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Co-op Patronage Dividend & Refund DEAR MEMBER, our La Montañita Co-op Board of Directors is pleased to announce a patronage dividend in the total amount of $425,000. This represents 1.69% of member sales for the fiscal year ending August 31, 2014. Of that total, the Board has approved a cash refund to members of $110,000 (0.44%, down from last year’s 1.30%) and the retention of the balance in member equity. The patronage dividend is one of the main economic links between the Co-op and its members; the dividend allows members to share in the financial health of the Co-op in proportion to their patronage. For many members the cash refund will exceed your annual membership fee of $15.


Each Co-op member will receive a cash refund equaling 0.44% of her or his purchases from the Co-op during the past fiscal year in cash or store credit. Members can claim their cash or credit at the register at any La Montañita store. (Members who live outside of New Mexico will receive a check.) If you would like to further support your community by donating your cash refund, please stop by the Information Desk for details. Please be aware that just not claiming your refund is not the same as donating it, because the Co-op has to pay tax on unclaimed refunds. The remaining balance of the patronage dividend, $315,000, will be retained in the Co-op’s member equity account. This is the members’ portion of the Co-op’s profits that remain in the business, and represents your direct contribution to our abilities to open new stores like the one on the Westside, replace expensive equipment, make improvements to existing stores, expand our Food Shed project, support various community endeavors, and stay fiscally sound.

By claiming your cash or credit, you will also be accepting the retained equity portion of the dividend. Shortly, the Co-op will send you a letter that will list your portion of this year’s dividend, your cash refund, and your equity retainage, as well as the cumulative amount of equity retained over the years in your name. This letter will also have the bar code you need to claim your refund, and will also provide you with the deadline by which you have to claim your refund (August 15, 2015). You may claim your refund at the register at any Co-op location or use it to purchase food. You will be asked to show identification to claim your patronage refund. This is our 24th annual patronage refund in the past 25 years, and it is your support of our Co-op that makes this possible. Your patronage dividend is a tangible result of your membership/ownership and participation in our viable alternative economic model. Your Co-op Board of Directors and Staff are sincerely grateful for your support, and we thank you for another great year at La Montañita. We wish you a safe and joyous holiday season, and look forward to serving you in the year ahead. IN COOPERATION, LA MONTAÑITA BOARD OF DIRECTORS: Ariana Marchello/President, Martha Whitman/Vice President, Marshall Kovitz/Secretary-Treasurer, Lisa Banwarth-Kuhn, Jessica Rowland, Jake Garrity, Rosemary Romero, Leah Rocco, Tracy Sprouls

members make it


You OWN it!

Donate Your Patronage Dividend to a Worthy Organization! BY ROBIN SEYDEL very year the Co-op supports a variety of excellent non-profit organizations. This year alone Co-op members have volunteered nearly 5,000 hours in a wide variety of worthy non-profit and educational organizations as part of our Community Capacity Building Programs. Additionally the Co-op donates thousands of dollars in food for fundraising events to hundreds of groups throughout the year. And thanks to your generosity in the bag credit organization of the month program, together we have donated nearly $28,000 to groups that are doing the work to make our communities a better place.


Some of these donation funds are allocated in our annual organizational budget as part of our commitment to the co-op principle of “concern for community.” Some of these funds come from the patronage dividend checks that are not cashed by our members. Donate your Patronage Dividend Check to a worthy non-profit organization! This year as part of our electronic patronage refund process you can let the cashier know that you would like to donate rather than use your patronage refund. They will enter your wish into our system and we will use your refund to continue our support of all the important organizations in our midst. If you just refrain from utilizing your patronage refund, the Co-op must report the unclaimed patronage as income to the IRS who will take their cut. If you let us know that you would like us to donate the funds, the full amount of your refund will be used in non- profits in our communities. All unclaimed patronage monies are donated by La Montanita Co-op to the wide variety of organizations that request our support throughout the year. See page 3 for the kinds of organizations we donate to.

Patronage Refund Goes

ELECTRONIC: Co-op Saves Trees! W

BY ROBIN SEYDEL e are happy to say that our electronic voting procedure went extremely well last month thanks to the dedicated work of the Membership team’s Sarah WentzelFisher and Identified Media’s Kemper Barkhurst.

Hot off that digital success we are continuing our efforts to save environmental resources and this year for the first time ever our annual patronage refund will be available to member-owners at the cash register of their favorite La Montanita Co-op location. Many La Montanita members are also members at other co-ops, including REI, where annual patronage refunds are available at the check-out register. Our program will work in much the same manner. All Co-op owners, who were current members and made purchases during the fiscal year that ran from September 1, 2013 through August 31, 2014, will get a “Patronage Dividend Certificate” mailed to their home. The Certificate will include a barcode and patronage dividend history both for this year and aggregate totals for all preceding mem-

20th Annual make a child


Look for the Annual Holiday Giving Trees at all Co-op locations beginning Dec. 1

Return gifts to your Co-op by Monday, December 15

bership years. Members, at their convenience, will be able bring that Certificate, to any Co-op location where cashiers will swipe the barcode and redeem it for food or cash. It is our hope that this new electronic process will provide greater convenience for members and will prevent the “lost” patronage check that some members have, in years past, experienced. Member patronage information will be available in an ongoing basis at any register and will show how much the member received, how much they have redeemed, and how much they still can use for food or redeem for cash.

PATRONAGE DIVIDEND CERTIFICATE REDEMPTION: ID Required! All members will be asked to show proper and current identification when redeeming their patronage. This will ensure to the best of our ability that only the member who is entitled to the refund redeems that refund. Primary Co-op members, please be sure to have valid identification with you, as cashiers will only redeem patronage credits with proper identification, that matches the name on your membership. Primary members, who wish to allow secondary household members to utilize the Dividend, please be sure secondary members bring in the Certificate that your household received in the mail, with signed approval by the primary member and valid identification for the secondary member.

It is thanks to our “new” point of sale system (POS), installed last year, that we are able to do this. Going electronic through the register will save lots of Co-op and environmental resources, including paper (read trees!).

Want your secondary member to redeem your patronage certificate but have lost your mailing? Cashiers will be able to reprint bar-coded patronage certificates to be signed by the primary member for use by secondary member.

CHECK YOUR ADDRESS As we are mailing the barcoded Patronage Dividend Certificate notification, please let us know if you have moved in the past year. Be sure to update your address online at or at your favorite Co-op location’s information desk before December 1. This will ensure that the certificate is mailed to your correct address. Also we will be mailing patronage refunds to people who have moved out of state in the old fashioned form; a check.

While this is a most exciting and more environmentally sustainable way to return our profits to our community of owners, like any new program or process, we expect there will be some unexpected challenges for us all to iron out together. We hope you, our member-owners, will be patient with us as we put this new electronic Patronage Dividend redemption process into action. If you have questions or input please do not hesitate to contact me at 217-2027 or email me at

Co-op Holiday Festivities! Join us at all our Co-ops for holiday festivities, natural foods samplings, craft fairs, music, friends and fun. And don’t forget to take an ornament off our Make a Child Smile Holiday Giving Trees, up at all locations December 1, and make the season brighter for a child in need. Sat., Dec. 6: Nob Hill Co-op, 5-7pm In conjunction with the Twinkle Light Parade. Activities and entertainment at the Co-op include: 5pm: Mosaic Woodwind Trio 5:30pm: The Loren Kahn Puppet Theater, for children of all ages 6pm Zia Conservatory 6:30pm: The Loren Kahn Puppet Theater

Sat., Dec. 13: Santa Fe Co-op, 1-4pm 1pm: The Shiners Club 2:30pm: Brian Bennett and Catherine Donovan Sat., Dec. 13: Valley Co-op, 2-6pm 2:30pm: Dave Hoover, harp 3:30pm: Los Trinos Sun., Dec. 14: Westside Co-op, 11am-4pm 11:30am: Duo Arioso, classic harp and flute 1pm: Zoltan Orkestar 2:30pm: Sara Tutland, alto flute Sun., Dec. 21: Valley Co-op, 11am-3pm Arts and Crafts Fair

20 years of


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 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 • Controller/John Heckes 217-2029 • Computers/Info Technology David Varela 217-2011 • Operations Manager/Bob Tero 217-2028 • Human Resources/Sharret Rose 217-2023 • Marketing/Karolyn Cannata-Winge 217-2024 • Membership/Robin Seydel 217-2027 • CDC/MichelleFranklin 217-2010 Store Team Leaders: • Valerie Smith/Nob Hill 265-4631 • John Mulle/Valley 242-8800 • William Prokopiak/Santa Fe 984-2852 • Sydney Null/Gallup 575-863-5383 • Joe Phy/Westside 505-503-2550 Co-op Board of Directors: email: • 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 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher 217-2016 • Editorial Intern: Katherine Mulle • Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: website: Membership response to the newsletter is appreciated. Email the Managing Editor, 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.

December 2014 2

20th Make a Child Smile

GIVING TREE Celebrating Two Decades of Sharing and Caring BY ROBIN SEYDEL OW! Can it really be true? As I prepare for our annual holiday giving tree I am struck by the fact that it has been two decades that we have been meeting the needs and bringing a bit of joy to children in need around our state. For twenty years, together, we have positively impacted the lives of thousands of children. I am deeply aware of how blessed I am to work in service as part of our amazing cooperative community and grateful for the support that this, one of my most favorite projects, has received over the years. Through good times and hard times we have come together in the understanding of how, when we pool our resources, we can make the world a better, more joyous place for us all.

children in protective custody and foster care a reality. Over the years, you, our loyal Coop members and shoppers, our staff and child advocates from participating agencies have, through this program, provided for the needs of thousands of children.


For 20 years, you, our Co-op community, have acted on this understanding through our Annual Giving Tree Project Program. During each holiday season you have shared your resources and helped fulfill the holiday needs and wishes of children experiencing hardships in our communities. Each year when I see the piles of gifts under the trees at our locations and work on separating them for each agency and social worker my heart is filled with joy due to the caring concern and generosity of our Co-op members and shoppers. This year we once again ask for your help in letting some very special children and families know that we, as a community, will, despite tough economic times, continue to be there for one another. Last year alone we made the holiday wishes of approximately 600

Once again this year the Co-op is honored to be working with some of our community’s most dedicated organizations: New Mexico Department of Children, Youth and Families; Peanut Butter and Jelly Day School; and Enlace Communitario. Again this year sustainably grown and harvested trees, (purchased from Delancy Street’s addiction recovery program) filled with ornaments, each bearing the name, age and holiday wish of a child from these organizations, will go up at each Coop location between December 1 and 2. To all of you who have participated: the social workers at all the agencies; Co-op staff; and each and every one of you, who throughout the years has taken an ornament off the tree, found the time during this busy season to share your resources and find that special gift that will “Make a Child Smile,” from the bottom of my heart I thank you all. If this is your first Co-op holiday season we hope you will help “Make a Child Smile” by participating in our 20th Annual Giving Tree Program. For more information call 217-2027 or e-mail


Peanut Butter and Jelly Day School For well over 40 years, PB&J Family Services, Inc. has worked to keep children safe and help families survive. PB&J continues to pioneer innovative approaches to the prevention of child abuse and neglect, and the preservation of the family through interactive parenting and bonding programs in its Peanut Butter & Jelly Therapeutic Preschools, in home-based programs and in its TEENS program at the Cuba, NM High School—focusing on breaking the often-generational cycle of family dysfunction. In a program that serves children with an incarcerated parent at one of four New Mexico prisons, PB&J works to break the cycle of crime. Often angry and feeling abandoned, these children are six to eight times more likely to be imprisoned than other youngsters. Other programs work with middle and high school youth in the South Valley through the KidPACT program. More than 80% of the families PB&J works with make progress toward meeting their goals. PB&J’s programs are so successful that with governmental support they are in the process of expanding to serve new communities. Your gift helps them have a holiday season to remember. Mil gracias! For further information you may contact Donna Brew at 505-877-7060. Enlace Comunitario Enlace Comunitario (EC) works with Latino immigrants to eliminate domestic violence and strengthen community. For over 15 years EC has created a dynamic continuum of services for both victims of domestic violence and their children including: safety planning; assessment; individual and group counseling; referrals to services (housing, health, financial, etc.); parenting and life-skills classes; legal advocacy; economic development; crisis intervention and community education. EC’s innovative approach goes beyond providing services to include advocacy, leadership development and community organizing projects to make long-term systemic changes and strengthen community.

Return gifts to the CO-OP by Monday, December 15!

Domestic violence affects families from all backgrounds. Unfortunately, women from immigrant communities are often at greater risk and are less likely to access needed services. They face cultural and language barriers to police and social services, increased threats of becoming separated from their children through deportation or international child abduction, less access to public benefits and less awareness of their plight by churches, schools and the community at large. If you have questions or would like to support Enlace, please call 505-246-8972. New Mexico Department of Children, Youth and Families Bernalillo County Child Protective Services (CPS) is a division of the New Mexico’s Children Youth and Families Department (CYFD). CYFD receives hundreds of reports every month regarding abuse or neglect of children. And while the mainstream media reports the problems now and again, the thousands of children helped by CYFD generally goes unreported. Social workers investigate allegations and when needed intervene with families to ensure the safety of children. This intervention may consist of crisis counseling, referrals to community resources, or other community supports, or in worst-case scenarios the Department requests custody of the children. Children in CYFD custody are placed in a licensed foster home. Foster parents give temporary care to children while they are in CYFD custody, providing a protective and safe home, structure, nurturing, and assistance in preparing the child to return to his/her home or to be adopted. In New Mexico everyone is mandated by law to report child abuse, neglect or exploitation. To report child abuse or neglect please call: Metro Area, 841-6100 or Statewide 1-800-797-3260. Bernalillo County has a group of dedicated foster families, but the need is greater than the number of available families. If you feel you could provide a safe home for children in CYFD custody, please call Foster a Future, at 1-800-432-2075. Working together we can make a difference in a child's life.


Giving Trees go up Dec. 1


• Trees will go up at ALL Co-op locations by December 1 • The ornaments have wish lists for each child, allowing you to choose a gift you will enjoy giving and they will enjoy receiving. Please put your name and ornament number on the sheets attached to the giving tree at each store in case you lose the ornament. • Please return the gifts to the Co-op by Monday, December 15, so we can get them back to the agencies and to the children in time. Please, Please do honor this deadline. • Some families and foster families have more than one child in the program. When one child gets a gift and another does not (because an ornament is taken but a gift is not returned to the Co-op in time) it can be devastating for that child. • Please tape the “ornament” with the child’s name and agency on the gift. To protect the confidentiality and the identities of the children, each ornament has a code number on it. Taping the colored ornaments that have the agency name and an ornament code number to the top of the gift will help us get your gift to the right child.

FOR MORE INFORMATION contact Robin at 505-217-2027, toll free at 877-775-2667 or e-mail her at

got the


December 2014 3


HUMANITY BAG CREDIT DONATION OF THE MONTH BY BETH GOLDMAN, HABITAT FOR HUMANITY y name is Maria and as a single mother raising three children, holding two or three jobs in order for me to sustain our home, living has been really hard. We have been renting a small apartment in not a really safe part of the city; this is because that's all we can afford through these past years. Now we are partnering with Greater Albuquerque Habitat for Humanity who is making a huge change in our lives. Thanks to organizations like Habitat, the opportunities for my family to own our home is like a dream that came true.”


On August 23, 2014, after a home dedication ceremony filled with tears of joy, Maria’s daughter turned the key and unlocked the door to her family’s very own home on Townsend Ave. Next door to Maria, Elizabeth and her family have nearly finished building their passive solar, LEED certified, Habitat home. Maria and Elizabeth have each given 500 hours of “Sweat Equity” labor building their homes and volunteering for GAHH, as well as having attended Habitat’s mandatory homebuyer classes and financial budget workshops. Elizabeth and her 4 children hope to wake up in the home 250 volunteers helped them build, just in time for Christmas. In addition to building green homes, GAHH operates the ReStore, a mission driven business that sells donated construction materials and home furnishings to the public. Artists, contractors, apartment dwellers, and homeowners shop ReStore knowing that their purchases, while easy on the pocket book, keep good, reusable materials out of the landfill and support construction of homes for low income families in Albuquerque. GAHH recently received several grants to turn the ReStore into a solar powered facility. They hope to operate their offices and the ReStore with 90% solar power by the year 2018. The ReStore also offers a variety of free classes to the public throughout the year ranging from furniture upcycling ideas to beekeeping and repairing credit scores.



Greater Albuquerque Habitat for Humanity (GAHH), founded in 1987 by a group of local volunteers, is an independently run affiliate of Habitat for Humanity International. As a nonprofit, ecumenical housing organization, GAHH advocates for affordable housing for everyone with the vision that no one in the greater Albuquerque area will live in substandard housing. GAHH does not discriminate on the basis of race, color, religion, gender, sexual orientation, handicap, family status, ethnicity, national origin, or public assistance as a source of income. In 1989, after two years of hard work, GAHH housed their first four low-income families, and by 2008 GAHH completed 150 homes in the Albuquerque area. GAHH’s staff of 25 full and part-time employees has been busy; in September 2013, in collaboration with the City of Albuquerque, GAHH completed a 16-home community on Trujillo Rd SW. That brought the number of families owning GAHH homes to 170. At the end of 2013, GAHH purchased their very own building and relocated their offices and the ReStore to 4900 Menaul NE while also beginning work on a 7-home project on Townsend Ave SW, which is where Maria now lives.

“Moving into our home means moving to a safe space. The affordable home opportunity Habitat provides take us to a new and better way of living, without having to worry about the gangs and drugs we have in our current neighborhood. It means a clean and healthy place for my daughter to continue growing and become a good citizen. It will be a better place for my grandkids to come and grow as well.” VOLUNTEER, DONATE, find out more about GREATER ALBUQUERQUE HABITAT FOR HUMANITY at In Santa Fe at: in Gallup: Habitat for Humanity of New Mexico is the state support organization for the 16 Habitat for Humanity affiliates located throughout our state.


sands of dollars over the years to a variety of schools and other non-profits.

LONG! BY ROBIN SEYDEL s a community-owned organization we feel it is part of our mission to support the community that supports the Co-op. To that end the Co-op is continually looking for ways in which to help local organizations raise the funds they need to continue their work. Each year the Co-op gives tens of thousands of dollars in food donations to support fundraising efforts, free publicity in our newsletter and other help to many worthy non-profit organizations and schools.


CO-OP SCRIP—With our Co-op Scrip we are pleased to have supported a number of schools in the Albuquerque and Santa Fe area. The “Co-op Scrip” program helps organizations raise money. Participating organizations make one dollar on every ten, their supporters get to eat local and organic Co-op food and the Co-op has made a 10% donation to organizations doing good things in our community. Through this program the Co-op has donated thou-

Bag Credit Donations— Thanks to you, our shoppers’ environmental awareness and the many of you who bring your reusable shopping bags and donate your dime bag credit between January 2014 and October 2014 (the last month we had numbers for at the time of this writing), together we raised nearly $28,000 for worthy non-profit organizations around our state. Thanks for bringing your bags and donating your dime. All the organizations are most grateful for these donations. When we cooperate and pool our resources we can to lots of good in our communities. Ongoing Community Support—All year long hundreds of worthy non-profit organizations including dozens of schools, come to the Co-op for help and support in their fundraising and educational efforts. These organizations include: children’s services, ending hunger, food and farming, ending homelessness, animal support, social economic and environmental justice and other areas of work that seeks to make our communities and world a safer, more just, more cooperative world for us all.


Arellano’s publications on agriculture and acequias include Ancient Agriculture: Roots and Application of Sustainable Farming, Enduring Acequias, and a compila-



Our thoughts and prayers are with the Arellano Family. Juan Estevan Arellano will be deeply missed by us all.

BAG CREDIT ORGANIZATION OF THE MONTH: Habitat for Humanity and will be shared with the HH groups in Albuquerque, Santa Fe and Gallup. Your OCTOBER Bag Credit Donations of $2,359.98 went to Conservation Voters of New Mexico Education Fund. THANKS TO ALL WHO DONATED!

Coors Blvd.

JUAN ESTEVAN ARELLANO was a guiding light for all New Mexicans who treasure our land, based cultural traditions. Poet, writer, photographer, educator and life-long farmer, he was a great inspiration to us all.

Alamed a Blvd.



tion and first English translation of Gabriel Alonso de Herrera’s Obra de Agricultura, the first book written in the Spanish language about agriculture in 1513. He served as mayordomo and commissioner of the Acequia Junta y Ciénaga, and is a former Concilio member of the New Mexico Acequia Association. An advocate of traditional agriculture and acequias, he actively worked to preserve the genetic diversity of the fruit trees and foodways that came up the Camino Real from the Middle East, via the Iberian Peninsula and Mexico.

Old A irport Ave.


3601 Old Airport Ave. NW 505-503-2550

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.

foods YOUR CO-OP


December 2012 4





Primarily, Cordova makes an all-purpose flour with medium level gluten proteins, between 10.5 and 11.1%. Most bread flours have more protein, 12 to 14%; and most cake flours have less, 8 to 10%. Jose grinds small quantities, and oversees the entire operation himself, ensuring the highest quality in each batch. This makes Valencia Mills flour ideal for an array of baking projects—everything from tortillas to cakes. He also produces small batches of whole-wheat flour that is more like cracked wheat than traditional whole-wheat flour. The bran is distributed throughout the flour and gives beautiful variation in color and a wonderful texture.




uring the holidays, many of us hunker down in the kitchen and look for any excuse to fire up the oven. This year, when you gear up for sugar cookies, ginger bread, fruit cake, and other sweet baked treats, consider what you can source locally. In particular, New Mexico, with its high altitude and dry climate, is a good place to grow wheat for baking flours.

In particular, Valencia Mills is known for its sopapilla mix. The vast majority of the flour they mill goes into a low sodium, no artificial additives, sopapilla mix used by many restaurants all over the Southwest. At the Co-op, we are one of a few retailers to carry Valencia Mills high quality, low cost flour, on its own.

At the Co-op, we are fortunate to work with Valencia Mills, a small family run mill near Belen. For the last century, three generations of Cordovas have produced small batch, high quality baking flours. In the late ’80s Jose Cordova rebuilt a Twentieth Century Mill, a self-contained machine geared to produce a French-style flour coveted by bakers-in-the-know for its excellent flavor and texture.

High altitude


REPRINTED FROM THE KING ARTHUR FLOUR COMPANY he higher the altitude, the lower the air pressure. While this is an excellent environment for training athletes, it is a difficult one for baking recipes. Baking depends on the specific interactions of several kinds of ingredients: flour, leavening, fats, liquid. To complicate things further, individual microclimates vary greatly in the mountains, so the adjustment that works for you may not work for your neighbor down (or up) the road.


These charts are meant as a starting point, to help you convert recipes. Different types of baked goods need different adjustments. We offer suggestions about where to start adjusting chemical leavens according to altitude and baking cookies at high-altitude. It may take a few tries to get results you’re happy with; if possible, try to adjust only one ingredient at a time, so you can isolate the effect it has. Be sure to keep notes on what you’ve done, and try the smaller adjustments first when a range is given.

Holiday Dinner Specials Let our prepared-food chefs create or complement a holiday meal just for you. We’re offering a special selection of entrees, side dishes and desserts.

Entrees A pound serves 2-4 Minimum order: 1 pound • All-Natural Sliced Turkey Breast • Green Chile Chicken Enchiladas

$12.99/lb $8.99/lb

Side Dishes

When you sit down to make your shopping list for your favorite iced sugar cookies or Mom’s pie crust, be sure to add several pounds of Valencia Mills all-purpose flour. You can find Valencia Mills flours as well as a wide variety of organic, alternative and gluten free flours in the bulk department and in the grocery aisles of your favorite Co-op location.

WHAT TO CHANGE: Sugar HOW TO CHANGE IT: Decrease by 1 tablespoon per cup WHY: Increased evaporation also increases concentration of sugar, which can weaken the structure of what you’re baking

Because high-altitude baking is a complex subject, we recommend a set of publications that cover all aspects of baking at 3,500 feet and up, from the Colorado State University Extension Resource Center.

WHAT TO CHANGE: Liquid WHAT TO CHANGE: Oven HOW TO CHANGE IT: Increase by 1 to 2 FROM THE temperature tablespoons at 3,000 feet. Increase by 1 1/2 HOW TO CHANGE IT: Increase 15 to teaspoons for each additional 1,000 feet. 25°F; use the lower increase when You can also use extra eggs as part of this making chocolate or delicate cakes. liquid, depending on the recipe. WHY: Since leavening and evaporation proceed more WHY: Extra liquid keeps products from drying out at quickly, the idea is to use a higher temperature to “set” higher temperatures and evaporation rates. the structure of baked goods before they over expand and dry out. WHAT TO CHANGE: Flour HOW TO CHANGE IT: At 3,500 feet, add 1 more tableWHAT TO CHANGE: Baking time spoon per recipe. For each additional 1,500 feet, add HOW TO CHANGE IT: Decrease by 5-8 minutes per 30 one more tablespoon. minutes of baking time. WHY: In some recipes, a flour with a higher protein WHY: Baking at higher temperatures means products content may yield better results. Additional flour helps are done sooner. to strengthen the structure of baked goods.


$59.99 Holiday Dinner Package (serves 4, not including turkey)

FROM THE CO-OP DELI THE JOYS OF HOLIDAY No Muss, No Fuss: Just Great Holiday Food Made Easy by Our Expert Deli Chefs.

As always, knowing the origins of our products is important. The wheat berries used to make Valencia Mills flour are grown in New Mexico by Navajo Agricultural Products Industry (NAPI). This large industrial scale farm works hard to ensure a high quality, clean product. NAPI grows non-GMO wheat using natural fertilizers—either composted manure from their feedlots or a non-synthetic urea based fertilizer. Their crop is not organic, but it’s not treated with pesticides or fungicides. The field is sprayed once with an herbicide early in the growing cycle before the seed head has formed. This ensures that the wheat out competes the weeds.

$12.99 Holiday Dinner Plate (does include turkey/tofu)


A pound serves 4-6 Minimum order: 1 pound • Caramel Pecan Butternut Squash • Garlic Mashed Potatoes • Green Beans Amandine • Wild Rice with Piñon Nuts • Maple Yams and Cranberries • Herb Stuffing • Calabacitas Con Chile Verde • Cranberry Relish • Cornbread Dressing • Turkey Gravy

call your LOCAL

CO-OP Deli

fordetails,or to pre-order

$10.99/lb $8.99/lb $9.99/lb $8.99/lb $9.99/lb $7.99/lb $8.99/lb $8.99/lb $7.99/lb $6.99/Qt


CO-OP Placing Orders:

Let us make your holiday feast

stress free!


The deli can provide everything for your holiday meal.

Pies and dessert breads serve 6-8 Minimum order: 1 • Maple Pecan Pie $13.99 • Pumpkin Pie $12.99 • Vegan Pumpkin Pie $12.99 • Cranberry Walnut Bread Loaf $9.99/$5.99 • Banana Nut Bread Loaf $9.99/$5.99 • Vegan Cranberry Walnut Loaf $9.99/$5.99 • Bread Pudding $7.99/lb

To Place a Special Order:


co-op’s got



VALLEY 2400 Rio Grande NW, ABQ 242-8880 SANTA FE 913 West Alameda, Santa Fe 984-2852 NOB HILL 3500 Central SE, ABQ 265-4631 WESTSIDE 3601 Old Airport Ave, ABQ 503-2550

• Review the deli’s menu above or pick up an order form at the deli • Pre-orders will be accepted up to three days before the holiday (Sunday for Wednesday pick-up) • Select a pick-up day and time • Order in person or by phone at your local Co-op deli

Planning the Meal Use the following estimates to determine the quantities of food you will need. Estimates are per adult. • • • • • •

Entrée—1/2 to 3/4 lb cooked Potatoes—1/3 to 1/2 lb Vegetables—1/4 to 1/3 lb Stuffing—1/3 to 1/2 lb Gravy—4 to 6 oz Cranberry Relish—2 oz


taste of



BY DR. CHERYL LENTZ re you tired of always feeling you are putting out fires around this time of year? Do you feel you are always rushing from one holiday event to the next? Overwhelmed and over worked? Let’s find a different way to enjoy the holidays this year and become a holiday planner and list maker. Taking just a few minutes to plan your time and your events often allows one to feel more in control of the holidays. No one plans to fail, they often simply fail to plan.


To avoid the holiday feelings of overwhelm and rushing, let’s take a few minutes to think about how to have a stress free holiday. Simply find a favorite time management software in your phone or computer, or use the old fashioned way of pen and pencil. Next, we need access to a calendar, and a list of ALL the things we need to do this season. From attending the family holiday parties to Christmas shopping—holidays can be fun WHEN we plan carefully.

YOUR CO-OP HAS A VARIETY OF SPECIALTY MEATS AVAILABLE FOR YOUR HOLIDAY CELEBRATIONS! FOR SPECIAL CUTS OR SPECIAL ORDERS CALL Cameron/Nob Hill: 265-4631 Elena/ Valley: 242-8800 Grace/Santa Fe: 984-2852 Sydney/Gallup: 863-5383 Meg/Westside: 503-2550


To start, make a list of everything you have to accomplish and put a date and time in front of it. Be sure to allow plenty of time to complete each activity well in advance of deadlines. No need to rush. When we plan our time, we can actually enjoy the process and put a bit more jingle into our holiday cheer. When we schedule all of the details of our day, we avoid feeling overwhelmed. The secret is to simply break each event into smaller pieces. When we take the time to plan completing each piece, we often avoid that OMG feeling that we forget to do something. No need to rely on your memory; whether 20 or 60, when we rush, we often forget things. Simply write them all down, schedule your To Do List, and plan your way into a stress free holidays. DR. CHERYL LENTZ is a Co-op member and the author of Expert Success Solution.



HOLIDAY parties



spotlight on

December 2014 5






December 6 NOB HILL Co-op December 13 SANTA FE Co-op December 13 VALLEY Co-op December 14 WESTSIDE Co-op






CITRUS is HERE If you are like me, you wait all year for the start of the season and a taste of citrus. Sweet or tart, fabulously juicy and just what the doctor ordered to keep the sniffles away so you can enjoy all the holiday festivities. And what better to give as a gift or take to a party than a Satsuma gift box or a basket of assorted citrus. This month the CDC is pleased to offer delicious West Texas Rio Star Grapefruit and Meyer Lemons at all Co-op produce departments. Look for a plethora of holiday citrus coming to your favorite Co-op produce department including: Satsumas, Clementine tangerines, Cara Cara navels, tangelos, Kishu tangerines, Pixie tangerines and more.




If you haven’t seen them yet, check out our fun gift cards. They make giving the gift of great food and good health easy. You can put any amount on them, from $5 to $500 or more. Pop them in one of our locally made cards and voila, you have a GREAT GIFT that minimizes waste, gives delicious food and supports the LOCAL ECONOMY.




In a rush? Got lots going on? Let your favorite Co-op Deli help you put it all together! Our deli departments take pride in using the freshest all natural and organic ingredients available and will work hard to ensure a wonderful stress-free catered experience at a fair price. We want to ensure your satisfaction. • Place catering orders 48-hours in advance • A 50% deposit is required at time of order for orders over $100 • For any cancelled order(s), 24-hour notice must be given to La Montanita Co-op, otherwise a 50% fee will be assessed. CHOOSE FROM: BREAKFAST • Granola Bar Granola and yogurt - $4.99 per person Seasonal fruit add - $2.99 per person

call the


• Co-op Bagel Platter - Assorted bagels, cream cheese, sliced tomatoes, thin sliced red onions and cucumbers - $4.99 per person

• Fresh Baked Morning Breads, Assorted muffins, scones and sweet breads served with butter or sweet butter - $3.59 per person gluten free/vegan, add $.40 per person • Fresh Fruit Platter (in season) small (12”) $27.99 (serves 12); medium (16”) $45.99 (serves 20); large (18”) $57.99 (serves 25)


GATHERINGS: PARTY PLATTERS • Deli Meat & Cheese Platter - $8.99 per person includes: fresh sliced roast beef, oven roasted turkey, Black Forest ham and salami with sliced cheddar, provolone and Swiss cheeses, lettuce, tomato, red onions, pickles, pepperoncinis and olives • Mini Sandwiches - Turkey and provolone, ham and Swiss, roast beef and cheddar sliders. All sandwiches come with lettuce and tomato. Small (12”) $35.99 (serves 12); medium (16”) $58.99 (serves 20); large (18”) $69.99 (serves 25) • Tortilla Pin Wheels (three per person) - Tantalizing turkey, veggie deluxe, happenin’ ham and swiss. Small (12”) $44.99 (serves 12); medium (16”) $69.99 (serves 20); large (18”) $79.99 (serves 25) • Crudités - $5.49 per person - We use only the finest organic seasonal veggies. Selections may include: red and yellow bell peppers, broccoli florets, cauliflower, red radishes, celery, carrots, cucumbers and tomatoes. Served with choice of house-made ranch dressing, hummus, balsamic, or blue cheese dressing • Antipasto Platter - $7.99 per person - salami, ham and provolone cheese with marinated artichokes, olives, mushrooms, roasted red peppers, fresh bells and pepperoncinis. Served with crostini.

• Co-op Kyzer Pork Smoked Platter (based on availability) $11.49 per person - Applewood smoked ham legs and pork loin, Vermont cheddar cheese, spicy mustard, pickled red onions and dill dickles. Served with black pepper crostini

CO-OP ENTREES (by the pound) • Green Chile or Red Chile Chicken Enchiladas - $8.99 • Veggie Enchiladas (cheese, veggie or veggie and cheese) - $8.99 • Carne Adovada - $8.99 • Meat Lasagna - $8.99 • Spinach and Cheese or Spinach and Artichoke Lasagna - $8.99 • Turkey Marinara and Spaghetti - $8.99 • Beef Marinara and Spaghetti - $8.99

CO-OP SPECIALTY SALADS: (by the pound) Beautifully arranged platter, made fresh by our chefs, with your selection of the following: • • • •

Mediterranean Pasta - $9.99 • Bowtie Pesto Pasta - $8.99 Cole Slaw, assorted - $7.99 • Potato Salad, assorted - $7.99 Kale and Beet Salad - $9.99 • Chicken Salad - $11.99 Garden Tuna Salad - $12.49 • Mango Chicken Salad - $11.99

AND FOR DESSERT! • Co-op Cookie Platter - $13.99 per dozen • Brownie Platter $2.99 per person • Cupcake Platter - $2.89 per person • House Made Fudge Platter - $9.99 per pound • Pudding Bowl - $2.99 per person (gluten free, sugar free and vegan, tapioca pudding, chocolate and fruit varieties are available). Check with your local deli manager regarding gluten-free products.


FOR YOUR SPECIAL ORDER NOB HILL: FRANK at 505-265-4631 email: VALLEY: ROBIN at 505-242-8800 email: SANTA FE: JEFF at 505-984-2852 email: WESTSIDE: GUIDITTA at 505-503-2550 email:



December 2014 6



and then organize to service them? What resources are needed to support that and how do people get access to the resources?

A MAGICAL COMBINATION BY MARTHA WHITMAN e hit a magic combination for this year’s annual meeting! Between a good location (Indian Pueblo Cultural Center), good food (hard to go wrong there), and a guest speaker (Gar Alperovitz), we had a full house. It was a time of breaking bread together and opening a door to sparking new ideas and direction to community wealth building. We invited Gar Alperovitz because of what he and others have accomplished at Cleveland’s Evergreen Project. Their work resonates with our needs and demonstrates how cooperatives could play a stronger role in New Mexican communities and economy.


In a nutshell, the Evergreen Project secured business from the city’s anchor institutions and with that they were able to create worker cooperatives to service that business. Jobs were created for the local residents and more money now remains within the community. We at La Montanita are not experts in this model; we are a consumer owned co-op, but we want to be part of a future where more people are empowered to shape our communities. La Montanita is an anchor institution for many growers and producers. Our growth helps them and others establish livelihoods, but what are the other opportunities? What other groups could identify other anchor institution needs



You can reach us at bod@lamontanita. coop. If you want more information about the Cleveland Evergreen Project, visit As Gar mentioned at our annual meeting, this work speaks to systemic change and will take time to achieve. Luckily we aren’t strangers to the concept and with more minds banding together we have every reason to be hopeful.

a conversation with a


a Holiday

FOOD DRIVE benefitting

❥ Children, 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 in the Green Bin by Register 1.

It is such questions the Co-op’s Board of Directors is driven to explore. If you’ve been thinking about this too we hope you will contact us and share your ideas.

Meet Derrick Sanders, the cheese clerk at the Nob Hill La Montanita Co-op. The other day I had the privilege of “talking cheese” with Derrick over a cup of coffee. Within the first five minutes I realized that cheese flows through this guy’s veins. Derrick not only loves cheese, he knows cheese! So rather than keep Derrick’s knowledge to myself, I’m sharing it with you. In this conversation Derrick shares his process and criteria for selecting the cheese he stocks at the Co-op. He also


at the

Santa Fe


Enjoy an evening of delicious cheese tasting and education! December 18 in the Santa Fe Co-op’s Community Room, from 6:30pm to 8pm.

by M.J. of M.J.’s Kitchen

shares his knowledge of several cheeses and of cheese culture. And just like a sommelier would help you pair a wine with your meal, Derrick leaves us with several pairings of cheese and spirits, and cheese and foods. TO READ THE FULL CONVERSATION, visit MJ’s Kitchen at bit.Ly/11ebakl.


• All participants get a special coupon for 10% off • Gluten-Free participants please let us know at time of registration! • Min. 10, Max. 20 participants • Pre-Registration required for class each month!

DECEMBER 18TH TOPIC – FUNDUE! • Learn the basics for making your own fundue from Register at the Santa Fe Co-op Info Desk. scratch!




co-op news

December 2014 7



ou will soon receive your patronage dividend information. This year marks our 24th patronage dividend since 1990. We are excited that we are in a position to provide this refund to our members and recognize that this would not be possible without your continued support.

challenges of the changing and more difficult retail environment that we operate in while still serving our communities. The cooperative model is a great one; instead of paying the government on our income we can put this money into your hands. Much of this refund money is spent supporting not only La Montanita but other local business as well. I’ve always wondered why more businesses don’t adopt this model; it is far superior to the traditional model and we are all experiencing the economic and environmental effects of doing “business as usual.”

When the Co-op does well the co-op model provides us an avenue to return a portion of this gain to our membership. THE INSIDE SCOOP While this year patronage is less than last year, it was a decent year given the large My thanks to each and every one of you that supcommunity investment we made in our Westside ports La Montanita. Our staff works hard every location. day to bring you the best value possible. We believe that supporting the Co-op is win-win for all There is much to celebrate this year: the opening of involved. Please let me know if I can ever be of our new Westside store, also that our CDC service to you, my e-mail is terryb@lamontani(Cooperative Distribution Center) enjoyed its best or by phone at -505-217-2020. -TERRY year ever and that this is the first year that the patronage dividend will be electronic (as explained on page one of this issue). We are embracing the GENERAL MANAGER’S COLUMN


C O - O P S TA F F


December Calendar

of Events 12/1 12/6

Giving Trees go up at all stores Nob Hill Holiday Party

12/13 Santa Fe and Valley Holiday Parties 12/14 Westside Holiday Party 12/15 Giving Tree GIFT DEADLINE! 12/16 BOD Meeting, Immanuel Church, 5:30pm 12/24 All Co-op’s CLOSE EARLY at 6pm 12/25 All Co-op’s are CLOSED

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.



DAVID K. I go to the Santa Fe Co-op on Saturday afternoons to get my food for the week. I look forward to being there. The minute I walk into the store I check to see if David is at the information desk. His warmth comes right through his smile. He greets me like an old friend, happy to see me. His kind and generous spirit always makes me feel that all is right with the world. Before I start shopping I feel good, I feel welcome, and happy to be there.

I know that the Co-op is more than good food. There’s a feeling of kindness and respect that nourishes my spirit. These are the best of Co-op values. They are the gifts of a truly shared community. And David embodies them. I think David’s spirit is contagious. As I work my way through the store I have lovely encounters with so many of the Co-op staff. They too are warm and friendly, helpful and kind. As with David, I always look forward to seeing them. The Co-op is a real blessing in my life. JERILOU


the holiday


December 2014 10


delights VEGAN CHOPPED LIVER FROM IRVONNE NEWMAN Time: 1 1/2 Hours Serves: 8-10 This amazing dish, the result of a simple to prepare recipe, will surely get a welcome reception. Lentils, walnuts, and brown rice form a perfect trio and harmonize so well together. They only need a few added ingredients to complete the recipe. Served as an appetizer, sandwich spread or a great addition to a buffet, the authentic flavor belies its plant base. A wonderful dish for the upcoming Holidays. 1/2 cup green lentils 2 1/2 cups water 1/4 teaspoon salt 1 1/4 cups raw walnut pieces 1 1/4 cups cooked long grain brown rice 1 cup onion, chopped 1 large carrot, coarsely shredded (large-hole hand grater recommended) 1 1/2 teaspoon tamari or Bragg Liquid Aminos 1 3/4 tablespoons red miso Black pepper to taste Combine lentils, water and salt in an open 2quart saucepan. Bring to a boil, turn down heat to medium, and cook until tender, but still firm, about 25-30 minutes. Whirl walnuts in a food processor until almost smooth. Add cooked rice, onions, carrot, tamari, miso and ground pepper to processor. Drain and discard any excess liquid from cooked lentils and add to mixture. Process combination until smooth and light, about 1-2 minutes. Transfer mixture to an attractive lettuce or kale-lined bowl or platter. Garnish with chopped green onions or sliced olives. Serve with whole-grain bread.

(VEGAN) BOEUF BOURGUIGNON FROM ADRIENNE WEISS Time: 2 1/2 Hours Serves 8 Garlicky seitan bathed in a red wine reduction takes center stage in this hearty rendition of the classic French stew. This special dish is a wonderful meal for holiday entertaining. You may make you own seitan or use one of the great seitan varieties made by Vitasoy or Gardein. If you use these products, flour and brown and set aside until combined with sauce! Seitan 3 cups cremini mushrooms, quartered 3 tablespoons soy sauce 1 cup vegetable stock 1/3 cup red wine 3 garlic cloves 2 1/2 cups vital wheat gluten 1 tablespoon olive oil Red Wine Sauce 1/4 cup water 3 cups onions, diced 2 cups celery, diced 2 cups carrots, diced 6 ripe tomatoes, chopped 3 cups red wine 2 garlic bulbs, peeled and sliced 12 dried shiitake mushrooms 1 cup cremini mushrooms, sliced 4 tablespoons soy sauce 3 tablespoons medium miso 1 teaspoon dry rosemary 1 teaspoon dry thyme 7 1/2 cups vegetable stock, plus more as needed Bourguignon 5 cups carrots, chopped 5 cups cremini mushrooms, halved 2 1/2 cups baby potatoes, halved 2 cups small green peas 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil, divided 2/3 cup all-purpose flour 1/2 cup parsley, chopped

the holiday


For The Seitan: In a food processor, combine mushrooms, soy sauce, vegetable stock, red wine and garlic. Process until combined. Add wheat gluten and process until a soft dough is formed, about 30 seconds. Divide dough into 5 portions and pat each into a patty about 1/2-inch thick. In a skillet over medium heat, heat oil. Next cook and flip each patty until browned on both sides. For The Red Wine Sauce: In a large pot or Dutch oven over medium heat, add water and sautĂŠ onions, celery and carrots until tender. Add tomatoes, wine, garlic, shiitakes, creminis, soy sauce, miso, rosemary and thyme. Bring to a boil. Add vegetable stock and sautĂŠed seitan. After reaching a second boil, cover, reduce heat to low and simmer for 1 hour or longer to concentrate. Add more vegetable stock if flavor is too strong or boil down longer for stronger flavor and thicker sauce. Using tongs, remove seitan from the pot and set aside on a plate. Set a colander over a large bowl and pour sauce mixture through to strain vegetables, pressing as much liquid out of vegetables as possible. You should have about 6 cups strained sauce. If you have reduced it too much, add additional stock. For The Bourguinon: Preheat oven to 425O F. Sprinkle carrots, mushrooms, potatoes and peas with salt and pepper and roast on a baking sheet for about 25 minutes until tender. In a large pot over low heat, heat olive oil. Add flour and cook for several minutes to make a roux. Add strained sauce and whisk well to incorporate. Cook, stirring with a wooden spoon, until thickened. Cut seitan into 1-1/2inch chunks and add to sauce along with roasted vegetables. Simmer for 10 minutes, sprinkle with parsley and serve warm.



December 2014 11

WINTER CITRUS, ESCAROLE AND ENDIVE SALAD FROM ADRIENNE WEISS Time: 40 Minutes Serves: 6 6 cups escarole, torn 2 cups Belgian endive or frisee, thinly sliced 1 cup radicchio, thinly sliced 1 cup pink grapefruit sections 1 cup navel orange sections 3/4 cup blood orange sections 1/4 cup shallots, minced 2 tablespoons extra-virgin olive oil 2 tablespoons orange juice 1 tablespoon white wine vinegar or champagne vinegar 1 1/2 teaspoons agave 1/2 teaspoon salt 1/4 teaspoon black pepper, freshly ground 1/2 cup pomegranate arils 1/3 cup pistachios, toasted Combine first 3 ingredients in a bowl. Add grapefruit, orange and blood orange sections; toss gently. Combine the shallots and the next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranates arils and toasted pistachios evenly among servings.

the Best




December 2014 12





Choosing a Truly Green Tree: If your family is one of the 33 million US households who buy a Christmas tree each year, the best trees to get are live, potted trees as they are reusable! After the holidays, your tree will make a beautiful addition to your yard and can either be planted or kept in its pot to be used again next year. If you do get a freshly cut tree, be sure to bring it to your nearest recycling center after the holiday season so that it doesn’t end up in the dump. Lastly, be sure not to use artificial trees made with harmful toxins, especially polyvinyl chloride. An added bonus to real trees: they add that wonderful and fresh pine aroma to your home!


BY KATHERINE MULLE he holiday season is a favorite time of year for many. As we are often swept away in a whirlwind of holiday parties, spending time with family, braving the mall for that perfect gift, attending fun get-togethers and participating in meaningful celebration, sometimes it can be easy to forget what the holidays mean for our environment. According to The Use Less Stuff Report, in the holiday season (between Thanksgiving and Christmas), Americans generate 25% more waste than any other time of year, which translates to 25 million total extra tons of garbage, or about 1 million extra tons per week. Here are some tips to do your part in reducing waste and staying green this holiday season! Green Greetings: Christmas cards are a great way to send warm wishes to friends and family. Unfortunately, Americans invest in 2.65 billion paper Christmas cards each year, enough to fill a football field 10 stories high! If each American used one less paper card, we’d save 50,000 cubic yards of paper (from The ULS Report). Even better, ecards give us the wonderful opportunity to save the environment and some money this holiday season. Many websites have thousands of cards that you can choose from, add your own personal message to, and send for free. You can also save the paper cards you get from friends and family and cut off the top fold (and recycle the bottom fold if recyclable) and use them as pretty postcards to send off next year.

Mary Alice Cooper, MD

Green Gifts: Gift giving is great, but green gift giving is even greater! Homemade gifts are a great option to save money and reduce waste, and they can be even more meaningful and fun to make. They’re also a great way to involve the kids in a family activity! There’s an abundance of holiday craft ideas online, or you can also show someone you care through the gift of a homemade treat (like one of the gluten free and vegan recipes published in the Co-op Connection and online)! If you do shop for the holidays, support local artisans and businesses, fair trade products, or give experiential gifts, like concert tickets or restaurant gift cards, which reduce waste and allow you to spend more quality time with your family. Luminous and Loving Lights: LED lights are the most environmentally friendly lights to use in your holiday decorating. If you don’t want to pay full price, you can always get them on sale at the end of the season and be treated to a nice surprise of new lights when you take out your Christmas decorations next year! Aside from the type of lights you use, save energy by turning them on only in the evening and turning them off before you go to bed. Not only will this save energy, but it will help your lights last longer. When it comes to candle lighting, whether for a menorah, an advent wreath, or luminarias, be sure to use candles made from environmentally friendly and non-toxic ingredients; the Co-op has a nice selection!

Wrap it All Up with Eco-friendly Wrapping: While gift bags are usually the most eco-friendly way to wrap a gift as they can be used year after year (not to mention, they make wrapping fast and easy), if using wrapping paper is your first pick, be sure to choose one that was both made from recycled paper and can be recycled. While much of the mass produced wrapping paper we see in stores is beautiful, it is often not recyclable (especially paper that’s metallic, sparkly, or has a waxy composition, due to the metal fibers inside). Better yet, you can save money by using old newspaper pages, old maps, or by decorating paper from your own recycling bin. Finally, for that finishing touch, reuse ribbon if you can, or add a sprig of berries or evergreen branches as a substitute for ribbon. The ULS Report states that if every family decorated just three presents this way (or the equivalent of saving two feet of ribbon), we’d save enough ribbon to tie a bow around the earth! What an amazing gift that would be. For more tips, statistics and information on staying green, check out The Use Less Stuff Report at



December 2014 13



YOUR VA L U E S AMYLEE UDELL he recent controversy in our very own Co-op over Eden foods and whether to discontinue carrying their products due to the company's refusal to cover contraception became very heated. Wherever you stand on that issue, I applaud the time and energy you devoted to learning about the issue and coming to a decision. I would love for more consumers to take that effort and apply it toward other issues, products and companies! Activism and consumerism CAN be positively connected. And the bottom line is the most effective protest—the one a company will hear and feel. As the big "buying season" approaches, how can we help our consumerism match our activism? BY


I know that the Co-op Connection audience already has priorities and values in place when shopping. You likely value organic food, lower chemical loads, local economies, smaller business and cooperative model of decision making. Those are assumptions, but are probably not too far off. You shop where you do knowing that the Co-op's values will likely line up with yours in some or most areas. And should you have any doubts as to what those are, you can read them in each issue of the Co-op Connection. You can also voice your values at each board meeting and know that you will be heard by the decision makers. Still, you have the burden of your own due diligence if there's a particular issue close to your heart. Many of us do have these issues. But many people are so pressed for time, money or both, that becoming familiar with every company and product in your purchasing future is unrealistic and daunting. It's much easier to buy ingredients of a meal that's easy to cook. Or shoes that are cheapest and will last for a little while. Those very real limitations create a market of individuals (that's us!) that just doesn't realize its purchasing behavior is acting against its values. It would be so much easier if items were labeled to help with these decisions and there IS a push for such labeling. The GMO labeling bills in various states, California's Prop. 37 being the highest profile, are examples of this. And there are companies who opt to label themselves with certain issues. But what about other products and issues? There are so many products, so many companies and so many issues close to each individual's heart, I cannot cover them all. I actually tried. This is where YOU

come in. What are YOUR issues? Child labor? Factory conditions? Environmental safety? Recycled or renewable materials? Abortion? Gay marriage? Before you buy a sweater, a child's toy, a new cell phone, you CAN find out what company that purchase supports and where that company's values are. Yes, it takes

time and I know you might not be able to do that for every little item. So maybe consider it for big items (mattress, furniture, car?). Or for items you buy often (fruit, chicken, gasoline, shampoo?). Use the internet as the beneficial tool it can be! Another very useful tool, for you smartphone SMARTIES, is the Buycott app. This FREE app can help you when you are picking up something and haven't been able to research in advance. From, "When you use Buycott to scan a product, it will look up the product, determine what brand it belongs to, and figure out what company owns that brand (and who owns that company, ad infinitum). It will then cross-check the product owners against the companies and brands included in the campaigns

need the perfect


HELP MAKE WISE CHOICES! you've joined, in order to tell you if the scanned product conflicts with one of your campaign commitments." It can free up some of your brain space so you don't have to remember every owner of every company and their corporate behaviors! The campaigns you join can be already established ones that match your values, as well as new ones you create to raise issues no one else has addressed. And others may join you in your efforts. A few of the campaigns I saw in my quick glance were stopping cross contamination in food, supporting bees, protecting seals and dolphins, boycotting human trafficking and supporting NASCAR sponsors. Yes, really. Two final considerations in shopping your values are worth mentioning. First, companies change and a company's practices five years ago might be different from now. It's hard to keep up. So if there was a product you left behind years ago, take a look again and see how things stand. Or if you found a product you enjoy that matches your values, take a look in five years to make sure you still match. Of course, that's not accounting for your ability to change your mind, as well! And, take care to avoid persecution. You can choose to personally boycott a company and share why with others, but do you need to lead a protest? Maybe the answer is yes. Does a company or its owners have the right to hold a different opinion from you? Do you happen to disagree with someone or are you called to stand up against human rights violations? These are not for me to answer, but for you to consider as you shop your values this holiday season and every day.



gift certificates

From $10 and up, give the GIFT of great tasting healthy FOOD!

care for all


December 2014 14

OCEAN based fish farming

Farming migratory fish can never be organic. This statement holds true regardless of the type of system in which they are reared. That is because their confinement in fish farms would curtail their biological need to swim far distances, creating undue stress. Some migratory species are also anadromous, such as salmon, migrating between freshwater and the ocean during various life stages, a behavior not possible while in containment. The organic standards dictate that organic production systems must not deviate from the natural behaviors of farmed animals.

at odds with ORGANIC



BY CAMERON HARSH, CENTER FOR FOOD SAFETY n October, Center for Food Safety (CFS) released a comprehensive, scientific report detailing why ocean-based aquaculture (fish farming) can never be certified organic. In advance of USDA’s publication of regulations to govern organic aquaculture, CFS’s report, Like Water and Oil: Ocean-Based Fish Farming and Organic Don’t Mix, warns that permitting “organic” aquaculture at sea would put the entire US organic industry in jeopardy by weakening the integrity of the USDA organic label. Fifty-three fishers, organic farmers, organic consumers, and animal welfare and environmental advocacy organizations endorsed the major findings of the report in an organic aquaculture position statement.



These 53 organizations, including La Montanita Co-op agree that USDA should not allow farmed fish at sea to be labeled. “It’s mind-boggling to think that USDA would seriously consider allowing fish farms at sea to be organic,” said Dr. Lisa J. Bunin, Center for Food Safety’s organic policy director and the report’s co-author. “It’s absolutely impossible to control or monitor the wide range of substances, including toxic pollutants that flow into and out of sea-based farms.” Twenty-four million fish escapes have been reported worldwide in just over two decades based upon data compiled by CFS from available public records. Escaped farmed fish can carry pathogens and diseases, restructure food webs through the introduction of non-native species competing for


resources and could lead to extinction of wild fish of the same species in certain areas. This disruption of marine ecosystems violates one of the basic tenets of organic, which is to promote ecological balance and conserve biodiversity. The findings in the report that support the endorsements of the signatory organizations include: Open-ocean fish farms can never be organic. Inputs and outputs to the system cannot be monitored or controlled and neither can a farmed fish’s exposure to toxic synthetic chemicals, which are prohibited under Organic Foods Production Act (OFPA) and present in the marine environment.

Farmed fish fed wild fish meal or oil can never be organic. That is because OFPA requires that all certified organic species are fed an organic diet. Feeding farmed fish wild-caught fish and related by-products—fish meal and fish oil—would increase pressure on already over-exploited and recovering fisheries that form the basis of the marine food web. It would also decrease the food supply of a wide range of native, aquatic species, including seabirds and sea mammals, contravening the USDA organic biological diversity conservation requirements. CFS believes that the strong findings contained in this report warrant USDA’s withdrawal of plans to allow organic ocean-based fish farming; to do less would be irresponsible organic policy-making, and it would do a disservice to the entire organic industry. For more information, to see the full report or make a donation to the Center for Food Safety visit



ON FACTORY FARMS BY ELEANOR BRAVO, FOOD AND WATER WATCH ood & Water Watch and public health advocates, including La Montanita Co-op, applaud the City Councils of Albuquerque and Santa Fe for passing resolutions calling on Congress to protect public health by passing national legislation to stop the unnecessary use of antibiotics on factory farms.


City Council Member Rey Garduno, who sponsored the Albuquerque resolution says, “This memorial was important because not only do we

want to make a statement to our federal delegation, but to also inform and discuss the issue at the local level. We need to create awareness regarding our food production and do our best to prevent any public health threats.”

that aren’t sick. This overuse of antibiotics creates “superbugs”—bacteria that is resistant to antibiotics. Twenty-three thousand people die each year in the US from antibiotic resistant infections. The public and elected leaders must take action to keep antibiotics working for people. Specifically, the resolutions urge Congress to pass HR 11509, the Preservation of Antibiotics for Medical Treatment Act (PAMTA) and S 1256, the Preventing Antibiotic Resistance Act (PARA).



City Council Member Pattie Bushee sponsored the Sante Fe resolution. “Santa Fe stands proudly with Albuquerque and a growing number communities that want antibiotics to keep working for people,” says Bushee. “I hope communities throughout the West will join us in sending this message to Congress.”

For more information, or to make a donation go to:

Eighty percent of antibiotics used in the United States are administered on factory farms to animals


BARKIN’ BALL Join the Santa Fe Animal Shelter on December 13 for a night filled with fun, laughs, good food and a barkin’ good time! This year, they will celebrate the Santa Fe Animal Shelter’s 75th Anniversary. The Barkin’ Ball’s theme this year is “A Winter’s Tail” and the evening will transport you into a wonderland of hope and festivity, where pets and their people can enjoy Yappy Hour cocktails, a plated dinner, live music, a silent auction, a live auction and shop in the Winterland Store.

thousands of stray, lost and injured animals. The Santa Fe Animal Shelter provides invaluable programs to Northern New Mexico, such as free and low-cost spay/neuter and vaccination clinics, veterinary services for pets from low-income families, pet-food assistance programs and so much more. Without the money raised from festivities like the Barkin’ Ball, these programs and services would not be possible. ✔ For more information on adoption or to purchase tickets: or call 505-983-4309.

The Barkin’ Ball is the primary fundraiser for the Santa Fe Animal Shelter. Funds raised during this festive night benefit







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is Broken:

should be added to this list as sister fats.) As we become healthier and stronger, our minds will work better. The Vitamin A in animal fats gives us the stick-to-it-tiveness to set a course of action and follow through. That course of action may be as grand as challenging raw milk laws or as humble as helping one other person change his or her diet.

let’s do something

ABOUT IT! BY SALLY FALLON, EDITED BY IGINIA BROCCALANDRO ally Fallon, author of Nourishing Traditions, a cookbook and guide to healthier foods, will be teaching at the Santa Fe Community College (SFCC) on December 5-6, 2014. She is the founder of the Weston A. Price Foundation and a leading advocate for raw milk, pasture fed beef and enzyme rich foods.

2. Buy from local farmers: At least 50% of your food budget should be spent on foods produced by farms nearby, farms engaged in pasture-based agriculture.


3. Learn to cook: Prepare your food from local ingredients, always with plenty of butter. You will find that your cravings for sweets and junk foods will gradually disappear. The more we eat real food and eat that food with plenty of good fats, the less the processed food appeals. And when enough people stop purchasing processed foods, the industry will collapse. Even a slight reduction in demand for processed foods sends shock waves through corporate headquarters.

We all know that our food system is broken. The question is how do we solve the mess? Clearly, attempts to change the opinions of federal officials and regulators are not the solution. As Sinclair Lewis once said: “It is difficult to get a man to understand something when his salary depends upon his not understanding it.” People in power have been bought, in ways both obvious and subtle, and they have a hard time understanding that we, all of us, are at the eleventh hour, with a food system so dysfunctional it is poisoning both people and planet. Fortunately, there are steps each of us can take, and if enough people take these steps, the solution will follow.

4. Support artisan producers: One of the most encouraging trends is the proliferation of small companies producing lacto-fermented pickles, kombucha (over one hundred companies nationwide), raw artisan cheese, traditional charcuterie, and sourdough bread. When we buy these products, the companies

1. Eat saturated fat! By choosing saturated animal fat: butter, lard, and tallow, we support animal agriculture over monoculture, real food over processed food, health over disease. (Cod liver oil and coconut oil

ABQ Hour Exchange: EACH OTHER? BY ROBERT ALLEN, ABQ HOURS ave you ever needed a helping hand with a chore but you didn’t know who to call? Or didn’t have the money to pay someone for help? Not everyone has family, friends and neighbors who can help out in a pinch. Even if you do, sometimes they are busy or not around to help. Becoming a member of a service exchange is like having an extended family that can help when you need it.


Founded in 2013, ABQ Hours Exchange is an Albuquerque area community network where members exchange services with one another without the use of money. Members earn time credits for providing service to other members and in turn spend the time credits they earn on services they need for themselves. Service can be as simple as giving someone a ride to the airport or the doctor, or as complex as helping someone pack up their apartment and move. You can also learn a new skill or just share your experiences. Regardless of the type of service, you earn time credit for the service you provide; an hour for an hour. Work or service exchanges have deep roots in our history. Barn raisings and quilting bees were common in rural areas at the beginning of the last century. Mutual aid societies were also common in immigrant communities where people struggled to make a new life with limited financial re-sources. As





modern life became more mobile and families and communities became more fractured, the benefits of mutual aid were overlooked by an increasingly global and monetized economy. In the late 1960’s, a St Louis, Missouri housing development, facing a decline in funding for social programs, created a community service exchange called the More Project. Later in the 1980’s, inspired by the success of the More Project, Edgar S Cahn, a former speech writer for Robert F Kennedy and poverty activist, developed the concept of “Time Banking.” Today, there are hundreds of time banks and service exchanges around the country and the world which are helping people build healthier and more sustainable communities. On the third Tuesday of every month ABQ Hours has a New Member Orientation where you can learn how to become a member and start trading services with other members. We also show you the online software members use to connect with one another and arrange exchanges. Our next orientation will be: Tuesday, December 16, 6-8pm, at the Albuquerque Center for Peace & Justice, 202 Harvard Drive SE, Albuquerque. In addition, we have a community potluck every other month, where you can learn about the Exchange from our members. To become a member or for more info visit or

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6/NOB HILL Co-op 13/SANTA FE Co-op 13/VALLEY Co-op 14/WESTSIDE Co-op

flourish, and they are truly the healthy alternative to corporate food. When the processed food industry implodes, these tiny entities will be waiting in the wings to provide us with healthy processed food. SOLUTION IN OUR HANDS Nature has a process for righting things called “natural selection,” and in our society, we are going through a process rightly called the “natural selection of the wise.” Those who continue to eat processed foods, drink sodas, insist on pasteurized milk, spray their fields with Roundup, and say yes to pharmaceutical drugs and vaccinations, will gradually die out; either they will become infertile or their children will not reach adulthood. Those who choose nutrient-dense pastured farm foods and artisan products will live long, healthy lives and have families of healthy children. It may seem cruel but that is how nature works to help her creatures survive. Truly, the solution to our broken food system will come from the bottom up, not the top down. As part of the CARBON ECONOMY SERIES, hear SALLY FALLON talk on Friday December 5 from 7-9pm and Saturday from 9am-5pm in the Lecture Hall, room 216 in the West Wing of SFCC. For more Information: 505-819-3828, www.carboneconomy



Co-op Connection News December, 2014  

The La Montanita Co-op Connection tells stories of our local foodshed--from recipes to science to politics to community events. Membership i...

Co-op Connection News December, 2014  

The La Montanita Co-op Connection tells stories of our local foodshed--from recipes to science to politics to community events. Membership i...