BY JOANIE QUINN, NMDA ORGANIC PROGRAM

New Mexico has been blessed with a long tradition ofinnovative agriculturalists from the earliest native farm-ers to today’s farmers and ranchers who are working to

build a vibrant and resilient agriculture in a land of scarce waterand challenging soils. Four pioneers of organic farming in NewMexico will take center stage at the Keynote Address of the NewMexico Organic Farming Conference, February 19-20 inAlbuquerque. These folks often braved ridicule and hostility, butstuck to their vision of an agriculture rooted in a healthy ecosys-tem, partnering with Mother Nature to produce food and fiber.

Ramon Alvarez—Alvarez Farms, La Union, cotton, alfalfa, kamut,chile, pecans; Gary Gundersen—Mr. G’s Organic Produce, SantaFe, mixed vegetables; Sally Harper—Del Valle Organic Pecans,Mesilla Park, pecans; and Antonio Manzanares—Shepherd’s Lamb,Tierra Amarilla, lamb and wool will share what they have learnedas we move into the future.

Thirty-six breakout sessions taking place over twodays will take up production issues ranging fromsoil building to biodynamic concepts, keylinedesign and woody plants, biochar, water harvest-ing, poultry on pasture, bee product production,management-intensive grazing, farmers’ marketselling, organic insect management, growing stockgardens for propagation, mycorrhizae, see saving,aquaponics, compost tea, organic egg production,mushroom production, creating habitat for benefi-cials and more.

Forty-five exhibitors, including conference sponsorLa Montañita Co-op, will present information onprograms to assist farmers and ranchers as well asproducts and services ranging from greenhousesupplies and irrigation equipment to local ladybughouses and herbal products. In addition, during theday Friday, experts on crop insurance will be onhand to discuss new programs, and a lawyer willtake on burning legal questions on a one-to-onebasis for farmers and ranchers. A health fair onFriday will include acupuncture and blood pressureand glucose screening.

Friday evening from 6–8pm conference participantscan enjoy cider, snacks, conversation and live musicat the Career Connection where (in addition to hav-ing a good time with old and new friends) confer-

ence participants have an opportunity to hook upwith organic farmers and ranchers who are look-ing for apprentices, interns and employees.

On Saturday, February 20, participants will feaston local and organic food at a farmer breakfastrecognizing the New Mexico Organic Farmer ofthe Year.

Farm to Table, the New Mexico Department ofAgriculture, and New Mexico State UniversityCooperative Extension Service are organizing theconference. La Montañita Co-op, New MexicoFarm and Livestock Bureau, Rocky MountainFarmer’s Union, Santa Fe Farmers’ MarketInstitute, Skarsgard Farms, the Silver City FoodCo-op and Soilutions are sponsoring the gathering.

This February 19–20, join organic farmers,ranchers, market gardeners and researchers fromaround the southwest for the New MexicoOrganic Farming Conference at the AlbuquerqueMarriott Pyramid.

The conference schedule is available online at:ht tp: / /www.nmda.nmsu.edu/wp-content /uploads/2015/11/2016-Organic-Conference-proof-final2.pdf.

Registration for the conference, includingSaturday’s breakfast, is $100. If you have ques-tions call 505-841-9427. For hotel reservations,call 800-262-2043 by January 25. Say you arepart of the Organic Conference to get the spe-cial room rate.

We are once again gearing up for a great VeteranFarmer Project year. Beginning January 2016 we willstart our first year in the hoop house. Last summer we

invested in having the hoop house moved to its present locationon the eastern edge of Field 4 at Rio Grande Community Farm(RGCF). Thanks to Sean Ludden, RGCF Manager, the insidewas planted with a cover crop that was tilled in late fall. InDecember we were busy putting together our seed startingtables, ordering seed, trays and other supplies.

A big thanks to Veterans Jeff Thomas, a master carpenter whodesigned and mentored our seed table building efforts, andRonda Zaragosa for helping design and getting all our buildingsupplies to the hoop house site during December.

This year, to maintain theorganic certification of RioGrande Community Farm wewill be starting all our seedlingsfrom organic seed in our hoophouse. We also hope to haveextra seedlings to sell at EarthFest and to other interestedgrowers. We are tremendously excited to be addinghoop house production to our skills trainings and loveworking in our hoop house. Even on the coldest daysthe hoop is a pleasant place to hang out, put seeds inthe soil and connect with one another. Special thanks toSean Ludden and Kemper Barkhurst of Rio GrandeCommunity Farm for all their help with getting a steadysource of water for the hoop house, irrigation develop-ment and other infrastructure support.

Everyone is welcome to join us on Tuesdays andThursdays from 3–5pm—excepting on Thursdays thatwe will be having our annual skills building classes.

VETERAN FARMERPROJECTWINTER UPDATECLASSES AND HOOP HOUSE PRODUCTION

BY ROBIN SEYDEL

Growing Food—VFP SkillsBuilding ClassesWe are pleased to be offering a seriesof classes that access the tremendousexpertise in our midst. These classes,while geared for Veterans and theirfamilies, are open to the wider com-munity when space allows.

Winter 2016 classes will once againrun for six weeks beginning the last

week in January and run through early March; see theschedule of classes below. They will be held everyThursday from 3 to 4:15pm at the Bernalillo CountyExtension Office (BCEO) classroom at 1510 MenualBlvd. NW, just west of 12th Street at the roundabout. Aspecial thanks to BCEO’s Cindy Davies for allowing usto use their space.

These classes are free to Veterans and active service per-sonnel from all branches of the military and Reservesand their families. When space permits, these free class-es are also open to the larger community. Seating is lim-ited so please RSVP to robins@lamontanita.coop orcall 217-2027 to reserve your seat in advance.

Once again, you, our fabulous Co-op Owners and shoppershave come forward to demonstrate the power of coopera-tion and the great, good spirit of our community.

Thanks to you, over 500 children in need in our Albuquerque, SantaFe and Gallup communities had their holiday gift wishes come true.Your caring concern created a little mountain of gifts for specialchildren in the care of three New Mexican agencies and organiza-tions: New Mexico Department of Children, Youth and Families,Enlace Communitario and Peanut Butter and Jelly Day School. Youmade the holiday season a little brighter for all involved.

This year, as in many years pasts, thanks to our kind-hearted own-ers very few children were left on our trees. As always the Co-opmade sure that any child left on our trees got a holiday wish gift. From the bottom of our hearts we thank you for your support ofthis program for the past 21 years. We are proud and honored tobe able to serve a community with such a generous heart.

We hope this New Year is one of peace and prosperity, contentmentand fulfillment, good health and great food for you all.

-WITH LOVE, ROBIN SEYDEL FOR YOUR CO-OP MEMBERSHIP DEPARTMENT

FEBRUARY19-20

LA MONTAÑITA CO-OP PROUD SPONSOR

NEW MEXICO ORGANICFARMING CONFERENCE

YOU ARE THE BEST.THANK YOUFOR YOUR COOPERATIVESPIRIT!

CELEBRATING ORGANICPIONEERSAND ANORGANIC FUTURE

OUR DEEPEST THANKS

GIVING TREEGENEROSITY

January 28: Backyard Food ProductionTopics and discussion on planning a garden or an edible land-scape. When to get started, financial considerations, what togrow, annuals, perennials, small live stock and much more.Instructor: Alberto Lopez

Feburary 4: Soil PreparationThis class will provide information on different methods toprepare soil for food production. Emphasis will be onAlbuquerque and surrounding areas’ desert soils.Instructor: Alberto Lopez

February 11: Planting for Pollinators and other BeneficialsThis class will feature both slides and specimens. Instructor: Graeme Davis

February 18: Holistic Orchard Strategies Gordon Tooley of Tooley’s trees will share a variety of skillsto create and maintain a holistic orchard.Instructor: Gordon Tooley

February 25: Seeds: Growing, Saving and Why Organic!A slideshow and talk about organic, native, traditional, heir-loom and open-pollinated seeds. How to save and storeseeds and how to plan for next year’s seed crop.Instructor: Brett Bakker

WINTER CLASS SCHEDULE

VETERAN FARMER

PROJECT

THANKSTO ALL

La Montañita CooperativeA Community-Owned Natural Foods Grocery Store

Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su3500 Central SE, ABQ, NM 87106505-265-4631

Rio Grande 7am – 10pm M – Su2400 Rio Grande NW, ABQ, NM 87104505-242-8800

Gallup 8am – 8pm M – Sa, 10am – 6pm Su105 E Coal, Gallup, NM 87301505-863-5383

Santa Fe 7am – 10pm M – Su913 West Alameda, Santa Fe, NM 87501505-984-2852

Grab n’ Go 8am – 6pm M – F, 11am – 4pm SaUNM Bookstore, 2301 Central SW, ABQ, NM 87131505-277-9586

Westside 7am – 9pm M – Su 3601 Old Airport Ave, ABQ, NM 87114505-503-2550

Cooperative Distribution Center9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107505-217-2010

Administration Offices9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107505-217-2001

Administrative Staff: 217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Dennis Hanley 217-2028dennis.hanley@lamontanita.coop • Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info TechnologyDavid Varela 217-2011tech@lamontanita.coop• Special Projects Manager/Mark Lane 259-4396markl@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Karolyn Cannata-Winge 217-2024kcwinge@lamontanita.coop• Membership/Robin Seydel 217-2027robins@lamontanita.coop• CDC/MichelleFranklin 217-2010mf@lamontanita.coop

Store Team Leaders: • Valerie Smith/Nob Hill 265-4631valeries@lamontanita.coop• John Mullé/Rio Grande 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• John Philpott/Gallup 575-863-5383john.philpott@lamontanita.coop• Joe Phy/Westside 505-503-2550josephp@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coop• President: Ariana Marchello• Secretary: Marshall Kovitz• Lisa Banwarth-Kuhn• James Esqueda• Jessica Rowland• Rosemary Romero• Tracy Sprouls• Tammy Parker

Membership Costs:$15 for 1 year/ $200 Lifetime Membership + tax

Co-op Connection Staff:• Managing Editor: Robin Seydelrobins@lamontanita.coop 217-2027• Layout and Design: foxyrock inc• Cover/Centerfold: Co-op Marketing Dept.• Advertising: JR Riegel• Editorial Assistant: JR Riegelj.riegel@lamontanita.coop 217-2016• Editorial Intern: Katherine Mullé• Printing: Santa Fe New Mexican

Membership information is available at all six Co-op locations, or call 217-2027 or 877-775-2667email: robins@lamontanita.coopwebsite: www.lamontanita.coop

Membership response to the newsletter is appreciated. Email the Managing Editor, robins@lamontanita.coop

Copyright ©2016La Montañita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post-consumer recycledpaper. It is recyclable.

If you understand we only have one world, you understand wemust preserve and protect it. One World Co-op is a place to engagein real and personal actions to step lightly on this earth. We are a

renewable energy and sustainable living co-op, dedicated to creating a sus-tainable future through green technology and knowledge.

There has been much interest in solar electricity generation lately, and notjust from those of us committed to preserving our earth for those that willfollow. Some news has been good, some not so much. One World Co-op isdedicated to providing information to those who choose to produce theirown energy. We provide many alternative energy production and conserva-tion products, along with news, data and advice for those seeking to reducetheir dependence on traditional energy sources, fossil and nuclear fuels.

We are hopeful the following will assist you in your aspira-tions for our future.

In April of 2015, New Mexico Attorney General Hector Balderas joined acoalition of environmental and clean-energy groups calling on the statePublic Regulation Commission to dismiss Public Service Company of NewMexico’s proposal to charge a new grid “access fee” on customers whoinstall solar photovoltaic systems.

PNM wants PRC approval of a $6-per-kilowatt monthly charge on cus-tomers with PV systems as part of its new rate case, which it filed at thecommission last fall to raise rates in general by about 12 percent. But envi-ronmentalists and clean-energy advocates say PNM has exaggerated thecosts and ignored the benefits of PV systems, while providing no evidenceof the need for an access fee (www.abqjournal.com/570234/abqnewsseek-er/ag- joins-coalition-in-opposition-to-pnm-solar-fee.html).

PNM is asking the PRC to charge a solar-equipped household about$35/month for not using their product. This is not unique to New Mexico.Arizona, Florida, and other states have created barriers for those who wouldlike to minimize using electrons from fossil fuels and nuclear power plants.

Definitions of solar installation components and services:Net energy metering (NEM) or simply net metering is a service to an elec-tric consumer under which electric energy generated by the consumer's

BY AARON LEVENTMAN, NEW ENERGY ECONOMY

PNM is trying to cut the Santa Fe based non-profit organizationNew Energy Economy (NEE) out of the discussion on rates andproduction methods, saying that NEE doesn’t represent the best

interests of “their” consumers. This is because NEE has stood strong againstPNM's burning of coal and nuclear when renewables are available today atless cost. New Energy Economy is working to fundamentally transform ourenergy system. Despite abundant solar and wind resources, PNM, NewMexico’s investor-owned utility, provides an electricity mix of 58% coal,21% nuclear, 14% natural gas, 5% wind, 1% utility-scale solar, and 1%customer-produced solar. This ties our electricity use to toxic air pollution,asthma, lung disease, cancer, land and water contamination, and climatechange that worsens drought and wildfires.

New Energy Economy works to shift energy investments from conven-tional energy sources that harm people and the planet to clean renewableenergy alternatives. New Energy Economy partners with communityorganizations, public agencies and local farms to create highly visible com-munity-scale solar installations that demonstrate the environmental,health, and economic benefits of solar energy.

In their Sol Not Coal campaign NEE brings brighter possibilities forhealth, prosperity, and sustainability to the people of New Mexico, in linewith longstanding community values. They partner with diverse allies tocreate energy transformation. Their solar installations demonstrate the

grid-tied system may be sold back to the grid utility at anagreed upon rate. Sadly, it is these plans that many public util-ities, such as PNM, are attempting to disrupt by creating bar-riers and unwarranted costs for the consumer.

Grid-connected systems may include an integrated batterysolution. Current battery technology allows for storage of day-time solar electricity. This power is then used to provide con-sistent power to the residence when the PV panels are operat-ing at reduced output.

Stand-alone or Off-Grid systems include any solar, wind, geot-hermal, or other generating system where the facility receivingthe electricity produced is not connected to a public utility grid.

Distributed energy (also district or decentralized energy) isgenerated and stored by a variety of small, grid-connecteddevices referred to as distributed energy resources (DER) ordistributed energy resource systems.

Conventional power stations, such as coal-fired, gas andnuclear powered plants, as well as hydroelectric dams andlarge-scale solar power stations, are centralized and oftenrequire electricity to be transmitted over long distances. Bycontrast, DER systems are decentralized, modular and moreflexible technologies located close to the load they serve, albeithaving capacities of only 10 megawatts (MW) or less.

A Solar Power Purchase Agreement (SPPA or PPA) is a finan-cial arrangement in which a third-party developer owns, oper-ates, and maintains the photovoltaic (PV) system, and a hostcustomer agrees to site the system on its roof or elsewhere onits property and purchases the system's electric output fromthe solar services provider for a predetermined period. Whileupfront costs are reduced, or delayed, the third-party receivedthe tax benefits of the installation. Any such agreement shouldbe carefully scrutinized.

Please visit our website www.oneworldcoop.comfor in-depth information on solar energy, energyconservation, and products. One World Co-op’smission is to help our community understand solarenergy production and make if affordable andaccessible to people around the region.

Remember, conservation is the true answer toreducing our dependence on fossil andnuclear fuels. Contact One World Solar Co-opat www.oneworldcoop.com.

tangible economic, environmental, and health benefits of solar,and prove that the shift to renewable energy is not only neces-sary but possible today.

Their Sol Not Coal installations of solar electric systems prioritizecommunities in need or with less likelihood of access to solarpower. Thanks to their supporters’ generosity, upcoming solarinstallations include Tewa Women United, Monte Vista Farm,and the Nancy Rodriguez Community Center.

PNM is afraid that NEE will continue to expose its investmentin toxic assets, evasion of the laws meant to protect us anderrors that would cost more than a billion dollars of OURmoney. Help us hold PNM accountable for refusing to provideclean energy at a reasonable cost.

PNM is objecting to our involvement in the fight to keep ourenergy rates low. They claim NEE doesn’t represent any con-stituents. We can prove them wrong. Sign the NEE petition athttp://petitions.moveon.org/sign/new-energy-economy-represent?

Go to www.newenergyeconomy.org for more informa-tion on NEE’s work or to make a donation to help themcontinue to supply New Mexicans with affordable, cleanand renewable energy and education .

NEW ENERGY ECONOMY:PROMOTING CLEAN ENERGYIN NEW MEXICO

CO-OPYOU OWN IT

ONE WORLD CO-OPRENEWABLE ENERGY AND

SUSTAINABLE LIVINGBY TOM KUEHN AND CHUCK MCCUNE

EDUCATING ONSOLAR ENERGY and making itAFFORDABLE AND ACCESSIBLE to people in theCOMMUNITY

NEW IN THE NEW YEAR January 2016 2

We also want children to understand the importance of makinghealthy choices early, and the effects that sugar, preservativesand flavor enhancers have on our bodies, so we talk to kidsabout healthy choices at lunch, including children who bringtheir own food.

We are all invested in the future of New Mexico! We want thebest for the young, old and all of us in between. As we work toreduce the obesity and diabetes epidemic, we are also teachingchildren about agriculture and the need for farmers to keepinvesting in the local/regional food system, keeping our kidshealthy and creating fair-trade jobs along the way.

Swan Kitchen operates from Albuquerque’s South ValleyEconomic Development Center. We take pride in servingregional and local meals year-round with a focus on seasonalorganic ingredients from local and regional farms.

For more information, or to get your school involved inthe Swan Kitchen Healthy lunch program contact JessicaSwan at jswan0615@gmail.com or call 505-453-2704.

David Swan and his dedicated staff arrive at theSouth Valley Economic Development Center atsunrise. Each morning begins a day of feeding our

communities’ children sustainable food. David and his staffprepare breakfast, lunch, and dinner for local charterschools. Everyday fresh vegetables are received from localfarms in the South Valley and throughout our precious stateof New Mexico.

With rising rates of mental and physical health issues, SwanKitchen dedicates themselves to feeding the communityhealthy and sustainable food. We also want to take care ofthe Earth, so we strive for bulk packaging and sustainablepractices by our partners. David and staff offer compostingand recycling options for the charter school lunch programs.

We celebrate New Mexico by using the land to feed ourAlbuquerque charter school lunch programs. We want chil-dren to eat all colors of the rainbow and try all the nutritiousfood that NM has to offer. We teach children that it is possi-ble to care for our bodies and the Earth at the same time.

Swan Kitchen began by researching and surveying our chil-dren, nephews, nieces, friends and faculty about what typesof food they ate at home and adapting our menu to be ahealthier, local version.

BRING A BAG... DONATE-A-DIME,IT ALL ADDS UPJANUARY BAG CREDIT DONATIONS:This month your bag credit donations will go to the NewMexico Chapter of The Leukemia and Lymphoma Society.

In November your bag credit donations totaling$2,573.41 were given to RoadRunner Food Bank. Thank YOU!

DDOONNAATTEE--AA--DDIIMMEE!!

WESTSIDE3601 Old Airport Ave. NW

505-503-2550

Alameda Blvd.

Old Airport Ave.

Coors

Blv

d.

Old

Airport

Ave

.CO

-OP

Co-op ValuesCooperatives are based on the values of self-help, self-responsibility,democracy, equality, equity and solidarity. In the tradition of theirfounders, cooperative members believe in the ethical values of hon-esty, openness, social responsibility and caring for others.

Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community

The Co-op Connection News is published by La Montañita Co-opSupermarket to provide information on La Montañita Co-opSupermarket, the cooperative movement, and the links between food,health, environment and community issues. Opinions expressed here-in are of the authors and are not necessarily those of the Co-op.

oncology nurses and social workers. Patients, their familiesand caregivers are also invited to attend. These programs areled by local doctors and other healthcare professionals andoffer continuing education credits for nurses and socialworkers. Please call the New Mexico/El Paso Chapter forupcoming Professional Education Programs at 505-872-0141 or 888-286-7846.

Help the LLS help people with blood cancer and their fam-ilies. Their dedicated community volunteers are the heartand soul of The Leukemia & Lymphoma Society.

There are many different ways you can participate in TheNew Mexico/El Paso Leukemia & Lymphoma Chapterand make a difference in the lives of those touched byblood cancer. The most immediate way this month is tobring your reusable shopping bag and donate the dime tothe Leukemia and Lymphoma Society.

For more information call 505-872-0141 or go towww.lls.org/new-mexico

EDITORS NOTE: A review published in the InternationalJournal of Environmental Research and Public Health onthe relationship between pesticide exposure and the risk ofblood lymphomas has confirmed the existence of a linkwith glyphosate (the primary ingredient of Roundup) thatis sprayed ubiquitously on all Monsanto-produced GMOfood crops and promoted to consumers for control ofweeds around homes and in gardens.

The study, "Non-Hodgkin Lymphoma and OccupationalExposure to Agricultural Pesticide Chemical Groups andActive Ingredients: A Systematic Review and Meta-Analysis," focused on systematic reviews and meta-analy-sis of almost 30 years of epidemiological research on therelationship between glyphosate and non-Hodgkin lym-phoma (NHL). The World Health Organization’sInternational Agency for Research on Cancer (IARC)recently determined that glyphosate is “probably carcino-genic to humans” (Group 2A).

SUPPORTINGBLOOD CANCER PATIENTS AND FAMILIES

EDITED BY ROBIN SEYDEL FROM INFORMATION PROVIDED BY THE

LEUKEMIA AND LYMPHOMA SOCIETY

The Leukemia & Lymphoma Society (LLS) is the world'slargest voluntary health organization dedicated tofunding blood cancer research, education and patient serv-

ices. LLS's mission is to cure leukemia, lymphoma, Hodgkin'sdisease and myeloma, and to improve the quality of life ofpatients and their families. LLS created the InformationResource Center to provide blood cancer patients, their familiesand health professionals accurate, current disease informationand support. In New Mexico, the money supports localresearch, patients and families.

In Fiscal Year 2015 (July 2014–June 2015) the New Mexico/ElPaso Chapter in addition to funneling funds to research theNew Mexico chapter provided co-pay assistance of $278,041 to145 patients for treatment, offered four family support groups,matched patients with caregivers and responded to hundreds ofinquiries for support and information.

The Leukemia & Lymphoma Society sponsors free community-based education programs for patients, their families, caregiversand healthcare professionals. Local doctors and other health-care professionals lead these programs providing informationon treatment options, strengthening decision-making and cop-ing skills, managing treatment side effects and finding resources,including financial assistance.

Professional EducationLLS sponsors a number of free community-based professionaleducation programs for healthcare professionals, particularly for

FOR A HEALTHY NEW YEAR January 2016 3

SWAN KITCHENFEEDING CHILDREN HEALTHYFOODBY JESSICA SWAN

Bring yourOWN BAG!

BAG DONATION ORGANIZATION OF THE MONTH

LEUKEMIA AND LYMPHOMA SOCIETY

On November 30, just as the 2015 United Nations ClimateChange Conference began its two-week session, an inter-national coalition of environmental and human rights organi-

zations publicly demanded that the Guatemalan government finallyinvestigate the murder of indigenous environmental activist RigobertoLima Choc.

He had been gunned down three months earlier, after winning a courtorder that forced the local manufacturer of palm oil to suspend its oper-ations for six months. The palm oil processing facility allegedly hadallowed palm oil wastes to overflow their holding tanks, killing thou-sands of fish along an approximately 62-mile stretch of the PasiónRiver. On a video shot by CTV-America, the fish look like dry leavesfloating on the Rio Grande, and the oil palms resemble small oil rigs, alllined up in rows.

Environmental and Human Impacts Around the GlobeAs I read this update in an email from the Guatemalan Human RightsCommission, I considered another email I had received, fromTakePart.com: “Orangutans are dying as Indonesia burns.” It reportedthat “thousands of forest fires set by palm oil companies acrossSumatra and Borneo” were threatening endangered orangutans andother species.

FOOD AND ENVIRONMENT January 2016 4

As the flames sped on, they consumed habitats,leaving only ashes and choking haze in theirwake. Even parts of Borneo’s Sabangau NationalPark, home to 7,000 wild orangutans—one of thelargest wild populations in the world—hadcaught fire.

Because orangutans depend on trees for virtuallyevery aspect of their lives, loss of trees constitutesthe single greatest threat to orangutans’ survival,according to the Wisconsin-based NationalPrimate Research Center. Those who lose thishabitat generally die of sickness, or are hunted orcaught and sold in trade, it adds.

Especially risky for orangutan survival is the lossof trees in peat swamp forests, which they highlyfavor for their living quarters. These swampy wet-lands contain a thick organic soil layer made upof carbon-rich, decomposing plant material thatcan extend down by about five feet. When theirforests are cleared, or the peatlands drained, cut,or ignited, the peat decomposes, releasing vastamounts of carbon dioxide—sometimes as muchas 22 times that released by the forest above it—greatly worsening climate change. Moreover, withsuch a deep organic layer, peat fires often burn formonths. Indonesia, the world’s leading producerof palm oil, has approved oil palm concessions onseveral million acres of these lands, according tothe World Resources Institute (WRI).

As the fires burn through peat lands and forests,they spew out approximately 12 to 15 milliontons of carbon dioxide, as well as methane, eachday, often exceeding the total emissions of the USeconomy according to WRI. In addition, tropicalrainforests, the only ecosystem in which theAfrican oil palm grows, host two-thirds of theworld’s terrestrial species. Consequently, because

There are some mythologies concerning frost bite. Donot rub the area with snow. In fact, do not rub theaffected area at all. This may cause gangrene, whichis death of tissue and could lead to amputation. Donot use a heat lamp or hot water bottle to thaw bodypart. Thawing and becoming refrozen can cause moredamage that could lead to amputation. DO cover thefrozen part and keep the person warm. Do not givealcohol. Give the person a warm drink that is not cof-fee. Hot chocolate and cayenne are good. This combooriginated in Mexico and is a Southwest winterfavorite. I add 1/4 teaspoon of hot chili powder tococoa mix and either take in a thermos or carry dry.As dry powder it can be carried with you and rehy-drated along the trail or slopes.

WARMING WINTER DRINKI especially like this combination in the winter.

Place: 1/4 cup Atole (roasted blue corn meal that isground very fine) in a cup, add 1 to 2 teaspoons of cocoa powder, 1 teaspoon raw sugar, if this is to be a trail mix oradd honey or molasses, if drinking it at home and1/4 teaspoon of chile powder.

BY JESSIE EMERSON

Winter is here. Enjoy the outdoor sports, but be aware of thepotential for frostbite. Frostbite occurs when the temperatureof the body’s cells drops below freezing, causing the cells and

tissue to freeze. The environment, temperature and wind chill, health,medications (sedatives, tranquilizers, some heart medications), constric-tion from too tight clothing, shoes, or boots are all contributing factors.Alcohol dehydrates the body and tobacco constricts blood vesselsrestricting blood flow, especially the hands and feet. The young and theelderly are most vulnerable.

The nose, cheeks, ears, fingers and toes are most commonly affected.Prevention includes adequate fluids and maintaining heat productionthrough eating and drinking. Another prevention technique is the“buddy system.” You and your buddy check each other’s face often. Ifoutdoors alone, cover your nose and exposed facial areas. When observ-ing the face, you will first notice it being slightly flushed, and graduallybecoming white or grayish yellow. In the early stages there may be pain,but it subsides and there is loss of feeling in fingers or toes. The victimmay be unaware of their frostbite until they see white glossy skin.

An old prevention remedy is placing cayenne in your socks before you gooutside. Cayenne increases the circulation, especially to the feet. Mixtogether 2 tablespoons of cayenne with 1/4 cup cornstarch for each sock.

This can be made with dairy products or withnut, soy, coconut or rice milks.On the trail add boiling water.

A cup of peppermint or ginger tea will also helpget the circulation going and warm the person.Tea bags can be easily carried in a backpackalong with your backcountry stove.

OUR ENDANGERED PLANET:

PAYING THE PRICE for

PALM OILBY KATIE COLE

clearing a tropical forest cuts its animalspecies diversity by about 85%, according tothe Union of Concerned Scientists, these firesgreatly diminish diversity.

Of the approximately five million acres ofpeatlands and forests that fires cleared thisyear, at least 1.8 million went to pulp conces-sions, and “a good proportion” of theremainder were located on or near land usedby palm oil producers, according to WRI.With the arrival of monsoon rains in October,the fires have calmed; orangutan rescueorganizations are surveying how many sur-

vived, and how well. Concerned and curious, I won-dered how to shop in a way that would uphold therights of people and communities, forests and theirecosystems, and the whole planet.

So I asked Union Concerned Scientists foradvice...To start with, UCS quickly cautioned against boy-cotting. For one thing, they said, cutting consump-tion in the US won’t make much difference; some-one else will buy it. Also, the oil palm lives for 25years, is highly productive, and stores carbon well.

Instead, they recommended that I read labels: Anyname that starts with “palm” is definitely palm oilor a derivative of it, as are Elaeis Guineensis andsodium kernelate. It is estimated that about half ofall the products we use every day contain palm oilin some form.

Another action that concerned people can take is togo to www.ucsusa.org/palmoilaction and sign ontoor edit a letter, to CVS, Dollar General, Kroger,Walgreens, Walmart and Whole Foods. Then followthe links to additional targets: Supermarkets, phar-macies, discount stores and fast food restaurantssuch as Wendy’s, Burger King, and McDonald’s.The list is quite dynamic, noted a UCS organizer; ascorporate policies and practices change, so do thelists. A social media petition bearing 50,000 signa-tures can get a recalcitrant corporation to contactorganizations immediately.

UCS also recommended joining with the organ-izations mentioned throughout this piece: UCS,Rainforest Action Network, World WildlifeFund, Friends of the Earth (whose internation-al forests campaigner, Taos native Jeff Conant,is a long-time friend of the Co-op), Greenpeaceand others.

LET IT SNOW, LET IT SNOW, LET IT SNOW...

FROSTBITE

ECOSYSTEMS MATTER!

Let the mixture cool not quite to room temperature(enough to be handled easily). This is an idealopportunity to use a soup or emersion blender! Ifyou don't have one, the soup can be poured (inincrements if needed) into a traditional blender.Blend on low/medium speed until smooth. Add saltand pepper to taste, reheating slightly if necessary.Adding a bit of half and half gives a thicker and ofcourse creamy consistency. Garnish with greenonions and serve.

GRASS-FED BEEF STEW WITH SWEETPOTATOES: A WINTER NECESSITY!

1 lb grass-fed stew meat, chopped small1 onion, diced1 sweet potato (jewel yams work great),

peeled and cubed1 tsp paprika2 cups water3/4 cup kale (optional)1 green pepper, chopped1 tsp salt and pepper (or to taste)grated parmesan cheese (optional)

In a large soup pot, brown stew meat over mediumheat, stirring constantly. If preferred, a smallamount of cooking oil can be used, but generally,

Holiday gatherings nourish our spiritsthrough the shortness of winter's days. Formany, sharing holiday feasts with loved ones is

essential—celebrations wouldn't be celebrationswithout great food! By the middle of the holiday sea-son though, some start to feel the weight of that lastslice of pumpkin cheesecake or chocolate brownie.

Not only do we put on extra pounds, but we eatfoods with ingredients we might normally avoid.Our systems may not be accustomed to extra sugaror processed grains and carbohydrates. It's no won-der that digestive discomforts, inflammation, andpredisposition to colds and flus are common post-holiday phenomena.

Preparing simple soups and stews are a great way toget back on track when delicious desserts havebecome too much of a good thing. Warm andbrothy, with nutrient-dense vegetables and meats,the following recipes give your hard-workingimmune system a welcomed respite.

SMOOTH BUTTERNUT SQUASH AND GREENAPPLE SOUPThis is a mouthwatering and aromatic blender recipe.A note about chicken stock: if possible, simmerchicken bones/carcass overnight to make stock. Thisproduces a nutrient rich broth that far surpassesstore-purchased stocks in health benefits. To readmore about preparing your own chicken stock, visit:www.westonaprice.org/childrens-health/soup-stenance/

2 quarts chicken or vegetable stock1 quart water1 butternut squash1/2 cup onion, chopped1 green apple (granny smith)3 cloves garlic1 tsp rosemary, (fresh if available) chopped1/2 tsp thyme1 tsp salt (or less/more to taste)ground black pepper to taste1/4 cup half and half (optional)2 green onions, chopped (optional)

In a large soup pot, heat chicken stock, water,squash, onion, apple, garlic, rosemary, and thyme.Bring to a rolling boil, then cover and reduce to sim-mering for 30 minutes.

beef is fatty enough that it will not stick while browning. Addpaprika and onions, continuing to brown for 5 minutes. Add 2cups water and sweet potatoes. For a thicker stew, let simmer for45 minutes, until sweet potatoes are very soft. Add salt, pepper,kale, and green pepper and simmer for 5 minutes longer. Garnishwith grated parmesan for an added flavor sensation and servewith your favorite whole wheat rolls or buttermilk biscuits.

MEXICAN MEATBALL SOUP

Veggie saute:2 tbsp olive oil1 large onion, diced1 large garlic clove, minced2 carrots, peeled and sliced1 zuccini, sliced or 1/2 cup butternut squash,

sliced smalldash of cayenne1 tsp dried oregano

Broth:2 quarts chicken or vegetable stock1 quart water1/2 cup tomato puree3/4 cup chard, finely sliced (or a favorite winter green)

Meatballs:1/4 cup raw brown rice1 pound ground grass-fed beef1/4 cup fresh mint leaves, chopped1/2 cup parsley, chopped1 raw egg1 tsp salt1/4 tsp ground black pepperfresh cilantro, chopped (optional)

In a large skillet or soup pot, saute onion, carrots, and squash inolive oil over medium-low heat, stirring well. Add garlic afterapproximately 4 minutes and cook 1–2 minutes more. Add oreganoand cayenne (if desired) and stir well. Add water, chicken stock,tomato puree, and chard/greens. Bring to a light boil, cover, andthen reduce heat to simmer while you prepare the meatballs.

Mix ground beef in a medium bowl with rice, chopped mint, andparsley. Add salt and pepper (and another dash of cayenne ifdesired). Mix in raw egg. Shape into 1-inch meatballs, addingeach carefully to the simmering soup. Simmer for a minimum of30 minutes. Garnish with cilantro and serve with your favoritecorn tortillas.

Save the Environment. Lesspackaging means less wastegoing in your garbage and lessgoing into the landfill. Lessplastic manufactured and usedmeans fewer toxins releasedinto the environment. Manybulk products are also organ-ic—yet another way to supportthe environment.

Support Local Producers. TheBulk Department strives tocarry as many local products aspossible. One of their biggest sellers is local coffee—AromaCoffee, Agapo Coffee, and Villa Myriam are just a few cus-tomer favorites!

Shopping the Bulk Department is fun and easy. You can use oneof the bags provided, or bring your own container—just remem-ber to weigh it before you fill it so you don’t have to pay for theweight of the container. Then, simply find your item, fill to yourdesired amount, write the bulk bin code on the labels and twistties you will find handily located all around the bulk bins, andyou’re done!

The Bulk Department is so popular that staff members refillbins daily, and often have such well-loved items that they havetwo big bins to meet demand, so you can be sure the Co-op’sproducts are wonderfully fresh. With just a quick perusal of thebulk department, you’ll get a taste of not only how many bulkproducts the Co-op carries at great prices, but also how fun itcan be to shop in bulk! Looking for fun new items is easily oneof my favorite parts about Co-op shopping. Stop by yourfavorite location today to see all that the Bulk Departmenthas to offer!

Happy New Year everyone! If you’re like me inthis first month of 2016 and are still recoveringfrom a season full of rich, sweet, and savory foods,

you’re really looking forward to picking up some healthyand nutritious food on your next shopping trip. And aftermy standard cruise through the Produce Department tostock up on awesome fruits and veggies, I know where I’llbe heading—the Bulk Department.

With hundreds of products to choose from—everythingfrom beans and grains, to granola and trail mixes, tomedicinal herbs and alternative sugars, the BulkDepartment is a great place to stock up on your kitchenessentials at a low cost, and even to gain some new ideasfor your next culinary creation. Not to mention, it alsohas some of the healthiest foods you can find! Below, I’velisted just a few benefits of shopping Bulk.

Help Your Health. Much of what is contained in the bulkbins are the healthiest, low fat, high fiber foods you canfind, many of which are organic. Not only are you gettingmore for your money, but you’re also getting higher qual-ity products with a reduced amount of chemical residues,additives and preservatives. Shopping bulk makes cuttingout processed foods, sugar, salt, and fat easy.

Save Your Wallet. When it comes to packaged products,you are paying for just that—the packaging. Buying bulkfoods allows you to stretch your food dollar. Penny forpenny and dollar for dollar, you get more value andgreater nutrition.

Try a Little Something New. One of my favorite thingsabout the Bulk Department is that it allows you to try anew food without investing in an entire package; you canpurchase just what you need to give it a try.

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SIMPLE ANDDELICOUS:soups and stewsget you back on a HEALTHYTRACK for the new year!

BULKING UPFOR THE NEW YEARBY KATHERINE MULLÉ

FOOD AND HEALTH

HEARTY POST-HOLIDAY

SOUPS AND STEWSBY KATE LAVEAGA

January 2016 5

January 2016 6

can often lag behind in color intake as well. So we, too, canbegin “counting our colors” for health. For adults, try tohit at least seven different colors in a day.

Creating Color OptionsThe Smoothie: The best way to get a big load of fruits andveggies in is the smoothie. While juicing certainly has itsown benefits, since the purpose of this article is to getwhole fruits and veggies into our day, the smoothie is thefocus. It is amazing what you can throw in a blender witha cup of frozen berries and end up with an awesome drink.

MY FAVORITE BASIC SMOOTHIE1 cup frozen berries2 cups frozen or fresh kale and spinach1 cucumber1 cup fresh mint (this is easy to grow in a pot!)1 tsp blue-green algae Enough filtered water to cover all items

If the greens are overpowering, throw in one fruit that addssome taming sweetness, such as apple, mango, or cherries.This makes a blender full. Cut down ingredients propor-tionately for less, or store in the refrigerator to drinkthroughout the day.

Snack Plate: When we are hungry, we are more likely tohead to fresh options if they are prepared ahead and easyto access. Keep a supply of easy-to-clean-and-cut optionsaround with some hummus for dipping. Ideally, clean andcut enough for a few days. Best picks: Carrots, jicama, broccoli, cucumbers, snappeas, celery, bell peppers—all colors, and sprouts.

When temperatures drop in the winter, it can be a challenge toconsume enough fresh fruits and vegetables. However, whentemperatures drop, our immune systems cry out for support and

fruits and veggies are great illness prevention tools. According to the CDCwebsite, seasonal flu activity peaks in the United States between December andFebruary. Add to the illness picture the abundance of sweet goodies whichmake their appearance throughout the holiday season, and there is a perfectstorm of immune vulnerability. Increasing your intake of fresh fruits and veg-etables can have significant impact in strengthening our immune systems.

Counting ColorsIn our house, we count our colors. This system developed to help make usmore aware of the variety in our fruit and vegetable intake. It also gives usa goal to keep in sight each day for food choices. The rule of thumb is to eata minimum of five colors a day. What is a color? It is a full serving of a fruitor vegetable, and the goal is to eat five servings that are different from eachother in a day. So, for one of my children, a day of five colors might includea red apple, two carrots, 1 cup of greens, 1 cup of broccoli, and someberries. Once this system was introduced, the kids began figuring out theirown way to get meet their “colors” requirement; my job was to offeroptions. However, the system is not just for kids. Adults find themselvesdrawn to grain, dairy, and protein-based foods for comfort and ease, and

Sprouting in your kitchen keeps the garden goingyear round. I was overwhelmed by the thought ofsprouting because it seemed too time intensive,requiring too much maintenance. I was wrong. Ibought a simple glass sprouting jar at La MontañitaCo-op that came with a sprouting lid (basically ascreen that pops off easily). It took three days andabout fifteen minutes total maintenance, and I hadnearly a quart of fresh sprouts to enjoy. The key is torinse and drain them daily (1-3 times), and the lidmakes this super easy because you can pour a littlewater in through the screen (even if sprouts aregrowing through it), swish the water around to thor-oughly rinse the entire contents of the jar, and thenturn upside down to drain. Also, remember to storethe jar upside down in a dark cupboard whilesprouting. There are oodles of websites which detailthe nutritional and digestive benefits of eatingsprouts, but suffice it to say that sprouts are a pow-erhouse food.

Developing a few strategies to increase ourfresh food intake during winter months is sim-ple, but it is only easy if we plan to increase thehabit and take a few steps to make it happenregularly.

CO-OP NEWS

FRESH FOODI N WINTERBY JACKIE DE LAVEAGA

In our house WE COUNT OUR COLORS.This system developed to make us MOREAWARE of the VARIETY in our FRUIT

AND VEGETABLE INTAKE

RETURNING TO HEALTHIN 2016BY SUSAN CLAIR

Was December a month ofoverindulgence in richfoods? During that period

of cultural celebrations, traditionalcommemorations, solstice festivals,office parties, and family gatheringsrevolving around one observance or

another, there’s usually an abundance of delicious, overlyrich foods. As we humans have done for many centuries,getting together over specially prepared meals is how weexpress our generosity and gratitude, appreciation of others,and desire to celebrate in a joyous reunion of loved ones.

When December passes into January, we hold onto mean-ingful memories of our end-of-year gatherings, interestingconversations, and fabulous foods. While holding onto thememories of the fabulous foods, we may also be holdingonto an additional five or ten pounds we didn’t have inNovember. Besides the weight gain and sluggishness,maybe blood pressure, cholesterol or blood-sugar levelshave also registered a spike. Now what?

The good news is, you can gently detox by incorporatingnature’s array of cleansing foods into your daily routine,and your efforts will be quickly rewarded. The followinglist includes foods commonly recognized to help your bodyactivate enzymes, improve digestion, flush toxins out ofinternal organs, and move waste out of your system:

1. Lemons. Start with this common fruit. Squeeze a littlelemon juice into your carafe of drinking water and sip onit throughout the day. Lemons are loaded with vitamin C,

which is considered to be the premier detox vitamin becauseit helps convert toxins into a water-soluble form, so yourbody can flush them out. Your body doesn’t store vitamin C,so you need to have your “C” dose daily. Drinking lemonwater is one of the easiest ways to clear toxins and keepthings moving. You may have read about systemic alkalini-ty, which is necessary for overall health. Although lemonscontain citric acid—a weak organic acid—lemon juice leavesan alkaline residue in your system, so it promotes healthwhile cleaning away unhealthy toxins.2. Green, leafy vegetables. They’re versatile, so youcan eat them raw or add them to smoothies or soups. Theirnatural chlorophyll helps clean out environmental toxinssuch as heavy metals and pesticides while protecting theliver. Some of the best green detoxing veggies includeasparagus, arugula, dandelion leaves, parsley, wheat grass,watercress, cabbage, and broccoli sprouts.3. Garlic. This is another versatile food that can bechopped and added to almost any food you prepare. Afterchopping, waiting five to ten minutes allows the health-pro-moting allicin, an organosulfur compound, to form. Garlicactivates essential liver enzymes to help filter out toxins.Garlic is also a powerful antibacterial that can reduceblood pressure, balance out lipoprotein levels, and addressrisks of atherosclerosis.4. Green tea. In addition to drinking your daily lemonwater, include green tea into your hydration regimen.Loaded with antioxidants that scavenge free radicals, greentea is a healthy way to clean, clear, and hydrate. Green teacontains catechins, a type of natural phenol and antioxi-dant that is part of the chemical family of flavonoids.Besides the many tasty flavors green tea comes in, it speedsup liver activity for more efficient cleansing.5. Fruits. Talk about the rainbow of foods! Fruits come inevery imaginable color, and all are loaded with antioxidantsand fiber to keep things moving. Eat plenty of apples,pears, mangos, citrus, berries, peaches, plums, and more.And don’t forget avocados, which contain a healthy fat thatpromotes the release of bile from the gall bladder to helpflush out toxins.6. Seaweeds. Seaweeds are rich sources of soluble fiber,essential for moving toxins out of the body. Various formsof seaweed—often purchased in dehydrated form—include

HEALTHY YEARHEALHEALTHYTHY FOODFOOD FORFOR AA

dulce, kombu, wakame, and nori. They’re rich in iodineand other minerals and are high in soluble fiber, all ofwhich serve to regulate metabolism and flush out toxins.7. Spices. Ginger, a natural anti-inflammatory, tops the listfor enhanced digestion and speeding movement through theintestinal tract. You can grate fresh ginger and add it tosoups, salads, smoothies, and Asian-style recipes. Turmeric,a first-rate antioxidant, and sage also help to improve diges-tion, which ultimately helps in detoxing.

You can include a wide variety of nutrient-dense, fiber-richfoods into your personal food program for optimumdetoxing, cell repair, and general nutritional support. Beadventurous and creative, and soon you’ll be back to yourpre-December health and weight.

SUSAN CLAIR has been leading “Eating for YourHealth” workshops since 2010, teaching how to improvenutritional intake to boost immune-system functionality,increase energy, and prevent and reverse chronic degener-ative diseases.

Saturday, January 16, 10:30am-12:30pmLEARN:• Elements of a healthy lifestyle• Plant-based and animal proteins• Organic and conventional foods• Antioxidants and systemic alkalinity• Health benefits of herbs and spices• Fats and sweeteners• 30 easy, delicious recipes

Workshop Facilitator: Susan Clair, MCRP/MPA,Certificate in Whole-Foods Plant-Based Nutrition.Advance registration is required. Donation: Up to you,from $1 up to $10. For more information and to reg-ister: 505.281.9888, clair@nmia.com

COMMUNITY-BASEDNUTRITION WORKSHOP

EATING FOR YOUR

HEALTH

LA MONTAÑITAFFUUNNDD::

GRASSROOTSINVESTING TO:

• Help GROW the LOCAL FOODSYSTEM.

• Help STRENGTHEN theLOCAL ECONOMY.

LOCAL INVESTING AND LENDING PROGRAM

• Quick and easy application process.• Loans from $250 to $15,000, or more inexceptional cases.• Investors can enroll until March 30, 2016.• Loan applications taken on an ongoing basis.

FOR MORE INFORMATION please visit:lamontanita.coop/fund or contact Robin at: 505-217-2027, toll free at 877-775-2667,or robins@lamontanita.coop.

J A N U A R Y

16

CO-OP NEWS January 2016 7

BY ARIANA MARCHELLO, BOARD PRESIDENT

It has been over six months since former GMTerry Bowling’s last day at La Montañita.Choosing a General Manager is one of the most

important duties of the Co-op’s Board of Directors.It is also the most difficult duty since it’s not like thereceiving and approving of monitoring reports thatare exercised on a regular basis. Of the board thathired Terry, only one director, Marshall Kovitz,remains a member of the board. We are grateful tohave had his experienced hand guide us as the chair-man of the GM selection committee.

Our search process began with making sure theCo-op’s ongoing operations were in good hands.The board appointed the Operations Manager, thelate Bob Tero, as interim GM. Then the selectioncommittee got down to work. Advertisementswere prepared and placed in Cooperative Grocermagazine and online. And, due to the complexityof our organization, for the first time in LaMontañita’s history, the committee engaged theservices of an executive search firm to help us findcandidates with the right kind of experience.

WELCOMEDENNIS HANLEY

THE SEARCHIS OVER!

BY ROBIN SEYDEL

In 2016 the La Montañita Fund marks its fifth year ofoperation. During this time we have loaned almost $170,000to a variety of food producers around the state. We have near-

ly 70 Co-op investors with a total investment of $155,000, andover the past years we have paid an average of 1.8% return oninvestment. In February we will be mailing our fourth annualreturn on investment to our Co-op owner investors. The LaMFUND has loaned funds to food producers around the state foreverything ranging from a few hundred dollars for seed to the pur-chase of a delivery truck, hoop houses, greenhouses, irrigationsupplies and bringing a value-added product to the marketplace.

One exciting development for the FUND is its use to capitalizefarmers in traditional agricultural ways. That is, we have sever-al farmers who come to us at the beginning of each year’s grow-ing season for “seed” money, we arrange repayment terms thatare in keeping with their harvest income, they pay off their loanat harvest time, and then we provide start of season capital the

following year, in many cases for expand-ed production. These are the kind of longterm community relationships we believeare the core of the renewal of a vibrantlocal food system, and we are mostpleased to be able to foster them. We alsobelieve it is community relationshipbuilding at its best!

One of the most exciting aspects of this relationshipbuilding is the fact that investors and Co-op member-owners know what farms, ranches and value-addedproducers they are invested in through the LaMFUND. Then investors can complete their circle ofsupport for the local food system by purchasing prod-ucts from those farms and ranches when they seethem on Co-op shelves, at growers markets and atother retail locations throughout the state, thanks tothe work of our Co-op Distribution Center that pro-vides transport of local products around the state.

Money for Food Producers:Grow your Food BusinessWant to expand your farm income, trya new crop, put up a hoop house forfour-season production? This year weonce again have approval from the NewMexico State Securities Division, and soour grassroots investing and food sys-tem expansion lending project contin-ues. Our loan application process isquick and easy and we are happy to

walk prospective food producers though the process. Theloans are affordable and repayment terms can be tailored tothe needs of the producer, their harvest and products.

Co-op owners who would like to invest in this grassrootsfood system economic development project please sign upduring our enrollment period that ends March 30. Loanapplications are accepted on an ongoing basis. All NewMexican farmers, ranchers and value-added food producersare encouraged to apply. For more information on loans or to enroll as aninvestor, contact robins@lamontanita.coop, or call 505-217-2027.

So, our search began with searching for searchers.The committee interviewed four search firms andretained Gary Walburger of Burgess Leighton asour consultant. Gary came to Albuquerque to learnmore about La Montañita. He spoke with Boardand Management about what we wanted in a GMbeyond the obvious. Carolee Coulter of CDSConsulting Co-op, who assisted in the search forTerry, was also retained as a consultant to screenqualified candidates for Co-op compatibility.

By late August the committee was receivingresumes of qualified candidates for review. In lateSeptember the winnowing down process began.Three finalists were chosen in mid-October andinterviews with the full Board, Senior Manage-ment and Staff were scheduled. (Interim GM BobTero was one of the finalists. He passed awaybefore his interviews were to take place.)

In early November the Board made a selection andnegotiations began. The process, which began inApril, is now complete. The La Montañita Co-opBoard of Directors is pleased to announce thatDennis Hanley has accepted the position as ourGeneral Manager.

Dennis comes to us with 38 years of nationaland international experience in the retailfood industry. Please join us in welcominghim to the La Montañita family.

CO-OPS: A Solution-Based System A co-operative is an autonomous association of persons

united voluntarily to meet their common economic, social andcultural needs and aspirations through a jointly-owned and

democratically-controlled enterprise.

JanuaryCalendarof Events

tracking assimilation. There will be wholistic litera-ture, educational flyers, pamphlets, eco-cards, andkey alternative websites for research and analysis.

Our health and happiness are synonymous in work-ing to enrich the meaning of life and living. Thisworkshop is inspired to provide the sharing of infor-mation that will promote wellness and sustainableavenues to thrive in a hopeful and helpful way.

Space is limited, please RSVP to:memb@lamontanita.coop, robins@lamontanita.coop or call 217-2027.For more information about the workshop call:505-750-0347 and/or email: events@bvsnm.org.

See next month’s Co-op Connection News formore information about Black History Monthactivities, including other Co-op sponsorededucational activities.

WESTSIDE CO-OP STOREFEBRUARY 6

In conjunction with Black History Month, theBlack Vegetarian Society of New Mexico will host aRaw Vegan Juicing Workshop, February 6, from

11:30am to 1:30pm at the Co-op’s Westside lcoation.Vitamix, Breville, Nutribullet, Omega and otherjuicers will be on-hand for the audience to use inpreparing assorted raw juices. Vegetable and fruitsfood-combining will be emphasized. The making of aCarob Water Powershake will also be demonstrated.

Juicing infuses a synergy of important nutrients tohelp the body to heal and serves as a means of fast-

BLACK VEGETARIAN SOCIETY OF NEW MEXICO

W E L L N E S S

JUICINGWORKSHOP

IS YOUR CELL PHONE

MAKING YOU SICK?Santa Fe Co-op Community Room: FREEWi-Fi technology is here to stay. Learn aboutpatented products that help neutralize the effects ofelectro-magnetic radiation and simple ways todecrease exposure. 913 West Alameda, Santa FeInfo: 505-780-8283

JANUARY 266-7:30PM

1/19 BOD Meeting, Immanuel Church, 5:30pm

1/25 Member Engagement Meeting Co-op Administrative Offices

1/28 Veteran Farmer Project Classesbegin! See page 1

LA MONTAÑITA FUNDLOCAL INVESTING CAPITALIZESFOOD SYSTEM

movin, & groovin, since ,76 Betcha didn’t know La Montañita Co-op is 40 years old! That’s right, New Mexico’s largest community-owned, natural and organic food market is kicking off our 40th ANNIVERSARY celebration, and we’re still growing strong. Over the past 40 years, La Montañita has been a leader in the local foods movement. Through our multiple stores and Distribution Center, we’ve provided increased access to healthy and local food. We help our local producers get their products to market, and we always find ways to give back to our community. La Montañita will be celebrating our anniversary throughout 2016, so get ready for some fun and excitement!

1976-80 1981 -85 1986-90 1991 - 95 1996-2000 2001 - 05 2006- 10 2011-16

1976 With just 300 families, La Montañita Co-op is incorporated and sets up shop in the Albuquerque area. The first location is on Girard & Central near UNM in a corner space; approx 1,000 square feet, a former pharmacy with attached offices. The Co-op rents some of the smaller spaces to other businesses, including The Herb Store and The New Mexico School of Natural Therapeutics; and names the location the Alternative Community Center. The name later changes to The Girard Center.

1976--78During the first three years, the Board of Directors serves as staff members. Governance is very informal and ownership is small with some very dedicated owners who take on most of the responsibilities. Any owner who shows up for a monthly board meeting plays an active role in the decision making.

1980A three member, all volunteer, management team is established to handle day-to-day activities.

1981-82Still all volunteer, the Co-op staff grows to four and consists of an operations manager, store manager, produce manager and a stocker. Sales continue to build and product selection grows.

Two of the Co-op’s first local vendors are: Ed Schaffer, a Korean War Vet, who would also sell produce from his East Mountain farm at the only farmers’ market in ABQ in the parking lot of the Caravan East Dance Hall; and Don Bustos, who drives in from his farm in Santa Cruz, NM. This is the beginning of our support for local farmers.

1986 We grow to more than 3,000 owners with sales exceeding $1 million.

1988-89Co-op moves to the Nob Hill Business Center at Carlisle and Central SE, with over 6,000 sq ft of retail space, a deli providing hot & cold food and fresh juices & smoothies.

1989Implementation of Co-op Patronage Refund Program. Owners now receive a return on their investment from a cooperative that they own.

1990After the move to Nob Hill, free Community Breakfasts are held in the front parking lot to introduce the benefits of sugar-free, vegan and natural food to the larger community. Scrambled tofu with whole wheat tortillas & fried potatoes are served along with juice and locally roasted coffee. All of the food is donated. Lines form around the block starting at 7am for free, healthy food.

Department of Labor requires that the volunteer program transition out of the store and into the community. Today, the volunteer program still serves the wider community.

1991La Montañita hosts the first EarthFest in the front parking lot of the Nob Hill store. There are four tables: ABQ Peace & Justice Center, Citizens Against Radioactive Dumping, NM Sanctuary Movement and the Co-op.Music was provided by Bonnie & the Boomerangs.

1993Along with Greenpeace and Women’s Environment & Development Org, we organize the first national, public conference on how pesticides are endocrine disrupting chemicals.

1994We celebrate the holidays with the first Community Giving Tree. Shoppers choose an ornament from the tree to grant the special wishes of many ABQ children through non-profit programs.

1996 Nob Hill is remodeled to widen the aisles and create higher shelves to accommodate more products.

We celebrate our 20th Anniversary at the Old Airport Terminal. Over 500 people attended to enjoy music and free food, including a canoe (life-sized) filled with salad!

1999 The Rio Grande Valley store opens, the Co-op’s second location at Rio Grande Blvd & Matthew with 5,000 sq ft of retail space, including a deli.

Ownership grows to 7,000.

2000 La Montañita facilitates education and action against the commercialization of genetically modified organisms (GMOs), partnering with the Organic Consumers Association and the Center for Food Safety, two national organizations.

We organize on the Federal Organic Program that becomes part of the USDA, to see that GMOs and sewer sludge are not permitted in the organic certification process.

2001-04A phase of overall re-assessment and transition throughout the organization, the Co-op starts planning numerous projects to build our local food network, increase access to markets for food producers in rural areas and contribute to our local economy.

2005La Montañita joins forces with Wild Sage Co-op in Gallup, NM. Investing $160,000, La Montañita pays off the Wild Sage debt, upgrades the equipment, expands the product line and hires paid staff securing a third location for La Montañita Co-op.

The Co-op’s aquires its fourth location in Santa Fe. Formerly called The Marketplace, an independently owned grocery store whose locally minded owners did not want to see it go to a corporate chain. Owners approach La Montañita to purchase and convert it into a community-owned store. Santa Fe is now our largest store.

Total number of Co-op staff: 186

2006The Co-op celebrates 30 years!

2007 La Montañita Co-op opens the Co-op Distribution Center in ABQ to service all four stores, local restaurants and regional natural grocery stores. This creates one of the first regional Food Hubs, connecting local farmers, ranchers and vendors to their markets.

Ownership overall reaches 12,000.

2008 Santa Fe store is re-modeled with an expanded product line in the Produce and Cheese Departments, a larger kitchen for the deli chefs and a bigger salad bar.

2010 La Montañita Fund is established, a owner-funded grassroots, local investing and lending program designed to grow the local food system and strengthen the local economy.

Sweet Grass Co-op, facilitated by La Montañita, is formed to work directly with the Distribution Center to produce 100% grass-fed beef, a healthier product for the consumer, the animals and the planet. This group of small New Mexico and Colorado ranchers believe that quality and sustainability work hand in hand.

2011The GRABnGO opens next to the bookstore on the UNM campus. This is the Co-ops fifth location.

The Co-op Distribution Center moves to a new location and doubles in size.

The Veteran Farmer Project begins with a series of classes and hands-on experience at our first downtown location. With support from the NM Department of Agriculture, this program continues to grow.

2013La Montañita’s sixth location, the Westside store opens.

2014The Co-op donates over 20,000 pounds of food to the homeless.

Nob Hill celebrates its 25th Annual EarthFest with 120 community tables and all day entertainment.

The Distribution Center reaches $6.6 Million in sales.

201 5We reach over $100,000 donations to local non-profit programs through our Donate-a-Dime bag program.

Total number of Co-op staff: 285

1995On many days at peak hours, there are traffic jams in the narrow aisles as La Montañita is the only store where natural and organic foods are available. Time for a remodel!

2016La Montañita celebrates 40 years of bringing fresh, fair, local and organic food to our families as New Mexico’s largest community-owned natural & organic food market!

HEARTY AND HEALTHY January 2016 10

A VEGETABLE BASE FOR EVERYTHINGMakes 3 cups / Prep time: 30 minutes / Cook time: 2 hours(or longer)

I cannot wax poetically enough to capture the true magic ofhow this vegetable base has improved the flavor of all mysoups, stews, sauces and casseroles. By cooking thesechopped vegetables very, very slowly on very low heat, theytransform into a delectable, complex mixture that is almostlike gravy... but better. The classic French Mirepoix is madeof carrots, onions, and celery. This is a good place to start fora great basic flavor base, but please do not stop there!

Depending on the cooking tradition, this vegetable base iscalled Mirepoix (French), Soffritto (Spanish), Sofrito(Italian), Refogado (Portugese), Suppengrün (German),Wloszczyzna (Polish), or the Holy Trinity (Cajun/Creole). Thespecific combinations of vegetables also vary widely with thevarious cooking traditions and sometimes even with individ-ual cooks. So, experiment and discover your family’s newfavorite tradition!

SIMPLYDELICIOUS

Ingredients:6 Cups of any combination of the following vegetables,chopped to a small dice: onions, carrots, celery, celeriac,leeks, parsnips, turnips, garlic, tomatoes, shallots, mush-rooms, bell peppers, chilies, ginger, parsley, zucchini

Place 2 tablespoons of water (or butter or vegetable oil, option-al) in the bottom of a large soup pot, then add all of the dicedvegetables. Simmer the vegetables tightly covered on very lowheat. The vegetables will release their own moisture as theycook. It is very important that the vegetables do not brown atall. Check every so often to give them a little stir and to makesure they are not sticking. You can add a bit more water if need-ed. Use roughly 1-2 cups of the vegetable mixture in any soup,stew, sauce or casserole recipe. Leftovers can be frozen in indi-vidual 1-2 cup amounts to be thawed out for last minute healthyflavor boosters.

BASIC BEANSMakes 8 cups / Prep time: 10 minutes / Cook time: 3-4 hours

3 cups dried beans, rinsed (soaking optional)8-9 cups water4 garlic cloves, peeled and smashed (optional)

Cooking up a big batch of savory beans for the week is simple,especially in a slow cooker. And cooked dried beans can also befrozen for later use, making this less expensive version just aseasy as opening a can…but a lot more tasty!

Sort through your beans to make sure there are no stones. Rinsethem under running water. (If you have a sensitive stomach,soaking the beans at least overnight can make them moredigestible.) Add the rinsed beans, water and optional garlic to alarge slow cooker or soup pot on the stove. Bring to a boil andreduce to a simmer. If cooking them on the stove top, simmer for3-4 hours or if using a slow cooker, cook on high for 3-4 hoursuntil the beans become soft. You will be able to see the outer seedcoats begin to break when they are done. Once they are cooled,store them, with their broth, in the refrigerator or the freezer.

NUTRITION INFORMATION: Calories 127; Total fat 0g; Saturated fat0g; Cholesterol 0mg; Sodium 4mg; Total carbohydrate 23g;Dietary Fiber 6g; Sugars 1g; Protein 8g

BROTHMakes about 2 cups / Prep time: 5 minutes / Cook time: 4-6hours

Flavorful broth improves and deepens the flavors of soups,stews, stir-frys and casseroles. It can be made from animalbones or from veggies, depending on your preference.

Ingredients:For Chicken BrothLeft-over bonesRoughly 4-6 cups of water, enough to cover the bones1 tablespoon apple cider vinegar

For Vegetable BrothEnds, skins and left-over pieces of vegetables, including

carrots, celery, onions, garlic and any other vegetable you like.

Roughly 4-6 cups of water, enough to cover the vegetables

The process for making either broth is the same. Place allingredients into a soup pot or slow cooker. Bring to a boil andsimmer on low until the liquid has reduced and the color hasdeepened, about 4-6 hours. Strain to remove the solids. Oncecooled, the broth can be frozen in ice cube trays and thenstored in a freezer container for easy later use.

SWEET POTATO OVEN FRIESFrom Heidi AndersonServes 4 as a side dish / Prep time: 10 minutes / Cook time:1 hour

Ingredients:1 large sweet potato, scrubbed and unpeeled1 tablespoon vegetable oil

These oven-baked sweet potato fries make an easy, healthyside dish that even the kids will love! Cut the sweet potatointo 1/2 inch wide match sticks about 3 inches long. (Somewill be shorter because of the shape of the potato.) Place thecut sweet potatoes in a foil-lined or oiled 9x13-inch casseroledish. Drizzle the oil over the potatoes and toss. Bake uncov-ered at 400°F until the fries are easily pierced by a sharpknife, about 45 minutes to an hour. It’s helpful to toss themabout half way through. If they begin to brown too muchbefore they are cooked through, you can tent some foil overthe top of them. They’re even great with ketchup.

NUTRITION INFORMATION: Calories 71; Total fat 3.6g; Saturatedfat 0g; Cholesterol 0mg; Sodium 16.2mg; Total carbohydrate9g; Dietary Fiber 2g; Sugars 4g; Protein 1g

GLUTEN-FREE PIE CRUSTFrom Heidi AndersonServes 8 / Prep time: 5 minutes / Cook time: 15 minutes

Ingredients:1 1/2 cup rice flour1/4 teaspoon salt1 1/2 teaspoons sugar (optional)1/3 cup vegetable oil2-3 tablespoons cold milk or water

This crust is quick and easy and can bemade with traditional wheat flour by substi-tuting it for the rice flour, if gluten-free isnot needed.

HEARTY AND HEALTHY January 2016 11

Heat oven to 375°F. Grease a 9” pie plate. In a bowl, stir togeth-er the flour, salt and sugar with a fork. Add the oil and milk orwater and stir until all the dry ingredients are just moistenedand will stick together. Gently pat the dough firmly into the pieplate to create the crust. Poke the bottom of the crust well witha fork. Bake for about 15 minutes, until the bottom of the crustis baked, but without browning. Now your crust is ready to fill!

NUTRITION INFORMATION: Calories 198; Total fat 10g; Saturated fat1g; Cholesterol 0mg; Sodium 73mg; Total carbohydrate 26g;Dietary Fiber 1g; Sugars 2g; Protein 2g

VEGAN BREAKFAST SCRAMBLEFrom veganyumminess.comServes 2 / Time: 15 minutes

Ingredients:1/2 red onion (or 1/2 cup, finely chopped)1/4 cup green chile, chopped1 clove garlic, minced14oz extra firm tofu (or one block)2 teaspoons extra virgin olive oil (divided)2 tablespoons nutritional yeast flakes2 tablespoons vegan chicken style seasoning1/8 teaspoon turmericSalt to taste

Place your chopped onion, green chile, and garlic in a skillet/fry-ing pan with about 1 teaspoon of olive oil and sauté it on thestove on medium-high heat. Remove from heat when youronions are beginning to change color. Set aside.

In a bowl (or save a dish and do it right into your pan) crumbleyour tofu and mix in your seasonings. If you like your tofucubed rather than crumbled, you could totally do that for thisrecipe as well. Pour 1 teaspoon of olive oil on the bottom of afrying pan/skillet and place on your stove on medium to medi-um-high heat. Dump your tofu on top of your olive oil, and giveit a little stir. Continue stirring every minute or so until your tofubegins to get firm around the edges.

Gently fold your onion/chile mixture into your tofu. Serve hot,and enjoy! I like mine in some whole wheat tortillas with salsa.

NUTRITION INFORMATION: Calories 235; Total fat 13; Saturated fat2g; Cholesterol 0mg; Sodium 25mg; Total carbohydrate 13g;Dietary Fiber 5g; Sugars 1g; Protein 21g

BY SEAN LUDDEN, RIO GRANDE COMMUNITY FARM

Food. Fiber. Seeds. Medicine. Fruit. The pursuit in productionof these crops in larger and more mechanized systems has, overa 50 year trajectory, traded short term higher yields and more

efficient harvesting with disastrous soil loss, lower nutritional valuesin vegetable and grain crops, increased atmospheric carbon, ever-increasing chemical inputs, public health risks, unsustainable waterusage, loss of biodiversity, and heavy reliance of fossil fuels for pro-duction. On top of this, the average age of a farmer in the US is now57 years of age, and a quarter are older than 65.

SO WHERE DO WE GO FROM HERE? As a local nonprofit dedicated to the education and demonstration oforganic and sustainable growing practices, Rio Grande CommunityFarm recognizes the need for more training opportunities for youngand beginning farmers. The only way for us to begin to tackle the var-ious challenges coming in the next century is if we cultivate the pas-sion and drive of young and aspiring farmers to reimagine and rein-vent our broken agricultural system. But reinventing the wheel is com-mon for those just entering the field. Often times, worn out physical-ly and stressed financially, young farmers turn to easier, quicker andmore conventional models of production. This must change if foodproduction in the high desert is to continue on into the far future.

INCUBATING SUSTAINABLE FARMING

Las Huertas Farmer Training and Incubator Program provides a local-ized alternative to this progression and repetition of unsustainablefarming practices for the Middle Rio Grande Valley of New Mexico.With abundant, but threatened, valley and upland soils, availablemarkets, renewed interest in localized and sustainable food produc-tion, and an aging farmer population there is more need than ever for

FARMING AND GARDENING January 2016 12

a program that educates ourcommunity about the alter-natives and provides a wayto get involved directly.

Las Huertas is an experiential education programserving our local and regional area and providesparticipants with skills, knowledge and trainingthroughout the growing season. The field schoolis a prerequisite for acceptance to the farm siteincubator, which allows beginning farmers oppor-tunites in local production while minimizing bar-riers to access affordable land, technical assis-tance and basic farm supplies.

More importantly, as drought and water scarcityare becoming more tangible, this training pro-gram offers a diversified understanding of what ittakes to produce in arid environments over thelong term, and provides beginning farmers a wayto lessen the learning curve. Las Huertas FarmerTraining will demonstrate to policy makers, busi-ness owners and the community at large what sus-tainable, local food production in New Mexicocan truly become.

With an on-site class plot providing demonstra-tion of the practices covered in the course, partic-ipants encounter tangible rewards, practice in anoutdoor setting and begin providing food forthemselves and the community. Whether a full-

much more than others, and since mostfolks don’t have a lot of room for seedstarting flats in their homes,you’ve got to do it strategically.Row crops and fast growers likecarrots and radishes don’t needthe aid of indoor germination,but a head start can make aworld of difference for zucchini.It’s not that zucchini can’t takethe heat of full summer—in fact,it does pretty well in the heat ofa New Mexican summer. How-ever, unless you’re lucky enoughto grow in an area not plaguedby squash bugs, your zucchini willprobably have its life cut short by thosepesky critters. Start zucchini indoorsfive weeks before the last frost isexpected, and about a week after the

last frost, transplant the zucchini outside. Squash bugsstill won’t be up and active for a while, so this will giveyou a month’s advantage over the pests.

Other plants to consider starting indoors are those thatboth take a while to mature and lose quality in high

It’s never too early to start planningthis year’s garden. The earlier the betterreally, because if the season begins to

change before you’re ready, a lot of potentialveggies-to-be can be lost. There are a varietyof reasons that some plants have very partic-ular ideal growing times, so the farmer orgardener who plans ahead can have quite theleg up. Two invaluable techniques for gettingthe most out of the growing season areselecting seeds suited to our conditions andstarting them inside before they would easilysprout outdoors.

Fortunately for home growers everywhere,both of these are pretty simple to do to one degree or another. Sure, youcan buy fancy indoor grow lights and decomposing pots if you’re intoit, but you don’t really need anything more than good seeds and a seedflat. Though most seed flats and trays are created pretty equally, thingsaren’t so simple with seeds. There are so many seed companies vying foryour attention with doctored photos or nice watercolor renderings oftheir offerings, that it’s not always easy to tell the best options. The mostimportant factor, especially in our dry climate with high day-night tem-perature fluctuation, is for the seed variety to have been selected local-ly or regionally. By this I mean selected by the farmer for favorable char-acteristics—drought tolerance, pest resistance, flavor, etc.

This is where picking the right seed supplier comes in, and we do ourbest to provide you with great options at all our Co-op locations. Asyou peruse the seed racks this year, keep an eye out for the orangelabels of the Family Farmers Seed Cooperative (FFSC). You’ve proba-bly seen us mention them before, and we’ll probably do it again in thefuture; they’re just some of the best seeds available in the Southwest—we couldn’t speak highly enough about them. The co-op’s farmersselect the most interesting and resilient varieties for our challengingclimate, breed even more flavor and toughness into them, and sendthem off in small hand-packed batches for you to grow at home.Going with FFSC seeds means you’ll be supporting both your owngarden’s productivity and local & regional organic farmers. As abonus, you can find out exactly what farm your seeds came from, whythat farmer likes the variety so much, and how they found andimproved upon the seed over the years.

Once you’ve picked out this year’s seeds, it’ll be time to plan the plant-ing schedule. Starting a plant indoors will benefit some vegetables

heat. Pea plants dry out and broccoli begins to boltwhen hotter weather starts to increase soil tempera-tures, so getting them started early can significantlyimprove productivity. Tomatoes, cucumbers, chile,eggplant, head lettuce, cabbage, and many more

veggies also benefit from start-ing them indoors.

The most useful piece of infor-mation to keep in mind forscheduling your planting is theaverage last frost date in yourarea. Broccoli should bemoved to its final place in thegarden about two weeks be-«fore the last frost, and zucchi-ni should be transplanted

about a week after the last frost. Check your seedpackets for planting information for your specificvarieties, and if you’re ever unsure, you can ask yourfriendly neighborhood gardener or take to the inter-net for more answers. When you’re ready to trans-plant, make sure you harden off your starts toensure they have a good chance of surviving theprocess. Start out by giving them one hour outside insome place not too windy or sunny, and increasethat by an hour every day for seven days. After that,they’ll be well prepared to get started growing inyour garden.

RIO GRANDE COMMUNITY FARMS: LAS HUERTAS FARMERTRAINING PROGRAM

fledged beginning farmer, an experienced gardenerwanting to move to a larger scale, or someone with abrown thumb, RGCF seeks to provide ample educa-tional opportunities this coming growing season to bet-ter the health and resiliency of our community andlarger food shed.

Las Huertas Farmer Training is the first step in the ful-fillment of an incubator site for beginning farmers anda first for the Albuquerque metro area. Enrollees forthe full training course can choose to go on to a winterbusiness planning class and then receive their siteassignment for the 2017 growing season.

At RGCF we are constantly increasing organic matterin our soils, planting native perennial hedgerows, andmaintaining a large and vibrant community garden,but we also are hoping our next crop for the future isa new generation of farmers, skilled in horticulture andproduction on arid lands.

Please join us in this vital next step towards food sov-ereignty and resilience in New Mexico. Contact us any-time at riograndefarm.org and look for us onFacebook. Information regarding the courses, fees andscheduling will be posted on our website in Januarywith registration dates. For more information go towww.riograndefarm.org.

CULTIVATINGthe PASSION

and DRIVEof ASPIRING

YOUNGFARMERS

TRAINING THE NEXT GENERATION OF FARMERS

P L A N N I N G T H E P L A N T I N G :GETTING READY TO GROW

SEEDING THE SEASONBY JR RIEGEL

APPROXIMATELAST FROSTS:ALBUQUERQUE:end of AprilSANTA FE:middle of MayGALLUP:end of May

Some of the issues that will beaddressed at the January gath-ering are how to strengthenthe process in which eachregion’s people and values arerepresented in a state with ourdiversity of communities andneeds. The meeting will alsohost a discussion on how togovern and manage water resources so as toaddress climate change and other environmentaland social issues. Finally the meeting will addresshow the New Mexico Water Dialogue canenhance cooperation and coordinated actionamong local, regional, and federal agencies to bet-ter address changing water needs and supplies.

Go to www.nmwaterdialogue.org for thefull agenda and to register for the gathering.

The 22nd Annual Statewide Meeting ofthe New Mexico Water Dialogue will beheld on January 7 at the Indian PuebloCenter at 2401 12th Street NW inAlbuquerque. At the meeting, participantswill have an opportunity to address issuesrelated to improving planning and imple-mentation of a statewide regional waterplan. Given the Animas River spill inAugust, the quality of our surface water andthe health of our watersheds as well as theirconnection to ecosystems and communitiesis of great importance.

NEW MEXICO

WATER DIALOGUEANNUAL STATEWIDEMEETING JAN. 7

mal processing), why not?Opponents (count me in here)will argue this other tidbit fromthe organic regulations whichsays the farm must “managecrop nutrients and soil fertilitythrough rotations, cover crops,and the application of plant and animal materials.”If you have no soil, how can you meet this mostbasic requirement of organic certification?

Burlington Free Press. Dateline: Stowe Vermont,October 26, 2015: “Some organic crop farmersdon’t want crops raised sans soil in hydroponicgreenhouses to carry the organic label, and to maketheir point, they dumped a pile of compost in aparking lot Monday where [the National OrganicStandards Board] was meeting.”

The NOSB (which advises the USDA/NationalOrganic Program) has long been in favor of droppinghydroponics from organic certification, but the USDAdoes not agree. Anyway, by chance I was nearby dur-ing an NOSB taking care of family business. Party-crashing, I dropped in for an evening social a coupleof days later to speak with fellow organic certifiersand dozens of policy wonks while portions of theorganic rule were once again beaten nearly to death.

BY BRETT BAKKER

The old adage of treating something “likedirt” connotes disparagement and disre-gard. A quick scan of synonyms for dirt

include grime, filth and muck, all of which are typ-ically viewed as negative. How sad. Dirt is life.Ultimately, it’s where our food (and our food’s food)comes from. The organic and natural food move-ment is built on dirt, or to put it more palatably,soil. Chemical farming has long been proven todeplete if not kill living soil, rendering it plan ol’dirt. Me, I like dirt. I don’t mind getting covered indirt. Or soil or grime or muck or even manure ifthat’s what it takes to get the job done (the job beinggrowing plants for food and habitat).

Hydroponics is growing plants by pumping waterand soluble nutrients through a non-nutritive medi-um like peat moss, coconut coir, gravel and evenrock wool “fiber materials formed by spinning ordrawing molten minerals.” Ewww. It works prettywell… if producing a crop is your only goal. It doesnot enrich the soil (there is none) nor does it (as theNational Organic Program standards put it) “main-tain or improve soil organic matter content.” Thatclause from 7 CFR 205 (the organic law of the land)basically means maintaining and building soil in aneco-friendly way.

So, how is it that hydroponics can be certifiedorganic? Proponents will answer that as long as themedium and the nutrients used therein are compat-ible with organic standards (e.g. natural with mini-

The protest was quite the topic of conver-sation. I liked it. Although organic certifi-cation has been my job since 1991, thatdoesn’t necessarily mean I agree with all ofit. True, certified organic hydroponics usesmaterials that are less, uh, dirty than pure-ly synthetic hydroponics. But it’s still prettyfar from the organic maxim “feed the soil,not the plant.”

In Vermont, a pro-organic, hydroponicproducer was quoted as saying, “Plantsdon't know the difference when this isbeing sucked up into their roots, because bythen, the nutrients have all been brokendown to the ionic level." Hmm. Isn’t thiswhat all those agribiz people have been say-ing about chemical farming all along?Organic farming has never been aboutwhat plants can or can’t “tell.” It is aboutthe process, about how you grow food, andabout respect for the living ecosystem.

Consider: commercial organic hydroponicsis not only simple compost tea and fishemulsion. Despite being “allowed” inorganics, the other solutions and brewsused are laboratory-formulated for a grow-ing industry and not stuff you could just

whip up at home. Much like my favorite whipping boy, the crèmefilled “sandwich,” if I can’t turn out a batch of oreos using only thecontents of my kitchen, I’d prefer to keep them out of my mouth.

As always, caveat emptor. Lots of USDA-Organic produce (espe-cially in winter) is produced hydroponically in countries such asMexico, which does not allow hydroponics under its own certifica-tion regulations. Ponder that last line carefully.

ORGANICSARE ABOUT THE

PROCESS:How you GROW

FOOD withRESPECT for the

ECOSYSTEM

ITCHY GREEN THUMB:

FEELING DIRTY!

FARMING AND GARDENING January 2016 13

JR RIEGEL

There’s some good news for bees across the country! HomeDepot has announced plans to stop selling plants coated withtoxic bee-killing chemicals. Neonicotinoids (or "neonics") are a

major factor in the recent rash of honeybee deaths nationwide, so thismove by a major national retailer is a step in the right direction torestoring bee populations. Lowe’s, BJ’s Wholesale Club, and HomeDepot now each pledged a set date to stop selling neonic-coatedplants. However, there’s still a lot more to be done—Ace Hardwareand True Value are lagging behind, and have not yet committed tostop selling neonics.

Home Depot's target is to have all of its plants off neonics in 2018—a year earlier than Lowe's previous commitment. Even better: theyclaim that they are 80% of the way there already. This victory camea day after Pop Secret announced that it will remove neonics fromits popcorn kernels. Home Depot still needs to remove off-the-shelfneonic pesticides, and we'll have to see if Home Depot lives up to itscommitment, but it's a big step in the right direction.

A recent study showed that 51 percent of plants purchased at largehome improvement and garden centers contained pesticides at levelsthat could harm or even kill bees. Ace Hardware and True Valueneed to join with other major hardware and home garden stores by

In order to save our native bee and honeybee pop-ulations, neonic-containing insecticides and neon-ic-coated seeds and plants must be removed fromstore shelves. It’s not worth protecting one plantfrom pests if it inflicts such grave and lasting dam-age on the surrounding environment.

Please help fight the harm from neonics bytelling Ace Hardware and True Value that theyneed to take concrete action immediately.www.bit.ly/StopNeonics

A recent study showed that 51% of plants purchased at large homeimprovement and gardencenters contained PESTICIDES at levels that could HARMor even KILL BEES

HOME DEPOT PHASING OUT NEONICS!

BEES WINTELL ACE TODO THE SAME!

TELLTRUE VALUEAND ACE:NO MORENEONICS!

taking environmentally damaging plants off theirshelves. Send a message to their CEOs that they needto take action now at www.bit.ly/StopNeonics

Ace Hardware had said in May that they’re “com-mitted to providing [their] customers with productsthat not only meet their needs, but that are also incompliance with applicable laws and regulationsfrom environmental agencies and regulators.”However, just talking it up is not enough, especially asother hardware and garden stores take concreteaction and set hard deadlines.

There’s been some press this year about bee coloniesactually being on the rise, but that doesn’t meanneonics are okay. The rise that some folks are point-ing to is only a result of increased commercial honey-bee colonies, so those figures do not include theimpact neonics have on wild honeybee populations.This doesn’t even start to cover the damage that neon-ics have on our native bees, which do a great dealmore pollinating work than they get credit for.

Classes will be held every Thursday from 3 to 4:15pm atthe Bernalillo County Extension Office classroom at 1510Menual Blvd. NW. These classes are free to Veterans andactive service personnel from all branches of the military andReserves and their families. When space permits these freeclasses are also open to the larger community. Seating islimited, please RSVP to robins@lamontanita.coop or call217-2027 to reserve your seat in advance.

• January 28: Backyard Food ProductionTopics and discussion on planning a garden or an edible land-scape. When to get started, financial considerations, what togrow, annuals, perennials, small live stock and much more.Instructor: Alberto Lopez

• Feburary 4: Soil PreparationThis class will provide information on different methods toprepare soil for food production. Emphasis will be onAlbuquerque and surrounding areas’ desert soils.Instructor Alberto Lopez

VETERAN FARMER PROJECT SKILLS BUILDING CLASSES

GROWING FOOD• February 11: Planting for Pollinators and other BeneficialsThis class will feature both slides and specimens. Instructor: Graeme Davis

• February 18: Holistic Orchard StrategiesGordon Tooley of Tooley’s trees will share a variety of skills tocreate and maintain a holistic orchard.Instructor: Gordon Tooley

• February 25: Seeds: Growing, Saving and Why Organic!A slideshow and talk about organic, native, traditional, heirloomand open-pollinated seeds. How to save and store seeds andhow to plan for next year’s seed crop.Instructor: Brett Bakker

• March 3: Growing Organic: The Hows and Whys of OrganicProduction and CertificationLearn basic organic theory and how to get started growing allthings organic.Instructor: Joan Quinn

BY ARI LEVAUX

The FDA's recent approval of a Genetically Modified (GM)salmon was hailed as progress by proponents of GM food.It may be. But the reaction to the salmon's approval, coupled

with the fact that under current laws it won't be labeled as GM, sug-gests this event is providing a timely boost to those fighting to labelGM foods. While the debate has remained at something of a deadlock,this fish poised to become the poster child for the labeling movement,and its approval may spell the beginning of the end of attempts toblock labeling.

The AquAdvantage salmon is an Atlantic salmon modified to growextra-fast with the help of genetic sequences from a Pacific Chinooksalmon and the eel-like ocean pout.

Its approval inspired the New York Times Editorial Board to editorial-ize that the fish should be labeled, reversing a 2013 position that GMfoods don't need mandatory labels. "Consumers deserve to know whatthey are eating," the Board wrote, with regard to the AquAdvantagesalmon, on December 1. The Board noted that while there are noapparent safety concerns for people eating the fish, if the operationwere scaled up there could be environmental issues. The eggs are fer-tilized in Canada and then transported to Panama where they aregrown in inland tanks. If fish were able to escape during this precari-ous journey they could interbreed with wild fish.

The company that makes the fish, AquaBounty, assures us that escapesare statistically impossible, but the fish's story contains so many mov-ing parts that the Times’ Editorial Board sided with those who desirethe right to avoid it. The Times called on the Senate to vote against theSafe and Accurate Food Labeling Act of 2015, which would overturnstate-level decisions to label GM food—so far such laws have beenpassed in Vermont, Connecticut and Maine—and which has alreadypassed the House.

The standard argument against labeling is that nothing material wouldbe revealed by disclosing that a product contains GMOs, as no differencein calories, vitamins, toxins, artificial colors, or any other nutritionalcharacteristics would be detectable. The Times' reversal suggests con-sumers have the right to consider other factors beyond the health conse-quences of eating GM food. This about-face reflects a growing desireamong consumers to know things like the effect its production has on the

people who grow it, the planet we share, and theorganisms we eat. With the public as sensitive as it isabout food in general, and GM food in particular, it'sinevitable that a fish this crazy is going to be labeled.And as the first GM animal approved for human con-sumption, it will set an important precedent.

Already, major retailers like Costco, Safeway andTarget have pledged to not carry the AquAdvantagesalmon, in response to overwhelming consumerdemand. And a day after the Times' editorial, theGrocery Manufacturers Association (GMA) an-nounced its new SmartLabel program, with whichconsumers will be able to use their smartphones toscan the barcodes of products and learn details aboutthem that space wouldn't allow on a label.

While in its infancy, and with many tweaks andglitches likely in the near-future, this program pro-vides a framework for delivering a wealth of infor-mation that could not only inform consumers, buteducate them.

It could also address one of the more compellingarguments against the labeling of GM foods, that thewords "contains GMOs" don't really tell you much.Those words don't identify which genes would besilenced or amplified, or distinguish between acloned organism, a transgenic organism with genesfrom multiple species, or one whose DNA was mod-ified with gene editing technology such as CRISPR.But if this level of detail were provided, it could openthe door for interested consumers to learn about thenuance, potential drawbacks, and even potentialbenefits of biotechnology in food.

Of course, that level of nuance isn't exactly what theGMA has in mind. It has long fought against GMOlabels, and in feeling that battle slip away has insteadpushed for a neat definition of GMO. Not surpris-ingly, anti-GMO groups like the Center for Food

Safety (CFS) don't like its longtime adversary'sSmartlabel idea. They say it's an industry-preferredalternative to mandatory labels that would put thosewithout smartphones at a disadvantage, and allowcompanies to invade consumer privacy.

But mandatory labels or not, the advent of theSmartlabel program shows which way the wind isblowing, both in terms of the available technologyand in terms of what consumers want. At the retailand state levels, consumers are making their prefer-ences clear. And retail is following.

A December 2 article by Jerry Hagstrom in theNational Review argues that the labeling movementhas only barely begun, as consumers want trans-parency, regardless of what Congress, the FDA, oragribusiness wants. They expect food companies,Hagstrom writes, "...to be more transparent aboutthe impact of food on health and the environment,food safety, human and labor rights, the treatment ofanimals raised for food, and business ethics in foodproduction."

And perhaps we could add, "how their food was reg-ulated and approved" to the list of concerns. Indeed,one thing opponents of the AquAdvantage salmondislike is that it's regulated as a drug by the FDA-rather than a food by USDA, thanks to a loopholeprovided by the Food, Drug, and Cosmetic Act thatsays a drug includes any substance that is intended tochange the structure or function of an organism.

It's hard to dispute that this is a fishy way of regulat-ing the salmon, which is clearly a food and not a drug.It's the kind of backroom finagling that inspires dis-trust. So while Congress mulls the label issue, and pro-and anti-label groups dump millions into advertisingon state-level campaigns, the labeling movementmarches on, invigorated. It won't be stopped, becausewhat consumers really want is transparency, and whatthe food companies want is their money.

GMOS IN THE NEWS January 2016 14

WHAT CONSUMERS

REALLYWANTISTRANSPARENCY

The first geneticallymodified animalAPPROVED forHUMANCONSUMPTIONwill set an important PRECEDENT

FLASH IN THE PAN

TOO FISHY NOT TO

LABEL

HEALTHY STARTTO THENEW YEAR

SAT., JAN. 1611AM-5PMVALLEY CO-OP

GARDEN OF LIFE STOP BY FOR FREE LOCAL GIVEAWAYSEnter raffles for Garden of Life products and accessories. Sample and learn about the new Protein and Greens and other Garden of Life products.

JANUARY 18R E S TA U R A N T M A R T I N , S A N TA F E

The Horse Shelter would like to invite evey-one who cares about animals, and especial-ly horses, to their very special fundraising din-

ner on January 18th at Restaurant Martin in Santa Fe.The Horse Shelter is a sanctuary for New Mexico’sabandoned, abused and neglected horses. Rescuedhorses are rehabilitated and adopted out wheneverpossible to environments that support their well-beingand future long-term care. At their ranch located inCerrillos, New Mexico, they are dedicated to providinga safe, healthy environment for rescued horses.

They follow up on each and every report received ofhorse abuse or neglect, disseminate information onproper horse care for horse owners and make everyattempt to assist individuals in the care of their hors-es. Shelter horses are housed in run-in stalls, largepaddocks and turn-outs, receive a healthy feedingregimen and veterinary and farrier care.

Horses are exercised when appropriate and their train-ing program gets sheltered horses ready for adoption tocarefully screened new owners. For some horses, The

FEBRUARY 3BY JADE RICHARDSON BOCK AND DIANE MOURNING BROWN

The Children’s Grief Center of New Mexico is central NewMexico’s only free grief support program for children. Thisimportant non-profit organization is hosting its 10th annual

Healing Hearts Luncheon and Silent Auction at Embassy Suites Hotel(near I-25 and Lomas Blvd.) from 11:30am–1pm on Wednesday,February 3. The event will feature a silent auction, luncheon, and anopportunity to spend an afternoon remembering those we love. Atthe Children’s Grief Center, children receive support while grievingthe death of a parent, sibling, or other loved one. The Children’s GriefCenter does not receive any government funding and is dependent ondonations from individuals and businesses to provide its services.

The Healing Hearts Luncheon and Silent Auction is your opportuni-ty to learn more about grieving children and how we can all helpthem to heal. Our media reminds us daily of unexpected deaths andtragic losses. Join us in celebrating hope and healing when it is need-ed most. Tickets are $75 each and can be purchased on our website:www.childrensgrief.org or by calling 505-323-0478. Tables andsponsorships are available.

The mission of Children’s GriefCenter is to provide a safe and sup-portive environment where chil-dren, teens, and their families canshare experiences while grieving adeath. Support groups take placeweekday evenings in the NorthValley and in Rio Rancho. Thanksto your support, no grieving familyis ever charged for services.

To learn more about Children’sGrief Center, please visit:

www.childrensgrief.org or call323-0478.

Horse Shelter will be a life-long sanctuary due totheir history, age or medical condition.

Founded by Jan Bandler, a lifelong animal loverand horsewoman, Jan began sheltering horses in1998. In June of 2000, The Horse Shelter official-ly opened its doors on a property that had a smallbarn, which Jan persuaded her friends and familyto renovate so it would be safe for horses. Horsefencing was installed for the first paddocks but itdidn't take long to outgrow that small barn withits three paddocks. In 2002 a three thousandsquare foot adobe hay bar was completed using allvolunteer labor.

Every aspect of the work, from cruelty investiga-tions to humane education projects, kept pacewith the physical expansion of the facility, and by2003 The Horse Shelter had established a realpresence in the rescue community. In 2015 The

Horse Shelter rescued, rehabilitatedand adopted out 35 horses. Sincethat time, the Horse Shelter has con-tinued in Jan’s memory to shelterand rehabilitate horses.

For more information, to make adonation, if you have information onan abused or neglected horse, or topurchase tickets for the Eq-Wine din-ner, please go to:www.thehorseshelter.org/eventsor call 505-471-6179.

THE HORSE SHELTER:

EQ-WINEDINNER

COMMUNITY FORUM

CHILDREN’S GRIEF CENTER OF NEW MEXICO:

HEALING HEARTSLUNCHEON

January 2016 15

SANTA FE WALDORF SCHOOL PRESENTS

RICHARD LOUVTHE NEW NATURE MOVEMENT

FEBRUARY 217PM THE LENSIC THEATER, SANTA FE

“The future will belong to the nature-smart—those individuals, families, businesses, and polit-ical leaders who develop a deeper understandingof the transformative power of the naturalworld and who balance the virtual with the real.The more high-tech we become, the more naturewe need!” -RICHARD LOUV

Richard Louv’s influential book, Last Child inthe Woods documents the staggering dividebetween children and the outdoors, directlylinks the lack of nature in the lives of today'swired generation—he calls it nature-deficit—tosome of the most disturbing childhood trends,such as the rises in obesity, attention disorders,and depression. The first book to bring togethera new and growing body of research indicatingthat direct exposure to nature is essential forhealthy childhood development and for thephysical and emotional health of children andadults. More than just raising an alarm, Louvoffers practical solutions and simple ways toheal the broken bond—and many are right inour own backyard.

In The Nature Principle, Louv delivers anotherpowerful call to action—this time for adults.Supported by groundbreaking research, anec-dotal evidence, and compelling personal stories,Louv identifies seven basic concepts that canhelp us reshape our lives. By tapping into therestorative powers of nature, we can boost men-tal acuity and creativity; promote health and

wellness; build smarter and more sustainablebusinesses, communities, and economies; andultimately strengthen human bonds.

Through his works, Louv has spurred anational dialogue among educators, healthprofessionals, parents, developers and con-servationists. Through his books and talks,Richard Louv will change the way you thinkabout your future and the future of yourchildren.

Richard Louv is a journalist and author ofeight books, including Last Child in theWoods: Saving Our Children From Nature-Deficit Disorder and The Nature Principle:Reconnecting with Life in a Virtual Age. Hisbooks have been translated into 13 languagesand published in 17 countries, and helpedlaunch an international movement to connectchildren and their families to nature.

Santa Fe Waldorf School is pleased to hostRichard Louv—The New Nature Movementat The Lensic Theater, Sunday February 21,at 7pm.

For more information, or to make a dona-tion contact:www.SantaFeWaldorf.org/Louv. For tick-ets, please call The Lensic Theater at 505-988-7050.