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BAG Café”—gathering 8 to 10 people at a table with pens and paper to jot down ideas, inspired by our speakers, as they “Think Outside the Bag” to brainstorm the question, “How Can the Co-op Go Beyond Being a Grocery Store To Meet Community Needs in the Coming Decade?”


GATHERING FUN, FRIENDS AND FOOD BY LISA BANWURTH-KUHN, BOARD OF DIRECTORS he Annual Member-Owner Gathering at the Santa Fe Farmers Market Pavilion presents the opportunity in Santa Fe for owners to share opinions and thoughts about our now and future La Montañita Co-op. The Annual Member-Owner Meeting will present three local speakers who are active in building communiy strength to meet the future. The speakers include: Don Bustos, Program Director for AFSC in New Mexico and traditional farmer from Santa Cruz Farm and Greenhouses; Kathy Holian, Santa Fe County Commissioner for District 4; and Lynn Walters, Executive Director of Cooking with Kids, Inc. See page 6 for more information.


After our speakers present their community work, members will participate in a “Grand Co-op Focus

The Board hopes to gather shared interests and ideas from all Co-op owners to help guide La Montañita into the future. There have been two Co-op Focus Cafés in Albuquerque that met on August 19th and September 10th at the United Way Building in Albuquerque. Discussion at each Café table grew excited and creative. Each table touched on many similar themes. The best ideas of each group were shared with everyone.


OCT. 24



La Montañita Co-op Annual



Good food, good brainstorming and great people should make this October 24th gathering thrilling! Please come to the Annual MemberOwner Gathering and experience the Grand Coop Focus Café.

AT THE SANTA FE FARMERS MARKET PAVILION AT THE RAILYARD Enjoy a delicious local natural foods dinner with your Co-op friends and fellow owners. Participate in an exciting discussion led by Santa Fe community leaders on 21st Century trends in food, farming, health and community-owned economics and participate in a Co-op Focus Cafe.

Please RSVP on Eventbrite at: or email or call 505-2172027. This gathering is open to all current Coop owners.

CO-OP TURNS 40 YEARS OLD IN 2016! Over the next year, we invite you to participate in a series of community discussions to think about cooperative economics in the next 40 years. Celebrate our Co-op! WE OWN IT!

but do not have the resources to buy farm land. We need to figure out ways to help bring these young prospective farmers together with older farmers that need help on the farm or ranch. The County could study new approaches to a creative earned-inheritance program, something like lease-purchase based on labor equity, that would keep the land productive, while ensuring that older farmers can retire with security.


TO ACHIEVE FOOD SECURITY BY KATHLEEN HOLIAN, SANTA FE COUNTY COMMISSIONER verybody knew where their food came from 60 years ago. For one thing, most families grew a lot of their own food in gardens, and they kept chickens and other animals. They also knew the farmers who lived in their area and grew crops that produced items that were bought in bulk, like flour and beans. Everybody ate healthy food. Maybe there were times when there was not quite enough for a large family, but their food was good for them, and it was tasty and fresh.


It’s ironic that now if you have the money, you can go to the store and buy exotic delicacies from all over the world. But there are too many people now who can’t afford healthy food, and often people don’t even know what “healthy" is. Food security is a huge issue in our area. Roughly 15% of people in our area go to bed at night not knowing where their next meal is coming from, a large fraction of whom are children. Even more people subsist on a diet that is mainly junk food. We in Santa Fe County government realize that food security is just as important an issue as water, well-maintained roads, firefighting capability, law enforcement, and all the other issues that local government has traditionally focused on. Food security has been highlighted in recent plans developed and adopted by the County, for example, in the Santa Fe County Health Action Plan. Promoting an affordable healthy diet for people is one of the top five goals of the Health Action Plan, in addition to the more traditional goals of dealing with drug and alcohol addiction. Access to healthy food is also supported by recommended actions and policies in the Santa Fe County Economic Development Plan and the Sustainable Growth Management Plan. But the Plan that I would really like to highlight is the one recently developed by the Santa Fe City/County Food Policy Council: “Planning for Santa Fe’s Food Future: Querencia, A Story of Food, Farming and Friends.” As stated in the Executive Summary of this plan, it was developed to ensure that a safe, healthy, and affordable food supply will be available to all residents for decades to

come. This tool examines various issues through the lens of food, including health, distribution, economy, education, agriculture, land and water conservation. It also bridges local, state, and national issues pertaining to food. So how is Santa Fe County planning to make a difference on this important issue, food security? THE PLAN First we need to support and expand local farming and ranching. Farmers have to be able to make a living if local farming is to become a viable way to provide sufficient food for our community. One way that the County can help in this regard is to purchase conservation easements on farms in Santa Fe County. This would give farmers a much-needed infusion of money to be able to buy equipment and infrastructure to be more productive. It would also be a way to keep a fertile piece of land in agricultural production in perpetuity. The County has also developed the concept of Community Plans which are implemented with Overlay Districts on our Zoning Map. Many of the communities have made agriculture an important part of their Community Plan. La Cienega, Pojoaque, and Chimayo are examples of three communities that want to preserve their agricultural tradition. This will help the County make future land use decisions about those communities that support preservation of agriculture.

We also need to help farmers develop a resilience in the face of climate change. One way to do this is to help farmers install water infrastructure that diversifies and makes the best use of their water resources. For example, the County could implement a low-interMaking sure est loan program for rainwater collection systems people HAVE on farms and ranches. The implementation of no-till ACCESS and cover cropping techniques can significantly to enough food increase carbon and water sequestration into farmtakes the land, and the County could help with the necessary involvement educational outreach.


It is also vital that we bring young people into farming and ranching. Right now the average age of farmers is in the sixties; on the other hand, there are many young people who would like to farm

The County also directly provides food for many people who live here—specifically for seniors through the Senior Centers as well as for the prisoners in our County Correction Facilities. There are also Mealson-Wheels for seniors who are homebound. Unfortunately, current procurement practices emphasize cost as the deciding factor for purchasing the ingredients for the meals. Much greater emphasis should be placed on providing locally grown meats and produce in the future. Santa Fe County also needs to address the problem of food deserts. Not only do we need to address transportation of food products to where people live, we also have to help with transportation of people to grocery stores. The North Central Regional Transit District is playing a role in developing bus routes both in the City and in rural areas to get people to where they can buy good, healthy food.


ne other way that Santa Fe County has been continuously involved over the years has been to pass resolutions in support of issues related to food security. We have passed several resolutions urging the New Mexico Legislature to appropriate $1.44 million toward the purchase of locally grown fruits and vegetables for school lunches. The Legislature has still not fully funded the program, but the amount has increased over the last two years, and it is now a permanent part of the State budget. La Montañita Co-op has been on the forefront of many of these issues surrounding food security and access to healthy food for residents in the Santa Fe area. Santa Fe County government needs people at the Co-op as advocates for all of these programs, by coming up with new ideas, planning, and helping to implement solutions. The Co-op’s connection to local farmers needs to be extended to education about programs to help make farming and ranching a sustainable, viable way of living. Only then will we be able to expand the percentage of locally grown, healthy food in the diets of all of Santa Fe’s citizens. Making sure that all people have access to healthy food and enough food is not a problem that any one entity or government can solve. It takes the involvement of the entire community.


October 2015 2

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

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


Administrative Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • Interim General Manager/Bob Tero 217-2028 • Controller/John Heckes 217-2029 • Computers/Info Technology David Varela 217-2011 • Special Projects Manager/Mark Lane 259-4396 • Human Resources/Sharret Rose 217-2023 • Marketing/Karolyn Cannata-Winge 217-2024 • Membership/Robin Seydel 217-2027 • CDC/MichelleFranklin 217-2010 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



YEAR OF THE SOIL Gutierrez-Hubbell House, 6029 Isleta Blvd. SW The Local Food Festival and Field Day is an annual event highlighting local food and agriculture in our region. The festival is organized by Bernalillo County Open Space in partnership with the Mid Region Council of Government’s Agriculture Collaborative, Edible Santa Fe, NMSU Cooperative Extension, Delicious New Mexico and and a variety of local groups and organizations. The continued success of this event reflects the ever-increasing demand for local agriculture, locally produced foods and gardening-related activities. Many festival attendees have stated that they are now more willing to seek out New Mexico food products and to shop at area farmers' markets. Others have indicated a new interest in growing more food and including more fresh and local foods as a part of their regular diet. Connecting the public with local growers, producers, and businesses is crucial in sustaining local agriculture. The Local Food Festival and Field Day is one step in helping to make those connections.

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: Santa Fe New Mexican Membership information is available at all six Co-op locations, or call 217-2027 or 877-775-2667 email: website: Membership response to the newsletter is appreciated. Email the Managing Editor,

See you at the beautiful Gutierrez-Hubbell House on Sunday, October 11 where we’ve got the dirt on local food. For more information go to:

The Maize Maze will be open to the public every weekend from Oct. 3 through Oct. 31. Groups of ten or more can schedule a visit during weekdays. School groups and others are encouraged to schedule their day early for best weekday selection. Rio Grande Community Farm is located in the Los Poblanos Open Space fields along the north side of Montano Road NW about halfway between Fourth Street and Coors Boulevard in the North Valley. This year, the Blackout Theater is back with its Interactive Haunted House as a special Halloween treat at Rio Grande Community Farm. For two years, Quarantine has frightened audiences throughout Albuquerque, giving them an experi-

For more information on the Interactive Haunted House go to October Maze hours are: Sat. 10am–5pm, Sun. 10am–5pm We are in need of several volunteers during the maze which will be open weekends in October. We officially open to the public on Oct. 3 at 3pm. Go to for more information on volunteering during the Maize Maze. Rio Grande Community Farm is a 501(c)3 non-profit operating on public land and managing a two-acre Community Garden with education programming, and advocating sustainable initiatives to strengthen Albuquerque’s bonds to its rich agricultural history and quality, healthy, local food. Rio Grande Community Farm is a treasured partner of the Veteran Farmer Project. Learn more at: www. or email:

JUST IN TIME FOR HALLOWEEN BAT BOX WORKSHOP BY KAREN BENTRUP The Desert Oasis Teaching (DOT)Garden is a community education and experiential learning space at Albuquerque Academy where we explore sustainability and growing food in the arid southwest. The DOT Garden is a space where everyone is welcome to volunteer their time and knowledge to inspire others to fold sustainable living into their lives.


While fall in New Mexico means harvest time for chile, squash, and pumpkins, the Local Food Festival is a special celebration. It’s a glimpse at the bounty our community, with its rich agricultural heritage, can cultivate. And, it’s a showcase of the community and the many organizations and individuals that make up the local food system; from the growers to the transporters to the chefs and grocers to the consumers. We’re all part of it. So let’s celebrate!

For their third installment of Quarantine, they're taking it back to the beginning. The start of the outbreak! Something mysterious is happening in the old barn at the Rio Grande Community Farm. Word has it that the dead are rising! Do you think you can survive "Quarantine: Origins"?



All this is in addition to festival favorites such as chef demos, live music, storytelling, horno bread baking, 4-H petting zoo, face painting, rock climbing and more! The Hubbell House Alliance also will provide guided tours of the historic house, farm, and the demonstration gardens. Beekeepers will talk about the importance of pollinators and community partners will host a seed giveaway.

ence unlike any other. Last year, "Quarantine: Collapse" was voted Best Live Performance by the Weekly Alibi.


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

EVENTS AND OFFERINGS INCLUDE: • Horseback rides • Cider from Skarsgard Farm • Beer from Marble Brewery • Workshops on soil health, earthworms, and composting • “Ask a Gardener” by Master Gardeners and • Lunch from a variety of fun and unique food trucks

THE MAIZE MAZE AND BLACK OUT THEATER’S HAUNTED HOUSE BY KEMPER BARKHURST, RIO GRANDE COMMUNITY FARM very year, the Maize Maze at the Rio Grande Community Farm brings hundreds of school groups and thousands of weekend visitors to explore, play, see wildlife, and learn about the importance of sustainable agriculture. This year, the Farm has partnered with ABQ BioPark to offer pollinator-themed activities at the 8-acre corn maze.

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

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.

At the eighth annual Local Food Festival & Field Day, we invite you to enjoy fun with your friends, family and neighbors while you “Discover the many faces of local food.” This year’s festival offers so much! At this FREE festival enjoy a wide variety of activities including: Great local food: free samples, chef demos, food trucks, pie contest, live music, film screenings, soil workshops, beer and wine garden, kids’ story time and petting zoo.

Sunday, October 11 from 11am–4pm

Administration Offices 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001

REGIONAL FOODS are an engaging and tasty way to enliven history and teach us to

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



Just in time for Halloween : the DOT Bat Box Workshop Bats are terrific helpers in insect control. During the warmer months they can help control mosquitoes and other pesky insects in your backyard. Bats make up almost a quarter of all mammals and they are the only mammals able to fly.

Approximately 70% of the more than 1,000 bat species are insectivores, meaning they feed solely on insects. Some insectivorous bats can catch up to 600+ mosquitoes an hour! Take a cue from the folks in Europe who have been using bat houses to eliminate mosquitoes since the early 1900s. Most bat houses, when placed properly, will be occupied within one year of placement. Learn how to build and place your bat box for greatest pest management on October 31, 9-11am at the DOT Garden. For more information or to register for the workshop, go to or email Karen at:


October 2015 3


NEW MEXICO IMMIGRANT LAW CENTER EDITORS NOTE: Over the past weeks my email box as well as the mainstream and alternative news outlets have been flooded with scenes of great human distress, loss, fear and suffering as millions of people flee both economic and physical violence. It rests with all of us to rise to a higher level of justice, tolerance and compassion. Given what seems to be one of the world’s great modern migrations it seems more than appropriate to acknowledge and support the work of our New Mexico Immigrant Law Center. BY JENNIFER LANDAU ounded in 2010, the New Mexico Immigrant Law Center is dedicated to preventing separation of immigrant families. In addition to ensuring family unity, we seek to strengthen immigrant families by advancing the rights and opportunities of low-income immigrants and their families. We envision a New Mexico in which all people—regardless of their race, immigration, or economic status—have equal access to justice, as well as access to education, government resources, and economic opportunities, and are able to engage fully in the civic and economic life of our neighborhoods and community.


Access to high-quality immigration services provided by NMILC enables immigrants to obtain legal status that can lead to better jobs, access to credit and bank accounts, reunification with family members, access to healthcare, increased educational opportunities for children and adults, and full participation in the civic life of our neighborhoods and communities. While gaining immigration status brings a certain level of economic and family stability, naturalization creates opportunities for newcomers to fully participate in the civic life of their communities. Over the years we have become a leader in deportation defense, asylum, and humanitarian defense for survivors of crimes and children. We have served hundreds of New Mexican families, trained law students and volunteer attorneys, and presented at numerous public events and Continuing Legal Education programs. We have built a team of four attorneys, full-time Jesuit Volunteer Corps

We envision a New Mexico where ALL PEOPLE—regardless of their race, immigration or economic status— HAVE EQUAL ACCESS TO JUSTICE as well as access to education, government resources, and ECONOMIC OPPORTUNITIES

and Public Allies volunteers, numerous law and Latin American studies interns, and community volunteers. We work on collaborative efforts to provide bundled services in tandem with community partners that address other barriers to increasing earning and asset development for immigrant families. With this strategy we are able to have a greater impact on the families that we collectively serve. Because we recognize the legal needs of immigrant families are intertwined with social service, health, and educational barriers, we have Pathways Navigators that assist our clients to overcome psychosocial, medical, economic, and educational barriers by connecting them to existing services and support networks in the community Because we are the only legal service provider in the state to offer assistance to families facing deportation, the need for our services has been tremendous. We have discovered that many of the families facing deportation would have been on a path to citizenship if they had proper legal information when they were children. As a result, we developed a preventative legal model working in strategic partnership with schools and organizations that provide social and medical services to immigrant children and their families. Our goal is to expand access to education and services. We are honored to be the Donate-a-Dime Organization of the Month. Please shop at La Montañita Co-op and donate you bag credit to help us continue to provide these services.

INTERFAITH POWER AND LIGHT LIVING ON OUR COMMON HOME on Our Common Home is an inspiring spiritual and justice journey for people of all faith traditions.



NMIPL will also honor Faith Communities who have done important work of energy efficiency, renewable energy, food, and education during 2015 with SEED awards. Individuals rooted in their spiritual traditions who put these values to work in the “market place,” including La Montañita Co-op’s Robin Seydel, will be awarded with the 2015 Sprout Awards. Wonderful local food, a silent auction, music and community round out the fall afternoon. For more information go to or

THIS MONTH YOUR DONATE-A-DIME DONATIONS GO TO: New Mexico Immigrant Law Center: Regardless of race, immigration, or economic status all people should have equal access to justice, education and economic opportunities, to engage fully in the civic life of our neighborhoods and community. Your AUGUST Bag Credit Donations of $2,723.54 were were divided equally between the Albuquerque and Santa Fe chapters of Girls on the Run.


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

Alamed a Blvd. Coors Blvd.

Living on Our Common Home is the theme she will reflect upon and all gathered will celebrate. Interfaith Power and Light celebrates its fifteenth year as a national organization and NMIPL celebrates its 9th year in New Mexico as one of forty state affiliates. The Rev. Bingham will share a story of hope and engagement as we are called to understand our deepest purpose as humans as we face the greatest moral concern of our time—climate change. In light of the Papal document Laudato Si and the upcoming international climate meeting in Paris, Rev. Bingham will explore why Living

As one of the first faith leaders to fully recognize global warming as a core moral issue, she has mobilized thousands of religious people to put their faith into action through energy stewardship. In 2012, Sally was awarded the Audubon Society’s Rachel Carson Award for her environmental leadership. She was named one of the top fifteen green religious leaders by Grist magazine; she has been recognized as a Climate Hero by Yes Magazine; one of the leaders of the new green revolution by Rolling Stone and one of the 50 most powerful women religious leaders by Huffington Post.


JOAN BROWN, OSF, INTERFAITH POWER AND LIGHT The Rev. Sally Bingham, president and founder of Interfaith Power and Light will be the guest speaker at New Mexico Interfaith Power and Light’s (NMIPL) annual fall gathering Saturday, November 7 from 2–5 at First Congregational Church (Lomas and Girard, Albuquerque).

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 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.


October 2015 4



ABUNDANCE is as much an ATTITUDE as it is a thing or a

ABUNDANCE BY COURTNEY WHITE, QUIVIRA COALITION lentiful, ample, profuse, bountiful, generous, fertile, rich, replete—these are words that describe both the attitude and the goals of the next wave of conservationists and agrarians in this nation. A social movement is like an ocean wave. It arises at a certain period of time, gathers strength, grows and works toward a defined goal, becoming an effective agent of change. Eventually, a new wave with fresh ideas and energy heads toward shore, building on the earlier wave’s success. Today, the goal of this new movement is to put a large and diverse regenerative toolbox, thirty years in the making, to work cultivating abundance for all.


Abundance is as much an attitude as it is a thing or a suite of practices. I love this quote by Paul Feyeraband, who was a philosopher of science: “The world we inhabit is abundant beyond our wildest imagination. There are trees, dreams, sunrises; there are thunderstorms, shadows, rivers; there are wars, flea bites, love affairs; there are the lives of people, Gods, entire galaxies.” Abundance exists at all levels and pretty much any place, if we choose to look. It challenges us to move beyond scarcity thinking, which dominates both our economic behavior and our psychological attitude toward the natural world. Oil is scarce, for example, but soil is not. Neither is sunlight. Or photosynthesis. Why be anxious about scarcity when we could celebrate abundance instead? This kind of thinking also forces us look beyond the surfeit of cheap, mass-produced, throwaway things generated by our consumer economy that we have come to equate with “abundance.” Look to nature instead, as Feyeraband reminds us, for genuine bounty.


In this conference, we will hear from ranchers, farmers, scientists, activists and others who are leading this next wave of abundance thinkers and practitioners. We’ll look down the road with them and share their thoughts on how to flourish amidst the emerging conditions and challenges of the twenty-first century. Speakers include:

• Dr. Christine Jones, a pioneering soil biologist from Australia who will lead an all-day workshop on soil carbon, climate mitigation, and agroecological land management. • Ivan Aguirre and his son, ranchers from Sonora, Mexico, who were early adopters of holistic management and have successfully implemented a variety of business enterprises on their land. • Dr. Scott Black, director of the Xerces Society which is implementing the largest habitat restoration effort in North America on behalf of the Monarch butterfly and other pollinators. • Arturo Sandoval and his daughter, both of whom work on economic development, environmental justice, conservation, and civil rights issues in New Mexico. • Betsy Neeley, a conservationist with The Nature Conservancy who directs a pioneering

riparian restoration project in Colorado aimed at improving the chances of the endangered sage grouse. • Andre Leu, Australian farmer and President of IFOAM, an international umbrella organization for organic advocacy, who will discuss an exciting new effort called Organic 3.0 • Members of Hasbidito, a nonprofit organization located in the Eastern Checkerboard of the Navajo Nation which has developed a successful farming model in a food desert. • Rebecca Burgess, leader of a visionary effort to create regenerative textile systems in California that are based on sustainable wool production and progressive farming practices. AND MANY MORE In an era of rising concerns about diminishing resources it is important to hear the ‘other side of the story’—that abundance is possible if we change our way of thinking. Join us for two and a half days of stimulating presentations, hopeful solutions, and old fashioned camaraderie. There’s nothing quite like a Quivira Coalition conference to lift your spirits and provoke your mind!



LOCAL CLOTHES Excerpted from 2% Solutions for the Planet and reprinted with the permission of the author. BY COURTNEY WHITE f all the human needs we strive to make sustainable, the one we consistently overlook is the one closest to our skin—our clothes. It’s an oversight we need to address, because almost everything we wear is drenched in fossil fuels, including the synthetic fibers that make up the majority of the raw material in clothes and the dyes that make them colorful. So, if behaving sustainably means procuring our food from a local foodshed and our water from a nearby watershed, why don’t we try to procure what we wear from a local fibershed?





A geographic The quick answer is that we can’t, because region that those locally made clothes don’t exist. Not yet, provides anyway. However, Rebecca Burgess, executive the BASIC director of the California-based Fibershed, and her partners are on it. If they have their way, RESOURCES someday we will be able to buy clothes made FOR CLOTHING locally from natural fibers created by sustainable grazing and farming practices and spun in nearby mills powered by renewable energy, all part of a robust, low-carbon, climate-friendly regional economy. And that’s just the beginning! Burgess envisions these fibersheds as the foundation for an international system of textile supply chains, designed to regenerate the natural systems on which they depend while creating a vibrant and lasting textile culture. If that sounds utopian, well, consider the alternative: our current industrial system for producing clothes. According to the World Bank, textile manufacturing is the second largest source of freshwater pollution in the world (principally from dyeing) and accounts for 20 percent of all water contamination. Synthetic fibers, which make their way to the sea via sewer lines from industrial laundry operations, are a huge source of pollution in the world’s oceans.

Those are just two of the environmental costs. Don’t forget the low wages, terrible working conditions, and human rights abuses that are pervasive in the garment industry, including persistent slavery and child labor. The toll can be deadly. The collapse of a textile factory in Bangladesh in 2013 (despite warnings) killed 1,200 workers and injured more than 2,500 in the deadliest garment-manufacturing incident in history.

Burgess is quick to point out that the clothing industry is aware of these issues and that some larger corporations have begun to adopt eco-friendly practices, including the use of organic natural fibers. However, the goal of Fibershed is to go way beyond correcting deficiencies in the current system and create instead a radically new model, one inspired by time-honored traditions from around the planet. The roots of the project go back to 2009, when Burgess decided to create and wear a prototype wardrobe made from fibers, dyes, and labor sourced within a 150-mile radius of San Francisco. To accomplish this goal, she pulled together a team of innovative agriculturalists and artisans to build the wardrobe by hand (because the manufacturing equipment had been lost decades ago). The team worked toward four specific objectives: produce no toxic dye waste; use no pesticides, herbicides, or genetically modified organisms; significantly reduce the carbon footprint of the wardrobe in comparison to conventionally produced clothes; and incubate a regional community of artisans and farmers that would collaborate and grow in number over time. In 2011 Burgess founded the Fibershed Marketplace to explore the possibility of creating a cooperative to help fiber farmers and artisans stay in business together. Then in 2012, she founded the nonprofit Fibershed in order to educate the public, including policymakers and entrepreneurs, on the benefits of producing local clothes using regenerative practices. Call it “thinking like a fibershed!” Which raises a question: How is a fibershed defined exactly? According to Fibershed’s website a fibershed is “a geographical region that provides the basic resources required for a human’s first form of shelter (aka clothing).” However, don’t get it confused with a watershed, warns Burgess, because a fibershed must necessarily cross multiple topographic boundaries to work ecologically and economically. Right now, that means stretching the definition of “local” way out—at least until sustainable fiber production takes off.

Another way to define a fibershed is to describe what’s in one. It includes a solar-powered wool mill; a greywater dye garden; grazing sheep; industrial hemp, flax and nettle cultivation; small-scale cotton-spinning equipment; a greenhouse; children visiting the field where their jeans are grown; a recycling mill; rooftop gardens for food, fiber, and dye plants; sewing pods; a knitting frame; and weaving studios. It’s a utopian vision that’s very much grounded in reality. For example, over three million pounds of wool are produced in California every year—more than anywhere else in the nation—of which 99 percent is shipped out of state, mostly to China. Much of this wool is wear-next-to-the-skin quality, which means that the raw material for the establishment of numerous fibersheds is already at hand. In fact, artisanal fiber operations have sprung to life in at least eighteen communities around the state since 2012, selling largely to upper-end markets. It’s small, Burgess says, but it’s a start. A key component of the Fibershed’s work is its soil-to-soil concept, which aims to help ranchers and farmers build topsoil through a compostapplication process that sequesters carbon dioxide on their land while reducing the product’s carbon footprint. “A typical wool garment produced overseas has a net carbon footprint of 33 kilograms in CO2 equivalents,” said Burgess. “The Fibershed approach reduces that and can, in fact, sequester nearly 38 kilograms in CO2 equivalents per garment.” It’s all bundled together in an idea called the California Wool Mill Project, which pulls together a broad array of regenerative solutions. The summary from the Project’s feasibility study (available on the Fibershed website), which was conducted to assess the potentials of producing cloth in a vertically integrated supply chain using 100 percent California-grown wool fiber, states that the goal of the Project is to create a technical road map for an ecologically sensitive closed-loop mill design utilizing renewable energy, full water recycling, and composting systems. Furthermore, the products from the mill were analyzed and shown to have a high potential for net-carbon benefit. “The suggested model outlines the potential for a multi-stakeholder co-op that would close the financial loop between profits and the producer community,” wrote the authors, “furthering the positive economic impact for our ranching and farming communities.” In other words, we all live in a fibershed—we just don’t know it yet! To find out more about the Fibershed organization, visit their website:


October 2015 5



• Quebec co-ops have a five-year survival rate of 62%, compared with the 35% for other businesses. At ten years, the co-op success rate grows to more than double that of other businesses (44% vs 20%). • Alberta co-ops created in 2005 and 2006 had a three-year survival rate of 81%, compared with 48% for conventional businesses. • British Columbia co-ops had a five-year survival rate of 66% between 2000 and 2010, while only 43% of conventional businesses made it five years.

DEMOCRACY AND DIVERSITY BY JR RIEGEL ooperatives are as diverse a form of economic association as the owners that make up each co-op. Cooperatives are different from for-profit competitive corporations in that co-ops exist to meet the needs of all their stakeholders, not just those with extra capital to invest. Human needs are very diverse, and so there is a great diversity in the forms of cooperatives, each with its own advantages for different stakeholders.


Worker and consumer cooperatives are the two primary types of co-op, and they are fundamentally different because of their ownership structure. Worker co-ops are owned by some or all of their employees, and so their policies and practices are generally designed to maximize benefit to workers. Consumer cooperatives are owned by those who pay for the goods or services provided by the co-op, so they often adopt policies benefitting the consumer community. There are different opinions on whether producer cooperatives are a type of worker co-op or are instead a distinct third form of cooperation. In a way, the different producers act like the co-op’s workers, each contributing to the output of the co-op. However, members of producer co-ops are generally businesses with their own labor policies, and so they bring different priorities to decision-making than the workers themselves might. The local Sweet Grass Co-op and the national Organic Valley Co-op illustrate the diversity of the scale producer co-op’s can achieve to best serve their farmer owners. Worker and consumer co-ops can unite in cooperation just like producers. Cooperative federations are co-ops whose members are themselves co-ops, like National Co+op Grocers, of which La Montañita is a member. There are many other types of co-ops too, such as util-

ities, housing, agriculture, and more. On top of that, many coops opt to structure themselves as hybrids to best suit the needs of their owners. It can get pretty complicated—Fifth Season Co-op in Wisconsin has 6 classes of owners: producers, producer groups, buyers, processors, distributors and workers. Why create such potentially complicated and multifaceted organizations? Because communities have complicated and multifaceted needs, and co-ops are the best way to meet them. The Benefits of Cooperatives There are resounding economic benefits to cooperatives as well. Employees are paid more equitably than in conventional corporations, stimulating local economies significantly more than the exorbitant CEO compensation packages given at large corporations. The average compensation ratio of highest-paid to lowest-paid employees at conventional US corporations is about 354:1, but at La Montañita it’s currently 5.3:1. Mondragon’s co-ops aim to keep their pay ratios between 3:1 and 5:1. For every $100 spent at a food co-op, about $160 circulates through the local economy. If that $100 was spent at a privately- or investor-owned company instead, it would only put $136 into the economy ( Co-ops can create better-paying and steadier jobs because their organizational structure makes them much more resilient. Worker co-ops are only a third as likely to fail as publicly traded companies, and the survival rate of new co-ops exceeds those seen in conventional corporations. A number of recent studies from Canada illustrate this well:


Co-ops donate more to charity, work more with other local companies, and respond to the needs of all their stakeholders, not just their investors. They pay fairer wages, keep their customers’ money circulating locally, and provide economic stability in an era of increasingly unstable market changes. It used to be thought that they were not as effective a form of enterprise, that they were less efficient than conventional corporate counterparts. More and more, studies and performance statistics show that co-ops are in fact the better way of doing business for communities.

Co-ops are not rare because of inefficiency, as some claim. The efficiencies of conventional corporations are in externalizing costs to benefit their investors, not in creating a positive economic impact. A perfect example of this is Walmart’s reliance on 6.2 billion dollars in annual federal welfare benefits to help their underpaid employees feed their families with SNAP and make rent ( Co-ops are rare because US law and culture is on the side of conventional companies. Co-op owners often can’t get the same protection from risk enjoyed by their corporate counterparts, and only 12 states currently allow worker co-ops to incorporate with limited liability. Because our corporatized culture values economic return on investments but not social or environmental returns, many investors don’t see the benefit in helping co-ops get started. Finally, the historical strength afforded to conventional corporate structures has led to an imbalance of conventional to cooperative businesses, and that in turn has led to most of the country’s population not fully understanding cooperatives and their benefits. We’re working on that every day though, and you can help too by spreading the word about co-ops!


October 2015 6

OH! THE PLACES WE WENT! MEMBERSHIP IS OWNERSHIP OUR NOW AND FUTURE CO-OP! BY LISA BANWURTH-KUHN, BOARD OF DIRECTORS ur first two Co-op Focus Cafés were a great success. On August 19 and Sept 10 dozens of Co-op memberowners attended the two Co-op Café events at the United Way Building, in Albuquerque. We had scrumptious light summer meals prepared by the Nob Hill Deli (Many thanks to Alison and team!) then broke into groups of 4 or 5 to brainstorm about La Montañita and the future!


It was a fresh opportunity to share opinions and thoughts about our now and future Co-op. Once conversations got going most people didn’t want it to end. Everyone seemed to agree that we need to reach out to the community and find ways to more effectively educate our community and spread the word about healthy food, our community activities and our support for local producers and products. Some ideas

bandied about were to expand our support of the development of other cooperative businesses; provide classes or a meeting place for members to engage with one another; create a life transitions (end of life) co-op, a water co-op and a bi-annual swap meet called “Geezers to Greenhorns,” (those who came to the September Coop Focus Café found out what that means) and so much more. Now we are gearing up for our third Café at the Annual Member-Owner Gathering on October 24 from 6–9pm. This one will be more developed and more delicious than ever! We’ve refocused given your input and planned for even better brainstorming because La Montañita must learn and prepare to improve as we go forward.



Mark your calendar for Saturday, October 24th! Come to the BIG CO-OP CAFE at the Annual Member-Owner Gathering at the Santa Fe Farmers Market Pavilion! Come share your vision and “think outside the bag”!!!! RSVP on Eventbrite at: or to Robin at or call 217-2027.



cle in the August issue of the Co-op Connection News at


Awarded the 2013 International Association of Culinary Professionals Award of Excellence, Cooking with Kids offers school-based cooking classes and has children work together to prepare dishes that include a wide variety of vegetarian world cuisine. Cooking with Kids with Lynn at the helm integrates local farmers, chefs and a host of community organizations to round out its food and nutritional education program.



DON BUSTOS Don Bustos is a family farmer from Northern New Mexico, farming land that has been in his family since the Spanish Land Grant of 1598. He and his step-daughter and two grandchildren work those same fields today. His ancestors are both native Pueblo and Spanish, and the 150 year migration created the diverse mix of Indo-Hispano people to which he belongs. Don uses his family’s traditional farming methods, with modest technological additions. He was one of the first farmers in New Mexico to receive organic certification and has been certified for over 20 years. A long time friend of La Montañita Coop and one of the first local farmers to sell local organic produce, back in the early 1990’s Don was one of the earliest New Mexicans to speak out on the dangers of genetically modified organisms to traditional seeds Come to the and agriculture. He participated in many Co-op CO-OP’S sponsored educational events on GMOs including our EarthFest celebration and others.


to hear from these


In addition to farming his family land, Don is co-director of the American Friends Service Committee’s (AFSC) New Mexico program, where he focuses on training beginning farmers and developing farmer networks throughout the

AT THE SANTA FE FARMERS’ MARKET PAVILION AT THE RAILYARD Enjoy a delicious local, natural foods dinner with your Co-op friends and fellow owners. Participate in an exciting discussion led by Santa Fe community leaders on 21st Century trends in food, farming, health and community-owned economics and a Co-op Focus Café.

state. For more than 20 years, Don has farmed and mentored interns on his land. For over six years, he’s trained young farmers in an innovative project in Albuquerque, the Agri-Cultura Network, and is currently working with young farmers in Anthony, New Mexico. With his leadership, they learn basic organic farming techniques, raising a variety of herbs and vegetables. The produce is sold to some dozen schools to provide healthy food for the lunchrooms. As Don says, “More and more people are interested in where their food comes from and in working on the issues of childhood obesity. AFSC’s project helps with both concerns.” Don serves on the board of the New Mexico Acequia Association, a New Mexico-based organization that address water and land issues and preservation for future generations, has served on the USDA’s Western Sustainable Agriculture Research and Education (WSARE) board since 2008. He was chair of the Western SARE board from 2011–13. He has also served on the boards of the National Campaign for Sustainable Agriculture and was a founding member of National Immigrant Farmers Initiative (NIFI). He has received numerous awards including the New Mexico Farmer of the Year in 2006, the New Mexico Organic Farmer of the Year in 2012, and NM State University’s Leyendecker Agriculturalist of Distinction. Don also played a lead role in developing the vision and raising the funds for the Santa Fe Farmers Market complex, considered one of the top farmer’s markets in the country and has helped to establish several food networks across the state of New Mexico.


KATHLEEN HOLIAN Kathy Holian has lived in Santa Fe County for the past 30 years, and worked as a computational physicist at Los Alamos Lab. Her first four-year term as County Commissioner for District 4 began on January 1, 2009. Her vision for Santa Fe County continues to be a safe environment, a vibrant economy, and a growing movement toward self-sufficiency and resilience. She believes that it is her job as Santa Fe County Commissioner to help our community come together and work toward these goals, and that to make Santa Fe County an even better place to live, we need to ensure that Santa Fe County government is effective and competent. She says: “We, the citizens of Santa Fe County, still have much work to do. And the important word in that last sentence is ‘we.’ I am only one Commissioner; the rest of the citizenry are many; we all need to be deeply engaged in this project of local democracy.” We are honored to have Kathy with us at our Annual Member-Owner Gathering on October 24th. See her article on page 1.

LYNN WALTERS Lynn Walters has been a staple of the Santa Fe food scene for several decades. When she closed her Natural Café restaurant about two decades ago she turned her attention to creating the nonprofit organization Cooking with Kids. Today Cooking With Kids partners with schools, families and other community organizations including La Montañita Co-op to teach children about healthy eating. Her program is nationally recognized as a leader in nutritional education, providing hands-on learning to thousands of children in a wide variety of schools around Santa Fe (See her arti-

CO-OP TURNS 40 YEARS OLD IN 2016! Over the next year, we invite you to participate in a series of community discussions to think about cooperative economics in the next 40 years.

Recognizing that healthy habits learned young can last throughout a lifetime, we are blessed to have Lynn Walters in our community and honored to have her as a guest speaker at the Annual MemberOwner Gathering. For more information visit




is OWNER A P P R E C I AT I O N Volume 0-$74.99 = 10% D i s count

$75-$174.99 = 15% $175+ = 20%



October 2015 7



GENERAL MANAGER BY BOB TERO hanks to all of our valued owners for taking the time to participate in our annual owner survey. We have just finally completed entering all the data and combining the data we received electronically with the data we handinputted from the paper surveys. All the information we receive is compiled and analyzed to help us improve your Co-op. Your input is highly valued and helps guide our planning for the future.


Many of you may know that we also do an annual staff survey as well. Taken together, the information from these two surveys gives us great insight into what we are doing right and what we can do better from the perspective of both of these stakeholder groups. One of the most important things we learned was our owners’ perceptions about our prices. We continue to work on developing a new pricing strategy that will better serve our owners and strengthen our place in this highly

competitive market. Given the realities of the market and the prices we, as a relatively small business, have to pay for the products we sell, the changes may not be as great as we would like, but we believe that our dedicated owners and shoppers will begin to notice some price relief in the near future. Our “Ends” are what our Board of Directors call what many organizations see as their mission— the end result of all our activities in the community. To fulfill them we must continue to provide the very best products and services. To quote the Board of Directors requirement to those of us with operational responsibilities, we must “build on the beneficial relationships inherent in the cooperative model, based in healthy food, sound environmental practices, and a strong local economy with results that justify the resources used.”

October Calendar

of Events OCTOBER IS OWNER APPRECIATION VOLUME DISCOUNT SHOPPING MONTH! 10/20 BOD Meeting Immanuel Presbyterian Church, 5:30pm 10/24 ANNUAL MEMBER-OWNER GATHERING See pages 1 and 6 10/26 Member Engagement Meeting Co-op Administrative Offices

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.

We are continuing to work to provide these positive ends. As always please don’t hesitate to contact me with any questions or comments. My door is always open and I truly enjoy our dialogues. Contact me at: or 217-2028.





BY KATHERINE MULLÉ ne of our most frequently- OWNED asked questions has to be: BUSINESS “What is a co-op?” One reason so many ask this question may be because coops seem unfamiliar—almost like rarities among the more popular corporate business model. But in reality, co-ops are all around us, often hiding in plain sight, growing slowly but surely across the nation and around the world! Co-ops take the form of distribution centers, banks, news media outlets, agricultural businesses, credit unions, breweries, bike shops, sporting goods stores, electric companies, and of course, grocery stores (to name just a few).





But to answer the question, co-ops are defined internationally as “community-owned businesses based on the values of self-help, selfresponsibility, democracy, equity, solidarity, honesty, openness, social responsibility, and caring for others.” I think we can all agree that this sounds awesome—but what does it mean exactly, and how does La Montañita meet these high expectations? Since actions speak louder than words, and because anyone can and does sell much of what we sell, it is what we do and how we do it that underlines the cooperative difference. Our Stores Our stores are a welcoming place for the community to gather and for healthy, organic food, delivered fresh from farmers down the road. As your neighborhood store, our ambiance is warm and inviting, and everyone, owner or not, is welcome to shop. Children shop-

ping with an adult can munch on a free piece of hand-held fruit while cruising our aisles, and our friendly and knowledgeable staff with over 1,500* years of experience are always on hand to make your shopping experience a great one (*yes, we added the years worked per staff member. Pretty cool, huh?!). The Co-op hosts lots of great events to bring us all together and encourage community involvement—everything from smaller events like summer barbeques and Co-op Cafés to the larger Annual Member-Owner Gathering and EarthFest. These gatherings also serve as great educational tools, as do publications, our weekly email update, and our website, which all serve to educate on the links between food, health, and environmental issues in our community. Our Community Programs The Co-op’s commitment to a strong and thriving community is shown through: • OUR DONATE-A-DIME BAG PROGRAM, which donates about $2,500 to local non-profits each month, and recently celebrated donating over $100,000. • OUR HOMEBOUND GROCERY DELIVERY PROGRAM, which offers senior, homebound, and differentlyabled owners free grocery delivery one day each week. • OUR HOLIDAY GIVING TREE, which, with help from the Co-op’s generous owners, ensures over 500 of New Mexico’s children in need receive a special gift during the holiday season. • OUR LA MONTAÑITA FUND, an owner-invested, microloan program has made over $160,000 in revolving loans to New Mexico’s farmers, ranchers, value-added food producers and other cooperatives. • OUR VOLUNTEER PROGRAM, which offers owners the chance to volunteer at the Co-op or in the communi-

ty to share their cooperative spirit and to receive a discount on their Co-op shopping. • OUR VETERAN FARMER PROJECT, which provides our veterans and our community with a safe, therapeutic space where we learn to grow (and enjoy!) healthy food. Our Cooperation Among Cooperatives At La Montañita we strive to help other co-ops as much as we possibly can. We have consulted with dozens of co-ops, both locally and nationwide, providing counsel and input with a wide variety of topics—everything from training staff, creating marketing materials, growing capacity, providing models for important programs, assisting with operational development, and delivering fresh, local products to their store through our Distribution Center. Our Owners Last but not least, YOU, our owners, ARE the Co-op. You might have noticed that while we have referred to you as members in the past, we’re now changing the lingo to reflect your true position as owners! Anyone can become an owner (but doesn’t have to in order to shop). As an owner, you get great benefits, owner deals, volume discount months and more. And, if income is sufficient you receive a patronage refund at the end of each fiscal year. Since 1990, we’ve given over $4 million back to our owners! Also, owners have the very important job of electing members of La Montañita’s Board of Directors. Each owner gets one vote, making the cooperative model truly democratic (unlike corporate models in which voting power is determined by how much money one has to purchase stock). The Board of Directors have the important role of ensuring that the Co-op meets its goals and focuses on the long-term vision of the Co-op. As an owner, you yourself can help guide the Co-op into the future by participating in monthly meetings and by voting for by-law changes. La Montañita truly belongs to the community! That is the cooperative difference. So please, go forth and get involved, whether through participating in one of our programs or simply shopping and spreading the word about La Montañita, and help celebrate and honor our Co-op during this special month and throughout the year! Please go to our website, for more inforamtion.




October 2015 10

HARVEST FARE UNCONVENTIONAL CREAMY VEGAN MAC AND CHEESE From Adrienne Weiss Serves 4 to 5 / Time: 30 to 45 minutes

little while baking, so make sure it's really creamy first. Sprinkle with breadcrumbs to cover and a little paprika. Drizzle with olive oil and bake at 400 degrees for 15 minutes, or until crumbs are turning golden brown. This versatile, creamy sauce is delicious on vegetables such as broccoli, asparagus and Brussels sprouts as well as ladled over potatoes and rice. It is great for topping your fave vegan dog or burger and smothering crispy French fries!! NUTRITIONAL INFORMATION PER SERVING:

There's nothing quite as nice as homemade mac and cheese. This variation on a theme is quick, easy and vegan. 1 1/2 cups yellow potatoes, peeled and diced (or russets) 1/3 cup carrots, peeled and diced 1/2 cup onion, chopped 1 cup (or more) veggie cooking liquid 3/4 cup raw cashews* 1/3 cup unsweetened coconut milk (refrigerated or aseptic container) 3 tablespoons nutritional yeast flakes 1 1/2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons salt (or more to taste) 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper (optional) 1/2 teaspoon paprika 16 ounces dried macaroni of choice 1/2 cup or more panko or bread crumbs of choice (optional for baking) Olive oil for drizzling (optional for baking) *If not using high-speed blender (like Vitamix or Blendtec), soaking cashews for at least 30 minutes before using is highly recommended. For sauce, bring several cups water to boil in small pot. Place chopped potatoes, carrots and onions in boiling water and cook about 10 minutes, or until tender and soft enough to blend. Cooking time will vary slightly, depending on size of chopped veggies. When soft enough, use slotted spoon to remove from cooking water and place in blender. Add 1 cup of reserved cooking water to blender, along with all remaining ingredients except macaroni. Blend until smooth. Add additional cooking water in small amounts to thin, if so desired. Sauce should be velvety smooth and pourable. Cook macaroni al dente, according to package directions. Drain well and transfer to large bowl. Reserve cooking water if baking. Pour sauce over cooked macaroni noodles. Mix well. Adjust salt to taste. Serve immediately. Suggestion: Mix with cooked peas, broccoli florets or veggie of choice before serving. Or, place macaroni mixture in a lightly oiled baking dish and add some reserved pasta water. This will dry out a

Calories 347; Total fat 12g; Saturated fat 2g; Cholesterol 0mg; Sodium 1095mg; Total carbohydrate 51g; Dietary fiber 6g; Sugars 4g; Protein 13g POTATO AND KALE ENCHILADAS WITH QUICK AND EASY SMOKY MOLE SAUCE From Adrienne Weiss Serves: 4 to 6 / Time: 1 hour for enchiladas, 20 minutes for mole sauce (not counting soaking time) In this alternative to traditional enchilada fillings, mashed potatoes and tender braised kale are spiked with lime and toasted pepitas. All wrapped in corn or tortillas of choice, they are smothered in a flavorful, spicy and smoky mole sauce. 1 pound waxy potatoes (Yukon gold or red), peeled and diced 3 tablespoons grapeseed or olive oil 4 cloves garlic, minced 1/2 pound kale, washed, trimmed and finely chopped 1/2 teaspoon ground cumin 1/4 cup vegetable broth or water 3 tablespoons freshly squeezed lime juice 1/4 cup toasted pepitas (pumpkin seeds), coarsely chopped, plus additional for garnish 1 1/2 teaspoons salt, or to taste 12-14 corn tortillas* (small) or 8 - 7 1/2 inch flour tortillas such as wheat, whole wheat, spelt, etc. Prepare SMOKY MOLE SAUCE and set aside (see below). Preheat oven to 375 degrees. Have ready shallow casserole dish, at least 11 1/2 x 7 1/2 inches. In a large skillet over medium heat, toast pumpkin seeds, turning occasionally, for 3 to 4 minutes. Coarsely chop in food processor or by hand and set aside. Peel and dice potatoes and boil them until tender, about 20 minutes. Drain and set aside. Cook grapeseed or olive oil and minced garlic in large sauce pot over medium-low heat, stirring occasionally until garlic is sizzling and lightly browned (do not let burn). Add kale, sprinkle with little salt and raise heat to medium, stirring constantly to coat kale with oil and garlic. Partially cover pot to steam kale until wilted, 4 to 6 minutes.



Remove lid and mix in potatoes, cumin, vegetable broth, lime juice, chopped pumpkin seeds and salt. Use back of wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until broth is absorbed. Add more salt and/or lime juice to taste. Spread thin layer mole sauce in bottom of casserole dish. Place filling down center of each tortilla and roll. Tightly pack enchiladas next to one another, seam sides down, in casserole dish. Pour about 1 cup sauce over top (reserving rest for later), cover tightly with foil (preferably parchment-lined) and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes, until edges of tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with remaining, slightly warmed, mole sauce. *If desired, for softening tortillas, place each on heated, lightly greased griddle or cast iron pan for 30 seconds before filling.

Mill the sesame seeds, oats and flax until they become flour. Put three of the bananas into a food processor with the sunflower seeds and agave nectar and process until blended. Put this mixture in a bowl. Dice the dates and remaining banana and add those to the mixture. Gradually mix in the “flour” until everything is mixed. Divide the final product in half to make 2 loaves, each about 1.5 inches high in a flattened loaf shape. This is a raw recipe so you must get your teflex sheets out and dehydrate this loaf in the dehydrator on the teflex sheets. Once on the telflex put in the dehydrator and dehydrate for 8 hours. Flip the loaf over and dehydrate for another 8 hours. Remove from dehydrator, slice and store in refrigerator. NUTRITIONAL INFORMATION PER SERVING:

Calories 330; Total fat 22g; Saturated fat 3g; Cholesterol 0mg; Sodium 24mg; Total carbohydrate 30g; Dietary fiber 8g; Sugars 10g; Protein 10g RAW BUTTERNUT SQUASH SOUP From Cheryl Travers Serves: 4 to 6 / Time: 15 minutes

SMOKY MOLE SAUCE From Café Gratitude Makes 2 cups 2 dozen sun-dried tomato halves*, soaked in 2 cups water 2 chipotle chiles, soaked in 1/4 cup water 1 tablespoon freshly squeezed lime juice 1 1/2 teaspoons salt 1 large avocado 1 1/2 teaspoons cumin powder 3 tablespoons raw cacao powder 1/4 cup olive oil 3 large dates 1 cup soak water from tomatoes and chile (or fresh water) *Package available at La Montañita Co-op Presoak sun-dried tomatoes and chipotle chiles for 4 hours in respective amounts of water. Drain both, reserving water from each separately. Place tomatoes, chipotle chile and all other ingredients in blender. Taste reserved tomato water. If bitter, use fresh water. Be sure to use chipotle water if spicy taste is desired. Add 1 cup liquid to blender and start by pulsing. Increase speed gradually, scraping down sides as necessary. Add little more liquid at a time as needed. Enough liquid is needed for blender to pull ingredients from top down through bottom. Stop blending when smooth texture is achieved. Adjust for flavor. It is often recommended, when using mole in cooked dishes, to thin it a little with vegetable broth. If using as a dip or condiment, there's no need to do so. NUTRITIONAL INFORMATION PER SERVING:

Calories 397; Total fat 24g; Saturated fat 3g; Cholesterol 0mg; Sodium 1295mg; Total carbohydrate 46g; Dietary fiber 7g; Sugars 4g; Protein 8g RAW CHOCOLATE BANANA BREAD From Cheryl Travers Serves: 10 / Time: 10 minutes prep, 16 hours dehydrating 4 ripe bananas 1/4 cup golden flax seeds 1/2 cup cacao powder 2 cups sunflower seeds (raw or sprouted) 1 cup sesame seeds 5 dates, pitted, soaked overnight and drained Dash of sea salt 1 teaspoon vanilla 1 tablespoon agave nectar or maple syrup



Brought to you by the CO-OP DISTRIBUTION CENTER.



at your favorite Co-op location!

For this scrumptious soup, you just put everything in your highspeed blender and blend until smooth. It couldn’t be easier! 3 cups Brazil nut milk 3 cups butternut squash (from 2 small butternuts), diced 2 stalks celery, chopped 2 carrots, chopped 1 tablespoon maple syrup 1/2 teaspoon curry powder 1/2 teaspoon cumin powder Dash of cinnamon 1 tablespoon tamari or sea salt Freshly milled black or cayenne pepper to taste Combine all ingredients in high speed blender and blend until smooth. Season to taste. You can serve it warmed in the dehydrator or at room temperature. NUTRITIONAL INFORMATION PER SERVING:

Calories 108; Total fat 2g; Saturated fat 0.6g; Cholesterol 0mg; Sodium 246mg; Total carbohydrate 24g; Dietary fiber 5g; Sugars 7g; Protein 3g BUTTER PECAN VEGAN ICE CREAM From Cheryl Travers Serves: 6 / Time: 10 minutes + freezing Makes 1 quart to be served with brownies. Once you understand the base, you can change it up with almonds, cashews, cacao, and all kinds of different flavors—YUM! 2 cups fresh pecans 4 cups fresh water 1 cup pitted dates (Medjool are best, but hard to find out of season) 2 tablespoons lecithin or flaxseed oil. Lecithin binds liquids to oils and helps the body break down stored fats in the body 1/2 teaspoon sea salt 1 teaspoon vanilla extract, or use a piece of a vanilla bean Place all the ingredients in the blender and blend on high for a few minutes. Be careful to not let the mixture get too hot while blending. Freeze when ready. This mix can be keep in your refrigerator until you’re ready to use and will freeze faster when it is cold. NUTRITIONAL INFORMATION PER SERVING:

Calories 346; Total fat 27g; Saturated fat 2g; Cholesterol 0mg; Sodium 194mg; Total carbohydrate 28g; Dietary fiber 6g; Sugars 20g; Protein 4g

October 2015 11


October 2015 12


COOPERATIVE FOOD PLANNING BY AMYLEE UDELL bout two years ago, I discussed the concept of freezer meals—preparing and storing one to several meals in advance in order to be able to eliminate cooking on future days. You simply take the pre-prepped meal from the freezer and heat on the night you need it. I always have a stash of freezer meals on hand for extra crazy days, illness (my own or for a friend who needs help) or inevitable planning snafus. While I tend to make doubles of my meals or do a few at a time when the mood or need strikes, there are more formal groups who together plan their meals, purchase ingredients and then work together to create their freezer meal stash. These clubs require some investment in time in order to both pre-plan, purchase and then do the actual food preparation. But the rewards are great, in both future money, time and energy savings.


months' successes and needed improvements. Other groups are a hybrid. Meat is pre-cooked and vegetables may be pre-chopped at the member's home. These are brought to the meeting and then the group assembles the meals together.

A most PRO OF A CLUB: Save money—you can take advantage of bulk buy savings, given straightforward the large amount of ingredients purchased SOLUTION at one time. CON: large upfront investment. to feed the world’s PRO: Save time—you go home with many meals that will be ready with minimal population AND lower prep. CON: you need freezer space. greenhouse gases is PRO: Stay healthy—Avoid take-out knowDON’T WASTE ing you have a meal already prepared. CON: you'll need to find friends that agree on type and quality of food, as well as agree upon flavors and amounts of food. PRO: Have fun—you can gather with good No matter which "style" of club you prefer, friends to prepare and cook, "build" or exchange your meals. CON: most freezer meal club enthusiasts agree that you need to commit to meeting at set times. some decisions must be made up front and PRO: Lend a hand—always have a meal ready to go for a friend in ground rules agreed upon from the outset. need (illness, new baby, sudden guests, etc.) CON: none!


Freezer clubs can work in different ways. One successful club in Albuquerque gathers monthly to prepare their meals from scratch together, taking home 8–10 meals each. Other groups prepare a set number of meals in their own homes and then come together to exchange the meals and visit with each other, reviewing previous





• What are your food values? You will need to find friends who share similar food values to make this work. One vegetarian member in a group of carnivores will probably not benefit as much. Does your group insist that only grass-fed meat is used? How important is organic food? How much sugar is OK? What allergies need to be considered? • How will you handle money, if you're all buying in together? Or how do you decide the "value" of a meal so that everyone contributes equally or so that cost is fair over time. Is it OK for one member to always bring a bean dish if another is offering salmon or sirloin? Kelly Siebe, a member of the Albuquerque group that cooks from scratch together, says her group pitches in to a joint bank account and uses those funds to buy meal ingredients from local farmers, vendors and grocery stores. They all contribute the same amount and take home the same meals so the costs and benefits are equally divided. Other groups work on an honor system whereby a member might spend a bit more one month on seafood but then cut back the next month on a bean dish. Another option for those who bring meals to exchange is to set a price range for each meal as a guideline. • How many servings is one meal? This is important if there is a difference in family size. • How do you evaluate how successful a meal is? This might seem like jumping the gun if you don't have a group together yet, but it WILL be an issue. You'll want to choose the BEST meals that work for the entire group and each member will need to be open to honest feedback. Clubs tend to be made up of women with families and women who are friends. The friendships help with open communication and feedback. Siebe, whose Albuquerque group has been going strong for



save Just let us know at checkout when you want to use your onetime discount—coupon no longer necessary! Also, remember to please special order bulk and large quantities 7 days before you want to use your volume discount. Volume discounts can not be added to other discounts. $0-$74.99 get 10% off • $75-$174.99 get 15% off $175 + get 20% off!

2 years, has learned a lot from her experience. Size has varied, but she feels 4–5 members is best, allowing for substantial buying power while allowing for an easier time in matching food styles and tastes. She shared some other great tips for those looking to start a group. HOW DO YOU SELECT RECIPES? While they used to do ten recipes a month, "we have slowed down the pace a bit to be able to maintain the group longer term. Now we make about 4–5 recipes each month (8–10 meals). For awhile we tried each person in the group selecting one recipe which was an easier selection process, but not everyone liked what the other people in the group chose. Now that we are a smaller group of families who have pretty similar food preferences, we have been able to do more long-term planning. Instead of choosing recipes month to month, we are selecting them 6 months out and purchasing good quality meat and other items in bulk. We share a PlanToEat account that we use to save, store, edit, and plan recipes each month, and to create our shopping list." WHAT HAVE YOU LEARNED FROM ANY MISTAKES? “We used to select recipes that we found on websites that looked good. We discovered some great things that way, but we also spent a lot of time, money and energy cooking some recipes that were total duds and that feels so disheartening. So now we have a rule that the recipe has to be vetted first. So if you find something that looks good on a website, the group can still cook it but you have to try it at home first to make sure it is actually good. We also pre-test freezing certain things that we haven't tried freezing before, because some things are great fresh but super gross when defrosted (bell peppers, for example).” BIGGEST ADVANTAGE OF THE GROUP FOR YOU? “The meals are helpful, but honestly the sense of community that revolves around cooking is the most important factor for me. For the past two years, we have met every single month. We have shopped together, made mistakes together, made amazingly delicious and also terrible screw-up meals together. Our children have played together while we cooked, they have learned how to carve chickens and scoop muffins and stir giant pots of soup and roll burritos. To me that is really valuable. One month one of our members gave birth and couldn't come to the cook, but we made her share and dropped the 20 meals off at her house. I love that there is a simple way for us to support members of our community like that, because I think that as moms we are all trying to support one another as much as we can, but we ALL need support don't really have much extra to give. So I love that it is just built in that we can provide support to one another without draining our own cups. That's how it should be.” ANYTHING YOU'D LIKE TO IMPROVE? “We could probably stand to be a little more organized. But we are all busy moms so that may or may not happen, let's be real. Other than that, my main complaint is that our ‘mobile pantry’ of non-perishable items we've bought with the group's money (spices, oils, etc) is a pain to haul around. We used to rotate houses each month but are probably going to stick with one person's house for several months in a row so that we don't have to move it around as much.” HOW DO YOU HANDLE CHILDREN DURING COOKING SESSIONS? “We pretty much just let them run wild, and then at the end of the day we clean up together. They are all good friends so it works out pretty well. We do big family style meals for lunch on cooking days.” “We have 3 giant 30 qt. bowls which make freezer cooking possible. The bowls are key." Clara Sais' group began early this year. They started by assembling meals together but found that was too time consuming. They now bring their meals frozen, packaged, and labeled. Her group invites someone whose family is going through a rough time to each monthly session and sends them home with a freezer full of meals. If you start now, you'll be able to save money and time as the busy holiday season approaches, but you will also be able to bless others with food and support. Sounds like everyone's a winner in a freezer meal club!”



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O H , T H AT H A L L O W E E N

TOOTHACHE BY JESSIE EMERSON ctober means colorful falling leaves, harvest festivals, ceremonies and Halloween, which often means an over abundance of sweets, treats, and possibly toothaches. Relief is just a few steps into the kitchen. Cloves (Syzyguim aromaticum) are considered a staple in most kitchens. Cloves are the flower buds from a pyramidshaped evergreen tree. The trees like the warm and wet climate of the Molucca Islands, the tropics and Brazil. The flower buds are hand-picked and dried. They can be used whole, powdered or as an essential oil.




AND REGULAR DENTIST VISITS to prevent pain and costly procedures

Since ancient times, cloves have been a remedy for toothache. Their use as medicine was recorded in China as early as 299 BC. Science has confirmed that its major constituent is eugenol, a volatile oil. It is eugenol that gives it the properties that make it a dental analgesic and an antimicrobial for the mouth. It is very effective against the oral pathogens associated with tooth decay and periodontal disease. With organisms becoming resistant to our first line of defense (antibiotics), it is useful to know that eugenol in cloves works well against penicillin-resistant bacteria. There are several ways to use cloves. One can chew a few pieces and then apply to the painful tooth. Clove oil is very concentrated and for oral use only. Apply a few drops directly to the tooth and do not swallow or apply a few drops to a cotton ball and place on the tooth. To make a strong tea of the clove buds: simmer 1-2 tablespoons in 2 cups water, covered for 15 minutes. Turn off the heat and let it sit 20 to 30 minutes. The longer any teas or plant sits, the stronger it becomes. Dip a small piece of cotton into the tea. Squeeze out excess liquid and place on tooth. When

OCT. 10, 10AM-4PM using powdered cloves, add powder to a container and slowly add enough water to make a paste, apply directly to the tooth or place on cotton ball and apply. A general rule when applying a compress or paste is to leave it on 15 minutes and then remove. Ginger as powder or tea can be used as pain reliever. Prepare and apply the same as the cloves. An old folk remedy is a pinch of cayenne made into a paste then applied to the offending tooth. It will sting like crazy for one to two minutes, and then pain is relieved for up to 8 hours. There are precautions to take when using these remedies. If the clove, ginger or cayenne makes you feel hot all over, or if your mouth becomes irritated and red, or if the burning of the cayenne is just to much: REMOVE and rinse your mouth with water and spit. Swish and spit until all the material is expelled. I think it is better to promote tooth and oral health rather than deal with the pain of toothache, the cavities and fillings. Brush or floss after every time you eat or drink. Make your own mouthwash using cloves. Regular visits to the dentist can prevent costly procedures and pain. Jessie Emerson is an RN and clinical herbalist. You can order your copy of Medicine From the Kitchen by calling 505470-1363.

Sample the smells, sounds and tastes of the fall harvest at the Botanic Garden's Heritage Farm. Find out how apple cider is made and sample fresh cider pressed on-site. Activities and hands-on discovery stations include: crafts, wagon rides, cooking demonstrations, old-time bluegrass music by local bands, quilting and more at the Botanic Garden’s Heritage Farm exhibit. Cider press demonstrations and sales (apple cider, grape juice, and mums while supplies last) in the Cider Barn at the Heritage Farm.


CIDER FESTIVAL AT THE ABQ BIO PARK For more information go to


October 2015 14




BRETT BAKKER s I type (in early September), the aroma of roasting green chile wafts in the windows. It’s inescapable this time of year, but why would you want to? Although the pungent pod defines New Mexico, we’re in trouble, chile-wise.

high-tech breeders. Seeds have always been freely traded and crossbred. That’s not the issue. Just what will the traditional farmer get out of it, the very famer whose crop could hold the answer? Nothing. The genes of the crop they’ve nurtured for generations will become someone else’s moneymaking intellectual property.



Although production per acre is up from years past, total chile acreage is down, as well as our total production. In the early 90s, NM planted about 35,000 acres annually. By 2013, we dropped to a mere 8,600 acres, the lowest since the early 70s. Looking at it another way, the chile crop in 2014 was worth almost $39 million, way down from $64.5 million in 2012. What’s going on? Imports Chile popularity has boomed nationwide and sadly, most of it comes from Mexico and California, including much of what we eat here. We only grow about 60,000 tons, far less than those two other states each produce. Farms there saw an opportunity to compete with our declining production and took it. Drought and lack of irrigation water is part of the story, but southern NM—which produces our largest commercial crop—is rife with both waterborne and soilborne diseases that are hurting production. While it’s not as simple as I make it sound, field rotations, cover crops and building organic matter in the soil can help buffer these diseases.

But I digress. Besides the GMO chile debacle, (yes, researchers are not only in the labs, they are harvesting GMO chile as we speak… er… um, read...!) the newest wrinkle in the story is the new automated green chile harvesters. “Industry” contends this will be a boon to cut costs and raise profits which will in turn increase acreage planted. The outcome is anyone’s guess. Although green chile is actually immature, unripened red chile, it actually has a “ripeness” for prime roasting and flavor. Feel a fresh pod or two. The shoulders (just below the stem cap) should be hard and crack instead of squish if squeezed. Roasting before that point produces a pod more difficult to peel as well as an inferior flavor. The new technology is supposed to be able to tell when the pods are ready. Human pickers pull off the stem cap then and there, but not so the harvester, so the following step is a mechanical destemmer, also in development.

Most everyone thinks these are a great ideas (except the pickers who will lose income). But what no one is talking about is the fact that this will spur even greater breeding programs to make the chiles “work” with the new technology. For ease of mechanical picking, chile plants will have to bear pods aloft rather than all over the plant as they do now. Human pickers walk the endless rows many times on subsequent days to pick each pod at the perfect time. The industry wants one big clean harvest. Breeding for easier-removing stem caps is also under exploration. This may not sound like a big deal but how will breeders get there? You guessed it: even more genetic tinkering, relying heavily on GMO technology. Modern vegetable breeding has a long history of skimping on flavor and nutrition for convenience. Compare the supermarket tomatoes with your homegrown: tasteless, mealy pale shadows of the real thing but bred to withstand mechanical harvesting and worse, to not really ripen at all because it would be too messy and decrease saleable harvest.




Researchers, however, are touting genetic engineering, a technological fix for the mess that technology (chemical-based factory farming) made in the first place. NM has a vast amount of genetic diversity in native varieties still extant in traditional communities throughout the state, some of which are resistant to these problems. Those genes are being targeted by


So we’re back to the old argument: can we blame a technology (mechanized picking) for its ripple effects? Not in or of itself, but if someone designs a machine that needs a living plant to be redesigned so that the machine can do its best work, then yes, I say blame the machine away.


PASSED BY THE HOUSE WHAT HAPPENS IN THE SENATE IS UP TO US! SUPPORT S. 511! HR 1599, the DARK (Denying Americans the Right to Know) Act, also called the “Mother of all Monsanto Protections Acts” was passed by the US House of by a vote of 275–150 on July 23, 2015. The bill now heads to the Senate for consideration. The Organic Consumers Association, Center for Food Safety, The Just Label Coalition and many other community based organizations are urging consumers to pack the offices and mail boxes of their Senators to oppose this industry-backed bill. This bill, called “The Safe and Accurate Food labeling Act” by proponents, would not only prohibit all labeling of GE foods, but also make it unlawful for states or local governments to restrict GE crops in any way.

Let Michelle Lujan Grisham know that we are disappointed that she co-sponsored this bill and thank Ben Ray Lujan for voting against it. Now we need to let both Senators Tom Udall and Martin Heinrich know that we expect them to support our right to know about the food we purchase and feed our families and vote against the bill. Also let them know we expect them to not allow this bill to get weaseled through Congress by attaching it to the appropriations bill or any other bill. Urge them to support the Boxer bill to label GE food (S. 511, the Genetically Engineered Food Right-to-Know Act) because it responsibly balances the needs of both consumers and companies for a national, mandatory GE labeling program.


These dangerous provisions would not only prohibit any future state and local laws, but also undemocratically nullify GE crop regulations that have existed in numerous counties across the country for over a decade. If that was not enough, the bill would also further weaken already feeble federal regulation of GE crops, while at the same time forbidding local communities from opting to protect themselves, their farmers, and their environments. It is grossly misleading for industry—let alone members of Congress—to continue trumpeting the idea that voluntary labeling will solve the overwhelming consumer demand for labeling in the marketplace.

TOM UDALL ALBUQUERQUE: 219 Central Ave NW, Suite 210, Albuquerque, NM 87102 • 505-346-6791 SANTA FE: 120 South Federal Place, Suite 302, Santa Fe, NM 87501 • 505-988-6511 MARTIN HEINRICH ALBUQUERQUE: 400 Gold Avenue SW, Ste. 1080, Albuquerque, N.M. 87102 • 505-346-6601 fax 505-346-6780 SANTA FE: 123 East Marcy St., Ste. 103, Santa Fe, N.M. 87501 • 505-988-6647 fax 505-992-8435


MARIGOLD PARADE AND CELEBRATION DÍA DE LOS MUERTOS (Day of the Dead) is an ancient tradition celebrating life and honoring those who have passed on. This beloved community event promotes pride in South Valley cultural identity. The parade is followed by the annual festival of art, music, dance and food. All floats must have marigolds on them and all members of floats must be masked or painted as Calaveras (NO Halloween costumes or clowns. No bloody masks. No Llorona or evil spirits.)


WORKSHOPS to prepare your float, costume and altar will be held throughout Oct. They are free and are held from 1–4pm at 803 La Vega SW, Los Jardines-Institute. All ages are welcome! FOR INFORMATION OR FLOAT APPLICATIONS GO TO: or call 433-5829, 363-1326 or 244-0120 Your donation can help. To make a donation mail your check/money order to Cambio, Inc., PO Box 3066, Albuquerque, NM 87190 or go to


October 2015 15


Do you live near the bosque? Or do you have a favorite area near the river? Organize your own clean up the day of the event. Open Space will provide trash bags and haul off the collected trash. Call 452-5216 or email to sign up your group for your own cleanup.

BY KENT SWANSON, ASSOCIATE PLANNER, CITY OF ALBUQUERQUE OPEN SPACE DIVISION urs is a city of contrasting landscapes, with vast desert scrublands giving way to the lush river forest of the Rio Grande bosque, and piñon/juniper foothills leading to the majestic Sandia Mountains. These special places help to define who we are as a city. During the month of October, join the City of Albuquerque Open Space Division and other local organizations for two special events that serve to celebrate and protect our unique local landscapes.


DIA DEL RIO Join the Open Space Division, the Open Space Alliance, REI, and other local organizations for a variety of conservation projects that nurture and protect the bosque and river, including trail work, re-vegetation, and trash clean up. There will be activities appropriate for all ages.

MAKE A DIFFERENCE DAY The Open Space Division and our partner organization the Nicodemus Wilderness Project participate in Make a Difference Day by organizing a variety of conservation activities. Projects include trail maintenance, trail building, trash cleanup, graffiti removal, etc. This day of spirited volunteerism is an enjoyable event for the whole family. WHEN: October 24, 8:30am–12:30pm.

BRING: Gloves, sun protection, plenty of water, and a sack lunch. Free snacks will be provided during morning sign in.

Their program helps to elevate young people (especially atrisk and low-income kids and teens) into leadership roles by engaging them in environmental stewardship projects. For more information see For more information about Make a Difference Day please call 452-5213 or email Please view the Open Space Division website at for more ways you can help protect your favorite Major Public Open Space!



T OCT. 14–18

WHERE: The Shining River Bosque Access, located on Rio Grande Blvd. just south of the Paseo del Norte Bridge, north of El Pueblo Rd. NW, 87114. Parking is limited so PLEASE CARPOOL!

The Nicodemus Wilderness Project is a worldwide organization based in Albuquerque and are the adopters of the Piedra Lisa Open Space. Their mission is "to protect wildlife and our environment and to build future conservation leaders by engaging youth in environmental stewardship projects worldwide".

REGISTRATION: Registration for this event is required, space is limited to 40 people. You can register at

WHEN: Saturday, October 17 from 8:30am–1pm. Please arrive promptly at 8:30am to sign in and enjoy snacks provided by our other generous sponsors. At the end of the event, make sure to stick around for a fabulous prize drawing! REGISTER: Register with REI on their website at or by calling 247-1191. The first 80 people to pre-register will receive a free t-shirt the day of the event, courtesy of REI!

WHERE: The Sandia Foothills parking area east of Tramway on Camino de la Sierra, just south of the east end of Candelaria.

he Seventh Annual Santa Fe Independent Film Festival (SFIFF) is the premiere film event in Santa Fe, showcasing the very best independent films of 2015 in Santa Fe's top theaters. SFIFF begins on Wednesday, October 14, with five days of independent film, social events, and numerous instructive and exploratory workshops. Our goal is to create a dialogue between filmmakers of diverse visions and cultures, to enrich our community through innovative experiences and economic opportunities, and to support a vibrant and sustainable filmmaking future in New Mexico. SFIFF provides a casual environment for filmmakers and film novices alike to connect in a sincere way. In

an effort to bring light to our New Mexico roots and to show that New Mexico is not only the best place to make a film but also to see one, SFIFF has created a special program titled "New Mexico True Film Day" for films that expose the raw beauty of New Mexico, bringing its deep history to the surface, and revealing the experiences that await visitors here. This year, Gena Rowlands will be presented with the SFIFF 2015 Lifetime Achievement Award as part of a tribute on Saturday, October 17 at the Lensic Performing Arts Center, followed by the film A Woman Under the Influence. Tickets for all movies and events will be available September 25 at tickets or call 505-988-1234. Early Bird Passes are available now at

La Montañita Co-op Connection News, October 2015  
La Montañita Co-op Connection News, October 2015