6 MONTH REPORT BY DENNIS HANLEY his month marks my sixth month as part of the La Montañita team. It has been an exciting time of many changes, challenges, opportunities and successes. I am tremendously heartened by our successes and the wonderful relationships that are developing between the staff and myself. Additionally I am inspired by the passion for the cooperative economic model exhibited by our member owners and shoppers. Cooperatives, as much as anything, are about relationships and the bonds of community that are growing as a direct outgrowth of our commitment to one another. Below are some of the outcomes and upcoming initiatives that I believe will continue to keep our Co-op strong.
Our Financial Picture: Our retail comparative sales for the second quarter of the year were up +6.60%, and we are pleased to report that we lead our competitors on this measurement. Comparative sales, or "comp sales" as they are often called in the grocery business, are a retail measurement comparing this year to last year. Whole Foods reported -1.60%, Sprouts +4.80% and the Kroger Company +3.00%. We are seeing progress in our Westside and Nob Hill locations with respect to comp sales and operating income with more work to do. Much of these increased sales are due in large part to our initiative to do our purchasing in grocery, meat and produce organizationwide; the reduction in cost of goods this provides means lower prices that we can pass on to shoppers. Bravo to our Santa Fe location for excellent sales and operating income for this period. New Initiatives Coming Four Daughters Beef program in our meat department, as reported in the May Co-op Connection News, launched at the end of May/ beginning of June in all locations. This local Albuquerque ranch family business will assist us in providing a grass-fed, grain-finished beef program that is of excellent quality and currently being served in some high-end restaurants in New Mexico. We are excited to launch this quality program as it will enable better pricing and a different flavor profile requested by some of our member-owners.
Double Up Food Bucks The Double Up Food Bucks initiative which was launched May 1 at La Montañita is off to a great start. We believe this program will get stronger as a greater selection of local farmers' crops will be arriving over the next 30 days. This is an excellent example of our compliance with our Board of Directors Ends policies that direct us to work to increase access to healthy, local foods at all socioeconomic levels for the people of New Mexico. Local farmers are being contacted as we need all the local product we can get our hands on to support the DUFB program. Make no mistake about it, La Montañita supports local farmers with efforts to grow their sales, grow jobs and grow our communities. Our produce departments continue to expand quality, assortment and value. Our assortment of organic produce in December 2015 averaged 125 products at our four largest locations. Now we are tracking over 280 organic offerings with more to come. We are committed to improving price point access for our customers who just want organic—you can be sure we will continue to lead in organics! Union Activity Our Rio Grande site voted to be represented by the United Food Commercial Workers (UFCW) in April and we have begun the next steps in their process: the Union contract bargaining procedure. At the time of this writing we are waiting for the local chapter of the National Labor Relations Board (NLRB) to rule on whether or not our Department Team Leaders and Assistant Department Team Leaders will be con-
sidered supervisors, determining whether they will be in the bargaining unit or not. We believe they should be considered supervisors based on the standard NLRB definition of daily supervisory tasks. Westside Grand Celebration The Westside Grand Celebration launched on May 23 and will continue for 12 weeks with wild promotions as we work to get the Westside community to know who we are and what we are all about. Watch for information on the special events and sales unique to this Co-op location in a variety of Co-op and community-wide media outlets, including print, TV, radio and social media. As always my door is open and I enjoy talking with our members and shoppers. Contact me at Dennis.Hanley@lamontanita.coop.
Over the next 60 days look for updated signage at all our stores. This is part of our effort to expand awareness of the important nature of the community ownership cooperative economic model. We are thrilled with what we have come up with! We hope you like it as much as we do. We are making great strides in the community's price perception of our Co-op, especially in produce, grocery and our meat departments. Look for this to continue in additional departments at each store including dairy and seafood. As an example, in December 2015 we did a price check in produce and found we were 50% higher than one competitor and 35% higher than two other natural food chains. Now we are now only about 10% higher than the discount chain and we are better priced than the other competitors by 7.8%. We are making progress, but have more work to do. In our grocery department, we fully supported the roll out of Field Day products, a program that National Cooperative Grocers (NCG) developed with our supplier UNFI for the 148 co-ops that own NCG. This line of affordable organic products is basically a private label program for co-ops nationwide. I am pleased to share that we bought over 9,000 cases of a diversity of products and sold them all by the end of May. This promotion provided a 35% reduction in both cost of goods and shelf prices. We have seen great movement and amazing support from our stores, specifically our grocery team leaders with assistance from our Marketing Department. The objective of Field Day products is good value for shopper’s food dollar without compromising quality.
BY ROBIN SEYDEL he growing season is in full swing and so is the Veteran Farmer Project. We have several new gungho veteran participants and this year will farm at two locations. Our new Corrales site is going extremely well. Once again we want to thank Corrales site owner Dan Borneo for his kind support of the project, allowing us to farm this site rent-free and sharing his know-how in the planning stage. In early April we cleared weeds on this half acre (the site had not been used for several years previous) and tilled some rows. By mid to late April, we had seeds and cool weather seedling plugs in the ground. By early May our lettuce, kale, chard and radishes were beautiful; bright green and getting big and lush. The rows of carrots were feathering out and a variety of other crops were poking their heads up. In mid-May we planted our tomatoes, eggplant, cukes, basil, peppers and a host of other warm weather crops, taking advantage of a few stray rain showers. One of our newest participants, Kevin, has been busy building a special herb bed for both culinary and medicinal herbs, two special interests of his. Perhaps you saw the great cool season crops in the produce section of our Co-op stores or at one of the veteran support events we participated in last month. In mid-May we began planting in our four Rio Grande Community Farm garden plots as well.
CO-OP FOCUS CAFE THURSDAY, JUNE 23 AT 6:30PM Immanuel Presbyterian Church 114 Carlisle Blvd. SW in Albuquerque
STRATEGIC THINKING FOR A
CO-OP FUTURE Come join fellow Co-op owners, staff and La Montañita Board of Directors to brainstorm about what we want the Co-op to be and how it can better meet our community needs. Be prepared to ponder and discuss the question: “Given the challenges of our changing world, how can the Co-op meet community needs in the coming decades?” Snacks will be served so please RSVP: firstname.lastname@example.org or email@example.com or call 505-217-2027
We have taken on both locations in the hopes that more veterans at the VA Growers Market will have access to affordable local produce grown using organic processes. We are also working to have plenty of local produce to support La Montañita's commitment to providing the two for the price of one benefit associated with the Double Up Food Bucks program, for people who use SNAP/EBT to help meet nutritional needs.
We also want to remember our dear friend Tom Kuehn, of Bethany Organic Farm who passed away suddenly this spring. A veteran himself, he was a dedicated supporter of the project, sharing his expertise as well as donating a variety of plants year after year. Our deepest sympathy goes out to his family and friends.
Thanks to our Supporters The Veteran Farmer Project meets its mission of educating and inspiring veterans to continue their service by producing food for us all, thanks to the ongoing support of many in our communities. First and foremost thanks must go to all the Veterans present and past who have participated in the program and helped us get to where we are today. As mentioned earlier our deepest thanks to Dan Borneo for letting us farm the Corrales site this year. Other supporters include the New Mexico Department of Agriculture and their Specialty Crop grant program, the Desert Oasis Teaching Garden at Albuquerque Academy for their donation of plants and master gardener Ron Jobe, a veteran himself, for plants.
Join in the Fun We welcome everyone who wants to participate, veterans, their families or co-op community folks to join us in the gardens. We work in both gardens each week from 8am to 10am on Tuesdays and Thursdays with a rotating schedule depending on plant and watering needs between the two locations. We will also be at the VA Growers Market on Wednesday mornings in July. For details on each week's schedule email: firstname.lastname@example.org and we can put you on our weekly email update. Check our facebook page or call Robin at 217-2027.
GROWING YOUR KNOWLEDGE La Montañita Cooperative A Community-Owned Natural Foods Grocery Store Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su 3500 Central SE, ABQ, NM 87106 505-265-4631 Rio Grande 7am – 10pm M – Su 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 8am – 8pm M – Sa, 10am – 6pm Su 105 E Coal, Gallup, NM 87301 505-863-5383 Santa Fe 7am – 10pm M – Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852 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
June 2016 2
AMPERSAND SUSTAINABLE LIVING CENTER
WORKSHOPS BY AMANDA BRAMBLE mpersand is a living demonstration site for permaculture, appropriate technologies, and sustainable practices. Our off-grid site demonstrates sustainable systems including land restoration, organic gardening, passive solar design, and wise water techniques. We build with natural and salvaged materials, cook with solar ovens, and rely on rain catchment.
Our whole approach to sustainability is about your relationship with your resources. We start with the basics: water, food, shelter, and energy. We are simply gathering, experimenting with, and demonstrating sustainable solutions for living in harmony with our bioregion. Ampersand hosts workshops and community events, retreats, residencies, and internships for everyday folks wanting to respond intelligently to the state of the Earth . People often come to learn a specific skill, and discover they also build confidence and find inspiration for their next sustainable project at home. We offer a place where people connect, share resources and meet like-minded folks in order to encourage wise practices to grow roots everywhere.
Support Office 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001 Support Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Dennis Hanley 217-2028 email@example.com • Controller/John Heckes 217-2029 firstname.lastname@example.org • Computers/Info Technology David Varela 217-2011 email@example.com • Special Projects Manager/Mark Lane 259-4396 firstname.lastname@example.org • Human Resources/Sharret Rose 217-2023 email@example.com • Marketing/Karolyn Cannata-Winge 217-2024 firstname.lastname@example.org • Membership/Robin Seydel 217-2027 email@example.com • CDC/MichelleFranklin 217-2010 firstname.lastname@example.org • Operations Director/Jason Trant 242-8800 Jason.Trant@lamontanita.coop
June Workshops Natural Building and Earthen Plasters June 5, 10am–4pm Learn the properties of interior and exterior earthen plasters. Understand when to use local soils and when you need just the right combinations of clay and sand and other additives like wheat paste. Get hands-on with finish plasters and/or clay paints that we make together.
Arid Land Restoration June 26, 10am–4pm Determine storm water flow areas that nourish the land from ones that dehydrate and create erosion. Tour the ecological restoration projects on Ampersand’s site. Discuss the reasons for each design and observe success rates. Heal degraded landscapes through mulching, seeding, and creating erosion control/water harvesting structures. For more information and to RSVP: ampersandproject.org or ampersandprojectblog.wordpress.com
Store Team Leaders: • Bob Veilleux/Nob Hill 265-4631 email@example.com • Martha Whitman/Rio Grande 242-8800 firstname.lastname@example.org • William Prokopiak/Santa Fe 984-2852 email@example.com • Leaf Ashley/Gallup 575-863-5383 firstname.lastname@example.org • Joe Phy/Westside 505-503-2550 email@example.com
he Railyard Stewards are the nonprofit conservancy organization responsible for the specialized horticultural care of the gardens and landscapes, public programming, and temporary art installations at Santa Fe's largest, cultivated public park—the Railyard Park. The Railyard Stewards are pleased of offer the following June workshops: Trees to Plant in New Mexico with Robert Wood, Certified Arborist WHEN: Saturday, June 4th TIME: 10am to 12pm WHERE: The Railyard Park Community Room located directly behind SITE Santa Fe near the corner of Paseo de Peralta and Guadalupe Street and at the end of Callejon.
Co-op Board of Directors: email: firstname.lastname@example.org • President: Ariana Marchello • Treasurer: Tracy Sprouls • Lisa Banwarth-Kuhn • James Esqueda • Gregory Gould • Tammy Parker • Courtney White
Learn about regionally appropriate trees and how to plant them with Master Ar-
Membership Costs: $15 for 1 year/ $200 Lifetime Membership + tax Co-op Connection Staff: • Managing Editor: Robin Seydel email@example.com 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: JR Riegel • Editorial Assistant: JR Riegel firstname.lastname@example.org 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: email@example.com website: www.lamontanita.coop Membership response to the newsletter is appreciated. Email the Managing Editor, firstname.lastname@example.org 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.
Rain Harvesting and Greywater Systems June 18, 10am–4pm Learn the basic elements of rain collection systems: sizing and siting your tank, keeping the water clean, New Mexico greywater code, appropriate soaps, and basic gravity fed greywater systems like mulch basins, infiltration chambers, and pumice wicks. We'll tour Ampersand’s systems to observe these concepts in action. Come for just Rainwater or Greywater too.
YOU OWN IT
borist Bob Wood. Santa Fe is a dry, high elevation city where certain trees thrive better than others. Join us and find out which ones are best for your garden. Free. National Pollinator Week Celebration WHEN: Saturday, June 25th TIME: 10am to 12pm WHERE: Railyard Park Community Room located directly behind SITE Santa Fe near the corner of Paseo de Peralta and Guadalupe Street and at the end of Callejon. Celebrate this yearly event dedicated to addressing the urgent issue of declining pollinator habitat at the Railyard Park’s new large scale Native Bee House. Mayor Javier Gonzales signed an official proclamation dedicating June 20–26 as National Pollinator Week in the City of Santa Fe in partnership with the Railyard Stewards. Learn about the plight of native bees and how you can help create habitat for them to flourish. Free.
BY AMANDA DON ast summer, I received an unusual gift. My brother sent me a personal genome testing kit and I was absolutely excited to learn about my ancestry. So, with just a little trepidation I spat into the test tube provided and sent it off. A few weeks went by and then I checked for the results. Lo and behold, I learned that on my father’s side I had a Mayan ancestor. Very, very curious! It’s those unexpected finds that I think are really the coolest. As a result of this, and a deep desire to learn more of this aspect of my background, I found myself booking a guided tour to Guatemala to see the sights, vacation and have fun.
One of those sights was a stop at a coffee plantation by the name of La Azotea where I learned a great deal about coffee. There were three museums at the plantation, or finca, and one of them was devoted to the history of java alongside old equipment and mannequins in traditional costumes for added interest. I was fascinated to learn that to eighteenth-century Jesuits coffee was not a beverage, but that the plant
was reserved for sacerdotal purposes. However, it was (literally) the field trip that opened my eyes to exactly how labor intensive the production actually is, as I saw workers digging into large mounds of residual pulp to use as fertilizer. Then add drying, roasting, and grinding and there is your brew. Family-owned, the current generation is practicing eco-friendly methods of pest control by reusing plastic Coke bottles and filling them with a natural pesticide. At the conclusion of the tour, we were treated to a very delicious traditional Guatemalan lunch, along with a hands-on demonstration of tortilla-making. What started out as trip to learn more about my Mayan heritage had the added benefit of the possible resolution of another ancestral genome with German roots. In the 19th century phase of Guatemalan coffee production, there was a high rate of German migration to Latin America; 85% of those who settled in Guatemala became coffee plantation owners, dispersing to the country’s six growing regions. Since all of the labor was indigenous, there is a strong possibility that coffee runs in my blood. However, I don’t do caffeine.
FOOD AND ENVIRONMENT
June 2016 3
FAMILIES DESERVE TO KNOW WHAT’S IN THEIR
FOOD ingredients. You can see their labels on products from food companies who voluntarily agree to verify their ingredients. Twenty-six New Mexico retailers participate in the program including La Montañita Co-op. Large food companies are also starting to respond to consumer demand for transparency in their food. In fact, Campbell’s Soup announced this year that they will voluntarily disclose the presence of GMO’s in their products.
GUEST COLUMN BY US SENATOR MARTIN HEINRICH s a parent, nothing is more important to me than knowing what’s in the food my kids eat. That’s why I garden and hunt, and it’s a big part of why my wife, Julie, once served on the Co-op’s Board of Directors. I believe that every American should be able to make informed decisions about their food before they buy it. And that is exactly why I believe that genetically engineered ingredients should be clearly labeled.
Genetically engineered foods and ingredients were first introduced in the mid-1990s. They are the result of scientific methods that go well beyond conventional crossbreeding among related species. While genetically modified organisms—or GMOs—can increase crop yields and drought tolerance, food producers also commonly modify crops to increase their tolerance to pesticides and herbicides. For Americans to be able to control their exposure to these substances, they need to be able to make decisions about products that include GMO ingredients. In April, I voted against a Senate Agriculture Committee bill consumer advocates have referred to as the Deny Americans the Right to Know or DARK Act. This bill, which failed to pass in the Senate, would prevent states from setting mandatory rules regarding labeling of genetically engineered ingredients. The voluntary off-label provisions like bar codes and 1-800 numbers proposed by the DARK Act would be unfair to consumers who don’t own a smartphone, can’t access the internet, or simply don’t have the time to wait for a customer service representative on the phone.
While all of this is helpful, voluntary labeling by third parties simply doesn’t meet the needs of American families. The Food and Drug Administration (FDA) requires food companies to label over 3,000 additives, processes, and ingredients, but they don’t require universal GMO package labeling.
RIO GRANDE 2400 Rio Grande. Blvd. NW 505-242-8800
I am a cosponsor of the Biotechnology Food Labeling Uniformity Act to make sure consumers can find GMO ingredient labels on food packaging. This legislation would set a uniform federal standard to require clear and accurate labeling of genetically engineered ingredients and offer food companies several practical and reasonable options for including this information on their products. Under this federal standard, American consumers would finally be able to clearly see whether a food has been prepared with GMO ingredients. More than 90 percent of Americans support clear labeling of genetically engineered foods. And 64 countries require GMO labeling, including Japan, South Korea, Australia, and all members of the European Union. We already know to read labels to see if our foods contain trans fats, high fructose corn syrup, or aspartame. We should absolutely be able to do the same for GMO ingredients.
The Non-GMO Project is a non-profit organization that labels food products that do not contain any genetically engineered
CONSERVATION IS BEAUTIFUL
XERISCAPE COUNCIL OF NEW MEXICO BAG CREDIT DONATION ORGANIZATION OF THE MONTH
The Xeriscape Council of New Mexico is project- and education-oriented. Its primary project is an annual conference focusing on water, people, and landscape. Every spring, the Council brings globally recognized experts and local speakers together for a two-day conference. This month you can support the work of the Xeriscape Council by donating your bag credit at any La Montañita Co-op location.
THIS MONTH BAG CREDIT DONATIONS GO TO: Xeriscape Council of New Mexico: Bringing diverse communities together to find equitable ways to share our state’s water. In April your bag credit donations totaling $2,789.54 were given to: Wild Friends. THANK YOU!
DONATE YOUR BAG CREDIT! BRING A BAG... DONATE-A-DIME!
WESTSIDE 3601 Old Airport Ave. NW 505-503-2550
Alamed a Blvd. Coors Blvd.
Agua es Vida 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,
Council members are experts on water conservation, promoting the use of native and arid-adapted plants, rainwater harvesting, utilizing low impact/recycled building materials and landscaping/irrigation methods. The organization’s primary goal is to educate the public about resource conservation and best practices for improving local landscapes.
Back 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.
teachers, hydrologists, ranchers, climatologists, wildlife advocates, and policy makers to find equitable ways to share our state’s water.
Old A irport Ave.
espite some decent rain and snow early last winter and in late spring, we have to remember that we live in a desert with very limited water supplies. Using this precious resource for survival needs and to grow food for us and the wildlife with whom we share our eco-system requires a conservation-based mindset. Doing away with conventional lawns to do the aforementioned activities takes some dedication, planning and knowledge. Enter the Xeriscape Council of New Mexico.
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.
June 2016 4
RUN FOR THE
BY LISA BANWURTH -KUHN, BOARD OF DIRECTORS ELECTION AND NOMINATIONS COMMITTEE he nominations process for La Montañita Board of Directors will begin next month. Each year the Co-op holds elections for three of its nine directors with terms running for three years. This year includes election of a fourth seat for a two-year term. As elected representatives of our 16,000 plus member-owners, the board’s job is to provide strategic vision for the future and to ensure the Co-op’s long-term stability and success. The work is challenging and rewarding.
The Co-op is a multi-million dollar a year operation with six stores: four in Albuquerque, one in Gallup and one in Santa Fe. Albuquerque is also home to our Cooperative Distribution Center, which is our foodshed warehouse serving producers, processors and retailers throughout our region. Finally, our many community outreach programs bring people together and strengthen our community. The board’s work requires discipline and creativity. We govern by means of a framework called Policy Governance. At our monthly meetings, the board reviews management’s work by examining performance reports and comparing them to established policy standards. The board governs by declaring, through its policies, the results it wants and the actions it wants
the general manager to avoid while achieving those results. Only by reviewing and adjusting these boundaries do we affect the direction of the Co-op. We leave day-today operational details to the general manager and his team (those are the people you see every day as a shopper). Almost half our meeting time is allocated for the Board Study Hour that has morphed in to the Community Education Series where we study our world, learn about our owners’ needs, and imagine the future. While it is customary for boards to attract prospective members with management-related skills, our approach is different. Our comprehensive policies and the management reporting that is required for them allow the board to simultaneously ensure successful Co-op performance and still focus on the bigger picture mentioned earlier. To help keep the board on this path, HERE’S WHAT WE ARE LOOKING FOR IN A CANDIDATE: • First and foremost, be dedicated to the well-being of the Co-op and its owners. • Have a propensity to think in terms of systems and context. • Be honest and have independent judgment, courage, and good faith. • Be able and eager to deal with values, vision and the long term. • Be willing and able to participate assertively in discussions and abide by board decisions and the intent of established policies. • Be comfortable operating in a group decision-making environment, sharing power in a group process, and delegating areas of decision-making to others. 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. Check the calendar, our website or the Board Bulletin Board for location.
REVITALIZING A CITY, ONE CO-OP AT A TIME C O O P E R AT I O N
income—wealth is key for moving people out of poverty. By building these businesses as co-ops, people are sharing in the profits and gaining assets.”
BY AMINE BENALI, LOCAL ENTERPRISE ASSISTANCE FUND (LEAF) he city of Springfield in Western Massachusetts has been home to high unemployment rates, large numbers of low-income residents, and a lack of meaningful job opportunities to meet the demands of the population. In order to address these problems, a group of community leaders from local hospitals, businesses, and universities came together in 2011 and eventually formed the Wellspring Cooperative Corporation (WCC) in 2014.
WCC’s first co-op was an upholstery business, Wellspring Upholstery Cooperative. The upholstery co-op had a ready market locally as it solved a common problem for Springfield institutions—reusing worn furniture and reducing unnecessary waste. WCC chose this business both to meet the market need and to build on the skills of many of its co-op worker-owners, some of whom learned upholstery techniques while incarcerated. Working at WCC provides a crucial first step back into employment for many of these previously incarcerated individuals, who often find it difficult to reenter the job market. LEAF provided financing and technical assistance to the project and continues to work with WCC to think about ways it can expand and create more jobs.
The WCC seeks to revitalize Springfield through a network of worker co-ops that provide meaningful employment and wealth creation to Springfield’s low-income residents. Fred Rose, Co-Director of the WCC, explained how breaking the poverty cycle requires more than just finding a job: “Our mission is to create a network of worker co-ops in Springfield, which is a high poverty city with a real shortage of entry level jobs to meet the needs of the population. We’re building this network of worker co-ops to meet that need in the city. We want to do it in a way where workers build wealth and not just
Now WCC is launching their second worker co-op—the Wellspring Harvest Cooperative, a hydroponically run greenhouse that will provide chemicals-free, natural produce to local institutions and commercial businesses in Western Massachusetts. The greenhouse is expected to use 90% less water than traditional growing methods while occupying less space—perfect for crowded populous areas where food usually travels hundreds (if not thousands) of
Nominations start July 20, 2016 and end on August 20, 2016. Candidate application packets will be available soon, as paper copies from the information desk and online at the Co-op’s website: lamontanita.coop/run. 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 COMPLETED APPLICATION BY AUGUST 20. Board elections will be held from November 1 through 14. Our annual meeting and celebration will be held in October. Candidates are encouraged to attend this meeting to have the opportunity to address members regarding their candidacy. 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. For more information contact email@example.com.
miles to reach stores. The co-op greenhouse has received support from many potential buyers, including two natural food co-ops in Western Massachusetts. “It was a mission fit from the beginning,” explains Fred. “[The food co-ops] have really been very easy to work with, and I think what we’re doing meets their customers’ interest in healthy local food as well as their mission connection around building co-ops.” LEAF worked closely with WCC on this project as well, helping to develop their business plan, providing financial support, and facilitating their access to sources of capital. WCC has plans for several new businesses, which often grow in response to the market needs of the local anchor institutions. For example, a local hospital recently expressed interest in a hospital bed repair business. WCC is also exploring the restoration and refurnishing of old windows, a potential business that would provide an environmentally friendly alternative to filling up landfills or ordering new vinyl windows. WCC’s goal is to help incubate ten worker co-ops that are owned by 100 low-income Springfield residents. 100 is a great start, but it may seem like a drop in the bucket. LEAF’s view is that long-term, inclusive community development takes time, and so does fostering co-ops. As the success of its early projects catches on, WCC’s work will accelerate, be improved, and be replicated elsewhere. With so many communities searching for ways to promote broadly-based economic growth, WCC and its worker co-ops are well on their way to inspiring a new kind of cooperative economy.
RIO GRANDE CO-OP UPDATE:
GOODBYE AND HELLO John Mullé, Rio Grande Store Team Leader, retires. Please welcome Martha Whitman as Interim Store Team Leader ong time Rio Grande Store Team Leader John Mullé has decided to start his much deserved retirement. John served as Store Team Leader at the Rio Grande location for over 17 years. He joined the La Montañita team with approximately 20 years of Co-op management under his belt, having served in a similar position at Food Conspiracy Co-op in Tucson. John helped build the Rio Grande location business almost since that store’s opening and is greatly responsible for our success in opening a second store. We extend our deepest thanks to John for all his years of dedicated service to La Montañita Coop and wish him all the best (and great good fun!) in his retirement.
Rather than post for a new Store Team Leader now, we want to give ourselves some breathing room. We have some co-op next generation team members who will be great candidates, should they want to apply for the permanent position in the future, but are still learning the ropes. To give them time to develop and hone their skills, we have decided to hire an interim Store Team Leader. We are very fortunate that within our midst we have someone who has been involved in the co-op movement for over 30 years, and specifically with La Montañita. Martha Whitman loves the business of co-ops and has participated as a worker, manager and director of food cooperatives and credit unions for over 30 years. She was honored to have the opportunity to grow La Montañita Food Co-op’s reserves that made possible its move to the flagship store in 1987. Later Martha served on its Board for ten years, nine as Board president. During that time she worked with NCG creating and leading regional leadership trainings and writing for its quarterly LEADer newsletter. In 2008 Martha received the Howard K. Bowers Fund Cooperative
Board Service Award. For the 2012 UN International Year of Cooperatives, she served as chair for NCBA’s Public Policy Committee. Between her background in co-ops as well as owning and managing private businesses, Martha is now utilizing those skills and experience as a consultant with CDS Consulting Co-op and is eager to help strengthen our co-ops in a healthy and sustainable way. We have hired Martha through CDS to help in this transition. We know the Rio Grande team and the Support Office staff will help Martha continue working to make this store successful.
June 2016 5
LETTERS TO THE
space for their produce limited, or perhaps eliminated, by incoming conventional products.
If we hope to continue as a co-op, we have to listen to each other. If there is no room for compromise from either side, we are facing hard choices. Does the Board have suggestions for how we can compromise? Or is it just: take it or leave it?
DEAR EDITOR AND MEMBERS OF LA MONTAÑITA CO-OP, I am a decades-long member of the Co-op and have always treasured the shared values of our coop community. As of late, however, things seem to have gone awry and it’s not clear to me what has happened or why! Rumors are flying! Members at the April Board meeting, which was well attended, feel that the Board doesn’t care about their concerns, (for example, many members object to the presence and selling of “clean fifteen” produce which is reputed to have “less pesticides” but is, therefore, less expensive than organic) and from what I understand, the Board feels these members do not understand or appreciate what has been done, by them and by the newly hired management, to ensure the welfare and continuance of the co-op. (The Board says that selling conventional produce will increase revenue and members, and make the co-op competitive with businesses such as Sprouts and Trader Joe’s. Why not just shop at those stores and avoid the membership fee?) Local organic farmers see marketing
DEAR EDITOR, While I was campaigning to be on the Co-op Board, I repeatedly asked friends and neighbors if they were Co-op members. To my surprise, many told me that they once had been members but that the Co-op was too expensive. It is said the Board deliberates in many voices, then speaks with one voice after a decision is made. It could be called consensus decision making. I am still new to this process. It's not usual for a director to share personal opinions after a decision is made because the Board represents all the Co-op members and it is in that spirit that decisions are made. This is part of Policy Governance, especially as many of the decisions that I'm faced with today have been years in the making. For fresh, local produce, I prefer the Growers’ Markets, buying directly from a grower. I know many of the growers and I am grateful for their efforts. However, I'm also aware that less than 4% of
Will the Board answer our questions about salaries of newly hired employees, or not? We have asked, but haven’t been answered. If there is no response from the Board, do we abandon our memberships? Take our business elsewhere? That will hurt the co-op. There is a Board election coming up and we members have to participate, to elect board members who think that listening to members is important. And who reflect the points of view we hold dear. This is our only chance to maintain principles many of us feel deeply about. I ask the Board to answer our questions with transparency and quiet the rumors that are flying. The goodwill of the co-op community is at risk. Members: Please consider attending the next Board meeting. Date and location can be found on La Montañita website. -THANK YOU, LOREN KAHN
New Mexico food is grown locally. If I eat at any restaurant in town, it's likely to be supplied by Sysco or Ben E. Keith or another supplier. Their produce is from out of State. And probably not organic. The upscale restaurants in the last few years are buying from local farmers. The Co-op produce is organic and often local. And expensive. However, most of the Co-op profits stays within the community, and are funneled into worthwhile projects that I support wholeheartedly. Enter Dennis, our new General Manager. Dennis has made bold initiatives based on his understanding of the fiscal condition of the Co-op, the direction provided by Board strategic visioning and policy and the resources provided by National Cooperative Grocers (a service co-op comprised of 148 food co-ops all across the US and Canada). The eagerness to implement the new initiatives shortchanged communication in the initial roll-out. I know that when I want my kid to participate in any activity with me, I let him know two weeks in advance. I prepare him for whatever it is, so he has time to wrap his mind around it. The changes at the Co-op weren't handled that way and the changes were shocking to some.
For the last 40 years, La Montañita Co-op has provided a unique service to the community by selling only conscientiously sourced local and organic produce. But recently, the Co-op has begun also selling conventional (sprayed with pesticides) fruits and vegetables under the label “Clean 15.” This has caused great concern among many of us. When members object to or question this new addition, Co-op administration and the Board are quick to reassure us by saying this is the “new normal” in the retail world. But if you take a good look around, it is actually the exact opposite of the new normal. Every year, consumers are becoming more informed about the connection between their health and the food they eat. As people learn about the health hazards associated with hormones, pesticides, herbicides, and chemical fertilizers as well as GMO foods, the demand for organic and non-GMO foods is increasing rapidly. Factory farmers who once grew only conventional crops are rushing to convert to organic methods to supply the many big retail chains that now sell organic produce. Hawaii just became the first state in the US to help local farmers with up to a $50,000 tax credit for growing organic food. Restaurants like Chipotle and brands like Dannon are dropping GMO ingredients. Under pressure from consumers, seven major retailers have refused to sell the GMO salmon that was recently approved by the FDA. A national movement
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The Clean 15 which represents the core of the controversy at present, are not an issue for me as a shopper, since I mostly ignore them, as I do the potato chips, sodas and canned goods. However, the outcry from disgruntled member owners was hurtful. I was personally attacked. And it appears that every misstep and past grievance in the Coop's history has resurfaced. I sure wish the discourse and the dialogue were more civil. Dennis has also renegotiated purchasing agreements that have reduced the cost of many organic products, making the Co-op competitive in the new world of grocery options. This is good. The Coop could now serve more people without being branded elitist. I sought out Board Membership as an act of community engagement. I have my own agenda for community activism: backyard gardens and chickens, composting, tree planting, eating less meat but better quality meat, no GMOs and yes, organics. I am by nature a peacemaker. I am not about being an apologist for the Co-op. I do want to see a way forward for the values that I care about and continue to build a community that will contribute to our shared wellbeing. -GREG GOULD
to introduce organic-only school lunches is beginning to gain traction in a number of states.
DEAR CO-OP MEMBERS,
The unmistakable trend is toward organic foods. Instead of trying to look more like other stores by adding in conventional produce, La Montañita needs to remember the integrity that has driven the Co-op community through the years - do what we do and do it better. This does not include trying to entice new lower-income shoppers into the store with cheap conventional produce. If, because of the health risks of food that is sprayed with pesticides, we wouldn’t eat it ourselves or feed it to our own families, then marketing it as a “healthy choice” in our stores is wrong. Management needs to respect the values of the Coop, heed the strong objections from members, and acknowledge that the Clean 15 was an unsuccessful experiment. Newly introduced practices of combining the purchasing power of all the Co-op stores to get better pricing on produce and of offering the Double Up Food Bucks program are examples of changes that can be implemented that will help La Montañita retain its footing in the retail marketplace and increase access to healthy food without going against Co-op principles. -CARLA BARON
LOAN PROGRAM • Quick and easy application process • Loans from $250 to $15,000, or more in exceptional cases • Repayment terms tailored to the needs of our community of food producers • Applications taken in an ongoing basis To set up a meeting to learn more or for a Loan Application or help with your application, call or e-mail Robin at: 505-217-2027, toll free 877-775-2667 or e-mail: firstname.lastname@example.org.
THIS BUSINESS IS A VALUED CUSTOMER OF THE
CO-OP DISTRIBUTION CENTER GATOS Y GALLETAS/CENTRAL NEW MEXICO Address: 414 Central Ave. SE, ABQ, NM Phone: 505-243-9955 Website: gatosygalletas.comm When Started: April 22, 2016 Specialties: vegetarian, vegan and gluten free What we buy from the CDC: local produce, eggs, dairy, Big B’s apple juice, pasta, local organic beans They say: ALBUQUERQUE’S FIRST CAT CAFÉ. Please come join us for vegetarian, gluten free, and vegan dishes. Spend time with about eight adoptable rescue cats. Other activities offered at our location include cat yoga, comedy and live music.
CO-OP DISTRIBUTION CENTER GROWING THE LOCAL ECONOMY ONE FARMER, ONE BUSINESS AT A TIME SERVING LOCAL PRODUCERS AND BUSINESSES
OUR POLLINATOR PARTNERS
June 2016 6
Avoid Neonic Imidacloprid in Home Garden Products
DON’T BEE TOXIC BY
STEPHANIE DAVIO, BEYOND PESTICIDES
o matter what the EPA decides now that their public comment period on bee-killing imidacloprid is over, we as consumers can and must take matters into our own hands to protect bees from this killer by not purchasing any product that contains it.
that imidacloprid is highly toxic to bees and CONTAMINATES It is found in many home and garden products NECTAR and pollen and used to grow flower and vegetable plants of crops to which bees that are widely sold in garden centers. As a are exposed systemic neonicotinoid (neonic), imidacloprid poisons the entire plant, contaminating pollen and nectar, exposing bees to the harmful residues. Products with this pesticide that are commonly sold to consumers include Bayer Advanced Tree and Shrub Control and Ortho Rose and Flower Killer. Earlier this year, EPA actually confirmed that imidacloprid is highly toxic to bees and contaminates nectar and pollen of crops to which bees are exposed. The agency, in a long awaited preliminary pollinator assessment, also acknowledges that bees come into contact with neonics through soil, surface water, and guttation (dew) droplets from plants, but indicates it lacks the information to understand the implications of these risks. So the
agency is saying that it allowed this highly toxic chemical (and other neonics) on the market without key pieces of information to determine the full extent of the damage it could cause to pollinators! Though preliminary, EPA’s assessment provides evidence for a boycott of all imidacloprid-containing products for five reasons: 1. The insecticide is highly toxic to honeybees, even at extremely low levels. Reduced foraging, queen survival rates, worker bee quantity and delayed development have all been observed. 2. Wild and native bees, many more vulnerable than honeybees, continue to go overlooked and unprotected. 3. Impacts from contaminated soil, water, and even dew also go underestimated. 4. Contaminated dust from planting imidaclopridcoated seeds, which leads to residues on nearby plants, soil and surface water, was not considered in the assessment. 5. Treated crops like cotton and citrus pose grave risks to bees.
Some of the brand names of the most popular imidacloprid-containing products include: Admire, Advantage (flea killer for pets), Confidor, Conguard, Gaucho, Hachikusan, Intercept, InVict, Kohinor, Mallet, Maxforce Quantum, Merit, Nuprid, Optrol, Premise, Prothor, Provado, Turfthor, Temprid (Bayer), Winner, and Xytect. For more information go to www.beyondpesticides.org
BEES AND BREW, WILD FRIENDS
BEES ARE MASTER POLLINATORS
AND ALL THINGS
They give us free service for a thankless task of moving pollen from
FLOWER TO FLOWER Another exciting development is the Bee City USA resolution (www.beecityusa.org) coming to our Albuquerque City Council this summer. A national movement, the groundwork has been laid this past year for the first Bee City here in the Southwest, thanks to Isaac Benton’s office. It has bipartisan support, and will go a long way to bring protection for our hardworking bees at both a policy level and practical application.
BY ANITA AMSTUTZ, THINK LIKE A BEE ees have become popular little poster girls these days. We are increasingly aware of their decline and the critical role they play in pollinating all things food. In effect, they are life itself. We are enamored of them because they supply us with that sweetest elixir of all—honey. Perhaps you’ve heard of the new Kactus Brewery in Bernalillo. The owner, Dana Koller, believes in bee rescue, but he also loves beer. He has acquired a few beehives and soon he will be experimenting with a new honey wheat beer. Stop by for a cold bee brew this summer!
A beehive can make 50–200 pounds of honey a year. But it takes over 150 trips to a flower or tree to make just one teaspoon of honey. Bees are also master pollinators. They give us free service for a thankless task of moving pollen from flower to flower. Without them, our grocery stores would be devoid of 70–80% of our favorite foods such as avocados, peaches, cherries, almonds and dairy. Our food system would be bankrupt if we paid bees for their work. It would be impossible for us to humanly replicate the service that all pollinators do for us—including bats, birds, bees and bugs. Albert Einstein once said that if bees disappeared, humans would have about 4 years of life on planet earth. It is high time we celebrate them! Did you know that Pollinator Week happens annually, June 20–25? Thanks to the UNM Wild Friends, a group of school children around the state, Governor Martinez has now
also designated a Bee Awareness Day on June 15. As part of their school project to learn about New Mexico’s government, students worked on legislation asking State agencies to protect declining bee populations. They requested education and research as to how this affects our economy and quality of life. It passed the 2016 Senate as a Memorial. Wild Friends are working on a new 2017 bill to bring to the Senate again. This time they hope to pass protection measures for pollinators. There will be collaboration with local bee groups and State agricultural agencies.
We are finally beginning to understand ways we can support pollinator health, allowing them to thrive. Check out these bee-friendly websites that support the goals of a healthy pollinator world. As the bee goes, so go we humans. NEW MEXICO BEEKEEPER ASSOCIATION: www.nmbeekeepers.org BEE CITY USA: www.thinklikeabee.org ALBUQUERQUE BEEKEEPERS: http://abqbeeks.org WILD FRIENDS: http://wildfriends.unm.edu ALBUQUERQUE OPEN SPACE: www.cabq.gov/parksandrecreation/openspace/events
BEE FRIENDLY BY JESSIE
BROWN, NM BEEKEEPERS ASSOCIATION teach at many public events throughout the year about the amazing world of honeybees through my role as President of the NM Beekeepers Association. Many people ask what they can do to support the bees that pollinate their backyard vegetable gardens and flowers. Here are a few quick tips on how anyone can help support our buzzing friends.
1. Provide a water source. A colony of honeybees can consume almost a gallon of water every day during the hottest part of the summer to cool their hive. Help the bees by putting out a large bowl of water, full of rocks or floating corks. Bees need a landing pad, because they can’t hover while they drink water. 2. Plant a garden of low water usage plants that bloom throughout the growing season. Honey bees need nectar and pollen during the spring, summer and fall to feed their young. By planting a larger patch (think about a square foot or more) of the same type of flower, bees don’t have to search as far for food. 3. Read pesticide labels and use accordingly, or better yet reduce or stop the use of pesticides in the yard altogether. Pesticides can travel
into the nectar or pollen, collected by honeybees. This food is brought back to the beehive and can damage the young, developing bees. 4. Support your local beekeepers and economy by buying local honey. Since bees can travel up to 3–5 miles to collect nectar, when you eat local honey, you really are getting a taste of New Mexico flora. 5. Encourage the planting of bee-friendly plants in open spaces, along roadways and in shared places. 6. Become a beekeeper. Spend the rest of this year learning as much as possible about the fascinating social dynamics of the beehive, find a mentor and prepare your equipment for next year’s beekeeping season. 7. The spring is a time of reproduction in the hive. If you see a swarm, or big bunch of bees, or need honeybees removed from a structure, call your local County Extension Office to find a beekeeper. For more information contact the New Mexico Beekeeper Association at: www.nmbeekeepers.org
June 2016 7
NOT THE BEYONCE ALBUM
BY AMYLEE UDELL have always loved lemonade. It is the ultimate in refreshment for me. Sweet, tangy, cool—ahhhhhhh. REAL lemonade can be made several ways, but most people agree the simple syrup is the secret. But what if you want your lemonade RIGHT NOW and/or don't want to bother with the syrup? I've got a few great tips for you!
One is to make a batch of simple syrup and keep it in the refrigerator for the next week's lemonade emergencies. Then your syrup is ready to go and you can just mix it with your water and lemon juice. The other is to get out your blender. Put in your sugar and then add an equal amount of hot water to dissolve the sugar. Blend a bit. Add cold water and lemon juice and blend again. Pour over ice.
NEW PRODUCT SPOTLIGHT
LEMONINT QUENCH YOUR THIRST!
Our family's newest lemonade discovery is to start as described above. Then add lots of ice (if you're sure your blender can handle crushing ice) and blend. The result is a frozen lemonade that cannot be beat. My last lemonade tip is to add a pinch of salt. It really makes the citrus flavors pop. Since it's just a pinch there's no saltiness. On the practical side, if you've been doing anything outside in the summer heat, the salt will help re-hydrate you more effectively. While lemonade is the classic accompaniment to your summer picnics and barbecues, classic doesn't have to mean boring. Here are a few ideas that can be done simply to give your lemonade punch. BERRIES - cook into the syrup and strain OR blend berries, then strain the berry purée and add to lemonade. LAVENDER - infuse lavender buds in your syrup and then strain before making your lemonade POPSICLES - freeze your lemonade into molds ICE CUBES - see above then add to other beverages for added zing ADD OTHER CITRUS - limeade is actually my favorite. Substitute some lime juice, grapefruit juice or orange juice for the lemon juice in your favorite recipe. Though if using sweeter citrus, reduce the sugar. WITH TEA - customize your own Arnold Palmer with your favorite iced tea WITH HIBISCUS TEA - a variation on pink lemonade WATERMELON - Freeze it in cubes and substitute those for some of your ice cubes in the frozen lemonade recipe. Or blend up the watermelon, strain, and add it to lemonade. VANILLA - not my favorite because I feel it counters
the tartness of the lemons, but I could see this being a nice treat. Just add a little vanilla extract to your lemonade. SPARKLING WATER - used instead of regular water for a fizzy treat MINT - add mint leaves to your simple syrup, or to prepared lemonade. Make mint tea and mix with your lemonade. Give it a try with lemon balm as well. WITH KOMBUCHA - hippie Arnold Palmer? CUCUMBER - steep a few cucumbers in your lemonade. Extra refreshing. GINGER - steep grated ginger in your syrup. If skipping the syrup or using pre-made syrup, squeeze some juice from fresh ginger and add it. A little goes a long way! PINEAPPLE - mix in pineapple juice for a tropical treat PLAY WITH YOUR SWEETENERS - try honey, stevia, and natural sugars. Most of these will need to mixed into a syrup with hot water to dissolve. ROSEMARY OR BASIL - steep in syrup or add leaves and steep in the cold drink for just a touch of flavor RHUBARB - another pink lemonade. Cook down the rhubarb with sugar and water and then strain. Add lemon juice and serve over ice.
ringing you the perfect balance of lemon and mint. From the days of squeezing lemons and picking mint by hand for the Barlow Street Fair in Sebastopol, CA, the mission of Lemonint was to bring this farmers’ market delicacy to the bottle so it could be spread around for everyone to enjoy. Every bottle is made with organic mint leaves, real lemons, and a touch of unbleached organic cane sugar from South America. No artificial flavors, no artificial colors, no high fructose corn syrup—they are committed to bringing the flavors of homemade lemonade to the bottle while bringing the well-loved but underused combination of lemon and mint pioneered in the Mediterranean to a broader audience. Lemonint is a growing, young and independent company focused on the future. Lemonint creators are working to bring a high quality beverage that excites your taste buds and makes you feel good. Check our all their flavors: ORIGINAL—a simple combination of real mint and lemon; STRAWBERRY—who doesn’t like the sweet taste of a fresh strawberry; BLACK TEA—perfect for a hot day hitting the links. We thank Mr. Palmer for this one; PEACH—bite into a ripe juicy peach, then wash it down with the good old combination of lemon and mint; and RASPBERRY—have you ever had a raspberry mint lemonade? We didn’t think so. Go ahead and give this decadence a try! Keep an eye out for Lemonint in your favorite Co-op locations beverage cooler as we introduce them this month!
AMYLEE UDELL is a mother of three who spends a lot of time in the kitchen. She stays productive at www.productivemama.com.
SUMMER SUMMER HEALTH HEALTH TIPS TIPS H E R E C O M E S T H E H E AT H E AT E X H A U S T I O N , S T R O K E A N D D E H Y D R AT I O N BY JESSIE EMERSON ather’s Day, picnics and BBQs. Summer is coming to the high desert. Everyone wants to enjoy the summer. Don’t let your joy turn to disaster. There are some preventive actions to avoid heat exhaustion, dehydration and heat stroke.
Always, always wear a hat that covers the crown of your head and your face when you are outside. We regulate heat and cold at the crown of our heads. Infants, small children, the elderly, and those with little or no hair on their head are especially vulnerable. Protect yourself by mowing, running or doing other physical activities in the early morning of late afternoon/evening, not during the hottest part of the day; 10am to 3pm. Wear a wet bandana around your neck to help keep the body’s temperature at 98.6°F. Pour water over your head and neck, sit in the shade. Wait a few minutes to cool down before you drink. The sugary, caffeinated drinks on the market only make the situation worse. Water is the drink of choice. Dehydration occurs when the body loses more liquid than it takes on. While working, playing or hiking, drink your water—carry it in you, not in your canteen. A baby should nurse frequently during hot weather. There should be at least 6–8 very saturated, light colored urine diapers from the younger baby and 8–10 from the older baby in a 24 hour period. There is no need to give the nursing infant water, as they will get enough liquid by frequent nursing. This means that moms must remember to take in more water and liquids as well. In the summer in the Southwest, increase your water intake from 8 to 10 glasses, or more depending on your activity. Severe signs of dehydration include: weak rapid pulse, fast
deep breathing, low blood pressure, fever, weakness, mental confusions, seizures and loss of consciousness. Heat exhaustion can quickly change to heat stroke. A person with heat exhaustion will be pale, weak, have fast regular pulse, cool skin, profuse sweating, dizziness and confusion. A heat stroke has occurred if there is sudden loss of consciousness, a rapid irregular pulse, and flushed dry hot skin. This requires urgent medical care. When you see or are with someone who is exhibiting these signs here are a few things you can do while waiting for medical help to arrive. If you can’t move the person to the shade, provide them shade as best you can. Loosen clothing. If unconscious place in the rescue position (laying on their side, head turned to side). Begin cooling measures: tepid water sponge bath, fanning. Place the cooling compresses in arm pit, neck and groin areas, the large vessels there will quickly circulate the cooled blood. If conscious, have them sip on Rehydration Drink, 1/4 cup every 15 minutes for an hour. I keep a jar of the prepared rehydration powder made up and ready. I also use a vitamin C powdered supplement. Keep in mind when choosing your liquids that caffeine and alcohol are dehydrating. Lemonade was and still is a popular summer drink. Lemons have many beneficial qualities besides being a refreshing addition to teas, salads and fish. They contain high levels of vitamin C, which helps make them powerful antioxidants that can protect the body from cell damage that can lead to cancer. Their pectin is a soluble fiber that helps protect from cholesterol plaques and slows absorption of the sugars into the the body, and its citrate protects against calcium stones in the kidney. Studies have shown that lemons bring down a fever quickly.
REHYDRATION DRINK 1 qt. boiled water 1/2 tsp salt 1/2 tsp baking soda 15 T organic non-processed sugar or add 3 T of honey to the drink Do not use sugar substitutes. In this situation, you want the real thing. Remember to drink your liquids, wear your hat, be mindful of the time of day you plan your activities, and remember to apply and reapply your sunscreen.
In heat stroke the core temperature may be 106° to 110°F. Profuse sweating and activity may change electrolyte balance and lower the blood sugar. Lemons’ natural sweetness and a teaspoon or more of honey in the lemondade give the person energy and prevent unconsciousness. Lemons have 80mg of potassium and can help restore electrolyte balance. They contain lots of Bcomplex vitamins that are depleted and needed during times of stress. The body may become acidic during this time and, once metabolized, lemons are an alkaline food that can help restore the body’s pH. Try a refreshing iced mint or Cota tea with lemon slices and honey.
HOT WEATHER EATS
June 2016 8
KOOL FOODS WHITE BEAN WRAPS Makes 10 wraps / Prep time: 15 minutes This is a great recipe to involve the whole family in making. Family members can even make their own wrap right at the dinner table, making this an extremely quick, healthy family meal. These wraps can also make great do-ahead picnic fare. Just stack the finished wraps with waxed paper between them in a carrying container and keep cool until you’re ready to serve. Filling 2 15oz cans white beans, rinsed and drained well 1/2 red onion, diced 1 carrot, diced 1/2 cup cilantro chopped 3/4 tsp salt 3/4 tsp sugar 1 T olive oil 3 T lime juice Other optional ideas for the filling include: julienned cucumbers, shredded cabbage, and bean sprouts For Assembling the Wraps 2 ripe avocados, sliced 10 rice wraps Large plate and about a cup of hot water Ginger Dipping Sauce 1 inch fresh ginger, peeled and minced 1 T honey 1 T nut butter 1 T tamari sauce 3–4 tsp water In a large mixing bowl, smoosh the beans coarsely with the back of a fork or a potato masher. Combine the rest of the filling ingredients and set aside. In a separate small mixing bowl, combine all of the dipping sauce ingredients until smooth and set aside.
To prepare the rice wraps, dip one wrap in the plate of hot water for about 15–20 seconds and remove to another plate or a cutting board. Place several avocado slices and about 1/3 of a cup of the bean filling in the middle of the wrap. Carefully fold one end of the wrap over the filling and, working clockwise, continue folding over the wrap until it is all rolled up. Set aside and repeat with the remaining wraps. Serve with the Ginger Dipping Sauce. NUTRITION INFORMATION: Calories 410; Calories from fat 69; Total fat 8g; Saturated fat 1g; Trans Fat 0g; Cholesterol 0mg; Sodium 389mg; Total carbohydrate 83g; Dietary Fiber 9g; Sugars 4g; Protein 7g BLACK BEAN SALAD Serves 6 / Prep time: 20 minutes Share this festive, easy to make salad with friends and family. It’s perfect for a potluck or a quick summer meal. 2 cups cooked or canned black beans, well drained 3 red, orange, or yellow sweet peppers, diced 3 scallions, diced (including green parts) 1/4 cup chopped cilantro 1 tsp ground cumin 1 tsp garlic powder 1 tsp chile powder (optional) 1/4 tsp salt 1 T vegetable oil 1 T lime juice 1 tsp apple cider vinegar 1 tsp balsamic vinegar Combine all the ingredients. Serve chilled or at room temperature. NUTRITION INFORMATION: Calories 114; Calories from fat 24; Total fat 3g; Saturated fat 0g; Trans Fat 0g; Cholesterol 0mg; Sodium 100mg; Total carbohydrate 17g; Dietary Fiber 6g; Sugars 3g; Protein 6g CURRIED PASTA SALAD Serves 6 / Prep time: 15 minutes Pasta salad is a quick, cool dish for a hot summer day. Other vegetables that work great include: peas, corn, green beans and broccoli. Salad 2 1/2 cups cooked pasta 1 can red beans, rinsed 2 carrots, diced 1 cup red cabbage, diced 1 cup cauliflower, diced Sauce 3 T mayonnaise 1 1/2 T tamari soy sauce 3 tsp honey 1 T olive oil 2 tsp water 4 1/2 tsp garlic powder 1 1/2 tsp salt 1 T turmeric powder
HOT WEATHER EATS
June 2016 9
NUTRITION INFORMATION: Calories 245; Calories from fat 72; Total fat 8g; Saturated fat 1g; Trans Fat 0g; Cholesterol 3mg; Sodium 955mg; Total carbohydrate 35g; Dietary Fiber 7g; Sugars 5g; Protein 9g
into a sturdy bag and use a rolling pin to whack them into small pieces. Mix all ingredients well. Place in an even layer on a large pan lined with parchment paper. Bake 20–30 min, stirring a couple of times. If you want your mix a bit crunchy, bake 5–10 min longer. Most importantly, watch the mix for browning. Golden is good; dark brown will taste burned. Pull it from the oven, and let it cool. Break up each batch into a storage container, either by crumbling it to granola consistency or breaking it into chunks for fingerfood consistency.
After you break it up, add up to 3 cups of dried fruit and/or chocolate. Some of our favorite add-ins include dried ginger, chocolate chips, dried cranberries and raisins.
In a large bowl, gently mix the pasta, beans and vegetables. In a small mixing bowl whisk all the sauce ingredients together, and then gently toss the sauce with the pasta salad. Best served at room temperature.
ENERGY FOODS BY JACKIE DE LAVEAGA Many of us are choosing to eat fewer grains. The reasons vary, but one good reason is offered by Katie, who blogs at www.wellnessmama.com, “While modern varieties [of grains] are easier and faster to grow, they don’t contain the same levels of nutrients but have the same levels of phytic acid, creating an imbalance that can lead to nutrient deficiencies.” With an active family, fast, nutrient-dense and grainless energy foods can be hard to keep in supply. I’ve come across a few favorites that are quick, economical, and tasty. And, these recipes are simple and adaptable! Grain-less Granola and Trail Mix This recipe can be cooked a little longer for a crunchy, chunky variety of granola that works great in a trail mix. 4 cups nuts and seeds, any combination (raw is best) 1 cup shredded coconut 2 T coconut oil, briefly heated if solid 3 T honey, briefly heated if solid 3 T maple syrup 1 T cinnamon 1/4–1/2 tsp salt Preheat oven to 300°F. Pulse nuts and seeds in a food processor. If you don’t have one, you can put them
Homemade Energy Bites (an alternative to expensive energy bars) 1 cup nut butter (or combination of nut butters) 1 egg 1/2 cup coconut sugar 1/2 cup almond flour 1/2 cup seeds (chia, flax, sunflower, hemp) 1/2 cup chocolate chips (optional) Preheat oven to 350°F. Mix all ingredients. If the batter seems too wet to form into a ball, add a little more almond flour (nut butters differ in oil content, so the amount of almond flour necessary might change with the use of different nut butter products). Scoop a small ball of batter onto a baking stone or parchment-lined pan. Press each ball flat with a fork. Bake 13–15 minutes. Cookies are done when the edges are golden and crisp looking. Remove from oven and cool. NOTE: When I use peanut butter, I use two eggs because the peanut butter I buy tends to be dry. I still have to add extra almond flour at times to get the right, glop-able consistency.
LOVE OUR LANDSCAPE
June 2016 10
RIO GRANDE LAND TRUST EARNS
PROMOTES P U B L I C T R U S T, E N S U R E S P E R M A N A N C E
BY TIFFANY TERRY he Rio Grande Agricultural Land Trust (RGALT), a nonprofit organization dedicated to preserving working farms, wildlife habitat, open space and scenic vistas for New Mexico’s future, is pleased to announce it has achieved accreditation—a mark of honor in land conservation. The Land Trust Accreditation Commission awarded accreditation, signifying its confidence that RGALT lands will be protected forever.
Accredited land trusts across the country have permanently conserved more than 15 million acres of farms, forests and natural areas that are vital to healthy, vibrant communities. “The recent RGALT accreditation by the Land Trust Alliance is an enormous step; as a small organization with relatively few resources, RGALT has made outsized accomplishments on par with those of much larger land trusts,” said John Leeper, RGALT board treasurer. Board secretary, Bill Hume, added, “I am elated at our
accreditation success. It is my hope that it will increase our capacity to preserve even more of the rich natural and agricultural environment that makes our state such a great place to live.” Since its inception in 1997, RGALT has protected over 5,400 acres of New Mexico land.
Since it’s inception in 1997, RGALT has
PROTECTED OVER 5,400 ACRES OF
“It is exciting to recognize RGALT with this distinction,” said Tammara Van Ryn, executive director of the Commission. “Together, accredited land trusts stand united behind strong national standards ensuring the places people love will be conserved forever. In all, over 75 percent of private lands conserved by land trusts are now held by an accredited land trust.” The Rio Grande Agricultural Land Trust looks forward to celebrating its 2016 successes with friends and supporters at upcoming festivities. Be sure to save the date for the Harvest Dinner on Sunday, September 11th! Stay up to date on this and other RGALT events and news by signing up for the newsletter at www.rgalt.org.
About RGALT The Rio Grande Agricultural Land Trust’s (RGALT) primary mission is to promote and assist in the implementation of voluntary conservation easements on farms and ranches in central New Mexico, binding their land and water together and ensuring their continued use as agricultural land and wildlife habitat in perpetuity. Learn more at www.rgalt.org. About the Land Trust Alliance The Accredidation Commission is an independent program of the Land Trust Alliance, a national land conservation organization working to save the places people need and love by strengthening land conservation across America. More information about the many benefits of land conservation is available at: www.landtrustalliance.org.
BOSQUE ACTION TEAM:
KEEPING THE NATURAL NATIVE BOSQUE BY RICHARD BARISH, RIO GRANDE CHAPTER OF THE SIERRA CLUB lbuquerque Mayor Richard Berry has disregarded his agreement on a process for public involvement in Bosque decisions in order to rush through plans to extend the developed Bosque trail this winter for another 1.2 miles, from the I-40 bridge to Campbell Road.
The Administration created an uproar in February 2015 when it began construction of the first phase of its Bosque development in the middle of a promised public process, short-circuiting public involvement. In order to avoid such an uproar in the future, the Administration entered into an agreement with the Sierra Club and the Bosque Action Team that established a good public process for future Bosque projects. The agreement was finalized in March, 2015 and presented to City Council in April. By the time the Administration decided to extend the trail this winter, there was not enough time to comply with the agreed procedures and
Comments favored prioritizing environmental protection and
keeping the Bosque as natural and UNDEVELOPED AS POSSIBLE complete construction before nesting season in the Spring, when it has to cease work in the Bosque. Although construction could have waited until the fall, the Mayor decided instead to just scrap the agreement. The Administration instead employed a highly abbreviated public process. It held one public meeting, on January 7. At that meeting, a standing room only crowd of about 175 people turned out, and others were seen searching for parking places and leaving when none could be found. The Administration ended the meeting before everyone who signed up to speak had the opportunity to do so. The Administration's agreement on process required it to present alternative designs that included alternative trail widths and materials out of which the trail would be constructed. At the outset of the January 7 meeting, however, the Administration informed the audience that the trail design would be a six-foot wide, crusher fine trail, the same as the controversial first section of the trail. The Administration thus pre-decided this issue without any public input. The Administration only presented alternatives on the route of the trail.
The option selected by the Administration does move the multiuse trail and the heavy traffic that may exist on that trail away from the sensitive river bank for a good portion of the length of this section of the trail. The trail appears to incorporate more curves than the section of the trail south of I40, which may help to slow down those few of the bicyclists who may be inclined to travel faster than they should. In these respects, the Administration was responsive to the concerns that were expressed and our work did improve the trail. However, the trail is another six foot wide, crusher fine-surfaced trail that is an obvious developed feature in the Bosque and that is thus not consistent with the natural character of the Bosque. The Administration could have met its access objectives with a trail design that was more in keeping with the what makes the Bosque a special place, that it is a great natural space in the middle of the City. Urgent Restoration Although the Administration felt a great urgency to extend its trail this winter, it has not felt the same urgency about the restoration projects that it has committed to doing as part of its Bosque project. At this point, little progress has been made on those projects, and it is appearing more and more questionable whether those projects will be completed before the end of the Mayor's term in December, 2017.
The comments at the meeting were overwhelmingly critical of the Administration's plans. Comments favored prioritizing environmental protection and keeping the Bosque as natural and undeveloped as possible.
The Administration now moves on to further Bosque development, including a proposed tenfoot wide bridge across the siphon outfall, halfway between Central and I-40. The Open Space Advisory Board voted against the bridge as designed, although this vote is advisory only. It can also be anticipated that the City will extend its trail from Campbell to Montaño next fall and winter.
After the meeting and disclosure of the alternatives, the Administration allowed only very limited time for written comments, again contrary to its agreement.
If you want to be kept advised of Bosque developments and events, send an email to email@example.com.
GRASSROOTS INVESTING TO: • Help GROW the LOCAL FOOD SYSTEM. • Help STRENGTHEN the LOCAL ECONOMY.
LOAN PROGRAM • Quick and easy application process • Loans from $250 to $15,000, or more in exceptional cases • Repayment terms tailored to the needs of the community of food producers • Applications taken in an ongoing basis To set up a meeting to learn more or for a Loan Application or help with your application, call or email Robin at: 505-217-2027, toll free 877-7752667 or e-mail: firstname.lastname@example.org.
June 2016 11
AGUA ES VIDA
the North 14 Forum, Inc., a community nonprofit 501(c)(3). In 2014 our community spent $200,000 for attorneys and hydrologists to argue that there is no un-appropriated water in the Sandia Basin.
DEEP WELL PROTEST BY DARIELLE DEXHEIMER
ampbell Ranch is seeking to develop 8,000 acres on the east side of Highway 14 in the East Mountains in Bernalillo County across from the Paa-ko subdivision. The development would have 4,000 homes, an 18-hole green golf course, and commercial development; creating a city the size of Socorro or Raton. To get water for the development, Campbell Ranch entered into a partnership with Vidler Water Co. of Carson City, Nevada, called “Aquifer Science LLC.” Vidler Water Co. owns 95% of Aquifer Science LLC and Campbell Ranch owns 5%. Aquifer Science has been working to acquire local water rights to supply Campbell Ranch and/or distant municipalities. Aquifer Science is arguing that the proposed development will not significantly impact existing water supplies. However, their own groundwater hydrology model predicts impacts to hundreds of wells. San Pedro Creek is modeled to go dry almost immediately, but treated effluent will augment the stream flow. Over the years, the New Mexico State Engineer has repeatedly denied applications for water rights in the
AQUAPALOOZA JULY 16, 1–8PM AQUIFER PROTECTION
FUNDRAISER Sandia Basin. Nearly three decades ago the State Engineer considered the Sandia Basin fully appropriated and denied water rights to the Paa-ko subdivision. Piped Estancia Basin water now feeds Paa-ko as well as the Vista Grande Community Center. In 2005, the State Engineer refused to grant Bernalillo County’s application for only 30 acre feet of water for Vista Grande Community Center. The Deep Well Protest group is a local, grassroots organization formed to ensure that thorough consideration is given to the impact of the Aquifer Science application on existing users. The Deep Well Protest is largely made up of homeowners in Cedar Crest, Sandia Park, Sandia Knolls and San Pedro Creek Estates. It is sponsored by
The Deep Well Protest opposes the application of Aquifer Science to pump 717 acre feet of water from the Sandia Basin for Campbell Ranch. We oppose this application, because well levels in the East Mountains have been going steadily down, and we do not believe there are enough unappropriated water rights in the basin to support Aquifer Science’s application. The Office of the State Engineer reached the same conclusion and denied Aquifer Science’s application in 2014. Soon thereafter, Aquifer Science appealed the decision and now we must defend the State Engineer’s prior decision in District Court starting March 20, 2017, with a different State Engineer at the helm. Deep Well Protest is hosting Aguapalooza, a community fundraiser that will include a motorcycle poker run and all-day raffles and live music. Aguapalooza will be held at the Lazy Lizard Grill in Sandia Park on July 16th from 1pm–8pm. All are welcome! Please join us to protect our water. To donate or learn more please visit www.deepwellprotest.org. We appreciate your support!
PNM’S NEW AMI “SMART“ METERS:
MAYBE NOT SO
There are some deadlines in the "Proceeding and Hearing"—to "intervene" you have until June 24th to file. After that, you can make oral and written comments but "all such comments shall not be considered as evidence in this case." This means the only way our voices can be heard is to file to "intervene" before June 24th.
FOR CONSUMERS BY RACHEL HART n your May PNM bill, if you read your fine print carefully, there was a notice: "Proceeding and Hearing," about an AMI meter replacing your current electricity meter, even if a new one was installed prior to today. PNM says the AMI meter will allow consumers to monitor our own power usage, that they will be able to read your meter without having to send someone out, and with the push of a button, your power can be turned on immediately; you won't have to wait 1–3 business days.
Advanced Metering Infrastructure (AMI) meters give off radio frequency radiation, "a class 2B potential carcinogen," as determined by World Health Organization in May 2011. Where these “Smart meters” have been installed, people have experienced their electricity bill increasing (sometimes doubling or tripling), fire hazards (in some cases they have burst into flames), health risks including insomnia, headaches, heart palpitations and possible effects on people with pacemakers. What is clear at this point is that we need more studies on how these new meters affect the health of the consumer and the costs to consumers before PNM is allowed to install any more. The report Protect Your Family from EMF Pollution notes "that 3–5% of people are moderately affected and another 25%–30% are being sickened by microwave radiation and electrical pollution, but many have not yet connected the dots." In the award-winning documentary Take Back Your Power: Investigating the ‘Smart’ Grid, two hives of bees suspiciously died shortly after a smart meter was installed nearby. PNM is offering us an opt-out of AMI device installation for a onetime fee of $35.00 and a possible monthly recurring fee of $46.96. If you decide to opt-out after an AMI meter was installed, the one-time fee goes up to $60.00.
Watch your mailbox, either post or digital, for your survey. Fill it out, turn it in and get a one-time 15% OFF shopping trip! Let us know your thoughts! La Montañita Co-op is always trying to improve, and this survey helps us see where we should focus our efforts. You own the Co-op, and we're grateful that you take the time to help us serve you and all our other member-owners better
JUNE IS OWNER
PUBLIC INPUT DEADLINE: JUNE
details on how to take part including referencing: Case No. 15-00312-UT. Send in Your Letter! New Mexicans for Utility Safety (NMUS) has been accepted as an “intervenor” in the PRC proceedings. Send your letter saying “I oppose the installation of PNM’s AMI meters and equipment. If approved by the PRC I intend to opt-out.” Mail to NMUS, P.O. Box 6216, Santa Fe, NM 87502 or email to bearstar@fast mail.com. PNM customers in the greater ABQ or Santa Fe areas are encouraged to attend PRC hearings.
In Virginia, Jan. 2012, Senator Garrett introduced SB 797, which gave customers the right to not have advanced meters installed. In Ashland, OR, "the City Council reaffirmed nofee 'smart' meter opt-out." So, there are precedents where customers who opt-out were not charged a fee.
For more information, search for The Dark Side of 'Smart' Meters on YouTube, and also look for the award- winning documentary Take Back Your Power: Investigating the ‘Smart’ Grid.
If you wish to participate in the regulatory process, the back of the "Proceeding and Hearing" form provides
To get involved or for more info: www.meetup.com/Albuquerque-Wellness-Meetup.