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La Montañita Co-op Administrative Offices 901 Menaul Blvd. NE • Albuquerque, NM 87107

f e b r u a r y 2 012

˜ Co-op Join La Montañita

Your community-owned natural foods grocery store

Why Join? • You care...

... about good food and how it is produced

• You’re empowered...

... to help support the local/regional food-shed

• You support...

... Co-op principles and values and community ownership

• You vote...

... with your dollars for a strong local economy

Celebrate the International Year of Cooperatives and help your co-op grow! For each new

member you bring in, youʼll get an 18% discount card! Simply bring your

friends and family members to the Information Desk to establish their membership and ask for your volunteer discount card. Together weʼre making history and building a better world!

• You participate...

... providing direction and energy to the Co-op

• You receive...

... member discounts, weekly specials and a patronage refund

• You Own It!

... an economic alternative for a sustainable future

In so many ways it pays to be a La Montañita Co-op Member/Owner

Great Reasons to be a Co-op Member • Pick up our monthly newsletter full of information on food, health, environment and your Co-op. • Member refund program: at the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases. • Weekly member-only specials as featured in our weekly sales flyer. Pick it up every week at any location to save more than your annual membership fee each week. • Banking membership at New Mexico Educators Federal Credit Union. • Member only discount days: take advantage of our special discount events throughout the year for members only. • Special Orders: order large quantities of hard-to-find items at a 10% discount for members. • General membership meetings, Board positions and voting. Co-ops are democratic organizations. Your participation is encouraged.



The La Montanita FUND: GROWING the REGIONAL food LaM FUND loans are open to all New Mexican food producers, without the requirement of selling at a particular growers’ market, to La Montanita Co-op or through the Co-op Distribution Center.

system and the LOCAL economy!


BY ROBIN SEYDEL he La Montanita Fund (LaM FUND) is in its second year of pooling member investments to collateralize loans to local farmers, ranchers and value-added producers around the state. The first year was both exciting and challenging. While it has been exciting to have so much investor support, challenges included last year’s drought and other weather impacts on food production and the need to re-structure LaM FUND loans to better meet the needs of local producers. This year we have a total of $99,500 in the LaM FUND thanks to our Co-op member investors. The Co-op’s commitment of $25,000 to the project is a testament to our unwavering dedication to growing both the local economy and the regional food system and provides a degree of risk reduction for the many grassroots Co-op member investors. In its first year of operation the LaM FUND has $34,200 out in loans to food producers. Many, if not all, of our investors are invested in the LaM FUND mainly to support a cooperative investment vehicle that provides capital to grow the regional food system and build the local economy. Still, this year we are pleased to be able to send out our first income dividend, albeit it small, to investors who held LaM FUND Interests in 2011. Learning as We Go! One of the lessons we learned in our first year of the LaM FUND was that many farmers and food producers needed larger loans with longer repayment periods than we originally envisioned. To rectify the situation, we re-applied to the New Mexico Securities Division, with an amended Memorandum, so that we could offer three-year and five-year investment terms. These extended investment terms

allow us to collateralize larger loans with longer repayment periods. Two of the loans made near the end of 2011, Old Windmill Goat Dairy (fresh and aged goat cheeses), and Los Jardins (a South Valley cold frame and economic development project supported by the National Resources Conservation Service) came about after state approval of the change in the LaM FUND’s structure. Loans to Hari Prem Parsons (northern New Mexico vegetable farmer), and the New Mexico Biscochito Company (traditional cookies for local and tourist markets) were smaller and were able to meet the one-year term. Please support these excellent producers when you see their products in Co-op stores and throughout markets in New Mexico. 2012 LaM FUND Loans: Here to Help GROW! From the very beginning of the LaM FUND, it was our intention to provide capital to food producers throughout our foodshed region and collaboration with a variety of farming organizations will help us achieve this goal. As the New Year begins we are in contact with Albuquerque’s Downtown Growers Market, Mid-Region Council of Governments’ Agricultural Collaborative, the New Mexico Farmers’ Market Association, and other farming organizations to provide easy access to the LaM FUND loans in these communities. We are looking forward to talking to farmers at pre-season growers’ meetings, at the annual New Mexico Organic Farming Conference, and at a variety of other venues to provide access to LaM FUND loans to food producers around the state.

Additionally, veterans who attend our FREE Farming Skills Basic Trainings as part of the Veteran Farmers Project to help Veterans get started producing food for their families and/or for income, are also eligible for LaM FUND loans to help them get started producing food. Please read more about the Veteran Farmer Project in this issue. PLEASE let your food producing friends and neighbors know about the LaM FUND Loan Program!

LAM FUND LOAN APPLICATIONS are available on line at; click on the La Montanita Fund logo on the right side of the home page. Or call 505-217-2027, toll free outside of Albuquerque, 877-775-2667, or e-mail robins@ for more information, applications or help with your application.





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

For more info and to RSVP contact Engage in Scintillating and FUN Conversations on Cooperation for Positive Change, COOPERATION FOR A BETTER WORLD!

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:





FEBRUARY FARM SKILLS BASIC TRAINING BY ROBIN SEYDEL t took a full year, but in January our Veteran Farmers Project began. It was heartening to work with so many dedicated people to bring this project into being. It was even more wonderful to see so many Veterans excited to be able to participate in our free series of Farming Skills Basic Training classes. It is our hope that at the very least this project will provide some re-entry community and support as well as the healing opportunities that working with the soil can provide for Veterans of all branches of service, especially Veterans of conflicts in the Gulf, Iraq and Afghanistan. There is extensive documentation that working the land is beneficial in healing the effects of PTSD, and other conflict-related psychological and physical traumas.


The project’s goal is to inspire Veterans to first grow food for their families and, with a bit of luck, inspire these disciplined and dedicated people, so used to community service, to become part of the community of food producers to grow the local food economy. As we are all too well aware, our community of farmers is aging, and stimulating the next generation of farmers is key if we all want to continue eating good, fresh, local food. Many thanks to the wonderful people at the V.A. Hospital, New Mexico Dept. of Agriculture, the Veterans Integration Center, What Would You Give, the Mid-Region Council of Governments’ Agricultural Collaborative (MRCOG) Land Link Project, Bernalillo County Extension Service, the Downtown Action Team, the McCune Foundation, La Montanita Co-op, faculty at NMSU and individual farmers for their support in making this project a reality.

Veteran Farmer Skills Basic Training CLASSES February 2/9 Basic Botany: How Plants Grow, Joran Viers, Bernalilo County Extension 2/16 Getting a Head Start: Seeding Start Trays, Gabe Baker or Gina Garland, (BCES) 2/25 Permaculture in the Garden: Michael Reed, Farmer, Permaculture Educator March 3/10 The Blessing of Bees: Learning the basics of pollination and honey production: Loretta McGrath, Coordinator, the New Mexico Pollinator Project 3/16 Boots and Roots Down, more starts, more seeds and transplanting and seeding beds, Martin Sanchez, NMDA, East Mountain Organics, and Ron Job, Veteran Master Gardener 3/17 Growing Compost, Part 1, 1pm: Master Compost program, Omar Sadek, Master Composter Program 3/22 Season Extension, Continued: working with row covers, Eli Berg 3/24 Growing Compost, Part 2, 1pm: Master Compost program, Omar Sadek, Master Composter Program April 4/5 Herding Hens for Protein Production: Jennifer Dwyer, Urban Chicken Coop Tour 4/12 Tool Use and Maintenance: Joran Viers, ED Bernalillo County Extension Service 4/18 Water Management: working with drip tape and other water issues, Monte Skarsgard, Los Poblanos Farm

For more information contact ROBIN at 505-217-2027, or

Boots on THE GROUND!

circle! FEBRUARY




Member Appreciation

DISCOUNT DAYS! Watch Your Home Mailbox for your VOLUME DISCOUNT SHOPPING COUPON. Bring it to any Co-op location during the month of February and get up to 20% off one shopping trip at your local community owned Co-op.

The more you SPEND the more you SAVE Up to 20%! CANNOT BE ADDED TO OTHER DISCOUNTS $0.00-$74.99/ Gets 10% • $75-$149.99/ Gets 15% $150 +/ Gets 20% Want to get your volume discount on larger quantities of things? Special order 25-50lb. sacks of bulk items or cases of your favorite products at least one week in advance of the day you would like to shop using your Discount Coupon. Due to high sales during Volume Discount Month we cannot always provide larger quantities without a special order. To place your orders call: Nob Hill, 265-4631; Valley, 242-8800; Santa Fe, 984-2852; Gallup, 863-5383.

growing community A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Nob Hill/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Abq., NM 87106 265-4631 Valley/ 7am-10pm M-Sun. 2400 Rio Grande Blvd. NW Abq., NM 87104 242-8800 Gallup/ 10am-7pm M-S, 11am-6pm Sun. 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852



BY JOANIE QUINN, NEW MEXICO DEPARTMENT OF AGRICULTURE ORGANIC PROGRAM oin the information exchange as organic farmers and ranchers, researchers, and those who help move food from farm to fork gather for the New Mexico Organic Farming Conference at the Albuquerque Marriott Pyramid, February 17-18, 2012. This two-day event will deliver practical information for farmers, ranchers, and market gardeners on topics ranging from soil building and Integrated Pest Management, to marketing and farming with horses.


UNM Co-op ’N Go/ 7am-6pm M-F, 10-4pm Sat. Closed Sunday, 2301 Central Ave. SE Abq, NM 87131 277-9586

• Soil Whispering: Making Your Soil Do What You Want It to Do with Dr. Ron Godin, organic soil guru, and Extension Agronomist for Organic and Sustainable Agriculture at Colorado State University; will discuss how to listen to your soil by analyzing yield, weed and disease problems and how to answer. • Native Pollinators: with Gail Haggard, owner of Plants of the Southwest, will share insights from decades of study of plants and pollinators in the desert southwest on discovering native pollinators and working to build habitat that will encourage pollinators ranging from inconspicuous flies to huge bumblebees. The results are not only beautiful but improve pollination and increase the diversity of habitat. • Seed Growing 101 with Joshua Cravens, of the certified organic Jardin del Alma, will cover many seed-related topics such as: isolation distances, the importance of population size, how growing seeds can diversify your harvest, what to look for when buying seed, understanding the difference between hybrids, open-pollinated and heirloom varieties, what seed crops grow best in the southwest, along with a step-by-step how to grow and clean seed. Organic seed is the foundation of organic agriculture.

Cooperative Distribution Center 901 Menual NE, Abq., NM 87107 217-2010 Administrative Staff: 505-217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Terry Bowling 217-2020 • Controller/John Heckes 217-2029 • Computers/Info Technology/ David Varela 217-2011 • Food Service/Bob Tero 217-2028 • Human Resources/Sharret Rose 217-2023 • Marketing/Edite Cates 217-2024 • Membership/Robin Seydel 217-2027 • CDC/MichelleFranklin 217-2010 Store Team Leaders: • Mark Lane/Nob Hill 265-4631 • John Mulle/Valley 242-8800 • William Prokopiak/Santa Fe 984-2852 • Alisha Valtierre/Gallup 575-863-5383 Co-op Board of Directors: email: President: Martha Whitman Vice President: Marshall Kovitz Secretary: Ariana Marchello Treasurer: Roger Eldridge Kristy Decker, Lisa Banwarth-Kuhn Susan McAllister, Jake Garrity Betsy VanLeit Membership Costs: $15 for 1 year/$200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robin Seydel Layout and Design: foxyrock inc Cover/Centerfold: Co-op Marketing Dept. Advertising: Rob Moore Editorial Assistant: Rob Moore 217-2016 Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, website: Copyright © 2012 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% postconsumer recycled paper. It is recyclable.



Your Co-op is proud to be a sponsor of the Organic Farming Conference. Another way in which the CO-OP SUPPORTS our local farming community. The keynote address, “Transforming Our Food System: Honoring Hope and Hard Work,” will be delivered by Bu Nygrens, co-owner and purchasing manager of Veritable Vegetable, located in San Francisco, California. There may not be anyone more familiar with organic fruits and vegetables and how they get to your plate than Bu Nygrens. Speaking from the perspective of over three decades as a champion and facilitator of organic production, Bu will challenge conference participants to join together to build a sustainable future. In addition to the keynote address, 36 workshop sessions will cover a wide range of topics. Highlights include: • Permaculture Case Studies on the Farm with Leslie Buerk of the Permaculture Institute will be a nuts and bolts discussion of bottom-line benefits and lessons learned from real-world examples.


LANDLINK BY KRISTIN GANGWER, LOCAL FOOD NEW MEXICO ew Mexico farmland is taken out of agricultural production at an astonishing rate. In fact, since 1982, New Mexico has lost 33 percent of its prime farmland.* The state also faces an aging farmer and rancher population, soaring land values, and many other challenges to maintaining a viable local agricultural industry.


To address these challenges, the Central New Mexico LandLink strives to “link” beginning farmers and ranchers with agricultural landowners and existing farm and ranch operators. By linking landholders and experienced farmers with the next generation of farmers and ranchers, the LandLink helps keep land in agricultural production, provide jobs and mentorship to new farmers, maintain the state’s strong agricultural heritage, and increase the production of local food. So why might you be interested in LandLink? Perhaps you are a gardener looking to scale up your production, or an aspiring

Other workshops include: Farming with Draft Animals; Marketing at Farmers’ Markets; Top Bar Beekeeping; Appropriate Varieties for Your Microclimate/Altitude; The Organic Underground: Composting with Worms; Maximizing Greenhouse/Hoophouse Production; Carbon Activity; Estimating Nutrient Availability from Differing Cover/Green Manure Crops; Understanding Biological Controls; Mastering Organic Certification; Evaluating Irrigation Efficiency; Implementing GAPs; Cooperative Approaches to Selling Wholesale; Ruminant Preventative Health Care; Setting Up a Cheese Operation; Cover Crop and Green Manure Basics; Mushroom Production on Any Scale and so very much more. On Saturday, participants will feast on local and organic food at a luncheon where the New Mexico Organic Farmer of the Year will be recognized. Farm to Table, the New Mexico Department of Agriculture, and New Mexico State University Cooperative Extension Service are organizing the event. La Montanita Co-op Natural Foods Market, Los Poblanos Organics, Rio Grande Community Farm, and the Silver City Food Co-op are sponsoring the gathering. Registration for the conference, including Saturday’s luncheon, is $100. For more information call 505-889-9921, or look for conference brochures at Co-op locations.

farmer who has been waiting for an affordable piece of land. Or maybe you’re already a producer, but you would like to grow or move your business, or find interns or partners. You might even be interested in leasing some or all of your property to an aspiring farmer or rancher. No matter what your interest, land seekers and landholders alike can come to the Central New Mexico LandLink website to fill out an online questionnaire. This information is then used to populate our online database of farmland owners and farmland seekers, and also to match parties based on their respective needs and goals. Twenty land seekers and 22 land and mentorship opportunities are currently listed on the site, with properties ranging in size from 1/3 acre to 250 acres. The Central New Mexico LandLink can also provide lease templates and information about the many options for land transfer (e.g., sell, lease, crop-share, etc.). If two parties decide to proceed and negotiate an agreement, we can provide as much support as they would like. If you are interested in filling out a questionnaire or finding out more about the Central New Mexico LandLink, you can visit or contact us at 505-724-3619 or to get started. All of our services are free of charge, and we would be happy to support you in whatever way you need.

2012: The International Year of the Co-op • It’s a great time to become a member/owner… Member/Owners, Be a Good Friend! Turn a friend on to Co-op Ownership THIS MONTH, FEBRUARY, LOVE YOUR CO-OP MONTH! • Bring in your friends—when they join for a year, YOU get an 18% discount shopping card! THEY get a Volume Discount Coupon!

*The NRCS defines prime farmland as, “Land that has the best combination of physical and chemical characteristics for producing food, feed, forage, fiber, and oilseed crops and is also available for these uses” (Natural Resources Inventory, 2007). For more information contact Kristin Gangwer at or call 505-724-3619.


February 2012

growing community Sowing the Seeds of SUCCESS BY SARAH WENTZEL FISHER, ALBUQUERQUE DOWNTOWN GROWERS MARKET recently had lunch with a friend who, like many of us, manages three different part-time jobs to make ends meet. At the beginning of the year, she lost one of those jobs, and is now in the process of getting creative to fill the void. I knew she had a bit of a green thumb, so I suggested that she consider expanding her garden this spring to sell veggies. She balked at the idea. Growing a garden is one thing, she said, making it a business is a whole different story.


The reality is, New Mexico has tremendous resources for small market farmers, but they often can be hard to access, connect, and utilize in a timely and meaningful way. In the past six months, some of the folks who provide these resources have put their heads together to try to streamline the process of starting or expanding a small farm business. The Albuquerque Growers Market Alliance, the NMSU Bernalillo County Extension Service, the Mid-Region Council of Governments Agriculture Collaborative and La Montanita Coop are joining forces to provide the resources for existing farmers and potential farmers to increase the amount of local food available in our communities. Further, these groups recognize the need to bring other stakeholders into the conversation to make the local food system thrive. In addition to workshops geared towards farmers, these groups will offer classes for landowners looking for farmers, and for chefs and other food service professionals looking to source local ingredients. Over the next year, seasoned farmers, extension agents, chefs, business experts, and others will offer dozens of free to the public workshops and events geared towards giving small growers the opportunity to start or expand their business. These work-

shops will give technical assistance to growers on business and crop planning, introduce growers to funding streams to start or expand their operations, connect land owners to farmers, connect farmers to other markets like restaurants and institutions, and help wholesale buyers understand the logistics of buying from small scale farms.

Between February and July, the workshops and events will include: Growing Local Workshop and Event Series 2/8 GET CAUGHT UP ON THE CO-OP: A Tour of the New Distribution Facility & Info Session (10am at 901 Menual NE) 2/8 MAPPING AND MINING THE FIELD: Crop Budgeting/Metrics/ Planning 2/15 SEED MONEY: Getting Your Small Farm Financed 2/29 BEYOND THE GROWERS MARKET: How to Sell to Other Markets 3/7 DIGGING IN: How to Find Land to Grow On 3/21 FROM BARREN TO BOUNTIFUL: Finding A Farmer & Putting Your Land Into Production 3/28 MAKING A STAND: Selling at the Growers Market All workshops will be held at the Bernalillo County Extension Office at 1510 Menaul NW in Albuquerque and will begin at 4pm, unless otherwise noted on the website. Detailed information about the classes and registration can be found at abqmarkets. org,, or These free workshops and events are available to anyone who would like to attend, but participants must register ahead of time. IF YOU HAVE QUESTIONS ABOUT THESE WORKSHOPS, call 505-369-6758 or email or localfood




he Santa Fe Watershed Association is a nonprofit organization that works to return the Santa Fe River to a living river, from Lake Peak to the Rio Grande, balancing human uses with natural resource protection and restoring the heart to the community of Santa Fe. Established in 1999 in response to the danger of catastrophic fire in the overgrown upper watershed above the City drinking water supply reservoirs, managing of the forests that safeguard the reservoirs has been an important theme for the Watershed Association. In the past few years they have given special attention to the middle and lower reaches of the river, advocating restoration of consistent flow to the river to support vegetation and wildlife habitat while recharging the groundwater. Historic River Descriptions of Santa Fe by 17th-, 18th- and 19th-century European visitors refer to the Santa Fe River as a trout stream, and Santa Feans now in their forties and older recall fishing in (and skating on!) the river. According to the hydrographic survey of 1914, the flow of the river irrigated 1,267 acres from what is now the McClure Reservoir to farms in La Bajada that still have acequia-fed irrigation. This amount of irrigation argues that there was generally sufficient flow in the river throughout that long reach to warrant the effort to divert it. At the same time, as early as 1716 it was reported that the flow of the Santa Fe River was insufficient to irrigate all of the cultivated acreage in every year. The regular dewatering of the Santa Fe River seems to have begun in the late 1940s. Five wells were installed near the Santa Fe River; they supplied 68% of the City’s drinking water in 1951, and from that point forward served as an



February 2012

important supplemental water source until the Buckman well field was brought on line in 1972. Speaking for the River The SFWA’s goal is to protect the long-term integrity of the Santa Fe River's watershed. They do this by: engaging in education, research, and on-theground projects of restoration; and providing input into governmental planning, permits and projects. They strive to find common ground among different points of view regarding uses of the river and its watershed and advocate surface and groundwater resource management that balances human use with natural resource protection. Finally, they encourage government and community leaders to place high priority on sustaining seasonal stream flow, yielding hydrologic, recreational, aesthetic and environmental value to the community. Our dream is a flowing, meandering, tree-lined stream where children can play and that we all can enjoy. A restored river and its tributary arroyos will retain more water during floods, keep more water in the aquifer and deliver water all the way to the Rio Grande. A living river enhances property values and serves as a highly desirable "waterscape" for cafes, hotels, and residential dwellings. A living river provides benefits for plants and wildlife, which in turn enriches our human quality of life. Businesses and community groups are encouraged to support the Santa Fe River and the Santa Fe Watershed Association with taxdeductible contributions. Schools and community groups can become Adopt-the-River Stewards, and partner with business "River Sponsors" to keep their stretch of the river free of trash and graffiti. For more information or to make a donation contact them at 1413 Second Street, Suite 3, Santa Fe, New Mexico 87505, call them at 505-820-1696, or go to www.

BRING A BAG... DONATE THE DIME FEBRUARY BAG CREDIT DONATIONS go to Santa Fe Watershed Association: Balancing human uses with natural resource protection and restoring the Santa Fe River as a living river. Your DECEMBER bag credit donations, totaling $1,819.00, were given to Albuquerque Healthcare for the Homeless. Thanks to all who donated!

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


eat well GROW, CHOOSE, EAT


the o f being

O R G A N I C!

of GMOs, consumers’ only bastion of safety in the marketplace is the strict refusal of the National Organic Certification Board to allow GMOs in certified organic products, despite the efforts of industry to corrupt the National Organic Rule, (go to www. truthinla to demand labeling of GMOs in our food supply).


BY ROBIN SEYDEL his past year I had several dear friends diagnosed with cancer. My heart aches just thinking about their suffering and I am inspired by their determination to beat the disease and their will to live. As they sought information and education in all modalities, from a wide variety of sources, they all came to the same basic conclusions. They must avoid processed foods with all their chemical additives and processed sugars, reduce or cut out sugars altogether, even sugars from fresh fruit, greatly reduce or cut out animal products including meat and dairy, reduce or cut out oils including vegetable oils except olive and sesame and eat lower on the food chain—that is make organic vegetables, organic grains and organic legumes the majority of their diet!


And while I am in total support of the local foods movement, it has become clear to me that we must reaffirm our commitment to organic food production.

Now, two decades later, these chemicals are known as endocrine disruptors. Research shows these chemicals do far more than merely mimic estrogen; they cause a cascade of effects in all our body systems and are linked to everything from cancer to cognitive disorders. However, the chemical industry and the conventional food industry, with their legions of lobbyists, continue to do everything they can to reduce access to information and prevent state and federal legal action that would limit use of the over 70,000 untested chemicals currently allowed in consumer products.

WHY ORGANIC? The reasons are many; for starters I am reminded of the very first national, public conference about our exposures to tens of thousands of chemicals (one non-organic piece of fruit can have residues of as many as 12 chemicals) and their links to rising cancer rates and other health and environmental problems. Held in Albuquerque in 1993 it was organized by La Montanita Co-op, the New Mexico Commission on the Status of Women, Greenpeace and the Women’s Environment and Development Organization. It was inspired by the breast cancer movement of the late 1980s and early 1990s and it brought together doctors, researchers, activists and government officials for education and action on the effects of what were then known as estrogen mimicking chemicals or “xeno-estrogens.”

Then there is the issue of GMO food! Purchasing certified organic products is the only way that you can be sure that you have done your best to reduce your exposures to these altered substances with their antibiotic market genes and/or pesticides like Bt, engineered into every cell. When you consume any non-certified organic product that has; corn meal, corn syrup, corn sugar, cottonseed or canola oil in it, you can be 99% certain that you are getting a dose of GMOs. Indeed, since there is no mandatory labeling

EAT ORGANIC! Some years back it seemed simpler to EAT ORGANIC than it does now— especially with so many big corporations and big box and chain stores trying to co-opt the organic market, “soften” national organic standards and market and charge for “natural” products as if they were organic. Then too, there has been the local vs. organic debate—with people touting “local as the new organic,” as if they were mutually exclusive.



RADIATION BY JESSIE EMERSON, RN atural radiation is everywhere. If you are outside there are radioactive cosmic rays. If you are sitting on a stone bench you get radiation from the stones. If you are outside sitting on a stone bench eating a banana, you get a higher dose. Should you light up a cigarette after eating the banana, you are increasing your radiation exposure. And if you live in an area that has high amounts of radon, sit on a stone bench in the sun, eat a banana, and smoke a cigarette, you may want to seriously think about changing your lifestyle.


However, I am not too concerned with this background radiation. What I AM concerned about is the three types of radiation; ionizing, non-ionizing and gamma rays (which are 100-200 times greater that natural radiation). Ionizing radiation strips electrons from atoms and causes: 1. Damaged chromosomes that pass damage on to the next generation, creating birth defects, leukemia, and other cancers; 2. Changes an element into something new and that something new may be poisonous; 3. Creates free radicals that negatively affect our health. Sources of ionizing radiation are nuclear power plants, nuclear bomb testing, nuclear weapons, nuclear submarines, and nuclear waste.

to prepare: Cut and sauté the onion in oil. Add cut shitake mushrooms and continue to lightly sauté. Meanwhile soak Kombu seaweed and cut into small bite size pieces. Add the shitake and onion and kombi to the soaking water and cook it for 10-20 minutes. Just before serving, cut up the green leafy vegetables, cilantro and garlic and add to the broth. Remove from heat and simmer for 3-5 minutes. To each individual portion, add a tablespoon of miso, mixing thoroughly.

ingedients: Onion Shitake mushrooms Cooking oil for sautéing (sesame or sunflower oil) Kombu seaweed, 2 sticks Fresh green leafy vegetables: chard, kale, spinach, lambsquarters Cilantro Garlic White miso

Takashi’s miso soup

February 2012 4

Non-ionizing radiation is pulsating fields of lowlevel radiation or electro-magnetic waves. Examples are microwave ovens, cell phone towers, TV sets, computer display terminals, and high voltage power lines. They can cause cataracts, cancer, birth defects, brain damage, altered immune function, cardiovascular damage, nervous system dysfunction, behavioral problems and endocrine disorders, including diabetes. Food irradiation by gamma rays presents different issues. It breaks chemical bonds, creating unstable molecules called free radicals. Food irradiation also degrades nutrients by 10-15%. It destroys 25% of vitamins A, C, E, and K and decreases the amount of cysteine in foods. Cysteine is an essential amino acid that contains sulfur in addition to carbon, nitrogen, hydrogen, and oxygen. It is important because it is an antioxidant, detoxes environmental pollutants such as cadmium, lead and mercury, and blocks absorption of radioactive sulfur-35. If cysteine is given to rats before they are radiated, it prevents the destruction of red blood cells. Cysteine is found in broccoli, kale, cabbage and all brassicas. The one important thing we all have to remember is, “There is NO such thing as a safe level of radiation exposure.” The other important thing is that the foods we eat can protect us. Protective Foods and Plants The best place to learn about foods and plants that protect against radiation is Japan. Of all Earth’s countries, they have the most experience in the effects of radiation on the human body. Dr. Shinichiro Akizuki was a medical doctor at St. Francis Hospital when the atomic bomb was dropped on Nagasaki. The hospital was 1.4 kilometers from the hypocenter. Dr. Akizuki had been studying the effects of the traditional Japanese diet on human health. The doctor, staff, and patients survived radiation sickness. The foods in their diet included: brown rice, miso, tamari soy soup, seaweeds, sea salt, pumpkins, sweet potatoes and other root vegetables. They ate no sweets and sugars. Let’s take a closer look at these foods.

Lastly (or Firstly?) THE ENVIRONMENT And if our bodies are our first environment then this once earthly paradise is the environment that either supports or harms that primary place of existence. My mind’s eye sees the ubiquitous pictures of many-legged, multiple- headed frogs, hermaphroditic fish, birds with unnaturally crossed beaks and eggs with shells so thin they cannot support the life within, documenting the environmental ills that have surfaced since the advent and commercialization of chemicalized agriculture and the food industry in the 1940s. Just short of four generations later, every baby on the planet is born contaminated with a wide variety of known and suspected carcinogens and the long-term human health effects of these exposures have become ever more evident. Perhaps the most important thing about organic agriculture is not what it doesn’t add to our environment: those tens of thousands of agricultural, industrial food processing chemicals, GMOs, etc., although that ranks high in its benefits; but what it DOES DO for the environment! Organic certification rules demand that food producers of all kinds, restore, preserve and grow: soil, grasslands, pasture, wildlife habitat as well as encourage ecological balance to provide the finest growing conditions possible; conditions that affect the health and well being of every living thing on the planet. So if well being—yours, your friends’, your children’s, other people’s, other species’ and the planet’s—is important to you, please take a moment to re-assess your priorities and choices, consider doing without that frothy daily $3-$5 latte, and choose organic as much as you possibly can. Because even in these difficult economic times, eating organic is well worth the cost.

Pumpkins and sweet potatoes contain high amounts of vitamin A. Last month we learned how vitamin A protects us. Miso is an aged fermented soybean paste with living enzymes and friendly bacteria. It is made by mixing cooked legumes, usually soy beans, with salt and a cultured grain, kozi (a yeast mold), and then aged in wooden vats, sometimes as long as 3 years. It seems the longer it is fermented the stronger effect it has on cancer prevention and radiation control. In the Japanese tradition dark miso is fermented the longest and eaten in cold season, light miso is not fermented as long as the darker and is eaten in warmer seasons and climates. Red miso is moderately fermented and is eaten year round. Dr. Akizuki says, “Miso belongs to the highest class of medicines, those which prevent disease and strengthens the body through continual usage.” Miso contains digestive enzymes, friendly bacteria, essential amino acids, vitamins, and minerals. It helps bind and discharge radioactive elements, alkalinizes blood, breaks down cholesterol and environmental pollutants. Because it has a high salt content from the fermentation process, those on a salt-restricted diet should use miso sparingly. Fermentation is a process that has existed in our food supply long before refrigerators and freezers. It is a method of food preservation in which natural microorganisms feed on the sugars and starch in the food, creating lactic acid. Beneficial enzymes, B vitamins, omega-3 fatty acids, and probiotics are also created. This live food can also decrease gas and bloating, aid digestion, improve bowel health and improve the immune system. These bacteria are also our allies. Takashi was 8 years old when the atomic bomb was detonated over the city of Hiroshima. He survived even though his stomach was removed because of cancer. Today he is alive and healthy. He believes this is in part due to his soup. (See the recipe on the left.) To ensure you are getting the full force of the healing enzymes in miso, which are destroyed when heated, always add miso after taking soup or stew off the heat.


radioprotective foods SAVE THE DATES! • April 22nd, 23rd Annual Nob Hill Celebrate the Earth Fest • April 28th, Earth Day, Santa Fe! • May 5th, 11th Annual Valley Garden Party




Finding True

nourishment F

LISA MASÉ ood is life. Barbara Kingsolver writes in Animal, Vegetable, Miracle that “all living takes dying.” She would know. Her book chronicles one year of her family’s life spent eating food raised either on their farm or within a 50-mile radius of it. From growing and preserving vegetables to raising and slaughtering poultry, the Kingsolvers did their best to re-connect with their sources of nourishment. BY

Yet, the current food manufacturing system consumes more than it produces. As Michael Pollan argues in The Omnivore’s Dilemma, large-scale food production has grown beyond its capacity to sustain itself. As Pollan explains, “what’s at stake in our eating choices is not only our own and our children’s health, but the health of the environment that sustains life on earth.” Technology allows humans to produce vast amounts of food. However, the raw materials required to do so are being depleted more quickly than they can be replaced. According to The Center for a Livable Future (jhsph. edu/clf), “the average U.S. farm uses 3 kcal of fossil energy in producing 1 kcal of food energy, and this does not include the energy used to process and transport the food”. The workers who prepare this food may develop illnesses from chemical exposure. Waterways are contaminated by the pesticides and fertilizers used to make these enormities of food. Oceans are polluted with the waste from food packaging.

February 2012 5 Food has grown global. Grapes from Chile and rice from Thailand reach our grocery stores. A “food mile” is the distance food travels from production site to purchase location. Trucking, flying, and refrigeration all require fossil fuel, the combustion of which releases carbon dioxide and other pollutants into the atmosphere. It is estimated that food travels an average of 1,200 miles to reach the dinner table (Environmental Health Perspectives, Vol. 110, #5, May 2002). How does the intake of such foods affect human health? The World Health Organization releases studies linking industrial food production and consumption to chronic illnesses and resistance to antibiotics ( Even though large-scale food production puts all beings at risk, it can be challenging to shift from a perspective of daily survival to one of effecting change. The Sustainable Agriculture Network educates to “understand agriculture from an ecological perspective— in terms of nutrient and energy dynamics, and interactions among plants, animals, insects and other organisms in agroecosystems—then balance it with profit, community and consumer needs” ( pubs/explore.htm). But few of us have the time or financial stability to ponder the effects of society’s consumption patterns. By learning about the impact that our food choices have on the people and places which provide that nourishment, we may begin to notice how food access, or lack thereof, affects our communities and our health. The New Mexico “Farm to Table” pro-

winter greens secret: Sprouts! BY ARI LEVAUX hen I met Debrilla Ratchford, she was selling sprouts at a farmers’ market in the parking lot of Albuquerque's University Hospital. A former flight attendant, Ratchford holds the first patent on rolling airport luggage. Few could deny that patent #4,094,391 has made their lives easier. And she hopes to make an even greater impact with her new occupation.


Most of today's health problems, including so-called diseases of civilization like diabetes, heart disease and cancer, are diet-related, and the farmers’ market where I met Ratchford was purposefully set up so that hospital patients, visitors and employees would have to walk through it on their way in. Legions of fat, sick people waddled and wheeled past Ratchford's stand en route to expensive medical interventions for problems they could have avoided by eating fewer corn dogs and more veggies. I bought a bag of Ratchford's "seven bean sprout mix," which includes mung, adzuki and soy beans, four types of lentils, and wheat berries. Lightly salted, they were aldente and earthy, with a vibrancy I normally associate with sushi and raw oysters. Local produce can be hard to find in winter. Gardens die, farmers markets’ close, local growers hibernate, and local food snobs are forced to choose between their principles and bodily needs. But it doesn't need to come to this; fresh produce is available from sprouted seeds any time of year, and it's as local as your kitchen sink. Dormant seeds are equipped with the energy supplies and building blocks they need in order to grow to the point where they can get what they need from the sun, air and soil. These nutrients can be locked in forms that are difficult for the human body to digest. When dormant seeds absorb water, their metabolic activity increases. Complex proteins, starches and lipids are broken down into simple compounds that are easier for baby plants and humans alike to digest. Vitamins, chlorophyll and other nutrients are synthesized, while phytates are neutralized. Phytates, which are present in lentils and grains, inhibit nutrient absorption. Different sprouts offer different benefits. Bean and alfalfa sprouts are especially high in protein; adzuki bean sprouts contain every amino acid but tryptophan. Alfalfa

sprouts are high in chlorophyll and minerals. Sunflower sprouts are a good source of omega-6 fatty acids. Broccoli sprouts contain practically everything good but winning lottery tickets, including sulforaphane, which acts on DNA to stimulate production of certain enzymes. This action has been shown to fight cancer in humans, and research suggests that it's good for the heart, brain, lungs, prostate, and other organs. Enzyme activity is one of the main characteristics of living foods. Since enzymes start dying at 120 degrees, living foods are by definition raw. But living food means not that the whole organism is alive, only that biological activity continues. After a lettuce plant is plucked for salad, the organism as a whole might be dead, but leaf cells are still alive. If you expose those leaves to carbon dioxide and light, they'll spit out oxygen. Sprouts take the concept of living food to the extreme, because the entire organism is alive when you eat it. "When you eat a sprout, it's one living being communicating with another," explained Ratchford. "When you eat a cooked food, it's dead. There's no communication." Sprouts don't require fancy gear to grow. Simply soak seeds overnight in plenty of water. Within minutes of submersion, little bubbles of waste gas start streaming toward the surface. In the morning, drain and rinse the seeds and keep them loosely covered in a dark place, rinsing three or four times daily. A colander works for large seeds, like Ratchford's mix, allowing for easy rinsing under the tap. Cover the sprouting seeds with a damp towel between rinses. Bean sprouts are ready when white shoots are just emerging from the bean seeds. Sometimes the shoots wrap around the beans, making them look like sperm doing yoga. Split lentils and peas won't sprout, because the seeds are broken. Whole lentils and peas, as well as most other seeds you might sprout, are available from websites like and, and your local Co-op bulk bin. Ideal conditions for sprouting also tend to favor bacterial growth, which is why clean seed and frequent rinsing with clean water are important, and why the young, old, pregnant, and people

Ask for NEW MEXICO grassfed, grass finished


Ask at your favorite locally owned neighborhood restaurant FOR GRASS FED BEEF BURGERS. Support your Co-op’s Foodshed work with our LOCAL BEEF producers.Ask for Local Grass fed Beef Burgers!



gram “furthers understanding of the links between farming, food, health and local economies” ( It ensures that local produce reaches school cafeterias, restaurants, and communities in need. When a factory produces our food and ships it to the supermarket for us, we forget where it came from and how to use the strength of our bodies to raise it, cook it, and savor it. The more food we buy, the more money we must earn in order to purchase it. How can you divest yourself from this cycle? Try one of these ways to reduce energy consumption when acquiring food. • PLANT A GARDEN. Visit to learn about starting a community garden plot. • SOURCE LOCAL FOOD – Come to your community owned Co-op and find between 1,100 to 1,500 local products every day, depending on season, or go through the The Santa Fe Farmers Market and Institute ( to find farmers markets and Community Supported Agriculture (CSA) farms. • HELP YOUR NEIGHBORS! Meet those whose gardens grow abundantly and work with them in exchange for vegetables. • PRESERVE FOOD. Visit or purchase a copy of Stocking Up to gain tools for preserving the harvest. • GET INVOLVED. Volunteer with the Food Depot ( to collect and distribute local produce. Lisa Masé is a food educator, author and translator. She is passionate about local foods, traditional recipes, and the language of food. Visit for details.

with weakened immune systems are advised not to eat sprouts. Those same hirisk groups are also advised against eating sunny side up eggs. A finished sprout is a miniature plant, complete with roots, stem and leaves. If you're growing your sprouts at home, especially leafy sprouts like alfalfa, radish, broccoli and clover, you might want to finish the job with a few hours of sunlight to encourage the little plants to synthesize some green chlorophyll for your aesthetic and antioxidant pleasure. Because the metabolism of sprouting begins as soon as water is absorbed by the seeds, it isn't necessary to finish full sprouts before enjoying the benefits. Soaking beans or lentils before cooking not only reduces their cook time, it also makes them more nutritious—even if they get cooked long before they sprout. Along these lines, has several sprout mixes designed to be soaked overnight and eaten for breakfast, like cereal, the next morning. Fully sprouted seeds can be cooked as well. And while they lose some of their live enzymes, cooked sprouts are still good food. The Vietnamese beef soup called Pho is usually served with a pile of mung bean sprouts, which are added to the hot soup at mealtime, while the Thai noodle dish Pad Thai incorporates a mountain of stir-fried mung bean sprouts. So before you fork over your hard-earned green for that jetlagged California chlorophyll, remember, you have options. Sprouts, even partially sprouted sprouts, are the locavore's secret weapon of winter. And all you have to do is add water.





COOKING series Time: 6:30 to 7:30pm. Cost: $15 per class or $40 when you register for all three. To Register or for more info go to lisamas. or call 802-598-9206 or email

Feb. 15th - Making Local Foods Affordable Learn ways to stretch your food budget, cook nourishing winter meals, and select seasonal produce from local vendors. Understand which food combinations are most healing, fulfilling and affordable.Take home recipes and taste samples. Feb. 22nd - Start Your Day Right Understand why eating a balanced breakfast can help you lose weight and gain energy. Learn simple ways to cook ahead so that breakfast is ready for you in a flash.

Feb.Space 29th -fills Fourquickly Meals so in farmers, One Cooking with whole foods. This class will show you how to mix and match simple ingredients with sauces and spreads to shorten cooking time and add variety to your meals.

co-op news

February 2012 6


Get Fox Den


Fox Den Farm: Farmer Jim Heneghan


Your Co-op is proud to bring you a wonderful crop of organic pinto beans from Fox Den Farms, grown in Southwestern Colorado, in a region long-known for raising excellent pintos and other dry beans. Fox Den is located near Olathe, at the base of the San Juan Mountains. Jim Heneghan began growing at Fox Den in 2001, mainly with vegetables for the local farmers’ market and some row and rotation crops. Jim mentions a childhood vegetable garden and the immense sense of satisfaction that came from feeding people from his small plot as factors that drew him to farming. “The gratification from growing food for people is a strong lure. So, after years of growing larger and larger gardens and getting hooked on organic methods, I decided to try organic farming on a larger scale.” Given the rural locale, Fox Den is also a green-minded concern when it comes to power sources for the farm operations, and 100% of the electricity used in growing the crop comes from solar power. “Living off-the-grid makes you very aware of energy consumption; and powering engine block heaters and adequate refrigeration in the winter can be a challenge,” Jim notes. Ultimately, though, the sustainable nature of solar power makes a difference. After Jim got a few seasons under his belt as a producer, he decided to push ahead with planting certified organic crops, a move that requires a different approach and a bit more effort and care than conventional growing. Pintos are rather small plants and not especially bushy, traits that make weed-management a particular necessity. Fox Den grows a pinto variety known as Othello, which provides a good yield and a relatively short amount of time to har-

vest. As for flavor, the beans fit squarely and happily into what you expect from a pinto bean, a nice mellow flavor. Fans of dry beans and the heavenly contribution they make to Mexican and New Mexican food will be as pleased as possible. Cooperation Among Cooperatives Beyond being tasty, the Fox Den farm beans are also a great instance of cooperative principles in action. Your CDC manager, Michelle Franklin, is keen to emphasize that the beans are truly a Co-op product; they were bought directly from the farmer, and then shipped to be cleaned and packaged by the folks at a producers’ cooperative near Olathe. That cooperative was established to help farmers pool their crops for processing and distribution, allowing member-growers to access better facilities and tools, as well as enabling member-owner participants to reach larger markets with their harvests. In this case, the crop that the CDC has purchased is being distributed to stores and restaurants throughout New Mexico and adjoining parts of our foodshed. Rather than traveling from as far away as India, these pintos are much closer to home, and thus have a lower impact footprint.

Have a favorite New Mexico restaurant? Ask then to purchase and serve Fox Den Farm pintos. Have them contact Bob at the Co-op Distribution Center for wholesale prices and to order, bobh@la

Cooperation among cooperatives is one of the coop principles, and as such serves as a guidepost for the types of enterprises your Co-op does. By working with other Co-ops, economies across the board are deepened and strengthened, and of course more money stays in the communities that the co-ops serve. In the case of Fox Den Farm, Jim’s commitment to organic farming, his participation in the local producers’ cooperative, and his linking with your Co-op Distribution Center, is born of principle as much as convenience. It’s the next best thing to growing your own, and certainly better for our economy and our environment. While Jim is proud of what Fox Den has done so far, he is also focused on giving the farm a strong footing for the future. Says Jim, “Fox Den is placed in what is termed a conservation easement which ensures the farm will not become a housing subdivision or developed in any similar way. My hope is that the land will play an important role in sustainably growing food for the region for a long time to come.”

COME SEE YOUR CO-OP DISTRIBUTION CENTER’S NEW HOME! All CO-OP Members Are Welcome! February 8th, 4pm-6pm • For members that are curious to see the Co-op Distribution Center’s new home, we are hosting an open house! Please come by and see our new digs and have a little house warming beverage. 901 Menual NE, 87107…east of the Menual School, across from Sunset Memorial Park.


FEB. 8TH 4-6PM

BY ROB MOORE our Co-op Distribution Center has moved into a big new space, a muchneeded change and a great opportunity, and already the benefits of having a larger storage area—to hold bigger purchases and take advantage of great offers—is paying off.


co-op news

February 2012 7


The Next Expansion We have just completed moving our warehouse and office to 901 Menaul Blvd NE. The move was well planned and went as smoothly as could be expected. We are now in a facility that will serve us and our community for years to come. In my mind the next question is what comes next? We have the La Montanita Fund program up and running. With recent changes this program has begun to create more impact and good for our local producers. Mo-Gro will be coming back into operation within the next four to six months. Mo-Gro has just hired a new Executive Director to lead this program; it’s great to see these programs move forward as designed.

The next logical step in my mind is a new store. We are looking at the East Mountains as a possible location. The relocation of our warehouse and offices had put this effort on hold, but we are now ready to begin to consider this location again. We have done some financial modeling but still have work to do. I look at possible locations at least two times a month. We want to best position La Montanita where we can have a positive impact on our communities and remain financially strong. As this work progresses I will keep you updated. Please contact me anytime with any questions, comments or concerns; my phone number is 505-217-2020, or email at Thanks for all your support. -TERRY



re cooperatives an answer to current challenges and frustrations in our society? Join other members in a study circle and let’s explore the possibilities through readings and discussions. Cooperative stories are rich with people taking charge of their lives and we can learn from them as we determine our future. Your Board of Directors is hosting a Cooperative Study Circle by utilizing an eightchapter course created by the East End Food Co-op in Pittsburgh, PA. Beginning in March we’ll meet once a month and have a discussion framed by that month’s readings. The chapter titles are Co-op Origins and History; Co-op Principles, Values and Philosophy; Cooperative Models; Cooperative Industry Sectors; Cooperatives Around the World;

SCOOP Calendar of Events February is Member Appreciation Volume Discount Shopping Month Bring in a friend, they join for the first time: • You get an 18% DISCOUNT Shopping Card! • They get a Volime Discount COUPON! 2/8 NEW CDC Warehouse Open House/Tour, 4-6pm 2/21 BOD Meeting, Immanuel Church, 5:30pm 2/27 Member Engagement Meeting

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


Cooperative Responses to Globalization; Creating the Cooperative Future; and A Legal Perspective on Co-ops. Each chapter contains five to eight articles to contribute the latest in cooperative thinking. The Study Circle itself will be free to members; to participate each member need only purchase the manual, at a cost of $10, and available at our stores. We’ll meet in Albuquerque and if there is enough demand we’ll run a concurrent Study Circle in Santa Fe. We’re limiting the circles to 12 members and will provide light snacks for each evening 2-hour monthly gathering. (We’ll set the exact day and time once we know what will work best for everyone.) If you are interested, please email us today at BY MARTHA WHITMAN

Roses are Red Relief package (couple massage) You and someone you love will receive Champagne and Rose Scented Relaxing Massages and the following for FREE. Intro to hot stones $90 value free Soothing eye compress $40 value free Aromatherapy foot soaks $60 value free Tea & Dessert for two $10 value free & day use $40 value free Total package value $399 Your Special Price $159


celebrate with your CO-OP

Los Lunas, NM


the CO-OP’S

Love Our Planet Festivals

ELECTRONIC VOTING AT THE CO-OP KRISTY DECKER, BOARD MEMBER EMBERS: THANK YOU for your vote of confidence by passing our bylaw amendment allowing for online electronic voting. Now the real work begins; we need your help! We have nine months to collect approximately 15,000 email addresses in order to run the November 2012 board elections.

• There will be a place for it on the Annual June member survey as well. If electronic voting isn’t an option for you, we will download and print your ballot at any store and provide the prepaid envelope for mailing or provide a computer terminal that you can use to vote.



Online voting requires the household's primary member's email address. We will ask for it: • When you renew your membership. • On the February Volume Discount Coupon mailed to your home this month (and again in October). Please put your e-mail address in the space provided on the card and give it to the cashier as you do your usual Member Appreciation Volume Discount Shopping.

YOUR PRIVACY WILL BE PROTECTED! Your email address will be used for Board of Directors election communications. You can also choose to receive the Co-op Connection news or weekly and bi-monthly sale flyers. Besides being green and saving money, we hope more members find it easier to vote during the annual Board elections. EXERCISE YOUR RIGHT OF DEMOCRATIC PARTICIPATION! We can’t do it without you! For more information contact the Board at!



NOTED HERBALIST offers FREE consultations! SUSAN FEAVEAYEAR, founder and owner of Artemisia Herb Co., will give free herbal consultations at the Rio Grande store on Sunday, Feb. 5 from 2-4pm. Susan is a clinical herbalist with over 18 years experience wildcrafting, growing, preparing, and formulating herbs from New Mexico and beyond. She studied with Michael Moore, Daniel Gagnon, and a host of others in the field of herbal medicine. Last fall we expanded the Artemisia products we carry to include their fine tincture formulas and herbal oil infusions. We are privileged to have this distinguished herbalist offer her expertise FREE to Co-op customers!

GREAT CO-OP DEAL! Get 15% off ALL Artemisia Herbal Products at the Valley location in Feb.!

coming soon!

• EARTH DAY at Nob Hill, Sun., April 22nd • EARTH DAY in Santa Fe, Sat., April 28th • VALLEY GARDEN PARTY, Sat., May 5th Contact Robin at 877-775-2667 or for information.


Robert Marchland CPA



Feb. 5/2-4PM

OFFICE 505-892-2907 CELL 505-710-5401 1512 DEBORAH RD., RIO RANCHO, NM

Intern ationa l Yea r of Cooperati ves: Cooperativ e Enterprise s Build a Be tt er World

The cooperativ e movement brings togethe r over

1 billio n people around the world.

Duri ng 2012, the Internati on al Year of Cooperativ es , people all around the world will celebrate a busine ss model which puts pe ople fi rst, innov ates to mee t membe r needs and provides local service while fueling an important part of the global economy. Abou t 1.2 million ru ral Amer icans in 31 st ates are serv ed by 260 U.S. telephone coope rat iv es . U.S. cooperati ves operate 73,000 places of busine ss througho ut the U.S., own more th an $3 tr illion in asse ts and generate over $500 billion in revenue. They also prov ide more than 2 million job s and $25 billion in wages .

Co-ops are ru n by the pe ople for the pe ople

From credit unions to housing co-ops to food co-ops, cooperativ es are all around you.

At lea st 100 million people around the world are employed by cooperativ es, which is 20% more people than those employed by multinati on al corporat ions.

More th an 50,000 famili es in the U.S. use cooperativ e day care ce nters, gi vi ng co-ops a crucial role in the care of our children.

Amer icans hold over

350 million

cooperative memberships. More th an 6,400 ho using cooperativ es exist in the U.S., providing 1.5 million homes. Co-ops are, and will al ways be, communit yow ned.

In the Uni ted States, more than 30,000 cooperatives operate in every sector of the economy and in ever y congressional district.

Over 8,300 credit unions prov ide financial service s to ne arly 100 million members.

Farmerow ned cooperativ es prov ide over 250 thousand jobs and annual wage s of over $8 billion- not to mention great food !

The coope rat iv e movement began in Rochdale, England , in 1844, whe n a group of ordinary people wanted access to goo d food at a fa ir price .

More tha n 900 ru ral elect ric co-ops deliv er electricit y to over 42 million pe ople in 47 st ates . This makes up 42% of the U.S. elect ric distr ibuti on lines and covers 75% of the U.S. land mass.

All N



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February 2012 10 6-ounces fresh baby spinach 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 3/4 cup (3 ounces) crumbled feta cheese 1 (11.3-ounce) can refrigerated dinner roll dough Cooking spray 2 1/2 tablespoons grated fresh Parmesan cheese

taste the

WORLD Golden Succotash 3 tablespoons butter 1 1/4 cups 1/2-inch cubes peeled red-skinned sweet potato (yam) 1 to 2 tablespoons fresh lemon juice, divided 1 yellow bell pepper, 1/2-inch dice 1 cup frozen corn kernels 1 tablespoon chopped fresh tarragon Melt butter in large skillet over medium heat. Stir in sweet potato, 1 tablespoon lemon juice, and 1 tablespoon water. Cover and cook 4 to 5 minutes. Add bell pepper. Cover; cook until sweet potato is tender, 2 to 3 minutes longer. Add corn and tarragon. Sauté, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired. Coconut-Lime Rice 1 cup light coconut milk 1/2 teaspoon salt 1 1/2 cups uncooked jasmine rice 1 teaspoon lime zest 1 1/2 tablespoons fresh lime juice

Preheat oven to 375°. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta. Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature. Kale, Potato, and Onion Frittata

Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally to prevent scorching, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.

Vegetable oil cooking spray 1 yellow or white onion, sliced 1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped 2 cloves garlic, chopped 2 cups boiled diced potatoes 2 whole eggs 2 egg whites 1/2 teaspoon paprika (preferably smoked)

Spinach and Kale Turnovers 2 1 1 3

teaspoons olive oil cup chopped onion garlic clove, chopped cups chopped kale (about 1 small bunch)

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoons water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.



DISCOUNT month! see page 1!

international flavors Onion Soup with Thyme and Gruyère Crostini 1 pound yellow onions, halved and thinly cut lengthwise 3 to 5 sprigs of fresh thyme 1 bay leaf 1/4 teaspoon sea salt Fresh cracked pepper 1 teaspoon all-purpose flour 1/2 cup dry white wine 2 cups beef stock 1 cup water 1 1/2-inch-thick slice of ciabatta bread cut in half 2 tablespoons unsalted butter 1 1/2 cups grated Swiss Gruyère cheese In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side. Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden. Finger Caesar Salads 1 oil-packed anchovy fillet, finely chopped 3 tablespoons (packed) grated Parmesan cheese 2 tablespoons mayonnaise 2 teaspoons fresh lemon juice 1/2 teaspoon Dijon mustard 1 small garlic clove, minced 1/4 teaspoon Worcestershire sauce 1/4 cup extra-virgin olive oil 3 tablespoons olive oil 2 garlic cloves, peeled, flattened 8 1-inch cubes crustless sourdough bread 2 hearts of romaine lettuce, leaves separated 6 cherry tomatoes, halved Parmesan shavings Using the back of the spoon, mash anchovy to puree in small bowl. Whisk in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Gradually whisk in 1/4 cup olive oil.

February 2012 11

(Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.) Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes. Transfer bread cubes to paper towels and drain. (Can be made 1 day ahead. Cool completely, then store airtight at room temperature.) Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller leaves. Top lettuce with tomatoes. (Can be made 3 hours ahead. Cover with plastic wrap and refrigerate.) Drizzle salads with dressing. Top with croutons and Parmesan shavings. Season generously with pepper and serve.

3 tablespoons plus 1/4 cup olive oil 2 cups chopped onions 4 garlic cloves, minced 2 15- to 16-ounce cans pinto beans, drained 1 1/2 cups (or more) whole milk 1 1/2 cups (or more) water 1 teaspoon minced serrano chile with seeds 3/4 teaspoon ground cumin 1/2 teaspoon dried Mexican oregano 1/8 teaspoon ground cloves 12 5 1/2- to 6-inch-diameter corn tortillas 2 1/4 cups crumbled queso ranchero* Chopped fresh cilantro Sour cream Preheat oven to 350°F. Oil 13x9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency. Heat remaining 1/4 cup oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce. Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream. *Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero. Queso cotija or mild feta can be used instead. RECIPES


of flavors













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farming &



seed for common

CORN is wind pollinated and all types (dent, flint, flour, sweet, pop) will cross easily when within a quarter mile of one another, so be careful. Dent/flint/flour crosses won’t affect usage all that much since they are all used for grinding. Sweet corn crossed in dent/flour/flint will eventually make grinding a gummy mess. Any crosses into sweet corn will reduce its tenderness and eventually render it useless as sweet corn. Popcorn must be pure in order to pop. If you’re looking to conserve full genetic diversity of a variety, grow no less than one hundred corn plants.


BRETT BAKKER ast month we were waxing poetic about seed saving and why you should plan early rather than after you’ve planted thirtytwo different peppers. Here’s some nuts and bolts (or should I say, stamens and pistils) info for keeping pure seed of common crops. For the full scoop, Suzanne Ashworth’s book Seed To Seed is by far the best guide. BY

Generally, isolate crops that will cross-pollinate by distance. A completely different location is best but not always practical. Plant as far apart as you possibly can for best results. Two hundred feet is better than twenty-five but not as good as a quarter mile. Make use of barriers such as fences, tall crops, trees and even houses between plantings. Barriers are not the complete answer (especially in insect pollinated crops) but do help to minimize cross-pollination.


in the


For crops that pollinate only once rather than throughout the season, you can isolate by time: planting different types of corn a few weeks apart for example. This method does not always work, however, because flowering (i.e., pollination) may be triggered by environmental factors rather than the age/life cycle of the plant. Keep in mind that the cross occurs in the seed and—with rare exceptions— not in the appearance of the crop you harvest. For example, plant a honeydew melon and a cantaloupe in the same garden this year and the harvested melons will look as they are supposed to. But if you plant saved seed from either one next year, you will get a cross between the two. BEANS (AND PEAS) do not readily cross-pollinate but keep them at least ten or fifteen feet apart. Lima beans do cross-pollinate, so grow only one. Black-eyed peas are not related to garden peas (or to other common beans) and will not cross with them. Carrots cross but are biennial so you can plant as many as you want for fresh eating and then leave only one variety to overwinter so it flowers and produces seed next year. The same is true for beets, although beets will cross with chard.

HARD SHELLED GOURDS (rattles, dippers, etc.) will cross-pollinate with each other, (but not with squash) so plant one variety.

LETTUCE will cross-pollinate, including with wild lettuce which grows all over NM. Make sure you find out what wild lettuce looks like so you can weed it out. Hint: it doesn’t look like edible lettuce at all but more like a tall spikey dandelion. MELONS such as cantaloupe, honeydew, Crenshaw, etc., all cross easily. It is possible to hand pollinate if you can wake up before the insects. And this means early. The MUSTARD family is way too complicated to go into here. But includes broccoli, cauliflower, mustard greens, mizuna, bok choy, cabbage, Chinese cabbage, etc. Arugula is in the mustard family, but it will not cross with any others.

New Mexicans). By the way, hot and sweet peppers will readily cross. Sometimes a sweet pepper will express some hot pepper taste the same year the two plants cross, but this is not always common. POTATOES, ONIONS, GARLIC are idiot-proof since they reproduce asexually. Woo-hoo! RADISHES cross-pollinate so only let one variety go to seed. A tall stalk is produced first so you’ll know which plant is about to flower in plenty of time to harvest all the other varieties. SQUASH crosses very easily but there are four distinct species which cross-pollinate more rarely. You can hand pollinate as you would for melons or pick only one of each of the following: Cucurbita pepo—zucchini, yellow crookneck, yellow summer, Halloween pumpkin, acorn, spaghetti, pattypan, small colorful decorative gourds Cucurbita maxima—hubbard, banana, turban Cucurbita moschata—butternut, Tahitian Cucurbita agyrosperma/C. mixta—cushaw (usually found in southwest and southeastern US) SUNFLOWERS will cross with each other. They also cross with our native weedy types, so it’s pretty tough to keep them pure here. TOMATOES—plant at least twenty-five feet apart but further is much better. TOMATILLOS will not cross with tomatoes. Hurray! WATERMELON—you guessed it. Same as melons. Hand pollinate or plant just one.

PEPPERS are easily cross-pollinated. For absolute purity, plant only one (a sad thought, I know especially for



SANTA FE FARMERS’ MARKET PAVILION! njoy the most entertaining, educational and state-of-the-art feature documentaries on current issues related to food, sustainable MOVIES communities, “green” growth, the environment and the political and health implications of all! More than just movies, these Santa Fe Farmers’ Market Institute (SFFMI) EVENTS include speakers, discussions, exhibits, and opportunities for moviegoers to meet, greet, and collaborate—all while enjoying locally grown foods specifically chosen and prepared for the theme of the night.

to alternative energy and SOLUTIONS to climate change. Meet the entertaining innovators and entrepreneurs who are laying the groundwork for a clean energy future – from a wild Alaskan geothermal pioneer to airline exec Richard Branson, a former CIA Director, utility CEOs, a rancher turned wind farmer and wonky economists—all who showcase why it’s good business to be part of the new, low-carbon economy!



The Wednesday Movie Series also supports the work of the Santa Fe Farmers’ Market Institute to maintain and enhance local sustainable food production and the preservation of small farms in northern New Mexico. SFFMI Wednesday Movie Night continues with: FEBRUARY 29/CARBON NATION CARBON NATION is a dynamic film that explores innovative approaches


known consequences of rampant plastic use—from degradation to the risk of cancer and other human diseases. BAG IT makes it clear that it is time to question how we produce and consume “disposable” objects.



February 2012 12

MARCH 28/BAG IT Americans use 60,000 plastic bags every five minutes. But where do these bags go when we’re done with them? Where is “away?” BAG IT follows the journey of average guy Jeb Berrier when he resolves to stop using plastic bags at the grocery store—and ends up learning about much more than plastic bags. Discover the un-

CURRENT SPONSORS: Downtown Subscription; Green Fire Times; Green Party of Santa Fe; Isis Medicine; KSFR; La Montanita Co-op; Robert Marcus and Ann Coulston; Dan Merians; MorganStanley SmithBarney; Positive Energy; Santa Fe Chamber of Commerce; Santa Fe Reporter; The Firebird; Bernie and Carol Toobin; VERVE Gallery of Photography; Walter Burke Catering. LOCATION: Santa Fe Farmers’ Market Pavilion, 1607 Paseo de Peralta. TIME: 7pm. Admission: GENERAL ADMISSION: $12; Institute Members, Seniors and Students: $10; Under 18 and Santa Fe Farmers’ Market Vendors: Free. MORE INFO: 505-983-7726 or www.


E D U C AT I O N A L !

W A T E R Conservation Conference




it’s free!


he Xeriscape Council of New Mexico was formed in 1986/87 after green-industry professionals interested in the use of native plants attended a Xeriscape Conference in Los Alamos. The Xeriscape Council is education and project oriented; hosting annual conferences on water conservation and landscaping. The Council brings highlevel globally-oriented experts and speakers to Albuquerque for the twoday conference, and free public seminars held at a two-day Expo following the conference. The public sessions focus on more practical “how to” seminars on design, plant selection, irrigation and maintenance. This year don’t miss Stephen Kress and William DuBuys, two speakers at the conference, and a wide variety of excellent how–to seminars for water conservation at the Expo.

Feb. 23-24

S AT U R D AY, F E B R U A R Y 2 5 / 9 - 5 P M S U N D AY, F E B R U A R Y 2 6 / 1 0 - 4 P M

over 200 exhibitors! Seminar Speakers Include: • Judith Phillips • Nate Downey • George Radnovich • Jim Brooks • Ryan Daniell • Richard Perce • Cheryl Kent • Mark Brotten, and many more... Don’t miss this exciting conference and Expo! Visit for registration information.

The Council also produces books, materials and reports and conducts other general consulting activities on the topic of conservation to fulfill its main goal of educating New Mexicans and others about using native, low-water plants and landscaping/irrigation methods as a means of water conservation. The Council continues to work with the City of Albuquerque on conservation efforts, including a water conservation ordinance and associated rebate program for installation of indoor and outdoor water saving technologies.

The Conference Stephen W. Kress is Vice President for Bird Conservation with the National Audubon Society and an expert in seabird conservation. He has published several books, including the Audubon Guide to Attracting Birds, Audubon Pocket Backyard Birdwatch, and North American Birdfeeder Guide. Steve will explore ways that innovators can work together to untangle pressing problems using his experiences in bird conservation as examples of collaboration for new solutions. William deBuys is the author of A Great Aridness: Climate Change and the Future of the American Southwest, a work that addresses the impact of climate change on the Southwest ecosystems and people. Beginning in the late 1980s his efforts led to the permanent protection of over 150,000 acres of wild lands in North Carolina and the Southwest and from 1997 to 2004 he developed and directed the Valle Grande Grass Bank, a cooperative effort involving ranchers, conservationists, and public agencies in the rehabilitation of rangelands in northern New Mexico. From 2001 to 2004, he served as founding chairman of the Valles Caldera Trust, which administers the 89,000-acre Valles Caldera National Preserve. His book, A River of Traps, captures with great sensitivity the spirit of the land and culture of New Mexico.



food and water

What if an emergency were to last longer than a few days? Or an income reduction were to hit your family? How would your family eat? Gardening and preserving your own food are fantastic ways to be more food-independent. Having your own viable seeds on hand would be important.

STORAGE Ready for

February 2012 13


BY AMYLEE UDELL eople do not like to imagine themselves in the midst of a disaster. A natural or man-made disaster makes a job layoff seem mild and safe. Yet losing a job is often disastrous for a family. The same goes for an illness. These are, unfortunately, not uncommon reasons a family may consider stocking food. Other reasons a family may want a solid supply of food on hand are trucker/transportation strikes, natural disasters in OTHER regions or anything else that may disrupt our food supply. Most stores would run out of their stock in three days or less. Or what about utility disruptions? Just one year ago, tens of thousands of New Mexicans were without heat and gas for a week. A loss of gas and electricity may shut down businesses and also affect food supplies.


I've previously written about doing a Pantry Challenge where you try to eat only from your current pantry supplies for a limited amount of time to either save money or clear out older food (see Dec. 2010 issue). Most of us do have a supply of food on hand. But could you comfortably live on it? What if there were a short-term or long-term emergency and you could not leave your home or access a store? There are many people who invest time and energy into emergency preparedness. Most would point out that water is the most important thing to have on hand in case of emergency. The accepted amount is one gallon per person per day. If you think about it, that's a lot of water to store. But having clean water is vital, as we can only live a few days without water. After that, you need three days of wet food storage (canned goods) that you would be able to consume without cooking. You may already have this in your pantry. After three days you would move to dry storage goods, which we'll discuss later. The next consideration is a heat source for warmth and for cooking. If you have a fireplace and source of fuel, you can use that for both. Outdoor grills, camp stoves, solar ovens and emergency stoves are other easy to use cooking options. A good supply of blankets (wool is great) would be needed in cold months for warmth. Light sources that should be easily accessible are flashlights (with batteries), head lamps, camp lanterns and long burning candles. Knowing where these are is important as it could be dark when you are looking for them. Paper products make life more pleasant and can also be useful to have stocked. Toilet paper, feminine hygiene products, diapers and paperware would quickly disappear off shelves in an emergency. Be sure to have garbage bags for disposal of these paper goods. Having plenty of kid-friendly activities on hand will make everyone's lives more bearable if any outages were to occur. Other items that you might find useful are radios, cell-phone chargers and many people even have generators. And don't forget basic first aid supplies, as well as prescription medications.



We can all agree that winter utility outages and job changes are a reality and at least considering how we'll handle them and having a plan is a REASONABLE APPROACH.

Having "comfortable" foods in supply during times of difficulty is important to a family's well being. Each family's food needs are different, but stocking up to some degree is probably a good idea for most families. The biggest obstacles most families face when considering this idea are: 1. COST. The easiest way to begin is to buy one more of a non-perishable item that your family already eats (peanut butter? tuna? canned tomatoes?), or to stock up when these items are on sale. A few bulk buys will go a long way toward food storage. Another method is to set aside a portion of your food budget toward storage items. Since you will ultimately eat what you store and rotate through the food, these items are not wasted but ARE indeed a part of your food budget. Many people will begin by targeting the most basic items needed first (for many, that means flour, sugar, powdered milk and salt). 2. STORAGE SPACE. This is an issue for most families. In truth, we are able to find space for our priorities. I'm always surprised at how creative people can be when it comes to storage! Under the bed and in closets are great places to store food. Garages are often used, but always keep in mind that temperature and moisture greatly affect food quality. And for most of us, reorganizing our pantries and storage spaces often yields much more space than is currently available.


BABY FOOD BY RONNIE CUMMINS, ORGANIC CONSUMERS ASSOCIATION ince 2006, Martek Biosciences, owned by multinational biotech giant DSM, has been selling its DHA (docosahexaenoic acid) and ARA (arachidonic acid), synthesized versions of the essential fatty acids that are naturally found in breast milk, to companies manufacturing organic infant formula, baby food and other food products. Now the National Organic Program says the 2006 approval was illegal and they're conducting a formal review of the Martek products for the first time.


The Cornucopia Institute has been warning since 2008 that the DHA and ARA might be made using genetic engineering, an "excluded method" under national organic regulations. The OCA has confirmed the Cornucopia Institute's concerns with our own research and we've learned: • The DHA and ARA used in organic infant formulas and baby cereals is manipulated using microencapsulation to transform it from an oil to a powder. Microencapsulation is specifically listed as an "excluded method" in the organic regulations, one of a "variety of methods used to genetically modify organisms or influence their growth and development by means that are not possible under natural conditions or processes and are not considered compatible with organic production." • In addition, DHA and ARA are produced from mutant strains of algae and fungi with unnaturally high DHA and ARA levels. "Mutagenesis" is not specifically mentioned in the organic regulations' definition of "excluded

methods," but it certainly fits the category definition listed above. Mutagenesis involves exposing cells to radiation or mutagenic chemicals to create a variety of mutant cells from which desired characteristics can be selected. DSM, Martek's new owner and the long-time producer of its ARA, boasts the invention of modern extensions of this process. DSM screens the vast numbers of microbial strains produced by random mutagenesis and selects for improved properties using a robotic High-Throughput Screening (HTS) facility and high-tech flow-injection Nuclear Magnetic Resonance. Then, they use recombinantDNA technology to combine multiple mutations in a single organism.

3. KNOWING WHAT AND HOW MUCH TO STORE. Most of us don't know how much we actually eat in a given time nor how much we would need in an emergency. There are books on food storage that show you how to calculate this and you can find out how online as well. Some food storage companies also have calculators that show you how much you need, tied in to their own products. This can be a great option if you are wanting to purchase your food already packaged properly for long-term storage. And if you are starting with nothing, it's easiest to only calculate your most basic needs and slowly add extras. 4. FOOD QUALITY. Powdered milk? White sugar? Dehydrated meals? That's what you'll see a lot of if you begin exploring long-term food storage. But those are not your only options! I know the Co-op Connection readers will be more discriminating about food quality. You CAN incorporate organic food (or food of any other quality you deem important) into your food storage. Grains, legumes, sweeteners, stable fats and more can be purchased in bulk for future need. You will need to research how to prepare food for long- term storage. Even if you decide not to store organic foods, you can choose dehydrated or freeze-dried foods that are not health diminishing. Most dehydrated "meals" include many preservative chemicals, vegetable oils and other questionable ingredients. Buying individual ingredients is probably a better option. You can continue to make your family's meals using those individual ingredients. Freeze-dried foods often maintain very high levels of vitamins and minerals, as well as color, giving them a more appetizing appearance than many canned and frozen goods. You want to aim for variety in your food storage, if possible. But again, start with staples and slowly add on. I have friends who feel that preparing for possible disasters is a troubling way to live. I can understand that mindset. I have friends who enjoy the security of knowing their family will be safe and healthy should a small or large emergency occur. I can also understand that. But we can all agree that winter utility outages and job changes are a reality and at least considering how we'll handle them and having a plan is a reasonable approach. Future articles will go over very basic disaster and evacuation planning for families. To learn more about basic emergency preparation and food storage, register for the Feb. 5 class at

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Products of microencapsulation and mutagenesis DON'T BELONG IN ORGANIC! Get these GMOs out of organic baby food! Please contact your favorite baby food company and make sure they are not using these ingredients in their products, especially Bright Beginnings, Organic Infant Formula with DSM's DHA and ARA, Happy Bellies Organic Baby Cereals with Microencapsulated DHA, Earthâ&#x20AC;&#x2122;s Best Organic, Parentâ&#x20AC;&#x2122;s Choice Organic, Similac Organic and Vermont Organics to make sure they are not and will not use these genetically modified ingredients in their products. GO to for more information and to send an e-mail letter to some of the above businesses! FEEDING BABY


Jane Monheit


March 8 concert March 9 benefit event


Small Table Jazz Club Setting



rising water in


MICHAEL JENSEN, AMIGOS BRAVOS he winter has been dry and the snowpack for spring runoff doesn’t look good, which means that as of now the outlook is for another year of low flow in the Rio Grande. But there is at least one piece of water news that’s positive: the levels in the Albuquerque aquifer are rising. BY




The reason is clear. People began to conserve water. Until the early 1990s, the general perception of the aquifer was as a giant “Lake Superior” of drinkable water. Then new hydrogeological studies were done when wells began to run out of supply. These studies led to a completely different understanding: the aquifer is made up of many layers that are fractured and shifted in relation to each other, with only a relatively small drinkable portion and a large and hard-to-extract amount of brackish water.

Each year, the US Geological Survey (USGS), which has an office here in Albuquerque, publishes a report on the level of the aquifer that supplies much of the water we use. The latest report, Water-Level Data for the Albuquerque Basin and Adjacent Areas, Central New Mexico, Period of Record Through September 30, 2010, which came out in mid-2011, covers the year from October 1, 2009 – September 30, 2010.

conserve, CONSERVE


The short narrative section provides a technical description of the aquifer and a detailed description of the methodology used for the annual reports, which involve 124 monitoring wells from the southern edge of Sandia Pueblo to Tomé – with most monitoring sites within the Albuquerque City limits on both sides of the river. The value of the report is in the graphs for each well. The graphs include the entire time period for each monitoring site; from the late 1970’s through the early 2000’s. Cumulatively, the graphs give a clear picture of what was happening to the aquifer. It was being “mined”, meaning more water was being pumped out than nature could put back in. The result was the creation of several large “cones of depression”. These cones of depression, located under the Northeast Heights, the West Mesa, and Rio Rancho, were caused by extremely large amounts of overpumping, dropping the water table (the top of the aquifer) by as much as 180ft. Cones of depression do two things. First, they upset the natural flow of water underground because they draw water into them from surrounding areas, including more “depletion” (leakage) from the river than would naturally be the case. This excess depletion violates New Mexico water law and has to be replaced by whoever is responsible for the overpumping. Second, by removing water from the ground, cones of depression can cause the ground to contract or settle, leading to subsidence at the surface or even sudden collapse of the surface into sinkholes. However, the graphs make it clear that slowly, starting in the early to mid-2000s with a few sites and spreading to more and more, the aquifer began to recover.

February 2012 14

although a couple of monitoring sites show rises in the range of 10 or 20 feet. Some locations still have significant declines, particularly in Rio Rancho. Rio Rancho conserves, but is still growing rapidly and still gets all its water from the aquifer. The rise, while real, may still not entirely reflect an actual rise in the aquifer. That is, as conservation and the San Juan Chama project kicked in, less water was being pumped from wells. This is giving natural recharge a chance to start filling cones of depression. To some extent, what we are seeing may be more of a “rebound” of the cones than the aquifer rising. Still, the monitoring wells show rising levels over a wide area, which is a strong indication that the system is starting to get back into balance. What we need to do now is continue to work for increased conservation. 150 gpcd is a good goal, but Santa Fe is around 110 gpcd and El Paso is around 135 gpcd. With continued low flows in the Rio Grande – inhibiting the full use of San Juan Chama water, conservation is the surest way to keep the taps – and the river – flowing and still restore the aquifer. For more information, contact Michael Jensen at

The City of Albuquerque and then the Albuquerque Bernalillo County Water Utility Authority (WUA) began a campaign to get people to conserve. City residents had been using as much as 240 gallons per capita per day (gpcd) in the late ’80s and early ’90s, but the City got that down to around 175 gpcd and the WUA customers are currently around 160 gpcd. The current WUA goal is 150 gpcd by 2014. In December 2008, the WUA began using the San Juan Chama water for the Drinking Water Project – taking water from tributaries of the San Juan River through pipes to the Chama River and downstream to Albuquerque. The use of this surface water from the river now supplies about 40% of total water use for WUA customers, meaning even less groundwater from the aquifer is being pumped. So far, the gains are relatively modest, with some sites rising a few inches and others a few feet,

Protecting NEW MEXICO

this non-profit, public interest law firm to introduce a local “Community Bill of Rights” that defines citizens’ rights within local communities that are threatened by state-sanctioned corporate development.

Elevating COMMUNITY RIGHTS Above Corporate Rights

boom, large water withdrawal, GMOs, factory farm contamination in full swing, and our communities becoming resource colonies for a gaggle of corporations, if the time isn’t now, then when will it come? If our communities are not the ones to lead the way, then who will? How long will we continue to allow corporate directors, abetted by traitorous legislators, to govern our communities?"

Without authority within the current laws to say “no” to hard rock mining, GMO seed planting, oil and gas extraction, factory farming or large water withdrawals, citizens BY KATHLEEN DUDLEY, DRILLING MORA COUNTY are faced with the challenge of exerting their wo events in Albuquerque have the possiinalienable rights over corporate rights. We bility of transforming our lives through the fought a revolution over this in 1776, and work presented by the Community EnDEMOCRACY we continue to seek our own destiny. The vironmental Legal Defense Fund (CELDF): Daniel Pennock Democracy School is about • Thomas Linzey presents "Protecting New Mexico: teaching and empowering local people to Elevating Community Rights Above Corporate take back their communities from state Rights," Thursday, February 2nd, 7pm at UNM SUB in ABQ. sanctioned corporate development, (http:// • The Daniel Pennock Democracy School, Friday and Saturday, February 3/section.php?id=149). 4th, presented by the Community Environmental Legal Defense Fund (CELDF) with Thomas Linzey and Ben Price and sponsored by Drilling Over 140 communities have passed CELDF’s rightsMora County. based ordinances that give citizens the authority to

Today in New Mexico, countless communities are “managing” the devastation from corporate development sanctioned by the state. Counties that are face-toface with the destruction corporations render to the ecosystems and citizens’ health include—Catron County, facing large water withdrawals by an Italian water corporation threatening to deplete its aquifer; Otero County, hard rock mining for rare earth minerals; San Miguel and Mora County, mineral leases amounting to nearly 200,000 acres from oil companies (water grab?); San Juan, Rio Arriba, Eddy and Lea Counties, oil and gas development; Chaves County, factory farms populated with 85,000 dairy cows; uranium and copper mining in Grant County; GMO contamination in Dona Ana County chile fields. It is endless!

determine their destinies. Community rights-based ordinances consist of a bill of rights, protecting citizens’ rights to clean water, air, health and safety, and protection from corporate harms. Corporations’ rights are written out of these ordinances and are rendered non-persons. Local self-governance and local sustainability are at the core of the ordinance. The first Bill of Rights in the world protecting Nature, was written by CELDF for the Bolivian and Ecuadorian Constitutions which “granted Nature the right to exist and persist. ...under the law being recognized as rights-bearing entities.”

Join in the evening with Thomas Linzey, Thursday, February 2nd, at 7pm, and hear what citizens can do to take back control of our democracy within our communities. Find out how you can organize a CELDF Democracy School and change the tides from destructive corporate control to sustainable local community autonomy. There is nothing more transforming than understanding we have rights in this democracy.

Feb. 2-4



As the Occupy Movement grows across the United States, a civil rights movement is gaining momentum through the past two decades of work by CELDF. Citizens across the continent and around the globe are working with

In the words of CELDF: "The [community rights] ordinances turn the myth of popular sovereignty into reality. With the fracking

For more information, contact: Kathleen Dudley, Co-founder, Drilling Mora County, drillingmora,




2012 year of the


• It’s a great time to become a member/owner… Member/Owners, Be a Good Friend! Turn a friend on to Co-op Ownership THIS MONTH, FEBRUARY, LOVE YOUR CO-OP MONTH! • Bring in your friends—when they join for a year, YOU get an 18% discount shopping card! THEY get a Volume Discount Coupon!








La Montanita Coop Connection Feb 2012  

The La Montanita Coop Connection is a monthly publication about food and issues affecting our local foodshed. Membership in La Montañita Co-...

La Montanita Coop Connection Feb 2012  

The La Montanita Coop Connection is a monthly publication about food and issues affecting our local foodshed. Membership in La Montañita Co-...