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DONATED DIMES ADD UP YOU DONATED $100,000 THANK YOU CO-OP SHOPPERS! BY ROBIN SEYDEL ver the four and a half years since the inception of La Montañita’s bag credit donation program you, our devoted and generous Co-op shoppers, have together donated over $100,000 to worthy non-profit organizations throughout New Mexico.


In Albuquerque, Santa Fe, and Gallup members and shoppers have reused their shopping bags over one million times and donated their dimes in support of dozens of dedicated, local non-profit organizations who work to make all our lives better. A dime may not seem like a lot, but $100,000 is a lot of dimes, and it clearly shows how when we cooperate and pool our resources, we can have a tremendous impact. It takes a lot of reusable shopping bags (saving a lot of trees) and a lot of generous shoppers cooperating by donating their dimes to make it happen. Bravo! Thanks! And congratulations to all our shoppers and members for reaching this wonderful milestone in generosity and community support for a better world for us all.

Our non-profit recipients encompass a wide swath of community development work and include organizations that work in the areas of: homelessness, ecological restoration and protection, economic justice, social justice, child welfare, animal welfare, and so many more.

cooperative IMPACT

For a list of bag credit recipients go to accept schools or religious organizations, due to the fact that there are hundreds of them throughout the state and our waiting list is already five years long. We already also have a waiting list of organizations who would like to be our bag donation recipient a second time. For more information or to get your organization on the list please contact

So popular has our bag credit donation program been that we currently have over a 5-year waiting list for organizations to have their month. We ask that organizations interested in getting on the list send us a copy of their 501(c)(3) determination letter, a short description of the program and who they serve as well as information for their contact person. At this time we do not


AND A PARTNERSHIP BY ROBIN SEYDEL his has been an exciting year of change for the Veteran Farmer Project (VFP). We are most pleased to see our partnership with Rio Grande Community Farm (RGCF) blossom. It has been wonderful working with RGCF manager Sean Ludden and RGCF Board members. We now have twelve eighty-foot rows planted with a diversity of vegetables, and thanks to the spring rains all are doing well— including a huge crop of weeds; but such is the farmer’s lot. We are keeping our fingers crossed for a scrumptious harvest of vegetables throughout the summer months to both share with the veterans and friends who work the rows and to sell at the VA Growers’ Market, to the Co-op, and through other outlets.


A very special thanks goes out to Master Gardener Ron Jobe, Tom Keene of Bethany Organic Farm (both veterans themselves), Loretta Sandoval of Zulu’s Petals, and Tiana

Baca and Karen Temple-Beamish of the Desert Oasis Teaching Garden for their most generous donations of seedlings to fill our rows. The VFP works at the farm on Tuesday and Thursday mornings. It is healing and peaceful to be out in the middle of the field in the mornings with birds singing and an inspiringly beautiful view of wispy clouds floating above the Sandia Mountains in the distance. In mid-May we regularly saw a flock of ibis, their long beaks curving into the green fields finding food. There is wonderful camaraderie shared and we even occasionally see our resident coyote in the distance. All are welcome to join us. While the VFP was created to support veterans, it is open to all. To join us for our mornings in the field contact Robin at 505217-2027 or



a Montañita Co-op has long been a leader both in the natural foods movement and in promoting awareness of the links between food, health, and environment. For many, the first time they heard about the health effects of BPA (Bisphenol-A) and BPS (Bisphenol-S) was in the Co-op Connection News as early as the mid1990s. That is when it came to light that even certified organic canned products were packaged using a BPA coating on the inside of cans and all the water bottles we were carrying were made with BPA. Since then the research on and awareness of BPA and BPS has become more accessible and in 2012 the FDA finally banned BPA and BPS plastics for use in baby bottles and other consumer products. Now, La Montañita continues its leadership by being one of the first Co-ops and grocery stores, locally and nationally, to switch to phenol-free register receipt paper at its six locations. We expect our first shipment of the BPA/BPS-free paper to be in the registers this month.

WATCH YOUR MAILBOX, either regular post or digital, for your member survey. Turn it in and GET 2 ONE-TIME only 15% OFF SHOPPING TRIPS!




This new receipt paper is free of BPA and BPS, which have been linked to a variety of health concerns, including hormone disruption. The phenol-free paper is manufactured using a Vitamin C-based thermal coating, which allows images to be produced when exposed to heat. The tape is yellow in color and the image is lighter, but will remain legible for at least five years if the receipt is stored under normal filing conditions. Most polycarbonate plastics are made using BPA as the starting point. The FDA ban and the rise of the BPA-free bottles for babies and adults came as manufacturers responded to consumer concerns of BPA's safety after several studies found these chemicals mimic estrogen and could harm brain and reproductive development in fetuses, infants, and children. More recently research has revealed that a common BPA replacement, BPS, may be just as harmful. BPS was thought to be more resistant to leaching into food, water and hence our bodies. Industry scientists touted the concept that minimizing exposures meant only minimal harm.

CO-OP SUMMER BBQS! ROCKIN’ THE WESTSIDE 11am-4pm Music, Food, Family, Fun: A Cool Time in Mid-Summer Join La Montañita Co-op at our Westside location on Saturday, June 20, from 11am–4pm for a Rockin’ BBQ, with delicious summer foods and live music. Entertainment includes a live radio remote with 100.3 The PEAK (11am–1pm) and musical performances from the students at Rock 101, New Mexico's premiere music academy

NEW TO THE VFP One of the most awesome additions to our project is a 30x70-foot hoop house that was donated for our use by RGCF. All the VFP had to do was have it moved to our new location. Thanks to a grant from the New Mexico Department of Agriculture, we had the funds to move it and also to purchase a shade cloth to keep it reasonably temperate during the summer growing season for our cover crop. The hoop house will be located near the well house on the eastern edge of Field 4 and will have access to water year round. It will provide an excellent resource for multiseason production, education, and sales. Our goal is to expand our agricultural educational opportunities in partnership with Rio Grande Community Farms, utilizing both the hoop house and the VFP half acre. Stay tuned for more details on this fun food production education project. For more information contact Robin at 505-217-2027 or

As reported recently in Scientific American, a fairly mainstream publication, “nearly 81 percent of Americans have detectable levels of BPS in their urine. And once it enters the body it can affect cells in ways that parallel BPA... A 2013 study by Cheryl Watson at The University of Texas Medical Branch at Galveston found that even pico-molar concentrations (less than one part per trillion) of BPS can disrupt a cell’s normal functioning, which could potentially lead to metabolic disorders such as diabetes and obesity, asthma, birth defects or even cancer.” La Montañita is pleased to be one of the first grocery stores to offer BPA- and BPS-free register receipts. La Montañita’s Distribution Center is sourcing the register paper from Appvion, a company that has been manufacturing the BPAand BPS-free paper since 2006. La Montañita Cooperative Distribution Center will be selling the phenol-free receipt paper to their wholesale customers in New Mexico. For ordering information, contact Distribution Center Customer Service, 505-217-2010. For more information on the BPA and BPS paper, go to Switching to phenol-free register receipt paper continues La Montañita’s dedication to cultivating a sustainable future for our community and our planet.



(2–4pm). Our rockin’ menu will include grass-fed beef burgers, steaks, veggie options, chips and drinks for purchase and a wide variety of in-store samples.

SANTA FE CELEBRATION! 11:30am-2pm Celebrate the Solstice and Fathers’ Day at the Co-op’s Santa Fe store. BBQ proceeds benefit the Santa Fe Animal Shelter. Come Adopt a Pet! Enjoy delicious grass-fed beef and vegetarian options.

the changing food landscape La Montañita Cooperative A Community-Owned Natural Foods Grocery Store Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su 3500 Central SE, ABQ, NM 87106 505-265-4631 Rio Grande 7am – 10pm M – Su 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 8am – 8pm M – Sa, 10am – 6pm 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 Grab n’ Go 8am – 6pm M – F, 11am – 4pm Sa UNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586 Westside 7am – 9pm M – Su 3601 Old Airport Ave, ABQ, NM 87114 505-503-2550 Cooperative Distribution Center 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2010 Administration Offices 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001 Administrative Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • Interim General Manager/Bob Tero 217-2020 • Controller/John Heckes 217-2029 • Computers/Info Technology David Varela 217-2011 • Special Projects Manager/Mark Lane 217-2028 • Human Resources/Sharret Rose 217-2023 • Marketing/Karolyn Cannata-Winge 217-2024 • Membership/Robin Seydel 217-2027 • CDC/MichelleFranklin 217-2010 Store Team Leaders: • Valerie Smith/Nob Hill 265-4631 • John Mullé/Rio Grande 242-8800 • William Prokopiak/Santa Fe 984-2852 • John Philpott/Gallup 575-863-5383 • Joe Phy/Westside 505-503-2550 Co-op Board of Directors: email: • President: Ariana Marchello • Secretary: Marshall Kovitz • Lisa Banwarth-Kuhn • James Esqueda • Jessica Rowland • Rosemary Romero • Tracy Sprouls • Tammy Parker

P I O J O R A N C H O P E N G AT E W O R K S H O P :


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,



Whether you simply want to spend a day at an organic ranch learning more about how your food is raised, or are interested in ranching, grass-finishing beef, marketing through cooperatives, organic certification, irrigation systems, low-stress livestock handling techniques, or land stewardship, you’ll find this day informative.


Come to Holistic Management International’s Open Gate learning day at the Piojo Ranch in Watrous, New Mexico, on July 17th and learn with ranchers, consumers, and agency personnel. This event is co-sponsored by La Montañita Co-op. Piojo Ranch, LLC, is a certified organic ranch located in the Watrous Valley on the Mora River. With more than 600 acres of irrigated pastures and 1,500+ acres of prairie grasslands, Piojo Ranch is home to Red and Black Angus cattle, and also provides blue heron habitat and elk calving grounds. The ranch operates using Holistic Management©, low-stress cattle handling, and works to improve grass-finished genetics in their low-input cattle production. Clint Hoss, Ranch Manager, also develops and improves water conservation in their application of pivot, K-line, and flood irrigation, as well as fodder systems, to produce the highest quality grass-fed and finished beef. Their beef is marketed through Sweet Grass Cooperative which is sold at La Montañita Co-op and through Panorama Meats. Clint coordinates conservation programs in pasture improvement, rangeland and weather monitoring, flood plain restoration of the Mora River, and participates in the High Plains Grassland Alliance. These are innovative ranch management practices that provide healthy local food, while improving land health and wildlife habitat so that multiple needs are served. If you’ve been reading about some of these practices in the Co-op Connection News, now is the time to see it in action. Holistic Management helps ranchers and farmers look at the land in a new way so they can address the root cause of complex biological problems. They focus on restoring ecosystem processes that create healthier soil and regenerate the land. By planning and carefully managing the movement of livestock to mimic nature, Holistic Management practitioners improve the capture of rainfall, making the land more resilient to drought, improve forage growth and create better habitat, not only for livestock and wildlife, but for people too. One of the interesting demon-

Here’s what you can expect: • See what land managers are doing to maintain land health and profitability in a changing environment • Learn how to mitigate the effects of drought with holistic ranching practices and irrigation infrastructure • Understand effective water cycling, the use of ditch, pivot, and strategic movable irrigation systems, and how to protect riparian areas • Develop and practice skills to identify indicators of good soil health and effective water cycling • Discuss practical grazing strategies to improve water use and land production • Explore profitable grassfed beef marketing through cooperatives and the requirements and benefits of being a certified organic beef producer • Delve into low-stress livestock handling techniques • Hear how Holistic Management enables producers to better manage risk, make better decisions and enjoy the benefits of sustainable agriculture The speakers list includes a number of well-known sustainable agriculture experts and local food advocates, including La Montañita’s own Interim General Manager, Bob Tero, as well as: • Kirk Gadzia, Holistic Management Certified Educator • Clint Hoss, Piojo Ranch, General Manager • Lynn Locatelli, DVM • John and Gail Tunberg, Tunberg Resources, LLC • Brenda Simpson, New Mexico State Rangeland Management Specialist, NRCS • Daniel K. Bloedel, NRCS Resource Conservationist • Rick Kingsbury, Panorama Meats HMI is an Albuquerque-based international non-profit organization whose mission is to educate people to manage land for a sustainable future. The advance registration fee is $20 per person and includes lunch. You can get all the details and register on the HMI website:

expected anything like this decades ago. We just figured there’d be food co-ops sprouting up like fast-food joints so every dollar would be spent at a local establishment even if the produce and products were not always local (no way that climate-specific crops like olive oil, rice, bananas, coffee, or chocolate, etc., can be grown in every corner of the world). At least today the average person is now familiar with the word organic, even if most don’t know what it really means.

BY BRETT BAKKER aving just entered my twenty-fourth year of the organic certification biz, I have mixed feelings. Despite what the USDA/National Organic Program (NOP) says to us certifiers about keeping it “Sound & Sensible,” we often prefer to downgrade to “Simple & Stupid.” Following regulations that were not written to be understood by mere mortals can be maddening and burdensome. Even certifiers debate the meaning vs the intent vs the legal obligation we bear even if we disitchy green agree with the rule.


Co-op Connection Staff: • Managing Editor: Robin Seydel 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: JR Riegel • Editorial Assistant: JR Riegel 217-2016 • Editorial Intern: Katherine Mullé • Printing: Vanguard Press

strations at the Piojo Ranch Day will be a rainfall simulator, which shows the impact of rainfall on land that is managed in different ways. Holistic Management practitioners raise healthy food while also benefiting their community by improving water quality, creating wildlife habitat, and reducing the impact of droughts and flooding.

BY KATHY HARRIS, HOLISTIC MANAGEMENT INTERNATIONAL ave you been enjoying some Sweet Grass Cooperative Beef from La Montañita? Would you like to talk with ranchers who are passionate about raising healthy beef and improving the land?


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

Copyright ©2015 La Montañita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post-consumer recycled paper. It is recyclable.

June 2015 2


It was simpler by far before the feds got involved (isn’t everything?) in 2002, but at the same time, it is valuable to have one system rather than dozens of individual sets of rules based on what each certifier thought was appropriate. This way, “organic” —for better or worse—means the same thing anywhere in the US, as well as Canada, the EU, Japan, and other nations that have organic equivalency agreements with the US. Sure there are more exceptions and loopholes than the average organic consumer would expect; (the [d]evil is in the details, right?) but the fact remains that—depending on which estimate you believe—there are something like seventy-five million acres of certified organic farmland worldwide. True, much of it still monocultured or devoted to animal feed and for products only wealthy consumers can afford, but the fact remains that all those acres are free from “Prohibited Synthetic Materials” like fertilizers, insecticides, herbicides, and fungicides. And that can’t be a bad thing! On the down side, sometimes I feel like I’m working for all the Big Box stores that have an organic line of food. Even the smaller-bigbox “natural” chains are a bit unnerving. None of us hippies ever

So are we done yet? Is this the way we want things to continue and remain? Of course not. There are always improvements to be made to truly change the system rather than just adding a new tweak on the same old mess. Now, just what that will mean has as many answers as there are people who eat and who farm. I don’t know about you, but I like the variety of people we got on this here sphere. Contrary to my know-it-all-yoga-veggieseventeen-year-old-self, I certainly don’t want everyone in the world to think like me. What a boring and dismal place that would be!

Organic certification is not the only answer. It is just one approach to consumer protection when moving large amounts of food around the globe. Don’t get me started on that! The local food movement is a good harbinger but its downside is that much of it is sold only on that undefined premise as well as unverified claims of varying degrees of “organic-ness.” And any use of pesticide is local to someone, no matter if the profits of the food produced thereof stay in the local economy or not. R. Crumb once said, “The best answer anybody has come up with yet for all of our problems is just to sit and do nothing.” I’m not quite at that point yet but I do like the main point to be taken from Masanobu Fukuoka’s classic tome One Straw Revolution. In essence, instead of approaching farming (and by extension our lives and conundrums) by saying “Let’s try this! Let’s try that,” Fukuoka says “How about not trying this; how about not trying that?” As I said earlier, keep it simple and stupid.

restore and protect

June 2015 3




tural damage to roads and trails. Fortunately, rangers and crews had fortified the Jersey Bounce barriers with sandbags around the Visitor Center. They had the foresight to put in two floodgates where the trail from the Visitor Center to the ruins crosses the sandbag barrier. They managed to close the floodgates before the waters struck; the gates held and the Visitor Center escaped any damage.


andelier National Monument is located in north central New Mexico near Santa Fe. The park was established in 1916 as an archaeological preserve for pueblo ruins dating from the 1100s C.E. The non-profit organization Friends of Bandelier is a group of people who love the monument. A Board of Trustees governs their activities under a formal Memorandum of Agreement with the National Park Service. Park rangers request their help on special projects and the Friends of Bandelier try to meet their needs. They work to provide activities and information on key issues affecting the monument, through letters, field trips, and media announcements. Only a small area of the 32,000-acre National Monument Park is developed. The remainder is wild backcountry, much of which is included in the National Wilderness Preservation System. It is a beautiful land of high, level mesas cut by straightwalled canyons, some more than 500 feet deep. Within this rugged landscape are the remains of a once-thriving culture that populated the area between approximately 1150 and 1550. Ruins range in size from small field houses and houses of a few rooms to large pueblos of several hundred rooms.

With no federal funding for seasonal employees because of the federal “sequester,” the $10,000 raised by Friends of Bandelier provided relief for the busy summer season, sponsoring two seasonal workers for a total of three months; otherwise, it was all Friends of Bandelier volunteers. Board of Trustee’s President Dorothy Hoard wrote: FRIENDS OF “2014 marked the 50th anniversary of the Wilderness Act of 1964. In commemoration, the Monument staff and Friends of Bandelier hoped to relocate two trailheads on State Road 4 that lead into the Bandelier Wilderness. Unfortunately, the new trailheads are in habitat of the Jemez Mountains salamander, recently added to the national endangered species list, and before any work could start, areas have to be proven clear of salamanders. Once again, Mother Nature had her say. Salamanders must keep their skin moist in order to breathe, so they only come to the surface during the monsoon season. But in 2014 the entire West was in the midst of a severe drought. When the rains did come, they were initially spotty. Friends of Bandelier volunteers scratched the ground and turned over rocks and logs. The good news is that they found nothing, so work on the trailheads was done. The bad news is that there were several herpetology buffs on the hunt who would really like to have seen a Jemez Mountain salamander.”


Management at Bandelier concentrates on protecting and interpreting the ancient cultural remains and the landscape itself. Rangers offer a wide range of interpretive activities at the Visitor Center. During the summer, artisans from local pueblos demonstrate the ancient crafts of the pueblo peoples. The Friends of Bandelier try to help where they can do the most good. They provide support for: archaeology, education, handicap access, Native crafts, visitor amenities, and scientific research. The main function of the Friends of Bandelier is to provide funding for activities and projects in the park for which the National Park Service does not or cannot provide. The year 2013 was not a good one for Bandelier. New Mexico was in the midst of a severe drought, then deluged with a wicked series of storms that severely affected the park. Los Alamos received over 7 inches in three days (yearly average is 18 inches!). Frijoles Canyon had one flood that July that destroyed newly restored trails in the canyon. In September, storms closed the park for a week and did struc-

The Friends of Bandelier will continue to work to sustain the Bandelier Monument Park for us all to enjoy. This month your bag donation will go to the Friends of Bandelier. Your bag credit donations are also in recognition of Board of Trustees President, Dorothy Hoard, who for decades, until her recent passing, spearheaded the organization and its work on behalf of this national treasure. While her loss is deeply felt, the Friends of Bandelier continues its work. In one of her last blogs on the Friends of Bandelier website she wrote: “For 26 years with the Friends, I've had to reference the old Chinese curse ‘May we live in interesting times.’ The times don't seem to be getting less interesting.” BRING A BAG, DONATE THE DIME and help Friends of Bandelier so that we all can enjoy the ecology and culture of Bandelier.



wilderness ALLIANCE

Founded in 1997, they achieve their mission through administrative protection, federal wilderness designation, and ongoing stewardship. Their membership comes from all corners of New Mexico and across the nation and their organizing efforts span the state and involve many diverse groups, including ranchers, sportsmen, land grant holders, acequia communities, tribal and religious leaders, scientists, youth, and community leaders. NMWA is the only statewide wilderness group in New Mexico with a proven track record of building diverse coalitions to protect our public lands.

June 12-14: Gila NF Wilderness Inventory Frisco Canyons Inventory Outing Learn how to properly perform an inventory documenting wildlife, naturalness, and opportunities for primitive forms of recreation. For more information, to register for the outings, or to make a donation, go to

THIS MONTH BAG CREDIT DONATIONS GO TO: FRIENDS OF BANDELIER: Restoring and protecting our environmental and cultural treasures at Bandelier National Monument. In April your Bag Credit Donations totaling $2,604.64 went to the Water Groups Coalition. THANK YOU!



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

Alamed a Blvd. Coors Blvd.


he New Mexico Wilderness Alliance (NMWA) is a non-profit 501(c)(3), grassroots, environmental organization dedicated to the protection, restoration, and continued respect of New Mexico’s wildlands and wilderness areas. The primary goal of the New Mexico Wilderness Alliance is to ensure these lands protection and restoration through administrative designations, federal Wilderness designation, and ongoing stewardship.



Join the NMWA June 6: Rafting Rio Grande Del Norte National Monument The Taos Box is the centerpiece of one of the US’s first Wild and Scenic Rivers, and a premier Class IV whitewater rafting run. Between John Dunn Bridge, at the mouth of Arroyo Hondo, and Taos Junction Bridge, near Orilla Verde Recreation Area, are 17 miles of rafting excitement. We welcome first-time rafters 12 years of age and older. You should be in good health and a good swimmer. Our guides offer two types of crafts on the Class 4 section of the river: Experienced paddlers, in good shape, may request the more exciting paddle boat (not for the faint of heart), or you can opt for the oar-powered craft where the guide does the work and you hang on. In case of low river flow, the trip may be modified to the Lower Gorge.

Old A irport Ave.


Old Airport Ave. Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection News is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues. Opinions expressed herein are of the authors and are not necessarily those of the Co-op.

pollinator awareness

June 2015 4


IN THE CATAGORY OF BEES alone there are OVER 4,000 SPECIES in North America and the vast majority of these species need bare, undisturbed soils to nest in.


styles of habitat is the best way to provide something for everyone. For instance, mason bees/blue orchard bees need tubes 9/16” wide and at least 6” long—perfectly horizontal, not at an angle. You can find these tubes online. What these tubes emulate are beetle tunnels made in old, dead wood. Leaf-cutter bees (another important native pollinator that does NOT harm crops or landscaping, despite popular misconceptions) use almost the exact same habitat as mason bees, though they like their diameter slightly smaller. Making these homes yourself is quite easy, once you have the dimensions. Additionally, the various different species of bee and wasp that you will be providing homes for generally do not compete. They will nest right next to each other with no problem. As long as there are a decent amount of flowers in an area, competition for flower resources isn’t a problem either. Many flowering plants react to pollinators harvesting their nectar and pollen by actually producing more of both.

POLLINATORS CECELIC OF WILDHOOD FARM e’ve all heard that pollinators are in trouble. Monarch butterflies are disappearing, bee colonies are collapsing, the climate is changing… But what can we do about it? Aside from writing angry letters to various politicians about chemical use and buying as much local, organic produce as possible, what actions can we take to directly affect pollinators in a positive way? Fortunately, there are many things we can do, and virtually all of them are both easy and cost-effective.




When we think of pollinators, most people generally think of bees and butterflies. Though there are thousands of pollinators within these two categories, wasps, flies, birds, bats, beetles, and ants are all important pollinators as well. So the simplest, most effective broad-reaching thing you can do is simply, to not do. Leave areas unmowed, untilled, and utterly untidied. Dedicate an entire area of your yard to pollinators by leaving it wholly undisturbed. In many cases, this can mean simply mustering up the courage to do away with many of the precepts we were raised with—the courage to view landscapes with new eyes. Those aren’t weeds and unkempt brush piles, those are homes! For example, dandelions are a very important early source of forage for nectar and pollen gatherers. In the category of bees alone there are over 4,000 species in North America and the vast majority of these species need bare, undisturbed soils to nest in. Many others, like bumblebees and carpenter bees, need areas that have gone undisturbed for 2-3 years consecutively, as they live in old mouse middens, aged grass tussocks, and the stems of last year’s plants. If you are a grower, you have undoubtedly heard about the benefits of crop rotation. Take it to the next level by not only planting things like corn and sunflowers in a new area, but by also leaving the previous plantings of these crops in place. These are excellent stems for stem-nesting bees. They will lay their young in the stems towards the close of the season, from which their young will hatch the next spring. But this can only happen if the stems are left in place all winter and through the next hatching season (generally happens until the end of June). To make a truly wild habitat, pile and leave sticks, blocks of wood, stumps, and/or branches, as well as rocks of various sizes. This will not only improve your habitat for pollinators, but it will provide homes for many other beneficial insects as well.

A step beyond the benefits of simply “not doing” is to promote native pollinator plantings in these undisturbed areas. The easiest way to achieve maximum plant germination balanced with minimum effort and human disturbance in a given area is to make seed balls. In a bucket, combine clay soil with sand and a bit of straw to make an adobe mixture that sticks together well and stays in golf-sized balls when formed. Add a native pollinator seed mixture to the adobe, make balls, and allow them to dry fully (generally about two days). Once you have these dry clay seed balls ready, simply toss them in an area to be re-vegetated, and let Mother Nature do the rest! This is an ancient indigenous re-vegetating technique that is still the most effective method we have for re-seeding large areas or degraded soils in the arid southwest. Plants of the Southwest has many appropriate seed mixtures you can choose from, or simply go out and (responsibly) collect your own seed. Beyond that, there are many constructed forms of habitat you can make or buy to provide further homes and benefits to various pollinators (beehives and houses, pollinator hotels, bird and bat houses, etc.). Every pollinator is different, and most are very particular about the shape, site-situation, and dimensions of where they lay their young. Offering many varied types and

Most native pollinators are extremely docile, if not lacking a stinger altogether. Unlike honeybees and yellow jackets, the vast majority of insect pollinators that are most likely to use constructed homes will completely ignore you. If you do not disturb them they will never bother you (putting these homes in a place that you are not likely to disturb or walk in front of is also a good idea). Worried about what the neighbors will say about your “weedy” side yard? Get the neighborhood kids to paint fun and colorful signs explaining your intent: “Don’t Spray, Pollinator Habitat” or “Wild Gardens Are the Bee’s Knees!” For further information visit,, or our own website to see examples of pollinator houses. If you have any questions or concerns about these issues, please feel free to contact us directly at Thank you and BEE WELL!



BASICS TOMÁS AND ERIN RADCLIFFE lack-chinned hummingbirds began arriving in Albuquerque in early April. They can be observed throughout the city all summer and well into October, along with fall migrants like Rufous and Broad-tailed Hummingbirds.



The recipe for hummingbird nectar is simple: one part sugar to four parts water. But keeping your feeder clean and your nectar fresh—and the hummingbirds satiated and safe—requires work and dedication. Here is some advice on how to do right by these tiny, miraculous birds. Use only conventional, plain white sugar for your hummingbird nectar. While buying organic sugar is a more environmentally sound option for almost every other occasion, organic sugar is too high in iron for hummingbirds to safely metabolize—and the same goes for raw sugar, brown sugar, and molasses. Also avoid using honey to make nectar, since it can harbor fungal growth harmful to hummingbirds.

Do not add red food coloring or other dyes to the nectar, since it may be carcinogenic to hummingbirds. Studies have shown that the birds have no preference for red over clear nectar, and the red or red-and-yellow caps, lids, and floral designs ubiquitous on feeders are more than sufficient to attract hummingbirds.

Keep your feeder clean. A dirty, moldy feeder can hurt or kill hummingbirds. For this reason, it’s a good idea to select a feeder that is easy to take apart and clean. If you have a long-neck feeder, you will need to acquire a bottlebrush. A good scrubbing and hot water should be enough to get your feeder clean, and it’s best to avoid detergent and soap altogether. If you have mold buildup, soak your feeder in a mixture of 1/8 cup of bleach and one gallon of water for at least an hour.

Slight specks of mold or any cloudiness to the nectar are signs that you should change your nectar immediately. Even without these signs and in mild Put your feeder in a shady, safe location. weather, do not let more than a handful of days MIRACULOUS Keeping your feeder out of direct sunlight pass without cleaning your feeder and changing for most of the day will cut down on mold. the nectar. If you’ll be out of town for a few days, Make sure that your feeder is not in a location consider taking the feeder down until you get back. that can allow for ambush by outdoor cats, who kill hundreds of millions of wild birds in the Bigger is not better. Unless your feeder gets heavy traffic, to keep from United States each year. Despite their swiftness, wasting nectar, consider opting for a smaller feeder or filling your feedhummingbirds are among these casualties. er with just enough nectar to last the couple or few days until your next change and cleaning. Change the nectar often—at least every few days, and as often as daily when the temperature gauge Providing nectar in a hummingbird feeder can bring a most miraculous is pushing three digits. You do not need to boil the aspect of wild nature to your window for your observation and enjoymixture; however, doing so helps the sugar granment. Doing so can also provide a valuable caloric supplement to the ules to dissolve and makes the nectar more resisthummingbirds, especially for those who arrive early, before many flowant to mold. Boiling is essential if you intend to ers are in bloom and before flying insects (which make up 60% of their make a big batch to store in the fridge (nectar can diet) are plentiful. However, there is no substitution for providing a safe keep for up to two weeks if refrigerated). and vital hummingbird habitat with a variety of regionally native plants with blossoms that are staggered from early spring to early fall.

AMPERSAND SUSTAINABLE LIVING CENTER LEARNING FOR THE FUTURE Ampersand is an off-grid working demonstration site that hosts residencies, retreats, internships, and classes. They focus on sustainable systems, including permaculture, land restoration, organic gardening, passive solar design, and wise water techniques. June 6: Earth, Straw, and Salvage Building An overview of earth building techniques. This is a hands-on experience with cob, strawbale, and earthbag techniques. 10am to 4pm June 13: Arid Land Restoration An introduction for healing degraded landscapes.

You'll learn to read storm water flows and how to create micro-climates for moisture and regenerative vegetative growth. 10am to 4pm June 27: Rain Harvesting and Greywater Systems Learn the basics of rain collection systems. This workshop covers the essentials of greywater systems. 10am to 4pm For details including registration and fees contact Ampersand Learning Center at

Care for the Land, Care for Pollinators Care for People Protect Pollinators Support Biodiversity Plant Native Habitat Protect Existing Habitat Provide Water Sites Partner with Beekeepers, Farmers, Gardeners, Food Activists, Ranchers, and Land Managers Prohibit Pesticides




great outdoors

June 2015 5


RESTORING THE BOSQUE THE YERBA MANSA PROJECT BY DARA SAVILLE, ALBUQUERQUE HERBALISM hroughout most of its history, the Rio Grande Bosque has been a system of wetlands, oxbow lakes, sandbars, and woodlands that migrated with the wild and changing meander of the river. Seasonal flooding cleared debris and enriched the soil. Cottonwoods and Coyote Willows germinated and thrived in the periodic floods and high water table. Although the valley has a long history of occupation dating back to Paleo times, it wasn't until the 1800s that humans began to have a significant impact on the ecology. With the growing numbers of Anglo migrants in the valley came large-scale agriculture, irrigation systems, livestock grazing, and logging. These activities in turn created soil erosion, a large sediment load in the river, and increased flooding. To control flooding, a series of major interventions ensued.


The 20th century was marked by the construction of several major dams along with hundreds of miles of irrigation canals. Additional engineering projects included the draining of wetlands, the dredging and trenching of the river, and the installation of jetty jacks. These intensive controls on the ecosystem along with increasing urbanization have resulted in a 60% replacement of the entire Rio Grande system with agriculture and urban development, river flows decreasing to 1/6 of their historic levels, a significant reduction in channels and wetlands, the invasion of many non-native species, increased wildfires, and a dramatic decline in the reproduction of the native keystone species: cottonwoods and willows. Today we find our Rio Grande bosque in uncertain times. The population of mature cottonwoods born in the last great flood of 1941 is nearing the end of its natural life with few young trees to become elders of the forest. Invasive tree species such as Russian olive, saltcedar, mulberry, tree of heaven, and Siberian elm have the advantage in the absence of flooding and are expected to replace the 2 million-year-

The attitudes we adopt and the actions we take are shaping the future right now. Living in Albuquerque with the Rio Grande bosque running through the heart of our lives, we are a functioning part of the ecosystem. We must ask ourselves what role will we play in that system of interactions and interconnections. Will we bring more demands or will we bring restoration? The Yerba Mansa Project is an all-volunteer community service project designed not only to restore the bosque’s riparian habitat but also to educate the general public and provide free educational opportunities for youth groups. This endeavor is organized by Albuquerque Herbalism in partnership with the City of Albuquerque Open Space and other organizations. It includes an ongoing community service project to restore the Albuquerque bosque along with new classes and community events.


ECOSYSTEM The population of MATURE COTTONWOODS born in the last great flood of 1941 is nearing THE END OF ITS NATURAL LIFE. old cottonwood forest by the end of the century if water management practices remain unaltered. Reduced water levels threaten native plants and create a high fire danger. The riparian zones of the Southwest have transformed and desert bosque environments have become some of the most threatened ecosystems anywhere. This shifting environment is the habitat that supports yerba mansa and a long list of other plants and animals. The balance between meeting the water needs of thirsty Southwest development and allowing enough water to remain in the wilderness for plants, animals, and the earth itself is always delicate and fraught with conflicting views. As the population grows, the demand for water diversion will increase and the resources available to our bosque natives will likely decline unless we make ecosystem conservation a priority.

The restoration work includes removing non-native understory plants in preparation to replant yerba mansa in targeted locations that meet its habitat criteria. The project also includes an educational component that will focus on the bosque as critical habitat and native medicinal plants with threatened habitats. Additionally we are working with environmentally focused classrooms, homeschools, and youth groups to join the field crews and create an electronic Plants of the Middle Rio Grande Bosque Field Guide for hikers to access via their cell phones at trailheads. The Yerba Mansa Project is an opportunity to consider what we can give back to the plants and the wilderness that nurture us. The Yerba Mansa Project needs your support! GET INVOLVED, DONATE, AND FIND OUT MORE: For more information email: or go to YERBA MANSA PROJECT CLASSES: register and your tuition goes to fund the project • Bosque Wild Herb Walk: Saturday, June 6, 2–4pm • Medicinal Plants of the Middle Rio Grande: Saturday, June 27, 9:30am–2pm Details and registration:


HELP HONEYBEES C E RT I F I E D B E E K E E P E R S A P P R E N T I C E P R O G R A M BY SUSAN CLAIR ccording to the Canadian Honey Council, honeybees tap about two million flowers and fly 50,000 miles to make a pound of honey. Imagine! Perhaps that little gem of information will come to mind the next time you buy a delicious bottle of raw honey at your farmers’ market or favorite Co-op store.


The first National Pollinator Week—initiated by the Pollinator Partnership and unanimously approved by the US Senate (Sen. Resolution 580) and the USDA—was held in June 2007. As crucial as the pollinators are to our food supply, they really deserve more than seven days of appreciation. We voice our appreciation for their pollinating our food supply and beautifying our ornamental gardens, but there’s more we can do. In our gardens and out in the fields, we can choose to significantly limit or eliminate chemical pesticides. We can plant bee-friendly foliage on our properties and choose flowering plants that blossom at different times in the season, so the bees can always find pollen or nectar. A simple addition to your garden that will greatly help your neighborhood pollinators is a shallow pan of clear water—with rocks for them to climb on and not fall into the water—and ensure that it is kept full and clean. If you would like to participate further in the health and well-being of the local honeybee population, I encourage you to get to know some New Mexico beekeepers. You can attend free monthly meetings of the Albuquerque Beekeepers ( and become a supporting member of the New Mexico Beekeepers Association ( Both organizations provide useful information, bring in top-notch guest speakers, and can introduce you to local beekeepers who can serve as mentors or simply answer your questions about honeybees. Consider becoming a beekeeper! Last year, the New Mexico Beekeepers Association, in cooperation with the City of Albuquerque Open Space Department, launched the Certified Beekeepers Apprentice Program. It’s a two-year, comprehensive education program in which experienced beekeepers teach the best practices of urban beekeeping—the first-ever such program in New Mexico. All 24 of the 2014 group of students completed their first year of the program, and most have returned for the second year of classes and hands-on experience. A new group of 24 students are enrolled in the 2015 program, some traveling from as far away as Clovis, New Mexico, and St. Michaels, Arizona. Some of the students are already beekeepers but want to learn more, most have no experience working with bees and are eager to learn. These students are important for future honey yields and in helping to keep the regional honeybee population healthy and thriving. Susan Clair has serves as program coordinator for the Certified Beekeepers Apprentice Program, along with a dedicated and talented planning committee and first-rate New Mexico beekeepers.

P R I O R I T Y!

co-op news

June 2015 6



ings, workshops, other meetings and activities. In exchange, board members are compensated with an annual stipend of $1,800. The Secretary receives $2,700 and the President receives $3,600. Board members are expected to serve the full three-year term to which they are elected.



ARINA MARCHELLO, BOARD PRESIDENT our Co-op needs you! The nominations process for La Montañita’s Board of Directors will be starting next month, and we want to let you know how you can participate. Each year the Co-op holds elections for three of its nine directors, with terms running for three years. This year, there will also be an election to fill a one-year term, making four seats in total. As elected representatives of the 16,000 plus member/owners, the board’s job is to provide strategic vision and ensure the Co-op’s long-term stability and success. The work is exciting, challenging, and rewarding.


We encourage prospective candidates to attend monthly board meetings so they may better understand how the board governs. Meetings are always held on the third Tuesday of each month, starting at 5:30pm. The location is the Immanuel Presbyterian Church, southeast across Carlisle from the Nob Hill store. Dinner is served to all attending, starting a little before 5:30pm.



YOUR co-op... needs

The Co-op is a $37 million-a-year operation with six stores: four in Albuquerque, one in Gallup, and one in Santa Fe. Albuquerque is also the site of the Cooperative Distribution Center (CDC), which is our foodshed warehouse, serving producers, processors, and retailers throughout our region. We are pleased to say that all of the Co-op’s units continue to grow and improve in their performance. Finally, our many public outreach programs bring people together and strengthen our communities. Why Run for the Board? The board’s work requires discipline and creativity. We govern by means of a framework called Policy Governance. At our monthly meetings, the board reviews management’s work by examining performance reports and comparing them to policy standards we have established. The board governs by declaring, through its policies, the results it wants and the actions it wants the general manager to avoid while achieving those results. Only by reviewing and adjusting these boundaries do we adjust the direction of the Co-op. We leave day-to-day operational details to the general manager and his team (those are the people you see every day as a shopper); we keep tabs on the stores on a monthly basis through formal reporting. Very importantly, we spend almost half our meeting time studying our world, learning about our owners’ needs, and imagining the future. Overall, board members are expected to spend the equivalent of about three hours a week on board duties, including committee work, train-


While it is customary for boards to seek prospective members with management-related skills, our approach is different. Our comprehensive policies and the management reporting that is required for them allow the board to simultaneously ensure successful Co-op performance and still focus on the bigger picture mentioned earlier. To help keep the board on this path, here’s what we are looking for in a candidate: • First and foremost, be dedicated to the well-being of the Co-op and its owners; • Have a propensity to think in terms of systems and context; • Be honest and have independent judgment, courage, and good faith; • Be able and eager to deal with values, vision, and the long term; • Be willing and able to participate assertively in discussions and abide by board decisions and the intent of established policies; • Be comfortable operating in a group decision making environment, sharing power in a group process, and delegating areas of decision making to others.


SUSAN CLAIR hen you purchase foods and prepare meals, do you consider the various colors you’ve selected? We know we’re supposed to eat our greens, whether in solid form, soups, or smoothies. The focus on greens is important, of course, as long as we also include Nature’s gorgeous rainbow of other foods. Doing so is the easiest way to ensure that we’re getting all the nutrients we need for proper organ function, cellular health, energy, and overall vibrancy and nutritional balance. BY

All fruits and vegetables, whatever their color, contain natural chemical compounds—called phytonutrients—that help to promote optimum health by supporting the body’s immune system. You likely have heard of antioxidants, which are naturally-occurring phytonutrients. We need to eat an abundance of colorful foods rich in antioxidants because they scavenge the free radicals that are byproducts (waste) of our internal

COOLING AND COLORFUL: FOODS FOR HOT DAYS A PARTIAL LIST/SHOULD BE ORGANIC Apple Bamboo shoot Banana Barley Cucumber Eggplant Grapefruit Kelp

Lettuce Loquat Mandarin orange Mango Marjoram Mung bean Muskmelon Pear

Peppermint Persimmon Radish Seaweed Sesame oil Spinach Star fruit Strawberry

Tangerine Water chestnut Watermelon Wheat Wheat bran Common button mushroom

Nominations start July 20 and end on August 20. The candidate application packet will be available starting July 20, as paper copies from the information desk and electronically from the Coop’s website. TO QUALIFY AS A CANDIDATE, YOU MUST BE A CURRENT MEMBER AS OF JULY 1, 2015. YOUR COMPLETED APPLICATION MUST BE RETURNED BY AUGUST 20 TO BE VALID. Board elections will be held from November 1st through November 14th. Our annual meeting and celebration will be held on Saturday, October 24, at the Santa Fe Farmers Market Pavillion. Candidates are encouraged to attend this meeting to have the opportunity to address members regarding their candidacy. As we have done in the last few years, the board will offer a list of candidates it feels are qualified to serve. Full information about this process will be included in the candidate packet available July 1 on line or in Co-op stores. IF YOU HAVE ANY QUESTIONS, CONTACT US AT, or contact Ariana Marchello, Chairperson of the Nominations and Elections Committee, at 505-570-0743 or

membership is




Our focus on the long term, on clear definitions of roles, and on respectful and productive dialogue has clearly paid off as the Co-op continues to thrive despite economic conditions and a great deal of competition.

metabolism and, also, the result of stress, radiation, drugs, intense exercise without sufficient rest periods, and environmental pollutants. By eating foods rich in antioxidants, we boost the immune system, which helps to slow down the aging of skin and other organs, resist common seasonal illnesses, and greatly reduce the risk of chronic degenerative ailments that include heart disease, high blood pressure, cancer, type 2 diabetes, arthritis, migraines, obesity, Alzheimer’s disease, and many others.

THE FOOD RAINBOW AND ITS HEALTH BENEFITS RED: Healthy heart, good vision ORANGE: Healthy heart, immune system health, good vision, clear skin YELLOW: Healthy lungs, immune system health, normalizes blood pressure, supports metabolism GREEN: Strong bones and teeth, immune system health, slows cell breakdown BLUE/PURPLE: Brain health for great memory, detoxing SOURCE:

The rainbow approach to good nutrition helps you obtain an abundance of antioxidants and essential micronutrients such as specific vitamins, minerals, and amino acids, to name a few. Nature has provided us with all we need, and we can simply max out on the colors and enjoy the diverse flavors. A great way to engage children in learning about healthy eating is to create a chart of foods of all different colors and then talk about the various colorful foods to be included in the family meals. SOURCE: onnatural-health/health-benefits-food-color-kids-eatrainbow SUSAN CLAIR has been leading “Eating for Your Health” workshops since 2010, teaching how to improve nutritional intake to boost immune system functionality, increase energy, and prevent and reverse chronic degenerative diseases.

EATING FOR YOUR HEALTH SATURDAY, JUNE 20 10:30AM-12:30PM A Community-Based Nutrition Workshop • Elements of a healthy lifestyle • Plant-based & animal proteins • Organic & conventional foods • Antioxidants & systemic alkalinity • Health benefits of herbs & spices • Fats & sweeteners • 30 easy, delicious recipes Workshop Facilitator: Susan Clair, MCRP/MPA, Certificate in Whole-Foods Plant-Based Nutrition. Donation: Up to you, from $1 up to $10. Pre-registration required. For more information and to register: 505-281-9888,

SOURCE: Chinese System of Food Cures – Prevention and Remedies, Henry C. Lu (1986)


Cool off at the


check out the produce department for





JUNE is MEMBER SURVEY month! Watch your mailbox, either post or digital, for your survey. Fill it out, turn it in and get 2 one-time 15% OFF shopping trips! 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!


June 2015 7


BY BOB TERO am honored to have been appointed by La Montañita Co-op’s Board of Directors to assume the duties of the General Manager’s position on an interim basis. While Terry leaves big shoes to fill, our business is secure during this period of transition as we have excellent staff at all levels and the Co-op is healthy and growing.


I have been with the Co-op for almost nine years. I began my tenure with the Co-op as the Prepared Foods Coordinator working with the Deli departments at all locations. This position was expanded to include working with the produce, deli, and meat and cheese departments as the Perishable Foods Coordinator. Currently I serve as the Operations Manager, and have been in this capacity for the last several years. In this position I work on all business associated with the operations of all six of our retail store locations as well as the Co-op Distribution Center warehouse. As part of my work as Operations Manager, I monitor budgets, payroll, margins, and oversee facilities management. Additionally, I have been honored to

be able to work with a variety of local and regional farmers and ranchers to help create local producer cooperatives, including the Sweet Grass Beef Cooperative; move the Co-op Distribution Center to its current location; and bring in more local producers to build the local food system. Over the course of my career I have held positions that required a similar level of responsibility but none more exciting and important to me as is this job at the Co-op. I am dedicated to cooperative philosophy and values, and will uphold them and put them into practice in every way I can. I am honored to have the opportunity to serve the Co-op and our communities as Interim General Manager, and I consider it a great privilege to do so. I am eager to begin our work together. Please do not hesitate to contact me with any questions or input.

June Calendar

of Events 6/16 BOD Meeting, Immanuel Church, 5:30pm 6/20 Rocking Westside BBQ 11am-4pm 6/20 Santa Fe Solstice and Fathers’ Day BBQ at the Santa Fe Co-op 11:30am-2pm, benefits the Santa Fe Animal Shelter

JUNE IS MEMBER SURVEY MONTH! Watch your mailbox, either post or digital, for your survey. Fill it out, turn it in and get 2–15% OFF shopping trips!

CO-OPS: A Solution-Based System A co-operative is an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.




P R O D U C T S P O T L I G H T: H E A LT H A N D B E A U T Y D E P T. he skin is the body’s largest organ. Not only does it absorb up to 60% of what is applied to it topically, it also serves as the body’s first line of defense, protecting from daily environmental stresses. This continuous exposure often results in such things as skin irritations and decreased barrier function.

ronmental stresses. Free of synthetic ingredients such as sulfates, phthalates, parabens, petrochemicals, and formaldehyde donors, ACURE’s formulas include clinically proven plant and food-based ingredients that work as nutritional support for the skin.

Because of this, ACURE, a natural skin, body, and hair care line, has made a commitment to offer safe and effective personal care formulas that work to boost the skin’s natural functions and aid in protecting against these envi-

Their Curoxidant Blend, comprised of five organic super fruits and herbs, provides high antioxidant support and boosts healthy cellular replication, reduces inflammation,





and protects against UV damage. The patent-pending Skin-Immune Technology, which includes targeted plant stem cells, Resveratrol probiotic, olive leaf, argan oil, and CoQ10, works to boost and support the skin’s own immune response and defense mechanisms. In addition, nutritious oils provide essential fatty acids, anti-inflammatory and anti-aging support, as well as hydration. ACURE’s body care formulas are created to provide real results using these clinically proven, natural ingredients. Feed your skin the nutrition it needs to perform optimally by adding ACURE’s body washes and body lotions your daily routine. Look for ACURE products at your favorite Co-op location.

FINGERLING POTATO ROASTED EGGPLANT SALAD WITH SUN DRIED SANDWICH YIELD: Makes 6 servings TOMATOES & BACON YIELD: Makes 12 servings 3 pounds fingerling potatoes 1 tablespoon salt 3 tablespoon white vinegar 1/3 cup chopped fresh parsley 1 teaspoon chopped fresh sage 1/2 cup oil-packed, sun-dried tomatoes 6 tablespoon finely chopped Vidalia onion 4 slices bacon 2/3 cup mayonnaise In a large pot over medium-high heat, bring potatoes, salt and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes. In a small bowl, stir together remaining ingredients. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate. Tip: Fingerlings and Red-skinned potatoes hold their shapes when boiled; Russets and Yukon Golds break apart, producing a fluffy texture. —

Most men love to eat. And, as masters in the art of the grill, we all look forward to summertime outdoor meals where they man the BBQ. To celebrate DAD in an extra special way, reward him with a favorite combination of fresh air and fabulous food where he won’t have to do a thing. Here are a couple of zesty takes on classic meat and potatoes—and veggies too—picnic style.

CHICKEN SANDWICHES WITH CHILES, CHEESE & ROMAINE SLAW YIELD: Makes 4 servings 4 large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded 5 tablespoons olive oil, divided 4 skinless boneless chicken breast halves 3 cups thinly sliced romaine hearts 1 cup thinly sliced red onion 1, 7-ounce can pickled sliced jalapeños, drained, 1/4 cup juice reserved 4, 6” to 7” long French baguette pieces, halved horizontally, toasted 8 ounces feta cheese, sliced Place chiles in medium saucepan; add water to cover generously and bring to boil.

Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; salt and pepper, to taste. Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise. Mix lettuce, onion and jalapeños; add 1/4 cup reserved jalapeño juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover and serve with remaining slaw alongside. —

BRAZILIAN GRILLED SKIRT STEAK YIELD: Makes 6 servings 4 cloves garlic 1 1/2 teaspoons kosher salt 2 teaspoons paprika 2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 tablespoon olive oil 2 1/2 pounds skirt steak (halved crosswise) Mince garlic and mix with kosher salt. Stir together spices in a bowl, add garlic and oil and blend until paste forms. Pat steaks dry, then rub paste into meat. Place steak in a sealed large plastic bag for at least 8 hours in refrigerator. Bring steaks to room temperature. Grill steak on lightly oiled grill rack for about 5 to 7 minutes or until medium rare. Serve with salad or as a sandwich. —

2 eggplant, quartered & cut into 1/4“ slices 2 red onions, quartered & cut into 1/4” slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives 1 loaf sourdough or country white bread, cut into 12 slices Preheat oven to 450º. Prepare a baking sheet with a layer of parchment paper or foil. Toss the eggplant, onion, olive oil and salt together in a large bowl. Spread the coated veggies on the prepared baking sheet in 1 layer. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed. Roast for about 20 minutes, or until the veggies become soft and fragrant. With a spatula, flip the vegetables to brown on the opposite side. Return the baking sheet to the oven for another 10-20 minutes or until the vegetables are caramelized and browned. Transfer the caramelized vegetables to a large bowl and toss with the lemon juice and chives until thoroughly coated. Lay 6 slices of bread on a work surface. Slather each with the chive pesto (below), if using, and divide the eggplant among the slices. Add sun-dried tomatoes, avocado, other veggies and cheese. —

CHIVE PESTO YIELD: Makes 6 servings 1 garlic clove, peeled 1/4 cup cashews, toasted 2 cups chives, chopped Juice of 1/2 a lemon 1/4 cup olive oil salt, to taste In a food processor, pulse the garlic and cashews together until finely chopped. Add the chives and lemon juice. Blend until the herbs have begun to break down and become incorporated. Slowly add the olive oil and pulse until the pesto reaches desired consistency, adding more oil if necessary to break down the cashews and chives. Season with salt, to taste. Spread on one slice of bread per sandwich, as you build the roasted eggplant sandwiches. Use the extra pesto for a pasta salad or a dip. ­­­ —

Ingredients are available as organic and/or local.

or start a day early at the westside • we’re cookin’ • grass fed beef, steak & veggie options...


BBQ westside co.op



20th 11am-4pm

summer foods . live music . raffle . giveaways outdoor grill . grass-fed beef burgers . steaks veggie options . snacks . drinks . samples live radio remote 100.3 The PEAK 11am-1pm music from Rock 101 Music Academy 2-4pm


He means the world to you. Your favorite Co-op Market has a diverse assortment of local, organic and fair trade items to make that exceptional guy feel celebrated. FOR THE RUGGED, OUTDOOR CAMPER TYPE: (1) To Go Bamboo Utensil Kit, the perfect toolkit for life on the go, heat & stain resistant (2) Stainless Steel Hip Flask, 5 ounces, for that special warming beverage during those colder nights (3) To Go Three Tier Tiffin, stores a perfect 3-course meal or picnic. Self-latching top container gives you the flexibility to pack just one meal or more. Ask Jen at Nob Hill (4) Lifefactory Water Bottles, various styles and colors, BPA free. Ask Aneshia at Rio Grande (5) Eco Vessel Mug, Double Barrel and insulated stainless steel mug (6) Don’t forget the JERKY! CH’ARKI is the ultimate lamb jerky, all natural, gluten free, preservative free and Casa Blanca, our local beef jerky with chile varieties. Ask James at Nob Hill.



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KEEP HIM SMELLING NICE AND FEELING SMOOTH: (7) Aubrey créme de la shave ultra moisturizing shaving cream made with rich emollients and fruit extracts (8) Men’s Stock Northwoods pine scent aftershave balm for cool, comfortable skin (9) Burt’s Bees Natural Deodorant with oil of sage. Ask Susan at Nob Hill (10) Every Man Jack, no-foam, gel formula with squalene that softens and protects skin for a smooth, close shave (11) The ever popular Dr. Bronner’s Magic Organic Shaving Gel with Certified Fair Trade ingredients. Ask Michael in Santa Fe. (12) Badger Mustache Wax and Beard Oil, Certified Organic & 100% Natural (13) Maroma Essential Fragrance, long lasting, highly concentrated fragrances blended with natural essential oils. Ask Aneshia at Rio Grande.


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HEALTH AND WELL BEING FOR STAYING ACTIVE: (14) Whole Earth & Sea contains a full range of nutrients needed to support the demands of physical stress, dietary limitations and metabolic inefficiencies. Men’s 50+ is also available. Ask Katherine at the Westside (15) Herbal tinctures from Herb Pharm Their seed to shelf process guarantees that their products are the purest, safest and most potent possible. Saw Palmetto supports healthy prostate function and Asian Ginseng for physical and mental energy and stamina. Ask Michael in Santa Fe (16) Vega Sport Nutrition System Clean, plant-based and natural, the three-stage Vega Sport Nutrition System: Energizer, Hydrator and Protein, is specifically developed to help athletes perform at their best before, during and after training and competition. Ask Aneshia at Rio Grande.







PLAY BALL AND GARDEN FUN: (17) The Earth Ball NASA satellite photos with glow in the dark cities for nighttime play. Ask Jen at Nob Hill (18) Guard’n Eyes, the Bird Scaring Balloon to protect his garden from those thieving birds. (19) The Seed Ball Wild Bird Feeder with open mesh wire design welcomes clinging birds, while keeping water from pooling in the feeder. Ask Toni at Rio Grande.


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HELPING THE BODY TO FEEL OH SO GOOD: (20) Bass Back Scratcher specially designed wooden pins for the best back scratch imaginable (21) Tiger Balm Ointment for your aches and pains. It works! Ask Michael in Santa Fe (22) Spoonk Acupressure Mats have the optimal number of 6200 stimulation points with ECO foam filling and are made in the USA. Lay back and relax (23) Stinky Marcel & Wee Marcel Socks, Whimsical organic cotton socks in brilliant colors for dad with matching socks for the wee one. Ask Aneshia at Rio Grande.

no-cook nutrition

June 2015 10

Cool Food for

WARM DAYS PLANT-BASED GOAT CHEESE PESTO DIP (GLUTEN-FREE) FROM ADRIENNE WEISS SERVES: 4 / TIME: 30 MINUTES The combination of vegan goat cheese and fresh basil pesto gives this dip a most unusual and tasty flavor. Served with fresh, steamed artichoke halves, it makes a beautiful, seasonal presentation. Equally delicious, try it with an assortment of crudités (cut up raw veggies) and/or cracker and bread choices. Vegan Goat Cheese Ingredients: 1/2 cup cashews, soaked at least 2 to 3 hours Juice of half a lime 1 teaspoon apple cider vinegar 1/2 teaspoon salt Basil Pesto Ingredients: 1 cup fresh basil leaves 3 cloves garlic, peeled 1/3 cup almonds 1 tablespoon liquid smoke (more if desired for a smokier taste) 1/2 cup water 1/2 teaspoon salt Vegan Goat Cheese Directions: In food processor or blender, combine cashews, lime juice, vinegar, and salt. Purée until smooth and well-blended, adding water only if necessary. This could take up to 2 to 3 minutes. Basil Pesto Directions: In bowl of food processor or blender, combine basil leaves, garlic, almonds, liquid smoke, water, and salt. Purée until smooth, adding water only if or as needed. Combine pesto and vegan goat cheese in small bowl, mixing thoroughly. Can be served immediately, but flavors blend better if refrigerated for at least 2 hours.




Calories: 178 Calories from fat: 127 Total fat: 14g Saturated fat: 2g Trans fat: 0g Cholesterol: 0g Sodium: 294mg Total carbohydrate: 10g Dietary fiber: 2g Sugar: 2g Protein: 6g

CHOCOLATE MINT GREEN SMOOTHIE FROM ADRIENNE WEISS SERVES: 2 / TIME: 15 MINUTES Green smoothies are easy to digest because when the fruits and greens are blended, the cell walls, where nutrients are encased, are broken, making them more readily available for the body's use. Packed full of vitamins, minerals, fiber, and antioxidants, they are perfect first thing in the morning to kick start the day. Cacao (raw chocolate from the cacao bean) is a healthier addition to a green smoothie than processed chocolate syrups or powders because one benefits from the heat-sensitive antioxidants, vitamins, and minerals as well. 1 cup non-dairy milk of choice, such as almond, coconut, hemp, or soy 1 mango, peeled and pitted 1 cup fresh or frozen blueberries 1 tablespoon chia seeds 2 heaping tablespoons cacao powder 3 cups baby spinach 2 tablespoons mint chopped Crushed ice (optional) Start by adding liquid to blender, followed by soft fruit, then chia seeds and cacao. Add greens to blender last. Blend on high for 30 seconds or until smoothie is creamy. Add crushed ice if desired.

no-cook nutrition PEACHY GREEN GINGER SMOOTHIE FROM ADRIENNE WEISS SERVES: 2 / TIME: 15 MINUTES This "peachy good" drink combines all the elements of a perfect smoothie. It blends greens (kale), fruit (blueberries and banana), protein and healthy fats (chia seeds), with the amazingly potent little root, ginger. Besides adding a real kick to the drink, ginger boasts anti-inflammatory properties, aids in digestion, and is believed to boost the immune system as well. This smoothie is filling, energizing, and delicious. 1 cup almond milk or non-dairy milk of choice 2 ripe peaches, stones removed and flesh cut into small chunks 1 frozen banana, sliced 1 teaspoon chia seeds 1/2 inch cube fresh ginger peeled and grated (more if a good kick is desired) 1 handful kale Add liquid to blender, followed by fruit, then seeds and ginger. Add greens last. Blend on high speed and serve immediately. If blender is older or not so high-tech, add frozen banana bit by bit to spare machine and add little more milk if needed. Frozen peaches may be substituted if fresh aren't available. RAW COCONUT CURRY SOUP ADAPTED BY ADRIENNE WEISS FROM CAFE GRATITUDE SERVES: 4 / TIME: 30 MINUTES This refreshing, rich golden soup combines a variety of flavors. The melding of sweet, spicy, and salty ingredients creates a unique and distinct taste. These can be adjusted to one's liking since some coconuts are sweeter than others and jalapeños can vary in heat. This soup pairs well with a seasonal crisp green salad for a light dinner or lunch. It can easily be brought along to a picnic or other outdoor gathering as well.

June 2015 11

Soup Ingredients: 4 cups coconut milk 2 tablespoons ginger, minced 3 cloves garlic, peeled 2 1/2 tablespoons freshly squeezed lemon juice 1/4 cup olive oil 2 large dates, chopped 1/2 teaspoon salt 2 tablespoons tamari 1 tablespoon + 1 teaspoon curry powder 2 jalapeño peppers (remove seeds for less heat) Garnish Ingredients: Choose all or some of the following: 1 avocado, cubed 1/3 cup diced tomato 1/3 cup diced cucumber 1/4 cup cilantro leaves Add all but garnish ingredients to blender and purée until smooth. Results should be a nice, rich golden soup. Taste and adjust flavors (see introduction). When soup is to liking, divide among four bowls. Top with chosen garnish ingredients. Serve room temperature or chilled.



Mary Alice Cooper, MD


June 2015 12 that's both more realistic and more ambitious. They are designing a new, hybrid cargo ship that will run primarily on wind-filled sails, but will also have an engine for use when necessary. Dubbed the Ecoliner, the boat will travel as fast as a conventional cargo ship, while using only half the petroleum.

will sail for


BY ARI LEVAUX he question of how far food should travel between where it is produced and where it is consumed has become a frequent matter of passionate debate. The popular rule of thumb is that the more local the food, the better it is, and we've all heard of the many purported benefits that eating locally has on local economies, the environment, and even one's health. The discussion is often framed in terms of the greenhouse gas emissions created by food transport, with the presumption that local foods result in less carbon being burned, but there are many instances where importing something from a faraway market is more climate-friendly than trying to produce it locally. But if you want to do right by the climate without getting bogged down by details, there are a few simple rules that can help cut through the nuances and guide your purchasing decisions. One category of food that's pretty hard to justify shipping is food from a different hemisphere that's out of season at home, such as tomatoes and berries during the wintertime. This isn't simply a matter of the carbon footprint of these goods. In demanding to eat them year-round you are abandoning your relationship to where you are. This relationship is one of the most important benefits of eating locally, and it influences other important choices we make. Climate activist Bill McKibben once told me his personal rule of thumb for making food purchasing decisions. It's called the “Marco Polo Exception,” and it states that if a food is non-perishable enough that Marco Polo could have brought it home from China in a sailboat, then we don't need to worry about eating it, even if it's not local. But if a food is so perishable that it must be shipped refrigerated, and shipped quickly, then it's off the table. We can't know, of course, whether or not a package of dried noodles was flown across the ocean by plane. Most likely it was carried by a cargo ship, which burns a lot less carbon than a plane. Even so, maritime shipping is responsible for about 4 percent of global carbon emissions, on par with the carbon footprint of Japan. But the pasta could have been shipped by sailboat, with virtually no carbon cost.

A HEALTHY A N D BALANCED LIFE BY SCOTT RICCI f you picked up this issue of the Co-op Connection News, I am going to make the assumption that you, like me, have a pretty good handle on what it takes to eat more healthfully in today’s world of food-like substances. You most likely eat whole, sustainably-grown fruits, vegetables, and grains. If you also happen to be an O blood type (see for more information about the Blood Type Diet), also like me, you would do very well eating some animal proteins. Eating wellbalanced, smaller portions of animal proteins coupled with choosing to purchase more sustainably-raised and harvested foods and meats, serves to lessen your ecological footprint.


It is certainly wonderful to know that our daily nutritive choices have a much larger effect than just on ourselves. They can positively affect the whole planet. The act of choosing sustainably raised, unprocessed foods creates demand. In our free market system, this demand causes systemic shifts in the way our food is produced. This in turn crowds out the unsustainable practices, thereby giving the environment a break. According to the Huffington Post, it takes over 500 gallons of water to raise one pound of chicken and over 1,800 gallons to raise a pound of beef! This isn’t taking into consideration how much of our grains are used to feed animals rather than people directly. According



In celebration of National Pollinator Week, the New Mexico Beekeepers Association will be bringing in Les Crowder, internationally renowned top bar beekeeper and author of Top-Bar Beekeeping, to speak at the beautiful Bosque School, in Budaghers Hall, from 6-8:30pm, on Saturday, June 13th. Les Crowder teaches through stories and he is a speaker you don’t want to miss.


JUNE 13 6-8:30pm

$15 suggested donation. Free to Members of the New Mexico Beekeepers Association. Les Crowder will also be traveling to Las Cruces and Santa Fe to speak from June 12-13,

Despite these promising improvements over conventional cargo ships, Langelaan looks at the Ecoliner as more of a crutch than a real solution. He fears that a more fuel-efficient vessel would simply encourage more long-distance shipping. "Only products that are not available locally should be transported," he said, "and in a sustainable way." The rum, chocolate, and coffee on board the Tres Hombres are perfect examples of such products. They can't be produced in Europe, and they can handle a slow passage on a sailboat.

Pursuing a local foods diet, with flexibility provided by the Marco Polo Exception, prepares your eating habits for a day when certain foods from around the world might be shipped carbon-free, by boats similar to Polo's. Jorne Langelaan co-owns a shipping company with a fleet of two vessels, and plans for two more. For someone whose income is derived from shipping and trade, Langelaan has a surprising take on the practice. Langelaan, whose company is called Fairtransport Shipping, would be the first to point out that not all ships emit equally. One of his ships, the Tres Hombres, is currently en-route to Europe laden with coffee, rum, and chocolate from the Caribbean. No carbon will be burned in the transport of these indulgences, because the Tres Hombres is a sailboat—the only engine-free transatlantic cargo ship in the world. But while the Tres Hombres and its sister sailboat the Nordlys are inspirational and beautiful ways to ship cargo, Langelaan and his partners at Fairtransport harbor no illusions that such old-fashioned technology is the key to countering global warming. The sailboats are reminders that fuelbased shipping isn't the only game in town, and are useful for motivating and educating people, as well as for delivering small amounts of cargo. But the folks at Fairtransport have their sights set on a goal

In the grand scheme of things, the greenhouse gas emissions from food transport are not a massive threat to the climate. Transportation of food only makes up between 4–10 percent of the total carbon emissions created by the food system, and adds up to much less than the carbon burned in the production, processing, and packaging of food. Animal products tend to have especially large carbon footprints, which dwarf the amount of carbon used in their transport. Keeping track of the impacts of various foods on a case-bycase basis can be overwhelming, but I would argue that thinking about your food choices like this is akin to a meditation practice that makes you a better person, similar to recycling, or riding your bike instead of driving, or volunteering on a wind-powered cargo ship. None of these actions will save the world by itself, but they add up, are contagious, and get you into good habits. As you remove some foods from your diet, they will be replaced by new ones, sometimes with an accompanying lifestyle shift. You want strawberries in the winter? First, figure out how to stockpile a large strawberry stash this summer, then, focus on storing those berries; dry them. Make jam, leather, sauce, or syrup. Doing so will ground you in traditions that make use of preserved foods in winter. You might end up with some products that could be transported by the Tres Hombres, and perhaps traded for a bottle of ten-year-old balsamic vinegar with which to drizzle on fresh strawberries next year. At that point the Marco Polo Exception will become an exceptional treat.

to a report published in the Cornell Chronicle, if all grains currently being fed to animals were switched to feeding humans directly, an additional 800 million people could be fed. If we choose organic produce and fruit, petroleum-based chemical usage is lessened with a corresponding reduced need for man-made fertilizers and biocides. Fertile soils sequester a lot of carbon, too, something we could surely use in this age of atmospheric CO2 being at an all-time high, having recently crossed the 400 ppm threshold. Additionally, focusing on eating more locally-grown food, whether it be from your own backyard or from a local grower, keeps as much as twice the money close to home, because profits aren’t funneled back to corporate headquarters. Eating seasonally helps in several ways as you focus on eating more things grown and produced locally. Now you are boosting demand again, this time providing opportunities for expansion of farming and retail operations in your community. Your choice also reduces an average food shipping distance of nearly 1,500 miles to next to no miles at all, again saving on fossil fuel usage and reducing CO2 emissions even more. The fresher the food the more nutritionally complete it is too! Here in our beautiful high desert home, summer is upon us and your Co-op is ramping up the availability of locally-

sourced, sustainably-grown fresh fruits and vegetables and sustainably-raised meats and dairy products. Give local a try and be a proud supporter of our farmers and ranchers. Relish the fact that you are eating the freshest, most nutritious foods available! Farmers’ markets are another option providing support for our local economy. You can also shrink your carbon footprint a little further by using that little corner of your backyard or patio to grow some food. A small garden can not only provide fresh food and herbs, but is also a great way to relax and get reconnected with nature. The kids love it too! Ultimately, summer is a time of increased activity with longer days. The heat makes the heavier meals of winter seem daunting, so take advantage of the variety and tastes of fresh summer vegetables and fruits. Eat more salads or lightly sautéed foods as meals. Summer’s theme is lighter and fresher with an eye on the big picture of how our daily choices affect not only ourselves and our families, but also our planet. SCOTT RICCI is a graduate of the Institute for Integrative Nutrition and the school of life. His skills include permaculture, gardening, handyman, and holistic health coaching at Confluence Health and Wellness. He specializes in working with self-described sensitive people. Contact:



BY DANIELLE MASCARENAS The Junior Scientist Outreach Program (JSOP) is an educational science camp at the Westside Community Center. JSOP is a hands-on program that brings informal science education to youth completely free of charge. Whether your child is new to our program or a returning camper, they are guaranteed to have fun learning about science and performing their own experiments! The Junior Scientist Outreach Program is a student-run organization in Albuquerque, NM, that is dedicated to engaging young students in science for the purposes of both increasing the diversity of science and medical professionals and bridging educa-

tional gaps by providing informal science education programs through creative community building. JSOP is a sustainability-themed program provided free of cost to students in the South Valley of Albuquerque at our host institution, the Bernalillo County Westside Community Center. We partner with several other local agencies, including the Albuquerque/Bernalillo County Water Utility Authority (ABCWUA) and the Sevilleta Long-Term Ecological Research Center (LTER), to provide quality experiences to our participants. For more information or for camp registration visit or contact


June 2015 13 this support both native species and increased biodiversity, and many of those suggested for New Mexico (such as sage, oregano, and basil) support delicious food too. If you have a garden, please consider adding a few plants to support native pollinators if you haven’t already. You can find the NRCS recommendations at Our native pollinators are up against some hefty pressure imposed by non-native honeybees, so they could use the help!

REDEFINING BALANCE BY JR RIEGEL ll life is change. Thanks to constant change over a very long time, we are fortunate enough to experience the enormous and awesome variety of life’s colors, forms, and interactions. Life shifts, adapts, and competes. It bumps into other life, pushes it back, and is in turned pushed back itself. The dynamics of life are truly wondrous, and the wildly different balances of life that have formed themselves throughout the world are beautiful and incomprehensibly complex. Balances will always be upset in one way or another, but the unbalancing that humans have committed in recent history is a new and different weight on the scales of nature.


The Holocene has been the end of many species, and our actions will continue to cause more to fall. It’s the sixth mass extinction, so it’s not a new phenomenon. However, what is new is the way in which it’s occurring. The global extinction events of the past still left ecosystems distinct and diverse; our activities on the planet are blurring the lines between otherwise unique and distant balances. By introducing species to new continents, we have been flattening the diversity of ecosystems in an age that some have come to call the homogecene. Both intentionally and unintentionally we have spread species across the entire world, and in many cases they have thrown off delicate balances in their non-native environments. Saltcedar was introduced to the Southwest in the early 20th century with the hope that it would stabilize stream and river banks by reducing erosion. It has since taken over large areas from native riparian species, and to add insult to injury, it has proven to not be all that helpful with stream banks anyway. In truth though, saltcedar is neither insulting nor injurious. The common term applied to organisms that behave like this is “invasive,” but I disagree with this way of thinking about them. Saltcedars aren’t trying to invade any more than cottonwoods are— they’re living the same way they always have, but in a new home that we brought them into. Interestingly enough, saltcedars have actually proven to make good habitat for the Southwestern Willow Flycatcher, an endangered native bird that I mentioned in last month’s Co-op Connection News. Life has a way of finding balance.

LIFE SHIFTS, ADAPTS AND COMPETES. It bumps into other life, pushes it back and is in turn pushed back itself. Efforts to fight the saltcedar population might throw off the balance again though—saltcedar beetles have been introduced to the Southwest in hopes of defoliating saltcedar populations, and four species of the beetle are converging on New Mexico this year. About a third of known Southwestern Willow Flycatcher territories are supported by breeding sites in saltcedar-dominated areas, and though beetle permits are not authorized for willow flycatcher habitat, one thing we’ve learned about introduced species over the years is that they do not always stay where you want them to. Hopefully, efforts to restore Southwestern Willow Flycatcher and reduce saltcedar populations will both succeed. Some research has concluded that a combination of saltcedar and native trees can maximize the habitat value of a riparian zone (Glenn and Nagler, 2005), so if we’re able to bring saltcedar populations into balance with our other species, it could improve regional biodiversity. It’s up to you whether you think of this as a regrettable flattening of ecosystems or an interesting increase in the variety of life in the Southwest. Either way, things will never be the same as they were before, but that’s the nature of life. Introduced species can be beneficial. The Natural Resources Conservation Service’s list of plants recommended to support pollinators native to New Mexico includes 13 non-native species. Non-native plants like



BY MICHAEL JENSEN, MIDDLE RIO GRANDE URBAN WATERS AMBASSADOR he Albuquerque/Bernalillo County Comprehensive Plan and zoning update, also called ABC-Z, is holding community meetings in June to explain what has happened since the process kicked off publicly with a series of meetings on February 4–6 this year (see the March Co-op Connection News for an earlier article).


There were two county-wide workshops in May, but the announcement for them came too late to discuss in the May Co-op Connection News. These were held on the 20, at the Los Griegos Health and Social Services Center, and on the 21, at Hiland Theater. There will be four “quadrant” workshops between June 23 and 25 in Albuquerque. The schedule is: SOUTHEAST Tuesday, June 23, 5:30–7:30pm Manzano Mesa Multigenerational Center, 501 Elizabeth Street SE

NORTHEAST Thursday, June 25, 5:30–7:30pm Holiday Park Community Center, 11710 Comanche Road NE

Background The City of Albuquerque and Bernalillo County are carrying out a major update of their joint Com-

For more information: Lucille Cordova 730-1389 • Don Hancock 262-1862 • Janet Greenwald 242-5511 or email

• • Saltcedar_and_SWWF_proceedings_with_cover.pdf •


SOUTHWEST Wednesday, June 24, 5:30–7:30pm Alamosa Community Center, 6900 Gonzales Rd. SW


Whatever the impact of an introduced species, it can be valuable to consider them holistically rather than through the combative perspective of fighting back an invasion. Saltcedar certainly puts pressure on native species, but it could be helpful in the fight to save one of the Southwest’s endangered birds. Though honeybees compete with native pollinators, they also provide a healthy food product for humans. As a species, we continue to impact global ecosystems in ways that they’ve never been impacted before. Hopefully, we can work to create a balance even more rich than we started with. We’ve come too far to avoid losses, and things will certainly change, but what is life without change?

The project has several stated goals: • improve economic development by making investment decisions more predictable • improve protections for special places and established neighborhoods • streamline the development review and approval process so that it is clearer and more understandable for everyone • help the City and County promote more sustainable development that responds to water and transportation constraints

The workshops—both the county-wide workshops in May and these quadrant workshops—have a common focus. According to the outside project team, SHAPE OUR they are meant to encourage residents to share ideas on priorities for the future growth of Albuquerque and Bernalillo County. The quadrant workshops will start with a The basic principle is to put the regulatory language that exists in both these presentation of ABC-Z and include a small-group documents into the new Unified Development Ordinance (basically, the “visioning” process with reports back to the whole zoning rules) and put the broad policy and "vision" and "intent" language group at the end. The quadrant workshops will con—which is now often in the various area and sector plans—into the updatcentrate on issues and future development within each ed Comprehensive Plan. This will allow the subsidiary plans to focus on of the respective quadrants. those things that are particular or peculiar to their geographic boundaries.

NORTHWEST Wednesday, June 24, 11:30am–1:30pm Patrick J. Baca Library, 8081 Central Avenue NW (at Central and Unser)


A number of bumblebee species have recently been on the decline in North America, but it’s not hard to help them fight back. You can go beyond simply planting good plants for native pollinators by creating habitat for native bees in your garden. Creating patches of bare ground with good drainage or making solitary bee houses from wood or bamboo is a great way to support both native populations and the health of your plants. To learn more about creating your own native bee habitat, you can have a look at the Xerces Society’s brief guide at

prehensive Plan, which was approved in 1988. In addition, the City of Albuquerque will simplify its zoning and subdivision regulations and integrate them into the Comprehensive Plan.

Pre-Meeting Survey Prior to the workshops, people are encouraged to complete an online survey. The survey has 15 questions that ask about what people value most in Albuquerque and Bernalillo County and what their priorities are for future development. The survey is available at: There will be more surveys conducted by the project team as work on the Comprehensive Plan and zoning updates develop.


Because we get so many nice things from honeybees, it’s often overlooked that they are an introduced species that impacts native pollinator populations. The impact is hard to see because many native pollinators fly under the radar, like solitary ground bees. However, a researcher from the University of Vermont’s Biology Department found that to produce~6.25 grams of honey, honeybees use the same amount of resources needed to support a native bumblebee. Thirty pounds of surplus honey is a modest yield for a honeybee hive, and that equates to over 2,000 honeybees worth of pollen and nectar (not even accounting for what the honeybees themselves eat). The common argument in defense of honeybees that they are important crop pollinators is true, but that is mostly due to modern agriculture’s damaging practices that destroy native bee habitat and prevent them from reaching crop plants in the first place. Honeybee resource usage combined with their spread of both diseases like deformed wing virus and parasites like Nosema ceranae make for a significant threat to native bee populations.

Dinner and Presentation June 9, 6pm Hear the latest information on the EPA’s process to re-certify WIPP and allow it to re-open since the radiation leak. Hear experts make sense of the upcoming issues at WIPP and get information on the EPA's upcoming visit to Albuquerque on June 17 at the Embassy Suites Hotel. Dinner and Presentation at the SouthWest Organizing Project (SWOP) 211 10th St. SW, June 9, 6pm. FREE to the public but donations gratefully accepted.

There will be significant emphasis on land use and real estate, but the project coordinators have said that these will be examined with concerns for the impacts from future development on the transportation network and water supply. There are, of course, many ways that the Comprehensive Plan and zoning updates could simply reduce regulation and accountability on the developer community and make it easier to sprawl rather than rebuild the core urban area. However, during the February kickoff meetings, which included many sessions dedicated to particular issues, many people—including some developers, utility company representatives, and residents—discussed the need to address current impediments to core urban area redevelopment and infill rather than continuing to prioritize sprawl on the West Mesa. It is important that people participate in as many meetings as they can, submit comments, participate in the surveys, let their neighbors know about the process, and express hopes and concerns with their City Councilors at ( and County Commissioners (http://www. Further Information For more information on the project, on upcoming meetings, and to leave comments, go to the project Web site: or email Michael at

summer fun for kids

June 2015 14 • Decorate an old bed sheet with paints or fabric pens; not only is it a fun (huge!) canvas for an ongoing art project, but it’s also great for having picnics, building forts, or playing “parachute” with, like they do in elementary school!



• Build castles in your very own sandbox. Sandboxes can be easily and cheaply made—you just need some sand and an under-bed storage container, or any container of your choice. Just add some sand toys and a bucket of water, and you’re good to go!

BY KATHERINE MULLÉ ummer vacation has begun! And although it’s great for the kids to have a break from school, parents everywhere are likely dreading the onslaught of “I’m boreds” coming their way (if they haven’t started already!). While visiting the park, exploring new hiking trails, going to the zoo, cooling off at the pool, or signing up for a summer camp are always great options, here are some ideas for summer activities you can do with the kids right from home.


Grow a garden. You don’t need to have a green thumb to have a successful garden. Whether you’re up for maintaining a fullblown gardening bed or just a couple of potted plants, kids can help plant, water, weed, and even help search for tomato bugs (way cool for a 5-year-old!). Not only is gardening a great way to have fun and get the kids outside, but the care that goes into it will also teach them important lessons. They’ll learn what it means to be responsible, to care for something, to be patient, and to feel the rewarding satisfaction that comes with hard work. Whether things go perfectly or not, kids will learn how fragile, resilient, and beautiful nature can be. Dig into DIYs. Get your kids to put down the electronics with some fun do-it-yourself activities. You can find more details on these activities and so many more online; these are just a few favorites! • Make your own bird feeders. Kids will have fun getting their hands in the feed mix, and there are lots of ways to make the actual feeder. You can use peanut butter and pine cones, or maybe you’ll want to spread the feed mix on a baking sheet and use cookie cutters to make fun shapes. • Create fun sculptures with homemade play dough! Play dough is safe to play with, easy to make, and you’ll likely already have the staple ingredients in your cupboard.





• Decorate the sidewalks with chalk (you can make your own, if desired) and make life-sized games. You can draw race tracks, bullseyes, and even take “dress-up” to the next level with chalk dolls.

• Blow some bubbles! All you need is water and a little dishwashing liquid, and you’ve got your very own bubble mixture. For easy wands, use whatever wire is handy—maybe an old wire hanger or a pipe cleaner—to twist and bend into whatever shapes you like! Creating a large circle of string looped through 2 straws (that serve as handles) is also a great way to make BIG bubbles.

Break out the Basics. If all else fails, don’t forget about good, old-fashioned fun. Kids still love playing with hula hoops, scooters, bikes, and jump ropes. Fly a kite on a windy day (we all know we have plenty of those in Albuquerque!). Make a lemonade stand in the front yard. Paint/decorate rocks from your backyard, or seashells you brought back from vacation—they’ll look beautiful arranged in the garden or on the patio! Whatever activities strike your fancy, have a blast doing it.

A KIDS’ SUMMER IN SANTA FE O’Keeffe Museum: Family Programs Saturday, June 20, 9:30-11am Opera Makes Sense at the O’Keeffe: The Santa Fe Opera’s Opera Makes Sense program and the Georgia O’Keeffe Museum’s Pre-K Lab present an innovative program for children ages 3–5 and their parents or caregivers. This creative interdisciplinary experience focuses on learning and communicating through the five senses. Cost: free for families. Saturday, June 27, 9:30am What Makes Color? Georgia O’Keeffe is known for her amazing use of colors. Explore basic principles of color, do some color mixing, and experiment with colors’ relations to each other. Cost: free for families. Family Programs are interactive programs designed for families with children ages 4–12. For more info, go to Santa Fe Botanical Garden Garden Sprouts: Join Santa Fe Botanical Garden in their outdoor classroom for interactive nature and gardenrelated activities. This program is designed for children aged 3-5, but all ages are welcome with an adult. Free to SFBG members and children under 12, $5 for not-yet members. Friday mornings, 9–10am, weather permitting. Thursday Family Mornings: Our middle school interns are busy putting together fun hands-on activities for families to do on Thursday mornings. Come play in the

garden, do art, and learn about plants, animals and Northern New Mexico with us! LOCATION: Botanical Garden at Museum Hill, 715 Camino Lejo, Santa Fe. WHEN: Thursdays in June and July. Information: Museum of International Folk Art Exhibitions contain interactive activities, and docents lead hands-on art making with the Art Cart several days each month. Kids 16 and under are always free and on Sundays all New Mexico residents with ID are also free. Information: New Mexico Museum of Art Family Fun Day: Sunday, June 14. Enjoy a hands-on art project on the patio, exploring color relationships and optical illusions. In conjunction with "Colors of the Southwest" and Santa Fe’s "Summer of Color.” Free Fridays: Music at the Museum takes place on Friday nights from 5:30 to 7:30pm all summer long. On these free Fridays enjoy local musicians with styles ranging from jazz, to classical, to country, to marimba, and eclectic. Children 16 and under always free. Free for New Mexico residents on Fridays, 5-8pm and Sundays. For more information:



LEARNERS BY MARCIA LEE, KIDS FOCUS ids Focus offers dozens of simple, controlled movements that help children focus, feel calm, concentrate, and learn to selfregulate in the classroom or at home in minutes. The movements are safe, easy, and they really work, helping ADD/ ADHD symptoms seem to disappear. These movements and this workshop are based on cutting-edge childhood neuroscience, and support academic success, behavior management, and childhood brain and behavioral development.


• cognitive skills, attention, and on-task classroom behavior (CDC, 2010) • school attendance and reduced disciplinary problems (Active Education, 2009) • attention, memory, information processing, and decreased impulsivity (Preventative Medicine, 2011) • teacher’s rating of classroom behavior (Preventative Medicine, 2011) • cerebral blood flow, brain cell growth, brain connections (Pediatrics, Feb. 2009) • “positively associated with academic performance” (Dwyer, Blizzard and Dean, 1996) • “triggers chemical changes in the brain that promote learning.” (Gage, 1999) • “Students that maintained a higher level of physical activity maintained higher grades and learned faster” (Byrd, 2007) • “School-based physical activity programs increased concentration, improved math, reading and writing scores and reduced disruptive behavior.” (Kolbe, LJ, Appropriate Function of Health Education Schools, Child Health Behavior: A Behavioral Pediatrics Perspective, New York, NY, John Wiley, 1986).

June 20

When a child becomes stressed, the brain seems to lose its balance, causing difficult behavior and emotions and sending out a signal or call for help. Given a healthy opportunity through movement, the child will naturally strive to rebalance and achieve positive growth. Clinical studies show that children benefit from movement-based learning experiences, particularly in the classroom. Substantial evidence indicates that movement can improve: • academic achievement, including grades and standardized test scores (CDC, 2010)

Learn these simple and effective movements at a Kids Focus Workshop on June 20, 9am-4:30pm at the High Desert Center for Spiritual Living, 5621 Paradise Blvd. NW. To reserve your place call 949-468-9841, or email:



June 2015 15


FLAMENCO June 7-13 THE NATION’S LARGEST FLAMENCO MUSIC AND DANCE FESTIVAL BY ANA ARÉCHIGA he National Institute of Flamenco, University of New Mexico and New Mexico True proudly present the 28th Annual Festival Flamenco Internacional de Albuquerque, June 7–13, 2015. Festival Flamenco Internacional is the largest gathering of flamenco dance and music in the United States, with the most diverse and impactful flamenco experience outside of Spain.


The festival experience offers workshop opportunities for all ages and levels as well as nightly performances. As part of the Festival we also have Flamenco Kid's Camp, the youth component of Festival Flamenco Internacional de Alburquerque, which introduces children ages 6–12 to the full range of flamenco arts and culture. This fun, creative outlet features classes in dance, guitar, cajón, percussion, cante, singing, and literacy ( Festival Flamenco Internacional headliners include: Concha Jareño; Jose Maya; Antonio Canales, featuring Adela Campallo; and Pastora Galván, featuring her father, the great flamenco maestro, Jose Galván. This year’s Festival Flamenco will also feature 3 cante concerts to be held on Tuesday, Wednesday, and Thursday immediately following the dance concerts and will be given by flamenco greats, Juana la del Pipa,


Davíd “El Galli,” and José Valencia. On the opening Sunday the National Institute of Flamenco will present a spectacular flamenco music concert by our New Mexico True Fiesta de Apertura headlining artist, Montse Cortés y Compañía.

Package is perfect for travelers discovering New Mexico for the first time and natives of the Land of Enchantment, alike. We invite participants to delve into the vibrant world of flamenco and discover a “New Mexico True” experience like no other!

For a detailed performance schedule please visit:

This unforgettable experience will include: Evening performances featuring world-class flamenco artists from Spain; six hours of hands-on and experiential flamenco instruction in beginning-level dance, music and history, (previous experience is not required); Spanish cooking and food tasting course; and two VIP food and wine receptions.

Performances will be held nightly at the University of New Mexico’s Rodey Theatre and at the National Hispanic Cultural Center. The Standard and Premium New Mexico Passes provide the Festival’s best discount for ticket packages exclusively for New Mexico residents. Individual ticket performances can also be purchased at the corresponding theater’s box office. National Hispanic Cultural Center tickets may be purchased at the box office by calling 505-724-4771. UNM Rodey Theatre tickets may be purchased at the box office by calling 505-925-5858. For culture-seekers new to flamenco, FFI offers a unique Flamenco is “New Mexico True” Experience Package in association with our sponsorship with the New Mexico Tourism Department. This program runs from Thursday, June 11th – Saturday, June 13th, coinciding with the closing weekend of Festival Flamenco. The Flamenco is “New Mexico True” Experience




FFCenter Community Arts Project is a 501(c)(3) non-profit arts organization which believes art making is central to community building. OFFCenter is a safe place for everyone to make art, free of charge. Their mission is to promote positive self identity and resilience through art making by providing a safe environment for creative social interaction with an emphasis to enhance the lives of those most marginalized in our community. OFFCenter, in all that it does. endeavors to contribute to the well-being and stability of our community as it provides a working model of a non-institutional community art setting that sustains and improves community mental health and social capital. They offer a Group Arts Studio • Free Weekly Workgroups (Art, Crafts, Music and Writing) • Special Low-Cost Workshops • Gallery • Sales Shop • Professional Frame Shop • Professional Jewelry/Metalsmithing Shop • Thrift Store and more. Check out the June activities below and find others at their online calendar at www. Sat., June 6, 11am-3pm Rainbow Artist Collective: Spirit Doll Making Workshop Suggested donation $10, all materials included. The workshop will demonstrate methods for creating small imaginative dolls from natural materials, branches, seeds, grasses, found objects, and fabric. Bring to life your own spirit doll and then submit your spirit doll for OFFCenter’s “Come Together” exhibit during June—a non-juried exhibit celebrating collage and assemblage. Sat., June 20, noon to 3pm, FREE Bottlecap Assemblage with Steve Watson Inspired by the “first lady of assemblaged boxes,” Louise Nevelson, as well as the Victorian history and practice of collecting for “cabinets of curiosi-


Santa Fe Celebration! 11:30am-2pm

Benefits the Santa Fe Animal Shelter. Come Adopt a Pet at the Co-op!

ROCKIN’ THE WESTSIDE! 11am-4pm Join the Co-op at our Westside location on Saturday, June 20, for a Rockin’ BBQ, with delicious summer foods and live music. Entertainment includes a live radio remote with 100.3 The PEAK (11am–1pm) and musical performances from the students at Rock 101. Food for sale will include grass-fed beef burgers, steaks, veggie options, chips, and drinks for purchase.

ties.” Steve will assist each artist in their quest to incorporate recycled/upcycled and re-purposed materials into a unique and individually inspired assemblage. This class is suitable for beginners ages 10 and up and involves freestyle painting and assemblage with materials such as glass, wooden frames, small nails, picture hangers, plastic bottle caps, cardboard backing, paint, brushes, and glue. Come Together: Collage, Assemblage, and Community Come Together is a series of workshops, open studio projects, outreach, and exhibits which repurpose materials and lives. All workshops are free with materials included. Call 505-247-1172 to reserve your space.

For more information about Festival Flamenco Internacional, June 7–13, or for workshop registration and a complete schedule of performances and workshops, visit the Festival Flamenco website at or call the FFI Hotline at 505-242-7600. THANK YOU to Festival Flamenco Internacional de Alburquerque sponsors and partners: Heritage Hotels, The University of New Mexico, New Mexico True, the New Mexico Department of Cultural Affairs, New Mexico Arts, the City of Albuquerque, Bernalillo County, the National Hispanic Cultural Center, the Albuquerque Hispano Chamber of Commerce, and the Urban Enhancement Trust Fund.

Artists' Network Meeting All artists are welcome to meet once a month to network, learn about marketing and sales opportunities and are invited to participate in developing OFFCenter's exhibitions and programming. Come make art and share ideas with one another. Every 2nd Tuesday of the month: 5–6pm at OFFCenter. For more details, to register for one of the many classes and workshops this summer, to make a donation, or for a full schedule of events/workshops go to www. or call 505-247-1172 or email: OFFCenter is located at 808 Park Avenue SW.

Co-op Connection News, June 2015  

La Montañita Co-op's monthly newsletter from June 2015

Co-op Connection News, June 2015  

La Montañita Co-op's monthly newsletter from June 2015