august 2012 connection free

See Details Inside for Panel Participants

spend it like water

Panel discussionGround & Surface Water Issues and an artists’ perspective

Saturday, August 18, 20121-4pmSouth Broadway Cultural Center1025 Broadway SE • ABQ • www.cabq.gov

photo: David Ondrik

Your community-owned natural foods grocery store

Why Join?• You Care! -about good food and how it is produced• You’re Empowered! -to help support the local/regional food-shed• You Support! -Co-op principles & values & community ownership• You Vote! -with your dollars for a strong local economy• You Participate! -providing direction and energy to the Co-op• You Receive! -member discounts, weekly specials & a patronage refund

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

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The looming crisis in water quantity compoundsa serious problem in water quality.

Less water means less “dilution” for existing contam-inant discharges, while warming water temperatureand more erratic and stronger storms create increasedsediment loads and alter existing habitat conditions.

Limited water supplies are further stressed by growingurban and agricultural demands. Aggravating every-thing else, an accelerating trend toward weaker regu-lation by federal, state, and local government makes itmore difficult to know where – and how much – pol-lution is occurring. New Mexico, as one of the poor-

est states in the country, is espe-cially threatened by this trend. Asif the pollution of our communi-ties is not bad enough, add thefact that the resource that offersour rural low-income communi-ties the promise of a sustainablefuture – water – is undergoingrapid commodification that ismaking the New Mexico saying“water flows upstream tomoney” a reality.

All of these converging developments call for a com-munity-wide response that educates people aboutthe impacts of environmental degradation andengages the energy of the community-at-large.

Art Inspired ACTIONThe problems we face are not just a matter of theloss of biota, they are about the loss of imaginationin the face of overwhelming environmental degrada-tion and the effects of that degradation on publichealth and community economies.

Artists have the potential to bring creative energy toissues that stymie the scientist. Land-based artists, forexample, can link social issues with engineering con-cerns. Artists have the ability to inspire a public thatis alienated from the (degraded) natural world or indenial about what is so plain to see around them.Artists can also inspire people who are eager to findconstructive channels for acting on behalf of theirlocal environment and other special places.

BY MICHAEL JENSEN, AMIGOS BRAVOS

On August 18th there will be a public discus-sion on water issues in New Mexico, espe-cially in the Rio Grande valley from Santa Fe

to Albuquerque. The panel discussion is an integralpart of an on-going art exhibition entitled, Spend itLike Water: Liquid Currency 2012, curated by artistsMolly Geissman and Mary Lambert. Sponsorsinclude Amigos Bravos and La Montañita Co-op.

Art EXHBIT 6/28-8/24, 2012The invitational art exhibit containsworks from fifteen artists. Theirpieces represent both individual andcollective reflections on water andour relationship with it. Some of theart is inspired by spiritual and emo-tional reactions to water; others aremore taken with representing physi-cal aspects of water. Underlyingeverything, though, is a meditationon how our economic and political systems havealtered the nature of water and our experience of it.

The artists include:Jane Abrams • Sally Condon • Barbara Grothus •Becky Holtzman • Joseph Lambert • Mary Lambert• Stephanie Lerma • Suzanne Marshall • DavidOndrik • Valerie Roybal • Carol Sanchez • JanetShagam • Marilyn Stablein • Harriette Tsosie •Jennifer A. Zona

Liquid CurrencyAs an arid state, New Mexico has always had a pre-carious water regime. The state’s natural aridity andcomplex geography mean that 94% of our rivers andstreams are non-perennial and 20% of the state’sland area is comprised of closed basins. Climatechange appears likely to make that regime muchworse; some Southwest climate experts believe thatwithin a few years to a few decades the region willtransition to a climate pattern in which what we con-sider drought will become the “base” climate.

BY SARAH WENTZEL-FISHER

As part of its monthly screening series,Burque Bioneers is proud to present LastCall at the Oasis on Tuesday, August 28th, at

7pm at the National Hispanic Cultural Center inthe Bank of America Theatre at 1701 4th StreetSW. This screening is in collaboration and in con-junction with the Spend it Like Water: LiquidCurrency 2012 art exhibit and dialogue.

Less than 1 percent of the world’s water is freshand potable—and no more will ever be available!

Thanks to pollution, global warming, and pop-ulation growth, water access is poised to becometoday’s most explosive global issue. No resourceon earth is more precious—or more endan-gered—than water. Last Call at the Oasis is a power-ful tool for learning about the water challenges weface as well as the remarkable solutions available tous—if we have the will to use them.

Developed, financed by executive producer Par-ticipant Media—the company responsible for AnInconvenient Truth, Food, Inc. and Waiting For“Superman”—Last Call at the Oasis presents a pow-erful argument for why the global water crisis will bethe central issue facing our world this century.

Illuminating the vital role water plays in our lives,exposing the defects in the current system and depict-ing communities already struggling with its ill-effects,the film features activist Erin Brockovich and suchdistinguished experts as Peter Gleick, Alex Prud’homme, Jay Famiglietti and Robert Glennon.

Spend it Like Water: Liquid Currency 2012 art exhib-it opened June 28th and runs through August 24 atthe South Broadway Cultural Center. It features the

work of 15 artists and opens an artistic and activist dialogueabout our most essential resource. The art exhibit featureswork by: Jane Abrams, Sally Condon, Barbara Grothus, Becky

Holtzman, Joseph Lambert, MaryLambert, Stephanie Lerma, SuzanneMarshall, David Ondrik, ValerieRoybal, Carol Sanchez, JanetShagam, Marilyn Stablein, HarrietteTsosie and Jennifer A. Zona.

Liquid CurrencyOn August 18th, a FREE communitypanel discussion led by AmigosBravos, a statewide non-profit thatworks on both ground and surfacewater quality and quanity issues, and

a diversity of water activists and experts will take place from 1-4pm at the South Broadway Cultural Center gallery. Galleryhours are 8am-5pm Tuesday through Saturday.

Spend It Like Water!liquid currency 2012

COMMUNITYDIALOGUE AND PANELSATURDAY, AUGUST 18, 1-4PMSouth Broadway Cultural Center, 1025 Broadway Blvd. SEALBUQUERQUE1pm: Introduction, Michael Jensen, Amigos Bravos1:05pm: Art and the Environment, panel discussion1:35pm: Surface Water, panel discussion/Q&A 2:45pm: Groundwater, US Geological Survey, GroundwaterPumping Impacts to the Rio Grande, Multicultural Alliance for a SafeEnvironment, Uranium Mining, panel discussion/Q&A 3:55pm: WRAP-UP

LIQUIDcurrency

Americans may not be starving, but WE ARE IFTHERE WAS A PRICE PLACED

ON CLEAN WATER WE MIGHT START

TREATING IT LIKE IT HAS VALUE.MAYBE WHEN IT’S GONE WE'LL

REALIZE WE CAN’T DRINK OIL

OR MONEY.” -DAVE MATTHEWS

CO-OP COMMUNITY COLLABORATION

MONTHLY FILM SCREENING

L A S T S T O P AT T H E O A S I S : AUGUST 28TH

art exhibit&panel discussion art inspires

ACTION

As part of this statewide community collaboration;Burque Bioneers is proud to present: Last Call at theOasis on Tuesday, August 28th, 7pm, at theNational Hispanic Cultural Center in the Bank ofAmerica Theatre, 1701 4th Street.

This August 28th film screening is sponsored byBurque Bioneers, the National Hispanic CulturalCenter, La Montanita Co-op and people poweredKUNM 89.9 FM.

This screening is FREE and open to the public;donations for the Last Call at the Oasis andBurque Bioneers gratefully accepted. For moreinformation visit burquebioneers.org or emailburquebioneers@gmail.com.

The catalog (print and digital versions) is available at: www.magcloud.com/browse/issue/390921. For more information,contact Michael Jensen at mjensen@amigosbravos.org orMary Lambert at mary@ nmia.com.

CO-OP Board of Directors

ELECTIONSDEADLINE: August 20th

YYOOUURRCCOO--OOPP

wwwwaaaannnnttttssss YYYYOOOOUUUU!!!!

Board elections will be held from November 1st through November14th. Our annual meeting & celebration will be held on Saturday, October 27,at Warehouse 21 in Santa Fe. Candidates are encouraged to attend this meet-ing to have the opportunity to address members regarding their candidacy. Aswe have done in the last few years, the board will offer a list of candidates itfeels are qualified to serve. Full information about this process will be includ-ed in the candidate packet. IF YOU HAVE ANY QUESTIONS, CONTACT USat bod@lamontanita.coop, or contact Kristy Decker, Chairperson of theNominations & Elections Committee, at 505-217-2025. Candidate pack-ets at all Co-op Info desks and at www.lamontanita.coop.

DON’TMISS THE BURQUEBIONEERS CONFERENCE

OCT. 25-27 a COMMUNITYcollaboration for a sustainable future!

La Montanita Co-op is pleased to be a sponsor of theSpend it Like Water:Liquid Currency 2012 art exhibitand community dialogue.

free!

of the Southern District of New York dis-missed the case because she didn't find a caseworthy of adjudication, saying "it is clear thatthese circumstances do not amount to a sub-stantial controversy and that there has been noinjury traceable to defendants."

Every year Monsanto investigates over 500farmers for patent infringement with theirnow notorious "seed police." To date, 144farmers have had lawsuits brought againstthem by Monsanto without a binding con-

tract with the multinational corporation, while another 700 farmershave been forced to settle out of court for undisclosed sums.

Nature has determined that seed and pollen can drift great dis-tances, in some cases as far as 10-15 miles, increasing the likelihoodof contamination of organic crops with genetics from Monsanto'slaboratories. Some plaintiffs have simply stopped growing certaintypes of crops due to the threat of contamination. Bryce Stephens, acertified organic farmer from northwest Kansas, had to give up try-ing to grow organic corn and soy once his neighbors started usingMonsanto's genetically modified seed.

In the brief plaintiffs point out numerous errors in the districtcourt decision that warrant reversal. The Organic SeedGrowers and Trade Association is a not for profit agriculturalorganization made up of organic farmers, seed growers, seedbusinesses and supporters and is committed to developingand protecting organic seed and its growers.

GE in the newsA Community - Owned Natural Foods Grocery Store

La Montanita CooperativeNob Hill/ 7am-10pm M-S, 8am-10pm Sun.3500 Central SE Abq., NM 87106 265-4631

Valley/ 7am-10pm M-Sun.2400 Rio Grande Blvd. NWAbq., NM 87104 242-8800

Gallup/ 10am-7pm M-S, 11am-6pm Sun.105 E. Coal Gallup, NM 87301 863-5383

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

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

Cooperative Distribution Center 901 Menual NE, Abq., NM 87107 217-2010

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info Technology/David Varela 217-2011 tech@lamontanita.coop• Perishables Coordinator/Bob Tero 217-2028bobt@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Edite Cates 217-2024editec@lamontanita.coop• Membership/Robin Seydel 217-2027robins@lamontanita.coop• CDC/MichelleFranklin 217-2010mf@lamontanita.coop

Store Team Leaders: • Mark Lane/Nob Hill 265-4631markl@lamontanita.coop• John Mulle/Valley 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• Alisha Valtierra/Gallup 575-863-5383alishav@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coopPresident: Martha WhitmanVice President: Marshall KovitzSecretary: Ariana MarchelloTreasurer: Roger EldridgeKristy Decker, Lisa Banwarth-KuhnSusan McAllister, Jake GarrityBetsy VanLeit

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

Co-op Connection Staff:Managing Editor: Robin Seydelrobins@lamontanita.coopLayout and Design: foxyrock incCover/Centerfold: Co-op Marketing Dept.Advertising: Rob Moore Editorial Assistant: Rob Moorerobm@lamontanita.coop 217-2016Printing: Vanguard Press

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

Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanita.coopwebsite: www.lamontanita.coop

Copyright © 2012La Montanita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post- consumer recycled paper. It is recyclable.

BEYOND the pretty

RISTRASBY KOBY JESCHKEIT-HAGEN, SAVE NM SEEDS COALITION

As the chile harvest season quickly approaches, it isthrilling to see the diversity of chile New Mexico(NM) offers. We can grow and purchase an array of local

native chiles from seeds saved for centuries, while supportingfarmers that protect our food heritage,our farming economies, and our land.Given the abundance of chile at localfarmers’ markets this fall, it wouldhardly seem that our chile economy inNM is in jeopardy. Yet we, farmersand consumers alike, are facing anassault on our rights to grow, con-sume and save our chile seeds by theimpending introduction of geneticallyengineered (GE, also called genetical-ly-modified, GMO) chile. Fortunately,we have community tools and pur-chasing power to collectively halt GEintrusion and contamination. And luckily, we can do it whileenjoying fresh and roasted chile this season.

WHY GE CHILE? GE chile is being heralded as a crop that can be harvestedmechanically and has resistance to particular bacterial pathogens.Furthermore, it is a patented “invention,” and can be owned byone person or entity. The two primary proponents for the com-mercial introduction of GE chile are the New Mexico ChileAssociation (NMCA) and New Mexico State University (NMSU).The former group represents the NM Chile Industry. It lobbiedfor NM tax dollars, and partnered with NMSU and biotech com-panies to research and develop GE chile. NMSU declared it wouldbe the patent holder for the GE chile seed created (NMLegislature, Interim Rural and Economic DevelopmentCommittee, September 2010).

Since GE chile is patented, it is illegal to save the seeds. Farmerscan only grow GE chile with a contractual agreement. The realglitch enters into our dynamic landscape when we think of a chileseed: given that chile pollen and seeds can travel, any non-GEfarm field or garden contaminated by GE seeds is considered hav-ing infringed on the patent owner’s rights. The grower can besued for possession of the seed, even if it is unintentional.

When GE chile is introduced into commercial production (mostlikely 2013), there is no true “protection” farmers can take tomaintain non-GE chile varieties. Luckily, GE chile has not beenintroduced yet. We still have time to protect our farming commu-nities. But we need everyone to be part of the final push.

2013 Final Push: Protect Our Chile!Legislative and Consumer ActionFor the fourth year, the Save NM Seeds Coalition – a group dedi-cated to protecting seeds and sustainable farming – will seek topass a farmer protection bill in the NM State Legislature. The billseeks to protect farmers whose fields unknowingly become con-taminated by GE pollen and seed from being sued by the GEpatent holder. Monsanto, the NM Chile Association, and otherbiotech companies lobbied the hardest against this bill in 2011.

Put Your Money Where Your Mouth IsIf there is one political and palatable issue to be activeabout this fall and winter, this is it! So roast some freshchile, invite friends over, and support these 3 steps:

1. Buy local chile and chile products from farmers,restaurants and processors this season whopledge to only use GE-free chile. Remember to buyenough to preserve for later in the season. Talk tofarmers, restaurant managers/owners and processors.Tell them how important it is to keep our native chilesfree of GE contamination.

2. Boycott GE Chile Proponents’ Products. Avoid buyingproducts from GE chile proponents’ – those with and with-out chile. Even if you have used these products in the past, boy-cott the following companies and make your dollar count for a lotmore than 100 cents. Let them know you are boycotting theirproducts and why. Here are some of the pro-GE chile supporters(as listed on the New Mexico Chile Association website).

Processors who SUPPORT GE CHILE: • Biad Chili • Border Foods • Bueno Foods • Cervantes FoodProducts • Curry Seed and Chile • MBJ Packing • New MexicoChile Products 575 • Olam International • Ramos HermanosUSA • Rezolex, Ltd. • Seco Spice • Southwest Spice

Farmers who SUPPORT GE CHILE: • Breshears Farms • Chile River Inc. • Gary Jackson Farms • Gillis Farms • Jurado Farms • O'Hare Serna Farms • Penn Farms • RJF Farms • Solar Farms • Viramontes Farms• Z-7 Farms

3. LEARN MORE! Stay up-to-date about community and leg-islative events by visiting Save New Mexico Seeds’ website(www.savenmseeds.org/) and their Facebook page (www.facebook.com/pages/Save-New-Mexico-Seeds/187194457966445).

ORGANIC SEED GROWERSCONTINUE LEGAL EFFORTS

OOOO n July 5th, seventy-five family farm-ers, seed businesses, and agricultur-al organizations representing over

300,000 individuals and 4,500 farms filed a briefwith the United States Court of Appeals for theFederal Circuit in Washington, DC. The brief askedthe appellate court to reverse a lower court'sFebruary decision dismissing a protective legalaction against agricultural giant Monsanto'spatents on genetically engineered seed.

The plaintiffs brought the preemptive case againstMonsanto in March 2011 to protect themselvesfrom Monsanto's abusive lawsuits, fearing that if GMOseed contaminates their property despite their efforts toprevent such contamination, Monsanto will sue them forpatent infringement.

"It's time to end Monsanto's scorched earth legal cam-paign of threats and intimidation against America'sfarmers. Family farmers should be protected by thecourts against the unwanted genetic contamination oftheir crops," said Dave Murphy, founder and executivedirector of Food Democracy Now!, a grassroots commu-nity of more than 300,000 farmers and citizens dedicat-ed to reforming food and agriculture, that is co-plaintiffin the suit.

In an attempt to sidestep the challenge, Monsanto movedto have the case dismissed, saying that the plaintiffs' con-cerns were unrealistic. In February 2012, the districtcourt took Monsanto's side and dismissed the case, ridi-culing the farmers in the process. Judge Naomi Buchwald

BBUULLLLYYIINNGGPROTECTION FROM

2 August 2012

GENETIC ENGINEERINGNNEEWWSS: GE CHILE IN NEW MEXICO

MONSANTO’S

SAVENew Mexicochile seeds!

protectingSEED

our children our future

3

alliances with a wide variety of both emerging andestablished organizations. In January 2006, Ware-house 21's lease at its previous facility was terminatedin order to make way for development of the Santa FeRailyard. Even during its "homeless" capital cam-paign period, Warehouse 21 continued to support andemploy young artists through over $200,000 in direct

subsidies and employment. Youth createdproduct sales totaled over $20,000 and pro-duction jobs for the community by the W21printmaking and fashion programs generatedover $18,000.

Construction of W21's new facility was com-pleted in June 2008 and W21 now has a dig-ital media arts lab, two performance spacesfor theater and concerts, films and other pro-ductions, a gallery for the creation and exhi-bition of art, an on-line internet radio system,an area in which to sell youth made products,a fashion design studio, a recording studio, a

visual arts studio, a photographic darkroom, and acoffee bar facing the tracks. Warehouse 21 is poisedto fully realize its mission as a hub for youth-directeddevelopment in the arts—a place where music, enter-tainment, arts, design, technology, entrepreneurialismand employment interact and merge in support ofyouth for a better future for us all.

To learn more about W21 or to make a donationcontact them at 1614 Paseo de Peralta, Santa Fe,New Mexico 87501, 505-989-4423 or e-mail:info@warehouse21.org.

Bag Credit Donation ORGANIZATION OF THE MONTH

WWWW arehouse 21 (W21) is a hub for youth development inthe arts through mentorship and entrepreneurial oppor-tunities. Since its inception in 1997, it has served thousands

of Santa Fe’s and north central New Mexico’s youth (aged 12-21) andyoung adults (aged 20-30) in the performing,media and visual arts. W21 has consistentlysupported youth employment throughout itsexistence and has partnered and developedcommunity service programs with schools andcourt systems. The unique approach of Ware-house 21 fosters a type of creative energy thatis exemplified through project-based learningmodels, youth access to artistic resources andinstruction, and a practical "do-it-yourself"ethic that fosters artistic independence andentrepreneurialism.

W21 has presented over 1,200 multidiscipli-nary events and over 1,000 after-school and summer programs involvingover 48,000 people during its 12-year history. Youth at W21 are paidstipends for their work in graphics, public relations, design, silkscreenprinting, mural art, administration, web design, curation, promotion, act-ing, radio, journalism, photography, video filmmaking and editing, adver-tising, music production, media literacy and technical work. They alsohave opportunities to sell their art at exhibitions and through special proj-ects during the year. These opportunities allow emerging young artists tobe authentic and active participants in art making and social changethrough contemporary, traditional and alternative art modalities. Theirideas, perceptions and views comprise the elements of what youth cultureis today and create productive ways for the public to understand and ben-efit from their experiences and subcultures.

Warehouse 21's operations have always been collaborations that combinecommunity resources. W21 is currently creating and maintaining strategic

WAREHOUSE 21:EDUCATING AND INSPIRING YOUTH

August 2012

ers. It is well known that developing fetuses, newborns andyoung children are most affected, as their systems are not yetdeveloped enough to deal with the toxins. Yet manufacturesstill use BPA in a variety of consumer products, including the

lining of metal cans, some baby bottles, cash registerreceipts and more. Plastics containing BPA are classi-fied with a “7”.

EWG has embarked on their Kid-Safe ChemicalsCampaign to pass the Kid Safe Chemical bills nowpoised for Congressional action, based on commonprinciples nearly everyone can support:• Industrial chemicals must be safe for infants, kidsand other vulnerable groups;• New chemicals must be safety-tested before they

are sold;• Chemical manufacturers must demonstrate that the 62,000chemicals grandfathered in 1976 are safe in order to keep sell-ing them;• EPA must conduct regular updates of health and safety data;• EPA will have clear authority to request additional infor-mation and tests;• Information about chemicals is made public.

Support EWG’s non-partisan campaign for the Kid-SafeChemical Act. Go to www.kidsafechemicals.org and formore tools to help get this legislation passed go towww.ewg.org/kidsafe/takeaction.

LEGISLATION REQUIRES PROOF OFCHEMICAL SAFETY

Finally last April members of Congress introducedlegislation to make sure chemicals are safe beforethey are allowed on the market.

The Kid Safe Chemicals Act, by Sens.Frank R. Lautenberg (D-NJ) and BarbaraBoxer (D-CA), and Reps. Hilda Solis (D-CA) and Henry Waxman (D-CA), wouldplace the burden of proof on the chemicalindustry to show that chemicals are safefor children before they are added to con-sumer products.

Now we just have to get it passed!The Toxic Substances Control Act of 1976 grandfathered insome 62,000 chemicals already in commercial use despite evi-dence that some cause serious health risks. Another 20,000chemicals, many untested, have come onto the market since,also with little or no information about their possible conse-quences for human health. Environmental Working Group’s(ww.ewg.org) bio-monitoring tests have detected up to 493industrial chemicals, pesticides and pollutants in nearly 200test volunteers. Even newborn babies routinely test positive fornearly 300 chemicals.

Chemicals like bisphenol A (BPA), a ubiquitous plastic compo-nent and synthetic estrogen, have recently come under intensescientific scrutiny with researchers amassing ample evidencelinking BPA to serious disorders including breast cancer,prostate cancer, infertility, cognitive disorders and a host of oth-

AAAACCCCTTTTIIIIOOOONNNNALERTKID-SAFE CHEMICAL ACT

DONATE THE DIME! Thank you!

Co-op ValuesCooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidar-ity. In the tradition of their founders, cooperative mem-bers believe in the ethical values of honesty, openness,social responsibility and caring for others.

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

The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La MontanitaCo-op Supermarket, the cooperative movement, and thelinks between food, health, environment and communi-ty issues. Opinions expressed herein are of the authorsand are not necessarily those of the Co-op.

CCOO--OOPPPPRROOGGRRAAMM

DONATEyour BAG CCRREEDDIITT!

BRING A BAG... DONATE THE DIME,IT ALL ADDS UPAUGUST BAG CREDIT DONATIONSgo to Warehouse 21: A community of youth artists,entrepreneurs and mentors coming together for youthdirected development and social change.

In June your bag credit donations, totaling $1,950.20, were sent to: Friends of Whitfield Wildlife ConservationArea. Thank YOU!

BY DR. BRIAN MOENCH

Thanks to Truth-Out.org for reprint permission.

O n a recent front page of The Salt LakeTribune, a frightening, oversized headlineread, "Highest rate in the nation, 1 in 32

Utah boys has autism." Less well publicized, anothernational story ran the same day: "New pesticides linkedto bee population collapse." If you eat food and hope todo so a few years from now, this should be equally fright-ening. A common denominator may underlie both stories.

A recent Stanford University study, examining 192 pairsof twins, where one twin was autistic and one was not,found that genetics account for 38 percent of the risk ofautism and environmental factors account for 62 percent.

Suggesting an environmental and genetic tag team are other studiesshowing mothers of autistic children and autistic children themselveshave a high rate of a genetic deficiency in the production of glu-tathione, an antioxidant and the body's primary means of detoxify-ing heavy metals. High levels of toxic metals in children are stronglycorrelated with the severity of autism. Low levels of glutathione, cou-pled with high production of another chemical, homocysteine,increase the chance of a mother having an autistic child to one inthree, according to Dr. Jim Adams, director of Arizona StateUniversity's Autism/Asperger's Research Program. That autism isfour times more common among boys than girls is likely related to adefect in the single male X chromosome contributing to antioxidantdeficiency. There is no such thing as a genetic disease epidemicbecause genes don't change that quickly. So, the alarming rise inautism must be the result of increased environmental exposures thatexploit these genetic defects.

During the critical first three months of gestation, a human embryoadds 250,000 brain cells per minute, reaching 200 billion by the fifthmonth, but thousands of toxic substances can cross the placenta andimpair that process, leaving brain cells stressed, inflamed, less well

back to school August 2012 4

a common DDEENNOOMMIINNAATTOORR??water we drink, the air we breathe and the consumerproducts we use. Pregnant women and their children areexperiencing 100 times more chemical exposures todaythan people living 50 years ago. The average newbornhas over 287 different chemicals and heavy metals con-taminating its blood when it takes its first breath. Onehundred and fifty-eight of them are known to be toxic tothe brain. Little wonder that rates of autism, attentiondeficit and behavioral disorders are all on the rise.

How does this relate to disappearing bees and your abil-ity to put food on your table? Three new studies showthat the rapid rise in the use of insecticides is likelyresponsible for the mass disappearance of bee popula-tions. The world's entire food chain hangs in the balancebecause 90 percent of native plants require pollinators tosurvive.

The nervous system of insects is the intended target ofthese insecticides. They disrupt the bees’ homing behaviorand their ability to return to the hive, kind of like "beeautism." Human and insect nerve cells share the samebasic biologic infrastructure. Chemicals that interrupt elec-trical impulses in insect nerves will do the same to humans.

During critical first trimester development, a human is nobigger than an insect, so there is every reason to believethat pesticides could wreak havoc with the developingbrain of a human embryo.

The autism epidemic and the disappearance of bees arejust two of many self-imposed disasters from allowingour world, including Utah, to be overwhelmed by envi-ronmental toxins. Environmental protection—includingfor the smallest and most vulnerable among us—ishuman protection.

Dr. Brian Moench is president of Utah Physicians fora Healthy Environment and a member of the Unionof Concerned Scientists. Copyright, Truthout.org, reprinted by permission. Forthe full article including Dr. Moench’s footnotes go to:truth-out.org/news/item/8586-the-autism-epidemic-and-disappearing-bees-a-common-denominator.

NOT AS PORTABLE• YOGURT - a very popular lunch box addition, but if you make yourown, you have to package it up and add a spoon. Same for pudding.They can definitely be portable, but are quite easy to make a big batchof and eat at home.• FRUIT SALAD - use what's in season. Add some mint and lime juice.Maybe honey. A great way to use up fruit passing its prime.• HUMMUS OR BABAGANOUSH - add these to round out crackers,veggies, carrot or celery sticks, chips and more. • SALSA AND DIPS - same as above• DOLMAS - my family LOVES the Co-op Deli's dolmas. Very fillingsnack.• POPSICLES - while these ARE portable, if you've made your own,you might have a re-usable stick to contend with and if you have youngkids, they can be messy on-the-go! We love popsicles and I often sendthe kids out to the porch with them.• SMOOTHIES - again, these CAN be great to pour and go. But if youaren't using disposable cups, you have dishes to deal with after. Andthese can be quite staining, too, if you have a commuter incident.

AAAAMMMMYYYYLLLLEEEEEEEE UUUUDDDDEEEELLLLLLLL is a mother of three snacking children. Whenshe's not keeping up with their snacking, she also runs InspiredBirth and Families, a pregnancy and parenting resource center,where she often serves freeze-dried goodies and homemadesnacks. For more info, see www.InspiredABQ.com.

the AUTISM EPIDEMICBBBBEEEEEEEESSSS

BY AMYLEE UDELL

SNACKS. They get us over a hump, perk us up,tide us over, are fun to share and can make ussmile. And if you're packing a brown bag for your

child's school day or your own workshift, they can some-times present a challenge. It's easy to get into a snack rut.As many of you look ahead to a newyear of packing snacks, let's try toshake it up a little bit.

A snack is defined as a small amount offood eaten between meals. If you are athome, this can be a bite of leftovers,cold or reheated. It could be ANY-THING: soup, ice cream, somethingplucked from your garden, chips andsalsa. But often we are NOT at home!For many of us, snacking is an on-the-go activity. Portability is a part of thedefinition of a snack for commuters, soccer moms, and thosewhose jobs take them out and about during the day. So Ihave divided up this list of ideas into Portable, Not-as-Portable and Either (might require a little more thought topackaging). We can certainly BUY portable snacks. They areeverywhere! But buying means more packaging, more trash,more money and often questionable ingredients. So let's lookat items that are wholesome, that you can probably makeyourself and that will still satisfy your family. As always,these are just a few ideas and I invite you to take them andpiggyback on them to make them work for YOU.

PORTABLE• FRUIT - many types travel really well. • NUTS, dried fruit, or trail mix—buy premade or makeyour own. Watch for any oils that might be added or usedin drying.• FRUIT ROLLUPS - watch ingredients or you can makeyour own with a dehydrator• BEEF JERKY - again, watch for added ingredients ormake your own•KALE/PLANTAIN/ZUCCHINI/SWEET POTATO CHIPS- you can buy these now! If you have a dehydrator (or evenjust an oven) you can make these, too.• HARD-BOILED EGGS - A great grab'n' go snack, butremember you have to put those shells someplace if you tryto eat them in the car!• CHERRY TOMATOES

aanndd DDIISSAAPPPPEEAARRIINNGG

developed, fewer in number and with feweranatomic connections with each other, all ofwhich diminish brain function. The opportuni-ty to make up for the resulting deficits later onis limited.

The list of autism's environmental suspects islong and comes from many different studiesthat show higher rates of autism with greaterexposure to flame retardants, plasticizers likeBPA, pesticides, endocrine disruptors in per-sonal care products, heavy metals in air pollu-tion, mercury and pharmaceuticals like anti-depressants. (Utah's highest in the nationautism rates are matched by the highest rates ofantidepressant use and the highest mercury lev-els in the country in the Great Salt Lake.)

Doctors have long advised women during preg-nancy to avoid any unnecessary consumptionof drugs or chemicals. But as participants inmodern society, we are all now exposed to over83,000 chemicals from the food we eat, the

H E A LT H Y S N A C K I N G:ON THE GOFOODS

PORTABLE or NOT!• Canned or smoked salmon or tuna -just bring a fork.• High quality lunch meats - sliced sausage types are sturdy for travel.• Hot dog pieces - a kid favorite.• Olives - a little messy (be careful of oilstains!) but often worth it.• Quesadillas - easy to premake for travel,quick to whip up at home.• PB&J - A childhood staple for many of us.You can modernize and make more conven-ient by using tortillas, crackers, or bread. • Sushi rolls - as simple or as fancy asyou'd like, you can make use of leftoverrice or veggies. A touch of wasabi makesANYTHING special.• Nut butter balls - Roll in coconut, mix inraisins, cacao nibs, seeds or whatever youlike. Add a bit of honey to satisfy any sweettooth.

ontthhee GGGGOOOOFFOOOODDSS

• FEEZE DRIED CORN AND OTHER VEG-GIES - no oils added, often sweet and surpris-ingly crunchy. • FREEZE DRIED FRUIT PIECES - strawber-ries, blueberries, peaches, even grapes, whenfreeze dried, are like candy! A real treat. Mykids fight over these!• FREEZE DRIED YOGURT - OK, this IScandy. It's sold in sweetened yogurt flavors andis quite sweet. You can also dehydrate your ownyogurt for a portable snack. It gets tangier.• POPCORN - it's not just for movies. Make itthe old fashioned way - on the stove. I use

coconut oil and sea salt and I nevereven shake the pan. • CARROT AND CELERY STICKS -so simple, so crunchy. Add somepeanut butter or cream cheese for a lit-tle more oomph.• APPLE SANDWICHES - slice applesthrough (remove the core if you'd like)and use these like bread. Put bananas,nut butter or cheese between the slicesfor the crunchiest sandwich ever.• ROASTED GARBANZOS - takecooked garbanzos and either bake

them with your favorite spices or fry them up.Super yummy.• DATE BALLS/BARS (also granola bars) - Youcan buy Lara Bars and similar bars, but there areLOTS of recipes online showing you how tomake these date-based bars. Freeze them forextra portability, especially in warm weather.• PEMMICAN - an old fashioned energybooster that's making a comeback. • PICKLES - a few in a baggie are quite the fla-vor burst. Try making your own from carrot ordaikon radish sticks, as well as from the ever-popular cucumber.• SEAWEED SNACKS - The Co-op has a widevariety, including Annie Chun’s sheets, or pickup some nori and wave it over your stove athome to toast. It is a delicious snack filled withminerals.

snack well! stay healthy!

BY ROB MOORE

MMMM oms and dads the world over maybe rubbing hands in anticipation ofschool starting up again, but they

might also be wringing them for the very same rea-son. Back to school means a whole host of newexperiences; new friends, new teachers, newclothes, new subjects, new everythings!

Luckily, the excitement and promise outweighs theanxiety. Kids grow up so fast; often faster than wemay want or like at times, but growing up is whatwe are fated to do and with some brown bag won-ders, tasty wholesome snacks, and good nutritiouseats they can go back to school and grow healthy,strong and smart.

Since school lunch takes place away from home, andoften in the midst of sugary and processed tempta-tions, breakfast and dinner are the easiest meals tomake sure your student eats well. Make breakfast atime to enjoy lots of fresh fruits and energy-densefoods, whole grain cereals and nuts. Omnivorousfamilies can enjoy favorites like breakfast links andeggs, while vegetarian-minded folks can still get cal-cium and protein from yogurt or make up some tastytofu or tempeh breakfast burritos. And everybodylikes a smoothie.

Sending your kid off to school with a bagged lunch isno guarantee that they will eat it (many a savvy trade

takes place in lunchrooms around the world), but itbeats leaving them to the mercy of school cafeteriasand snack bars with their often high levels of sodium,additives, and sugars. One key to helping yourpacked lunch carry the most appeal is to include yourkids in the making of it. Yes, you may have to beready for requests of M&Ms or pizza rolls, but if yousteer your child to types of foods that are healthierbut still tasty they may meet you half way, and cer-tainly be more inclined to eat something they pickedout or helped to prepare. There are countless brown-bag lunch recipes and variations out there, but don’tfear evergreens like peanut butter and jelly, wrapsand burritos.

back to school August 2012 5

A number of experts warn that while letting your child know whatthey eat and how much they eat is important, fixating on it canlead youth to develop neuroses around food and body issues.Probably the very best thing you can do for your children as they

go back to school is to let them know that they aregood, smart, and safe. Our culture grabs and amplifiesnegativity so readily that it can be hard for people tofeel secure and optimistic, and unfortunately kids haveit worse than adults when it comes to buying into thehype. Let the children you come into contact with knowthat although there are some tough things in the world,those sharp edges are greatly outnumbered by things ofjoy and goodness. It might sound corny, but it isabsolute truth. Hope for and enthusiasm about thefuture will make a better tomorrow than any amount ofadmonishment or warnings.

Help your child become a lifelong learner, and a greatway to encourage them is with a good healthy diet.Their future (and ours, too!) depends on it. For lunchand school-snack tips check out: http://anrcata

log.ucdavis.edu/pdf/8371.pdf, http://recipes.familyeducation.com/school/lunch/ideas/64163.html and your favoriterecipe site.

H E A LH E A L T H YT H Y E AE A T I N GT I N G F O RF O R

SCHOOL DAYS!

W hen someone grabbed emails anddocuments from the computers ofclimate scientists and leaked them

to the media in 2009, few organizations were asmirthful as the Heartland In-stitute, an outfit that has work-ed for years to spread the gospelof climate-change denial. Al-though multiple investigationsinto the scientists' emails de-bunked accusations that theresearchers had subverted sci-ence and distorted data, Heart-land and its allies used the so-called "Climategate"memos to tar climate science and bully the mediainto covering their dubious claims.

Recently, when an anonymous source (we nowknow it to be MacArthur-award-winning scientistand climate activist Peter Gleick) released internalHeartland memos to the press, the group hadsomething else to say entirely.

The Heartland documents included details about aplan to introduce climate denial into grade schoolcurricula and a list of major donors that includes arogues' gallery of corporate interests. One docu-

ment contained a summary of Heartland's workpromoting fracking. Surprising? Hardly. Embar-rassing? Apparently.

Will your kid be taught that climatechange is a HOAX?

One revelation from the recentHeartland Institute document leak isthat the group is crafting a K-12 cur-riculum to teach kids that globalwarming is "controversial." Heart-land officials have confirmed this. Sois climate change set to join evolution

as the next big classroom controversy?

According to internal documents from theHeartland Institute, the group is paying$100,000 for David Wojick, a coal-industryconsultant, to develop "modules" for classroomdiscussion. An online poll by the NationalScience Teachers Association in 2011 found that54 percent of teachers had encountered climateskepticism from parents - and many teacherssaid they now teach climate change as a he-said,she-said issue. For more information and toread the leaked documents go to www.ClimateToday.org.

CLIMATE CHANGE DENIAL CURRICULUM:THE NEXT BIG CLASSROOM

CONTROVERSY

In this moment, I am all children, yourchildren, the world's 3 billion children. Think of me for these short minutes ashalf the world.

I stand here with fire in my heart.I'm confused and angry at the state ofthe world, and I want us to worktogether now to change this.

All around us is the knowledge that offers us solutions.Nature as a design tool offers insight into systems thatare whole, complete, that give life, create value, allowprogress, transformation, and change.

We, the next generation, demand change.We demand action so that we have afuture and have it guaranteed.

We trust that you will put our interestsbefore of all other interests and boldly dothe right thing. Please, lead. I want leaders who lead. Are you here to save face? Or are you here

to save us?

By Brittany Trilford, a 17-year-old New Zealanderwho won the competition to address world leadersat the Rio+20 Earth Summit.

WATCH THE VIDEO AT :www.climatecentral.org/news/date-with-the-future-video/

Bernalillo County CooperativeExtension Service is offering a series

of classes on preserving your summer bounty.

Homemade Pickles, 8/2 from 9-12

Water Bath Canning, Tomatoes and Fruit,

8/8 and 8/28 from 9 to noonPressure Canning,

8/9 and 8/29 from 9 to 1:30pm.

Pre-Registration is required asthe fee for each class is only$10. To register please callCindy Davies at 505-243-1386.

FOOD PRESERVATION classes

YOUCAN, FREEZE,and DRY

RIO+20 CLIMATE CHANGE SUMMITSUMMITOUT OF THE MOUTH OF... THENEXT GENERATION

Come check usout and see what

we’re about!

EDITED BY ROBIN SEYDEL

Durango has long been a mecca for outdoorenthusiasts and Tonya Sakadinsky is no differ-ent. A former Dept. of Agriculture Bureau of Ani-

mal Protection agent and San Juan Basin Health Dept.employee, she now keeps quails at Slowsprings Farm.Having been interested in and caring for poultry of allsorts since 1994, she has found her special niche in keep-ing quail and providing their eggs to the Co-op.

Quail are beautiful birds that have been used worldwide asa staple and healing food and kept as pets, thanks to theirlovely soothing song, since the dawn of civilization. At SlowspringsFarm they raise the Coturnix species, often called Japanese Quail,European Common Quail and Pharaoh or Nile Quail; Coturnix are anancient breed that was domesticated, bred and widely traded longbefore they were imported into the US in the 1800s.

Tonya, who has done extensive research on the history of quail hus-bandry writes, “In ancient Egypt, entire hatching houses were builtalong the Nile river utilizing the waters to pour over hot coals, aidingin hatching thousands of Coturnix quail to feed people both meat andeggs. Egyptian hieroglyphics even contain a quail chick; an indicator of

fault—not the custodian’s. To some extent, this is amatter of both capacity and convenience: the volun-teer board would be quickly overwhelmed trying tosupervise more than one person. But it’s also anissue of maintaining clear lines of authority andavoiding multiple supervisors giving potentially con-flicting orders.

Another fundamental principle of Board-GM rela-tions is how the board formally communicates withthe general manager.“Only decisions made by the Board acting as a bodybind the GM.”

The board speaks in one and only one voice, anddirects the general manager through decisions thatare voted upon by the entire board. We do notauthorize a committee or individual board membersto supervise our general manager.

There are three other very important principlesembodied by our Board-GM policies. First, all the

board’s significant expectations about the Co-op’ssuccess are spelled out in written policies, so thegeneral manager has little doubt about what needsto be done. Second, the board evaluates the gener-al manager only on the basis of his/her compliancewith those policies. Finally, since the general man-ager reports on some of these policies each month,

completing the cycle by the year end, he/sheknows in advance what her/his annual evalu-ation will look like.

Using the above policies to establish theboard’s relationship with the general manageris satisfying and fair for both parties. The gen-eral manager has no doubt about whatdefines success, and what he/she must do toachieve it. The board, having written policiesthat comprehensively describe organizationalsuccess, knows that if the general manager issuccessful at satisfying those policies, she/hewill have also met the needs of members andkept the Co-op financially strong.

You can find a copy of all board policies on the Co-op’s website, www.lamontanita.coop. Click onBoard of Directors located on the left side of thehome page. Then look near the bottom of theBoard’s page for Governing Documents. TerryBowling, our general manager, reports on boardpolicies at the board’s monthly meetings, so if youwould like to see our policies in action, pleaseattend one! Meetings are the third Tuesday of eachmonth at 5:30pm at the Immanuel PresbyterianChurch, across Carlisle from the Nob Hill store.We serve dinner to all those who attend.

If you have questions or comments, you cancontact the board at bod@lamontanita.coop.

BY MARSHALL KOVITZ

TTTT his is another in a series of occasional articles thatdescribes how the board uses written policies togovern the Co-op on behalf of the owners. The sys-

tem we use, called Policy Governance, has been adopted by manyco-op boards. This time, we’ll look at the policies we refer to asBoard-General Manager (GM) Relations policies.

The single most important decision made by our board—or anyboard—is the hiring of its general manager. That’s because boardmembers are volunteers with day jobs, and they have neither thetime nor the expertise to manage, so our board relies on the gen-eral manager to make the numerous decisions about the runningof our business. Given the importance of the Board-GM relation-ship, we want to be sure that it is positive and strong, and thatour expectations for the Co-op’s success are understood and met.And since the foundation of a strong relationship is clear communica-tion, our policies spell out very succinctly how we as a board manageour general manager, what we expect of him/her and how we evaluateher/his performance.

Our top level Board-GM Relations policy declares a fundamental atti-tude about how the board governs: “As the Board’s sole official link to the Cooperative’s operating organ-ization, the General Manager (GM) is accountable for the organiza-tion’s performance and for exercising the authority the Board delegat-ed to him/her.”

This policy means that, even though the general manager will delegatemuch of the work to others, it’s the GM and only the GM the boardholds responsible for the Co-op’s well-being. From the board’s gover-nance perspective, if the floors aren’t swept, it’s the general manager’s

ECONOMIC DEMOCRACY IN ACTION!ACTION!co-op news August 2012 6

membership isOOWWNNEERRSSHHIIPP!!

how prevalent and important the Coturnix quail andher eggs were in Egyptian culture. They have beenhailed by Chinese and Russian cultures since ancienttimes as a natural, nutritional healing method for asth-ma, ulcers, autoimmune issues and much more.

Spotted for natural camouflage, quailare a ground dwelling bird that feed onseeds and insects, nesting at the base ofbrush or dense grasses. Tonya feeds herquail a special high protein diet toensure the highest quality, most nutri-tional eggs you can purchase. And theyare delicious too, with some quail eggaficionados claiming they have a won-derful buttery taste.

While quail eggs are smaller than chicken eggs, they area far superior nutrient source that many consider a“super food.” A few quail egg nutritional facts:• Quail egg nutritional value is three to four timesgreater than chicken eggs, containing 13 percent pro-tein, compared to 11 percent in chicken eggs.

• Quail eggs contain 140 percent of the vitaminB1, (Thiamine) compared to only 50 percent inchicken eggs.• Quail eggs provide five times as much iron andpotassium as chicken eggs.• Quail eggs have not been shown to cause aller-gies or diathesis and can actually help to fightallergy symptoms due to the ovomucoid proteinthey contain. • Quail eggs contain twice as much vitamin A andB2 as chicken eggs.• Quail eggs are richer in phosphorus and calciumthan chicken eggs. • Quail eggs are rich in HDL cholesterol (the goodcholesterol).

A small family operation, Slowsprings Farm com-bines a love of birds and all animals, a desire tocontribute to the Southwest's sustainable foodsupply and a dedication to humane husbandry andorganic principles. Look for Slowsprings Farmeggs at your favorite Co-op location in thedairy case!

COOPERATIVEGOVERNANCE

slowsprings farmQUAIL EGGS!

opment of the brain, eyes, and nerv-ous and immune systems. Easilyswallowed or chewed by children overthree, Children’s DHA also containshealthy levels of 100% natural vita-mins A and D.

Rainbow Light Kids One Multistars:Vitamins and Minerals to SupportHealthy Growth. Kids don't always getall the nutrients their growing bodies

need from the foods they eat. Kids One™ MultiStars canhelp fill in the gaps. This complete multivitamin offerseffective and bio-available forms of nutrients for optimalabsorption and each chewable tablet contains a completeprofile of vital nutrients.

CleanWell, All Natural Hand Sanitizing Wipes: Made witha patented formulation of thyme oil that kills germs, theseconvenient individual pop-up wipes make saying goodbyeto germs and dirt as simple as 1, 2, 3 - pull a wipe from thecanister, unfold and wipe over hands. We also have a pock-et size spray and a foaming hand sanitizer pump.

FROM SANTA FE’S CYNTHIA BEHRENS, HBA PURCHASER

Check out these staff picks to help keep yourkids healthy, smart and strong.

Extreme Edge from Bluebonnet: These productsinclude a Pre-workout Formula, a Carb Loadingproduct and a Post Workout Protein. Great for allthose Back-to School athletes! Extreme Edge®Pre-Workout provides the cleanest, most intensemuscle-recharging formula available. Other formulas don'tcome close to matching the potency and quality of thistriple-turbo, super-charged formula!

Nordic Children’s DHA: Kids everywhere love NordicNaturals strawberry-flavored Children’s DHA™. Madeentirely from Arctic cod liver oil, these products are rich inthe omega-3 DHA. DHA is essential for the proper devel-

Tips from the Santa Fe HBA DepartmentKEEPING KIDS HEALTHY

Healthy,smart, strong!

L IQU IDCURRENCY

2012

COMMUNITYCOLLABORATIONPANEL DISCUSSION

&FILMSAT. 8/18, 1-4PMLIQUID CURRENCY3 PANEL DISCUSSIONSFREEINFO: 505.848.1320www.cabq.govaa ddiiaalloogguuee

aabboouutt oouurrmmoosstt eesssseennttiiaall

rreessoouurrccee

spend it like water:

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.

Every year I write a report to our Board ofDirectors outlining what we have done toachieve our Ends policy. The Ends are, in manyways, our mission statement; a boldannouncement of what we hope toachieve by the result of our work. (SeeEnds Policy, this page.)

As you can read, our Ends consist ofworthy objectives that are focused notonly on financial performance but clear-ly define our Co-op’s place in the worldas well. It is easy to view La Montanitajust as another organic/natural food retailer; weare in fact much more.

I have our Ends statement posted in my office so Ican look at it every day to guide me as I make daily

decisions. It is a great feeling to know that we asan organization are doing work that matters! Weall should take a moment to celebrate our Ends

accomplishments and celebrate theopportunity to work hard so wecan make a difference in our com-munities and in the world.

I will submit my completed Endsreport to the Board of Directors inAugust. If anyone would like toread this end-of-the-fiscal-yearreport, I will have it available by

the end of August. My e-mail address isterryb@lamontanita.coop. Please do not hesi-tate to contact me. Thank you for your con-tinued support of our Co-op! -TERRY

8/18 Spend it Like Water: Liquid Currency 2012, FREE communitydialogue and panel, 1-4pmSouth Broadway Cultural Center. See page 1 for details.

8/20 Board Nominations Close.8/21 BOD Meeting,Immanuel Church, 5:30pm8/28 Last Stop at the Oasis, Film Screening, p.1

ENDS REPORTING THE INSIDE SCOOP

Sources of choline include: eggs, beans, brusselssprouts, broccoli, cauliflower, yogurt, tofu, buck-wheat, and lean beef.

ALWAYS OMEGAS—Budget-friendly sardines andother “fatty” fish contain omega-3 fatty acids, linkedto healthy brain functioning in early childhood devel-

opment and throughout life. Omegasplay an important role in how the neu-rons in the brain communicate withone another, and have a positive effectthroughout life on learning and mem-ory. One omega-3, DHA, (anothersynthetic additive in both organic andconventional infant formulas) is pres-ent in the brain, so the benefits ofadding it to the body’s available nutri-ent stores is a no brainer.

Sources of omegas include: Salmon, shrimp, scallops,walnuts, flaxseed, and omega-3 enriched eggs andyogurt.

COMPLEX CARBS FOR STEADY FUEL—Fiber-richwhole grains, a.k.a., complex carbohydrates, are thebrain’s main source of fuel. The glucose that our bod-ies break them down into to absorb them is the fuelfor all our cells; our source of energy. But don’t befooled: not all glucose is the same. Candy, soda andother sugary sweets don’t make the grade, becausethey are simple carbohydrates which lack fiber. Whenthey’re broken down by the body into glucose, theyare absorbed very quickly, causing fast energy highsand even faster lows. The fiber in complex carbohy-drates, on the other hand, slows the body’s absorp-tion, which ensures that the brain gets a slow andsteady supply of fuel.

Sources of complex carbs: Whole-grains includingwheat, rye, millet, oats, brown rice, quinoa, spelt, teff,in breads, pastas, crackers, cereals, pancakes, waffles.

BY ROBIN SEYDEL

AAAA t the risk of being trite I must repeatthe often said phrase, “you are whatyou eat.” That is especially true with our

children, whose bodies and systems are more sensi-tive, in the process of coming to full development,and need good nutrition to grow strong and smart.Here are a few tips.

IT’S THE BERRIES—Beneficial anti-oxidative compounds like vitamins C,E, beta-carotene and other nutrients canneutralize free radicals that can damagecells and are found in good quantity inberries. Berries and the brain’s memorycenter, the hippocampus, both containbeneficial chemicals called ellagatan-nins, so eat berries to feed your memo-ry; and blueberries additionally containproanthocyanins, which gravitate toward the stria-tum, the part of the brain related to spatial memory.

AN APPLE A DAY—Apples contain a flavonoidcalled quercetin that has been shown to protect thebrain from oxidative injury in animal studies.Phytonutrients such as phenolic acids and differentflavonoids protect the apple itself against damage bybacteria, viruses and fungi—and as traditional wis-dom holds, protects us too. Research also shows thatapples may help reduce the risk of cancer and the riskof neurodegenerative disorders. Be sure to chooseunwaxed apples to avoid carcinogenic chemicals.

EGGS FOR BREAKFAST—Eggs have to be the per-fect breakfast food; they cook fast and provide ahealthy dose of protein that serves a body wellthroughout the morning, reducing that 10am droopthat kids, of all ages, who eat high-sugar cereals forbreakfast often experience. And while eggs had badpress in the past due to their cholesterol-rich yoke,that yellow orb contains choline, one of the mostimportant nutrients for building better brains.Getting enough choline, especially during fetal devel-opment and early childhood, may help learning andretention and keep our memory intact as we age. Nowonder manufacturers add synthetic versions ofcholine to infant formula.

BRAINFOOD!

This issue marks the one-year anniversaryof Co-op Comix, which first appeared inthese pages last August. This issue alsomarks the close of this Co-op Comix series.We hope that you have enjoyed readingthem as much as we have enjoyed puttingthem together.

The genesis of the Comix project came together when yourCo-op staff and Board were discussing ways to explain whatco-ops are to the younger members of our community.Every issue of the Co-op Connection includes a listing of thecooperative principles, (beneath the locations map on page3). Cooperatives have a robust and vibrant history, but likeany type of history much of the greatness of the story canbe lost in a dry telling.

So how do you tell the story of co-ops, their formation, theirideals, and what makes them different from other types ofbusinesses, in a way that is easy to understand and fun to

read about? We decided to try to do it in comic-book form.Now, thanks to the efforts of our terrific artists RasElijah Tafari and Chistoph Knerr, the first part of ourproject is done. And it’s turned out wonderfully!

So what’s next? We have intended all along to com-pile the strips into a single comic book, and make thatcomic book available to schools and to other co-ops.To this end, we will be collecting all of the Co-opComix to date in a single volume, in both English and

Spanish, and offering them FREE of charge to schools inCo-op communities as well as interested parties beyondour state that want to share the co-op way with tomorrow’smember-owners. The future of co-ops and our future ingeneral will be determined by the upcoming generations:so it’s a great time to teach them how the co-op way istruly a better way for us all.

If you have an interest in obtaining the Co-op Comix for usein a school or with your organization, or any questions aboutthe project, please contact Rob Moore at 505-217-2016 orvia email at robm@lamontanita.coop. -By Rob Moore

PUTTING IT ALL TOGETHER: TEACHING THE COOPERATIVE WAY

CO-OP COMIX!COMIX!

A cooperative community based in the shared benefits of healthyfood, sound environmental practices and a strengthened local economywith results that justify the resources used.

Our Sub Ends are:1. A thriving and sustainable local economy that benefits members and

the community.2. An environment that is conducive to the formation and success

of coops.3. A community based on trust and mutually beneficial relationships.4. A community informed of the co-operative model, La Montanita’s

values, and producer/consumer impacts on local and global health.5. A growing, regenerative agricultural sector, able to meet local needs.

LA MONTANITA ENDS policy

augustCalendarof Events

co-op news August 2012 7

Hotel Albuquerque at Old TownHyatt Regency AlbuquerqueHyatt Tamaya Resort and SpaJoe’s DinerLos Poblanos Inn and Cultural

CenterLove AppleMario’s PizzeriaPeace Meal LLCPizza, Etc.Revolution Bakery TeahouseRio Chama SteakhouseSanta Fe OperaTaos CowTrain Natural EnterprisesTree House/Maira BernalWhoo’s DonutsWorld Cup

thankyou for

supportingtheco-op

distributioncenter!

IN APPRECIATION: Thanks for Supporting the Co-op Distribution Center!BY BOB TERO

Thanks to all our members and customers for your support of ourCo-op Distribution Center. As you may remember, in December, wemoved to a new larger warehouse space—as it was either grow theFoodshed project or quit—and we decided to grow.

But the success of the CDC depends greatly on community purchases – and thanks to the fine businesses, whom we call our“external customers” listed below, that support has been forthcoming. A big thanks to these businesses! We hope you willpatronize these fine eateries around our state.

We also want all our Co-op members and shoppers to know thatwhen you purchase local products, and some national products,including Organic Valley Co-op Dairy, (we have become its distributor) and others, you also support our Co-op TradeInitiative/Foodshed project and the development of our local foodsystem. Thanks to you all for your support of the CooperativeYOU OWN!

These fine businesses purchase products from the Co-opDistribution Center:

ABQ Vegan LLC AndiamoArtichoke CaféBack Road PizzaBetter Day CoffeeBon AppetitIAIA CampusIntelCafé LushChocolate Maven BakeryFarina PizzaFarm to TableFlying Star Grove Café and Market Happy Hearts Company

perfect lunch box additions for those busy non-stop

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• MAMACHIA Chia seeds, an ancient grain, were used by

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• INNER-ECO inner-ēco™ Coconut Water Probiotic Kefir

is hand crafted and made in small batches using freshly

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choose the kind of boost you need to achieve your goals.

• SYNERGY 100% raw and organic, Kombucha nourishes

the body, delights your taste buds, bolsters your immunity,

& makes your spirits fly. • GURU One serving has 125

milligrams of natural caffeine and loads of positive energy

from great natural sources, like organic juices,ginkgo

biloba and ginseng to name a few. • ginger ENER-gizer

Wakening agni (inner fire), ginger improves digestion and

body metabolism. Ginger’s natural heat is balanced with a

splash of apple, a hint of lemon and naturally sweetened

with honey. • COWBOY UP LOCAL! Not just a name but a

way of life. Made by “real deal” cowboys! On a working

ranch from FROM LEA COUNTY NEW MEXICO…These

folks know about stamina and they have concocted their

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summer flavors August 2012 10

BY DEBORAH MADISON

AND FRIENDS

Blueberry-Lavender Compote

I always find that lime or lemon juicedoes wonders for blueberries. That bit ofacid makes their flavors, rather than theirsweetness, come out. And lavender seemsto be a natural, too. Here’s compote tospoon over vanilla ice cream or an old-fashioned lemon pudding cake.

2 pints blueberries1/4 cup fresh lime or lemon juice1 teaspoon cornstarch1/2 cup organic sugarPinch of sea salt1 teaspoon lavender blossoms

Pick over the berries, removing anystems, leaves, or rotting fruits. Give thema rinse. In a saucepan large enough toaccommodate the berries, mix the juicewith the cornstarch, sugar, and salt. Addthe berries and lavender, and cook, overmedium heat, until the fruit gives up itsjuice and the liquid thickens, a matter of a few minutes. Makes 3 cups. FromLocal Flavors, Cooking and Eating fromAmerica’s Farmers’ Markets, by DeborahMadison.

Raspberry Cream Tart

The “crust” is really more like a cake—soft and buttery with just a little crispnessat the edges. Other berries can be usedhere. Also figs!

1/2 cup unsalted butter, at room temperature

1/2 cup plus 1 teaspoon organic sugarPinch of sea salt1 teaspoon vanilla, divided3 medium sized eggs, at room temperature

7/8 cup flour (can be whole-wheat, whiteor spelt as well as all purpose)

3/4 cup creme fraiche, sour cream orGreek yogurt

1 heaping pint basket of raspberries, about 2 cups

Powdered sugar

Preheat the oven to 375 F. Lightly buttera 9- or 11-inch tart pan with a removablebottom. Cream the butter with the sugarand salt until smooth and supple. Scrapedown the sides of the bowl, then add 1/2-teaspoon vanilla and two of the eggs plusthe white of the third egg. Beat untilsmooth. With the speed on low, add theflour and mix just until combined.

Scrape the batter into the tart pan. Usingan offset spatula, smooth the batter overthe pan, then push up enough batter tomake a slightly higher rim around theedge. Even a quarter-inch rise will be suf-ficient. Don’t worry about getting itabsolutely even. Mix the egg yolk withthe creme fraiche and remaining vanilla.Pour this over the batter and spread it justto the raised edge.

Place the berries on the custard. Two cupswill be enough to make a fairly close cov-ering. You can do this randomly, or startby placing the largest berries around theouter edge of the tart, then using smallerand smaller berries as you work your wayin. Leftovers can be tucked into any gaps.Sprinkle the remaining sugar over thefruit. Bake in the oven until golden brownaround the edges and the custard is set,about 40 minutes. Let cool at least 30minutes before serving. Dust with pow-dered sugar and serve barely warm.

Serves 8. From Local Flavors, byDeborah Madison.

Zucchini and Cilantro Soup withChile and Mint

August’s sweet onions, shiny green zucchi-ni, and big bunches of buttery-leafedcilantro inspired this aromatic soup. Acorn tortilla thickens it and gives it a briny,limed-corn taste. Serve chilled, or warm.

1 poblano or 2 New Mexican chiles,roasted and peeled

1 pound zucchini1 large bunch cilantro, about 2 cups

in all1 big fresh white or red onion3 tablespoons sunflower seed or olive oil3 tablespoons chopped parsley2 tablespoons chopped mintSalt2 small corn tortillas5 cups water or chicken stockJuice of 1 or 2 limes, to tasteSour cream, optional

Roast the chiles, peel and remove theseeds, then chop them coarsely. Quarterthe zucchini lengthwise, then chop into1/2-inch pieces. Wash the cilantro verythoroughly, including the stems. Finelyslice the stems and chop the leaves, set-ting aside a few pretty branches for gar-nishes. Thinly slice the onion.

Heat the oil over medium-high heat in asoup pot, then add the onions, zucchini,cilantro stems, parsley, and mint. Cook,stirring occasionally, until the onion islimp and the zucchini is fairly soft, about10 minutes. Tear the tortilla into piecesand add it to the vegetables.

Add 2 teaspoons salt, the liquid, andbring to a boil. Simmer, covered, until thezucchini is completely soft, about 15 min-

holidayUsure toDELIGHT

utes, then add the remaining cilantro. Letcool to room temperature, then pureeuntil smooth. Season with salt and limejuice, to taste.

Cut the remaining tortilla into skinnystrips and heat the remaining oil in a skil-let. When hot, add the tortillas and cookuntil crisp. Set them on paper towels todrain. Serve the soup garnished with adollop of sour cream, a little mound oftortilla strips in each bowl, and a sprig of the cilantro. Serves 6. From LocalFlavors, by Deborah Madison.

Blueberry Cobbler

Buckles and cobblers refer to fruits bakedunder a biscuit covering. It’s the dough,spooned closely over the top, that bakesto a cobbled or buckled appearance, giv-ing the dish the look that the name sug-gests. Molasses or maple sugar impart tothese fruits just the depth they want, yetthey don’t taste like molasses. Servewarm with a pitcher of cold cream or abowl of vanilla ice cream.

For the fruit:4 cups blueberries6 tablespoons sugar1/2 teaspoon ground cinnamon1/2 teaspoon freshly grated nutmeg1/8 teaspoon ground cloves1/4 cup molasses or maple syrup2 tablespoons fresh lemon or lime juice

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For the topping:1 3/4 cups all-purpose flour1/4 teaspoon salt2 1/2 teaspoons baking powder7 tablespoons chilled butter, cut into

small pieces1 egg1/2 cup plus 1 tablespoon milk or light cream

Preheat an oven to 350 F. Pick over the blueber-ries and remove any stems or bruised fruits,then rinse well. Stir together the sugar, cinna-mon, nutmeg, and cloves in a bowl. Put theberries in a two-quart gratin dish, sprinkle all but1 1/2 tablespoons of the sugar mixture overthem, and then drizzle over the molasses andlemon juice. Stir gently with a rubber scraper,then shake the dish to even the fruit. Put thegratin dish in the oven for 5 minutes to releasesome of the berries’ juices. Remove from theoven and raise the heat to 425 degrees F.

To make the topping, combine the flour, salt,and baking powder in a bowl. Using 2 knives oryour fingers, cut in the butter until the mixtureforms coarse, uneven crumbs. In a separatebowl, beat the egg with the milk. Stir it into theflour mixture with a few swift strokes. Spoonthe dough in small, even spoonfuls over theberries. Sprinkle the top with the remainingsugar mixture. Set the dish on a baking sheetand bake until bubbling and the topping isbrowned, about 30 minutes. Remove and letcool for at least 15 minutes before serving. Servewarm. Serves 6 to 8. From The Vegetarian Table:America by Deborah Madison.

Cheryl’s Grilled Eggplant“Sandwiches”

Eggplant rounds envelop a pleasantly sharp fetafilling, sandwich style, topped with a vibrantred charred tomato vinaigrette. For additionalpizzazz, decorate the plates with more crumblesof feta, a shower of minced fresh parsley, dicedfresh tomato, or some toasted pine nuts.

2 medium to large eggplantsCoarse salt, either kosher or sea salt

For the Vinaigrette:3 small plum tomatoes (about 2 ounces each)1/4 cup plus 2 tablespoons flavorful olive oil1 tablespoon chopped onion1 tablespoon sherry vinegar, preferably, or balsamic vinegar

cooloff!

1/2 teaspoon coarse salt, either kosher or sea saltFlavorful olive oil, about 1/2 cup3/4 pound feta cheese, at room temperature

Fire up the grill, bringing the heat to medium. Cutstripes in each eggplant’s peel by running a veg-etable peeler the length of the eggplant. Repeat atabout 1 inch intervals so that the entire eggplantappears striped when you’ve completed the wholecircumference. Slice the eggplants into rounds 1/3-to 1/2–inch thick and sprinkle with salt. You’llwant at least 12 eggplant rounds. Let sit while youmake the vinaigrette. Grill the tomatoes uncovered,turning a few times, until they soften and the skinsblister and char in spots, about 5 minutes. Leavethe grill on. Pop those tomatoes, charred skins andall, in a blender with the remaining vinaigretteingredients. Purèe until smooth. Keep the vinai-grette warm.

Blot the eggplant slices with paper towels and thenbrush them thickly with oil. Mix 1 tablespoon ofoil into the feta, mashing it with a fork. Spoonabout 2 tablespoons of feta onto one-half of theeggplant rounds. Top each sandwich with a plaineggplant round of similar size. The first time youtry these, you may want to run a toothpick througheach sandwich to make certain the layers staytogether, but that’s usually unnecessary.

Grill the eggplant sandwiches uncovered for a totalof 10 to 12 minutes, until soft and juicy. Turn toface the fire twice on each side, rotating a half turnfor crisscross grill marks. Use a spatula for turningbecause tongs begin to crush the eggplant roundsas they soften. Plate each sandwich, spoon vinai-grette over, scatter with any garnishes, and servewarm. Serves 6 as a main course or 8 as a side dish.©Cheryl Alters Jamison and Bill Jamison, fromThe Big Book of Outdoor Cooking & Entertaining(HarperCollins, 2006)

Tuna and Artichoke Cooler-PressedSandwiches

1 (7-ounce) can tuna in oil, undrained (or chunklight tuna in water, drained and mixed with 1tablespoon olive oil)

1 (6-ounce) jar marinated artichoke hearts, undrained

Zest and juice of 1 lemonKosher salt and freshly ground pepper to taste1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed

6 to 8 whole basil leaves

In a medium bowl, combine the first four ingredi-ents. Fill the baguette with the mixture, scatter thebasil leaves on top. Close the baguette and wrap ittightly in waxed paper, then in aluminum foil. Placethe sandwich at the bottom of the cooler so theweight of the other contents compresses the sand-wich and allows the juices to soak into the bread.

summer flavors August 2012 11

AT YOURCO-OP!

The CO-OP FoodshedProject:

Bringing local farmers together with Co-op

shoppers for the best infresh, fair and local food.

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SANTA FE CO-OPADELANTEFOOD DRIVESanta Fe is hosting afood drive for Adelante: helping homelesschildren and teens. Buy some non-perish-ables, put them in the donation box foundnear Register 1. It doesn’t cost a lot to feeda Child!! Thank You!

farming & gardening August 2012 12

BY JOE FRANKE

Our native frogs, toads and spadefoot toads are allexcellent partners in controlling garden pests andyou can encourage them, and if you’re lucky enough to

have them on your property, there are a few things you can doto help them out.

First, limit your use of pesticides. Atrazine in particular has beenshown to make frogs more susceptible to the pathogenic chytridfungus that’s decimating amphibian populations worldwide.Amphibians absorb pollutants of all kinds readily through theirporous skins, so there’s yet one more reason to utilize organicmeans of pest control.

Providing water in the form of ponds can be helpful. However,you should use clean rainwater where possible, as chlorinated citywater is potentially fatal to tadpoles, or use a dechlorinator that alsoremoves chloramines when changing or adding water. Make sure thatthe pond has gently sloping sides so that amphibians can leave water;believe it or not, some amphibians such as toads are prone to drown-ing in ponds with steep sides. If you’re using a commercial prefabbedpond, make sure that there are plenty of rock piles, stout branchesand other ways for them to leave the water. Unfortunately, you mighthave to choose between having fish or amphibians in your pond, asmost fish, even mosquitofish, will eat frog eggs, tadpoles, or even thefrogs themselves.

Another way you can make amphibians feel athome is to provide them with a cool place toretreat when the summer heat kicks in and aplace to hibernate when fall arrives. In wetterparts of the U.S. this can be as simple as burying

a large ceramic flowerpot halfway into theground sideways in the shadiest and coolest placein your yard. If placed in the sun, this can be adeathtrap for toads. The flowerpot toadhousecan work fine near a moist location such as adripping faucet or a shaded rain garden, but asamphibians need to stay as moist as possible dur-ing the day, it’s often necessary in the desertSouthwest to dig a chamber in loose, well

AN AMPHIBIAN FRIENDLY

YYYYAAAARRRRDDDD!!!!PEST CONTROL HELP

drained soil that’s deep enough so that dirt remainswetter than the surface, usually 14 to 24 inchesdepending on your soil type.

Toads appreciate some composted leaves or otherpH neutral organic material in the chamber. Coverthe chamber with flat rocks with soil tamped over it,

and bury lengths of ceramic drain pipe ordrinking water grade 4 inch PVC at a grad-ual incline of about 30 degrees for entryand exit, leaving about 2 inches of the pipeabove the surface. Fill the entry and exitpipe 1/3 to 1/2 with soil to lessen dryingand to make it easy for the toads to get inand out. Make sure that the site is not in aplace that would flood and trap the toadsunderground.

The great thing about this design is that italso works as a winter retreat in whichtoads can hibernate. Cover the chamberand entrance pipe with composted leaves

for some added insulation, which you shouldremove in the spring to allow the hibernation cham-ber to warm up enough to bring your tenants out ofhibernation.

As always, JOE FRANKE is happy to answer yourquestions about creating wildlife habitat. Youcan email him at sapogordoeco@comcast.net.

I like to eat YOURbadBUGS!

BY DR. TESS GRASSWITZ, NMSU

In addition to the Bagrada bug (which was discussed in the June Co-op Connection–and which has recently reappeared inValencia County), another foreign stink bug may be poised to

invade New Mexico and create new headaches for farmers, gar-deners, and even non-gardening home-owners.

In contrast to the Bagrada bug—which concentrates mainly on brassica plants—the Brown Marmorated Stink Bug(Halyomorpha halys) can feed on over 300 different plantspecies, including various fruits, vegetables and ornamentals. Tomake matters worse, it can invade homes and outbuildings in thefall when it seeks shelter for the winter: one Maryland home-owner stopped counting when he reached 24,000 in his attic! Like otherstink bugs (family Pentatomidae), this species will release a powerful (andpungent!) defensive secretion when threatened, and since this is one of the“stinkier” stink bugs, attempts to sweep or vacuum-up large numbers can bea memorable experience.

The Brown Marmorated Stink Bug originated in Asia, with the US popula-tion probably arising from a single female or egg mass accidentally importedfrom China or South Korea. It probably first reached the eastern US in thelate 1990s, but was not correctly identified as a new invasive species until2001, by which time it was on the brink of a population explosion. Sincethen, it has become a severe pest in the mid-Atlantic states, causing up to50% losses in some fruit and vegetable crops. The bug is continually expand-ing its range, and has become known as “the Interstate pest” because of its

habit of hitching a ride in freight trucks, RVs and sim-ilar long-haul vehicles. It has now been found in morethan 30 US states, as well as parts of Canada andEurope. It reached California and Oregon in 2005,and specimens were intercepted in Texas and NewMexico last year. So far, no breeding populations havebeen reported in this state, but it is probably only amatter of time before it becomes established here.

Reports from the eastern US indicatethat the adults emerge from their over-wintering sites in May, and at thattime prefer to feed on various trees,including Golden Rain and Tree ofHeaven, both of which occur in NewMexico. Later in the season, they willstart to attack developing fruits andvegetables, including apples, peaches,various berry crops, corn, eggplant,

tomatoes, peppers, okra, beans and nut crops. As a“true bug” (order: Hemiptera), this insect has suckingmouthparts with which it pierces plant tissue, causingdeformed patches that may appear cloudy or brown,depending on the crop. On berry crops, feeding by thebug can cause premature fruit drop, while on sweetcorn, it can take out whole rows of developing kernelsas it feeds through the sheathing leaves of the ear.

Control of this pest has proven very difficult, evenwith conventional pesticides: some insecticides don’twork at all, and in some cases, an initial “knockdown” of the pest has been followed by full recoveryin just a few days. The situation is worse for organicgrowers, as the insecticides permitted in organic pro-duction are shorter-lived and generally less potent

than those used by conventional growers. Since fewnative natural enemies have been found to attack thisspecies, government entomologists have imported sev-eral species of parasitic wasps from Asia that attackthe bug’s egg stage. However, they are still in quaran-tine undergoing testing, and it may be a year or morebefore they are cleared for release.

In the meantime, keep a look-out for this potentialnew invader: in the summer, the adults are drawn tohouse or porch lights at night, and it is there that youare most likely to see them. They are large, brownshield-shaped bugs, approximately three-quarters ofan inch long, with alternating bands of brown andwhite around the edge of the abdomen; we have sim-ilar-looking native stink bugs here, but the main dis-tinguishing character of the Brown Marmorated StinkBug is the presence of a couple of white bands on theotherwise dark antennae.

The nymphs look rather different from the adults, butthey, too, have these pale antennal bands. If youthink you’ve found any, please contact TessGrasswitz at tgrasswi@nmsu.edu, or at 505-865-7340, as New Mexico State University is trying totrack the occurrence of this insect in New Mexico.

B R O W N M A R M O R AT E D S T I N K B U G:NEW INSECT THREAT TOGROWERS

On July 5th Arenal Community Acequia Com-missioner Brad Lagorio filed a protest with theOffice of the State Engineer concerning the applica-

tion for a permit to change the point of diversion and placeand/or purpose of use of 21,750 acres ofsurface water rights that were severedfrom the land for construction of theWalmart store at Coors and Rio Bravo.

Permit applicants propose to discontin-ue the diversion of 65.22 acre feetannually from the South Valley’s ArenalMain Acequia Canal as well as transfer-ring 46.66 acre feet annually to the City of Santa Fe’sBuckman Wells to provide water for Santa Fe residents and“other” water users within the City of Santa Fe water servicearea. Many read this as developers looking to secure waterrights taken from the South Valley for increased develop-ment around Santa Fe.

Commissioner Lagoria, who is a landowner with pre-1907water rights on the Arenal Acequia, gives the following rea-sons for his protest:

1. “Impairment of Water Rights”—over 65 acre feetof water will no longer be available to provide apressure head to the Arenal Main Canal and providethe Arenal community with water in their acequia;

2. Detrimental to Public Welfare—thetransfer means that these water rights willno longer be available to farmers andneighbors for purchase or lease now or inthe future to maintain the traditional agri-cultural nature of South Valley neighbor-hoods and economy; 3. Contrary to Conservation—the transferwill reduce the community’s “Green Belt”

resulting in dusty, dry and desolate landscapes anda reduction in land values and economic base;4. Violation of Article VI— this transfer is in viola-tion of the Arenal Community Acequia Bylaws.

For more information or to help maintain the cul-ture and character of the South Valley and protectits water rights, contact James Maestas, at 505-877-8200.

S O U T H VA L L E Y A C E Q U I A P R O T E S T S WP R O T E S T S W A L M A RA L M A R TT

WWAATTEERR TRANSFER

A STINKIERstink bug!

Photo: David Lance/USDA/APHIS, www.bugwood.com.

BY ARI LEVAUX

In my old neighborhood, doors were locked only during zucchi-ni season. This forced would-be zucchini donors to leave their boxeson the porch, like abandoned babies. Growers feel a sense of respon-

sibility not to let their food go to waste, but become so sick of zucchinithey couldn't possibly eat them all.

To help you weather a sustained zucchini attack, here are fourburning questions about zucchini, followed by my answers,that will help you appreciate, utilize, and understand this cropthat, as we speak, is taking over gardens across the northernhemisphere.

Big or Small?While any size zucchini is edible, the quality starts to declinepractically as soon as they're big enough to see with the nakedeye, and any zucchini larger than the average cucumber shouldbe avoided. The seeds get bigger, the skin gets thicker, and theflesh starts to dry out. Many European shoppers won't buy azucchini that doesn't still have a flower attached.

Speaking of zucchini blossoms, harvesting and eating them is a great wayto keep your zucchini supply under control, as you're literally nippingfuture zucchini in the bud. Maxime Bouneou, a French chef in NewMexico, makes wonderful stuffed zucchini flowers. He prefers the blos-soms that have a little pinky of new fruit growing from them, as if thereis extra pleasure to be had in cradle-robbing.

A final note on the big vs small dichotomy: the difference between sum-mer squash, of which the zucchini is a member, and winter squashes likeacorn or butternut, is that summer squashes are eaten while young andtender during summer, and winter squash varieties are consumed afterthey harden in fall.

Yellow or Green?Shoppers at farmers’ markets often gravitate to yellow zucchini becausethey look pretty on a plate. Conventional wisdom says they taste thesame. I detect a mild, off-putting pungency in the aftertaste of yellows,though I have yet to find anyone who agrees with me on this, and somepeople find the yellow ones sweeter.

According to eleven-year-old Natasha Slotnick, currently growing up ona farm in the northern Rockies, "Yellow is weirder on the inside and the

outside is thicker." Natasha's mom Kim has triedgrowing several varieties of yellow zucchini and shesays they all develop a thicker skin at a younger agethan green ones, so she harvests them even earlierthan she does the greens.

Fresh or Frozen?Like most food, zucchini is better fresh. But beforeyou allow a pile of zucchini to guilt-trip you into

eating more than your body is designed to appreci-ate, remember: it's quick and easy to put that zuc-chini in frozen storage for later.

The University of Missouri extension recommendssteam-blanching unpeeled grated zucchini for 1 to2 minutes until translucent. Drain well and pack incontainers sized to fit your favorite recipes. Cool byplacing the containers in cold water. Seal andfreeze. If watery when thawed, drain the liquidbefore using the grated zucchini.

Frozen grated zucchini can be a commodity in win-ter, successfully assimilating in a surprising numberof dishes, from tomato sauce to stuffing to chocolatezucchini mayonnaise cake. When added to mostdishes, grated zucchini keeps a low profile, quietlyadding body, moisture and nutrients to the dish.

So next time the zucchini logjam of summer turnsinto a pileup, calmly grate, blanch, and freeze yourextra zucchini and get back to enjoying the summer.

farming & gardening August 2012 13

ZUCCHINI’S44ccllaassssiicc qquueessttiioonnss Sweet or Savory?

When you have more zucchini than neighbors todump it on, you don't have to choose betweensweet and savory recipes, because zucchini goesboth ways.

Clotilde Dusoulier, Parisian foodie and author ofthe blog Chocolate and Zucchini, writes that shehadn't even tried the two together when she chose

that name. She simply liked the contrastbetween earthy, healthy zucchini and decadentchocolate. It turns out, she says (and I agree),that chocolate and zucchini play well togetherin both sweet and savory applications.

On her blog, Dusoulier shares an adaptation ofa family chocolate cake recipe that she's modi-fied to include zucchini. It's very involved, butworth checking out. Alas, my family doesn'thave its own chocolate cake recipe. But growingup we did usually have a jar of Hellmann'smayo in the fridge, and Hellmann's mayoalways has recipes on the label, one of whichwas for chocolate mayonnaise cake. (You can

find the recipe at Hellmanns.com.) This becamethe closest thing I had to a family chocolate cakerecipe, and it opened the door to a realization I'velived by ever since: you can put mayo in practical-ly anything and make it better.

And on the savory side, a great summertime zuc-chini option is to sauté zucchini chunks withchopped onions until soft, then add fresh cut corn,garlic, crushed green chiles, black pepper, salt orsoy sauce and sprinkle with cheese before eating.It's kind of like succotash, called calabacitas here inNew Mexico, but there is no suffering involved.Read more of Ari’s writings at www.flashinthepan.com.

Embracethe zukeonslaught!

Oh joy... it’s Calabacitas

SEASON!

community forum August 2012 14

RIO GRANDE DEL NORTE CELEBRATED IN A NEW BOOK

BY ARIEL PARRELLA AURELI

Located in Northern New Mexico, justsouth of the Colorado border and notvery far from Taos, lies the Rio Grande

del Norte. It is renowned for iconic landscapesthat have shaped our nation’s vision of the Westfor centuries. Biologically diverse and full ofabundant resources, it is the foundation of life forthe region’s residents and communities. But if thisbeautiful area were to be harmed or destroyed theculture and historic importance of the area could be lost forever. Thatis why people from all over New Mexico are speaking out to protectthese lands – because our survival depends on it.

The coalition that supports permanent protection of the Rio Grandedel Norte reflects the breadth and depth of support for preservation.Amongst all ages and races, professions and politics, New Mexicansrecognize that our lifestyle, traditions, livelihood and culture are tiedto this land. Local businesses like New Mexico Healthy HomeBuilders, service organizations such as TEWA Women United, sports-men, land grantees, ranchers, and conservationists are part of thecoalition that recently created a book that speaks for this land, theRio Grande del Norte: One Hundred New Mexicans Speak for aLegacy. The Taos County Commission, Taos Town Council, andSanta Fe City Council have recently passed resolutions in favor ofpermanent protection of the Rio Grande del Norte. This combinedeffort has gained impressive support from northern New Mexico and

also reached Washington DC with help fromRepresentatives Ben Ray Lujan and MartinHeinrich and Senators Jeff Bingaman and TomUdall, who introduced legislation to protect236,000 acres of federal public lands in the Rio

Grande del Norte as a NationalConservation Area.

The Rio Grande del Norte hasbeen part of New Mexico’s richculture for many centuries andgenerations. It feeds the landand people – spiritually, environ-mentally and economically. Thisextraordinary land offers wild-life viewing opportunities in-cluding elk, deer, antelope, andother mammals. People areeager to spend their time offwork exploring here: fishing,

hunting and gathering wild mushrooms or aspara-gus. The Rio Grande del Norte also ensures protec-tion of religious and cultural sites and providesaccess to tribal and pueblo members for traditionaland customary uses, like gathering medicinal herbs.

“My grandma and grandpa met here. Their storyties us to the land, which is, literally, the lifeblood

FOUNDATION OF LIFEof our rich culture. For all the pueblos, the RioGrande del Norte has been our place for time imme-morial. This place has sustained our people forever,and we each play a role in sustaining the communitiesthat rely on the land and the water here. Tributariesthat run into and from the Rio Grande feed ourmedicinal herbs, our livestock, our corn. We cannotafford to allow any more desecration of the land andwater here. We must preserve and protect this culture,our way of life, the soul of our people,” proudly statesMarian Naranjo, Executive Director of H.O.P.E.(Honor Our Pueblo’s Existence), Espanola.

The book, Rio Grande del Norte: One HundredNew Mexicans Speak for a Legacy, was released at aSanta Fe event featuring Congressman Ben RayLujan. A number of the people depicted in the bookwere at the event. To look at the book, visitwww.riograndedelnorte.org. If you are interested inpurchasing a copy please call New Energy Economyat 505-989-7262.

Ariel Parrella Aureli is a summer intern withNew Energy Economy, and will be a seniorattending New Mexico School for the Arts in thefall, 2012.

Protect Land&CULTURE

BY CECILIA CHAVEZ

The Movimiento por la Paz con Justicia yDignidad caravan is coming through Albu-querque on August 17th

and 18th from San Diego on itsway to Washington DC.

Mexican poet and activist JavierSicilia, some Mexican civil societymembers and sympathizers are call-ing for engagement in a friendly butcritical dialogue on Drug War poli-cies, arms trafficking, money laun-dering, US foreign aid policy andimmigration.

A broad and diverse group of organizations and individ-uals is working to welcome the messengers of a call forchange in the bi-national policies that have exacerbateda six-year drug war that has annihilated the concept ofhuman rights on both sides of the political border.

The caravanistas will be sharing their personal stories onhow the current violent situation has affected them per-sonally. More than 70,000 people killed, 10,000 disap-peared and over 160,000 displaced during this “drug vio-lence” in our neighbor country of Mexico. Those victimshad brothers, wives, partners, daughters, and/or friends.

Last year, my friend Ilse and I went to Juarez to witnessthe arrival of the Movimiento’s second successfulattempt to reach out to others. And witnesses we were,for sure. Witnesses of the myriad of stories recounted byrelatives that came from all over the Mexican territory.We heard of their loved ones having been killed with orwithout reason; not that there is justification for the

killings. We heard about these victims’ ordealsthrough the voices of those who joined the cara-van traveling to their northern border. Theybelong to all social strata, live in cities and in ruralareas, are children, are young, are old, have edu-

cation, have a job, are illiterate, are reli-gious, are still defining themselves: theywere all laughing, walking, breathing theday before … the common denominator onefinds is that they are dead, and their deathshave not been investigated.

A mother carried with her a blown up pho-tograph of her son. This larger than life-sizephoto is printed on a canvas/banner that shecarries under her arm at all times. When wesat to have a burrito offered by the organiz-

ers after a long day of workshops, presentationsand networking, this mother asked us if we knewher son. Startled, I said “no, please tell me who ishe.” She unfurled the large canvas and lovingly setit on the table. I stopped chewing; could barelyswallow. This larger than life face of a happy jovialperson, proud of his achievements, recliningagainst a wall holding a prize he had recentlyreceived, was looking at me. His eyes shined in thisphotograph. His mother starts recounting whathad happened that morning when he was shot,killed “by accident” as he was on his way to workby those fighting the drug war. This canvas was allshe had with her. And her memories.

There will be a dialogue, a public event for andwith the Movimiento por la Paz in Albuquerqueon Saturday, August 18th, at the Holy FamilyParish at 562 Atrisco Dr. SW from noon to 2pm.Call Renee for more details, at 505-234-2377or go to www.cara van4peace.org.

MOVIMIENTO POR LA PAZ CON JUSTICIA Y DIGNIDAD

CARAVAN COMES TOALBUQUERQUE

BURQUE BIONEERS RAFFLEHELP FUND LOCAL BIONEERS CONFERENCE

WIN 2 PASSES!TO THE National Bioneers CONFERENCE!

an $800 value! $5 each or 4 for $15.

Email: burquebioneers@gmail.com Call 280-9879 or go to burquebioneers.org.

August 10 through August 12. Workto restore a wet meadow on the upperreach of Springwagon Creek in CarsonNational Forest. Join Quivira Staff andour restoration specialists. To register:505-820-2544 or www.quiviracoalition.org.

QUIVIRAcoalitionWATERSHEDRESTORATIONWORKSHOP

8/10-122012

co-op comix August 2012 15

STORY AND PENCILS BY RAS ELIJAH TAFARI, INKS AND LETTERS BY CHRISTOPH KNERR