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CO

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C O M M U N I T Y C O L L A B O R AT I O N

BLACK HISTORY MONTH

EVENTS

BY ROBIN SEYDEL a Montañita Co-op is pleased to once again be a sponsor of New Mexico’s Black History Month Celebrations. As Black History Month organizer and much-loved local performing artist Catherine McGill writes,

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“The New Mexico Black History Organizing Committee’s mission is to preserve the rich cultural heritage that African Americans have made to the state of New Mexico and the United States. The non-profit committee, made up of students, artists, legal and financial professionals, writers, educators and more, does this by working year round to build coalitions, leverage resources and create programming within the African American community—building community from the inside and out in order to promote multiculturalism and a strong New Mexico. In addition to working on programming year round, the committee celebrates with the entire community in February by producing an annual slate of events that provide three themed weeks of activity.” This year La Montañita Co-op is sponsoring the return of Dr. Ruby Lathon. Over the past two years Dr. Ruby has offered insipring workshops on the health benefits of raw foods and how to prepare them beyond traditional salads that most of us think of as “raw.” These workshops are powerhouses of information and inspiration and have created a dedicated following for her in New Mexico. We are thrilled that she is willing to come back to the Westside location again this year for another raw food workshop. We encourage everyone who is interested in healthy foods and using food to enhance their health to spend as much time as they can with Dr. Ruby, both at the Westside Co-op location and as part of the many exciting events sponsored by the New Mexico Black History Month celebration.

BLACK HISTORY MONTH WORKSHOPS AT

LA MONTAÑITA'S WESTSIDE LOCATION Feb. 6: Black Vegetarian Society of New Mexico: Wellness Juicing Workshop: 11:30am to 1:30pm Vitamix, Breville, Nutribullet, Omega and other juicers will be on-hand for participants to use in preparing assorted raw juices. Vegetable and fruit food combining will be emphasized. The making of a carob water powershake will also be demonstrated. Juicing creates a synergy of important nutrients that helps the body heal and serves as a means of fast-tracking assimilation. There will be wholistic literature, educational flyers, pamphlets, eco-cards, and information on key alternative websites for research and analysis. This inspired workshop will share information to promote wellness and sustainable avenues to thrive in a hopeful and helpful way. Space is limited, so RSVP to memb@lamontanita.coop, robins@lamontanita.coop or call 217-2027. For more information about the workshop call: 505-750-0347 and/or email: events@bvsnm.org. Feb. 28: Dr. Ruby Lathon, Show Your Love: Heart Healthy Eating Workshop: 11am Dr. Ruby Lathon will offer a variety of tips on heart healthy eating and teach a healthy vegan version of the national comfort food, Sloppy Joes.

For the full 2016 Black History Month event schedule go to: www.nmblackhistorymonth.com.

VETERAN FARMER PROJECT SKILLS BUILDING

CLASSES

In 2007, Dr. Ruby Lathon was diagnosed with thyroid cancer. After months of research, Dr. Ruby developed her own plant-based nutrition and lifestyle plan. Fourteen months later, Dr. Ruby was cancer-free. Dr. Lathon left behind a career as a Research Fellow at NASA Marshall Space Flight Center as an award-winning engineer with over fifteen years experience and began teaching the benefits of plant-based nutrition. Dr. Lathon served as Nutrition Policy Manager at the Physicians Committee for Responsible Medicine where she developed and led a national grassroots campaign to advocate legislation for more healthful, plant-based meal options in the National School Lunch Program. She is a certified holistic nutrition and wellness consultant and leads the wellness group, Roadmap to Holistic Health. La Montañita Co-op is honored to co-sponsor Dr. Ruby’s return to New Mexico for her February 28 workshop. Don’t miss these inspiring and informative events.

BY ROBIN SEYDEL gain this year will are pleased to be offering a series of classes that access the tremendous expertise in our midst. These classes, while geared for military veterans and their families, are open to the wider community when space allows. Winter 2016 classes will once again run for six weeks beginning the last week in January and wrapping up the first week in March; see the schedule of classes below. They will be held every Thursday from 3pm to 4:15pm at the Bernalillo County Extension Office classroom at 1510 Menual Blvd. NW.

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These classes are FREE to veterans, active service personnel from all branches of the military, reserves and their families. When space permits, these free classes are also open to the larger community. Seating is limited; RSVP to robins@lamontanita.coop or call 217-2027 to reserve your seat in advance.

WINTER 2016 CLASS SCHEDULE Feb. 4: Soil Preparation This class discusses different methods to prepare soil for food production. Emphasis will be on Albuquerque and surrounding areas’ desert soils. Instructor: Alberto Lopez Feb. 11: Planting for Pollinators This class will feature both slides and specimens to provide ideas and inspiration for pollinator support. Instructor: Greame Davis, Bernalillo County Extension Horticultural Agent

Feb. 18: Holistic Orchard Strategies Gordon Tooley of Tooley’s trees will share a variety of skills to create and maintain a holistic orchard. Instructor: Gordon Tooley of Tooley’s Trees, Truchas, NM Feb. 25: Seeds: Growing, Saving and Why Organic! A slideshow and talk about organic native, traditional, heirloom and open-pollinated seeds, and why they are important to the land and cultures of the Southwest. Covers how to save and store seeds and how to plan for next year’s seed crop. Instructor: Brett Bakker, New Mexico Department of Agriculture Organic Program’s Chief Organic Inspector, formerly of Native Seeds/SEARCH. March 3: Growing Organic The hows and whys of organic production and certification. Learn basic organic theory and how to get started growing all things organic. Instructor: Joan Quinn, NM Department of Agriculture, Organic Program Educator

FEBRUARY IS OWNER APPRECIATION VOLUME DISCOUNT SHOPPING MONTH! Watch your home mailbox for your volume discount shopping notification. Come to the Co-op any day in February, give your current member number and get up to 20% off one shopping trip! The more you spend the more you save, up to 20%! $0.00-$74.99: get 10% off • $75-$174.99: get 15% off • $175 + : get 20% off!

26TH ANNUAL

LA MONTAÑITA CO-OP

EARTHFEST

APRIL 24 AT THE NOB HILL CO-OP

Save the

DATE! Enjoy environmental, economic and social justice, and farming and gardening booths, education, information, great local artists, music, dance, plants, gardening supplies and fabulous Co-op food. All are welcome to this FREE community celebration. Vendors that are not non-profit organizations must have their Albuquerque City Vendor license when applying for space. Please include the FA number on the license with your request for space. Artists and crafters must be juried; no kits or imports please. For more information or to reserve your space call Robin at 217-2027 or toll free at 877-775-2667.


PLANTING LOVE

February 2016 2

NEW MEXICO ORGANIC FARMING

La Montañita Cooperative A Community-Owned Natural Foods Grocery Store

CONFERENCE

Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su 3500 Central SE, ABQ, NM 87106 505-265-4631

The conference features thirty-six breakout sessions on production issues ranging from soil building to biodynamic concepts, keyline design and woody plants, biochar, water harvesting, poultry on pasture, bee product production, management-intensive grazing, farmers’ market selling, organic insect management, growing stock gardens for propagation, mycorrhizae, aquaponics, compost tea, organic egg production, mushroom production, creating habitat for beneficials and more.

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

FEB. 19-20

Santa Fe 7am – 10pm M – Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852 Grab n’ Go 8am – 6pm M – F, 11am – 4pm Sa UNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586 Westside 7am – 9pm M – Su 3601 Old Airport Ave, ABQ, NM 87114 505-503-2550 Cooperative Distribution Center 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2010 Administration Offices 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001 Administrative Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Dennis Hanley 217-2028 dennis.hanley@lamontanita.coop • Controller/John Heckes 217-2029 johnh@lamontanita.coop • Computers/Info Technology David Varela 217-2011 tech@lamontanita.coop • Special Projects Manager/Mark Lane 259-4396 markl@lamontanita.coop • Human Resources/Sharret Rose 217-2023 hr@lamontanita.coop • Marketing/Karolyn Cannata-Winge 217-2024 kcwinge@lamontanita.coop • Membership/Robin Seydel 217-2027 robins@lamontanita.coop • CDC/MichelleFranklin 217-2010 mf@lamontanita.coop Store Team Leaders: • Valerie Smith/Nob Hill 265-4631 valeries@lamontanita.coop • John Mullé/Rio Grande 242-8800 jm@lamontanita.coop • William Prokopiak/Santa Fe 984-2852 willpro@lamontanita.coop • John Philpott/Gallup 575-863-5383 john.philpott@lamontanita.coop • Joe Phy/Westside 505-503-2550 josephp@lamontanita.coop Co-op Board of Directors: email: bod@lamontanita.coop • President: Ariana Marchello • Secretary: Marshall Kovitz • Lisa Banwarth-Kuhn • James Esqueda • Jessica Rowland • Rosemary Romero • Tracy Sprouls • Tammy Parker

EDITOR’S NOTE: La Montañita Co-op is pleased to once again co-sponsor the New Mexico Organic Farming Conference. This is one of our favorite events of the year. Hundreds of farmers from the Southwest converge to connect, learn and talk all things organic. We have been proud sponsor of this excellent conference almost since its beginnings. If you care about good organic food and regenerative farming this is a conference that you don’t want to miss!

Friday evening from 6–8pm conference participants can enjoy cider, snacks, conversation and live music at the Career Connection where (in addition to having a good time with old and new friends) conference participants have an opportunity to hook up with organic farmers and ranchers who are looking for apprentices, interns and employees.

AND AN ORGANIC FUTURE

BY JOANIE QUINN our pioneers of organic farming in New Mexico will take center stage at the Keynote Address of the New Mexico Organic Farming Conference, February 19–20 in Albuquerque. These folks often braved ridicule and hostility, but stuck to their vision of an agriculture rooted in a healthy ecosystem, partnering with Mother Nature to produce food and fiber. These producers are Ramon Alvarez, Alvarez Farms, La Union, New Mexico—cotton, alfalfa, kamut, chile, pecans; Gary Gundersen, Mr. G’s Organic Produce, Santa Fe, New Mexico—mixed vegetables; Sally Harper, Del Valle Organic Pecans, Mesilla Park, New Mexico—pecans; and Antonio Manzanares, Shepherd’s Lamb, Tierra Amarilla, New Mexico—lamb and wool. They’ll share what they have learned to help us move into the future.

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On Saturday, February 20, participants will feast on local and organic food at a farmer breakfast recognizing the New Mexico Organic Farmer of the Year. On February 19–20, join organic farmers, ranchers, market gardeners and researchers from around the Southwest for the New Mexico Organic Farming Conference at the Albuquerque Marriott Pyramid. THE CONFERENCE SCHEDULE IS AVAILABLE AT: www.bit.ly/NMOFCprogram. Registration for the conference, including Saturday’s breakfast, is $100. Conference registration is available online at www.bit.ly/NMOFCreg. If you have questions call 505-841-9427 (Albuquerque). For hotel reservations, call 800-262-2043.

XERISCAPE COUNCIL OF NEW MEXICO: LAND AND WATER SUMMIT

A NEW PARADIGM FOR LIVING IN ARID LANDS FEBRUARY 25-26 BY GEORGE RADNOVICH lease join the Xeriscape Council of New Mexico (XCNM) for the 2016 Land & Water Summit: Creating a New Paradigm for Living in Arid Lands on February 25–26 and the pre-conference workshop on February 24. Held at the Sheraton Albuquerque Airport Hotel, 2910 Yale Boulevard SE, the conference features a host of knowledgeable speakers and dynamic workshops and panels for participants.

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Membership Costs: $15 for 1 year/ $200 Lifetime Membership + tax Co-op Connection Staff: • Managing Editor: Robin Seydel robins@lamontanita.coop 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: JR Riegel • Editorial Assistant: JR Riegel j.riegel@lamontanita.coop 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: robins@lamontanita.coop website: www.lamontanita.coop Membership response to the newsletter is appreciated. Email the Managing Editor, robins@lamontanita.coop Copyright ©2016 La Montañita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post-consumer recycled paper. It is recyclable.

CELEBRATING ORGANIC PIONEERS

Forty-five exhibitors provide information on programs to assist farmers and ranchers as well as products and services ranging from greenhouse supplies and irrigation equipment to local ladybug houses and herbal products. In addition, during the day Friday, experts on crop insurance will be on hand to discuss new programs, and a lawyer will take on burning legal questions on a one-to-one basis for farmers and ranchers. A health fair on Friday will include acupuncture and blood pressure and glucose screening.

CO-OP

YOU OWN IT

In 1986, green-industry professionals interested in water conservation formed the Xeriscape Council of New Mexico, a non-profit 501(c)(3), to offer educational programs, training sessions and conferences on resource efficient landscaping and related subjects. Because water is life, the Xeriscape Council of New Mexico strives to bring together landscape professionals involved in design, construction and management companies, homeowners, farmers, artists, business people, teachers, hydrologists, ranchers, climatologists, wildlife advocates, and policy makers to find equitable ways to share our state’s water. Every spring, the Council brings globally recognized experts and local speakers together for a two-day conference. Free public seminars are held during a two-day Expo following the conference. This year's conference features a host of powerhouse speakers including: • Dr. Richard Heinberg, Senior Fellow of the Post Carbon Institute; • Lucia Athens, City of Austin’s Chief Sustainability Officer; • Judith Phillips, Landscape Designer; • David E. Stuart, Professor of Anthropology at the University of New Mexico; • Grant McCormick, Campus Planner at the University of Arizona;

Bringing people

TOGETHER to find EQUITABLE ways to SHARE our state’s

WATER! • Dave S. Gutzler, Professor of Meteorology and Climatology at the University of New Mexico and many others, including La Montañita's Robin Seydel on Culture and Community and a local brew fest! The pre-conference workshop on February 24th, Stormwater Solutions in Dynamic Aridland Conditions, is designed for professionals and anyone interested in the path of surface water though communities and its potential value to the surrounding landscape. You can submit this workshop to qualify for professional continuing education credits. The workshop's tour will look in detail at flood control projects in Bernalillo County, the City of Albuquerque and largescale advanced flood control/green infrastructure sites. A boxed lunch will be provided at Bachechi Open Space with a tour of green stormwater quality infrastructure features. Guides include Kevin Daggett, Dan McGreggor, George Radnovich, Chuck Thomas and project designers. For more information about the Council or the conference and workshop, or to register go to: www.xeriscapenm.com/conference or call 505-468-1021.


LOVE THE PLANET

February 2016 3

DONATE-A-DIME: LOS ALAMOS STUDY GROUP

EDUCATING FOR NUCLEAR DISARMAMENT

AND ENVIRONMENTAL REMEDIATION essary rapid transformation in DOE's mission, focusing in particular on DOE's nuclear labs. DOE planning and budgeting must include dramatically greater funding in renewable energy and allied fields while protecting the environment, bolstering our lagging economy, and providing clear signals to private investors that will engage them as partners in building a sustainable society. These budgetary policies must be sound regional policies as well, and they must be politically practical, not just throwaway gestures. Obama’s nuclear weapons plans and programs are expected to cost at least $1 trillion over the next 30 years, or more. It is significantly more than current Department of Defense (DoD) and DOE nuclear spending. Full funding to replace the entire nuclear arsenal—Obama’s plan—implies further rebalancing of US priorities away from society and the environment, toward the military and the corporate nuclear complex. BY GREG MELLO AND TRISH WILLIAMS he Los Alamos Study Group first began meeting in Los Alamos in 1989 and formally organized as a non-profit in 1992. We are primarily an investigative, research and education organization working on nuclear weapons, climate, and energy policy. We place particular emphasis on the education and training of young activists and scholars.

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We primarily work with Congress, its investigative agencies, the Department of Energy (DOE), and other parts of the Executive Branch. We also work to inform the diplomatic community at the UN and elsewhere. Our careful, reasoned approach has gained us many friends and built bridges even with people in the nuclear labs and plants. Since September 11, 2001, our work has increasingly placed nuclear weapons in the context of aggression abroad and the militarization of our society at home.

Our nuclear missiles and bombs are militarily useless, but they have powerful domestic roles. They shape our politics, nationally and especially in New Mexico. These investments undermine our own social contract, the morality and coherence of our own foreign policy, and our willingness to address the real problems we face. We can help bring some awareness, perhaps a critical part, given the centrality of New Mexico and the national labs located here. We need to work together, now more than ever. This year and the next will be crucial. We hope that you will bring a bag and donate your dimes to help forward work on weapons, climate and energy issues and address the many problems we face. Please don't hesitate to contact us at twm@lasg.org or gmello@lasg.org or go to our website at www.lasg.org and sign up for our news bulletins or make a donation.

Domestically, our primary goal is to help national decision makers develop budgets and plans that reflect a nec-

ONE WORLD CO-OP ACHIEVING GRID AUTONOMY COOPERATION AMONG COOPERATIVES

Terawatts: Consuming about 900 KWh each month, a household consumes about 10,800 KWh/year (900x12 months). There are roughly 123,000,000 households in the US, requiring 1,328,400,000,000 KWh (123,000,000x10, 800). This is conveniently known as 1.3284 TeraWatt/Hours (TWh), a Terawatt being 1 trillion Kilowatts. At an average rate of $.13/KWh, US electricity generation for households produces $172,692,000,000 for utilities each year. In 2014, the US generated and consumed 4.093 Terawatt/hours. The math says about 33% of the power generated/consumed in the US is for households. Currently, about 86% of these 4.093 TWh are generated using: Coal (39%), Natural Gas (27%), Nuclear (19%), Petroleum (1%), Other Gases (<1%). All have immediate and long-lasting effects on health, environmental and economic stability. Renewables produce the remaining energy (only about 14%), using: Hydro (6%), Wind (4.4%), Biomass (1.7%),

CO-OP PROGRAM

Doing the Math: There are some simple solutions for a healthier energy future, the foremost being conservation. When you reduce your household consumption by 20%, you and like-minded cooperators can eliminate nuclear power from your Personal Energy Inventory. That is on average 18 KWh per month, or 6 fewer hours each day of a lighted 100 Watt bulb lighted (600W x 30 days = 18KWh). Or reduce TV time by 3 hours per day (other benefits may accrue from this action). Solar Systems: Add a solar system to you household, providing lift to the current .4% of energy now being provided by solar installations. A 3 KW solar array with an integrated 10 KW battery storage will provide almost 50% of an average household's energy needs. A 3 KW solar array with 6 hours of productive light will produce 18 KWh/day. Efficiency losses of 20% will reduce this to 14.4 KWh/day, or 432 KWh/month (14.4*30). 900 KWh consumption less your solar production of 432KWh/month, will give you an average public utility energy usage of 468 KWh/month. Your conservation efforts further reduce your public utility use to 374.4 KWh/month (468*.8). You have now eliminated coal and nuclear from your Personal Energy Inventory. Using US national averages for the cost of utility produced power (0.13/KWh) you have also saved $48.67/month and have achieved grid autonomy. One World Co-op formed to make solar an affordable energy option. For information go to www.oneworld.coop and check out their Build a Solar System Workshop on Feb. 20. Look for them at the Co-op EarthFest on April 24.

BRING A BAG... DONATE-A-DIME

IT ALL ADDS UP

FEBRUARY BAG CREDIT DONATIONS

Donate your BAG CREDIT!

go to Los Alamos Study Group: Educating for Nuclear Disarmament and Environmental Remediation. In December your bag credit donations totaling $2,638.40 went to: NM Child Advocacy Network. THANK YOU!

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

Alamed a Blvd. Coors Blvd.

Kilowatt hour (KWh): This is the billing unit from the public utility. A 100 watt light bulb running for 1 hour is 100 watt/hours. That bulb running for 10 hours then would be 1 kilowatt/hour, or 1,000 watt/hours. The average US household consumes about 900 KWh per month.

Solar (.4%), and Geothermal (.4%). (Percentages from US Energy Information Association.)

COOP

O

Old A irport Ave.

BY TOM KUHN, ONE WORLD CO-OP ne World Co-op formed to take our energy’s future in a sustainable direction. Here are some numbers and definitions to help us all understand electric production and its effect on our lives and future.

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


LOVE THAT ASIAN CONNECTION

February 2016 4

THE CHINA STUDY

• Diets high in animal protein are associated with significantly increased risk of macular degeneration, cataracts, kidney stones, obesity, osteoporosis, and more.

STILL MAKING WAVES A DECADE LATER JR RIEGEL ew Year’s resolutions have been in place for a month, and now here we are in the midst of American Heart Month. I hope that all who started the year with resolve have had some amount of success so far. It can be very difficult to change habits though, especially those relating to health. Diet and exercise are not easy to alter once you’ve established a pattern (or your background or living situation has established one for you). However, they really are the most important things for anyone hoping to improve their health. Both diet and exercise are very personal and difficult to talk generally about, but there are some cases in which research shows us a clear and better option. For dietary changes, one such body of research worth taking into advisement is the China-Cornell-Oxford Project, popularized as The China study by Dr. Colin Campbell, author of a book by the same name.

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The China Study has continued to make waves since its 2005 publication, and it has become one of the best-selling books on nutrition in America. Through the course of the book, Dr. Campbell discusses the research done through the China-Cornell-Oxford Project as well as its findings related to diet and health. Over the 20-year study termed “the Grand Prix of epidemiology” by the New York Times, researchers found time and time again that blood cholesterol levels have an enormous impact on health and disease. Linking Diet and Health: Animal Protein In The China Study, Dr. Campbell concludes that Americans experience far more diet-caused diseases than other countries because our standard diet is higher in animal protein. Numerous diseases have grown to epidemic scale in the US while remaining rare in China, where the average person consumes only 10% of our average daily animal protein intake. All this animal protein introduces cholesterol into our bodies, and as the research shows us, that’s the heart of the problem.

Because of all these findings linking animal protein intake and disease, the China study is frequently referenced by supporters of vegetarian and vegan diets. However, there’s no need to go meatless or avoid all animal protein to improve your health. Any Americans reduction in animal protein intake helps experience far more decrease your risk, and there are many DIET-RELATED ways that animal protein can be reduced in DISEASES the typical American diet. One of the best is because our standard to switch out some meat for plant protein, diet is higher in because eating plant protein can help to lower cholesterol levels more than simply reducing cholesterol intake. Some folks do a meatless Monday (or meatless everyother-day), while others take a note from Chinese cuisine and use meat more as a source of flavor than a large part of the meal. If you don’t want to reduce, you can consider Dieticians have known the strong connection substituting instead. Though meat substitutes still between cholesterol and the circulatory system for don’t quite capture the texture of meat, some are quite some time, but the China study illustrated conquite close, and these products are only improving as nections between animal protein intake and many time goes on. Plant-based milks are a terrific substiother health issues. Some of the connections they tute for breakfasts and drinks, and in this author’s found include: opinion, they’re usually tastier than cow’s milk too. If • Drinking cow’s milk in the first three months of an you don’t want to switch anything out of your current infant’s life significantly increases their risk of develdiet, you can still reduce your disease risk by simply oping type I diabetes. Cow’s milk is also associated adding more greens to what you’re already eating. with other autoimmune diseases such as multiple sclerosis and rheumatoid arthritis. It’s impossible to make any suggestions that are appli• Cognitive impairment and Alzheimer’s disease risk cable to everyone, because each person has unique increases with higher blood pressure, higher blood habits, living conditions, ability to purchase different cholesterol, and high levels of free radicals, which foods, time for exercise, and more. Add onto that the plant-based diets discourage. constant conflicting nutritional suggestions flying • Breast cancer is linked to long-term diets high in around (thanks in no small part to industry PR casein (a protein found in cow milk), and colorectal groups), and it can be tricky to know if a change cancer risk is lowered by high dietary fiber intake. you’re contemplating is even beneficial. That’s the • Switching to a high fiber, low fat, protein-based value of the research that came out of the Chinadiet from the American-style diet recommended by Cornell-Oxford Project though—because the studies the American Diabetes Association reduced the need were so in-depth and looked at such a broad group of for insulin by 40% among those with type I diabetes subjects over a long period of time, it serves as a light and eliminated the need for it entirely for 24 of 25 post amidst the foggy, ever-shifting landscape of subjects with type II diabetes. nutritional advice.

ANIMAL PROTEIN

F L A S H I N T H E PA N

THE DUAL NATURE OF

RICE NOODLES NOODLE THEORY BY ARI LEVAUX 've often pondered why noodles are so yummy, but I would caution against pondering this too deeply. Like the question of why the sky is blue, the answer—something about light waves and stuff—just isn't as satisfying as the unanswered question. Alas, if we wish to enjoy true noodle bliss in our own homes and not depend on pros in restaurant kitchens to take us there blindfolded, we must go there ourselves.

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Rice noodles are gods among noodles, thanks to their forgiving yet robust chewiness. Or, most importantly, their capacity to be both chewy and crispy at the same time. The crispy and soft parts interact differently with the sauce, adding diversity and complexity to the dish. The dish "pho ap chao bo" entered my radar during my time as a restaurant critic in Albuquerque. Albuquerque's Vietnamese restaurant scene is solid, thanks to a large Air Force base to which soldiers returned, with new wives in tow, from the Vietnam war. The wives brought over their families, and rice noodles have been flowing— and floating and frying—ever since. It was in these eateries that I became acquainted with the dual nature of the rice noodle. Noodles are served in many different ways in Vietnamese restaurants. I don't want noodles that have only been stirred in a pan with other stuff. Or worse still: stirred soggy noodles. I want noodles that dance with the sauce and make me notice them as they party in my mouth, not merely a passive, personality-free delivery system for sauce. I want noodles with the backbone to also show their vulnerable side. After trying pho ap chao bo for the first time I obsessed, laboring to reproduce them in the kitchen over the course of many attempts, until I finally succeeded. When it occurred to me, belatedly, that I could simply search online for the recipe, I felt vindicated to realize that I had basically nailed it—at least the most important step: the

step that, when mastered, will allow you to substitute crispy rice noodles into virtually any noodle dish, and it will be improved. Begin by cooking the noodles in plenty of boiling water until al-dente. Then drain them and rinse off the excess starch in running cold water in the colander, and let them drain again. Then, fry the noodles in a flat frying pan on low heat in enough oil to completely cover the bottom of a pan. It can take 10-15 minutes to achieve the desired crisp and accompanying shade of light brown. If you don't have the patience to keep the heat low, the noodles will burn. On low heat the noodles will fry into a disk-shaped mass. When you suspect the bottom has crisped, lift up one edge with a spatula and peek. If you see a skin of crisp, and the noodles move as a single unit rather than a tangle of independent entities, flip that noodle disk like a pancake. When the other side is similarly fried, let the disk cool to the point where you can cut it into strips, each of which is like a meta-noodle composed of individual strands. The exterior of this meta-noodle is pure crisp, while the inside is chewy like gum. While stir-fry is typically a high-heat, fast and furious affair, I prefer a different route. First, add the proteins. Beef is traditionally used in this dish. Tofu works too. Slice the protein thinly and lay the pieces into the oil, on low/medium heat, and let the exterior of the protein build a patient brown while excess water is released. Do not stir.

While the proteins brown, add the veggies that can stand a little extra cooking, like carrots and onions. They can just sit on top of the proteins for now, gently steaming. Don't stir. While that's happening, cut more vegetables, like celery, cabbage, cauliflower, broccoli. You want to time it so these veggies are perfectly cooked to your satisfaction by the time the noodles have been stirred in. But at this point, nothing has been stirred. The proteins remain at the bottom covered with layers of veggies, quietly steaming. Now add chopped ginger and garlic to the top of the pile, along with your sauce components that have been simmering in another pan. I like a Chinese-style mix of oyster sauce, fish sauce, rice cooking wine and hoisin sauce. For a half-pound of dry rice noodles go with 2 tablespoons (T) oyster sauce, 1 T fish sauce, 2 T hoisin sauce, and 1 T rice wine. Now you can stir it. Wait a minute for the garlic to cook, then add your crispy/chewy noodles and gently stir them into the sauce. Note how even in this soupy sauce, the noodles won't get soggy. Now you're ready to apply the principle behind the dual nature of the rice noodle to other dishes.


LOVE THOSE PULSES

February 2016 5

I N T E R N AT I O N A L Y E A R O F P U L S E S Canadian farming sector while improving food security. The India Pulses and Grains Association will bring together hundreds of global stakeholders for its Pulses Conclave in February 2016 in Jaipur, India.

BEANS FOR PERSONAL AND PLANETARY

HEALTH

DANIELLE NIERENBERG AND EMILY NINK, FOOD TANK is the United Nations International Year of Pulses (IYP). Pulses, or grain legumes, include 12 crops such as dry beans including pintos, kidneys, black beans etc., dry peas, chickpeas, and lentils. All of these are high in protein, fiber, and micronutrients. Pulses offer many opportunities for reducing the environmental footprint of food production, especially by fixing nitrogen to improve soil quality. BY

2016

Just 43 gallons of water can produce one pound of pulses, compared with 216 gallons for soybeans and 368 gallons for peanuts. And production of pulses emits only 5% of the greenhouse gas emissions associated with beef production. Improvements in pulse productivity could be especially impactful in the developing world. Just one serving of chickpeas con-

tains 1.5 times as much iron as a 3-ounce serving of steak, and pulses are a fraction of the cost of other protein sources. By replacing animal protein with plant protein, pulses can also contribute to nutritional challenges in the developed world. “Pulses have great potential to tackle many chronic health conditions, such as obesity and diabetes,” says Huseyin Arslan, President of the Global Pulse Confederation. Additionally, thanks to their high fiber content, they are highly recommended for a heart-healthy diet. Many organizations around the world are collaborating to celebrate the launch of the IYP and to increase the productivity of pulses to support small farmers and improve food security. The World Vegetable Center is working to promote mungbean production on 20,000 hectares in Pakistan. And Pulse Canada is examining how peas, lentils, and chickpeas can contribute to a more sustainable

Eating more BEANS reduces the ENVIRONMENTAL FOOTPRINT

OF FOOD PRODUCTION

The non-profit Food Tank is highlighting ways for us all to get involved in accessing the nutritional and climate mitigating benefits of grains and beans, including: • Eat more pulses—both at home and away from home! Pledge to eat pulses at least three times a week for ten weeks. • Try substituting pulses for animal protein in a new dish! Use animal proteins as a flavoring rather than a protein source in and of itself. • Contribute a recipe featuring one or more pulses to a global collection by emailing IYP@emergingag.com. Your recipe could be featured on a new website once it launches! And don’t forget to share your recipe with #FoodTank on social media! • Try cooking with a new variety of pulse that you haven’t tasted before. • Contact your favorite restaurants, cafes and school cafeterias to tell them about IYP and ask them to feature new pulse dishes on their menus. • Look for the wide variety of grains and beans in the bulk department of your favorite Co-op location. Try different combinations of grains and beans to create delicious complementary protein dishes. • Donate pulses to a local food bank. • Promote pulses with local youth groups and PTOs with tasting and cooking classes in schools and after school activities. • Plant pulse seeds in classrooms, community gardens and open space areas. • Get creative with educational activities throughout the community. How will you celebrate IYP? See a U.N. Food and Agriculture video at: www.fao.org/news/audio-video. Share your ideas with Danielle@foodtank.com

BEANS, BEANS, BEANS There are two easy ways to avoid the intestinal gas that beans can produce. The first is by soaking the beans for 12 to 15 hours before they are cooked. Pour off the water used for soaking, rinse, and add fresh water for cooking. Another way to bring out all the nutrients stored in these amazing beans is to use the same sprouting technique you would for other seeds. Cook the beans at the first sign of a sprout. Or for some beans, let the sprout grow and eat as a fresh vegetable. Chickpeas, lentils, and peas are all quite delicious eaten this way and can be added to salads and stir fries with great results.

HEALTHY, HEARTY AND COLORFUL GREAT FOOD DOLLAR VALUE! BY ROBIN SEYDEL eans, beans the more you eat... the healthier you get! They are known by a variety of names including beans, legumes and pulses. With the U.N. declaring 2016 the International Year of the Pulses, this is the perfect time to experiment with the wide variety of colorful, flavorful legumes that the Co-op has to offer. Legumes are especially good in winter because they’re hearty and warming, provide sustaining long-term energy and provide great value for your food dollar.

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Legumes are a rich source of dietary proteins, carbohydrates, fiber, minerals and vitamins which help to keep one’s mind and body healthy. One scientific study in the Asia Pacific Journal of Clinical Nutrition found that “a higher legume intake is the most protective dietary predictor of survival amongst the elderly, regardless of their ethnicity” (2004; 13 (2): 217-220). Pulses are rich in soluble and insoluble fiber. Soluble fibers are known to reduce blood cholesterol levels and normalize blood sugar levels. A reduction in blood cholesterol levels contributes to a healthier heart. Soluble fiber may also reduce the amount of cholesterol manufactured by the liver. Insoluble fiber keeps the digestive system functioning optimally by maintaining bowel regularity. Bowel regularity is associated with a decreased risk for colon cancer and, in certain cases, hemorrhoids. Eating beans can aid in maintaining desired weight levels and are beneficial for diabetic patients. They can help reduce blood glucose, insulin, and cholesterol buildup. Legumes assist in slowing down the absorption of carbohydrates which, in turn, keeps blood sugar levels constant. Additionally beans have considerable antioxidant properties, making them a terrific anti-aging food. A 2004 USDA study showed three varieties of beans: red, pinto and kidney in the top four antioxidant-rich foods. Bean coats get their color and antioxidant capabilities from phenol and anthocyanins. The darker the seed coating, the higher the phenol level. Red beans have the highest antioxidant level, with black beans coming in second place.

Beans are plentiful in protein. One-quarter cup of any legume is equivalent in protein to an ounce of meat. Combine them with grains like barley, millet, oats, corn or rice, and you have a complete source of protein. A cup of legumes contains about 15 grams of protein. Hot Pot of Beans Beans are a great addition to any dish as they readily absorb the flavor of seasonings used in most recipes and easily combine with vegetables, herbs and spices. Some studies about the cancer-fighting benefits of beans have suggested that incorporating 3 cups of cooked beans a week into the diet can have significant health benefits.

The second way is to cook the beans with herbs and spices. Cumin, garlic, anise, fennel seeds, rosemary, caraway seeds, turmeric, lemongrass, coriander and of course red or green chile go particularly well with beans. Simmer in tomato sauce, broth, or miso to add extra flavor. Be sure not to add salt in the cooking or soaking process as this will cause the bean coat to get tough. Add salt if necessary at the end of your preparation process. You can also add kombu, a popular sea vegetable, to the beans while cooking. Kombu is extremely healthy and high in minerals. Kombu does magic things with all types of beans; it speeds cooking time, thickens the broth, softens the beans, and makes them more digestible. One of the easiest ways to cook beans is to use the good old crock pot. Soak overnight, pour out soaking water in the morning, add fresh water or broth, turn up to high and go off to work. When you come home your house will be fragrant with the aroma of cooked beans and dinner will be almost ready. Add a tortilla, chopped avocado, a sprinkling of cheese, lettuce and tomato and you have a quick and nutritious meal.

SUPPORT ORGANICS! CONTACT YOUR STATE LEGISLATOR

SAGE FAULKNER, NMDA ORGANIC PROGRAM rganic processes are a cornerstone of regenerative agriculture processes. Here in New Mexico we have an excellent Organic CertificationProgram, based in the New Mexico Department of Agriculture (NMDA). This year the NMDA Organic Program (NMDA/OP) is facing a serious financial shortfall in funding. The New Mexico Secretary of Agriculture has requested a small, recurring appropriation of $125,000; which, combined with the organic certification program fees, will balance the program budget. This request will be acted upon in the 2016 legislative session. BY

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We urge all Co-op owners and shoppers to please call or visit your local legislators to let them know how important it is for local food system and regenerative agriculture to have state organic certification and marketing expertise provided by the NMDA/OP. In 2014, NM organic producers

generated 36 million dollars in revenue, much of which stays in our state. While private certification is an option for some, private agencies have much higher fees that exclude small growers. Additionally NMDA/OP provides support services that no for-profit agency can offer. Below are just a few points for your discussion. • NMDA/OP has familiarity with local climate, farm issues and markets • All certification income stays in the state • Consumer protection (integrity of organic label) is not a profit-making venture • NMDA/OP has no more “fat” left to cut from the budget Below is a link to New Mexico State legislators in case you need to find contact information for your legislators. PEASE CONTACT THEM TODAY! www.bit.ly/NMlegis


LOVE YOUR CO-OP

February 2016 6

ZOE’S MEATS:

THE PERFECT SALAMI better food options through an "environmentally and community friendly company."

BY DAVE PAYNE ears ago on a volleyball court, two friends with a passion for food dreamed of creating a company which would provide superior quality cured meat products to consumers with an emphasis on community and environmental awareness. In February of 2007, George Gavros and Charlie Hertz realized their dream by launching Zoe's Meats.

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Named after George's young daughter, Zoe's Meats are abundantly flavorful and as a company they are committed to continually work to provide

Zoe's Meats are committed to using the highest quality ingredients and only naturally occurring nitrites whenever possible. Their salamis offer the most delicious and innovative flavors and are free from sodium nitrite or other controversial preservatives. They use sea salt and celery powder to cure their salamis, and add a diversity of peppers, chilis, wines and spices to create fun new products including their newest: absinthe New Mexico green chile salami. Working with artisanal producers, Zoe’s encourages ongoing innovation and creativity for the best tasting meats. They are committed to bettering the quality of life in the communities they serve and to that end work with local distributors like the Co-op Distribution Center (CDC) to donate 1% of their sales in that region to a public school. At Zoe's they believe that

educating our children on the importance of good nutrition and sustaining our earth works to ensure a better, healthier future for them and our world. The CDC has chosen Lew Wallace Elementary in Albuquerque to be the recipient of our 1% of purchases donation. These donations kick in after a customer like our CDC has offered Zoe's Meats to its clients for one year. You may have noticed these wonderful naturally cured meat products in all our Co-op stores since Working with July. We are looking forward to a long-term artisanal producers, relationship with Zoe's Meats and to helpZoe’s encourages ing provide needed resources with our CoONGOING op purchases to Lew Wallace School in the INNOVATION and future.

CREATIVITY

Look for these delicious cured meat prodfor the best ucts at all Co-op locations. La Montañita is TASTING MEATS pleased to carry a variety of flavors including the newest Zoe's Meat offering of green chile salami. Other flavors include uncured salami, uncured salami de cacao (with an amazing flavors of smoky chocolate), uncured jalapeno salami, uncured ghost pepper salami, uncured pepperoni (delicious on pizza and on antipasto platters) and uncured turkey salami (all the great flavor but lower in fat, a perfect pork-free option). Ask for these delicious salamis at your favorite Co-op location.

A BRIEF HISTORY OF

CHOCOLATE

BY KATHERINE MULLÉ magine for a moment a world without chocolate. To put it lightly, it’s a difficult world to imagine! Nevertheless, for those of us whose ancestors came to the Americas from another continent, it was once the only world they knew. It’s believed that the first Europeans to get a taste of the cacao bean, native to Central and South America, were Christopher Columbus and his crew on one of their many trips to the New World.

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In the ancient Mayan and Aztec empires, cacao beans were highly respected and treasured. They were used not only to make a delicious cocoa drink xocolatl, which they believed to have healing properties, but also as currency (just imagine working for or paying your bills with chocolate!). However, when Columbus first brought the beans back to Spain, they were not treasured in the same way. The beans were quite mysterious at first, and were initially disregarded. It wasn’t until another conquistador—Hernán Cortes—that Spaniards came to appreciate the cacao bean. Cortes, too, brought back the beans as Columbus did, but he also brought with him the recipe for the exotic concoction that would later become known as hot chocolate. It was hugely popular among Spanish royalty before it became popular throughout the country, as the beans were initially rare and hard to obtain.

For a long time, the Spanish kept the cacao bean a secret. It is rumored that when the Dutch and British seized Spanish ships to get a taste of the New World’s treasures and found them stocked full of cocao beans, they would throw the beans overboard in frustration or burn the ships altogether, mistaking them for sheep droppings. Eventually, the cacao bean found its way across the rest of Europe. As the discovery of the bean spread far and wide, cacao plantations were established in warmer climates around the world, many of which were colonies in Africa and the Caribbean. Up until the mid-1700s, the cocao bean was prepared in the same way the ancient Americans enjoyed it—as a drink—with little variation. It wasn’t until the Industrial Revolution when the French and the Dutch invented special machines (such as the cocoa press) that chocolate as we know it today started to become a reality. Finally, in 1847, the world had its first chocolate bar. Today, chocolate is made all over the world. Here at the Co-op, we have a wide selection of organic, fair trade, non-GMO, gluten-free, and vegan varieties to

choose from. There are European brands such as Divine from Germany, Equal Exchange from Switzerland, or Chocolove from Belgium. There are chocolates with a cause like those from Endangered Species, which supports small farmers and donates 10% of their profits to conservation efforts. Try a brand truly close to home— The Chocolate Cartel’s delicious chocolates are handmade right here in Albuquerque. Whether you’re looking for a traditional smooth chocolate or for something a little more adventurous like chocolate with chile, the Co-op has something for everyone. Stop by today for the perfect sweet treat.

SHOW SOME LOVE BY RUBY LATHON, PH.D. ebruary is a short but very special month. Not only is it Black History Month, but right in the middle there’s Valentine’s Day. While we highlight many special accomplishments of our fellow Americans, we are encouraged to show love to special people in our lives. February is also American Heart Month, in which we are encouraged to show ourselves love by taking care of one of the most important things that keeps us going: our heart. Yet, it seems many are not.

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Globally, heart disease is the leading cause of death, which accounts for about 17.3 million deaths per year! Nationally, about 787,000 people die each year from heart disease, claiming more lives among women than all cancers combined. The American Heart association reports that heart disease strikes someone every 43 seconds. These statistics are truly astounding, and even more astounding is the fact that heart disease is largely preventable. One of the most effective ways to avoid and even reverse heart disease is through diet. One such heart healthy diet is a whole food, plant-based diet that’s naturally rich in fiber and low in cholesterol and saturated fat. Numerous studies show that a healthy plant-based diet significantly cuts your risks

of getting heart disease, high blood pressure, high cholesterol, and type II diabetes. The American Journal of Clinical Nutrition reports that eating a diet made up of fruits, vegetables, nuts/seeds and whole grains is associated with significantly lower risk of coronary artery disease and stroke. It’s also the type of diet that I used to reverse my thyroid cancer. There are many ways to transition to a healthy plantbased diet and make it delicious at the same time. Start by switching out meat or dairy products, the largest sources of cholesterol and saturated fat, with healthy alternatives. A satisfying, hearty and healthy meat alternative is tempeh, a minimally processed fermented soy product that is high in protein and fiber. Switching from dairy products to plant-based alternatives can be a breeze with numerous plant-based milks and cheeses that can be found at the Co-op. My favorites are almond, hemp or coconut milk and nutbased cheeses. Check out my website www.RubyLathon.com for more examples.


LOVE YOUR CO-OP

February 2016 7

INSPIRE, ENABLE, ENGAGE AND

CELEBRATE FROM THE

GENERAL MANAGER BY DENNIS HANLEY am honored to be La Montañita's new General Manger and tremendously excited to think about how we can improve our service and products, increasing value for our members and strengthening our position as your community Co-op.

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National Co-op Grocers, a second tier cooperative owned by 148 Co-ops nationwide, is our national cooperative organization. We are a proud owner and I am thrilled to be a participant in their activities on behalf of our Co-op and the cooperative economy nationwide. I love their tag line "Stronger Together" and really believe that as co-ops we are stronger together. I am dedicated to this concept; I will work to make us stronger through better store operations and am looking forward to enhancing existing relationships and growing new ones to make a more vibrant economy for us all.

For me to be able to join a co-op that is celebrating its 40th anniversary, with its decades of community service and development, is a dream come true. Our real goal, in the language of the Ends that I am learning from our dedicated Board of Directors, is to be known in the community as an organization that is positively affecting lives. I will work to take our community-building efforts even further in the coming years.

I have worked in the food industry for 38 years beginning in a family meat business. Since that time I have worked regionally, nationally and internationally. I have the benefit of and look forward to working with La Montañita's exceptional team to bring cutting edge ideas to life here in New Mexico. My family is looking forward to the move to the "Land of Enchantment." As a runner and a lover of the outdoors, New Mexico offers remarkable opportunities for my personal growth and enjoyment as well as a great place to work.

My first area of focus is to improve our operational excellence and increase our profitability to reinvest resources in the communities and neighborhoods that own us. My commitment to you, our member-owners, is to continue to grow a Coop that you can be proud of: one that excels in all ways, not only in our stores, but more importantly in the work we do with the community and to improve quality of life for us all.

My door is always open and I encourage you to come and meet me. I spend lots of time in all the stores, so when you see me, please stop and say hi! I look forward to serving you to the very best of my ability. I can be reached at: dennis.hanley@lamontanita.coop or call 505217-2028.

NEW CO-OP CONNECTION

February Calendar

of Events 2/6

BLACK HISTORY MONTH: Westside Juicing Workshop, see page 1

2/16 BOD Meeting Immanuel Presbyterian Church, 5:30pm 2/22 Member Engagement Meeting Co-op Administrative Offices 2/28 BLACK HISTORY MONTH: Westside Show Your Love Workshop, see page 1

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.

vides goods and services to over 100 small business throughout New Mexico, many of them charming restaurants, cafes and other fine establishments.

NEWS FEATURE EDITORS NOTE: This month the Co-op Connection News is pleased to begin a new series that spotlights new and existing local businesses in our midst. One of the key missions of the Co-op Distribution Center in addition to creating markets for the fine products of our regional food producers, is to grow local, independent, family-owned, smallto- medium-sized businesses. The Distribution Center pro-

All the businesses we will spotlight in the coming months support the growth of the local food system, recognize the importance of purchasing local products and are valued customers of the Co-op's Distribution Center. We are pleased to introduce you to some of our Distribution Center's customers and encourage you to patronize these fine locally-owned businesses.

CO-OP DISTRIBUTION CENTER GROWING THE LOCAL ECONOMY ONE FARMER, ONE BUSINESS AT A TIME SERVING LOCAL PRODUCERS AND BUSINESSES CENTRAL NEW MEXICO

Krazy Lizard Taqueria Address: 5659 F Jefferson NE, ABQ, NM 87109 Phone: 505-908-9711 Website: www.krazylizardtaq.com

THESE BUSINESSES ARE VALUED CUSTOMERS OF THE CO-OPS DISTRIBUTION CENTER. Please support these local businesses and enjoy the best that our community has to offer. When you are there, thank them for supporting the local food system by purchasing quality products from La Montañita Co-op's Distribution Center.

When Started: October 15, 2015 Specialties: From scratch taqueria – make our own tortillas, sauces, dressings, breads, salsas What We Buy from the CDC: Kyzer pork, Mary's Chicken, cage-free eggs Come to Krazy Lizard Taqueria and taste the difference quality and local ingredients make!

NORTHERN NEW MEXICO

Loyal Hound Pub Address: 730 St. Michael’s Drive, Santa Fe, NM 87505 Phone: 505-470-0440 Website: www.loyalhoundpub.com When Started: June 2014 Specialities: Scratch-made modern comfort food from locally sourced organic ingredients What We Buy from the CDC: Kyzer, Zoe’s, Sweetgrass, Sangre De Cristo flour, Organic Valley, pintos, corn meal, and more. Without La Montañita Co-op we would not be able to source most of the ingredients on our menu, we are proud to partner with the Co-op to serve food that is good for our patrons and our local economy.


S TOC K UP F OR T H E S EA S ON I N F EBRUARY!

VOLUME DISCOUNT MONTH

ONE

VOLUME

DISCOUNT SHOPPING TRIP

save a bundle!

SPEND...

$0.00 - $74.99 for a 10% Discount $75.00 - $174.99 for a 15% Discount $175+ for a 20% Discount

If you will be purchasing larger quantities or cases of your favorite products, please special order them 7 days in advance of your volume discount-shopping trip to be sure we have everything you need in stock and ready for you to pick up when you arrive. The Volume Discount cannot be added to any other ownership participation discount, special order discount or any other discount. Your ownership MUST be current to take advantage of this discount offer.

BECOME AN OWNER! $15. PER YEAR • $200. LIFETIME • www.lamontanita.coop

AS AN OWNER, THE MORE YOU SPEND THE

greater THE discount

OWNERSHIP IS GROOVY. DO THE MATH AND SEE THE SAVINGS.


MID-WINTER COMFORT FOOD MADE WITH

LOVE GLUTEN-FREE SAVORY CRÊPES From Heidi Anderson Makes 24 crêpes / Serves: 6 / Time: 60 minutes This gluten-free version of crêpes works just as well as the original wheat version. If you’d like to make dessert crêpes, you can leave out the lemon juice, lemon rind and thyme. 2 1/2 cups rice flour 1/2 cup potato starch 1 heaping tsp psyllium husk powder 1 T sugar 1 tsp baking powder 1 tsp salt 5 eggs 1 1/2 cups almond milk 1 1/2 cups water 1 T lemon juice 1 T lemon zest, grated 1–2 T dried thyme (lime or lemon thyme is especially nice!) In a large bowl, whisk together the dry ingredients. Add the eggs and almond milk and beat with a hand beater until smooth. Add the remaining ingredients and beat well. (You can also use a blender for this, working in batches.) Lightly grease a 6–8 inch non-stick skillet and heat over medium heat until the skillet is warmed through. For each crêpe, pour /4 cup of batter into center of skillet and immediately swirl the skillet until the batter spreads and forms a thin film. When the edges of the crêpe solidify and begin to turn light brown underneath (after about 1–2 minutes), flip the crêpe over with a wide spatula and cook the other side until light brown (about 1 minute). Remove to a large plate and stack crêpes with waxed paper between layers. Best used fresh and warm, but can be stored in the refrigerator with waxed paper between layers in a tightly sealed container for 2 days. NUTRITION INFORMATION: SEE CREPE FILLING RECIPE

February 2016 10

SAVORY CABBAGE AND APPLE CRÊPES From Heidi Anderson Makes enough filling for 24 crêpes / Serves: 6 Time: 30 minutes This is a great, quick crêpe filling full of healthy fiber. It can make a simple, elegant dinner, yet can also be a tasty, kidfriendly meal. 1 head of red cabbage, thinly sliced 2 onions, thinly sliced 1 T maple syrup 1 T balsamic vinegar 1 T butter 6 apples, thinly sliced 1 T lemon juice In a large nonstick skillet, sauté the onions on medium low for ten minutes (add a few teaspoons of water if they start to stick). Add the cabbage, maple syrup and balsamic vinegar. Cover and sauté on low for 25 minutes. In a separate skillet (unless you don’t mind your apples turning purple!), melt one tablespoon of butter and sauté the apples and lemon juice for about 15 minutes. Combine cabbage, onions and apples to fill crêpes and serve.

NUTRITION INFORMATION (FOUR FILLED CRÊPES) CALORIES 543; Calories from fat 146; Total fat 16g; Saturated fat 3g; Trans Fat 0g; Cholesterol 160mg; Sodium 607mg; Total carbohydrate 122g; Dietary Fiber 14g; Sugars 15g; Protein 16g WARM ROASTED BEET SALAD From Heidi Anderson Serves: 4 / Time: 1–2 hours 4 medium beets, scrubbed, unpeeled, chopped into bite-sized pieces Dab of cooking oil 1 T balsamic vinegar 1/2 cup uncooked red quinoa 1/2 cup water About 2 cups fresh beet greens and stems, chopped Chopped pecans for garnish This is a wonderful warming winter salad, great for reminding us of the tastes of spring, soon to come… and, perfectly RED for celebrating your Valentine!


MID-WINTER COMFORT FOOD Coat the chopped beats with a bit of oil and the balsamic vinegar and place in a roasting pan. Roast in the oven at 300° F for 1–2 hours until they are just soft when pierced with a sharp knife. (the total cooking time will vary depending on the size of the beet pieces). Meanwhile, place the quinoa in a strainer and rinse it well under running water. Then place the quinoa and the 1/2 cup of water in a small sauce pan. Bring to a strong simmer and simmer covered until all the water is absorbed and the grains have burst open, about 15–20 minutes. Keep an eye on it in case you need to add a bit more water toward the end. Combine the warm roasted beets, quinoa, and beet greens, and serve with a garnish of chopped pecans. The greens will wilt slightly in the warmth of the beets and quinoa. The chopped stems of the leaves will provide a pleasing crunch. If you are making this ahead of time, you can combine the roasted beets, cooked quinoa and the fresh beet greens and gently warm through in a casserole in the oven shortly before serving. NUTRITION INFORMATION Calories 165; Calories from fat 54; Total fat 6g; Saturated fat 1g; Trans Fat 0g; Cholesterol 0mg; Sodium 108mg; Total carbohydrate 23g; Dietary Fiber 5g; Sugars 6g; Protein 5g HEART-HEALTHY YELLOW LENTILS WITH SPINACH AND GINGER From MayoClinic.org Serves: 4 / Time: 20 minutes Lentils are mainstays in southern India, where pungent spices give distinction to many dishes. If you can't find yellow lentils, use yellow split peas. 1 tsp white or black sesame seeds 1 T olive oil 1 shallot, minced 1 tsp ground ginger 1/2 tsp curry powder 1/2 tsp ground turmeric 1 cup yellow lentils, picked over, rinsed and drained 1 1/2 cups vegetable stock, chicken stock or broth 1/2 cup light coconut milk 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed 1/2 tsp salt 1 T chopped fresh cilantro Toast only the white sesame seeds before using. To toast, place the sesame seeds in a small, dry saute or frying pan over medium heat. Cook briefly, shaking the pan often and watching carefully to prevent burning. Remove the seeds from the pan as soon as they begin to turn brown. Set aside. In a large saucepan, heat the olive oil over medium heat. Add the shallot, ginger, curry powder and turmeric and cook, stirring, until the spices are fragrant, about 1 minute. Add the lentils, stock and coconut milk. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 12 minutes. The mixture should be brothy; add a little water if needed.

FEBRUARY 23 6-7:30PM

IS YOUR CELL PHONE

MAKING YOU SICK? SANTA FE CO-OP Community Room: FREE Wi-Fi technology is here to stay. Learn about patented products that help neutralize the effects of electromagnetic radiation and simple ways to decrease exposure. 913 West Alameda, Santa Fe Info: 505-780-8283

Stir in the spinach, cover and simmer for about 3 minutes longer. The lentils should still hold their shape. Uncover and stir in the salt. Serve hot, garnished with the cilantro and toasted white or untoasted black sesame seeds. NUTRITION INFORMATION Calories 243; Total fat 7g; Saturated fat 2g; Trans Fat 0g; Cholesterol 0mg; Sodium 332mg; Total carbohydrate 32g; Dietary Fiber 15g; Sugars 0g; Protein 13g CHOCOLATE BANANA PUDDING (VEGAN and RAW) From Heidi Anderson Serves: 3 / Time: 15 minutes This makes a delightfully smooth no-guilt banana pudding, naturally sweetened and full of vitamins and minerals. You may never go back to the traditional version! 3 medium bananas, peeled (not overly ripe, chilled) 1/2 medium avocado, pitted (chilled) 1/4 cup smooth raw nut butter 4 T raw cacao powder 1 tsp pure vanilla extract Pinch of salt 2 tsp of honey (optional) Optional Toppings Vegan Whipped Cream or Coconut Vanilla Yogurt Raspberry jam In a food processor or blender, combine all of the ingredients (except optional toppings) and blend until smooth. NUTRITION INFORMATION Calories 738; Calories from fat 545; Total fat 62g; Saturated fat 7g; Trans Fat 0g; Cholesterol 0mg; Sodium 432mg; Total carbohydrate 51g; Dietary Fiber 14g; Sugars 28g; Protein 23g

February 2016 11


FOOD AS MEDICINE

February 2016 12

A FEW OF MY FAVORITE REMEDIES:

HERBS (AND MORE)

FOR COLDS AND FLU BY ROBIN SEYDEL t’s midwinter and our immune systems are often depleted during these last dank, cold days leaving us prone to colds, flu, cold sores and other viral infections. Viruses are tiny packets of nucleic acids that invade living cells and utilize the body’s resources to replicate, replicate, replicate making us sick. But herbs can support immune function, not only killing viruses, but also shorten the illnesses they cause.

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ELDERBERRY The common black elderberry (Sambucus nigra) has long been used as a food and is also one of nature’s oldest remedies. It appears to be particularly effective against the influenza virus. In an independent study conducted in Norway, elderberry extract was shown to significantly reduce the duration of influenza symptoms by approximately four days. Elderberry extract is believed to act by binding to, and so disarming, the tiny protein spikes on the surface of viruses, by which they penetrate living cells. Flavonoids, including quercetin, may also be involved in the therapeutic actions of elderberry according to other studies. It was found to significantly reduce the infectivity of HIV strains in laboratory tests and to

completely inhibit the replication of four strains of herpes simplex virus, including two strains resistant to the drug acyclovir (Zovirax). OLIVE LEAF Olive oil is a staple in the Mediterranean diet, but the leaves contain a bitter substance called oleuropein, one component of which, elenoic acid, has been identified as a potent inhibitor of a wide range of viruses in laboratory tests. The calcium salt of

:

HERBS FOR HEALTH

HEALING A BROKEN HEART BY JESSIE

GREEN TEA Green tea (Camellia sinensis) has been considered a medicinal remedy in Chinese tradition for over 4,000 years and its many health benefits have recently been validated by scientific methods. Green tea contains a group of flavonoids called catechins, which appear to inhibit viral infections by binding to the haemagglutinin of the influenza virus, thus preventing the virus from entering the host cells. PAU D’ARCO Pau d’arco, known as the “divine tree” by indigenous people in Brazil, has long been used in folk medicine to treat a wide range of illnesses, including colds, influenza, herpes and viral stomatitis. The inner bark contains a high proportion of chemicals called quinoids. One of the most studied of these compounds is lapachol, which has been found in laboratory tests to be active against various viruses, including herpes simplex, influenza, polio virus, and vesicular stomatitis virus. The mechanism of action of pau d’arco, like that of olive leaf and green tea, is thought to be through inhibition of DNA and RNA replication.

ECHINACEA Echinacea has become as common in our gardens as dandelion (another venerable healing herb) and has become a popular immune supporting herb. Tinctures of the root taken at the outset of infection can boost the immune system’s response to attack and may also have specific antiviral action. The best approach to take in treating viral illnesses involves the use of several antiviral products together with immune-boosting nutrients such as vitamins A, C and E, zinc, selenium, CoQ10 and probiotics.

MEDICINE FROM THE KITCHEN

elenoic acid destroyed all of the viruses it was tested against, including influenza, herpes, polio and coxsackie viruses.

EMERSON, RN

CERTIFIED CLINICAL HERBALIST

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edicine From the Kitchen is a book about first aid using what can be found in most kitchens. Sadly, it doesn’t have a remedy for “broken hearts.” February is a time when our attention is turned to our hearts and to the hearts of others, and fortunately there are foods that nurture and protect the heart. Valentine’s Day without a box of chocolate candy? I don’t think so! The Maya and Azetecs made chocolate drinks as early as 1,100 BCE. The name comes from the Nahuatl word xocolatl, meaning “bitter water.” These early users of the cocoa bean developed a process to enhance their flavor, roasting them, grinding them into a powder, liquefying them and further separating the beans into solids and butter. The results have been loved, eaten or drunk in countries around the planet ever since. Dark chocolate contains the flavonoids epicatechin and gallic acid that are said to be cardio-protective. Small quantities eaten daily have been said to reduce the possibility of a heart attack. Large quantities daily increase obesity and its associated health risks. It also contains antioxidants that protect not only our hearts but our whole body. One thing to be aware of: Dutch chocolate is processed with alkali, which destroys most of its flavonoids. Good for the heart and an aphrodisiac! No wonder Cupid made it an earthwide ritual of giving chocolates on Valentine’s Day. In the Southwest, chips and salsa are traditionally prepared and served at the beginning of a meal. Cayenne is a major ingredient of Southwestern foods. An elder from Picuris Pueblo told me years ago that a meal wasn’t complete unless there was red chile. Chile has been used by Amerindians as long as they have used the cocao bean. Cayenne protects the heart in several ways. Its anthocyanins are OH radical scavengers. Free radicals have been proven to affect all the body

organs and cells causing disease, cancers, and premature aging. Cayenne also helps keep the blood vessels clear with its anti-aggregation effect on platelets (prevents blood clots which cause strokes and heart attacks). It also lowers cholesterol. For those suffering from peripheral vascular disease, it will get the blood circulating to the fingers and toes. It gives force and strength to the pulse and moves fluids off the heart, lessening the load of congestive heart failure. Cayenne and hawthorn tincture can be given to relieve chest tightness or heart pain. This is NOT a substitute for seeking medical help immediately, but it can help as a prophylactic. So dip your baked blue corn chips into your salsa and enjoy, knowing you are nurturing and protecting your heart. To accompany this heart nurturing meal, try pomegranate juice in sparkling water with a twist of lime. Pomegranate comes to us from Iran where it was used

GARLIC Good old garlic has been cultivated for more than 5,000 years and has been prized for its medicinal properties for eons. In laboratory studies, garlic was found to possess antiviral, antibacterial and antifungal properties. The key to garlic’s antiviral and healing properties is its hundreds of beneficial compounds, which work synergistically. The most significant of these is allicin, which produces garlic’s pungent odour and sulphur containing compounds. Robin’s Feel Better Quick Recipe Want to feel better quick? Gently simmer some chopped fresh garlic and chopped fresh ginger with olive leaf, and a dash of cayenne in water for 2–3 minutes. Add a dollop of antibacterial honey and a squeeze of fresh lemon. Drink hot and as much as you can. With thanks to Martin Hum, a member of the Optimum Nutrition Advisory Panel.

for centuries as food and medicine. Evidence points to it helping keep the carotids (neck arteries) from a buildup of fatty deposits leading to stroke. Some studies show it can lower cholesterol. It is also high in antioxidants and other nutrients. Another way to enjoy the pomegranate is to sprinkle seeds with their juicy sweet/tart flavor in salads and salsas. They make a fun snack to nibble on and the seeds have been traditionally used to rid the body of tapeworms. But that is a story for another day. These are just a few ideas for a healthy heart dinner celebration. Don’t forget the candles! Reprinted from Medicines from the Kitchen: Safe and Simple Remedies for First Aid and Minor Illnesses by Jessie Emerson, RN, certified clinical herbalist. Contact Jessie at osoherbalsjessie@gmail.com for more information or to get a copy of the book, Medicine From the Kitchen, or call 505470-1363. LOVE YOUR HEART CHOCOLATE TREAT This treat contains no added sugar and requires no baking. 6 T chopped pecans or any other nuts, sunflower seeds, or pumpkin seeds you may have on hand 6 T dried cherries, cranberries or a trail mix with nuts and dried fruit 1 bag or 9 oz. of bittersweet chocolate chips Mix together the nuts and fruit. Melt the chips in a double boiler or in a pan set over hot water. Stir until smooth. Remove from heat and add nut mixture. Spread the chocolate and nut mixture on a cookie sheet covered in aluminum foil. Place in refrigerator for 10-15 minutes. Break into smaller pieces and store in an airtight container for up to two weeks.

TREAT YOUR HEART WITH LOVE


FOR A LOVELY WINTER

STAYING

SUSTAINABLY WARM BY AMYLEE UDELL h February, the month that can warm your heart. And freeze your bones. We all know the typical advice to keep your home warm: install a programmable thermostat, weather seal every nook and cranny, install energy efficient windows. Yes, do all of those things as time and budget allow. But what about right now? Or what about an emergency situation when you have no power? Here are some low cost, creative ideas to help you stay warm. None require a drill or any kind of permanent installation!

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Storm Warning! Power Outage! You'll want to hunker down together in one room. Close off any unused rooms and consolidate your family activity into the warmest room in the house. If you have a fireplace or non-electric heat source, that's the room to choose. Make sure the windows are closed completely. Lining the windows will be a big help. Bubble wrap is one suggestion. Another is a cheap, clear shower curtain. Both of these ideas help keep cold air out, while letting the sun's light and heat into the house. If you have an especially drafty house, this idea doesn't need to be limited to emergencies, though it might not appeal to everyone's aesthetic sensibilities. Consider putting down a rug or carpet, or even a blanket in emergency cases, to help prevent heat loss through the floor.

Other ideas for power outages include: • Get out the sleeping bags. • Cuddle up together for body heat. • No fireplace? Light lots of candles for light and heat. • Put up a tent inside the house. This will trap the heat in an even smaller area. Similarly, you can make a fort with blankets or even sleep under a table. The idea is to create a sort of microclimate of extra warmth. Ideas for older, colder houses or for those looking to save some money: • Open the oven after baking, the bathroom after a shower and the dishwasher after washing to distribute heat to other parts of the house. • Close heating vents and shut doors to any unused rooms of the house. • Rearrange your furniture to make sure nothing is blocking the heating vents. Keep seating away from outside walls or drafty areas or move seating near vents. • Consider space heaters to use whenever and wherever you are working/relaxing. • Use, find or make a non-electric heating pad of some kind. An old-fashioned water bottle might already be hiding in the house somewhere. With some basic sewing skills, you can make a rice-filled pillow to heat in the microwave or oven. Or get a stone or brick to heat in the oven and wrap in flannel. You can put these at the foot of your bed before you retire or set them on your lap as you work or read. • Stay hydrated! We know that being hydrated helps our bodies function better in general. But we also know we don't tend to feel as thirsty when cold as when hot.

February 2016 13 • Use warm beverages to stay hydrated. Your coffee or tea can help you feel and stay warmer. Boil some water and then keep it hot in an insulated teapot or thermos. • Wear a hat inside; wear warm socks. • Consider wool. A wool shirt is costly compared to other fabrics, but it is an investment. It will last many years and is naturally insulating, wicking and anti-microbial. • Wear long underwear. Thermal or silk underwear are lightweight but might provide just enough extra warmth to really up the comfort factor. • Exercise! Get moving to warm your body and it will stay warm for awhile. • Open the curtains during the day to let the sun in and then close them as the sun goes down to keep the warmth inside. Instead of turning up the heat (and your bill), focus on turning up your own internal thermostat with some of these ideas. AMYLEE UDELL is usually found in her kitchen when not homeschooling or blogging about how best to manage kids, food, money, health, home, work and (lack of) time. Contact her at www.productivemama.com.


LOVE TO GROW

February 2016 14

FEBRUARY IS PLANT A

TREE TIME EDITED BY ROBIN SEYDEL long with October, February in the Southwest is one of the best times to plant a tree. The trees are still dormant, weather conditions are cool and allow plants to establish roots in new locations, and chances are good, especially this year, you will catch a few late winter early/spring precipitation events. It also gives the tree time to spread its roots and grow stronger before the stressor of summer heat hits.

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Below are nine simple steps, adapted from www.TreesAre Good.com, that can help you significantly reduce the stress to your new tree at the time of planting. 1. Dig a shallow, broad planting hole. Make the hole wide, as much as three times the diameter of the root ball, but only as deep as the root ball. Breaking up the soil in a large area around the tree provides the newly emerging roots room to expand into loose soil to hasten establishment. 2. Identify the trunk flare. The trunk flare is where the roots spread at the base of the tree. This point should be partially visible after the tree has been planted. 3. Remove tree container and inspect the root ball for circling roots and cut or remove them. Expose the trunk flare, if necessary. 4. Place the tree at the proper height. Before placing the tree in the hole, check to see that the hole has been dug to the proper depth. The majority of the roots on the newly-planted tree will develop in the top 12 inches of soil. If the tree is planted too deeply, new roots will have difficulty developing because of a lack of oxygen. It is better to plant the tree a little high, 2 to 3 inches above the base of the trunk flare, than to plant it at or below the original growing level. This planting level will allow for some settling. To avoid damage when setting the tree in the hole, always lift the tree by the root ball and never by the trunk. 5. Straighten the tree in the hole. Before you begin backfilling, have someone view the tree from several directions to confirm that the tree is straight. Once you begin backfilling, it is difficult to reposition the tree.

6. Fill the hole gently but firmly. Fill the hole about onethird full and gently but firmly pack the soil around the base of the root ball. Fill the remainder of the hole, taking care to firmly pack soil to eliminate air pockets that may cause roots to dry out. To avoid this problem, add the soil a few inches at a time and settle with water.

7. Studies have shown that trees establish more quickly and develop stronger trunk and root systems if they are not staked at the time of planting. However, protective staking may be required on sites where lawn mower damage, vandalism, or windy conditions are concerns. 8. Mulch the base of the tree. Some good choices are leaf litter, pine straw, shredded bark, peat moss, or composted wood chips. A 2- to 4-inch layer is ideal. More than 4 inches may cause a problem with oxygen and moisture levels. When placing mulch, be sure that the actual trunk of the tree is not covered. Doing so may cause decay of the living bark at the base of the tree. A mulch-free area 1 to 2 inches wide at the base of the tree is sufficient to avoid moist bark conditions and prevent decay. 9. Keep the soil moist but not soaked; overwatering causes leaves to turn yellow or fall off. Water trees at least once a week, barring rain, and more frequently during hot weather. When the soil is dry below the surface of the mulch, it is time to water.

GMO s: ’ OH AND IT S

SWEETER TOO! ITCHY GREEN THUMB BY

BRETT BAKKER ig news! Monsanto is breeding crops the old way: by seed and not gene insertion. Ok, well that’s only partially true and (of course) only if it’s profitable… and, uh, zingy.

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In order to breed the old (natural) way, you grow different plants with the traits you want to combine and let them naturally cross pollinate. Repeat each growing season for a while, sometimes for many, many years to get your desired outcome. It doesn’t always work. If not, start again. Patience is a virtue. In order to breed GMOs, you have to know what traits and characteristics are in each gene you’re inserting. Monsanto has the ability to scan material down to a single nucleotide and identify exactly which plant will carry the desired traits. It’s more complicated than my simple-minded explanation makes it sound but this information can be used to pretty accurately predict what the result will be when you breed naturally. This could be achieved in just a few years with little guesswork. Hmm... I’m not sure I really like the word “guesswork” in this context since it demeans human experience, understanding and knowledge as if it’s not... scientific enough. More on this later. So, Monsanto is using GMO technology to select plants for non-GMO cross pollination. They are taking this approach mostly because it’s one thing to release a GMO soybean— nine out of ten people don’t give a hoot about soybeans— but GMO tomatoes and potatoes make people think twice (don’t mess with my ketchup and fries!). The thought of

The net cooling effect of a young, healthy tree is EQUIVALENT to ten room-size air conditioners operating 20 HOURS A DAY!

THE VALUE OF TREES TO A COMMUNITY From the Arbor Day Foundation. For more info or to make a donation go to www.arborday.org. The following are some statistics on just how important trees are in a community setting. "The net cooling effect of a young, healthy tree is equivalent to ten room-size air conditioners operating 20 hours a day." —U.S. Department of Agriculture "Trees properly placed around buildings can reduce air conditioning needs by 30 percent and can save 20–50 percent in energy used for heating." —USDA Forest Service "If you plant a tree today on the west side of your home, in 5 years your energy bills should be 3% less. In 15 years the savings will be nearly 12%." —Dr. E. Greg McPherson, Center for Urban Forest Research "One acre of forest absorbs six tons of carbon dioxide and puts out four tons of oxygen. This is enough to meet the annual needs of 18 people." —U.S. Department of Agriculture "There are about 60-to 200- million spaces along our city streets where trees could be planted. This translates to the potential to absorb 33 million more tons of CO2 every year, and saving $4 billion in energy costs." —National Wildlife Federation "Healthy, mature trees add an average of 10 percent to a property's value." —USDA Forest Service "The planting of trees means improved water quality, resulting in less runoff and erosion. This allows more recharging of the ground water supply. Wooded areas help prevent the transport of sediment and chemicals into streams." —USDA Forest Service

GMO zucchini weirds people out way more than GMO haygrazer. So, how many of you out there actually know what haygrazer is? My point! Monsanto is of course looking at commercial concerns like storage and shipping (it doesn’t rot so fast, in other words) but they aren’t foregoing flavor, appearance, aroma and sweetness. They might be evil corporate giants but they’re not dumb. Appeal to the primary senses and the consumer bites like a shark after chum. Here’s a few examples. Increased nutrition broccoli: a good marketing point for people who only eat kale because USA Today said it’s good. Oh and it’s sweeter too. Firmer watermelon: because juice dripping down your chin is a major problem. Oh and it’s sweeter too. Crunchier, longer-lasting leaf lettuce for iceberg eaters who really don’t like leafy things. Oh and it’s sweeter too. You can see where this is going. Says Monsanto’s executive VP and chief technology officer, Robb Fraley: “A big part of our focus is expanding the geographic scope of production in order to achieve a global market.” There’s the magic word: market. They are even working on similar watermelons but with different shapes and markings that are preferred in different countries. Monsanto does not do anything half-hearted (well, except safety studies) so as with soy and corn seed,

they are looking for commercial dominance. And as we’ve learned, Monsanto dominance means less diversity which is a weak point at best and disaster at worst (1800s Irish Potato Famine, 1970 US Corn Blight). And of course, expect their seed copyright lawsuits to be as fierce as ever. So these Monsanto varieties might not be a bad thing in themselves, who knows, but training people to expect any darn thing they eat to be sweet? Tying up germplasm and genes through patents and lawsuits? Edging out competition? And, as usual, Monsanto institutes strict quality-assurance audits on the farmers for qualities like firmness, sweetness, and aroma. Uniformity. Control. The exact opposite of nature. Bottom line: the Monsanto map-and-target approach devalues chance and natural variety at best and eliminates it at worst. Beginning in the early 1900s famed plant breeder Luther Burbank bred over 800 varieties of fruits and vegetables during a 55 year career. He selected and re-selected from tens of thousands of cross pollinations. Hundreds of his wonderful creations were completely different than his initial goal due to the unpredictable process of nature, but they were found to be valuable in incalculable ways. Nope, no sweet broccoli for me, thanks.


LOVE OUR COMMUNITY

February 2016 15

OUR LOVE AFFAIR NEW ENERGY ECONOMY

WITH

FRACKING RIO RANCHO? CHILE In order to PROTECT the essential water resources in our desert environment, we need to KEEP DRILLING BY

MARIEL NANASI

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AND FRACKING OUT OF OUR COMMUNITIES

well site is located approximately two miles from Rio Rancho’s operational municipal water supply. Even with good management practices in place, spills and toxic discharges can and do occur. There were among more than 1,800 spills related to oil and gas production in New Mexico in fiscal year 2015, a sharp increase from the number of spills reported the previous year. If there is contamination of Rio Rancho’s water supply, how will they get water and who will pay for it, especially if SandRidge is long gone due to bankruptcy?

n energy company from Oklahoma wants to frack near Rio Rancho in a residential and AWAY from area. Fracking can contaminate drinkneighborhoods and ing water, can cause earthquakes, their water supplies and decreases property values. This dangerous industrial practice should NOT be allowed near our homes yet the The proposed site for the oil well is up gradient from one Sandoval County Planning and Zoning Commission of Rio Rancho's water supply wells, which means that and the County Commission are considering this proposal. the fracking chemicals could easily seep down into the water supply. SandRidge is in the process of refinancing its debts and wants to maximize their output at our expense It is well documented that the toxic results of using because they need the cash flow to service their debt. hydraulic fracturing to extract natural gas have led to They have entered into "distressed exchanges" with the contamination of drinking water, earthquakes and their creditors. Tell Sandoval Planning and County dangerous explosions in states across the country, Commissions that this is no way to start business here among other issues. In order to protect the essential in New Mexico. water resources in our desert environment, we need to keep drilling and fracking out of our communities and Without a thorough evaluation of the health and away from neighborhoods and their water supplies. environmental risks from fracking, specifically including the danger to the City of Rio Rancho’s Go to newenergyeconomy.org to sign the petimunicipal water supply, it is unreasonable and care- tion and find out how you can participate in the less to issue a zoning change. SandRidge’s proposed public process.

DESERT OASIS TEACHING FEBRUARY

3 ON OUR LOVE AFFAIR WITH CHILE

The Desert Oasis Teaching Gardens are pleased to host Dave DeWitt on February 3 from 6–8pm, for a FREE community lecture at Albuquerque Academy. Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. Join us for an evening with Dave as he shares his passion for peppers! There will be ample opportunity to ask questions and mingle at the book signing afterwards. The lecture will take place at the Simms Auditorium on the Albuquerque Academy Campus at Wyoming and Academy. For more information, to make a donation to the DOT Garden or to RSVP for Dave's lecture go to www.thedotgarden.org/events/.

AUDUBON NEW MEXICO

GREAT BACKYARD BIRD COUNT FEBRUARY 12-15

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ark your calendars for the 19th Annual Great Backyard Bird Count (GBBC) from Friday, February 12 through Monday, February 15. The GBBC is a four-day event that engages bird watchers of all ages in counting birds to create a real-time snapshot of bird populations around the world. Here's how it works: Anyone, anywhere in the world can count birds at any location for at least 15 minutes on one or more days of the count and enter their sightings at www.BirdCount.org. It's that easy! This is a great opportunity to get kids (of all ages) outdoors and involved in appreciating New Mexico's amazing bird diversity. Last year, participants from more than 100 countries submitted a record 147,265 bird checklists during the GBBC and broke the previous count record for the number of species identified. In fact, the 5,090 species reported during last year's count represent nearly half the bird species in the world! The information gathered by tens of thousands of volunteers helps track changes in bird populations on a massive

scale. Find out more information about how you can get involved at www.birdcount.org. Climate Change Bird Study Released Global warming threatens nearly half of the regularly occurring bird species in the Continental United States and Canada with extinction, including many of New Mexico's birds, warn National Audubon Society scientists in a groundbreaking new study. To see the full study go to: www.nm.audubon.org/climate-change-and-birds Of 588 bird species examined in the seven-year study, 314 species are at risk. Of those, 126 species are at risk of severe declines by 2050, and a further 188 species face the same fate by 2080, with numerous extinctions possible if global warming is allowed to reduce or destroy the habitats birds occupy today.

THE SANTA FE WATERSHED ASSOCIATION:

LOVE YOUR

RIVER DAY S

how your love for Santa Fe by volunteering at Love Your River Day on February 13. Organized each year by the Santa Fe Watershed Association, last year's "Love your River Day" saw 166 volunteers logging 330 hours pulling 205 large bags full of trash out of the river and the riparian area along the river. La Montañita Co-op is proud to continue to be able to sponsor the reach of the Santa Fe river across West Alameda from the Santa Fe Co-op location. A non-profit established in 1997, the Santa Fe Watershed Association works to protect and restore the health and vibrancy of the Santa Fe River and its watershed for the benefit of people and the environment. They do this through education, restoration, stewardship, advocacy, and wonderful community-based events like the Love Your River Day.

GARDENS

The Santa Fe area faces the ongoing danger of catastrophic fire in our overgrown upper watershed, above the City drinking supply reservoirs. Management of the forests that safeguard the reservoirs has been an important theme for the Watershed Association, but in the past few years they have focused attention to the middle and lower stretches of the river. Advocating restoration of consistent flow to the river to support vegetation and wildlife habitat and groundwater recharge, their education programs provide opportunities for locals to experience the Santa Fe River and its watershed through both school and public programs.

In New Mexico many of the species of greatest concern are found in our mountains, grasslands, and riparian zones, and given the current threats to these ecosystems —drought, fire, energy development, overgrazing, etc.—added pressures from an everwarming climate could be the last straw. Some local birds at risk include the following: Burrowing Owl, Black Rosy-Finch, Lesser Prairie-Chicken, Red-faced Warbler, Sandhill Crane, and the Western Bluebird. Protecting birds at a local level can start in our own backyards. • End pesticide use in your homes and on your land • Pledge to keep your cats indoors • Replace non-native vegetation with native plants from your region • Offer water, food, and nest boxes for birds in your backyard BACKYARD COUNT TRAINING EVENTS IN SANTA FE Saturday, February 6, 10:30am to noon at REI For those of you in the Santa Fe area, join Audubon for a FREE GBBC training event at the Community Room at REI Santa Fe (at the Santa Fe Railyard). Bring the family and learn to identify birds that you are likely to see during the GBBC. Wednesday, February 3, 10am to noon at the Randall Davey Audubon Center Co-sponsored by the Santa Fe Botanical Garden, participants will learn how to participate in the Great Backyard Bird Count while learning the basics of how to identify common winter birds of Santa Fe on an interpretive bird-walk led by Audubon staff. Binoculars and field guides provided. The program is aimed at adult, beginner birders. Cost: $10. Limited to 20 participants. RSVP through the Santa Fe Botanical Garden website: http://santafebotanicalgarden.org/ For more information go to: www.nm.audubon.org or call 505-983-4609

This year the Santa Fe River needs your love. Get involved with the Santa Fe Watershed Association's Love Your River Day on Saturday, February 13. To sign up as a volunteer, make a donation or get involved go to: www.santafewatershed.org or call them at 505-820-1696.

FEBRUARY

13


La Montañita Co-op Connection News, February 2016  
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