MONDRAGÓN: A LESSON IN SYSTEMIC DESIGN FOR CHANGE
BY GAR ALPEROVITZ WITH THOMAS HANNA EDITED BY ROBIN SEYDEL his article was originally published at Truthout; it has been excerpted and reprinted with permission of the authors. The full original article can be found at www.gar alperovitz.com. Don’t miss the weekend with Gar on October 17 and 18. And prepare for his talk at the September 18 Co-OPversation gathering and community dialogue. See below for more information.
As America moves more deeply into its growing systemic crisis, it is becoming increasingly important for people to distinguish clearly between important projects and “institutional elements,” on one hand, and systemic change and design, on the other. The recent economic failure of one of the most important units of the Mondragón cooperatives offers an opportunity to clarify the issue and begin to think more clearly about our own strategy in the United States. Mondragón is an extraordinary 80,000-person grouping of workerowned cooperatives based in Spain’s Basque region, that is teaching the world how to move the ideas of worker-ownership and cooperation into high gear and large scale. The first Mondragón coopera-
tives date from the mid-1950s, and the overall effort has evolved over the years into a federation of 110 cooperatives, 147 subsidiary companies, eight foundations and a benefit society with total assets of 35.8 billion euros and total revenues of 14 billion euros. Each year, it also teaches some 10,000 students in its education centers and has roughly 2,000 researchers working at 15 research centers, at the University of Mondragón, and within its industrial cooperatives. It also actively educates its workers about cooperative principles, with around 3,000 people a year participating in its Cooperative Training Program and 400 in its Leadership and Team Work Program. Mondragón has been justly cited as a leading example of what can be done through cooperative organization. It has evolved a highly participatory decision-making structure, and a top-to-bottom compensation structure in a highly advanced economic institution that challenges economic practices throughout the corporate capitalist world. In the vast majority of its cooperatives, the ratio of compensation between top executives and the lowest-paid members is between three to one and six to one; in a few of the larger cooperatives it can be as high as around nine to one. Comparable private corporations often operate with top-tomedian compensation ratios of 250 to one or 300 to one or higher. Although it has been criticized for violating its cooperative principles through somewhat “imperial” control of some of its foreign operations, for its use of non-cooperative labor, and for a less-than-active concern with environmental problems, in recent years Mondragón has begun to address deficiencies in these areas.
A MARBLE BREWERY
Bankruptcy for Fagor MONDRAGÓN Electrodomésticos Mondragón’s historically most impor- teaching worker tant unit is Fagor Electro-domésticos ownership and Group, which makes consumer appliances. It is the fifth-largest manufacturer COOPERATIVE of such products in Europe. It employs structure roughly 2,000 people in five factories in the Basque region and an additional 3,500 in eight factories in France, China, Poland and Morocco. Its direct predecessor (ULGOR) was the first-ever Mondragón cooperative—established in 1956 by five young students of José María Arizmendiarrieta, the spiritual founder of the the goal of Mondragón to seek a solution to the probMondragón cooperative network. lems of the Spanish economy, nor was “changing the system” part and parcel of its primary mission. It Mondragón recently announced that Fagor was failing and that always sought to compete successfully in the existing the company would be filing for bankruptcy protection. Fagor system, at the same time demonstrating a superior form was unable to find financing to pay off debts of around $1.5 bilof internal organization. lion related to a 37 percent slump in sales since 2007 that resulted from Spain’s economic crisis and housing market collapse. Americans concerned about fundamental, longer-term Under Spanish law, the company had four months to negotiate change need to ponder this particular point carefully. with its creditors – which include the Basque government, banks The challenge any system-changing vision presents is and others – and formulate a restructuring plan. at least twofold. First, how to include new models of cooperative organization in a larger strategy that As part of any restructuring or includes managing (and restructuring) the wider econliquidation, Mondragón will proHEAR GAR omy in its goals; second, how to begin to think vide jobs and income security for SPEAK! through issues of sectoral planning within larger a certain period for some its Oct. 17 goals. Almost certainly many smaller-scale cooperaworkers in Spain. This is one of in Santa Fe tives can succeed, if carefully managed, in small marthe cooperative network’s great Oct. 18 kets. But moving to scale—as Fagor did; entering the advantages. It has announced that in Albuquerque global market for appliances—means that the fate of its internal insurance company the institution also rests on the fate of the larger marSee page 2 for details. Lagun Aro will pay 80 percent of ket, and on competition within that market, whether cooperative member’s salaries for global, as in the case of Fagor, or domestic, as in the two years and will strive to relocase of many other industries. cate as many employees as possible to other cooperatives in the network. The fate of the roughA good reference point is the auto industry in the ly 3,500 non-Spanish wage laborers (i.e. not cooperative memUnited States. A viable alternative systemic/planning bers) in other countries, however, is unclear. solution likely would extend the reach of these companies far beyond selling cars. Such a solution might, for A Question of Interest instance, involve developing a long-term national The larger questions are the relationship of large-scale econominvestment plan to invest in worker and communityic institutions to the market in any system, and the lessons for owned transportation companies to shift spending from long-term systemic design for people concerned with moving cars to more efficient high-speed rail and mass transit. beyond the failings of corporate capitalism and traditional socialism. Mondragón itself, and proposals for systemic change Time to Get Serious based on larger-scale cooperatives in general, have only occaThe details of any serious democratic “planning syssionally directly confronted some of the larger challenges that tem” inevitably would change as greater sophistication the market poses to cooperative institutional forms. What do and knowledge are developed. Also, any larger-scale, you do when you are up against a global economic recession, or system-changing planning effort likely would utilize radical cost challenges from low-cost producers. direct planning as well as carefully managed markets in defined areas. The critical point from the perspective of The same challenges face anyone who hopes to project a new our immediate concern is that it is time for activists and system based on cooperative ownership in any country. The analysts who hope to build upon principles of cooperaquestion of interest, is whether trusting in open market competive ownership or joint cooperative-community ownertition is a sufficient answer to the problem of longer-term sysship for larger-scale firms to get serious about the largtemic design. er systemic planning issues involved. The specific problems are obvious: and have to do with whether THE FATE OF FAGOR—and the future of many any system will allow the global market to set the terms of refother cooperatives now attempting to compete at erence for the economy in general. A serious “next stage” syshigher levels—suggests that if “the system question” is temic design almost certainly will have to adopt one or another not addressed in theory, in practice, and in sophistiform of “planned trade” rather than “free market trade” or else cated longer-term design, many of the hopes generatthe fate of specific firms, groups of workers, and the communied by even so brilliant an experiment as Mondragón ties in which both exist, become subject to ever-intensifying may be thwarted by forces more powerful than any challenges as corporations play one low-wage country off against one element in a system can handle alone. another, with the inevitable result. The second challenge takes us to planning in connection with the domestic market. It was never
LA MONTANITA CO-OP COLLABORATION:
Le Saison de Plum
BUILDING COMMUNITY WEALTH
BY AMANDA DOBRON, NOB HILL PRODUCE TEAM LEADER arly this summer, a team of La Montañita beer enthusiasts got together with Marble brewer Kyle Rudeen to collaborate on a new, limited release brew. The result is Le Saison de Plum. Taste this delicious brew with your Co-op friends on Sept. 17 at the Marble Brewery.
A saison is a rustic, farmhouse ale originating in agrarian, frenchspeaking, Southern Belgium during the 1700s. Potable water was lacking at this time and farmers along with seasonal workers, les saisonniers, were in need of a drinkable beverage during the hot summer and harvest months. Enter le saison. There was quite a lot of variation in the beginning, as each farm had its own recipe. The binding factors were lots of hops and lots of spices. Drawing on this history, our saison is a Belgium inspired barrel aged sour, brewed with coriander and orange peel. We initiated a tertiary fermentation by adding about 100 pounds of beautiful, locally sourced Japanese plums from Martha Todd. Please join us in a celebration of local produce, local business, and community at our release party Wednesday, September 17. We'll celebrate at all three Marble Brewery locations. Food will be provided with any purchase of saison de plum, beginning at 5pm. The down-
TASTE of the SEASON!
SEPT. 17 MARBLE
BREWERY town Albuquerque location will feature both pumpkin and spiced beef potstickers made at our Sante Fe store, as well as meat and cheese platters from our Nob Hill store. The Supper Truck will be parked patio side from 5pm to 11pm serving up fresh modern Southern fare featuring local produce and the Gregg Daigle Band goes on at 7pm. This is the recipe for a some good ol' fashioned fun—hope to see you there!
Did you miss the scintillating conversation at the August series of CO-OPversations? Or were you lucky enough to be there and want more? We’d love to see you at the next CO-OPversation, on September 18 from 5:30pm to 7pm. We are meeting in two locations on the same day. Santa Fe Marketplace will host a Co-opversation in the Community Room of the grocery store. Albuquerque will be meeting at Bachechi Open Space, 9521 Rio Grande Blvd. NW. All are welcome. Bring your ideas on how things could be different as we explore what it means to build community wealth. Your Co-op has invited the economist and writer, Gar Alperovitz, to speak at our annual meeting on October 18. He’s been thinking a lot about how things could be different and in preparation of his visit we want to have some COOPversations with you. Read his writing in the May and August issues of the Co-op Connection (available on line at www.lamontanita.coop/ connection) and on this page. FOR MORE INFORMATION email the Co-op’s Board of Directors at email@example.com.
growing community La Montañita 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
September 2014 2
PROJECT UPDATE GREAT GROWING DELICIOUS FOOD
the Veteran Farmer Project. Katherine heads the water conservation division and put together a series of SMART USE Water Conservation classes. Everyone who attends the class gets a free tree to plant in their yard compliments of the ABCWUA and Plant World. Katherine had some extra trees and most kindly donated them to the VFP. The Smart Use Water Conservation Classes are still happening and we encourage everyone to take this excellent class and get their free tree. Fall is the perfect time for tree planting. For more information and the complete schedule of classes go to www.abcwua.org and register for the September classes.
BY ROBIN SEYDEL The members of the Veteran Farmer Project have been busy weeding, harvesting, weeding, selling at growers’ market at the VA, weeding, selling at the Railyard market, weeding—get the picture? While all the rain has been wonderful along with our tomatoes our weeds are bountiful. But we have a dedicated core crew, Gretchen, Buck, Jeff, Darren, and Veronica, some new folks coming on board—welcome Christie and Virginia. Sadly we lost Ben and Cat and their three children to Oklahoma but they had a wonderful garden experience that we hope they will put to good use there. And we welcome the return of Terrell and Rhonda.
Donation Thanks: Trees From ABCWUA A big thanks to Katherine Yuhas of the Albuquerque/Bernalillo County Water Utility Authority for her donation of ten trees to
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 firstname.lastname@example.org • Controller/John Heckes 217-2029 email@example.com • Computers/Info Technology David Varela 217-2011 firstname.lastname@example.org • Operations Manager/Bob Tero 217-2028 email@example.com • Human Resources/Sharret Rose 217-2023 firstname.lastname@example.org • Marketing/Edite Cates 217-2024 email@example.com • Membership/Robin Seydel 217-2027 firstname.lastname@example.org • CDC/MichelleFranklin 217-2010 email@example.com Store Team Leaders: • Valerie Smith/Nob Hill 265-4631 firstname.lastname@example.org • John Mulle/Valley 242-8800 email@example.com • William Prokopiak/Santa Fe 984-2852 firstname.lastname@example.org • Sydney Null/Gallup 575-863-5383 email@example.com • Joe Phy/Westside 505-503-2550 firstname.lastname@example.org Co-op Board of Directors: email: email@example.com • President: Martha Whitman • Vice President: Marshall Kovitz • Secretary: Ariana Marchello • Lisa Banwarth-Kuhn • Jake Garrity • Leah Rocco • Jessica Rowland • Rosemary Romero • Tracy Sprouls Membership Costs: $15 for 1 year/ $200 Lifetime Membership Co-op Connection Staff: • Managing Editor: Robin Seydel firstname.lastname@example.org 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher email@example.com 217-2016 • Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: firstname.lastname@example.org website: www.lamontanita.coop Membership response to the newsletter is appreciated. Email the Managing Editor, email@example.com
We hope to be planting the trees in our new space in the next few months. We have known for a year or so that the project would have to move from our current location on Silver and 2nd due to development pressures; an experience common for today’s urban and next generation farmers. We are in the processes of looking for a new location and hope to be able to announce that location soon.
HOLISTIC MANAGEMENT FIELD DAY
DEVELOPING A SMALL DIVERSIFIED
RANCH September 19, Los Lunas, New Mexico
Learn with other small and beginning farmers about how to develop a diversified farm during this Holistic Management Field Day. We’ll be talking land and animal health and how to market and build farmer cooperatives. Speakers include: Virginia Smith, Tess Grasswitz, Ann Adams, Susann Mikkelson, and Robin Seydel. To register go to: holisticmanagement.org/training-programs/opengate-on-farm-learning-series or call 505-842-5252.
More Thanks And while we are saying thanks—another huge thanks goes to New Mexico Department of Agriculture for their generous grant that will help us move the farm and get started in our new location. In the meantime look for Veteran Farmer Project produce stands at the VA Growers’ Market every Wednesday from 10:30am to 12:30pm. And join us at the gardens downtown on Tuesday and Thursdays from 8am to 10am for gardening fun, education and camaraderie. For more information contact Robin at 217-2027 or firstname.lastname@example.org.
HOW NEW MEXICO COMMUNITIES CAN SOLVE THEIR
OWN A BANK
BY JANIECE JONSIN WEAREPEOPLEHERE! BANKING ON NEW MEXICO SYMPOSIUM hat if your tax dollars and fees were guaranteed to be invested locally, say in a new building, service, or business? It would help the economy in your town because small businesses on average create seven new jobs that help grow the local economy. Public funds could create low interest loans to make this a reality. Repayment of the loan with interest grows the City’s capacity to create more loans creating a cycle of economic sustainability in your town. This is how a local public bank can work to create local prosperity.
What exactly is a public bank? A public bank is a financial institution owned by a government entity such as a city, county, state, or a tribe. A public bank is established to hold and invest public funds, not an individual’s personal deposits. The mission of the publicly-owned bank is to serve the public interest. Profits are returned to the public good (not private shareholders). Public bank employees receive a public servant salary and do not receive bonuses.
FOOD FRIENDS &GAR
Copyright ©2014 La Montañita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post-consumer recycled paper. It is recyclable.
You might think it is wishful thinking that a public bank could help a community achieve economic prosperity, but that’s exactly the purpose of a public bank. A public bank invests the public’s money —your money—back into the local economy. They do not compete with but rather are partners with local financial institutions like community banks, credit unions, and community development fund institutions. Such partnerships support Main Street, not Wall Street. Public banks are common around the world. In our country, we have the Bank of North Dakota, which has operated successfully as a state-owned public bank for 97 years. During the housing crisis and recession, the State of North Dakota was not negatively affected because the public’s funds were not dependent on Wall Street. WeArePeopleHere! and the Public Banking Institute are cosponsoring the day-long “Banking on New Mexico” Symposium on September 27, 2014, in the Santa Fe Community Convention Center from 8:30am to 9:30pm. The entire day will be devoted to examining the possibility of establishing public banks in New Mexico with renowned public banking experts, economists, legislators, and local civic leaders. “A public bank will provide a local and specific response to global interests that have no stake in the survival of our local population, culture, or economy. The Symposium is a way of educating ourselves about how to take back control locally,” said Craig Barnes, founder of WeArePeopleHere! Buy symposium tickets at: www.banking onnewmexico.org. MORE PUBLIC BANKING INFO: www.publicbankinginstitute.org or www.wearepeoplehere.org.
annual membership gathering! ON SATURDAY, OCT. 18 DON’T MISS AN EXCITING OPPORTUNITY TO HEAR GAR ALPEROVITZ AND share in a lively discussion about the future of cooperatives. Co-op members enjoy a FREE New Mexican feast at the Indian Pueblo Cultural Center in Albuquerque. RSVP by October 14 at www.lamontanita.coop. For more information: email@example.com or at 505-217-2027. Can’t Make it to Albuquerque on Saturday? Hear him in Santa Fe on Friday, October 17 at 6:30pm, at the Unitarian Universalist Church, 107 W. Barcelona Road. Sponsors are La Montañita Co-op, We Are People Here, and New Economy community activists.
YOU OWN IT
CO-OP MEMBER GATHERINGS SAVE THE DATES!
September 2014 3
FACTORY FARMS ARE
ANTIBIOTIC USE IN LIVESTOCK
MAKING US SICK
BY ELEANOR BRAVO, FOOD AND WATER WATCH, NM CHAPTER ew Mexico has an opportunity to weigh in with the rest of the country on the misuse of antibiotics in factory farms. Antibiotics are critical tools in human medicine. Medical authorities warn that these life-saving drugs are losing their effectiveness, and there are few replacement drugs in the pipeline. Bacteria evolve in response to the use of antibiotics both in humans and in animals. Those bacteria that are resistant to antibiotics prosper as antibiotics kill the non-resistant bacteria. Once they emerge, antibioticresistant (AR) bacteria can transfer AR traits to other bacteria in animals and the environment. The development of antibiotic resistance is hastened by the use of low doses of antibiotics at industrial farms; a practice known as sub-therapeutic use.
Although livestock producers do use antibiotics to treat sick animals, the far more common usage is for “non-therapeutic” purposes, including disease prevention and growth promotion. In the 1950s, researchers discovered that a small, constant dose of antibiotics helped animals grow faster. Livestock producers began using feed with antibiotics mixed in, both to promote faster growth and as an attempt to prevent infections in densely packed and unsanitary, confined animal feeding operations (CAFOs). CAFOs are prevalent in the southern and western parts of New Mexico. Currently, there are approximately 172 dairies with about 355,000 cows. NM has the largest average herd size in the nation with an average of 2088 milking cows per dairy producing over 7 billion pounds of milk each year making NM among the largest producers of milk and milk products in the US. These non-therapeutic doses are just a fraction of the amounts typically used to treat infections. Imagine taking a fraction of a regular dose of antibiotics every day even when you are healthy. Imagine including a low dose of antibiotics in your food, taken without even consulting a doctor. That’s essentially what happens in modern livestock production. And it creates conditions that promote the development of AR bacteria.
Raising livestock without antibiotics requires changes in herd management. Animals crowded into CAFOs may face increased stress and poor hygiene, which facilitates the spread of pathogens and slows animal growth. Minimizing livestock stress and maximizing hygiene can provide growth-promotion and infection-prevention benefits without the nontherapeutic use of antibiotics. By far the best way to prevent the spread of AR bacteria is to prevent their development in the first place, which means ending the nontherapeutic use of antibiotics in livestock. Federal government recognition of antibiotic resistance goes back decades, but action to address the problem has been intermittent and slow. Food & Water Watch recommends that: Congress should pass the Preservation of Antibiotics for Medical Treatment Act (PAMTA) /Prevention of Antibiotic Resistance Act (PARA), which would ban non-therapeutic uses of antibiotics in livestock, thereby avoiding the cumbersome drug-by-drug process currently required of the FDA to achieve the same goal. Congress must also pass the Delivering Antimicrobial Transparency in Animals Act (DATA)/Antimicrobial Data Collection Act, which would greatly improve available public data on antibiotic use in livestock. The FDA should assess the impact of its voluntary strategy and withdraw drug approvals for injudicious uses within three years. The FDA should also strongly enforce the existing bans on certain uses of antibiotics. Food & Water Watch is actively trying to pass local resolutions opposing the non-therapeutic use of antibiotics in livestock. Albuquerque and Santa Fe city councilors will be called upon to support such a resolution. Please contact your city councilor and tell them: “Stop the use of antibiotics for any reason other than to treat sickness.”
FREE FILM SCREENING: RESISTANCE FREE SCREENING OF THE DOCUMENTARY RESISTANCE WHICH EXPLORES THE EMERGING PANDEMIC OF ANTIBIOTIC-RESISTANT INFECTION ON SEPT. 6 AT 4 PM AT THE CENTER FOR CONTEMPORARY ARTS, IN SANTA FE. FREE! TO LEARN MORE CONTACT LARS AT 505-750-4919, LPANARO@ FWWLOCAL.ORG
FOR ALL SPECIES
As part of Project Fetch, Animal Humane also works to save more lives by transferring pets from over 20 NM shelters and also transfers pets to various rescue groups as well. In 2013, more than 1,100 pets were fostered and over 100 mobile adoption events annually have re-homed hundreds of animals. AHNM microchips every adopted pet and offers monthly, low-cost vaccination and microchip clinics to the public as well as pet behavior modification and training classes.
Old Airport Ave.
DONATE E donate
In July your bag credit donations totaling $2,309.35 went to the Cancer Center of New Mexico. THANK YOU!
Alamed a Blvd.
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.
THIS MONTH BAG CREDIT DONATIONS GO TO:
your BAG CREDIT!
WESTSIDE 3601 Old Airport Ave. NW 505-503-2550
Over the years, humane education volunteers from the Santa Fe Animal Shelter have visited most Santa Fe schools and presented to more than one thousand students. By teaching children compassionate behavior toward all living creatures from an early age, they can become positive role models in
Albuquerque—Animal Humane New Mexico Since 2006, they have been committed to ending the euthanasia of adoptable shelter animals. Since 2011, Animal Humane, an open admission shelter, had a total Save Rate (Live Release Rate) of 90% for pets in their care. Animal Humane utilizes every opportunity available to further their mission of re-homing pets. No healthy pets have been euthanized at Animal Humane since December 2009. They offer a Feral Cat Trap/Neuter/Return (TNR) program that, since December 2013, has sterilized over 8,300 cats leading to a 15% drop in kitten intakes. Their Low-Cost Spay Neuter program in addition to sterilizing every shelter pet, has sterilized 15,300 pets for low-income owners since 2007.
Santa Fe Animal Shelter and Humane Society The Santa Fe Animal Shelter and Humane Society is the largest animal shelter and care facility in northern New Mexico. A non-profit organization, they serve more than 10,000 lost, stray, abandoned, or injured animals each year. The Shelter contracts with the City and County of Santa Fe to care for homeless and stray animals, but also serves every animal brought through their doors from any other source. Low- and no-cost spay/neuter programs address overpopulation. Critter Camps for children ages 10 to 13, are uniquely geared for budding animal welfare advocates providing a fun and educational opportunity to work with animals. Participants also observe the important work that goes on in the clinic.
their homes, schools, and communities! To schedule a presentation or a Shelter tour for your group; call Humane Education Coordinator Tom Alexander at 505-988-8980. You can also email Tom at firstname.lastname@example.org
Old A irport Ave.
his month we want to focus on two wonderful animal welfare organizations: Animal Humane of New Mexico and the Santa Fe Humane Society and Animal Shelter. The bag credit donations will be shared between these two central New Mexico animal humane organizations.
ANIMAL HUMANE OF NEW MEXICO AND THE SANTE FE A N I M A L S H E LT E R
NM Animal Humane Association and the Santa Fe Animal Shelter and Humane Society: Providing compassionate shelter and services for adoptable companion animals in Central New Mexico.
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.
holy harvest BLUE CORN
SPECIAL by HAKIM BELLAMY There is butter in the barrio that will not let us slide or slip in la cocina we will take a kitchen to our worries like sugarcane weed people out of our lives like... weeds put butt on back meat on bone and too skinny nephews ...like butter put family in marrow like oso buco put family in morrow like leftovers there is butter in the barrio that will not let us lose weight that keeps us afflicted with heavy heart disease like we've got a crush on ourselves because our capacity for love is bigger than our waist lines because we will fit a feast day and a pheasant in the center of a circle of friends like an open mouth waiting for rain we wear our dinner like blackberry rouge a swollen jaw full of seconds always coming back for more
September 2014 4 homecooked and half baked we eat hella good even when hell is bad we stand in the heat we live in the kitchen comfort food til we're uncomfortable
next meal is coming you eat all the food you see we sound like my father when his son left for college a carnivore and came back eating only leaves and he said, “Son Tummy doesn't grow on trees”
we will feed a multitude with five bushels of red and two fish ...as long as you don’t ask where the fish comes from when life gave us limes we made tequila and a mean lime butter sauce that really brings a dish together...
we smile huge with our hips from cheek to cheek stuffing "I don't care" in our right pocket and stuffing "I don't cholesterol" in our left
we sound like a good conversation the perfect side to every meal like laughter and it doesn't matter white or red
we are a buffalo buffet no bull
put our values where our mouth is like we're vegans
We are the butter in the barrio that has fueled warriors and fertilized wombs
there is butter in the barrio that will not let us burn
we are all eyes bigger than stomaches that go down swinging
slathered blankets of our hands over beds of flour and yielded a sea of sopapilla
by mortar & pestle we make masa of the mesa as it rolls itself thin as the horizon is yellow towards the blue corn sky
we are whom we eat
just brown fly like tortilla never drown not even at the cantina as sure as fry bread floats cheat charity with chicharones cash poor but abundant in familia a surplus of sisters and the myriad of dishes we can whip up from corn, bean & squash we put the carne in carnale flesh of my flesh blood of my... tofu? we are as green as the farmer and as red as his boots we sound like my uncle when I was young and chunky and he said I was on a seafood diet cause when you don't know when your
there is butter in the barrio that should have killed us by now but in the belly of the beast you gottas try harder than that
like people We are like butter, baby
as we snap crackle dance and sing in this comal of a desert that gives us life one meal at a time.
HAKIM BELLANY CO-OP MEMBER, HAKIM BELLANY, is the inaugural Poet Laureate of Albuquerque, NM (2012-2014), a national and regional Poetry Slam Champion, holds three consecutive collegiate poetry slam titles at the University of New Mexico and was awarded the Emerging Creative Bravos Award by Creative Albuquerque earlier this year. For more of Hakim’s poetry go to www.hakimbe.com.
September 2014 5
FILL HUNGRY BELLIES
GLEANING GREEN FOR FREE
er would be open to you picking the fruit. I usually offer to pick up the rotten fruit that has already fallen as well, in exchange for harvesting the potential mess that's still dangling from the trees.
ARI LEVAUX he voice on the phone gave me directions to a house in a residential neighborhood. The way she spoke made me feel vaguely like James Bond receiving an assignment from "M." "The owners gave permission for the tree to be picked, but they don't get home from work until two,” she explained. "The tree is really tall, I think it might be grafted, which means the upper cherries could be better than the lower ones, so if you have a ladder you should bring it. In this heat they aren't going to last long so you should go soon. Do you think you can go today?"
According to the UN Food and Agriculture Organization, 33% of the food grown worldwide goes to waste. Valued at 750 billion dollars, it would take a farm the size of Mexico to produce this amount of wasted food. And when it rots in a landfill, the UNFAO estimates that the gases that are created account for 6 to 10% of the greenhouse gases released into the atmosphere. If global food waste were a country, Grist.org reports, it would be the third largest emitter of greenhouse gases. In the face of a growing population, much attention has been paid to various ways of producing more food, usually via modern agricultural techniques. A less sexy approach to feeding the hungry, while simultaneously cutting down on greenhouse gas emissions, would be to reduce the amount of food that is wasted. Enter the Gleaners The act of gleaning, as it relates to food, is to salvage food that would have gone un-harvested. It's an act as old as agriculture. The ancient poor used to prowl the harvested fields of rich landowners and pick the grains or vegetables left behind. Today in the world's poorest countries, gleaning
IN THE PAN
still occurs in much the same way, while in wealthier nations like the US, gleaning takes on myriad modern forms. In cities around the US, activist groups have forged relationships with grocers, caterers, restaurants, and growers at the supply end, and with food pantries, homeless shelters, and other organizations feeding the hungry at the demand end. Many of these organizations, such as Food Shift in the Bay Area, consider reducing greenhouse gas emissions to be an essential part of their missions—along with feeding those in need. Beginning in mid-summer it's easy to walk the residential streets and alleyways looking for trees from which ripe fruit is dropping to the ground. All it takes is a knock on the door to determine if the homeown-
Later in the season I'll turn my attention to fall vegetables, like kale, which gets sweeter after a frost. The freeze is usually beginning just as the farmers markets are ending, and farmers are ready to turn their fields under for the year. During the last few markets of the season I'll strike deals with growers to acquire large amounts of their kale before it meets the plough. Sometimes the grower will invite me to come glean it myself, old-school style. But more often they'll offer to harvest a massive amount and sell it to me at a bargain rate. Technically speaking, food that's acquired in this manner isn't "gleaned," but "recovered." Either way, it's food that wasn't wasted, that by filling bellies puts less demand on a carbon-intensive, land-hungry food system And for those who don't have an associate like the woman who guided me to the cherry tree, a smart phone can make a good substitute. A new organization called Falling Fruit (Fallingfruit.org) is building a worldwide database of urban edibles, including, according to a video on the site, "Apples, apricots, mangoes, plums, avocados, star fruit, citrus, nuts, berries, vegetables spices, herbs [and] mushrooms." A smart phone app is under development, soon to be released. I loaded the map on to my laptop and took a look. It showed, within blocks of my house, apples, apricots, plums, peaches, and grapes. I took a walk, and there they were. There was also a nice gooseberry bush. Many trees were hanging over fences above the sidewalk. There were no mangos to be scrounged, but I pigged out nonetheless.
CO-OP COLLABORATION HELPS FEED FAMILIES BY SONYA WORWICK n late June, the Co-op Distribution Center learned that the Nichols Ranch, an orchard, near La Luz, NM, had extra produce. The fruit was ready to harvest, but Nichols Ranch owners knew they did not have the labor force to pick or the market to sell the entire crop. Rather than let the cherries and apricots spoil, they opened their orchard to volunteers from the USDA Forest Service Albuquerque Service Center and the Lincoln National Forest to glean produce for hunger relief.
La Montañita Coop, Roadrunner Food Bank, and volunteers for the Feds Feed Families food drive joined forces to hold the first gleaning event of the summer season, collecting 1,000 pounds of fresh cherries and apricots for Roadrunner to distribute to New Mexico
families threatened by food insecurity. Roadrunner Food Bank distributed it through its network of partners including food pantries, soup kitchens, and other meal programs. Gleaning programs can make a difference by bringing volunteers out to harvest excess fruits and vegetables on local farms, neighborhood gardens, and other venues to benefit hungerrelief organizations. Fresh fruits and vegetables are important elements of a balanced diet for children, adults, and seniors. Too often, families at risk for hunger cannot afford to buy produce, and experts say that vulnerable populations are often in poorer health and likely to experience diabetes, obesity, and other health issues when they don’t have access to nutritious food.
Michelle Franklin, Director of the Co-op Distribution Center said, “Being able to connect local farmers to organizations supplying important sources of food to hungry people has been a remarkable experience for us. If food products aren’t able to make it to a local market for whatever reason, gleaning programs like this can help hunger-relief organizations make nutritious food available to vulnerable people.” Jennifer McDowell, USDA Forest Service champion for the Feds Feed Families food drive, said, “Feds Feed Families gives federal employees an opportunity to show their commitment and compassion to their local communities by donating non-perishable food items. By volunteering our time to glean produce from local fields and orchards, we have the added opportunity to redirect fresh food that would otherwise go to waste to the people who need it the most.” Roadrunner Food Bank distributed more than 10 million pounds of produce last year. Roadrunner Chief Operating Officer Teresa Johansen said, “One of our roles is to provide as much nutritious food as possible. Working with local farmers and volunteers like the folks from the Forest Service gives us a new way to source and obtain healthy fresh foods. Our goal is to maintain a consistent supply of produce through gleaning and other food rescue activities throughout the year.”
FEED THE PEOPLE
BUILDING COMMUNITY WEALTH We’d love to see you at the next CO-OPversation, on September 18 at 5:30pm. We are meeting in two locations on the same day. Santa Fe Marketplace will host a Co-opversation in the Community Room of the grocery store. Albuquerque will be meeting at Bachechi Open Space 9521 Rio Grande Blvd NW. We will explore what it means to build community wealth.
Your Co-op has invited the economist and writer, Gar Alperovitz, to speak at our annual meeting on October 18. He’s been thinking a lot about how things could be different and in preparation for his visit we want to have some CO-OPversations with you. For more information email us at email@example.com.
September 2014 6
DEMOCRATIC MEMBER CONTROL
COOPERATIVE DEMOCRACY MORE THAN V O T I N G ! BY ARIANA MARCHELLO, BOARD OF DIRECTORS he Board of Directors elections are coming up soon. “Oh! No,” you say. “Not more about that. I don’t know anything about the people who are running and not sure I care. I just want to shop.” There are more events in the works that will present opportunities for members to meet and have conversations with the current Board, with each other. We hope you’ll take advantage of them. However, the upcoming election and events are not so much what this article is about, so read on.
Democratic Member Control is the second of the seven Cooperative Principles, the general operating rules that distinguish cooperatives from other kinds of businesses. In fact, democracy, underpins all the rest of the principles. So naturally, open elections for the Board of Directors is one expression of that principle. But democracy in cooperatives is about more than voting. Ownership is probably the most fundamental expression of democracy in a co-op. Members can buy only one share each. No one can swoop in and buy a “controlling stake” in La Montañita and foist his or her special interests on the organization. The fact that members contribute equally to the capitalization of the Co-op makes for a horizontal, rather than hierarchical ownership structure.
LETTER TO THE BY PAM ENGLAND, BARBARA GROTHUS
Membership in the Co-op is open to anyone who wants to and is able to use the services of the co-op and who is willing to accept the responsibilities of ownership. How members use the Co-op’s services determines its future direction. Major changes in the kinds of business the Co-op does come from changes in what members need and use. The founding and expansion of our Cooperative Distribution Center is a good example of that in action. Visit coopdistrib ution.coop.
ince the June 30 ruling from the Supreme Court on Hobby Lobby, Eden Foods, a company known for high product standards in the organic foods industry has reinvigorated a March 2013 lawsuit challenging the contraceptive mandate in the Affordable Care Act (ACA) previously set aside by a federal appeals court. The founder and CEO of Eden Foods, Michael Potter, follows the strict doctrine of his Roman Catholic religion in opposing the use of all birth control to prevent procreation, and thus his case against the ACA seeks to remove all birth control provisions for his business and like-minded others. Eden Foods has less than 130 employees and has reported annual sales of about $51 million. While Eden Foods may have long-denied birth control coverage to its employees, a court ruling in favor of the founder could have a profound impact on essential care for insured women and families far beyond this company. It is very concerning that lawsuits in opposition to the ACA have focused solely on women's access to coverage. Women's health care is clearly under attack, and these lawsuits are a concerted effort by business owners and lawmakers to increasingly limit women's health care options. Birth control products are used not just for prevention of pregnancy but for serious medical conditions including hormonal imbalances, cancer preven-
A meditation workshop for all! Explore what meditative work is. Sept. 13, 2 to 3:45pm/Wat Center, 145 Madison NE. $2 donation. Reservations/info, Jay Cutts at 281-0684 www.cuttsreviews.com/meditation.
tion and endometriosis, and their essential use is not confined to women of child-bearing age. Pregnancy itself can be a life-threatening condition for some women. Women of all ages should be allowed to make health care decisions without the interference of their employers. What is becoming clear is that there are groups and individuals who wish to deny women the right to enjoy sex without the consequence of pregnancy, and in this crusade they will go to any length to assure that women are not allowed the basic expression of sexuality without facing the potential "punishment" of procreation in the process. Pregnancy should be a cause for celebration, not a forced burden of sexual expression and enjoyment. This lawsuit has led to calls nationwide for boycotts of Eden products, and stores like La Montanita are under fire by members and shoppers for continuing to stock and sell Eden's foods. Many co-ops across the country have adopted the same stance as La Montanita's managers in labeling opposition to the foods a "political action," suggesting that the calls for removal of the products are equal to the calls for keeping them. Additionally, Co-ops claim that boycotts harm farmers and others who are in Eden's production chain.
While focusing on serving member needs, your Co-op works to support the sustainable development of the community. Service on the Board of Directors is just one level. Hundreds of members serve the Co-op and community through volunteer work in Co-op sponsored programs and with Co-op partners. Check out lamontanita.coop/volunteer to see the amazing list and perhaps volunteer, yourself. Through ownership, the Co-op belongs to the members. But members also belong to the Co-op. All members have the right to participate regardless of their wealth, patronage, values or beliefs. Owners are entitled to information, transparency, voice, and representation. The Co-op uses many avenues to provide education and information about products and producers so that members can make informed purchasing decisions. Democracy is at the heart of what makes the Coop different. And, the Co-op’s continued success lies in tapping the potential of the different relationships it has with member/owners…now, back to those elections.
Our Co-op is founded on seven principals, among them "democratic member control," "education, training and information,” and “concern for community.” These are what make the Co-op special in the healthy foods marketplace. Many of us feel the Co-op is more than just a grocery store, because we think of it as a place where community is built. We believe members/shoppers should be informed when the Co-op is selling products from companies engaging in practices that make women slaves to biology. We have been told that the only way the Co-op will stop carrying Eden Foods is to convince shoppers to choose another company's product line. Yet we are denied access to inform shoppers at the co-op because this issue may be controversial and may make shoppers feel unsafe. There are co-ops that have dropped Eden's products after public information campaigns. The Co-op has limited shelf space, and the managers say that if products languish in the store, they will be moved aside for other items. Why not give another business and other producers the opportunity to be sold at our Co-op? The Co-op will stop selling Eden Foods products if we don't buy them. The Co-op has other options available for all of Eden's product line. Send a clear message to our Coop’s management team that women and our health care options are valued at La Montañita. Drop a suggestion in the Suggestion Box posted at every Co-op store, and let the Co-op Board of Directors know your thoughts by emailing firstname.lastname@example.org.
Local Artisan Sausage: KYZER FARMS
SUCCESS STORY O BY SARAH WENZEL FISHER ne of the great success stories of the Co-op Distribution Center is Kyzer Farms. The pork producer has gone from raising a few pigs a year, to being the principle supplier of pork products for all of our stores. Part of this success is due to the fact that we buy whole animals from Kyzer, then work with Western Way in Moriarty to process these animals. In an effort to not be wasteful we go out of our way to find buyers for all parts of these animals, and to create delicious products like sausage from the meat that is not a prime cut.
In addition to using the whole animal, we endeavor to buy all animals. Like beef production, meat pigs are typically castrated males, or farrow hogs. These animals become prime pork chops, loins and roasts because they are big enough, and carry enough meat. Farmers typically keep sows or females for breeding, but any animals culled from a herd are typically too small or old to be butchered into prime cuts. The Co-op created our sausage program to help Kyzer be able to sell all of his animals. We buy smaller animals and sows past their breeding prime for the sausage that Western Way makes exclusively for our stores. We have just added three exciting new flavors to our menu of great pork sausage: Sriaracha Onion, Tuscan, and Wasabi Ginger. All three flavors are now available in links in all of our meet departments.
Kyzer has expanded his business to include brokering lamb from small-scale New Mexico producers. He works with the CDC to source animals for lamb sausage links (also made by Western Way) available in the following flavors: Sweet Italian, Green chile, Sriaracha Onion, Tuscan and Wasabi Ginger. While all of these make great tailgate food on a grill, they also are delicious in hearty fall soups like ribollita.
Ribollita 2 Tuscan pork sausage links, cut into 1/2-inch slices 1 large can cannellini beans, rinsed 2 medium carrots, diced 1/2 onion, diced 2 stalks celery, diced 6 large kale leaves, stemmed and diced 1/2 cup diced savoy cabbage 1 can Italian tomatoes, pureed 1/2 cup fresh basil leaves, chopped 1/4 cup good olive oil, plus extra for serving 1/8 pound pancetta, diced 3 cups chicken stock In a large stockpot over medium heat, add olive oil and onions. Add sausage and pancetta and sauté for five minutes, stirring occasionally. Add carrots and cabbage and cook for three more minutes. Add all the remaining ingredients, except basil, and simmer for about 30 minutes, then salt and pepper to taste. Stir in basil just before serving and garnish with crusty, toasted bread and Parmesan cheese.
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THE INSIDE Durango Natural Foods Cooperative I have been contacted by the Board of Directors of Durango Natural Foods and asked if La Montanita would have interest in acquiring/merging with their Co-op. They felt they had taken Durango as far they could and the Co-op could be better served by becoming part of the La Montanita family. This is not the best time for this opportunity to present itself as we are still working to build the Westside store business but when opportunity comes knocking its best to open the door. Durango has been in business for over 40 years and is well established. It is a small store and makes a small amount of net income each year. To date nothing has been decided but I am working with the Durango Board of Directors to research the possibilities. If we do come to an agreement our current La Montañita stores will
see no difference in operation. Robin Seydel and I recently spend two days visiting with the Durango staff and Board of Directors. The meeting was productive and Robin and I have identified several areas that would benefit the Durango Coop. Having the Durango Co-op become part of La Montañita would also provide new opportunities to source more regional products for all stores as the Animas Valley has some wonderfully productive farms. While having locations in two states sounds difficult it really is not, my last employer had stores in three states and it worked fine. We have already begun looking into the two state cooperative legal requirements. I will keep you updated with further details as they are developed. Please don’t hesitate to contact me with input. -TERRY BOWLING
COME JOIN US!
DAVID HURLEY, BOARD RESEARCH ASSISTANT hat do the Mondragon Corporation (the giant federation of co-operatives based in the Basque region of Spain), the late Nobel Prize-winner Elinor Ostrom, and food hubs have in common? They are among the topics examined during Board Study—time set aside by La Montañita’s Board of Directors to learn about and discuss ideas that are relevant to the mission and values of our Co-op. BY
For the past few months, I have been the Board’s research assistant—selecting readings, activities and questions for Board members to use to prepare for the Board Study conversations that take place at most of the monthly Board meetings.
of Events 9/16 BOD Meeting, Immanuel Church, 5:30pm 9/17 Saison de Plum at Marble Brewery, see page 1 9/18 CO-OPversations! see page 1 SAVE THE DATES: October 17 and 18! SEE AND HEAR GAR! SA N TA FE CO-O P FO O D DR I V E AC C E P T I N G DO N AT I O N S
CO-OPS: A Solution-Based System A co-operative is an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.
Update your contact information at any Co-op information desk or online to get your Board Election Ballot.
GENERAL MANAGER’S COLUMN
Membership is Ownership:
I am a librarian by profession. Serving as the Board’s research assistant uses many of the same skills—identifying which resources will be useful and unbiasedly presenting a range of perspectives on a topic, for example. But there are also some big differences between my "day job" and being the Board's research assistant. As a librarian I typically know the collections that are available but not much about the library patron who needs them. With the Board, because I’m able to be part of this conversation month after month, I am able to get a deeper understanding of which articles will be most useful and which tangents are worth pursuing. Choosing readings is as much about my understanding of the Board as it is about the information itself. And, of course, I’m not limited to books and movies like I often am in the library—we can (and do) invite experts to come in and
VOTE! Board E L E C T I O N S ! be part of the discussion. These speakers also strengthen the relationship between the Co-op and other organizations with similar values. As a longtime member of the Co-op, it’s no surprise that I’m interested in the topics that are relevant to the Board, topics that reflect La Montañita’s commitment to healthy food, sound environmental practices, and a strong local economy. The Board members bring a shared passion to these discussions, but one that is grounded in diverse expertise and experience. The result is a very stimulating hour or so, and one where I always learn a great deal. In the coming months we’ll be exploring community economic development, game theory, and the co-op movement, among others. Sound interesting? Join us! Board Study takes place at regular Board meetings, which are held on the third Tuesday of each month at 5:30pm at Immanuel Presbyterian Church across the street from the Nob Hill store. All members are welcome. I hope to see you there.
It’s about to get We’ve got corn coming out of our ears! It sometimes seems corn is taking over the world. Now the number one field crop in the US, over 3,500 products are made from corn. As of 2012, 88% of all corn produced is GMO. So, we have been diligent in choosing organic and non-GMO products for you to try!
Meaning “sacred mother” or “giver over life”, maize was developed from a wild grass, Teosinte over 7,000 years ago. For thousands of years, Native Americans have transformed the quality of maize through their cultivation techniques. Here in the Southwest blue corn is legendary and comes from local Native American communities and farms where they are experts in dryland farming. Traditionally hand planted, hand cultivated, and hand harvested, and consequently more scarce and more expensive than white and yellow corn; blue corn is a staple of the Pueblo tribes. It is used to make a hot cereal called atole, various boiled breads and dumplings, and a very thin, many layered rolled bread called Piki bread. It also contains about 20% more protein and up to 50% more iron than other varieties of corn. Pueblo communities know what they are doing!
LOCAL LOCAL Sweet Corn
From 6th generation Farmer Dean Schwebah at Schwebah Farm in Moriarty, NM. Watch for this year’s harvest of high quality, nutritious, non-GMO, local and pesticide-free sweet corn.
LOS CHILERIOS Blue Popcorn
Santa Fe’s Los Chilerios specializes in native popcorn, one of the oldest foods known to man. Choose from corn already popped, plain or with green or red chile powder. Or, start from scratch with their Fiesta Kernels, a combination of Blue corn, Crimson Red or White popcorn kernels.
The benefits of corn are many and include controlling diabetes, prevention of heart ailments, and lowering hypertension. Corn not only provides the necessary calories for healthy, daily metabolism, but is also a rich source of vitamins, especially Vitamin B, Thiamin and Niacin as well as Vitamins A, E and many minerals. It protects your heart, lowers LDL cholesterol, has antioxidant properties, and contains abundant minerals. Phosphorous, magnesium, manganese, zinc, iron, and copper are found in all varieties of corn. It is rich source of beta-carotene and can also soothe skin rashes and irritation. www.gardenofcures.com, www.themaize.com, www.organicfacts.net
Maize M aze!
It’s time for the annual
Rio Grande Community Farm Maize Maze!
Weekends in October: Fridays: 3:00 - 8:00 Saturdays: 11:00 - 8:00 Sundays: 11:00 - 6:00 1701 Montaño Road NW http://riograndefarm.org
Ask your cashier for a special discount off admisson coupon!
LOCAL BOB’S RED MILL Cornbread & Muffin Mix
Cornbread is a welcome sidekick to New Mexico’s favorite harvest dish, calabacitas! Bob’s Red Mill Cornbread Mix makes baking easy and it is Gluten-free! Bake as a heartycornbread in your favorite cast iron pan or in a muffin tin.
SWEET MEDICINE Sacred Beauty Grains
A beauty secret is revealed from New Mexico’s “ancient ones,” blue corn and the recently recognized, nutrient rich Anasazi bean. Sweet Medicine has combined these two magical ingredients to create an exfoliant and purifying mask that replenishes lost nutrients, deep cleanses, refines pores and diminishes fine lines. PH balanced, 100% pure, natural, preservative free, and all vegan.
! Y N R CO a-maiz-ing corn
GARDEN of EATIN Blue Corn Chips
The true-blue color and hearty texture of Garden of Eatin’ Blue Corn Chips make them as pleasing to your palette as they are to your eyes. Made from organic blue corn and wholesome garden ingredients, these chips pack enough flavor and crunch to liven up any party – bringing out the snack connoisseur in all of us.
BULK Multi Colored Popcorn
This multi-colored popcorn isn’t just pretty... it contains special antioxidants called “anthocyanins”. It actually has 2.5 times the anthocyanin content of yellow corn. Buy in bulk for great savings!
TRES LATIN FOODS Black Bean & Corn Pupusas
Black Bean and Corn Pupusas Vegan. All Natural. Gluten Free. It’s a surprising twist to traditional Latin cuisine from El Salvador; Their stuffed corn tortillas are always made with organic corn masa. Serve them with Curtido, a cabbage slaw with vinegar. Find an authentic recipe @ www.trespupusas.com
SABROSO Corn Tortillas
Always delivered fresh from right here in Albuquerque, sometimes the bags are still steaming when we recieve them. Comes in Blue or Yellow Corn No preservetives
LOCAL A Native American Product Made with Traditional Blue Corn
MA A T
YA • B LU E
LOCAL TAMAYA MILL Corn Products
Agriculture is why the Santa Ana people have survived as a community. Blue corn, the most treasured grain of Pueblo tribes, is the prominent crop of Santa Ana Pueblo. In addition to growing the corn, it is processed in their own grain mill to create several products: Blue Corn Meal, Atole, from corn that is roasted before milling, Parched Corn, a roasted, lightly salted, whole kernel, ready-to-eat snack and Pancake and Cornbread Mixes.
REAL FOODS Corn Thins
Original Corn Thins contain the great taste of golden sun-ripened corn, and are made simply by popping grains of maize under high temperature. Prepared from a great recipe for maximum crunch and flavour, they taste sensational on their own or with any number of delicious toppings. With more dietary fiber per gram than wholemeal bread, Original Corn Thins a healthy snack!
SANTA FE SEASONS Corn & Black Bean Salsa
IMAGINE Classic Corn Chowder
Organic sweet corn and diced Since 1983, Santa Fe Seasons has potatoes combined with a touch of been creating award-winning cream make this Classic Corn Chowder gourmet hot sauces, salsas, spice simply delicious. Roasted red pepper blends, soup mixes, grilling and table and leeks round out the flavor. All of sauces using fresh jalapenos, ancho, IMAGINE soups and broths are mulato and chipotle and the world’s non-GMO and contain no artificial finest Hatch chiles. Check out their flavors, chemicals or preservatives. large variety of the best tasting salsa Imagine® brand is a proud supporter products in New Mexico. of the Non-GMO Project.
back to school
Mary Alice Cooper, MD
September 2014 10
delicious PACKABLE NUTRITION
TOFU EGGLESS "EGG SALAD" FOR SANDWICHES FROM ADRIENNE WEISS Serves: 4 to 6 Time: 45 minutes This tasty vegan spin on traditional egg salad provides a delicious and healthy alternative with less cholesterol and fat. Served on any choice of bread, roll, or flat bread/cracker, it is sure to please. 14 to 16-ounce package firm or extra firm tofu, well-drained 1 large stalk celery, finely diced 1 small red or green bell pepper, finely chopped 1 teaspoon dried dill weed 1 to 2 teaspoons prepared yellow mustard, to taste 1 teaspoon curry powder, or more, to taste 1 teaspoon celery seed 1/4 cup pitted, chopped olives of choice 1 to 3 tablespoons nutritional yeast 1/3 cup vegan mayonnaise Salt and freshly ground pepper to taste The real key to this eggless salad is removing as much of the liquid from the tofu as possible. The tofu should be so dry that it begins to crumble. Begin by pressing it. I suggest wrapping it in a single paper towel, then in a bar or terry kitchen towel and placing it under a heavy cast iron pan or other heavy object for at least 4 hours, if not overnight. The paper towel prevents any fuzz from the terry towel sticking to the tofu, while absorbing a great deal of the excess liquid. If able to get an East Indian black salt, Kala Namak, which is actually pink in color, use it in place of regular salt. It provides a very distinctive egg-like flavor. It is available at various websites, if not locally. In a large bowl, crumble the drained tofu. In another medium bowl, combine the mayonnaise and all other ingredients, except salt and pepper. Mix well. Pour
mixture over the tofu and stir well to combine. If desired, add more mayonnaise for a creamier consistency. Season with salt and pepper to taste. Optional ingredients: include such items as pickle relish and chopped scallions. SERVING SUGGESTIONS: Delicious in warmed pita with sprouts or shredded lettuce and sliced cherry tomatoes, accompanied by thinlysliced carrots. Piled high on fresh multi-grain bread with tender lettuce leaves like Boston or Bibb, or baby spinach, accompanied by dill pickle spears. COLD VEGETABLE ORZO SALAD FROM ADRIENNE WEISS Serves: 6 Time: 45 minutes For a new take on traditional cold pasta salad, try this tasty orzo version, featuring a plethora of colorful vegetables and a melding of diverse flavors. This delicious and nutritious dish would fill any kid's lunchbox, young or old. Dressing 1 cup olive oil 2 tablespoons Umeboshi vinegar 1/2 teaspoon garlic powder 1 teaspoon dried oregano 1/2 tablespoon dried dill weed 1 tablespoon fresh parsley, finely chopped 1 tablespoon Dijon mustard 1/2 teaspoon lemon rind Juice of 1 lemon Salt and pepper to taste In a small bowl, whisk together all ingredients and then set aside. Orzo Pasta 1 16-ounce bag Orzo pasta or 1 pound bulk 1 small zucchini, finely diced 1 small green bell pepper, finely diced 1 small red bell pepper, finely diced 1 cup cherry tomatoes, quartered 1 celery stalk, finely diced 1/3 cup fresh parsley, finely chopped 1/2 cup chopped, pitted olives of choice, preferably Kalamata or Spanish Manzanilla (green stuffed with pimento)
back to school
Bring 5 quarts water to rolling boil and add 1/4 cup salt. Add orzo and stir. Cover with lid and return to boil. Once boiling, remove lid, stirring occasionally to prevent sticking. Cook approximately 9 minutes until al dente. Drain pasta窶馬ever rinse. In a large bowl, mix pasta with 8 tablespoons dressing. Reserve remaining dressing for later use. Add chopped vegetables and gently toss with orzo. Serve immediately at room temperature or refrigerate. For a "cheezier" flavor, add 1/3 cup vegan parmesan-style cheese, such as "Parmela" or original "Parma," both featured at La Montanita Co-op.
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chia seeds. Fill each cookie with 1 1/2 teaspoons jam. Reserve remaining jam for other delicious uses. Keep refrigerated. CHICKPEA NIBBLE FROM ADRIENNE WEISS Serves: 6 to 8 Time: 1 Hour To satisfy a salty-snack craving, try tasty roasted chickpeas. Easy to pop in one's mouth for both a fiber and protein-rich, healthy snack, they make a special addition to a lunch meal or a great anytime treat.
OAT and CASHEW THUMBPRINT COOKIES with BERRY-CHIA JAM FROM VEGETARIAN TIMES MAGAZINE Makes: 16 cookies Time: 35 minutes
1 25-ounce can chickpeas/garbanzo beans 4 tablespoons olive oil 1 teaspoon salt *1 teaspoon dried ground oregano 1 teaspoon Hungarian paprika
These fiber-rich, no-bake cookies are real winners for both children and adult's lunches. Stored in a single layer in a well-sealed container in the refrigerator, these cookies will keep for a week... if they last that long!
Preheat oven to 350ﾂｺF. Drain and rinse chickpeas and pat-dry well. In a medium-size bowl, toss chickpeas with all remaining ingredients, making sure to thoroughly coat. Arrange in a single layer on a rimmed baking sheet and cook about 50 minutes, stirring occasionally, until they have browned and begin to crisp. Serve at room temperature. Chickpeas can be stored in an airtight container for up to 5 days.
Cookies 1 1/3 cups raw cashews 4 tablespoons melted coconut oil 4 pitted dates 1 teaspoon vanilla 1 pinch Himalayan salt or salt of choice 2 teaspoons water 1 1/2 cups rolled oats In a food processor, combine cashews, coconut oil, dates, vanilla, salt, and water until a thick, chunky paste forms, scraping down sides two or three times. Add oats and pulse until mixture starts sticking together. Remove and roll dough into 16 small balls (about 2 teaspoons each) and place on baking sheet. Make thumbprint indentations in center of each ball. Refrigerate 2 to 6 hours, or until firm. Jam 1 cup berries of choice 3 pitted dates, chopped into small pieces 6 tablespoons water 1 tablespoon chia seeds Combine berries, dates and 6 tablespoons water in food processor. Mix until mostly smooth, but with some small chunks. Transfer to small bowl and stir in
*Garam Marsala, an Indian blend, works well in this recipe in place of oregano, as does Chili powder, replacing or along with paprika, for an extra kick.
nutritious and delicious meals!
7 TIPS FOR A GREAT
BY MARCIA LEE arents, teachers, and mental health professionals everywhere have told me they'd like to see kids be able to focus, feel calmer, learn self-control and enjoy learning in school. So how can we help kids achieve these goals?
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THE NATURAL WAY Tip #4: Kids need to GET MOVING! Kids love to move, and there are lots of great, healthy reasons why. Movement is essential to send blood and oxygen to the brain. It helps keep the brain switched on and open to learning. When we tell children to sit still and be silent, we are actually asking them to slow down their brain and
Here are some safe, kid-tested strategies that can help your children grow and develop into healthy, active, happy children with bright brains and improved behavior. These strategies are a great way to start the school year, and also work year round. Tip #1: Kids need to eat a GREAT DIET! Kids (and adults!) need to eat healthy protein, fruit, veggies, nuts, and good fats. Kids’ brains and bodies need the best fuel possible. Extra protein is essential, at breakfast, lunch, and right after school. Bake a chicken or tofu chunks at the beginning of the week, then serve healthy-baked chicken or tofu chunks with a fun dipping sauce after school. Also, the brain functions better when kids eat lots of healthy fruit and veggies throughout the day. Organic and pesticide-free protein, fruit, and veggies are the best. Research shows that widely-used pesticides, herbicides, hormones, chemicals, preservatives, genetic modification, and artificial color can harm kids’ developing brains and nervous systems. These toxic substances have been linked with rising percentages of learning disabilities, autism, ADHD- type behavior, childhood diabetes, cancer, etc. Tip #2: Kids need HEALTHY VITAMINS, minerals, and fish oils Vitamins, minerals, and fish oils are essential for blood flow to the brain and maintaining strong bones and muscles. Lack of healthy vitamins, minerals, and fish oils can affect a child’s strength, emotions, moods, attitude, and cognitive ability. Tip #3: Kids need more WATER! The body is 75% water, and the brain is 80 to 90% water. Lack of water reduces brain function and makes it tough to concentrate and learn. Our bodily systems are electrical and the water in our bodies is essential for electrical transmission. Studies show that a sip of water can improve test scores by 5 – 10%. Kids think more clearly and study better when they drink water. And unless you have access to an unpolluted fresh mountain stream, filtered, purified water is the healthiest choice.
BRAIN FOOD ROBIN SEYDEL t the risk of being trite I must repeat the often said phrase,” you are what you eat.” That is especially true with our children, whose bodies need good nutrition to grow strong and smart. Here are a few tips.
IT’S THE BERRIES—Beneficial antioxidant compounds like vitamins C, E, beta-carotene and other nutrients can neutralize free radicals that can damage cells and are found in good quantity in berries. Berries and the brain’s memory center, the hippocampus, both contain beneficial chemicals called ellagatannis, so eat berries to feed your memory. Additionally blueberries contain proanthocyanins, which gravitate toward the striatum, the part of the brain related to spatial memory. AN APPLE A DAY—Apples contain a flavonoid called quercetin that has been shown to protect the brain from oxidative injury in animal studies.
behavioral development. The results can even look like ADD/ADHD-type behavior, when what kids are really asking for is the opportunity to move and speak so that they can develop their brains.
that babies need eighteen hours of sleep; ages two to five need twelve hours of sleep; ages six to eleven need ten hours of sleep, and ages twelve to eighteen need nine hours of sleep—every night! Doctors speculate that 25% of the cases of childhood behavior labeled ADHD are actually just sleep deprivation. Tip #6: Kids need to PLAY! Play is essential for kids’ brain and behavioral development. Through play, kids learn how to master their environment, relate with others, be creative, and process their experiences. Play fosters BDNF, a naturally occurring chemical in the brain that helps the brain grow and thrive. Play also helps generate new brain cells, reduces hyperactivity, and eases learning challenges. Studies show that kids who spent 40 minutes a day playing made the most improvements in standardized tests! Tip #7: Kids need to be in NATURE Being in nature can provide a deep sense of peace and well-being for kids (and adults) which in turn strengthens their emotional and mental health. Being in the woods or on a trail or working in a garden can help kids thrive physically, intellectually, and socially. The three-dimensional environment of the outdoors actually stimulates learning while the eyes gather sensory information.
Simple cross-lateral movements like cross-crawls can be done at home and in the classroom before any learning activity to get kids ready to learn and remember. Movement in the classroom takes only one to two minutes and can increase test scores! PE and recess are also important to help kids refresh their brains and get ready to learn.
ADD/ADHD type behavior can virtually disappear when kids are in nature, outside of artificially lit classrooms, and away from computer and video screens. Some schools in Denmark hold classes outdoors in natural settings yearround and their academic achievement show the benefits of being in nature while they learn.
Movement fosters children’s brain development, which in turn fosters behavioral development, because the parts of the brain used in self-regulation and self-control also develop in the brain when kids move. For kids, moving, brain development, and better behavior go hand in hand!
To start the new school year, don’t just think school supplies and clothing. Taking care of a child’s inner and outer well-being is the best gift we can give them. Raising healthy kids is one of the most important jobs in all of our lives. The children of today are our legacy for tomorrow. Celebrate the way your children grow and learn!
Tip #5: Kids need LOTS OF SLEEP! Sleep rejuvenates all the cells in the body, gives brain cells a chance to integrate new learning, repair themselves, activate the connections between brain cells, and keeps kids’ brains functioning at top level. Kids need lots more sleep than adults. Studies show
For more information and training videos go to Kids Focus, at www.kidsfocususa.com. Marcia Lee is a reading specialist, educational trainer, ADD/ADHD consultant, and public speaker. Attend a workshop, on September 13 at Erna Fergusson Library—RSVP to 949-468-9841, or email: email@example.com.
Phytonutrients such as phenolic acids and different flavonoids protect the apple itself against damage by bacteria, viruses, and fungi—and as traditional wisdom says, us too. Research also shows that apples may help reduce the risk of cancer and the risk of neurodegenerative disorders. Be sure to choose unwaxed—organic as much as possible—apples to avoid carcinogenic chemicals. EGGS FOR BREAKFAST—The perfect breakfast food; eggs cook fast and provide a healthy dose of protein that serves a body well throughout the morning, reducing that 10am droop that high sugar cereals for breakfast often cause. That yellow orb contains choline, one of the most important nutrients for building better brains. Getting enough choline, especially during fetal development and early childhood may help learning and retention and keep our memory intact as we age. OTHER SOURCES OF CHOLINE INCLUDE: eggs, beans, brussels sprouts, broccoli, cauliflower, yogurt, tofu, buckwheat, and lean beef. ALWAYS OMEGAS—Omega’s play an important role in how the neurons in the brain communicate with one another, and have a positive effect throughout life on
learning and memory. One omega-3, DHA, is present in the brain so the benefits of adding it to the body’s available nutrient stores is a no brainer. SOURCES OF OMEGAS INCLUDE: Salmon, sardines, shrimp, scallops, walnuts, flaxseed, and omega-3 enriched eggs and yogurt. COMPLEX CARBS FOR STEADY FUEL—Fiber-rich whole grains, a.k.a., complex carbohydrates, are the brain’s main source of fuel. Our bodies break them down into glucose to absorb them to fuel all our cells. But don’t be fooled not all glucose is the same, candy, soda and other sugary sweets don’t make the grade, because they are simple carbohydrates which lack fiber. When they’re broken down by the body into glucose, they are absorbed very quickly, causing fast energy highs and even faster lows. The fiber in complex carbohydrates, on the other hand, slows the body’s absorption, which ensures that the brain gets a slow and steady supply of fuel. SOURCES OF COMPLEX CARBS: Whole-grains including wheat, rye, millet, oats, brown rice, quinoa, spelt, teff, in breads, pastas, crackers, cereals, pancakes, waffles.
September 2012 13
ANCESTRAL PESTICIDES MEMBER TO MEMBER
EXPOSURES linked to MULTIGENERATIONAL DISEASE
THE UNBORN but also because they remain in the environment for long periods of time, are not readily destroyed, and build up or accumulate in body tissue.
through the generations
BY BEYOND PESTICIDES STAFF Edited and reprinted with permission from the journal Beyond Pesticides, July 28, 2014
ew research from Michael Skinner, Ph.D.’s laboratory out of Washington State University finds that exposure to pesticides may have devastating consequences for future generations. The study, “Pesticide Methoxychlor Promotes the Epigenetic Transgenerational Inheritance of Adult-Onset Disease through the Female Germline,” published in PLOS ONE, finds that gestating rats exposed to the pesticide methoxychlor develop a higher incidence of kidney disease, ovary disease, and obesity in offspring spanning three generations. The incidence of multiple diseases increased in the third generation or “great-grandchildren.” This study suggests that ancestral exposures to methoxychlor over the past 50 years in North America may play a part in today’s increasing rates of obesity and disease. The epigenetic changes observed were specific to methoxychlor exposure and Dr. Skinner says his findings have implications such as reduced fertility, increased adult onset disease, and the potential to pass on those conditions to subsequent generations. “What your great-grandmother was exposed to during pregnancy, like the pesticide methoxychlor, may promote a dramatic increase in your susceptibility to develop disease, and you will pass this on to your grandchildren in the absence of any continued exposures,” says Dr. Skinner. Methoxychlor is an organochlorine compound which, though eventually cancelled in 2003 in the US, was initially developed as a “safer” replacement to DDT. It was first registered in 1948, and has been used to control
various nuisance species including cockroaches, mosquitoes, flies, and chiggers, as well as various arthropods that attack field crops, vegetables, fruits, ornamentals, stored grain, livestock, and domestic pets. Methoxychlor can behave like the hormone estrogen and profoundly affects the reproductive system. It is also listed as a persistent, bio-accumulative, and toxic (PBT) chemical by the EPA Toxics Release Inventory (TRI) program. PBT chemicals are of particular concern not only because they are toxic,
COOKING WITH KIDS:
Previous studies have demonstrated that exposure to chemicals, including fungicides, dioxins, and other endocrine disruptors, can have severe health impacts on offspring. This study builds on a history of research showing that pesticides—even a decade after banned— can continue to impact health across generations. Evidence of multi-generational impacts from pesticide exposure is not isolated to laboratory animals. A 2007 scholarly reviewed paper, entitled “Pesticides, Sexual Development, Reproduction and Fertility: Current Perspective and Future Direction,” by Theo Colborn, PhD. and Lynn Carroll, PhD, points to studies linking the legacy chemical DDT to transgenerational health effects. DR. SKINNER, has studied the genetic effects of pesticides for 15 years. He has published over 240 peerreviewed publications. FOR MORE INFORMATION or to see the full studies go to www.beyondpesticides.org.
A HANDS ON
WORKSHOP COOKING WITH THE NEXT SEPT.11, 8:30AM-5:30PM
Since 2006 La Montanita Co-op has sponsored the Cooking with Kids program at our treasured neighbor, Gonzales Elementary School. During that time our communities’ children experienced delicious healthy food, learned how to prepare healthy meals, learned about the global geography and cultures that created the cuisines they prepare, and expanded their basic reading and math skills as they followed recipes. Now Cooking with Kids offers workshops to learn these skills to share at home and in communities around the state.
"Cooking with the Next Generation," CWK's handson training workshop will take place on Thursday, September 11. It will be an exciting day with CWK staff and children, learning the techniques of their unique, hands-on food and nutrition education in Cooking with Kids classrooms in Santa Fe. Attendees will participate in real CWK classes, work with students and trainers, and practice the hands-on skills needed to bring experiential food education to their communities. The day-long workshop fee includes a light breakfast and lunch. For more information and to register. Call 505-438-0098 or register online at www. cookingwithkids.net.
sustain our planet
September 2014 14
CONNECTING THE DOTS
music and expressions of international connections joining us as one community of brothers and sisters in New Mexico and around the planet will be part of the morning. A Climate event is also planned in
and political will to make clear, concrete commitments to climate action. An international climate agreement is scheduled to be finalized by December 2015 in Paris.
Join this community event coinciding with the People’s Climate March and the UN Climate Meeting in New York. Walking pilgrimage to various locations for short creative presentations making connections between climate change and immigration, refugees, health, food, water, national and international security, children and more. Young, old, and families, all are welcome!
As top international politicians, business figures, and civil society gather in New York for the UN Climate Leadership Summit, people in New Mexico will also gather for local events. The Climate Pilgrimage: Connecting the Dots event will bring together diverse groups and individuals on Saturday, September 20 from 9am to 11:30am in Albuquerque. Everyone is invited to gather at Immaculate Conception Church by the downtown library to begin a walk to various locations downtown ending at the Downtown Growers Market in Robinson Park.
The coalition of organizations in Albuquerque planning Climate Pilgrimage: Connecting the Dots are calling for strong action in creative ways that care for Earth and community to shift to a just, safe, and peaceful world. Some of the organizations involved include: NM Interfaith Power and Light, Sierra Club, NM Conference of Churches, 350.org, La Montañita Co-op, Environment New Mexico, Conservation Voters New Mexico, Climate Coalition and more. To participate, cosponsor, or receive more information contact firstname.lastname@example.org.
BROWN, OSF, EXECUTIVE DIRECTOR NEW INTERFAITH POWER AND LIGHT
rom September 19-26 people around the US and the world will gather to say: No more words!” The time to act on climate change is now. Solutions exist. It’s time to lead. What is billed as the largest ever US People’s Climate March will be held in New York on Sunday, September 21. More than 600 organizations are assisting with organizing the March, media outreach, and events in local regions.
Climate Pilgrimage: Connecting the Dots will stop for short creative expressions about such issues as immigration/refugees, food, international security, water, poverty, and energy at various locations. Amazing
Santa Fe on Saturday, September 20 from 9am to noon meeting at the Plaza. The UN Climate Leadership Summit, which starts September 23, will be a foundational meeting called by Secretary-General Ban Ki-moon in preparation for the 2014 and 2015 UN Climate Negotiations. Civil society demands that global leaders end years of stagnation and come to the table with innovative proposals and the collective
OF THE SUN
SOLAR FIESTA! SEPT. 21
2014 NEW MEXICO SOLAR ENERGY ASSOCIATION Learn how to save on home energy costs • Make homes more comfortable, healthy and attractive • Kid-friendly solar demos (giant sun oven, baking CC cookies) • bicycle generator (measure your watts) • electric powered cars (real cars) • Hands-on adobe building lessons. CNM Workforce Training Center, 5600 Eagle Rock Ave in Albuquerque • Information go to www.nmsea.org or call 505246-0400
IT IS TIME
community forum FREAK out of
September 2014 15
12TH ANNUAL FESTIVAL SEPT 7 WE ART THE PEOPLE FOLK FEST!
his year marks a dozen years of one of Albuquerque’s favorite fall festivals; OffCenter Arts’ The We Art the People Folk Fest. This year the festival held on Sept 7, is moving to a new location at Washington Middle School Park, 1101 Park Ave. SW, one block south of Central Ave. at 10th Street, one block west of OFFCenter. Robinson Park is closed, hence the move, but it’s perfect really; giving the festival a little more breathing room. The festival features its famous Giant Puppet Samba Parade, art, music, dance, performance, and art-making projects for the whole family. And dozens of local artists!
MAIZE MAZE AT RIO GRANDE COMMUNITY FARM BY VALERIE ASHE io Grande Community Farm has sponsored an annual cornfield maze in Albuquerque since 1997. This year's maze promises to be among the most complex and confounding yet, tracing the shape of a funky fractal—a mathematical, detailed pattern that infinitely repeats itself (think: what you see in a kaleidoscope). In partnership with the City of Albuquerque Open Space Division and the Fractal Foundation, this year's Maize Maze celebrates the complexity and joy of fractals, a mathematical and artistic concept applied in the areas of art, technology, urban planning, computer and video game design, medicine, and more. Beyond a fun family experience, everyone can learn something from the amazing concept of fractals.
Rio Grande Community Farm is one of the oldest parcels of continually farmed land in the US, situated on one of the earliest Spanish Colonial settlements in the Rio Grande Valley, an agricultural heritage dating back to the 1700’s. Years of hard work have transformed the previously neglected land into community gardens, wildlife habitat, and certified organic croplands, providing educational experiences, community service projects, recreation and entertainment to the Albuquerque community while protecting the environment and honoring New Mexico history. By partnering with the Fractal Foundation, this year's maze promises to deliver on the foundation's mission to, "use the beauty of fractals to inspire interest in science, math, and art." Celebrate with Rio Grande Community Farms at the opening night of the Maize Maze on Friday, Oct. 3 at 5pm, and enjoy pumpkin painting, fractal building, hay rides, local food trucks, and more! Hours for the maze from Oct. 3 throughout October are Fridays, 3pm-8pm, Saturdays, 11am-8pm, and Sundays 11am-6pm. Tickets are $8 for adults, $5 for kids aged 4-12 years. Kids age 3 and under are free. Stay tuned for special events scheduled throughout the month of October, such as moonlight
maze walks, live local music, and nature talks. The maze is also open for arranged group visits; special group discounts apply. Group visits are a terrific educational activity for classes, companies, teams, or other groups. This year's Maize Maze is sponsored by Presbyterian Healthcare, Soo Bak Foods, 99.5 Magic FM, NASH FM 92.3 KRST, and the New Mexico Museum of Natural History and Science. For more information about the maze and related activities, visit riograndefarm. org/events/maize-maze/. Arrive by car or bike, and make sure to check the web site for directions and parking instructions. For more information about the Fractal Foundation, visit fractalfoundation.org.
Santa Fe Co-op BACK to SCHOOL FOOD DRIVE!
Off Center Arts is a non-profit organization whose mission is to promote positive self identity and resilience through art making by providing a safe environment for creative social interaction with an emphasis on enhancing the lives of those most marginalized in our community. OffCenter contributes to the well-being and stability of our community by providing a working model of a non-institutional art setting that sustains and improves community by promoting healing and inclusive social interaction among staff, artists, and volunteers. This year’s Folk Fest theme this year is "árboles de la vida, trees of life." Come early, stay late, enjoy the wonderful music. Don’t miss all the fun! If you are interested in volunteering or making something delicious for our bake sale please contact Chami for volunteer info at 2807041 or Karen for bake sale info at 858-0784. For more information about their many workshops, open studio hours, to make a donation, or volunteer go to www.offcenterarts.org.
This local organization serves: • Children and teens and their families staying in shelters, on the street, in cars, or camping, due to domestic violence, abuse, addiction, sexual orientation or other challenges. • Children living with someone other than their parent or permanent guardian. • Families living in substandard housing.
• Youth who have runaway or been kicked out of their homes • Families being evicted or having their utilities disconnected • Families who live “doubled up” with other families in tight living situations because they can’t afford a place of their own Place your donations of non-perishable items in the Green Bin by Register 1 at the Santa Fe store.
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 Sep 3, 2014
The La Montañita Co-op Connection tells stories of our local foodshed--from recipes to science to politics to community events. Ownership in...