BY JR RIEGEL s you may have seen on signs throughout our stores, this year’s Annual Owner Survey will be taking place in July. This is a little different than what you might be used to—in recent years, the Annual Owner Survey has been in June.
We delayed the survey by a month this year in order to allow time for rethinking and reworking it. We were primarily interested in incorporating direct member-owner input and composing questions that would generate useful and actionable data. Thank you to everyone on the Member Engagement Committee and Survey Subcommittee who’ve been helping shape this new and improved survey! Previous survey data helped us understand very broad metrics such as member-owner satisfaction with La Montañita Co-op, but it could have done a better job of pointing us toward ways to improve those satisfaction levels. Some questions got at information that we already had—for example, there’s no need for us to ask how long you’ve been a member-owner when we can find member-owner join dates in our system. Some questions were confusing, such as those inquiring about our impact on the regenerative agriculture sector, which left some folks scratching their heads (or leaving notes asking “What the heck does regenerative agriculture mean?”). This year, we’ve been working on tossing out unnecessary questions, having clearer wording on others, and adding in questions that tell us what we can change to better serve you, our owners. If you complete the survey in July (and we hope you will), you’ll find a section dedicated entirely to our Deli. We’re digging into this specific department to learn what you do and don’t like about it, and to find out how we can most effectively direct our efforts to have the greatest positive impact on your La Montañita Co-op Deli experience. You’ll also find questions that will help us understand how to better communicate with member-owners, and some questions that will improve our understanding of our member-owners’ preferences in regards to the products that we stock. We don’t just want to know what you think—we also want to know specifically what we can do to make La Montañita Co-op a better community food market for all of our member-owners.
Additionally, we will be doing more with the results from this year’s survey. We are currently looking into lining up professional statistical analysis for this year’s survey data. That analysis will then be reviewed by the Survey Subcommittee and the Member Engagement Committee, who will in turn be able to make informed, concrete recommendations to the Board of Directors and the Co-op’s employees. If you’d like to participate in this process, we encourage all interested member-owners to join in the Member Engagement Committee meetings on the second Tuesday of every month at 5:30pm. For more information: www.lamontanita.coop/events. Finally, I wanted to mention that although the Annual Owner Survey is changing quite a bit, you’ll still receive a 15% discount coupon for completing the survey as our thanks for your time and consideration.
VETERAN FARMER PROJECT UPDATE :
ON CHICKENS AND BEES
he month of May was quiet except for the excitement and anxiety regarding one of our chickens named Lucy. When Ronda went to check on the brood and Mr. Roo earlier this month, she discovered Lucy was gone! Even more puzzling was the lack of evidence of bird feathers as a result of a scuffle or a hole in the fencing of the chicken coop. Thankfully, the rest of the girls were okay and Mr. Roo had obviously done his job protecting the brood!
DOUBLE UP FOOD BUCKS:
As Ronda checked on the girls each day, they seemed to re-settle into a routine; so imagine her surprise when she was working in NW section of the farm to find Lucy hiding! Ronda was able to catch her and happily reported Lucy looked fine and had no injuries. Lucy has quickly resettled in with her family. We still have no idea how Lucy escaped but have chalked it up to chicken magic!
INCENTIVE THAT WORKS
Work continues on the greenhouse. We hosted another workday on May 8th to continue work
FOR NEW MEXICO BY SARAH LUCERO DOUBLE UP FOOD BUCKS PROGRAM MANAGER, NEW MEXICO FARMERS’ MARKETING ASSOCIATION t’s June and this year's growing season, with its plethora of delicious New Mexican grown fruit and vegetables, is on its way to full bloom. La Montañita and the New Mexico Farmers’ Marketing Association (NMFMA) are pleased to continue the Double Up Food Bucks program at La Montañita Co-op for the 2017 growing season!
Double Up Food Bucks provides a “Buy One Get One” match on New Mexico-grown produce for shoppers with SNAP benefits (formerly known as Food Stamps) at many locations around New Mexico. This is the second year that La Montañita is offering this important nutrition incentive to Co-op shoppers. People using their SNAP benefits (EBT cards) at any Co-op location will have access to the program at all cash registers. If you or anyone you know receives SNAP benefits, La Montañita invites you to visit the stores and take advantage of this program. The more you buy, the more you save on New Mexico grown produce! In 2016, La Montañita was excited to be the first grocery store in the state to join the NMFMA’s Double Up program and to create more fresh food access for food-insecure shoppers while supporting the local food economy. The program fits right in with La Montañita’s mission to expand healthy food access to more New Mexicans and to support New Mexico farmers. During 2015 and 2016, SNAP and Double Up sales for New Mexico-grown produce at all Double Up locations including farmers’ markets, farm stands, and select grocers like La Montañita, surpassed $1,177,000. Those food dollars go directly into local farmers’ pockets, and get recirculated into our local economies. Double Up Food Bucks is funded by the USDA’s National Institute of Food and Agriculture’s Food Insecurity Nutrition Incentive (FINI) program and
and to complete repairs to the chicken coop. The Desert Oasis Teaching Gardens once again donated starts to VFP. We planted poblano peppers, cayenne peppers, Kazakhstan eggplants, tomatoes, bell peppers, cucumbers and more. We look forward to watching them grow! Tiana Baca and her dedicated team have been stalwart supporters of our project and we wish to thank them and each and every volunteer for all they do and their continued support. Our donated bees continue to thrive and have settled into their new home. Expert beekeeper John Feurherd regularly checks on the bees and has begun teaching VFP crew the basics of bee care. We always welcome volunteers and dedicated urban farmers. If you are interested in receiving information and/or updates to the Veteran Farmer Project (VFP), contact Monique at: firstname.lastname@example.org or Ronda Zaragoza at: vfpABQ@yahoo.com or call 505-452-9397.
GROWING THE LOCAL FOOD SYSTEM
by providing NUTRITIONAL SUPPORT for food insecure
appropriations from the State of New Mexico. Double Up Food Bucks is extremely valuable to all New Mexicans because it increases nutrition for SNAP customers, provides more income for farmers and stimulates the local economy. Unfortunately, one in four New Mexicans receives SNAP benefits, compared to the national average of one in seven. Some things you may not know about folks who receive SNAP are that most SNAP recipients in New Mexico are in the workforce and have families, and the average benefit is just $1.36 per person per meal. Double Up Food Bucks stretches this benefit to provide healthy, locally-grown food for low-income residents. Double Up Food Bucks outlets find that they have new customers due to the program, and shoppers report that they have tried new fruits and vegetables and have increased the amount of fresh produce they purchase and consume. Additionally, New Mexico’s farmers are gaining more customers, making more money, and selling more produce because of the program. After only two seasons of Double Up Food Bucks, farmers report they are expanding their operations because of increased demand! These new sales create $9 of local economic activity for every $5 spent in SNAP benefits. In a state where 21% of the population receives SNAP benefits, and only one in five kids and teens eat five or more fruit and vegetable servings a day, Double Up Food Bucks is making a difference in the nutritional health of our residents.
La Montanita has been an integral partner in this amazing growth and has worked diligently not only to provide New-Mexico grown produce to all Co-op shoppers, but also to provide the Double Up program to SNAP recipients in Albuquerque, Santa Fe, and Gallup. La Montanita has always been concerned about food education and access and Double Up Food Bucks helps provide quality produce at an affordable price to lower income individuals. One of the most challenging aspects of the program is making sure that SNAP participants know about the program. Partners across the state including health clinics, food pantries, religious organizations, and many others help the NMFMA to create program awareness. But there is still a lot of outreach that needs to be done. If you work with a volunteer, charitable or educational organization you think might be interested in helping spread the word about Double Up Food Bucks, please contact Sarah at email@example.com. For more information about this statewide program, visit DoubleUpNM.org. And, if you need further information about Double Up Food Bucks at La Montañita Co-op, contact Robin at firstname.lastname@example.org or 217-2027 or Monique at email@example.com.
June 2017 2
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
butterflies a place to drink and obtain minerals. (They need the mud in order to drink water, which they do through a process called “wicking”).
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
Step Three: Place plants far enough apart to allow for growth. Water thoroughly, and immediately after planting. Make sure to choose plants that will provide pollen and nectar throughout the season, especially plants that flower in the fall as the pollinators prepare for winter in the hive or for their migrations. See the list below for food for butterflies and humming birds (nectar) and caterpillars (leaves). Gardens with a high density of diverse plants are most attractive to pollinators.
Step One: Make sure your garden area is free of weeds. Loosen soil (wet soil a few hours before to help make digging easier, especially for hard clay soils). Add compost or other amendments if necessary.
Step Four: Mulching is a great way to discourage weeds. First, place a layer of wet newspaper or cardboard on the ground around plants. This is optional, but acts as an extra biodegradable barrier against weeds. Pile on a thick layer of mulch. Try tree removal companies for a source for mulch. When using paper, remember that it can help hold moisture in, but it will also necessitate more thorough watering in order to get water down to plant roots and during dry times may dry and blow about.
Step Two: If your garden site is very windy, a wind block may be necessary. Rocks are great for adding contrast to the garden and also provide warm places for butterflies to perch. A bowl with mud in the garden gives
Step 5: Pruning: Take out dead plant material (leaves, flowers, branches) to allow for new growth! Make sure not to disturb birds’ nests, caterpillars or chrysalis). Watering: New plants will need
Santa Fe 7am – 10pm M – Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852 Westside 7am – 10pm M – Su 3601 Old Airport Ave, ABQ, NM 87114 505-503-2550 GRABnGO 8am – 6pm M – F, 11am – 3pm Sa UNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586 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) • Co-op Retail Officer/William Prokopiak 984-2852 firstname.lastname@example.org • Controller/John Heckes 217-2029 email@example.com • Co-op Operations and Support Officer and Computers/Info Technology/Rob Dixon 217-2011 firstname.lastname@example.org • Human Resources/Sharret Rose 217-2023 email@example.com • Interim Marketing Director/Lea Quale 217-2024 firstname.lastname@example.org • Membership/Robin Seydel 217-2027 email@example.com • CDC/MichelleFranklin 217-2010 firstname.lastname@example.org Store Team Leaders: • Mark Lane/Nob Hill 265-4631 email@example.com • James Esqueda/Westside 505-503-2550 firstname.lastname@example.org • Lynn Frost/Interim Santa Fe 984-2852 email@example.com • Leaf Ashley/Gallup 575-863-5383 firstname.lastname@example.org • Joe Phy/Rio Grande 505-242-8800 email@example.com Co-op Board of Directors: email: TalkWithTheBoard@lamontanita.coop • Elise Wheeler, President • Chad Jones, Vice President • Allena Satpathi, Secretary • James Glover, Treasurer • Jerry Anaya, Director • Gina Dennis, Director • Greg Gould, Director • Marissa Joe, Director Membership Costs: $15 for 1 year/ $200 Lifetime Membership + tax Co-op Connection Staff: • Managing Editor: Robin Seydel firstname.lastname@example.org 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: JR Riegel, 217-2016 • Editorial Assistants: JR Riegelemail@example.com Monique Salhabfirstname.lastname@example.org • Printing: Santa Fe New Mexican Membership information is available at all six Co-op locations, or call 217-2027 or 877-775-2667 email: email@example.com website: www.lamontanita.coop Membership response to the newsletter is appreciated. Email the Managing Editor, firstname.lastname@example.org Copyright ©2017 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.
YOU OWN IT
BY ROBIN SEYDEL o you have a little patch of garden space? If you do, you can be a pollinator protector. Below are things to do and plant to help protect the biodiversity of local pollinators and give you the chance to see butterflies, bees, hummingbirds and other friendly fauna. Summer is a great time to create a pollinator garden in your yard and contribute to a healthy and sustainable future for generations of both pollinators and people!
NEONICOTINOIDS AT A GLANCE:
more frequent water at first in order to establish strong roots. For established gardens, periodic deep watering, especially during the driest weeks of summer, are the best as they encourage deep rooting and drought resistance. Good plants for New Mexico Pollinator Gardens ANNUALS AND BIENNIALS: Cardinal climber, cleome, foxglove, four o’clocks, hollyhock, larkspur, morning glory, nasturtium, petunia, ‘Lady in Red’ sage, scarlet gilia, scarlet runner bean, flowering tobacco, sweet william BULBS, RHIZOMES AND TUBERS: Canna, freesia, gladiolus, iris, lily HOUSEPLANTS (put outside in summer): Begonia, cestrum, citrus, common geranium, fuchsia, hibiscus, impatiens, jasmine, lantana, pineapple sage, shrimp plant, verbena PERENNIALS: Agastache, beebalm, cardinal flower, columbine, coral bells, daylily, delphinium, dianthus, kniphofia, lupine, mallows, periwinkle, phlox, soapwort, and yucca SHRUBS AND HARDY VINES: Butterfly bush, hawthorn, honeysuckle, lilac, Rose of Sharon, trumpet vine
AS GO THE BEES SO GO WE
PROTECTING THE BEES BY ROBIN SEYDEL or many of us, it is common knowledge that the 70,000+ commercially used chemicals are less than well studied in terms of public and ecosystem health, especially with regards to their synergistic effects. Due to moneyed interests, including a number of revolving door government officials appointed to ostensibly protect the public, but who, it often seems, do more for corporate earnings than public good—and the current Administration's move to dismantle any environmental protections and defund the EPA—the profit before public health treadmill has clearly been stepped up.
Decades ago, Rachel Carson’s research called upon us to see the links between the effects of industrial chemicals on the species with whom we share the planet and our own well being. Much was discussed with respect to Colony Collapse Disorder (CCD) bee decline and death; neonicotinoids attach to the nicotinic acetylcholine receptors in bee brains. We humans, and all other mammals as well, have the same receptors as bees in both our central nervous system and peripheral nervous system. Given research which points to the negative effects of neonicotinoids
on the neurological, cognitive and immune systems in pollinators, and by extension us humans; one can only wonder if public policy and government regulation will ever catch up with common sense. Given the turn of current events, a strong public voice for regulation is much needed. It took decades, a whole generation—and much suffering—for us to recognize that the same endocrine disrupting chemicals Rachel documented as harming birds and their offspring was harming human health as well. It’s time to call the precautionary principle into play, with its definition that says when an action, policy or in this case chemical, has a suspected risk of harm the burden of proof that it is NOT harmful falls on those who use and profit from it. We must recognize NOW that as go the bees and the birds so go we! Tell the EPA don’t wait until 2018 to ban neonicotinoids. We are eating them too! See www.BEEprotective.org or go to www.beyondpesticides.org to find out how you can help this effort and how to get your school community and local government to take action to protect pollinators.
POLLINATOR EVENTS IN JUNE:
POLLINATOR WEEK The Pollinator Partnership is proud to announce that June 19-25, 2017 has been designated National Pollinator Week. The Pollinator Partnership is a non-profit 501(c)3 organization and the largest in the world dedicated exclusively to the protection and promotion of pollinators and their ecosystems. For information about the program and research planting guides specific to the Southwest and New Mexico, check out their website at www.pollinator.org
POLLINATOR CELEBRATION AT THE BOTANIC GARDEN Jun 17, 10am-2pm, 2601 Central Ave.NW Visit the Botanic Garden to learn about the
fascinating jobs of bees, birds, bats, beetles, butterflies and some of the other 200,000 species of animals that act as pollinators. Learn how to create habitat for pollinators to keep them happy, healthy and hardworking!
BEE HOTEL FOR WILD BEES AND NATIVE POLLINATORS AT OPEN SPACE Jun 18, 10am-1pm, 6500 Coors Rd. NW The hotel will serve as housing for wild solitary bees and other native pollinators. The hotel will also serve to educate visitors about these important insect populations. Insect hotels provide safe lodging for pollinators to live, especially during the winter, when populations can die to weather and exposure. The public is invited to help fill the hotel with "rooms" or materials, including logs with holes, twigs, recycled wood, bamboo and cane for the pollinators to live in.
June 2017 3
JUNE’S DONATE-A-DIME ORGANIZATION:
NEW MEXICO MONIQUE SALHAB his month’s bag donation recognizes the Central New Mexico Chapter of the Audubon Society (CNMAS). CNMAS was founded in the early 1970s, and in 1978 several New Mexico chapters combined to form the New Mexico Audubon Council (NMAC). Some years later—in 1995—the National Audubon Society created the New Mexico State Audubon office. Although the state office and four NM chapters are independent 501 (c)(3) non-profits, all inherently work together to educate, advocate and inspire novice and expert birders alike. Each chapter is a symbol of refuge and preservation for the continued efforts of the Audubon Society on a national level. The CNMAS chapter has several focuses, one of which is conservation. Four projects lead their efforts: The Rosy-Finch, Cats Indoors Campaign, Belen Marsh Committee and the Window Collision project. BY
The Rosy-Finch Project was developed almost fifteen years ago to study three species of this tiny bird located in the Sandia Mountains and Northern New Mexico. The Rosy-Finch Project is overseen by Rio Grande Bird Research Inc.—also a non-profit organization which conducts volunteer bird research throughout New Mexico. Every season from November through March, CNMAS and Rio Grande Bird Research Inc. welcome the public to visit the Sandia Crest to observe and participate in regularly scheduled project tasks. Information on this project can be found at: www.RosyFinch.com. The Cats Indoors Campaign seeks to educate cat owners and promotes responsible pet ownership. CNMAS has partnered with the American Bird Conservancy to develop brochures highlighting the impact of cats on wildlife, spay and neuter initiatives and the exposure of cat owners to disease when cats bring home wildlife and birds as gifts. Additionally, they provide plenty of ideas for cat owners to create safe and fun cat fencing and/or enclosures if owners wish to offer their feline friends the natural outdoor experience! The Belen Marsh Committee was created by concerned citizens (and organizations) in Belen and Central New Mexico to help protect sixteen-and-a-half acres of wetland in Belen and Valencia County. This initiative has yielded a creative partnership with CNMAS, Valencia Fair Association and Belen business and residents. The wetland is preserved via shareholders and managed through the Valencia Fair Association, which is a non-profit organization. One major challenge the wetland struggles with is dumping. The committee combats this through clean-up days and receives volunteer help from local residents and businesses. CNMAS has documented 131 species of birds migrating to and from the wetland area and include several
IS WELL REPRESENTED IN NEW MEXICO
2400 Rio Grande. Blvd. NW 505-242-8800
WITH REGIONAL CHAPTERS AND A STATE OFFICE
species which also nest at the wetland. Through advocacy and education, this multi-organizational cooperative has witnessed both economic and community improvements.
UNM Bookstore 505-277-9586
The last project—Window Collision—educates the public of the effects when birds collide into windows, while offering plenty of simple and inexpensive modifications to windows. CNMAS advises that these following five bird deterrents do not work: hawk silhouettes, single window decals, plastic owls, noise deterrents and magnetic fields. If window decals are your choice of deterrent, CNMAS advises affixing several window decals to windows in patterns. MORE INFORMATION CAN BE FOUND AT: www.fws.gov/migratorybirds/pdf/management/bgllunchroomflyer.pdf www.flap.org/residential_new.php www.cnmas.newmexicoaudubon.org Audubon Santa Fe I would be remiss if I did not mention the Randall Davey Audubon Center and Sanctuary, which is located on Upper Canyon Road in Santa Fe. Spanning one hundred and thirty-five acres, 190 species can be found within this biodynamic ecosystem. The Center is named in honour of Randall Davey who was a skilled artist. His family donated his home and property to the Audubon Society for the purpose of education, sanctuary and as a historical center. Visitors to the sanctuary have the unique opportunity to see some of his furnishings and mementos on display while being immersed in a live streaming experience of wildlife ecosystems.
HOW HOT IS YOUR CAR?
PETS, CARS AND SUMMER
98 108 113 114 132
This is a dangerous practice, even on days that are mildly warm and even with: • your windows “cracked” open or • your car running with the AC on If you see a pet locked in a car, please call Animal Control immediately. You may save a life! In Santa Fe: 428-3710/955-2700 • In Albuquerque: 311 or 505-768-2000 • In Gallup: (505) 726-1453
SANTA FE ORDINANCE 5-3 ANIMALS TRANSPORTED OR LEFT IN VEHICLES No person shall leave an animal in a closed vehicle for any length of time reasonably concluded to be dangerous to the health or safety the animal. During hot weather conditions, an A.C.O. or Sheriff’s Deputy may immediately remove an animal from a vehicle and take it into protective custody, at the cost assessed to the owner. Violations of this Section will constitute an act of cruelty/neglect and will subject the owner to the penalties set forth in Appendix A.
CO-OP DONATE-A-DIME PROGRAM
THIS MONTH YOUR DONATIONS WILL BE SHARED BY:
DONATE your BAG CREDIT!
The Central New Mexico Audubon Society in Albuquerque, The Statewide New Mexico Audubon Society, and the Randall Davey Audubon Center and Sanctuary in Santa Fe. In MARCH your Bag Credit Donations of $2,646.21 were given to New Mexico Global Women’s Pathways. THANKS to all who donated their dimes!
3601 Old Airport Ave. NW 505-503-2550
Alamed a Blvd. Coors Blvd.
84 90 95 101 115
NEVER LEAVE YOUR PET IN
Outside Temp Temp In your car with 4 windows cracked
Old A irpor t Ave .
Old Airport Ave. Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La 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.
June 2017 4
C R E AT I N G B A S E L I N E S A N D E N C O U R A G I N G
truly impressed by your passion and dedication to the Co-op. There have been many great ideas shared, and productive discussions held over the last several months. Thank you for taking the time to help the Co-op with your time and insights.
PA R T I C I PAT I O N
OPERATIONAL UPDATE BY ROB DIXON COOPERATIVE OPERATIONS AND SUPPORT OFFICER e have been working on creating baselines of how we are operating as a coop so we can begin to track the impact of our new organizational structure and leadership team. One of the first areas we have chosen to benchmark is our Human Resources (HR) program. We began a third party HR audit in May. The audit is planned to take about two months to complete and we hope to start reviewing the results in July. I am excited to see how we compare to industry best practices and how we can leverage this information to help support the La Montañita staff and mission even further.
Last month we started the budgeting process for the fiscal year 2018. There are a lot of components to consider when budgeting for a $40 million co-op with operations in seven different locations spanning three cities. We anticipate the process to take several months to complete as we determine how to stretch each dollar to further the La Montañita mission. I have really enjoyed getting to know more of you as we work together at Board committee meetings. I am
Watch your email inbox or pick up a survey at any Co-op location. Fill it out, turn it in and get a one-time 15% OFF shopping trip! Let us know your thoughts! La Montañita Co-op is always trying to improve, and this survey helps us see where we should focus our efforts. You own the Co-op, and we're grateful that you take the time to help us serve you and all our other member-owners better
JULY IS OWNER
I am pleased to announce we now have video conferencing set up and running between our Santa Fe store and our Albuquerque Support Office. This means member-owners near Santa Fe can participate in the committee meetings held in Albuquerque without commuting! I hope this technology encourages more Santa Fe member-owners to participate in the committee meetings. I appreciate everyone's efforts to come together as a team and help support the La Montanita mission. I look forward to where this collaboration takes us!
MEMBERSHIP IS OWNERSHIP
SAVING MONEY, TREES AND THE ENVIRONMENT
GREG GOULD AND JR RIEGEL s you may already know, our previous fiscal year ended with a net loss of over $300,000. This year, we’re looking at all of our practices, processes and departments to see where we can improve. Cutting something back financially often comes with a tradeoff, so it’s rare to find a money-saving opportunity that also furthers the Co-op’s mission. However, we have found just such an opportunity with our physical mailings.
Sending mail to our member-owners’ mailboxes is expensive — there are significant financial costs to designing, printing and mailing, and
on top of that there are environmental impacts to consider including paper, ink and gasoline usage. As just one example, mailing last year’s Annual Owner Survey cost close to $3,500 dollars, and less than a sixth of those surveys were actually completed. With this in mind, we will soon begin transitioning away from physical mailings and toward more email and in-store communications. To ensure you stay as updated as possible with Coop happenings, please make sure we have your current email address on file. To check on or update your member-owner information, please visit: www.lamontanita.coop/update-owner-info or email email@example.com.
June 2017 5
HEALTHY EATING OR FOOD CRAZE?
WHAT’S WHAT? TWO MOONS N.D. as anyone else noticed how soy is being replaced in numerous food products with coconut? I was amazed when I first noticed this. My favorite vegan soy ice cream replaced with coconut? “What has happened?” I asked myself. Since when did coconut become the current “health” food craze? As far as I remember, and that goes back to when J.I. Rodale himself was writing about health and nutrition in Prevention magazine, coconut was never touted as a health food, or even a dairy substitute. In fact, it was on the list of foods to avoid because of its high levels of saturated fats, which could contribute to weight gain and other health problems. Ninety percent of the fatty acid in coconut is classified as saturated. It’s at the top of the list of highly saturated foods such as chocolate, hydrogenated oils, meat and milk. In fact, coconut is more saturated than butter or red meat. BY
any kind of toxicity in response to soy consumption, and people have been eating soybeans in the US for decades.” According to Stephen Barnes, Ph.D. Associate professor of Pharmacology and biochemistry at the Univ. of Alabama, soy contains compounds that directly inhibit the growth of cancerous cells, theoretically reducing the risk of breast cancer. Barnes and his colleagues isolated what they believed was soybeans most anti-cancer agent—genistein. But soybeans are also full of plant estrogens and estrogen promotes breast cancer, so how can soy help prevent breast cancer, you might be wondering? Well, scientists say it’s a paradox. Soybeans mimic the body’s estrogen without its detrimental effects. Dr. Barnes theorized that soybeans contain a natural analogue of the drug tamoxifen, which is also oddly, an estrogen with anti estrogen activity. Thus,
A Short History of Soy Historically, soy has quite an interesting and varied reputation. In Asian countries especially, it was considered somewhat of a wonder food. Introduced to Japan around 100 AD, soy found its way to Europe around 1500 AD. Benjamin Franklin has been credited with bringing soybean samples back to the U.S. from Europe. During the Civil war soybeans were often brewed as a coffee substitute. Soy’s health benefits are numerous: It is a complete vegetable substitute for meat, eggs and milk. It contains very little fat, ideal amounts of protein, fiber and a balanced mineral content and good vitamin profile, and the essential amino acids required by the body. William Shurtliff, president of Soyfoods Center, claims that “There is not one human study demonstrating
both soybeans and tamoxifen, a drug given to women to help prevent breast cancer or keep it from spreading, seem to block estrogens ability to stimulate malignant changes in breast tissue, while promoting beneficial effects on the skeleton and cardiovascular system. Soybeans have been regarded as the likely reason Japanese and Chinese women have less breast cancer, says Dr. Herman Aldercreutz at the University of Helsinky, who studied residents at a rural village near Kyoto. He found that those who ate the most soybean foods (3 oz. of soy bean products a day, including tofu, miso and fermented soybeans and boiled beans) had the highest urine concentrations of isoflavonoids, which are anti cancer agents, particularly against breast and prostate cancer. Scientists in Japan found that women who ate just one bowl of miso soup a day were only one third as apt to develop stomach cancer as those who
DELICIOUS, GRASS-FED AND GRASS-FINISHED BY ROBIN SEYDEL t’s Father's Day this month and a perfect excuse to fire up the grill and give your Dad, Granddad and uncles—even brothers and cousins—a sweet, special day! Let La Montañita Co-op and Sweet Grass Co-op help you make a Fathers’ Day BBQ you’ll talk about all year long.
Sweet Grass Beef This grass-fed, grass-finished beef is fabulously delicious. The Sweet Grass Beef Co-op brings together some of our most outstanding northern New Mexican and San Luis Valley Ranchers. These producers have the highest standards of animal care and environmental protection to bring you the best beef anywhere. Sweet Grass Co-op specializes in providing the healthiest, tastiest, and most sustainably-raised grass-fed and grass-finished beef in the intermountain West. Sweet Grass Co-op ranchers have a passion for the land, the animals, and for the well-being of their fam-
6/6 BoD Policy Development Committee La Montañita Co-op Support Office, 901 Menual Blvd. NE at 5:30pm 6/13 BoD Member Engagement Meeting La Montañita Co-op Support Office, 901 Menual Blvd. NE at 5:30pm 6/20 BoD Business Meeting Santa Fe Community College, 6401 Richards Ave. Room: Jemez I at 5:30pm
CO-OPS: A Solution-Based System A cooperative 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.
In the United States, notable research has also been done in the field of soy-based diets for cancer prevention by Mark Messina, Ph.D., a nutrition scientist who worked in the diet and cancer branch of N.C.I., National Cancer Institute. Earl Mindell, R.Ph.D., author of The Food Medicine Bible (1994) gives us more than an inkling of his great belief in the nutritional and health promoting benefits of soy.
GREAT GRILLING FOR AND WITH DAD
never ate it. Even eating it occasionally cut the odds by 17-19%.
Most of us realize that saturated fats tend to raise blood cholesterol levels, and that those with elevated cholesterol levels or any other cardiovascular risk factors are generally advised to avoid products with high levels of saturated fat levels. The physicians, registered dietitians and scientists at Pritikin Longevity Center in Miami Florida have recently stated, “Coconut oil is bad for you, bad for your LDH cholesterol, heart and overall health.” Keri Gans, a New York nutritionist said, “People are going to see coconut more and more and decide that it’s a really healthy choice, and it’s not.” Another article states, “Coconut is the new quinoa—with one big difference—Coconut is bad for you.” So why is soy, which for several centuries has been shown to be one of the most important, healthful, and safest foods on the planet, being substituted with coconut in the first place?
ilies and their communities. Many of the Co-op's ranchers are organically certified and all raise grass-fed, grass-finished animals in a manner that is good for the land and consistent with the humane treatment of animals. Cattle are meant to eat grass; their animals eat the lush grasses of the Western ranges and are never sent to feed lots. La Montanita Co-op purchases two beeves a week and hand cuts all our beef ourselves. Our ground beef is ground daily by us, and all comes from the same certified healthy cow. Grace your grills with this beef and enjoy smiles all around. Call the meat department at your favorite Co-op location for special orders or special cuts. Shepard’s Lamb Our Santa Fe location is pleased to carry the famous Shepherd’s Lamb. Antonio and Molly Manzanares and their four children are committed to raising their lambs sustainably and organically. Their family ranch has been run organically for many generations; it is a way of showing respect
So, back to my original question: If soy is apparently so good for you and coconut so “bad for you” why have some manufacturers started replacing soy with coconut in various food products such as vegan ice creams and yogurt and some desserts? Well, your guess is probably as good as mine. But it could have something to do with 90% of the soy crop in the U.S. being genetically modified and sprayed with herbicides, and there isn’t enough organic soy to go around? Or coconut is a cheaper commodity for manufacturers to use? Or the information regarding soy products has been somewhat skewed and has everyone confused, including the manufacturers? My suggestion to the reader: Buy only soy based products that are organically grown. And if, like me, you’re disappointed with the disappearance of some soy-based items, contact the manufacturers with your concern. For those readers who have high cholesterol or heart problems, seriously consider greatly reducing, if not eliminating foods from your diet that are high in saturated fats, like coconut. For those without such health concerns go ahead and indulge in that yummy coconut ice cream or Thai curry—now and then. In the words of Doctor Bernard Jensen, “It’s not what you do some of the time that causes a problem, it’s what you do all of the time.” Moderation is always the key when it comes to staying healthy. TWO MOONS N.D. is the author of Peace In Every Bite: A Vegan Cookbook with recipes for a healthy lifestyle.
for the land, a tradition they carry on every day. The ranch originally belonged to Antonio’s grandfather, Carlos, who for years ran his own band of sheep. Shepard’s Lamb ranch in Tierra Amarilla is about 100 miles north and slightly west of Santa Fe, at the foot of the San Juan Mountains at an elevation of 7,900 feet. This area of New Mexico, with its cool summers, high-quality forage, and relatively dry climate, is ideal for raising lambs. They move their flock from one grazing ground to another with the changing of the seasons so that no one area is overgrazed. Moving the flock regularly means that the lambs get plenty of fresh feed, exercise, and sunshine— things that no animal can live well without. Rotational grazing not only keeps the land healthy, but it keeps their animals healthy, too. Give this delicious lamb a try this Fathers' Day! AND DON’T FORGET THE VEGGIES—nothing tastes better than marinated grilled veggies. The Co-op has what you need to round out your great grilling. From lettuce and tomatoes to top your burgers, to peppers both sweet and hot, onions, squash, eggplant and other delectable fruit and vegeatable for your skewers; you’ll find many local choices, fresh at your Coop every day. And top off any meal with sweet delicious melons of all sorts, stone fruit, berries and more!
PICURIS PUEBLO: HEALTHY FOREST = HEALTHY LIFE
LA MONTAÑITA FOODSHED •
Sage Creations Organic Farm • PALISADE, CO
it’s cherry picking time!
age Creations is a diversified, certified organic and family-run farm located in Palisade, Colorado. Palisade is on the Rocky Mountains’ western slope, in an area famous for its high-quality fruit due to an ideal dry climate of hot days and cool nights.
Owner Paola Legarre has worked in organic farming and marketing for the last 20 years. Her strong beliefs in conserving the environment and maintaining a healthy place for her family and future generations has always been her priority. Her day-to-day decisions on her farm reflect these beliefs.
KA N STU DS
PIC U R
Paola and her husband Bobby manage the farm and maintain their cherry orchard and lavender fields using sustainable farming practices, nourishing soil life free of herbicides or synthetic fertilizers and encouraging beneficial insects through diverse plant hedgerows, beekeeping, companion planting and insect releases.
IS PUE BLO
No need for lighter fluid No chemical taste Easy to start • All natural Burns hotter & cleaner than briquette charcoal Great for smoking— brings out natural flavors
Watch for a fresh crop coming to your nearest La MOntañita location
Sage Creations seasonally grows and sells sweet cherries, heirloom tomatoes, potted culinary herbs, lavender plants and array of lavender products ranging from lotions and essential oils to neck wraps, eye pillows and wreaths. Although growing all these crops while maintaining USDA Organic Certification can be costly, the longterm perspective on organic practices shows us that it is actually less costly and more advantageous overall because of the positive impacts on the environment and our health.
estled in a setting of serene beauty in what is known as the “Hidden Valley” of the Sangre de Cristo mountains, Picuris Pueblo is one of the oldest American Indian villages, consistently inhabited since 1000 C.E. Once one of the largest northern pueblos, today the Picuris population has shrunk to just 350. Largely responsible for this decline is the period of revolt from 1680-1696, when all of the Pueblos fought the Spanish conquerors for their land and their autonomy. Picuris remains one of the most isolated of the Rio Grande villages. Abiding by the Tribal principle of giving back to Mother Nature before you receive, the Pueblo’s Forestry Department is currently focused on sustainable forests, restoration and a better quality of life for all species. By cutting invasive plants and hazardous growth and utilizing all slash and biomass for restoration, the Forestry Department is greatly decreasing the threat of catastrophic wild fires.
The Picuris Forestry Department is currently focused on sustainable forests, restoration and a better quality of life for all species. Picuris Pueblo charcoal is a product of the pueblo’s commitment to forest restoration. Made from natural wood, it burns hotter and cleaner than briquette charcoal. Because there are no chemical additives to Picuris Natural Charcoal enhances the natural flavors of your food while adding no chemical flavor of its own. Now the Tribe is positioned as the premier source for all-natural wood charcoal in north-central New Mexico. Picuris will continue to focus on forest restoration to preserve the environment and benefit local residents and communities.
GET YOUR GRILL ON FOR FATHER’S DAY . .. .............. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BENEFITS OF CHARCOAL
KEEP A CLEAN GRILL
GET IT HOT
• Grill with charcoal for a smokier, richer taste • Use additive-free natural wood like Picuris Pueblo Natural Charcoal • Use a chimney starter. Place crumpled paper in the bottom of the chimney, fill it with charcoal and light the paper. In about 20 minutes the coals will be ready. Spread coals evenly at the bottom of the grill. No kindling, no lighter fluid, no harmful fumes.
• Scrape off debris when the grill is hot immediately after use for next time. • Oil the grill. Even on a clean grill, food may stick. Oil your hot grill with a vegetable oil-soaked paper towel. Do not use cooking spray on a hot grill. • When grilling VEGAN, use more oil on the grill, as tofu and grain meats do not have as much fat and will stick. Oil your burgers and keep refrigerated until ready to grill.
• Preheat your grill 5-20 minutes before cooking to reach the right temperature: 350-400º for med-high, 300-350º for medium and 250-300º for low heat • A properly heated grill improves flavors through caramelization.
• Avoid cross-contamination. Use separate cutting boards, utensils and platters for raw and cooked foods. • Keep a squirt bottle of water near the grill to quickly douse any unexpected flare-ups.
When grilling Vegan, use more oil on the grill.
MARINATE (Especially Meat) • Marinating infuses food with flavor. • Inhibits potentially carcinogenic HCAs (heterocyclic amines), which form when grilling poultry, red meat & fish. • Marinate your veggies. Use skewers!
Shop the Co-op for your favorite grillin’ foods. Whatever your passion: H CARNE OR VEGAN H
Shop the Co-op for Choice Chicken, Fish, Local Beef & Pork, 100% Grass-Fed Beef and Vegan Burgers, Sausage & Cheese
Sage Creations Organic Basics
Sage Creations is focused on their commitment to organic practices through: • Building healthy soils, the cornerstone of organic farming practices. • No damaging tilling; cover cropping; intercropping between rows, planting grasses and legumes whenever possible; use of farmmade compost rotating annual crops; use of organic fertilizers which come from plants, animals and minerals. • Controlling weeds through mechanical and biological methods: natural and biodegradable mulches, cover crop to outcompete weeds; hoe by hand; use woven weed barriers. • Controlling pests & disease through nonsynthetic pesticides and biological methods: crop rotation; use of pheromone disrupters; natural biological controls; introduce beneficial insects; maintaining beneficial insects and pollinators by maintaining barrier plantings that attract them.
paola’s strong beliefs in environmental conservation
healthy living for her family
& Owner Paola Legarre
future generations has
always been her priority.
no such thing AS TOO MANY CHERRIES CHERRY BARBECUE SAUCE Complex and full-bodied, this sauce is ready to take on just about anything you have on the grill or smoker. Slather it on chicken, ribs, or burgers—it’s bound to do them all justice and impress the hungry hoards your during the next grilling holiday weekend. INGREDIENTS • 2 T butter • 1 medium yellow onion • 2 medium cloves garlic, minced • 2 cups tomato sauce • 1 1/2 cups (roughly) cherries • 2/3 cup dark brown sugar
• 1/3 cup orange juice, freshly squeezed • 1/4 cup molasses • 1/4 cup cider vinegar • 1 tsp ancho chile powder* • 1/2 tsp dry mustard • 2 tsp Kosher salt • 2 tsp white pepper, freshly ground • 1/8 tsp cayenne pepper DIRECTIONS Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add tomato sauce, cherries, brown sugar, orange juice, molasses, cider vinegar, ancho chile powder, mustard, salt, white pepper and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, 30 minutes, stirring occasionally. Transfer sauce to a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. — seriouseats.com * you can substitute a chipotle or jalapeño chile powder as well!
CHERRIES DIPPED IN DARK CHOCOLATE OR ANY KIND OF CHOCOLATE!
Why stop at chocolate dipped strawberries when cherries are in season? Slowly melt your favorite dark chocolate, dip in fresh cherries, transfer to a parchment lined cooking sheet and refrigerate for 15 minutes. TIP FOR PITTING CHERRIES: Insert thin straw or wooden skewer into the stem side of the cherry and push the pit through. It might take a few times to get the hang of it. The smaller the implement, the less fruit you take with it!
HEALTHY AND DELICIOUS
June 2017 8
In a small bowl whisk together the dressing ingredients until the ginger dissolves and gently stir into the filling mixture. Fill each lettuce leaf with about 1/3 cup of the bean filling.
TOMATO ZUCCHINI BAKE Serves 6–8 / Prep time: 15 minutes / Cook time: 30 min.
NUTRITION INFORMATION PER SERVING: CALORIES 301; CALORIES FROM FAT 43; TOTAL FAT 5G; SATURATED FAT 1G; TRANS FAT 0G; CHOLESTEROL 0MG; SODIUM 9MG; TOTAL CARBOHYDRATE 56G; DIETARY FIBER 16G; SUGARS 24G; PROTEIN 13G
DELIGHTS 2 fresh tomatoes, cored and sliced 1 large zucchini About 6 ounces smoked mozzarella cheese, sliced 3 slices of bread, cubed 2 T olive oil Heat oven to 350º F. Grease an 8”x 8” casserole dish. Cut the zucchini in half and then into slices lengthwise to make planks. Layer the tomatoes, zucchini and cheese. In a bowl, toss the breadcrumbs with the olive oil, then layer the breadcrumbs on top of the casserole. Bake uncovered for 30 minutes until the zucchini is soft and the breadcrumbs are golden brown. NUTRITION INFORMATION PER SERVING: CALORIES 183; CALORIES FROM FAT 98; TOTAL FAT 11G; SATURATED FAT 4G; TRANS FAT 0G; CHOLESTEROL 18MG; SODIUM 265MG; TOTAL CARBOHYDRATE 13G; DIETARY FIBER 2G; SUGARS 5G; PROTEIN 9G BLACK BEAN LETTUCE BUNDLES Serves 6 / Prep time: 15 min. 4 cups cooked black beans 2 large mangos, diced 1 avocado, sliced or chopped 1 large red bell pepper, diced 2 garlic clove, minced 1/3 chives, chopped 1/3 cup cilantro, chopped 18 large lettuce leaves Dressing 4 T lime juice 2 T honey 4 tsp ground ginger To make the bean filling, mix together the black beans, mango, avocado, pepper, garlic, chives and cilantro.
SALMON SALAD Serves 4 / Prep time: 15 min. 2 6-ounce cans of salmon 1 apple, chopped 1 carrot, shredded 2–3 T mayonnaise Pinch of sugar 1/4 cup of dried cranberries Mix all ingredients well. Serve on a bed of lettuce or as sandwiches. This salad can also make a nice open-faced, toasted sandwich, topped with a little grated cheese. NUTRITION INFORMATION PER SERVING: CALORIES 231; CALORIES FROM FAT 96; TOTAL FAT 11G; SATURATED FAT 2G; TRANS FAT 0G; CHOLESTEROL 50MG; SODIUM 410MG; TOTAL CARBOHYDRATE 16G; DIETARY FIBER 2G; SUGARS 13G; PROTEIN 40G VEGETARIAN POLENTA PIE Serves 6–8 / Prep time: 15 minutes / Cook time: 50 min. 1 1/2 cups water 1/4 tsp salt 1/2 cup cornmeal 2 T butter 1 egg, lightly beaten 2 15.5-ounce can red beans 1 small onion, diced 1 15.5-ounce can of diced tomatoes 1 T taco seasoning 1/2 cup shredded cheddar cheese Heat oven to 375º F. In a sauce pan, bring the water and salt to a boil and reduce to medium heat. While whisking constantly, slowly add the cornmeal and cook for about 6 minutes until the mixture is very thick. Remove from heat. Whisk in the butter and egg. Pour this mixture into a greased pie plate. Bake for 15 minutes until set. At this point, the crust can be covered and refrigerated for up to 2 days. Meanwhile, in a large mixing bowl, combine the beans, onion, tomatoes and taco seasoning. Add the bean mixture to the cornmeal crust. Bake uncovered for 40 minutes. Let stand 5 minutes before cutting. NUTRITION INFORMATION PER SERVING: CALORIES 208; CALORIES FROM FAT 76; TOTAL FAT 9G; SATURATED FAT 5G; TRANS FAT 0G; CHOLESTEROL 51MG; SODIUM 427MG; TOTAL CARBOHYDRATE 25G; DIETARY FIBER 6G; SUGARS 5G; PROTEIN 9
A SEAT AT THE TABLE TABLE MANNERS AND
he term "table manners" can conjure up a few different images. Perhaps etiquette class, where you learn which utensils are used when? Or tea cups tipped with pinkies held high? But in everyday life at our house, table manners just help us enjoy our meal together and eat in peace, sharing food and the duties that help prepare the food, serve it and clean up after everyone is done. It's a microcosm of living together I suppose. Everyone needs to put forth at least a small effort so we can all enjoy the benefits of family living and enjoy each other. The meal starts with the preparation. Your kids should help as much as possible even when it takes longer to finish! And even before that, very young kids can help set the table putting out utensils, napkins, plates and cups. Consider moving all your basic tableware to a level where even your youngest kids can reach everything and put everything away. (More ideas about getting kids to help with kitchen jobs at www.productivemama.com) At meal time, just have your meal. Don't watch TV, read, text, Skype, or make phone calls. The skills required to sit through a meal without constant entertainment may not seem that significant, but they carry over into many other areas of life; so just talk during your meal. And eat. Don't talk about eating though. When kids are very young, establish the idea that we always try one bite of each dish served. After one bite, everyone, adults and kids, are welcome to say "no, thank you" or "I didn't prefer it" or "It wasn't my favorite" in a polite tone. Each person can choose to eat or not and each family can decide what happens afterward. Perhaps your family would like to continue the conversation even if all members are not going to eat more. Or maybe your policy will be when you're done you are excused. I know many families make multiple dishes for the same meal. This was not something I was at all up for. If my
kids complained about a meal, I'd remind them that we can't have their favorite every night. With five people at one table, we all have different favorites, but maybe tomorrow your favorite will be up! Complaining about food does not make for good table manners. It's not pleasant to be around and our goal is to have everyone enjoy the meal! At the end of the meal, there are still manners to expect. At our house, I remind the kids that they are not done until they've cleared their place. It took a few years of reminding them, saying "Don't get up without your plate!" Now they automatically pick up their plate and load it into the dishwasher right after the meal. It's the first step toward taking on more of the clean up (and taking more OFF mom and dad's full plate of chores). My kids came up with a game that is a great way to teach slightly more formal manners or to just show them what's appropriate and what's not. Occasionally I'll still hear them say, "Hey wanna play Etiquette?" They then pretend to be in an etiquette class of some sort and one of them gets to be Bob, the kid who does not know how to behave properly (please, if your name is Bob, don't take offense!). Bob gets to do everything wrong, which is super fun for kids. Also fun for kids is taking that teacher/parent role. The other kids get to correct Bob, either as instructor or classmate. Have a parent be Bob for the biggest impact! In exaggerated play, kids can act out what they know is wrong and what is right and learn their table manners in a silly and safe way. In our house, the game usually ends in fits of laughter. Any time is a great time for your kids to learn the manners that are important to you as a parent. We tend to be with our kids more in the summer when they're off school and home for more meals. Take advantage of your time to help shape your kids into people you enjoy eating with and kids that other families will enjoy having as guests. AMYLEE UDELL blogs about parenting, and especially parenting in the kitchen at: www.productivemama.com.
June 2017 9
OUR PRECIOUS PLANET
June 2017 10
B A N C H L O R P Y R I F O S AT R E TA I L O U T L E T S
class "Acari," which includes ticks) and as a miticide that acts on the nervous system of insects by inhibiting acetylcholinesterase.
HUMAN HEALTH EDITED
SIERRA CLUB BY ROBIN SEYDEL he science on chlorpyrifos was as clear as it was damning. Even small doses of the pesticide can harm children's brains and farmworkers' nervous systems. The Environmental Protection Agency (EPA) proposed banning it. Then Scott Pruitt, the Trump Administration's new head of the EPA, rejected his own agency's science and overturned its recommendations. FROM THE
But Pruitt can't stop retailers from banning the toxic chemical in their stores. Introduced in 1965 by Dow Chemical Company it is known by many trade names including Dursban, Lorsban, Bolton Insecticide, Nufos, Cobalt, Hatchet, and Warhawk. It is a crystalline organophosphate insecticide, acaracide (arachnid sub-
Chlorpyrifos is toxic to humans, and exposure has been linked to neurological effects, persistent developmental disorders and autoimmune disorders. Chlorpyrifos is in the same chemical category as sarin nerve gas and has been linked to autism, lower IQs, and memory problems in children of pregnant women who have been exposed to the toxin. Most home use was banned in 2001 in the U.S.; however, it is still "one of the most widely used organophosphate insecticides" in the United States, according to the EPA, with estimated use of six to ten million pounds a year on crops including apples, asparagus, broccoli, cauliflower, corn, cranberries, onions, peaches, strawberries, soybeans, and walnuts. Researchers have found chlorpyrifos residue on food and in drinking water.
OPEN SPACE VISITOR CENTER
F O R E S T, T R E E S , B I R D S AND BEES
BY KENT SWANSON oin the City of Albuquerque Open Space Visitor Center for our June programming, featuring celebrations of bees and pollinators, forests and trees, native birds, and displays of the art of tapestries and weaving. All the events are FREE! WHERE: Open Space Visitor Center 6500 Coors Blvd. NW. Call 505-897-8831 for information. OPEN SPACE GALLERY: JUNE 2 • Insects Magnified: Kelly Eckel takes photographs of magnified insects as part of her process of combining
these parts into hybrid compositions. • Birds of a Feather, Woven Together: The tapestry Artists of Las Aranas will display a variety of works that celebrate nature through woven three dimensional and two dimensions art. • Scribes 8 presents Trees, a collective of artists explores the theme and imagery of trees and through a variety of media. JUNE 18: BURQUE BEE CITY AND POLLINATION CELEBRATION! 9AM-2PM Kick off National Pollinator Week (June 19-25) with this event for all ages. Activities include kid’s crafts, workshops, honey sales, informational booths about
In 2000, chlorpyrifos was prohibited from most household products after thousands of poisonings resulted in twitching, tremors, slurred speech, paralysis, and death. It's time for us to stop using it entirely. If the EPA won't ban chlorpyrifos, get grocery and home improvement stores to ban chlorpyrifos and products produced using it from their stores. For more information or to sign the Sierra Rise petition go to: https://petitions.signforgood.com/chlorpyrifosaction2
bees and other pollinators, live musical performances by BeBe LaLa, storytellers, and more! BURQUE BEE CITY SCHEDULE • 8:30-10:30am: Permaculture workshop with Michael Reed of La Orilla Farm. Registration required. Info: 505-897-8831. • 10am-1pm: Native pollinator Bee Hotel craft activity for all ages. Participants will join artists Sheri Crider and Valerie Roybal to build a Bee Hotel structure for native pollinators as a permanent installation at the Open Space Visitor Center. SCHEDULE OF EVENTS • 10-11am: Storytelling • 11-11:45 am: BeBe LaLa Musical Performance • 12-12:30pm: Burque Bee City Presentation
June 2017 11
ITCHY GREEN THUMB
INTERDEPENDENCE INDEPENDENCE BY BRETT BAKKER, CUATROS PUERTAS armers are the backbone of any society. Or, more correctly, any society that is sedentary and not nomadic. Farmers in fact made sedentary societies possible, enabling well-fed workers to concentrate on pottery, metallurgy, art for its own sake, and public works from the simplest communal lodges to towering skyscrapers. It was this specialization that enabled towns, cities and the teeming metropolis. As cities grew, farms also grew but into commodity farms that fueled stock markets: wheat, corn, dairy, cotton, vegetables for mass canning…
Rural farm towns also prospered by supplying the farm population with “city” goods and services no longer produced at home or that could not be had at all without imports (which always flowed first through the city). City dwellers wielded economic power, enabling them to dictate lower prices which the farmer had little choice but to accept lest the entire perishable harvest (and income) be lost. During drought or population boom, the farmer thrived when the value of a short supply of food suddenly became dear. In the early twentieth century with the advent of mass crop exports (a city based business) both sides prospered. There was a give and take between the needs and wants of rural and urban America. Today, the rural urban divide seems greater than ever. During this past election, it was said many times that rural America is the true America. Despite my love of farm values, I cannot agree. Sure, rural America fed city worker and executive alike who otherwise would not have been able to produce roads, rails, bridges, manufactured goods, automobiles, you name it. But the reverse is also true: the commodity farm that fed them could not have come into being without steel, fuel, energy and highways on which the delivery and use of farm equipment depends. Essentials and convenience goods could not be bought in rural areas without the solid market of the city—from the
resources and not least of all, wars that supported all the rest. That is sadly too much to discuss here but I mention it to acknowledge that my rural vs urban diatribe is but one small piece of the whole.
It seems simplistic to say but it’s true: we all depend on one another. Cities would not exist without farms, nor would modern farms exist without cities. Lacking the other, neither is the true America.
income off the farm for its hard earned crop. Even today, most small and artisan farms depend for monetary income not on their neighbors, but on hauling the crop to town. By their very nature, farmers are conservative in the true sense of the word. They are not divorced from the land and know all too well that neglect and abuse of it will bring ruination upon us all. There is a fragile balance not only in the natural world in which they toil, but also in the traditional makeup of small towns which if changed too quickly can threaten (or appear to threaten) its structure. By their very nature, city people can afford to assimilate the new quickly because cities depend on a faster pace than the natural world. Some new things work great, some fail miserably, but a city can absorb a bit of loss more easily than, say, a farm’s topsoil. For context, let’s not forget that this country was also built on many other things including land theft, genocide, slavery, and the exploitation/pollution of natural
For better or for worse, this country became what it is by the hard work of the interior heartland but also by the hard work of the coasts. Sure, I tend to trust a farmer’s goals more than a banker’s, but after twenty five years of certifying organic farms for a living, I’ve met more than few unscrupulous farmers who intentionally pushed if not broke the rules and the law and even committed fraud. Is it too simple to say let’s all "just get along" to quote Rodney King? If my roof is leaking because of weakened structural integrity caused by a failing foundation, all the shingles in the world won’t fix that leaky roof. Both rural and city folks have legitimate grievances. You need not agree but if you stay open and get a sense of why the “other side” thinks and feels the way they do, a means might be found to address the grievance’s root cause.
5:30pm. Sit at a lovely table with friends old and new, enjoy some coffee and snacks and participate in a great listening experience for us all!
There is no cover charge, but look for the big tip hat, and generously support our community's artists and this wonderful community arts center. While you are there check out the wonderful locally made art at the OffCenter art store!
COMMUNITY ARTS COFFEEHOUSE FFCenter Community Arts is pleased to welcome BeBe LaLa on Friday June 23 from 6-8pm. This entertaining duo includes Alicia Ultan and Maryse Lapierre who write, "We are Albuquerque's Folk Americana Francais duo, performing originals, French ballads, pop songs, and more!” And if we are really lucky, Bonnie Bluhm of Bonnie and the Boomerangs fame might just do a few tunes. Doors open at
OffCenter Arts is located at 808 Park Ave. SW in Albuquerque. Call 247-1172 for more information or go to www.offcenterarts.org.