RUN for the BOARD! Co-op Board of Directors Elections BY ARIANA MARCHELLO, BOARD NOMINATIONS ELECTIONS COMMITTEE CHAIR t’s almost time to file board candidate nomination applications and those of us who work on new Board member recruitment have noticed a recurring theme in our solicitations: La Montañita Board service is not what you may think. Consider the words of Martha Whitman, current board president: “I've loved my Co-op for decades and deciding to run for the board was a natural extension of wanting to be more involved. What I didn't know going in was how inspiring it would be to learn cooperative governance. Our board role is grounded in the international cooperative principles and values that speak to the best in humanity. La Montañita is not just a store, it's a movement. Who wouldn't want to play a part in that?”
Each year the Co-op holds elections for three of its nine directors, with terms running for three years. This year there is an additional open seat for a one-year term. As elected representatives of the 17,000 member/owners, the board’s job is to provide strategic vision and ensure the Co-op’s long-term stability and success. The board’s work requires discipline and creativity. We govern by means of a framework called Policy Governance. At our monthly meetings, the board reviews management’s work by examining performance reports and comparing them to established policy standards. The board governs by declaring, through its policies, the results it wants and the actions it wants the general manager to avoid while achieving those results. Only by reviewing and adjusting these boundaries do we affect the direction of the Co-op. We leave day-to-day operational details to the general manager and his team (those are the people you see every day as a shopper). We spend almost half our meeting time studying our world, learning about our owners’ needs, and imagining the future. While it is customary for boards to attract prospective members with management related skills, our approach is different. (Our comprehen-
sive policies and the management reporting that is required for them allow the board to simultaneously ensure successful Co-op performance and still focus on the bigger picture mentioned earlier). To help keep the board on this path, HERE’S WHAT WE ARE LOOKING FOR IN A CANDIDATE: • First and foremost, be dedicated to the well-being of the Co-op and its owners. your CO-OP • Have a propensity to think in terms of systems and context. • Be honest and have independent judgment, courage, and good faith. • Be able and eager to deal with values, vision and the long term. • Be willing and able to participate assertively in discussions and TO QUALIFY AS A CANDIDATE, YOU MUST HAVE BEEN A abide by board decisions and the intent of established policies. MEMBER FOR AT LEAST FOUR MONTHS PRIOR TO THE • Be comfortable operating in a group decision-making environSTART OF ELECTIONS, (THAT MEANS BEING A MEMBER ment, sharing power in a group process, and delegating areas of SINCE JULY 1), AND YOU MUST RETURN YOUR COMdecision making to others. PLETED APPLICATION BY AUGUST 20.
To better understand how these characteristics play out, we encourage prospective candidates to attend monthly board meetings. They are always on the third Tuesday of each month, starting at 5:30pm. Location is the Immanuel Presbyterian Church, across Silver and east of the Nob Hill store. Dinner is served to all attending, starting a little before 5:30pm. Nominations start July 20, 2014, and end on August 20. Candidate application packets will be available soon, as paper copies from the information desk and online at the Co-op’s website, lamon tanita.coop/run.
Board elections will be held from November 1 through 14. Our annual meeting and celebration will be held on Saturday, October 18, at the Indian Pueblo Cultural Center. Candidates are encouraged to attend this meeting to have the opportunity to address members regarding their candidacy. As we have done in the last few years, the board will offer a list of candidates it feels are qualified to serve. Full information about this process is included in the candidate packet. For more information contact bod@lamon tanita.coop.
GROWING THE LOCAL FOOD
BY NOLINA BRYANT wish to express my gratitude to the La Montañita FUND loan for my farm. Thanks to the loan I could manage the cash flow to accomplish the expansion project. Voila! Half an acre in cover crop and a giant greenhouse filled with greens.
The intent was to add half an acre to the petite organic artisan farm. Mission accomplished! And, the two-year loan payments are on the downhill slope. The project consisted of renting an excavator (lots of fun!), I called it “the claw,” to remove the salt cedar and brush, then we hauled that off, hiring a tractor to move the dirt around and level it, renting a trencher
to run underground irrigation to the field, installing a drip irrigation system, planting a cover crop, tilling it in, planting a cover crop, tilling it in, and planting a cover crop again. The once paltry dirt is looking more and more like dark rich soil! Now that’s the stuff of life. We spoil our soil and it spoils us back!
Two of our core VFP people have really taken on moving the project forward and deserve big kudos: farm co-managers Gretchen Rieck and Jeff Thomas. We are most pleased to have a number of newly dedicated veterans working with us and some who are returning to the gardens. We are also pleased to have veterans involved in the Albuquerque Heading Home project as dedicated core team members. SPECIAL THANKS The VFP would like to thank the many generous people who have donated to the project. As always, a big thanks goes out to Rick Renne of the Downtown Action Team for his ongoing support. Our thanks to the New Mexico Department of Agriculture for their grant support. Other community support has come from Gift Givers Anonymous.
W H AT A T R E AT !
The second part of the two-year project was to build a seasonal high tunnel or SHT. We aren’t too keen on that acronym, so we call it the Giant Greenhouse and renamed her Gigi. We built the frame in October of 2013 and finished in November, it was a big job, 30’ by 72’. We had to wait a bit to get the cover on due to the winds; so what’s new in New Mexico, eh?! Then, trench and run a water line (since it was in a different spot than originally planned, so we missed it on the first trench), move compost inside to create soil. Fortunately, there was an old pile from 2009; thanks Mother Nature.
N O L I N A’ S VEGGIES
La Montañita FUND and Nolina’s Heavenly Organics
BY ROBIN SEYDEL he Veteran Farmer Project urban farm is filled with all sorts of delicious vegetables and bee food—otherwise known as flowers, that feed our two beehives. Although we are not USDA certified organic, we grow our produce utilizing organic principles. Veteran growers sell a wide variety of veggies at both the Wednesday morning Growers’ Market at the Veterans Administration Hospital, and also on Sundays every other week at the Railyard Market just a few blocks from our downtown urban farm. You can also find our vegetables in the produce departments at the Nob Hill and Rio Grande stores. Look for the Veteran Farmer Project signs in the produce cases.
SHARING SEEDLINGS We are also honored to be working with two professional farmers, themselves veterans, Ron Jobe (and his lovely wife Mary) and Tom Keene of Bethany Farm. They have donated numerous seedlings and starter plants to the project and are our treasured friends. Also treasured are the relationships with Stephanie Cameron of edible communities magazine and Karen Beamish of the Oasis Garden Learning Center, located at Albuquerque Academy; the plants they donated are deeply appreciated. As the plants these generous folks donated, as well as the many saved seeds, plants that volunteered from last year’s crops, and new varieties of seeds we planted filled our 80 raised beds to the brim, we were most pleased to be able to share many tomatoes, peppers, and other plants with the in-treatment veterans who are gardening behind Building 11 on the VA campus. A special thanks to the Wednesday morning produce staff at the Nob Hill location for allowing us to invade their space to wash veggies before we set up at the Wednesday VA Growers’ Market. The VFP meets at the Alvarado Urban Farm on Tuesday and Thursday mornings from 8 to 10am over the summer and in the winter from 3 to 5pm. The farm is located in Downtown Albuquerque, across from the bus/train station between First and Second Streets at Silver. For more information or to volunteer call 505-217-2027 or email firstname.lastname@example.org
Next we created raised beds, laid t-tape for drip irrigation, planted seeds in January and February, then crossed our fingers. It worked! In February the weather was bipolar as usual with a high of 79 and a low of 14. Many of the seeds, cool weather crops, simply hung out and then grew when the weather suited them. So Gigi is now a marvel. In March she was filled with tasty greenery! And beginning in April the loan payments were made with La Montañita produce sales income. How cool is that?! My first delivery to La Montañita was April 3. Some feedback from the produce departments: • From Ro, produce manager, Valley: “Your produce is AMAZING!!!! It all looked super nice Nolina!!!” • From Amanda, produce manger, Nob Hill: “I saw some of your produce at the Valley store and it is indeed beautiful. Thanks so much for bringing it to the Hill! You do great work! Your produce IS just beautiful.” The LaM Fund allowed the necessary cash flow to manage the project and achieve these results. Thank you for conceptualizing and implementing the program. Thanks to all the members who invest, and thank you for allowing me to participate. Kind Regards, Nolina of Nolina’s Heavenly Organics (See Nolina’s photo gallery on the Co-op website.)
MEMBER APPRECIATION VOLUME DISCOUNT
JULYis an EXTRA SPECIAL VOLUME DISCOUNT WE HEARD YOU!!!
The more you SPEND
the more you SAVE!
SAVE UP TO 20% $0.00 - $74.99 GETS 10% $75.00 - $174.99 GETS 15% • $175.00 + GETS 20% Want to get your volume discount on larger quantities of products? Special order 2550lb. 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 orders call: Nob Hill, 505-265-4631; Valley, 505-242-8800; Santa Fe, 505-984-2852; Gallup, 505-863-5383; Westside, 505-503-2550.
La Montanita Cooperative A Community-Owned Natural Foods Grocery Store Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su 3500 Central SE, ABQ, NM 87106 505-265-4631 Valley 7am – 10pm M – Su 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 8am – 8pm M – Sa, 11am – 8pm Su 105 E Coal, Gallup, NM 87301 505-863-5383 Santa Fe 7am – 10pm M – Sa, 8am – 10pm Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852 Grab n’ Go 8am – 6pm M – F, 11am – 4pm Sa UNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586 Westside 7am – 10pm M – Su 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 Administration Offices 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001 Administrative Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Terry Bowling 217-2020 email@example.com • Controller/John Heckes 217-2029 firstname.lastname@example.org • Computers/Info Technology David Varela 217-2011 email@example.com • Operations Manager/Bob Tero 217-2028 firstname.lastname@example.org • Human Resources/Sharret Rose 217-2023 email@example.com • Marketing/Edite Cates 217-2024 firstname.lastname@example.org • Membership/Robin Seydel 217-2027 email@example.com • CDC/MichelleFranklin 217-2010 firstname.lastname@example.org Store Team Leaders: • Valerie Smith/Nob Hill 265-4631 email@example.com • John Mulle/Valley 242-8800 firstname.lastname@example.org • William Prokopiak/Santa Fe 984-2852 email@example.com • Michael Smith/Gallup 575-863-5383 firstname.lastname@example.org • Joe Phy/Westside 505-503-2550 email@example.com Co-op Board of Directors: email: firstname.lastname@example.org • President: Martha Whitman • Vice President: Marshall Kovitz • Secretary: Ariana Marchello • Treasurer: Susan McAllister • Lisa Banwarth-Kuhn • Jake Garrity • Leah Rocco • Jessica Rowland • Betsy VanLeit
Co-op Connection Staff: • Managing Editor: Robin Seydel email@example.com 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher firstname.lastname@example.org 217-2016 • Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: email@example.com website: www.lamontanita.coop Membership response to the newsletter is appreciated. Email the Managing Editor, firstname.lastname@example.org
YOU OWN IT
EXPAND YOUR VIEWS 2014 Summer
Come enjoy the Summer Series, expand your views and begin a lifelong ritual of returning to your newly discovered favorite Open Spaces. We hope you experience new wonders, enjoy old favorites, discover information that will widen your perspective of the world around you, and entice you to explore the benefits of 30 years of Open Space.
BY BILL PENTLER, OPEN SPACE DIVISION his year is the 30th Anniversary of the Open Space Division. To celebrate we cordially invite you to a summer of family-friendly events during our Open Space Summer Series. All the Saturday events begin at 7pm. All talks and performances are free with a $2 entry fee per vehicle to the Elena Gallegos Park, which is located at the end of Simms Park Road, east of Tramway Boulevard, just north of Academy. All Saturday Sunset Series programs take place at the Elena Gallegos Double Shelter Amphitheater, with the exception of Flamenco that will be at the nearby Kiwanis Shelter.
Saturday SUNSET SERIES at Elena Gallegos Picnic Area, Saturday Evenings at 7pm
To add to our celebratory year, our Sunday Hikes will explore the earliest purchases of Open Space’s outlying properties in the East Mountains and elsewhere. Please check our website, www.cabq. gov/openspace under Open Space Events for more information on details and directions to the individual events or call Bill Pentler at 452-5222 for pre-registration or other questions.
URBANCONSERVATION TREATY FOR MIGRATORY
s announced in the Central New Mexico Audubon Society’s (CNMAS) Summer 2014 “Burrowing Owl” newsletter, Albuquerque has just been named as the latest partner city in the US Fish and Wildlife Service’s Urban Conservation Treaty for Migratory Birds. The program works with cities and partners to conserve migratory birds
ADVOCAT E for
July 5: The Nahalat Shalom Community Klezmer Band with Rikud Dance Troupe—a small orchestra playing Eastern European music for an evening of sensory joy and dancing. Find out more about them at bit.ly/1n473kK. July 12: Flamenco at the Kiwanis Shelter—a Flamenco performance by the Students of Casa Flamenca under the direction of Jesus Muñoz. Find out more about them at www.casaflamenca.org. July 19: Meet the Birds of Avian Ambassadors—a talk and display of birds by Sid Price of Avian Ambassadors. Find out more about them at www.avianambassadors.com. July 26: Strange But True Tales of New Mexico—an evening of stories and tales by talented Storyteller Mary Diecker.
BIRDINGMEXICO IN NEW
897-0415, email@example.com. Meet at 6:50am for a 7am departure from the west side of the Four Hills Shopping Village on Central Avenue between Juan Tabo and Tramway Boulevard. The park is 65 miles east on I40 and 20 miles north on NM 3. There is a $5 entrance fee per car if one does not have a State Parks Pass. Bring lunch. The trip should end in midafternoon. Call for carpooling info. JULY 24: Visit the Balsam Glade Picnic Area and Capulin Springs in the Sandia Mountains with Donna Royer: 505-463-7380, pumaroja @hotmail.com. Meet at 7:50am for an 8am departure from the west side of the Four Hills Shopping Village on Central Avenue between Juan Tabo and Tramway Boulevard. The group will walk a half mile in the Balsam Glade area. The trip will end before noon. AUGUST 7: Walk around the Tingley bosque ponds with Leah Henzler: 505-293-0191, lfcairns@gmail. com. Meet at 8am in the Tingley Ponds main parking lot by the Concession Building. Take the first right turn from Tingley Drive, south of Central Avenue SW. The walk will end before noon.
through education, hazard reductions, citizen science, conservation actions, and conservation and habitat improvement strategies in urban/suburban areas.
Membership Costs: $15 for 1 year/ $200 Lifetime Membership
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.
July 2014 2
The goals of the Urban Conservation Treaty for Migratory Birds are to: • Protect, restore, and enhance urban/suburban habitats for birds; • Reduce hazards to birds; • Educate and engage citizens in monitoring, caring about, and advocating for birds and their conservation; • Foster youth environmental education with a focus on birds; • Manage invasive species to benefit and protect birds; • Increase awareness of the value of migratory birds and their habitats, especially for their intrinsic, ecological, recreational, and economic. For more information, carpooling, and to reserve your place, contact the event leaders listed below. Central New Mexico AUDUBON SOCIETY EVENTS JULY 10: Walk among the Tijeras Pueblo Ruins at the Sandia District Ranger Station with Barbara Hussey: 505-385-1165, brhussey @flash.net. Meet at 8am in the parking lot of the ranger station located half of a mile from exit 175 from I-40 on NM 337. We will walk about 1/3 of a mile along the interpretive trail and the outing will end by 11am. JULY 17: Travel to Villaneuva State Park on the Pecos River with Maurice Mackey: 505-
For more information, to join the Audubon Society, or to subscribe to the “Burrowing Owl,” the newsletter of the Central New Mexico Chapter of the National Audubon Society, please go to www.cnmas.newmexicoaudubon.org. SANTA FE/SANGRE DE CRISTO Chapter Events SATURDAY, JULY 19: HIGH MOUNTAIN SPECIES with Wyatt Egelhoff: firstname.lastname@example.org. This trip will be to the high elevation habitats of Taos and Mora counties. We will spend the morning birding the higher elevation forests and meadows. Contact leader for meeting time and place. SUNDAY, AUGUST 24: JEMEZ MOUNTAIN LOOP with Gail Szpatura: email@example.com and Lonnie Howard: 505-995-9799, lonnieh@cyber mesa.com. Look for mountain species, especially warblers, above Los Alamos. There may be lots of walking if the group hikes the American Springs Road washout or up Water Canyon. Trip should end mid-afternoon. Bring a lunch and call leaders for meeting time and place.
CANYONH HIKE JOIN THE NEW MEXICO WILDERNESS ALLIANCE JULY 12 on a hike in the Columbine Hondo Wilderness Study Area (WSA). The hike will begin at the Columbine Campground in the Carson National Forest and go up Columbine Canyon. Elevation change will be from 7,800 feet to approximately 8,800 feet. Bring your walking shoes and plenty of water and join us for this fabulous outing. DIRECTIONS: From Questa, take NM 38 east 5.1 miles to Columbine Campground. Turn right into the campground and go to the Columbine Canyon Trailhead. For information go to: www.nmwild.org or contact John Olivas at firstname.lastname@example.org.
health and environment J U LY ’ S
D O N AT I O N
July 2014 3
O R G A N I Z AT I O N
CANCER CENTER OF NEW MEXICO
BY KATHLEEN KREIDER SNM's Family Cancer Retreat focuses on educating adult cancer patients/survivors and their primary caregivers on the process of surviving; from the difficulties of handling the initial diagnosis, through coping with therapy, to a variety of medical and social challenges relating to at-home care and the emotional issues associated with surviving. In addition to providing a temporary escape from the day-to-day challenges
The retreats also provide participants with the opportunity to spend time with each other in informal sessions, speaking with and learning from others who are coping with some of the same issues. Supervised childcare and recreational activities are provided for children and teens during the educational sessions so that parents can give their full attention to the program. In 2014 CSNM will hold its second retreat on September 12-14. The retreat will be held at the Albuquerque Marriott Pyramid North. Applications for the fall program are coming soon to oncology clinics and other cancer service providers throughout New Mexico. If you have any questions or would like more information, please contact Mike at 505-239-4239 or email@example.com. LIPA: Legal, Insurance, and Paperwork Assistance Many cancer patients and their loved ones are overwhelmed by the complex legal and insurance issues associated with the treatment and survival process. They also need better tools for managing the huge volume of medical and insurance paperwork associated with a cancer diagnosis. Cancer Services of New Mexico's free Legal, Insurance, & Paperwork Assistance (LIPA) Program is the only program in New Mexico providing comprehensive assistance with cancerrelated legal, insurance, and paperwork issues, and is one of few programs in the US focused on these issues. Services are available at no charge to any New Mexican coping with cancer who needs assistance.
DONAT E THE DIME!
of living with cancer, the retreat fosters development of supportive relationships between participants that can continue in the months and years ahead. There is no other program like this in New Mexico. Launched in 2002, the Family Cancer Retreat is now the largest general cancer education program in NM and the largest program of its type in the US. The program is held twice each year. During each threeday program, over 250 people from 100-120 New Mexican families coping with cancer attend sessions led by a variety of the state's leading cancer specialists. Typical sessions include: choosing the most appropriate treatment, new developments in cancer treatment, “Ask the Oncologist" panels, coping with treatment-related side effects, accessing cancer-related information on the internet, patient and family communication, caring for the caregiver, talking with kids about cancer, complementary, alternative and integrative therapies, and more!
The LIPA program has four major elements: clinics for personal consultations in-person or by phone; referrals to a variety of other groups that assist cancer patients; Cancer Treatment Organizers, a free 13pocket organizing tool designed by a New Mexican cancer survivor to help you organize all of your cancer-related paperwork; the website: www.nmcancerhelp.org, with links to a wealth of resources. CSNM created the Family Cancer Resource Bag Program, designed to provide New Mexican parents coping with cancer and their loved ones with some tools and information that can assist them during this challenging time. The kits contain suggestions for talking with children about cancer, books for families to read together, and materials targeted specifically at children aged 4-12 and at teenagers. For more info on CSNM go to www.nmcancerhelp.org, call 505-821-6697, or email: Kathy@cancerservicesnm.org.
LINKING HEALTH AND
SumOfUS: SUING EUROPE OVER
This last summer, 37 million bees were discovered dead on a single Canadian farm. And unless we act now, the bees will keep dying if these giant corporations manage to bully the European Commission into submission. The dangerous chemical Bayer makes is a neonicotinoid, or neonic. Neonics are soaked into seeds, spreading through the plant. These pesticides can easily be replaced by other chemicals, which don’t have such a devastating effect on the food chain. But companies like Bayer and Syngenta make a fortune from selling neonics—so they’ll do everything they can to protect their profits. The EU banned these bee-killers last May, after a massive public campaign and a clear scientific finding from the European Food
DONATE your BAG CREDIT!
The current European ban only lasts for two years before it's up for review, and if they are allowed to intimidate the European authorities with impunity, then the pressure to overturn the ban will be huge. This will be a massive victory for the pesticide industry, and a devastating loss for the bees, and all of us. It will make every environmental regulation more difficult, because companies that can't win on the facts can use their enormous profits to fund expensive, baseless lawsuits. Bayer is an enormous company with many public brands. Neonics are a big part of its bottom line, but it can't afford poor publicity on a global scale. If word gets out that Bayer is wrecking our ecosystem and threatening a creature responsible for pollinating a third of all our crops, the company will have to back down. SumOfUS.org has been at the forefront of the global campaign to save the bees. Go to www.sumofus.org to sign the petition to tell Bayer and Syngenta to drop their bee-killing lawsuit now. Let's build on this landmark victory and take the bee-killing pesticide ban global.
BRING A BAG...DONATE THE DIME THIS MONTH BAG CREDIT DONATIONS GO TO: Cancer Services of New Mexico: providing services to assist cancer survivors and their families. Your MAY Bag Credit Donations of $2,492.90 were given to the New Mexico Rape Crisis Center. THANKS TO ALL WHO DONATED!
WESTSIDE 3601 Old Airport Ave. NW 505-503-2550
Alamed a Blvd. Coors Blvd.
ayer is suing the European Commission to overturn a ban on the pesticides that kill millions of bees around the world. A huge public push won this landmark ban but Bayer and Syngenta, two of the world's largest chemical corporations, claim that the ban is "unjustified" and "disproportionate." But clear scientific evidence shows their products are behind the massive bee die-off that puts our entire food chain in peril.
STOP THE BAYER/SYNGENTA LAWSUIT
Safety Authority that neonics pose huge risks to bee populations. Bayer fought against the ban every step of the way, using tactics taken from Big Tobacco—pouring millions into lobbying and fake science to stop decision-makers from taking action.
Old A irport Ave.
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.
food & environment LABELING
July 2014 4
ALBUQUERQUE APPROVES MEMORIAL FOR GMO
Most PROCESSED FOODS contain some DERIVITIVE of GMO CORN, SOYBEAN, CANOLA or COTTON.
GMOs in ABQ!
BY ELEANOR BRAVO, SOUTHWEST ORGANIZER FOOD AND WATER WATCH n May 19, the Albuquerque City Council voted unanimously in favor of a city memorial calling for the mandatory labeling of genetically engineered (GMO) foods. Albuquerque City Councilman Isaac Benton, District 2, and co-sponsor Diane Gibson, District 7, introduced the memorial in the Albuquerque City Council that supports labeling of GMOs on a statewide and national level.
GMOs are plants altered in a laboratory with foreign genetic material to create novel genetic combinations. They exhibit traits that do not occur in nature. Although health risks associated with eating GMOs are not fully understood, these altered foods have become pervasive within our food system since they first became available in 1996. Companies conduct their own safety testing. Independent research is limited because biotechnology companies prohibit cultivation for research purposes. Labeling GMOs is not a novel idea. Statewide movements to label GMOs are active throughout the nation, and Vermont recently became the first state to require GMO labeling. National polls consistently show that more than 90% of Americans favor GMO labeling laws. More than 60 other countries—including the entire European Union,
profit from genetic engineering are making those decisions for us.” “It’s our right as citizens to know what is in our food,” said memorial co-sponsor Gibson. “In a democracy, corporations should not have special privileges that make it difficult for the average consumer to have transparency in what they consume. China, Japan and Russia—already require GMO labeling. Albuquerque joins the City of Santa Fe in supporting giving people more transparency about whether or not their food contains GMOs. Since most processed foods contain some derivative of GMO corn, soybean, canola or cotton, the City of Albuquerque supports labeling under this memorial. “Labeling will give us the data we need to draw solid conclusions about GE foods, and it will give consumers the ability to make fully informed decisions about what we are eating and feeding our families,” said memorial co-sponsor Benton. “Right now, the companies that stand to
The impact of genetically engineered foods goes beyond consumer health. It also threatens the livelihood of farmers that grow non-GMO crops since GMO seed and the GMO-related pesticides can contaminate neighboring fields. Consumers should be able to decide for themselves if genetically engineered foods should be fed to their families. A community-wide thanks to Benton and Gibson for their courageous introduction of the Memorial and the City Council for their unanimous approval. For more information contact: Eleanor Bravo, firstname.lastname@example.org.
action YOU CAN TAKE!
Background After 11pm on Valentine’s Day, the only operating underground air monitor at the Waste Isolation Pilot Plant (WIPP) identified a radiation leak. Radionuclides from the leak were detected days later on the surface, more than a mile and a half from the release location. Such a radiation release was never supposed to happen, according to the Department of Energy (DOE). The cause of the leak and the amount of radioactive and toxic chemicals released are unknown, but at least 22 workers have internal radiation contamination. There are no standards for the complete cleanup of the contamination and how long the facility will be closed is undetermined. Update The DOE told the New Mexico Environment Department (NMED) that some wastes that were supposed to be at WIPP by June 30 must remain at LANL. The NMED issued orders to LANL requiring special handling of wastes similar to those that may have exploded and requiring WIPP to close underground rooms that have wastes similar to those that may have exploded. NMED has said that wastes can stay in the Waste
Handling Building until July 15 in response to DOE’s request to allow them to stay for a year (with extensions possible). Before that date, DOE should develop a proposal on what to do with these wastes; but NMED could force them to go back to the sites, rather than leave them at WIPP indefinitely. (Leaving waste in the WIPP surface building is not a safe idea as the building was never meant to contain drum explosions.) DOE plans to make other investigations underground after they change the HEPA filters on the surface, which could take several weeks. In Washington, DC, Congress is considering how much funding to add to the normal annual $220 million WIPP budget, although it is unknown how much it will cost to clean up the contamination and make improvements to the site. What YOU Can Do An independent investigation by technical experts is needed to determine the cause of the release, how future releases will be prevented, options for decontamination of the underground and surface, and medical treatment needs of contaminated workers.
To support an independent investigation, contact the elected officials that can make it happen and sign the petition: Sen. Tom Udall 110 Hart Senate Office Building Washington, DC 20510 202-224-6621 505-346-6791 – Albuquerque 505-988-6511 – Santa Fe 575-234-0366 – Carlsbad email@example.com Sen. Martin Heinrich 702 Hart Senate Office Building Washington, DC 20510 202-224-5521 505-346-6601 – Albuquerque 505-988-6647 – Santa Fe 575-622-7113 – Roswell firstname.lastname@example.org Gov. Susana Martinez State Capitol, Room 400, 490 Old Santa Fe Trail Santa Fe, NM 87501 505-476-2200 governor.state.nm.us/Contact_the_Governor.aspx For more information: www.sric.org 505-262-1862 www.nukewatch.org 505-989-7342 www.nuclearactive.org 505-986-1973 email@example.com 505-242-5511
S IGN THE PETITION DEMANDING AN INDEPENDANT INVESTIGATION OF WIPP! ONLINE TO WWW. CVNM . ORG ( SEARCH WIPP) O R IN PERSON AT THE ABQ C ENTER FOR J USTICE AT 202 H ARVARD SE OR E - MAIL CONTACTUS @ CARDNM . ORG .
SUES VERMONT OVER LABELING:
I’M DUMPING MONSANTO CAMPAIGN
Participate in the "I'M DUMPING MONSANTO CAMPAIGN!" at www. food democracy now.org.
BY FOOD DEMOCRACY NOW STAFF Let’s take the fight to Monsanto DUMP where it hurts—their wallet! In HERE ARE EASY WAYS YOU CAN JOIN MONSANTO early May Vermont Governor Peter THE PROTEST: YOU IN? Shumlin signed the first-in-the1. MAKE A CALL TO THE FIDELITY nation no-strings-attached law reINVESTMENTS OFFICE NEAR YOU. quiring mandatory labeling of Tell them that as they own 5.3% of genetically engineered (GMO) food in the nation. It Monsanto stock they are profiting from took only a couple of days for the Grocery Monsanto’s toxic legacy. Call Fidelity at: 1-800Manufacturers Association (GMA) and Monsanto to 343-3548. To make the call local, find an office announce that they will be suing Vermont to stop the near you: www.fidelity.com/branchlocator. bill from being implemented. 2. DOWNLOAD THE "I'M DUMPING Food Democracy Now (FDN) acted almost as quickMONSANTO - YOU IN?" sign, print it and ly as Monsanto to pull together their dump Monsanto take a “selfie.” Post it on Twitter and Facebook campaign. They are targeting Fidelity, one of the top with your friends and use the #DivestMonsanto mutual funds with 20 million customers. Are you one hashtag, so we can share it with others. You can of them? If so, you could be profiting from also send a photo or video of your action to Monsanto's toxic legacy of Agent Orange, DDT, DivestMON@fooddemocracy.now. PCBs and now GMOs. FDN is asking all investors in Fidelity mutual funds to dump their Monsanto stock.
July 2014 5
HOT WEATHER FOOD SAFETY
BOB TERO, PERISHABLES MANAGER ummer is a terrific time to enjoy cooking and eating outdoors. Warm weather means special care when preparing and serving foods, so here are some important food safety tips to keep in mind when enjoying your al fresco repasts…
Cook Thoroughly To gauge the temperature of a grill without a thermometer, place your open palm about five inches above the grill rack; the fire is high if you have to move your hand in two seconds, medium if you have to move your hand in five seconds and low if you have to move your hand in 10 seconds. To gauge if your meat is done, the best method is to check its internal temperature with an instant-read thermometer.
Home First When shopping at your Co-op, pick out your cold food, like meat and poultry, last, right before checkout. Separate raw meat and poultry from other food in your shopping cart to guard against cross-contamination, which can happen when raw meat or poultry juices drip on other food. Put packages of raw meat and poultry into separate plastic or paper bags for the trip home. Plan to drive directly home from the store. Always refrigerate perishable food within two hours, or within one hour when the temperature is above 90°F. Once home, place any meat or poultry in the refrigerator immediately, and freeze poultry and ground meat that won’t be used in one or two days. Thaw Safely Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in running cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill. Keep Cold Food Cold Keep meat and poultry refrigerated until ready to use. Take meat and poultry out and immediately place on the grill. When using a cooler, keep it out of the direct sun and avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishable food in a separate cooler.
FOLLOW THESE IMPORTANT FOOD SAFETY TIPS!
Keep Everything CLEAN Be sure there are plenty of clean utensils and platters. To prevent food borne illnesses DO NOT use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. If you’re eating away from home, at a park or campsite, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and moist towelettes for cleaning surfaces and hands. PREP what you will cook on the grill ahead of time. Have clean serving dishes ready to catch what comes off the grill. Avoid cross-contamination by using separate cutting boards, utensils and platters for raw and cooked foods; refrigerate foods while marinating; and never baste with the marinating liquid. (Make extra marinade just for basting or boil your marinating liquid first.) MARINATE your meat for at least an hour before grilling in vinegars, herbs, and spices high in antioxidants to curb the formation of heterocyclic amines, a highly carcinogenic compound which forms in meat cooked at high temps.
DE-FLAME – For the best grilling you typically want coals, not flames. Use a spray bottle with water to douse flames, but not to extinguish coals. Cook food to a safe minimum internal temperature (see below) to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. SAFE MINIMUM INTERNAL TEMPERATURES MEATS – Cook all raw beef, pork, lamb, chops, and roasts to a minimum internal temperature of 145°F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. GROUND MEATS – Cook all raw ground beef, pork, and lamb to an internal temperature of 160°F. POULTRY – Cook all ground poultry to a safe minimum internal temperature of 165°F. Serving the Food After cooking meat and poultry on the grill, keep it hot until served at 140°F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200°F, in a chafing dish or slow cooker, or on a warming tray. When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. Leftovers Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours (one hour if temperatures are above 90°F). Always refrigerate perishable food within two hours. Refrigerate within one hour when the temperature is above 90°F. Enjoy your summer meals SAFELY!
BRINGING THE COFFEE FARMERS ’ P R I VAT E R E S E R V E B E A N S T O C O - O P S H O P P E R S ! C OOPERATIVA J OSÉ G ABRIEL C ONDORCANQUÍ C OYONA , P ERU
TOM WILDE, EQUAL EXCHANGE ver the years visiting the farmer owners of the Cooperativa José Gabriel Condorcanquí, one can’t help but notice the growers drink a different coffee at home than what they export. Throughout the Co-op there is a strong understanding of coffee quality and the process of de-pulping coffee beans to create the washed arabica that is the worldwide standard for green coffee. The washed coffee that arrives to us from Coyona is as near perfect as can be. Why then do those farmers hold aside a different inventory to roast for home use? BY
The coffee that growers keep for themselves is natural dried coffee. The special location of this region of
Coyona, just on the edge of the jungle and the desert, means the beans can dry quickly and uniformly, keeping the juicy sweetness of the coffee cherry. The beans offer a stronger, deeper flavor. Natural dried coffees from Equal Exchange’s partners in Ethiopia are widely enjoyed for their more developed fruit flavors and a richer body. When we visited Coyona this past harvest, thoughtful Co-op leaders like Joe Damiano of Greenstar, Michelle Franklin of La Montanita, and Kim Hash of Lakewinds expressed an interest in bringing the bold-flavored Peru Naturals to their customers to enjoy. For that reason, Equal Exchange imported a limited supply of a few hundred pounds of Peru Naturals. These coffees are organically farmed like all the other coffee from Cooperativa José Gabriel Condorcanquí,
but because of the small lot size, no organic certification paperwork was filed for this micro-lot. We roasted the beans in our very popular French Roast style, which caramelized the sweetness and brought out the fruit and deep earth flavors. There is some poetry to having this natural processed coffee from our farmer partners. It was a small shipment of natural processed coffee that was the first export of the co-operative when they began in 1997. Now is your chance to enjoy the coffee the way the farmers themselves think it is best. Look for Peru Naturals at your favorite Co-op, get it while you can at all La Montanita stores as supplies are limited.
July 2014 6
Summer SKIN CARE
BY VALERIE SMITH, NOB HILL STORE TEAM LEADER ’m frequently told that I have beautiful skin–and while the flattery is nice, my skin looks like it does because I take care of it. In my years here at the Co-op I’ve discovered a few fundamentals: 1. EAT GOOD FOOD, five to nine servings of fruits and vegetables every day! Limit processed foods. 2. DRINK MORE WATER. Glowing skin is hydrated skin. 3. AVOID TOXICS. Get a few houseplants to filter the air; use natural, nontoxic body care; quit smoking. 4. NOURISH AND PROTECT. Outer layers can be damaged and worn away with rough treatment, so be kind!
Feed your Skin Some of my favorite skin secrets aren’t lotions or oils; they’re foods; and there are some foods that directly nourish it. The great news: they’re delicious, too! Here are a few of my favorites: • ALMONDS. One ounce contains 35% of the daily value of vitamin E, an important fat-soluble antioxidant. As it combats free radical damage, the monounsaturated fat in almonds helps the skin stay elastic and hydrated. All nuts are a good source of biotin, a B vitamin essential for hair and skin health. Olives and avocados are good alternatives. • RED BELL PEPPERS. Packed with vitamin C and bioflavonoids, red peppers are good for the health of blood vessels that supply food and oxygen to the skin. Berries can be substituted here. • DARK SALAD GREENS. These bitter greens act as a digestive stimulant and gentle detoxifier. Skin is an organ of elimination, helping to push out toxins. Cleansing foods make the skin’s job easier. • EGGS. Their protein is high in sulfur, and this makes it perfect for feeding the protein structure of the skin. Egg yolk is high in vitamin A, a critical skin vitamin. A vegan alternative might be beans with a side of butternut squash or glazed carrots.
NOURISH YOUR SKIN
• APRICOTS. Each one has over 15% of the daily value for vitamin A. It comes as beta-carotene, which the body converts into vitamin A. All carotenes are antioxidants as well, and combat free radical damage. Any vegetable that is bright red, orange or yellow will have a lot. • KIWI. There’s a full day’s supply of vitamin C in each kiwi, as well as 250mg of potassium. Potassium not only helps your energy level, it combats the water retention caused by eating too much salt, that can cause your skin to look puffy and dull. Oranges can fill in here. All these foods are great for snacking and adding to meals in salads and sides. They are also great for the heart, brain, and the immune system. Foster beautiful skin with these yummy foods and your whole body will benefit. Sunscreens Because in days past I spent so much time helping customers select sunscreens, I spent a lot of time researching them. I also needed my own guidelines for picking and using sunscreens. Here is what I came up with: • VALUE OF FULL-SPECTRUM. Remember when sunscreens were called “tanning lotions?” They protected from the UVB rays that cause sunburn, not the UVA rays which cause premature aging and increased risk of cancer. The only ingredients that protect from UVA rays, remain effective over time, and aren’t considered health risks— are zinc oxide and titanium dioxide. • APPLY ENOUGH. The SPF is rated for a 150pound, 5’4”person wearing a swimsuit. That person would need to use 1 oz. of sunscreen. You won’t need as much if you wear long sleeves and pants, but don’t skimp on exposed skin.
• AVOID HARMFUL CHEMICALS. Look for products without parabens, triethanolamine, or petroleum products. Likewise, learn and avoid your allergies. • APPLY APPROPRIATELY. Use a higher SPF for long outdoor sessions than for the drive to work. Look for water-resistant options and re-apply often when swimming. • REMEMBER SUNSCREENS WON’T DO EVERYTHING. Wear a hat and loose, long-sleeve shirt when you’re outside. Eat in the shade, and avoid the 10am to 2pm sunlight. My next move? Get the people in my family to use sunscreen more often, especially my son, who can sidestep a lifetime of problems by starting now. Children have very thin skin and are more prone to burns. Treat your child’s sunscreen like any medicine and keep it out of reach when not in use. Even the safest sunscreen is potentially dangerous when ingested. You can use the same sunscreen that you use for yourself on your children as long as it’s full-spectrum. Be diligent about applying it. Is it safe to use a sunscreen with chemical ingredients in it? Given that UVA and UVB rays are known carcinogens, any effective, full-spectrum sunscreen is better than no protection. That said my preference is with natural bases and zinc oxide. I find summer skin more prone to hot irritations, like athlete’s foot, heat rash and sunburn. Aloe vera is a great summer companion. It’s cooling, soothing and mildly anti-fungal, and can be used internally and topically. I use it liberally on my skin after sun exposure or when it’s irritated. The Co-op stocks a good variety of natural sunscreens, and a variety of aloe products. Come visit Jennifer at Nob Hill, Lisa Rae at the Valley Co-op, Katherine at Westside or Michael in Santa Fe, any time for deeper explanations and demos of some of our favorite skin care products!
B E A U T I F U L S K I N S TA R T S O N T H E I N S I D E The keys to keeping your skin healthy year round in the New Mexico sun are 1. Keep yourself covered; 2. Avoid a sunburn; 3. Do your homework and make sure your sunscreen isn’t more harmful than it is helpful.
SUN SAFETY: THE TRUTH
ABOUT SUNSCREEN BY SARAH WENTZEL-FISHER very year doctors diagnose more than two million Americans with skin cancer, and the rate of melanoma, the most deadly type of skin cancer, has tripled since the 1970s. Living in the land of perpetual sun, it’s important that New Mexicans get the straight scoop on preventing excessive sun exposure and sunburns which, according to the CDC, increase your risk for skin cancer.
Recently, the Environmental Working Group published a Sun Safety public education campaign to help consumers get the straight dope on sunscreen. Over the past eight years EWG has seen little improvement in conventional sunscreens, and in some cases, the chemicals they contain
TIPS for picking a good sunscreen NO Spray Sunscreens NO Super-High SPFs NO Oxybenzone and Other Endocrine Disrupting Chemicals NO Retinyl Palmitate NO Combined Sunscreen/Bug Repellents NO Sunscreen Towelettes or powders NO Tanning Oils
are worse for you than possible exposure to UV rays. The fact is, high SPF or ease of application don’t necessarily mean you’re doing your skin any favors. According to EWG: “Almost every American-marketed sunscreen with an SPF of 15 or higher meets the FDA’s rules for ‘broad spectrum protection,’ meaning that it can claim to protect skin against both ultraviolet A and B rays. The catch is, the FDA has set a low bar. According to our modeling of sunscreen ingredients and their effectiveness, EWG estimates that half of the US sunscreens that meet the FDA rules would not make it to store shelves in Europe, where, since 2006, sunscreen makers have voluntarily complied with stricter European Union standards (European Commission 2006).”
See how Co-op sunscreens measure up on the EWG SUNSCREEN DATABASE of over 700 sunscreens: bit.ly/1q0bboc. Read more about protecting yourself from the sun: www.ewg.org/ 2014sunscreen.
COOL DOWN AT
Get a Summertime Lift!
BY AMY LEE UDELL aving spent several years living in the Deep South, I know that sweet tea is an institution. You can't get it just anywhere, which makes it more special than the sum of its qualities. Sun tea is another institution in many households. There's just something about that warm jug of water magically transformed by summer's rays. You can't get it in any restaurant. When it's hot, nothing refreshes quite like a glass of iced tea. But if the caffeine doesn't work for you or sweet tea is just too sweet, there are many other ways to enjoy your iced tea.
You can buy decaf black tea to reduce your caffeine load. Or try a white, red or green tea. A jasmine green with a touch of honey is divine! To make just a glass, boil a small amount of water (less than half of your glass size) and then steep your serving of tea. Don't let your green tea steep too long and get bitter! Remove your tea bag or ball and into the warm water stir your honey. Fill your glass with lots of ice and then pour the sweetened tea over it. You would just multiply this process for a big pitcher or jug, the keys being a stronger brew, sweetening while warm, and icing to dilute. For larger batches, I also love my French press! It's perfect for iced tea. I make a double-strength batch and pour it over ice if I'm ready right away
for some sipping. The rest can cool in the press (on the counter or in the fridge) or it can be mixed with honey or sugar while warm and then iced and stored. The French press makes it easy to use loose teas and herbs.
SUN TEA time!
That brings us to the fun of herbal blends. You can add herbs into your traditional tea leaf brews or only use herbs for completely caffeine-free and even medicinal blends. The variations are endless and can really be tailored to what your family needs. Perhaps you already have something in your garden or on your shelf? Look around for these common herbs: Mint (a classic), Lemon balm (refreshing and calming), Lavender (sophisticated), Chamomile (great for kids), Ginger (great for tummies), Orange zest (a little zing), Rose hips (vitamin C) Try these individually to really appreciate each flavor, or combine them for fun, variety, or medicinal value. I really love hibiscus. It looks fruity and juicy
and is thirst quenching. I don't need to sweeten it, but love to add twists of lime. Sometimes I will mix it with juice before giving it to the kids to reduce the sugar content of the juice. Iced tea and lemonade is a classic, but you can experiment with different combinations and make your own kid (or adult) friendly fruit juice cocktail.
Here are two sugar-free ways of sweetening a tea or herbal blend. For the first, add green, whole leaf stevia to your brew. Let it steep with your leaves or flowers. You'll need to experiment to see what amount is best for you, but it's a great way to try stevia in its natural form. Another sweetening method is to add licorice root to your blends. Licorice lends enough sweetness to satisfy my kids. Try that and you may not need any additional sugar. Have extra tea? Or did you make it a little too sweet? Turn it into ACTUAL iced tea. That is, turn it into ice! You can freeze it into cubes so that you can ice future batches without diluting it. OR make iced tea pops for a real summertime treat.
July 2014 7
VOLUME DISCOUNT MONTH I am pleased to announce that we will offer a Volume Discount event during the month of July. We typically just have two Volume Discount months, February and October, but the available discounts are such a value for our members I thought, why not try a summer event. THE INSIDE I have wanted to add a Volume Discount month for several years; this year all the pieces fell into place to move forward. This is a great opportunity to stock up on your summer supplies and save money in the process. We are excited to offer this opportunity to save and hope you will take advantage. The July Volume Discount will offer the same discounts as the February and October events. When you spend up to $74.99 you receive a 10% discount, if you spend $75.00 to $174.99 you receive a 15% discount, and above $175 receives a 20% discount.
We have mailed each member household the volume discount coupon just like we always do. Look for it in your mailbox on July 1. Then come on in to the Co-op and save on all your summer healthy eating and body care needs.
of Events 7/15 BOD Meeting, Immanuel Church, 5:30pm
Do you know someone in your neighborhood that doesn’t already shop at the Co-op? This is a great month to introduce them to your Co-op as many new members save the cost of their annual ownership in just one volume discount shopping trip. Then the savings will really add up again in October.
7/20 Board Elections Candidate Nominations period OPENS
Please let me know if I can ever be of service. I can be reached by e-mail at firstname.lastname@example.org, or by phone at 505-217-2020. Thanks for your continued support of the Co-op you own.
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.
7/21 Member Engagement Committee July is Volume Discount Shopping Month! THE MORE YOU SPEND THE MORE YOU SAVE!
CO-OPS: A Solution-Based System
GENERAL MANAGER’S COLUMN
JENNIFER’S FAVES FOR
TO HONOR LA MONTANITA’S ENDS POLICY
DONATE-A-DIME! LISA BANWARTH-KUHN ur Global Ends Policy states: “A co-operative community built on beneficial relationships based in healthy food, sound environmental practices, and a strong local economy with results that justify the resources used.” There is an easy way to cooperatively keep our Co-op on track with our ends policy! Bet you didn’t even know you were doing it! BY
Have you ever wondered what happens to the money donated at the register when you bring your own grocery bag? La Montañita has a program called, “Donate-a-Dime.” When you bring your own bag, you reduce your carbon footprint, and La Montañita will donate a dime to a worthy organization! Watch it all add up and work to the “Ends.” Visit our new website filled with brilliantly colored photos and smiling faces that follow you as you explore the Co-op online. At lamontanita. coop/dime you will find the recipients of our contributions from the last few years. It is an impressive list of local
organizations and programs and the amount of contributions that our member owners have provided just by shopping at the Co-op with their own shopping bags!
By Jennifer Quinn, Nob Hill Purchaser • Emily Bharatiya makes SUNSHINE GARDEN LOTIONS locally, with evening primrose oil, macadamia, and jojoba oil. • SUPER SALVE COCONUT CREAM is super-luscious and moisturizing by the Super Salve Company in Mogollon, NM, Super Salve also makes the amazing SIERRA MADRE SUN CREAM!! • ELEMENTAL HERBS SPORT SPF 33 SUNSCREEN is my favorite sunscreen. It has no chemicals, goes on clear, is ocean friendly, gluten free, vegan and biodegradable with zinc oxide as the active sunscreen ingredient!!
This one little step covers the objectives of the Ends Policy; our member owners purchase healthy food at our food cooperative and using your own shopping bag is a conscientious decision to honor a small but effective environmental practice. Donating your dime helps local organizations stay strong financially and focused on their contribution to the community and with only a dime we can justify the resources we use! The Board of Directors may think in broader terms when writing the ends policy but as member/owners we can do our part every time we shop. Take pride in yourself as you support your community!
AFFORDABLE AND LOCAL!
NAVAJO PRIDE SARAH WENTZEL-FISHER ecently the Co-op Distribution Center partnered with Navajo Pride to bring affordable bulk items to our stores and our distribution customers. Navajo Pride is a brand of the Navajo Agricultural Products Industry, one of the largest agricultural producers in the Southwest. They employ 332 employees year round to farm, harvest, pack, and ship pumpkins, popcorn, potatoes, beans, hay, and other goods all over the country.
The Navajo Nation was awarded water rights in 1868, and over the years has installed 84 pumping plants, 90 miles of concrete lined canals, and 13 miles of tunnels to pipe water to irrigate 110,630 acres of farmland. Last year they planted 1,803 acres of table stock potatoes to grow over 600,000 pounds of potatoes. While historically Navajo Pride has sold their goods into national markets, recently, they have recognized the need to feed their neighbors. In collaboration with the Co-op Distribution Center, Navajo Pride flour and beans will now be available in Co-op stores and to CDC customers. These non-GMO conventional products offer an incredibly affordable option to stock your pantry with local staples.
of a variety of sizes. Working with large producers like Navajo Pride enables the Co-op to bring owners and shoppers affordable products from a local source. Partnerships with larger, more established agricultural producers like Navajo Pride enables us to foster relationships with smaller producers building their businesses and their brands. A strong foodshed works when producers at all scales can successfully do business— from the farmers’ market to commodity markets—and when shoppers of many income levels can afford to participate. Navajo Pride represents a scale of production, in our region, that can feed families on a tight budget. While the Co-op often has a reputation for high prices, the reality is, we work hard to give everyone involved a more fair piece of the pie. We strive for fair wages for our workers, and to pay our producers a fair price for their goods. This often means we have to charge a price that is more than a conventional grocery store would charge. That said we recognize that shoppers often have to weigh the cost of high quality local food against the limits of their pocketbooks. Working with Navajo Pride is an opportunity to bring affordable, quality local bulk items to our shoppers.
The CDC’s mission is to build a stronger regional food system by creating and sustaining markets for producers FOR A STRONG FOODSHED
MEMBER APPRECIATION VOLUME DISCOUNT
JULYis an EXTRA SPECIAL VOLUME DISCOUNT WE HEARD YOU!!!
The more you SPEND
the more you SAVE!
SAVE UP TO 20% $0.00 - $74.99 GETS 10% $75.00 - $174.99 GETS 15% • $175.00 + GETS 20% Want to get your volume discount on larger quantities of products? Special order 2550lb. 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 orders call: Nob Hill, 505-265-4631; Valley, 505-242-8800; Santa Fe, 505-984-2852; Gallup, 505-863-5383; Westside, 505-503-2550.
We are independent! True independence comes from
required to bring us food from far off places. Through
vibrant connections to our community, environment, and
interdependence, community-oriented entrepreneurs
economy. As a Co-op, we rely on our neighbor farmers,
can be independent businesses and
ranchers and artisans to provide our stores with fresh,
can prioritize the environment, animal
healthy food and products. These partnerships mean we
welfare, and public health. This way we
are independent from many of the unsustainable systems
celebrate abundance today without
ALBUQUERQUE, NEW MEXICO
ALBUQUERQUE, NEW MEXICO
“Soap making is a beautiful art. My soaps are colorful creations that come into this world in small, handmade batches. Bars cured in this magical arid land are naturally harder. Along with my famous silky formula this creates a sudsy, moisturizing soap that lasts forever.”
“We were born to raise animals—we take care of them and they take care of us.” Robert Kyzer, knows that slow, natural growth produces solid, quality meat. The animals raised at Kyzer Farm are gentle and contented. The animals stay on the farm from birth to market and the Kyzers
The high quality of the soap is one of the reasons Sandia Soap is the largest natural soap company in New Mexico, pouring over 20,000 pounds a year. Since 1999, Chris mixes and pours every bar himself. He credits our own Valerie Smith of Nob Hill as his inspiration. She was his first customer and through her encouragement, the rest is history!
see them every day. That familiarity fosters a gentle, contented animal. They are never grazed on chemically sprayed land and are never given hormones or antibiotics. These heirloom breeds are grain-fed, supplemented with local vegetables and, occasionally, whey. This New Mexico pork has exceptional mouth-watering flavor, texture and juiciness.
SANTA FE, NEW MEXICO
LEMITAR, NEW MEXICO
“It’s a family based business and life is fun.” Dave, the bean man, owner of Agapao Coffee is dedicated to the good things in life; his family, the love of coffee and giving back to the community. His organic coffees come straight from the farmers and a portion of the money goes
Nolina’s Heavenly Organics is a petite artisan farm, purchased in 2004 when several small gardens were started. Organic certification was applied for right away, probably the smallest farm ever inspected! Since the land was pristine, the farm became Certified Organic.
directly back to the farmers. Currently, Agapao is helping to rebuild a school and delivering the equipment personally. Agapao roasts over 25 varieties of coffee from Costa Rica, to Sumatra to Kenya and has a range of unique proprietary blends. Under the passionate guidance of their master roaster, only the absolute finest coffees on the globe are selected to create signature single origin coffees.
They continually sell greens: rainbow chard, spinach, kale, mustard greens, turnips. Garlic is their specialty! Currently 69 varieties are grown on the farm. Many of the garlics are unique, heirloom varieties, both domestic and international in origin. The remaining garlic crop is of the hardneck variety, displaying a range of colors from reds to purples to stripes.
compromising future generations’ ability
pesticides, hormones, and GMOs; sustainable, fair
to do the same—we call it community.
and humane ranching and farming practices; local
Celebrate your independence! Thank you, if you are already a member/ owner! If not, join us and have a voice in what is important for a healthy future. Organic food free of
folks who love what they do and pass it on to the rest of us. Become a member/owner and help direct a future where we all can live well! Only $15 per year—only $1.25 a month! and YOU OWN IT!
SANTA FE, NEW MEXICO
LOS LUNAS, NEW MEXICO
NEW SUSHI EXPRESS
David Ong prides himself on the use of the highest organic ingredients in his sushi. For seven years he has provided the Co-op with over 20 varieties of sushi, freshly made daily, with an emphasis on Vegan and Vegetarian. The sprouted brown rice is always top grade
Peculiar Farms offers a wide variety of heirloom and traditional vegetables and fruits for the discerning palette. They promise the highest quality in taste and presentation to make the consumer feel as though they just picked the produce outside their screen door.
organic as are most of the vegetables creating a meal low in saturated fat and high in protein and minerals. New Sushi Express works from the Santa Fe Co-op deli (you can catch them in action if you get there early) and delivers to all ABQ locations. Having a party? New Sushi Express caters at customer request. Ask at the Information Desk.
Peculiar Farms is committed to using the resources of its Los Lunas farm wisely to produce healthy food. This means organic methods of farming, coupled with superior varieties, using only well water. The vision of Peculiar farms is far reaching; fruits and vegetables are only the tip of the iceberg, farming and cooking classes, tours, and expanded product lines like Araucana eggs and a host of meats.
New Mexico green chile, fresh tomatoes & the perfect blend of seasoning!
. On burger bun & eat
like a (gourmet) sloppy joe
. Bread like french, italian, sourdough, or tortilla to soak up the sauce
. Compliments all pasta dishes . Use over rice (white, brown, coconut) . Eggs for a hearty breakfast — mix it . Over squash — like spaghetti & acorn . . . . .
in with scrambled, or top it with a poached, basted or fried egg Make Nachos with it Stuff a bell pepper Over polenta Over quinoa Over noodles
LUQUE (Lo u-Kay)
Fresh tomatoes, peppers and the perfect blend of seasoning!
LUQUE (Lo u-Kay)
Fresh tomatoes, fresh green bell peppers, onions, celery and the perfect blend of seasoning!
Vegetarian Sauce .Mix it with greens like spinach & kale .Over potatoes or mashing potatoes (fingerling) . Serve it with meatless chicken . Serve it with straight veggies and mixing together with meat sauce . You can cook with the sauce .Inside or over a baked potato . It’s the perfect pasta sauce .With cornbread .Top a burger with it . Serve it with chicken . Serve it with fajitas .Stuff a burger with it . Serve it with pork .On top of bruschetta . Serve it with Tofu .Spoon it on crackers . It’s a marinade .With tortilla chips . Serve it with fish .Over french fries (We love it with Salmon & any white fish) .Over gnocchi . Serve it with sautéed vegetables over rice .On a hot dog . A customer emailed in “Its even more .Zucchini boat versatile than the meat sauces!” .Avocado boat, etc., etc.
ALBUQUERQUE, NEW MEXICO
July 2014 10
OUTDOOR EATING season! GRILLED VEGETABLE SALAD SUPPER FROM ADRIENNE WEISS â€˘ Serves: 4/Time: 45 minutes Grilling brings out the natural sweetness of vegetables. Uniting these with a variety of fresh herbs helps to create one satisfying, light, and healthy summer meal. Let whatever veggies are seasonal and fresh dictate what goes into this delicious dish. 1/2 cup plus 2 tablespoons olive or grapeseed oil, divided 3 tablespoons white wine vinegar 2-3 cloves garlic, minced 1/2 teaspoon sugar (coconut palm sugar preferred) 1/4 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 cups cooked quinoa, rice, or other grain 1 cup cherry or grape tomatoes, halved lengthwise 2 tablespoons fresh parsley, chopped 1 tablespoon fresh chives, snipped 1 tablespoon fresh basil, chopped 1 teaspoon fresh tarragon, chopped 1 teaspoon fresh savory, chopped 1 zucchini, cut into 1/4-inch slices 1 yellow squash, cut into 1/4-inch slices 1 fennel bulb, cut into thin strips 1 red bell pepper, seeded and sliced 1 red onion, diced 1 cup white mushrooms, halved Mixed salad greens Preheat grill to medium temperature. In a small bowl, combine 1/2 cup oil, vinegar, garlic, sugar, mustard, salt, and pepper for dressing. Place cooked quinoa in a large bowl and add tomatoes, parsley, chives, basil, tarragon, and savory. Pour on small amount of dressing and toss to coat. Set aside. Reserve remaining dressing for later. In a separate bowl, combine zucchini, squash, fennel, bell pepper, onion, and mushrooms. Add 2 tablespoons oil and season with salt and pepper. Toss to coat.
Transfer vegetables to a grill basket and place onto hot grill. Cook until vegetables are grilled on the outside and slightly tender on the inside, turning as needed, about 15 minutes. Spoon quinoa mixture onto plates lined with a bed of mixed greens. Top with grilled vegetables and drizzle remaining dressing over composed salad. GRILLED TEMPEH SKEWERS with FRESH CUCUMBER SALAD FROM ADRIENNE WEISS â€˘ Serves: 3-5/Time: 1 hour Tempeh, nectarines, bell peppers, onions, and peanut butter combine for a mouthwatering southeast Asian culinary treat. Tempeh holds up well on a skewer, absorbing the smoky flavor from the grill. The spicy peanut sauce acts as a natural fat that encourages cooking and caramelizes the natural sugars of the fruits and vegetables. This pairs well with fresh cucumber salad. It is a light and refreshing complement to the smoky flavors of the grilled skewers. Makes 10 skewers. Spicy Peanut Sauce 1/2 cup natural creamy peanut butter 2 tablespoons maple syrup or agave 2 tablespoons soy sauce or tamari 2 tablespoons rice vinegar 2 teaspoons ginger, minced 1 clove garlic, minced 1 teaspoon chile sauce such as Sriracha, or any other variety 1/2 cup water In a medium-size bowl, mix together peanut butter, maple syrup or agave, soy sauce or tamari, rice vinegar, ginger, garlic, and chile sauce. Slowly whisk in water until a barbecue-sauce-like consistency has been reached. Skewers 16 ounces tempeh or seitan, cubed 10 bamboo skewers, soaked for 30 minutes 1 yellow onion, thickly diced 1 red bell pepper, thickly diced 1 green bell pepper, thickly diced 2 nectarines, thickly diced Spicy peanut sauce (see above) Grape seed oil for the grill Using a stainless steel grill topper is recommended. It sits directly on top of the grill, retaining charred flavor and preventing small vegetables from falling into the fire. In a steamer basket over boiling water, steam tempeh or seitan for 20 minutes, covered. Heat grill to medium-high temperature. On each bamboo skewer, alternate ingredi-
ents, leaving 1 to 2 inches free on both ends. Using a brush, baste each completed skewer with a layer of peanut sauce on all sides. Make sure grill topper is lightly oiled and place directly on grill. Leave grill open throughout cooking to avoid higher heat that can quickly burn skewers. Grill skewers for 7 to 8 minutes, until marks have formed. Turn over and grill other side for 7 to 8 minutes. Spoon additional peanut sauce over cooked skewers and serve immediately. FRESH CUCUMBER SALAD Serves: 3-5/Time: 15 minutes 3 tablespoons lime juice 2 tablespoons soy sauce or tamari 1 tablespoon sugar (low-glycemic coconut palm sugar preferred) 1 clove garlic, minced 2 tablespoons mint, roughly chopped 1 teaspoon jalapeño pepper, seeded and minced 2 large cucumbers, peeled, sliced lengthwise, seeded, and thinly sliced 1/4 cup dry-roasted peanuts In a small bowl, mix lime juice, soy sauce or tamari, sugar, garlic, mint, and jalapeño. Add cucumber slices and peanuts. Toss gently and serve. NEGIMISO VEGGIE DOG with WASABI OVEN FRIES FROM TERRY HOPE ROMERO • Serves: 4/Time: 50 minutes The crunch of stir-fried cabbage and the tang of savory miso sauce top a grilled veggie dog. Accompanied by a side of wasabi-seasoned fries, get ready for a Japanesestyle barbecue. Wasabi Oven Fries 4 cups russet potatoes, sliced 1/2-inch thick 2 tablespoons peanut or vegetable oil 2 tablespoons toasted sushi nori flakes (sheet crumbled) 2 tablespoons wasabi powder 2 teaspoons sugar 1 teaspoon salt 1 teaspoon rice vinegar Miso Sauce 1/4 cup hot water 2 tablespoons white or yellow miso 2 teaspoons sugar 2 teaspoons arrowroot powder
July 2014 11 Veggie Dogs 1 tablespoon vegetable oil 2 cups thinly shredded green cabbage 4 long hoagies or rolls of choice, split 4 large plump veggie dogs of choice (Tofurky or Fieldroast recommended) 2 scallions, green parts only, thinly sliced, for garnish Preheat oven to 475ºF and line a large baking sheet with parchment paper. In a large mixing bowl, toss potato slices with oil and spread in a single layer on sheet. Roast for 20 minutes and then flip fries. Roast for another 4 to 8 minutes, or until crisp. Transfer fries back to large mixing bowl. For wasabi topping, in a small bowl combine nori flakes, wasabi powder, sugar, and salt. Sprinkle baked fries with rice vinegar, then with half of the wasabi topping. Toss fries, then sprinkle with remaining topping and toss again. Keep warm in oven or serve immediately. Begin the miso sauce while the potatoes are in the oven. In a small saucepan, whisk together all ingredients until smooth. Over medium-low heat, cook mixture and gently simmer (don't boil), stirring constantly until sauce is thick and smooth, about 3 to 5 minutes. Remove from heat and cover pan. When you have completed the sauce, heat oil in large skillet (preferably cast iron) over high heat. Stir fry cabbage for about 3 minutes or until crisp. Transfer cabbage to medium bowl and set aside. Toast rolls. For veggie dogs, prepare grill by cleaning well and generously applying oil to grates by rubbing thoroughly across them, or liberally spraying with non-stick cooking oil. Preheat grill using high temperature setting. Grill dogs 4 to 5 minutes, rolling often to char evenly. To assemble, place warm dog in toasted roll. Top with 1 tablespoon warm miso sauce, 1/2 cup fried cabbage and 1 tablespoon chopped scallions. Serve immediately.
veggies of SUMMER
Mary Alice Cooper, MD
farming & gardening
July 2014 12
topsoil bound in its roots. And you'll need to import dirt to replace the sod and bring the garden up to ground level.
KILL YOUR LAWN BY ARI LEVAUX hen Michelle Obama converted part of her lawn into a garden six years ago, she made it look easy. And lawn killing certainly can be easy, depending on your game plan. Or it can be a difficult, frustrating failure. The First Lady's method was detailed in a recent story on www.theatlantic.com, written by the son of the farmer who assisted her. Organic soil from a nearby farm in Pennsylvania was trucked down Pennsylvania Avenue and dumped into wooden frames on the White House lawn.
IN THE PAN
So unless you're building raised beds, tarping is the way to go. After a few months under the summer
Whatever you choose to plant in the lawn's wake, the cause of death will remain the same. Black plastic is ideal. White plastic reflects too much light and won't heat up enough, while clear plastic can get too hot, enough to kill soil bacteria and send the bugs crawling to deeper, cooler quarters. Black plastic is widely available, usually in rolls, at hardware or garden storesâ€”if not, it can be ordered. You want it about two to four mils thick ("mil" being the unit of thickness used to measure tarp thickness).
Gaining gardening g round!
This is a perfectly good tactic, if you have the resources, and want to garden in raised beds. Assuming you do, it is without question the quickest way to convert lawn into garden. For demonstration gardens, or for gardeners with limited space or little tolerance for mess, raised beds can be a great system. But for large plots of land, a ground-level garden comes with more options, and less carpentry involved. To kill lawn for a ground-level garden, you can either take the easy way, which works, or your choice of hard ways, which don't. The easy way is to cover the lawn with plastic and wait for it to die. A more common approach is to dig up your lawn, pulling out the grass as you go. Even if you use a tiller, this is backbreaking work that usually fails because roots, including little pieces of chopped roots, will inevitably stay in the ground. Grass roots are extremely hardy and will re-sprout, sending their grassy whiskers throughout your new garden and quickly rebuilding a network of roots. Meanwhile, all the plant material that is removed from the soil represents fertility leaving the garden. To be fair, the pulled-up grass could be composted, but then there is still the matter of the roots remaining in the soil. Another bad tactic is to cut and remove the sod where you want to plant. As with digging the grass, enough of the roots will likely be left behind that the lawn will return. And by removing sod, you're not only losing the potential fertility of the grass, but the actual fertility of the
sun, the grass and roots will have been transformed into worm poop, and your lawn will be a garden. The only downside to tarping is that you have to plan ahead, and then be patient. While it involves very little active work, you have to wait about ten weeks. So if you're hoping to turn your turf into tomatoes this summer, it's not going to happen (unless you ignore my advice, use the shovel, and do battle with an endless parade of grass shoots in your tomato patch). The news that you can't, or at least shouldn't, garden in your lawn this summer might come as a disappointment, but here's a consolation prize: when you pull off that plastic in late summer, it will be the perfect time to get ready to plant garlic. Garlic is planted in fall, sprouts in springtime, and proceeds to shoot up quickly. At the time of this writing, my garlic is knee-high, and gearing up to produce bulbs this summer. If your winters are mild enough, you could also plant hearty greens, like kale, in your former lawn, and let them overwinter.
Before laying down the tarp, I like to dig a narrow trench around the perimeter of the garden plot that I'm envisioning. I toss the shovelfuls of dug sod into the middle of garden spot. This step isn't necessary, but it helps me visualize the garden to come. Eventually, the converted lawn is going to need some kind of border, in order to ensure that the surrounding grass doesn't re-colonize its former turf. Such a barrier, like lawn edging, will be easier to install once the grass is dead. But keep this future step in mind. On a non-windy day, place your plastic on the future garden spot. If the plot requires multiple pieces, try to cut the plastic as few times as necessary, producing as few pieces as possible. The pieces should overlap one another by at least a foot or two; don't allow any cracks between the plastic sheets. As you lay out the plastic, cover it with objects to weigh it down. Almost anything with any density to it will work as a weight, including bricks, blocks, boards, buckets, and bicycles, as well as items that don't begin with "B." It's especially important to weigh down the outer edgeâ€”fill the trench with heavy itemsâ€”and along the overlap where two pieces of plastic come together. You want to make sure that no wind can get under the tarp. Then, sit back and let the microbes, pill bugs and worms do their thing. You may be losing lawn, but hang onto that lawn chair. You'll need it for sitting, while you sip something cold, as your lawn dies a slow death.
in the garden
BY BRETT BAKKER kay, it’s July. Most everything in your garden has been planted. It’s time to kick back. Eee!, just kidding! Got any deep shady spots that you can keep moist? Sow more radishes (just be sure to pick them before they get too large and pithy). And even though it’s hot out there, plant some mixed mustards and lettuces for young greens picked quite early. In full sun, it’s not too late for a few more summer squashes, green beans, small/pickling cucumbers and a second (or third if you’re really good) sowing of beets and carrots. Just remember as the season gets later, plant smaller and faster varieties; for example, a compact, tough and forgiving Chantenay carrot rather than the longer season Imperators or Danvers types. Oh, and don’t forget to prep some beds for fall greens that you can plant in that tiny window of opportunity between the blazing heat of August and the cooling nights of September.
for sifting chaff from dry seeds; plastic tubs and buckets for fermenting/floating tomato, squash, cucumber, and melon seeds; paper plates for drying wet seeds, especially tomatoes; cloth sacks or pillowcases are ideal for drying or storing beans;
Once you have all the planting done, it’s imperative to plan for harvest. Do you have enough baskets and steel bowls, sharp scissors/garden knives, drying racks (make your own or scavenged old window screens), and a clean airy place to hang herb bundles, garlic braids, and chile ristras? Also, don’t forget clean canning jars, lids, and enough pots to cook sauces and fruit butters. If you’re saving your own seeds, there’s more to consider: Tarps for thrashing dried seedpods of beans or mustards; different size screens, sieves and colanders
Serious about SAVING AND SHARING SEED... be sure to label accurately coin envelopes for seed packets; masking tape or labels for marking seed jars—but never ever forget to also put a small label or scrap of paper inside the jar because the tape/label will fall off eventually. You think you’ll remember exactly what’s in that jar? No. You won’t. Don’t argue! If you’re serious about saving seeds but even more serious about sharing seeds, you owe it to those who get your seed to accurately label them. If they want a tomato paste seeds but you actu-
July 2014 13
ITCHY GREEN THUMB ally give them a slicer by accident, you just messed up their garden and canning plans. Speaking of tomatoes, processing their seeds may sound complicated, but is is actually simple and messy fun. Gather the fruits from which you want to save seed. Pro tip: use a bunch, not just two or three. The more fruits, the more diversity, and when it comes to seeds, diversity equals strength. Scoop out the seeds with the “gel” included into a tall plastic tub. It’s best if there’s enough juice to fill the container at least four or five inches. If not, add some water, but as little as possible. Write the name of the variety and date on a paper plate (in pencil only; ink will run if it gets wet). Keep it with the tub in an undisturbed place indoors, preferably far from your living quarters. The reason for this is that you’re going to let that tomato goo rot. And bubble. And mold. And ferment. This is a good thing. A layer of mold scum will form at the top. If things are really working, it will be a thick white layer that you can then just peel off and toss into the compost. Carefully pour off the juice and anything else that hasn’t sunk to the bottom of the container. The lightest and weakest seeds will have floated away but the best and strongest seeds will have sunk. As a bonus, during the fermentation process certain seed-borne diseases are killed off. Rinse the seeds well. Let drain in a sieve for an hour or so then dump onto your labeled paper plate. Put back in that undisturbed place and let dry. The seeds will neatly dry in a clump but can be easily broken apart before packing away. While fermentation is not necessary with watermelon, the seeds should be floated the same way. Work the seeds a bit with your fingers to loosen any residue on them. The best seeds will sink immediately, second best will sink within ten or fifteen minutes. The rest usually aren’t worth bothering with. The best part is, if you’re careful not to use too much water, you can drain it off, chunk in the watermelon flesh and add sugar to taste for the an extremely refreshing aqua fresca. You’ll enjoy this so much you won’t worry about those stinky fermenting tomato seeds on the kitchen counter.
NEW PEST FOR NEW MEXICO
FRUIT GROWERS S W D POTTED
BY DR. TESS GRASSWITZ, NMSU potted wing drosophila (Drosophila suzukii), a small fruit fly that originated in Asia, has rapidly become a very damaging pest of soft-skinned fruits in both Europe and North America, reaching as far north as parts of Canada. In the US, it was first detected in California in 2008, and was found for the first time in New Mexico last summer in the Los Lunas area (Valencia County). This tiny pest poses a new and formidable challenge for our soft-fruit growers. Unlike most related fruit flies (which are a problem only on over-ripe fruit after harvest), the females of D. suzukii are equipped with a saw-like egg-laying structure, the ovipositor, that allows them to cut slits and lay eggs in healthy, ripening fruit before it is harvested. The eggs hatch into small white larvae that consume the fruit from within, while the cuts made by the egg-laying females can allow fungi and bacteria to enter, resulting in rots and further losses.
In the US, the crops preferred by spotted wing drosophila include raspberries, cherries, and blueberries, although it will also attack other soft-skinned fruits such as blackberries, some grapes, figs, and wild hosts such as elderberry. Eggs and larvae may also be found in harder-skinned fruits (e.g., peaches, plums, and even tomatoes) if the skin has been damaged by other means (e.g., birds or other insect pests). Windfall apples and pears may support larvae if allowed to soften and rot where they fall; home gardeners can help reduce the build-up of this pest by collecting and disposing of fallen fruit. Spotted wing drosophila are difficult to manage because pest control has to be directed at the adult flies, and few insecticides are safe to use on fruit so close to harvest. Pollinator protection is an additional concern in crops like raspberries, where both flowers and ripening fruit may be present at the same time. In addition, the fly can complete its life cycle in less than four weeks (depending on temperature), so that many generations are possible in a
single summer. As a result, populations tend to build up towards the end of the season, making late-fruiting crops particularly vulnerable. New Mexico growers of susceptible fruit crops should be vigilant this summer; in other states this pest has spread extremely rapidly in the year following its initial detection, so careful monitoring is advised. Traps (or homemade equivalents) can be used for this purpose. They are usually baited with apple cider vinegar and should be placed close to ripening fruit just before it starts to show color. Check the traps every few days for the presence of the flies—males are easiest to recognize as they have a distinctive spot on each wing. Females lack the wing spots and are hard to identify without magnification. Anyone finding this pest this summer is urged to contact his or her local County Extension office for help and advice.
Dispatches from the Front Lines of the Next Agricultural Revolution BY DOUG FINE, CHELSEA GREEN PUBLISHERS 2014 REVIEWED BY ANN ADAMS was somewhat leery about reviewing Doug Fine’s latest book, Hemp Bound: Dispatches from the Front Lines of the Next Agricultural Revolution. I was concerned that it would be a variation on corn being the biofuel of the future and a proclamation to plant millions of acres of it with no regard for farming and soil realities. Given that he is a great investigative journalist and dedicated locavore, I shouldn’t have worried. As the back cover notes, hemp is “the billion dollar plant that is going to change our diet and farms, help restore our soil, and wean us from petroleum.”
tural and business issues. What was most exciting about this book was the focus on improved soil health as the main reason that hemp has such potential as a cash crop ($250 net/acre) in the US. It needs considerably less water than other commodity grains and actually improves soil health because, as a “ditch weed,” it has a long taproot that brings up minerals and stabilizes soil.
While Doug (a New Mexican) could excite a generation of farmers to transform every acre of soybeans and wheat planted into hemp (industrial cannabis as it is called), he also gives enough airtime to cautious farmers who have grown the crop in Canada, and businesspeople from around the world who process and create value-added products, to make this book an excellent agricultural crop vertical integration case study for any budding entrepreneur. Ultimately, it is his insistence on telling the whole story (both the challenges and the opportunities) that sold me on this book.
At the time of this book’s publication, the question of legally growing hemp in the US was still up in the air. Since then, with the signing of the 2014 Farm Bill, growing hemp has been made legal and the 60-year-old ban that had kept American farmers from growing a valuable product is now ended. If you’ve never heard about all the incredible properties of hemp, this book is a treasure trove of information about hemp with even more resources listed in the book to explore.
Doug’s writing style is both entertaining and educational. He covers a lot of social and political ground as well as the more germane agricul-
Hemp has many uses if it is grown and harvested properly. It can be used for its incredibly healthy
oil—the seed has the highest and most balanced ratio of all seed oils (omega 3 and omega 6). It has an incredibly strong fiber that can be used to replace cotton (an environmentally challenging fiber) as well as a high-insulating, strong building material when mixed with lime to reduce the need of the environmentally challenging cement. These are clearly the best uses for a product that America depended on for many years before the ban began in the 1930s. While there has been some experimentation using hemp as biofuel, it makes little sense to use any cropland for growing anything but food or fiber. However, by using the fiber (after harvesting the seed) for building and manufacturing materials that are currently created from fossil fuels, it can certainly help with the petroleum weaning Doug mentions in his book. It isn’t often that a book about an agricultural product reads like the most exciting start up business opportunity in over half a decade, but that’s what Hemp Bound was for me. If you are looking for a book that demonstrates, with humor, the intertwining of business, politics, and agriculture, Hemp Bound will meet that need and educate you about one of the up-andcoming stars of US agriculture. To purchase this book, order it from your local bookstore.
agua es vida
July 2014 14
JOBS ! HOUSING ! SCHOOLS ! DEVELOPMENT !
BUT SHOW ME THEWATER
MICHAEL JENSEN, AMIGOS BRAVOS irst there was Westland Development Company. Then there was SunCal. Now there is Western Albuquerque Land Holdings (WALH). The prize: Full-scale development of 55,000 acres of land west of Albuquerque reaching to the Rio Puerco. (Source: Albuquerque Business First, bit.ly/SLmIfJ) BY
PROPOSED DEVELOPMENT RAISES water from the river has brought pumping down to near 60,000 acre feet a year and water levels are rising somewhat. Supporters say they will access deep wells for their water, but these are almost certainly brackish and will require substantial treatment to make them drinkable. In addition, any pumping will require buy-
Bernalillo County is now nearing the end of reviewing a Master Plan for Santolina, which represents about 13,700 acres of the total holdings. As with earlier efforts to develop the land, the investors proclaim a new era for Albuquerque and Bernalillo County, with visions—this time—of creating 75,000 jobs and homes for 90,000 people. More than a few concerns arise with this plan: water, transportation, sprawl, and what, if anything, do local governments “owe” to speculators. ATRISCO The land was once the Atrisco Land Grant, established in 1692. In 1967, Westland Development Company was formed with the heirs as stockholders, although this process was highly contentious, with many grantees not wanting to see the land grant privatized in this way. SunCal Companies bought the holdings in 2006 for $250 million. This deal was also highly contentious among the Atrisco heirs. A few years later, creditors, including Barclays Bank, placed all of SunCal’s various company properties into foreclosure and, in late 2010, Western Albuquerque Land Holdings bought the Atrisco lands for $148 million. (Source: www.bernco.gov/Santolina) The proposed Santolina Master Plan includes residential and commercial uses along with some open space. The developers “anticipate” that full build-out of the Santolina site will have 38,000 households and approximately 75,000 jobs. At the current average household size of 2.4 people, Santolina could have over 90,000 residents. CONCERNS Santolina raises some serious concerns: • ADDITIONAL DEVELOPMENT: Santolina is just 13,700 acres of development; there are still more than 40,000 acres north of I-40 that the investors will want to develop. Those impacts are not being considered, even while WALH and its developer, Garrett Development, are selling off small parcels in the northern section, including APS’s new Sports Complex and associated developments just across I-40. • WATER: The Santolina plans say that at full build-out the project will use about 43,000 acre feet of water. This is nearly the entire permitted amount of water that the San Juan Chama project supplies to the Albuquerque Bernalillo County Water Utility Authority (WUA). Santolina supporters say that they will rely on groundwater permits that the WUA has. However, the WUA cannot expand its groundwater pumping within its current service area. When it was pumping upwards of 100,000 acre feet every year, significant and in some cases nearly irreversible land subsidence was beginning to occur. The pumping was also depleting the river (causing the river to lose water into the lowered aquifer). Use of the San Juan Chama
W ha t is H E A LT H Y, S U S TAINABLE GROWTH?
ing water rights to offset depletions to the river and this will put pressure on farmers in the valley to sell their water rights, which will take the land out of production but not make it attractive to sell because new buyers will not have the water to go with the land. • TRANSPORTATION: The Master Plan indicates that at full build-out, traffic congestion on the West Side north of Santolina and heading east across the river will become severe. • INFRASTRUCTURE COSTS: The developers promise that there will not be any burden to the County from the development. We heard this from SunCal, too, but it turned out that their plan was to have the legislature approve a private bond measure that would have allowed SunCal to fund the project. • ALL THOSE JOBS: Mesa del Sol also promised lots of jobs; they aren’t there. SunCal promised lots of jobs; they weren’t there. Now, Santolina promises the same! SunCal’s own analysis showed that already existing local employers would move to the new development, meaning little if any net job growth. Some
AQUIFER C O N TA M I N AT I O N BASED ON A CITIZEN ACTION MEMORIAL, the NM Legislature requested that an independent scientific task force be established for an immediate emergency response to the jet fuel problem. Public support must be given to that effort. Another Citizen Action request was for Kirtland to be placed on the National Cleanup Priorities List; that request is pending. Additional history of the spill can be read at www.radfreenm.org. CITIZEN ACTION is organizing a public education meeting with as many neighborhood associations and other concerned organizations and individuals as possible. Contact Citizen Action at www.radfreenm.org, email: email@example.com, call 505-262-1862, or write to PO Box 4276, Albuquerque, NM 87196 to participate.
NO, WE DON’T! The investors behind Santolina are taking a risk; that’s their choice. The County owes the developers, as landowners in the County, only a process to hear their plan. The County does not owe the developers a particular outcome. The County owes all the rest of us a process that takes all of our needs into consideration, that takes a holistic and longterm approach, and then assesses whether a particular project makes sense for the entire community. For more information, contact Michael Jensen at firstname.lastname@example.org
The Southwest Organizing Project www.swop.net/505-247-8832 and Organizers in the Land of Enchantment OLÉ: www.olenm.org/505-796-6544 are coordinating community reaction to the Santolina Master Plan.
largest contamination of a drinking water aquifer in US history. Albuquerque deserves better than what we have at present for addressing the problem—agency disarray and personnel turnover, officials with conflicts of interest misinforming the public and excluding the public from participation that is required by law to be "early, open and frequent."
“WE OWE THE DEVELOPER SOMETHING” Developers are always among the most powerful political forces at the local level. But the interests of developers, which hinge on constant expansion of land acquisition and building, are not inherently the same as the interests of the wider community. In other words, developers do not necessarily promote healthy and sustainable development. It is, therefore, both unsurprising and disturbing that at least some County planners and officials have said that, “We owe the developer something.”
The Bernalillo County Planning Commission (CPC) will hold its final meeting on the master plan on July 30 from 9am to 1pm in the City/County Chambers, One Civic Plaza NW, Basement Level. All Master Plan documents are available at: www.bernco.gov/Santolina. Here are a couple of Albuquerque Journal articles: Approval Sought to Start Santolina Community (bit.ly/1kjbPbp) and Proposed Santolina Development Focus of Hearing (bit.ly/UrDfaf)
ABQ DESERVES BY DAVE MCCOY, CITIZEN ACTION itizen Action and other concerned citizens are working to create an action plan to get government regulators to respond to the terrible calamity facing us from the jet fuel contamination in our drinking water aquifer. At an estimated 24,000,000 gallons, the Kirtland jet fuel spill is the
outside employers might be enticed to locate there, but it would come at the cost of “incentives” that would reduce the benefit to local and state revenues while increasing the demand for their services. And those businesses have been notorious for leaving the area. • EASTSIDE “DENSIFICATION:” There have been and still are plans to incrementally redevelop major corridors and centers in Albuquerque east of the river. This process has been going on for some time, but is expected to increase as parts of the City age beyond their useful life. This activity would build on existing infrastructure—and incorporate needed infrastructure renewal. It would spread the development along existing traffic corridors as those corridors and traffic centers are themselves renewed. It offers the opportunity to create “livable walkable” communities.
ACTION alert !
K I R T L A N D A Q U I F E R C O N TA M I N AT I O N
AT 9A M1P M
We believe the public must come together to demand action on the characterization and remediation of the fuel spill. The sad truth is that the Air Force really doesn't intend to spend the necessary money to clean up the contamination, even if the regulators want it cleaned up. Why do we have a governor-appointed Environment Department Secretary who is also employed by the Air Force? Why was the Hazardous Waste Bureau placed under the Health Division under the leadership of a person who admits to no prior experience with remediation of such spills and no prior knowledge of hazardous waste law Resource Conservation and Recovery Act (RCRA)? Why are "draft models" released, showing long arrival times for Ethylene Dibromide (EDB) even though the models admit to serious data gaps that prevent rational use of the models for prediction? Why hasn't the Environment Department ordered full characterization of the EDB plume to know how long, how wide, how deep, and how fast it is moving? That characterization is legally required before a remediation plan can be adopted. The 2012 Citizen Action Resolution that was passed 12 to 14 by the Water Authority has not been complied with. This resolution asks that monitoring wells be placed as near as possible to the Ridgecrest municipal wells. Without such "sentinel" wells for early warning, the public cannot know if EDB has reached the Ridgecrest wells or not. The problem is that samples taken from the Ridgecrest wells are from 800-foot-long screens that are pumping 2,850 gallons per minute, allowing tremendous dilution especially when looking for something on the order of parts per trillion. A monitoring well has 15-foot-long screens and takes very discrete samples. The public should demand monitoring wells be immediately installed.
DONATE your BAG
to a different worthy organization each month. See page 3. Donate the dime, it adds up!
CO-CREATION GROWS COMMUNITY BY VALERIE MARTINEZ, LITTLEGLOBE uring the weekend of July 25-27, Littleglobe and residents of Albuquerque's International District (ID) will premiere five co-created works of art, film, and performance, the result of seven months of community engagement between a Littleglobe artist team and more than 130 community members.
The ID of Albuquerque with its population of 60,695 is four-squaremiles in the southeast heights, between Lomas and Gibson and San Mateo and Wyoming in urban Albuquerque. The ID has been a fusion of cultures since the 1970s. In 1975 the State of NM Indochina Refugee Resettlement Program sponsored nearly 500 Vietnamese immigrants who settled in the area. Since then, families and individuals have continued to migrate from Latin America, Asia, and Africa. In the past five years, the district has become home to a significant number of refugee families from Iraq, the Congo, and Afghanistan. The ID is also home to the largest population of Native Americans in the city as well as African-American, Hispanic/Latino and Mestizo residents. It is the most diverse legislative district in New Mexico. The people who reside in the ID are rich with stories of place, land, culture, and history. At the same time they face a range of critical challenges, including: a 39.5% unemployment rate; 42% of residents
July 2014 15 living below the federal poverty level; three times the national average for crime; high infant mortality (7.8 per 1,000); and areas of significant urban blight. As a New Mexico-based nonprofit consisting of a team of seasoned, professional artists, activists, and facilitators from diverse cultural and artistic backgrounds, Littleglobe is committed to interdisciplinary, collaborative art projects that foster life-affirming connections across the boundaries that divide us. The Littleglobe ID LIVE! project utilizes arts engagement to establish and renew community connections, catalyze individual and collective capacity, transform neighborhood spaces, and encourage neighborhood revitalization. ID LIVE! is the culmination of the first phase of the "Stories of Rte 66: The International
District" project, a large-scale arts engagement and creative place-making project. Please enjoy a joyous weekend festival of events in the ID, celebrating the diversity, creativity, people, and place of the International District. All events will take place between Lomas and Gibson and San Mateo and Wyoming boulevards in Albuquerque. Activities and events include: four works of public art—an art garden; a shade structure; short film festival; portrait show and performances that premiere on the weekend of July 25 to 27. For more information and detailed event schedule go to www.littleglobe.org, email info@little globe.org or email@example.com or call 505980-6218.
CANDIDATE PACKETS AVAILABLE: July 1 NOMINATIONS OPEN: July 20 NOMINATIONS CLOSE: August 20 ANNUAL MEMBERSHIP MEETING: October 18: BOARD ELECTIONS: November 1-November 14 • WATCH FOR INFORMATION on the ELECTRONIC VOTING process in upcoming CO-OP CONNECTION issues.
ANNUAL PARTY: JULY13
his year the Fabulous Felines (FF) Annual Party will be held on July 13 at the Jewish Community Center on Wyoming Blvd. in Albuquerque, from 2 to 5pm. The Fabulous Felines friends are tremendously excited about this year’s JULY party thanks to the return of University of New Mexico Professor Ray HernandezDuran. His talk on The Representation of the Cat in Global Art was the hit of last year’s lecture series. This year, Ray will speak on Symbol, Guide and Familiar: The Cat & Human Spirituality Through the Ages.
BOARD ELECTIONS CALENDAR
Merry Stubblefield started Fabulous Felines in 2006, with the support of friends and family. She had been working with a local feral colony, providing food, vet care, and other assistance for several years. She started FF to help with raising funds, getting volunteers, and engaging the community. Their work with ferals remains a central focus, but they recognize the overwhelming need for rescue, education, and assistance in the community. In light of these community
needs in 2007, FF started a small foster house to assist in rescue efforts. Thanks to a small but dedicated team of volunteers, the organization has grown. FF is a strict no-kill organization. This means they will not euthanize any cat for a treatable illness. They also spay/ neuter and microchip all animals that pass through their system. This no-kill commitment is central to their organization, and derives from their decades-long commitment to non-violence and animal rights. Spend a cool afternoon with cat lovers, sharing food, conversation, a silent auction, and other entertainment on July 13. If you help by reserving your place at the party before July 7, they will enter your name in a drawing for a special prize! For more information, tickets to the event, to make a donation or volunteer, go to www.fabulousfelines. org, email firstname.lastname@example.org, or drop them a line at Fabulous Felines, PO Box 14841, Albuquerque, NM 87191.
The La Montañita Co-op Connection tells stories of our local foodshed--from recipes to science to politics to community events. Ownership in...
Published on Jun 27, 2014
The La Montañita Co-op Connection tells stories of our local foodshed--from recipes to science to politics to community events. Ownership in...