ccoooopNNoovveemmbbeerr 22000055 ccoonnnneeccttiioonn ffrreeee

Max and Mary- Co-op Shoppers and Vegetarians for 40 years

boardrooms to local communities where there is a shortdistance between business decision-makers and thoseaffected by the decisions.

What is not available locally is sourced from community-based businesses and small farms in other regions andcountries in an exchange that benefits the communitieswhere products and resources originate. Global interdepend-ence is based on trust, mutual respect, and reciprocity, ratherthan exploitative resource extraction and sweatshops.

Local living economies spread business models, not brands.Rather than expanding in the conformist, cookie-cutter styleof the industrial era, entrepreneurs seek to diversify, cre-atively addressing the needs of their community through newbusiness ventures that increase local self-reliance and sus-tainability. Addressing the deeper needs of their communi-ties, local business owners can provide more fulfilling jobs,healthier communities and greater economic security in theirbioregions. Success can mean more than growing larger orincreasing market-share. It can be measured by increasinghappiness and well being, deepening relationships, andexpanding creativity, knowledge, and consciousness.

Capitalizing for LifeTo provide sufficient capital for growing local livingeconomies, the old paradigm of measuring success simplyby maximized profits must also change for investors. In aliving economy, investors seek a “living return”-one partial-ly paid by the benefits of living in healthy, vibrant communi-ties. By choosing stock market investments, citizens takecapital out of local economies, and give more power andcontrol to boardrooms in far away places, where the wellbeing of local communities is not a priority. By investing oursavings in community funds that loan money at affordablerates to small businesses, neighborhood projects, andhousing developments, we receive a living return of improv-ing the quality of life in our own communities.

by Judy Wicks,Business Alliance for Local Living Economies (BALLE)

AA socially, environmentally and financially sustainable globaleconomy must be composed of sustainable local economies.Yet, tragically, from American “Main Streets” to villages in

developing countries, corporate globalization is causing the decline of localcommunities, family businesses, family farms, and natural habitats. Wealthand power are consolidating in growing transnational corporations thatwield alarming control over many important aspects of our lives-the foodwe eat, the clothes we wear, the news we hear, and even the governmentwe rely on to protect the common good. By working cooperatively, locally-owned businesses and conscious consumers can create an alternative tocorporate globalization that brings power back to our communities bybuilding sustainable local economies, living economies that support bothnatural and community life.

Old Paradigm of Continuous GrowthOver the last ten to fifteen years, the socially responsible business (SRB)movement has made great strides in raising consciousness about theresponsibility of business to serve the common good, rather than simplyincreasing profits for the benefit of stockholders. The triple bottom line ofpeople, planet and profit has become a new measurement of performance fora growing number of companies that consider the needs of all stakeholders-employees, community, consumers, and the natural environment, as well asstockholders-when making business decisions. Yet, problems have contin-ued to worsen around the globe. All natural systems are in decline, globalwarming is accelerating, wealth disparity is increasing, and wars over dwin-dling natural resources pose a growing threat. Clearly a new strategy forbuilding a just and sustainable global economy is crucially needed.

from 1-3pm

Local Living Economies: The New Movementfor ResponsibleResponsible BusinessBusiness

The forced buy-out of Ben & Jerry’s, amovement leader and innovator of themultiple bottom line, by the internation-al conglomerate Unilever in the fall of1999 was a wake-up call for those whohad looked to that company for innova-tive leadership. Many other model com-panies in the SRB movement haverecently been sold to multinational cor-porations: Odwalla to Coca-cola, Cas-cadian Farms to General Mills, andmost recently eighty percent of Stony-field Farms to the parent company ofDannon yogurt. The sale of these busi-nesses collectively demonstrates thatcompanies committed to continuousgrowth and national branding, though financially success-ful and even environmentally friendly, end up detractingfrom, rather than contributing to, the creation of a demo-cratic society where ownership, power, and prosperity arewidely shared.

Building an AlternativeBusinesses in local living economies remain human-scaleand locally-owned, fostering direct, authentic and mean-ingful relationships with employees, customers, suppliers,neighbors and local habitat, adding to the quality of life inour communities. Decentralized ownership spreads wealthmore broadly and brings economic power from distant

Thursday December 1, 5-10PMCentral Avenue will be closed from Girard to Washington to allow fortraffic free shopping and neighborhood shops have extended eveninghours. As usual you can expect to find the street filled with Santa, car-olers, magicians, colorful street entertainers and musicians as well asmany of your friends and neighbors.

At the Co-op there will be special musical entertainment and naturalfoods holiday treats to sample. This year La Montantia Coop will be spon-soring our annual Make a Child Smile Giving Tree that works to get giftsfor children in need in our community. Pick an ornament off our tree,make that child’s holiday wish come true and bring the gift back to theCoop wrapped with the ornament that has the child’s name on it. We willmake sure that the child or children you have chosen get your special gift.Once again we will be working with New Mexico Department of Children,

Feasting Time is drawing near!La Montanita's Meat Department has the finest local, organic and freerange turkeys for your tables. Order sheets are at the Info desk at both loca-tions. Sample delicious local organic or natural turkeys before you place yourorder!

Turkey Tastings • Sat. November 5th 1-3pmIn Albuquerque at the North Valley Location, 2400 Rio Grande Blvd.And the Santa Fe Location, 913 West Alameda Sunday November 6th in Albuquerque at the Nob Hill Location

Turkey Order Deadline: Mon. November 14thCall any of our stores, Nob Hill: 265-4631, North Valley: 242-8800, Santa Fe: 984-2852, Gallup: 863-5383

Taste the Fixins • Sat. November 5th 1-3pmIn Albuquerque at our North Valley LocationAnd the Santa Fe Location, 913 West Alameda

Feasting Made Easy!Sun. November 13th, Sat. November 19 and Sun. November 20th. At theNob Hill Location Only: Sample all the special dishes included in the Nob HillDeli’s Thanksgiving Dinner and let our Deli cater your dinner for you — natu-ral and organic for up to four people. Call Mathew at the Nob Hill Deli toorder: 265-4631 Ext 2.

CO-OPCO-OP

holidayholidaytasting festivals

11th Annual Nob HillHolidayHoliday ShopShop&& StrStrolloll

Youth and Families, Peanut Butterand Jelly Day School and Enlaceand other caring organizations.

Each year the Nob Hill wideShop and Stroll event also part-ners with a charity. This yearthe Salvation Army will havebell ringers collecting donationsat several locations in Nob Hilland there just could be somelocal celebrities around to en-courage your giving!

Beginning November 25, Buy Nothing Day

TThe great majority of consumer dollars are spenteach year in November and December. Let'sencourage each other to make this a greener

and more humane holiday season. Be a Green Star!

While local and organic local food, fiber and bodycare prod-ucts have made great strides in recent years, family farmersand farm workers continue to struggle to make a living, sweat-shops continue to proliferate in the fields and factories, andmultinational corporations are gradually conquering organicbusinesses.

PLEASE ASK: Are you purchasing from a communityowned or locally owned, independent business? Is thisproduct genuinely ecological & healthy? Is it certifiedorganic? Is it Fair Made & Fair Trade? How far did ittravel? Did the producer receive a living wage? Is the

company that makes or sells this item socially respon-sible? What would be an organic, local, and Fair Tradeor Fair Made alternative?

Prioritize purchases from cooperatives, unions or collectives.Search for clean, organic and sweatfree clothing atwww.cleanclothesconnection.org/search.asp. The OrganicConsumers Association believes that the next step in thisgreening and re-localization of the global economy is to takea more visible public stand. By working together, across com-munities and national borders, we can leverage the enor-mous collective economic clout of ethically conscious con-sumers. To move us along this road, OCA invites you to par-ticipate!

Help Break the Chains:Please contact them at www.organicconsumers.orgfor more information.

Breaking the Chains: Buy Local, Buy Co-op, Buy Fair Trade or BuyBuy Nothing!Nothing!

continued on page 7

Sample Goodies

at your CO-OP!

IN COMMUNITY WE TRUST

for all our grocery and hygiene needs for the family. We are a family that strong-ly believes in eating 100% organic. We often eat meals at La Montanita and takeour friends from work to have lunch. It is such a pleasant experience shoppingand eating at both Co-op locations. We know 60% of the employees on a firstname basis. We shop at the Co-op at least three to four times a week. My wifeand I have been instrumental in having at least five families join the Co-op sincewe ourselves became members in January and are working on several otherfamilies to join. My wife and I have personally volunteered for the scheduled Co-op functions which we find to be educational and fun. My wife has also volun-teered to work at the Nob Hill Co-Op office on more then one occasion.

2. I strongly believe if the deli could be expanded inseating capacity and expand it’s variety of menuitems, it would give members and non-members anexperience in eating healthy wholesome meals. Thiswould promote more shopping and increasedmembership. This has been my observation in talk-ing with members and non-members about whatthey would like to see changed at the Co-op. Iwould continue to support the customer servicethat the Co-op currently has, but I would also like tosee some type of reward system for the employees

for their continued awesome cus-tomer service. It is so nice to shop ata place where everybody is family andthe employees treat you well. Theemployees are very helpful and mostof them are educated on health andmedicinal herbs. I would also contin-ue to support the local farmers of NewMexico and strongly encourage it.Doing so helps them and the localeconomy. I would encourage andstrongly believe in educating folksabout the ORGANIC philosophy andalternative medicines. I’m a firmbeliever in both. I would also like tosee a plan to encourage new member-ship. When customers are paying andare asked for their account number

and they don’t have one, at that time, the cashier should be able to inform themof the advantages of becoming a member and be able to also offer them anincentive in becoming a member. An incentive could be one full week discountof 18% off.

3. In the next three years, I think the Co-op is in need of other locations in theCity and in the Rio Rancho/Corrales area. Wherever the location is determined,I would support this type of growth. I would like to see the Co-op increase itsmembership at least 25% each year. I would like to see, where Co-op memberscan come to the store not only to shop and eat but to be able to have a mas-sage therapist available for customers. I would also like to see the Co-op pro-viding monthly workshops on healthy living.

Personal Statement: I am a native New Mexican and my family and Ireside in the Westside of town right next to the Petroglyphs. I am a husbandand father of three children. I have two daughters, Cassandra, 20, Destiny, 9and one son Toby, 36. Approximately 20 years ago, I became an advocate ofalternative healing and today I am a healthy 56-year-old man. In January of2005, my family and I began preparing and eating organic food and since thenI have felt like a million bucks. Organic food is just so much better and tastierthan conventional products and produce. I feel our change in lifestyle has madea positive impact in my family, to our friends and acquaintances.

It is my pleasure to run for the Board of Directors representing the Co-op andfurther enhancing the services to both members and non-members. LaMontanita should not only be a pleasant shopping experience but it should alsopromote better living. For the last 35 years I have served in the law enforcementfield, retiring from the City of Albuquerque and presently working as OperationsManager for the Wackenhut Corporation. I oversee operations in New Mexicoand West Texas. I bring many years of volunteer services to the people ofAlbuquerque and the following is relevant to my candidacy.

I was appointed by Mayor Martin Chavez five years ago to the Police OversightCommission Board and served as Chairman for one year. My term to this boardwill now end in February, 2006. I have been a member and served on the Boardof Directors for the Fraternal Order of Police for the last 35 years. I was appoint-ed to be a state wide member to the “New Mexico Criminal Justice RecordsManagement Improvement Task Force” by former Governor Bruce King andwas elected Chairman of the Board. I am currently an Elder of my church andhave been for the last seven years. If elected, I bring many years of leadershipand vision. And I will continue to promote healthy living, support the local farm-ers and continue supporting the Co-op employees.

Tom Hammer1. I have been an employee of La Montanita for the past seven years—and haveseen many great changes here in that time! I started out as a cashier, becamea front-end coordinator, and then was the Nob Hill front-end manager for a yearand a half. After a 3-month hiatus, I came back to the co-op in the bulk depart-ment and have been the lead bulk clerk for the last 2 years. I work and shop atboth Albuquerque stores regularly, and whenever I’m in Santa Fe I stop in thatstore. During the failed unionization attempt a couple years ago I spoke out timeand again against the scare tactics used by the co-op management (i.e. bring-

Cast your vote between Nov. 1-14. Bring theballot to any Co-op location or put in the mail. Each of the6 candidates for the Co-op Board of Directors were asked torespond to 3 questions. Their responses appear here alongwith a personal statement.

1. Describe your involvement with La Montanita Co-op.

2. What do you think are the major issues facing the Co-opand as a Board member, what would you do to address them?

3. What would you like to see the Co-op become in the nextthree years?

Ballots will be mailed to members’homes and will be available at all Co-op locations. This year there are three3-year terms open.

Susan Cizek1. My involvement with La Montanita began with Wild SageCo-op in Gallup. In the fall of 2003, I began volunteering atthe Co-op. It began with Tuesday night deliveries (unpack-ing and shelving), then turned to working the cash registerin the spring of 2004. During this time, I elected to run forthe board. I was elected and became the Vice President. Myposition included assisting the Board President, adding agendaitems for the monthly meetings (many of which came fromcustomer concerns), and attending the monthly meetings. Icontinued to serve as the VP until the hand over in December2004. After the hand over, I was approached about the boardalternate position. I discussed the position and decided that Iwould like to become the board alternate. This positionrequired that I stay up-to-date on the board meetings and pro-posals. Due to the distance, I have done this over the Internet.

2. I also feel that the Co-op should be looking at ways to helpand become involved with the community. Opening up volun-teer opportunities at every branch, creating an educationbranch that might focus on healthy living, and seeking waysto be more environmentally friendly are some issues impor-tant to the community.

3. I would like to see the Co-op expand its educational out-reach, volunteer opportunities, selection at all locations, andcommunity involvement. Specifically, I would like to see theGallup store expand and become a central meeting place. Itshould be a place where people can exchange ideas, wheresmall groups can meet, and a place that is involved in localevents.

Personal Statement: I moved to Gallup in May of 2002to participate in a joint teaching and education position. Formy first two years, I attended graduate classes at night andon the weekends and taught 4th grade in Ya-ta-hey during theday. The combination of classes and teaching did keep mebusy, but also provided an opportunity to directly practicewhat I was taught. In May of 2004, I completed my graduatedegree, opening up the opportunity to become more involvedwith my school and community. I have thoroughly enjoyedthis chance to get to know a variety of people and events.

This past year has been filled with events downtown, volun-teering at the Co-op, enjoying the diverse geography of NewMexico, and meeting new and exciting people. I enjoy theseaspects of small town life and feel that this is where I feel themost comfortable. Though I haven’t had the opportunity to beinvolved in a Co-op in the past due to my location, I embracedthe position of Wild Sage VP and becoming a Co-op member.I realize that I am new to the scene, but have always had aninterest in healthy living and lifestyles. Part of living a healthylife includes volunteering and working with community mem-bers, which has played a major role in my past and will con-tinue to do so in my future.

Joe T. Gutierrez1.Since becoming an active member in January of 2005, mywife and I have shopped at La Montanita Co- Op exclusively,

your voteA Community - Owned Natural Foods Grocery Store

La Montanita CooperativeAlbuquerque/Nob Hill3500 Central S.E.Albuq., NM 87106 265-4631

Albuquerque/Valley2400 Rio Grande Blvd.Albuq., NM 87104 242-8800

Gallup105 E. Coal Gallup, NM 87301 863-5383

Santa Fe 913 West Alameda Santa Fe, NM 87501 984-2852

Administrative Staff: 505-217-2001• General Manager/C.E. Pugh x113ce@lamontanitacoop.com• Accounting/Toni Fragua x102tonif@lamontanitacoop.com• Business Development/Steve Watts x114• Computers/Info Technology/Mark Bieri x108 computers@lamontanitacoop.com• Human Resources/Sharret Rose x107hr@lamontanitacoop.com• Marketing/Edite Cates x104editec@lamontanitacoop.com• Membership/Robyn Seydel x105memb@lamontanitacoop.com

Store Team Leaders: • Michelle Franklin/Nob Hill 265-4631mf@lamontanitacoop.com• John Mulle/Valley 242-8800jm@lamontanitacoop.com• William Prokopiack/Santa Fe 984-2852willpro@lamontanitacoop.com• Tim Hankins/Gallup 863-5383th@lamontanitacoop.com

Co-op Board of Directors:email: bod@lamontanitacoop.comPresident: Martha WhitmanVice President: Marshall KovitzTreasurer: Ken O’BrienSecretary: Roger Eldridge John Kwait Tamara SaimonsAndrew StoneTom Hammer

Membership Costs:$15 for 1 year$200 Lifetime Membership

Co-op Connection Staff:Managing Editor: Robyn Seydelmemb@lamontanitacoop.comLayout and Design: foxyrock incCovers and Centerfold: Edite CatesAdvertising: Robyn Seydel Printing: Vanguard Press

Membership information is available at all four Co-op locations, or call 217-2027email: memb@lamontanitacoop.com

Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, memb@lamontanitacoop.comwebsite: www.lamontanitacoop.org

Copyright © 2005La Montanita Co-op SupermarketReprints by prior permission.

The Co-op Connection is printed on 65% postconsumer recycled paper. It is recyclable.

CO-OPYOU OWN IT

2 november 2005

Co-op Board of Directors Elections:

Meet the Candidates!Meet the Candidates!

Susan Cizek

Tom Hammer

Joe T. Gutierrez

your voiceing in a union buster), and against the usage of dogmaticpropaganda by union supporters (i.e. “ The worst union shopis better than the best non-union shop”), in favor of a moreopen and reasoned debate. That being said, I came downagainst unionization by the end of the campaign—I didn’tfeel that the union had more to offer us as employees and Ithought that the co-op model had more room in it forincreasing staff input than other styles of ownership. Also, inconfronting management and debating the issues and tacticswith them, I came to see a sincere change and an authenticwillingness to listen (in CE, our co-op manager, in particular).I had known of ideas addressing some of the staff’s concernsthat had been in the works before the unionization attempt,and found out about new ideas for changes for the future(most of which have been implemented). Overall, I thought itwould be good to give a non-union co-op another chance—after all we could try it again if we weren’t satisfied. I ran forthe Board of Directors in the next election, andalthough I didn’t get elected, the board invited me tobecome an advisory board member last January. Iwent to board trainings and meetings for a fewmonths and then one of the board members steppeddown to move away, and the board voted for me totake his place until the end of this election. I’ve beena full member of the board since April, and have

gone to all the board meetings, somecommittee meetings, the annual boardretreat, and the CCMA conference (anannual national gathering for co-opboards, management, and staff whichwas held in Albuquerque this year). Iknow and work well with the othermembers on our board, and althoughwe have our differences, I really respect and like the group ofpeople who are dedicating so much of their time to our co-op.

2. I think the major concerns facing the co-op right now are:integrating with our new stores, and identifying our valuesand codifying and implementing them to provide solid direc-tion for the future. Having just expanded to stores in Santa Feand Gallup this year, there are a lot of details still to be ham-mered out. Our community is larger, more diverse, and geo-graphically spread out, bringing both opportunities to betapped into, and challenges to be creatively and conscien-tiously met. Fostering more of a sense of ownership andinclusion in the new staff and communities, and increasedopportunities for member participation are absolutely vital!!Each one of us needs to broaden our ideas about communi-ty and co-operation, and I believe our current board is doingthis and has a number of forward thinking ideas in the works(creating a non-profit sister foundation to allow for morecommunity involvement and interaction; increasing theaccessibility and understanding of our board and what wedo; creating guiding principles, called ends statements, thathelp the co-op move towards a more meaningful place in allof our lives in the years to come—to name a few). As a boardmember I have been very excited about these, and if electedwill continue to help develop and implement them.

3. The national food co-operative movement is at a vital stageof our evolution. As the external pressures continue to mount,our model of health and co-operation has the potential to leadour communities towards a more wholesome, holistic, fair,and democratic way of sustaining ourselves and interactingwith the rest of our world. The more meaningful this way ofrelating becomes to us, the more we will get involved, whichwill increase its meaningfulness, which will in turn make uswant to get more involved—a “vicious” upward spiral! Justimagine where this could lead!! At this years’ CCMA confer-ence, I was blown away by the hope and inspiration I felt(shared by most of the other participants) in the potential cre-ated by expanding our model and focus beyond food—it’s notthe only important part of our lives after all! Significantly link-ing up with other types of co-ops, encouraging and assistingothers in creating new co-ops, and expanding our own co-opinto new fields in response to our communities needs, are allideas in line with where I would like the co-op to be within 3years. The way we proceed is vital to how things will emerge—for example: even though we utilize a progressive version of it,the hierarchical model of our business operations seems tome at odds with our co-operative and democratic model of

november 2005 3

ownership and governance. I would push for expanding avenues of staff partic-ipation and responsibility, and for more local control in all of our operationsinternally, while we grow in the external ways just mentioned.

Personal Statement: I would like to close by saying that I care a great dealabout our co-op. I have a commitment to listening to and respecting others‘input, and not letting my ideas run roughshod. I can be patient and persistent,however, and very much wish for our co-op to realize it’s full potential (under-standing that potential is not a finite thing, and that decisions we make now mayvery well unlock the doors to possibilities we’ve barely let ourselves hope for).It has been a wonderful experience serving on this board, representing the mem-bership, and envisioning for the future—and I feel that I’ve just begun. I wouldlove the opportunity to continue this work for the next three years!!

John Kuwait1. I have served on the Board of Directors (BOD) of La Montanita the last 3 _years. During that time I have served on the Policy Development committee.

Attended various other meetings suchas Annual Membership Meetings,monthly BOD meeting, special meet-ings of the BOD, visioning sessions,and numerous other committee meet-ings and special events.

During my time on the BOD of LaMontanita I have been a part of and atthe same time a witness to sometremendous change to the Cooperativewe call La Montanita. Such as: the hir-ing of a new General Manger, openingof two new stores, continued in-creased competition from new “naturalfood stores” opening in both theAlbuquerque and Santa Fe areas. I feelvery satisfied with our recent growth byreaching out to the Gallup and Santa Fe

communities. We have fulfilled the intent of our GlobalEnds Statement by helping a struggling cooperative inGallup that practically was the only source for organicfood for that community. We were able to keep what thehard working members of Wild Sage had started byhaving it become a part of the La Montanita family. Byreaching out to the Santa Fe community we have kept alocally owned store locally owned.

2. The major issues that are facing the Co-op are thenever ending question of growth and how to serve ourmembers. I would like to see some exploration put intosome possible needs outside of what we are currentlydoing i.e natural food stores the next time we look at

growth. We need to look at other options to enhance the total needs of our com-munity. Possible ideas we could look at are: cooperatively owned housing and abio-fuel business just to name two. Other cooperatively owned grocery storesaround the country have done this and I think it is time for us to start looking atthe possibilities.

At the same time we also need to keep focused on local food production as muchas possible. In this year’s budget the BOD has approved $50,000 per the GeneralManger’s request to hold a summit with our local food producers to find outwhat can be done to assist them in their endeavors. We need to continue to sup-port our local food producers because the local food we sell is what makes LaMontanita different from the rest. Local Food production is also the key to oursustainability both for the health of the planet and for our local economy.

3. I would like to see La Montanita be a one-stop shopping center for all of ourcommunity needs as much as possible. As we move towards this ideal we needto pay close attention to the cooperative principles of Concern for Community,Education, Training, and Cooperation through Cooperatives.

Personal Statement: My family and I moved to Albuquerque five years agofrom Western Oregon. I was on the BOD of a cooperatively owned grocery storethere too. I feel so grateful that Albuquerque has a place like La Montanita toshop. We are very fortunate!

Rosa Robinson1. ‘Co-op members are not only members but part owners as well.’ This is aphrase I have heard in some form or another for over 20 years, all of which Ihave been a member, and which I now relay myself as a current Co-op employ-ee. I work at the front end and my involvement is greatly oriented around cus-tomer interaction. Needless to say, I spend a lot of time at the Co-op.

2. As a board member of the Co-op I will devote the majority of my energy to aproject of my own invention. After extensive customer interaction I have cometo believe the introduction of this project will have undeniable beneficial effects.It is necessary to establish a more unified community within the membership aswell as a more inviting and education orientated internal dimension of LaMontanita. For example, I hope to implement more environmentally aware poli-cies; specifically, the issue of Co-op reward system bag tokens. These would bedispensed to customers upon the reuse of a shopping bag. They would be equalto the five cents already exchanged yet would directly benefit not outside chari-ties but internal member decided Co-op projects. These would include HBAspeakers, organic food cooking demonstrations, ESL or foreign language tutor-ing programs and/or landscaping development.

In addition to this pet project I would also provide added reward for customerloyalty by providing free cloth La Montanita bags upon every thousand dollarsspent. Furthermore, I have heard extensive customer complaints that the finance

Co-op ValuesCooperatives are based on the values of self-help,self-responsibility, democracy, equality, equity andsolidarity. In the tradition of their founders, coop-erative members believe in the ethical values ofhonesty, openness, social responsibility and car-ing 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 LaMontanita Co-op Supermarket to provide informa-tion on La Montanita Co-op Supermarket, thecooperative movement, and the links betweenfood, health, environment and community issues.Opinions expressed herein are of the authors andare not necessarily those of the Co-op.

CO-OPYOU OWN IT

Gallup

continued on page 6

John Kuwait

Jonathan Siegal

Rosa Robinson

Valley

want to do it. Our birds are plump andhappy and we do everything we can togive them the most humane care.”

The Embudo Valley Farm pledge says“our turkeys are family farmed, raisedusing humane and environmentallyresponsible methods to provide you withthe freshest, safest, and most flavorfulmeats available.”

If you haven’t yet tried one of Johnny’sturkeys, make this the year you treatyourself to the best. Not only will youkeep a local New Mexican family farmer on theland and farming and help support the NewMexico Organic Livestock Cooperative, butyou’ll get to eat what will no doubt be the mostdelicious holiday turkey you have ever eaten.

november 2005

thanks for the harvest

4

You can special order your Embudo Valley Farmorganic turkey at the customer service desk at LaMontanita Coop locations. Order Deadline is Nov14th; be sure to get your order in early, as quantitiesin specific sizes can sometimes be limited.

TT he McMullin family of the Embudo Valley Turkey Farm hand rais-es and hand cares for every one of their birds. The birds havefree access to acres of pastureland and live their whole lives

outside. When they are grain fed they are fed certified organic cornand soy mixed with certified organic molasses and high omega-3 flaxseed, mixed with the certified organic barley, wheat, rye and oatsthat Johnny McMullin and family grow themselves.

Johnny notes the difference between “pasture-grass fed and socalled free range is like the difference between natural and organic.Free range doesn’t really mean anything. Lots of major suppliers,even of so called natural turkeys, still keep them penned most of thetime and disfigure their birds, taking off their claws and beaks sothey don’t kill each other. We don’t have to do that and would never

Since 1954, the Pitman Family has raised turkeys forthe Thanksgiving holiday. Mary’s Grateful Harvest,Free-Range Organic Turkeys are fed a certifiedorganic high protein diet complete with the finestgrains and vegetable proteins and grow naturallywith plenty of open space on a certified organicranch in sunny California. Their turkeys areallowed to roam in areas four times the size of theaverage commercial turkey ranch. You won’t findany antibiotics, animal by-products, preservativesor hormones in a Mary’s Free-Range Turkey.

Mary’s Grateful Harvest also participates in theeffort to preserve animal species. The Slow Food

U.S.A. “Ark of Taste” was created to ensure thesurvival of near-extinct foods. The Narragansett,the oldest United States turkey variety, and theBourbon Red were placed on the Slow FoodU.S.A. “Ark of Taste” in 2001 to prevent theirdisappearance from the American table. The“Heritage Turkey Project” is a joint effort ofSlow Food U.S.A. The Pittman family is amonga group of small farmers who agreed to raisethese special native birds for ecologically-sensi-tive consumers who crave an all-natural exqui-site tasting experience. Order a Mary’s CertifiedOrganic Heritage Turkey at your Co-op today.

turkey time

Local Product Spotlight: OrganicEmbudo Valley Turkey Farm

Meat Department Spotlight: Mary’sOrganic Heritage Turkeys

need a perfect GIFT?CO-OPgift certificates

from $10-up, give the gift of great tasting

healthy food!

Order yourthanksgiving turkey nnooww!!

We know price, quality, and local production are important toour Co-op members and shoppers. This year the Co-op Meatdepartments are pleased to be offering the opportunity to choosefrom three different turkey producers. As always we are pleasedto be one of the only stores to offer New Mexico’s own, EmbudoValley Farm’s turkeys. Grass-fed, locally grown, Certified Organic,hormone, antibiotic and agricultural chemical free, grazed insmall flocks, hand processed. Limited quantity available

For the first time we will also be offering Mary’s Grateful Harvest,certified organic turkeys from California, and as always Shelton’sNatural Turkeys. All natural, fresh, grown without antibiotics hor-mones or growth stimulants, and not fed animal protein.

Other Special Meats Available: Duck, Cornish game hens, roasts,boneless hams, large turkey breast, rack of lamb, organic PrimeRib, seafood, fish. Order Deadline: Monday November 14th!

Turkey Order Deadline: Monday November 14th

Call any of our locations: Nob Hill: 265-4631 • North Valley: 242-8800Santa Fe: 984-2852 • Gallup: 863-5383Turkey pick-up: Monday, Nov. 21st.

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Curried Squash Soup3 tablespoons extra-virgin olive oil or vegetable oil 1 cup chopped onions 4 cloves garlic, minced 1 tablespoon curry powder 1 teaspoon ground cumin Red (cayenne) pepper to taste 2 1/2 pounds favorite winter squash, peeled, seeded, halved lengthwise, andsliced thin 4 cups water1 pound tart apples, peeled, cored, and chopped Salt and pepper to taste

In a large soup pot over medium heat, warm olive or vegetable oil. Add onionand saute until golden brown. Add garlic, curry powder, cumin, and cayennepepper; cook, stirring constantly, 30 seconds. Add squash, water and apples.Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes oruntil squash is tender. Remove from heat and cool 15 to 20 minutes.

Puree a portion of the mixture in a blender or food processor, leaving some ofthe squash, veggies or apple chunks, or puree it all for a completely creamysoup and transfer back into soup pot. Season with salt and pepper. NOTE: Atthis point, soup may be refrigerated until ready to serve. To serve, warm overlow heat, stirring until hot. Remove from heat and serve in soup bowls. Makes6 servings.

Editors Note: Yes, I know we ran this great article lastyear — but we’ve had so many people asking thisquestion, especially our new Santa Fe members, wethought we’d run it again this year.

YY ams have been consumed by humans (atfirst in their wild form) since prehistorictimes. They are annual or perennial climb-

ing plants with underground tubers. There are 600species of yams; however, in Africa, where 95% ofthe worlds’ yams are grown in sub-Saharan humidand sub-humid areas, there are 3 species of this sta-ple crop: white, yellow, and water yams.

Yams grown in Africa can be very large – up to 7 feetand 150 lbs., with a black or brown bark-like skin.Yam tubers have an ample sink capacity and can con-tinue to grow and store food reserves throughout theyear as long as conditions remain favorable. Yamsmay be stored much longer than sweet potatoes, upto 4-6 months; this is a factor in propagation, asfarmers must set aside a large amount of their harvestfor planting the next year (30%), unless they buynew seed yams. A considerable amount of labor isinvolved in yam production.

And how do yams (discorea batatas) differ fromsweet potatoes (ipomea batatas)? The ‘yams’ we find

in typical groceries in the USA (for example, garnet‘yams’, or jewel ‘yams’) are actually varieties ofsweet potatoes. When orange-fleshed sweet potatoeswere introduced in the USA, producers desired todistinguish them from more traditional white-fleshed, drier types, and the African word nyami wasadapted in its English form, ‘yam’. Thus, ‘yams’ inthe USA are relatively moister and have deeperorange flesh color than what we know as sweetpotatoes. True Africian yams are firm tropical tuberswith pale flesh, drier and starchier, and have muchlower nutritional content. They may be found occa-sionally in markets that sell Latin American andCaribbean foods, in large chunks wrapped in plastic.Yams, unlike sweet potatoes, are toxic if eaten raw.

SS weet-potato-yams, as contrasted to trueyams, are a more significant source ofnutrition. They are a good source of potas-

sium and vitamin C, and contain vitamin B6, iron,and fibre. Also, they are very rich in beta-carotene:one sweet potato contains as much as 5 times theRDA of vitamin A (the deeper orange the color, themore beta-carotene). They are relatively low incalories and high in complex carbohydrates.

Sweet-potato-yams are at their best when unblem-ished, with tight, unwrinkled skins and firm flesh.

thanks for the harvest

World’s Healthiest Vegetable:

WWinter Squashinter Squash

Produce Spotlight: Is it a Yam?or a Sweet Potato?

They do not store well – storage requires ideal conditions (dry,dark, cool 55 degrees), and their high moisture content makesthem susceptible to mold; if bruised, they deteriorate rapidly,and spoiled areas will affect the flavor of the entire potato. Donot refrigerate them, and use within a week or so.

Yams and sweet potatoes have been prepared in a myriad ofways: pounded, boiled, roasted, grilled, sliced and fried, mashed,and made into chips, pudding, or muffins. Some more exotic ver-sions might include: sweet potato and black bean burrito, sweetpotato, corn, and kale chowder, sweet potato sheperd’s pie, orRock Cornish Game Hen with Sweet Potatoes and GranMarnier. To introduce children to this vegetable, try Kuumba(the Kwanzaa principle of creativity) Yams: bake chunks ofsweet-potato-yams brushed with butter or vegetable oil (honeymay also be added later) and serve with different spices (such ascinnamon, nutmeg, allspice) and fruits (raisins, grated coconut,pineapple chunks, apple slices) on the table, so children canexplore a variety of tastes by adding different spices and fruits totheir ‘yams’.

by Robyn Seydel

II am always enchanted by the fabulous colors,shapes and diversity of winter squash, as theylie in the produce bins this time of year. The

vibrant colors alone make me feel good, never mind thatthey have been called the world’s healthiest vegetable. Ican’t help but pet them, feeling their hard skin, andnever fail to take a few home to bake or stew.

Members of the Cucurbitaceae family, they are relativesof both the cucumber/melon and developed from wildsquash that originated in the area in and aroundGuatemala and Mexico. Consumed for over 10,000 years,they are believed to have been first cultivated for theirseeds as their flesh was less abundant and far more bit-ter than that of the ones we know today. Over the eonssquash cultivation spread among Indigenous peoplesthroughout the hemisphere. So important to their diet aspart of their “Three Sisters” nourishment was squashthat some tribes even buried it along with their lovedones to provide them nourishment on their final journey.

Christopher Columbus quickly recognized the value ofthis new food plant and, like other “new” world foods,brought squash back to Europe. Their cultivation wasintroduced throughout the world by Portuguese andSpanish explorers. Today, the largest commercial pro-ducers of squash include China, Japan, Romania,Turkey, Italy, Egypt, and Argentina.

That beautiful deep orange color is a dead give away ofits high beta carotene content, the material the bodyconverts to vitamin A. One cup of winter squash pro-vides 145% of the RDA for Vitamin A, 30% of daily

delectableyams...aatt yyoouurr CCOO--OOPP

Vitamin C, 25% of potassium and substantial amountsof omega 3’s, dietary fiber, and a host of B vitamins.

Winter squash has a long storage life, especially whenyou choose squash that is firm, heavy for its size, andhas a dull not glossy, hard rind. It should be kept awayfrom direct exposure to light and should not be subjectto extreme heat or extreme cold. The ideal temperaturefor storing winter squash is between 50 and 60°F.

One of the most wonderful things about squash is howwell it adapts to use in both sweet and savory recipes.After washing winter squash, cut it in half and remove theseeds and fibrous material in the cavity. Larger chunksboil fairly quickly if you are making a soup or pierce thesquash near the stem with a knife to allow any steam toescape, then bake in a 350° oven for 45 minutes to anhour, until a knife can be easily inserted near the stem.

One of my favorite winter comfort foods is baked acorn orbutternut squash with tahini, maple syrup, walnutschopped apples, cinnamon and cardamom. Cut thesquash in half, scoop out the seeds fill with choppedapples, nuts and spices, drizzle tahini and maple on topand bake covered until a fork pierces easily. Serve with orwithout a drizzle of organic plain yogurt, or be totallydecadent and serve with a dollop of vanilla ice cream. Thisdelicious dish warms the house while in the oven, filling itwith a spectacular aroma then warms your insides as well.

Or try the wonderful curried squash soup below. For avariation skip the apples and add kale leaves, broccoli orother green vegetable while simmering. Sprinkle choppedscallions or almonds on top before serving.

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w w w . s o i l s e c r e t s . c o m

fall produce

Beneficial FarmsWinter SquashThe Coop is most pleased to be able to offer a won-derful diversity of locally grown winter squashfrom the farmers participating in the collaborativenew regional label Beneficial Farms. Grown in north-ern New Mexico and southern Colorado choose localsquash for highest quality, freshness and to support ourlocal growers. Watch for special pricing on these localseasonal favorites at your Coop locations.

november 2005 5

Continued from page 3committee positions are not elected but appointed. Iwould attempt to examine this policy in detail as a boardmember. Also, I believe the Co-op, in light of its commu-nity involvement, should consider its growing financialprowess. There is a great potential market for mortgage,business and/or home loan dispersal. Something to con-sider in the coming years, spend money to make money?

3. Within the next three years I hope to extend membershipby one-third and to provide educational tools in which toenable and empower lifestyle acceptance within our mem-bership and affiliates. I believe I could aid the Co-op as aboard member because of these previously mentionedobjectives and because of my long-standing and energeticinvolvement with the Co-op. I believe in a stronger, morediversified and more accessible La Montanita wherein localand organic foods, cruelty and chemical free products andcommunity involvement and acceptance are foundations ofour community not just luxuries.

Personal Statement: My name is Rosa Robinson; Iam a junior at the University of New Mexico where I amdouble-majoring in Art History and Spanish and where Iam also Pre-Law. My current position within La Montanitais in the Front End. It has become increasingly apparent tome over the past six months of my employment at the Co-op that my involvement with the board would be compat-ible and fabulous to say the least. I may be young but Iam……ROSA THE RIVETER!

Jonathan Siegel1. I am a typical La Montanita member and shopper. I trulyenjoy the experience of shopping in a friendly environ-ment, and especially appreciate chance meetings withneighbors and friends. I greatly appreciate the quality andthe breadth of choices available to me. Choosing my foodcarefully is an important part of my daily and weekly per-sonal upkeep, and my involvement, because it is so nor-mal, would offer a typical user's perspective on the Co-op.I typically shop 5 times a week or more at the Co-op.

2. Shopping opportunities. Each of us makes a choiceabout where to shop. The major issues facing the Co-opare the major issues facing all of us. Fast food vs local.Organic or not, and at what cost. Costco, Whole Foods,and the rest vie for our attention. Major issue is remainingrelevant, and increasing our attractiveness, leading peopleto WANT to shop at the Co-op. Maintaining and enhancingthe Co-op's role in the community is important. This can

be done by expanding membership and by continuingpolicies which enhance shopping so that it is a brilliantchoice - looking for ways to ensure quality, variety andreasonable pricing.

3. It ain't really broke - no need to fix it so much as to con-tinue be responsive and remain a member-owned out-standing shopping option. We need to be the local store,we need to continue to be an outlet for locally grown /made foods. We need to set an example within the com-munity having to do with supporting local businesses ofall kinds - we all face the option of being bought out by thebigger multi-state firms (and this is occurring in all walksof life, not just in groceries). The Co-op can and shouldmaintain its position as a vibrant local grocery in everysense of the word - great and diverse products, and acommunity feel within and around making the shoppingexperience something more than one would find else-where. We've just come back from Europe, and the senseof a market as a town's gathering place remains strongthere. We need to remain a positive choice; to look forways to be responsive to community needs and tobecome even more widely used in the community.

Personal Statement: I am a local architect, and withmy wife run a small firm dedicated to high quality design,incorporating responsiveness to each client and eachlocale. Green design, solar and friendly spaces all aretouchstones for us. I like to spend spare time in my gar-den, or building an adobe wall, or attempting to cultivatefruit trees. There is hardly any difference between being anarchitect one minute or a gardener or a shopper the next!

I have been quite active for 15+ years in local planningissues, especially North Valley topics. I helped write theNorth Valley Area Plan and served as president of theNorth Valley Coalition several terms through years. I con-tinue to remain active with planning issues, ranging fromsaner roads to ditch (acequia) trails and also belong to theUrban Design Forum. All manner of social justice is impor-tant to me, and I constantly strive to turn towards longterm sustainability in every area.

Bite-Size BakerySanta Fe, NMBite-Size Cookies, 6.5-7 oz, Assorted VarietiesSale 2/$6

Tijeras Organic AlchemyAlbuquerque, NMCrimson Clove Revitalizer, 4 oz, Sale $8.99Clary Sage & Cucumber Shampoo or Conditioner12 oz, Sale $7.99

La Montanita Food Co-opAlbuquerque, NMTree-Free Kenaf Co-op Greeting CardsAssorted designs, Sale 99¢ each

VALID IN-STORE ONLY from 11/2-11/29, 2005:Not all items available at all stores.

co-op news november 2005 6

LOCAL SALE ITEMSSHOP LOCAL & SAVE

CO-OP SPECIALS BUY LOCAL SAVE $$$$WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE?

Contact Angela at angela@lamontanitacoop.com.

by Ivy Edmondson

NN ear Red Rock and not far from the Zuni Mountains, the high deserttown of Gallup, New Mexico, is the modern manifestation of thetraditional western outpost, attracting thousands of people for

weekend trade. For those people in the Gallup vicinity looking to stock up onsome good organic groceries, La Montanita Co-op is the perfect choice.Members say that it is the kind of store that brings people together, and in asmall trading town like Gallup, that is very important.

La Montanita merged with Gallup’s Wild Sage Co-op in February, 2005. It waspreviously an all-volunteer-run store. Since the merger, a paid staff was hired tooperate the store, and the Membership department has been trying to organizea new community volunteer program. Recently, a long-time member of theGallup store has volunteered to coordinate this effort.

We are pleased to introduce our new volunteer coordina-tor in Gallup, Wendy Zuverink-Perry! Wendy has been ashopper and member of the Gallup Co-op since fall 1999.She became a board member in 2000, was moreinvolved in volunteering in 2001, and then was a boardmember again in 2002. “I feel a deep connection with thestore,” she says, “because I have seen it grow from a tinystore in an obscure location to what it is today.”

Wendy is originally from Holland, Michigan and has livedin Gallup for 10 years with her husband, Greg. They havea nine-month-old daughter, Sophia, and three dogs,Jambo, Henry and Chestnut. Among the things that areimportant to her and occupy her time these days, moth-erhood is at the top of the list. She also loves cooking,camping, bike riding, and spending time with friends andwith her dogs.

Wendy has been a dedicated member of the Co-op andinvolved in a number of different areas as a volunteer.She cooked and served food for the yearly lasagna din-ner and silent auction in 2000 and 2001. She also helpedarrange the move from the north side of Gallup to thedowntown location, and she spent many hours as a vol-unteer cashier and stockperson at the store. The changein management at the Gallup store and the birth of herchild gave her a few months’ break from Co-op involve-ment, and she says she is excited to now have thechance to volunteer for the Co-op in a new way.

Speaking of the importance of the Co-op to the Gallupcommunity, Wendy said that many people there think ofit as “kind of like Cheers, …a place where everyoneknows your name.” She admits that it may sound a littlecorny, but continues (speaking of the Co-op), “It really

creates a sense of community and in a place like Gallup,that is so isolated geographically… that is important.”The coop is also important to her because it carries prod-ucts from local or regional producers, small organicfarmers, and earth-conscious industries. Although theGallup store is small, she says that the variety of prod-ucts can’t be found anywhere else in town.

Wendy has a vision for La Montanita in Gallup. Shewould like to see it continue to grow both in membershipand in product variety (especially organic) without losingits intimate community feeling. Here is her tentative plan,in her own words, for organizing and enhancing volun-teer opportunities at the Co-op:

“I want to meet with interested persons and brainstormdifferent ways we can publicize the store. I would like tobuild partnerships with the area hospitals and other localorganizations. I would like to see members sharing theirexpertise with other members. Before, when the storewas volunteer run, there were lots of jobs to do at thestore just to keep it running. Volunteers did everything.With a paid staff to run the store volunteer opportunitieswill be more community based, (such as) educating thepublic about the store, advertising throughout the com-munity, and possibly conducting Saturday workshops ona variety of topics. People want to help and be involvedand we will find ways for people to do that. I would liketo have monthly volunteer meetings to discuss what hasbeen done, get feedback, and create new opportunities.”

If you are interested in volunteering in Gallup you cancontact Wendy at oh_chestnut@yahoo.com or call 505-863-5236.

Note: This is the third in a series of articles about indi-vidual Co-op members from our various communities inAlbuquerque, Santa Fe, and Gallup. If you know about aCo-op member from your community whom you thinkwe should profile, please e-mail ivye@lamontanitacoop.com, or call Ivy at 505-217-2031.

M i n i o n sShawn Turung

November 1 – 30Reception: November 18Friday, 5 PM to 8:30 PM

(an ArtsCrawl event)

1114 7th Street NW at Mountain Road. For more information, call 505-242-6367H A R W O O DARTCENTER

Member PrMember Profileofile View from Gallup:Volunteer Coordination Underway

Co-op Board of Directors Elections:Meet the Candidates!

vote!vote!it’s easy

17th Annual AID & Comfort Gala: Tutto Italiano! Everything Italian! Sat., Nov. 26,8pm to Midnight, Eldorado Hotel, Silent Auction, Dancing, Cash Bars, Buffets: $50 InAdvance 5 for $225. On Sale Soon. Call 989-9255 for Information.

co-op news november 2005 7

General Manager’s Column I hope you will consider ordering one of ourfresh organic turkeys this month. We havelocally grown Embudo turkeys as well as Mary’sGrateful Harvest grown in California. We alsocontinue to offer Shelton’s natural turkeys fromCalifornia. Our meat department staff had toplace their orders for these great turkeys inSeptember and we have ordered over 1,000fresh turkeys for you this year.

We have just received notice that our locallygrown Pollo Real organic chickens will no longerbe available. Pollo Real has decided to close theiroperation and we are now exploring otheroptions for locally grown organic chicken. PolloReal tells us that they may resume operation inthe spring and we are working with them in this

effort as well as exploring other options. Wenow have Rosie’s fresh organic chickens fromCalifornia.

I hope you will take time to vote in this year’sBoard of Director election. Please fill out the bal-lot you received by mail and drop it in the ballotbox at any of our locations. La Montanita is yourcooperative and your vote is very important.Make sure your choice of our candidates iscounted!

I hope you enjoy a restful and relaxingThanksgiving holiday. We are very thankfulfor your support of La Montanita and hopeto see you soon. C.E. Pugh

La Montanita Food Co-op’s board of directors held itsAugust meeting in Santa Fe. Several Santa Fe Co-opmembers attended the meeting. Their candor was appre-ciated. The Co-op’s general manager, C.E. Pugh, and theMarketPlace’s store manager, Will Prokopiak, fielded eachspecific question and concern. It was noted that there wasa significant percentage of survey respondents in Santa Fewho felt little or no degree of access to Co-op governance.C.E. will address some of the written comments from thesurvey in his upcoming newsletter columns.

The news from Gallup is that Susan Cizek is now an advi-sory member to the board. Susan will attend board meet-ings when she can and will be a liaison for Wild Sage Co-op members.

The board is considering developing an educational non-profit organization to better inform people about food co-op practices and sustainable living. Two Santa Fe organi-zations, the Permaculture Credit Union and Ecoversity,expressed interest in joining the Co-op in such a venture.

Several proposals on social responsibility and politicalaction were discussed, and none passed at this time. Theboard will discuss these issues and the general issue ofvalues in-depth at its annual retreat in September.

The board’s Nominations and Elections Committee report-ed that information about the upcoming board elections isavailable at all four stores and in the newsletter.Nominations are accepted from August 15 to October 1.The two-week voting period will be from November 1 to 14(for current members only).

Members are welcome to attend monthly board meet-ings. They are held the third Tuesday of the month at5:30 p.m.; they are located at the ImmanuelPresbyterian Church at Carlisle and Silver unless other-wise noted. Members are also invited to attend month-ly Coffee with the Board gatherings to chat informallywith board members.

Shirley Coe, Administrative Assistant

Members: Moved Recently?

the inside scoop by C.E. PUGH

Thanks to your support the Board is inthe process of contemplating our annu-al patronage refund. As in the pastshould the Board of Directors declare arefund for the September 2003 to August2004 fiscal year checks will be mailed toyour home in early to mid December.

If you have moved, or have not received thetwo mailings we recently sent (Official By-

law Amendment Notification and VolumeDiscount Voucher at the end of Septemberor the Election Ballot at he end of October)PLEASE, PLEASE be sure to check youraddress with the information desk at all Co-op locations to make sure we have your cur-rent address .

UPDATE YOUR MAILING ADDRESS WITHYOUR COOP TODAY. Its quick, its easy!

Calendarof Events

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RPP LMT #2663 in the Old Town Area

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S w e d i s h

P o l a r i t y

BoarBoard Brief:d Brief:Meeting of August 16, 2005

2005 BOARD ELECTION:JUST VOTE... YOU OWN IT!

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11/1 Finance Committee Meeting, 5pm 303 San Mateo NE11/1 Co-op Board Election begins, election ends 11/1411/5-6 Holiday Tasting Festivals, see page one11/7 Social Responsibility Committee, 5:30pm Nob Hill Annex

11/9 Member Linkage, 5:30pm Valley Coop11/13 Holiday Tasting Festivals, see page one11/13 Coffee with the Board, Nob Hill 10am-12pm11/15 Board of Directors Meeting, 5:30pm Immanuel

Presbyterian Church 114 Carlisle SE11/19-20 Holiday Tasting Festivals, see page one12/1 Nob Hill Holiday Shop and Stroll, 5-10pm

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Rather than looking for a maximum return, investors whoaccept a living return help grow sustainable, community-friendly businesses that contribute to building a just andsustainable global economy in the long term.

Through corporate globalization our unsustainableWestern culture, which takes more natural resources andgives off more pollution than the earth can restore, isbeing spread globally. Locally owned independent retail-ers give each town and city unique local character, pro-vide personal relationships, quality jobs, and civicengagement missing in national chains. In a system oflocal living economies, cultural diversity flourishes, andlocal languages are preserved.

Lastly, and perhaps most importantly, large corporationshave historically used militaries to protect their ability toexploit natural resources and cheap labor in less devel-oped countries, which is often the underlying cause ofwar. Through equitable and sustainable use of naturalresources, local food and energy security, decentralizedpower and control, and celebration and understanding ofcultural differences, local living economies will graduallybuild the foundation for lasting world peace.

Judy Wicks is the president of the White Dog Cafe. Shealso co-founded and co-chairs the Business Alliance forLocal Living Economies, for information go to livingeconomies.org or whitedog.com.

Local Living Economies continued

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Pamela L. Beverage, Ed. D., LPCC

505-238-3449Transitions • Loss • Growth • Women’s Issues • Groups

Honoring Spirit in All

Albuquerque, NM

CO-OPCO-OP Elections: Elections: Your vote is your voice, keep cooperative economic democracy strong... From Nov. 1-14: Bring your ballot to any co-op location.

Just

VVote!ote!

valid from November 2 - November 29

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DD EE AALL SS

Santa Cruz Organic

Organic Apple Juice

$6.99128 oz.

Honest Tea

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ORGANIC VALLEY

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N a p a V a l l e y N a t u r a l Organic Extra Virgin Olive Oil

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Farmers MarketOrganic Pumpkin Puree

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Spirit Of Cooperation Awards

This year La Montanita Coop is once again pleased to have given a series of Spirit of Cooperation Awards to honor some of the wonderful peoplein our cooperative community. Three years ago we initiated the Awards and they where so well received that we are excited to be doing it again.It wasn't easy to narrow down the field, as there are so many people deserving of recognition for their great work in this community. For the pastthree years we have been pleased to honor the outstanding contributions of members of our Coop community at our annual membership meeting.

The categories of awards are related to the Cooperative Principles and values as defined by the national and international cooperative movements.We also gave The Cooperator of the Year Award that recognizes special service to our Coop. The categories of awards include

Spirit of Community VolunteerismAll of La Montanita's work in the community depends on our dedicated and capable volunteers. This award is given to a person (or persons) thatexemplifies the true spirit of volunteerism for greater community good.

Spirit of Continuous EducationOne of the defining cooperative principles is that of continuous education. Key in all democratic organizations, is the understanding that wise andcareful decisions are made by educated people. La Montanita continues to maintain its commitment to community education on many levels andthis award is given to a person(or persons) who furthers this mission.

Spirit of Sustainable Local ProductionEach year this award will go to a farmer or producer who embodies the ideals of sustainable local production, love of the land, commitment to envi-ronmental stewardship and local economic development.

Cooperator of the Year AwardThis award is given to the person (or persons) who through word and deed epitomizes a lifelong commitment to cooperative philosophy and valuesboth at our cooperative and throughout the community.This year's awards went to

William Beems-Spirit of VolunteerismFor years William has been on our Special Needs delivery team. Year after year, he comes to the Co-op after he's done with his duties at

Monte Vista Elementary, picks up all the last of the groceries and makes sure every special needs person who has ordered gets their delivery. Foras far as anyone can remember he has been on our clean-up crew for the Garden Party and Earth Day celebrations, staying to the very end andthe Celebrate the Earth Fest barriers that close off the street are moved to the side to once again to let traffic on to Silver. Not only does he volun-teer for the Co-op but he also helps out at a variety of other organizations and events around town. Without a doubt William exemplifies the Spiritof Volunteerism.

Mary Grube-Spirit of Continuous EducationMary's dedication to the spread of information on the links between health, food and environment is clear to anyone who has read one of the numer-ous articles she has submitted to the Co-op Connection over the years. Whether spotlighting the health giving attributes of various foods, local pro-ducers, tackling the links between health and spirit, discussing issues of sustainability or healing body, mind and environment, Mary's articles keeppeople informed and give them the information they need to make wiser decisions as consumers and as people.

Steve Warshauwer: Spirit of Sustainable Local ProductionSteve has been a stalwart of the local sustainable agriculture movement in New Mexico for nearly 20 years. His Beneficial Farms, has over theyears provided both great food and an educational center for sustainable, bio- dynamic and other vanguard concepts. Most recently he has gath-ered together a group of farmers who are collaborating on a regional eco label. This new Beneficial Farms Agricultural Eco Label will ensure smalllocal family farmers stay on the land, make a reasonable living from their efforts and provide food security by nurturing and sustaining a diversity offood products for local markets. Look for Beneficial Farms products in the produce and dairy departments.

Peter Chestnut: Cooperator of the YearFor 30 years-as long as the Coop has been around-Peter Chestnut has been involved in some way. One of the original 300 founding families, overthe years he has been the Co-ops legal council, helped write the Co-op by-laws, helped the Co-op incorporate as a Cooperative served on theBoard of Directors on and off for over a decade, served on the Tucson Cooperative Warehouse Board of Directors, and currently is on the Co-opFinance committee. His long service, and commitment to cooperative values, principles and ideals, has seen the Co-op through times both goodand challenging. It is an honor to still count Peter among our active Co-op members and he remains a cooperative inspiration.

good food november 2005 10

Try some twists on the traditional Thanks-giving dinner this year. Here are some goodideas to create a tasty vegetarian feast or toserve as side dishes with your fowl.

Adapted and reprinted from the following sources:www.foodfit.com/recipeswww.pcrm.org/health/Recipeswww.finessandfreebies.comwww.homecooking.about.comThe La Montanita Co-op Deli Staff

(C = cup, T = tablespoon, t = teaspoon, # = pound, oz = ounce)

Broccoli-Tomato-Cheddar Quiche

Pastry for 9-inch pie or frozen 9-inch deep-dish crust3 eggs1 1/2 C milk1 t vegetarian Worcestershire sauceAbout 1/2 t Kosher salt1/4 t fresh ground black pepper1 1/2 C shredded Cheddar cheese2 C chopped fresh broccoli2 Roma tomatoes sliced1/2 C diced scallions

Preheat oven to 425 degrees F. Roll the pastryinto an 11-inch circle. Line a 9-inch pie dishwith the rolled dough. Weigh down the pastryusing pie weights or dried beans to prevent thecrust from rising. Bake for 10 minutes.Remove from oven and remove weights.Reduce oven temperature to 350 degrees. In alarge bowl, beat the eggs lightly. Add milk,Worcestershire, salt, and pepper. Beat together.

Sprinkle the cheese into the bottom ofpiecrust. Add broccoli, tomatoes, and scal-lions. Cover with egg mixture. Bake 45 to 50minutes or until puffy and slightly brownedon top. Let stand for about ten minutesbefore slicing.

VARIATION AS AN APPETIZER: Veggie Quiche Cups! From above ingredients, substitute 1 + 1/2 Cbreadcrumbs for pastry crust. Also, you willneed foil baking cups, 12-cup muffin tin, andcooking spray. Preheat oven as above, and linemuffin tin with baking cups and spray. Followabove directions for layering vegetables andegg mixture and sprinkle with breadcrumbs.

Bake 30 minutes, testing so that a knifeinserted in centers comes out clean. May takeup to 45 min. Serve your very special quichepuffs warm or cool.

Chestnut Bisque

2 medium carrots, diced1 onion, chopped2 stalks celery, chopped1 parsnip, diced2 T butter or canola oil1 1/2 # frozen ready-to-use chestnuts, thawed6 C vegetable stock1/2 C port wine (optional)1/4 C apple juice concentrate1/2 C parsley, choppedPinch of ground nutmeg1/2 t saltFreshly ground black pepper to taste2 t fresh tarragon or 1/2 t driedNonfat sour cream or yogurt (optional)

Melt butter in large saucepan over medium heat.Add carrots, onion, celery and parsnip and sautéuntil soft, about 7 minutes. Add chestnuts andcontinue cooking 5 minutes, stirring occasional-ly. Add stock and bring to a boil. Reduce heat tolow and add wine, apple juice, parsley, nutmeg,salt, and pepper. Simmer 15 minutes.

Add tarragon and continue cooking 5 minutes.Puree two thirds of the soup in a food processoror blender. Return soup to saucepan and reheat.Adjust seasonings. Serve with a dollop of sourcream or yogurt. Prepare to be very happy!

Wild Rice Dressing

4 C water3/4 t salt3/4 C long-grain brown rice or basmati3/4 C wild rice1 T olive oil1 small onion, chopped1 # fresh mushrooms, cleaned and sliced1/2 C finely chopped parsley1 C sliced celery1/4 t crumbled sage1/8 t each: black pepper, dried marjoram, and dried thyme1/2 C pecan halves, broken lengthwise

Bring water to a boil and add 1/4 teaspoon saltand both varieties of rice. Lower to simmer, thencover and cook until rice is tender but stillcrunchy, 30 to 40 minutes.Preheat the oven to350° F. In a large ovenproof skillet, gently heatthe oil and sauté the onion and mushrooms untilthe onion becomes transparent. Add the parsley,celery, cooked rice, seasonings, and pecans. Stirto mix, then cover and bake for 15 minutes.Serves 6.

Stuffed Acorn Squash

2 acorn squash, halved and seededStuffing: 1 C raisins1 C dried cranberries1/2 C toasted pecans or walnuts4 T butter1 t cinnamon

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good food november 2005 11

2 T brown sugar1 C brown rice syrup

Steam squash until tender and cut bottoms tostand squash like a bowl. In a medium saucepan, melt butter with the cinnamon andbrown sugar. Then add raisins, cranberries,and nuts. Cook until mixture is completelywarm. Add brown rice syrup, stir and contin-ue to cook until warm over medium heat, stir-ring. Spoon into squash and serve. Serves 4.

Potato and Parsnip Puree

2 potatoes2 parsnips1/2 C milk2 T buttersalt to tastefreshly ground black pepper

Peel and cut the vegetables into 2" cubes.Place in cold salted water. Bring to a boil andcook for 25 to 30 minutes, until a knife canbe inserted without resistance. Drain andmash well. Return to the heat and stir in themilk, butter, salt and pepper. Serve hot!Serves 4 half-cup servings.

Delectable Ideas for Green Beans (From our own Kevin of the Valley)

Two pounds of green beans will serve 6 to 8.Trim and wash beans.

Szechwan style: In a hot skillet, add 2 Tpeanut oil, 1 T toasted sesame oil, 2 T mincedgarlic, 1 T minced ginger, 1 T crushed redpepper. Cook garlic a little then add beansand stirfry over high heat until tender. In aseparate bowl, put in 1 + 1/2 C tamari andadd 2 T cornstarch and stir. Add to pan andcontinue to stir until thickened. Serve hot.

Savory Italian:Start with 1/4 C olive oil in a hot pan. Add 2T fresh garlic, 1 T crushed red pepper, 1 TItalian seasoning, 1 T salt, and 1 sliced redonion. Saute onion and add green beans and16 oz. diced tomatoes. Stir and cover untiltender. Just before serving, squeeze the juiceof 1 fresh lemon over the top.

Sweet Potato Soufflé

4 large sweet potatoes4 T butter1/2 C skim milk1/2 C dry sherry1/2 C brown sugar1/2 C frozen, concentrated orange juice1 t each: nutmeg, cloves, cinnamon1 pinch salt4 large egg whites2 T sugar2 oranges cut in thin slices

Preheat oven to 350°F. In a large pot, cover thesweet potatoes with water and bring to a boil.Boil until tender. Drain and peel the potatoesand place in a large mixing bowl. Mash well.Add the butter, milk, sherry, brown sugar,orange juice concentrate, nutmeg, cloves, cinna-mon and salt. Beat well with a mixer. Spoonmixture into a buttered, ovenproof gratin dish.

Bake until the potatoes are hot, about 25 min-utes. While the soufflé is cooking, make themeringue. In a clean bowl, whip egg whites untilalmost stiff. Gradually add the sugar and con-tinue to beat until soft peaks form.

During the last five minutes of cooking the souf-flé, top with the meringue mixture. Return tooven and remove when the meringue is lightlybrowned. Garnish with the sliced oranges.Serves 10.

California Waldorf Salad

2 crisp, tangy apples (Fuji, Winesap, GrannySmith, or similar)1 large carrot, julienned or grated1/2 C raisins1/4 C chopped walnuts1/3 C vegan mayonnaise3 T seasoned rice vinegar

Scrub and dice the apples, then place into asalad bowl. Add the carrots, raisins, walnuts,vegan mayonnaise, and vinegar. Stir to mix.Chill before serving, if possible. Serves 6.

Cranberry Spritzer

1 quart cranberry juice (100%)1/2 C fresh lemon juice1 quart carbonated water 1/4 C sugar *1 C raspberry sherbet

Chill all ingredients. Combine. Garnish with alemon or lime wedge. Serve immediately. Serves8 ten-ounce servings.

SUGAR-FREE VARIATION: To cut down onyour sugar consumption, try substituting steviafor sugar (for sale in the baking section of theCo-op). Omit 1/4 cup sugar and add one of thefollowing varieties of stevia: 1 + 1/2 t green leafpowder, or 1/4 t liquid, or a pinch of the whitestevia powder extract.

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lates T-cell activity. Experimental data from as early as the19th century verified its antiseptic and body temperatureequalizing (lowering fevers and raising subnormal bodytemperature) abilities.

Recent research in Germany shows that Echinacea works inconjunction with hyaluronic acid, the material found in tis-sues that “cements” cells together, forming an effective bar-rier against infection. Echinacea provides increased resist-ance to the enzyme carried by bacteria and viruses thatbreaks down this protective hyaluronic acid barrier. OtherEuropean research shows its ability to protect cells againstherpes, influenza and canker sores and that echinacin, itsactive constituent, exhibits interferon-like activity.

The key is to take it early and take it often, as much as everyhour or two at first onset. And be sure you take enough, onehalf to one whole teaspoon depending on body weight. Forchildren a couple of drops in warm rose hips and honey teaworks well. A recently published coventional medicine studywhich reported that Echinacea does not work, did not usethe herb in the amount or frequency necessary to get posi-tive results.

Goldenseal is the other part of the mainstream herbal“dynamic duo.” Long noted, especially by the Eclectics ofthe 19th and 20th centuries, Goldenseal is a potent infec-tion fighter. Research over the last 150 years has con-firmed its antibiotic actions. The alkaloids, berberine andhydrastine have been used against a variety of infectiousagents including gram-positive bacteria, staph, strep andgram-negative bacteria like Escherichia Coli with positiveresults in German research. In the early 1950’s Goldensealwas shown to be effective against tuberculosis bacteria

(Journal of Antibiotics and Chemotherapy 1954) and inIndia it was shown to have a pronounced effect againstcholera.

Given the popularity of these two herbs it is not at all sur-prising that wild populations of both are at risk. Please besure that any Echinacea or Goldenseal that you purchasehas been organically grown and is not wild-crafted. Manyherbalists are now using Oregon Grape or Mountain Grapeas it is known here in the southwest. Mountain Grape likeGoldenseal has substantial quantities of the alkaloid berber-ine and has been shown to have strong antibacterial effects.

Licorice root is another great anti-viral herb. Known pri-marily as a sore throat remedy, it has been used for cen-turies in Asia and in China has achieved the status of amajor tonic herb.

Its ability to prevent and remedy infections, inflammationand fevers as well as its antibacterial activity against gram-negative intestinal pathogens was studied as early as themid 1960’s. In the late 1970’s Italian researchers reportedthat Licorice root had anti-viral properties, including theextra-cellular destruction of virus particles and caused theimpairment of the assembling ability of viral structuralcomponents. Recently in China researchers have shown itsaction against hepatitis recognizing specific constituentsthat activate the interferon mechanism.

In Japan, Licorice root’s antimicrobial properties against astaph strain that had already developed resistance to peni-cillin and streptomycin has been documented. Its cortico-steroid-like action helps the body respond to the inflamma-tion of infections. Licorice root should not be used as along-term tonic by people who have high blood pressure.

Osha, also known as “Bear Medicine” perhaps due to itsstrength, is a typical parsley family herb that is easily con-

november 2005

health & healing

12

KEEP YOUR $$ AT HOME BUY LOCAL KEEP YOUR $$ AT HOME

by Robyn Seydel

TT hese days with all the “bird flu” talk lots of people are won-dering what natural remedies are available to support yourimmune system and beat back any viral or bacterial invaders.

In addition to building up your immune system with enough rest and ahealthy natural and organic foods diet here are some remedies that can giveyou that extra boost when you first feel something coming on.

“Coming on” is the key phrase here. Don’t wait until you feel really bad to act.At the first signs: headache, body-ache, sore throat, low energy, and feeling“weird” go on the defensive immediately. Even if it turns out to be nothing,better to be safe than sorry.

Tried and TrueEchinacea and Goldenseal are two herbal remedies that have shown theirworth and passed from traditional Native American use to our modern med-icine cabinets. Indigenous populations used Echinacea roots and leaves forsore throat, enlarged glands (including mumps and tonsillitis), headache,toothache, sore gums, as an antidote for snakebite and many other poison-ous and septic conditions, venereal disease, and for reducing fevers andcoughs.

Echinacea destroys the germs of infection directly and bolsters the body’sdefenses, kicking white blood cell production into high gear. It also stimu-

Beating Back Colds and FluBeating Back Colds and Flu fused with poison hemlock. Noted herbalist MichaelMoore touts the herbs as “one of the best treatments forviral infections, either tinctured or chewed,” encouraginga thorough elimination of toxins through sweating, espe-cially if used in the early stages of infection. As many of itsimportant constituents are only slightly water soluble, it isbest tinctured. When chewed it provides quick relief, anes-thetizing sore throats and attacking bronchial infections ifone can get past it bitter principles. It makes an excellentcough syrup when mixed with Licorice root, Wild CherryBark and honey.

It is ecologically sensible to utilize Osha in small quantitiesand in conjunction with other herbs, due to the difficulty ofits cultivation. It is one of those herbs we could, if we’re notcareful, love to extinction.

Blue Vervain is especially good during convalescence andits use goes all the way back to Hippocrates who recom-mended it for ague and plague. Its stimulating, anti-inflam-matory and analgesic properties are extremely useful ininfectious swellings and pain. It was listed in the NationalFormulary in the early 1900’s as a diaphorectic, helping afeverish person break a sweat and thus break the fever, andas an expectorant to relieve congestion due to colds.

Medicine From Your KitchenAn effective healing tea can be made by gently simmeringLicorice root, Mountain Grape root and Ginger (especiallyuseful in feverish conditions to help “sweat it out” andsoothe upset tummies) for five to ten minutes. Pour thestrained decoction (liquid only) over the dried BlueVervain, and chamomile, add a good dollop of honey.Steep another 5-10 minutes; squeeze the juice of freshlemon or lime in it just before drinking. Drink hot as youcan stand and often.

Hot baths with sea salt or Epsom salt or facial steams withessential oils, including cedar, wintergreen, eucalyptus,lavender, rosemary, tea tree, or holy basil can help clearcongestion. Or add a drop of any or combination of aboveoils to your favorite green salve and rub on your chest, fore-head or temples to help reduce congestion. Rosemary oil,daubed gently on the temples or sinuses will also helprelieve sinus headaches, but can burn on irritated skin.

And for an unusual twist add a spoonful of miso to yourgreen chile stew and liberally lace with garlic. Enzymes inmiso bind with unwanted toxins and help the body get ridof them. Cayenne is wonderfully warming and helps stim-ulate circulation. Add a pinch of Cayenne to hot water withthe juice of fresh lemon or lime and a spoonful of honeyfor a spicy hot lemon drink that warms the back of thethroat, soothing postnasal drip.

Mountian Grape, like Goldenseal has substantial qualities of thealkaloid berberine and had been shown to have strongantibacterial effects.

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november 2005 13

farming & gardening

ic advocates feel will lower the organic standardfurther rather than bring it up as per the Harveyoutcome.

Your best source for information against this rider(and there’s a lot of it, too much to detail here) isat organicconsumers.org/. To be fair and balanced

just like (ahem) certainteevee stations claim to be,also check out the views forthe rider and the status quo,ota.com/index.html.

Supporters of change arguethat foods containing non-organic ingredients & syn-thetics should never havebeen allowed organic certifi-cation in the first place.These range from pectin &

baking powder to ethylene (currently used forpost-harvest ripening of organic tropical fruit suchas bananas) or mono and di-glycerides (in drumdehydration).

Consider that on a global scale with shipping &fossil fuel costs, fresh bananas year-round forexample are not truly sustainable.But if you want to eat such tropicalfruit in a temperate climate and youwant it organically-grown, you bet-ter accept the fact that unless ethyl-ene is used, the cost per poundwould be prohibitive.

Many of us organic-types have atone time or another harbored idyllicfantasies of mom & pop farms withcontented cows and happy carrotsfeeding the world just like they did

in the good old days. Sorry to burst any bubbles,those good old days never existed. Certainly on aregional scale some large farms provided a goodportion of the local nourishment but almost every-one grew most or some portion of their own food.The wealthy paid workers to do it or owned slaves.

What I’m getting at in my roundabout way is thatsome sort of infrastructure including storage, cool-ing, packing, shipping and distribution is necessaryfor our food system as it now stands, and some ofthat is questionable if not outright dubious.

The question is how important to you are thosebananas or puffs and how much are you willing topay for it environmentally and economically?

So your choice as a consumer with a voice is topick one:1) a banana labeled “organic” that was treatedwith ethylene2) a banana raised organically but later treatedwith ethylene and labeled something like “fruit oforganic origin”3) the heck with bananas, they don’t grow here,let’s eat local apples in season.

by Brett Bakker, Chief Inspector, NMOCC

OO nce again (this is getting monotonous!) there’s a threat tothe integrity of what the word “organic” means, legally, inthe marketplace. Nevermind whether you agree or dis-

agree that there should be federal oversight of the term and agri-cultural practices in the first place. The USDA/ National OrganicProgram is in place and is what we have to work with. There arestrengths and weaknesses and a preponderance of paperwork butoverall, the standards are better than theoriginal proposal that allowed GMOs,sewage sludge as fertilizer and the ability toinclude culled livestock as feed for organiclivestock. In the face of such outrageous-ness, the USDA was faced with more pub-lic feedback on the organic issue thanthey’d received on every other topic com-bined in their existence. (Keep reading.Your chance to do the same again is here).

Once that battle was won, we all breatheda sigh of relief but soon realized therewould be constant attacks on the organic rules, mostly fromindustry interests seeking to lower the standards enough forthem to get a larger piece of the pie.

Then came Maine farmer & organic inspector Arthur Harvey’slawsuit against the USDA/NOP to halt the routine inclusion ofsynthetics and non-organic ingredients in some (not all) foodlabeled “organic.” Harvey was right and the courts agreed: theNOP has about a year and a half left to clean things up.

That shook up the industry. Their argument is that, for example,Organic Tortillas previously made with baking powder will nowbe labeled as Tortillas “made with organic ingredients.” This,they say, will result in less “organic” products on the shelf andundermine consumer confidence in the term. Me, I don’t see howhaving only organic ingredients in food labeled organic will hurtconsumer confidence.

What’s happening now is a rider attached to the 2006Congressional Agriculture Appropriations Bill that most organ-

Organic Standards Again in Dispute

TT he changing availability of oil from the world’sreserves has led us to a threshold beyondwhich lie far-reaching changes for our society.

Professor Michael Klare of Hampshire College, Mass.addressed this recently at a talk at UNM on “Facing theScarcity of Oil without Bloodshed.” With the passing ofKatrina and other hurricanes of great intensity through thegulf, very costly oil rigs in their path have been destroyed,and our last reserve source of oil in this part of the worldis no longer likely to be profitable to drill. Soon we will bemore and more dependent on petroleum from countrieswhich are unstable. Professor Klare’s thesis is that Katrinahas ushered in a new era, which he calls the ‘twilight eraof petroleum,’ and which could also be seen as the ‘era ofscarcity,’ if we look with eyes acculturated to how our soci-ety has maintained until now.

Since the beginning of the industrial era, our society hasfunctioned with the assumption (and values and mores)that an ever increasing supply of resources and energy willbe there to meet an ever increasing demand. Products andtechnology could be developed and consumed at will, andthe oil was there to fuel that process. The extent to whichour economy has come to rely on oil is quite pervasive.Most food found in grocery stores is trucked an average of1000 miles per item. Cars, planes, farm machinery, manu-facturing machinery, etc. operate on petroleum fuels.Petroleum products are also utilized in many products:commercial agriculture, cosmetics, plastics, detergents,drugs; home heating; kerosene; asphalt; for war machines;etc. As a result, the steadily increasing cost of gas for man-ufacture and transportation will lead to increased costs ofmany goods and services, beginning in the near future.

Professor Klare proposes that “the only way to avert col-lapse” is for us to wean ourselves of our dependence onpetroleum and to develop alternative energy sources andsustainable living practices within the next 20 years. Herecommends that we try to preserve the remaining supplyof oil as long as possible, and use what we have prudent-ly and for what is most important, which will necessitatemandatory limits on use (and thereby political involve-ment). He also urges that we move more rapidly to devel-op alternatives to petroleum power; and that in order to do

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so, we move from military domination over energy pro-duction to technological co-operation.

Clearly this is essential, but the next question is: whatand how are we fueling with all the energy we expend?The assumption conveyed by Dr. Klare to this writerwas that the ways and means which have supported thepreferences of our lifestyle will continue as they have.For example: food shall be transported long distancesso that we can have strawberries in winter; each personshall have their own vehicle so that they can travel atwhim where they want, etc. But could the world’s dwin-dling energy reserves be telling us that our lifestyle hasbecome excessive? Given nature’s limits and man’sdirect dependence on nature, how far can our society’sconsumerist orientation proliferate without restraint?

PP erhaps a time of apparent scarcity will help uscome into greater balance. Surely Katrina hasopened our eyes to a new appreciation for the

smallest things in life which we have taken for granted.The toothbrush is there, the light turns on, food is readi-ly available. What if we were to open our eyes to what wedo have? Is it really faster to go to Walmart for anotherpair of scissors than to sharpen them with a sharpeningstone? Is it more enriching to buy grapes from Chile inthe winter than sorrel grown locally under the radiantNew Mexico winter sun? If we look with new eyes at whatwe do have and how we can develop and create with thatin new ways, we hone the ability to adapt, surely a greatergift than any quantity of material wealth can provide.

And what is abundance, ultimately? An undocumentedimmigrant told her struggles—her husband seriouslyinjured at work, she unable to speak English and with-out skills, suddenly becomes the breadwinner for thefamily; including two children left in her former home-land. At the same time came the awareness of the deepand abiding love between her and her husband; thegrace of her excellent health; the many ways her hus-band helped around the house and with the children.There was a sudden amazing recognition for both of usof the true riches of her life. Even amid the depths ofdifficulty and despair there exists the possibility forappreciation and care, the possibility of gratefulness forwhat really matters.

by Mary Grube

community forum november 2005 14

Ecological Sustainability and the American Dream

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the traditional means of forcing change on the powers-that-be are inadequate. We must find ways to create insti-tutions and relationships that are fundamentally different,that embody a new set of values internally, rather thanhaving values imposed from the outside.

A movement for ecological sustainability must operate onmany levels to achieve success; consumer awareness andsupport of a grassroots economy, political action, person-

al development, and more. By grassroots economy, Imean an economy that is deeply rooted in place, andemphasizes values beyond the financial bottom line. Thiscertainly includes more local production for local con-sumption. It includes cooperatives and cooperative princi-ples, family businesses, and other means for ensuring keyeconomic decisions are being made by people within thecommunity. It also includes localized democratic controlof the regulation of business.

The ecological sustainability movement is well underwayand is multi-faceted, manifesting within a number of dis-parate movements, but with the common thread of a deepabiding concern for the human rights of future genera-tions. There are unique and exciting challenges inherent ina human rights struggle that seeks to retain rights forfuture generations. By taking on these challenges westand to gain a great deal, by re-establishing hope as thestatus quo, and a new American dream.

by Donal Kinney

II n recent years, the word sustainability has been often used, and reg-ularly debased by referring to the sustainability of profits or corporategrowth. I choose to use the phrase, “ecological sustainability”, because

it clarifies that it is our ecosystems, including human health and well-being,that I wish to sustain. Further, I take from the United Nation’s 1987 BrundtlandReport, from which the concept of sustainability first entered into mainstreamconsciousness, the following definition of sustainability:

“Meeting the needs of the present without compromising the ability offuture generations to meet their own needs.”

We are living at a time when a monumental shift in consciousness is takingplace in America. From the beginning of the industrial revolution, a majority ineach generation has believed that quality of life will be better for the next gen-eration. For several centuries, this belief in progress has proved accurate, atleast for mainstream society. As the Brundtland Report and mounting evi-dence suggests, however, this assumption may no longer be valid. We are fastapproaching a time when the majority abandons the belief that technologicalprogress will preordain improvements in quality of life.

There have been many historical voices that have pointed to the shadow sideof progress, from Thomas Malthus’ early warnings regarding the mathemati-cal inevitability of overpopulation, to darkly foreshadowing novels like UptonSinclair’s “the Jungle” and HG Wells’ “1984”. Astute observers have seen thatprogress has a dark side.

It was not until the emergence of a scientifically based environmental move-ment, that the armor of the American dream truly began to be pierced. Thismovement, heralded by the 1962 publication of Rachel Carson’s, “SilentSpring”, clearly connected declines in ecosystem health, and resulting risks tohuman health, to the byproducts of progress. Add to this, decades of nuclearbuildup and cold war; mix in an erosion of democracy through increased spe-

cial interest influence over our government, toss in aparade of governmental and business scandals, add adash of homeland terrorism, and the future does notlook as rosy as it once did.

I have seen in myself and my generation, and see evenmore acutely in many of our young people, a myriad ofsigns that we do not believe that we are growing into aworld made better by progress.

The ecological sustainability movement represents theemergence of a deep concern for the rights of futuregenerations. For those of us who no longer accept thedogma that progress and technology will inevitably leadto an ever higher quality of life, we are called to build amovement to ensure the rights of future generations – toa healthy unpolluted environment, to economic opportu-nity, even to the basic rights of life, liberty and the pur-suit of happiness.

This movement will by necessity be unlike the humanrights struggles of the past. The great challenge is thatfuture generations do not have the opportunity to speakfor themselves, let alone protest, strike, file a lawsuit, orrun for office - the traditional methods of human rightsstruggles.

Perhaps this inability to use traditional methods is forthe best. The adjustment that is required is so great that

Growing a Grassroots Economy

Tell Senator Domenici and RepresentativeWilson to Support Permanent Protectionfor the Valle Vidal!

The fight for the Valle Vidal is far from over. This fall,Representative Tom Udall and Senator Jeff Bingamanintroduced legislation in the U.S. Congress to perma-nently protect the Valle Vidal (House Bill 3817 andSenate Bill 1734). Representative Heather Wilson hasalso voiced her opinion to the Forest Service thatcoalbed methane development is too invasive to becompatible with the Valle Vidal. These are huge stepsforward in our campaign to protect the Valle Vidal. Butthe fight is far from over. These bills will not move for-ward without additional help from RepresentativesHeather Wilson, Steve Pearce and the support ofSenator Pete Domenici. Please write and ask that theycosponsor the Valle Vidal legislation.

What to Do:Send your comments to Reps. Wilson, Pearce andSen. Domenici urging them to co-sponsor or intro-duce their own Valle Vidal permanent protection leg-islation. (Addresses below.)

Talking points:1 New Mexicans have spoken and our elected offi-cials need to listen to us: No amount of oil or gasdevelopment is acceptable in the Valle Vidal. Thistreasured hunting, fishing, recreational and agricul-tural area is too unique to simply minimize the dam-age that gas development entails.2 The Valle Vidal is an economic generator for ourcommunities. Every year, over 50,000 people spend$3-5 million dollars in our communities when visitingthe Valle Vidal. We must protect that sustainableresource,3 There is very little gas in the Valle Vidal. In fact,there is so little natural gas in the Valle Vidal that it

represents roughly one-half to 2-1/2 day's supply ofcurrent USA natural gas demand (less than 1% of allgas from the Raton Basin) and would trickle slowlyinto supply lines over a period of 15 to 20 years. 4 The question of gas resources is settled. The timeto act is now. There will be no further studies onresources. We do not need to waste more tax-payer'smoney for the Forest Service to tell us that most NewMexicans are against drilling this treasure.5 Include your personal stories from the Valle Vidaland what you value most in the Valle Vidal.

Also, please be sure to thank Sen. Bingamanand Rep. Udall for standing up for the ValleVidal!!

Send Your Letters To:Senator Pete Domenici, 328 Hart Senate OfficeBuilding Washington, DC 20510 • 202-224-6621,202-228-3261 fax

Representative Heather Wilson, Republican/1stDistrict 20 First Plaza NW, Suite 603 Albuquerque,NM 87102 • 505-346-6781, 505-346-6723 fax

Representative Steve Pearce, Republican/2ndDistrict 1408 Longworth House Office BuildingWashington, DC 20515 • 202-225-2365

Senator Jeff Bingaman, 703 Hart Senate OfficeBuilding Washington, DC 20510 • 202-224-5521,202-224-2852 fax

Representative Tom Udall, Democrat/3rd District1414 Longworth Bldg Washington, DC 20515 • 202-225-6190, 202-226-1331 fax

If possible, please cc the Coalition a copy ofyour letter. To: Coalition for the Valle Vidal,Amigos Bravos PO Box 238 Taos, NM 87571 •505-758-3874 www.vallevidal.org

The ecological sustainability movementrepresents the emergence of a deep concern for therights of future generations.

VVallealle VVidal:idal:The Fight is Far from Over

SUPPORT PERMANENT PROTECTION!

actionalert!

community forum november 2005 15

Join La Raza Unida and Cambio at their annual Dia de losMuertos Celebration and Marigold Parade, Sunday November6th from 4-7PM. The parade begins at Camino Familiar andIsleta Blvd (near the Sheriff’s Sub-Station. Following theparade join in the fun and enjoy Music, a Celebration of Alters,Food, Arts and Crafts and more at the Westside CommunityCenter on Isleta Blvd. Everyone is welcome. For more informa-tion call 244-0827.

Nuclear WNuclear Watchdog Gratchdog Group:oup:Members Support a 26 Year HistoryAfter a 26-year history of marching, protesting, tablingand speaking up to keep New Mexico free of radioac-tive contamination, longtime nuclear watchdog group,CARD, (Citizens for Alternatives to RadioactiveDumping), is becoming a membership organization.

The support CARD has received fromits many friends and supportersthroughout the years has enabled theorganization to continue the difficultstruggle against the continual nuclearcontamination of New Mexico’s landand water.

Over the last five years, CARD hasbeen fighting the slippage of safetystandards at the Carlsbad WasteIsolation Pilot Plant - WIPP. Last year,CARD and individual and organiza-tional allies, won the support of theAlbuquerque City Council in gettingresolutions passed to maintain safetystandards during the transportation ofnuclear waste on our busy cross-cityfreeways.

Currently, CARD gained the support of activist and labororganizations in opposing the “Monster Mod”- a modifi-cation to WIPP’s state permit that would let theDepartment of Energy (DOE) and its contractors shipincreasingly toxic and unstable nuclear waste on ourhighways to WIPP. Fighting WIPP on another front,CARD is appealing a recent Federal District Court deci-sion to dismiss their law-suit which claims the DOE usedfalse and concealed science in the citing of WIPP.

CARD is also part of a coalition investigating projects thatare contaminating our soil, air and water at Sandia Labs,concerns about the proposed uranium enrichment plantin SE New Mexico at Eunice and battling the “TriassicPark” project east of Carlsbad that involves hazardousand radioactive waste and environmental justice issues.

For years a CARD committee of teach-ers and concerned citizens haveworked to create an informative mini-curriculum, “Our Nuclear NewMexico.” This year the curriculum isbeing offered to mid school and highschool teachers along with a presenta-tion to their classes.

CARD relies heavily on volunteers toimplement our mission of protectingthe people and land of New Mexicoand the region from radioactive con-tamination. There is lots to do andCARD needs your help. CARD urgessupporters to become members dur-ing this very critical time. The intensi-ty of our struggle for a radioactive-

free New Mexico, a safe place for our children and theirgrandchildren to grow up, has created the need for moreparticipation from the community. It is also important todraw upon a wider pool of opinions and input to helpplan strategies and activities.

To become a member or to help, call or drop by theCARD office from 2 to 5 at the Albuquerque Center forPeace and Justice, 202 Harvard SE. Phone 266-2663.email: contactus@cardnm.org.

South Valley’s Marigold ParadeDia de los Muertos Celebration

TT he New Mexico Environmental Law Center(NMELC) is proud to bring visionary entre-preneur, philanthropist and environmental

protection advocate Ted Turner to Santa Fe on Sun.,Nov. 20th. Mr. Turner will respond to the challeng-ing environmental and political issues of our time inan address titled “Our Common Future,” at theLaw Center’s fall fundraising dinner. Ted Turner’sinterests range from his early accomplishments inestablishing CNN to his many business and philan-thropic projects, including many here in NewMexico. His vision is truly global, and a no holdsbarred, passionate and inspiring speech is expected.

Navajo Nation President Joe Shirley, Jr. will speakabout the Navajo Nation Tribal Council’s recentpassage of the Dine Natural Resources ProtectionAct of 2005, which bans uranium mining onNavajo land. On behalf of the Law Center, actorWes Studi will present President Shirley with aSpecial Recognition Award for passage of thisimportant bill. Noted Native artist Bob Haozous

(Apache/Navajo/English/Spanish) is designing andcreating a custom plaque for the award.

The Law Center will also be presenting two addi-tional awards. The Defender of New Mexico Awardwill be given to State Senator Cisco McSorely for hisardent defense of New Mexico’s environment andcommunities. And the Toxic Turkey Award will begiven to New Mexico’s environmental miscreant ofthe year. The ‘winner’ of the Toxic Turkey Awardwill be announced at the dinner.

Join the New Mexico Environmental Law Center atthe Eldorado Hotel, Santa Fe, on Sunday,November 20th, 5-9pm. For ticket and sponsor-ship information, call 505-989-9022, or go tonmenvirolaw.org, and click on “A Special Eveningwith Ted Turner.” All proceeds from this event willgo to the New Mexico Environmental Law Center’scurrent legal work for Eastern Navajo Dine AgainstUranium Mining, Picuris Pueblo, SAGE Council,TEWA Women United and Taos Pueblo.

Statewide

Thursday, December 1, 5-10 pmin Historic Nob Hill

between Girard and Washington

IT’S AN EVENT!• Carollers • Luminarias •

• St. Nick • Food •

Give special gifts this seasonfrom the wonderful unique little shops

and restaurants that onlyNob Hill can offer

A Special Evening with Ted TurnerEnvironmental Law Center Fall Fundraiser

CO-OPCO-OP HOLIDAYFESTIVITIESLOCAL ARTS AND CRAFTS PERSONS INVITED!

Co-op’s in both Santa Fe and Albuquerque’s North Valley arepleased to be hosting Holiday gatherings: December 10th in SantaFe 11-3pm • December 17th in the North Valley 1-5pm. Local Artistsand Crafts persons are welcomed to participate. Space is limitedand must be reserved in advance at both locations. No kits, noimports please. Contact Tammy for the Valley location 242-8800,and Robyn at the Santa Fe location 217-2027: e-mail:memb@lamontanitacoop.com.

CHANTING GROUP: Please join us, and invite others, in CHANTING simple devotionalsongs in Sanskrit. Tues. nights from 7-8pm, starting Oct.4th. Noble Path Bookstore, 120Amherst NE. Bring your cushion. And your instruments are welcome. A donation tocover the room cost will be appreciated. For questions call Hania at 268-7477

INDUCED AFTER-DEATH COMMUNICATION THERAPY:

HEALING LOSS THROUGH EXPERIENCEOF DIRECT COMMUNICATION

WITH THE DECEASED.

PLEASE SEE OpenSkyTherapy.com.

Personal GrowthChildhood Trauma • Illness

Drugs/Alcohol • LossWomen’s Issues

Louise Miller, MA, LPCC, NCCPsychotherapy

Albuquerque, NM(505) 385-0562 www.louisemiller.org

12 GREAT REASONS TO BE A CO-OP MEMBER:1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you the high- est quality organic produce, antibiotic and hormone -free meats, rBGH- free dairy products, imported and domestic chesses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more!

2. Member Refund Program: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.

3. Pick-Up Our Monthly Newsletter full of information on food, health, environment and your Co-op.

4. Weekly Member-Only Coupon Specials as featured in our Weekly Sales Flyer. Pick it up every week at either location to save more than your annual membership fee each week.

5. Easy Check Writing AND CASH ($40) over purchase amount. We also accept ATM cards, VISA and MasterCard.

6. Banking Membership at New Mexico Educators Federal Credit Union, with many Albuquerque branches to serve you.

7. Insurance and Financial Counseling: Call Robin Chall 823-9537

8. Free delivery for seniors, housebound and differently-abled people.

9. MEMBER- ONLY DISCOUNT DAYS: Take advantage of our special

discount events for members only — throughout the year!

10. Special Orders: You can special order large quantities or hard-to-find

items, at a 10% discount for members.

11. General Membership Meetings, Board positions and voting. Co-ops are democratic organizations; your participation is encouraged.

12. Membership Participation Program:Members can earn discount credit through our community outreach committees or skilled member participation program. Please ask at the Info Desk for details.

Now More than Ever: Support Community, Support Cooperation

JOIN LA MONTANITA COOPERATIVEThe Only Community- Owned Natural Foods Grocery in the Albuquerque Area

MEMBERSHIP: ONLY $15 ANNUALLY, OR $200 LIFETIME MEMBERSHIP

Nob Hill: Central & Carlisle, 505-265-4631

Valley: Rio Grande & Matthew, 505-242-8800

Wild Sage: Gallup, 505-863-5383

Market Place: Santa Fe, 505-984-2852

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