NM BLACK HISTORY MONTH FESTIVAL! Sunday, February 23, 1-3pm
La Montanita Co-op, Westside Store, 3601 Old Airport Road in the Cottonwood Corners Shopping Center
n Saturday, February 22, Dr. Ruby Lathon will provide the keynote address on Preventing and Reversing Chronic Disease at the 2014 New Mexico Black History Month Festival. Dr. Ruby will share her story and process of reversing cancer naturally and will provide attendees with a roadmap for healthy eating and preventing chronic disease including cancer, diabetes and heart disease. Dr. Ruby will also provide a raw foods cooking demonstration. In 2007, Dr. Ruby Lathon was diagnosed with thyroid cancer. Rather than opting for the traditional treatment options which included surgery, Dr. Ruby chose to take a holistic and natural approach to healing. After months of research, Dr. Ruby developed her own plant-based nutrition and lifestyle plan. Fourteen months later, Dr. Ruby was cancer free, using nothing more that super nutrition, exercise, prayer and a positive outlook! After learning how to care for the body naturally, Dr. Lathon left behind a career as an award-winning engineer and began teaching the benefits of plant-based nutrition. Dr.
Lathon has over fifteen years of experience in business development, artificial intelligence research and development, modeling and simulation optimization strategies. Dr. Lathon also served as Vice President of an engineering and management consulting firm. Prior to that, Dr. Lathon was a Senior Engineer at Sandia National Laboratories and also served as a Research Fellow at NASA Marshall Space Flight Center. Dr. Lathon then served as Nutrition Policy Manager at the Physicians Committee for Responsible Medicine where she developed and led a national grassroots campaign to advocate for legislation for more healthful, plant-based meal options in the National School Lunch Program. Dr. Ruby Lathon is now a certified holistic nutrition and wellness consultant and advocate for the lifesaving benefits of plant-based nutrition. Dr. Lathon teaches others how to re-engineer their lives to live disease free and leads the wellness group, Roadmap to Holistic Health, which helps others on their journey to total wellness. La Montanita Co-op is honored to cosponsor Dr. Ruby’s return to New Mexico for her speaking engagements. Don’t miss these inspiring and informative events.
New Mexico ORGANIC Farming Conference feb.14-15 R E G I S T R A T I O N NOW
JOANIE QUINN, NEW MEXICO DEPARTMENT OF AGRICULTURE ORGANIC PROGRAM oin organic farmers, ranchers, market gardeners and researchers for the New Mexico Organic Farming Conference at the Albuquerque Marriott Pyramid, February 14-15, 2014.
Dr. Margaret Hiza Redsteer leads off with the keynote “Is It Drought or Is This the New Normal?” Hiza Redsteer has spent years researching the effects of climate change in the southwest and is the lead author for a chapter in the 2014 Report of the International Panel on Climate Change. The conference also features thirty-six workshop sessions covering a wide range of topics.
Trap Cropping: What Works and Why + Invasive Insect Updates (Bagrada, Drosophila, Brown Marmorated Stink Bug) with Dr. Tess Grasswitz, Integrated Pest Management Specialist at NMSU’s Los Lunas Ag Science Center, and 2012 Organic Farming Educator of the Year, will take on this tricky technique and provide guidance for successful trap cropping for common southwestern pests.
Highlights include arid lands agriculture luminary Gary Paul Nabhan, author of the recently published book Growing Food in a Hotter, Drier Land, which offers a variety of ready to implement acclimations to climate change that have been tested over centuries by food producers among diverse desert cultures. Join Gary for his workshop, Tapping Into the Wisdom of the Desert: Sustainably Growing Food in the Face of Climate Change & Water Scarcity, after which he will be available to sign his new book.
A Farm Travelogue: Sustainable Agriculture in the Ukraine with Ron Godin, 2010 Organic Farming Educator of the Year, and Colorado State University Extension Agronomist for Organic and Sustainable Agriculture, on lessons from farmers on the other side of the world. This special treat looks at Ron’s work with farmers in the Ukraine whose practices work with nature and its resources to produce a crop.
Other workshops include: Farming in Drought: Water Harvesting for Farmers with
Grasspower: Farming with Draft Animals with Brett Ellison from Las Trampas, New Mexico, and Kyle
The More You SPEND
The More You BE ADDED TO OTHER SAVE! CANNOT DISCOUNTS
DR. RUBY LATHON! FEB.22-23
OTHER WORKSHOPS INCLUDE: Fine Tuning Composting; Managing Mammal Marauders; Under Glass: Greenhouse Pest Management; 10 Things to Know About Getting Certified Organic; Managing Soil Salinity; A Helping Hand for Pollinators; Heirloom Chile Varieties; Grazing Management in Times of Drought; Fruit Tree Grafting; Building PestSuppressive Farms; Looking at Inputs for Organic Production; Starting Up a Small Dairy; Navigating the Livestock Marketing Maze; Bring in the Bees; Fruit in Uncertain Times: Organic Orchard Management in Times of Drought; Food Safety Update; Feathered Friends; Cultivating Native Crops; Cooperative Marketing; Agri-Tourism; and Land Restoration. On Friday evening from 6-8pm in the Yucatan Room enjoy a Winter Mixer that brings together farmers and gardeners of all ages for a fun social event complete with organic wine, beer and great music. Sponsored by the Rio Grande Farmers Coalition, please RSVP to www.riograndefarmers.org. On Saturday, participants will feast on local and organic food at a luncheon recognizing the New Mexico Organic Farmer of the Year. REGISTRATION for the conference, including Saturday’s luncheon, is $100. For more information call 505-889-9921, or look for conference catalogues at the Co-op. For hotel reservations, call 877-622-3056 by January 30. Say you are part of the Organic Conference to get the special room rate. Hope to see you there!
BY ROBIN SEYDEL here are still seats available for the Veteran Farmer Project’s Winter 2014 classes in February. We are honored to have Dr. Ann Adams of Holistic Management International with us for three more FREE sessions on Whole Farm Planning, including financial planning, effective enterprise analysis and onfarm decision making. We are also most pleased to have as one of our sponsors the Paul Horn YMCA.
SAVE UP TO 20% $0.00 - $74.99 Gets 10% • $75 - $149.99 Gets 15% • $150 + Gets 20% Want to get your volume discount on larger quantities of things? Special order 25-50lb. sacks of bulk items or cases of your favorite products at least one week in advance of the day you would like to shop using your Discount Coupon. Due to high sales during Volume Discount Month we cannot always provide larger quantities without a special order. To place your orders call: Nob Hill, 505-265-4631; Valley, 505-242-8800; Santa Fe, 505-984-2852; Gallup, 505-863-5383; Westside, 505-503-2550.
FOR FOOD PRODUCTION:
W H O L E FA R M P L A N N I N G T R A I N I N G
Dr. Ruby's personal life experience uniquely qualifies her and Roadmap to Holistic Health as experts in the area of a lifestyle centered on a whole foods, plant-based diet as an approach to overall health and wellness. To learn more, visit www.RubyLathon.com or email Dr. Lathon at firstname.lastname@example.org. MORE BLACK HISTORY MONTH DETAILS ON PAGE 2.
MEMBER APPRECIATION VOLUME DISCOUNT
Roadmap to Holistic Health Roadmap to Holistic Health was founded in 2010 and is headquartered in Washington, DC. Through the leadership of Dr. Ruby Lathon, PhD, Roadmap to Holistic Health specializes in health and wellness consultations, cooking demonstrations, seminars and workshops. Dr. Ruby is the author of an upcoming book, Above the Clouds, and is a sought-after speaker throughout the health and wellness industry. Roadmap to Holistic Health works with individuals and groups to deliver scalable and customized programs to meet the needs of the audience.
Skaggs of Frisco Farm in Pleasanton, New Mexico, who invite you to look at a more sustainable method of getting the heavy work of farming done. Selecting Seeds to Achieve Desired Traits: Saving seeds is not only an economical choice for organic farmers, but allows producers to improve qualities such as drought tolerance, resulting in crops that are better suited to the southwest. Nels Lund of High Mowing Seeds will help you produce viable seeds for improved production.
Billy Kniffen who is director and education coordinator for the American Rainwater Catchment Systems Association (ARCSA) and helped organize the Texas Rainwater Catchment Association, serving as its first president.
On February 23, Dr. Ruby Lathon will provide an in-store raw foods “un-cooking” demonstration and sampling. As a 10-year resident of Albuquerque, Dr. Ruby is excited to return to Albuquerque and La Montanita Co-op. During Dr. Ruby’s astounding recovery from thyroid cancer, she routinely visited La Montanita Co-op to acquire the healthy foods and supplements that were fundamental to her holistic recovery regimen.
This 2014 VFP Whole Farm Planning series of classes will be held at the “Y” located at 4901 Indian School Road, just west of San Mateo, on Thursday afternoons, downstairs in the multipurpose room, from 3-5pm on February 6, 20 and 27. Learn the basics of developing a whole farm goal and how to make on-farm decisions more effectively (including a special focus on financial decisions)
utilizing tools developed by Holistic Management International. Farmers and ranchers around the world have put these skills into practice, improving their quality of life, land productivity and health, and business profitability. This series is facilitated by Ann Adams, HMI’s Director of Community Services and a whole farm planning educator for 15 years. Ann has a small homestead with goats and chickens in the Manzano Mountains. Come for one session or the whole series: Feb. 6: Value-based Decision-Making Feb. 20: Whole Farm Financial Planning Feb. 27: Easy and Effective Enterprise Analysis As always our VFP trainings are FREE and open to veterans from all branches of service. National Guard and active duty personnel are welcome. Space permitting, the classes are also open to the larger community. Please RSVP, seating is limited, to Robin Seydel at email@example.com, or call 505-217-2027 or toll free at 877-775-2667.
La Montanita Cooperative A Community - Owned Natural Foods Grocery Store Nob Hill 7am – 10pm M – S, 8am – 10pm Sun 3500 Central SE, ABQ, NM 87106 505-265-4631 Valley 7am – 10pm M – Sun 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 10am – 7pm M – S, 11am – 6pm Sun 105 E Coal, Gallup, NM 87301 505-863-5383 Santa Fe 7am – 10pm M – S, 8am – 10pm Sun 913 West Alameda, Santa Fe, NM 87501 505-984-2852 Grab n’ Go 7am – 6pm M – F, 10am – 4pm Sat UNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586 Westside 7am – 10pm M – Sun 3601 Old Airport Ave, ABQ, NM 87114 505-503-2550 Cooperative Distribution Center 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2010
SANTA FE CO-OP COMMUNITY ROOM EVENTS ROBIN SEYDEL La Montanita Co-op is pleased to offer our community room for a variety of public and private community events. If you haven’t seen the mural by award-winning muralist Sebastian (Seb) Velasquez, one of these events is a great opportunity. BY
Administrative Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Terry Bowling 217-2020 firstname.lastname@example.org • Controller/John Heckes 217-2029 email@example.com • Computers/Info Technology/ David Varela 217-2011 firstname.lastname@example.org • Operations Manager/Bob Tero 217-2028 email@example.com • Human Resources/Sharret Rose 217-2023 firstname.lastname@example.org • Marketing/Edite Cates 217-2024 email@example.com • Membership/Robin Seydel 217-2027 firstname.lastname@example.org • CDC/MichelleFranklin 217-2010 email@example.com Store Team Leaders: • Valerie Smith/Nob Hill 265-4631 firstname.lastname@example.org • John Mulle/Valley 242-8800 email@example.com • William Prokopiak/Santa Fe 984-2852 firstname.lastname@example.org • Michael Smith/Gallup 575-863-5383 email@example.com • Joe Phy/Westside 505-503-2550 firstname.lastname@example.org Co-op Board of Directors: email: email@example.com • President: Martha Whitman • Vice President: Marshall Kovitz • Secretary: Ariana Marchello • Treasurer: Susan McAllister • Lisa Banwarth-Kuhn • Jake Garrity • Leah Rocco • Jessica Rowland • Betsy VanLeit Membership Costs: $15 for 1 year/ $200 Lifetime Membership Co-op Connection Staff: • Managing Editor: Robin Seydel firstname.lastname@example.org 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher email@example.com 217-2016 • Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: firstname.lastname@example.org website: www.lamontanita.coop Membership response to the newsletter is appreciated. Email the Managing Editor, email@example.com
YOU OWN IT
around Philadelphia is much deadlier than anything he could have imagined. Quick, clever and terrifying, Jon McGoran’s Drift is a thriller that addresses the GMO issues we all face. Writing as D.H. Dublin, McGoran is the author of the forensic crime thrillers Freezer Burn, Blood Poison, and Body Trace, from Penguin
February 8, 1-2:30pm HEALTHY CHOCOLATES FOR VALENTINE’S DAY Sugar free-Dairy free-Gluten free! INSTRUCTOR: Jisele Tuuri, founder of Loving Raw Foods, Inc., and the Raw Foods Alliance, has been a raw food enthusiast for over eight years. She teaches how adding raw “living” foods into your diet gives your body the tools it needs to do what it is designed to do; naturally heal and balance itself. $25 per person; pre-regisration with payment is required to reserve your seat. Register at: www.lovingrawfoods.com/services/classes. DELICIOUS SAMPLES, HAND OUTS AND RECIPES WILL BE PROVIDED.
February 12, 5:30pm DRIFT: AN ECOLOGICAL THRILLER Reading and Book Signing with Jon McGoran
Administration Offices 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001
Copyright ©2014 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post-consumer recycled paper. It is recyclable.
February 2014 2
Jon McGoran’s Drift is a timely literary crime thriller about a Philadelphia narcotics detective on suspension and an organic farmer who together confront a deadly plot involving genetic engineering and the blurring line between food and pharmaceuticals. Philadelphia narcotics detective Doyle Carrick, feeling restless and out of place in the unfamiliar house he’s inherited in rural Pennsylvania, is surprised to find himself falling for his new neighbor, Nola Watkins, who’s under pressure to sell her organic farm to a large and mysterious development company. He’s more surprised to see high-powered drug dealers driving the small-town roads—dealers his bosses don’t want to hear about. Doyle begins to discover that what’s growing in the farmland
Books. For twenty years, he was Communications Director at Weavers Way Co-op and editor of The Shuttle newspaper, before leaving in 2013 to become editor-in-chief at Grid magazine. “I have been following and writing about trends in food and agriculture for many years,” says McGoran. “As a fan of thrillers with massive crazy evil plots, I couldn’t help notice how the news about food in recent years has read like a thriller, or even science fiction: genetic modification, transgenics, cloning, irradiation, and the release of genetically engineered foods into the environment. I knew Drift was a book I had to write.” Co-sponsored by the locally owned, independent, Collected Works Bookstore (www.collectedworksbookstore.com). Enjoy a FREE reading and book signing on Feb 12 at the Santa Fe Store’s Community Room at 5:30pm. Light snacks will be available.
BLACK HISTORY MONTH IN NEW MEXICO: 3RD
BY CATHRYN MCGILL he New Mexico Black History Organizing Committee’s mission is to preserve the rich cultural heritage that African Americans have made to the state of New Mexico and the United States. The nonprofit committee, which is made up of students, artists, legal and financial professionals, writers, educators and more, does this by working year round to build coalitions, leverage resources and create programming within the African American community—building community from the inside out, in order to promote multiculturalism and a strong New Mexico. One of the most effective ways to build community is organically with programming and services from within the community that invites others to learn and know more about African American culture. Everyone benefits when we interact more with each other.
In addition to working on programming year round, the committee celebrates with the entire community in February by producing an annual slate of events that cover three themed weeks of activity: Arts and Culture, Rhythms and Cuisine, and Mind, Body & Soul. Most events are free, and the three ticketed events are very reasonably priced. We are most pleased to have La Montanita Co-op as a co-sponsor of food and nutrition events with healthy nutrition counselor Dr. Ruby Lathon (see details on page one and her article on page 3). The events include an all-local production of The Wiz, a "Cotton Club" dinner and dance with live entertainment straight from New Orleans, a "Taste of Soul" week featuring local black-owned restaurants culminating in a Sunday dinner with live entertainment from a
group of all-star performers, events to boost fitness, nutrition awareness and a science, technology, engineering and math symposium for students. The slate of events ends with a gospel singing competition. A few events are below; for the full listing go to www.nmblackhistorymonth.com. Arts & Culture Week, February 5-9 Don’t miss the signature event of this year’s Arts and Culture Weekend! The Wiz sponsored by Rainbow Studio Theater, New Mexico’s only professional African American theater company, will be the hottest ticket in town. • The Wiz Public Performances, February 7-9, at 2pm and 8pm, African American Performing Arts Center (310 San Pedro Dr. NE, Albuquerque) • Rhythms & Cuisine Week, February 10-16 • Cotton Club Gala: Mardi Gras Mambo, February 15 from 7:30pm-midnight Join us for the 3rd Annual Cotton Club Gala: Mardi Gras Mambo, for a night of New Orleans food and music infused with Harlem Renaissance flavor! Entertainment provided by: Lagniappe Brass Band & DJ Flo Fader. Location: ABQ Convention Center Brazos Suite (401 2nd St. NW) Taste of Soul Week, February 9-16 Join us as we celebrate the rich diversity of Black-owned restaurants in New Mexico. Learn about the many styles and tastes available from culinary professionals right here in our community. Sunday Dinner, February 16, from 4-8pm. We are bringing back the tradition of Sunday Dinner and adding a twist! Join us at the local Elks Lodge and sample the signature dishes of over ten Black owned restaurants, including Jambo Café and Nexus Brewery. For tickets or more information go to www.nmblackhistory month. com or call 505-407-6784.
24th Annual Celebrate the Earth Festival! Sunday, April 27, behind the Nob Hill Shopping Center on Silver Ave. Enjoy the same wonderful community gathering of environmental education, farmers, plants, art, music and, of course, fabulous Co-op food with friends old and new. More details in upcoming issues of the Co-op Connection news. More information contact Robin at 217-2027 or robins@lamon tanita.coop.
Nob Hill Co-op! 10am-6pm
S AV E T H E D AT E ! CELEBRATE SPRING WITH YOUR CO-OP!
Sunday, April 27
BEETS! BY RUBY LATHON, PHD e all know it’s important to eat our veggies, but sometimes vegetables just don’t seem to be all that alluring. That is, until you dig a little deeper and find out what they can really do for you! Let’s take a look at some “lowly” root vegetables (veggies that grow underground) for example. When I was younger, I was teased with the nickname “Rutabaga Ruby,” not because I loved rutabagas, but quite the opposite, I hated them! Whenever they were served for dinner, the teasing by my siblings would commence and I would want to run away from the table to avoid those rutabagas! But since then, I’ve learned the value of these wonderful vegetables and many other root vegetables, and found a few that I really love.
While I still don’t care much for rutabagas, one of my favorite root vegetables is beets. Beets have a number of beneficial properties including phytonutrients (plant derived nutrients beneficial to human health), which provide antioxidant, anti-inflammatory, and detoxification support. Beets along with beet greens have been shown to help prevent or reverse several conditions such as acid reflux, cancer, atherosclerosis, anemia, high blood pressure and constipation. With all of these amazing properties we should all be running to grab some beets right now! But wait—there’s more. Unbeknownst to most folks, beets can pump up your love life! Living up to their passionate purple color, beets have been known to be aphrodisiacs since ancient times. Nestled in the ground, it seems these root vegetables draw intensity and power from the earth, which is
ably transferred to increase your vitality when consumed. Some of the beet’s potency comes from minerals, such as boron, that increase the production of sex hormones. The end result is that these artery clearing vegetables can really get your blood flowing! To give yourself a vitality boost, eat more root vegetables such as carrots, turnips, daikon, radishes and parsnips. A simple way to work beets into your diet is to add them to a salad. Just peel and shred a beet and mix it into your favorite salad greens. It will add distinct sweetness, texture and color to your plate. Marinating thinly sliced or shredded beets in fresh squeezed lemon or orange juice will soften them and also add a lovely tangy flavor. Eating beets and other veggies raw allows you to get the maximum benefit and nutrients; the longer beets are cooked the more the nutrient loss. If you plan on steaming or roasting beets, use the minimum amount of time necessary and keep steaming under 15 minutes. Juicing beets is another excellent way to realize the vitality and other benefits of beets. For a root vegetable delight try this delectable juicing recipe: 1 small beet, 2 carrots, 1 small apple and 2 celery stalks. Consuming more fruits and veggies, especially root vegetables, is a natural way to increase your energy and vigor. Reducing or eliminating meat and dairy products will also help get energy levels up. Keeping the passion going in your love life can be as easy as eating your beets! And suddenly, those once boring veggies start picking up steam and begin to look a little more alluring. So, to keep things steamy with your sweetie, be sure to eat your beets!
Hear Dr. Ruby at the Westside Co-op Sunday, Feb. 23 1-3pm Erda Gardens and
Erda’s mission is to provide fresh, healthy produce in a manner that preserves and enhances local farmland, to build community through shared work, play, education and food. Erda also seeks to be an evolving model of sustainable agriculture that connects humans, wildlife and the environment. After seven years of caring for our main garden location on the corner of Blake and La Vega in the South Valley, we now have the opportunity to purchase the property. This lovely and vibrant patch of earth has hosted countless potlucks, workshops and festivals. The land comes with important historic and cultural roots that date back to 1630 and is listed on the National Park's “Camino Real” Historic Registry. In October of 2013, we began a grassroots fundraising campaign to purchase our main garden location. By collectively purchasing land we are once again on the forefront of the local food movement. Preserving farmland in a trust that can be shared for future generations is a dream that we seek with the help of our community. Every time you donate your bag credit dime you will help us get closer to manifesting our dream.
Our Erda community is made up of artists, activists, families and member households who contribute in a variety of ways to our CSA (Community Supported Agriculture). CSA members receive produce from the farm every week from May through October. Our Farm Camp program engages youth in all aspects of agriculture, and we also host a variety of workshops for adults on topics such as Biodynamics, top-bar beekeeping, composting, chicken care, vermiculture, as well as watercolor painting and recycled art. Purchasing the Blake property will serve many purposes for Erda Gardens and the larger Albuquerque community: • A legacy of land stewardship in the South Valley for the next generation of Erda farmers and families. • Innovating a model of how community can collectively preserve farmland for production and education. • The continued work of traditional and restorative agriculture through Biodynamics and permaculture practices. • The continued development of our Learning Center to create more opportunities for experiential learning. Purchasing the Blake property is the best chance to establish our roots deep into the South Valley and manifest our long-term commitment to nutritiously, psychologically, emotionally, spiritually, practically and sustainably feeding and growing our community. For more information or to find out how you can help, please contact Erda Gardens at 505-610-1538 or www.erdagardens. org. Every time you shop the Co-op in February, BRING A BAG, DONATE THE DIME AND SUPPORT ERDA GARDENS. This month: Preserve Farmland!
BRING A BAG
DONATE the DIME!
DONATE your BAG CREDIT!
BAG CREDIT ORGANIZATION OF THE MONTH! This month Bag Credit Donations go to Erda Gardens and Learning Center, growing fresh, healthy produce, preserving farmland and building community through shared work, play, education and food. In DECEMBER your Bag Credit Donation of $2,257.00 went to Peacepal. THANKS TO ALL WHO DONATED!
WESTSIDE 3601 Old Airport Ave. NW 505-503-2550
Alamed a Blvd. Coors Blvd.
BY AMANDA RICH, ERDA GARDENS rda Gardens and Learning Center began with Marie Nord, a visionary Franciscan nun and peace activist. In 1996, she envisioned a garden that would both foster the community and heal the earth. With a few friends she began the first Community Supported Agriculture (CSA) program in Albuquerque. By practicing and teaching Biodynamics and permaculture design she hoped to foster empowerment, food security and harmony.
February 2014 3
Old A irport Ave.
of food and
Old Airport Ave. Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues. Opinions expressed herein are of the authors and are not necessarily those of the Co-op.
FAMILY FARMERS SEED COOPERATIVE
A CO-OP TO CO-OP
FFSC developed its membership and production capacity according to a “bio-regional hub” model in which a few producers work together within key seed production regions to share equipment and
DAN HOBBS, FAMILY FARMERS SEED CO-OP ooperation among cooperatives is the 6th internationally recognized cooperative principle. If there were an award for exemplary implementation of this principle, it would surely go to La Montanita and the Family Farmers Seed Cooperative!
February 2014 4
seed companies in 2011. In 2012 a relationship with La Montanita was formed to make this seed available to home gardeners and community gardens through a “Co-op Seed” campaign. Several La Montanita stores carried Co-op Seed last year and based on the positive response from store customers, the effort is going national!
The Family Farmers Seed Cooperative (FFSC) is a farmer-owned and operated cooperative with members in seven western states. Founded in 2008, the Co-op’s mission is to foster the development and improvement of open-pollinated varieties suitable to organic production systems, and to produce and distribute high quality, open-pollinated, organic seed. (Please see the companion article below on Top Hat corn for more information on how FFSC creates new organic vegetable varieties). As the seed marketplace has become increasingly consolidated and centralized, hundreds of varieties have been lost and independent seed growers have been marginalized. FFSC works toward a decentralized system that cares for the diversity of agricultural seed, the producers of that seed, and the consumers of seed—be they eaters, gardeners, or other farmers.
La Montanita marketing team worked with FFSC to design new seed packets, seed displays, and other promotional materials. With professional materials in hand, FFSC has reached out to over 100 food co-ops throughout the West to promote its program. General manager Jonathan Spero said, “We never could have done this without La Montanita’s support. Although we have great seed and an expansive vision, our resources are slim. La Montanita’s counsel and professional design assistance has been vitally important to us.”
manage diversified production and isolation distances (to avoid cross-pollination). Production regions include the lower Rio Grande of New Mexico, southern Colorado, the Platte river valley of western Nebraska, the Olympic peninsula and Skagit river valley of Washington, southern Oregon, northern California, and southeastern North Dakota. After several years of organizing and conducting quality assurance trials on its seed, the cooperative began to sell seed to other farmers and national
In the cooperative spirit, and as a way of saying thanks, FFSC will donate seed to La Montanita’s Veteran Farmer Program this year. For more information, please visit www.organ icseedcoop.com, or visit one of La Montanita’s stores and ask for Co-op Seed. Dan Hobbs is the president of Family Farmers Seed Cooperative. He grows open pollinated seeds and fresh produce near Pueblo, Colorado, and works with the Rocky Mountain Farmers Union as a cooperative development specialist.
F A M I LY F A R M E R S S E E D C O - O P
STANDS OUT NEW CORN F R O M L U P I N E K N O L L BY JONATHAN SPERO, FAMILY FARMERS SEED CO-OP ne aspect of the seed trade that makes Family Farmers Seed Co-op stand out is the desire of many Co-op members to improve on classic varieties or to create entirely new varieties of vegetables. Few quality open pollinated varieties exist for many kinds of vegetables, leaving even organic growers dependent on hybrids. The hybrid model has been better for making money in seeds, but the open pollinated model may be better for the human species.
One example of varieties on their way toward public availability is the new sweet corns from Lupine Knoll Farm. Nearly all of the improvements in sweet corn in the last half century or more have been bred as hybrids. Open pollinated (OP) varieties, ones from which you can save seed, are way behind. Fortunately, this should not be too hard to remedy.
One of the simplest methods to make a more modern OP variety is to choose a good hybrid and “dehybridize” it. This is done by growing out the seed and saving and replanting the best for several generations until it is reasonably stable. In 2002 I planted rows of 16 commercial hybrid sweet corn varieties, just to pick the best one. I chose Tuxedo. It was the first to germinate and it grew ears with a long husk cover that is some protection from insect damage. It held up pretty well under weed pressure and produced a fairly consistent two ears per plant. The next year I grew a field of Tuxedo, saving 300 or more nice ears for seed. The following year we planted those seeds. “Top Hat” corn is seed (2013) from the sixth generation from Tuxedo. Tuxedo is supposed to uniformly possess the sugary enhancer (se) gene, so I did not expect lack of sweetness to be an issue. I found, however, in the f3 generation when I started conducting taste tests, many of them weren’t all that sweet. So began the search for sweetness.
Bi-Weekly, Monthly and One-Time Cleanings Safe for Children and Pets
THE WORLD’S TOP TEN
S E E D C O M PA N I E S Company Monsanto (US) DuPont (US) Syngenta (Switzerland) Groupe Limagrain (France) Land O' Lakes (US) KWS AG (Germany) Bayer Crop Science (Germany) Sakata (Japan) DLF-Trifolium (Denmark) Takii (Japan) Top 10 Total
2007 Seed sales (US $ millions) $4,964m $3,300m $2,018m
% of global proprietary seed market 23% 15% 9%
Reprinted from ETC report The world’s top 10 seed companies: who owns Nature? Look for the full report at www.gmwatch.org.
I selected only among plants with two good ears. I tasted the secondary ears and marked for keeping only the primary ears from the sweeter plants, about half of the population. This should increase sweetness in subsequent generations, but it could be a slow process. Dr. Carol Deppe first told me that an individual sweet corn kernel that has more sugar will wrinkle more slowly as it starts to dry. Dr. Alan Kapuler, director of Peace Seeds, said he had made use of this principle. Dr. John Juvik, of the University of Illinois, explained why it works; that increased sugar causes greater osmotic potential or pressure from inside the kernel, causing it to resist the onset of wrinkling. If some kernels on the ear are sweeter than others, could I pick those out and get more quickly to uniformly sweet corn? I decided to find out.
I had tasted the secondary ear on each stalk when the corn was ripe to eat and flagged the primary ear of the sweeter ones left on the stalk. I harvested these chosen and flagged ears about two weeks past prime eating stage, but before fully mature for seed. I husked the corn and placed the ears up so they got air all around. After a few hours or days, kernels would begin to wrinkle. Some kernels start to wrinkle up faster than others. When some, but not all, have started to wrinkle, I used a felt marker to paint those last kernels not yet wrinkled. I then put the entire ear up to dry and picked out the painted kernels from the corn after it was dry. Only those painted kernels were used to grow the next generation. This was repeated for two more generations, with sweeter ears chosen by taste, and slowest to wrinkle kernels from those ears marked. In 2013 I grew out corn from these twice selected kernels, the sixth generation from the hybrid Tuxedo. How well did all this work? How does Top Hat (OP) compare with today’s (f1) sweet corn? It is time to find out. Special Thanks to: the Clif Bar Foundation, Seed Matters and the Organic Farming Research Foundation for funding the sweetness and kernel selection in Top Hat corn. Special Thanks to: Dr. John A. Juvik, University of Illinois; Dr. James Myers, University of Oregon; Dr. John Navazio, Organic Seed Alliance (OSA) and University of Washington; Dr. Alan Kapuler, Director, Peace Seeds; and Jared Zystro, OSA. A very limited number of Top Hat samples are available to seed companies and researchers for trials now. I am looking for growers with the isolation, land, water and the capability to grow Top Hat stock seed corn through to produce a seed crop in 2014. Certified organic preferred. Please contact me if you wish to grow corn for seed. I hope to have quantities for commercial sale a year from now. Jonathan Spero spero. firstname.lastname@example.org.
GROWERS WANTED FOR O P E N P O L L I N AT E D S E E D
GRASSROOTS INVESTING AND
GROW the REGIONAL FOOD SYSTEM
• Investor enrollment period now open through March 30, 2014 • Investment options begin at $250 • Loan repayment terms tailored to the needs of our community of food producers • Loan applications taken on an ongoing basis To set up a meeting to learn more or for a Prospectus, Investor Agreement, Loan Criteria and Applications, call or e-mail Robin at: 505-217-2027, toll free at 877-775-2667 or e-mail her at email@example.com or go to www.lamontanita.coop.
February 2014 5
BRETT BAKKER nce again that time of year is upon us. It’s seed catalog time! Actually, they’ve been showing up already but now is when the real flood begins. It’s always good to order early, but if you’re a seed saver it’s imperative to plan now. Why? Because you have to know where, when and how you’re going to plant in order to eliminate or at least minimize cross pollination. BY
the Jemez valley, 5,400 feet). Then there is the Escondida chile (a much warmer 4,500 feet, just south of Socorro) and the Ohkay Owingeh (just a few miles down the valley and four hundred feet lower). But here’s the deal: each is unique. Each has a slightly different flavor and heat profile. Each was saved by the inhabitants of its own “hometown.” Each works best in its own elevation and micro-climate. And in the native way, the Ohkay Owingeh has had prayers and songs to help it grow from the Tewa-speaking tradition while the Zia has had prayers and songs to help it grow in the Keres-speaking tradition.
Getting back to your Stupice tomato: even if kept pure, and you save seeds for years from your own eco-climate, there will be some natural selection and slight genetic drift favoring your locale. You end up with what we’d call a local strain of the variety Stupice.
Don’t get me wrong: cross pollination is a good thing and it’s what’s made every tomato or bean or carrot variety what it is over the years. If you’re saving seed for your own use, then damn the torpedoes, full speed ahead and let the pollen fall where it may ’cause you might end up with some cool stuff. You might also end up with hot sweet peppers or sweet corn with ears that are half dent kernels but, hey, that’s your problem. If you’re going to trade or distribute or sell seeds and label them as Stupice tomato, Rouge D’Hiver lettuce or Bird Egg bean you have a responsibility to keep the seed pure and much as it was when you first got it.
If your Stupice tomato crosses one year with Punta Banda, the next with Marvel Striped and the following with Amish Paste, your Stupice ain’t Stupice anymore. It’s not that original potato-leafed Czech tomato with good cold tolerance that produces in about fifty days from transplanting. It might be something worse, it may be something better, but it won’t be what other people expect.
Case in point: I’ve collected native New Mexican chile seeds from Zia Pueblo to Escondida to Ohkay Owingeh Pueblo and everywhere in between. Native chiles are smaller than the chiles you buy by the sack each year, maybe half the size or less. They’re kinda “crinkled,” full of seeds, and hard to peel. But oh my! Do they have flavor, something that’s missing from your NMSU-bred Sandias and New Mexico #6s. And each works best in its own area.
Of course all this does get a bit goofy because most traditional people didn’t look at things this way and many still don’t. Shucking a mountain of ears of blue corn and you find an ear that’s mostly white speckled with blue kernels? So what, toss it into the white corn pile. Got an ear of blue in the white harvest? Toss it into the blue bin. A few stray genes here or there make no difference. Once again: cross pollination, in diversity there is strength, yadda yadda.
Everyone—even New Mexicans who should know better—thinks that Chimayo is the native chile par excellence. It’s a darn good chile, no doubt, but it is not totally unique. It comes from a 6,000-foot elevation that slopes into the Espanola Valley and contains pretty much the same genetic profile as the Zia (grown much farther south at the base of
TELL USDA: NO APPROVAL OF 2,4-D RESISTANT SOY AND WE MUST TELL USDA THAT WE DISAGREE!
BY MAUREEN WILMOT, ORGANIC FARMING RESEARCH FOUNDATION he USDA is poised to fast-track the approval of three genetically engineered corn and soy varieties that are resistant to the highly toxic herbicide, 2,4-D. Commercialscale planting of these new genetically modified seeds will lead to an explosive increase in usage of this hazardous chemical, which was part of the "Agent Orange" defoliant used in Vietnam. 2,4-D is known to drift easily onto other crops and to cause nerve damage and cancer. The health effects for hundreds of Vietnam Veterans is well documented. Researchers estimate a 25-fold increase in 2,4-D use, up to 100 million pounds by 2019, will result if these seeds are approved.
USDA is ignoring the failure of the first generation of genetically engineered crops which were manipulated to withstand heavy applications of the herbicide glyphosate (Roundup). This led to the rapid emergence of "superweeds" which are now clogging equipment in corn, soy and cotton fields across America. To address this problem, USDA is now proposing a second generation of genetically engineered crops that will tolerate glyphosate and 2,4-D. What will USDA propose when the next generation of "superweeds"emerges?
The USDA's public comment window ends February 24, 2014. Please join organic farmers, public health advocates and your fellow citizens in opposing the approval of these new GMO seeds. Register your comments at: w w w. r e g u l a t i o n s . g o v / # !docketDetail;D=APHIS2013-0042 Re: Docket #APHIS-20130042-0048 Tell Secretary Tom Vilsack: • 2,4-D is a dangerous herbicide and expanding its use with these new crops would impose an unacceptable environmental and human health hazard. Studies link it to cancer and endocrine disruption. Children are particularly vulnerable. • 2,4-D is prone to drift onto other crops. Our farmers must be protected from unintended harm to their crops and their land. • 2,4-D will spur the growth of pesticide-resistant "superweeds.” This has already happened from the planting of "Roundup Ready" crops, and weed scientists agree that resistance is inevitable when any pesticide is overused. • Tell the USDA to stand with farmers and protect the organic farming industry by denying approval for 2,4-D resistant corn and soy. For more information email the Organic Farming Research Foundation at info@ofrf. org or go to www.ofrf.org.
The time to act is now. USDA has released a draft Environmental Impact Statement concluding that the 2,4-D crops do NOT pose an agricultural or environmental risk.
F E B R U A RY
is MEMBER A P P R E C I AT I O N
D i s count
But our old pal cross pollination comes back into play. Maybe the farmer at Zia married into the pueblo but comes from Tesuque Pueblo, south of Espanola. He probably brought some seeds with him from his uncle or auntie. Maybe his auntie was originally from Isleta Pueblo south of ’Burque and brought her family’s seed. It’s all one big melting pot of tasty native chile stew. Years ago, I knew an elder farmer at Nambe Pueblo who grew his native chiles and a few NMSU chile varieties in his fields and crossed and selected until he got what he called the Nambe Supreme, a chile bigger than the native but smaller than the commercial varieties but with the strengths of both. So what’s my point here? I dunno but I’m hungry for some good chile stew! Oh wait, it’s this: GROW STUFF. SAVE SEEDS. SHARE SEEDS. Cross pollinate or don’t but be aware of where those seeds might have been. Seed geeks like me wanna know our crops’ pedigrees!
DONATE your BAG
to a different worthy organization each month. See page 3. Donate the dime, it adds up!
SEED BUYING TIME
H O W T O AV O I D
MONSANTO SEED Audubon Workshop Breck’s Bulbs Cook’s Garden Dege Garden Center Earl May Seed E & R Seed Co Ferry Morse Flower of the Month Club Gardens Alive Germania Seed Co Garden Trends HPS Jung Seed Genetics Lindenberg Seeds McClure and Zimmerman Quality Bulb Brokers Mountain Valley Seed Nichol’s Osborne Park Bulbs Park’s Countryside Garden R.H. Shumway Roots and Rhizomes Rupp Seeds for the World Seymour’s Selected Seeds Snow Spring Hill Nurseries Stokes T&T Seeds Tomato Growers Supply Totally Tomato Vermont Bean Seed Co. Wayside Gardens
Willhite Seed Co. American Seeds Asgrow Campbell DeKalb De Ruiter Diener Seeds Fielder’s Choice Fontanelle Gold Country Seed Hawkeye Heartland Heritage Seeds Holdens Hubner Seed icorn Kruger Seeds Lewis Hybrids Peotec Poloni Rea Hybrids Seminis Specialty Stewart Stone Seed Trelay Western Seeds
SAY NO TO MONSANTO
MONSANTO/SEMINIS SEEDS The seeds listed above are OWNED by Monsanto/Seminis OR SELL some PERCENTAGE OF SEEDS FROM THEM.
AVOID THESE SEEDS and BUY from a KNOWN SOURCE! Happy Growing!
co-op news CELEBRATE LA MONTANITA CO - OP Westside!
February 2014 6
MEMBERSHIP IS OWNERSHIP The CO-OP is an organization of people working together for better food, stronger communities and a
BY LISA BANWARTH-KUHN, BOARD OF DIRECTORS What the Westside Market Means: La Montanita Westside is the result of continued commitment to investment in the cooperative economic model that supports sustainable agricultural methods and local farms and businesses. Member-owners and diligent staff can take pride in how we work together connecting shoppers with local farmers, bringing people together to share healthy food and creating stronger communities. Creating New Customers! You don’t have to be a member of the Co-op to shop and share in making a positive impact on our community and in building a better world. Our Co-op is a leader in the local foods movement. Local products make up at least 20% of our purchases and sales. The new store is providing an expanded venue for our over 1,100 local products from approximately 400 local producers. The Westside staff is passionate and knowledgeable and their friendly service brought in 1,603 new annual memberships and four new lifetime members in the first month it was open!
Premium Compost • Our locally made Premium Compost is approved for use on Certified Organic Farms and Gardens.
Topsoil Blend • Ready for planting in raised beds or flower pots!
Mulch • A variety of decorative and functional mulches.
Foodwaste Recycling • Albuquerque’s only restaurant foodwaste recycling pick up service
Greenwaste Recycling • Bring your Yardwaste to us and keep it out of the Dump!
9008 Bates Rd. SE Open Tues. through Sat. 8am to 4pm Please come down and see us • www.soilutions.net
Creating New Jobs! Member-owners can be proud that La Montanita Westside created 45 new positions. Staff from our other stores had the opportunity for advancement and to work closer to home. More than 34 positions were filled with employees new to La Montanita. New hires include: Tom in Dairy, a retired firefighter and paramedic who wants to actively contribute to his community focusing on non-GMO, organic and sustainable food production while supporting local business; Meg in the Front End is a seasoned editor and writer, a Co-op member for over ten years, committed to cooperative principles and now
happy to actively work for and educate her community about her Co-op; Danica in the Deli is an artist who is new to Albuquerque, proud of all the room for food production in the deli and recommends the Field of Greens Salad and Chicken Breast Florentine Sandwich; and Aaron in Produce is a recent UNM graduate who also works with Rio Grande Food Project, lives in Taylor Ranch and is proud to work for a market that is responsive to the needs of his community. Environmental Considerations in Design The store is modern, fresh and brightly lit with the latest high-efficiency LED technology, resulting in 50% reduction in energy usage and a reduction in the frequency of bulb replacement. Energy efficient coolers were purchased. The store was designed from scratch which allowed for: combining the dairy and produce coolers, thus reducing costs and increasing energy efficiency with fewer fans, one compressor and less coolant. Reverse osmosis water was run along the ceiling through the store into the deli, ensuring filtered water for deli use; the floor is polished concrete so upkeep is minimal and requires fewer cleaning products; and the linen supplier boasts Clean Green service (www.pruden tialuniforms.com). Pride in Our Accomplishments! La Montanita Co-op is an organization of people working together for better food, stronger communities and a healthier world. Check our Facebook page if you would like to help with recycling and food donation transport to food banks from the Westside location or contact sarahwf@lamontanita. coop. Come shop with us, come work with us and take pride in what we can do together! TO FIND OUT MORE ABOUT CO-OPS and their positive impact on communties, go to: www. strongertogether.coop.
co-op news THE INSIDE
February 2014 7
Volume Discount Month February is volume discount month, a great time to save money on all your favorite products. Please take advantage of this excellent cost saving opportunity that optimizes your food dollar expenditures. Our next volume discount event will not be until October 2014. The savings you can realize during volume discount month can, in many cases, exceed the price of membership. We look forward to seeing you there. And please remember to special order cases and/or 25-or 50-pound sacks a week or more in advance of the date you want to shop to ensure we can fulfill all your needs. Westside Store The Westside store has been open more than three months now, and while the store has not realized the sales volume we had projected, it is enjoying increased sales. I am fully confidante that as we build this new community, the store will grow as well. We have a new store team leader at the Westside store. Joe Phy, long a tenured Co-op staff member, is now the store team leader. Joe has been involved with this store almost from the start of the project. Joe held the position of assistant store team
leader when the store opened. Please welcome Joe and let him know any needs you may have. Our previous Westside store team leader, Mark Lane, is now our project manager. Mark will manage many of the projects we have in development at any given time. One of his first duties is to coordinate the new roof replacement at our Nob Hill store. The details and scope of this project is complex. Mark’s knowledge of our Nob Hill store, from his years as the store team leader there, will decrease the inconvenience of this work. Please bear with us. Mark will also be working on new programs, suppliers and both internal and external work that will continue to move us forward. Mark has been in his new position just a few weeks and has already made an impact. As always, thanks for your continued support of our Co-op. If you have any needs or suggestions I can be reached at firstname.lastname@example.org or by phone at 505-217-2020. -TERRY B.
of Events 2/6 Veteran Farmer Project CLASS, p.1 2/12 DRIFT, FREE reading, Santa Fe Co-op, Community Room, p. 2 2/18 BOD Meeting, Immanuel Church 5:30pm 2/20 Veteran Farmer Project CLASS, p.1 2/22 Nob Hill Gluten Free Day, see below 2/23 DR. RUBY LATHAN, at the Westside Co-op 1-3pm, p.1 2/27 Veteran Farmer Project CLASS, p.1
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.
BUY BULK AND SAVE BIG SHOP CO-OP
GENERAL MANAGER’S COLUMN
HERBS THAT STIMULATE OUR NATURAL DETOX PROCESS BY KHARA HINDI pring comes early in New Mexico and is often a time when many of us start thinking about improving our health and cleaning up our diets. Overindulging in rich foods, consuming too much sugar and alcohol, and relying on coffee and other stimulates for energy, can all be very taxing on our body’s innate detoxification systems. Problems such as weight gain, fatigue, headaches, indigestion, constipation, allergies, and moodiness can all occur when the body is overwhelmed with excess toxins.
Herbs have a long tradition of use in naturopathic medicine for toxic conditions. While they don’t actually cleanse the body, they do facilitate cleansing and detoxification by stimulating the organs that do this naturally. In doing so, herbs can aid in the elimination of cellular metabolic wastes, as well as dietary and environmental toxins. Below are some herbs commonly used to assist in cleansing the body and supporting its detoxification systems. OREGON GRAPE ROOT is commonly used in Western herbalism for liver stagnation. It stimulates the liver to produce more bile and other liver enzymes, helping to increase protein and fat digestion. It also increases the rate at which the liver detoxifies the blood. DANDELION ROOT supports cleansing through the liver and kidneys. It is nourishing to the liver and helps prevent liver breakdown. It has mild diuretic properties and can help reduce excess water in the body. It is also an herbal bitter that stimulates healthy bile flow and increases digestive enzyme secretions.
MILK THISTLE is a well-researched liver supporting herb that has been used traditionally to protect the liver and improve its function. Research suggests that it promotes the growth of new liver cells, fights oxidation, and inhibits inflammation. Silymarin, which is extracted from the seeds of the plant, is believed to be the most active constituent of the herb. YELLOW DOCK increases bile production and is commonly used to promote peristalsis. It contains small amounts of anthraquinone glycosides, which stimulate the secretion of water into the intestines, causing a mild laxative effect. It also promotes the absorption of nutrients in the small intestine.
LA MONTANITA FUND GROW THE REGIONAL FOOD SYSTEM GRASSROOTS INVESTING AND
BURDOCK ROOT is thought of as a gentle liver cleanser, blood purifier and diuretic. It is specific for toxic skin conditions and has been used traditionally to reduce toxemia that can result in many skin problems. TURMERIC is rich in powerful antioxidants that support optimum liver health. It has been traditionally used to relieve inflammation, aid digestion and improve liver function. It has a cooling effect on the liver and is considered to be a liver protectant. LOOK FOR THE ABOVE HERBS as singles and in combination formulas in La Montanita Co-op’s own private label herbal extracts, which are made locally by Vitality Works in Albuquerque.
• Investor enrollment period now open • Investment options begin at $250 • Loan repayment terms tailored to the needs of our community of food producers • Loan applications taken on an ongoing basis To set up a meeting to learn more or for a Prospectus, Investor Agreement and Loan Criteria, and Applications, call or e-mail Robin at: 505-217-2027, toll free at 877-775-2667 or e-mail her at email@example.com.
should consider whether this path is necessary before going gluten free, since the clinical tests will only be accurate if you are eating gluten. Changing your diet first may interfere with diagnosis. You can talk to your physician if you are not sure.
G L U T E N E D U C AT I O N E V E N T AT
NOB HILL BY VALERIE SMITH, NOB HILL STORE MANAGER ecently Lady Gaga and Hillary Duff were reported to be on gluten-free diets to lose weight. Anyone who has eaten gluten-free shortbread cookies can tell you that gluten-free does not equal low calorie. Not every famous GF dieter is trying to lose weight though. Chelsea Clinton, Jennifer Esposito, Thom Hartmann, 2011 Miss USA Shannon Ford, and Dean McDermott are not only famous, they also suffer from celiac disease. Other conditions may be aggravated by gluten in the diet. Venus Williams is reportedly eating GF due to the autoimmune disorder Sjögren’s syndrome.
How many people have celiac disease? Some estimates range as high as 1 in 100, depending on where you look. Because it is genetic and more common in Caucasians, non-Caucasian populations may not have rates that high. Some experts believe that as many as two million people
in the United States have celiac disease without knowing it. Many physicians are still unfamiliar with indications of celiac disease. Gluten can be purchased in a powdered form and can be used to make seitan or improve the structure of yeast bread. If you’ve ever added water to it and stirred it, you notice that it forms an almost superball-like putty. It makes sense that this compound might be a little hard to digest. Many high-gluten foods are baked goods with little vitamin or fiber content, like white bread, donuts, bagels, rolls, etc., which should not make up a high proportion of the diet anyway. Even those with no clinical disorder may find that gluten causes some digestive problems. If you suspect that you have problems with gluten, you may want to check out the National Foundation for Celiac Awareness. Their web site describes celiac symptoms, and tests that can help accurately diagnose celiac disease. You
There are many delicious products on the market today that can replace your favorite high-gluten foods. You can certainly eat a diet that is naturally low in gluten, by preparing meals based on meat and a variety of vegetables. Then you can add grains that contain no gluten as additions. But be aware that many grains are processed in the same facility as wheat. For example, folks with celiac disease have only recently been able to enjoy oatmeal. Oats don’t contain gluten, but are commonly in contact with wheat. Now there are oat products available that are made in certified gluten-free facilities.
If you realize that you are extremely sensitive to gluten, be sure to select products that are certified gluten free. The organizations that offer certification will really examine the whole process and help eliminate sources of gluten contamination. Many well meaning manufacturers might make the claim but do not realize that gluten is an undeclared or unintentional part of their process. FOR INFORMATION ABOUT GLUTEN-FREE PRODUCTS AND BRANDS, stop by our Nob Hill Store on February 22. Taste delicious gluten-free products all day and talk to gluten-free educators from 1-3pm at special food samplings and pick up our gluten-free brochure anytime at any Co-op store.
SAVE UP TO 20% ANY DAY IN FEBRUARY!
S PE ND...
$0.00 - $74.99 and receive a 10% Discount $75.00 - $174.99 and receive a 15% Discount $175 + and receive a 20% Discount
Not a Member? Join today! Take advantage of Volume Discount Month
SAVE UP TO
shop & save THE MORE YOU SPEND THE GREATER THE DISCOUNT. 3 Use Your Volume Discount Coupon o 3 Shop Member Specials o 3 Buy Pantry Staples in the Bulk Dept o 3 Purchase In-Season Produce o 3 Try LOCAL Products o 3 Enjoy Savings Throughout the Store o 3 We Accept Manufacturer Coupons! o
Save on... Local Grass-fed Beef, Organic Chicken, Sustainable Seafood, Local Produce, Fair Trade Coffee & Tea, Organic Milk, Natural Cheese, Fresh Bread, Full Service Deli, Grab-n-Go Meals, Bulk Foods, and so much more.
The Volume Discount cannot be added to any other membership participation discount, special order discount, or any other discount. Your membership must be current to take advantage of this discount.
Fair Trade aims to protect and benefit workers on flower farms by certifying those farms to ensure safety and good working conditions for their employees. Consumers can now purchase Fair Trade flowers with the assurance that the rights of the workers who have produced them are being respected. Fair Trade is a “complete sustainability” program. It goes far beyond environmental sustainability to also include the people and communities that are impacted by floral farms. Fair Trade Certification means that flower farms are given a fair price for their product, workers enjoy safe working conditions, fair living wages are paid to workers through unions and environmentally friendly growing practices are used. It is a commitment made by each company in the supply chain to maintain higher standards, even if it costs a little more.
THE SECRET TO KEEPING FRESH CUT FLOWERS FRESH
OUR CUT FLOWER EXPERT From the Rio Grande Valley Store
Trivia Tidbit: The most popular cut flower is the rose.
Tanya’s First Job: was making bouquets at an upscale florist shop at 15. There she found her passion and the ability to express her artistic side. Tanya worked at the florist shop until she was 22, and then went on to pusue her Degree in Horticulture. She has worked on farms in the Pacific Northwest, but always found her way back to her first love; making beautiful floral arrangements. Tanya’s Next Project: is to grow her own cut flowers! Tanya’s Floral Tips: • Recut the stems before putting them in water. Most flowers can be out of water for 1-2 hours before the stems are recut. • Keep out of direct sun. • Keep the water fresh daily. It’s the #1 reason flowers don’t do well. • Purchase fresh, local fair trade flowers. They keep longer. Tanya’s Passion: Fair Trade Certified flowers! As careful stewards of the land, Fair Trade growers increase the use of natural pesticides and natural pest controls, reducing water and energy use. Giving Fair Trade Certified blooms are the best way to show care for the person receiving the flowers as well as for the farm workers. Most Fair Trade roses come from South America: Ecuador and Columbia. With every stem sold, 10% of the commercial price is allocated to a development fund that gives workers the opportunity to invest in the future of their communities. Women make up the majority of the workforce at flower farms throughout Latin America and especially at Agrocoex, one of the Fair Trade farms in Ecuador. The women at Agrocoex decided to use their Fair Trade premiums to build a laundry facility where women can bring their family’s clothes, pay a small fee, and have everything washed and folded for them by the end of the day! Previously they were required to carry their clothes down to the local river and wash them by hand, meaning hours of work in polluted water. Thank you for supporting Fair Trade Certified flowers!
gluten-free FEBRUARY is
DISCOUNT month! see page 1
Eat Well, Save $$$
February 2014 10
hese amazing savory southwestern recipes come to us from long-time Co-op member ADRIENNE WEISS. She is an avid cook and vegan. These recipes are delicious entrees you can serve to a crowd with diverse dietary needs窶年O WHEAT, NO DAIRY, NO MEAT. AVOCADO ENCHILADAS 1 dried ancho chile 2 cups plus 1 tablespoon vegetable oil such as olive or grapeseed 1 small onion, cut into 1/4 dice 2 cloves garlic, minced 1 tablespoon dark-brown sugar or coconut palm sugar 2 1/2 tablespoons ground cumin 1 tablespoon dried oregano 1 cup dry white wine 1 14.5-ounce can crushed plum tomatoes 1 cup Imagine vegetable broth 5 Hass avocados 1/2 cup loosely packed fresh cilantro, roughly chopped 1/4 cup fresh lime juice 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 12-14 corn tortillas 3/4 pound vegan cheddar cheese, grated Place ancho chile in saucepan; add water to cover. Bring to boil. Reduce heat; simmer 5 to 10 minutes. Cool slightly, remove stem and puree chile and liquid in food processor. Heat 1 tablespoon oil in a deep, heavy-bottomed skillet over medium heat. Add onion, garlic, sugar, cumin and oregano. Sautﾃｩ until onion is soft, 4 to 5 minutes. Add wine, chile puree, tomatoes and broth. Simmer about 20 minutes, until thickened to stew consistency.
Peel, pit and roughly chop avocados. Toss with cilantro, lime juice, salt and pepper. Heat oven to 400ﾂｰF. Heat remaining 2 cups oil in a wide, heavy saucepan over medium heat until very hot but not smoking, about 7 to 10 minutes. Using tongs, fry 2 to 4 tortillas at a time for 2 to 3 seconds. Drain on paper towel-lined baking sheet. Dip fried tortillas in chile sauce to lightly coat both sides. Spoon 2-3 tablespoons of avocado filling on each tortilla; roll up. Spread a thin layer of chile sauce on the bottom of an 8-inch square casserole dish. Arrange 1/2 of the rolled tortillas, seam-side down, in casserole so they fit snugly. Spread another layer of chile sauce over tortillas and sprinkle with 1/2 of grated cheese. Repeat process with remaining rolled tortillas, arranging them side-by-side to form a second layer. Spread remaining chile sauce over them, covering completely. Top with remaining grated cheese. Bake enchiladas until heated through, 25 to 30 minutes. Cheese should be lightly browned and bubbly. Serve immediately. Serves 6-8. SOUTHWEST RED BEAN CHILI 2 tablespoons vegetable oil such as olive or grapeseed 3 small onions, coarsely chopped 2 pounds mushrooms, sliced 1 cup chopped celery 1 cup chopped carrots 1 teaspoon each: cumin, basil and red chile powder 3 cups cooked small red beans or kidney beans 1 small can (about 2 ounces) green chiles, chopped 8 ripe tomatoes, chopped 1/2 cup soy sauce or tamari 1/2 cup red wine or rich vegetable broth 4 cloves garlic, minced 3 tablespoons tomato paste 2 teaspoons cayenne pepper, or to taste In a large, 4-5 quart heavy pot, heat oil and add chopped onions, stirring briskly so they become thoroughly coated.
Mary Alice Cooper, MD
gluten-free Saute gently, not allowing to brown. Add mushrooms, celery, carrots, cumin, basil and chili powder. Cover pot and cook over medium heat for 10 minutes. You’ll notice a rich aroma emerging from the pot, a sign that your flavor base has successfully developed. Add remaining ingredients, increase heat to high and bring to a boil. Lower heat and let simmer for at least 45 minutes. This chili tastes best if it sits overnight in the refrigerator and is served the next day. Canned beans may be substituted for dry beans. For a vegan carne version, add vegan soy crumbles or any meat substitute of your choice with the beans. For hotter chile, add extra chile powder, cayenne or cumin. Great toppings include shredded vegan cheese, avocado slices and vegan sour cream. Serves 6-8. SOUTHWESTERN CORN PUDDING BY ISA CHANDRA MOSKOWITZ 4 tablespoons vegetable oil, such as olive or grapeseed 4 cups fresh corn (about 6 ears) or 2 16-ounce packages frozen corn, thawed 1 large red bell pepper, seeded and finely chopped 2 jalapenos, finely chopped 1 13.66-ounce can coconut milk 1/4 cup plus 2 level tablespoons cornstarch 1/2 cup plus 2 level tablespoons cornmeal 2 tablespoons pure maple syrup or agave 1 cup finely chopped scallions 1/4 cup finely chopped cilantro 1 teaspoon salt 1/4 teaspoon cayenne pepper Preheat oven to 350°F and lightly grease an 8-inch square baking or casserole dish. Saute the corn, bell pepper and jalapenos in a large, heavy-bottomed skillet for 12 to 15 minutes, stirring occasionally; the corn should be lightly browned. Meanwhile, whisk together the cornstarch and coconut milk until the cornstarch has mostly dissolved. When the corn and peppers are ready, transfer 2 cups of them to a food processor. Add the coconut milk and cornstarch mixture and pulse about 20 times, until the mixture is mostly pureed but not completely smooth. Transfer to a large bowl and mix with remaining corn, cornmeal, maple syrup or agave, scallions, cilantro, salt and cayenne pepper. Pour the batter into prepared baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving. Serves 6. FROSTED B-RAW-NIES DREENA BURTON You can feel good about munching on these raw brownies, made with nuts and dates… and don’t pass on making the frosting, it’s what makes these brownies especially delicious.
February 2014 11 Frosting: 1/2 cup coconut or almond butter 1/4 cup pure maple syrup or raw agave 2 tablespoons raw cocoa powder Pinch sea salt In a food processor, combine almonds and cashews and process until very fine. Add walnuts, dates and cherries and pulse/process until mixture is quite crumbly, but not yet coming together. Then, add cocoa powder, salt and almond extract, and pulse through. Add vanilla and almond extracts, and pulse. Process until the mixture comes together. It should be sticky and hold together when pressed with your fingers. Don’t over mix (to prevent the nuts from releasing their oils.) Add a tablespoon of water if the mixture seems dry. Once you have a good, sticky mixture that will hold together, remove it from the processor and press into a brownie pan (8 x 8-inch) lined with parchment paper. Use a small piece of the parchment to help press and flatten the mixture evenly into the pan. Press it firmly to ensure the mixture holds. For the frosting, first combine the coconut butter and agave nectar and blend by hand or in a mixer until smooth. Then add the cocoa powder and salt, and mix again until just combined. Do not over mix the frosting as it will begin to separate with the heat of the churning and become oily. Smooth frosting over base, and refrigerate for an hour or more until set. Cut into squares and serve! You can also freeze the squares after cutting, and enjoy them out of the freezer! LEMON-KISSED BLONDIE BITES Bites: 1/2 cup raw cashews 3/4 cup rolled oats 1 cup pitted dates 1 1/2-2 teaspoons lemon zest 1 1/2 teaspoons freshly squeezed lemon juice 1/4 teaspoon pure vanilla extract Pinch sea salt 3 tablespoons unsweetened shredded coconut Coating: 1/2 teaspoon lemon zest 2 tablespoons shredded coconut In a food processor, add the cashews, oats, dates, zest, lemon juice, vanilla seeds and salt and process until it becomes sticky. Add the coconut and process again. Continue to process until it forms a ball on the blade. Stop and remove the dough.
Base: 1 cup raw almonds 1/4 cup raw cashews 1/2 cup raw walnuts 1 3/4 cups (packed) pitted Medjool dates 1/4 cup dried organic pitted cherries 1/3 cup raw cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon sea salt 1/2 teaspoon almond extract (optional)
Take small scoops of the dough (about 1 to 1 1/2 tablespoons in size) and roll in your hand. Repeat until you have used all of the dough. Mix lemon zest and coconut in a shallow bowl, then toss or roll the balls in the coating. EAT AND REPEAT OFTEN.
NOT ONE MORE
PROTECTING PINON CANYON
GRASSLAND N BY BOB EWEGEN ot 1 More Acre! (N1MA!)—the watchdog group that has spearheaded the fight to save the economies and communities of the last shortgrass prairie from a massive military land grab—has been warned that the funding ban that has prevented land expansion since 2007 has been removed from the FY 2014 omnibus Appropriations Bill lawmakers are rushing to pass to take effect immediately. Elimination of the annually renewed seven-year-old funding ban clears the way for another expansion plan to be developed to militarize generational ranchlands, rural communities, wildlife and water of the fragile Southern Great Plains grasslands anew.
N1MA! and other expansion opponents began fighting for a funding ban in 2006, when a map of the Department of Defense's plans for a massive 6.9 million-acre expansion of the Piñon Canyon Maneuver Site (PCMS)—an area larger than the states of Massachusetts and Delaware combined—was leaked to ranchers. The political uproar that followed the disclosure of those long-secret plans caused Congress in 2007 to overwhelmingly pass (383 - 34) a comprehensive funding ban prohibiting the Army from spending money on any aspect of expansion at PCMS. But the ban was imperiled when Colorado Rep. Cory Gardner, whose 4th District newly includes the maneuver site, inserted language into the 2014 National Defense Authorization Act (NDAA). Gardner's language says the Department of Defense is prohibited from acquiring more land to expand PCMS unless Congress specifically authorizes such acquisition and appropriates funds for such an expansion. Gardner's language also says the Army would have to complete an environmental impact statement "related" to such a land acquisition. Foes of expansion note those requirements are already in the law. The Gardner language does permit money to be used to fund a new expansion planning process similar to the one exposed in 2006. The Gardner language also permits expanded construction and activities at Pinon Canyon Maneuver Site. Colorado Sen. Mark Udall endorsed Gardner's language without even allowing public meetings in which backers of the funding ban could state their case. N1MA! President Jean Aguerre received word that the funding ban preventing expansion at Piñon Canyon is not in the Fiscal Year 2014 Appropriations Bill. "This is very bad news," Aguerre said. "The funding ban could have co-existed with the Udall/Gardner language and made it much more effective… . Instead, our seven-year-old funding ban is trashed. Seeing fragile grasslands decimated after hard working people were carted off their generational lands by federal marshals because they've been condemned for political advantage, not military necessity, is a raw experience. Gardner and Udall should be bending over to prevent it from ever happening again."
Without the ban, Gardner's amendment sets the Department of Defense free to resume studying and planning for expansion of the site. Additionally, the Army is free to revert to its existing rules that allow purchase of less than a thousand acres of real estate or
land G R A B!
expenditure of less than a million dollars without a planning process. And the way those rules work is that a single sale can then trigger the subsequent use of eminent domain to complete a land grab.
February 2014 12
bloated maneuver site, as vital as that is," Aguerre said. "It's also about halting further irreversible damage at the existing site that ecologists call the 'headwinds' of the 1930s Dust Bowl before a 'Son of Dust Bowl' blows new black blizzards across the embattled citizens of the Southern Great Plains." The Army concedes that up to 1,200 acres were heavily damaged at PCMS last February during maneuvers by the 2/4 Brigade Combat Team as tanks and other heavy use equipment tore up native grass and its anchoring root systems from the land. Shortgrass specialists point out that reseeding has never rehabilitated lands that have not yet fully recovered from the damage of the 1930s. Yet, with the recent sequester of military funds ending, the military will continue its massively destructive maneuvers on this highly vulnerable site. And those maneuvers will intensify the risk of dust storms—in drought conditions that surpass those of the 1930s—rising in this historic "headwinds" area and blowing down on the Southern Great Plains, burying everything in metastasizing swaths of fury. BOB EWEGEN was a reporter for 36 years with The Denver Post, before becoming Director of Research and Communications at the Ewegen Law Firm that represents Not 1 More Acre!
"The fight over Piñon Canyon isn't just about prohibiting further land grabs to expand the current, already
STUDENTS FOR JUST, SUSTAINABLE,
HEALTHY FOOD! BY JEFF ETHAN GREEN, SOUTHWEST REAL FOOD CHALLENGE
The Real Food Challenge is a national organization of students at 300+ campuses working for just, sustainable and healthy food in their colleges and universities. The regional chapter is hosting the Southwest Regional Real Food Summit Feb. 27 to March 2 in Santa Fe, New Mexico. The retreat is a fantastic opportunity to build community with other student leaders. The retreat will include workshops and open time to explore issues including: working with corporate food service providers, the Real Food Calculator food procurement assessment tool, strategic campaign planning, group structure and facilitation and resource sharing for justice in the food system. The full registration cost for housing, meals and programming is just $35 and there is scholarship support available! For more information or to register: www.realfood challenge.org/programs/trainings. Jeff Contact Ethan Green (firstname.lastname@example.org) if you have any questions about the Southwest Regional gathering in Santa Fe!
REAL F OOD challenge!
February 2014 13
THE GOOD,THE BAD, THE UPCOMING
Some Bad ENVIRONMENTAL BILLS A large number of bills always attempt to roll back environmental and public health protections. This session will be no different. At this point, however, little is known about specific bills. Here is some of what we expect.
MICHAEL JENSEN, MIDDLE RIO GRANDE PROJECTS DIRECTOR, AMIGOS BRAVOS he New Mexico Legislature has a short (30-day) session this year. Topics are limited to those dealing with the fiscal needs of the state or that have some other budgetary implications, along with items put forward by the Governor’s Office. Closing date is February 20. BY
• “RIGHT TO FARM” ANTI-NUISANCE – Representative Yvette Herrell is sponsoring HB5, which would make it impossible for any agricultural operation or facility to be declared a private or public nuisance. The bill states that any local government ordinance or resolution that declares an agricultural operation or facility a nuisance or seeks to impose abatement of the nuisance is not applicable to any agricultural operation located within the corporate limits of any municipality as of April 8, 1981, even if the operation expands or adopts new technology.
ENVIRONMENTAL LEGISLATION Already some information is available on bills that deal with the environment—both good and bad. Some pieces of legislation have already been pre-filed and other information comes from discussions at various legislative interim committee meetings over the year and from discussions with individual legislators by various groups in the environmental community. Good Water LEGISLATION • HEADWATER PROTECTION – Audubon New Mexico and Senator Tim Keller are working on a bill to help conserve and restore headwater streams by requiring “Origin of Water/Headwaters Transfer Transparency.” The bill will outline the types of analysis and disclosure (such as use, amount and duration) of inter-basin water transfers and establish public legislative oversight for larger transfers. • RIVER STEWARDS – In August 2013, Governor Martinez announced her intent to request that the Legislature support a state-funded river restoration effort called the River Stewards Program. The program request is for $1.5 million from capital outlays to fund restoration projects that focus on critical needs, including impacts from wildfires, protecting drinking water supplies, and improving urban water quality and habitat. • RAINWATER HARVESTING – Senator Keller is sponsoring SB16, which provides for a rainwater harvesting credit for up to 20% to taxpayers who purchase and install a certified water harvesting system after January 1, 2014, and before December 31, 2024. Other Good ENVIRONMENTAL LEGISLATION • SOLARIZE SANTA FE COUNTY FIRE STATIONS – New Energy Economy is working to get funding to solarize Santa Fe County fire stations. Savings on utility bills will allow stations to spend more on fire safety equipment.
• HEALTH IMPACT ASSESSMENT – Senator Tim Keller is sponsoring SB48, which would require that the Secretary of the NM Environment Department establish a health impact assessment program to promote healthy communities, eliminate health disparities among communities and protect the human environment. • BEAVER MANAGEMENT PROGRAM – Senator Keller is sponsoring a memorial, SM4, which would ask relevant state agencies to develop a comprehensive beaver management program. Beaver management is a critical piece of the state’s water management system, stream flow, and related timber and agriculture efforts. Dams, ponds and associated wetlands created by beaver increase groundwater percolation, attenuate harmful effects associated with heavy rainfalls and sudden snowmelts, enhance downstream water quality; and—during extended periods of drought—enhance the resiliency of riparian zones. • STUDY ACQUIRING “DISPOSAL” FEDERAL LANDS – Senator Michael Sanchez is sponsoring SB1, which asks that the Legislature appropriate $250,000 from the general fund to the State Land Office (SLO) to assess the feasibility of acquiring certain federal Bureau of Land Management (BLM) lands. The BLM is assessing its holdings to determine which lands are suitable for “disposal” and the SLO wants to evaluate which of the “disposal” lands have the potential for generating revenue for the State and make sure that these lands stay within the public domain.
PROTECT THE GILA RIVER! NM WILDERNESS ALLIANCE ACTION ALERT! SIGN THE PETITION THE GILA RIVER IS NEW MEXICO’S LAST FREE-FLOWING RIVER. Originating in America’s first wilderness area, the river is rich in biological diversity and cultural history. The Gila’s natural flows support outstanding examples of southwest riparian forest, the highest concentrations of breeding birds in America, including the endangered southwestern willow flycatcher, a nearly intact native fish community, including the endangered loach minnow and spike dace, and the threatened Gila trout. The Gila provides significant economic value to the region through outdoor recreation and wilderness experience. In 2004, Congress passed the Arizona Water Settlements Act (AWSA) that authorized diversion of the Gila River if New Mexico agreed to buy water from Arizona to replace what is taken out of the river. The AWSA provided $66 million for community water projects to meet local water needs and a perverse incentive of up to $62 million more if New Mexico elects to divert the Gila River. Proposed Gila River diversion projects may cost up to $300 million, leaving New Mexico taxpayers responsible for the balance—$200 million or more.
A Gila River diversion project is unnecessary, expensive and will harm the Gila River. An overwhelming majority of New Mexicans believe we should use our current water supplies more wisely and protect the Gila River for people, wildlife and future generations. Southwestern New Mexico’s future water needs can be met cost-effectively through non-diversion alternatives, such as municipal and agricultural conservation, sustainable groundwater management, effluent reuse and watershed restoration. TELL GOVERNOR SUSANA MARTINEZ to support cost effective, non-diversion alternatives to meet southwest New Mexico’s future water needs. Sign the petition at www.pro tectthegila.org/. For more information and to find out how you can help go to www.protectthegila.org. To make a donation to NM Wilderness Alliance or find information on their winter hikes and activities go to www.nmwild.org.
• WEAKEN FINANCIAL ASSURANCE REQUIREMENTS FOR MINING – Herrell will sponsor a bill that will weaken the financial assurance mine owners and operators must have under the NM Mining Act. Financial assurance is required in order to make sure that mine operators and owners have enough resources to clean up a mine site once activities have stopped. • WEAKEN THE WATER QUALITY ACT – Representative Herrell is expected to sponsor legislation that would allow groundwater contamination for all industries across the state. During development of the new Copper Mining Rule, the Martinez Administration and the NM Environment Department completely adopted the position of Freeport McMoRan, the world’s largest copper mining company. The draft Rule for the first time explicitly allows copper mining operations to deliberately contaminate groundwater and not initiate mitigation or cleanup efforts until the contamination has migrated beyond the border of the mine site. The Copper Rule will definitely wind up in the courts; this legislation would seek to short-circuit the appeals process. • URANIUM – An effort will be made to make it official policy of the state to promote new uranium mining. Supporters of this legislation will try to argue that new uranium mining revenue for the state can be used to clean up all the contamination from past uranium mining. PROTECT NEW MEXICO Conservation Voters of New Mexico (www.cvnm.org) has created a website where people can track legislation during the session. The website is Protect New Mexico: www.protectnewmexico.org. Users can identify issues and bills that matter to them and create a user-specific list of bills to track. People should make sure they are on the listservs of environmental organizations they support and check out their recommendations on legislation to support or oppose. Consider volunteering to make calls, write emails, contribute an OpEd or Letter to the Editor, or other activities. Get to know your state senators and representatives and let them know you’re paying attention. Conservation Voters publishes an annual Legislative Scorecard showing how state legislators voted on key environmental legislation. You can also get information from the New Mexico Legislature website: www.nmlegis.gov/lcs. The Legislature also provides webcasts of hearings through the site. For more information, contact Michael Jensen at email@example.com.
the 24th annual Earth Fest at the Nob Hill Co-op
April 27, 10am-6pm AT YOUR CO-OP!
February 2014 14
BEES NEEDED FOR ONE THIRD OF ALL OUR FOOD! survival. Avoid insecticides, herbicides and fungicides when practical.
SAFE HABITAT FOR
HONEYBEES! BY PHILL REMICK id you know that honeybees, butterflies, the Mexican long-nosed bat, hummingbirds, mason bees, native wild bees, moths, bumble bees, praying mantises, predatory wasps, hoverflies, ladybird beetles and spiders, among other favorable insects, are all pollinators?
Honeybee kills are at an all-time high. Neonicotinoid insecticides (linked to Colony Collapse Disorder by states in the European Union), such as Clothianidin (trade name Poncho), are just one in a family of extremely lethal, systemic insecticides bombarding our land and decimating its valuable critters, including the “good” insects mentioned above. Toxin and chemicalfree habitats are extremely difficult to locate.
Their survival is an indicator of our planet’s health. Pollinators require a few items to prosper: a clean water supply, adequate sources of forage (nectar and pollen bearing native plants) plus suitable nesting areas. This healthy habitat can become an inspiring, beautiful and desirable landscaped island. Native plants provide a solid source of sustenance for local pollinators since most of these plants and their flighty friends coevolved. If you seek to seriously encourage pollinators into your backyard or garden corridor, consider offering a wide array of native flowering plants this season, preferably those that have a long bloom cycle. Hint: Honeybees love Red Bud trees, Russian Sage and Catalpa trees! Regrettably many flowers have been relegated to the “weeds” category and discarded as not worthy of yard space, when in fact several of them provide nourishment for pollinators. The dandelion “weed” is one of the honeybee’s favorite nectar delicacies. When spraying to kill weeds using an herbicide like RoundUp, we eliminate and decrease natural forage, mandatory for valuable insects’
BEE informed! NM Beekeepers Association is a non-profit organization for people passionate about beekeeping. It offers membership and education promoting the importance of the honeybee in the environment and on business related to the honey industry. Contact them at firstname.lastname@example.org or go to nmbeekeepers.org.
Insecticidal soaps or oils are perfect alternatives to replace toxic chemicals and in some cases are actually cheaper! ALWAYS read and follow
label instructions very closely, never guess at what you think is an appropriate amount to douse your portion of our polluted planet with. When you see an insect don’t panic, determine if it is advantageous or otherwise, then and only then take action. Consider this: once you begin spraying, you kill everything, not just that one invader. The USDA reports, “About one mouthful in three in our diet directly or indirectly benefits from honey- bee pollination.” Next time you see a honeybee zip by, take a moment to reflect on the monumental task they face on a daily basis—it’s called “SURVIVAL.” Put down the sprayer and step away from the dandelions! For more information contact Phill Remick at www.newbeerescue.com, or email him at phill@ newbeerescue.com or call 505-238-5621. FREE Beekeeping Workshop on March 8 at the Westside Co-op.
N o GMOs action alert!
BY NATHAN EMPSALL, SIERRA CLUB Cereal is a big part of many morning routines, especially for children. General Mills has stepped up to the plate pledging that Cheerios are leaving GMOs behind. However, Kellogg's continues to use dangerous Monsanto GMO corn and sugar in products like Frosted Flakes and Raisin Bran. Worse yet, Kellogg's was a major contributor to last year's anti-labeling corporate campaigns in both California and Washington states. Think about that: Not only do they want to feed our kids risky GMOs, they'll spend millions to make sure we don't even know about it!
By removing GMOs from their iconic cereal, General Mills has joined a growing list of companies shunning Monsanto's risky products. Chipotle and Ben & Jerry's have also announced they'll ditch GMOs in 2014. The science is just not that clear on GMOs. Their long-term impacts are still unknown, and once released into the environment they cannot be recalled. Until the government requires labels for foods with GMOs, we don't even know exactly what we're feeding our families. GMO Inside, from Green America, deserves a lot of credit for the General Mills Cheerios victory—and now it's time to win the next one. Corporations are finally starting to get the potential dangers of GMOs. To sign the Sierra Club petition to Kellogg’s go to www.sierraclub.org.
from our If Monsanto's GMOs are too risky for Cheerios and even for Kellogg's own Kashi brand products and for European markets—why should they be in Eggos or Fruit Loops sold here in the US?
from the ground
CAR BON ECONOMY SER I ES :
MANAGING THE BY IGINIA BOCCALANDRO ou are not a gardener, a farmer, a rancher, a landscape architect nor a greenskeeper, instead, you are a soil manager.” Dr. Elaine Ingham, PhD, spoke these words in 2012 during one of her talks for the Carbon Economy Series. This distinction alone can change the way we wrap our minds around growing anything. Healthy soil makes for healthy plants that resist disease and pests.
Sound too good to be true? It is true and with proper understanding of the soil food web and how it works it is not hard to accomplish. Although only three percent of the organisms in soil have been identified, we know that the combination of microorganisms, bacteria and fungi churn mother rock into soil rich with humic acid. These organisms co-exist with the plant roots that exude sugars to power the little critters. Dr. Ingham is a leading soil biology researcher and founder of Soil Foodweb Inc. She is known as a leader in soil microbiology and researcher of the soil food web which she brings to life in her talks. She is an author of the USDA's Soil Biology Primer. In 2011, Ingham was named as the Rodale Institute's chief scientist. Her passion is to increase fertility to soil, grow strong crops, reduce water usage, use composting to cut down the necessity of waste disposal or the need for burning and to bring biological solutions to depleted soils and teach others to do the same. Mimicking Natural Systems Understanding natural systems and mimicking them is a good way to be successful. There is no waste in nature, no incinerators or landfills because the waste of one species can be the food of another or the shelter of yet another. What we grow successfully is a by-product of the conditions in the soil. Imagine if we knew how to tweek soil so that our favorite vegetable would flourish. This is possible and relies on sound science that Dr. Ingham will explain in the spring at the Santa Fe Community College.
February 2014 15
THE FOSSIL FREE
Sustainable systems should always “improve,” relative to soil, plant production, ease of farming, and few if any diseases or pests. Pests and lack of fertility do not occur in natural systems, unless some unusual disturbance occurs. And most often, that disturbance is caused by humans. When we learn to heal the disturbance and use our intelligence to accelerate the restoration of living biology, what we see as “dirt” will become soil; then we can grow almost anything.
BY KEN BERGERON Twelve New Mexico non-profit and student organizations have joined together to sponsor a two-day Fossil Free Film Festival at the Guild Cinema, 3405 Central Ave. NE, in Albuquerque, February 5 and 6. The festival will offer the best new films on climate change and what can be done about it. One afternoon and one evening session is planned for each of the two days (start times: 2pm and 7pm).
In the case of many farms and properties, soil life and soil fertility have been destroyed. Establishing the initial sets of organisms, allowing them to build balanced conditions by adding organisms, by adding food for the desired, beneficial organisms to increase in numbers, biomass and their beneficial action is critical. But, as that system builds and starts through succession, humans will want to use disturbance to maintain a system at the desired healthy plant growth stage. Not all disturbances are bad and so we must learn biology, the natural succession of plants, what they like and what we want in order to become master soil managers. For more information go to our web site www.car boneconomyseries.com or call 505-819-3828. IGINIA BOCCALANDRO has a private Rolfing and Structural Integration Therapy practice in Santa Fe, and is the founder of the Carbon Economy Series, a New Mexico non-profit dedicated to teaching sustainable principles and practices for a more sustainable future.
BECOMING SOIL MANAGER with Dr. Ingham March
AT THE GUILD CINEMA
There will be a mix of feature length and shorter films and before each feature film an expert in the field will provide a brief overview and afterward conduct a question and answer session. There is no admission fee. Organizers say the word “free” is in the name of the film festival for two reasons; first, because the world needs to free itself of its fossil fuel addiction and second, because admission will be free. The feature films selected for this community event will be the highest quality national releases. Some will be about the causes and consequences of climate change. For example, “A Fierce Green Fire,” a 2013 release narrated by Robert Redford, Ashley Judd and other well known stars, isn’t the first big picture exploration of the environmental movement, grassroots and global activism spanning fifty years from conservation to climate change. Other films will address solutions, such as the potential for transitioning to renewable energy and a sustainable economy. Festival Sponsors include 350 NM, WildEarth Guardians, Albuquerque Center for Peace and Justice, Bold Visions Conservation, NM Solar Energy Association, Organizing for Action, Transition UNM, Citizens Climate Lobby, US Green Building Council-NM, Food and Water Watch, Interfaith Power and Light, and Southwest Environment. 350 New Mexico is a volunteer-run organization of local climate activists, working to win clean energy for our state and stand up for the people of New Mexico. Be part of our state's transformation and connect with 350 NM on Facebook. For more information, visit abqclimateaction.us/f4 or find us on Facebook.