NEXT STEPS: PASSING
ON TO SUCCEEDING GENERATIONS A
fter close to 33 years here at La Montañita Co-op, and 30 years as editor of this Co-op Connection newsletter; I will be retiring this month. I want to thank all of you for your support over the years. It has been an honor to work with our community and watch our cooperative grow from almost 1,000 families to approximately 16,000 owners. Over the years I have had the opportunity to work in many of the Co-op's operational and community development areas gaining skills and making many good friends. Together we have accomplished numerous good works in our community. In 1987 I started the Co-op Connection monthly newsletter; which over the decades, in its many iterations, was often the first place many people learned information on the links between food, health and the environment. It was a great pleasure to work on behalf of the Co-op, with local activists, health care professionals, New Mexican and federal officials and their staff, as well as Greenpeace and Women's Environment and Development Organization; to organize the nation's first public conference on the effects of endocrine disrupting chemicals. Held at Immanuel Presbyterian Church and the Nob Hill Shopping Center in 1993, it made a positive impact in our community's health and food awareness. Our shared work on the links between food and health continued over the years and in 2013 the Co-op hosted Beyond Pesticides' 31st Annual National Conference in conjunction with UNM's Sustainability Studies Department. Thanks to widespread community support I have had the amazing opportunity to initiate a number of heartening and innovative programs, including: revamping the Volunteer program in 1990 to make it meet new Department of Labor regulations, the annual Earthfest in Nob Hill, the Co-op Cook Book, the annual Holiday Giving Tree, the Co-op Community Free College, the Member to Member Participating Business Shoppers Guide, Senior and Homebound Delivery program and most recently the La Montañita Fund and the Veteran Farmer Project. All these initiatives depend on community involvement and you, our devoted member owners, repeatedly stepped up to make all these cooperative projects tangible and successful. In the face of current events including the widening income gap, lack of access to healthy food and health care and concerns about justice, equality and civil liberties; the cooperative economic model seems more important than ever. Its community ownership structure with its commitment to one member one vote that keeps resources and monies circulating in communities, is the truest form of economic democracy. The Co-op's initiatives, including "Free Breakfast" events to educate on the importance of healthy breakfasting, held during the first years in our Nob Hill location
and our many events and workshops over the decades all grew out of a our devotion to Co-op Principles and a genuine concern for community. Over the years I have been honored to work with many friends and dedicated colleagues to forward innovative initiatives and activities for a stronger more vibrant community and local economy. Here I want to give a shout out to Michelle Franklin, former Nob Hill store manager and Co-op Distribution Center manager who after 30 years of service to La Montañita Co-op, retired just one month prior to me. Beginning as the produce manager at the Girard Street location, serving as the Nob Hill store manager; she shepherded the Co-op Distribution Center, from its humble beginnings to one of the most innovative food hubs in the nation. Fare thee well Michelle! I continue to hold the cooperative values dear and am excited to see what up and coming generations can do to secure and grow La Montañita Co-op in the future. Thanks again all of you for providing me with the opportunity to do this work and the
blessings of your support and friendship. I look forward to exciting new adventures, continuing my wonderful Co-op friendships and relationships and finding new ways to participate in the ongoing efforts to grow the local cooperative economy. I remain committed to working for a more just and harmonious world for us all. See you around the Co-op! LOVE, ROBIN SEYDEL
VETERAN FARMER PROJECT: PERSERVING FOR
PRODUCTION SUMMER UPDATE
MONIQUE SALHAB he spring has proven to be a challenging one for the Veteran Farmer Project (VFP); with two farming properties to maintain and a shortage of volunteers. Ronda has done an amazing job planting and working both farm sites! In Corrales, she has planted onions, red potatoes, lettuce, red lettuce, fennel, sweet corn, green beans and more! Now that both her grandsons are free for the summer, they have been her steady farm assistants. Both boys have been helping Ronda with farming and backyard farming for several years and thus are considered “old hands”. BY
Over at the North Valley farm, the rabbits enjoyed the fruits of Ronda’s labour and ate all the lettuce she had planted! Chris Chavez—who is an AMAZING carpenter and an intern with Agri-Cultura Network—has
steadily been working on the greenhouse. He assisted in the initial process when the greenhouse was erected. Since we have been short-handed, we requested Chris’ help; and cannot thank him enough for his dedication, skill and time. Upon its completion, water barrels will be painted black, filled with water and placed in the greenhouse. This will assist with keeping the interior warm when the cold weather arrives. The Tafoya family continues to be supportive of the VFP and the additions to their property—bees, plants, repairs to the chicken coop and the greenhouse. Matt Tafoya is working with Positive Energy Solar—who have offered to donate a solar panel to the VFP for the greenhouse—to facilitate to electrical hook up of the panel to the greenhouse. Once completed, the greenhouse will be operated via solar power! If you are interested in volunteering contact Ronda Zaragoza at firstname.lastname@example.org or 505-452-9397 or email Monique Salhab: email@example.com.
e recognize La Montañita Coop Board Elections are four months away but there is no time like the present to begin thinking about running for the board of directors. Candidate packets will be available beginning Saturday, August 1, 2017. As a cost saving initiative, packets will not be available at store locations, rather online only. If you are thinking of running for the board, please go directly to La Montañita’s website at www.lamontanita.coop. Please note: submitted Candidate Packets—and the responses to the questions—will be published exactly as written by the candidate.
YOUR CO-OP NEEDS
YOU! CANDIDATE PACKETS AVAILABLE AUG. 1 Should you decide to submit a completed packet, your Co-op membership must be current as of July 1st, 2017. Finally, all information regarding the number of open board seats and the term lengths can be found on La Montañita’s website http://lamontanita.coop/directors/documents— under the “Board of Directors” tab in the “Documents” section from the May and June 2017 minutes.
July 2017 2
La Montañita Cooperative A Community-Owned Natural Foods Grocery Store
GET OUTSIDE AND ENJOY SUMMER
Nob Hill 7am – 10pm M – Su 3500 Central SE, ABQ, NM 87106 505-265-4631
FUN IN THE
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 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
ABQ BIOPARK JULY HALF PRICE WEEKEND LAVENDER AND GARLIC CELEBRATION Saturday, July 8 Los Ranchos Grower’s Market On July 8 the Growers' and Arts/Crafts Markets will have a Lavender and Garlic Celebration with extended hours to 1pm. This is the 16th annual event. The market will feature fresh cut lavender bouquets, lavender plants, special lavender products, various types of garlic, and special products featuring garlic. The classes and demonstrations will be held in a large tent by the handball courts. In addition to the classes, various arts/crafts vendors will be demonstrating or discussing various techniques used to produce lavender and garlic themed art at their booths. http://losranchosnm.gov/lavender-festival
LAVENDER IN THE VILLAGE FESTIVAL
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 • DC/James Esqueda 217-2010 firstname.lastname@example.org
Saturday, July 15 Los Ranchos Agri-Nature Center Lavender represents not only a plant and fragrance but, more importantly, it represents a "lifestyle". This lifestyle is one of peace and serenity in a semi-rural, agricultural setting. It is one
BioPark combo tickets, which include entrance to all three facilities and train rides, remain regularly priced. Online tickets also remain regularly priced. ABQ BioPark is located at 903 10th St. SW, in Albuquerque.
This month The Indian Pueblo Cultural Center’s Cultural Team will be hosting three different community classes covering gardening, corn and grilling! The IPCC is a cornerstone in Albuquerque showcasing Native art, culture and food. It is located at 2401 12th Street NW, in Albuquerque Seasons of Growth Gardening Class Sunday, July 9 at 9 to 11am With summer in full swing, it’s time to talk about caring for the Resilience Garden through the heat, including checking each plant species’ colors and textures for signs of health. Join their Cultural Education Team for this month’s discussion of agricultural techniques in the high desert. Want to get involved in the hands-on gar-
dening but skip the workshop? Everyone is invited to participate in an hour of volunteer work from 11am to 12pm! Reserve your spot, email email@example.com. $5 donation. Corn in Native Art and Culture Saturday, Jul 15, 1 to 2pm Blue corn has long been a vital part of Native American life in the Southwest. Join the cultural experts on staff at Shumakolowa Native Arts as they discuss the importance of corn and how it has influenced artists as they create everything from traditional jewelry to contemporary pieces. Free. Grillmaster Cooking Class Wednesday, Jul 19, 6 to7:30pm What better way to celebrate summer than with a cookout? Hone your grilling skills with help from the Pueblo Harvest Cafe’s awardwinning culinary team out on the restaurant’s scenic patio. Leave with your own marinade samples to enjoy at home. For reservations call 505-724-3510. $20/person.
NEW MEXICO WILDERNESS
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
YOU OWN IT
• Watch Seal and Sea Lion Feeding at 10:30am and 3:30pm and Hippo Feeding at 2pm. • Enjoy the World Animal Encounters Show at 11am and 2pm at the Zoo. • See the Aquarium divers feed animals in the Coral Reef Tank at 11:30am and in the Shark Tank at 2pm.
Membership Costs: $15 for 1 year/ $200 Lifetime Membership + tax
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.
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 response to the newsletter is appreciated. Email the Managing Editor, email@example.com
Jul 22, 9am - Jul 23, 4:30pm The ABQ BioPark hosts the year's third half-price weekend. The BioPark is open from 9-5pm. All single admission tickets will be half-off. NM citizens can visit the Zoo or Aquarium and Botanic Garden for $4.50 per adult and $2.25 per senior (65+) and $2 per child (3-12). Out-of-state visitors can visit the Zoo or Aquarium and Botanic Garden for $6.25 per adult and $2.75 per senior (65+) and $2 per child (3-12). Children under 3 are always free. Combo tickets are still available for regular price.
TRADITIONAL AND CULTURAL
Store Team Leaders: • Mark Lane/Nob Hill 265-4631 firstname.lastname@example.org • James Esqueda/Westside 505-503-2550 email@example.com • Lynn Frost/Interim Santa Fe 984-2852 firstname.lastname@example.org • Leaf Ashley/Gallup 575-863-5383 email@example.com • Joe Phy/Rio Grande 505-242-8800 firstname.lastname@example.org
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
that most city dwellers can only dream of and visit on occasion. The Lavender Festival gives the city dwellers a chance to get out of the city and decompress. www.lavenderinthevillage.com
MONIQUE SALHAB ow that summer is officially here, I hope you have been hitting the trails! If not, below is an upcoming hike and float hosted by the New Mexico Wilderness Alliance (NMWA). If you have not been to NMWA’s website recently, it is full of great information on the Defend our National Monuments Campaign. Additionally, there is a fantastic list of summer events.
Enjoy a beautiful summer hike in the Pecos and lend your support to wilderness stewardship at the same time. Bernard Tibbetts, Santa Fe Community Organizer for the New Mexico Wilderness Alliance, will co-lead the hike with Mark Dunham of the Sierra Club and Santa Fe National Forest staff. Thursday, July 6, 8am. Meet at Albertsons Devargas Mall, behind the store in the back parking lots. 600 N. Guadalupe St. in Santa Fe. For information, contact Bernard Tibbetts at 505-603-9120.
Hiking Distance: About 16 miles • Hiking Time: up to 12 hours • Elevations: 7200'-9600' • Gain: 2400+ ft. • Pace: Moderate-plus This is a survey hike with USFS staff having the objective of reaching Capulin Meadows on the now closed 162. This trail will likely be deteriorated with deadfall, but an adventure worth the effort. PLEASE BRING: • Sturdy hiking boots • Trekking pole • Sun protection, sun hat • Water • Lunch and high energy snacks. Any type of weather is possible. It could rain, hail, snow or be sunny. Be prepared for any type of weather! Bring layers, extra clothing, and water resistant outer wear. Special Event: Guided Sunset Float 4pm-10pm, $80 per person The Sandia Mountains are famous for their spectacular color display as the sun sets. There is no perspective in the area that surpasses that offered by the Rio Grande! The route will be determined the day of the event, for enjoyment of the views of the Sandias as they undergo their daily transformation into the “Watermelon Mountains”. After a class I-II float, we'll be off the water at dusk, return to Quiet Waters’ outdoor patio for a party where we'll enjoy a campfire, a hot tub soak, and light snacks. To register go to https://www.nmwild.org and click on the Events tab.
ENJOY THE ENCHANTMENT
July 2017 3
G E T O U T I N T H E G R E AT O U T D O O R S
W I T H O U R F E AT H E R E D F R I E N D S EDITED
ew Mexico has an amazing diversity of birds. Get out in the great outdoors and learn about the feathered friends with whom we share our enchanted land. Here are a few fun opportunities:
VALLES CALDERA NATIONAL PRESERVE
PUEBLO MONTANO PICNIC AREA AND TRAILHEAD
the stone house at the far end of Kiwanis Meadow. And if time and energy allow, we may walk the path adjacent to the communication towers. The expedition will end around the lunch hour. Please feel free to contact Robert Munro at firstname.lastname@example.org with any questions. RIO GRANDE
RANDALL DAVEY AUDUBON CENTER
2400 Rio Grande. Blvd. NW 505-242-8800
Every Saturday morning at 8:30am, 1800 Upper Canyon Road, Santa Fe Free Expert-Guided Bird Walks! Get to know the local birds. For both experienced and novice birders, you’re sure to discover new species and witness them in their natural habitat. Information: 505-983-4609. Center grounds, hiking trails and restrooms are open to the public from 8am to 4pm Monday through Saturday.
July 13, 7:30am 4100-4112 Montaño Rd. NW, Albuquerque Walk in the Pueblo Montano Open Space with Pauline and Bernie Morris: 505-369-1227, email@example.com. Meet at 7:30am in the parking lot that is located on the south side of Montano Road and east side of Coors Boulevard. There is an entrance from both of those roads. It will be an easy two-mile walk ending before noon.
FOR A FULL LIST OF
BIRDING EVENTS go to
SANDIA MOUNTAINS July 15, 7:30am-12pm Join Robert Munro for a birding trip to the Sandia Mountains. Meet at 7:30am in front of the Einstein Bros Bagels in the Four Hills Shopping Center on Tramway and Central. The group will carpool to our first stop at Sulphur Canyon Picnic Area, then make several birding stops on the road up to the Crest, including Capulin Spring and the 10K area. Once at the Crest the group will hike to
July 6/ 39201 NM-4, Jemez Springs Join Judy Liddell: firstname.lastname@example.org, 505-220-7998 and Barbara Hussey: email@example.com, 505-385-1165, to explore the Valles Caldera National Preserve, including the backcountry. The group will explore birds in a variety of habitats within the caldera. The trip will be limited to 18 people and preference will be given to individuals who did not go on this field trip last summer. Since there is limited parking at locations participants must be willing to ride in the vehicle of one of the five designated drivers who will have backcountry permits. This will be an all day trip. To reserve a spot and get a full itinerary, contact Judy, firstname.lastname@example.org, 505-220-7998.
UNM Bookstore 505-277-9586
RAPTOR CENTER DONATE-A-DIME ORGANIZATION
BY LORI PARA, THE SANTA FE RAPTOR CENTER he Santa Fe Raptor Center is a 501(c)(3), nonprofit organization which has been in operation since 2004. The Santa Fe Raptor Center takes care of all wild, injured and orphaned birds in the state of New Mexico with the goal of re-releasing them back to the wild. We take everything from Hummingbirds to Eagles, which includes all songbirds, raptors and waterfowl. Our organizational goals are rescue, rehabilitate, release and education which is what we have done for the last 13 years.
Our biggest expense is feeding birds. We are grateful to be on La Montañita Co-op’s July Donate-a-Dime Pro-
IN JULY YOUR BAG CREDIT DONATIONS WILL GO TO: Santa Fe Raptor Center: A community resource centered on rescue, rehabilitation, release and education related to wild, injured and orphaned birds. In May your bag credit donations totaling $2,639.22 were given to: La Leche Leaque. THANK YOU!
DONATE YOUR BAG CREDIT! BRING A BAG... DONATE-A-DIME!
Alamed a Blvd.
Additionally, we are excited to be a part of the Santa Fe Farmer’s Market this summer and fall! Come by and meet our wonderful advocates and ambassadors on either Saturday, August 6th, from 10am to 1pm or Saturday, October 8 from 10am to 1pm. Lastly, please go to our website: http://santaferaptorcenter.org— to view some amazing photos of rescues. We also have vital information should you find an injured raptor or baby bird listed on our website .
3601 Old Airport Ave. NW 505-503-2550
Old A irpor t Ave .
Releasing birds back to the wild is our first goal. Some birds due to extensive injuries are not releasable and suitable to live in captivity. These birds have two jobs to help us out: they foster-parent their own species and they are our educational ambassadors. With our educational birds we serve the state of New Mexico giving more than 50 programs a year, serving 7 counties in the state. Many of our programs are tailored to educate children.
gram, as this will help us to continue serving the state of New Mexico.
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.
July 2017 4
T O G E T H E R W E C A N TA K E T H E
NEXT LEVEL COSO UPDATE IT'S TIME TO RALLY TOGETHER!
need your help with two projects. The one is to help us identify areas to improve La Montañita, and the other is to help us market and spread the word about what La Montañita is known for. The first is the annual Membership Survey which is out this month, and we need your opinions and suggestions about opportunities for improvement. We are digging into the products and services offered at each of our stores. We even created a section focusing on our deli’s. Please take 10 minutes and help us make the Co-op better. Your opinions are so valuable to us we are rewarding members with a 15% coupon for 10 minutes of their time. Check
your email for a link to your survey or pick one up on your next visit to the Co-op. The summer months fly by so be sure and get your survey in before July 31, 2017. What will you buy with your 15% off?! The second is our chance to rally together as share some love for the Co-op. Voting is open for the ABQ Magazine's Best of the City poll. You have probably seen stickers, social media posts and even billboards bragging about previous winners throughout Albuquerque. I would love to have a billboard stating "La Montañita Has the Best Local Produce" based on third party poll like this. I don't even want to think about some national chain store winning best local produce.
of-the-city/. Imagine what we can accomplish as a co-op when all 16,000 member-owners come together to brag about their co-op! If you like what the coop stands for, then I urge you make your voice heard and vote for La Montañita! We are serious about taking La Montañita to the next level, but we cannot do it with you the member-owners. RESPECTFULLY, ROB DIXON
I hope you will join the staff and vote for La Montañita in the Best Local Produce and Best Health Food Store categories. Please write us into any other categories you see fit! The poll is quick and easy. You can vote once per valid email address at http://abqthemag.com/events/best-
CAMINO DE PAZ FARM SCHOOL: PRODUCING DELICIOUS DAIRY AND
GROWING THE NEXT GENERATION OF
EDITED BY ROBIN SEYDEL amino de Paz School and Farm is a private Montessori middle school for grades 7 through 9 in Santa Cruz, New Mexico, just 23 miles north of Santa Fe. Not only do they provide a well rounded and nurturing educational experience they grow and process some delicious farm products. Based on Maria Montessori’s Erdkinder philosophy, they are dedicated to meeting the specific developmental needs of the young adolescent. During these critical years of rapid physical, emotional and social changes, young adults need an environment in which
they can engage their intellect, spirit, hands and bodies. Camino de Paz School’s curriculum is fully integrated with the activities of the Camino de Paz Farm. Students have the opportunity to improve their academic achievement utilizing experiential leaning, are challenged to think creatively and analytically, discover their passions and strengths and become ethical caring citizens all while learning good agricultural production methods. In their gardens and greenhouses, they produce a wide variety of vegetables and fruits to feed students, staff, families and the local community. They use biodynamic practices and whenever possible buy organic seed or save seed. The presence of animals on the farm means that there is a plentiful supply of compost material as they try to farm with as little outside inputs as possible. While they produce a wide variety of vegetables and fruits they are probably best known for their fresh goat milk products including milk, yogurts and cheeses. Camino de Paz operates a USDA certified Grade A goat Dairy. The students participate in all aspects of the dairy operation from milking to pasteurizing, making cheeses and yogurt, bottling, labeling and selling their products. Their goats spend most days out in pasture and are fed organic hay and grain. Students learn pasture manage-
COOPERATE TO DIFFERENTIATE :
LEARNED BY NATHAN HIXSON, LOCAL ENTERPRISE ASSISTANCE FUND ince 1957, food co-op managers, board members, and consultants have gathered for the annual Consumer Cooperative Management Association (CCMA) Conference. La Montanita played host to the conference in 2005 in Albuquerque, and La Montanita and its past board members have been nationally recognized for food co-op innovation and service at CCMA. Last month, food cooperators gathered in Minneapolis for an excellent three days of sharing best practices and exchanging ideas for creating a successful food co-op.
Here are some of the principles and ideas we loved and want to spread: EQUALITY, EQUITY, AND LIBERATION. These three concepts were discussed by Dr. Monica White, Assistant Professor at the University of Wisconsin, in a keynote address on food and racial justice. Equality describes each person having the same resources, while equity denotes each person having the resources they need in order to succeed. Ultimately, liberation is the crowning concept where systems are changed to remove barriers to success completely. Liberation exceeds tolerance or open acceptance and implies a proactive searching out and
support of voices and populations that may be ignored otherwise. This could mean reviewing policies to encourage black or Latino community members to run for the Board of Directors. For some co-ops it may mean learning about an ethnic minority’s food preferences to stock those items in the store. It may mean learning about the religious holidays of minority groups to provide those employees who observe such holidays with the flexibility to do so. CCMA Conference organizers put this liberation mindset to work by catering a lunch from Chef Sean Sherman, “The Sioux Chef,” who uses only indigenous Native American ingredients in his meals and desserts. His message is one of health and wholesome eating being found in the natural variety of grains, berries, and fish, as opposed to homogenous commodities like refined sugar. “What does the food co-op of the 21st century look like?” was a question frequently discussed, with no clear correct answer. From food co-ops partnering with online grocery delivery services to consolidation of food co-ops to achieve economies of scale, many potential solutions are giving food co-ops an edge to grow their impact and services. No specific idea works for all food co-ops, but it was clear those fulfilling their mission best had considered their market, their unique strengths, and how to partner well with other companies that complement the co-op’s activities.
ment and rotational grazing techniques for sustainable land management. Camino de Paz uses no antibiotics or commercial medications in the treatment of their dairy goats, relying on herbal supplements, natural products or essential oils to keep them healthy. If you have not yet tried Camino de Paz goat dairy products you are in for a special treat! Look for their yogurt and milk in glass bottles in the dairy case and take advantage of a special sale on their delicious herb flavored goat cheeses during the month of July at Co-op locations.
Finding a path forward to compete in the decades to come will not be easy, as food co-ops across the country face intensifying competition from investorowned grocers. More competitors are sourcing locally and offering exclusive access to certain local producers. More competitors offer organic, with more than 5% of all food sold last year being organic and Walmart being the largest organic food retailer. Food co-ops can hire locally and train employees as well as anyone, but excellent customer service is necessary to match food co-ops’ competition, but it is not sufficient by itself to survive and thrive in today’s competitive natural or organic food grocery business. What’s the one trait inherent to our food co-op DNA that cannot be replicated by big grocery chains or specialty natural food stores? Community ownership. A broad and deep understanding of the cooperative business model by members is essential. When members know the potential of the cooperative model, they want to contribute to fulfilling the co-op’s ends or mission. When they identify as a business owner with a financial stake in their community co-op, they see their grocery dollars circling back to themselves and their community. Any business can hold community events, but a co-op’s community engagement can be unique. Those people benefitting from the co-op’s outreach and events can be the same as those deciding and running the show. A representative and involved board of directors is the key to a co-op that truly serves the community in which it operates.
July 2017 5
A C C E S S T O H E A LT H Y F O O D :
A SHARED MISSION
live in Albuquerque, and some of my favorite places are a short distance to visit via-car, bicycle, or on foot. They are: (1) the Produce section at the Nob Hill location, (2) the Deli at the Rio Grande location, and (3) the Deli at the Westside location. When I walk through the Nob Hill location, I enjoy exploring the rainbow of healthy produce, vibrant green kale, bright orange carrots, and the sunny yellow bananas. Each time that I embark upon this exciting exploration I am greeted with smiles from my friend Jerry who works in the produce department, and the happy faces of memberowners and other customers. The Produce section is a very communal place in our stores, as I see the hardworking staff, friendly faces, and many people that I know.
exciting to discover the inviting ethnic food options that are ready to eat. As I proceed through the discovery process, the hardworking folks in that store greet me with gratitude and grace. Again, a communal reality comes forward. The underlying theme in all of those experiences is the concept of COMMUNITY. I love that word: Community. It is powerful, and presents an enormous amount of connectivity to people, organizations, and to our beautiful planet. Community is a vehicle to build relationships, empower people, and make lives better. By definition, the word "Community" includes a deep commonality among people, a common interest, and a common bond.
The Deli at the Rio Grande location evokes a similar feeling of enjoyment. I glance at the warm food selection and the delicious meat options, and I witness a spectrum of colors of healthy food in the Deli. I navigate my way through the delicious sea of fresh and healthy food, I am always greeted with smiles from the Team Members who work hard to ensure each customer leaves happier than when they came in. I see friends and other joyous faces, it's another communal experience.
La Montañita Co-op is a healthy food organization, but it's also so much more than that. We have amazing Team Members at the Co-op, incredible member-owners, and devoted customers. The relationships within our food supply chain are very powerful. We really are a community of people with a common mission: providing access to healthy food. We must continue to focus on community building, and that means sharing our communal experience equally with people who are disenfranchised and disadvantaged, as well as with people who are connected to resources and advantaged. We have the power to empower, and I love that. Let's continue to work together because we really are one community—one Co-op.
The Deli at the Westside store also presents that same sense of enjoyment. At the Deli, it's always
YOURS IN COMMUNITY, GINA NAOMI DENNIS, BOARD MEMBER
of Events 7/6 BoD Policy Development Committee Co-op Support Office, 901 Menual Blvd. NE at 5:30pm 7/10 Nominations and Elections Meeting Co-op Support Office, 901 Menual Blvd. NE at 6pm 7/11 BoD Member Engagement Meeting Co-op Support Office, 901 Menual Blvd. NE at 5:30pm 7/18 BoD Business Meeting Indian Pueblo Cultural Center, 2401 12th St. NW, Albuquerque at 5:45pm
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.
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
Fill out t
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we love our member-owners!
LA MONTAÑITA FOODSHED
peaches you remember from a colorado valley famous for its fruit
peaches chocolate GRILLED PEACHES INGREDIENTS 4 large Rancho Durazno peaches, about 2 lbs 2 T sweet butter, softened 2 ounces favorite dark, semi-sweet or milk chocolate (from a bar), cut into 8 pieces 1 pint local vanilla ice cream DIRECTIONS Preheat grill or broiler. Cut peaches in half and remove pits. Rub softened butter all over skin sides and cut sides of peaches. Place on grill, cut side down over medium high heat. Grill 4 minutes, until golden. Turn peaches carefully with a pair of tongs. Grill on skin side for 4 more minutes, until golden. Turn off the grill. Place one piece of chocolate on each cut side of grilled peach. Cover them in the grill for one minute, until chocolate is melted. Portion ice cream evenly among 4 dessert bowls. Top each serving with 2 peach halves. — from the kitchen of Robin Roberts
PEACH CAPRESE SALAD
INGREDIENTS 5 ounces mixed greens, romaine or arugula 1-3 peaches, sliced 1 nectarine, sliced (optional) 1 plum, sliced (optional) 8 ounces fresh mozzarella 1/2 cup almonds, chopped in half 2 T sugar Honey Vinaigrette: 1/3 cup olive oil 3 T white wine vinegar, or balsamic 2 T honey 1/2-1 tsp salt DIRECTIONS Heat small saucepan over medium heat. Add almonds and sugar and let sugar melt and dissolve over almonds, stirring often. Once coated, remove from heat and place on waxed paper. Spread out so the almonds don’t clump together.
pork chops thyme mint HONEY ROASTED PEACHES PEACH MOJITO
W/ PEACHES & BASIL
INGREDIENTS 2 bone-in rib or center-cut chops (4 to 6 ounces each) Kosher salt and freshly ground black pepper 2 T olive oil 3 peaches, pits removed, cut into 1/4-inch slices 2 tsp lemon zest 2 T fresh juice from 1 lemon 1 tsp sugar 1/2 tsp salt Pinch of dried red chile flakes 2 cups fresh raw baby spinach 1/4 cup fresh basil leaves, roughly chopped 1 T butter
INGREDIENTS 2 T unsalted butter, melted Seeds from 1 vanilla bean 2 1/2 T honey, divided 1 tsp finely chopped lemon zest 1 tsp fresh thyme leaves 4 large, ripe peaches, halved and pitted 1/2 cup ricotta cheese or use yogurt from local Camino de Paz Dairy.**
DIRECTIONS Season the pork chops generously with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.
Place peach halves cut side down in a glass baking dish. Pour honey mixture over peaches. Bake in preheated oven until soft to the touch, about 10-20 minutes. Cooking time will vary depending on ripeness of peaches, so check after 10 minutes.
Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes. Divide the spinach between two plates and put the pork chops on top. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper.
DIRECTIONS Preheat oven to 400 degrees. In a small bowl, combine melted butter, vanilla bean seeds, 2 tablespoons honey, lemon zest and thyme leaves. Set aside.
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DIRECTIONS Process first 3 ingredients in a blender or food processor until smooth. Yield should be about 2 cups. Muddle mint leaves against bottom and sides of a glass pitcher to release flavors. (Leaves will be bruised and torn.) Add sparkling water, rum, and peach mixture; stir to combine. Serve immediately over ice.
Remove from oven and cool baking dish on a wire rack. Combine ricotta or yogurt with remaining 1/2 tablespoon honey. Serve peaches warm or room temperature. Place a peach cut side up in a serving dish. Drizzle with a bit of the honey mixture from the baking dish. Dollop ricotta or yogurt in the divot of the peach and sprinkle with a few fresh thyme leaves, if desired. — foodbabbles.com
Stir in half of the basil. Divide the peaches between the two plates, pour the pan juices on top and sprinkle with remaining basil. Serve immediately. —seriouseats.com
In a small bowl, mix olive oil, vinegar, honey, and salt to taste.
your participation will hlep us to guide our co-op towards a prosperous future for our whole community. you will receive a one-time shop with a discount of 15% during the month of july 2017. thank you!
INGREDIENTS 2 T unsalted butter, 2 large peaches, about 1 lb, unpeeled and chopped 1/2 cup superfine sugar 1/4 cup fresh lemon juice, about 1 lemon 1/2 cup fresh mint leaves, firmly packed 4 cups sparkling water, chilled 2 cups white rum Garnishes: fresh mint sprigs, peach wedges
On large platter or bowl, place greens, peaches, nectarine, plum, fresh mozzarella, and almonds. Arrange caprese-style. Sprinkle sea salt over fresh mozzarella (optional). Serve with honey vinaigrette. — modernhoney.com
** support local dairy camino de paz and their selection of
goat cheeses, feta & chévres and their fresh goat milk & yogurt.
Watch for a fresh crop of colorado’s rancho durazno peaches coming to your nearest La MOntañita location in july.
July 2017 8
THE SEASON OF
the oven for 30-60 minutes until they are golden brown. The toasting time will vary with the age and type of bread. In a large mixing bowl, lightly toss the bread cubes with the tomatoes, basil and cheese. Drizzle with olive oil and serve.
GRILLED RADICCHIO AND FENNEL SALAD Serves 4 / Prep time: 15 minutes / Cook time: 15 min.
NUTRITION INFORMATION PER SERVING: CALORIES 474; CALORIES FROM FAT 226; TOTAL FAT 26G; SATURATED FAT 9G; SODIUM 616MG; TOTAL CARBOHYDRATE 46G; DIETARY FIBER 3G; SUGARS 7G; PROTEIN 16G
DELIGHTS This is a deeply flavored salad that can be easily made while your other grilling items are cooking.
CURRIED CAULIFLOWER Serves 4 / Prep time: 10 minutes / Cook time: 30 min.
2 small heads radicchio 1 fennel bulb, chopped 2 T olive oil 4 T stone ground mustard 3 T honey 4 T tamari pumpkin seeds
Curry and cauliflower make a great match, and the olives add an extra boost of flavor.
Heat grill to medium heat. Slice the radicchio into 1/2 inch rounds and sprinkle with olive oil. Grill the rounds (or roast in a medium oven) until they are golden brown, about 15 minutes. Set aside and let cool. Meanwhile, whisk together the mustard and honey. When the radicchio has cooled, toss it with the fennel and honey mustard sauce. Serve garnished with the pumpkin seeds. NUTRITION INFORMATION PER SERVING: CALORIES 212; CALORIES FROM FAT 99; TOTAL FAT 11G; SATURATED FAT 1G; SODIUM 268MG; TOTAL CARBOHYDRATE 26G; DIETARY FIBER 4G; SUGARS 16G; PROTEIN 6G BRUSCHETTA SALAD Serves 4 / Prep time: 15 minutes / Cook time: 30-60 min. This salad is a great way to enjoy the tastes of summer. For the best tasting salad use fresh, sun-warmed tomatoes and basil. 1/2 loaf of bread, cubed 2 T olive oil 2 large tomatoes, chopped 1/2 cup basil, chopped 6 ounces goat cheese or mozzarella, cubed 1-2 T olive oil
1/3 cup marinated olives, drained and chopped, brought to room temperature 3 T of butter 1 1/2 T curry powder 3 cloves of garlic, chopped 1 inch cube of fresh ginger, minced 1 large head of cauliflower, cut into bite-sized pieces 3/4 cup of water six 3 inch sprigs of fresh thyme, leaves only Chop the marinated olives and set aside to come to room temperature while you prepare the cauliflower. In a large saucepan, melt the butter on medium and add the curry powder, garlic and ginger. Sauté for about 3 minutes. Add the cauliflower and water. Bring the water to a boil, reduce to low and simmer covered for about 20–30 minutes. The water will completely reduce as the cauliflower cooks, leaving a thick curry glaze clinging to the cauliflower. Add the olives, toss and serve. NUTRITION INFORMATION PER SERVING: CALORIES 149; CALORIES FROM FAT 100; TOTAL FAT 11G; SATURATED FAT 5G; SODIUM 333MG; TOTAL CARBOHYDRATE 10G; DIETARY FIBER 4G; SUGARS 4G; PROTEIN 4G PAN COOKIE Makes 8 cookies / Prep time: 5 minutes / Cook time: 15 min.
Heat oven to 300º F. Toss the olive oil with the bread cubes and spread them on a baking sheet. Toast them in
This recipe comes with a warning. It is a cookie and is awfully easy to make. Maybe too easy… 2 T melted butter 1/3 cup peanut butter 1 egg 1 T molasses 1/2 cup quinoa or buckwheat flour 1/8 tsp salt 1/3 cup chocolate chips Heat oven to 375º F. Grease an 8” cast iron skillet or other oven safe pan. Mix all the ingredients well, adding the chocolate chips last. Spread the cookie mixture into the pan and bake for 10–15 minutes until the top is golden brown. Cut into 8 ‘pie’ slices and cool slightly before serving. NUTRITION INFORMATION PER SERVING: CALORIES 148; CALORIES FROM FAT 92; TOTAL FAT 10G; SATURATED FAT 4G; SODIUM 116MG; TOTAL CARBOHYDRATE 11G; DIETARY FIBER 1G; SUGARS 5G; PROTEIN 4G
LA MONTANITA FUND GROW THE REGIONAL FOOD SYSTEM GRASSROOTS INVESTING AND
FUND! • Loan repayment terms tailored to the needs of our community of food producers • Loan applications taken on an ongoing basis To set up a meeting to learn more or for a Prospectus, Investor Agreement and Loan Criteria, and Applications, call or e-mail Robin at: 505-217-2027, toll free at 877-775-2667 or e-mail her at email@example.com.
July 2017 9
DIVE INTO SUMMER WITH A
WATERMELON AMYLEE UDELL y parents retired in the rural south, near a town that celebrates its watermelons, the world's sweetest, they claim, every summer with a festival. I admit I never loved watermelon growing up. And my Dad would put salt on it! What the?! But now I appreciate the sweet refreshment watermelon gives, with or without salt. BY
Just by itself, watermelon is a treat. It's perfect for summer parties—beautiful, grabbable, a sweet end to a meal without being too heavy. I often buy more watermelon than I think we’ll need because a) there's a good chance it will get eaten anyway and b) there are many delicious ways to use it up. Watermelon won't store well too long, so we are forced to enjoy it fresh now or freeze for a treat later. Consider these cooling ideas: 1. Margarita or other adult beverage. I do not imbibe very often. Hubby is the mixologist in our home. Sometimes he'll take some frozen leftover watermelon and make me a margarita that I enjoy the heck out of! Experiment with your favorites and see what delightful combinations you create. 2. Lemonade. Or Limeade, my favorite. I simply blend the leftover watermelon with lemon or lime juice. I don't even think it needs sugar! Do note that this is best fresh. Or you might want to reblend or stir, as the solids will separate from the juice as it sits awhile. 3. Aqua Fresca’s. Take the watermelon and blend with enough sugar to taste. Strain if you prefer. Put a lime slice into each glass, along with a few mint
leaves and crush. Fill with ice and pour watermelon blend over the ice. 4. Slushy. Kids love slushies! You can take the watermelon lemon or limeade and simply replace the watermelon with frozen watermelon. Try adding mint or basil for a special touch! It's best to freeze the watermelon in chunks or pieces on a flat dish or pan. Then you can keep them in a freezer bag or container until you are ready for them. 5. Sorbet. Blend up your watermelon with enough sweetener (simple syrup works nicely here) and extra goodies like lemon juice, basil or mint to give it plenty of flavor. Put it all in your ice cream maker for a treat no one can resist. 6. Popsicles. Have extra of ANY of the above blends? Pour them into popsicle molds. You can even drop in a few whole blueberries, slices of strawberries or other fruit pieces for some visual appeal. 7. Smoothies. Another great use for frozen chunks of watermelon. Grab a few for your morning smoothie. Because they are so juicy, you'll likely need less of your favorite smoothie liquid (water, juice, tea, etc). 8. Ice cubes. Make ice cubes from blended watermelon and mint leaves. A great addition to iced tea that will add flavor and sweetness. AMYLEE UDELL blogs about enjoying easy treats at www.productivemama.com.
TRAIL FOOD: HAND TO MOUTH
S O M E I D E A S F O R TA K E - A L O N G S N A C K S BY ROBIN SEYDEL hhh! Summer in New Mexico, time to get out and hike our enchanting state. Hiking while fun can be more strenuous than anticipated; first and foremost be sure to take along plenty of water! Here are some good choices for take-along trail food from your Co-op.
DRIED FRUITS are an excellent take along snack. They are light, durable, less messy than other bagged or boxed snacks, and they pack a good amount of energy per ounce. Raisins, dried cranberries, dried apricots, and dried apples are all great choices. Dried fruits are packed with carbohydrates and offer a quick energy fix. Mix in some nuts for protein power to keep you going, walnuts and raisins are one of my favorite duos. FRESH FRUITS like Apples pack well and oranges come in their own handy dandy container and are thirst quenching. Sitting on a scenic bluff eating cheese and crackers with fruit has got to be one of the most perfect ways to spend an afternoon. HARD CHEESES are robust enough to survive on the trail and can take a moderate amount of heat. Cheeses include plenty of protein, fat and carbohydrates to get you through your hike. NUT BUTTERS are a time honored standby. At the Coop look for Justin's with their wide variety of nut butters already in a handy squeeze package. BULKING UP—GRANOLA AND TRAIL MIX come in a wide variety of mixes and types to suit every palate. With their energy restoring protein (nuts and seeds), fats and carbohydrates, these are an excellent food source out on the trail. Look for a wide variety at your Co-op or the ingredients to make your own. GONE NUTS: Your Co-op has you covered with fresh and tasty almonds, walnuts, peanuts, pecans, brazil nuts, cashews to name but a few, and a whole host of nutty marvels, both prepackaged and in bulk. Nuts are high in protein and healthy fats and are an excellent energy boost when paired with dried fruit. Energy plus protein in a easily packed form; what could be bad! ENERGY BARS. No matter your favorite, the Co-op has a wide variety of flavors and nutritive blends to choose from. And members get a special order discount if ordered by the box.
FOOD AND ENVIRONMENT
July 2017 10
NEW RESEARCH PORTAL AN ADDITION TO AGRICULTURAL EDUCATION TOOLS EDITED BY ROBIN SEYDEL he Biodynamic Association works to awaken and enliven co-creative relationships between humans and the earth, transforming the practice and culture of agriculture to renew the vitality of the earth, the integrity of our food, and the health and wholeness of our communities. Their conferences, publications, workshops and more are internationally respected. Last November we were fortunate to have the annual conference in Santa Fe for the first time in its history. Known for an extensive curriculum in agricultural education, the Steiner theories also created the Waldorf philosophy which is used in schools around the world as a model of some of the most nurturing educational systems that encourages a lifetime love of learning and creative thinking for personal success and fulfillment.
Biodynamics (their print publication) has since 1941 been considered one of the preeminent publications on biodynamic farming and gardening in the world. Each issue provides a thoughtful collection of articles centered on a theme such as animals, farming for health, composting, or pollinators. Now the Biodynamic Association is pleased to announce their new Biodynamic Research Portal, located at www.biodynamics.com/research-portal. Here you can filter, sort, and search a collection of biodynamic research
references from around the world. They include longterm biodynamic research trial results, journal articles, books, conference proceedings, reports from innovative organizations, and more. Both peer-reviewed and nonpeer-reviewed documents are included. Links are provided for the full text where available. Many more biodynamic-related research articles exist than are currently in this database. They are continually adding references as time and resources allow. If you have additions to suggest, please email them to: firstname.lastname@example.org. Other biodynamic opportunities include the North American Biodynamic Apprentice Program; a two-year farmer Search a collection training program, helping the OF BIODYNAMIC next generation of farmers deRESEARCH velop the skills and knowledge REFERENCES they need to build successful from around the organic and biodynamic farms. world at the new For information go to www. BIODYNAMIC biodynamics.com/nabdap.
THE FEDERAL ORGANIC
SLASH AND BURN ITCHY GREEN
BRETT BAKKER e all know that the President’s Budget Proposal is just that: a proposal that may not survive depending on the shifting sands of the loyalties and altruism of the members of the Senate and Congress. Will they stand with the White House or with the constituent taxpayer who voted them into office in the first place? If you’re as cynical as I am, you don’t trust the rascals at any level on either side of the aisle. In any case, even if the President’s most disdainful proposals stand or fall, they are nevertheless indicative of his thinking (“thinking” being the operative word here). BY
Despite the fact that sales of certified-organic food in the US topped $42 billion in 2016 (an 8%-plus increase) and despite the Proposal itself stating that "organic agriculture creates jobs and expands opportunities for farms and businesses", it nevertheless calls for: a 10% budget cut to the USDA/National Organic Program; a mandate that vacant positions remain unfilled; and cutting the Organic Transitions Program and the Organic Cost Share Program entirely. Transitions support much-needed organic research, extension and higher education programs while Cost Share provides partial refunds of the not inconsiderable certification costs to organic operations. In a nutshell, axing these two programs obliterates any feder-
al support for organic farming except at certification—that is to say, regulatory-level. To be fair, non-organic farm support and subsidy programs are hit quite hard as well, which is somewhat surprising given the President’s backing base in farm country. New Secretary of Agriculture Sonny Perdue, says the goal is to “see that all government agencies are efficiently delivering services to the taxpayers of America.” You may recall that a few months ago this column noted that Perdue himself received tens of thousands of dollars in farm subsidies in the not too distant past. This man is basically saying, I got mine. Tough luck about yours. This is coming at a time when the regulatory stance of the NOP has been getting tougher. I know. As a certifier and inspector for the state of New Mexico/ NMDA I worked under NOP directives since 2002. Some of their crackdowns were relatively lightweight (exactly where, for example, should the “Certified Organic by…” statement appear on product labels) but lately the focus is on issues that have been somewhat glossed over for years. The interface of farm and environmental biodiversity is the latest as well as animal welfare and whether, for example, “factory” eggs can or should be labeled “organic” mainly because the feed is organic, even though the bird never steps outdoors.
CO-OP NEAR YOU!
DELICIOUS PEACHES AT A
More experienced biodynamic farmers and gardeners often study the Agriculture Course, the original series of lectures given to European farmers by Rudolf Steiner in 1924, which initiated the biodynamic movement. Some of the language and concepts in the lectures will be unfamiliar to those who are new to Steiner’s philosophy and terminology, so most people find it easiest to study these lectures with others who have a familiarity with Steiner’s work. There are several editions available, but we recommend Agriculture: Spiritual Foundations for the Renewal of Agriculture, translated from the original German by Catherine E. Creeger and Malcolm Gardner. This text is also available as an audio recording. For more information, Biodynamic Association membership and access to this treasure trove of regenerative and sustainable agricultural production techniques please go to: www.biodynamics.com.
Of course, “regulation” is a bad word under this current Administration because it interferes (or is perceived to interfere) with profit margin. It’s difficult for me to believe that anyone can honestly think Big Business can be entrusted to act in any interest but their own. Remember Enron? Deregulation was part of that fiasco.
DISTURBING are proposals for the NATIONAL ORGANIC
the panel that establishes ORGANIC POLICY for National Organic Program
Perhaps most disturbing are the proposals for the National Organic Standards Board (NOSB), the panel that establishes organic policy for NOP. The NOSB’s power has been downsized by NOP in recent years (and maybe not altogether in a legal manner). First, the NOP’s decided to continue certifying hydroponic farms as “organic” despite the NOSB’s stance that the two are entirely different food production systems (one is based on soil and the other on water-soluble inputs) and therefore incompatible. Second, the NOP—without hearings or warning—changed the voting procedure by which inputs (fertilizers, pest controls etc.) remain allowed or prohibited. The Proposal also replaces full NOSB meeting transcripts with only summaries and voting records which dramatically lessens public oversight and participation. How is increasing non-accountability a blow against the so-called Administrative State? Finally, it is proposed that the NOSB use some kind of volunteer technical advisory panels to evaluate proposed changes to the list of allowed/prohibited inputs, rather than contracting for qualified, third party technical reports. Just one more example of the erosion of the types of checks and balances enshrined in the Constitution that everyone seems to revere in theory but not in practice. The Proposal certainly cuts costs at NOP but at the same time it cuts assistance, accountability, oversight, expertise and education, none of which seem to have any value in D.C. these days. Sad.
RANCHO DURAZNO PEACHES COMING SOON TO A CO-OP NEAR YOU! Nothing is as evocative of summer as the aroma and flavor of fresh sweet peaches. Peaches are one of the” highlights of the eating season” as members of the Cameron Family of Rancho Durazno in Palisades Colorado put it. And they should know with their 24 acres in the beginning stages of a harvest of thousands of pounds of organic peaches as you read this. Rancho Durazno means "Peach Farm" in Spanish although many folks just call it the “The Cameron Place." At an elevation of 4775 feet, this 32 acre farm is surrounded by wild lands, desert cliffs and “slopes no one should farm.” The
warm days, intense sunlight and cool nights and make this one of the best sites in a valley famous for its peaches.” Rancho Durazno has been certified organic for 20 years, since the state of Colorado first began doing organic certification. Thomas was a first generation farmer and now his daughter Gwen is back on the farm and taking it on full time gaining the experience and expertise to continue to produce the very best peaches and other stone fruit. Look for Rancho Durazno peaches in mid to late July through late summer. Ask at your favorite Co-op produce department for special orders of whole cases for canning and freezing.
July 2017 11
AN ALTERNATIVE TO PUBLIC
EDUCATION RIGHT HERE IN ALBUQUERQUE!
BY SUNNY MORROW, BIOLOGIST, MEd, WALDORF CERTIFIED oes anyone have any spare time to study current children’s brain research? Crickets, right? Current methods of education force children into analytical thinking too soon. The result changes how the neural pathways are built in the brain of the child. This process shapes how they experience the world and, ultimately, how they choose to be in it. In stark contrast, current children’s brain research supports allowing the child freedom to explore their imagination and creativity longer. It supports more and longer play and supports learning through all five senses through arts and movement activities. Check out this link: http://developingchild.harvard.edu/resources/inbrief-science-of-ecd
Were we to establish a school based solely upon current children’s brain research, it would be the opposite of the educational institutions we have in place now. There is a world-wide school movement called Waldorf that is fully supported by current children’s brain research. Rudolf Steiner, the Austrian philosopher, developed the curriculum for the first Waldorf School in 1919. He didn’t know about children’s brain research but his curriculum couldn’t be more in alignment with it! The old saying, “It takes a village to raise a child,” stands true in a Waldorf setting. The Waldorf community acknowledges and embraces teaching and striving to know love, compassion, creativity, co-creation, and self-improvement. The classroom also provides ample opportunities to show and teach the children reverence which is not shown or taught in public schools. Waldorf acknowledges and teaches to the whole adult and the whole child; physical, mental, emotional, AND spiritual!
Through my own lens, having already been an Environmental Educator before I earned a Master’s degree in teaching with the Waldorf certificate, I side with the current children’s brain research. Our small and budding community invites you to become It makes sense and it supports what I have experienced of children part of something very different. We welcome all peoples, in my twelve years teaching them. Children have one chance and we owe them a nurturing and enriching environment that meets them exactly where they are in their development. This will encourage a love for learning, inner knowledge of self, and an awakening ENJOY THE of who they truly are by themselves and in a group. Forcing them out of their imagination and play too soon destroys this potential.
ENCHANTMENT CHILDREN OF EDEN
NOB HILL SUMMER CELEBRATION JULY 22, 3-10PM
CENTRAL AVE. FROM GIRARD TO WASHINGTON
The City of Albuquerque, Nob Hill Main Street, and the New Mexico Jazz Festival invite you to the annual Route 66 Summerfest! A MILE-LONG STRETCH OF FREE FUN located on Central Ave. in Historic Nob Hill will feature 25 musical artists including national headliner Roomful of Blues.
The PLAY Conservatory presents the musical Children of Eden, performed in sign language at the Highland Theater July 27-30. Reimagining the stories of Adam and Eve and Noah and the Flood, Children of Eden features a book by John Caird, and music and lyrics by Stephen Schwartz (Wicked, Pippin, Godspell). In this play, Adam, Eve, Noah, and Mama Noah are estranged from their Father and struggle to raise their children amidst the cataclysm. Ultimately, headstrong brothers must decide, either to lay down their weapons and to end the violence, or to perpetuate it. The choice is in their
all faiths and especially co-creators. In order to co-create this dream together, we will need interpersonal and mediation skills, an open mind, willingness to grow and learn as adults, the belief that there is a higher power, compassion, wisdom, and courage. We have a location, a first grade teacher, and some supplies such as wooden desks. Contact our coordinator, Nissa Patterson at 505-259-2074, nissapatterson@ gmail.com or first grade teacher Sunny Morrow at 864905-1864, email@example.com if you are interested in getting involved. To find out more about Waldorf, please visit: https://waldorfeducation.org/waldorf_education http://www.waldorfanswers.org/ http://www.waldorftoday.com/ http://lakotawaldorfschool.org/
TEACHES TO THE WHOLE
PHYSICAL, MENTAL AND EMOTIONAL
hands. It's a story of rebellion and redemption. How does a family who is lost ultimately find their way home? The lush vocal score of this musical is heightened with a mix of sign language and choreography, performed by a cast of young people and adults who bring this story to life in a compelling new way,” said director Jonathan Dunski, who was inspired to reimagine Children of Eden in the style of Deaf West’s current Broadway revival of Spring Awakening. “We hope that this project will bring together the hearing and deaf communities of Albuquerque. I believe that Theatre can and should include everyone.” Make it a point to catch one of their five performances at the Highland Theater: • July 27, 28, 29 at 7pm • July 30 at 2pm and 7pm For more info or to reserve your ticket go to: www.playconservatory.org