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PATRONAGE DIVIDEND Y our La Montañita Co-op Board of Directors has accepted the recommendation of its Finance Committee that no patronage dividend be paid this year. This is due to the Co-op’s net loss over the last year. The patronage dividend is one of the main economic links between the Co-op and its members, and this decision was not taken lightly—but it was the financially responsible decision.

As discussed at the annual meeting, the loss that the Coop experienced is the continuation of a trend over the last several years, and is the result of both increased costs and a tighter profit margin due to vastly increased competition from large supermarket chains selling many of the same products. The Co-op is more than a grocery store— we actively support local producers and the larger com-

munity, we believe that this difference—the co-op difference—works in our favor. Our General Manager has a strategy in place to return the Co-op to a positive net income by the end of the current fiscal year (8/31/17). The Co-op Board of Directors and staff are sincerely grateful for your support. We wish you a safe and joyous holiday season and look forward to serving you in the year ahead. IN CO-OPERATION, LA MONTAÑITA BOARD OF DIRECTORS: Ariana Marchello (President), Tracy Sprouls (Vice President), Lisa Banwarth-Kuhn (Secretary), James Esqueda, Tammy Parker, Courtney White, Gregory Gould, Julie Anderson and Gina Naomi Dennis







e recognize that many of you are disappointed that we are not able to return a dividend this year. We believe that despite this, the Co-op returns great value for your $15 annual membership fee. Many members save more than their $15 annual membership fee during our volume discount events ( February and October) and save 10% on their special orders. Additionally at the Board's direction this year, our General Manager has worked hard to bring down prices in our produce, meat and grocery departments to help member-owners and shoppers make the most of their food dollars. With one of the least expensive membership fees in the nation, La Montañita Co-op continues to work



to expand access to healthy food to all socioeconomic groups in our communities. Your continued support allows us to enhance the community with a wide variety of community development projects, such as our Food Hub Distribution Center, Make a Child Smile Annual Holiday Giving Tree, the Veteran Farmer Project and so much more. Additionally your annual membership fee investment in the Co-op allows us to grow the local food economy and maintain a community-owned option in New Mexico.

Look for the ANNUAL HOLIDAY GIVING TREES at all Co-op locations

We wish you a warm and delicious holiday season and peace and prosperity for all in 2017. THANKS FOR YOUR ONGOING SUPPORT! ROBIN SEYDEL AND YOUR CO-OP MEMBERSHIP DEPT.

GIFT RETURN DEADLINE: DEC.12 More information on pages 2-3!



BY MONIQUE SALHAB he month of November proved to be an exciting one for the Veteran Farmer Project. Thomas Cameron of Rancho Durazno in Palisade, Colorado has donated a 24’x36’ greenhouse to our farm! How significant is this?! “Believe me, it’s HUGE!” The donated greenhouse means our farm will be able to grow starts for Spring planting, create a plan to produce winter crops for year-round growing and possibly conduct hands-on classes for Veterans illustrating seed saving techniques, greenhouse management and planting do’s and don’ts, and more.


RESULTS... and more BY LISA BANWARTH KUHN AND TAMMY PARKER, NOMINATIONS AND ELECTIONS COMMITTEE Voting ended at the end of the day on November 14, 2016. Paper ballots had to be postmarked by November 14, 2016; there was a lag time of 4 to 5 business days to allow mailed-in paper ballots to arrive. As in years past and as stated in election information, all votes were tallied by an independent third party. Only very preliminary results were available to the Board of Directors monthly meeting held November 15, 2016. Official results of the election are announced at the December Board meeting and newly elected Board members are seated at the December Board meeting, December 20, 2016. Among other pressing business during the November board meeting, the Board had proposals in response to feedback from the Town Hall meetings held in Albuquerque and Santa Fe, October 5th and 6th, 2016. The proposals were: Proposal to Create a Committee with Mediator in Attendance to Amicably Discuss, Explore and Address Differing Viewpoints of Membership; Proposal to Engage Third Party to Respond to Employee Dissatisfaction; Proposal to Establish Procedures for Implementing a Special Meeting of the Membership; Proposal to Use an Independent Third Party for Signature Verification and Tabulation of the Take Back the Co-op Petition and Proposal for Patronage Dividend.

Our VFP community is extremely grateful to Mr. Cameron for his generosity! He personally delivered the greenhouse to our new second location in the North Valley. Speaking of our new second location, another huge thanks to Matt Tafoya and his family for providing a beautiful field on which to rebuild our greenhouse. Matt, his father Ross and his sister—all of whom live on the property—are all Veterans. We feel incredibly welcomed and supported by the whole Tafoya family. On a beautiful sunny Friday in October, our VFP crew and additional allies, unloaded our newly gifted greenhouse. Ross was there to help, and had marked the underground irrigation locations so as to be sure Thomas' big delivery truck did not damage them. It was an exciting afternoon and we look forward to more fun and good work at this new location. Speaking of which, since we (the VFP) are a small group, we are reaching out to the La Montañita member-owner community and beyond, to assist us with re-building our greenhouse. If you, friends and/ or family members are willing, able and can take

direction well -plus do not mind getting dirty —please show up on any or all of the days below! Kevin a long time VFP volunteer and Army Veteran, who has done this kind of construction and mechanical work, has offered to be our foreman and to facilitate the re-building process. We hope to see you at one of our work days. The schedule is listed below. Do not forget to dress accordingly (layers are a good thing), bring gloves, wear boots, bring snacks and hydration needs. DATES AND TIMES FOR THE GREENHOUSE RE-BUILDING ARE: Dec. 3, 11am-3pm • Dec.10, 11am-3pm • Jan. 7, 11am-3pm • Jan. 14, 11am-3pm For the address and directions to the greenhouse property, please contact the individuals below: ROBIN SEYDEL:, 505-217-2017 MONIQUE SALHAB:, 505-620-5104 RONDA ZARAGOZA:, 505-550-2621 In the event of inclement weather, we will reschedule as needed.


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La Montañita Cooperative A Community-Owned Natural Foods Grocery Store



Nob Hill 7am – 10pm M – Su 3500 Central SE, ABQ, NM 87106 505-265-4631 Rio Grande 7am – 10pm M – Su 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 8am – 8pm M – Su 105 E Coal, Gallup, NM 87301 505-863-5383


Santa Fe 7am – 10pm M – Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852


OF SHARING AND CARING 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 over two decades that we have been meeting the needs and bringing a bit of joy to children in need around our state. Over these decades we have positively impacted the lives of thousands of children and are honored to be doing the same again this year. I am deeply aware of how blessed I am to be able to work in service as part of our amazing cooperative community and grateful for the support that this, one of my 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. BY

GRABnGO 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 Support Office 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001 Support Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Dennis Hanley 217-2028 • Controller/John Heckes 217-2029 • Computers/Info Technology Rob Dixon 217-2011 • Merchandizing Manager/Mark Lane 259-4396 • Human Resources/Sharret Rose 217-2023 • Marketing/Karolyn Cannata-Winge 217-2024 • Membership/Robin Seydel 217-2027 • CDC/MichelleFranklin 217-2010 • Operations Director/Jason Trant 242-8800


Co-op Connection Staff: • Managing Editor: Robin Seydel 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: JR Riegel • Editorial Assistant: JR Riegel 217-2016 • Printing: Santa Fe New Mexican Membership information is available at all six Co-op locations, or call 217-2027 or 877-775-2667 email: website:

Once again this year the Co-op is honored to be working with some of our communities’ 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





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. PEANUT BUTTER AND JELLY DAY SCHOOL or 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.

Copyright ©2016 La Montañita Food Co-op Reprints by prior permission. The Co-op Connection is printed on 100% recycled paper with 100% soy inks. It is recyclable.

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 PB&J 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. For further information you may contact Donna Brew at 505877-7060. ENLACE COMUNITARIO nlace 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 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.


Membership response to the newsletter is appreciated. Email the Managing Editor,



To all of you who have participated: the social workers at all the agencies, many of whom have been with this project since its inception; 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. I hope you will find the time and resources to do so again this year. If this is your first Co-op holiday season we hope you will help “Make a Child Smile” by participating in our 22nd Annual Giving Tree Program.

When I think about what we have done together it restores my faith in humanity, reminds me of the power of cooperation and gives me hope for the future. We sincerely hope you will help us do so again.


Membership Costs: $15 for 1 year/ $200 Lifetime Membership + tax

We ask that you please bring your gift(s) with the ornament from the tree securely attached. Our deadline this year for gift return is December 12. This will help ensure that all the gifts get to the children on time. It is a little earlier than usual due to the way in which the holiday falls this year.

This year we are once again asking for your help in letting some very special children and families know that we, as a community, despite tough economic times, continue to be there for one another. Last year alone we made the holiday wishes of approximately 500 children in protective custody and foster care a reality.

Store Team Leaders: • Henry Gamez/Nob Hill 265-4631 • James Esqueda/Westside 505-503-2550 • William Prokopiak/Santa Fe 984-2852 • Leaf Ashley/Gallup 575-863-5383 • Joe Phy/Rio Grande 505-242-8800 Co-op Board of Directors: email: • President: Ariana Marchello • Treasurer: Tracy Sprouls • Secretary: Lisa Banwarth-Kuhn • James Esqueda • Gregory Gould • Tammy Parker • Courtney White • Julie Anderson • Gina Dennis

and holiday wish of a child from these organizations—will go up at each Co-op location between November 28 and 29th, the Monday and Tuesday after Thanksgiving weekend.

If you have questions or would like to support Enlace, please call 505-246-8972. NEW MEXICO DEPARTMENT OF CHILDREN, YOUTH AND FAMILIES ernalillo 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 problems now and again, the thousands of children helped by CYFD generally go 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 worstcase scenarios the Department requests custody of the children. Children in CYFD custody are placed in a licensed foster home.


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. This year New Mexico Kids Matter (CASA), a non-profit organization that trains community volunteers to advocate for children who are in foster care, is working with CYFD. Make a Child Smile! Come to the Co-op, pick an ornament, and have fun picking a present that will truly be appreciated. RETURN YOUR GIFT BY DEC. 12TH. Every child is a profound responsibility to us all and we thank you for your generosity.


December 2016 3





BY LAURIE FRAPPIER he mission of the Supportive Housing Coalition of New Mexico is to prevent and reduce homelessness and increase the quality of life for people with behavioral health issues in New Mexico by creating affordable, supportive housing in partnership with local communities and member agencies. SHC-NM was founded in 1996 in response to local service providers’ recognition of an unmet need for safe, affordable housing for homeless and precariously housed persons with behavioral health disorders. SHC-NM serves single adults, families with children, at risk youth aging out of juvenile justice and foster care, and off-reservation urban Native Americans, all with serious behavioral health issues who are experiencing or are at-risk for homelessness.


Housing Development and Management SHC-NM specializes in the development, ownership and management of supportive housing, while our community partners refer and place residents and offer a comprehensive range of supportive services to optimize the health, recovery, independence and housing stability of our residents. Since 1996, SHC-NM expanded from 11 apartments, acquired in 1998, to its current portfolio of 349 mixed income, affordable, and supportive housing units at seven properties in three counties through acquisition, rehabilitation, and new development. We strive to combine supportive housing with mixed income residents, sustainable green features, and award winning architectural design. Service Coordinators at our properties assist tenants in accessing supportive services such as financial literacy, job training, educational opportunities, and public benefits.




BY VERONICA MONTANO-PILCH he holiday lights go up, the smell of fresh cut trees and greenery are all around and stockings are hung with great care! December signals festivities, family and fun for most children. However, foster youth experience the holidays very differently.

First in Housing First Housing First is the nationally recognized, evidence-based approach that has been found to be the number one intervention for ending chronic homelessness. It is an intervention that rapidly houses people experiencing homelessness and then provides wraparound services to support long term housing stability. In 2005, SHC-NM initiated the first-ever Housing First voucher program in New Mexico, working with partner landlords in scattered site apartments in Albuquerque. Today we manage over 350 housing vouchers annually for the City of Albuquerque Heading Home Initiative, U.S. Department of HUD, and New Mexico CYFD. The Community Housing department at SHC-NM is highly respected for efficient and compassionate delivery of housing services to the Albuquerque community. Collaboration with 150 partner landlords and several community partners for case management and referrals contributes to client placement and success.


2400 Rio Grande. Blvd. NW 505-242-8800

Our Vision SHC-NM will continue to prevent and reduce homelessness for New Mexico’s most vulnerable homeless populations by maintaining our existing programs at the highest level of excellence, expanding into more communities, experimenting with new partnerships, and positioning as the state’s expert in permanent housing for people with behavioral health issues. We invite you to join the coalition of people, organizations, and public institutions who support SHC-NM and are committed to ending homelessness for our most vulnerable populations.


UNM Bookstore 505-277-9586

For more information or to make a donation please email: or go to You can also contact the Supportive Housing Coalition of New Mexico at PO Box 27459, Albuquerque, NM 87125, 625 Silver Avenue SW, Suite 325, or call 505-255-3643. This month La Montañita Co-op is honored to support the Supportive Housing Coalition of New Mexico as our bag credit organization of the month. Please bring your reuseable bag and donate the dime to help end homelessness in our communities. See page 5 for the October bag credit donation amount given.

I, one day, will have a choice in the matter.” -Foster Club member Ashman, age 17, in foster care for over a year Join us in bringing some holiday cheer to older youth in foster care. Older youth are often overlooked this time of year. What do older youth want? A gift card.


A $20+ gift card to Walmart, Target, and/or restaurants is a wonderful way to show these older youth we care. This way a youth in foster care can pick a pair of shoes or jeans that actually fit. Then afterward they can get a burger and milkshake… and smile!

“We all get a little depressed around the holidays usually more than any other time... I know that at times I can’t help but cry when I think of my family and what they are up to and if they even think of me at times like this but there really isn’t anything I can do but pull myself together and pray that they are safe and for God to give me strength to be a good person and know that one day this will all be over and

Every year La Montañita Co-op's giving tree has the names of many of these older youth in foster care. Please do take one of ornaments with the name of one of these older children, get them a gift card and make their holidays a little brighter. The gift cards will be distributed by New Mexico Kids Matter (CASA) to NM Department of Children Youth and Families children in foster care.


• TREES ARE UP AT ALL CO-OP LOCATIONS! • 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, so we can track it down and replace it. • Please return the gifts to the Co-op by Monday, December 12, 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 email her at

Coors Blvd.

Alamed a Blvd.



Old A irpor t 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 News is published by La Montañita Co-op to provide information on La Montañita Co-op, 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.


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A festival of fruits and vegetables are upon us at the Co-op! Traditional holiday fruit favorites such as mellow pears, fresh tangerines, and tart cranberries are available, alongside bright California grapefruits, pink-fleshed Cara navel oranges and other mouthwatering citrus and early winter favorites like apples and pomegranates to brighten up your meals and snack times!


PRODUCE BY BOB VEILLEUX, PRODUCE MERCHANDIZING MANAGER hen I decided to move my family here, we weren't quite sure how we would feel and react to the difference in weather. After all in the Northeast, typically there's snow on the ground by now and it stays there—in some cases until April the following year. So, as I write this in November, still wearing only a light sweatshirt as temps continue to impress us with low 60's during the day —we are fortunate to enjoy the cool evenings that remind us of life in the Northeast. It's been such a wonderful experience. As the days get shorter and the weather gets chilly, you can keep yourself warm and snug with terrific, nutritious, and delicious produce from your Co-op. The holidays are fast approaching and the seasons will be shifting from Fall to Winter.



MERRIMENT AT Y O U R F AV O R I T E CO-OP STORE Come in for a taste of the season! Sample goodies at one store or visit them all—each location will have a variety of holiday treats to help create a delectable feast for your family and friends.


With almost 30 years in the produce industry, the winter holiday season is certainly one of my favorites! People seem to be more open to share some of their traditional family recipes that are sometimes the "family's best kept secrets." What I have noticed in my 7 months at the Co-op is one clear certainty: The La Montañita team members provide superb customer service with their natural ability to interact with customers so graciously and respectfully. This season I will observe, learn more and will hope to get some great holiday dish ideas from some of the best home cooks out there! La Montañita offers a bounty of hearty root vegetables, warming squashes and savory fare like rutabagas, butternut squashes, parsnips, pumpkins, radishes, bold beets and flavorful sweet potatoes to keep you warm and cozy. December also brings a cheerful harvest of walnuts and chestnuts just in time for cracking by the fire and winter toasting. Roasting chestnuts on a fire is one of my favorite holiday traditions. From our Co-op Distribution Center we are excited to bring you White Mountain potatoes from White Mountain

Farm in Alamosa, Colorado, Rio Star Texas grapefruits, lovely Meyer lemons and Hamlin oranges from South Texas Organics in Mission, Texas. Any of your meals can be made even better with delicious ciders, ideal for mulled punch, drinking fresh, or warmed on a cold starry night. Look for the one and only Big B’s fresh cider and all their delicious, shelf stable apple and other juice or tea combinations. All in all, winter can be a great time of year for the fruit and vegetable lover in all of us! Best wishes for a wonderful holiday and a happy and prosperous New Year from your La Montañita Co-op produce departments.




is adamant about sticking to the old school principles of woodworking; he says, “Metis is a process of thought and action that draws equally on experience, imagination, and creativity.” These qualities not only help build beautiful structures and interiors, but prepare people and companies for the idea of cooperative ownership.

BY NATHAN HIXSON, LOCAL ENTERPRISE ASSISTANCE FUND orn out of his love of nature and influenced by his time building timber structures with the National Park Service, Matthias Scheiblehner started an ethicallysourced wood and timberworks company in 2007—Metis Construction. When the 2008 financial crisis hit Seattle, Metis focused on refurbishing old buildings to bring new life into historic structures. The company survived the recession and grew to more than 30 workers last year. But Scheiblehner was not satisfied; he wanted even more for his company and his workers.

Scheiblehner and his team were inspired by examples of worker cooperative businesses around the country and in 2015, turned to LEAF’s affiliate, The ICA Group, for help structuring a transition to employee ownership. Scheiblehner and The ICA Group structured the new worker co-op in a novel way, using a trust that ensures Metis will always exist as a co-op to serve current and future workers; in other words, it can never be sold to another company. Once the workers and Scheiblehner agreed upon a fair selling price and a new board was elected and Scheiblehner became one of many co-owners.


From the Ancient Greek ‘metis’, meaning craft, wisdom, or skill, Metis Construction has deemed the quality and consistency of its work more important than scaling up quickly. Scheiblehner



High-quality woodworking and continued support of local community projects and nonprofits have always been competitive advantages for Metis Construction. But now that Metis has given each worker a real stake in the company through its conversion, they have another, complementary advantage that further sets them apart from their competitors.

The success of the model has been clear. Since converting to a worker co-op last year, Metis Construction has grown their membership of owners and their balance sheet. In a high turnover industry, Metis has not lost a single employee since converting to a worker co-op. Due to the possibility of real economic ownership, higher pay, and a culture of respecting input from everyone, Metis has enjoyed easy recruitment of some of Seattle’s best carpenters and other skilled laborers—even attracting some craftsmen that were already owners of their own small construction firms!

What’s next for Metis Construction? They want to grow, but not so much so that they lose the connection to the artistry of their work. Scheiblehner and his fellow owners put it best themselves in the new Metis Construction’s Founding Declaration: It is our goal to create and maintain a structure that will remain in place for future generations of craftspeople; a structure that promotes the practice and teaching of the trades and the fostering of craftsmanship; a structure that facilitates worker ownership and hence promotes the financial viability of the trades as a career choice. We hope to provide an alternative model to that which dominates the marketplace and leads to the alienation of individuals from the products of their labor, the people they work with, the people for whom they produce and the natural world.

With fine craftsmanship and clients’ easy access to any number of co-owners, Metis Construction doesn’t even

For more information go to or email Nathan at









WANT TO BRING A LITTLE MORE NATURE INTO YOUR HOLIDAYS? Then stop by and build a bird feeder with us! This is a fun holiday activity for children of all ages. These simple pine cone and seed bird feeders are easy to build for kids of all ages. Your child will get to take their creation home where the real fun begins! Hang your bird feeder near a window outside.

Come to your favorite Co-op Meat counter to find a wide variety of high quality specialty meats. This includes Sweet Grass Co-op’s local, grassfed, grass-finished beef, Shepards Lamb (Santa Fe only) and Four Daughters beef (local, grass fed and grain finished) as well as local, Kyzer Pork. Other specialty meats available may include: duck, quail, goose, yak, bison and elk. And as always we have local organic Embudo turkeys, as well as Mary’s organic and non-GMO turkeys and chickens. In addition to whole turkeys, we will happily do a custom cut to meet your needs. GIVE YOUR FAVORITE CO-OP MEAT DEPARTMENT A CALL for help deciding what best meets your holiday feasting needs. Please get in touch in advance for specialty items. Nob Hill 265-4631, Rio Grande 242-8800, Westside 503-2550, Santa Fe 984-2852, Gallup 863-5383.

need to advertise, as all of their clients and projects now come from word of mouth. Metis’ high-standing in the field paid off earlier in 2016 when Redhook Brewery, a favorite Pacific Northwest craft beer company, contracted the co-op to renovate a historic building to house its new flagship brewery in Seattle. With a $450,000 loan from LEAF for materials and equipment needs, Metis is building an impressive 14,000 sq. ft. brewpub that will serve food and brewed-on-site beer.



Imagine all the new feathered (and perhaps other critter) friends you will make as they visit the feeder. Then check it frequently to see who comes to visit over the holidays! This can be a great way to explore nature, develop observation skills, and grow imaginations! Join Rob Dixon, from 1:30 to 3:30PM on December 10 at the Westside location for this fun activity.


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DECEMBER calendar

of events 12/12 Giving Tree Deadline

• 30% or approximately 150,000 children regularly suffer hunger. • 75% report purchasing inexpensive unhealthy food as a way to at least eat something.

BY DENNIS HANLEY iven all the disquiet of the past weeks, this holiday season gives us the perfect opportunity to open our hearts and find a path forward that honors our wonderful diversity and the strengths of and in our communities. In the midst of all that is happening, it is even more important to recognize and celebrate our 40 years as a fine Co-op. As we contemplate the coming year let us also take time to acknowledge our shared accomplishments, in our cooperative efforts to serve New Mexico.


I want to recognize our member-owners for their contributions and support over all the decades and this past year. On behalf of our whole team I want to thank our fine Board of Directors, lead by Ariana Marchello, for their service this year. Last but most definitely not least, I want to thank our fine team of approximately 280 team members for their hard work, dedication to and passion for La Montañita. In recent weeks I heard a local news story that went viral nationally. In the early days of this school year, Josette Duran was asked by her fourteen-year-old son Dylan to pack two lunches daily. Josette thought her growing son was not getting enough to eat during the school day. She readily complied only to find out that her son asked for the additional lunch to help a friend who was only eating a fruit cup each day. Her son's compassion made Josette proud. With friends and neighbors Josette and her son grew his action into a campaign to pay the outstanding balances for all those children who cannot afford to pay for at least one meal a day at school. The following facts about New Mexico are sourced from a 2015 statewide survey: • New Mexico has the highest number of children experiencing food insecurity and living in poverty in the nation. • Over 11,000 children in our public schools are experiencing homelessness.

I believe together, we can do something about this. Our Co-op mission of good quality, healthy food for all is why I selected to come to work for and with the La Montañita community. Previous to coming to La Montañita I served on the Boards of Directors of the Minnesota Special Olympics, the Cleveland Food Bank and several homeless shelters all over the country. I believe that there is no greater joy than to engage in efforts to positively affect lives in the community; our Co-op’s devotion to this work is a reflection of our commitment to the 7th Cooperative Principle: Concern for Community. In order to work on this larger mission I have been tasked with bringing the Co-op back to financial vitality. Given this directive, we end 2016 with a 5.2% increase in sales representing an increase of two million dollars over last year. I believe this is a direct result of a change in how people perceive our prices. We have worked hard to reduce retail prices, with smarter Co-op-wide purchasing and a reduction in transportation costs. Some of the information which leads us to believe we are doing what member-owners want us to do includes: • In our 2016 annual member survey, 95.2% of member owners agree we provide healthy food. • Co-op Distribution Center sales increased by 18% over prior year • The Co-op bought and sold over $10.5 million in local and regional products, which represents 26% of our total sales. • Recognized as a leader in the local foods movement, we carry over 2,000 local products from 271 farmers, ranchers and value-added producers. This is a 45% increase over last year. • SNAP/EBT sales have increased by an average of $13,000 a month thanks to the introduction of the Double Up Food Bucks program. • We donated 27,650 pounds of edible but not saleable food to homeless shelters and feeding programs this year.

12/20 BoD Meeting Indian Pueblo Cultural Center, 2401 12th St. NW, Albuquerque at 5:30pm

12/27 Member Engagement Meeting La Montañita Co-op Support Office, 901 Menual Blvd. NE at 5:30pm CO-OP HOLIDAY HOURS

Christmas Eve: 7am-7pm • Christmas Day: Closed New Years Eve: 7am-8pm • New Years Day: 9am-9pm

OCTOBER BAG CREDIT DONATION totaling $2,833.56 was divided equally between The Albuquerque Public Library Foundation, The Friends of the Santa Fe Library and the Octavia Fellin Library in Gallup. Thank YOU! • Our Westside location is on the move, reporting a 35% increase in sales over the last 20 weeks. • That we value our staff is evident from the fact that our turnover rate is at 47%, down by 2% from last year. Standard grocery industry turnover rates are between 200-300% annually. These are by no means all the La Montañita facts of which we as a community can be proud. In the last days of Marshall Kovitz's life, during the many hours I spent caring for him, I promised him I would restore the financial vitality of the Co-op and I am pleased to report that we are on track. I am using the process I have used in over ten other grocery store turnarounds across the nation: 1. Drive sales in order to increase traffic and create the momentum that helps change price perception. 2. Move margins up by lowering cost of goods and improving store operational systems with best practices for greater efficiency. 3. In a synchronized process, to increase net income, margins move up as expenses based on sales move down. Make no mistake, we take our direction from the Board of Directors. We listen to our member owners and team members who are all part of the effort to ensure that La Montañita is a leader in the communities we serve. I have heard that for decades it has been said the Co-op is "so much more that a grocery store." And indeed I believe it is true. As we continue on our La Montañita journey, challenges and difficult times will most certainly come. By communicating and working together we will prevail and keep our dedication to the values and mission of La Montañita Co-op strong. Wishing each and every one a joyous holiday season and may our coming year be filled with cooperation, good food, good health, peace and prosperity.




Hartford Square Address: 300 Broadway NE, Albuquerque Phone: 505-265-4933 Website: When Started: June 2013 Specialties: Soups, sandwiches and desserts What we buy from the CDC: Kyzer pork, sausage, Sweet Grass beef, Freanna yogurt, Organic Valley eggs. They say: Our menu changes weekly depending on what is available locally and in season. We support other local suppliers besides the Co-op such as Michael Thomas Coffee, New Mexico Tea Co., several local breweries and wineries, Green Growlers (smoothies), Revolution Bakery (for our gluten free bread), and Duran’s Chile sauces. Additional comments: All our menu items are made in house from scratch, in small batches. We also provide gluten-free, dairy-free, vegetarian and vegan options.


Common Fire Address: 88 State Road 150, El Prado Phone: 505-803-9113 Website: When Started: June 2, 2016 Specialities: FIRE! 5,000 pounds of white clay from the Rhone Valley make the hearth and dome of our wood-burning oven. We produce flatbread, roasts and braises. We love and serve delicious food. What we buy from the CDC: Kyzer Farms, Tillamook extra sharp cheddar; Sweetgrass Co-op beef… among others. They say: Common Fire serves delicious food from our wood-fired oven at Taos-friendly prices. We have tons of good wine and an all-craft-all-draft beer program. Additional comments: Non-stop service from noon to 9pm on Thurs., Fri., Sat., and Sun. (closed Mon., Tues., Wed.).

Please SUPPORT these LOCAL businesses and enjoy the best that our community has to offer. When you are there, thank them for supporting the LOCAL FOOD SYSTEM by purchasing quality products from La Montañita Co-op's Distribution Center.





Please give us 48 hours notice and ask your Deli Team Member about substitutions


let us cook for you

the more the merrier!

---------------------------------------LA MONTAÑITA CO |OP DELI SELECTIONS BREAKFAST





-------------------------------- -------------------------------- -------------------------------Eggs, potatoes and cheese with red or green chile; Eggs, pinto beans and cheese with red or green chile Ask your Deli Team Member about pricing and gluten free options


Cup, stir stick, sugar, Half-n-Half and non-dairy creamer (soy or rice milk) ............. $2.59 per person


Includes morning breads, assorted muffins, scones, bagels and sweet breads with condiments .................................................... $3.59 per person Gluten free/vegan, add $.40 per person


Small (12”).................................... $27.99 (serves 12) Medium (16”)................................ $45.99 (serves 20) Large (18”) ....................................$57.99 (serves 25)

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 with breads and condiments............................ $8.99 per person


Includes salami, ham and provolone cheese with marinated artichokes, olives, mushrooms, roasted pepperoncini and red peppers, served with Crostini .................................................... $7.99 per person


Organic seasonal 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 .................................................... $5.49 per person


Includes baby greens & Romaine garnished with four additional toppings: black olives, onions, tomatoes, cucumbers and shredded carrots. Served with fresh baked baguette and choice of house-made ranch dressing, balsamic or blue cheese dressing .................................................... $4.99 per pound Add grilled chicken breast ............ $2.99 per person


Includes kale, Parmesan cheese, house made croutons and house-made Caesar dressing.. $9.99 per pound


Includes kale, golden beets, carrots, green onions, red bell peppers, olive oil, apple cider vinegar, garlic, wheat-free tamari, tahini, hemp seeds, oregano and basil.............................................. $9.99 per pound




Ask your Deli Team Member about market pricing

Includes kale, toasted almonds, Parmesan cheese, honey, garlic, olive oil, balsamic vinegar and basil ..................................................... $9.99 per pound




Green Chile or Red Chile Chicken Enchiladas ....................................................................... $8.99 Vegetable Enchiladas* (cheese, veggie or veggie & cheese)................... $8.99 Meat Lasagna............................................... $8.99 Veggie Lasagna Vegan option available......... $8.99 Roasted or Fried Chicken Seasoned your way .......................................... $9.99

COOKIE PLATTER .........................$13.99 per doz.

BROWNIE PLATTER ......................$2.99 per person Gluten Free add $.40 per person


CAKES Custom made for all occasions

-------------------------------Includes choice of any deli menu sandwich, chips, cookie ......................................... $8.99 per person

MINI SANDWICHES ............. $7.99 per person

Choice of meats and/or veggies. All sandwiches come with lettuce and tomato. Veggie option available Small (12”).................................... $44.99 (serves 12) Medium (16”) ............................... $69.99 (serves 20) Large (18”).................................... $79.99 (serves 25)


Choice of meats and/or veggies Veggie option available Small (12”).................................... $44.99 (serves 12) Medium (16”)................................ $69.99 (serves 20) Large (18”).................................... $79.99 (serves 25) * Three pinwheels per person

-------------------------------- --------------------------------

Cole Slaw, assorted........................................... $7.99 Potato Salad, assorted....................................... $7.99 Pasta Salad, assorted........................................ $7.99 Mashed Potatoes............................................... $8.99 Roasted Potatoes............................................... $8.99 Steamed Broccoli.............................................. $8.99 Tarragon Chicken Salad.................................. $12.49 Transformation Tuna Salad.............................. $12.99 Curry Mango Chicken Salad .......................... $12.49


Gluten free add $.40 per person

Join us for holiday snacks & good cheer on Sat, Dec 10, 1-4pm. AN ALL-STORE CELEBRATION . ABQ . SANTA FE . GALLUP


CUPCAKE PLATTER .................$2.89 per person


Gluten free add $.40 per person

Ask your Deli Team Member about pricing & gluten free options

December 24 • 7am - 7pm December 25 • Closed New Year’s Eve • 7am - 8pm New Year’s Day • 9am - 9pm

TIRAMISU..................................$8.99 per pound

classic. new mexican vegan. vegetarian make eating healthy, easy & fun.

CALL US! Nob Hill 505.265.4631 • Rio Grande 505.242.8800 • Westside 505.503.2550 • Santa Fe 505.984.2852 And, don’t forget 48 hours notice, please, and ask about custom orders. Our chefs are here for you.


Let your cashier know you would like to drive your vehicle up to either our front or back door and we will load your groceries.

u u u u u u u u u u u u u u u u u u


December 2016 8


FAVORITES BROCCOLI APPLE SALAD Serves 6 as a side dish / Prep time: 15 minutes 3 T apple cider vinegar 2 tsp mustard (yellow or Dijon) 1/2 tsp black pepper 1/4 tsp salt 2/3 cup plain yogurt 3 T mayonnaise 1 T honey 1 head of broccoli, thinly sliced, including the main stem 3 Granny Smith apples, cored, quartered and thinly sliced 1 onion, quartered and thinly sliced 1 cup almonds, chopped 1/2 cup shredded coconut (optional) In a large mixing bowl, combine the first seven dressing ingredients with a whisk. The slicing for this salad can be most quickly done with a food processor, but can also be completed with a hand-held knife or mandolin if necessary. Peel the tough outer skin off the main stem of the broccoli and discard. Roughly chop the head of broccoli into pieces to fit into the food processor chute. Core and quarter the apple and quarter the onion. Using the food processor with a slicing attachment, slice the broccoli, apples and onions and immediately add to mixing bowl with the dressing. Stir to combine. The almonds and/or the shredded coconut can be used as garnish or stirred into the salad for quick and easy serving. Serve immediately. Any unused portions can be stored in an air-tight container in the refrigerator. NUTRITION INFORMATION PER SERVING: Calories 309; Calories from Fat 172; Total Fat 19g; Saturated Fat 6g; Trans Fat 0g; Cholesterol 6mg; Sodium 197mg; Total Carbohydrate 31g; Dietary Fiber 9g; Sugars 17g; Protein 9g

ALMOND ORANGE CAKE Serves 12 / Prep time: 20 minutes / Cooking time: 30 minutes 1 cup almond flour 1 cup buckwheat flour 1 1/2 cups rice flour 1 T arrowroot powder 1 tsp psyllium husk powder 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter, softened 1 1/4 cups sugar 1 T orange peel, grated 1 1/2 tsp vanilla extract 4 eggs 1 cup yogurt Orange Glaze Topping 1/4 cup sugar 1 T orange rind, grated 3/4 cup orange juice In a large mixing bowl, whisk together the first eight dry ingredients and set aside. In a separate mixing bowl, whisk together the softened butter, sugar, orange peel, vanilla, eggs and yogurt. Add this egg mixture to the dry ingredients, combining well. Pour into a greased 8x8 casserole dish or cake pan. Bake at 375ยบ F for 30 minutes or until a toothpick inserted in the center comes out clean. Shortly before the cake is finished baking, in a small sauce pan, combine the topping ingredients. Bring to a medium boil, stirring continuously for about 3 minutes until the sugar is well dissolved. After the cake is finished baking, pierce the whole top of the cake with a skewer, about every inch and about an inch and a half deep. Pour the warm glaze topping over the cake and let stand at least 15 minutes before serving. NUTRITION INFORMATION PER SERVING: Calories 361; Calories from Fat 132; Total Fat 15g; Saturated Fat 6g; Trans Fat 0g; Cholesterol 85mg; Sodium 242mg; Total Carbohydrate 52g; Dietary Fiber 3g; Sugars 28g; Protein 7g


December 2016 9


BY SHARON NIEDERMAN Like good accessories that make an outfit truly outstanding, it’s sometimes the side dishes that set off the flavors and make the roast at the center of the table memorable. Here are a few favorite holiday accompaniments to the main event that play with traditional holiday ingredients. And, in appreciation of the holiday dinner prep time crunch, these dishes may be prepared ahead of time. HOLIDAY CRANBERRY SALSA From Hellish Relish: Sizzling Salsas and Devilish Dips from the Kitchens of New Mexico by Sharon Niederman. Cranberry season is brief. Bags of these beautiful garnet berries are on the supermarket shelves only a short while during the weeks between Thanksgiving and the December holidays. Good with the meal and great before as an appetizer-salsa with blue corn chips. Everyone will beg for the recipe. 1 12-oz. package fresh cranberries 2 whole oranges 1/2 cup sugar 1 bunch cilantro 1/2 medium onion (optional) 1 jalapenos, deveined, seeds removed 1 inch chunk fresh ginger root, peeled 1/4 tsp green chile powder, if available Place cranberries in food processor. Squeeze in juice of one orange, cut orange in quarters, and add it, including peel. Peel the other orange and add it in sections. Add sugar and cilantro. Pulse for 1–2 minutes, until wellblended, while keeping some texture. Slice onions and jalapenos into the mixture. Add ginger root and process with the cranberries. Add green chile powder to taste, blend. This makes 2–3 cups, keeps well and can be made ahead of time. It does get hotter as it sits, however.

CINNAMON-ANCHO PUMPKIN SOUP Inspired by Rick Bayless through Florence Fabricant of the New York Times 1 large onion, chopped 32 oz. canned pumpkin 1 tsp ancho chile powder 1 tsp cinnamon 1/2 cup toasted pepitas 8 ounces sour cream or crème fraiche 1/2 tsp sea salt Heat 2 tablespoons olive oil in soup pot. Add chopped onion. Saute until golden. Add ancho and cinnamon. Stir well. Saute a few more minutes. Add pumpkin plus 4 cups water. Stir well. Add half the pepitas. Simmer ten minutes, stirring. Do not boil. Using either a blender or an immersion blender, puree soup. Before serving, place a dollop of sour cream in each bowl. Garnish with toasted pepitas. Serves 4. HOT MULLED CIDER An easy to fix holiday beverage that makes the house smell amazing with the fragrance of the season. It’s a lighter alternative to eggnog. What’s important is that the spices be fresh. If yours are left over from last year, toss them out and get new ones. 1/2 gallon apple cider or juice 2 oranges 2 apples 2 cinnamon sticks 4 whole cloves nutmeg, preferably whole or 1/2 teaspoon ground Bring cider to simmer, either stovetop or in crockpot. Add sliced oranges and apples. Mix in spices. Continue to simmer for 1/2 hour or until liquid is good and hot. Serve on its own or mix a shot of rum into each serving.


December 2016 9


BY SHARON NIEDERMAN Like good accessories that make an outfit truly outstanding, it’s sometimes the side dishes that set off the flavors and make the roast at the center of the table memorable. Here are a few favorite holiday accompaniments to the main event that play with traditional holiday ingredients. And, in appreciation of the holiday dinner prep time crunch, these dishes may be prepared ahead of time. HOLIDAY CRANBERRY SALSA From Hellish Relish: Sizzling Salsas and Devilish Dips from the Kitchens of New Mexico by Sharon Niederman. Cranberry season is brief. Bags of these beautiful garnet berries are on the supermarket shelves only a short while during the weeks between Thanksgiving and the December holidays. Good with the meal and great before as an appetizer-salsa with blue corn chips. Everyone will beg for the recipe. 1 12-oz. package fresh cranberries 2 whole oranges 1/2 cup sugar 1 bunch cilantro 1/2 medium onion (optional) 1 jalapenos, deveined, seeds removed 1 inch chunk fresh ginger root, peeled 1/4 tsp green chile powder, if available Place cranberries in food processor. Squeeze in juice of one orange, cut orange in quarters, and add it, including peel. Peel the other orange and add it in sections. Add sugar and cilantro. Pulse for 1–2 minutes, until wellblended, while keeping some texture. Slice onions and jalapenos into the mixture. Add ginger root and process with the cranberries. Add green chile powder to taste, blend. This makes 2–3 cups, keeps well and can be made ahead of time. It does get hotter as it sits, however.

CINNAMON-ANCHO PUMPKIN SOUP Inspired by Rick Bayless through Florence Fabricant of the New York Times 1 large onion, chopped 32 oz. canned pumpkin 1 tsp ancho chile powder 1 tsp cinnamon 1/2 cup toasted pepitas 8 ounces sour cream or crème fraiche 1/2 tsp sea salt Heat 2 tablespoons olive oil in soup pot. Add chopped onion. Saute until golden. Add ancho and cinnamon. Stir well. Saute a few more minutes. Add pumpkin plus 4 cups water. Stir well. Add half the pepitas. Simmer ten minutes, stirring. Do not boil. Using either a blender or an immersion blender, puree soup. Before serving, place a dollop of sour cream in each bowl. Garnish with toasted pepitas. Serves 4. HOT MULLED CIDER An easy to fix holiday beverage that makes the house smell amazing with the fragrance of the season. It’s a lighter alternative to eggnog. What’s important is that the spices be fresh. If yours are left over from last year, toss them out and get new ones. 1/2 gallon apple cider or juice 2 oranges 2 apples 2 cinnamon sticks 4 whole cloves nutmeg, preferably whole or 1/2 teaspoon ground Bring cider to simmer, either stovetop or in crockpot. Add sliced oranges and apples. Mix in spices. Continue to simmer for 1/2 hour or until liquid is good and hot. Serve on its own or mix a shot of rum into each serving.


December 2016 10




BRETT BAKKER iven election day outcomes, all I can do is to quote the Bonzo Dog Band: “No matter who you vote for the government always gets in.” Speaking of the feds, to protect the future of the garden on the White House lawn, the Gardener-In-Chief has recently revamped it. She ordered it expanded from 1,100 to 2,800 square feet and added a new arbor, wider stone walkways and steel installations. There’s also the use of pine and walnut lumber from trees harvested from the estates of Thomas Jefferson, James Madison and James Monroe as well as the birthplace of Martin Luther King Jr. Is this a political ploy? Well, sure, if you consider growing clean food a political act. I certainly do.



Of course, future occupants of the White House are not required to keep the garden. Now, however, it will just be a more public statement if it’s demolished. So, should we expect it to remain? Hard to say. Anyone recall President Carter’s solar panels? I didn’t think so. They were taken down very early in Reagan’s administration (for the record, solar systems were again installed at the White House by both Obama and GW Bush). Tennis courts, jogging paths, horseshoe pits, roof top gardens—these have all been installed and removed—and sometimes reinstalled—by the last three presidents before Obama. I’ll leave it to you, dear reader, to guess which Prez did what. White House gardens are nothing new. Presidents from John Adams through Andrew Jackson planted gardens and/or fruit trees back in the days when there were more farmers per capita than businessmen or merchants. Woodrow Wilson grazed sheep on the lawn in 1918. Eleanor Roosevelt planted a “Victory Garden” in 1943 as an example for citizens to combat food shortages brought on by World War II. Detractors claim Mrs. Obama’s garden comes at a high taxpayer cost. Yeah, it’s pretty certain that the current White House garden which

THE ORGANIC MOVEMENT has had an IMPACT but until the entire US food infrastructure is transformed, these CHANGES will remain minimal

requires the cooperation of National Park grounds keepers and Secret Service agents (when the first lady is present) ain’t cheap. But that’s not the point. It’s really just a demo garden, partly to show what can be done with a small amount of space and organic inputs but most importantly, to bring attention to childhood nutrition issues. Apparently telling kids to “eat your vegetables” is a threat.

On the day ground was broken for the garden in 2009, MACA (Mid-America Croplife Association) urged the First Couple to consider the need for pesticides in their garden to increase crop yield and feed more people. Jess Stier of The American Council of Science and Health said, “It’s irresponsible to tell people that you should have to eat organic and locally grown food. Not everyone can afford that. That’s a serious public health concern.” Yeah, it’s true not everyone can afford to eat only organic food but… really? I mean, are you really threatened by this? To quote our outgoing President, “C’mon, man. C’mon.” Let’s get a grip here. The organic movement has had an impact but until the entire US food infrastructure is transformed, these changes will remain minimal. $39.7 billion of organic food sales in 2015 sounds like a lot but when you consider that the 2015 income of that fast food chain with the clown mascot alone was $25.41 billion, we have a long way to go. Think of it: the sheer size of our food systems (not counting the enormity of corporate farms themselves) is just not geared to fresh local food. They’re all gigantic:

harvesting equipment (the largest is close to 700 horsepower); processing and storage facilities (“fresh” orange juice can sit in million gallon tanks for about a year); distribution and packaging centers (at the height of the harvest, it’s not unusual for 1,000 trucks per day to each haul about 1,000 boxes of produce to market from Yuma, AZ alone). The status quo farm/food system has been quietly co-opting organics for years now: organic monocropping, organic hydroponics, etc., and made it to fit into their system, rather than changing theirs all that much. The more organic farms, the better (less synthetic fertilizers and pesticides in our food ) but changing the system—not joining it—was what this was all about back when it started in the ’70s. Anyway, W. Atlee Burpee has pledged $2.5 million for the White House garden’s future upkeep. Yes, that Burpee, one of the USA’s largest vegetable seed companies whom us seed savers considered a threat back in the ’80s because of their push for hybrids. Gee, that seems so quaint now. Hybrids (and seed patenting) remain an issue but compared to the GMO mess, it’s hard to get indignant about hybrids anymore. But if they are pledging money to this cause, then I guess we have made some kind of impact. A little old garden ain’t much, but I’ll take it.

F L A S H I N T H E PA N :

A CLIMATE DENIER’S HAPPY MEAL BY ARI LEVAUX f you're the kind of person who would make a lifestyle change based on its impact on the climate, you're probably already aware that your food choices impact the molecular balance of the atmosphere in ways pertinent to life as we know it. By some estimates, half of human greenhouse gas (GHG) emissions are released by the production, transport, preparation and subsequent waste of food. And thanks to population growth and economic development around the world, that portion is steadily growing.


This reality has spawned a foodie tribe known as the climatarians, members of which, according to the New York Times, adhere to a "diet whose who's primary goal is to reverse climate change." You might think of climatarians as allies to the locavores, fellow do-gooders trying to save the world by eating carefully. But their agendas are not always aligned. It turns out that the distance food travels, while important, makes less of a difference to the carbon footprint than how that food was produced.

There are notable exceptions, of course. Hunted meat can be free of carbon guilt. If you live near the beach you can dig clams, and similarly avoid being part of the problem.

It turns out that the DISTANCE food travels, while important, makes less of a difference to the carbon footprint than how the FOOD WAS


Many studies indicate concentrated animal feeding operations—or CAFOs—are more efficient than raising grass-fed animals because the operations benefit from the economics of scale. They are more efficient, the animals grow faster, and are ready for slaughter sooner, so they end up producing less methane over the course of their lives. The emission of methane, a much more potent greenhouse gas than carbon dioxide, is a big reason animal products are shunned altogether by many climatarians. But others will try to keep their meat, but eat it as efficiently as possible. While the average omnivorous locavore may balk at the idea of a fast food burger, a climatarian might pull into the drive-thru, turn off his engine, and marvel at the efficiencies of the modern food system while awaiting his turn.

And there is the position championed by Allan Savory and others that grazing animals can actually help remove carbon from the atmosphere. Many landscapes evolved with ungulates such as bison, antelope, elk and caribou, and these species have largely been pushed off of their native range. Replacing these grazers with holistically managed range animals like cattle stimulates plant growth, Savory argues, which will absorb enough carbon dioxide to make up for the animals' methane emissions. While currently outgunned in the climatarian community, this idea has been gaining momentum. But the way the food system works today, the average hunk of mystery meat or cheese is going to be very bad for the climate. This is why the cheeseburger has come to symbolize the ultimate climate-killing food. But we could certainly do worse. And, I would argue, it would be instructive to contemplate the worst-case scenario, from a climate perspective. A Climate Denier's Happy Meal, as it were. To determine the most anti-climatarian meal ever, I used an online tool called the Food Carbon Emissions Calculator, created by a company called Clean Metrics. You plug in the type of food item you wish to review and the distance it will be shipped via truck in the U.S. once it reaches port (if it's imported). The calculator spits out the number of kilograms of carbon dioxide released by producing and delivering a pound of the food in question to your door. As expected, top of the list is red meat, with lamb being the worst—nearly 12 kg of atmospheric carbon is released per pound of meat. So while lamb will most certainly be on the menu, we need to make sure it's the right lamb. Most of the lamb consumed in the U.S. is from New Zealand, from where it must be shipped frozen. Shipping something from around the world that grows perfectly well in the U.S. seems about right. And then we don't have to worry about local, pasture-raised lamb, because it likely won't be bad enough.

We need to select a cut of lamb that will require the most cooking, thereby releasing as much carbon dioxide as possible. We want to cook it for hours. And serve it with out-of-season side dishes and creamy desserts. The main course will be braised lamb shanks, aka Osso Bucco. Shank is the only part of a lamb's body that could benefit under extended cooking, thanks to it being the toughest (and arguably tastiest) part of the lamb; so tough it needs to be cooked for hours to render it chewable. In order to waste as much energy as possible we will braise the shanks in a big oven, rather than a more efficient crock pot. Let's prepare this meal in winter, so we can import our vegetables, which would otherwise be of negligible climate impact. Some tender salad greens that nobody will eat—tastefully laid on the side of the plate—will end up decaying nicely in a landfill and releasing more carbon dioxide would be ideal. While a head of California lettuce shipped across the country would only set the climate back about 0.2 Kg of atmospheric carbon, if we can import the same thing out of season-raised in a greenhouse in Sweden, for example-then we are talking four-anda-half kilos of carbon dioxide. That's nearly twice the carbon impact of Norwegian lobster, which is no saint either at two and a half kg. If seafood is what you want, mackerel will only give you 0.63 kg worth of climate guilt. While a vegan diet is generally going to be better for the climate than what we would enjoy at the Brazilian BBQ, the Swedish lettuce example shows that blind allegiance to vegetables could cause you to do more damage to the climate with that salad than you would have done with a lobster roll. I, for one, would lean toward the lower emission lobster with zero hesitation. Altogether, a Climate Denier's Happy Meal of braised Osso Bucco with Swedish lettuce and artisan Wisconsin cheese plate could generate about 21 kg of carbon dioxide, and that doesn't include cheesecake for dessert. A meal of lentils, vegetables and rice, on the other hand, comes in at about half a kg. We could throw in a bottle of wine and still be under a kilo. That, and the occasional Norwegian lobster, would keep you well-fed and guilt-free. But the most important take-home from this exercise is that if you put a little thought into where your food comes from, you don't need to blindly follow any one ideology. With a little brainpower you can assess for yourself, how good or bad food is, for you and the world.


December 2016 11


water, oftentimes water absorption is not happening. When the water is not absorbed properly, it is literally going right through you, and flushing out important nutrients and electrolyte minerals along with it.

BY JESSICCA KUMAALLA AND CECE JAMES e all need water, thrive from good water and suffer from poisoned water. We are all connected with and through our water. The waters that surround us have been poisoned for a long time, and there seems to be a continued disconnect about this fact.

Not only do you want to drink enough but also to make sure your water is as clean and pure as possible. The water choices are not always perfect and sometimes you have to work with what you have, but some options to consider are reliably-sourced spring water, reverse osmosis, or a good quality water filter system. It is best to drink out of glass or ceramic, but a good quality surgical stainless steel is appropriate, when you need something non-breakable.


water, and more than 75% of Americans are chronically dehydrated. This is a huge problem. People actually die from dehydration, especially young children, the very old, or sick/ immune compromised. In fact, it is the single most important detail to keep up with when dealing with other illness and disease. It can actually "make or break" everything else you are doing.

Water is the most essential component of the human body! If there is no clean water to drink, cook with, bath in, and naturally sanitize with, then good health becomes much more difficult or even impossible! To all the Water Protectors that are at Standing Rock, and Water Protectors everywhere! We stand with you too... In solidarity—as we practice all of the little ways we can each protect our water.

Therefore, TO DRINK ENOUGH WATER DAILY is of the utmost importance to good health and ultimately keeping you out of emergency situations! Try to drink half of your weight in ounces each day, but especially in the summer months, when working out, or fighting illness.

Water hydrates us down to our very cells, it is what connects the electrical circuits within the nervous system and allows for all our bodily processes to work smoothly. Water is the most essential component of the human body. We are made up of more than 70%

When you lose water, it takes with it essential electrolyte minerals that are greatly needed. If you urinate frequently, especially when drinking a good amount of



BY DENISE ELVRUM hy shop in a big, crowded mall on Black Friday when you can shop local and help support a New Mexican artist the next weekend? The Corrales Society of Artists is pleased to present the 2016 Holiday Art Fest. Join us at the Cottonwood Montessori School in Corrales. The festively decorated school will host the event in one of the greenhouse buildings, as well as three huge classrooms.


The Corrales Society of Artists (CSA) is a nonprofit organization that fosters a vibrant and distinctive artistic community in Corrales and New Mexico through the promotion and exhibition of emerging and established artists. CSA also provides educational programming and serves as a resource to all who seek to expand their appreciation, understanding, and enjoyment of art. Two food trucks will offer coffee, hot chocolate and other edible refreshments as you peruse the booths of the more than 30 participating artists. Artwork for sale includes metal sculpture, paintings, fiber art, fine jewelry, glass, pottery and much more. This is the first year in the event’s history that it will be held indoors instead of in the big white tent on the soccer fields. The move to the Cottonwood Montessori School—complete with plumbing and heat, has increased artist participation and provides a more enjoyable experience for our patrons. The Art Fest will be held on Saturday and Sunday, December 3 and 4. Cottonwood Montessori is located at 3896 Corrales Rd, Corrales, NM 87048. Come by and pickup a unique gift for that special someone in your life. Parking is free, please follow the signs. The show runs from 10am to 4pm on both days. Other Corrales events the same weekend: PAINT and PATINA: A Three Man Art Show, Saturday and Sunday, December 3 and 4, at Chris Turri Art Studio in Corrales. GALERIA DE CORRALES will offer 10% discount will be offered during the Holiday Art Fest across from the Montessori school on Corrales Road.

December 3, 6-9PM




HOLIDAY GATHERING Heights Community Center 823 Buena Vista SE Musical Guests! • Raging Grannies • Los Otros • Eileen and the In-Betweens Suggested donation $15, no one turned away for lack of funds. Food and drink for sale at additional cost. Enjoy music, info tables and vendors, and a silent auction. Celebrate with your favorite social justice activists and supporters!

HOLIDAY Gathering

For information or to donate an item to the auction, or make food to share call 268-9557. BRING CLOTHING ITEMS FOR UNHOUSED FOLKS

Jessicca Kummallah, LMT, CWK, HHP and Cece James, BS, CWK, HHP owners of Spiral Sisters LLC, are offering a Back to Basics Dual-Certification Program that begins January 6, 2017. Board Certified Holistic Health Practitioners, Holistic Nutritionists, and Holistic Living Experts, they can be reached at 505-554-4976 or 505-239-2081, or go to EDITORS NOTE: Interested in working with a diversity of community activists to protect our fragile and limited water supplies? Contact the Water Groups Coalition at or call 242-5511.




BY AMYLEE UDELL antry challenges can be... well, challenging. They take time and planning. Why would you want to do a pantry challenge, where you commit to using your existing food stores instead of going shopping for new food supplies? Especially during this busy time of year.


It saves money for this month’s groceries, saves money for a charity goal (use food to affordably donate to charities that serve casseroles or prepared dishes), saves

money for a trip or family goal, avoids wasted food, helps you organize and clear out your pantry and/or freezer and helps you rotate food staples or emergency food storage. A pantry challenge requires some meal creativity, flexibility and openness! Would you like some help and support in undertaking a pantry challenge any time between this month and into the New Year? Join in at You'll receive a prep guide, inventory lists, menu planning help and online support. And maybe, just maybe, have some fun! AMYLEE UDELL is a mom of 3 whose kids usually clean out the pantry for her. She blogs about trying to keep up while saving time and money at

La Montañita Co-op Connection News, December 2016  
La Montañita Co-op Connection News, December 2016