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SHARING FOOD-SHED STORIES EDITORS NOTE: At La Montanita we believe that part of growing the Food-Shed is building relationships between those of us who produce food and those of us who eat. To that end, this month, here are the stories of two sets of women that are producing fine local products and helping build our local/regional Food-Shed.

South Mountain Goat


SPECIAL SALES June 18-24 on all South Mountain Products and The South Mountain Goat Dairy Farm Tour, June 22, 1-4pm.


estled against the foothills of the East Mountain area is one our dairy producing treasures, South Mountain Goat Dairy. If you haven’t yet tried their drinkable goat yogurt, goat milk, fresh chevre or feta you will have a special opportunity to try these fine locally made goat dairy products. If you are one of their devoted fans, you are in for a treat! TO SAY THANKS to all their devoted customers South Mountain farmers Marge Petersen and Donna Lockridge are offering a week of special sales on all South Mountain Goat Dairy products. Look for deep discounts and special sales during the week of June 18 through June 24. For a special treat on Sunday, June 22, they would like to invite everyone out to the dairy to meet all the “girls”, including Lizette, their herd Queen, walk the yard with the “girls,” help bottle feed some of the babies, try your hand at milking, learn how cheese and yogurt are made and sample some delicious goat dairy products — all in their lovely East Mountain setting. Growing Goats South Mountain was first licensed as a Grade A Dairy in June of 2005. They had thirteen milking goats on line and made only fresh chevre and feta. In 2006 Teo Insongia, current assistant manager of the Santa Fe store, then head of the Nob Hill Dairy department, heard about the South Mountain women, Donna and Marge, from a friend and encouraged them to begin selling milk and yogurt in addition to their chevres.

In a few short years South Mountain Dairy has come a long way. They’ve won a slew of national awards at the American Cheese Society, the American Goat Dairy Association and the Association of National Cheese Competitions in 2007. Lizette was the first goat milked in their commercial dairy, and is the Grand Dam of a line of nationally recognized, top producing SABLES (a breed of goats). Lizette's daughter Cathy is the AllTime SABLE Milk and Butterfat Production Record Holder with the American Dairy Goat Association.


Marge says, “Although we lost Cathy just after she gave birth to triplets, (Dancer, Fosse and What) Lizette and Cathy’s legacy will live on through Cathy's daughters, who are all expected to be ranked in the top ten producers for the SABLE breed for 2007.” Famous Feta and More Their fresh, salt-rubbed feta is unusual as fetas go. Nearly all commercial feta is aged for at least 4 to 6 weeks in brine. Theirs is not. The feta is sliced after aging only 24 hours and hand rubbed with a flaky, Kosher salt. “Last year we entered our feta in the American Cheese Society's National Competition,” says Marge. “Over 2,800 cheeses were entered in the national competition; there were 40 entries in the Goat Milk Feta category and South Mountain Dairy Feta placed third!” Their delicious yogurt is "drinkable" because it contains no added stabilizers, emulsifiers, gelatin or tapioca, only active cultures. The fruit flavors, sweetened with honey, include

Pasta Divina: A Passion for Pasta


June is MEMBER SURVEY Month! Help Guide Your CO-OP Members: Look in your mailbox

for our Annual Member Survey.

We sincerely hope you will take a moment to fill it out. Let us know how we are doing and what you would like to see in the future. This Survey helps us understand how to best serve you, our member owners. Please fill it out! Bring it in to the La Montanita Co-op location of your choice and receive one shopping trip at a 15% discount. Your input is important to us. Please take a moment to fill out the survey and bring it back to your Co-op before June 30th and receive a 15% discount Coop shopping trip for your effort. For information contact Robyn at 2172027 or call the toll free number: 877-775-2667.

get a 15% DISCOUNT!

In appreciation of all their fans and to encourage people who have not yet experienced South Mountain Goat Dairy products, all Co-op shoppers can enjoy great sales with deep discounts on all South Mountain Goat Dairy Products dur-

“It’s all about the

FOOD-SHED VALUES AT WORK BY ROBYN SEYDEL orn in Milan, Lou came to the States in 1995 to get her MBA in finance at the University of New Mexico. Life, as it so often does, happened. She fell in love, married and soon had her first child. During those first years of motherhood, Lou needed an outlet that allowed her to converse with adults and began teaching Italian. Michelle, of Italian descent through her mother, had just transferred

Mango, Peach, Blackberry, Raspberry, Cherry and Plain. The fresh chevre flavors include Chipotle, Chive, Dill, Garlic, Green Chili, Plain Jane, Herbes de Provence, Sun Dried Tomato, Apricot and Rasberry. Their Chipotle Chevre placed 2nd at the American Dairy Goat Association's National Cheese and Yogurt competition.

down from Los Alamos Labs to Sandia Labs to work on Risk Mitigation issues. She decided it was time to learn some Italian and explore her family roots. Their interest in things Italian brought them together; their love of great food made them fast friends. The two decided to go into business together, creating celebrations and catering pasta parties. Catering schedules that kept both women away from their families helped the fledging business morph into pasta making and Pasta Divina was born. Michelle says, “Making pasta at home for family is very different than making it as a business. We spent well over a year researching and testing samples. Our best supporter during the early days was the Co-op. They stuck with us through thick and thin, tastetested items for us and gave us a place on the shelf instead of giving that space to more established products. We really think of the Co-op as our flagship store.”

delicious local Dairy ing the week of June 18-24th. And don’t miss the South Mountain Goat Dairy Farm Tour on Sunday, June 22. Look for them in the Cheese case and the Dairy cooler at all Co-op locations. Place special orders by Tuesday for Friday delivery in Gallup. Directions and maps to the farm from both Albuquerque and Santa Fe can be found on the website: www.southmountaindairy. com or call 379-9926. BY ROBYN SEYDEL

quality with food prices doubling and tripling as they have recently has been really tough. We don’t want to loose our integrity.” For these two energetic women the passion for good food and “research” never stops. This summer Lou will be spending time with her family in Italy and studying in Ravenna; long a famous center for pasta and ravioli making. Michelle will be adding to her culinary arts skills at a cooking school in Italy. For both, educating and spreading the understanding of the “essence of the Italian table” is key. Yes, fresh ingredients and quality


local pasta

“I think we share a very similar philosophy” says Lou. “Like the Co-op we care about quality, believe in freshness and want to make a product that the community knows they can trust. The Co-op cares about people, it has shown that it cares about us as producers, and that its bottom line is more than just making money.”

food have long been a European tradition, but there is more. Lou remembers, “As a child we would gather the family together, all the cousins, the extended family would come and many courses were consumed over a duration of hours, hours filled with time for talk.”

While in 2006-07 their business saw lots of research, this past May marked the first year that Pasta Divina’s full line of fresh NMOCC certified organic pasta was available at all Co-op locations. Their first year coincided with the first year of the Food-Shed project and its goals of supporting the efforts of local value-added producers. In a mutually beneficial arrangement Pasta Divina is one of the Cooperative Distribution Center’s (CDC) wholesale customers, buying all their organic eggs, butter and wheat flour from the CDC. The Food-Shed project then helps distribute their finished products. Also, they source all other ingredients as much as possible from local producers. Michelle notes, “Making it as a small production company is hard enough. Trying to hold standards of

Pasta Divina pasta is fresh so it cooks very quickly; a plus during this hot weather and makes perfect pasta salads every time. “Pasta Divina is made with laughter and packaged with love,” says Lou. Michelle chimes in, “We want to bring life back to savoring the moment that happens around food.” Pasta Divina comes in four wonderful flavors in addition to their two semolina pastas, whole wheat, spinach, tomato and garlic pepper. They also makes three compound butters in roasted garlic, sage and truffle flavors. This month Pasta Divina will be premiering their new ravioli. Look for Pasta Divina in Co-op Dairy coolers.

summer fun A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Nob Hill/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Albuq., NM 87106 265-4631


Valley/ 7am-10pm M-S, 8am-10pm Sun. 2400 Rio Grande Blvd. NW 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/Terry Bowling 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 • Tim Morrison/Gallup 575-863-5383 Co-op Board of Directors: email: President: Martha Whitman Vice President: Marshall Kovitz Secretary/Treasurer: Ken O’Brien William Bright Lonn Calanca Stephanie Dobbie Ariana Marchello Tamara Saimons Membership Costs: $15 for 1 year/$200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robyn Seydel Layout and Design: foxyrock inc Cover/Centerfold: Co-op Marketing Dept. 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 © 2008 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% postconsumer recycled paper. It is recyclable.




othing typifies New Mexico more than the oft-asked question “Red or Green?” It speaks volumes of our dedication to our culinary traditions; a meal without some form of chile, be it red or green, is barely considered a meal. It also speaks for the love of our lands and landscapes. Though beautifully diverse in cultures, we share a “rootedness” in our respect for landbased traditions. And despite the many temptations of the postmodern world, this connection to the land remains strong. It is this roots-down nature that has enabled New Mexico to maintain its small and mid-sized family farms in an era when, across the nation, so many have been lost. The family farm and farming know-how, that combines the best of the old ways with new technologies, keeps local food production thriving and is still vibrant. Artisan Farming: Lessons, Lore, and Recipes by Santa Fe resident and gourmet cook, Richard Harris with Lisa Fox (of Taos Public Radio fame) is an excellently crafted celebration of New Mexican farming traditions. Anyone who has shopped farmers markets around the state will recognize their favorite local growers in the beautiful photographs by Trent Edwards. Scattered throughout the book are easy to follow recipes that allow the reader to create and enjoy the simply delicious and hearty dishes that are New Mexico’s culinary


traditions. Blue Corn Atole, Piki bread, Three Sister Posole, Green Chile or Buffalo Stew, Chicos, Heidi’s Raspberry Sopaipillas and Champagne Apple Enchiladas are just a few of the fabulous recipes culled from New Mexico’s cooks. While the recipes, the pictures and the farmer’s stories all create an understanding of the environment in which New Mexican farming has survived and thrived over the centuries, what I particularly love about Artisan Farming is its careful and culturally sensitive chronicling of the etiology of farming in the region. From the “Brief History of Corn” and the creation of the hundreds-of- yearsold acequia system that still irrigates farmland in our river valleys, to the struggle to maintain heirloom seeds and prevent their contamination with genetically modified organisms; through chapters titled: Seeds, Water, Earth, Economy and Food, the authors succeed in documenting the struggles and successes of New Mexican farmers. Artisian Farming gives us the very personal and universal perspectives of our state’s farmers and farming traditions. This is a must have book for anyone in New Mexico or anywhere who cares about what it will take to keep local foods, farms, farmers and farming traditions alive and well. ARTISAN FARMING IS ON SALE AT ALL CO-OP LOCATIONS! Special Price $19.99! In an effort to educate our communities on the region’s important farming traditions and current state of family farming in New Mexico, the Co-op has a limited supply of Artisan Farming that we will be selling at the sale price of $19.99 (plus tax). They regularly sell for $24.95. Get your copy today at any Co-op location. Gallup Co-op shoppers please place a special order on Tuesday for delivery on the Food-Shed truck on Friday.





Changing the Paradigm: Fuel, Food and Debt


ith trucking diesel fuel prices now over $4 per gallon in many locations, food prices are reaching an all time high, since the average grocery store item has traveled 1,500-3,500 miles. Over the past year, alone, consumers have been forced to pay significantly higher prices for staples like eggs (25%), milk (17%), cheese (15%), bread (12%) and rice (13%). This is partially due to increased costs of transportation and partially due to massive amounts of cropland being converted to biofuel production. As a result, consumers are paying more for their food and paying $15 billion in increased taxes per year for biofuel subsidies. Fuel prices have nearly doubled the expenses of commuters over the last year. Recent polls show a strong majority of U.S. citizens are in favor of allocating a larger portion of the federal budget for mass transportation.

In contrast, the amount of federal money earmarked for mass transit projects (example: rail and bus) has been reduced by nearly 70% since the Bush Administration took over in 2001. A record number of consumers are using credit cards to pay for increased fuel costs. Although the recession has negatively impacted employment, the New York Times reports one of the few booming occupations in the current job market is as a Debt Collector. Since 2001, the top five oil companies have increased their annual profits by an average of 500%.

Source: Go to for more information or to make a donation to help them continue their work.


ROAD TRIP Summer is generally “Road Trip” Season. But with gas prices at an all-time high, lots of people are rethinking their vacations, staying closer to home, taking the train to their destination and then hoofing it around some fun, far away city or town. On the Eve of Peak Oil How to Cut Fuel Costs Obviously driving less, using mass transit, biking, walking or purchasing a fuel efficient vehicle are the best ways to cut your fuel consumption. But for those times when you do drive here are a few of the Organic Consumers Association’s Sustainability Tips to make the most of your fuel:

• Don't be a jerky driver: Jumpy starts and fast getaways can burn over 50 percent more gasoline than normal acceleration. Use cruise control once accelerated. • Drive slower: According to the U.S. Department of Energy, most automobiles get about 20 percent more miles per gallon on the highway at 55 miles per hour than they do at 70 miles per hour. • A well maintained car (oil change, fuel filters, tire pressure, alignment) gets an average of 10 percent better fuel efficiency. • Turn off your engine if you stop for more than one minute. (This does not apply if you are in traffic.) Restarting the automobile will use less gasoline than idling for more than one minute. • Decrease the number of short trips you make. Short trips drastically reduce gas mileage. If an automobile gets 20 miles per gallon in general, it may get only 4 miles per gallon on a short trip of 5 miles or less For more inofmation go to

it’s the season...

OR IS IT??? JUNE 2008

local foods Two Outstanding Cookbooks



he peas, lettuce, turnip greens, arugula and broccoli rabe are kicking butt in gardens around the state. The farmers’ markets are once again in full bloom, and CSA boxes are challenging members to find new and delicious ways to use the varied abundance. If you haven’t already discovered chef and author Deborah Madison’s book, Local Flavors: Cooking and Eating From America’s Farmers’ Markets, now is the time to get hold of a copy. Encyclopedic in scope, this book, part cookbook, part food and farmers’ market travel log, is powerfully packed with inspirational recipes and mouthwatering photographs. The index is a work of art; providing information access for any and every ingredient, from the most exotic to the common place, encouraging readers to use to best advantage every season’s harvest.


Deborah, a Galisteo Basin resident and Co-op member does an especially fine job of highlighting New Mexico’s farmers’ markets, products and recipes. From Shepards lamb to goats milk cheese and yogurt, chile and melons, you can a find a recipe to utilize just about anything grown here. Try Fig Focaccia with Orange-Scented Olive Oil, Prickly Pear Sauce, Summer Posole with Cilantro Salsa, Red and Golden Beets with Anise Hyssop, or Chicken Braised with Shallots, Bay and Apricots to name but a few of Deborah’s tantalizing combinations. Need to know what to do with all that zucchini? Try a Zucchini and Cilantro Soup with Chile and Mint or a Zucchini Frittata with Ricotta and Marjoram. And Deborah even has several recipes for that spring health tonic of tonics, nettles. Visit markets around New Mexico and across the continent from Alabama to the Artic Circle, from east coast to west coast, in all seasons with this wonderful writer and this exquisite chef, learn the joys of Local Flavors.

Valley Valley

Local Flavors: Cooking and Eating From America’s Farmers’ Markets by Deborah Madison is the perfect compliment to any, but especially this, season. Now in paperback, look for it at your local independent bookseller.




BY TWO MOONS REVIEWED BY ONEITA PORTER hock full of tasty recipes, Peace in Every Bite by Co-op member Two Moons shows it’s not difficult to lead a vegan lifestyle and still enjoy delicious food! The recipe lineup not only includes old time favorites like stews, chowders, barbeques, ice creams and creamy, hot beverages revamped as vegan dishes, but also a wide selection of flavorful international fare like curries, goulash and quiche as well. Most dishes even include a list of variations so you can change things up along the way to suit what ingredients you happen to have on hand.


The meals are not fussy and pretentious; they’re fresh, simple, honest dishes that are a breeze to prepare. Multiple trips to various high-end, exotic, specialty stores are not necessary as the ingredients are readily available at most grocery or natural food stores. And if you are not up for coordinating a full menu, that’s no problem. Peace in Every Bite even has a section on menu ideas, separated out by ethnic origin. Not only does this informative cookbook offer over 500 delicious food recipes with beautiful photos of some of the dishes, there are also recipes for personal care and household cleaning products, and sections on natural therapies, raising healthy children, vegan pets, and tips for dining out “veganstyle” and solar- and wood-stove cooking that promote a healthy way of life. Peace in Every Bite also provides a section that is particularly helpful for the new vegan — the “Dictionary of Non-Vegan Products and Ingredients”, which makes sense of all the common places non-vegan ingredients “hide” in packaged ingredients list. Peace in Every Bite is a delightful, informative guide to living the vegan lifestyle that won’t leave you feeling guilty after the meal! And hey – if you happen to lose that extra five pounds because you’re eating fresh, healthy, tasty food – BONUS! Peace in Every Bite, by Two Moons is available at http://the, as well as La Montanita Food Co-op (Albuquerque, NM) and on

CREAMY COCONUT CORKSCREWS 3 C corkscrew pasta (or spirals, noodles, etc.) 2 C veggies, a mixture of snow peas, mushrooms, sliced onions and carrots* 1 T vegetable oil or water 1 C coconut milk 3 T soy milk

1 T each cornstarch & tamari 1 t dried basil salt and pepper to taste Fresh basil, chopped (optional)

Gallup Gallup

1. Cook pasta in boiling water until done. While pasta cooks sauté the 2 cups of veggies in oil or water, until tender but still crisp. 2. While veggies are sautéing, mix coconut milk, soy milk, cornstarch, tamari and dried basil in saucepan. Mix well with a wire whisk. Cook over medium heat, stirring until mixture is smooth and very thick. Salt and pepper to taste. 3. Drain pasta well. Stir in the creamy sauce. To serve: Top with the lightly sautéed veggies and chopped basil. Serve with a green salad. Serves 2-3 Tip: Just double or triple the amount of ingredients for more servings.

Santa Fe

SUGGESTIONS: The corkscrew pasta only takes approximately 8 minutes to cook. The sauce can be made ahead in a double boiler, and kept warm while the pasta cooks. *Use any combination of your favourite veggies, or try: broccoli, chopped red pepper, minced garlic and ginger.

ORIENTAL HOT N’ SOUR SOUP 4 C water 2 T broth powder 2 T soy sauce 1/2 t. salt 1/4 t each of asafetida (hing powder) & black pepper 1/2 C sliced shitake mushrooms 1 t ginger (fresh chopped) or 1/2-1 tsp. dry ground 1/2 C veggies, such as chopped Swiss chard, broccoli, carrots, snow peas 1/2 C celery, diced 1/4 C water 2-3 T cornstarch 1/4 lb. tofu, cubed small 2 T rice vinegar 1 t hot or regular toasted sesame oil 1. Place all ingredients up to and including the celery in a medium size soup pot. 2. Bring to a boil and simmer 5-10 minutes, or until veggies are tender. 3. Mix 2-3 T cornstarch (3 if you like a thicker soup) with the 1/4 C water. 4. Add tofu, rice vinegar, and cornstarch mixture to soup pot, and cook 3-5 minutes, or until soup thickens. Stir in sesame oil and serve in individual bowls. Serves 2-4 ADDITIONS OR SUBSTITUTES: dried mushrooms, bamboo shoots, water chestnuts, diced bok choy.

for more information Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Food Market, 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.





living NOT JUST



by Laurie Lange The Bee Collaborative



ees inspire, they make people think and imagine and dream. With thoughts of bees, you look at the landscape with a new eye. I keep bees mostly so I can watch them. Down the hill to a dairy farm with field clovers, to the blackberry stands, and so on, bees are consciousness raising creatures, ... they extend human consciousness to the floral landscape.” -DOUGLAS WHYNOTT, IN FOLLOWING THE BLOOM: ACROSS AMERICA WITH THE MIGRATORY BEEKEEPERS

visioned with bee bread. She forages for nectar to fuel her intense burst of nesting activity---in the process pollinating flowers---and in six weeks her life is over. The eggs hatch into larvae, and over the summer months undergo complete metamorphosis inside the nest into adult mason bees. They’ll spend the late fall and winter as adults inside the cocoons they’ve spun, and then emerge as the next spring rolls around according to the same cues their mothers responded to.

Thus far though, not enough attention has been focused on these simple specifics. In fact, in New Mexico the last scientific publication on bees was in 1906. We don’t yet know all the species we have. As gardeners create bee habitat, it’s possible that some of us may even find new bees in our own backyard.

Here in New Mexico, one response to that question has come in the form of the Bee Col-

during honeybee declines. laborative. Founded in fall 2007, the vision of the Bee Collaborative is to foster the creation of bee gardens across the countryside. Gardens designed for hummingbirds and butterflies have been popular for some time; now we can help the bees with gardens designed for them. Bees are, however, in a somewhat different position with us than hummers and butterflies. There’s a fear factor with bees because they sting. But the best remedy for fear is education, so let’s take a look at some common misconceptions about bees. Talking Bees Most of the time when we talk about bees, we mean honeybees. Bumblebees are also in our frame of reference, but that’s about it. Did you know there are 4,000 species of bees in North America? Or that honeybees are actually from Europe? During their decline, pollination specialists and bee scientists have been taking a look at how other bees, native species, can fill the gaps left by lowered honeybee populations.

More Native Species Each native species has different nesting habits and life histories. They are all incredible natural builders. Most nest in the ground or in holes in wood. Some, known as polyester bees, use a glandular substance to waterproof ground nests. One species of Dianthidium here in central NM builds nests on rocks from conifer resins and ant gravel. Others make nests with pieces of leaves. Some in this genus will roll leaves into tubular nests; others chew up the leaves to line their nests, and still others cut circular pieces from leaf margins to use as plugs between egg chambers. The natives are also useful in vegetable gardens. Squash bees assist in increasing the fruit set on cucurbits if provided with nesting habitat nearby; bees who do “buzz pollination” can increase the fruit set on tomatoes threefold. These creatures’ habitat and forage needs can often be easily met. All that’s needed for them to live and work in your garden is knowledge of who’s who, who pollinates what, and how they nest.

Bees are on everybody's minds these days. We’ve heard about colony collapse disorder, problems with pesticides and plummeting honeybee populations. These little creatures are essential to our food supplies, providing pollination services that are vital for about one-third of our plant food crops. What can any one of us do about it?

Native species fill the gap

JUNE 2008 4

Because the orchard mason bee spends so much of its time in cocoons, it can easily be managed by humans. The cocoons are collected each fall and overwintered in cool storage. In late winter they’re shipped to orchards, and put out with ready-made nests so that the bees can get to work in short order nesting and pollinating. Osmia lignaria works at a truly furious pace: in its short life, each bee visits as many as 250 blossoms per day, compared to around 50 trips a day for honeybees. A few orchard mason bees can pollinate an entire orchard. They coexist with honeybees, spurring the honeybees into increased activity alongside them.

The Bee Collaborative has several projects underway to promote increased understanding of bee diversity. For information or to join the Collaborative, go to and contact us at the Bee Collaborative listserve. The site includes an online picture gallery which is growing as we go, and members from as far away as England are sharing bee stories. A bee habitat project is in the works, through which volunteers can learn firsthand about bee gardening. Future projects include speakers, bee note cards, a seed exchange for bee plants and much more. Find out what the buzz is all about! LAURIE LANGE IS CO-COORDINATOR OF THE BEE COLLABORATIVE.


• Seed and info exchanges on the best bee plants and cover crops for a given area • Education about native species • Housing honeybees with simple, low cost, easily made top bar hives • Exploring bee drinker construction to provide drinking water for bees without drownings • Collecting native specimens for taxonomic ID by bee specialists • Offering educational opportunities for all ages on the science and pleasures of bees and bee habitat • A bee book club to share bee lore • Round-robin bee garden parties and work days



the Bee

Enter the orchard mason bee, a.k.a. the blue orchard bee or Osmia lignaria. Orchard mason bees differ from honeybees and bumblebees in several ways. They’re solitary bees, living in small nest tunnels, not hives. They don’t produce honey, they don’t have queens and they’re docile. Though they can sting, it’s unlikely that they will. If they do, it’s more like a pinprick. In fact, the vast majority of our native bees are docile and not inclined to sting.

Go to Yahoo Groups and join “the Bee Collaborative” or email: Patty at or Laurie at

In the spring, female orchard mason bees emerge from their mother’s nest to mate with males, who have emerged a few days earlier. Each female then lays around a dozen eggs, each in a chamber pro-



veryone is welcome to attend the Sustainable Agriculture Seminar Series hosted by Tesuque Pueblo, organized by Tesuque Pueblo’s Agricultural Resources Director Emidigo Ballon. Ballon, a Quechua Native originally from Bolivia, holds a Masters degree in plant genetics; before directing Tesuque Pueblo agricultural activities he managed the Seeds of Change Farm and Resting in the River Herb Farm. All seminars are held at Tesuque Pueblo Adminstration Building. Please pre-register by contacting Lauren Nakai at 505-955-7723 or 505-699-6408 or e-mail: Regular mail to: Pueblo of Tesuque, Agricultural Resources, Box 360T, Santa Fe, NM 87506 505-955-7723. June 7/Beekeeping III, Les Crowder, Master Beekeeper. Honeybees can often produce more wax and honey than they need and allow us to harvest some. Learn to harvest and bottle honey, melt beeswax with the sun and gather propolis. Also learn more about bee diseases, parasites and predators. See beekeeping in its healthiest form. July 5/Beekeeping IV, Les Crowder, Master Beekeeper. After summer solstice, the bees begin to contract slowly into the fall and then rapidly into winter.

Learn to combine weak or compromised hives and make sure they are ready for winter. Also making salves with beeswax. July 26/Dowsing, Pendulum and Labyrinth Building: Applying Traditional Wisdom to the Land, Robert E. Burton, Author, Master Dowser and Labyrinth Builder. August 23/Pastured Poultry: From Backyard to Production, Tom Delehanty, founder of Pollo Real Ranch discusses organic poultry husbandry from selection to breeding, from housing to feeding to marketing organic poultry products. August 23/Adding Dairy Goats to Your Farm, Nancy Coonridge of Coonridge Goat Cheese will talk about appropriate breeds, health management under organic production, use of dogs for herd protection and for value-added products. Save the Dates: Tesuque Fall Festivities September 12/Tesuque Farms Harvest Festival September 26-27/3rd Annual Symposium for Sustainable Food & Seed Sovereignty Schedule subject to change. For more information or to register for a class please call: 505-9957723 or 505-699-6408.

summer fun Taking Care of Our

JUNE 2008 5

New Mexico Volunteers for the Outdoors


he New Mexico Volunteers for the Outdoors (NMVFO) is an all-volunteer organization that has been organizing groups of individuals to participate in projects that improve New Mexico's backcountry hiking, bicycling and horse trails along with other outdoor public recreation areas since 1982. NMVFO projects are open to everyone and volunteers have fun while caring for our public lands. The NMVFO hosts one-day, weekend and longer work trips from March through November. A variety of work is done depending on the particular project. We often build or maintain hiking trails, paint visitor centers, stabilize archaeological sites, remove barbed wire from wilderness areas, improve wildlife habitat and a host of other projects. Day projects are usually planned on a weekend at sites relatively near major metropolitan areas. Weekend projects usually involve camping or backpacking in more remote areas. Longer trips often involve backpacking or horse packing into remote wilderness areas. Projects vary widely in complexity and exertion. Each is classified in one of three levels – moderate, intermediate, or strenuous (indicated by Pulaski ratings) – to help volunteers understand what to expect and to help match their capabilities with the tasks.

For safety reasons ask the leader if pets are okay on a particular project. A parent or guardian must accompany children under 18. If you have any questions, please call the project leader for more information at 505-884-1991 or visit National Trails Day/Saturday, June 7 Leader: Lowell Hioki 505-474-0913 Celebrate NTD at Hyde Memorial State Park. Escape the heat in the cool mountains and pine forests outside Santa Fe.

All projects involve outdoor physical activity in a variety of weather conditions, and all have activities that can be tailored to meet individual tastes. Please sign up for a project by the indicated date so that the project leader may plan for meals, tools, transportation, etc. The leader may be able to arrange a ride for you with another volunteer if you need one. Also, please inform the project leader if you have to cancel out of a project after you sign up. Project details are subject to change at the last minute, so keep in contact with the leader. Volunteers should bring work gloves, sturdy boots

+ NATURE + PERMACULTURE = a Flourishing Future? CHILDREN

BY PATTY PARKS WASSERMAN hough we know intellectually that we are a part of nature, we have evolved so far away from daily direct contact with it that we hardly recognize that to be true. Learning to care for ourselves as a balanced part of nature is fundamental to human culture’s continued existence. Permaculture, from the words permanent and culture, aims toward meeting all human needs while healing natural systems. Using nature as its model, permaculture utilizes ancient as well as current technologies. The Institute of Permaculture Education for Children (IPEC) is a local organization dedicated to making permaculture programs available to all children, and believes that by doing so it can affect change not only in children but in their families and communities.


Giving children the theoretical and practical know-how to live comfortably in balance with nature enables them to recreate their homes and communities, effectively catalyzing change as they learn. Located in Corrales, NM, IPEC made its much appreciated start at Cottonwood School, a local Montessori school, where 180 toddlers through 5th graders took joy in attending weekly permaculture classes for several years.

Open Space:

During that time, it became clear that children were affecting change in their homes. Parents, otherwise too busy, began to adopt practices that children brought home with enthusiasm and a sense of purpose. By teaching others, the children brought skills to the local community, while honing their own abilities. This coming school year IPEC is eagerly preparing it’s new project; the School of Flourish! Ability is a program that can be replicated at most schools and also be utilized by home-school families. A new charter school, the Corrales International School, has enthusiastically welcomed IPEC, and offered to be the fertile ground for creating this innovative program, and become a model for others to observe. Imagine yourself as a child learning to create buildings made of natural local materials, to make systems of gardens, animals and rainfall that help feed, clothe and heal you as well as the other beings in your surroundings. Imagine yourself, as you grow from this very young age, learning to weave these synergistic systems into your community. Imagine your friends are learning this alongside you. A co-originator of permaculture, Bill Mollison, once said, “Though the problems of the world are increasingly complex, the solutions remain embarrassingly simple.”


Saturday, July 12, 2008


uring the course of our busy day we may not notice the first spring bloom at the sidewalk edge or the return of the robin’s urgent song. We may not even notice that the river has swollen with melted snow or that a winged insect zigzags through the air. Yet, if we take just a few moments to observe the natural world we may be surprised by the profound impact it has on our quality of life. Nature journaling demands that we slow down, observe, and take note of the color, shape, detail, poetry, and prose of a moment in nature in drawings and words. Join celebrated artist Margy O’Brien on Saturday, July 14, from 9:30am-12:30pm and learn how to take your journaling to a new level. O’Brien will help you deepen your power of expression by using color. She will do a watercolor demo, then participants will be free to add

Observe the Natural World

or shoes, long pants, long-sleeved shirt, rain gear, hat, sunscreen, snacks and water. If you are camping, bring camping equipment (e.g., tent, sleeping bag, flashlight or lantern, etc.), warm clothing, plates, cup, eating utensils and food (except for provided meals). Plates, cups and such may be provided. The VFO has some camping equipment to lend to volunteers. Tools will usually be provided unless otherwise noted.

color with their own materials - watercolor, colored pencils, or any favorite medium. Advanced Nature Journaling is for individuals who have explored some artistic expression in the past or currently journal and would like some new ideas. Experience with art materials required. You will need a blank sketch book of your choice, pencils and any art supplies you enjoy using. Please prepare for the outdoors and bring sun protection, water and a portable stool or blanket for your comfort. Workshop fee is $15.00 per person. Space is limited to 20 people, 10 years old and above. Call 897-8831 to register. The Open Space Visitor Center is located at 6500 Coors Blvd. NW between Montaño Rd. and Paseo del Norte at the end of Bosque Meadows Rd. The Center is open Tuesday through Sunday, 9am-5pm and is closed Mondays. Call Jodi at 897-8831 for more information or visit

East Fork Spurs/Saturday, June 14, through Sunday, June 15 Leader: Bill Metz 505-286-1029. Come join the NMVFO and the Jemez RD as we continue work on the East Fork Trail Spurs in the Jemez Mountains. Pecos Backpack XV/Saturday, June 21, through Sunday, June 29 Leader: Kevin Balciar 505-293-1477 A few days, a weekend, or all 9 days: join us on the trail to Horsethief Meadow on the west side of Pecos Baldy. Sandy Point/Friday, July 4, through Sunday, July 6 Leader: Jim Scanlon & Susan Beck 575-524-6723 Join us over the July 4th weekend for work along the Sandy Point Trail bordering the higher portions of the Gila Wilderness.

NMVFO Activities continue throughout the summer and fall. Check out their website at for more info.

IPEC’s dream is to empower simple solutions on a large scale through education of children and their purposeful connection to nature. If our dream helps support your dream, please join us! Who knows, maybe with the right effort, they might come true. IPEC will be hosting an evening of fun and information on World Earth Day, June 5, at 6:30pm in Corrales at “Madeleine’s Place”, 3824 Corrales Road, 2 miles north of Alameda. We have created ways to participate in our efforts for most everyone. The Power of One is a campaign to raise funds to bring the School of Flourish!Ability to a school near you. Please visit us online at For further information, contact Patty Parks-Wasserman at 250-4667 or

co-op news

JUNE 2008 6

NATIONAL CO-OP CONFERENCE: A Passion for the Co-op Economic Model BY TAM SAIMONS, LA MONTANITA BOARD his month, several members of La Montanita's Board and a few senior staff will travel to Portland, Oregon, for the mother of all U.S. consumer cooperative events, the Consumer Cooperative Management Association (CCMA ) annual meeting. CCMA is the place where impressive dedication to the cooperative business model is in abundance. Board members as well as co-op staff have an opportunity to learn, network and develop the skills that are necessary to be effective in co-op management, board leadership, member engagement, finance and governance.


At CCMA, board members and others trade success stories and failures, cautions, advice and camaraderie. La Montanita gains immensely from the experience – board members come back supercharged with optimism and ideas for improvement. There are also many chances to view La Montanita within a larger framework of what is happening nationally in the co-op world. At $23 million in revenues annually, La Montanita is considered a mid-sized operation. Right now, co-ops are all over the map in terms of how they are doing financially and many are struggling. After 75 years, the oldest consumer food co-op in the country, Hyde Park in Chicago, just shut its doors while others, like La Montanita, are doing well and expanding operations. In today’s hyper-competitive natural foods industry, no one can be complacent. La Montanita is only 32 years old,

barely into middle age. Member participation and skillful financial management will be two measures of its success along with how well board leadership can be developed. CCMA is one place co-ops learn how to stay successful and how to meet the conditions that will ensure their longevity as vital gathering places in the various communities they serve. Nearly one thousand co-op people typically attend CCMA and this year, Portland, Oregon, is the venue. Portland of course, ROCKS with a stellar local/organic food scene, an evolved city transit sys-

tem, artisan baristas who make gorgeous lattes, progressive city planning and many other features any city would covet. Portland also has two distinct food co-ops; People’s and Food Front. There is a lot to be said for a city that can support not one but two separate food co-ops and has several of the other natural food chains as well. One of the coolest things about CCMA is being surrounded by those who are passionate about co-ops and who are stepping up to support the sustainability of co-ops in the United States. Sustainability of the consumer co-op model needs to be defined, explored, strengthened and proliferated as vigorously as possible by member/owners. Member participation is the critical link to a national and international groundswell of activism about food, its quality, where it comes from and how healthy the “where it comes from” part is. Stay tuned to future issues of Co-op Connection to hear what the buzz was at CCMA and how the co-op board benefited from immersion in the best of what the national co-op scene can offer.

membership is

OWNERSHIP Personal Growth Childhood Trauma • Illness Drugs/Alcohol • Loss Women’s Issues

Louise Miller, MA LPCC NCC Psychotherapy

Phone (505) 385-0562 Albuquerque, NM


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Sun Sense: Nutrition for


BY KRISTIN WHITE y mother always told me the key to a healthy and balanced life is to exercise the philosophy of “everything in moderation” and to “use common sense.” This sound advice certainly applies to sun exposure. The sun provides vital nourishment and nutrients and lifts our spirits. For eons our ancestors worked and lived their lives exposed to the sun daily. Due to the dramatic change in our atmosphere, diet and toxic chemicals, spending too much time in the sun can be damaging. Here are some interesting facts about the sun and how to receive its many blessings and benefits while protecting your skin.


Boost Your Nutrients AND Resistance to Sunburn One of the causes of sunburn is nutritional deficiencies that leave the skin susceptible to DNA alterations from radiation. The average American diet of processed foods, chemical additives, refined carbohydrates, soft drinks and junk foods alter one’s body chemistry, making it highly susceptible to sunburns. By increasing your daily intake of plant-based nutrients, you will protect your nervous system and be naturally resistant to sunburn. Berries and carrots, for example, have historically been associated with healthy eye function and the same nutrients that protect the eyes also protect the skin. The best foods to eat to build your body’s internal sunscreen are: chlorella, spirulina, goji berries, raspberries, blackberries, carrots and nutrient-rich superfoods. It takes approximately thirty days of eating a combination of these foods daily to boost skin levels. The best sunscreen is an internal sunscreen developed with proper nutrition. Sunlight is a Nutrient Your Body Requires The skin is the largest organ in the body and solely responsible for producing Vitamin D and supplying the body with its requirements. The kidney is the major source of activation of Vitamin D, but the prostate, breast, colon and many other tissues in the body can also trigger it. Vitamin D serves many necessary functions: it regulates calcium metabolism, bone health and cell growth. It is produced by the skin in response to exposure to ultraviolet radiation from natural sunlight. In other words, exposing your skin to the sun enables your

body to produce all the Vitamin D it needs. It is impossible for your body to become intoxicated with Vitamin D from being in the sun. Any excess production of Vitamin D is destroyed by the sun. How Much Sun Do I Need to Get My Daily Requirments of Vitamin D? Because of the desert climate we New Mexicans live in, it is recommended to expose 6 to 10% of your body to the sun 2 to 3 days a week for 5 to 10 minutes for persons with naturally light skin pigmentation, or up to 20 minutes for those with naturally dark pigmentation. After that time, cover up, wear sunscreen or get out of the sun. Be aware that being in the car does not count as full sun exposure, as the healing rays of natural sunlight cannot penetrate glass. Wearing Sunscreen It is vital to spend time outdoors. By applying common sense protective measures, we can enjoy ourselves in these summer days while minimizing our exposure to UV radiation. Choose your sunscreen carefully as many contain carcinogenic ingredients and there is some research that shows that some sunscreens may even promote cancer. The FDA has not done testing on sunscreens and does not require that sunscreens guard against UVA radiation. The Environmental Working Group (EWG), however, has done a thorough investigation of over a thousand name-brand sunscreens. The results can be found on the internet at the following web address: A Sun-Healthy Lifestyle Spend the recommended time in the sun and then use sunscreen that's effective and safe. Start with the EWG’s "best" list. Make sure the SPF is 15 or higher. Buy new sunscreen every year. Avoid unnecessary use of products; for example, you don’t need to use a moisturizer with an SPF at night. Avoid being in the sun midday, when the sun is at its peak. Cover up with a shirt, hat and UV-protective sunglasses. Generally, fabric is more protective if it is dry and tightly woven. Skip sunlamps and tanning beds. Add plenty of plant-based nutrients and superfoods to your daily diet and you’ll develop an internal sunscreen that will protect your skin from sunburn from the inside out.

PROTECT your skin from the inside out!

Members: Look in your mailbox for our Annual Member Survey. Let us know how we are doing and what you would like to see in the future. This Survey helps us understand how to best serve you, our member owners. Please take a moment to fill out the survey and bring it back to your Co-op before June 30th and receive a 15% discount Co-op shopping trip. For info contact Robyn at 217-2027 or call the toll free number: 877-775-2667.


June is Member


co-op news

JUNE 2008 7

THE INSIDE Hi Everyone, During a recent meeting with our Co-op leadership team, once again, the subject of how to make our Gain-Share Program more equitable came up. Gain-Share is an employee incentive benefit in which staff are rewarded when the financial performance of their departments exceed budgetary benchmark goals. These incentives are shared by department teams and store staff when overall store operations exceed budget. Gain-Share has been very popular and remains a work in progress with constant updating to ensure fairness and equitability. We are working hard to make Gain-Share accessible and fairly distributed to all staff and are once again in the process of reassessing our Gain-Share program. We will continue to work to provide


incentives to our staff for their dedicated service and the very best quality and value for our members and shoppers. The annual customer survey will be sent out in June. I would like to encourage all members to participate. The time and effort you take to fill out and return the surveys is greatly appreciated. The information that is provided by this survey enables us to make more informed decisions with regards to the development of our Co-op. The survey further provides us with the tools to serve you, our members, in the manner you expect and deserve. All members that return a survey will receive a discount at the register of the store of their choice. By the time you read this you should have received your Member Survey in the mail. During the month of June, please return your completed survey at any Co-op location to receive your 15% discount.

Calendar of Events 6/3

Seafood Watch with Sheila Bowman at the NM Museum of Natural History, 6pm, FREE! 6/12-14 National Consumer Co-op Management Conference 6/17 BOD Meeting, Immanuel Church, 5:30pm 6/23 Board Member Engagement Committee, CDC, 5:30pm TBA Finance Committee Meeting, CDC, 5pm June is Member Survey Month, fill it out, turn it in, get 15% off !off!

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.

Thanks for your continuing support. -Terry

Health and Beauty Spotlight:


Postural Corrections W orking Deeply from the Inside Out Fun and Varied approach to Movement Studio and Home Visits

Michele Whitteker Certified Pilates Instructor North Valley

BY VALERIE SMITH, VALLEY HEALTH AND BEAUTY DEPARTMENT ur lips are forefront in our lives. We use them to speak, kiss and eat. They are the primary focus of our communication with each other. While much of the attention given to organic certification revolves around food, it should also be important in skin care since chemicals are easily absorbed through the skin. Lips in particular sport thinner skin composed of fewer layers with no oil glands of their own to protect them.


As the organic industry has grown, the availability of organic plant oils and beeswax has grown. Many companies are now producing organic lip balms. La Montanita has long carried only vegetable-based lip products while mainstream stores continue to carry petroleum-based products. Certain preservatives used in organic lip balms are not available as organic, such as natural vitamin E or rosemary extract, but make up such a small part of the volume that they can still be 95-99% organic.

Those familiar with Dr. Bronner’s soap should know about their wonderful organic lip balms, including the “naked” flavor which contains no scent or flavor. Aubrey Organics has made a new line of organic lip balms in tubes, though some flavors are only 91% organic. The Badger Balm Company has recently trimmed its product line to focus on fully organic products, such as its lip balms. Merry Hempsters produces a line of organic hemp oil lip balms in a variety of good flavors including the popular vanilla bean lip balm. Eco-lips is another wonderful company making organic balms in addition to a balm that is fully vegan, though this balm is only 70% organic. Lips need good treatment to stay moist. Drink enough water and avoid cigarettes. Use a balm with sunscreen and wear a hat when spending lots of time in the sun. Avoid licking or biting lips. Lip balm is a great remedy for our dry, sunny climate.

try an organic lip balm

Credit Union Offers Community Rewards

People Helping People


ew Mexico Educators Federal Credit Union (NMEFCU) rewards both its members and the communities it serves through the Community Rewards Program. The program was introduced in 2006 to give members the opportunity to have a voice in how their Credit Union invests in their community. It was also designed to support the Credit Union philosophy of "people helping people." The Community Rewards Program is included at no cost with any checking account and a Visa Check Card. At the time members enroll in Community Rewards, they can select one of these communities to benefit from the rewards they've earned: Albuquerque, Belen, Bernalillo, Los Lunas, Moriarty, Rio Rancho, Santa Fe, Socorro or Taos. Then the member chooses one of the following categories to receive the Credit Union's matching contribution: Education, Healthcare, The Arts, Environment and Wildlife, or Community Support. Each program year runs from July through June. Every time enrolled members use their Visa Check Card for a signature-based purchase, they earn a 0.25% cash reward. Member rewards are credited to their checking account in July following the close of the previous program year; then the Credit

Union sends matching funds to the community and category the member has designated. During the first program year of July 2006 through June 2007, the Credit Union rewarded $320,000 to both members and their designated communities. This year, the Community Rewards program will almost double the amount that was distributed last year. Through the Community Rewards Program, New Mexico Educators Federal Credit Union encourages the practice of making signature-based purchases. When you make a purchase with a Visa Check Card, the merchant usually asks you "debit or credit?" When you say "credit", you will typically be given a receipt to sign. Or you may be using your Check Card at a pay-at-the-pump gas station where you can select "credit" as the payment option. New Mexico Educators Federal Credit Union and La Montañita Food Co-op have been in partnership since 1984 when La Montañita merged their credit union with New Mexico Educators. All members of La Montañita Food Co-op are eligible for membership in NMEFCU. For more information go online at www., visit any of the Credit Union's 14 branch offices, or call 889-7755 in Albuquerque or 467-6000 in Santa Fe. Phone: (505) 345-0149 Albuquerque, NM

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

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


fresh & fabulous pasta& goat cheese

In this section you’ll find fresh and fabulous pasta and goat cheese recipes for any occasion. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce, qt. = quart)

Artichoke Pancakes with Goat Cheese 3 fresh, frozen or canned artichoke hearts 2 lemons, cut in half 3 large eggs 1/4 C water 1/3 C all purpose flour 1 t kosher salt 1/2 t black pepper 2 large egg whites 1 T olive oil 3 T crumbled goat cheese 1 T sour cream

Preheat the oven to 350 degrees. Place the artichoke bottoms, eggs and water in a blender or a food processor fitted with a steel blade and blend until creamy. Pour into a mixing bowl, add the flour, salt and pepper, and combine until the mixture forms a thick paste. Whip the egg whites in a copper or stainless steel bowl until they hold stiff peaks. Gently fold into the artichoke mixture. Place a cast-iron, or heavy, skillet over medium-high heat and when it is hot, add the oil. Drop dollops of batter (about 2 tablespoons per pancake), a few at a time, into the hot oil. When the edges begin to stiffen, turn the pancakes over and cook until lightly golden, abut 2 minutes. Place the pancakes on an ovenproof plate. Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes. Makes 8 little or 4 large pancakes. Broiled Goat Cheese with Pumpkin Seed Sauce

Fill a large bowl with ice water. If using fresh artichokes, prepare as follows: To prepare artichoke bottoms, slice off the stems of the artichokes and remove any tough outer leaves. Place them in a large non-aluminum pot and cover them with cold water. Squeeze the lemons into the pot and then add the lemons. Bring to a boil over high heat. Reduce the heat to medium and cook until the artichokes are tender, about 25 minutes. Use the tines of a fork to check for tenderness.

3/4 C hulled pepitas, pumpkin seeds 1 C tomatillos 1/2 bunch epazote 1/4 bunch cilantro, stemmed 1/4 bunch parsley, stemmed 3 cloves garlic 1/2 jalapeno chile 1 to 2 t kosher salt 1 to 2 C vegetable broth 3 T oil 1 lb. goat cheese tortilla chips

Place the artichokes in the ice water. When they are cool enough to handle, drain and remove the leaves and fuzzy chokes. Trim off the edges of the bottoms.

To prepare the sauce, preheat the oven to 350 degrees. Spread the pepitas on a baking sheet and toast, stirring occasionally, for 10 to 15 minutes, until evenly browned. Soak the tomatillos in cold

JUNE 2008 10

water for a few minutes, then peel off and discard the husks. Place the pepitas, tomatillos, epazote, cilantro, parsley, garlic, jalapeno and salt in a blender. Add 1 cup of the broth and blend on high speed until a slightly lumpy puree is achieved. Thin with another cup of broth if necessary to fully blend, but try to use as little broth as possible (cooks note: 1 cup was fine to this point) Place a large straight-sided skillet or frying pan over high heat and add the oil. When the oil is hot, add the sauce, stirring to prevent spattering. Decrease the heat to medium and simmer for about 1 hour, stirring frequently and adjusting the consistency with broth when it gets thick and starts to spatter (cooks note: I only ended up cooking it down for 30 minutes, and used another 1/2 cup or so of water). Check and adjust the seasoning with salt as necessary. Keep hot if using right away, or transfer to a container to cool. The sauce can be covered and refrigerated for 3 to 4 days. Preheat the oven to 350 degrees. Separate the goat cheese into 4 portions and form each into a 1-inch-thick patty (this thickness allows the patties to bake quickly and evenly). Place the patties in individual 4-inch ramekins and bake for 3 to 5 minutes, until the cheese softens but still holds its shape. Carefully remove from the oven and ladle with the sauce over the cheese in a 1/2-inch layer. Serve immediately with the tortilla chips. Serves 4 for lunch or 8 as an appetizer. Quinoa and Grilled Zucchini The avocado dressing makes more than you will need for this recipe. Use the extra throughout the week to put over salad or on a sandwich. If you dislike cilantro feel free to substitute chopped chives. 1 large avocado, ripe juice of 1 lime

1/4 C lightly packed cilantro 1 clove garlic 1/4 C plain yogurt 3/4 C water 1/2 t fine grain sea salt 3 large eggs 1 large zucchini, cut into 3/4-inch thick coins 1/4 C extra-virgin olive oil couple pinches of fine grain sea salt 2 C quinoa, cooked, room temperature 1/4 C pine nuts, toasted 1/4 C goat cheese, crumbled a bit of chopped cilantro (or chives) for garnish Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water and salt in a blender (or us a hand blender). Set aside. Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so — long enough to stop the cooking. Set aside. While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters. Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs,

CO-OP Trade


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


fresh & fabulous goat cheese, and a bit of chopped cilantro for garnish. Serve family-style or individual helpings, as appropriate. Serves 4 to 6 Penne Puttanesca (Vegan) 2 T olive oil 3 large garlic cloves, finely chopped 1 28-oz. can crushed tomatoes 1/2 C pitted and sliced black Gaeta (or other high-quality) olives 1/4 C pitted and sliced green olives 2 T capers, drained and chopped 1/2 t red pepper flakes salt and freshly ground black pepper 1 lb. penne pasta 2 T fresh parsley leaves, minced Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, black and green olives, capers, red pepper flakes, salt and pepper to taste. Reduce the heat to low and simmer, stirring occasionally, for 10 to 15 minutes to blend the flavors. While the sauce is simmering, cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain the pasta and place in a large, shallow serving bowl. Add the sauce and toss gently to combine. Sprinkle with the parsley and serve hot. Ravioli and Tomato Salad with Basil This is a great salad to take on picnics. By the time you get to your destination, the flavors will have absorbed and blended nicely. 1 lb. cheese ravioli or tortellini 2 lbs. ripe tomatoes 1 6-oz. jar artichoke hearts, drained and halved, optional 1 bunch basil, the leaves torn into pieces 1/2 C Nicoise or Greek olives, pitted and cut into large pieces 3 T capers, rinsed 1/4 C extra virgin olive oil salt and freshly milled pepper red wine vinegar Bring a large pot of water to a boil for the ravioli. Blanch the tomatoes for 15 seconds, then scoop them out. Peel, seed and chop them into large pieces. Put the tomatoes and artichokes in a large bowl with the basil, olives, capers and oil. Salt the pasta water. Add the ravioli, cook until done, and drain well. Add them to the bowl and toss gently with a rubber spatula. Season with salt and pepper, sprinkle with vinegar to taste. Serve warm or tepid. Serves 4 to 6

Bring a pot of water to a boil. Add salt and the pasta, and cook until al dente. Meanwhile, slice the roasted red peppers into strips, add to a bowl with the goat cheese and set aside. Drain the pasta and let cool. Add to the bowl with the pepper mixture. Season with salt and pepper, sprinkle with tarragon, and drizzle with olive oil. Toss and serve. Serves 4

Body-Centered Counseling

1 T plus 1 t olive oil 6 C beet greens, washed and sliced 1/2 lb. fettucine (or other noodle) 1/2 C heavy cream or half n’ half 4 oz. goat cheese 1/4 t fresh thyme 2 T pistachios 1/2 C grated parmesan or asiago cheese salt and freshly ground black pepper, to taste To prepare the beet greens, cut off the thick stalks. Submerge greens in a large bowl of cool water to remove dirt. Drain, rinse thoroughly, and pat dry. Remove any tough inner stalks of the beet green leaves, then slice cross-wise into thin strips. Set aside. In a deep, heavy pot, cook pasta in salted water according to directions, preferably al dente. If using fresh, it should cook within 3-5 minutes. In a large skillet, warm olive oil over medium heat. Add sliced beet greens, until wilted, about 2-3 minutes. In a small bowl, whisk the cream and goat cheese until well blended. Add to the skillet, and reduce heat to medium-low. Cook for 3 to 4 minutes, or until sauce begins to thicken slightly. Add fresh thyme, and season with salt and pepper. Add the cooked pasta to the skillet and toss until well coated. Divide among two plates; top with pistachios and extra grated cheese. Serve immediately. Serves 4 Note on storing beet greens: If you aren’t going to use the beet greens right away, clean them as usual and par-boil them by dropping them in boiling water for about 1 minute. Remove and plunge into a bowl of ice water. Shocking the greens will keep them bright and beautiful. Drain, and store in an airtight container in the fridge for up to four days. These recipes have been adapted and reprinted from the following sources: Vegan Planet by Robin Robentson Vegetarian Cooking for Everyone by Deborah Madison


CO-OP! for local, ORGANIC goat cheese

New Mexico Roots Down Earthwise Landscape Solutions

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

Donate your garden tools to the community garden! (Also seeking premium compost)

Creamy Goat Cheese and Beet Green Pasta

Roasted Pepper and Goat Cheese Pasta Salad 1 lb. farfalle 1 8-oz. jar roasted red bell peppers, drained 8 oz. goat cheese, crumbled 3 T extra-virgin olive oil 3 T tarragon, chopped salt freshly ground pepper

JUNE 2008 11

575-770-8871 Thrivable Design • Natural Building • Permaculture

eat your




.QVL5MOI/ZMMV[QV\PM8ZWL]KM;MK\QWV GENEROSITY SUNDAY, FESTIVAL OF GIVING, JUNE 22: DeVargas park, Santa Fe, east of the Sanctuario de Guadelupe, 3-7pm. More info: Share food, music, stories and fun. Awaken your giving spirit!

kids Supporting Children


with Special Needs BY KATIE STONE



utism Spectrum Disorder (ASD) is a neuro-biological disorder which impacts a person's ability to engage appropriately in communication and social settings. It can be diagnosed in a child as young as 18 months old, but due to the current climate of interest in autism many adults are exploring an autism evaluation. Exploring Autism The mystery of autism is its cause and its manifestation in the individual. If you gather together a group of 20 people with autism, you will see 20 totally different forms of the disorder. One person may not be able to communicate at all, or only with the use of a picture exchange communication system. Another person might be intensely describing his theory of the universe, or a complete history of baseball cards. There are some distinctive characteristic quirks associated with autism spectrum disorders, including a lack or a difficulty in the use of eye contact, inappropriate use of words and gestures, repetitive motions, poor fine and gross motor coordination, having an almost obsessive fixed topic of interest, and hypersensitivity to sound, touch, taste or light. According to the Center for Disease Control, one in 150 children have an autistic spectrum disorder. Its incidence is rising worldwide, and in the United States, over a billion dollars of federally-funded research projects are investigating the leap in autism and its cause. So far we know that there is often a genetic proclivity toward autism, likely coupled with some kind of environmental factor causing more instances of autism than ever before. Some people also believe that vaccines contribute to autism's rise, although that is quite controversial in the autism community, and repeated studies have shown that vaccines do not cause autism. Several proven behavioral interventions are used for people with autism, but finding the right one takes trial and error. Training in the different approaches is available through University of New Mexico's Center for Development and Disability's Autism Programs ( For some, medications stabilize moods and focus; others use gluten- and casein-free diets, enzymes, vitamins or other herbs to help with symptoms of autism. Parents and siblings of children with autism are also stressed and are considered autism's hidden victims. Occupational therapy, Hippo (horse), aquatic and social skill therapy are all worth a try and social skill groups are available through New Mexico's Children's Youth and Families Department, but space is limited. Families should apply for the Developmental Disability waiver to access Medicaid services in New Mexico. A school social worker can help with the paperwork. Parents Reaching Out Children with autism are generally eligible for special education services, including complete educational testing and related services in the public schools. A child with autism spectrum disorder will most likely have an Individualized Education Plan (IEP) which will ensure that he/she is given a Free and Appropriate Public Education, as required by law.

Parents have to learn the skills of advocacy and New Mexico is blessed to have Parents Reaching Out, an organization that teaches parents how to navigate the systems available for kids with disabilities. PRO offers free monthly IEP workshops, their essential Handbook For Student Success, and many more information services for parents all at no charge. (parents

JUNE 2008 12



autism, including the Public Education Department, Department of Health, and the Human Services Department, are all handling their piece individually. Governor Richardson has been hearing from dozens of families who have kids or adults with autism about including autism in the discussion of Universal Health Care. The respite care package that went through the 2007 State Legislature is approaching the end of its fiscal year on June 30, 2008. Parents can have free respite care for their children with ASD at a number of agencies in the state. Lobbying efforts to continue funding are needed. Network of Support: June 7th Picnic Camp Rising Sun is a non-profit, volunteer-run residential summer camp for children with autism. The camp will serve 60 children with autism this summer, staffed by more than 80 volunteers drawn from the professional community (including therapists, psychologists and teachers), students in education and therapy schools, and parents. Camp Rising Sun is proving that intensive therapeutic intervention can make a huge difference in the lives of the children and families appreciate the break from autism they get when their child is at camp.

The New Mexico’s 2007 legislative session granted over $2.5 million to address the waiting time for a medical diagnosis, increase service providers and respite care for caregivers and families. Another initiative looks at how private insurance companies are serving families with autism. Most services are routinely denied for autism, which is considered by many companies to be a pre-existing condition. The limited coverage does not even approach the 20 to 25 "hours of engagement" that is recommended for a young child with autism. There is no overall statewide "plan" for autism, which means that each agency affected by

Plugging into the community network is essential. The New Mexico Autism Society meets monthly and is having its annual picnic June 7th at Holiday Park, 11710 Comanche NE (Juan Tabo & Comanche) from 11am until 2pm. Join their list-serve to learn more online at The wider community can also make a big difference just by understanding that people with autism belong in the fabric of our society. Katie Stone is the producer of The Children's Hour on KUNM-FM, and is the mother of two children, one of whom has an autistic spectrum disorder. She is also on the executive board of the New Mexico Autism Society. Contact her at

Enriching and Enjoying

the Summer

BY KRISTIN WHITE esearching summer camps, classes, and enrichment programs for youth made me wish I were a kid again. I have fond memories of going to Hummingbird Music Camp when I was a child and attending other summer classes and programs. Today there are more fun and educational activities for children and young adults than ever! Children have a vast and natural capacity for learning and exploration. Whether your child likes sports, reading, science, music, dance, art or nature, the following present a variety of new and marvelous ways to inspire creativity, reveal hidden skills and capacities and stimulate development.


Playground Recreation Summer Program Playground Recreation, through the City of Albuquerque, offers a summer day program to school children 6 to 11 years of age for a duration of seven to eight weeks. Planned, organized and supervised activities meet the needs of youth, according to age, to enhance the participants’ existing recreational skills while introducing and encouraging interest in new areas of recreation. These programs are held at various elementary schools throughout the Albuquerque area. For more information, call 505-767-5885 from 8am-5pm, Monday through Friday or go to on the web. Camp BioPark Camp BioPark is designed to inspire children's awareness of nature and the plants and animals that make each habitat unique. Camp BioPark serves preschoolers through ninth graders. Contact them at or call 505-764-6214. Jazz Camp Jazz Camp is designed to activate the creative minds of children ages 6 to 12. Each morning children concentrate on the musical skills of rhythm, melody and harmony. Elective classes are offered in dance and visual arts that complete each afternoon. Jazz Camp encourages improvisation and individual expression while establishing a structure of cooperation and mutual respect. No previous musical experience is

required. Average class size is twelve children and a counselor accompanies each group at all times. The class will be held at Eubank Elementary School, 9717 Indian School Rd. NE, Albuquerque, NM 87112. For more information please contact Lisa Nichols at 255-9798 or Summer Jazz Intensive For the seventh consecutive summer, the Albuquerque Academy will host the New Mexico Jazz Workshop's Summer Jazz Intensive for grades 7 through 12. The camp offers young musicians an all-inclusive and challenging introduction to jazz in a supportive and inspiring setting. Please call 505-828-3399 or visit their website at Summer Reading Development itchy green Programs: Through UNM Continuing Education. Four different reading programs are designed according to age, from children 4 years old through graduating senior high school students, to develop the essential reading skills and habits that lead to fluent reading, strong comprehension, and a love of books and reading. Individualized guidance and materials support reading practice and skill development. Call tollfree 1-800-964-8888 or go to


Camp Invention Camp Invention is a science and creativity day program for boys and girls entering first through sixth grades. Children explore how things work, create their own inventions, solve puzzling problems and use tools to take apart old gadgets. For more information call toll-free 1-800-968-4332, M-F 8am-8:30pm, Sat. 9am-2:30pm and Sun. 10am-3:30pm., or visit their website at Word Weavers – Young Authors Camp Children ages 8-13 can engage in hands-on writing activities and personalized journaling, take walks in nature to collect words and phrases, enjoy story-starters and learn various ways of producing poetry. Activities are designed to stimulate creative thinking and inspire lifelong learning. Custom bookmaking techniques are also offered. Contact Ghost Ranch in Santa Fe at 505-982-8539 or continued on page 13



JUNE 2008 13

Creativity for Peace Making Peace in New Mexico BY DOTTIE INDYKE ach summer Creativity for Peace brings Middle Eastern women, ages 15-18 of Muslim, Jewish, and Christian faiths to Santa Fe for a peace camp that includes dialogue, artmaking, field trips and social time. After three weeks together, the girls return home and continue to meet. Creativity for Peace’s program in the Middle East offers these young women ongoing, in-depth communication and leadership training and the emotional support they need to be the future peacemakers of their countries.


The idea for Creativity for Peace began in 2002, when local psychotherapist Rachel Kaufman sat at her kitchen table with Anael Harpaz, an Israeli teacher and poet, and artist Debra Sugerman, discussing their despair over the conflict. Young people, they decided, and especially young women, offer hope for peace. The women’s backgrounds as educators, artists and social activists, and the fact that Kaufman owns 40 acres of pastoral land outside Santa Fe, made Creativity for Peace possible. Since 2003, 98 girls have participated in eight camps and 28 new campers will arrive this summer, evenly divided between Palestinians, Arab Israelis, and Israeli Jews. Many girls come to New Mexico with stereotypical images of “the other,” radical political opinions and a good deal of hostility. Though they live geographically close, they are prevented by checkpoints, permit restrictions, and generations of conflict and prejudice from getting to know one another. In the daily dialogue sessions, guided by skilled facilitators, they share their deep pain and experiences, often of the vio-

lent deaths of loved ones, and develop compassion. They are startled to realize that both sides suffer, that suffering cannot be compared, and that their basic interests in peace, happiness, family and friends make them more alike than different. Healing takes place in the dialogue room and in the art studio, where, under the leadership of professional art therapists, they are given nonverbal vehicles for personal expression and an opportunity to practice collaboration. Friendships develop as the girls dance, cook and knit together and lie in bed talking late into the night. Climbing the highwire in pairs at the Santa Fe Mountain Center, cooking with chef Johnny Vollertsen, and learning circus skills with the Wise Fool women’s troupe, the bonds grow. At camp’s conclusion, the girls have made remarkable transformations. Those who began with intense hatred for their “enemy” speak of their love for girls from the other side. Those who barely spoke stand up in public to describe their newfound feelings. Their time with Creativity for Peace teaches them that “an enemy is a person whose story we have not heard.” Back home, these changes endure. Girls who attended camp six years ago remain actively involved. Nearly a quarter of all participants have signed up to be young leaders, attending dozens of workshops throughout the years to develop their skills and returning to New Mexico as junior counselors.

Coming to meetings might entail a day-long journey through multiple checkpoints or making complicated arrangements to obtain military leave. Sadly, the girls from each side can only reunite under Creativity for Peace’s auspices. These meetings are their lifeline to each other and to peace. Of many moving testimonials from participants, perhaps this one from Noa, a Jewish Israeli who attended camp in 2006, best captures the essence of the Creativity for Peace experience. “I learned that we did not create the history of our people. We do not send soldiers or suicide bombers to kill each other. We have a different power, to build the present that we want. I learned that labels of nationality are not important; only that we are all human beings of value. The process I went through with all the girls I could not even have done with my best friend. “I believe that peace should and will come from the people and not from the government. It is not enough for 120 Knesset members to decide; we need the whole country to be creative. I wish for every person in Israel to have an experience like this. Anyone who has the opportunity to dialogue, in any framework, with people from the other side, do it! There is no greater gift than to accept a person as she is. This gives you the gift of reconciling with yourself.” To learn more about Creativity for Peace or make a donation to support this international peacemaking effort in New Mexico, visit or contact Dottie Indyke, executive director, at 505-982-3765 or

“Field to Food” a Community Food Event Honoring the foods of our community from: Amyo Farms, Hays Honey and Apple Farm, Simon Farms, Sparrow Hawk Farms, Old WindMill Dairy, Pasta Divina, Casa Rondena,Tierra Encantada and Milagro Wineries, Valerie Ashe; Wine Consultant,The Green House Rotisserie and The Community Park Program Appetizers and Dinner plus Wine, sitting under the stars free Tickets are $40.00 call 865-8813 for information and tickets June 20, 2008 7pm Los Lunas, NM (just south of Albuquerque) H onoring Sustainability by Nurturing Your Soul and Body


Los Lunas, NM

Co-op to Co-op Support:

New Moms Co-op Forming BY KRISTIN WHITE oe Wilcox Edrington is a new mom and a gardener. Like many mothers with young children, she strives to find a balance between raising her son, earning a living and exploring ways of making a positive contribution to society. She recently came up with the idea of forming a “Moms Cooperative;” a result of her own challenges of being a first-time mother. Zoe’s philosophy and goal for the cooperative is “to build the success of everyone - like we do in sustainable agriculture, versus monocultures that focus on the isolation of the goal.”


Today, seven women meet once a week with their children to get out, socialize, allow their children to play together and brainstorm on how the group can benefit moms without adding more to their already full schedules: “Primary care givers have a lot of skills and not much money.” Most participants have paid jobs and the cooperative provides a means of trading goods and services while exploring ways to further support and



continued from page 12

email Visit their website at Sports Plus+ Day Camp The City of Rio Rancho is offering an exciting program for young athletes between the ages of 8 and 12. Other summer programs are offered, including a special camp just for teens ages 11 to 14. For more information call 8915015 or browse their website at Harwood Summer ArtCamp For the past twelve years, Harwood has offered Summer Art Camp for Kids. Art Camp is a multidisciplinary, multicultural art program for kids ages 612. Children of all skill levels are welcome. The program runs in four two-week sessions with full day


develop their work. Toys, clothing and babysitting are examples of goods and services that have been exchanged. The cooperative is based on a point system rather than an exchange of money so that someone who needs a babysitter doesn’t necessarily have to give the same service in return. Currently, Zoe is installing a garden in trade for a painting from an artist friend, Alexandra Gjurasic.


Members of the cooperative are in the process of forming a Yahoo Group page so that those who want to be involved can easily be listed in the online directory. The Directory’s purpose is to enable women to share information and resources. Zoe has future plans to establish a mini CSA that would provide food for purchase during social gatherings. “Working together, supporting and empowering one another, for the growth and benefit of our families and communities are what it’s all about.”





To learn more about how you can get involved, please contact Zoe by email at

(9am-4pm) or half day (9am-noon or 1pm-4pm ) options. Harwood Art Center is located on 1114 7th Street NW, Albuquerque, NM 87102. Please call (505) 242-6367 or email if you would like further information. Their web address is www. harwoodart High School Musical Summer Camp Learn the choreography and vocals from some of your favorite High School Musical songs! Campers will have a daily dance and vocal lesson as well as create props from the movie to use in their special performance at the end of the week. Children ages 4 to 10 are welcome. This musical camp is hosted by Dance Dimensions School of Dance and Music in Albuquerque. Call 821-6164 for more information.

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JUNE 2008 14

Of the Chicken and the Egg:




BY BRETT BAKKER; NMOCC, CHIEF ORGANIC INSPECTOR lthough anti-organic forces (you know, people that claim organics can’t feed the world) might call it a drop in the bucket, over 31 million acres are Certified Organic worldwide. This according to The World of Organic Agriculture Statistics and Emerging Trends 2007 ( ).


itchy green

thumb INTERESTED IN HOMESTEADING A BEAUTIFUL PIECE OF LAND? Delhi Colorado: 30 Miles NE of Trinidad Colorado. Create a Sustainable Future. Multiple Acres for Multiple Uses! Including Healing Arts and Yoga Retreat Center. Organic Garden/Farm Music Festivals,Intentional Community. Pinon Juniper Eco System. For more information and directions call Randall at 760-709-1706.

As the state’s Chief Organic Inspector, I’m well aware of the downsides, loopholes and endless bureaucracy of the organic certification system, but think about it: that’s 31 million acres (including over 71,000 acres in 21 New Mexico counties) that are not plied with synthetic pesticides, fertilizers or herbicides. 31 million acres that host no Genetically Modified Organisms, plant or animal. That do not use sewage sludge as fertilizer. That are not planted to wasteful bio-fuel crops. That provide “right livelihood” incomes to thousands of families. No, they’re not all diverse straw-mulched-happywhole-earth-contented-carrot operations. Some are cotton, corn, soy or wheat as far as you see. Can we do better than “organic”, like truly sustainable local farms that don’t depend on outside inputs but rely on closed bio-systems, permaculture and judicious use of resources? Sure we can. But it depends on public demand to make sure the USDA/National Organic Program (and certifiers such as yours truly) stay on track. Don’t forget, it was public outcry a decade ago that excluded GMOs, sludge and irradiation from the proposed NOP organic rule. The USDA was truly startled that they received more feedback than every other issue in their history combined. They listened. But make no mistake: organic is Big Business now, having moved in a direction none of us ever anticipated. The USDA listens to corporate market interests too. Those interests have more money by far which means we have to kick and scream louder and more often. Not a pretty job, but why not turn your outrage into fuel? Burn it up. Best of all: no carbon emissions! Keep on top of things at http://www.ams. AMSv1.0/ by scrolling down to the National Organic Program link. The Chicken or the Egg? George Orwell must be spinning out of control in his grave as the use of “newspeak” from his dystopian novel 1984 climbs to further heights of arrogance each day. In 2007, “food” giant Tyson rolled out their “raised without antibiotics” line of chicken and watched their sales jump to 70 million additional pounds per




year. What they failed to mention in their multimillion dollar ad campaign was that antibiotics were still being used: they were injected into eggs just days before hatching. Tyson’s defense? Everyone knows “raised” means the period after hatching. Playing no small part in the debacle, USDA regulators originally approved the label claim but have since reversed their decision in response to complaints. Ironically, the whistle-blowers weren’t tree-huggin’ granola-sniffers but Tyson’s largest competitors, Perdue and Sanderson Farms. While neither is a bastion of sustainable stewardship, at least they acknowledge any use of antibiotics is ummm, well, just that. As glad as I am they’ve taken that stance, it’s tough to credit them with such a no-brainer, especially when each has lost $10 million and $4 million in sales, respectively, to Tyson since the “raised without antibiotics” ads started. The courts have given Tyson until May 16 to dismantle the campaign. Tyson is, as expected, appealing the decision. NM AG Data You might know that New Mexico is a leading producer of green chile (although, I’m ashamed to say, we’re behind Texas and California) but would you be surprised to know that (during certain times of the year) we are the leading producer of onions and lettuce? Not organic, unfortunately, but we can always hope. In any case, you can find more NM farm data than most non-farmers would care to know at State/New_Mexico/index.asp: acres planted and acres harvested (not always the same!) by crop; yields per acre; overall production; prices (eye opening!); average farmer age (56!); farmers by ethnicity; on and on. Don’t miss the Weekly Ag Update. As of April 21, for example, 81% of the chile crop was planted compared to cotton at 8% while topsoil moisture was from 41 to 24%, adequate but dropping due to strong winds. Milk production is moving up as cows get access to spring pastures but this could change as precipitation has dropped steeply in our farm corridors, limiting available grass. Although the statistics are a bit dry, this site will give you some idea of what our farmers & ranchers (organic or not) go through. Believe me, these aren’t the guys that politicians stumping for votes claim are getting rich off federal subsides. That’s a whole ‘nother topic but consider this: when the U.S. Farm Bill specifies subsidized farms grossing millions, it ain’t ours. Remember that even with what’s considered a family farm (a couple thousand acres), some of these folks are in debt so deep (equipment, seed, fertilizers, farmhand wages, fuel, transportation, water, etc.) that although they’re worth a bundle on paper, they might clear an income no higher than the low end of an average middleclass salary. And they do this 7 days a week and on call (crop failure, livestock medical emergencies, equipment breakdowns) 24 hours a day.

Stay Strong for ORGANIC

Pharoah Sanders Cassandra Wilson Youssou N’Dour


Two Locations! Nob Hill

Allen Toussaint Tetragon

Acupuncture Center

Kenny Garrett Chris Calloway Preservation Hall Jazz Band

: Mark Geil

A juried show of Graduate Students of the Southwest

The Harwood

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June 6-26, 2008 505.242.6367

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Paquito D’Rivera & much much more!

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JUNE 2008 15

Albuquerque Folk Festival Celebrates



he Albuquerque Folk Festival celebrates its tenth year at EXPO New Mexico on Saturday, June 21. Music, dance and folk art fans can participate and learn all things folk during a full day of fun featuring 120+ nonstop performances at 18 different venues throughout the Expo grounds. Activities include dancing and storytelling events, jam sessions, instrument and singing workshops, folk arts and crafts demonstrations, as well as three concurrent evening dances for the entire community. Festivities begin at 10am (gates open at 9:30) and end at 11pm, with the three dances that cap the day starting at 7:30pm. New attractions this year include: a 20 x 20-ft. dance floor in the Main Stage area and a first-ever children’s fiddle contest in the Li’l Folks tent. The winners in two age groups (up to 12 and 13-18) will perform on the Main Stage at 6:50pm. Festival goers can look forward to Main Stage debuts by Autoharp Hall of Famer and master storyteller Bryan Bowers (performing at 3pm), and The Wilders, who hearken back to the early formative years of recorded country music (onstage at 4pm).

Also making their Festival Main Stage debuts will be Le Chat Lunatique from Albuquerque; Los Primos Mariachi Band and Native American folk stories and songs from Mike Lopez with traditional flute from Richard Hardy and the The Jenny Vincent Trio’s traditional, northern New Mexico folk music. The three concurrent dances at 7:30pm are a Barn Dance with music by South by Southwest; a FolkMADS Contra Dance with live music by the Albuquerque Megaband (introductory instruction for beginners at 7:30pm); and an African dance featuring music by African Sounds. Gate prices are $15 for adults, $5 for seniors 60+ and children 11-17. Children under 11 are free. Evening dance tickets are only $10 for the public and $7 for FolkMADS members. Inand-out parking passes may be purchased from Expo’s parking lot attendants for $6. Detailed information on tickets and schedules is available at, by email at, or by telephone, 505-255-6027.


youth choir. There will also be face painting, and jumpers for


the children, free food and lots of fun! Everyone is welcome The Juneteenth celebration is a commemoration of the free- to come and enjoy the festivities. ing of the slaves. In 1865 in Galveston, Texas, Major General Gordon Granger announced that the Civil War was over and all The Hiding Place serves as a community outreach entity, enslaved people were free. While the traditional observance of bridging the gap between the young and the elderly with an the celebration is actually on the 19th of June, considered to appreciation of racial diversity. Following the Juneteenth be the Emancipation Day, The Hiding Place and Immanuel Block party there will be a Community Dinner from 5:30Presbyterian Church will host a History of Juneteenth block 7pm in the Fellowship Hall of the Immanuel Presbyterian party, Sat. June 14, from noon- 4pm at 111 Hermosa St SE.

Church, 114 Carlisle Blvd. For more information, please

contact Sandra Taylor at: 505-907-7552, or the Immanuel This event will feature local performing artists and special Presbyterian Church at: 505-265-7628. guest speaker Pastor Dennis Dunn and the Fellowship MBC

Sunday, 3pm • June 15th at Anasazi Fields Winery of Placitas, NM

A Tribute to

KeithWilson Come hear friends and cohorts read their favorite Wilson poems and share stories to offer tribute to one of the Southwest's most influential poets. Other poets coming to read their favorite Keith Wilson poem are Bobby Byrd, Wayne Crawford, Tony Mares, Leo Romero, and more! Suggested donation of $3. To get to the Winery, take I-25 to the Placitas exit 242, drive 6 miles east to the Village, turn left at the sign just before the Presbyterian Church, follow Camino de los Pueblitos through two stop signs to the Winery entrance.

Desert Cenote There is sadness among the stones today, the rabbits are silent. No wind. The heat bears down. It has not rained for one year. We have faith out here, desert people, we wait, knowing with sureness the swift cross of clouds, the blessings of moisture (to deprive a man is to give charms to him). I love this dry land am caught even by blowing sand, reaches of hot winds. I am not the desert but its real name is not so far from mine. - Keith Wilson



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

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