in a virtual box of chemicals. Some health problems including allergies, chronic eye or sinus problems, rashes, difficulty breathing, nausea, environmental illness, fibromayalgia and chronic fatigue syndrome have become commonplace ailments in this day and age. Eco-friendly materials are consistently more healthy, durable, unique and beautiful. As more and more people demand a healthy solution to interior home improvement, costs are now comparable to lower quality, chemically saturated conventional building products. Making the switch from conventional to green products is easier than people think and will save money and your health in the long run by contributing to a sustainably healthy environment for all who live under your roof. BY


For more information on green design and materials go to or call (505) 9203213.



OCTOBER 2007 15




ia de Los Muertos, or Day of the Dead, is a Mexican ritual that is recorded to have been practiced for more than 500 years by indigenous people. Today, this three-day holiday continues the tradition of celebrating and honoring loved ones who have died. Come join the festivities in Albuquerque with the 15th Annual South Valley Dia de los Muertos Celebration and Marigold Parade. The event will take place at the Westside Community Center on November 4, 2007, from 4pm-8pm. The parade will go north along Isleta and arrive at the Westside Community Center located at 1250 Isleta SW. Following the parade you can enjoy music, poetry, food, altars and vendors.


This yearâ&#x20AC;&#x2122;s theme is â&#x20AC;&#x153;Calavera in the Works: Arte en Proceso.â&#x20AC;? Art workshops are offered throughout the month of October in collaboration with and preparation for the celebration and parade. Upcoming workshops are: October 13 â&#x20AC;&#x201C; Build Altars â&#x20AC;&#x201C; create sugar skulls, calaveras, for your altar October 20 â&#x20AC;&#x201C; Calavera face painting and decorating sugar skulls October 27 â&#x20AC;&#x201C; Marigolds and papel picado

All workshops are FREE and are from 12-4pm at 803 La Vega SW. All ages are welcome. Information: 3444028 or 244-0120, Sponsored by Cambio and La Raza Unida.

in Your Backyard:

Enchiladas and Education: October 11th


ungry for food and environmental information? On October 11th from 6-8pm neighbors and citizens concerned about the harmful environmental effects caused by nuclear projects at Sandia National Labs are invited to attend an informational presentation and fundraising enchilada dinner. Paul Robinson, noted local scientist and environmental activist, will present information from his new report, Radiation Releases at Sandia National Laboratories, New Mexico: and Other Potential Sources of Radiation Release. His current research documents an astounding array of extremely harmful substances buried on the Sandia Laboratory site. Currently, there are only four ambient air quality monitors at Sandia Labs. Other national nuclear weapons labs and installations have many more; Pantex in Amarillo, Texas, has twenty-seven; Brookhaven National Laboratory in New York, nine; Lawrence Livermore National Lab, eighteen. Locally, Los Alamos National Laboratory has a total of forty-six. Why Sandia, in the heart of one of New Mexicoâ&#x20AC;&#x2122;s most populated areas, has only four is of grave concern.

Additionally Dave McCoy, executive director of Citizens Action, reports on the Mixed Waste Landfill (MWL) at Sandia National Laboratories. The MWL is a dumpsite located over Albuquerqueâ&#x20AC;&#x2122;s drinking water aquifer, in which 700,000 cu ft of radioactive and hazardous wastes from decades of nuclear weapons research remain buried at a shallow depth in unlined pits and trenches. During recent heavy rains, MWL berms were breached and allowed water to flow off the MWL site. A complete enchilada dinner with rice, beans and salad will be served. Come hungry for food and information on environmental issues. Thursday October 11, 2007, from 6-8:30pm at the Albuquerque Center for Peace and Justice, 202 Harvard SE. Donations greatly appreciated.

D avid Korten Speaks on From E mpire to Earth Com munity New Mexico Interfaith Power and Light (NMIPL) and the UNM Sustainability Studies program will host David Korten, author of When Corporations Rule the World and The Great Turning: From Empire to Earth Community, in a FREE lecture on Nov. 10th at 7pm in Ballroom A of the UNM Student Union Building. NMIPL mobilizes an active response from faith communities to the reality of global warming. For more information:

Clarifying Meditative Work: A workshop for people to explore what meditative work is. 10/13 and 11/17, 2 to 5 at the Wat Center, 145 Madison NE, $5 donation. Retreats also offered. Reservations, info: Jay Cutts, New Mexico Center for Meditative Inquiry and Retreat, 281-0684, 8 8 8$$ "4 "/5"' &03(


For more information Contact: Janet Greenwald at 242-5511 or CARD/Citizens for Alternatives to Radioactive Dumping at 505-266-2663.


Childrenâ&#x20AC;&#x2122;s water festival VOLUNTEERS NEEDED! On October 25 & 26 more than 1000 local 4th graders will participate in the Childrenâ&#x20AC;&#x2122;s Water Festival. Approximately 40 volunteers are needed each day to serve as assistants to the presenters and timekeepers/guides for each class. Volunteers will escort groups to their activities or

Two Locations! Nob Hill

assist presenters as needed. The hours are 8:15 am-1:30 pm, and volunteers receive breakfast, lunch and free parking. For more information, contact Amy White, at amelia87102@ or 505-235-8342. Website: www.waterfest

World Food Day Climate:

Acupuncture Center Relief from stress, pain, digestive discomfort, colds & flu Most insurances accepted. 3415 Silver SE Albuquerque, New Mexico 87106 P: 505-265-5087 103 East Hill Gallup, New Mexico 87301 P: 505-863-8018

changes, challenges and consequences UNM Student Union Building, LOBO A and B. Join other anti-hunger advocates, environmentalists, social workers, farmers, nutritionists, economists, church leaders and students to hear about the links between climate change, hunger and poverty. Please bring a nonperishable food item or cash donation with you for the Second Harvest Roadrunner Food Bank. Space is limited at this free event. Please register by Oct.12th. Fax registration to WFD Conference Registration, (505) 841-2691. For more info: or at 841-2696.



October 16 8am-1:30pm


La Montanita Coop Connection October, 2007  
La Montanita Coop Connection October, 2007  

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