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

j u l y 2 012

fresh Fruit local from our regional foodshed!

˜ Co-op Join La Montanita 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 & values & community ownership

• You Vote!

-with your dollars for a strong local economy

• You Participate!

-providing direction and energy to the Co-op

• You Receive!

-member discounts, weekly specials & a patronage refund

Rancho Durazno Peaches from Palisade, Colorado

Details Inside for Vegan Summer Shopping

• You Own It!

-an economic alternative for a sustainable future

In so many ways it pays to be a La Montanita ˜ 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 coupon 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 the 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.




IS PATRIOTIC BY ROB MOORE lection years tend to bring out strong polarities in the way that Americans view our country. “Spirited” is a kind word for the turn some of our disagreements take, with partisans raising a cry to restore American grandeur back to some imagined idyll, before “that” group of people managed to set the country into whatever “handcart-tohell” we are told we are careening.


creating greater demand for natural resources, more waste and safe disposal difficulties. As early as the 1500s, New England colonists were seeking better ways to practice public stewardship of resources, by 1739 Benjamin Franklin was pressing for protection of waterways from industrial pollutants and by the 1760s committees in Philadelphia were drafting waste disposal and clean water regulations (it’s worth noting that the tension between “excess” regulation and protecting public resources is evident from the debates of the day).

Changes in agricultural mechanization allowed farmers to increase yields and feed a growing population, but also raised concerns over pushing the earth too hard and the use of chemicals in food production. The rush to develop coal resources led to scrutiny over the use of acids and solvents in mining generally, and helped galvanize both public-health crusades and environmental and conservation movements. While these moves initially encountered resistance from industry, the sheer force of public will made sure that such issues became a lasting focus of political attention.

Western expansion and exploration furthered both access to stores of natural resources as well as concerns that the United States was using too much too quickly. State assemblies began regulating the harvesting of timber and the amount of game that could be taken by citizens, noting that conservation of the natural world was crucial to avoid permanent loss of shared stocks and jeopardizing security.

Bottom Line The calamities of the Dust Bowl years, polluted waterways, threats to wildlife, post-WWII chemical and nuclear agents, chemical leaks and spills, smog and airborne pollutants, preserving forests, minimizing the impact of extractive technologies… all of these issues are serious and dealing with them has crossed political boundaries: health and safety are ultimately shared responsibilities and of mutual concern.

Conservation and Protection The Industrial Revolution brought increased risks that galvanized political movements, inspired calls for protection and conservation, and created new branches of environmental science and health study. In 1907 the state of Georgia sued Tennessee for refusing to regulate air pollution from Tennessee-based mining operations; the Supreme Court ruled in Georgia’s favor, establishing a precedent that states could use clean-air and water standards as checks against pollution from other states. Just as crucial was the widespread and growing popular notion that the public had a fundamental right to clean air and water and should be protected from dangerous and unhealthy work conditions; ideas that became a key part of the labor reform movement.

The rancor and controversy that surrounds much of public discussion—the environment vs. jobs debate for example—is largely a recent development. Support for clean water, clean air, protecting children from environmental hazards, preserving wilderness areas, national parks, and natural resources has been a common cause for political parties throughout our history far more than it has been a fundamental division.

this land is YOUR land... this land is my


Complaining about the state of environmental affairs is evergreen in American election years, with some folks complaining that not enough is being done to protect our natural resources and some folks complaining that too much protection is being given; both sides seeing it as detrimental to our country. While this hissing match raises in pitch, it is useful to remember that despite our mixed history of caring for natural resources, the idea of responsible environmental care has long crossed political lines and is in fact older than our Republic. When we consider the implications and impact of what we do to the natural world, we join a distinguished line of American environmentalists stretching back to Native populations, Benjamin Franklin, Henry David Thoreau, the Transcendentalists, Lewis and Clark, Black Elk, John Muir, Teddy Roosevelt, Woody Guthrie, Rachel Carson, Richard Nixon, and a host of others.

Early European settlers to the Americas were deeply impressed by the wonder and variety of natural riches of fish, game and timber and the purity of waterways of these shores. The indigenous population had even closer ties. Plains peoples followed animal migration patterns, while the Native peoples of the coasts were tied tightly to spawning patterns of salmon in the West and of cod and others in the East. Seasonal changes, droughts, and exceptionally wet periods all had an impact on food supplies for populations that lived much closer to the land, and these challenges were noted carefully, kept and passed on as part of survival knowledge.


Natural Balance Greater challenges arose when human-caused impacts began to jeopardize natural balances. European settlements had issues of sanitation and maintaining clean water, especially as towns and population grew,


for the

BOARD! Co-op Board of Directors Elections VISION, STABILITY AND SUCCESS!

Directors Provide

From your Board of Directors OUR CO-OP NEEDS YOU! The nominations process for La Montanita’s Board of Directors elections will be starting soon, and we want to let you know how you can participate. Each year the Co-op holds elections for 3 of its 9 directors, with terms running for 3 years. As elected representatives of the 17,000 plus member/owners, the board’s job is to provide strategic vision and ensure the Co-op’s long-term stability and success. The work is exciting, challenging, and rewarding.


YOU can VOTE Electronically THIS YEAR! The Co-op is a 28.8 million dollar operation. We have five stores: three in Albuquerque, one in Gallup and one in Santa Fe. Albuquerque is also the site of the Cooperative Distribution Center (CDC), which is our Foodshed warehouse, serving producers, processors and retailers throughout our region. In 2010, under the board’s direction, we opened a store on the UNM campus, and all of the Co-op’s locations and programs continued to grow and improve in performance. Finally, our many public outreach programs bring people together and strengthen our communities. This year we will utilize electronic voting instead of mailing out paper ballots. Primary members who are interested in voting elec-

tronically should provide an email address to the info desk at any of our stores in order to receive election login information. Email addresses will remain confidential and only be used for election purposes. Primary members who wish to fill out paper ballots may obtain them from the info desk at our store locations between November 1 and November 14.

American history is filled with instances of environmental challenge and catastrophe, and it has likewise been filled with solutions, improvements, and good ideas. There is absolutely no tension or contradiction in loving both our environment and our country.

CANDIDATE PACKETS AVAILABLE: July 1st NOMINATIONS OPEN: July 20th NOMINATIONS CLOSE: August 20th ANNUAL MEMBERSHIP MEETING: October 27th: Candidates introduce themselves to attendees. BOARD ELECTIONS: November 1-November 14 Watch for information on the NEW electronic voting process in upcoming Co-op Connection issues.

shops and other meetings and activities. In exchange, board members are compensated with an annual stipend of $1,800. The Secretary receives $2,700 and the President receives $3,600. Board members are expected to serve the full three-year term to which they are elected.

you r

Why Run for the Board? The board’s work requires discipline and creativity. We govern by means of a framework called Policy Governance. At our monthly meetings, the board reviews management’s work by examining performance reports and comparing them to policy standards we have established. The board governs by declaring, through its policies, the results it wants and the actions it wants the general manager to avoid while achieving those results. Only by reviewing and adjusting these boundaries do we adjust the direction of the Co-op.


We leave day-to-day operational details to the general manager and his team (those are the people you see every day as a shopper); we keep tabs on the stores on a monthly basis through formal reporting. Very importantly, we spend almost half our meeting time studying our world, learning about our owners’ needs, and imagining the future. Overall, board members are expected to spend the equivalent of about three hours a week on board duties, including committee work, trainings, work-

CO-OP Board of Directors

To help keep the board on this path, here’s what we are looking for in a candidate:

O W N it!

• First and foremost, be dedicated to the well-being of the Co-op and its owners. • Have a propensity to think in terms of systems and context. • Be honest and have independent judgment, courage, and good faith. • Be able and eager to deal with values, vision and the long term. • Be willing and able to participate assertively in discussions and abide by board decisions and the intent of established policies. • Be comfortable operating in a group decision making environment, sharing power in a group process, and delegating areas of decision making to others. Our focus on the long term, on clear definitions of roles, and on respectful and productive dialogue has clearly paid off. Here’s what Board Member Kristy Decker says about her work on the board: “I find board work exciting and rewarding! I love volunteering my time for a business that does good for the community, the environment and for future generations. We have fun at meetings and we study interesting topics that help us to further understand how to keep our community healthy, co-op educated and to be socially responsible. I take great pride in being a part of an organization that is seen as a national leader in the co-op movement.” An Exciting and Rewarding Opportunity We encourage prospective candidates to attend monthly board meetings so they can better understand how the board governs. Meetings are always on the third Tuesday of each month, starting at 5:30pm. Location is the Immanuel Presbyterian Church, across Carlisle from the Nob Hill store. Dinner is served to all attending, starting a little before 5:30pm.


DEADLINE: August 20th Board elections will be held from November 1st through November 14th. Our annual meeting & celebration will be held on Saturday, October 27, at Warehouse 21 in Santa Fe. Candidates are encouraged to attend this meeting to have the opportunity to address members regarding their candidacy. As we have done in the last few years, the board will offer a list of candidates it feels are qualified to serve. Full information about this process will be included in the candidate packet. IF YOU HAVE ANY QUESTIONS, CONTACT US AT, or contact Kristy Decker, Chairperson of the Nominations & Elections Committee, at 505-217-2025


While it is customary for boards to seek prospective members with managementrelated skills, our approach is different. Our comprehensive policies and the management reporting that is required for them allow the board to simultaneously ensure successful Co-op performance and still focus on the bigger picture we mentioned earlier.


CO - O P wants YOU!

Candidate Nominations start July 20 and end on August 20. Beginning on July 1st, applications, containing complete instructions, will be available at the information desk of each store as well as on the Co-op’s website, in the “Board of Directors” link.



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

BIRDING FIELD TRIPS! with the Central New Mexico

Audubon Society


entral New Mexico Audubon Society offers weekend field and birding trips approximately once a month. All members and non-members are welcome to participate. Always contact trip leader

Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852

Saturday, July 14: Jemez Mountains Bird at several locations in the Jemez Mountains, starting near La Cueva and ending at Bandelier National Monument. Potential birds for the trip include Black Swift, American Three-toed Woodpecker and other high elevation birds, plus riparian species in Frijoles Canyon. Meet at 5:50am for a 6am departure from the Far North Shopping Center located on the east side of San Mateo and the north side of Academy. Meet in the center of the large parking lot. Bring lunch. We will be back to Albuquerque by 6pm. Contact Judy at for more information.

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



ten for Mexican Whip-poor-wills and owls on the evening of the 7th. There are several overnight options in the Glenwood area, including camping. Bring comfortable shoes for hiking and be prepared for hot days and cool-to-cold nights. Folks should email Christopher Rustav prior to the trip so he knows how many to expect. Leader: Christopher Rustay,

Saturday, August 4: Jicarilla Peak, Ptarmigan Trek prior to the trip: plans may change (rarely) and leaders appreciate knowing how many participants to expect. Most trips are within an hour or two of Albuquerque, but trips to more distant locations are offered regularly. CNMAS encourages carpooling, especially on longer trips. Field trip coordinator Cole Wolf welcomes suggestions, comments, and questions about trips; contact him at

Saturday and Sunday, July 7-8: Glenwood and Mogollon Areas Meet at the Glenwood Post Office at 7am on July 7th. For folks wishing to head up to the Mogollon area we’ll again meet at the Glenwood Post Office on July 8th at 7am. The road up to Mogollon is very narrow at places with steep drop offs, but is paved all the way up to Mogollon. Some expected species for the weekend include Common Black-Hawk, Painted Redstart, Brown-crested Flycatcher, and possibly Gray Vireo; lis-



Albuquerque’s Gaia Guild is dedicated to encouraging home-based edible garden production; hence their subtitle, “healthy food from your yard.” Their work includes educating others on the organic practices of soil building, seed saving, animal husbandry and healthy nutrition. Gaia Guild members promote careful application of efficient gardening systems that protect the Earth and all her inhabitants via sustainable and waterwise methods. Currently, the Gaia Guild members are gearing up for their 3rd Annual Food Garden Tour, scheduled for July 14 and 15. The Tour features edible plants grown at private homes and small farms in the greater Albuquerque area. For the first time, participating gardeners may also enter a Gaia Guild contest to win great prizes in categories including: Most Food Productive, Best Habitat for Birds, Butterflies and Bees, Most Water-wise Garden, Best Use of Recycled Materials, Best Gardening in Containers. The tour is free to the public, although donations are very welcome and will be used to fund future workshops. Following the tenants that “healthy soil = healthy plants = healthy humans,” workshops will include information for absolute beginners as well as more experienced gardeners. Take the FREE 3rd Annual Gaia Guild Tour - SEE incredible food gardens at homes and small farms. Learn what YOU can do! Listings and a map will be on the website the week of the Tour. Go to

Hike four miles to reach tundra habitats on Santa Barbra ridge to search for White-tailed Ptarmigan. Along the way enjoy chance of encounters with high-elevation forest specialties. including Dusky Grouse, Three-toed Woodpecker, Williamson’s Sapsucker, Hammond’s Flycatcher, Gray Jay, Clark’s Nutcracker, Golden-crowned Kinglet, Red Crossbill, and Pine and Evening Grosbeaks. At base of the ridge where the forest ends the willow thickets hold breeding Lincoln’s and White-crowned Sparrows, and maybe Wilson’s Warblers. Birds become scarce at higher altitudes with American Pipit and the occasional raven the only species frequently seen in tundra habitats (although there is a chance of encountering Bighorn Sheep). Note: this is a strenuous hike; covering 9-10 miles in around 8 hours. Join for the early portion of the hike (6-8 miles roundtrip) if you do not want to hike to the top. We’ll meet at the trailhead at 7:30am. An early start is necessary to beat any afternoon thunderstorms to the ridge. It takes around 2.5 hours to drive to the trailhead from Albuquerque (130 miles); participants are encouraged to spend Saturday night in Taos if possible (30 miles from trailhead). Contact the leader Cole Wolf at colejwolf@ for directions to the trailhead.



on a BUDGET! LEARN HOW SANTA FE FARMERS’ MARKET INSTITUTE: JULY 25 Learn to create delicious, inexpensive meals in tune with the seasons using local, organic ingredients with noted chef Sharon Louise Crayton. Plus learn cooking techniques, strategies on saving money, seasonal recipes and taste the chef's creations! Chef Sharon, a former restaurant owner and cookbook author, returns for an encore class. Her cookbook, One Taste, is a savory diary of her travels into the kitchens of homes around the world, along with thoughtful meditations on food, eating and being. Dzongsar Jamyang Khyentse Rinpoche became her Buddhist meditation teacher and inspired her to slow down her life and begin investigating the intersections of Buddhism, cooking, and compassion. FUN, 90-minute classes include recipes, tips, tastings, demos & more, ONLY $18! Takes place at Kitchen Angels, 1222 Siler Rd., Santa Fe. For more information or to register go to www.localor or call 505-471-7780.

LAVENDER in the Village Festival! July 13-15 ENJOY A VARIETY OF ALL THINGS LAVENDER ACTIVITIES, for all ages and levels of interest including an outdoor dinner and dance on Friday, July 13; cooking classes at the weekly Los Ranchos Growers’ Market; activities at the Los Ranchos Open Space Agri-Nature Center, 4920 Rio Grande Blvd. NW. For more information and a complete schedule go to

July 2012

keeping the faith



LIGHT Confronting Climate Change


ew Mexico Interfaith Power and Light (NMIPL) is one of twenty-nine state affiliates of the growing Interfaith Power and Light campaign, which engages people of faith in an active response to catastrophic climate change. NMIPL represents more than one hundred faith communities throughout New Mexico, including Jews, Buddhists, Roman Catholics, Protestants, Muslims, Quakers, Unitarians, and Mennonites. NMIPL assists its member and partner congregations with educational resources, tools for improving energy efficiency to reduce energy costs, and opportunities for public advocacy.

natural resources of water, air and land. “As we experience increased and longer droughts—an expression of climate change—the precious gift of water becomes more threatened by pollutants. We are morally obligated to speak for the children, the Earth and the future ones whose voices are usually not represented. Actions addressing pollution from coal-fired power plants and calling for accountability in the oil and gas industry are expressions of an informed faith,” says Sr. Joan Brown, OSF, Executive Director of New Mexico Interfaith Power and Light, who also worked on the map project.



Its mission is “to awaken people of faith to be good stewards of the earth, to pursue justice for our brothers and sisters around the world and galvanize people to think, plan and act for the future of ourselves and the earth.” NMIPL works with faith communities educating to positively affect personal lifestyle changes, cause energy to be used more efficiently, create support for renewable energy sources, and inspire engagement in public policy advocacy as is appropriate.

earthly steward s h ip

NMIPL’s founder, the Rev. Canon Sally Bingham, accepted the Rachel Carson Award from the Audubon Society in May. In February NMIPL published a map documenting water concerns as part of a Legislative Day for People of Faith Concerned for Water, Land, Air and People. The document states: “Water is a sacred trust and it is threatened. We must protect our water, air and land. The map and documentation are a resource and tool,” notes Sister Marlene Perrotte, RSM. She is a board member of the Partnership for Earth Spirituality, which initiated the map project through Concerned Citizens for Nuclear Safety (CCNS) and the Multicultural Alliance for a Safe Environment (MASE) as a tool for community groups to educate and engage citizenry in protecting their communities. The map documents how current and historic industrial activities impact urban and rural populations and the health of wildlife, plants, birds and fish, as well as the

The map and corresponding information in the brochure and on websites details the major waters of the state and areas that are compromised from the oil and gas industry, the nuclear fuel chain and coal-fired power plants. The map and supporting materials are available at Meatless Mondays NMIPL also encourages us to reduce our CO2 footprint by putting more locally grown products on our dinner plates and by reducing the amount of meat we eat. Older readers may remember the meatless and wheatless restrictions that food rationing required during World War II. Now, consider going meatless one day a week for your health and the health of the planet. Click on to www.meatlessmon which partners with Johns Hopkins Bloomberg School of Public Health in providing recipes for delicious meatless meals. NMIPL has a variety of other educational and informational activities and campaigns. To participate as an individual or congregation, or to make a donation, contact them at PO Box 27162, Albuquerque, New Mexico, 87125-7162, or call 505-2666966 or e-mail:, or go to


CONFERENCE 100 Years of Landscape Change: August 9-12 NEW MEXICO’S DISTINCT LANDSCAPE


egin New Mexico’s next centennial with a retrospect of the last 100 years and the current state of New Mexico phytogeography – recognized plant communities and eco-regions—by asking “What makes New Mexico landscape distinct?” Together we’ll acknowledge obvious changes such as invasive species, climate, agricultural and demographic changes, the impact of government policy and planning for growth, development and transportation systems at a series of informative and inspiring talks and workshops. Reconstruct our past environment by examining: ethnographic and archival evidence, dendrochronology, archaeobotany, gastropods, insects, pollen, packrat middens, diatoms, linguistics (plant and food names), alluvial fan development, hydrology, geophysics and faunal reconstruction of native fish, birds, mammals.



July 2012

Native Plant and New Mexico Landscape lovers register today for this statewide conference at or contact Judy Tribble, at 575585-9017 or Other Native Plant Happenings: FUN Ecological Education sponsored by the Native Plant Society includes regular Saturday field trips and free special events. For more information go to: www.npsnm. SUMMER Field Trips July 14: Saturday Field Trip. Fire ecology in the Valles Caldera with Bob Parmenter. Meet at 7am at the Far North Shopping Center at San Mateo and Academy. Park near Wienerschnitzel. We need an early start to beat any afternoon storms. July 28: Saturday Field Trip. Go to www. for details. August 24-26. Rare Plant Field Trip. We will once again visit the Sacramento Mountains to search for the Cloudcroft Phacelia. Contact Jim McGrath at 505-286-8745 or if you wish to join the search.

BRING A BAG...DONATE THE DIME THIS MONTH BAG CREDIT DONATIONS GO TO: New Mexico Interfaith Power and Light: engaging faith communities and individuals in an active response to climate change. Your MAY Bag Credit Donations of $1,950.30 went to New Mexico Women’s Community Foundation, S.A.F.E. House New Mexico. 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.


Integrity Sacrifice Organic



July 2012 4



cessing is a whole other beast. Packaged sliced diced dehydrated reconstituted ready-to-eat “food” requires things your great-grandmother wouldn’t have allowed in her kitchen. No organic canned peaches is not the end of the world.

BRETT BAKKER ’ve spent twenty-one years in the Organic Certification biz and I can’t honestly say I agree with most of it. Consumer protection is always a good idea but any endeavor that can be categorized as part of an “industry” is rife with pitfalls and piles of manure. Add bureaucratic layers and it becomes even messier.



The National Organic Standards Board is a body that advises the USDA/National Organic Program on standards, materials, fertilizers, ingredients, methods of assuring compliance with NOP rule, etc. It’s comprised of appointees with a stake in the outcome, including scientists, food processors, consumers, farmers and the like. Those stakes might be monetary or altruistic. Sadly, monetary concerns seem to take a front seat in driving the industry. The NOSB held its semiannual meeting in Albuquerque in May and besides the mind-numbing rules of order and severely limited time for public comment (three minutes?!), it was eye-opening. Among the topics were petitioned inclusions of materials that are standard in the food industry or to be specific, should material X be allowed in the processing of an organic product? I never was among the people who are in favor of allowing, say, potassium hydroxide for peeling organic peaches. The argument goes that there is no other cost-efficient way to commercially peel peaches so if potassium hydroxide is not allowed in this particular instance, there will be no organic canned peaches on the market. Oh, the horror!

can’t shake a beverage bottle you’ve got more serious problems than mouth feel, buddy. Even more ridiculous is that people will stop buying organic products if they have to shake it or stir their yogurt. I always thought we were supposed to be trying to show non-organically minded folk that that inconvenience doesn’t matter when it comes to food. Apparently the NOSB takes the industry stance very seriously because... ummm… why? Why, the organic industry will suffer! Must we sacrifice the broader ideal of organic integrity on the golden calf altar of Jobs with a capital J?

itchy g reen THUMB

Neither are organic Oreos or Lucky Charms. The whole idea of organic in the first place was to do things the “old-fashioned” way. Most distressing at this meeting were industry reps’ contention that stabilizers and emulsifiers or whatever they call these things are absolutely necessary for texture and “mouth feel.” Or the contention that a material must be used to stabilize chocolate milk or juice because if it’s not in there, the consumer will have to shake the container. If you’re in that bad of shape that you

We peons need to remember that much of the industry is now in the hands of Dole, Smuckers, Walmart and the like. And they have coffers deep enough that they can afford to pay people to fly around the country and attend such meetings for a mere three-minute statement. Makes you wanna give up on the organic tag altogether sometimes. As always the real solution is use as much organic fresh food as possible. Naw, don’t be a food Nazi. If you want an Oreo then eat one, big deal. But limit your intake of packaged food for the sake of nutrition, for reduced packaging and energy resources and for the good of the environment. Best of all, spend your food dollar as close to the farm as you can. That’s how you support the organic industry best.

My personal take is, yeah? So what? There’s no reason why most crops can’t be produced organically someplace on the globe but provents, and more, were addressed and votes taken to allow or disallow their use in USDA certified organic food.




BY ROBIN SEYDEL he National Organic Standards Board (NOSB) meeting, held at the Hotel Albuquerque May 22 thru May 25, was a fascinating look into the national organic panorama. The 15-member “citizen” NOSB is appointed by USDA officials with no real input from us the citizenry, and while there are some non- industry organic advocates serving on the NOSB at this time, they seem to be generally outnumbered by “big” organic representatives. Also on hand for the meeting were the staff of the federally mandated National Organic Program (part of the USDA); led by Miles McEvoy, a long-time organic advocate and a dedicated certification inspector from Washington state; the hardworking staff of the New Mexico Department of Agriculture’s Organic Program; a smattering of national, regional and local organic food activists, farmers and foodies all there to give public testimony; and a legion of industry representatives, and lobbyists.


The four-day, mind numbing meeting was by turns exhilarating and depressing as organic production issues, including genetically engineered vaccines, processing aids, ingredients and additives, volatile synthetic sol-



Bringing together local farmers and Co-op shoppers for the best in FRESH, FAIR AND LOCAL FOOD!


On Monday, May 21, the National Organic Coalition (NOC), led by Liana Hoodes, held a day long pre-meeting gathering for some of the nation’s most dedicated organic activists to share their research and expertise on issues to be addressed by the NOSB. It is certainly no secret that the conventional food and agriculture industry is doing its best to purchase, control, and profit from the organic sector due to its ever increasing public support and vibrant growth in market share. This pre-meeting meeting provided a venue for NOC members to strategize ways in which to best protect the integrity of organics. Growing the Alternative Having been firmly planted in the organic and natural foods industry since some of its earliest days, my gut reaction at many points during the meeting was deep discomfort at the obvious industrial direction of organic food; and clarity that it was industrialization of the food supply that caused organic to grow as the alternative in the first place. To be clear, while I am all for growing the organic sector and understand that as organic goes mainstream (from organic Dole bananas to Walmart being one of the largest purveyors of organic foods), less endocrine disrupting and carcinogenic chemicals will enter the food supply and the environment as a whole. That all people should have access to healthy affordable organic food—just as they did a mere generation or two ago, before “FOOD INC.” took hold, is a given. I firmly believe those things will only happen if organic processes of farming and value added production maintain their ethics, transparency and integrity. Approved Substances? At the November 2011 meeting, the NOSB approved two controversial substances, DHA and ARA, for the list of allowed substances in organic processed food, and they are now found in baby foods and other “organic” processed foods. DHA is made from algae and its manufacturer, Martek Biosciences Company, touts it to be a vegetarian source of omega 3 fatty acid. While the NOSB only approved DHA made from algae that is not genetically engineered for use, questions remain as to the sources of the Martek algae and a firestorm of controversy still swirls from that approval. The May 2012 meeting in Albuquerque proved no less controversial as the NOSB carried out its legally mandated “sunset review” of carrageenan and voted to allow it in certified organic foods for another 5 years. Carrageenan is an emulsifier/stabilizer, made from Irish moss that some researchers believe causes digestive difficulties and immune

disorders, used in juice, dairy and non-dairy alternative milks and products. The companies lobbying for its continued approval included: J.M. Smucker Company’s organic brands, Santa Cruz Organic and R. W. Knudsen; Dean Foods’ brands, WhiteWave and Horizon Organic; the Group Danone’s brand, Stonyfield Farm; and the farmerowned co-op Organic Valley. Stoneyfield and Organic Valley have responded to the carrageenan debate in vastly differing ways; with Stonyfield insisting it is a safe ingredient for use in their YoKids Squeezer yogurts and Oikos Greek Yogurt and Organic Valley claiming it is actively seeking to reformulate products including its ultra-pasteurized heavy whipping cream, chocolate milk, eggnog and soy milks, to eliminate carrageenan in them. Two new “nutraceuticals” were added to the list of approved substances for use in infant formula and pediatric medical foods: choline and inositol. The manufacture of these synthetics leaves residues of 1,4-dioxane, a known carcinogen, and have been in use by Nestle (owner of Gerber brand baby foods) and Hain/Celestial Group’s Earth’s Best and Nature’s One. Now for the GOOD News The one extremely bright spot was the unanimous approval of a letter submitted by NOSB member Zea Sonnabend, who holds the scientist seat on the NOSB. The letter, unanimously approved by the NOSB, vowed to look at the effects of GE food, seed and products in organic production, and stated that the NOSB should take a leading role at the USDA in assessing the effects of genetically engineered food and seed and create an ad hoc committee to research and provide information on which the NOSB bases its decisions. For me, one big take away of the whole proceedings was to go back to my organic roots. If you want organic Twinkies, it is likely you will soon, if not already, be able to have them as part of the industrialization of organic. But as always, if you want the true spirit of organic foods, you will have to go back to its core values found in fresh whole fruit and vegetables, grains and proteins and simple unprocessed foods.

The true spirit of ORGANIC is still fresh, whole fruit, vegetables, grains and proteins and SIMPLE unprocessed foods.

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July 2012 5


Flash in the Pan and the Fruit is On BY ARI LEVAUX herries and strawberries, the gateposts of fruit season, are weeks early in many places thanks to a short, hot spring. As the summer unfolds, these fruits are followed by apricots, raspberries, peaches, blueberries, grapes, apples, pears, and plums. The plants that bear these colorful spheroids of seeded fructose are found in many places, public and private. Acquiring the fruit takes creativity, and can sometimes push the limits of your comfort zone.


A crop of apricots neglected on a neighbor's tree can often be gleaned for a knock and the polite asking. Farmers packing away their leftovers at the end of market might be ready to make a deal (such arrangements have been known to lead to offers to pick trees clean). There are feral or abandoned orchards, u-pick farms and orchards, and even grocery stores—after all, when fruit is in season it's usually cheap, so you don't have to fall out of a tree or get shot for trespassing just to get some. That said, the harvest is not going to come to you. Go get that fruit before the birds and bugs get it, before it ends up in the compost pile or the dumpster, and before it drops to the ground. If it does drop, pick up the good ones. I consider this generalist approach to fruit acquisition to be in the hunter/gatherer tradition. Hunter/gatherers, anthropologists believe, generally have more free time than any other societal structure, allowing for plenty of backgammon and baby-making through the ages. As part of an integrated modern lifestyle, picking a bunch of fruit probably won't create any extra free time. In fact, it can sometimes land you a large ripe pile that you then have to invest more time in processing. Preserving the Bounty That's why when I preserve the bounty of summer, be it fruit, vegetable, berry, or root, I usually choose the sim-

plest path to quickly and efficiently stabilize the product. I'm trying to pack away as much food as I can, and I don't often want to mess around with recipes that slow me down. I do have some specialty preparations I've grown to depend on over the years,


FREEZY! but while I appreciate a jar of apricot chutney as much as anyone, I prefer to just put them in jars and figure it out later. For cherries and strawberries, both of which are in season now, I have two methods: freezing them whole—(the easiest)—and making a simple preparation I call fruit-in-jars. To freeze them whole, just clean, dry and (if applicable) pit the fruit, pack them gently in a jar or bag, with as little air inside as possible, and freeze. That's it. They won't last as long as a Twinkie, but up to a year with no significant deterioration. Fruit-in-jars is more involved. The process is similar to making jam, but I prefer it because it's simpler, and more importantly because jam requires pectin, a polysaccharide usually derived from apple peel that's



extremely hot when grilling. Allow the fruit to cool after removing it from the grill to avoid serious burns to the mouth. Grilling Vegetables The flavor of a vegetable intensifies when it has been grilled, due to the evaporation of the moisture in its cells; concentrating the flavors and sugars, increasing its flavor and sweetness. When choosing vegetables for the grill, select firmer vegetables, such as asparagus, bell peppers, new potatoes, onions, mushrooms, zucchini or summer squash. Winter squash and other hard shelled veggies should be precooked before they are grilled. Cut vegetables into uniform sized pieces, so they will cook evenly. Larger and thicker pieces take a longer time to grill.

To marinade or not marinade is the question of the season. Marinades, herbs, and basting sauces complement and bring out the natural flavors of fresh produce. Whether you decide to marinate or not, the natural flavors of the produce are enhanced by grilling. You don’t need much seasoning. Use olive oil, salt and pepper for great vegetables, or a bit of brown sugar, cinnamon or lemon juice for fruit—or grill without any seasoning! The natural flavors of the fruits and vegetables will shine through! Grilling Fruit Almost any fruit can be cooked on the grill and makes a delicious summer desert. Fruits are high in sugar and grilling brings out their wonderful sweet flavor. Selecting fruit that is not overripe is key. Firm fruits including apples, pineapples and pears are easier to grill, but if using peaches, nectarines, plums, and papaya, choose fruit on the edge of ripe. Cut a sturdy chunk and in the case of peaches, nectarines and plums, leave the skin on to help hold them together. Softer fruit only needs to be heated, not cooked. Fruit is best grilled when the coals have begun to die out or when placed on the outer edges of the grate. If placing fruit directly on the grill rack, cut the fruit into pieces that are large so they don’t fall through the grates.

Grill over medium heat with cooking times varying depending on the type of vegetable and how it has been prepared. Generally it takes about 10 minutes or less for most vegetables to cook. Prevent vegetables from drying out on the grill by soaking them in cold water or a marinade before cooking. Before placing on the grill, brush butter or oil onto vegetables to prevent them from sticking to the grates. The vegetables must be dry before applying oil or the oil will not stick. Seasoning the vegetables with a coarse salt before grilling will draw out extra moisture from the vegetables, intensifying their sweetness and flavor. Turn the vegetables over frequently to avoid burning. Whether used in a salad or served as a side or main dish, grilled vegetables make a great addition to any meal!

A word of caution: many fruits contain a high amount of water. This water content will make the fruit

The Joy of


Summer harvest is coming!!! Fresh, Fair & Local... shop Co-op!

Harvest abundance!

available in powder form. Pectin is what thickens jam, but only if you add sugar, which makes the pectin congeal. All the jam-spreaders out there, who likely comprise a majority of the general populace, should take note that there is a type of pectin, called Pomona's Pectin, that's designed for low-sugar or no-sugar jam. The recipes that come with it call for juice, like apple or pineapple, in place of sugar. That's all I'm going to say about jam, because I skip the sugar, juice, and pectin entirely. I simply cook the cleaned, pitted, and perhaps chopped fruit in a pot, preferably heavy-bottomed, in a little bit of water with the lid on. The resulting fruit-in-jars can be resurrected in the dead of winter as practically anything you want, including jam. The sauce between fruit chunks thickens as it cooks. Add water as necessary to keep the fruit covered. The longer you cook it, the thicker the resulting mush will be. If I'm doing this with apricots, and sometimes peaches, I let the fruit cool after it's been cooked down, and then puree it in a blender or food processor into a thick juice before canning.


BY ROBIN SEYDEL ummer abundance is here; in our gardens, at the Co-op and at growers’ markets. The warm days makes cooking out on the grill great fun, keeps the house cooler and provides some of the season’s most delicious delicacies. Fruits and vegetables are ideal for delicious summer grilling. Cooking them quickly on a hot grill sears in all their natural flavors and nutritional value.




Fruit-in-jars can be frozen or canned. If you have the freezer space, your best bet is to freeze the jars, filled 3/4 full to allow for expansion. That's the quickest, easiest option. And since freezers work harder when they're not full, you're saving both energy and your freezer's life by taking this easy-freezy route. This is especially applicable in early summer, when freezers tend to be at their emptiest. If you don't have freezer space, canning the fruit is your best option. Low-acid fruits like apples, pears, and plums will need to be pressurecanned, while the tarter fruits can hold off spoilage with their acid content, and only need a simple water-bath. Cherries need to water-bath for 25 minutes (longer at high elevations). Strawberries, along with apricots, are higher in acid and need only 20 minutes. To properly handle all of the fruit that's coming, you need a trusted source that gives the proper processing times and techniques for each fruit, and tells you which ones need pressure, and how much. This information is out there in many forms. A county or university extension service is a good source of information on processing fruit in your area. The book Stocking Up by Rodale Press has this information. Online, the National Center for Home Food Preservation ( has canning times for fruit at every elevation. Experiment with different preparations and figure out which storage forms you and your family prefer. Each year you'll get better, and more efficient, at squirreling away the fruits of summer in a way that still allows for some good old fashioned hunter/gatherer leisure. For more of Ari’s writings go to






ELECTRONIC! Please give our friendly and helpful staff your e-mail address for this year’s Board of Directors electronic elections! We will only use your e-mail address for Board elections. Please let us know if you want our weekly and bi-monthly Co-op sales flyer coming to your inbox as well.




Space fills quickly so farmers, gardeners, artists and environmental and social justice organizations please reserve your FREE space early. To reserve your space contact Robyn at 217-2027. Or call toll free 877-775-2667

Did you


co-op news

July 2012 6 Cooking and Serving



Cook Thoroughly Cook food to a safe minimum internal temperature (see below) to destroy harmful bacteria. Meat and poultry cooked on a grill often brown very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature.




ummer is a terrific time to enjoy cooking and eating outdoors. Warm weather means special care when preparing and serving foods, so here are some important food safety tips to keep in mind when enjoying your al fresco repasts‌ Home First When shopping at your Co-op, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart, and to guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food—put packages of raw meat and poultry into separate plastic or paper bags. Plan to drive directly home from the store. Always refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90 degrees. Once home, place any meat or poultry in the refrigerator immediately, and freeze poultry and ground meat that won’t be used in 1 or 2 days. Thaw Safely Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill. Keep Cold Food Cold Keep meat and poultry refrigerated until ready to use. Take meat and poultry out and immediately place on the grill. When using a cooler, keep it out of the direct sun and avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishable food in a separate cooler. Keep Everything Clean Be sure there are plenty of clean utensils and platters. To prevent food borne illness, DO NOT use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. If you’re eating away from home, at a park or campsite, find out if there’s a source

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June 21- August 16



of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and moist towelettes for cleaning surfaces and hands.



Meats Cook all raw beef, pork, lamb, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Ground Meats Cook all raw ground beef, pork, and lamb to an internal temperature of 160°F as measured with a food thermometer. Poultry Cook all poultry to a safe minimum internal temperature of 165°F as measured with a food thermometer.


Safe Minimum Internal Temperatures Whole poultry: 165°F Ground poultry: 165°F Poultry pieces: 165°F Ground meats: 160°F Beef, pork, lamb, and veal (steaks, roasts and chops): 145°F and allow to rest at least 3 minutes. Reheating: When reheating fully cooked meats like hot dogs, grill to 165°F or until steaming hot. Keep Hot Food Hot: After cooking meat and poultry on the grill, keep it hot until servedâ&#x20AC;&#x201D;at 140°F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200°F, in a chafing dish or slow cooker, or on a warming tray. Serving the Food When taking food off the grill, use a clean platter. Donâ&#x20AC;&#x2122;t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. Leftovers Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90°F). Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90°F.


MEMBERSHIP IS OWNERSHIP: ANNUAL BOARD RETREAT SUSAN MCALLISTER n a Saturday morning in early June, the La MontaĂąita board of directors gathered for our annual retreat. La MontaĂąita is managed under a system of Policy Governance. That system allows for very specific distinctions between board responsibilities and management responsibilities. Most of the tangible work of the Co-op that you see when you go into the store and when you see what the Co-op does in the community falls under the purview of management. What is less easy to recognize is the boardâ&#x20AC;&#x2122;s role in making those things possible. BY


Monthly board meetings, the third Tuesday of every month at the Immanual Presbyterian Church at 116 Carlisle SE (southeast of the Nob Hill store), consist of two main activities: board business and study. The board business is the monitoring part, where we track the performance of the Co-op, financially and in terms of managementâ&#x20AC;&#x2122;s fulfillment of its duty to accomplish activities that support our ends policies. The study part of the evening is the board working to educate itself about current issues and trends that may, will or do impact the Co-op. These monthly meetings are highly structured and very efficient. The retreat is also structured and efficient, but it is a day-long activity that allows board members to take a step back from the everyday work and really delve deeply, together, into something that we want to consider. It allows us to work from big picture thinking down to more concrete thinking in one sustained period of time.

Board of Directorsâ&#x20AC;&#x2122;

This year, the retreat focused on creating an integrated calendar of study and member engagement events and activities. We believe this will allow rich opportunities for us to increase our learning and engagement with members, and provide opportunities for interested members to share in the work we do in a meaningful way. We began the day with a creative exercise; we broke into pairs and made collages representing our best hopes for the Co-op five years in the future based on three sectors of growth in which weâ&#x20AC;&#x2122;re interested; stores, membership and network. Once we were finished creating we presented our artworks to the rest of the group. We collected themes that we found in common: the Co-op as a bridge, connector, facilitator, and then ideas that stood out to us as important and worth consideration in our monthly study. The walls of the CDC warehouse became our calendar and we began to plot out existing member engagement activities, the spring celebration, the annual meeting, the Co-op study circle. We then began the process of matching potential study topics to existing events and considering additional activities that we could implement so that the board and members could perhaps share in the acquisition of more knowledge. We came away with a really exciting year of study topics and a few ideas of ways to reach out to members. It promises to be an interesting year and we hope youâ&#x20AC;&#x2122;ll join us at one of the events, or delve more deeply into what it means to be a member of a co-op in a way that works for you. As always, please feel free to contact us at Weâ&#x20AC;&#x2122;re happy to share more about what weâ&#x20AC;&#x2122;ve got planned!

Elections Calender

Important Dates to

REMEMBER July 20th: Nominations for Candidates for the Board of Directors Elections open. All Candidates must have been Co-op members as of July 1, 2012. Packets available at all locations. August 20th: Nominations for candidates close. Members should be sure to give their email address at their local Co-op Information Desk if they have moved in order to receive electronic ballots. October 27th: Annual Membership Meeting. Candidates have an opportunity to introduce themselves to the membership. November 1-14: Annual Board of Directors Elections.


CO-wO P ants YOU!

wants YOU!

co-op news

July 2012 7

THE INSIDE Mo-Gro: Back on the Road Mo-Gro (Mobile Grocery) will be back on the road by the time you read this. The new trailer has arrived, staff has been hired, the first delivery to the warehouse has been made. It has taken many hours of work by many people to ready the new Mo-Gro for operation. For those who don’t know, Mo-Gro is a grocery store on wheels that visits several different pueblos within the state to sell food to those who might otherwise not have an opportunity to buy a natural/organic offering. La Montanita is a proud partner in this project and we look forward to seeing this project become a successful venture for all and a model for other communities. La Montanita FUND The La Montanita Fund has done very well this year. After a slow start during our first year, we


made needed changes to the program and have loaned out almost all of our funds. The fund is making a difference for producers/manufactures in New Mexico. It has been satisfying to see this program evolve from an idea that Robin Seydel and I discussed in my office two years ago to a workable program that makes a difference in the lives and businesses of those who participate. The La Montanita Fund is a grassroots investing and micro lending program that provides loans to local food producers/manufactures and has become a model for co-ops throughout the country. My thanks to the many great people who have been involved in the creation and operation of these programs. If you would like to contact me, my e-mail is or by phone at 505-217-2020. -TERRY B.


of Events 7/17 BOD Meeting, Immanuel Church, 5:30pm 7/21 Santa Fe Co-op Pet Adoption, 11am-4pm 7/23 Member Engagement Committe Meeting, 5:30pm, email: for location.

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.

Foodshed Update: A Summer Highlight

RANCHO DURAZNO PEACHES BY ROBIN SEYDEL othing is so evocative of summer as the aroma and flavor of fresh sweet peaches. Childhood memories of summer peaches, their juice running down chins and arms, is one many of us may share. “Peaches are one of the highlights of the eating season”, as Thomas Cameron of Rancho Durazno in Palisades, Colorado, puts it. And well he should know, with his 24 acres and thousands of pounds of organic peaches being harvested as you read this.


Rancho Durazno means "Peach Farm" in Spanish although many folks just call it the The Cameron Place. At an elevation of 4,775 feet, this 32-acre farm is surrounded by wild lands, desert cliffs and “slopes no one should farm.” The warm days, intense sunlight and cool nights make this one of the best sites in a valley famous for its peaches. Rancho Durazno has been certified organic for 20 years, since the state of Colorado first began doing organic certification. A first generation farmer, Thomas has been working this land for over 30 years. The farm is mostly orchard, with plums, apricots and cherries as well as peaches. A dedicated environmentalist as well as a farmer, the conservation-based agriculture he practices has created a de facto sanctuary. Sightings on the farm include woodchucks, wild quail (who help eat the grasshoppers) all sorts of songbirds, the occasional bear and those “foxes with whom we shared a couple of chickens lately,” says Thomas. And it’s not just the larger fauna that they steward at Rancho Durazno! The diversity of their farm, the compost they add, the conservative use of Colorado River water in their micro sprinklers and drip irrigation system, the flowering cover crops they grow to feed and nurture a healthy ecosystem of soil microbes all come together as an essential part of the whole ethic of

organic and sustainable farming they live by. Says Thomas: “We are land stewards, committed to organic farming and living in harmony with the needs of our land.” And, too, while many farms fail to provide a fair wage and just life for the seasonal labor that make a farm run, the Camerons “place great importance on providing sustainable conditions for our workforce. Workers come to the farm from all over the world and,” says Thomas, “many are on track to become our next generation of farmers, others are just getting a taste of the farming life.” Since 1996, students and recent graduates, volunteers and interns from all over the world have worked on the farm, many of them sponsored by organizations such as CIEE and Intrax. The cross cultural perspective deepens the experience for all involved. About one third of their work force are migrant farmworkers, many of whom come back year after year with their families. Says Thomas, “We make a mutually satisfactory agreement for each laborer’s compensation and living arrangements.” Thomas and the Rancho Durazno he has built over the past three decades share many of the same values as the Co-op and, as we do, Thomas believes that “growing great fruit involves these important principles; sincerity, generosity, reliability, commitment and community building. “We not only hope you'll buy and enjoy our fruit, we also hope to share with you the important values that are a part of everything we do.” Look for Rancho Durazno peaches now and through late summer. Ask at your favorite Coop produce department for special orders of whole cases for canning and freezing.

Come to your favorite Co-op for a chance to WIN a Weber One-Touch® SILVER CHARCOAL GRILL!

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No purchase necessary to win… Entry forms available at La Montanita Co-op Stores. Prize will be awarded at the end of July. Enter the Raffle at your favorite Co-op location. Look for Woodstock foods at your favorite Co-op location. Woodstock is an official sponsor of American Farmland Trust and is raising awareness and funds on their behalf. American Farmland Trust (AFT) is dedicated to preserving land for sustainable farming.

Come check us out and see what we’re about!



cool energy:

foods of summer Green Apple Sparkler 1 cup granulated sugar 1 cup water 2/3 cup freshly squeezed lime juice (from about 7 to 8 medium limes) 1 medium Granny Smith apple Ice 4 1/2 cups club soda, chilled 1 medium lime, cut into 6 wedges At least 4 hours and up to 3 days before making the drink, bring the sugar and water to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar has dissolved, about 5 minutes. Remove from heat and stir in the lime juice. Let cool to room temperature, then transfer to a 1-quart container. Halve, core, and cut the apple into 1/8inch-thick slices. Place the apple slices in the lime syrup and stir to coat. Cover and refrigerate until the apple flavor infuses the syrup, at least 4 hours or up to 3 days. When ready to serve, strain the mixture through a mesh strainer set over a medium bowl or small pitcher; reserve the apple slices for the garnish. Fill a 10ounce tall glass with ice; add 2 ounces of the syrup, top with 4 ounces of the club soda, and stir gently with a long spoon or straw. Garnish with a lime wedge and a few reserved apple slices. Repeat with the remaining ingredients to make 6 drinks. Blueberry Mint Lemonade Recipe 1/2 cup granulated sugar

1/2 cup water 1/2 cup fresh mint leaves 1 cup lemon juice 1 1/2 cup cold water 1 pkg. frozen blueberries 1 cup ice cubes Sparkling water (optional) Combine sugar, 1/2 cup water and mint leaves in a small saucepan. Bring to a simmer and stir until sugar dissolves. Remove from heat and let cool. Strain mint syrup into a tall pitcher. Stir in lemon juice and water. Fill 4 tall glasses with ice cubes and top with one-fourth of the blueberries. Add mint lemonade and top with sparkling water, if desired.

July 2011 10

1/4 cup chopped, loosely packed parsley leaves Salt Freshly ground black pepper Place the potatoes in a medium pot and cover with cold water. Bring to a boil over medium-high heat; cook for 15 to 20 minutes, until a metal skewer or the tip of a sharp knife can slide easily through the potatoes. Be careful not to overcook them. Meanwhile, heat the oil and garlic in a small sauté pan or skillet over medium-low heat. The oil should be just hot enough to cook the garlic without browning it. Cook for 7 to 8 minutes, until it's soft, then remove from the heat and cool for 10 minutes.

heat. Add onion; sauté until translucent. Stir in the corn and remaining 1 tablespoon vegan margarine to pan. Stir in the "cream"; heat until thick and creamy. Serve hot. Roasted Cauliflower with Indian Barbecue Sauce 1 tablespoon ground cumin 1 2-pound head of cauliflower, cored, cut into 1-inch florets (about 8 cups) 4 tablespoons vegetable oil, divided 1 teaspoon minced peeled fresh ginger 1 garlic clove, pressed 1 1/4 cups ketchup 1/4 cup soy sauce 2 tablespoons sugar

Tomato Basil Pasta Salad 1 pound whole wheat pasta 2 cloves garlic, finely chopped 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar Salt and pepper, to taste 2 cups cherry tomatoes, sliced 20 basil leaves, cut to ribbons 2 bunches green onions, chopped Cook pasta according to package directions. In a small bowl, combine garlic, olive oil, balsamic vinegar, salt and pepper. Whisk to combine. Drain pasta, and rinse in cold water. Place all ingredients into a large bowl and toss to combine. Chickpea Potato Salad with Lemon-Garlic Dressing 1 1/2 pounds all-purpose potatoes 3 tablespoons olive oil 2 medium cloves garlic, finely chopped (3 tablespoons) 1 1/2 cups no-salt-added chickpeas 2 tablespoons white wine vinegar Finely grated zest and freshly squeezed juice of 1 large or 2 medium lemons

When the potatoes are done, drain and cool for 5 to 10 minutes. Peel each potato, and then cut into 3/4-inch chunks, placing them in a mixing bowl as you work. Add the chickpeas, vinegar, lemon zest and juice, parsley, the cooled garlic-oil mixture and salt and pepper to taste in a large bowl. Gently toss to mix and evenly distribute the ingredients. Let sit for 10 minutes before serving. Serve warm or at room temperature. Home-style Creamed Corn 1/2 (12-ounce) block soft silken tofu 1 to 1/2-2 cups plain nondairy milk 2 teaspoons arrowroot powder Sea salt, to taste 2 tablespoons vegan margarine, divided 3 cups corn, thawed if frozen or drained if canned Garlic powder, to taste Pepper, to taste 1/2 small yellow onion, finely diced Cream: In a blender, combine tofu, milk, arrowroot, and salt; puree. In a pan, heat 1 tablespoon vegan margarine over medium

Preheat oven to 400°F. Toast cumin in small skillet over medium heat until darker in color and beginning to smoke, about 1 1/2 minutes. Set aside. Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes. Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium-low heat. Add ginger and garlic; sauté until very fragrant, about 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring to boil, whisking to blend. Reduce heat to very low; simmer barbecue sauce 1 minute to blend flavors, whisking constantly. Remove cauliflower from oven; transfer to large bowl. Toss with enough barbecue sauce to coat; season to taste with salt and pepper. Seitan Flares 1 pound seitan, torn or cut into chunks large enough to fit loosely on the grill grate, or skewered Extra-virgin olive oil HOT SAUCE 1/4 cup of your favorite hot sauce 3 tablespoons pure maple syrup 1/4 cup freshly squeezed lime juice 1/2 teaspoon salt Ground cayenne pepper to taste 2 tablespoons chopped fresh oregano Heat the grill to medium-high. Prepare the seitan: Marinate the seitan in the olive oil to cover for 1 hour. Grill the sei-





tan until lightly browned, 3 to 5 minutes or longer, turning often. Transfer to a bowl. Meanwhile, make the sauce, if using: In a glass measure, whisk together the hot sauce, maple syrup, lime juice, salt, and cayenne pepper to taste. Microwave the mixture for about 1 minute or until fairly hot, or whisk the mixture together in a small saucepan and place it over direct heat on the grill until it is hot, 4 to 5 minutes, or longer depending on the heat. Add the mixture to the seitan bowl and stir gently to combine, or coat the seitan if it is skewered. Finish with the optional oregano. Serve with extra sauce and celery sticks. Vegan Mushroom Pecan Burgers 1 1/2 pounds Crimini mushrooms 1/2 cup fresh parsley 2 tablespoons olive oil, divided 2 large-size yellow onions, finely chopped 3 large-size garlic cloves, minced 1 1/2 to 2 cups bread crumbs or cracker meal 3 tablespoons tahini 2 tablespoons hoisin sauce 3/4 cup toasted pecans or walnuts, chopped 3 tablespoons tamari soy sauce 1 teaspoon dried oregano 1/2 teaspoon dried sage Salt and ground pepper, to taste

July 2011 11

1/4 cup freshly chopped parsley 2 to 3 garlic cloves, crushed 1 tablespoon cumin 1/2 teaspoon cayenne Mix all ingredients and serve chilled. Cold and spicy is a good combination for summer picnics. Cheesy Pizza Dip

Mary Alice Cooper, MD Classical Homeopathy in Albuquerque since 1992. Specializing in Visceral Manipulation & Lab Analysis. 204 Carlisle Blvd. NE Albuquerque NM 87106 (505)266-6522

Large handful frozen bell pepper and onion mix Olive oil, as needed 1 cup tomato spaghetti sauce 2 or 3 tablespoons nutritional yeast 2 teaspoons dried chopped garlic 2 teaspoons oregano 2 teaspoons parsley 2 teaspoons basil Crackers, to serve Put the frozen veggies and olive oil in a frying pan and heat until they are well cooked. Pour in the spaghetti sauce and the nutritional yeast. If the sauce isn't thick and dipable, add more nutritional yeast. Stir in the seasonings. Let it cook a bit more, so it gets thicker and creamier. Pour into a bowl, and put crackers all around. Sweet and Spicy Pita Filling

In a food processor, mince mushrooms and parsley. Remove and set aside. In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper. Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed. Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact. Morroccan Chickpea Salad With Cumin & Garlic 16 ounces canned or cooked chickpeas 2 tomatoes, chopped 1 purple onion, diced 1 sweet red pepper, diced 1/2 cup black olives (not canned olives) 1/2 cup olive oil 1/4 cup red wine vinegar

1/4 cup basmati rice 1/2 cup water 1 bell pepper, chopped 1 red onion, chopped 1 jalapeno, chopped 1 small summer squash, sliced 1 small zucchini, sliced 1 Roma tomato, chopped Handful of pine nuts Small can of pineapple, drained Pitas Cook the rice in the water until done. In the meantime, saute the bell pepper, onion, and jalapeno in your favorite oil until the onions are soft. Then add the squash and zucchini, and cook until they are soft. Put all this in a bowl with the rice, add the tomato, pine nuts, and pineapple, and stir it all up. Stuff into pitas and eat. The filling is also delicious cold.

the Best


This month’s recipes adapted from:,, and


FOODS of summer

from our regional






at your CO-OP!


Space fills quickly so farmerss, gardeners, artists and ns please reserve E space early. To reserve your space contact Robyn at 217-2027. Or call toll free 877-775-2667





SAUSAGES for your GRILLING adventures!

wonders of the


July 2012 12




It’s a species that likes deeper water, partially because of its size (over 8 inches) and the fact that the distinctively large tadpoles take a full year or even two to metamorphose. They’re impossible to confuse with any other native amphibian, particularly as they are fully bright to olive green when fully grown adults. Their voice is what many people would consider to be the archetypal frog call, the basso “jug ‘o rum.”

AMPHIBIANS BY JOE FRANKE he arrival of rain wakes many of us vertebrates from our summer torpor, but none are as glad for the moisture as are amphibians. While few people would associate the dry, high desert environment of Albuquerque as being good amphibian territory, Albuquerque is home to a surprising number of backyard populations of several species. They hide out for most of the dry and cold parts of the year and are most often heard and encountered during the monsoons, but in certain areas such as irrigated lands and golf courses where water is readily available year round, frogs and toads of several species can be heard and seen as soon as the weather warms into evening temperatures in the ’60s.


We’re very fortunate to still be able to enjoy a summer chorus of frogs and toads (collectively called “Anurans”) here in Albuquerque. It’s a sad fact that worldwide we’re on our way to losing 50% of our frogs and toads due in large part to the spread of a deadly fungus with the tonguetwister name Batrachochytridium dendrobatidis (Bd for short) that probably originated in Africa and spread through the distribution of the African clawed frog, an aquatic species that was used in human pregnancy tests and as an aquarium animal. Some species are more vulnerable to the disease than they are to habitat disturbance, pesticides and other hazards commonly found within city limits. Here’s a quick guide to our most common urban amphibians: Woodhouse’s Toad This species is commonly seen in and around golf courses and other areas with permanent water. They make their presence known in April or May, with their loud, nasal “waaaahhhhh” calls that emanate from ditches and overflow ponds. Being toads, they have warty skin compared to the relatively smooth skin of frogs and spadefoot toads, and have a distinctive light colored stripe down their backs. New Mexico Spadefoot Toad Spadefoot toads are among the amphibian world’s champion diggers, and their name comes from the small, horny tubercles on their feet that give them their common name and that allow them to dig as deep as 15 feet to escape the heat and wait out the year for the rains to appear.

They eat anything they can fit into their large mouths, including other frogs, rodents, small birds and even bats and baby rattlesnakes. They’ve been linked to population declines of other frog species, and their range seems to be expanding in the Rio Grande Valley. Unfortunately some Albuquerque area pet and pond stores actually carry bullfrog tadpoles. Don’t buy these – they can carry and spread Bd to native frogs and what they don’t infect they’ll probably eat! Unlike other frogs and toads, their eyes have elliptical or “cat eye,” vs. round, pupils. The Mexican, or New Mexico spadefoot (our official State Amphibian) maxes out at about 2.5 inches, and usually has small reddish tubercles on a grayish green to brown background. When handled or disturbed, they give off a smell similar to peanuts. A few people have reported some sensitivity to their skin secretions and as they’re delicate little things, it’s best not to handle them unless absolutely necessary. The call of this species has been described as a long, stuttering snore, about as close an approximation as any!

PHOTOS AND RECORDINGS of the calls of these three species can be seen and heard on the Reptiles of Arizona website: In the next edition of this newsletter we’ll discuss how you can make your yard anuran-friendly, and how to construct ponds and summer and winter resting habitat for them. In the meantime, if you have any questions or concerns, please feel free to email JOE FRANKE at sapo

Bullfrogs The bullfrog is a non-native species probably introduced as a source of frogs legs in the 1900s.



FROGS AND TOADS from their natural habitat!

As tempting as it might be, please DO NOT TRY TO TRANSLOCATE FROGS AND TOADS to your yard if they’re not already there. Adult anurans seem to have an internal map and know sources of water and shelter in their home territory. They tend to become disoriented when displaced, and will probably wander off your property and into harm’s way. When anurans finish metamorphosis the little ones spread a surprisingly long distance. If you provide good habitat and aren’t too far from the parent source, THEY’LL TAKE UP RESIDENCE ON THEIR OWN.




BY AMYLEE UDELL he world in which my kids are growing up is much more global than past generations. Today's children can be exposed to many foods and flavors that only touched my lips as an adult. Exploring foods from different lands is a great way to learn about geography and cultures. Eating a meal of faraway flavors can also help you relive a trip or remember a special friend. But busy families may not feel they have the time, they may feel having exotic spices and flavorings around is not practical or they assume some of these meals may be too complicated.





Fear not! There ARE easy ways to lend ethnic flair to your meals—meals you already make. First, I need to make clear that we ARE working with stereotypes! A stereotype is "widely held but fixed and oversimplified image or idea of a particular type of person or thing," in this case food. Our goal here: to expose our




CATS & kittens!



July 21 11AM-4PM

children to (and enjoy ourselves) basic flavors from different lands. So in this one area, I will embrace the stereotypes!

grass, lime, ginger and fish sauce. Throw on a handful of greens. Check out Co-op offerings from Thai Kitchen for ready-to-go additions to meals, and Asian rice noodles.

Now, let's explore ways to diversify YOUR family's basic meals. Use whatever your family already knows. And then add a few new spices and ingredient combinations, many of which you might already have around OR are VERY easy to acquire to serve up a world tour.

ITALIAN—make it Caprese, nothing says summer better! To your pasta or even your burger add fresh basil, fresh mozzarella, tomatoes, balsamic vinegar and perhaps oregano, and Parmesan.

NEW MEXICAN—add green chile! Meat, potatoes, corn, squash, eggs—my husband adds it to anything he can get away with and more. Here adding green chile or salsa is a given. GERMAN—Add sauerkraut! Pile some onto your sausage and potatoes, your hot dogs, your roast and rice or top off your meatloaf. Look in the refrigerated section for Bubbies or Rejuvenative Foods for a real treat. GREEK—Try feta cheese, olives, red onions and spinach. I mix these together and stuff meatloaf for a yummy surprise. But you can "Greekify" your eggs and any pasta dish this way, too. CHINESE—Make it sweet n' sour! To your meatloaf or chicken parts, add a mixture of ketchup, rice vinegar, brown sugar and soy sauce. Combine honey, ginger, soy sauce and garlic and add it to your ribs. Experiment with sesame oil and/or peanut oil and five spice. JAPANESE—nothing screams Japanese the way wasabi does. Wasabi mayo, wasabi butter, wasabi marinade. VIETNAMESE—Add peanuts or easy to make peanut sauce, cilantro or a hint of chile sauce to the mix.



THAI—To broth, rice or pork (or all three), add any combination of coconut milk, curry paste, lemon-

EXPLORE the world’s flavors

CAJUN—Some say file powder is an absolute necessity for Creole or Cajun food. It is the powdered leaf of the sassafras tree and adds both flavor and thickening. Also try adding cayenne, black and white pepper and garlic and onion to your dishes to lend some Cajun flair. Consider trying some crawfish and/or andouille sausage. INDIAN—So many wonderful spices! Curry, cardamom, turmeric, garam masala, coriander, and cumin are just the beginning. Add these to lentils (they don't even HAVE to be red) to make an exotic tasting, but so easy, lentil dahl. Add spices to ground beef and coconut milk for a kormalike dish. And look for Patak's sauces and pastes for other quick and easy Indian ideas. HAWAIIAN—Hawaiian food, like Cajun, has combined many flavors of many different cultures, including from its own native peoples and the industrialized US. The tropical flavors of coconut, pineapple and papaya make a breakfast, dessert or salad taste Hawaiian. Adding tomato (ketchup or paste), pineapple, vinegar, soy sauce and ginger to ribs or a roast would make a wonderful meal. AFRICAN—It is hard to take an entire continent's cuisine and condense it down. But when most people think of African flavors, they think of yams, lentils, millet, okra sweet potatoes and peanuts. Try a different take on your beef stew: add some peanuts and/or peanut butter, a sweet potato, red or green bell pepper, and maybe even some millet or quinoa. Please don't be offended if I left out a favorite food or culture. I am also aware that each of these regions has many flavorful variations that I could not address but I do hope this gives ideas with which to explore the world’s flavors and cultures. More info at or find them on Facebook at

farming &


JULY 2012 13


Central New


LANDLINK BY DR. ANN ADAMS here’s a growing market for local food in New Mexico, as in many parts of the country, and the demand exceeds the supply. Helping people who want to be farmers and ranchers, but who don’t own land, can be tricky. Likewise, for people who own land, but are either getting out of farming or ranching or wanting their agricultural land used for agricultural purposes, it can be challenging to find the right person. Enter Central New Mexico LandLink.


The Central New Mexico LandLink is an effort by the MidRegion Council of Government of NM (MRCOG) to connect entrepreneurial farmers and ranchers looking for land and farming opportunities to agricultural landowners, and farm and ranch internship and mentorship possibilities. With an aging agricultural population, a lot of agricultural land will switch hands over the next couple of decades. Add to that the loss of agricultural knowledge that comes with that transition, and the need for knowledgeable farmers having access to agricultural land is huge.


As someone with agricultural land looking to collaborate with the right people to strengthen local with the knowledge to raise and process vegetables, fruits, and anifood production and share agricultural knowledge, mals, to share resources and talents. While many people are interested I’ve found Central New Mexico LandLink to be in farming, they may not want to do it full-time or would like to have extremely helpful. They have set up a website to a mentor and learn more. The LandLink program encourages anyone allow landowners seeking farmers to post who has any interest. You don’t need to listings as well as farmers to post listings have a dream of being a full-time farmer to about the type of land they would like to meet other people who want to learn and farm. The page to access those listings is: MAKING mentor and share land. So if you’re interested in being a full- or part-time farmer or rancher but don’t have The LandLink program also offers all sorts access to land or capital or a mentor, don’t of informative workshops to help both let that stop you. Visit the LandLink website agricultural producers and landowners to and post a listing or look at the listings that navigate issues like labor or leases. They are there. If you have questions about this even have set up “mixers” so agricultural program, please contact Kristin Gangwer at producers and landowners can meet each 505-724-3619 (office) or call 405-818other through a “speed dating” arrange3731, or To ment to find out if there is some compatilearn more about the Central New Mexico LandLink program, visit their bility. As a local landowner, I’ve appreciated all the website at: help I’ve received from the LandLink program. It helps to have access to the knowledge and resources ANN ADAMS co-owns a small homestead farm, Happy Goat Lucky they offer. It’s also been fascinating to meet people Farm, in the East Mountains. She can be contacted at ann@sus looking for land and an opportunity to farm and to learn why they are interested in exploring that life.


It’s easy to fall back and let the food system take care of us. But programs like LandLink allow those of us who want to help build a robust local food system, which includes many small diversified farms

EARN A BILL WATER AUTHORITY ANNOUNCES SCHEDULE OF WATERING CLASSES FOR 2012! In our dry climate, it takes smarts to keep your landscape healthy while minimizing water use. So this summer, why not take a FREE Water Smart irrigation class? You’ll learn how to maintain a healthy yard with just the right amount of water— and first-time attendees will earn a $20 CREDIT on their water bill! FREE drip irrigation classes are also available, so mark your calendar NOW for one of these sessions (no preregistration necessary). Contact: Katherine Yuhas, 768-3633. July 14, August 18 (Saturdays) CNM Workforce Training Center, 5600 Eagle Rock Ave NE.


the Best

August 11 (Saturday) Bear Canyon Senior Center, 4645 Pitt NE


Class Schedule: 9:30-10:30am: Water Smart: How to Water Your Landscape • 10:30-10:45am: Break • 10:4511:45am: Basic Drip Irrigation Wednesday, July 25: A Water Smart-only session is also scheduled for 10am-1pm at the Bear Canyon Senior Center. For more information call 888-1722. Rebate available ONLY to Albuquerque Water Authority customers.



f ro m our re g i o n a l








MICHAEL JENSEN, AMIGOS BRAVOS ummer is traditionally the time to make reading suggestions. This list represents some of the books within arm’s reach on my desk – books that have inspired and informed me about water and communities and which are part of the new story.



The first book is not exactly on my desk; it’s in my computer. The Water Atlas: Traditional Knowledge to Combat Desertification (2001) is a wide-ranging description of the technologies and social mechanisms that many different cultures have developed to manage scarce water resources in arid conditions. Written by Pietro Laureano and sponsored by UNESCO, it’s full of photographs and descriptions of traditional water management methods ranging from huntergatherers, farmers and herders, the role of oases, and the rise of urban ecosystems. The book also dwells on the collapse of civilizations due to water shortages or mismanagement and ways that traditional knowledge can inform current efforts to manage water. The book can be downloaded at http:// (it’s 130Mb, but downloaded in about 2 minutes on my cable internet connection). As the cover of Craig Childs’ book says, “There are two easy ways to die in the desert: thirst and drowning.” The Secret Knowledge of Water: Discovering the Essence of the American Desert (2000) is an extended rumination on the meaning of water for people who live in the southwestern deserts of North America. Childs has a deep reverence for this landscape that strangers on the land never see: seeps, springs, and pools that can only be found through painstaking exploration or through knowledge passed down across generations. Water becomes a living essence that works on and through the land and whose scarcity – and sometimes violent abundance – has shaped both the land and its people. In Acequia: Water Sharing, Sanctity, and Place (2006), Sylvia Rodriguez, who taught anthropology at UNM, examines the “moral economy” of the acequia system of water management – the set of values and beliefs, rooted in “respeto” (respect or honor) and “verqüenza” (shame), that define and support cooperative activity in the system. Through a close examination of the history of the “reparto” (the division of waters) in the Taos Valley, Rodriguez draws a lesson for the larger global water crisis: “that water is a resource best shared in a community of mutually responsible and accountable stakeholders.” Ultimately, she is skeptical that such communal management is possible within the modern political economy and across multiple cultures. Where Rodriguez uses the Taos Valley’s acequias to move out into a wider context of global water management, William deBuys and Alex Harris’ River of Traps: A Village Life (1990) draws an intimate portrait of acequia-based life in El Valle, a remote mountain village along the High Road to Taos between Truchas and Peñasco that still, in the 1970s, was largely outside the cash economy. Newcomers from the East Coast, they are educated about life in

N e w M e x i co ’ s

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Also streaming online at... L o c a l l y P ro g ra m m e d a n d Wo m a n - O w n e d .

July 2012 14 such a place by their neighbor, Jacobo Romero. The relationship of the three men shows that given patience – and mutual respect – people from widely different cultures can learn from each other and create a strong and enduring bond among themselves and with the land where they live. The book is illustrated with many fine black-and-white photographs of Jacobo as he went about his work. The next two books deal with efforts to control water in the arid West. Reining in the Rio Grande: People, Land, and Water (2011), by Fred Phillips, Emlen Hall, and Mary Black, weaves together the hydrology and history of the Rio Grande and its manipulation by the people who lived alongside it. The earliest inhabitants—Pueblo peoples and then Spanish settlers—altered the river for their own needs but in ways that essentially worked with and respected the river’s own impulses. When the United States arrived, a new legal, economic, and technological regime was forced onto the river, with cascading and sometimes tragic results for both the river and the communities along it. The river today is essen-


THOMAS BERRY The Dream of the Earth/1988

tially an engineered product, but there are some signs that people have begun to learn from the past about how to act on the river with a lighter touch and with respect for the river’s own needs.


arc Reisner’s Cadillac Desert: The American West and Its Disappearing Water (1993 revised and updated edition) tells the same story of people determined to defy the logic of water in a desert in order to impose themselves on the land. It is a story of willful ignorance, political manipulation and corruption, and greed. The focus of the book is the rush to dam the West’s waters at any cost, with the centerpiece being the story told in the film, “Chinatown” – the corrupt deal to drain the Owens Valley and turn California’s rivers into canals in order to satisfy political and corporate desires to “develop” Los Angeles. But this story plays itself out across the West, where small towns are turned into the country’s fastest growing cities through the arrogant belief that engineering the West’s water could be done without any consequences. If reading about the follies of humans in dealing with nature gets too depressing, here are two books whose sole purpose is to celebrate the Rio Grande and water. The Rio Grande: A River Guide to the Geology and Landscapes of Northern New Mexico (2011) is Paul Bauer’s labor of love combining many years of whitewater rafting across the West and his professional focus (he is Associate Director of the Bureau of Geology and Mineral Resources at New Mexico Tech) on the geologic origins of north-central New Mexico’s landscape. The



book describes segments of the river from southern Colorado through White Rock Canyon to Cochiti Reservoir. It contains gorgeous photos from each segment, a description of the geology, a location map, detailed descriptions of each run, and connections with hiking trails and other recreational sites.


asia Irland, who taught art and art history at UNM, has often combined her work as a sculptor and installation artist with her passion for, and activism on behalf of, water. Water Library (2007) is a record of resources she has found and made and of the places that – literally – went into making them. It is filled with photos, interviews with other artists and art historians, and quotes from poets, philosophers, explorers, and philosophers. Arranged into “Volumes,” the book ranges from celebrations of water in all its forms to documenting pollution, water conservation, and the “ecological reverence” that comes from learning to listen to water. The Ecology of Hope: Communities Collaborate for Sustainability (1997), by Ted Bernard and Jora Young, is – as they say – “a search for new stories.” The two crossed the country talking with people in eight communities that were threatened with economic and social catastrophe as a result of ecological degradation (almost always caused by the economic activity at the heart of these communities), but who had somehow found a way to step back from the brink and start their communities down a new path. The book is the authors’ effort to explain what other communities need in order to find that same path. Some of the trail markers: a precipitating crisis (because people don’t move unless they really have to); an openness to learning and change; an understanding of the ecosystem and a sense of place; visionaries (often from outside the community) who can translate their ideas using local language and sensibilities; small successes in implementing the vision that encourage more collaboration and develop a shared vision that celebrates place and builds hope; willingness to stay on the path for the long haul (because, as the Zen saying goes, “the path is made by walking”). Finally, a book whose title is sure to put you to sleep before you even open it: Middle Rio Grande Ecosystem Bosque Biological Management Plan, The First Decade: A Review and Update (2005). Which would be a shame, because Lisa Robert’s update of the original 1993 bosque management plan is an indispensable starting point for understanding why the Rio Grande is in trouble and the immense effort that has gone into figuring out the hydrological processes and human impacts that have interacted to create that trouble. Robert (who has a small farm near Tomé, where she swears she’s really “raising birds”) also outlines the beginnings of an ecosystem approach among those organizations working on and with the river. She concludes by urging those organizations to “get real” by: promoting natural ecosystem function (“letting the river do the work”), pursuing integrated adaptive resource management, and building consensus and collaboration through active outreach. In other words, Lisa Robert marked the trailhead and we need to start walking the path. You can find the book at online and brick bookstores, but it is also available for download at: www.fws. gov/southwest/mrgbi/Resources/BBMP/BBMP_Upda te_2005.pdf. For more information, contact Michael Jensen at


CO-OP GOES electronic! We are going ELECTRONIC! Please give our friendly and helpful staff your e-mail address for this year’s Board of Directors electronic elections! We will only use your e-mail address for Board elections unless you tell us you want our weekly and bi-monthly Co-op sales flyers coming to your inbox. HELP US SAVE PAPER AND SAVE TREES! -THANKS YOUR MEMBERSHIP DEPT.



July 2012 15


La Montanita Coop Connection July, 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 July, 2012  

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