Page 1


ABUNDANCE wide variety of life circumstances, are not blessed in the same way.

BY ROBIN SEYDEL s Thanksgiving and the holiday season come upon us the blessings and responsibilities of our Co-op’s commitment to the seventh Co-op principle, concern for community, is even more clearly in focus. With our access to so many wonderful farmers, ranchers and value-added food producers I am reminded daily of the blessing of abundance of good food that we, Co-op owners and shoppers, experience.


Then too this year was an incredibly abundant one at the Veteran Farmer Project at Rio Grande Community Farm. Two mornings a week I could go to that beautiful setting, work in the rows, listening to birds and watching coyotes romp in the fields across from ours. The spacious green fields alone impart a feeling of abundance but our little part of it actively produced some of the most gorgeous and delicious produce. From June through September we regularly harvested hundreds of pounds of lettuce and dark, leafy greens, peppers, onions, tomatoes, cucumbers, fennel, kohlrabi, potatoes and in mid-October, buckets of sweet potatoes. To be surrounded by this abundance is one of my life’s great blessings but with it comes a deeply held responsibility to expand this access to abundance to those in our community who, due to a



CO-OP FOCUS CAFÉS LISA BANWARTH-KUHN ur deepest thanks to all who came to our first two Co-op Focus Cafés in Albuquerque and the Annual Owners Gathering in October in Santa Fe. Now, the Board of Directors is collating the input from our contributors from all three cafés to find common themes and great ideas. Those ideas drawn from the information and suggestions shared by our owners will be used to create the focus for the Board’s February retreat. The board holds a one day retreat every year, usually in the late winter or early spring, to explore current trends and strengthen our resolve to meet the future as we move forward. BY


Here at the Co-op we take that responsibility very seriously and couple it with our consciousness that our planetary resources are finite and to be utilized with the utmost care. Waste Not, Want Not Our Co-op commitment is to provide the best quality local, regional, organic and sustainably produced food in a way that is fair and just throughout the value chain, from the biota in the soil to paying true cost of production to the farmers to fair prices for consumers. Given this commitment and the many millions of pounds of food that move through the Co-op, from all our stores to the Distribution Center it is not surprising that we often have food that, while still good to eat, is not of the quality you expect of us. The non-profit Feeding America says that we waste nearly 70 billion pounds of food each year. In our country, 48 million people experience food insecurity, 360,000 of them right here in New Mexico (that’s 17% of our state’s population). Additionally, 30% of New Mexican children under 18 years of age live in poverty and experience hunger. That’s almost a third of all the children in our state that go to bed hungry on a regular basis!

These statistics, as distressing as they are, make our commitment to get our food waste as close to zero as possible even more critical. To that end we regularly donate thousands of pounds of food and other products that are deliciously eatable but not saleable to food banks and meal sites. We also give our produce cuttings to people who feed chickens or make compost, thus further utilizing resources rather than wasting them. As of the end of September, the Co-op had donated approximately 21,550 pounds of food in twelve months during 2014 and 2015, to homeless meal sites. These donations include: Bread: 8,880 pounds Fresh produce: 4,676 pounds Dairy: 7,250 pounds Grocery and bulk grains: 750 pounds This month we are pleased to have Roadrunner Food Bank as our Donate-a-Dime organization. As you do your Thanksgiving shopping we hope you will donate all your bag credit dimes to this important local organization (see article on page 5). We also hope that as part of your holiday celebrations you will find ways to both recognize the blessings of the abundances in your life, food, family and friends and, with us, shoulder the responsibilities of reducing your waste and sharing your abundance.

At our upcoming retreat we hope to develop a strong sense of direction for our Co-op as we move into the next several years. The national co-op movement has used the phrase “the new normal” to describe the economic environment of strong competition that now surrounds cooperatives in communities around the country. The intent of our Co-op Focus Cafés is to involve owners, staff and community in the brainstorming and vocalization of values and envision where and how the Co-op can stretch and grow in the near future. Since we believe in creating a local thriving cooperative economy we must strive to meet the new normal with a sense of vibrancy and fresh ideas. Our collaborative creative approach will help us meet this future. La Montañita’s sucess will allow us to continue to contribute to neighborhood organizations and develop and sustain community connections and

programs. With a strong strategic vision we can continue to support and purchase from local farmers and vendors and successfully expand our cooperative ideals and economy to stay strong and positively impact New Mexico. Stay tuned to the Co-op Connection News to hear more about the community input and how we are moving forward to a vibrant cooperative future.






people, we believe that our Co-op can grow to vibrantly serve the needs of our owners and the larger community. This is our commitment and we will continue to do all we can to be a reflection of your values and the desires of the communities we serve.




HOLIDAY FOODS In mid-November each Co-op Deli will have a lovely assortment of traditional holiday favorites and new taste sensations to make your Thanksgiving feast a memorable one. Sampling Made Convenient—Holiday Feasting Made Easy! Ask to sample these delectable dishes, then order off the handy order form available at each Co-op Deli! See page 6 of this issue for the full holiday foods menu. For more information contact: WESTSIDE: Guiditta at 5032550 • VALLEY: Brian at 242-8800 • NOB HILL: Alison at 2654631 • SANTA FE: Jeffrey at 984-2852

BY ROBIN SEYDEL uring this time of year our thoughts turn to Thanksgiving celebrations and all the things for which we are grateful. In these mediations I feel wonderfully blessed to have the opportunity to work in our incredibly supportive cooperative community to make the world a better place.


I know that I speak for all of us here at the Co-op in this expression of heartfelt thanks to all of you who came out to enjoy our Annual Owner Gathering in Santa Fe this year. It was wonderful to see so many of you turn out to hear our guest speakers and participate in our Co-op Focus Café event to help us brainstorm our Co-op’s future. A very special thanks to our esteemed guest speakers, Don Bustos, Kathy Holian and Lynn Walters for taking the time out of their busy schedules to be with us and share their expertise and wisdom. With shared knowledge and understanding of our region and its

Sharing food is a special blessing and a big thanks goes out to our amazing Santa Fe Deli staff for our delicious community dinner lead by the talented and dedicated Jeffrey Moses. Please see the list of donors below that helped us keep this community event free to all Co-op owners. When shopping we hope you will support all these fine food producers. It is a great pleasure to serve you, our fantastic community. You make everything the Co-op does possible. With love and thanks on behalf of everyone at La Montañita Co-op— ROBIN SEYDEL AND JR RIEGEL FOR THE MEMBERSHIP DEPARTMENT PLEASE SUPPORT THESE WONDERFUL FOOD PRODUCERS AND DISTRIBUTORS! Lakewood Organic Juice Maple Valley Co-op Old Windmill Dairy Organic Valley Co-op Pittman Poultry Farm (Mary’s Chickens) United Natural Foods, Inc. Veritable Vegetable


November 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 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

ONE MEMBER ONE VOTE BY ARIANA MARCHELLO, BOARD PRESIDENT The Co-op is governed by a nine-person Board of Directors who each serve three-year terms. Each year the Co-op ownership normally elects three members to three-year terms. This year it will elect two additional people to fill two unexpired terms of directors who resigned. One term is for two years, the other for one year. CANDIDATE INFORMATION is available on our website at, in this issue of the Co-op Connection News, and on the website. Democratic Member Owner Control is the second of the seven cooperative principles. Voting in this election is one of the ways this principle is expressed. The Board of Directors represents all the owners of the Co-op and as such is legally responsible for the operation of the business. The Board also works to form a vision to steer the Co-op into the future.

outlined below. Member owners who prefer paper ballots can pick up a paper ballot and a stamped envelope addressed to our independent third party election manager at any Co-op store’s Customer Service Information Desk. All current member owners will be able to log in with their member owner number. For member owners who have given us their email, that email address is their password. For member owners who have not given us their email, their 5-digit home zip code is their password. At no time will member owners of the staff or the board have access to the voting site except as member owners who wish to vote, until all voting has taken place and all ballots have been tallied. Once you login with your member owner number and email address or zip code you can read about each of the candidates, see if they participated in the optional board slate process, and if they were endorsed. Then, cast your vote. Once you have voted, you should receive an email notification confirming that your ballot was cast. Our locally

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

Electronic Voting or Paper Ballots All member owners for whom we have an email address will receive a link to our voting page. If you are a member owner and we do not have your email address on file you may go to: and use the process

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

1.Describe your involvement with La Montañita Co-op. Include amount of time spent and specific activities. I have been an employee with La Montañita Co-op since May of 2004. I was hired on as part of the Grocery department team at the Rio Grande store. I worked at the Rio Grande location until 2007 then took a transfer to the Nob Hill store in the Grocery department. During my tenure with La Montañita Co-op I have served in many roles including: Bulk & Bakery DTL, NCGA Promotion Liaison, and currently Grocery/Bulk/Bakery manager.

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

created voting software will not allow member owners to vote more than once with any member owner number. New board members are seated at the December meeting. Official election results are reported in the January 2016 Co-op Connection News. BOARD CANDIDATES 2015 ELECTIONS All Candidates participated in the Board endorsed slate interview process and all candidates were found qualified. Candidate Questions: 1.Describe your involvement with La Montañita Co-op. Include amount of time spent and specific activities. 2. Describe any volunteer or paid experience relevant to serving as a co-op board member. 3. What do you see as La Montañita’s role in the broader community? 4. Personal statement, including anything you feel is relevant to your candidacy.




1.Describe your involvement with La Montañita Co-op. Include amount of time spent and specific activities. I’ve been a member for since 1993 when I first moved to Albuquerque. I’d been a Co-op member in the Bay Area of California previously. So I shop at the Co-op regularly, my primary involvement is as a consumer. I’ve attended the Earth Day Celebrations regularly. I’ve toured the Distribution Center and participated in member dinners over the years. I’ve volunteered and acquired 18% discounts.


2. Describe any volunteer or paid experience relevant to serving as a co-op board member. I currently serve as a board member for the San Pedro Mile Hi Farmers’ Market. During my time as a board member with the market, I have had the opportunity to be involved in implementing policy and by-laws for the market. The experience has included opportunity to work closely with city officials and local businesses to fundraise for market needs. La Montañita Co-op has also helped facilitate trainings with the NCG formerly known as NCGA. These trainings for managers and buyers help develop purchasing strategy and volume purchasing through collective cooperative efforts nationwide. I have had the opportunity to network and share ideas for growth with other cooperative leaders from across the nation. This program allows for cooperatives like ours to facilitate competitive pricing for our members and customers. 3. What do you see as La Montañita’s role in the broader community? La Montañita’s role in the broader community is to continue to develop local economic enterprises. Cooperatives combine people, resources, and capital into larger, more viable and economically competitive units while promoting community growth. Our cooperative is building partnership for strong communities and sustainable living through community involvement. 4. Personal statement, including anything you feel is relevant to your candidacy. I am interested in increasing the Co-op’s involvement in the community, especially for underserved populations and in underserved areas of our community, increasing member-owner involvement in the Coop, helping to find ways to get more local foods and products into our stores maintaining a “team” atmosphere for employees and contributing to the financial growth of private health food co-ops.

2. Describe any volunteer or paid experience relevant to serving as a co-op board member. For 15 years, I’ve been a food researcher, delving into food history, specifically the origins of our present ‘food system’ and industrialized food. I lecture regularly at middle schools, high schools and UNM on food issues. I am a Slow Food member. For three years, I produced a public access television show called ‘Foodology’ which addressed local food production. I worked for a stint for Sysco Foods, on the Channel 13 News, interviewing restauranteurs. Professionally, I worked for Albuquerque HealthCare for the Homeless for six years, working on gardening projects with recovering addicts and alcoholics. I studied with Kathleen DesMaisons, author of Potatoes Not Prosac. My concern was the substitution of sugar for drugs in early recovery and the health risks thereof. I have an MPA, a LSAA and a LADAC pending. I’ve been a certified community mediator through the now defunct Center for Alternative Dispute Resolution. I attend the Quivera Coalition conferences, the New Mexico Organic Farming Conferences, the monthly meetings of the MRCOG Agriculture Coalition, and the New Mexico Food and Agriculture Policy Council meetings (when available). 3. What do you see as La Montañita’s role in the broader community? La Montanita is the alternative to corporate supermarkets. La Montañita is an educational enterprise, modeling possibilities otherwise not available in our community: shared ownership, eating in the three hundred mile radius, investment in small scale operations, leaders in anti-GMOs. La Montañita supports the small scale organic farmers and food producers that allow me to eat locally and chemical free. 4. Personal statement, including anything you feel is relevant to your candidacy. I have several projects of my own I’m interested in fostering, such as Americans eating less meat, by encouraging consumers to eat better quality meat with additional reverence for the sacrifice of life and returning to the rituals of the table that enhanced family life in previous generations. I am opposed to CAFOs, animals in unnatural, industrial environments. I seek to foster the planting of semi-dwarf, drought tolerant, fruit and nut trees in every backyard for the benefit of our children and their children. Water harvesting off of rooftops and the use of grey water for gardens and orchards in every backyard. I seek to be part of the solution.







1.Describe your involvement with La Montañita Co-op. Include amount of time spent and specific activities. I have been a member of the board for 35 years starting shortly after the Co-op first opened in 1976. I was President when the Co-op moved to the Nob Hill location and was President when the Valley store opened. During the past 35 years as a board member, I have worked on the following committees: Policy Development; Calendar; Electronic Archive; Nominations and Elections; General Manager Search; Facilitator Selection; Administrative Assistant Selection; Governance Awareness; General Manager Evaluation; Board Training; Ends; Bylaw Amendments; Member Engagement; Retreat Planning; Board Development; and Finance. Currently, I am serving as Secretary/Treasurer. Throughout my tenure on the board, I have been the principal recruiter of board candidates, searching for qualified people and encouraging them to run. During periods in which I was not on the Board, I worked as a volunteer in various capacities including newsletter distribution and New Location Search Committee. 2. Describe any volunteer or paid experience relevant to serving as a co-op board member. I am retired and have worked in the past as a mediator and governance consultant. This work has taught me good communication skills and given me an understanding of constructive group process, along with broad experience in the practice of governance. I have managed small businesses and have worked in supervisory positions in nonprofit organizations. 3. What do you see as La Montañita’s role in the broader community? I think our multiple roles in the community are well defined by the Board's Ends policies which I was actively involved in writing. These Ends policies direct our general manager to create results that: 1. Educate people about co-ops and sustainable living; 2. Strengthen the local economy; 3. Build community; 4. Support local agriculture. Additionally, our role is to continually examine how well we accomplish these goals and to be aware that, as times change, people’s needs change as well. We must respond to those changes, redefining our goals to remain in synch with our community. This implies a leadership role, one in which we explore new trends and emerging issues, learning about them, setting appropriate policies and explaining to our members what we’ve learned and how we are responding. One such issue I’ve been interested in is how co-op boards around the country can move toward coordinated, integrated action. Our national organization, National Cooperative Grocers has become effective in helping us with our retail work; I’d like to see our boards work more closely together to improve our governance functions as well. 4. Personal statement, including anything you feel is relevant to your candidacy. Our board needs both continuity and fresh ideas. As a long time board member I can help us understand where we’ve been, what we’ve learned, and what pitfalls to avoid. I continue to keep up with current trends in governance and trends in the role of co-ops in the larger world. When I am not running for the board, I continue in my role as recruiter, seeking out diverse candidates with fresh perspectives and the desire to work in a collaborative environment. We need people willing to explore new ideas, imagine a better world, and lead. I believe I can be of service in all these areas.

TAMMY PARKER 1.Describe your involvement with La Montañita Co-op. Include amount of time spent and specific activities. My involvement with La Montañita began when I moved to New Mexico on March 30, 2014 and shortly thereafter purchased my co-op share. Since then I have done as much of my shopping as possible at the Gallup store, or occasionally at the other co-op stores as my travel has permitted. I with the Gallup store on a regular basis.. 2. Describe any volunteer or paid experience relevant to serving as a co-op board member. Prior to moving to New Mexico I served for three years on the Board of Directors of the Moscow Food Co-op in Moscow, ID. I spent the majority of my term as Vice President and sat on the Elections Committee and the Policy & Bylaws Committee. I attended all of the twice yearly weekend long Board Retreats and the annual Natural Cooperative Grocers Association trainings in Portland, OR and never missed a Board meeting. During that time I was a graduate student at Washington State University in neighboring Pullman, WA where I was doing research into resilient community food systems for a Doctorate of Interdisciplinary Studies degree. My research included being active in the nascent Transition Town initiative that was growing in the area and generally being familiar with my local food system and aware of

3. What do you see as La Montañita’s role in the broader community? I see La Montañita’s role in the community as that of a food systems leader. A community’s food co-op serves as a type of food hub for consumers and producers and both need to be able to rely on it for the resources they need. The co-op, as a business entity in it’s community, must also be fiscally solvent to allow community members to rely on it for jobs that offer living wages and benefits. Shareholders must feel secure that the people who work for their neighborhood co-op are treated justly and fairly so that they can feel as confident about the social aspects of the store on their community as they do about their ability to trust their co-op to provide their family with food that meets their expectations for health and environmental justice. 4. Personal statement, including anything you feel is relevant to your candidacy. It is my opinion that the cooperative model is exactly what is needed in our communities, to provide them with a resilient, secure food system they can rely upon. As a successful public model of a cooperative we can serve to educate community members about the strengths of the cooperative model as we show them a reliable, fun way to shop and get involved in their community and their food system. It is important that La Montañita fully meet its obligation to the communities it serves to strengthen their food systems and educate consumers about the food they eat and where it comes from.

COURTNEY WHITE 1.Describe your involvement with La Montañita Co-op. Include amount of time spent and specific activities. My family and I have been members of the Co-op for many years and shop at the Santa Fe store as often as possible. 2. Describe any volunteer or paid experience relevant to serving as a co-op board member. I have no volunteer or paid experience with the Co-op. A former archaeologist and Sierra Club activist, I dropped out of the ‘conflict industry’ in 1997 to cofound the Quivira Coalition, a nonprofit organization dedicated to building bridges between ranchers, conservationists and others around practices that improve economic and ecological resilience in western working landscapes. I am the author of Revolution on the Range (Island Press), Grass, Soil, Hope (Chelsea Green) and The Age of Consequences (Counterpoint Press). 3. What do you see as La Montañita’s role in the broader community? I recently wrote a profile of La Montañita and the cooperative movement for a book that will be published this fall. Here’s a quote: “…the cooperative movement as a whole is gaining momentum. Recent research suggests why: the broad and diverse benefits created by co-ops make them resilient in a crisis. Credit unions, for example, survived the Great Recession of 2008 relatively unscathed because they viewed rampant mortgage speculation as contrary to the interests of their members. Many cooperatives focus on the essentials necessary to a healthy society: food, water, electricity, insurance, and finance. Their primary mission is to provide public services, not to act as engines for wealth accumulation. This public-service orientation is why it is not such a big leap to extend the cooperative model to ecological restoration, renewable energy production, and carbon sequestration.”

WESTSIDE “Although its hippie roots have faded, an important element of the cooperative model that remains firmly countercultural is its communal ownership structure. Like 501(c)(3) nonprofits, cooperatives are a legally sanctioned form of private ownership in service of the public good. While they are profit making, they are not profit maximizing. This sets cooperatives squarely against the corporate model of doing business, whose overriding goal is to turn a small pile of money into a larger pile of money, to paraphrase author and farmer Wendell Berry. In contrast, cooperatives see money as a means to an end: creating an economy that supports rather than diminishes the greater public good…” 4. Personal statement, including anything you feel is relevant to your candidacy. I have been involved in conservation, progressive ranching, local food systems, and regenerative agriculture for nearly twenty years and I have been consistently impressed by the good work of La Montañita. Not only are cooperatives a key component of a vibrant local food system in general, La Montañita in particular is an inspiring leader in the cooperative movement. As a Board member, I look forward to sharing my experience with the organization and, in turn, learning from Co-op Board and staff about what it takes to make a great co-op work!





3601 Old Airport Ave. NW 505-503-2550

Alamed a Blvd. Coors Blvd.




its strengths and weaknesses. I also worked for two summers for a local social welfare group Backyard Harvest, manning the booth at the Moscow Farmers market on Saturdays and converting WIC benefits to Market Money that could be used to buy food at the market.

Old A irport Ave.


November 2015 3

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.


November 2015 4


5 0 T H YEAR

BY KATE HATTENBACH he 50th anniversary of the Albuquerque Preschool Cooperative is fast approaching, and we look forward to celebrating it in style. We will be having a formal gala to be held at the the Las Puertas Event Center, 6–10pm, on November 13—join friends, family, and alumni of the school for an evening of memories and festivity! Further details regarding silent auction donations, gala events, and ticket purchase can be found on the preschool’s website: Through the support of family, friends, and you—our community—APSC’s gala committee is planning an evening of music, food, and commemorations.


The Albuquerque Preschool Co-op consists of a charming adobe house nestled in the North Valley of Albuquerque. Since its opening in 1965, the school has grown and changed with new generations of children, complete with two multi-functioning classrooms, a full

CHILDREN grow and learn best in an unhurried, non-stressful environment where peers, teachers, and family all


kitchen, two beautiful play yards dotted with cottonwoods, and let’s not forget, our chicken coop in the back! Now 50 years strong, APSC has also been accredited by NAEYC (National Association for the Education of Young Children) for the last 10 years, and holds a 5-star license by the state of New Mexico. In 2014, APSC was awarded Best of the City by Albuquerque The Magazine. APSC’s philosophy is simple: “children grow and learn best in an unhurried, non-stressful environment where peers, teachers, and family all play an important role.” In the true spirit of a cooperative approach, APSC consists of two classrooms—a two to three year olds class, and a three to four year olds class—that are taught by teachers and assisted by parents. Every child who enrolls at the APSC has a parent or family member who participates in the classroom 1–3 times a month based on their child’s schedule. In harmony, teachers and parents collaborate to provide a nurturing and stimulating classroom, a clean and friendly environment, and meal options sensitive to the nutrition and needs of all the children. Additionally, the school’s Board of Directors and subsequent committees are lead and run by parents of current students. Throughout the school year, different families take care of everything the school needs—

fundraising, marketing, building and grounds maintenance, cleaning duties, and chicken-care committees assist in the collaborative efforts that have allowed our school to thrive for so long. Co-ops like ASPC offer a team approach unique to such organizations; instead of a business simply serving a community, a co-op merges all participants into one solid family. Cooperatives facilitate communities operating in cohesion, allowing varying perspectives from different members to come together in a collaboration of ideas, dreams, and possibilities. The Albuquerque Preschool Cooperative recognized these values from the start, and in doing so, has provided generations of children with memories, lessons, and tradition for 50 years and running. We anticipate this golden anniversary with pride and hope, and look forward to continuing to serve the community with purpose and love.



NOV.13 • It is a myth that only the homeless need and seek help with food. Research shows that 89% of hungry people live in permanent housing such as a home or an apartment. • 57% report receiving SNAP benefits. Of those households, 94% said SNAP did not last the entire month and must stand in a food line for help with food the rest of the month.



BY BRIAN BROWN, ROADRUNNER FOOD BANK unger is a serious issue in New Mexico. According to Feeding America, one in five people is at risk of hunger. The situation for our children is much worse with nearly 30% or one in three children at risk of hunger.


For more than 35 years, Roadrunner Food Bank has been committed to solving hunger across our state. Every week, we provide enough food to reach 70,000 hungry people who struggle to put enough food




on the table throughout the month. More than half of the people in our food lines have someone employed in their household. The remaining are seniors and the disabled. Low wages force the poor into our food lines every month. The poor and hungry are hurt first and worst during times of economic instability and have to make tough choices to survive. Research shows there is a link between health and hunger. Hungry homes have a greater number of people who have high blood pressure, diabetes and general poor health. In 46% of households experiencing hunger, there is someone who is in “less than good” health. Another 25% of hungry households said they have a family member in “poor health.” In hungry homes, 75% report purchasing inexpensive, unhealthy food as the most common way to have some food to eat at home. Research shows that more than 63 million meals are missing from the plates of hungry people across our state. Year after year, we at Roadrunner continue to increase our food distribution, but the meal gap is still very serious. For every meal we currently distribute, the meal gap suggests we need to be able to provide nearly two more. HUNGER AFFECTS VUNERABLE PEOPLE • 89% of hungry households have a yearly income of less than $20,000 • 68% of people we already serve plan to obtain food on a regular basis from the Food Bank and our network of partners

Roadrunner Food Bank is a distribution center supplying food to more than 500 partner agencies throughout the state and several regional food banks. The Food Bank also distributes food through direct service hunger programs. The Childhood Hunger and Senior Hunger Initiatives bring a combination of hunger-relief programs to schools, low-income senior housing sites, senior centers and other locations where people congregate to receive food on a regular basis. These initiatives allow us to triple the amount of food going to vulnerable populations. HELP SOLVE HUNGER! • GIVE. For every $1 you donate to the Food Bank, we are able to distribute five meals. • VOLUNTEER. People from all walks of life are welcome to volunteer including families, schools, business, civic organizations, etc. • ONLINE FOOD DRIVE. Host a food drive—virtually. Register a team at to start raising funds among friends, family and colleagues for the Food Bank. • TOUR. Let us take you on a tour. Invite 5–10 people to join you. • ADVOCATE. Contact us to learn about how you can help advocate to protect hunger programs in our country. For more information or to make a donation go to



Need the perfect gift? CO-OP GIFT CERTIFICATES






IN NOVEMBER YOUR DONATIONS GO To ROADRUNNER FOOD BANK: committed to solving hunger in New Mexico. In September your Bag Credit Donations of $2,485.65 went to Zia Family Focus Center. Thanks to all who donated their dimes!



November 2015 5


Embudo Valley Organics: gain this year the Co-op is pleased to be able to offer the famous Embudo Valley Organics’ turkeys. Embudo Valley Organics’ David Rigsby and Johnny McMullen and their staff hand raise and hand care for every one of their birds. These locally raised birds have free access to acres of pastureland and live their whole lives outside doing what healthy happy birds do. When they are grain fed they eat the certified organic barley, wheat, rye and oats grown right on the farm. To supplement their feed when necessary, they are fed certified organic corn and soy mixed with certified organic molasses and high omega flax seed. Embudo Valley also sells their certified organic poultry feed through our Co-op Distribution Center’s Foodshed Project to many of our local egg producers.


The Embudo Valley Farm pledges that all their “turkeys are family farmed, raised using humane and environmentally responsible methods to provide you with the freshest, safest and most flavorful meats available.” Their birds are plump and happy, not debeaked, de-clawed or disfigured in any way and are harvested in the most humane way possible. If you haven’t yet tried an Embudo Valley turkey, make this the year you treat yourself to the best. Not only will you keep local New Mexican family farmers on the land and farming, but you’ll get to eat what will

no doubt be the most delicious holiday turkey you have ever eaten. These turkeys come fresh directly from the farm to our Co-ops and are not frozen. Look for them in the meat cases at all Co-op locations, no need to special order. But as these amazing turkeys sell out quickly, do get yours early for best size selection. Mary’s Turkeys: Choose from Certified Organic or All Natural ince 1954, the Pitman Family has raised turkeys for the Thanksgiving holiday. Today, with more and more companies introducing "free range" products, we want every consumer to experience the difference Mary's offers. Mary's FreeRange birds begin life on a farm in California’s Central Valley. The Pitman family has built its reputation by growing fewer, but superior, free-range turkeys year after year.


• • • • • •


For more information contact: Grace in Santa Fe at 9842852, Cameron at Nob Hill at 265-4631, Elena in the Valley at 242-8800, John in Gallup at 863-5383 or Meg at the Westside at 503-2550.

THE CO-OP’S got a TURKEY for every


I asked my grandma if she had any tips she wanted to share, and she explained that making your own crusts can be very simple. It takes a few pies to get used to making the crust, but it won’t take long before you can make tasty crusts on your own. The trick to making it simpler is to make one large batch, enough for eight pies or so, and store it until a hankering for pie strikes. She would separate the crust dough into lumps large enough to make single pies, wrap them in plastic wrap, and then in aluminum foil. The lumps can then sit in the freezer until you’re ready to use them. In my grandma’s house, they were always used up pretty quickly.


Through the course of our conversation, I found out that her favorite pie happened to be my favorite as well. I guess it shouldn’t be a surprise—she made it for us at least a few times a year. It’s a blueberry pie in which most of the blueberries are fresh rather than

NO NEED TO SPECIAL ORDER! Come to your favorite Coop location and pick the size and turkey that will make your holiday table a special delight.

Animal By Products Genetically Modified Organisms (GMOs) Antibiotics Pesticide Treated Grains Grains Grown with Chemical Fertilizers Synthetic Amino Acids


At 96, she’s had many years to experience and practice family traditions like pie-making. She was among the first women in the country to complete a PhD in sociology of the family, and she did it while raising her four kids. She’s probably baked pies and reflected on their importance as a family tradition more than most, so I couldn’t hope for a more perfect person to talk to about this.

Come to your favorite Co-op location and choose the turkey that best fits your palette and your pocket book. Look for local, organic, fresh Embudo Turkeys, or Mary’s Organic or FreeRange in the meat cases at all Co-op locations. They will be arriving around November 18th.

Mary’s Certified Organic Turkey Mary's Free-Range Organic Turkeys are never caged, eat only certified organic feed and are raised in the most humane farming practices for healthful eating. Certified Organic feeds must be certified by the USDA and everything that goes in them must be certified as well. Mary's Organic Turkey feed does not contain any of the following:

Grandma’s BY JR RIEGEL ost-dinner pie is one of those longstanding traditions that make Thanksgiving and other celebrations so special. Even after vegetarians such as myself stop including turkey in their Thanksgiving dinners, there are always pies to keep the holiday feeling like it did growing up. Pies are great all year round of course, but there’s something more complex cooked into Thanksgiving pies made by family and friends. Generations of tradition are mixed into the filling and the carefully assembled pies are baked with love. With all this in mind, I decided to call my grandmother and talk with her about the pies that I remember fondly from our family gatherings growing up.

All of Mary’s free-range turkeys are: Free-range, vegetarianfed, gluten-free, are never given antibiotics or hormones, or animal by-products. Mary’s Free-Range turkeys are raised on healthful grains and allowed to roam in areas four times the size of the average commercial turkey ranch. Their high protein diet provides the optimum amount of nutrients for healthful growth. These all-natural turkeys provide great quality at an excellent price point for La Montañita shoppers.

cooked up with sugar, so it’s more tart, light, and fruity than most pies. It’s hard to overstate how much I love her blueberry pie, though the photo above illustrates it pretty well (that’s me on the left). My grandmother’s proclivity for this less sweet style of pie apparently came from her mother’s attempts to minimize the unhealthy qualities of sweets. Growing up, her mom’s cakes were iced with only the thinnest layer of frosting. I think that avoidance of excess sugar has made its way through many years’ treats to my present-day lack of a sweet tooth. It came through sharing meals, not through any attempted teaching. My great-grandmother never formally taught my grandmother how to bake cakes, pies, or the rolls that were possibly an even more important Thanksgiving tradition, and my grandmother never really taught my mom. Their experiences observing and enjoying their mothers’ cooking taught them even more than a direct lesson ever could, though. They didn’t just learn a recipe to be reproduced—they learned how impactful a pie cooked with care and love could be in bringing a family together. More importantly perhaps, they learned how to share both love and family history with their children and grandchildren in delicious pie form. One of the pies I remember best (aside from the blueberry, of course) is the strawberry rhubarb pie my grandma would make from the rhubarb that my grandpa grew in their garden. His green thumb combined with her pie-making skills created something unique to our family, and while I’m sure I didn’t appreciate it when I was younger, I’m now so grateful and feel so much love for what they did.

She also explained that there’s nothing wrong with a shortcut here and there if it helps get that pie on the table. When ingredients for mince pie were too expensive, she would buy a premade dried fruit filling for it, throw in a couple fresh apples, and nobody would know the difference. If you don’t have time to make a crust or defrost dough you made previously, there’s nothing wrong with a picking up a premade one. What’s important, she explained, is that once it’s done, you sit down with your family and enjoy what’s on the table and each other’s company. Her kids knew that not all mothers took the time to make their Thanksgiving pies, and the love she showed them can still be seen in how close the family is today. We make the same pies, rolls, and gingerbread houses we did as kids, even half way across the country or with different friends and families. They’re so much more than just nice treats though—they carry an expression of love and caring deeper than words could ever convey. Thank you Grammy.





PUMPKIN, PECAN, APPLE, BERRY, CHOCOLATE, CHERRY, TOFU PUMPKIN; YOU NAME IT AND THE CO-OP HAS IT. This year you will find a wide assortment of delicious pies at all our Coop locations. We are pleased to be offering pies from some of our favorite local bakeries as well as our gifted Co-op bakers. Look for EVERYTHING YOU NEED to create your own pie including: local unbleached flour, bulk nuts and dried fruit, frozen and fresh berries, apples, pie pumpkins, sweet potatoes and other pie fillings throughout the store.





November 2015 7



November Calendar

of Events



BY TAMMY PARKER, CO-OP BOARD MEMBER ’ve been on the Board of Directors of La Montañita for 4 months now. This isn’t my first time on the Board of a food cooperative; I served on the Moscow Food Co-op Board in Idaho while in grad school, studying food system resilience. When I learned about member-owned cooperatives, I knew I needed to be involved. Co-ops are the future; they are the way we overcome the oligarchical mess we find ourselves in.

11/1-14 Co-op Board Elections, see page 2-3


In my former career as a fitness trainer I learned to appreciate how elemental food is to our well-being. Now I work in Zuni as the Environmental Specialist for the tribe. The food-related health care issues here are overwhelming and they can be traced right back to the introduction of processed foods. These health issues may be exacerbated in tribal areas, but they aren’t unique to native populations. It’s no coincidence that as food became easier to obtain and more

highly processed we’ve seen an inverse relationship between those variables and overall health and happiness. It seems that an intimate connection to our food helps us to be happier and healthier. Serving on the Board of Directors for the Co-op serves to strengthen my connection to the food I eat. It can do the same for you. Gallup, my local Co-op location, desperately needs a stronger connection to its food and the Gallup Coop is the organization most able to offer that. But the Co-op can’t thrive without people making the decision to eat more consciously. Give some thought to raising your consciousness by serving your Co-op on the Board of Directors.


BOD Meeting, Immanuel Church, 5:30pm


Member Engagement Committee


Co-op CLOSED for Thanksgiving!

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.

IS YOUR CELL PHONE WI-FI TECHNOLOGY IS HERE TO STAY. Learn about MAKING YOU patented products that help neutralize the effects of electromagnetic radiation and simple ways to decrease exposure. Info: Jennifer Downey, RN. 505-780-8283 FREE, November 24, 6-7:30pm, LA MONTAÑITA CO-OP, NOV. 24 6-7:30PM 913 West Alameda, Santa Fe



COMMUNITY-WIDE IMPACTS BY ROBERT TERO his October I reported on the Board’s Ends policies. Though this article is a bit longer than usual I felt it was important to share the information from this report with all our owners and shoppers. The Board Ends policies describe the desired outcomes from all our Cooperative’s activities.


The Board’s Global Ends Policies is: A co-operative community built on beneficial relationships based in healthy food, sound environmental practices, and a strong local economy with results that justify the resources used. Our Co-op ENDS: • Increased access to and purchase of health foods • A growing regenerative agricultural sector that uses sound environmental practices. • A thriving and sustainable local economy that benefits members and community. • A strengthened cooperative community The report provides measurements that quantify our progress in meeting these outcomes and the successes we have had this year. This kind of reporting, while important in illustrating the known impacts, clearly recognizes that there are many unseen outcomes that cannot be measured in standard quantitative ways, and in some cases, these sensitive qualitative impacts are impossible to measure. Some of our understandings of success come from you, our owners, who filled out the annual survey in June. I believe, and recognize that the Co-op Board and staff also believe, that New Mexico is a far better place thanks to our efforts.

Over the course of last fiscal year, we have partnered with a wide variety of likeminded organizations to educate and expand the local/regional food system. These activities have included hosting a national gathering in conjunction with Winrock International’s Wallace Center Good Food Network to share best food hub operational practices. Additionally we continue to work with Wallace Center as part of a cadre of technical assistance providers for food hubs around the country. Our staff serves on the Advisory Board of the National Food Hub Manager Training Program based at the University of Vermont, and our Veteran Farmer Project hosted over 70 members of the Council of Western Secretaries of Agriculture, all of whom wanted to utilize our program model in their home states. Additionally, our La Montañita FUND provided almost $68,000 in loans to regional producers in 2015 alone with over $160,000 in loans since its creation 5 years ago. Our annual sales were just over $38 million in the 20142015 FY and we hope to continue to increase our sales in the coming year, despite the new normal market conditions of increased competition both from our traditional competitors as well as the expansion of conventional chains into the natural foods marketplace. We added many infrastructure and capital improvements including:

We see positive outcomes in the quality, accessibility and quantity of healthy local/regional food and the expansion of local and regional economic growth. Our Cooperative Distribution Center adds mightily to these impacts.

1) CDC perimeter security system 2) $40,000 in server and computer upgrades 3) New signage and wraps on CDC trucks 4) New aggregation cooler for northern New Mexico producers 5) Meat smoker to expand production of local pork and beef products

The Co-op provides services that support all stakeholders in the value chain. This support goes beyond selling their products at our stores and distributing their products throughout the region. Our new Southwest Development Services (SDS) project is continuing and expanding our history of consulting with and supporting all product producers to bring their product to market.

A strengthened cooperative community combines the fiscal stability of La Montañita with positive outcomes in our local/regional food system and community development work. To ensure that our cooperative remains strong and stable we are constantly monitoring our sales, cost of goods, inventory, pricing, cash flow, payroll and all the


Great Gravies!

BY ROBIN SEYDEL A holiday feast just would not be complete without a delicious gravy. Everyone has their old family favorites and here in New Mexico many a Thanksgiving feast would not be complete without some red chile sauce or mole for your turkey and mashed potatoes. Thinking that for health reasons you might have to let the gravy boat sail by? Check out these tips and recipes and keep your holiday healthy and delicious. In short, there are good substitutes to high-fat, meat-based sauces and gravies. Vegan Gravy with Nutritional Yeast 1/2 cup vegetable oil 1/3 cup chopped onion 5 cloves minced garlic 1/2 cup all-purpose flour

other financial indicators of a healthy grocery business (our compliance with fiscal reporting is available every month). This focus on the stability of our primary business provides a vehicle that enables us to utilize our resources to strengthen the larger community to develop and expand an economic base rooted in the cooperative structure, principles and values. To strengthen the community, La Montañita has created a diversity of community development programs and collaborates with a variety of community organizations in numerous areas. This collaboration strengthens the larger community as it educates people on the values and principles of cooperation while deepening their ties to La Montañita. Not only do we have numerous community partners and programs, but we are always seeking ways to expand our work to strengthen the cooperative community with new partnerships and better ways to serve the community. It is my strong belief that collaborating with other organizations and local/regional farm and food businesses that share our values bolsters La Montañita’s position in the community as a trusted and essential food system partner and further advances our contribution to the regenerative agriculture sector. The true extent of our impacts with their end results of improved quality of life, increased access to healthy food, the regeneration and restoration of agricultural land and the creation of a strengthened, vibrant and thriving cooperative economy and community are far more powerful than data can show. If anything gives us hope for a more just, regenerative, abundantly sustainable, and democratic future it is the cooperative economic model, principles and values put into practice. I am tremendously grateful to our dedicated and hard working staff for their support in making it possible, despite the clear challenges we face, to provide such a positive Ends compliance report. And my most sincere thanks to the Board of Directors for their ongoing support and counsel. Finally, I am honored to serve as Interim General Manger and grateful for the opportunity to bring these benefits to our community. As always, my door is open and I truly enjoy our dialogues. Please contact me at: or at 217-2028.

Vegan Mushroom Gravy 1 T poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram) 3/4 cup white or button mushrooms, chopped 1 small yellow or white onion, minced 1/4 cup vegan margarine or vegan butter 2 1/2 cups vegetable broth 2 T soy sauce 1/4 cup flour Salt and pepper to taste

4 tsp nutritional yeast 4 T light soy sauce or 2 T of miso 2 cups vegetable broth 1/2 tsp dried sage 1/2 tsp salt 1/4 tsp ground black pepper (or to taste) Heat oil in a medium saucepan over medium heat. Sauté onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly for 8 to 10 minutes or until thickened. Serve as soon as possible.

In a large skillet, melt the vegan margarine and add onion and mushrooms. Sautee for a minute or two over high heat. Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, and then reduce heat. Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8–10 minutes, stirring regularly until gravy thickens.


have a organic foods

to fit your budget

field day on your W feast day e are excited to introduce Co+op Basics — quality products that fit YOUR budget — available at all our Co-op locations. Our Co+op Basics will offer everyday low prices on many popular items storewide. We developed this very special pricing program for you all — our outstanding customers. To launch Co+op Basics, we are starting with our Field Day line of organic, value-priced products. From pasta to cereal to beans, you’ll find new low prices on a variety of Field Day items. Look for the purple and white Co+op Basics signs (seen above) to find exceptional deals on Field Day products, just in time for your Holiday cooking and baking needs. We have made a commitment to improving our everyday lowprice selection so that everyone can find more value with items that fit YOUR budget. Don’t forget to take advantage of these other great ways to save when shopping at any of our locations:



• Bulk Up! – save when buying just what you need, a pinch or a pound • Deals you’ll find at your favorite location — look for manager & staff special-sale selections throughout the store




















special thanks Thanks to Stephanie Kunstle for sharing her Grandma’s family recipe and story. Read about her New Mexican history: Also check out: where you can follow Stephanie’s own passion for art, food and travel. This month features Maple Roasted Beets, Carrots & Fennel.


• The more the merrier when it comes to making tamales. They are certainly labor intensive, but, so rewarding. If you can’t talk your friends or family into helping, some good music will get you through.

ORGANIC APPLE JUICE 64 FLUID OZ Also available 128 FZ for $9.99

......... . . . . . . . . . . . . . . . . . . . . . . . . . .






• If you are a pro, serve tamales like Grandma Salazar with beef or chicken enchiladas, refried pinto beans or tostadas, and some Spanish rice. • If you are not quite a professional, start by serving your tamales with a Posole soup, which can be cooked all day or just simply Spanish rice. You can mix the beef and pork for the tamales, but if you’re a purist, go with one or the other.

Recipe Source: Maria E. Salazar Required Time: 2 days (the ultimate in slow food)

Rinse and clean corn husks thoroughly. Drain well and pat dry.

Ingredients (using 6 pounds of meat makes about 10 dozen tamales and will take over a large American freezer, so feel free to cut this recipe in half or more, but don’t decrease onions or garlic)

Season shredded meat with chili powder, salt and cumin (optional) to taste. As you season the meat, add a small amount of broth to moisten meat, but it should not be runny.


3 pounds pork roast • Local Kyzer NM Pork 3 pounds beef roast • Local Sweet Grass Co-op Beef 2 large onions • Various Local Farms, Produce Dept 4 cloves garlic • Local Nolina’s Organics, Produce Dept 1/3 to 1/2 cup chili powder or more (depends on heat of chili powder and spice tolerance) Local Organic Los Chileros Chile Powder salt, pepper & cumin • Bulk Dept 8 cups masa harina • Bob’s Red Mill or Bulk Dept 2 cups vegetable shortening or lard Corn husks (2-3 packages for full recipe) • Local Señor Pino’s Tamale Corn Husks

For every 2 cups of masa harina (meal), add 1/2 cup of vegetable shortening or lard, 1tsp of salt and enough chili powder to make a pink dough. Add broth mixture a little at a time to masa and mix with your hands to get a smooth, spreadable consistency. If you run out of broth, you can use hot water, but you will wish you had plenty of broth. (If you use about 6 pounds of meat, you will likely use about 8 cups of masa harina in total).





• Plan two days for the project, and make sure you (or your neighbors) have enough freezer space to preserve the abundance.


And, of course, remember to check out our new Co+op Basics with our Field Day product line designed to fit YOUR budget. Special note: This is just the beginning of our everyday low prices. As we get ready to celebrate our 40th Anniversary, look for great new deals on more Field Day and other products throughout our stores.

traditional tamales

• The key to good tamales is to spread the corn masa (dough) thinly on the husk. Be generous with the filling in relation to the masa. Your goal is a moist, juicy filling in combination with the lightness of the steamed masa.

• Co+op Deals — look for the green and white signs and shelf tags • Ownership has its perks — look for our Owner Deals Flyer, available at each store entrance, and hot pink and black signs and shelf tags







Cook meat (pork or beef, or both in separate pots) in a large pot of water (or in a slow-cooker filled with water) with an onion, 2 garlic cloves, 1 teaspoon of chili powder, salt and pepper. Cook for the day, 4 hours minimum. The more broth you can generate from the meat, the better! After the meat is cooked (so that it falls apart and shreds easily), remove from pot, set aside to cool, and puree the onion and garlic with the broth. Season broth mixture to taste with chili powder and salt. Shred meat finely with two forks (you can even chop it after shredding), and store covered in refrigerator separately from broth. Soak corn husks in water overnight.


Assemble the tamales: spread masa about 1/8 inch thick on corn husk with fingers, leaving about 1/2 inch border along the sides and 2 inch border along the top and bottom of husk. Use about 2 Tbsp of shredded meat to fill the tamale (like a cigar). Fold sides until they just overlap, fold narrow end under, and place tamale folded side down. Grandma Salazar tears thin strips of the corn husks to tie a “little belt” around each tamale to keep it secure. Although this isn’t necessary, it does look the nicest and makes each tamale a little gift to be opened. To cook, steam fresh tamales for 15 minutes or until masa is no longer sticky. Store in freezer. Steam frozen tamales for 20 minutes. (This is a real treat a few days or a few weeks later. After you’ve recovered, it’s almost like someone else made them for you!) *Suggested Co-op products are listed in the color orange.



November 2015 10

FEAST DAY FLAVORS HOLIDAY NUT LOAF Adapted from Serves 6 to 8 / Time: 30 min. plus 60 min. baking 1 medium onion, chopped 1 T butter or oil 2 cups crimini mushroom, finely chopped (or mushroom of choice) 2 cloves garlic, finely chopped 1 tsp dried thyme 1 tsp dried marjoram 1 tsp dried basil 1 tsp dried tarragon 1 tsp dried sage Red wine or sherry 2 cups pre-cooked brown rice 2 cups walnuts, finely chopped 1 cup cashews or almonds, finely chopped 5 eggs 1 cup cottage cheese 3/4 pound grated cheese (cheddar, Parmesan, Gruyere, smoked or any combination thereof) 1/2 cup mixed fresh chopped herbs such as parsley, oregano, thyme Salt and pepper to taste Preheat oven to 350° F. Sauté the onion in oil or butter until it begins to soften. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms release their juices and become soft. Add the garlic and dried herbs, and continue to cook. When the pan begins to dry out again, add a good splash of red wine or sherry and cook until it is reduced. The contents should be moist but not swimming in liquid. Remove from the heat and let cool. While the mushroom mixture cools, butter or oil a 9” loaf pan and line with parchment paper or foil. In a large bowl, toss the brown rice and nuts together. In a separate bowl beat the eggs with the cottage cheese. Add the egg mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated cheese and fresh

herbs. Mix well. Taste for seasoning and adjust (If you're worried about the raw egg, you can fry up a little patty to taste). The mixture can be kept covered in the refrigerator at this point for no more than a day. Fill the loaf pan with the nut mixture, tap a few times on the counter to get rid of any air bubbles and smooth the top with a spatula. Decorate with slices of mushrooms, slices of bell pepper, or whole walnuts if desired. Place loaf pan on a baking tray. Bake for about an hour or until the loaf is firm (slightly longer if the mixture was refrigerated). Remove from the oven. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper or foil. Peel off the parchment or foil and serve on a platter, garnished with fresh herbs. Serve with mushroom gravy. (see page 7) NUTRITIONAL INFORMATION: Calories 824; Total fat 62g; Saturated fat 17g; Cholesterol 222mg; Sodium 587mg; Total carbohydrate 33g; Dietary Fiber 5g; Sugars 6g; Protein 39g VEGAN HEMPSEED RANCH DRESSING Makes 3 cups / Time: 10 min. after soaking sunflower seeds 1 cup water 1/2 cup soaked sunflower seeds (pre-soak 2 hours) 3/4 cup olive oil 1/4 cup lemon or lime juice 2 T tamari 1 cup hemp seeds 1 tsp garlic 1 T chopped jalapeno 3/4 tsp sea salt 1/4 tsp black pepper (about 20 fresh grinds) 1 T dried dill or nice handful fresh Optional: fresh parsley or oregano (cilantro?) Blend all ingredients together. Start at low speeds, gradually increasing as they blend. If you like, you can add a handful of fresh parsely or cilantro. Blend again slowly until speckled green. Serve over your favorite greens mix, or store in the refrigerator for later. NUTRITIONAL INFORMATION: Calories 108; Total fat 11g; Saturated fat 1g; Cholesterol 0mg; Sodium 146mg; Total carbohydrate 1g; Dietary Fiber 0g; Sugars 0g; Protein 2g SWEET POTATO APPLE BAKE Adapted from Serves: 8 / Time: 60 min. 4 large sweet potatoes (4 to 4 1/2 pounds) 2 T vegan buttery spread, melted (or substitute olive oil, avocado oil, etc.) 1/3 cup maple syrup 2 large apples, peeled, cored, and thinly sliced Cinnamon Ground cloves 1/2 cup apple juice Preheat the oven to 350° degrees F. Bake or microwave the sweet potatoes until done but still firm. When cooll



enough to handle, peel them and cut into slices about a half an inch thick. Oil a deep 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with half of the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top. Cover and bake for 30 minutes, then uncover and bake for another 10 minutes. Serve immediately or keep warm until ready. NUTRITIONAL INFORMATION: Calories 160; Total fat 3g; Saturated fat 1g; Cholesterol 0mg; Sodium 36mg; Total carbohydrate 33g; Dietary Fiber 3g; Sugars 12g; Protein 1g LEMON THYME BRUSSELS SPROUTS Adapted from Serves: 4 / Time: 20 minutes 1 tsp Dijon mustard 2 T sherry vinegar 1/4 cup plus 1 T extra-virgin olive oil 1 tsp thyme leaves 1/4 tsp finely grated lemon zest Salt and freshly ground pepper 1 pound Brussels sprouts, thinly sliced lengthwise In a small bowl, whisk the mustard with the vinegar. Gradually whisk in the 1/4 cup of oil until emulsified. Add the thyme and lemon zest and season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil, until shimmering. Add the Brussels sprouts and cook over moderately high heat, stirring occasionally, until crisp-tender and charred in spots, about 5 minutes. Remove from the heat and stir in half of the dressing. Transfer to a bowl. Serve warm or at room temperature, passing the extra dressing at the table. NUTRITIONAL INFORMATION: Calories 201; Total fat 18g; Saturated fat 2g; Cholesterol 0mg; Sodium 99mg; Total carbohydrate 11g; Dietary Fiber 4g; Sugars 3g; Protein 4g

GRAMMY’S PECAN PIE From JR Riegel’s grandma’s recipe collection Serves: 8, in theory / Time: 70 minutes Though by no means the healthiest pecan pie you can make, I loved it growing up. In talking with my grandmother about the pies she made (article on page 5), she explained that my grandfather eventually asked that she stop making this pie because it’s one of the less nutritious pies around. I have fond memories of it though, and I think sweet treats aren’t too bad if you don’t have them often. 5 eggs 1/4 cup butter, melted 2 tsp vanilla 1/2 cup brown sugar 1 1/2 cup white corn syrup, or replace with other sweeteners at the appropriate ratio 1 cup pecans Pie crust, either prepared ahead of time or purchased Preheat oven to 425° F. Slightly beat eggs in a mixing bowl. Add the melted butter, vanilla, brown sugar, syrup and pecans. Mix thoroughly until smooth. Fit pie crust to your pan, then carefully pour the pecan mixture into the unbaked pie shell. Bake at 425° F for 15 minutes, then at 300° F for 45 minutes. Check to ensure center is firm and a knife comes out clean before serving. NUTRITIONAL INFORMATION: Calories 516; Total fat 26g; Saturated fat 7g; Cholesterol 132mg; Sodium 269mg; Total carbohydrate 74g; Dietary Fiber 2g; Sugars 62g; Protein 7g

November 2015 11


November 2015 12



is exchanged for money at a steep discount from what all of that kale would have sold for by the bunch.


BY ARI LEVAUX mong hunters of deer and other large, tasty species of wild animal, a certain type of glory awaits those who fill their annual quota before the season ends. To the fisherman, a comparable level of success is attained when one's daily limit has been landed. As a mediocre hunter and worse fisherman, I've yet to tag out on deer and elk, and have rarely landed my limit of fish. Luckily, there are other ways for the enthusiast of hand-sourced food to fill one's freezer. I'm versed in these methods, to the extent that my winning regularly leaves me with no choice but to stop.


My freezer is full, and I have filled my last available jar. I am jarred out, as it were—with the likes of pickled peppers, roasted salsa, chile verde, and peach/blueberry jam. To those whose freezers aren't full, or whose pantries are half empty, don't despair. I've been there myself, having allowed the season to get away from me, waiting too long until the frost is on the pumpkins and the farmers are rolling up their fields. It may be too late to freeze corn or make dill pickles, but the season still has some tricks up its sleeve. My numerous failures at freezer-filling have helped me develop some late-season techniques for putting away local bounty in a hurry. One case in point: the acquisition and subsequent blanching and freezing of late-season kale. Frozen Fall Kale With all of the attention and love that kale garnishes, and the fervency with which it is proposed as more than just a garnish, there is a surprising gulf between the seasonal rhythms of the plant itself, and the habits of the larger society that has come to cherish it. The kale lovers tend to gather on weekends at farmers markets, where they purchase not only kale but a rainbow of other fresh, local produce items. Outside of California, Arizona and Florida, most farmers markets are winding down by Halloween, which happens to be just around the time that kale starts receiving the regular tenderizing, sweetening treatment from the nightly frosts.

Processing massive amounts of kale, even by the trashbag, can be a surprisingly quick chore. The kale will almost always be clean this time of year, because the new leaves grow from the top of the plant, which by now is very tall, keeping the leaves away from the splatter of mud or other forms of mess. Any bacteria that could be linThere is a surprising gering in those dark green leaves would GULF between the be boiled alive in the blanching that SEASONAL RHYTHMS happens before the kale is frozen. The kale will be plunged into boiling water of the PLANT itself, and the habits for two minutes in order to destroy of the larger society enzymes in the plant that would otherwise slowly digest it from within, even that has come to when it's frozen solid in the freezer.

cherish it

Strip the stems from the leaves, and blanch them separately, as the stems need an extra minute in the boiling water in order to properly blanch. fields, bearing the finest kale of the season, with limited markets for it. This represents an opportunity for those with the ambition to go after it. And it's as easy as asking a farmer, in these waning weeks of market, if they want to do any big deals on kale when the season winds down. It's important to not be in too much of a hurry here. The kale certainly isn't in any hurry, as it will only improve as the fall turns to winter. Farmers may be in the midst of their final harvest push and getting their farms put to bed, and they might not want to talk about it until the market season is over, but give them a call. You may be advised, as they give you their contact info, that "in a month we can probably work something out." That something might be an open gate, along with an invitation to go out there and help yourself. Or it may take the form of a meeting in town, in some parking lot or coffee shop, in which a garbage bag full of kale

Use the biggest kettle you have, and don't add more kale than the amount of water can absorb without losing its boil. Boil the leaf pieces for 2 minutes, and the stems for three. Remove with a slotted spoon or mesh basket, and transfer the kale to cold water, preferably iced. The cold water will "shock" the kale, halting the blanching process, and keeping it a reasonably bright shade of green. Drain the kale, pack it into quart freezer bags, squeeze out any air you can, seal them and freeze. A trash bag's worth of kale will top off many a freezer, and won't take up too much of your day. Kale that has been blanched and frozen this way can be made into a hearty wintertime salad, when greens are at a premium. Make kale chips for the kids. Or prepare it in more traditional ways, like stewed for hours with a ham hock. Alternatively, you can go "motherless," as they say in the South, and cook your greens with no pork at all. It sounds crazy, but believe me, it can be done.


In other words, just as the kale is at its peak, the kale buyers are nowhere to be found. Farmers are left with tree-like kale stalks in their


CORN SYRUP feed lots an elder farmer said, “I remember when the grass stood still and the cows walked around.”


BRETT BAKKER ig government is bad, some politicians say. Bad, that is, unless it helps their cronies (i.e., campaign donors and bribe-givers). We usually think of corporate welfare as aiding banks, brokers and manufacturers of useless gee-gaws. But what about corporate agribusiness welfare? It runs deep. Deep in the system and deep into your wallet.



Originally designed as part of Roosevelt’s New Deal, farm subsidies were meant to aid the farm in times of crop failure and weak sales, to stabilize the food supply and to achieve parity in commodity markets. It didn’t take long for Big Ag (which was quite little in those days, comparatively speaking) to assemble teams of accountants and lawyers to figure out how to work the system to advantage. And that dubious tradition continues today to the tune of over $290 billion since 1995. The numbers speak for themselves: $178.5 billion went to only 3.8 percent of US farms while 62 percent received nothing at all. $84.4 billion went to corn production and over $8 billion of that went to corn starch and corn syrup (for which starch is the base ingredient). $27.8 billion went to soy and $11.1 billion of that went to soy oil or the “hydrogenated vegetable oil” on your junk food label. Or to think of it another way, 65% of the oils consumed by Americans, mostly in processed foods. The leftover meal from corn milling and soy oil pressings becomes much of the basis for livestock feed. I have no problem with using “waste” materials in good and creative ways. I eat meat. I have no personal issue with some grain or meal or whatever fed to livestock if their main diet is based on pasture. But feed lots? Trucking in feed and hay by the millions of pounds makes no economic or ecologic sense. This always brings me back to my favorite quote, the source of which I don’t recall. Speaking of

But I digress. Subsidies go to other crops as well. There’s cotton, one of the most heavily pesticide-sprayed crops, the seed of which is pressed into edible oil or ground for livestock feed. Again, not a bad use of a by-product, but then you have to remember that fatty tissue (such as any oil-rich seed has) concentrates and collects poisons that were sprayed on the crop. Wheat is treated as a villain these days because of gluten intolerance but has been a staple for many generations before these illnesses developed… perhaps because of varieties bred for modern industrial needs? The jury is still out on that one. In any case, wheat is also the basis of a lot of empty calories in the form of squishy white bread but especially those millions of hamburger and hot dog buns we eat with those corn- and soy-fed cows and pigs. Wheat got $35.5 billion. Rice, too, is subsidized. Despite being a crop of lesser economic importance in the US, since many rice-based cultures worldwide do not accept imports of GMO rice, the US exports our non-GMO rice to good profit while us hapless Americans get fed the GMO varieties. Sorghum (livestock feed, hay and silage), dairy (milk and cheese, or should I say milk and cheese-like products), peanuts, barley (barley? Really? Oh right, America’s other favorite grain-based commodity: beer) and tobacco are the other recipients of your tax dollars. This all gets abstract after a while. Yes, I know that numbers aren’t abstract, but once you add lots of zeroes they may as well be. So think of it this way: there are thirtyseven ingredients in a twinkie. Farm subsidies (tax dollars) go to at least seventeen of those. So just who is the real beneficiary of those subsidies? Is it what the USDA calls “family farmers”? I call them rural people who were duped into believing bigger is better and can’t farm from one year to the next without hundreds of thousands of dollars in loans. Your small family farm that you see at your local market gets zero benefit from these programs. So, the real beneficiary of farm subsidies is the food processing industry who get cheap livestock feed and cheap materials ( I hate to call them ingredients) for their food-like substances: cokes, chips, oreos, cheez (not a typo) and that ol’ squishy white bread…


November 2015 13





BY KATHERINE MULLÉ hile letting go of warm summer nights is truly bittersweet, I always find myself embracing fall like a dear old friend when it’s finally here. I usually sit in quiet anticipation for a while, and then slowly start noticing small signs of autumn’s arrival—the occasional turning tree in my neighborhood, the cozy sweater I grab on my way out the door, the extra cup of soothing hot tea in the evening—and then suddenly, I look up one day, and it’s here. Warm hues and rich tones of orange, red, plum, and gold above me—leaves, forming a welcoming and magnificent banner across the sky. But one of my favorite things about autumn is found even higher than the majestic, glowing trees—birds flying in intricate formation overhead as they seek solace in the south.



For millions of years, birds have ruled the skies. As a human firmly rooted on the ground, I’ve always envied the way they seem to fly so effortlessly and peacefully over the world. But in reality, while flying certainly comes naturally to birds, it’s not quite accurate to call it “effortless;” flying is very hard work. If the wind is just right, soaring can be lovely (at least, I imagine), but the rest of the time, birds rely on their incredible strength to stay aloft. Their impressive breast muscles, as reflected by their large chests, allow them to flap their wings swiftly and efficiently, thrusting themselves forward over and over again in the air. Now, if you’re like me, even just a few minutes of this sounds tiring, yet they do it for thousands of miles, over continents and oceans. They do it not just once but twice a year—once to the southern hemisphere in the fall, and then back again to the northern hemisphere in the spring. Not to mention, they do so while having to brave unpredictable flying conditions, find


safe places to rest, and navigate their way through the skies. It’s no small feat, but for most bird species, it’s a necessary quest for survival.

farm supports (like pollinators!) frequenting the farm. Fall is a beautiful time to take a walk and check out this beautiful oasis in the middle of Albuquerque.

In the midst of this great journey, we can only imagine how tired birds must grow, and how crucial it is for them to get peaceful, undisturbed rest when they do land. They seek solace in open spaces—spaces large enough to hold their often giant flocks, yet also well protected from weather and predators. And of course, plentiful water and food sources are a must.

If you want to take a day trip, check out: • BOSQUE DEL APACHE NATIONAL WILDLIFE REFUGE: Only about 2 hours south of Albuquerque, the refuge is 57,331 acres along the Rio Grande and hosts a large population of both migrating and local bird species throughout the year. Their Festival of the Cranes is coming up at the end of November; see the end of this article for more information. • THE CENTRAL NEW MEXICO AUDUBON SOCIETY: Conveniently located in Albuquerque, the Audubon Society offers free weekend and weekday trips to members and nonmembers alike. All field trips are free and anyone is welcome! • THE RANDALL DAVEY AUDUBON SOCIETY: Nestled in Santa Fe Canyon, the Audubon is a 135-acre wildlife sanctuary with hiking trails, an Environmental Education Center, a Visitor Center/Nature Store, and the offices for Audubon New Mexico. They offer free guided bird walks each Saturday at 8:30am.

New Mexico—The Land of Enchantment—provides many safe spaces that meet these criteria, which is great news for us, because it gives us the wonderful opportunity to observe birds in their element firsthand. You can visit Audubon sites and refuges throughout the state, but there are likely some hidden places near your neighborhood you can try, first. For instance, in Albuquerque, the Rio Grande has long been a refuge for wildlife. During the Veteran Farmer Project’s work days we have the opportunity to experience this amazing migration first hand. Part of the mission of the Rio Grande Community Farm is to protect and enhance wildlife as we practice sustainable agriculture. We’ve seen many flocks—everything from ibises to geese, not to mention all the other wildlife the

For more information visit:, For tips on keeping your neighborhood and community bird-safe visit:


November 2015 14




BY ANITA AMSTUTZ id you know that more than 70% of our food supply is directly or indirectly associated with bee pollination? Think your favorite berries, nuts, and vegetables. Did you know that honeybee populations are crashing around the globe due to habitat loss, climate change, GMOs and pesticides—all causing colony collapses of up to 50%?


New Mexico Beekeepers ( and has 1,114 members and is working on strengthening pollinator populations by creating a Bee City USA designation here in Albuquerque. We have petitioned the City Council with a resolution which would embed a liaison in the City to work with beekeepers, community and the municipality on such things as: • healthy native habitat and water sources for pollinators • humane removal of bees • undisturbed areas for nesting and overwintering of native bees • annual pollinator events • renewal of Bee City designation and signage • public education about pollinators and issues related to their health • working towards an integrated pesticide management by the Municipality, to be carried out with the least ill effects on pollinators. EASIER SAID THAN DONE. THE ELEPHANT IN THE ROOM: PESTICIDES. Some cities have been able to get the job done—notably Seattle, WA; Boulder, CO; Ashville, NC; Takoma Park, MD; and Ypsilanti, MI. They have managed to reduce or eliminate heavy pesticide use from RoundUp to neonicotinoids by using intensive mechanical means of removing plants (short hand for hiring people to pull weeds the good old fashioned way) and planting native habitat to crowd out "weeds" and attract beneficial bugs. Perhaps the biggest hurdle to bee-friendly cities is our outdated notion that nature has to look nice, neat, manicured, and

SUPPORT domesticated. Nature is notoriously messy and gloriously prolific. What we usually call "weeds" are really bee-friendly pollinator habitats with lovely flowers. Think dandelions and goatheads. Perhaps these cities have come to some peace with weeds in order to save pollinators.


Here are some of the biggest culprits indicted in bee colony collapses: NEONICOTINOIDS, found in most backyard insecticides, made by big manufacturers such as Syngenta and Bayer, are neurotoxins for insects. Their key ingredients are nicotinelike substances. Bees become addicted to what's bad for them—just like us. Colony collapse of bees from neonics has been reported by beekeepers and farmers in the European Union. The government has moved to restrict them, pending further research. This moratorium is set to expire by the end of the year ( There is also ROUNDUP, a widely and indiscriminately used herbicide around the world. Dr. Stephanie Seneff, a Senior Research Scientist at the MIT Computer Science and Artificial Intelligence Laboratory, has been researching glyphosate, a key ingredient in RoundUp, for over 40 years. In recently published articles, she has shown that the active ingredient, glyphosate, binds to mercury and aluminum in the environment. She predicts by 2032 at least 50 percent of children will be autistic due to glyphosate-related exposure or accumulations (,_her bicides_&_gmo%E2%80%99s_are_shaping_our_future).

And our nervous systems are not the only part of our bodies paying the price. These days it seems that every other person you know is gluten intolerant. According to Seneff, it’s not the gluten: it’s the glyphosate that has been sprayed on grain crops before, during and after for over half a century. Our corn, wheat, and soybeans are industrially farmed these days with massive amounts of GMOs and chemicals, causing generations of health problems. This includes inflammation and irritation of the digestive system. Glyphosate metabolites are now pervasive in our food system and can be found in over 75% of the food on our grocery shelves. Eating organic is more important than ever ( As a Co-op community, learn how you can create beefriendly spaces. Plant pollinator-friendly habitat with GMO-free seeds. Shun pesticides in your backyard. When it comes to keeping insects off your favorite plants, find out what beneficial insects eat them (e.g. praying mantis, ladybug, lacewing) and stock your yard with these. Also, check out non-toxic applications. Diatomaceous earth, vinegar, soapy water, and epsom salts are safe and cheap ingredients ( Let's link arms together and call upon our community and the City to become a bee-friendly place, creating healthy, pesticide-free habitats for our pollinators. Let's face it: bees are the canaries in the mine for us all. Anita Amstutz is on the NM Beekeeper Association Board of Directors. You can learn more about bees by following her at:


CHILDHOOD TOUR Effective Alternatives for Mental, Social and Emotional Well-Being BY MARCIA LEE, EXECUTIVE DIRECTOR OF KIDS FOCUS he amazing Reclaiming Childhood Tour will be coming to Albuquerque for one day only on Nov. 21, from 9am–4:30pm at the African American Performing Arts Center, 310 San Pedro NE. This event is a rare opportunity to hear famous authors, doctors, and child specialists talking about effective alternatives that really work to support the mental, social, and emotional development and well-being of children of all ages without the dangerous physical and emotional side effects of medication. This conference offers 6 CEUs for professionals in the field through R. Cassidy Seminars.



Speakers include Robert Whitaker, journalist and author of Anatomy of an Epidemic; Dr. Marilyn Wedge, author of A Disease Called Childhood; Dr. Gretchen LeFever Watson, recognized as a top 100 Unbiased International Scientist (British Medical Journal); Dr. Michael Gilbert, N.Y. School Psychologist of the Year;



Dr. Michael Corrigan, author of Debunking ADHD; Marcia Lee, founder of Kids Focus (movement in school), and Dr. Robert Foltz, Expert Clinical psychologist on At-Risk Youth. Topics will include effective, healthy alternatives for developmental and behavioral challenges, ADHD, autism, and learning disabilities, childhood trauma, child development, social-emotional learning, play, nutrition, movement, mindfulness, psychiatric medications and potential risks, and more. These experts will offer accurate research and best practices that support healthier ways to nurture child development and address problematic behaviors without resorting to dangerous psychotropic drugs and stimulants. Conference also includes the movie premiere of “Letters from Generation Rx” at 6:30pm. For more information contact Marcia Lee at Kids Focus: To register for the conference go to:

NOV. 21




Need the perfect gift?



MICROLOAN PROGRAM • INVESTOR ENROLLMENT PERIOD NOW OPEN • Investment options begin at $250 • Loan repayment terms tailored to the needs of our community of food producers • Loan applications taken on an ongoing basis To set up a meeting to learn more or for a Prospectus, Investor Agreement, Loan Criteria and Applications, call or email Robin at: 505-217-2027, toll free at 877-775-2667 or email her at





November 2015 15 with existing regional nonprofits to expand offerings and programming. Policy non-profit Economics for Peace Institute provides oversight. A community-based participatory evaluation of program results will occur with input from regional residents and on-farm residents utilizing criteria of community well-being and ecosystem stewardship.




BY MYRIEM LE FERRAND he Farm Village Company buys farmland and converts it into farm-based eco-villages. We match investors with new agrarians. Unlike many eco-villages, a farm eco-village is a place where all residents work on the farm. They either grow food to sell, create products from farm inputs or provide services like farm education or agri-tourism.


New agrarians are looking for prime organic farmland, but seldom have the resources to buy a medium-sized farm with good water and existing fruit stock. The traditional American family farm was a midsize farm of four to eight acres. We need to restore farms of a viable size to support a family and doing so via cooperative ownership and management provides safeguards not otherwise found. The business model protects investment, yet targets a socially just distribution of land back to farmers. Investor exit occurs when residents purchase the land as a cooperative. Investment is protected by the payment of rents until such time as residents phase in the purchase of the farm as a cooperative.


Lessons learned from the commune and back to the land movement inform new strategies and approaches. An on-farm nonprofit provides training support to ensure revenue growth and effective communication and problem solving by farm residents. It is critical to expand revenue streams, yet ensure quality production through independent management of each product type beyond core farm operations. Social Impact Investing The Farm Village Company is a social impact investment option rooted in farming to create meaningful livelihoods, not just “jobs.” Staffing costs can be kept low by offering quality of life experiences that far surpass income measures of wealth. We know it is possible to attract volunteers and those willing to work for less than “conventional” rates because of the draw of farm and community living. The Village Center is the proposed nonprofit educational center for farmer training, agricultural research and demonstration of innovative farm and natural living technology. The nonprofit’s role includes facilitation of decision-making and implementation of guidelines and principles for harmonious community participation, work life and recreation. A centralized grant writer and administrator will pursue grants for the farm operating company, small farm entrepreneurs and the farm-based nonprofit. The Village Center will work in partnership

FARM VILLAGES bolster the likelihood that we can GROW ENOUGH FOOD LOCALLY to FEED a


To begin, we propose redevelopment of a rare agricultural resource in Colorado. White Buffalo Farm (WBF) is Colorado’s last pioneering organic farm, est. 1974, and produces boutique quality organic fruit with varieties unique in the region. Its owner contributed significantly to early organic policy and practice. The Farm Village Company grew out of real-time experience on this farm during a crossroads. The farm’s owner continues to seek a buyer for his farm. This exceptional property is in the heartland of Colorado’s tourism industry with access to wilderness and a quaint small town center. The farm features senior water rights to some of the cleanest water in the lower 48 states, yet at a latitude and altitude permitting fruit production. It can’t be emphasized that this is at or near the top of the finest quality fruit growing areas in the United States. PROPOSALS FOR FARM VILLAGES IN NEW MEXICO OR THE FOUR CORNERS ARE WELCOME! For more information or to make a donation go to or or email Myriem at:


The line on treating Native American cultural and religious beliefs and lands with disrespect must be drawn. It’s time for Congress to do the right thing and uphold its commitment to Native Americans and protect their sacred lands.


Add your name to my petition urging Congress to give Native Americans back their sacred land at Oak Flat at:

BY US REPRESENTATIVE RAUL GRIJALVA ast year, Congress secretly gave away sacred Native American lands to a multinational mining conglomerate. If this deal is finalized, these sacred Native lands could be destroyed permanently.


The National Defense Authorization Act—a bill President Obama could not easily veto—included a shameful provision mandating a land swap long favored by a mining firm called Resolution Copper. Congress gave this mining company, whose owners have “dismal human rights and environmental records,” exactly what they wanted at the expense of sacred and religious sites connected to these public lands. This June, I introduced the bipartisan Save Oak Flat Act to repeal this disgraceful land trade while leaving the rest of the law intact. Congress should not be in the business of helping big corporations at the expense of others, and it certainly shouldn’t break faith with Native American communities. If this bill is not repealed through the Save Oak Flat Act, it will open the doors for other corporations both foreign and domestic to purchase Federal Land for similar purposes. My petition to the US Congress says the following: “Oak Flat, a centuries-old sacred site for Native Americans in Arizona, was handed over to an international mining conglomerate by Congress earlier this year. Pass the bipartisan Save Oak Flat Act to repeal this shameful land trade immediately to protect this sacred Native American land.” For years, Resolution Copper has sought access to a copper deposit in eastern Arizona at a site called Oak Flat, which has been home to the San Carlos Apache Nation’s traditional acorn and medicinal herb collecting and religious ceremonies for centuries. Oak Flat itself is a significant cul-


SHOP AND STROLL THURSDAY, DECEMBER 3 BEGINNNG AT 5PM The Nob Hill Business Association is pleased to announce the Annual Shop and Stroll holiday event taking place on Thursday, December 3 from 5–10pm. Central Avenue will be closed from Girard to Washington to allow for traffic-free shopping and neighborhood shops have extended evening hours. As usual you can expect to find the street filled with

Farmland is intrinsically valuable. The Farm Village Company offers a tipping point opportunity towards the socially just redistribution of land to farmers. By replicating in new ways the extended family farm model and the communes of the back-to-the-land movement, farm villages bolster the likelihood that we can grow enough food locally to feed a local population!



tural site for the San Carlos Apache. The mountain's waters feed Gaan Canyon, a significant cultural and religious site. The location also includes Apache Leap, an escarpment of equal cultural importance. The San Carlos Apache fear their sacred lands will collapse or be damaged by the intensive block cave mining Resolution Copper proposes; however, their concerns have fallen on deaf ears. During the last Congress, Arizona’s Republican Sens. John McCain and Jeff Flake snuck a swap provision into a must-pass defense spending bill, knowing President Obama couldn’t reject it. Now, the San Carlos Apache are facing complete and permanent destruction of their sacred sites.

carolers, magicians, colorful street entertainers and musicians as well as many of your friends and neighbors. La Montantia Co-op will be sponsoring our annual Make a Child Smile Giving Tree that gets gifts for children in need in our community. Pick an ornament off our tree, make that child’s holiday wish come true and bring it back to the Co-op. We will make sure that the child or children you have chosen get your special gift. Once again we will be working with New Mexico Department of Children, Youth and Families, Peanut Butter and Jelly School and Enlace Communitario.

For more information, to donate water and/or nonperishable foods to the Apache encampment at the site, or to help in other ways contact Gjermundson Yazzie at or 505-2784214. If you would like to learn more about Save Oak Flat please visit: Raúl Manuel Grijalva is the US Representative for Arizona's 3rd congressional district, serving since 2003. He is a member of the Democratic Party.





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