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C A L L I N G A L L C A N D I D AT E S

BOARD

OF

DIRECTORS CO-OPERATORS

WANTED! BOARD OF DIRECTORS ELECTION NOMINATION PERIOD BEGINS BY LISA BANWARTH-KUHN, BOARD NOMINATIONS AND ELECTIONS COMMITTEE nterested in running for La Montañita Board of Directors? It’s a great way to support your Co-op! There will be open seats in the coming election so here’s what you do to become a candidate: fill out a candidate application packet and turn it in by close of the business day on August 20!

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Nominations start July 20 and end August 20. Candidate application packets will be available starting July 20. At that time you can ask for a paper copy at the info desk at any of our Co-op store locations. The packet will also be available electronically on the coop website at www.lamontanita.coop/board. Applicants must be a current co-op member-owner as of July 1st and the packets must be returned by 10pm August 20th to be valid. Board elections are held from November 1st through November 14th. Learn about Co-op Economic Democracy! Have you looked through the Board tab on the Co-op website? You can find out a little personal info about the current members, but you will also find our Co-op's Ends Policies, The International Cooperative Principles, and an intro to policy governance with a link for further reading. Come to meetings! Member-owners are always welcome to attend board meetings. It helps to understand not only the purpose of the meetings every third Tuesday of the month, but also to get familiar with the agenda and how the meetings proceed. The Board Study Hour, which has always been open for memberowners to attend, is currently scheduled from 5:30 to 6:30pm. The topic and materials for discussion are posted on the co-op website. It would be a great way to start attending meetings. One of the newer board members spent some time educating herself about policy governance, the governance model to which La Montañita’s Board adheres. You can also get to know the member-owners who are currently on the Board. Come and see who we are and how committed we are to the success of La Montañita.

VETERAN FARMER PROJECT

UPDATE

Food co-ops all over the country are rethinking the meaning of access to healthy food for everyone in their communities while at the same time feeling the pressure of competition in the marketplace. It is imperative that co-ops look ahead and plan for the future so that the cooperative principles and values stay strong in our communities. Food cooperatives provide a traditional vehicle for this alternative economic model to continue to progress in the face of many challenges. In addition to socioeconomic issues there are environmental challenges including access to water (so crucial to New Mexico), transportation issues and a diversity of cultural factors that affect the success of our co-op. Being a member of La Montañita’s Board of Directors is enlightening and sometimes overwhelming. There is a lot of work to do—a lot of self-education, reflection and discussion to help mold policy that will direct the co-op to a healthy future. HOPE TO SEE YOU AT THE MEETINGS. LA MONTAÑITA BOARD OF DIRECTORS

DOUBLE UP FOOD BUCKS

REPORT

BY ROBIN SEYDEL a Montañita's participation in the Double Up Food Bucks (DUFB) program continues to generate interest and excitement. Owners and shoppers continue to learn about and utilize this program. And thanks to their participation we have been able to purchase and sell more local produce for our New Mexican farmers.

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To refresh your memory, the Double Up Food Bucks program provides a "buy one, get one" match on New Mexico Grown produce for Supplemental Nutritional Assistance Program (SNAP) recipients who use an EBT card. Used in area farmers' markets for several years now, La Montañita was honored to be the first grocery store in the state to offer the program. The program meets our Board of Directors'

GOOD

GROWING BY ROBIN SEYDEL oth locations worked by the Veteran Farmer Project are filled with all sorts of delicious vegetables this year. Our Corrales location is doing well for a first year site and will only get better as we work the soil and expand our activities there. In late May and early June we had a wonderful crop of lettuce, kale, chard, radishes and turnips (maybe you picked up a bunch at one of the Co-op produce departments) and the sweet corn we promised to our host Dan Borneo in trade for the use of his land and water rights had sprouted. By mid June the warm weather crops were really starting to pop. The cold nights in May slowed things down a bit, but also allowed the tomatoes, cucumbers, New Mexico chile and an assortment of peppers and other warm weather goodies to root deeply before the real heat hit.

Although we are not USDA certified organic, we grow our produce utilizing organic principles. Veteran growers sell a wide variety of veggies at both the Wednesday morning Growers’ Market at the Veterans Administration Hospital and at La Montañita Co-op locations. Look for the Veteran Farmer Project signs in the produce cases in Albuquerque and Santa Fe. And look for our veggies at the VA Growers Market beginning in mid-July. Moving Forward This year all the participants have agreed to plow the funds from sale of our produce back into the project to purchase and erect a hoop house. Land owner Dan Borneo is so pleased with our work at the site that he

Our participation in the program began May 1. Between our start date and the time of this writing in early June, we sold over $5,000 of local produce to EBT customers alone. While this amount may not seem like much, in May and early June local produce was somewhat scarce. When the local harvest comes into full swing we hope that we will see a great increase in the utilization of this program. While many EBT customers have used the DUFB program at farmers' markets around the state, now they don't have to wait for farmers' market days— they can utilize the DUFB benefits seven days a week at La Montañita Co-op. If you or anyone you know uses an EBT card, we hope you will encourage them to come to the Co-op, look for the orange "New Mexico Grown" signs in the produce cases with the DUFB logo and let cashiers know that they will be using the DUFB program when they come to the cash register. This program is not only providing more produce to improve the nutrition of limited income families, but is also putting more money in local farmers’ pockets.

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At the Rio Grande Community Farm location we have lots of tomatoes, beans and other goodies planted, and all are doing well. We did put in some colorful quinoa from some donated seed and will see how that does. Usually quinoa does best at a higher elevation but since the seed was given to us, and RGCF floods the whole area anyway, we thought it would be an interesting experiment. We are using the RGCF as an experimental area in the hopes of learning more about growing grains and beans.

direction to expand access to healthy food to a broader socio-economic cross section of our state's population. Since the buy one, get one free funding is good only for New Mexico Grown produce at the Co-op, it also has the benefit of meeting another of our Co-op goals: that of growing the local food system and supporting local farmers.

A big thanks goes out to Lucy McDermott and Denise Miller of the New Mexico Farmers' Marketing Association for making this all possible. Check out the DUFB program at your favorite Co-op produce department.

has offered us a secondary field where a medium hoop house would fit perfectly. We have started a GoFundMe page so that any Co-op community members interested in helping take the VFP to the next level with our very own hoop house can do so. If you are interested go to: www.gofundme.com/veteransgreenhouse Thanks in advance for your support. SPECIAL THANKS The VFP would like to thank the many generous people who have made the project such a success. Once again we want to give a big shout out to Dan Borneo for his support, encouragement and for letting us farm on his land. Another thanks goes to the New Mexico Department of Agriculture for three years of support. Again this year veteran and Master Gardener Ron Jobe (and his lovely wife Mary) donated hundreds of New Mexican chile plants and Tiana Baca of the Desert Oasis Teaching Garden at Albuquerque Academy donated a variety of vegetable and flower plants.

L A M O N TA Ñ I TA C O - O P ’ S M E M B E R - O W N E R

ANNUAL MEMBER OWNER

GATHERING

OCT. 22 AT THE NATIONAL H I S PA N I C C U LT U R A L C E N T E R SAVE THE

DATE LA MONTAÑITA CO-OP IS PLEASED TO WELCOME

TED HOWARD!

ALL DONATIONS AND SUPPORT ARE GREATLY APPRECIATED. The VFP would not exist without our dedicated core of veterans who make it happen, the co-op staff in our stores, staff that volunteer in our fields and co-op community volunteers that come to help out. For information, to volunteer or get on our Veteran Farm Project email list call 505-217-2027 or email robins@lamontanita.coop.

Enjoy a Delicious Dinner with Co-op Owners, Board and Staff • Hear a Report on the State of Your Co-op • Hear from our Special Guest Ted Howard! Ted Howard is a social entrepreneur and author. He is the founder and Executive Director of The Democracy Collaborative and served as the Minter Senior Fellow for Social Justice with the Cleveland Foundation. For more than 30 years, Howard has worked for non-profit organizations including UN agencies and The Hunger Project. Ted is the architect of the green jobs and wealth building program in Cleveland, Ohio, known as the Evergreen Cooperatives. In 2015 Ted and members of the Democracy Collaborative began to work with UNM Hospital and other anchor institutions in New Mexico.


OUTDOOR EATS

July 2016 2

La Montañita Cooperative A Community-Owned Natural Foods Grocery Store

Sugar to sweeten to taste—start with 1/3 cup if using frozen berries Triple Sec to taste Fresh mint for garnish

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

In a blender, combine puree, cream and yogurt until smooth. Add sugar and Triple Sec. Chill. Garnish with mint leaves. Serves 8.

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

COLD AVOCADO SOUP What to do with a ripe avocado.

Santa Fe 7am – 10pm M – Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852 GRABnGO 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 Support Office 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001

SOUPS BY SHARON NIEDERMAN here I come from, no one ever ate cold soup. We had heard of vichyssoise, an impossibly adventuresome cold potato soup that was eaten in France, not Asbury Park. If someone happened to be served cold soup, something was very wrong and it was immediately sent back to the kitchen. Just imagine Archie Bunker’s reaction and you’ve got the picture. Consequently, to me there will always be something decidedly grown-up and a bit sophisticated, if not risqué, about serving a soup that is cold on purpose.

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Support 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 • Operations Director/Jason Trant 242-8800 Jason.Trant@lamontanita.coop Store Team Leaders: • Bob Veilleux/Nob Hill 265-4631 bob.veilleux@lamontanita.coop • Martha Whitman/Rio Grande 242-8800 martha.whitman@lamontanita.coop • William Prokopiak/Santa Fe 984-2852 willpro@lamontanita.coop • Leaf Ashley/Gallup 575-863-5383 leaf.ashley@lamontanita.coop • Joe Phy/Westside 505-503-2550 josephp@lamontanita.coop

I had to come all the way out to the desert to find out how easy it is to prepare refreshing cold soup in summer. As my mother says when I mention any deficiencies regarding my upbringing, “There are just some things you have to learn for yourself.” So it is with cold soup.

There are many variations on cold soup. Spanish cookbooks are a good source. They usually involve lots of garlic and day-old bread. You can also saute your excess zucchini, add some stock, some yogurt, a bit of basil, blend and chill and voila! Cold zucchini soup. The weather will never be better, nor the patio prettier. Now is the time for a brunch with friends. Get your cold soup on. CHILLED STRAWBERRY SOUP This is perfect for your book club meeting. Pass the Triple Sec. 3 cups strawberry puree, strained 1 cup heavy cream or half and half 1 cup plain yogurt

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 • 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

BY ROBIN SEYDEL ummer abundance is here; in our gardens, at the Co-op and at growers’ markets. The warm days make cooking out on the grill great fun—it keeps the house cool and provides some of the season’s most delicious delicacies. Fruits and vegetables are ideal for delicious summer grilling. Cooking them quickly on a hot grill sears in all their natural flavors and nutritional value. To marinade or not to marinade is the question of the season. Marinades, herbs and basting sauces complement and bring out the natural flavors of fresh produce. Whether you decide to marinate or not, the natural flavors of the produce are enhanced by grilling. You don’t need much seasoning. Use olive oil, salt and pepper for great vegetables, or a bit of brown sugar, cinnamon or lemon juice for fruit—or grill without any seasoning! The natural flavors of the fruits and vegetables will shine through! Grilling Fruit Almost any fruit can be cooked on the grill and make a delicious summer desert. Fruits are high in sugar and grilling brings out their wonderful sweet flavor. Selecting fruit that is not overripe is key. Firm fruit including apples, pineapples and pears are easier to grill, but if using peaches, nectarines, plums or papaya choose fruit on the edge of ripe and cut a sturdy chunk. In the case of peaches, nectarines and plums, leave the skin on to help hold them together. Softer fruit only needs to be heated, not cooked. Fruit is best grilled when the coals have begun to die out or when placed on the outer edges of the grate. If placing fruit directly on the grill rack, cut the fruit into pieces that are large so they don’t fall through the grates. A Word of Caution: Many fruits contain a high amount of water. This water content will make the fruit extremely hot when grilled. Allow the fruit to cool slightly after removing it from the grill to avoid serious burns to the mouth.

CO-OP

YOU OWN IT

Place all ingredients (except chives) in a blender. Blend to preferred consistency. Chill. Garnish with chives. Serves 2. CHILLED CUCUMBER SOUP So refreshing! 5 cucumbers, peeled, seeded, chopped 1/2 cup green onion, minced 1 quart buttermilk 1 cup yogurt 1/2 cup sour cream 3/4 teaspoon dried dill or 1 tablespoon fresh dill 2 cloves garlic, minced Juice of one lemon Salt and white pepper to taste Mix all ingredients well. Chill. Garnish with chives, dill or mint. Serves 6–8. SHARON NIEDERMAN is a New Mexico writer and photographer. Her most recent book is New Mexico Farm Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment (WW Norton: 2015). Read her restaurant reviews every Friday in the Albuquerque Journal’s Venue.

HOT OFF THE GRILL SUMMER PRODUCE S

Co-op Board of Directors: email: bod@lamontanita.coop • President: Ariana Marchello • Treasurer: Tracy Sprouls • Lisa Banwarth-Kuhn • James Esqueda • Gregory Gould • Tammy Parker • Courtney White • Julie Anderson • Gina Dennis

Copyright ©2016 La Montañita Food Co-op Reprints by prior permission. The Co-op Connection is printed on 65% post-consumer recycled paper. It is recyclable.

CHILLED SUMMER

The results of summer soup always exceed the effort. There is no cooking, zero, involved. It’s all about you and your blender, and, like anything else, selecting fresh ripe ingredients. Gazpacho is all well and good, but anyone can toss a tomato, a cucumber, a green pepper, and some onion in a blender and come out with a chunky, sort of spicy V-8 concoction. Not that there’s anything wrong with that.

1 avocado 1 cup yogurt Dash fresh lime juice 1 cup chopped cucumbers Salt and pepper to taste Minced chives for garnish

Enjoy the season’s most DELICOUS DELICACIES... fruits and vegetables: IDEAL for

SUMMER

GRILLING Grilling Vegetables The flavor of a vegetable intensifies when it has been grilled due to the evaporation of the moisture in its cells concentrating the flavors and sugars and increasing its flavor and sweetness. When choosing vegetables for the grill, select firmer vegetables such as asparagus, bell peppers, new potatoes, onions, mushrooms, zucchini or summer squash. Winter squash and other hard shelled veggies should be precooked before they are grilled. Cut vegetables into uniformly sized pieces so they will cook evenly. Larger and thicker pieces take longer to grill. Grill over medium heat with cooking times varying depending on the type of vegetable and how it has been prepared. Generally it takes about 10 minutes or less for most vegetables to cook. Prevent vegetables from drying out on the grill by soaking them in cold water or a marinade before cooking. Before placing on the grill, brush butter or olive oil onto vegetables to prevent them from sticking to the grates. The vegetables must be dry before applying oil or the oil will not stick. Seasoning the vegetables with a coarse salt before grilling will draw out extra moisture from the vegetables, intensifying their sweetness and flavor. Turn the vegetables over frequently to avoid burning. Whether used in a salad or served as a side or main dish, grilled vegetables make a great addition to any meal.


CO-OP COMMUNITY

July 2016 3

DONATE-A-DIME: A MUSICAL TRADITION SINCE

1865

SANTA FE CONCERT

BAND

Public Schools from 1989 through 1999. In 1984 Mr. Heltman founded the Santa Fe Symphony Orchestra, and has been a trumpeter with it ever since. Since 1996 he has been the General Director of the Santa Fe Symphony Orchestra & Chorus, Inc. The Concert Band tradition began in 1865 when Franciso Pérez, a native of Chihuahua, Mexico, returned to Santa Fe and formed La Banda de Santa Fe—the first civilian brass band in Santa Fe. Pérez first came to Santa Fe as the bugler with the Confederate forces under Gen. Henry H. Sibley while marching north through New Mexico Territory. The Confederates were succeeding as they proceeded north, occupying Albuquerque and then taking Santa Fe without struggle. Events changed for the Confederates at the Battle of Glorieta on Friday, March 28, 1862 when Union Forces burned the Confederate supply wagons and killed their horses and mules. This all happened at Johnson’s Ranch in Cañoncito at Apache Canyon just southeast of Santa Fe.

PAUL PEASE he Santa Fe Concert Band comprises dedicated volunteer musicians who provide free public entertainment throughout the year at a number of venues around the City of Santa Fe. Many of these performances have become an annual tradition, entwined with the Band’s own history within the City. The legacy of the organization reaches back to 1865 and has been part of the City’s story since that time. BY

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Venues and Performances The band performs free public concerts throughout the year, including Fiesta, national holidays, dedications, public ceremonies, and afternoon summer concerts on the shady lawn of Federal Park on the east side of the Federal Courthouse. The summer concert series includes a performance on Mother’s Day, Father’s Day, a Midsummer Concert in July, and a Historic Concert in August. The band performs at City celebrations and National Holidays including Fourth of July Pancakes on the Plaza, Memorial Day at the National Cemetery, Flag Day and Veterans Day at Bataan Memorial, a Holiday Concert in December at The Lensic and at Santa Fe Place Mall, Kingston Residence in the late summer, and the Plaza Bandstand on occasion. History The Santa Fe Concert Band was formally incorporated in 1983 under the directorship of Greg Heltman, who continues as director today. A graduate of Santa Fe High School, Greg holds a music degree from the University of the Pacific. He taught in the Santa Fe

Sibley was hoping to reach Fort Union on his campaign north but after the defeat in Glorieta, the Confederate troops retreated to Santa Fe and ultimately left New Mexico and returned to El Paso. Pérez returned to his home in Mexico but then came back to Santa Fe in 1865 with a half-dozen musicians which formed the nucleus of La Banda de Santa Fe and provided the legacy for the Santa Fe Concert Band.

RIO GRANDE

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

Their all-volunteer band is open to musicians of all levels. To join, you simply show up for rehearsal with your instrument (and music stand if you have one). There is no audition or selection process; everyone is welcome. If you need more information, you can call 471-4865. Regular rehearsals are from 7 to 9pm on Tuesday nights, all year with a winter break between their December concert and mid-January. Please visit our web site for more information: www.santafeconcertband.org. Free Summer Performances include: MONDAY, JULY 4: Pancake Breakfast Performance at 8am, Santa Fe Plaza SATURDAY, JULY 23: Midsummer Performance at 4pm, Rodeo Rd. Shopping Plaza SUNDAY, JULY 24: Midsummer Concert 2pm, Federal Park, Santa Fe SUNDAY, AUGUST 14: Historic Concert 2pm, Federal Park, Santa Fe TUESDAY, AUGUST 16: Evening Historic Concert at 6:30pm, Kingston Residence, Santa Fe Help keep this Santa Fe musical tradition going by bringing your bag in July and donating your dime. For more information, to volunteer or to make a donation please email: sfcb186@.gmail.com or call: 505-471-4865, or go to www.santafeconcertband.org.

SALUD Y SABOR NOURISHING HISPANIC FOOD

AND COMMUNITY TRADITIONS

JULY 21, 5:30PM, FREE AT THE NATIONAL HISPANIC CULTURAL CENTER Salud y Sabor, a partnership between the Agri-cultura Network, Street Food Institute, and the NHCC, is a free evening of food, art, and entertainment aimed at providing families with an opportunity to connect around nutrition, cooking, healthy lifestyles, and culture.

CO-OP PROGRAM Donate your BAG CREDIT!

ROCK JULY 30, 5–9PM, FREE AT ABQ CIVIC PLAZA ABQ KIDS ROCK FESTIVAL is a fun cultural event for Albuquerque's youth that features musical acts, vendors, exhibitors, jumpers, strolling entertainment, animals, food trucks, etc. The musical line-up will feature performances by kids rock groups as well as by some the city's most popular bands playing music for kids. ABQ Kids Rock Fest is a FREE event. Info: civicplazapresents.com.

BRING A BAG... DONATE-A-DIME

IT ALL ADDS UP

JULY BAG CREDIT DONATIONS go to Santa Fe Concert Band: A Santa Fe music tradition that embraces all volunteer musicians and provides free community concerts. In May your bag credit donations totaling $2,784.02 went to: Encuentro. THANK YOU!

Alamed a Blvd.

COOP

KIDS

Coors Blvd.

An emphasis is placed on exploring traditional Hispanic dishes, providing basic information/free screenings from local Western and alternative health practitioners, and creating a vibrant atmosphere with art activities and live music and sample of local produce. For more information go to visitalbuquerque.org/abq65/events/detail/Salud-y-Sabor/ 29534.

ABQ

Old A irpor t Ave .

Once a month, community members gather for cooking demonstrations using fresh, locally grown ingredients, as well as fun art activities for kids and adults, health screenings, and live entertainment.

WESTSIDE

3601 Old Airport Ave. NW 505-503-2550

Old Airport Ave. Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montañita Co-op to provide information on La Montañita Co-op, 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.


CO-OP NEWS

July 2016 4

BOARD OF DIRECTORS CANDIDATES: DEDICATED TO WELL-BEING

that is required for them allow the board to simultaneously ensure successful Co-op performance and still focus on the bigger picture. To help keep the board on this path, here’s what we are looking for in a candidate:

COOPERATIVE

BOARD OF DIRECTORS ach year the Co-op holds elections for three of its nine directors, with terms running for three years. This year there are additional open seats open due to the personal needs of two Board members. As elected representatives of the 16,000+ member-owners, the Board’s job is to provide strategic vision and ensure the Co-op’s long-term stability and success. BY THE

E

While it is customary for Co-op boards to attract prospective members with management related skills, our approach is different. Our comprehensive policies and the management reporting

• First and foremost, be dedicated to the wellbeing of the Co-op and its owners. • Have a propensity to think in terms of systems and context. • Be honest and have independent judgment, courage and good faith. • Be able and eager to deal with values, vision and the long term. • Be willing and able to participate assertively in discussions and abide by board decisions and the intent of established policies. • Be comfortable operating in a group decision-making environment, sharing power in a group process, and delegating areas of decision-making to others. To better understand how these characteristics play out, we encourage prospective candidates to attend monthly Board meetings. They are always on the third Tuesday of each month, starting at 5:30pm. Nominations start July 20, 2016, and end on August 20. Candidate application packets will be available soon, as paper copies from the information desk and online at the Co-op’s website. TO QUALIFY AS A CANDIDATE, YOU MUST HAVE BEEN A MEMBER FOR AT LEAST FOUR MONTHS PRIOR TO THE START OF ELECTIONS (THAT MEANS BEING A MEMBER SINCE JULY 1), AND YOU MUST RETURN YOUR COM-

FYI: LA MONTAÑITA BOARD OF DIRECTORS ANSWERS

SOME F.A.Q.

BY LISA BANWARTH-KUHN, BOARD OF DIRECTORS 1. Where and how does the Board get their direction? The current Board of Directors had Marshall Kovitz during studies, discussions and decisions for the last several years. Marshall Kovitz was one of the original founders of La Montañita Food Cooperative. He dedicated 40 years of his life to the continued success of the Co-op. Along with Marshall’s strategic vision, his commitment and expertise, the Board has been discussing for years how to address increased access to and purchase of healthy food and the need to diversify our membership and shoppers. The Board’s decisions have a clear sense of direction in that we must respond to current financial pressures, address the issue of “Food Justice,” and diversify membership/shoppers. The BoD has solid direction including Marshall’s legacy—40 years of commitment to La Montañita; his study, understanding and expertise in Policy Governance; and a strategic vision for our future born of discussions and decisions made as a body; and

our absolute love and dedication to the continued success of La Montañita. 2. Is the Co-op a non-profit? La Montañita is not a 501(3)(c) non-profit. 3. What are the salaries and wages of staff and management? Under our Policy Governance, Bylaws and Human Resouce regulations, The Board of Directors does not have the authority to divulge salaries or dates and results of yearly evaluations of any La Montañita staff. 4. Does the Board weigh in on product selection? La Montañita’s Board of Directors does not design, strategize or implement operational projects. 5. What are the qualifications of our current board members? The current Board of Directors is comprised of members-owners with various business acumen, expertise and years of experience. The expanse of experience and skills of currently sitting Board Members includes: a. Owners of their own business, one of which is a Green Building and Environmental Compliance Counseling company.

Pick up your candidate nominations packet at any Co-op location’s Information Desk, or download it after July 20 at: www.lamontanita.coop/board. Have questions, or need more information contact: bod@lamontanita.coop or call 505-217-2027. Please send your filled out candidate packets to: robins@lamontanita.coop or mail to: La Montañita Co-op, Attention: BOARD APPLICATIONS, 901 Menual Blvd. NE, Albuquerque, NM 87107.

BOARD

ELECTIONS CALENDAR

BOARD ELECTION CALENDAR July 20: Nominations open August 20: Nominations close October 22: Annual Membership Gathering. Candidates introduce themselves to attendees November 1–14: Annual Board of Directors Elections

PLETED APPLICATION BY AUGUST 20. CANDIDATE APPLICATIONS WILL BE AVAILABLE AT ALL CO-OP STORE INFORMATION DESKS AND ONLINE AT: www.lamontanita.coop/board Board elections will be held from Nov. 1 through Nov. 14. Our Annual Meeting and celebration will be held on Saturday, Oct. 22 at the National Hispanic Cultural Center. Candidates are encouraged to attend this meeting to have the opportunity to address members regarding their candidacy. As we have done in the last few years, the board will offer a list of candidates it feels are qualified to serve. Full information about this process is included in the candidate packet, available at all Co-op locations after July 20.

b. Management of a grocery store. c. Creator of a campus buying club. d. Two members who are employees of La Montañita: 11+ years and 15+ years respectively e. An individual with 30+ years experience in the grocery business. f. A chef in a restaurant. g. A Food-ologist, lecturer on food health and history. h. The founder of The Quivira Coalition. i. An environmental lawyer. j. Co-developer of a student-run organic farm. k. Director of a non-profit. l. Food Rescue Manager at Roadrunner Food Bank, a non-profit food distribution center. m. A tax lawyer who has expertise in financials. n. An author of books about the environment, climate change and our planet. o. A member of the NMBio Board. p. A rancher and a farmer in Northern New Mexico applying for organic certification. q. A food systems expert and developer of a program for schools and community gardens. r. A member of the Sustainable Environment Committee s. An active volunteer on a End homelessness committee. t. The current Pueblo of Zuni Environmental Director. Most importantly, all Board members have a passionate commitment to all members of our community, are dedicated to increased access to healthy food and to La Montañita Co-op’s well-being.

INTERIM BOARD MEMBERS

SEATED BOARD OF DIRECTORS NEWS INTERIM BOARD APPOINTEES: At the May 17 Board Meeting, in keeping with our by-laws and policy governance guidelines, during Executive Session, the board approved two member-owners to fill two vacant board seats until the upcoming Board of Directors elections in November. Gina Dennis and Julie Anderson applied for consideration and were voted onto the Board as Interim Board Members to complete the full 9 seats of the Board of Directors. This selection will provide continuity of Board work with a full Board of 9 members and continue Board perpetuation through recruitment and education of skilled and committed member-owners.

As written in the Board by-laws section 2.5: If membership on the Board should fall below nine (9) members for any reason (e.g., resignation or disability of a Director), the Board may select as many members as may be required to have nine (9) Board members. Board members selected in this manner shall serve only until the next member meeting or election, at which time the membership shall elect Board members to fill the unexpired terms of any board positions filled by the Board. Candidates considered for this selection shall meet the same requirements as candidates during regular elections.” Both Gina Dennis and Julie Anderson have extensive experience in retail food and environmental justice. The Board is most pleased to welcome them.


CO-OP NEWS

July 2016 5

LA MONTAÑITA CO-OP:

MOVING FORWARD FROM THE

GENERAL MANAGER BY DENNIS HANLEY nother month has come and gone and it is clear that La Montañita Co-op is on the move. This forward movement has, as change always does, brought it's challenges. I often say that we all feel that change is a good thing unless it is affecting us personally. Our Co-op at this time is a community of wonderfully diverse people with a great variety of perspectives and needs. We will continue to do our best to find what noted local author and Co-op Board member Courtney White calls the "radical center," which for me means finding those places of common ground that meet the needs of this broad and varied community.

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On Produce I am pleased to report that we have greatly expanded our organic produce offerings from 125 different organic products to an average of 300 organic choices. And we are hearing from you that you have noticed the many better deals we are working on with our current vendors and some potential new ones to, as you have asked, reduce retail prices. Your appreciation of the expanded organic offerings and lowered prices is showing in an increase in produce department sales from 16% to 18.5% of total store sales. All produce departments sales are growing and have increased over last year. And while we hear that some of our members are not pleased with the conventional "Clean 15," we are also seeing brisk sales of these products and believe we are meeting a need in our diverse community. As the New Mexico growing season comes into full swing, we are very excited to get New Mexico onions and a wide variety of other local products in our stores. We recognize that many of our local farmers have not chosen to get certified organic for a variety reasons and will continue to support all our local farmers and ranchers who use agro-ecological methods, both certified organic and not. In our view, produce at La Montañita has experienced three main areas of improvement: 1. Sales are up considerably over last year, which means to us that we are doing what you want us to do.

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2. Organic produce is up 57% in choices and varieties and we remain committed to being an organic produce leader. 3. We have no doubt our price perception has changed in the produce department from one that is too high to one that is competitive. New Meat Options In our May issue of the Co-op Connection News we introduced you to a new local New Mexico ranching partner: the Mechenbier family, owners of the Four Daughters Land and Cattle Company. This family ranch consists of 156 sections of range land around Belen, New Mexico and is home to 2,000 head of cattle. In its cow calf operation, this dedicated ranching family is deeply committed to the highest level of animal welfare care. Approximately 25% of their lands are maintained for wildlife habitat and their carefully managed grazing plan assures that their environmental stewardship is top notch. Their grain finish is from high quality grain and legumes grown on their farm. Their cows are not transported long distances to an inhumane corporate feed lot, but rather remain in the care of the family at the family-owned finishing center until they are harvested. This grain finished, aged beef is of the highest quality and provides the traditional flavor that many people find missing in grass-finished products. We are pleased that so many of you have given this delicious beef a try and are enjoying it.

July

Calendar

of Events 7/19

BoD Meeting Co-op Conference Room, 901 Menual Blvd. NE, 6:30pm

7/20 7/25

BoD candidate nominations period opens

Member Engagement Meeting Co-op Support Office, 5:30pm

JULY 20: BOARD of DIRECTORS CANDIDATE NOMINATIONS PERIOD OPENS, SEE THE CALENDAR PN PAGE 4

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

While we are adding these new local beef offerings from Four Daughters, we remain firmly committed to our friends at Sweet Grass Cooperative and believe that there is call among our shoppers for both flavor profiles. We continue to re-invent, evolve and experiment so that La Montañita remains a relevant choice for quality food and stays a viable option in our communities. We will continue to work to reward member-owners, shoppers and staff for supporting the cooperative economy. Finally, if our high quality food is not reason enough to shop at the Co-op, another really great reason is that we are a community-owned cooperative—an alternative economic model that keeps more of your money circulating in our community and improves the quality of life in New Mexico through a variety of community development projects.

As always I look forward to hearing from you. Please get in touch anytime at: dennis.hanley@lamontanita.coop.

”LOCAL” AND ”ORGANIC” TWO

IDENTICAL

PEAS IN A POD? BY JOANIE QUINN

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ould you rather have local or organic? That’s a question I hope to never hear again. The two labels address entirely different issues, and I don’t want to choose. I want both, and this is why. The Choice Choosing “local” addresses questions of freshness and reducing the number of miles food is transported to reach our plates (and the energy that is consumed in that transport). Choosing local, as a rule, means that money you paid for your food will stay in your community. Choosing local often means that the farmer gets a bigger chunk of the purchase price. Choosing local can help keep farmland active in our state and in our communities. These are all good things and I want to support them. Choosing local does not address other issues I care about: the farming practices used to produce the product, the inputs that were applied, or the steps taken to conserve water and build soil. Choosing “organic” addresses questions concerning how produce, meat, milk or fiber was raised or grown. “Organic” is shorthand for a method of farming that relies on nature’s processes to produce food and fiber while enhancing biological diversity and protecting our natural resources. Choosing organic means that no antibiotics were used in livestock; no genetically modified

seeds or plants were used to produce crops or feed animals; synthetic pesticides and fertilizers have been replaced with natural substances such as powdered rock, compost, green manure and cover crops; and insects are managed by rotating crops, creating habitat for beneficial species, and increasing biodiversity. Organic production means that soil and water must be conserved and water cannot be polluted with agricultural runoff. Organic production aims to minimize off-farm inputs. The Label What is the definition of “local?” Who decides? How do you know? There is no accepted definition of “local.” As a result the label “local” is regularly used and abused. Caveat emptor on this one, but most farmers’ markets in the state do a good job of ensuring that product sold there is grown or raised in New Mexico. Talk to your local farmer! The label “organic” by law requires adherence to federal standards for organic production and annual inspection, as well as certification by an accredited third party auditor to verify compliance with the standards. Some growers choose not to pursue organic certification because they feel the program is another example of onerous federal regulation of farming. It is good to remember that it was farmers and consumers in the 1990’s who demanded that the federal government control the use of the label “organic” to protect consumers from unscrupulous claims. Organic certification is definitely an additional burden. Farmers who choose to assume it should be celebrated. Some produce and meat sold at farmers’ markets is organic and some is not. If you want to purchase organic prod-

ucts at the market, look for the USDA or NMDA organic seal or ask to see the farmer’s organic certificate. Most of us end up supplementing farmers’ market purchases with trips to a grocery store. Look for the words “organic,” or “certified organic” on labels and signs at local grocers to make sure you are getting organic products. And what about “natural?” The word “natural” doesn’t tell you much. “Natural meat,” for example, only means that the product is “minimally processed” and has no artificial ingredients or added color. The term natural says nothing about how the animals were raised or what they were fed. The Guarantee Do the labels “local” or “organic” or “natural” guarantee absence of synthetic chemicals in our food? No. Even the snow in Antarctica contains pesticide residue. Organic production minimizes the residue found on and in our food and insures that further residue is not added to the planetary burden. Local/natural food may or may not play a similar role depending on the practices employed by the farmer. Buying food involves lots of choices. There are personal questions: is it fresh, is it something you like to eat, is it something you know how to prepare (I had an epic struggle with cardoon long ago), is it affordable, is it healthy for you? For many of us there are also broader environmental and social questions: was this crop grown in a way that caused erosion of the soil, was a lot of fuel used to transport the crop to market, does production of that crop help support our local economy, did runoff from fertilizers pollute our water, were the animals treated humanely? Each of us will make slightly different choices depending on our needs and values. Make mine organic and local!


COOL HOT WEATHER EATS

July 2016 8

from the

GRILL GRILLED RADICCHIO, TOMATO AND GOAT CHEESE Serves 8 / Prep time: 10 minutes / Cook time: 20 minutes On the grill, the spicy radicchio mellows to a deep sweetness which compliments the tomato and goat cheese perfectly in this great side dish. 2 heads of radicchio, sliced in 1/2 inch rounds 2 large tomatoes, sliced 8 T goat cheese 2 T olive oil Toothpicks Preheat grill for medium heat. Using about 3 toothpicks per round, spear the radicchio rounds from the outer edge to the center, like spokes on a wheel, to keep the coils together. With a brush, gently coat the radicchio rounds with olive oil. Arrange half of them on a tray. Add one slice of tomato and one tablespoon of goat cheese to the top of each tomato slice and cover with a second radicchio round, making a sandwich. Secure with another toothpick. Place the sandwich bundles on a lightly oiled grill for 10 minutes. Carefully turn each bundle over with a spatula and cook for another 10 minutes. Remove the toothpicks before serving. NUTRITIONAL INFORMATION PER SERVING: Calories 108; Calories from fat 70; Total fat 8g; Saturated fat 3g; Trans Fat 0g; Cholesterol 11mg; Sodium 78mg; Total carbohydrate 5g; Dietary Fiber 1g; Sugars 2g; Protein 5g BACON WRAPPED GRILLED CHILES Serves 6 as a side / Prep time: 10 minutes / Cook time: 20 minutes

Preheat grill for medium-high heat. Slice each chile lengthwise down one side. De-stem and de-seed the chiles. Fill each chile with one tablespoon of cream cheese. Wrap two slices of bacon around the chile in a spiral fashion, securing well with toothpicks. Place the wrapped chiles onto the grill until the bacon is crisp and cooked through, about 8 minutes on each side. Remove toothpicks before serving. NUTRITIONAL INFORMATION PER SERVING: Calories 301; Calories from fat 241; Total fat 27g; Saturated fat 10g; Trans Fat 0g; Cholesterol 52mg; Sodium 417mg; Total carbohydrate 6g; Dietary Fiber 1g; Sugars 1g; Protein 9g GRILLED ZUCCHINI Serves 6 as a side dish / Prep time: 10 minutes / Cook time: 10 minutes Summer is here—get ready for zucchini! This is an easy way to cook up a bunch of zucchini for tonight’s dinner… and have flavor-filled leftovers for future sandwiches, soups and salads. 3 zucchinis, quartered (or more for leftovers) 1 T olive oil 2 tsp garlic powder 1 T dried thyme Salt and pepper to taste Preheat grill for medium heat. In a large bowl, toss zucchini quarters with olive oil, garlic powder and thyme. Place the zucchini onto an oiled grill, turning periodically, for 8–10 minutes until the zucchini is caramelized. NUTRITIONAL INFORMATION PER SERVING: Calories 30; Calories from fat 22; Total fat 3g; Saturated fat 0g; Trans Fat 0g; Cholesterol 0mg; Sodium 198mg; Total carbohydrate 2g; Dietary Fiber 0g; Sugars 1g; Protein 1g GRILLED SALMON Serves 4 / Prep time: 2 minutes / Cook time: 15 minutes Grilling imparts a deep smoky richness to salmon, making it a great alternative to the summer burger.

Bacon’s not just for breakfast. Add it to chile on the grill for this rich and decadent side dish.

1 lb wild salmon fillet Salt and pepper to taste

6 poblano chiles 6 T cream cheese, room temperature 12 uncooked bacon slices Toothpicks

Preheat grill for medium heat. Salt and pepper the salmon. Grill for about 5–8 minutes per side depending on the thickness of the salmon. The salmon is done when it can easily flake with a butter knife at the thickest point. NUTRITIONAL INFORMATION PER SERVING: Calories 149; Calories from fat 47; Total fat 5g; Saturated fat 1g; Trans Fat 0g; Cholesterol 58mg; Sodium 379mg; Total carbohydrate 0g; Dietary Fiber 0g; Sugars 0g; Protein 25g


COOL HOT WEATHER EATS

July 2016 9

SAFETY TIPS FOR GREAT

GRILLING HOME FOOD SAFETY BY ROBIN SEYDEL Summer is a terrific time to enjoy cooking and eating outdoors. Warm weather means special care when preparing and serving foods, so here are some important food safety tips to keep in mind when enjoying your al fresco repasts. Home First When shopping at your Co-op, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart, and to guard against cross-contamination—which can happen when raw meat or poultry juices drip on other food—put packages of raw meat and poultry into plastic or paper bags. Plan to drive directly home from the store. Always refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90 degrees. Once home, place any meat or poultry in the refrigerator immediately, and freeze poultry and ground meat that won’t be used in 1 or 2 days. Thaw Safely Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill. Keep Cold Food Cold Keep meat and poultry refrigerated until ready to use. Take meat and poultry out and immediately place on the grill. When using a cooler, keep it out of the direct sun and avoid opening

the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishable food in a separate cooler. Keep Everything Clean Be sure there are plenty of clean utensils and platters. To prevent food borne illness, DO NOT use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. If you’re eating away from home, at a park or campsite, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and moist towelettes for cleaning surfaces and hands. Cook Thoroughly Cook food to a safe minimum internal temperature to destroy harmful bacteria (see below). Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. MEATS Cook all raw beef, pork, lamb, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. GROUND MEATS Cook all raw ground beef, pork, and lamb to an internal temperature of 160°F as measured with a food thermometer. POULTRY Cook all poultry to a safe minimum internal temperature of 165°F as measured with a food thermometer.

SAFE MINIMUM INTERNAL TEMPERATURES Whole poultry: 165°F • Poultry pieces: 165°F Ground poultry: 165°F • Ground meats: 160°F Beef, pork, lamb, and veal (steaks, roasts and chops): 145°F and allow to rest at least 3 minutes. REHEATING: When reheating fully cooked meats like hot dogs, grill to 165°F or until steaming hot. KEEP HOT FOOD HOT: After cooking meat and poultry on the grill, keep it hot until served—at 140°F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200°F, in a chafing dish or slow cooker, or on a warming tray. Serving the Food When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. Leftovers Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90°F). Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90°F.


INTO THE GREAT OUTDOORS

July 2016 10

EASY FAMILY BACKPACKING:

WEST SIDE

OF THE SANDIA MOUNTAINS

LAVEAGA pon first read, the phrase easy family backpacking seems to be an oxymoron, especially if your family includes people who struggle to carry their own water bottle, let alone food or gear. But what if the allure of the outdoors sounds like an oasis for your family? Consider the sound of trickling streams, the draw of a campfire, and the peace of quiet, star-filled nights. If these visions are enough to make you abandon your concerns; backpacking is within your family’s reach!

• We jumped onto Trail #230 from the northern parking lot in the Elena Gallegos Open Space area (near the bathroom), but shortly after starting on the trail, hikers cross into Wilderness area. Overnight camping is allowable 1 mile into (or beyond) the Wilderness area.

BY JACKIE DE

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Right in Albuquerque’s backyard, there’s a

• There is a key spot where the Domingo Baca trail heads up a 20 foot high PERFECT TRAIL embankment to your right (southeast). FOR BEGINNING We missed it, so we had to backtrack. On the return trip, we tracked the distance BACKPACKERS from the embankment turnoff to our THE DOMINGO vehicle on two different devices. The disBACA TRAIL! tance from the Elena Gallegos northern parking lot (near the bathroom) to the trail turnoff is approximately 1.9 miles (give or take a few tenths of a mile). This turnoff on the trail is easy to miss! It is often marked with a cairn (stack of rocks) that sits about waist high on a small boulder. There is a description of how to recognize this important turnoff at www.sandia hiking.com/trailguide.html#domingobaca.

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Right in Albuquerque’s backyard there is a perfect trail for beginning backpackers. The Domingo Baca Trail #230, known to some as the TWA Canyon trail, is accessible from the Elena Gallegos Open Space area (northern parking lot). Although this trail starts out as a moderate hike, many websites label it as a difficult hike, which may deter families from considering it a good option for kids. However, our family’s recent trek up this trail confirmed that the first 2.5 miles of the hike are mostly moderate, with only a few challenging spots. And, we discovered that excellent overnight camping spots exist within the first 2.5 miles of this trail. What are the benefits of this trail? It’s close to town. Cars can be left overnight in the Elena Gallegos parking area (notify ranger station if possible). There is running water (delightful, trickling stream). Beauty galore. Trees galore. Stars galore. The terrain changes, and then it changes again (low desert, towering rocks, forest, streams). Shady spots for campsites. This is a trip that indulges the senses. Backpacking requires key equipment, most importantly comfortable backpacks, lightweight sleeping gear, a water source for each hiker, flashlights, and compact food sources. I recommend hydration packs for each person, as it’s easy to forget to drink enough water. In fact,

• Young kids can carry their own hydration packs, and they can share a sleeping bag with an adult to reduce the gear load. If they are big enough to need their own sleeping bag, they can probably carry it! • Sometimes, little people need a lift. It’s a short time in their lives. Enjoy the journey.

this is probably the most important need to address when backpacking. For one overnight stay, each of us carried enough water for the hike, and two of us carted extra water for everyone’s refill the next day. For longer trips, the stream can provide a water source if you bring purification tools. We also car-ried walkie-talkies, which proved helpful when our group was split.

REMEDIES FROM THE

KITCHEN P O I S O N I V Y, O A K , S U M A C AND NETTLE S

BY JESSIE EMERSON uly is picnics, camping, hiking and playing in nature. July is monsoons. Everything is green and growing. Enjoy your time but avoid poison ivy, oak, sumac and nettles. Know and be able to identify the poisonous plants in your recreation area.

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Before you set up camp or dig into the picnic basket or cooler, check the area. If hiking or camping in the backcountry, inspect the latrine area very carefully. You don't want any surprises there! Children are especially vulnerable. Make sure their outside play space is free of poisonous plants and “stickerly” plants. Teach older children how to identify plants that are dangerous. Just because birds or animals eat the plant doesn’t make it safe for humans. Birds eat the white berries of poison ivy, which are toxic to people. Poison ivy (Toxicodendron radicans) is found across North American in moist areas, along creek banks or by ojitos (springs). It is an erect shrub or a climbing vine with 3 shiny leaflets on stems, greenish white flowers and white berries. Every part of the plant is poisonous. It contains urushiol, a toxic volatile oil that can cause serious skin reactions: inflammation, rash, swelling and blisters. The smoke from burning plants can cause severe eye damage, even blindness. Years ago a one of my visiting relatives required emergency medical care from breathing its smoke as a neighbor burned a patch of the ivy in his yard. If the lungs are effected, there may be a burning, constricted feeling or difficulty breathing. Call 911 and seek medical help immediately. Poison oak, (Toxicodendron pubescens) may be encountered if you are traveling east to new Jersey, Florida, Tennessee, Oklahoma, Alabama or Texas. The shrub has erect stems with three deeply lobed leaves, greenish white flowers and white berries. It reminds one of poison ivy, except its leafstalk is hairy. Oak or ivy, give it the right of way. You’ll be glad you did.

Some important points to keep in mind: • Although this trail is close to Albuquerque, many websites include warnings about wildlife. Read and heed the cautionary information.

Poison sumac (Taxicodendron vernix) can be found in swamps, bogs and other wet places from Maine to Ontario, in Minnesota and south to Florida and Texas. This tree may obtain a height of 15 feet. The leaves are alternate, compound and elliptic in shape with smooth edges; 7–13 leaflets are on a reddish leaf stalk. Once again, small green-ish white flowers become white berries. White berries are a common shared characteristic of these three poisonous plants. I include nettles (Urtica spp.) in my “Hands Off” list. They wouldn’t be considered a Schedule A plant but more a Schedule I, for irritant. Walking unexpectedly into a family of nettles can be painful, especially to a child. If this ever happens, protect their eyes by washing their hands immediately before they rub the tears in their eyes from the stings. The stalk, stem, and strong green leaves that come to a point and are strongly toothed are covered with tiny white hairs that contain formic acid, the same substance ants inject when they bite. Nettles can be found in much of the United States and Canada along stream banks and around any water. Nettles are a bit grumpy when touched; just wear long sleeves and gloves when gathering and reap her many food and medicinal benefits. Treatment begins with prevention: in this case, knowing which plants to avoid. The remedies given here are based on what can be found in most kitchens.

• Finally, wilderness backpacking always requires you to leave no trace. Avoid packing items that create excess trash, as you have to pack it out with you. We did not hike the extra mile plus to the TWA crash site from our camping spot, as research suggested it was the most difficult part of the trail, and it didn’t seem feasible to us with young kids. There are many websites that detail that part of the hike and the history of the site.

1. Remove any clothes that may have touched the plant and isolate until they can be washed 2. Flood the skin with water for 5 minutes, arms pointed downward and away from the body 3. Wash area with mild soap and water, taking care not to drip on unaffected parts of the body 4. Do not scratch—scratching can spread the poison and open the skin to infection 5. Bathe the area or use comTreatment begins presses doused in apple cider with PREVENTION, vinegar knowing which 6. Squeeze the juice of an aloe PLANTS TO AVOID. vera plant leaf onto the area, or use prepared gel LEARN the 7. Make a paste of baking soda PLANTS and and water, apply to area, let dry ECOLOGY and carefully brush off. Do this OF YOUR AREA. 2–3 times a day to help stop the itching, soothe the skin and draw the poison out 8. Make a paste of oatmeal and water for soothing and cooling 9. Make a compresses of peppermint tea applied to area 10. Drink green tea and chamomile tea to calm and as an antiinflammatory 11. A poultice of fresh basil or parsley leaves will draw out the poisons 12. Increase your vitamin C intake and the B-complex stress vitamins 13. A cup of licorice tea will soothe the lungs There is an item my father kept in the refrigerator that might not be considered a common kitchen item. Sassafras root and bark was almost always in the vegetable crisper. This strange plant made a reddish tea and had a root beer-like taste! Later I learned it has many documented attributes and learned, through using it, that it helps stop itching, soothes rashes, prevents infection and promotes healing. Watch your treatments and results, if the symptoms don't get better, try another remedy. Be aware of the signs of infection: fever; area becomes red, warm, swollen and painful; red streaks move into unaffected areas. If these occur seek professional help immediately. People with diabetes should see their health care professional. Learn the plants and ecology of your area. Be aware of your surroundings. And, have fun! JESSIE EMERSON is a registered nurse and certified clinical herbalist. Her book Medicine from the Kitchen is a hand book of safe and simple remedies using what can be found in the kitchen. Contact: osoherbalsjessie@gmail.com.


FOOD AND ENVIRONMENT

CHICKEN OR THE EGG? I WAS IT THE

O R G A N I C S TA N D A R D S

BRETT BAKKER ’ve been inspecting/certifying organic farms, ranches and food processors for over twenty five years now. I’m not going to pull my punches. I’ve seen plenty of mistakes, false starts and blatant idiocy. Heck, as someone who has been under the restraints of both Federal and State rules, I’ve been required to be a blatant idiot myself. There’s always room for improvement.

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Recently, the USDA/National Organic Program (NOP) has finally stepped up to the (breakfast) plate. The average person thinks “organic” means “no spraying” (no pesticides) but doesn’t understand the full range of soil building, crop rotation and environmental protection. Similarly, “organic meat” (or eggs or whatever) conjures a simplified ideal which is mostly livestock walking around on pasture. I can’t begin to tell you how many calls I get from good-intentioned folks who have beef cattle they want to certify. These animals, they reason, are organic because they are raised on pasture which is neither fertilized nor sprayed with pesticide. I regretfully have to point out to them that supplemental feed and hay must be certified organic; that all vitamins, minerals and medicines must be approved; that antibiotics are prohibited; and mostly that organic beef cattle must be under organic management since before birth: the breeding cow must be under total organic management for at least the

last trimester in order for its calf to be organic. And that for at least 120 days per year, livestock must derive a higher proportion of nutrition from pasture than from any hay or grain. This (vastly simplified) was not always so. Originally, NOP rules merely stated that livestock must have access to pasture. I remember the days of certifying cattle that had plenty of high quality hay, feed, shade and water in the feed lot but since the back gate was left open, they literally “had access” to thousands of acres of dry uninviting scrubland. Domesticated cows may not be as intelligent as chimps or crows or whatever, but they’re not dumb enough to leave a good situation to wander around in the dust. After years of complaints, the NOP defined the Pasture Rule into the much improved but complicated mathematical exercise it is today. Finally, after years of similar complaints about organic egg standards, the NOP has proposed stringent revisions. Do they go far enough? Not quite, but enough to make the existing organic egg industry cry foul (or is that “fowl?”).

WHERE IS YOUR FARM ON THE CHART?

THE BIODIVERSITY CONTINUUM CHART

Wild Farm Alliance understands that each farm has a unique set of circumstances and will begin at different places on the continuum, depending on its need and capacity for supporting nature. BY JOANN BAUMGARTNER, WILD FARM ALLIANCE new publication, The Biodiversity Continuum Chart, from Wild Farm Alliance helps farmers identify ways to increase and protect biodiversity.

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This chart lays out a progression of activities that increasingly support biodiversity and the benefits it provides to the farm. This publication is a companion document of the Biodiversity Guide Wild Farm Alliance is publishing soon that focuses on organic management.

Whether the need is for building better soil health and clean water, ensuring more complete pollination and effective pest control, or enhancing habitat for wildlife, the farm can use this continuum to start with small steps or take big strides to integrate biodiversity. Wild Farm Alliance works to promote a healthy, viable agriculture that helps to protect and restore wild nature. They help communities thrive by empowering farmers, connecting consumers, and protecting nature. To learn more and to get involved, visit www.WildFarmAlliance.org.

SAVE THE DATE ANNUAL CO-OP MEMBEROWNER GATHERING OCTOBER 22 AT THE NATIONAL HISPANIC CULTURAL CENTER, ABQ • Enjoy a delicious dinner with co-op owners, Board and staff • Hear a report on the state of your co-op • Hear from our special guest: Ted Howard

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ed Howard is a social entrepreneur and author. He is the founder and Executive Director of The Democracy Collaborative and served as the Minter Senior Fellow for Social Justice with the Cleveland Foundation. For more than 30 years, Howard has worked for non-profit organizations including UN agencies and The Hunger Project. Ted is the architect of the green jobs and wealth building program in Cleveland, Ohio,

known as the Evergreen Cooperatives, based in part on the Mondragon Cooperatives in the Basque region of Spain. Characterized in the press as "The Cleveland Model," Evergreen is an effort to create green jobs in low-income neighborhoods using the purchasing power of the City's anchor institutions (hospitals, universities, etc.) to create local worker cooperative businesses. The program has received international attention from media outlets including The Economist, Al Jazeera, BusinessWeek, and Time. In 2015, Ted and members of the Democracy Collaborative began to work with UNM Hospital and other anchor institutions in New Mexico. La Montañita Co-op is honored to have Ted with us for our Annual Member-Owner Gathering. Watch upcoming issues of this Co-op Connection News for details.

A RIVER THIRSTING FOR

ITSELF

AN ENVIRONMENTAL HISTORY OF THE RIO GRANDE development in New Mexico, Colorado and the borderlands. It July 9, 6:30–7:30pm, FREE at the Petroglyph National includes the rise of such institutions as land grants, state water Monument. Beginning with the transformation of ancient codes, the Rio Grande Compact and international treaties, and watersheds into the present-day river, this one-hour presentation traces the history of settlement, agriculture and water

includes underlying and present environmental conditions. For more info go to www.nps.gov/petr.

July 2016 11

Please understand that there are many, many organic producers that go above and beyond but there are just as many factory farms that are organic merely to the letter of the law. In a nutshell, (or is that “eggshell?”) the biggest proposed change concerns—you guessed it—access to the outdoors. Look, unless your egg purveyor is small (a couple hundred birds, let’s say) they have gigantic henhouses in which the laying takes place and again, the issue is how do you get the birds outside to scratch, eat bugs and take dust baths if the outside is not so inviting? A standard industry practice is (I kid you not) porches: caged patios, usually concrete, that a few dozen birds can congregate on. In theory, this meets the letter of the law. In practice, it’s a bunch of, umm chicken manure. The NOP has finally proposed a change that requires real access; real dirt, real bugs, real plants. Those egg factories are fighting loudly (i.e. throwing lots of dollars at it) crying that if the new rule is passed, there will be no organic eggs on the market. Sure enough, some of these organic mega-henhouses would be disqualified and lose certification, but what they don’t see is their deception in meeting the spirit of organics halfway. Does the new rule go far enough? No but it is a vast improvement over the existing system. If we blow this opportunity, chances are it won’t come up again soon, if ever. By the time you read this the comment period will likely have ended (July 13, 2016), but if it hasn’t, you can keep up on the debate at: www. ota.com/animalwelfare.


La Montañita Co-op Connection News, July 2016  
La Montañita Co-op Connection News, July 2016  
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