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NEW LOGO FOR VETERAN FARMERS EDITED BY MONIQUE SALHAB he New Mexico Department of Agriculture (NMDA) and the Farmer Veteran Coalition will launch a new joint program Thursday, Sept. 7 from 4pm–6pm at the New Mexico State Fair, 300 San Pedro Dr. NE, in Albuquerque.

Not Forgotten Outreach provides veterans with opportunities to improve relationships, build comradeship while they enhance “mindfulness” and personal well-being. As the first organization to put the logo to use, their hope is that local restaurants, retailers and consumers will be more apt to support local veterans.

NMDA has partnered with the Farmer Veteran Coalition to develop a logo that will help New Mexico veteran farmers to differentiate their products in the marketplace. The nationally known Homegrown by Heroes logo has been combined with the NMDA’s NEW MEXICO— Grown with Tradition® logo.

“Veterans have dedicated their lives to serving their nation and after military service, farming becomes a natural transition due to the fact that they are now feeding the country with healthy locally grown food,” Director of Not Forgotten Outreach, Don Peters said. “The fact that the State of New Mexico is adopting the ‘Home Grown by Heroes’ logo indicates to the military families that they are supported by the state after military service.”


“Our veterans have ensured that we have our freedom, and the Farmer Veteran Coalition is helping to ensure our food security,” Jeff Witte, New Mexico Secretary of Agriculture, said. “NMDA is proud to work with this outstanding organization and their hero members,” he added. The launch will begin at 4pm with the unveiling of the logo at the Agriculture Building west of the Manuel Lujan Commercial Building. There will be samples of produce grown by local veterans from Not Forgotten Outreach, Inc. of Taos, which will be the first group to use the new logo. Live entertainment will also be presented in the courtyard. The partnership with the Farmer Veteran Coalition will help expand the program’s reach to other veterans and veteran programs within New Mexico. The Farmer Veteran Coalition provides a wide variety of services to assist veterans in making a successful transition into an agricultural career.

B-roll captured at the Not Forgotten Outreach Farm, as well as the locations of the billboards bearing the combined logo, will be available to the media at the event. Local veterans involved in the agriculture industry interested in using this logo can visit for further information. For more information on Not Forgotten Outreach, Inc. go to www.notforgotten or contact Don Peters at 575224-1503. Check out their Facebook page: www.facebook/notforgottenoutreach.




LA MONTAÑITA ELECTION UPDATE! y now, member-owners who interested in running for the La Montañita Co-op Board of Directors have completed and submitted their candidate packets (CP). Thank you to all those who did! For those who submitted a candidate packet, please remember: should you change your mind and no longer wish to run for the Board, you must submit an email to: by Friday, September 8, 2017 (close of business). Afterward, all submitted CP’s will be forwarded to the board.


Continue to check La Montañita’s website at, the monthly newsletter and weekly Scoop email for board election information and updates. If you know a member-owner who is running for the board, get out and support them!




VENDOR SPOTLIGHT La Montañita Cooperative A Community-Owned Natural Foods Grocery Store Nob Hill 7am – 10pm M – Su 3500 Central SE, ABQ, NM 87106 505-265-4631 Rio Grande 7am – 10pm M – Su 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 8am – 8pm M – Su 105 E Coal, Gallup, NM 87301 505-863-5383 Santa Fe 7am – 10pm M – Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852 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 • Controller/John Heckes 217-2029 • Co-op Operations and Support Officer and Computers/Info Technology/Rob Dixon 217-2011 • Human Resources/Donna Duran 217-2030 • Marketing Director/Lea Quale 217-2024 • Distribution Center/James Esqueda 217-2010 Store Team Leaders: • Mark Lane/Nob Hill 265-4631 • Ezekiel Metillo/Westside 505-503-2550 • Lynn Frost/Interim Santa Fe 984-2852 • Leaf Ashley/Gallup 575-863-5383 • Joe Phy/Rio Grande 505-242-8800 Co-op Board of Directors: email: • 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: Monique Salhab 217-2027 • Advertising/Editorial Assistant: JR Riegel 217-2016 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Printing: Santa Fe New Mexican Membership information is available at all six Co-op locations, or call 217-2027 or 877-775-2667 email: website: Membership response to the newsletter is appreciated. Email the Managing Editor, 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.



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want to introduce our member-owners and readers to a new section of the Co-op newsletter called “Vendor Spotlight”. This new “spotlight” is designed to help build a bridge of understanding and help our member-owners and readers begin to genuinely know our farmers, ranchers and producers on an intimate level. Many know about them but do not truly know who they are, how they began their businesses and the relationships which formed between them and La Montañita. My hope is that our member-owners and readers will welcome this initiative, will feel steps closer to the people who provide food to our community grocery stores and will see the dedication and commitment La Montañita has to them and they have to us along with their visions for the future. BY MONIQUE SALHAB BY CALEIGH PAYNE OF SWEET GRASS CO-OP AND JULIE SULLIVAN OF SAN JUAN RANCH A frazzled working parent stands in front of the meat counter, trying to sort through the soup of claims and certifications on a label. With shopping squeezed between work, kids with homework, bills to pay, soccer practice, a dog to walk, there’s no time for lengthy analysis or research; something needs to be chosen. All those bold packages promising that this pound of ground beef will do it all: build strong bones, reduce cholesterol, support local farms, save the planet. It all becomes, as Macbeth mused, “a tale told by an idiot, full of sound and fury, signifying nothing.” People just want to know what they are buying. According to Food Think’s 2016 “Revisiting America’s Trust in the Food Industry,” 65% of customers want more transparency from food companies and the agricultural community, and only 1/3 think these entities are as forthcoming as they could be. Buying direct from your farmer or rancher guarantees that what you want, you get. Short of that, a store like La Montañita Co-op (LMC) can provide that transparency, value and food.



they are essential to a reliable, resilient regional food system.

from this land,


Sweet Grass has grown to personally invested in eleven ranches and farms of ITS WELFARE slightly cantankerous ranchers and farmers who raise fine quality, well-finished, totally grass-fed beef, market it collectively, and help each other stay on our growing edge as land managers. That’s who we are and what we do. Why we do what we do is implied in the name Sweet Grass Coop. While the first definition of “sweet” refers to sugar, the second definition is “having a generally agreeable taste, smell, sound, appearance; agreeable to the mind; gratifying; characterized by kindliness and gentleness.” This is what LMC customers want from their food—the pleasure of the moment of eating, as well as the lasting benefits of being full, energized and healthy. They want food that was raised with ‘kindliness and gentleness’ towards the animals, plants, soil, waterways, air-shed, and people who provide it. Raising food that is ‘agreeable to the mind’ is central to Sweet Grass Co-op; it’s inscribed in our vision statement: Sweet Grass Cooperative ascribes to the triple bottom line as a guiding principle: all our business and land management practices are designed to be ecologically, economically, and socially beneficial to our members, suppliers, communities and the planet at large. We collaborate to create a truly sustainable and resilient future for small-scale agriculture that reconnects people to the source of their food: the people, plants, animals, land and ecological processes on which all life depends.

It’s been said that you can’t claim a value unless you put it into action. All those claims and certifications need to be more than words on a label: they need to be practiced daily, on the YOUR FARMER ground, by the people who raise food. When or rancher Sweet Grass says its beef is grass-fed, we really GUARANTEES mean it. Our grass-fed protocols are based on university research into the health benefits to THAT WHAT you want you cattle—and therefore to you—of a truly grassfed diet which excludes feedstuffs like grains and starchy vegetables that change the pH of the rumen—the cow’s stomach—and alter the omega fatty acid ratio in the meat. If you visited any of our farms or ranches, you wouldn’t see bags of grain, distiller’s For a food producer, like those of us in Sweet Grass Cooperative, byproducts, or sacks or potatoes and carrots waiting to be LMC provides that link to you, the exact person we have in our fed to the cattle. We raise our cattle the way nature intends, minds when we raise our grass-fed cattle. eating the plants they were designed to eat. For years, each of the member ranches and farms tried to do it Sweet Grass members live on our land—no one is an absenall. Calving our mother herds each year, weaning the calves, tee owner. Some ranches have been in the family for seven keeping all the animals healthy and fed through the winter, findgenerations. We don’t just make a living from this land, we ing highly nutritious forage for the calves through the following are of this land, personally invested in its welfare. We walk or summer and fall, and finally taking them to the processor and ride our fields daily, monitoring the condition of our fields selling the meat at a farmers market or from our homes, a few and ranges. We have begun monitoring the carbon sequestracuts at a time. As small, family operations, we were burnt out tion occurring on our land. We alter the timing of seasonal from running four different businesses to get our cattle from our grazing on ranges and pastures to increase the biodiversity in fields to your tables. meadow pastures and rangeland. One ranch hand-pulls invasive species on all 10,000 acres of their Bureau of Land Many of our ranching friends were doing the same thing, raising Management allotment so that herbicide won’t be sprayed by grass-fed beef. Local customers were limited, and larger stores the BLM. wouldn’t talk to us individually; one small ranch usually finds it impossible to meet a year-round demand for fresh beef, at least Humane handling of our animals is a here in the Intermountain West. And we didn’t key reason we each began to grass-finish want to compete with our friends for customers. our own cattle. None of us like the industrial animal agriculture practices, In March of 2010, seven ranches and farms met and none of us wanted to sell our aniand formed Sweet Grass Co-op, in the hopes mals into that system. Our partnership that together we would find that elusive conwith LMC gives us a market as commitstant, reliable partner—a strong retailer with ted as we are to building a more values similar to our own. At that very moment, humane, conscientious and regional way La Montañita Co-op reached out to a few to raise animals for those who eat meat. Sweet Grass members, to let us know they were looking for a steady, quality source of truly CONTINUED ON PAGE 3 grass-fed beef. And here we are, in the fall of 2017, still partners. We’ve never missed a delivery; LMC has never wavered in their commitment to us. Such partnerships are rare to nonPEOPLE JUST WANT TO KNOW WHAT THEY ARE existent in the world of food production, yet






September 2017 3


HAS A STORY SWEET GRASS Imagine spending 30 to 60 years in a profession, becoming a master at your trade, and still having no idea what you will be paid for your work. Partnering with LMC helps create financial stability for the small, local producers like those of Sweet Grass, devoted to serving their communities. Without the commitment of LMC and its customers, Sweet Grass farmers and ranchers would still practice land stewardship, humane animal handling, and raise grass-fed beef. But it would be far harder to feed ourselves while we grow food to feed others.



art of our mission is to “build health and resilience from the soil to the communities in which we live and work.” We create work and re-circulate dollars in our communities by leasing pasture from neighbors and working with local farmers to graze forage crops they raise, thereby rebuilding soil structure and organic matter in those soils. We hire local truckers, and process our animals at the few remaining regional processing plants. And we hire locals or train young people who want a life in sustainable agriculture.

In the coming months, we look forward to sharing more stories about what we do and why it matters. At Sweet Grass, every cow has a ranch. Every ranch has a story. We welcome you into ours.

build health and RESILIENCE from the soil to the COMMUNITIES in which we Part of our MISSION is to

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


Our partnership with LMC keeps us on our growing edge. Grace Graham, Meat Department Lead, and the late Bob Tero, Operations Director, both generously shared their lifetime of knowledge, helping us understand what they need from our animals in order to turn every bit into cuts of beef that suit the desires of LMC shoppers. We brainstorm with the Co-op Distribution Center (DC) on ways Sweet Grass products could attract new customers to the DC’s array of services. Food distributors like the DC are yet another essential element in regional food systems, offering rural producers a reliable partners to help get their crops to urban customers. One of the dilemmas facing food producers is never knowing what you’ll be paid for your labor; you get whatever price someone wants to pay the day you need to sell your product.




Counseling—We offer counseling services for children, adults and families. We help our clients find solutions for a wide array of issues and problems. Our counseling services are available to everyone. For those without insurance or means to pay the full fee, we have a reduced fee program. Grandparents Raising Grandchildren—We have support groups and education for grandparents that find themselves parenting the second time around. All of our services for grandparents are at no cost and most events have childcare provided.

Workplace Mediation—Work relationships have a major impact on our quality of life. When conflict defines our work experience the effects are felt both in the workplace out outside of it. Our workplace mediation services focus on establishing understanding, respectful and productive relationships. Conflict Resolution—Anyone seeking conflict resolution and mediation services can contact us for more information on how we can help restore health relations. We also provide Restorative Justice Groups for juveniles throughout Bernalillo County. If you want more information on the services Outcomes, Inc. offers to the community, please go to their website or call them at 505-243-2551.

WESTSIDE 3601 Old Airport Ave. NW 505-503-2550

Alamed a Blvd. Coors Blvd.

Our team has been selected for their professionalism and competence, and they uphold the highest standards of respect and confidentiality in the services they provide. Our services include:

Employee Assistance Program—Our EAP program provides mental health and wellness resources to businesses throughout New Mexico. Outcomes can design and deliver high quality EAP programs to business large and small at reasonable rates.



t Outcomes Inc. we understand the importance of mental health in the lives of everyone in our community. We offer comprehensive, client-centered services that help people find the path to mental health and emotional wellness. We welcome individuals of all backgrounds and celebrate the differences that make each of us unique.

Old A irport Ave.


Old Airport Ave.

IN SEPTEMBER YOUR BAG CREDIT DONATIONS WILL GO TO: OUTCOMES INC.: Which offers private, client-based mental health services to the community. In July, your bag credit donations totaling $2,757.40 were donated to the Santa Fe Raptor Center. 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. THANK YOU!



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 Supermarket to provide information on La Montañita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues. Opinions expressed herein are of the authors and are not necessarily those of the Co-op.


September 2017 4





t's a Saturday afternoon and I decide to ride my bicycle to the Nob Hill location. In just a few minutes, I arrive at La Montañita and I head to the Cheese Department. After purchasing the locally produced goat cheese, I quickly dive into its creamy texture, filling my mouth with the delicious taste. I absolutely love it. The cheese is local, and that's the most exciting aspect to me. As I consume this delectable, local cheese, I start to think about all of the local food in each of our La

Montañita Co-op locations. My thoughts are like the peeling of an onion, layer by layer, as I think about the local farmers who work in the hot, summer sun to make sure that New Mexicans can eat healthy food. Next, I become deeply absorbed in thought about the adversities that our local farmers face regarding land use, labor, equipment, and water. I then achieve the ultimate realization, which is that despite the ongoing adversities that our local farmers face, they still continue onward to produce healthy food that uniquely integrates education, tradition, culture, spirituality, horticulture, and environmental protection—that’s amazing. In our state, a large amount of the food supply still originates from sources outside of New Mexico and our regional foodshed (New Mexico, Southern Colorado and Arizona.) Nevertheless, there is a growing trend and desire to buy and to eat local food. The La Montañita Co-op Distribution Center

helps to distribute over 1,000 local products to not only our stores, but also to small community grocers, restaurants, and commercial kitchens. In addition, the Co-op supports the Veteran Farmer Project (VFP), which brings together farming and gardening educators and professionals to provide hands-on experience geared for veterans to open doors to the larger community. IN OUR STATE, Those are just a few examples of La a large amount of the Montañita’s efforts to lead our communiFOOD SUPPLY still ty in this local food movement.

originates from sources outside of New Mexico

Our local food supply is more than just THERE IS A food, it's a community of farmers, busiGROWING TREND nesses, educators, and advocates who are and DESIRE to on the front line as champions of local BUY AND EAT food. As we increasingly support local LOCAL FOOD food, we grow our community, we teach people about the power of local food, we strengthen our relationships, we feed the hungry, we create jobs, we expand our economy, and we protect our environment. In summary, by supporting local food, we empower our community and we empower the people within this community. YOURS IN COMMUNITY, GINA NAOMI DENNIS, BOARD MEMBER





he Human Resources Audit is now complete, and overall you can be proud of the systems the Co-op has in place. Our biggest opportunity for improvement is in our recruiting process. In the recent past, our recruiting efforts were limited to word of mouth/walk-ins and occasionally, for the harder to fill positions, Craigslist. This process has functioned for us, but it has not drawn the large pools of qualified and diverse applicants desired.

Although the Co-op's employee demographics are similar to that of the State of New Mexico, the auditor believes a revamped recruiting process will help us exceed that minimum threshold for diversity. Our annual 62% employee turnover rate is not ideal but within the industry norm. He also believes our salary and benefit packages are competitive for the grocery industry.


"The organization has a policy regarding progressive disciplinary action and all indications showed the policy is consistently followed. Throughout my discussions with employees at all levels, the general consensus that was expressed to me was that the organization cares about its employees and that every effort is made to work through and deal with performance related and policy violation issues in a manner that is sensitive and reasonable to all involved." Member-owners may review a copy of this report at our various locations. ROB DIXON, COOPERATIVE OPERATIONS SUPPORT OFFICER



SAVE THE DATE! 1607 Paseo de Peralta Suite A/Santa Fe Time: TBD RSVP required via Eventbrite starting Friday, September 1st Go to for more details.



The auditor found our employee review program to be well thought out and forward-looking. The semi-annual compensation review allows for team members to be advanced in pay quicker than typically seen in similar organizations. He thought the process for team member terminations was in line with best practices and saw no issues or areas for improvement with it.









For those member-owners who submitted a Candidate Packet, should you change your mind and no longer wish to run for the board, you must submit an email to by Friday, September 8, 2017 (close of business). Afterward, all submitted CP’s will be forwarded to the board.

ello Team Members and Membas a staff representative. I worked with er-owners! My name is James There is a NEED a diverse group of individuals and our Esqueda and I am your new Co- for OUR member owners to steer our cooperaoperative Distribution Center Director. I COMMUNITIES tive in the direction of our future. In am truly thrilled to have the opportunity 2016 I transferred as the Store Team to serve our cooperative in this capacity! TO HAVE Leader to our newest location the I have had the pleasure of working ACCESS TO Westside store. I had the amazing opwith La Montañita and growing with it CLEAN portunity to work with our Marketing over the past decade. “Time flies when and HEALTHY team to drive membership and raise you’re having fun” it is often said. I agree FOOD awareness of our economic model west wholeheartedly, and I am grateful to have of the Rio Grande River. worked alongside individuals like Robin Seydel, Michelle Franklin, Bob Tero and The love for food and the desire to work for a sustainMarshal Kovitz. These are a few individable food future, keeps me interested in working to betuals amongst many others that have built this ter understand the litany of challenges that our farmers resilient cooperative we all know today as La and producers face in our greater food system. The Montanita Co-op. great advantage to labor arising out of co-operative effort has been apparent to me for many years. The My journey with La Montañita began in the sumneed for our communities to have access to clean and mer of 2004 at our Rio Grande store where I healthy food and education of our food systems is paraspent a few years working alongside bright and mount. Together we will build the cooperative we all inspirational cooperators. My wife and I bought hope to have for many decades to come! a home in the Nob Hill vicinity and by 2007 I began to work in the Nob Hill location. In the fall MY BEST, JAMES ESQUEDA of 2015 I was voted onto the Board of Directors COOPERATIVE DISTRIBUTION CENTER DIRECTOR


September 2017 5






MONIQUE SALHAB o those who do not know, I have taken the lead on the La Montañita Co-op newsletter and Co-op Volunteer program. In this month’s newsletter, you will notice a new section called “Vendor Spotlight”. Starting next month, vegan recipes will appear offering an alternative to those who have expressed interest.



If you are interested in contributing to future newsletters, please note that articles must be related to food advocacy (stressing local and state advocacy); co-ops (state and nationwide); food and the environment; or food and health. Articles

may be edited for grammar and length. Not all submitted articles will be printed due to non-relativity to the aforementioned topics and/or space restrictions. Please submit potential articles to the editor: If you’re fired up about an article you read, Letters to the Editor are welcomed and may be edited for grammar and/or length. Please submit them to:


2017 JULY

SURVEY A BIG THANK YOU to all of our member-owners who took the time to complete the 2017 MemberOwner Survey! Staff and a couple volunteers are busy entering the data, and once completed, results will be presented to the membership at the Annual Membership meeting in October.

I wish to thank ALL the member-owners who responded to the call for volunteers as a result of last month’s article! Please be patient as I return emails and forward the necessary Volunteer Agreement form to those of you who expressed interest. If you have any questions, please contact the Community Outreach and Membership Assistant, Monique Salhab at 505-217-2027 or:




9/5 BOD POLICY DEVELOPMENT COMMITTEE Co-op Support Office, 901 Menual Blvd. NE at 5:30pm 9/11 NOMINATIONS AND ELECTIONS MEETING Co-op Support Office, 901 Menual Blvd. NE at 6pm 9/12 BOD MEMBER ENGAGEMENT MEETING Co-op Support Office, 901 Menual Blvd. NE at 5:30pm 9/19 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.





Our Land of Enchantment Farmers

New Mexico Harvest


AKIN FARMS—Estancia, pinto beans

MESA TOP FARM—Santa Fe, summer squash, eggs, produce

PECULIAR FARMS—Los Lunas, eggs, 100% grass-fed beef

SCHWEBACH FARM—Moriarty, non-GMO corn, pinto & bolita beans

SECO SPICE—Berino, organic chile SILVER LEAF FARMS—Corrales, organic produce, squashes, toamotes

VIDA VERDE - Albuquerque, tomatoes, onions, greens, beans







09 --16 --17


live music A E M noon-3 M E



Corn, beans and squash give meaning to the Three Sisters name, as they constantly work together during the growing season, and compliment each other in a variety of local and traditional New Mexican dishes, such as calabacitas. With summer still in the air and fall on the way, get some cooking inspiration with produce from our New Mexico Farms.


Often used as trade goods, these crops were and continue to be a fundamental part of Native American culture. Not only do these crops help balance each other while growing, but they can also be part of a balanced diet. Corn is rich in carbohydrates, beans are a good source of protein and amino acids, and squash is high in various vitamins and minerals such as vitamin B6 and magnesium.


Corn is always first and in the center to ensure that it will grow above the others. The tall stalks of the corn provide a place for bean vines to grow around it. Beans are planted second in the series so they do not have to compete with large squash vines. They are also nitrogen rich, which helps to fertilize the surrounding soil. Once the corn and beans are established, squash is planted, ensuring shade and weed prevention with its large leaves.



In this technique, plants are usually grown close together and rely on each other until the time of harvest. The use of companion planting helps to maximize space while supporting natural pest control and pollination. They provide things like shade and protection for each other, and the elevated mound where they are planted is a source of natural drainage for their roots.




The tradition of the Three Sisters, corn—beans and squash—dates back to early Native American tribes. Here in New Mexico, it began with the pueblo tribes such as the Anasazi and Mogollon. Located mainly in the Four Corners area along the Arizona and New Mexico border, these tribes are responsible for amazing ruins such as Mesa Verde along with the cultivation of companion planting.


by Andrea Sisneros, La Montañita Co-op Marketing







SECO SPICE CHILE The Ogaz family came to the Hatch Valley at the turn of the 19th century. Today, the Ogaz children, grandchildren and great grandchildren continue the tradition of century-old farming practices by taking the utmost care in each and every step of the growing and harvesting process. Seco Spice has consistently delivered outstanding chile peppers for the past 3 generations.

ic n a g r o

Seco Spice produces anually over 6 million dry pounds of chile, processes over 500 tons of fresh green chile and over 1,000,000 pounds of rosemary. All products are certified Kosher and many are certified organic by International Certification Services, Inc. Most recently they acheived the SQF Level 2 certification for their green and red chile products. Seco Spice chile produces the best chile because of their heritage, water, air and the local soil. New Mexico, and specifically the Hatch Valley area, has the perfect climate for growing chile. Harvest Update: 2017 chile available early September.


SCHWEBACH FARM Schwebach Farm is a small family owned and operated farm in the Estancia Valley in the town of Moriarty, New Mexico. Their heart for growing spans many generations, with Farmer Dean and his family being the 6th generation of farmers. They are committed to bringing you high quality, nutritious, non-GMO and pesticide-free products. The high altitude of the Estancia Valley—about 6200 feet above sea level­—provides excellent conditions for pinto bean growth. High altitude beans store longer, cook faster and taste better. Harvest Update: 2017 pinto beans available early September. Schwebach white sweet corn is just that—very sweet, tender and considered New Mexico’s finest. They plant non-GMO seed and it is hand picked daily during the harvest season. Harvest Update: 2017 corn harvest has begun!


co|op distribution center 901 menaul blvd ne . abq . west of I-25 we’ll be roastin’ & grillin’ . cookout with vegan options live music with the porter draw . beer garden with marble brewery . art . yoga • local vendors . tour our co|op dc our food hub network is growing access to healthy food


September 2017 8


of the ingredients and mix well until smooth. (Garlic can be quickly and easily roasted in a toaster oven or roasted along with dinner the night before and then stored in the refrigerator until you are ready to use it.) Gently refill the egg halves and serve.

GOLDEN BEET AND CELERY SALAD WITH LEMON TAHINI DRESSING Serves 4 as a side dish / Prep time: 15 minutes



An unusual combination with a pretty presentation makes this salad special. The lemon basil really makes all the flavors zing. 1 medium golden beet, julienned 5 celery stalks, julienned 1/4 cup lemon basil leaves Dressing: Zest of one lemon, minced Juice of one lemon 2 T tahini 4–5 T water 1/4 tsp salt In a large mixing bowl, combine the beet, celery and basil. In a small bowl, whisk together the dressing ingredients, and add the dressing to the salad. Serve at room temperature. Store any left overs in a sealed container in the refrigerator. NUTRITION INFORMATION PER SERVING: CALORIES 63; CALORIES 35; TOTAL FAT 4G; SATURATED FAT 1G; TRANS FAT 0G; CHOLESTEROL 0 MG; SODIUM 207 MG; TOTAL CARBOHYDRATE 5G; DIETARY FIBER 2G; SUGARS 2G; PROTEIN 2G


CREAMY DILLY DEVILED EGGS Serves 6 as a side dish / Prep time: 15 minutes / Cook time: 15 minutes 6 hard-boiled eggs, peeled 4 T cream cheese, room temperature 1/2 tsp salt 2 garlic cloves, roasted and minced 3 T fresh dill, minced 2–3 tsp milk or cream Slice the hard-boiled eggs in half and gently remove the yolks to a small mixing bowl. Using a fork, smash the yolks until they are a very fine crumble. To the yolks, add the rest

CABBAGE SLAW WITH MINT YOGURT DRESSING Serves 4 as a side dish / Prep time: 15 minutes 1/2 cup plain whole milk yogurt 2 T olive oil mayonnaise 1–2 T milk 1/4 cup finely minced fresh mint leaves 1/2 head savoy cabbage, sliced into bite sized pieces 2 orange sweet peppers, thinly sliced into bite sized pieces In a large mixing bowl, whisk together the yogurt, mayonnaise and milk. Add the mint, cabbage and sweet peppers and gently toss until the vegetables are well coated with the dressing. NUTRITION INFORMATION PER SERVING: CALORIES 109; CALORIES FROM FAT 59; TOTAL FAT 7G; SATURATED FAT 2G; TRANS FAT 0G; CHOLESTEROL 7 MG; SODIUM 75 MG; TOTAL CARBOHYDRATE 11G; DIETARY FIBER 2G; SUGARS 3G; PROTEIN 3G BROCCOLI SALAD Serves 4 as a side dish / Prep time: 15 minutes / Cook time: 20 minutes 2 broccoli crowns, cut into bite-sized pieces 2 T olive oil 1/2 cup fresh or dried currants 8-10 kumquats, deseeded and thinly sliced Dressing: 1 cup red wine vinegar 1/3 cup sugar 1 inch cinnamon stick 1 whole clove Place the broccoli pieces in a roasting pan, sprinkle with olive oil. Roast them at 350º F for about 20 minutes or until they soften and just begin to brown. Remove the broccoli from the oven and set aside to cool. Meanwhile, in a small sauce pan, stir the sugar into the red wine vinegar until it is dissolved. Add the cinnamon stick and clove and bring the mixture to a boil and then reduce the heat to medium. Simmer the dressing gently for about 10 minutes until it reduces about half, do not over boil or simmer too long, or you will end up with hard candy. Remove the reduced dressing from the heat and let cool. Remove and discard the cinnamon stick and the clove. Assemble your salad by mixing the broccoli, currants, and kumquat slices. Add about 1/4 cup of the dressing and gently toss. It is best served at room temperature. This salad is also great the second day. NUTRITION INFORMATION PER SERVING: CALORIES 230; CALORIES FROM FAT 63; TOTAL FAT 7G; SATURATED FAT 1G; TRANS FAT 0G; CHOLESTEROL 0 MG; SODIUM 14 MG; TOTAL CARBOHYDRATE 39G; DIETARY FIBER 5G; SUGARS 34G; PROTEIN 3G


September 2017 9


gets cold even during daylight hours you should open your cold frame on sunnier days to make sure your plants get sufficient sunlight and to ensure respiration.


REPRINTED WITH PERMISSION FROM ROB MOORE he last of the summer crops does not have to mean the end of good growing and great gardening. Some folks have greenhouses to help them grow year ‘round, some have hot beds, and many get by using cold frames. All three have particular advantages, but cold frames are the easiest of the bunch for most people, simple to make, inexpensive, and sturdy enough to protect your plants through most of the weather we get in New Mexico.


Cold frames can be made from any number of materials, but the traditional method usually involves some lumber to make a square or rectangular box frame, along with a repurposed window on a hinge as the top. Ideally the frame has a slight rise or angle to it, which allows more exposure to sunlight. This design is not universal, however, and many gardeners make a variation on cold frames by mounting hoops on existing raised beds and covering the hoops with sheets of thick plastic to make a shelter for their plants. If you have an established garden this might be the way to go.



BUT WHAT TO PLANT: lettuce, spinach, kale, carrots, onions, and broccoli are

GOOD CANDIDATES! Jumping through Hoops There’s no need to go fancy with the hoops. PVC tubing works well and if you have access to bending tools you can use electrical conduit. You can even try bent wooden slats for hoops, but be advised they may not weather as well and need to be strong enough to support your covering. You’ll want to situate your cold frame to receive the best amount of sunlight. Clear southern exposures are best, but if that orientation does not allow enough light for your plants your next best choice is a westward-facing orientation. If that doesn’t work either, try the eastern and lastly northern points. You can keep your top open during daytime for the most part, but once it begins to frost you will want to keep your cold frame or hoop covering closed at night. Once it


Hooray, you’ve made a cold frame! But what should you plant? Northern New Mexico can get pretty chilly, but you should be able to plant lettuce, spinach, kale, carrots, onions, broccoli, or cauliflower in your protected space. Root vegetables like carrots, turnips, radishes and the mighty beet are also good candidates for cold-frame sheltered crops. Avid cold frame users emphasize the importance of starting any seedling indoors, and giving them a chance to sturdy-up before taking them outdoors for planting, so keep that advice in mind as you prepare your coldseason garden. Even if you don’t go heavy on growing through the colder months, a cold frame can come in handy by helping to protect treasured dormant plants through into spring. If you have your cold frame in place ahead of the spring thaw, you can also make use of it as a place to start and harden seedlings, again giving you an advantage when the weather changes and it’s time to plant in the spring. However you choose to do it, cold frames are a terrific way to keep your hard work and garden alive through the New Mexico fall and into winter. There are some terrific online resources to help you make the most of your planting, and you can check out: and for some excellent instructions and advice.



pour a little path of sweet water along an area of what might look like just WORMS dirt. Come back in a little while and observe who shows up to ARE GREAT have some dessert! DECOMPOSERS


SOIL • SENSE IT. LOOK AT SOIL. SMELL IT AND (YES!) TASTE IT. Soil has different sized particles, which come from broken-down rocks. The particles you can clearly see with a naked eye, and with sharp edges like crystals, is sand. You can recognize the rock in it. The smaller particles that you can see with magnification, that still looks somewhat like a very small rock, is loam, and the smallest particles, in which you can no longer see a resemblance to rock, is clay.

RED WIGGLERS IN PARTICULAR they are available at the Farmers’ Market and local nurseries

• SHAKE IT. Fill a quart bottle with water and put half a cup of soil in it. Shake it up and wait for it to settle. See if you can identify the different kinds of particles. What do you notice in the organic matter that floats to the top?


• OBSERVE THEM. Fungi grows in strands—string-like structures that are often white. Fungi like to feed on woody chips, cardboard and paper. Find a conifer or pine tree and dig around the base looking for strands of fungi. Wet a piece of cardboard and put the strand underneath the cardboard. Keep watering the cardboard each day for a week and see how much the fungi has grown by feeding on the cardboard. Remember, these organisms live underground so they must be protected from wind and direct sunlight.

• ATTRACT THEM. Dissolve a quarter-cup of molasses in a gallon of water. Find a place outside, away from any houses or structures, and


EDITED BY MONIQUE SALHAB Located in Santa Fe, Home Grown New Mexico (HGNM) hosts events which educate and promote the awareness of nutritious, home grown food. HGNM also creates venues where individuals, businesses and organizations that support home grown food production can exchange products, ideas and expertise. Their vision is to enable New Mexicans to take personal responsibility for growing, raising, making and storing healthy food. HGNM HAS THREE UPCOMING EVENTS: Sunday, September 10, noon to 2pm Cheese-making-Mozzarella Learn how to make mozzarella cheese and take some home! Instructor: Diane Pratt and Duskin Jasper. Location: 2520-B Camino Entrada (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side. Lab Fee: $10 for members and non-members

Space is limited to 12 people. Waiting list will be available. Sunday, September 24, noon to 2pm Culinary Herbs in the Garden and the Kitchen Deborah will bring in various trusty herbs from her garden and talk about how they behave in the garden and in the kitchen. She will provide a few herbbased recipes and some tastes of the herbs themselves. Instructor: Deborah Madison. Location: The Railyard Community room, behind SITE Santa Fe. Fee: FREE for members/$5 suggested donation for non-members. Sunday, October 1, 4pm to 6pm Fall Harvest Potluck Come to our Home Grown New Meicxo Fall Harvest Potluck. Share some food from your gardens with like-minded gardeners and listen to a guest speaker. Bring a dish. Location: TBD. Fee: FREE for everyone! Guest Speaker: TBD For more information on Home Grown New Mexico and/or to register for the above events, go to their website at

• ENZYMES IN ACTION. Decomposition happens best with fresh, unprocessed or uncooked organic matter. The enzymes present in living things make it a yummy snack for bacteria, fungi, insects and microorganisms that break down the food and get rid of what we would call waste. • WIGGLERS IN ACTION. Worms are great decomposers—red wigglers in particular. Create a bed of straw and soil on top of the bare ground with some borders around it (rocks or walls). Put some red wigglers on top (available at the Farmers’ Market or several of our local nurseries), cover them with any mulch (straw works well), and make sure the soil is moist. Count how many worms you put in. Each day, uncover the layer of mulch, put in kitchen leftovers and food scraps, put the mulch back and add water. After three weeks, dig around in your pile and see how many more worms there are.


September 2017 10



BRETT BAKKER h, finally. It’s the last day of July as I write and rains have just arrived. Well, I don’t wanna be ungrateful… there was a tiny bit a week or two ago but pretty much un-measureable ( looking at one of my rain gauges, I wondered what less than half of a fifth of an inch is). While much of the state had an earlier start to the monsoon season, it’s been dry and hot here in Albuquerque’s South Valley. This morning I had planned to do my weekly irrigations but something (something besides laziness I mean) told me to hold off. That’s a relief because… well, let’s back up a bit. BY


After many years at a desk job as a certifier of organic farms, I officially retired from NM state government this spring. Not that I have “retired” in the sense that the average person thinks of it. Far from it. Partly, I am doing contract work for two other national organic certifiers: reviewing digital piles of endless documents (organic certification is a government program after all, so you can imagine: if it actually was all on paper, there would be enough to mulch each certified farm completely many times over). But my real job (“real” as in work that might qualify in Zen terms as “right livelihood”) is supported by Cuatro Puertas, a local non-profit heavily invested in sustainable seed production, a seed bank (Arid Land Seed Cache) and seed-saving classes and education. And, yes, although accurate, we’ll skip the usual joke about “seedy characters”. I’ve got about twenty crops planted strictly for seed production, the usual native southwestern suspects: corn, beans, squashes,

Just as important as


is SAVING the


melons, etc. The farm is small—just under two acres (inOF THE ELDERS cluding home, barn, shop, that BEQUEATHED us etc.) but more than enough for one couple to handle, especialthe SEED ly since most of the work is by hand. We bought this place two years ago. It hasn’t been planted in a decade or more and even then it was mostly in Bermuda grass for horse pasture. Building the soil is a slow process and two years is barely adequate even though we’ve managed a few rye, oat, millet and buckwheat cover crops. As a bonus, we’ve ments depended. This shallow water table was in found mother lodes of well-aged horse fact created by the very act of farmers diverting manure in the fields (in some places up water away from the riverbeds. If not for that, our to five inches deep!). state would be more dry and dusty than it is now, with only a few ribbons of green Bosque here and Anyway I told you all this to get back there. Establishing a living system like this takes a to the original topic of rain and irrigalifetime so I figured I better get on it before I get realtion. Even though we’re about a mile ly old and not just “retirement age.” Ahem. from the Rio, it’s still decent enough clay bottomland with a bit more sand One thing that has always interested me is that you that one finds right next to the river. can dump zillions of gallons of water on land and This means the moisture holding things will grow but even just a small amount of rain capacity is good but that the soil also will spur the growth of crops (and weeds!) more than drains fairly well. This is important in ditch water ever will. There’s all kinds of scientific traditional acequia—flood water— explanations but I prefer to merely say that the crops farming. In what at first appears to be like rainwater better and leave it at that. I do too. a wasteful display, the rows are filled with ditch water that soaks in, encourAs much as I love acequia farming which I learned aging root growth to delve deep, makfrom many elders and viejitos in northern NM, it’s a ing for a strong and resilient plant than can survive if relief not to be running around, shovel in hand tryirrigation is cut off for any reason. ing to make water flow where I want it instead of where it is naturally supposed to go. The elders Just as important as saving the seeds is saving the culknew better than that. They planted where the tural practices of the elders that bequeathed us the seed. water would easily flow. More about that next time. They knew that ditches are not supposed to be bare or Me, I’m gonna go outside and get wet with rain concrete but lined instead with trees for fruit, nuts and instead of sweat for change. timber; herbs and flowers for remedios and bees; moist shade for livestock. Flood irrigation also replenishes the shallow water table upon which all the original settle-



TIANA BACA magine abundance, a fullness of foliage and food, and the sounds of life rustling about. Envision community, sharing ideas, hopes, and dreams for the future. Visualize people of all ages, learning together, and passing along their knowledge to farther reaches of the community. Picture all this thriving in the desert, persisting in the face of climate change. Such a place exists; it’s called The Desert Oasis Teaching Gardens. BY


The Desert Oasis Teaching Gardens are an experiential space fostering agricultural abundance, water conservation, and climate adaptability in the desert southwest. Beginning as an idea in the fall of 2013, the dream for the garden

duce for their CSA and to sell at the Albuquerque NE Heights Farmers’ and Artisans’ Market. Growing native and traditional crops of the Southwest, as well as experimenting with crops from arid regions around the world, means that even sharing food becomes and educational experience.

was a community-based space focused on desert cultivation in the face of climate change. Working with Along with the growing of desert-adapted foods, seed regional farmers, cultural historians, and water-harsaving is another flourishing project at the Desert vesting experts, the Desert Oasis Oasis Teaching Gardens. CurTeaching Gardens began to rently, the garden stewards over take shape in the spring of DESERT OASIS: twenty varieties of beans, 2014, slowly transforming two HARVESTING grains, flowers, native plants, acres of water-intensive turf and vegetables. Thanks to the grass into a desert-conscious, SEED location of the gardens away food oasis. With a focus on FOR FOOD AND from agriculturally rich areas of community education, the gartown, wind pollinated crops den boasts a menagerie of such as Rio Grande Blue corn can be saved without growing and irrigation techrisk of cross-pollination. In addition to helping protect niques—raised beds, vertical genetic and cultural diversity, the gardens seed saving bins, sunken beds, row crops, project also builds students’ agricultural tool kit. drip-irrigation, ollas, and rainYouth and adults not only learn how to thresh and water catchment. winnow but also discover the importance of community in harvesting seed for food and the future. Education at the Desert Oasis Teaching Gardens comes in many While the Desert Oasis Teaching Gardens accomforms. On a daily basis, students from Albuquerque plishments are numerous, there are key challenges Academy, where the garden is located, engage in the the program must navigate. An externally funded garden though classes and environmental clubs. program, the gardens depend on financial support These students are building a foundation in regenerfrom the community to make all their work possible. ative agriculture and learning how agriculture can In addition to the financial needs of the program, the combat climate change and foster a resilient future. small but mighty staff depend on the generosity of Partnerships with APS and independent schools offer volunteers to help the space flourish. This communisupport to teachers and school gardens around the ty of volunteers has become the backbone of the garcity. From curriculum ideas, hands-on skill building, den, a dependable force, not just of labor, but inspiand even plant starts to grow, the Desert Oasis ration and collaboration as well. Even with these Teaching Gardens are supporting a larger movement thriving community connections, the Desert Oasis in experiential education. Beyond the realms of traTeaching Gardens is still a well-kept secret to many ditional education, the gardens also offer numerous in Albuquerque. Let’s change that! community classes and workshops. Most notably is their collaboration with the ABC Water Utility WANT TO GET INVOLVED? Here are three ways Authority which has fostered a series of water-wise to support the garden! workshops that any city resident can attend for free 1. Join our community—Attend a workshop, volunwhile earning a rebate on their water bill. teer, visit us at the Farmers’ Market. 2. Make a donation—Help us continue to provide Currently, the Desert Oasis Teaching Gardens conlow-cost and free educational opportunities. sists of a community space with native plants and 3. Tell your friends—Get the word out and help us extensive, passive rainwater collection, a mature polgrow our community. linator garden, wildflower meadow, a half-acre of Want more information? Contact Tiana Baca cover-crop experimentation, and a quarter-acre of (Garden Manager) or visit our intensive food production. The food from the garden website: feeds the school community during the school year. During the summer, student interns harvest the pro-





Laguna Pueblo–St. Joseph's Annual Feast Day Old Laguna Village. Buffalo, Eagle and Social Dances for information call 505-552-6654.

¡SALUD Y SABOR!: ARGENTINA September 21 National Hispanic Cultural Center (Domenici Education Building) 1701 Fourth St. S.W., Albuquerque, NM 87102 Phone: 505-246-2261 5:30pm to 7:30pm, it’s Free!

Laguna Pueblo–St. Elizabeth's Feast Day Harvest and Social Dances at Village of Paguate for information call 505-552-6654.

Fiesta de los Niños September 2–3 El Rancho de las Golondrinas 334 Los Pinos Road, Santa Fe, NM 87507 505-471-2261, 10am–4pm Adults, $8; seniors (62+) and teens (13–18), $6; 12 and under, FREE! Immerse yourself in a weekend of interactive family activities that celebrate water. Roam around the ponds, creeks and acequias that give life to our historic site. Encounter animals from the southwest and listen to tales about "La Vida Vieja." For additional information, go to:


Some of the performers include: Bideew Bou Bess (Senegal); Debashish Bhattacharya and Derek Gripper (India/South Africa); DDAT (Navajo/New Mexico, USA); ENGINE (Argentina/France); Samantha Fish (Missouri, USA); Iberi Choir (Georgia); Hong Sung Hyun’s Chobeolbi (Korea); Pascuala Ilabaca (Chile); Betsayda Machado and La Parranda El Clavo (Venezuela); Nacha Mendez (New Mexico, USA); Nortec Collective Presents Bostich + Fussible (Mexico); Joe Tohonnie Jr. and The White Mountain Apache Crown Dancers (Apache/Navajo); Trad.Attack! (Estonia); Trio da Kali (Mali) and more. Harvest Festival at Casa San Ysidro 973 Old Church Rd., Corrales, NM 87048 September 30–October 1 10am-4pm Recurring daily/Free! Watch weaving, blacksmithing, and horno bread making demonstrations. Participate in hands-on art activities for kids and families. Buy local, handcrafted, traditional arts and crafts. Tour the historic property and listen to live, local music Held in conjunction with the Corrales Harvest Festival. For more information, call 505-898-3915.



Navajo Nation Fair Traditional songs and dances, parade, Miss Navajo Nation Pageant, midway, rodeos, pow-wow, food, and more at the Navajo Nation Fairgrounds, Window Rock, Arizona, Navajo Reservation. For information, contact the Navajo Nation Fair Office at 928-871-6478 or go to Old Acoma Pueblo-Sky City Acoma Pueblo San Estevan Feast Day and Harvest Dances. For information go to or call 1-888-Sky-City. Santo Domingo Pueblo Sept. Labor Day Weekend Annual Arts and Crafts Market. For information call 505-465-2214. Isleta Pueblo San Augustine Feast Day. For information call 505869-3111. Laguna Pueblo Nativity of the Blessed Virgin Mary's Feast Day. Harvest and social dances at Village of Encinal. For information call 505-552-6654. San Ildefonso Pueblo Nativity of the Blessed Virgin Mary's Feast Day— Corn Dances For information call (505) 455-3549.







Enjoy musical performances in the intimate courtyard setting of the Fountain Courtyard, the state of the art 692-seat Albuquerque Journal Theatre and dance outside on the Plaza Mayor. Learn more about the Global Fiesta free Saturday daytime programming and the Global Village of Crafts, Culture and Cuisine. For more information and ticket prices, go to

OFFCenter’s 15th Annual Folk Art Festival is a flurry of creativity giving everyone a chance to celebrate, experience and participate in the arts. Spontaneous fun for the whole family! Festivities include a Giant Paper Maché Puppet Parade (in which everyone is welcome to participate), over 100 arts and crafts vendors selling affordable, locally-hand-made unique creations, and free art activities with an Art Making Tent for kids of all ages! There will also be two performance stages with different styles of music, dancing, magic, and performance art as well as food provided by a variety of local food truck vendors. For additional information, go to


¡Globalquerque! September 22–23 National Hispanic Cultural Center 1701 Fourth St. S.W. Albuquerque, NM 87102 Phone: 505-246-2261

15th Annual OFFCenter Folk Art Festival October 1, 10am–4pm/FREE Robinson Park (Central Ave & 8th Street) Phone: 505-247-1172

Taos Pueblo Celebrating the annual harvest feast of San Geronimo on September 30th. The day starts with traditional foot races, the traditional clowns have their pole climb in the afternoon; throughout the day there is an open air market and food stands. Please remember no photographs and/or recording devices are allowed in the vicinity by visitors. The open air market and food stands are open both September 29th and 30th. Vespers at the San Geronimo church take place the day before in the afternoon. Free bus shuttles are provided between the parking area and the Pueblo for those who don't want to walk. For information, go to or call 575-758-1028.


Salud y Sabor, a partnership between the AgriCultura Network, Street Food Institute and the NHCC, is a free evening of food, art and entertainment aimed at providing families with an opportunity to connect around nutrition, cooking, healthy lifestyles and culture. Once a month, community members gather for cooking demonstrations using fresh, locally grown ingredients, as well as fun art activities for kids and adults, health screenings, and live entertainment. An emphasis is placed on exploring traditional Hispanic dishes, providing basic information/free screenings from local Western and alternative health practitioners, and creating a vibrant atmosphere with art activities and live music. In most months, free samples of local produce are available. For more information on Salud y Sabor, contact Elena Baca at 505/246-2261 or

Jicarilla Apache Reservation Sept 2nd or 3rd weekend Go-Jii-Yah Feast Day at Stone Lake For exact dates and event information call 575-843-7270 or 575-759-3242.



September 2017 11

The 1st Annual 508 Mural Fest is a free public art mural festival in Albuquerque, produced by Warehouse 508 and Worldwide UnderGround. Explore 12 locations with over 25 muralists painting throughout the city with a focus on downtown from September 12–23. Information, go to http:// Below is a list of scheduled activities for Mural Fest! Tuesday Sept 12/12pm Opening Ceremonies 320 Broadway SE 87102 (corner of Broadway & Lead) Thursday Sept 14/7pm Art Fight/Tractor Brewery in Wells Park Saturday Sept 16/12-6pm Downtown Block Party (2nd St. between Lead & Coal) Sunday Sept 17/12pm Youth Showcase (at q-Staff Theatre) 400 Broadway SE Wednesday Sept 20/6pm Artist Panel (at Warehouse 508) 508 1st Street NW Thursday Sept 21/9pm Concert: Space Blanket, Julian Wild & Timewreckers, with special guest performers (at Sister Bar) 407 Central Ave NW 87102 Saturday Sept 23/4-10pm Somos ABQ Block Party (Central between 7th-3rd)

La Montañita Co-op Connection News, September 2017  
La Montañita Co-op Connection News, September 2017