•Pickupourmonthlynewsletterfull of information on food, health, environment and your Co-op.

•Memberrefundprogram:at the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.

•Weeklymember-onlycouponspecials 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.

•Bankingmembershipat the New Mexico Educators Federal Credit Union.

•Memberonlydiscountdays:take advantage of our special discount events throughout the year–for members only.

•Specialorders:on order large quantities or 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.

Your community-owned natural foods grocery store

-YouCare!–about good food and how it is produced

-You’reEmpowered!–you help support the local/regional food-shed

-YouSupport!–Co-op principles & values and community ownership

-YouVote!–with your dollars for a strong local economy

-YouParticipate!–providing direction and energy to the Co-op

-YouReceive!–member discounts, weekly specials and a patronage refund

YouOwnIt!–an economic alternative for a sustainable future

WhyJoin?

InsomanywaysitpaystobeaLaMontañitaCo-opMember/Owner!

JoinLaMontañitaCo-op!

GreatReasonstobeaCo-opMember

december2009 connection free

Our services and programs set us apart from the othernatural foods markets in our towns. Instead of earningssent out to distant investors, we invest in our communi-ties. We have members donating their time in the schoolsand 50 other organizations in Albuquerque, Santa Fe, andGallup. Our members deliver groceries to senior andhomebound people and are the worker-bees that makeour Earth Day and other events such a success. For theirdonated time they receive a shopping discount; it resultsin lower net earnings for the Co-op while fulfilling ourgoal of adding value to our communities.

Our most ambitious project, the Foodshed Program, isusing net earnings to support our regional farmers and

ranchers as it builds our communitiesand our economy. It’s the logical pro-gression of co-ops nationwide havingcreated a marketplace for natural andorganic foods for the past 30-40 years.Our Co-op is establishing a warehouseand local distribution system that getsthose foods from the regional farms andranches to market. We are the leader insupporting our local food providersbecause we perceive it to be in the bestinterest of everyone; for our health, ourenvironment, and our social well-being.The Board acknowledges that maintain-ing such rigorous programs can impactyour patronage check, and this year yourcheck will represent a smaller percentageof your annual patronage than what

we’ve been able to return in prior years. This is the powerof cooperation as we pool our financial resources to createsomething better than any of us can do alone. Together weturn our values into concrete benefits for the whole.

When you think about your La Montanita Co-op, thinkabout being an owner of a local business, because that iswhat you are. You reap the benefits of a natural foodsgrocery store on a daily basis and you can look forwardto a return on your purchases as well as an investment inthe future of the cooperative you own. Congratulationsto us all for another great year at the Co-op!

Watch Your Mailbox!Your La Montanita Co-op Patronage Refund check will bemailed in early to mid-December. Checks will be issued forall members that receive a patronage refund of $5 ormore. If you were a member in good standing fromSeptember 1, 2008, to August 31, 2009, and do notreceive a check, please visit any Co-op location informa-tion desk. It may be that your refund is less than $5. If thatis the case, we will look up your membership account andissue you a store credit or cash refund. Watch your homemailbox for your Patronage Refund check thismonth!

responsibility for the health of the Co-op by payingdues and buying groceries. A member further realizes areturn on their investment every time he or she takesadvantage of the numerous member specials and dis-counts offered throughout the year.

Upon completion of the accountants’ review and finalfinancial adjustments, the Board of Directors declared apatronage refund at the November 17th board meeting.There will be two aspects of the refund, a cash refundand a portion retained in equity of the Co-op. Theretained patronage is used to fund new equipment andimprovements necessary to maintain the condition ofour facilities. It is how you,as owners, capitalize theCo-op, keeping us strongand able to provide therange of services and pro-grams that are important tothe membership.

Board of Directors Declares

20TH PATRONAGE REFUND BY MARTHA WHITMAN, PRESIDENT, BOARD OF DIRECTORS

For over 30 years La Montanita Co-op has maintained com-mitments to our members and our communities, includingthe member patronage refund. The Co-op completed its 2008-

2009 fiscal year on August 31, 2009, with exceptional operational andfinancial results. In light of our strong performance, and despite therocky economic environment, the Board proudly announces our 20thannual member patronage refund.

As a La Montanita Co-op member, you are an owner of the cooperative.As an owner, your pooled purchases with other owners created earningsat La Montanita in excess of our expenses for the year. Patronagerefunds are the net earnings we are able to return back to the membersin direct proportion to the amount of their Co-op pur-chases. La Montañita has returned nearly 3 million dol-lars to our members over the past 18 years and we arepleased that our financial performance permits us toagain add to this amount this year.

Patronage refunds are a unique product of cooperatives.Cooperatives turn the normal investment model upsidedown by tying a member’s financial return to the amountof their patronage at the Co-op as opposed to the size ofhis or her investment. The more a member shops the Co-op, the greater the refund. The cooperative investmentmodel is fair and sustainable, and it supports the com-munity rather than an investor group. The Co-op existsfor the benefit of the members and the members take

There are basically two ways in which you can donateyour patronage refund to support the work of non-profit organizations in our community. You may, ofcourse, sign over the check to the organization ofyour choice. Just endorse it to that organization andgive it directly to them, or just cash your check andgive the funds to the organization of your choice. Oryou can just refrain from cashing your patronagerefund check. All unclaimed patronage monies aredonated by La Montanita Co-op to the wide vari-ety of organizations that request our supportthroughout the year.

Co-op Holiday FestivitiesYou’re Invited!

Co-op Member Patronage Refund

December 5th, Gallup Co-op Make a Child Smile Giving Tree goes up; take an ornament and make a Gallup Child Smile.

Saturday, December 12th, Valley Co-op 1-4pmAnnual Holiday Local Crafts and Gift Faire in theValley Co-op Parking Lot. Call Tammy at 242-8800 to reserve your space.1pm: Los Trinos, Traditional Mexican and NewMexican Norteno music2pm: Cello Classico, a cello duet playing both classicand seasonal favorites3pm: Amigos del Valle Norte, Mariachis

Sunday, December 13th, Santa Fe Co-op2-5pm2pm: Saudada, Classic Brazilian Bossas 3pm: Sama Duo, Middle Eastern Fusion4pm: Café Con Leche Trio, Vintage Mexicana

Other Important SEASONAL DATESDecember 24: All Co-ops close early at 6pmDecember 25th: All Co-ops are closedNew Year’s Eve: Regular hours at all locationsNew Year‘s Day: 8am-9pm

frfromom thethe CO-OP

HAPPY

HOLIDAYS!

Watch Your

Mailbox!

The economic downturn has been especially difficult for thenon-profit organizations in our community. Many foundationshave lost endowment capital and have been cutting back on fund-

ing; aside from the stimulus monies coming from the ObamaAdministration, funding from government entities is virtually non-existent.In this environment every little bit helps to maintain the good and impor-tant work of these organizations, so critical to our community’s well being.

Every year the Co-op supports a variety of excellent non-profit organiza-tions and the efforts of our fine teachers in public and charter schools.(See a partial list of this year’s donations on page 3).

This year alone Co-op members have volunteered over 5,200 hours in awide variety of worthy non-profit and educational organizations as partof our Community Capacity Building Programs. Additionally the Co-opdonates thousands of dollars in food for fundraising events to hundredsof groups throughout the year. Some of these donation funds are allocat-ed in our annual organizational budget as part of our commitment to theco-op principle of “concern for community.” Some of these funds comefrom the patronage dividend checks that are not cashed by our members.

Donate your Patronage Dividend Check to a worthy non-profitorganization!

CrCreatingeating Solutions:Solutions:Donate Your Patronage Dividend

Join us at all our Co-ops for holiday festivities, nat-ural foods samplings, craft fairs, music, friendsand fun. And don’t forget to take an ornament off ourMake a Child Smile Holiday giving trees, up at all loca-tions, and make a season brighter for a child in need.

Thursday, December 3th, Nob Hill Co-op 5-8pm In conjunction with the Nob Hill Shop and Stroll. Seepage 6 for details.

Activities and Entertainment at the Co-op include:5pm: Dave Hoover, Harp and Flute5:30pm and 6:30pm: The Loren Kahn Puppet Theater,for children of all ages6pm: Saoirse, Celtic and seasonal tunes7pm: Sama Duo, Middle Eastern Fusion

We sincerely invite you to celebrate the spirit of the season andlet light and love, peace and laughter fill your heart at one orall of our holiday parties. And we wish you the happiest of hol-idays, good health, good fortune, peace and fulfillment in thecoming year. Your Co-op Staff

membersmake ithappen!

Look for the Annual Holiday Giving Trees

at all CO-OP locationsbeginning Dec. 2nd

Return gifts to your CO-OPby Monday, December 14th

15thannualmake a child

SMILE

community has come through in the most beautiful way. This project,one of my personal favorites, is a powerful reminder of all we canaccomplish when we work together. When I think about what we havedone together it restores my faith in humanity, reminds me of the powerof cooperation, and gives me hope for the future.

This year makes the 15th year that La Montanita Co-op has had thepleasure of setting up holiday giving trees as part of our Make a ChildSmile program. Over the years the program has grown and grown. Eachyear we have been honored to work with the participating agencies andour relationship with the community has deepened.

Again this year, sustainably grown and harvested trees (purchased fromDelancy Street’s addiction recovery program), filled withornaments each bearing the name, age and holiday wish ofa child will go up at each Co-op location between De-cember 1st and 5th.

To all of you who have participated; the social workers atall the agencies, many of whom have been with this proj-ect since its inception, Co-op staff, and each and every oneof you, who throughout the years has taken an ornamentoff the tree, found the time during this busy season toshare your resources and find that special gift that will“Make a Child Smile”, from the bottom of my heart Ithank you all. I hope you will find the time and resourcesto do so again this year. If this is your first Co-op holidayseason, we hope you will help Make a Child Smile withyour participation.

The acts of kindness these gifts represent remind these childrenthat although the world can be harsh, there are many people whocare. This project, the carefully chosen gifts, and the holiday mes-sages many of you lovingly write, to one individual child in need,are a deep and sincere expression of our shared hopes for a bet-ter world and a brighter future.

• Trees will go up at all Co-op locations between Dec. 1st and 5th.• The ornaments have wish lists for each child, allowing you to choosea gift you will enjoy giving and they will enjoy receiving.Although many of you have purchased everything on the list inthe past, it is not necessary to do so. Anything you can do is great-ly appreciated.• Please return the gifts to the Co-op by Monday, December 14th, so wecan get them back to the agencies and to the children in time. PLEASE,PLEASE DO HONOR THIS DEADLINE.

Some families and foster families have more than one child in the pro-gram. When one child gets a gift and another does not (because an orna-ment is taken but a gift is not returned to the Co-op in time) it can bedevastating for that child.

• Please tape the colored ornament with the child’s name and agency onthe gift. As many of these children are victims of poverty, abuse and

neglect placed in the care of these agencies by order of thecourts, some of the names of the children have been altered fortheir protection. Taping the colored ornaments that have theagency name and an ornament code number to the top of thegift will help us get your gift to the right child.

Together we can share the true spirit of the season and re-kindlehope in the hearts of some of our community’s most special chil-dren, making the world a little brighter, a little better for us all.

For more information contact Robin at 505-217-2027, ortoll free at 877-775-2667 or e-mail her at robins@lamontanita.coop

A REASON FOR HOPE,A SEASON OF SHARING

For many of us this has been a difficult year. Withboth friends and family struggling due to the eco-nomic environment and the variety of social and

economic challenges it has wrought, I can’t help but hopethat all the adversity will make us stronger as people andas a community. If our difficulties have a positive side, itis the recognition that true shelter from life’s storms arefound in cooperation with and caring for one another.

For 15 years, you, the members of our Co-op commu-nity, have acted on this understanding and through ourannual giving tree project, during each holiday seasonyou have shared your resources and helped “Make aChild Smile.” During this season of hope we are onceagain asking for your help in letting some very specialchildren and families know that we, as a community,will, despite tough economic times, continue to be therefor one another. Once again this year the Co-op is hon-ored to be working with some of our communities’ mostdedicated organizations to make the holiday season alittle brighter for hundreds of children in need.

Last year we made the holiday wishes of approximately600 children in protective custody and foster care a real-ity. Over the years, you, our loyal Co-op members andshoppers, our staff and child advocates from participat-ing agencies have, through the Co-op’s Make a ChildSmile program, provided for the needs of thousands ofchildren in our communities. We sincerely hope you willhelp us do so again.

Year after year, despite the economic and societal chal-lenges we have faced, the generous spirit of our Co-op

in the spirit

2 December 2009

HOLIDAYPARTIES

Dec 3 Nob Hill 5-8pmDec 5 Gallup 2-5pm

Dec 12 Valley 1-5pmDec 13 Santa Fe 2-5pm

Happy Holidaysfrom your Co-op!

15thannualmake a

child smilebeginning

dec.1 in Abqdec.2 in Santa Fe

dec.5 in Gallup

Look for the Annual Holiday Giving Trees

at all CO-OP locations

Return gifts to the CO-OP by Mon. Dec. 14th

15th Annual Make a Child Smile

GivingGiving TTrreeee

HOW THE CO-OP GIVING TREE

WORKS

YOU ARE INVITED !

A Community - Owned Natural Foods Grocery Store

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

Valley/ 7am-10pm M-Sun.2400 Rio Grande Blvd. NWAlbuq., 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

Cooperative Distribution Center 3361 Columbia NE, Albuq., NM 87107217-2010

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2026johnh@lamontanita.coop• Computers/Info Technology/David Varela 217-2011 tech@lamontanita.coop• Food Service/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 Prokopiack/Santa Fe 984-2852willpro@lamontanita.coop• Alisha Olguin/Gallup 575-863-5383alishao@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coopPresident: Martha WhitmanVice President: Marshall KovitzSecretary: Ariana MarchelloTreasurer: Ken O’BrienWilliam Bright Lonn CalancaStephanie DobbieTamara SaimonsBetsy Van Liet

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: Robin Seydel Editorial Assistants: Rob Moore, Josh Centerrobm@lamontanita.coop 217-2016joshc@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 © 2009La Montanita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post- consumer recycled paper. It is recyclable.

in the spirit

Peanut Butter and Jelly Day School

For nearly 35 years, PB&J Family Services, Inc.,has been working to keep children safe and helpfamilies survive. PB&J continues to pioneer inno-

vative approaches to the prevention of child abuse andneglect and the preservation of the family throughinteractive parenting and bonding programs in itsPeanut Butter & Jelly Therapeutic Preschools.

Over the years PB&J has worked with tens of thousandsof individuals in thousands of families in a number ofdiverse programs. These programs grow out of work atits Therapeutic Preschools, located in Albuquerque’sSouth Valley and in Bernalillo, from home-based pro-grams, and in the TEENS program at the Cuba, NM,High School — focusing on breaking the often genera-tional cycle of family dysfunction.

In the program that serveschildren with an incarcerat-ed parent, PB&J works to break the cycle of crime.Often angry and feeling abandoned, these children aresix to eight times more likely to be imprisoned them-selves than other youngsters. PB&J’s Impact programworks with them and their incarcerated parent in fourNew Mexico prisons and with middle school and highschool youngsters in the South Valley through theKidPACT program.

More than 80 percent of the families PB&J works withmake progress toward meeting their goals. Many of thechildren we work with have low self-esteem. Your gifthelps them have a holiday season to remember. Mil gra-cias! For further information you may contact DonnaBrew at 505-77-7060.

Enlace Communitario

Enlace Comunitario (EC)’s primary mission is towork with Latino immigrants to eliminatedomestic violence and strengthen the community.

December 2009 3

The organization was incorporated in 2000 but the core management andprofessional team have been working together since 1995. Our effortshave produced a dynamic continuum of services for both victims ofdomestic violence and their children, including safety planning, assess-ment, individual and group counseling, referrals to services (housing,health, financial, etc.), parenting and life-skills classes, legal advocacy, eco-nomic development crisis intervention and community education.

But what makes EC innovative is an approach that goes beyond provid-ing services: including advocacy, leadership development and communi-ty organizing projects to make long-term systemic changes and strength-en the community. Last year, they served over 350 Albuquerque womenand children, and thousands more were reached through educationaland organizing campaigns.

Domestic violence affects families from all backgrounds. Unfortunately,women from immigrant communities are often at greater risk and areless likely to access needed services. They face cultural and language bar-riers to police and social services, increased threats of becoming sepa-

rated from their children through deportation or inter-national child abduction, less access to public benefitsand less awareness of their plight by churches, schools,and the community at large. Please contact them at 246-8972 with questions or if you want to support Enlace.

New Mexico Department of Children,Youth and Families

Bernalillo County Child Protective Services (CPS) isa division of the New Mexico’s Children, Youthand Families Department (CYFD). CYFD receives

hundreds of reports every month regarding abuse/neg-lect of children. Social workers investigate the allega-tions and, when needed, intervene with families toensure the safety of children. This intervention may con-sist of crisis counseling, referrals to community re-

sources or other community supports, or in worst case scenarios, thedepartment requests custody of the children. Children in CYFD custodyare placed in a licensed foster home.

Foster parents give temporary care to children while they are in CYFDcustody, providing a protective and safe home, structure, nurturing andassistance in preparing the child to return to his/her home, or to beadopted. In New Mexico everyone is mandated by law to report childabuse, neglect or exploitation. To report child abuse or neglect pleasecall: Metro area, 841-6100 or Statewide 1-800-797-3260.

Bernalillo County has a group of very dedicated foster families, but theneed is greater than the number of available families. If you feel youcould provide a safe home for children in CYFD custody, please callFoster a Future, at 1-800-432-2075. Working together we can make adifference in a child's life.

Thank you for your interest and concern for the children of NewMexico this year, in the past, and in the future.

Co-op ValuesCooperatives are based on the values of self-help,self-responsibility, democracy, equality, equity andsolidarity. In the tradition of their founders, coop-erative members believe in the ethical values ofhonesty, openness, social responsibility and car-ing for others.

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

The Co-op Connection is published by LaMontanita Co-op Supermarket to provide informa-tion on La Montanita Co-op Food Market, thecooperative movement, and the links betweenfood, health, environment and community issues.Opinions expressed herein are of the authors andare not necessarily those of the Co-op.

CO-OPYOU OWN IT

Make a Child Smile Participating Agencies

Valley

Gallup

Santa Fe

all year LONG!As a community-owned organizationwe feel it is part of our mission to sup-port the community that supports theCo-op. To that end the Co-op is continual-ly looking for ways in which to help localorganizations raise the funds they need tocontinue their work. Each year the Co-opgives tens of thousands of dollars in fooddonations to support fundraising efforts,free publicity in our newsletter, and otherhelp to many worthy non-profit organiza-tions and schools.

CO-OP SCRIP: This year with our Co-opScrip we are pleased to have supported anumber of schools in the Albuquerque andSanta Fe area. The Co-op Scrip programhelps organizations raise money. Parti-cipating organizations make one dollar onevery ten, their supporters get to eat localand organic Co-op food and the Co-ophas made a 10% donation to organiza-tions doing good things in our community.

Last year the Co-op donated approxi-mately $6,500 to local schools throughthis project.

Ongoing Community Support: All yearlong hundreds of organizations come tothe Co-op for help and support in theirfundraising and educational efforts. Notincluding all the many schools in eachcommunity we regularly support, theseare just a few of the organizations the Co-op has made donations to this year:

Bike ABQ, Santa Children’s Museum, ErdaGardens, Project Share, Keshet DanceTheater, Food Depot, Meals on Wheels,Roadrunner Food Bank, Santa Fe RapeCrisis Center, Indigenous Uranium Forum,KUNM, KSFR, Health Care for the Homeless, Peacecraft, NM Acequia As-sociation, Community AIDS Partnership,The Horse Shelter, Traditional NativeAmerican Farmers Association, Escuela delSol, Black Law Students Association,

National Dance Institute, Somos UnPueblo Unidos, ABQ Open Space Division,NM Commission on the Status ofWomen, Eldorado Children’s Theater,Pastors for Peace, ABQ Center for Peaceand Justice, NM Department of ChildrenYouth and Families, Planned Parenthood,Tesuque Pueblo Seed Sovereignty Project,Wild Earth Guardians, Roots and Shoots,NAACP, NM AIDS Services, New MexicoWilderness Association, Sol Arts, SageCouncil, Santa Fe Watershed Association,Quivira Coalition, Trinity House, RioGrande Agricultural Land Trust, Vets forPeace, Go Arts Fest, PFLAG, Rio GrandeCommunity Farm, La Puerta de los Ninos,Southwest Pickers, Santa Fe Farmers’Market Institute, Farm to Table, AmericanFoundation for Suicide Prevention, Centerfor Civic Policy, Outpost PerformanceSpace, Leukemia and Lymphoma Society,Tewa Women United, NM Conference of Churches, Rio Grande Association ofLand Trusts, Citizens for Alternatives toRadioactive Dumping, Battered FamilyServices, and Cooking with Kids, to namebut a few.

Thank You for Your Support!

GOT THE GIVING SPIRIT...CO-OP’S:

for more informationwww.lamontanita.coop

need a perfect gift?CO-OPfrom $10-up, give the gift of great tasting healthy food!

gift certificates!

BY AVI LEVAUX

Short cold days, long colder nights… it’s easy to understandwhy so many cultures choose this time of year to stagemajor celebrations - many of which involve light, food, and

camaraderie. To rage against the dying of the light is a deeply root-ed need, and in times like these, a little heat, humanity, and good foodgo a long way. Thus, as the empty, cold, dark days threaten to swal-low us whole it’s time to swallow back. It’s time to rub our handstogether, light candles, gather indoors, extend our glasses, and feast.

The poet Basho once said, “Seek not what the ancients had, but whatthey sought.” And you can be sure that this time of the year, what theancients sought was fat. During warmer seasons, we don’t need asmuch antifreeze in our pipes, and we can survive by grazing lightly onleafy greens. But as the days cool, we must think in terms of R-value— the construction industry’s measure of insulating capability.

Once, I heard an arctic explorer talk on the radio. She explained thatwhen you’re exploring the arctic and freezing your butt off, there isnothing that you would rather eat than a stick of butter rolled insugar. That’s your body hungering for the calories it needs to survive.It reminds me of what my friend Stewart, who went to cookingschool, used to say: fat is flavor.

The phrase “fat is flavor” rolls nicely off the tongue, but fat aloneisn’t enough. While I’ve never been to cooking school, it’s a truth mymouth holds self-evident that flavor depends on the proper presenta-tion of fat. So please, whatever you choose to put on your table thiswinter, make sure there’s plenty of fat involved. Serving steak? Thenwhy not lard it with a butter oregano sauce?

When your fat is in place, the next step is to activate that fat. And forthis there is nothing better than acid. While fat coats the tongue, acidwill cut through the fat and tingle the taste buds below. A few pome-granate seeds on top of your oregano butter drenched steak will turngrub into art. This fat/acid equation is behind many culinary stan-dards, such as wine and cheese, oil and vinegar, lemon juice on fish,tartar sauce.

The acid/fat symbiosis real-ly hit home for me next to a bed of coals inArgentina. After a meal of barbecued beef, myfriends and I sat around the fire chatting, watchingthe stars, and sipping red wine. Even though mybelly was full, the taste of that Argentine beef wasso intoxicating that I wanted to keep chewing. So Igrabbed a bone that still had some materialattached to it, and started gnawing on that warm,fleshy, fatty connective tissue, as my ancestorswould have done. Pausing mid-chew for a sip ofwine, I was richly rewarded as the wine interactedwith the fatty mass in my mouth. Perhaps gnawingon the bones of winter is where the expression“chewing the fat” comes from.

Another fatty expression I like to chew on, especial-ly this time of year, is “living off the fat of the land.”It’s a beautiful thing to eat food that you have pro-cured or produced yourself via direct interactionwith the earth. And with the New Year upon us, it’stime to start planning next year’s garden.

My garden is heavy on peppers and shallots. Peppersneed to get started in the greenhouse in March, while

shallots – if they are to be honkershallots – are best started from seed inFebruary. If you want to plant seedsin February or March, you need toorder them in January. And if youwant to order seeds in January, thenyou need to get yourself a seed cata-log pretty soon. There are plenty ofseed companies out there, and seriousgardeners often order seeds from sev-eral different catalogs. My favoritesare Fedco (reads like a story, withwhimsical drawings), Johnny’s (awe-some pictures, speedy delivery), andPeaceful Valley Seeds.

Fast forward a year, and the peppers whose seeds Iam now preparing to order will be pickled in cidervinegar. Last year’s peppers, meanwhile, are pickledand ready to munch right now with my favorite fattyfood, and thus the year comes round. I like to picklea combination of sweet Klari Baby Cheese peppersand hot Arledge peppers. I’ll munch those pickledpeppers all winter long in conjunction with my fattyR-value foods. The peppers heat you up, and the fatkeeps you warm. Meanwhile, the act of thinking, inthe dead of winter, about the seeds I’m going to plantis like the glow of dawn on the horizon after a darkand cold night.

Your Co-op has a variety of specialty meatsavailable for your Winter Holiday celebra-tions. Turkey, duck, quail, roasts, boneless ham,rack of lamb, organic prime rib, seafood, fish, elkand bison. For special cuts or special orders callGino at Nob Hill: 265-4631, Dave at theValley: 242-8800 or Grace in Santa Fe: 984-2852.

ggaatthheerraround thetable

WinterWarmthSOWING THE SEEDS OF FAT

SAVOR SEASONAL FFFFLLLLAAAAVVVVOOOORRRRhealthy holiday eating December 2009 4

spotlighton

meat

CHOOSE FROM:BREAKFAST PLATTERS: The Continental: home baked muffins and scones,yogurt, granola seasonal fruit, coffee and juice.$4.99/personThe Schmear (a.k.a., The Co-op Bagel Platter): fresh-ly baked bagels, cream cheese, sliced tomatoes, sweetred onion and cucumbers. $2.99/personSweet Morning Tray: includes assorted fresh bakedmuffins, scones and sweet breads, elegantly platted byour pastry chefs. $2.49/personThe Quiches: The Southwest (green chile, beans andavocado), The Mediterranean (spinach and feta), orthe Lorraine (ham or sausage): $3.29 /person

COCKTAIL, DINNER OR ANYTIMEGATHERINGS: PARTY PLATTERSBeautifully presented party platters for all occasions!( Nomore cold, greasy pizza at game time!)

CRUDITES: The freshest in seasonal vegetables anddip. $3.29/personDELI PARTY PLATTER: Nitrate-free sliced meats and/or cheeses. $4.59/personMeat Only: Nitrate Free sliced selection. $4.99/personCONDIMENT PLATTER: All the “fixins” for the meatand deli platters. $1.59/person ANTIPASTO PLATTER: A medley of traditional Italianflavors. $6.99/personMEDITERANNEAN PLATTER: A fabulous traditional“mezza.” $5.99/person

In a rush? Got lots going on? Let yourfavorite Co-op Deli help you put it all togeth-er! Treat yourself and your guests to the bestin fresh, local and organic foods with a homecooked flair, but without the muss and fuss.

Our Deli departments take pride in using thefreshest all natural and organic ingredients avail-able and will work hard to ensure a wonderfulstress free catered experience at a fair price. Wewant to ensure your satisfaction thereforewe request that:• All catering orders are to be placed 48 hours inadvance• A 50% deposit is required at time of order fororders over $100• Twenty-four hour notice must be given to LaMontanita Co-op for any cancelled order(s),oth-erwise a 50% fee will be assessed.

CO-OP ENTREES include:Chicken or veggie Enchiladas: $5.99/person • Traditionalor Veggie Lasagna: $5.99/ person • Eggplant or ChickenParmesian: $6.99/person • Crab Cakes: $3.99/ person •Poached Wild Caught Salmon: Price varies due to marketprice of fish

SPECIALTY SALADS BY THE POUNDMediterranean Pasta: $9.49/lb. • Pesto Pasta: $8.99/lb. • Fresh Cole Slaw: $6.99/lb. • Potato Salad: $7.49/lb. • Carrot and Raisin: $7.49/lb. • Tabouli: $9.49/lb. • TunaSalad: $11.49/lb. • Mango or Tarragon Chicken Salad:$10.49/lb. • Quinoa and Cashew: $8.99/lb.• Classic Garden, with organic field greens: $2.99/ per-son • Southwester Cobb/Grilled chicken breast:$4.99/person • SALADS NOT LISTED CAN BE MADEUPON REQUEST

SANDWICH AND WRAP PLATTERSOn a selection of fresh breads, tortillas and baguettes andgarnished with crisp lettuce, green chile, fresh tomato, redonion and sprouts.

Meat and/or Cheese: $6.99/personVegetarian and Vegan Options: $5.99/personHUMMUS, TABOULI • FALAFEL AND TAHINI SAUCE •CHEESE, VEGAN CHEESE or SETAN

AND FOR DESSERT!FAMOUS CO-OP COOKIE PLATTER: $13.99/dozenBROWNIE PLATTER: $2.99/personCUPCAKE PLATTER: $2.79/personAnd don’t forget to ask about whole cakes and pies.

Call your favorite CO-OP DELI today for your specialorder. NOB HILL: TIM at 505-265-4631, e-mail: timd@lamontanita.coop • VALLEY: CURTIS at 505-242-8800, e-mail: curtisf@lamontanita.coop • SANTA FE: TERESA at505-984-2852, e-mail: teresav@lamontanita.coop

NEW CO-OP DELIcateringPROGRAM

calltheCO-OP!

MAKING ENTERTAINMENT EASY!

healthy holiday eating December 2009 5

BY JOSH CENTER

The end of the year is traditionally a timeof celebration. Whether you celebrate aparticular holiday, or celebrate none at all,

the end of December is often a time of renewal andreflection. Of giving thanks for the good fortune ofthe past and looking forward to the New Yearahead. The observance of this is practiced in manydifferent ways in the world.

At the center of many of these observances is ameal. A way to enjoy time with loved ones, or a sim-ple ritual to be enjoyed alone, most everybody pre-pares something special this time of the year.Despite that most might think of a “traditional”holiday meal as being filled with calories andsmothered in gravy, it doesn’t necessarily mean thatyour holiday feast has to be unhealthy, or even afeast at all, for that matter.

Because you’re a Co-op shopper, you probablyalready care about preparing and eating healthyfoods. You most likely are someone who thinksabout choices, such as whole grains versus pro-cessed food, organically grown vegetables andmeats versus commercially farmed foods, and mostimportantly, the simple act of being conscious ofwhat you feed yourself and your family. The firststep in eating healthy is eating consciously; taking astep back and looking at your food carefully canonly be beneficial.

Holiday recipes are easily redone to lower sodium,sugar and fat content. Even during the holidays, orperhaps especially during the holidays, using goodingredients and refraining from processed foodsgoes a long way in making delicious holiday mealshealthy too. Using low sodium broths, mixingwhole wheat with the pastry flour in your baking

and including a widearray of savory vegetabledishes on your table all go a long way in helpingmake healthy holiday choices. Another tried andtrue strategy is to walk away from the buffet tableat parties, take seconds on fresh fruit or vegetablesrather than that gooey, conventionally processedcake. Choosing the home baked goodie will gener-ally limit your additive, preservative and artificialcolor intake, one more thing that reduces stress onyour system.

During the cold weather season, few things aremore comforting than a big bowl of soup with plen-ty of winter vegetables. Roasted squash, fresh bakedbread made with whole grains, hot spiced applecider, wilted greens, fresh baked pies… all bringwith them the smells distinct to the year’s end.

Most important, is to remember how to properlyenjoy your meal. Turn off the television. Sit at atable with family and friends. Think about what itall means to you, because ultimately, that’s moreimportant than anything else.

EAT MORE, GET SICK LESS!

EDITED BY ROBIN SEYDEL

It’s a no-brainer that a healthy diet will build animmune system that can help you overcome theflu—swine or otherwise. Want to build a strong

immune system? Whole grains, choosing organics andsteering clear of processed, refined and highly sweetenedfoods is a good place to start. Eat your way to health withthe following foods;• Foods rich in protein, like meat, chicken, eggs, fish, milk,beans, nuts, seeds and soy-based foods. Having a minimumof 3 servings of these foods per day will help build a barri-er against viral infections. Eating grass-fed animal protein,organic milk and other organic foods also reduces thestress to the immune system.

• Lots of bright orange (carrots, pumpkins, squash, yams, apricots,and mangoes) and green (spinach and cabbage) fruits and vegetables.The vitamin A in these foods help strengthen the respiratory mem-branes.• Vitamin C-rich foods like peppers, spinach, citrus fruits, berries,and peas, have anti-viral properties and help mobilize bug-eatingmacrophage cells.• Beef, eggs and seafood (especially crabs, oysters and sardines) forzinc, which helps to form antibodies to fight infection.• Whole grains and pumpkin seeds help build antibodies.• Apples, spinach, kale and other greens with iron in them.• Cloves and raw garlic (a source of allicin, a “natural” antibiotic.)Take immediate action to include these healthy foods in your diet tobuild up your immunity so you can enjoy all those holiday hugs andkisses.

It’s the holidays and generally most of us eatmore than our share of treats during thisseason. Perhaps it the cold, long dark nights or

family history, but depressionduring this season is not unusual.A new report out of the U.K. sug-gests that people who eat moreprocessed, additive-laden foodsare more prone to depression.What is more, people who eatplenty of vegetables, fruit and fishactually have a lower risk ofdepression, the College of Londonteam found.

Data on diet among 3,500 middle-aged British civilservants was compared with depression five yearslater, the British Journal of Psychiatry reported. Theteam said the study was the first to look at the U.K.links between diet and depression.

They split the participants into two types of diet -those who ate a diet largely based on whole foods,which includes lots of fruit, vegetables and fish, andthose who ate a mainly processed food diet, such assweetened desserts, fried food, processed meat,refined grains and high-fat dairy products.

After accounting for factors such as gender,age, education, physical activity, smokinghabits and chronic diseases, they found a sig-

nificant difference in future depres-sion risk with the different diets.Those who ate the most wholefoods had a 26% lower risk offuture depression than those whoate the least whole foods. By con-trast, people with a diet high inprocessed food had a 58% higherrisk of depression than those whoate very few processed foods.

It is not yet clear why some foodsmay protect against or increase the risk ofdepression, but scientists think there may be alink with inflammation as in conditions suchas heart disease. Dr. Andrew McCulloch, chiefexecutive of the Mental Health Foundation,said: "This study adds to an existing bodyof solid research that shows the stronglinks between what we eat and our men-tal health.

Eating your way to a Flu-less season...Swine and Otherwise

SHARING THE HOLIDAY MEAL:A DEEPER MEANING

D E P R E S S I O N A N D P R O C E S S E D F O O D S:NEW RESEARCH SUGGESTS LINKS

IT'S THE CRANBERRIES:sauced, chutneyed, or baked in an applepie that make every Thanksgiving feastcomplete.

Find prepared sauce in the Grocery De-partment (ready-to-make pumpkin, pie fillingand stuffing mix, too!) or homemade Cran-berry Chutney at the Co-op Deli!

GETYOURCRANBERRIES

fresh and organic!

at the CO-OP PRODUCEDEPT.

LLOOCCAALLSSHHIIRRAAZZ

P O M E G R A N AP O M E G R A N A T E ST E S

GET THEMAT YOURCO-OP!CO-OP!

Holiday SHOP AND STROLL5-10pmIn historic Nob Hill between Girard andWashington! TRAFFICFREE SHOPPING!

Locally owned shopshave special sales andextended hours!

Special entertainment andtreats at your Co-op! 5-8pm

DEC.3RD

SUPPORT YOUR LOCAL BUSINESSES B U Y L O C A L !B U Y L O C A L !

co-op news December 2009 6

Foodshed UpdateBY JOSH CENTER

If you’ve been through the producedepartment at the Co-op anytime inthe past couple of weeks, no doubt

you’ve noticed huge piles of wonderfullyripe, bright red orbs. Pomegranates.

Pomegranates are native to Southwest Asia,but are now cultivated anywhere that the cli-mate is right, including Iran, Armenia, and the Mediterranean, aswell as California and Arizona. The pomegranates that you’ll find atthe Co-op, however, come from right here in New Mexico.

Shiraz Vinyard is located in La Luz, New Mexico, just north ofAlamogordo. Its owners, David and Sherrie Banikarim have owned itfor ten years, raising horses and growing a very interesting collectionof fruits.

David is a native of Iran, and in his frequent travels to and from theMiddle East, he’s been inspired to grow a wide variety of fruit treesthat you wouldn’t normally come across in the Southwest. Figs, per-simmons, cherries, and several varieties of pomegranates, all growingin the middle of the New Mexico desert, a climate not dissimilar tothat of Iran.

Thanks to the Foodshed Project, La Montanita Co-op has purchasedaround 10,000 pounds of pomegranates from Shiraz Orchards. Notonly are we selling the fruit whole in the produce department, butfresh pomegranate juice can be purchased in the deli as well. If you’rea fan of pomegranate juice already, you definitely don’t want to missa chance to taste the freshest pomegranate juice that you’re likely tocome across.

Studies on the health benefits of consuming pomegranates haven’tbeen thorough, but preliminary studies are promising. Some studieshave shown a possible reduction in heart disease risk factors, mostlydue to the high levels of antioxidants contained in the fruit. Otherstudies have shown promising results in pomegranate juice helping toreduce systolic blood pressure, inhibit viral infections, and possiblyeven inhibit proliferation of human breast cancer cells.

While more studies need to be undertaken toprove these results, what’s not in question isthe high fiber content and unsaturated fatthe seeds provide. Also not in question is thedelicious flavor of fresh, locally grown fruit,raised lovingly in the warm New Mexicosun. If you wish to conduct your own stud-ies on the flavor profile of this wonderfulfruit, you’ll find a nice collection of recipeson page 10 to get you started.

The first step is choosing the right one. Choose apomegranate heavy for its size. Avoid the light ones,as these are likely to be dry. Pomegranates can range

in color, so skin color or external blemishes don’thave much to do with the quality of the seeds inside.

When you’re ready to harvest the seeds, cut off thecrown of the fruit, about a half-inch should do.Next, score the skin of the fruit from the top to thebase. They should be shallow cuts in the skin, andshould mimic the sections of an orange. Then justpull the sections apart and push out the seeds withyour fingers. Doing this in a bowl of water willreduce the amount of squirting juice for you tododge, and will aid in separating the seeds from thepulp. Rinse the seeds, and you’re ready to enjoy!

Don’t miss this delicious, locally produced fruit,perfect for the holiday season! We know you’llenjoy David and Sherrie’s pomegranates (alongwith your freshly stained red hands) as much aswe do!

POMEGRANAPOMEGRANATES: TES: Fresh fromthe Desert, Perfect for the Holidays!

Side Dishes A pound serves 4-6min. order: 1 lb• Caramel Pecan Butternut Squash $10.99/lb • Garlic Mashed Potatoes $7.99/lb• Green Beans Almondine $9.99/lb • Wild Rice with Piñon Nuts $8.99/lb • Maple Yams and Cranberries $9.99/lb• Herb Stuffing $6.99/lb • Calabacitas Con Chile Verde $8.99/lb• Cranberry Relish $7.99/lb• Turkey Gravy $6.99/Qt • Cornbread Dressing $6.99/lb

Desserts Pies and Dessert Breads serve 6-8 min. order: 1 • Maple Pecan Pie $13.99 • Pumpkin Pie $12.99 • Vegan Pumpkin Pie $12.99 • Cranberry Walnut Bread Loaf $9.99 • Banana Nut Bread Loaf $9.99 • Vegan Cranberry Walnut Bread Loaf $9.99 • Bread Pudding $7.99/lb

FROM THE CO-OP DELIFEASTING MADEEASY!

Placing Orders:

No Muss, No Fuss: Just Great Holiday FoodMade Easy by Our Expert Deli Chefs.

Holiday Dinner SpecialsLet our prepared-food chefs create or comple-ment a holiday meal just for you. We’re offeringa special selection of entrees, side dishes anddesserts.

Entrees A pound serves 2-4min. order: 1 lb•All-Natural Sliced Turkey Breast $10.99/lb • Green Chile Chicken Enchiladas $9.99/lb

The deli can provide everything for your holiday meal.

To Place a Special Order:• Review the deli’s menu offerings above or pick up an orderform at the deli • Preorders will be accepted up to three days before the holiday (Sunday for Wednesday pick-up) • Select a pick-up day and time • Order in person or by phone at your local Co-op deli

Planning the MealUse the following estimates to determine the quantities offood you will need. Estimates are per adult.

• Entrée-1/2 to 3/4 lb cooked • Potatoes-1/3 to 1/2 lb• Vegetables-1/4 to 1/3 lb • Stuffing-1/3 to 1/2 lb• Gravy-4 to 6 oz • Cranberry Relish-2 oz

ORDER IN PERSON OR BY PHONEAT THESE

CO-OP LOCATIONSNOB HILL 3500 Central SE, ABQ 265-4631

VALLEY 2400 Rio Grande Blvd., ABQ 242-8880SANTA FE 913 West Alameda, Santa Fe 984-2852

Let us make your holiday

stressfree!

The Nob Hill Business Association ispleased to announce the AnnualHoliday Shop and Stroll.

This event will take place onThursday, December 3rd, from 5-10pm. Central Avenue will be closedfrom Girard to Washington to allowfor traffic-free shopping. Neighbor-hood shops will have extendedevening hours. As usual you canexpect to find the street filled withcarolers, magicians, Santa, colorfulstreet entertainers and musicians, as well as many of your friends and neighbors.

At the Nob Hill Co-op there will be special musi-cal entertainment and natural foods holiday treatsto sample. All the wonderful locally-owned shopsin the Nob Hill area are participating as well,with special sales, treats, and entertainment.

Once again La Montantia Co-op will be sponsoringour annual Make a Child Smile Giving Tree thatworks to get gifts for children in need in our com-munity. Pick an ornament off our tree, make that

child’s holiday wish come true, and bringit back to the Co-op with the ornamentthat has the child’s name attached. Wewill make sure that the child or childrenyou have chosen get your special gift.Once again we will be working with NewMexico Department of Children, Youthand Families, Peanut Butter and JellyDay School and Enlace.

Each year the Nob Hill-wide Shop andStroll event also partners with a charity. This year theSalvation Army will have bell ringers collecting dona-tions at several locations in Nob Hill and there justcould be some local celebrities around to encourageyour giving!

Enjoy other holiday celebrations at the NorthValley Co-op on December 12th and the Santa FeCo-op on December 13th.

15th Annual Nob Hill Holiday Shop and Stroll

ONLY ATYOUR

CO-OP

co-op news December 2009 7

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.

Calendarof Events

We have done well competing with the newSunflower market that opened in Santa Fe inAugust. The efforts of our management and staffto improve our performance and dailyexecution, combined with your support,have contributed to our success. Ourwork to provide you the monthly Co-opAdvantage Specials from the NCGA andour continuing work with all of our sup-pliers to gain better pricing have helpedus be more competitive. Our purchaserscontinue their work to find the best pricespossible on the items we carry. We con-tinue our efforts to improve our productivity andkeep our operating costs as low as possible.

We are pleased to be able to offer our 20th annu-al member patronage refund. This refund is anexpression of your continued support and loyaltyto the cooperative that you as members own.Watch your mailbox for your patronage refundcheck in the middle of December. If you do notreceive one, check in with our Information desk

staff as your refund may be under $5. Refundsthat are under $5 will be paid at the register.

Our management and staff lookforward to improving our serviceto you as we enter a new year. Weare proud of our work this pastyear and we are sincerely gratefulfor your support of our coopera-tive. We know that our success isbased on the relationship betweenour membership and our staff,and that your expression of what

you desire from your Co-op and our responsive-ness to those desires is the basis of our existence.

We continue to face many challenges in the opera-tion of your Co-op, but we remain confident of ourability as a community to sustain and grow LaMontanita in the years ahead. Please join us at anyor all of our holiday gatherings so we can celebratethe season and the cooperative we own together.

HAPPY HOLIDAYS, TERRY BOWLING

See Page 1 for Holiday Party Schedules and Co-op Holiday Hours

12/3 Nob Hill Holiday Gathering, 5-8pm12/5 Gallup Holiday Gathering, 5-8pm12/12 North Valley Holiday Gathering, 1-4pm12/112/15 BOD Meeting, Immanuel Church, 5:30pm12/21 Member Engagement Committee, CDC, 5:30pm TBA Finance Committee Meeting, CDC, 5pm12/25 Co-op CLOSED

THE INSIDE SCOOP

The days may be getting shorter and theweather may be getting chilly, but youcan keep yourself warm and

snug with terrific, nutritious, anddelicious produce from your Co-op.

Traditional holiday fruit favorites such asmellow pears, fresh tangerines, and tart cranberries are available, alongsidebright California grapefruits, pink-fleshed Cara navel oranges, other mouth-watering citrus and fall favorites like sat-sumas and pomegranates to brighten upyour meals and snack times!

All this fruit sits alongside a bounty of hearty rootvegetables, warming squashes and savory fare likerutabagas, butternut squashes, parsnips, pumpkins,radishes, bold beets and flavorful sweet potatoes tokeep you warm and cozy. December also brings acheerful harvest of walnuts, just in time for earlywinter baking.

THE HOLIDAYS, a terrific time forGREAT PRODUCE

P R O D U C E D E PP R O D U C E D E P A RA R T M E N T S P O T L I G H TT M E N T S P O T L I G H T ::

This season the Co-op is excited to bring youWhite Mountain Potatoes from New’s WhiteMountain Farm in Alamosa, Colorado, and RioStar Texas grapefruits, lovely Meyer lemons, andHamlin oranges from South Texas Organics in

Mission, Texas.

And any of your meals can bemade even better with deliciousciders, ideal for mulling forpunch, drinking fresh, or curl-ing up with a warmed cup on acold starry night. Look for theone and only Big B’s Fresh Ciderand all their delicious apple andjuice or tea combinations.

All in all, winter can be a great time of year forthe fruit and vegetable lover in each of us!

Best wishes for great holidays and a happyand prosperous New Year from your LaMontanita Co-op produce departments.

Happy Holidays from your CO-OP!

COMING DECEMBER 12TH!in Conjunction with the Co-op HolidayParty and EVERY SUNDAY in December!• Support Local Artists, Give Beautiful Gifts.• Local Artists and Crafts persons are wel-come to participate at the North Valley Co-op location only. • Space is limited and must be reserved inadvance.• Participating Artists must be current mem-bers of the Co-op.

NORTH VALLEY SPECIAL: HOLIDAY ARTSAND CRAFTS FAIR

• No kits, no imports, please. If you havenever participated before, please con-tact Robin at 217-2027 or 877-775-2667.• Reserve your space by calling Tammyon Wed. or Thurs. at the Valley location,242-8800, before November 30th.• In this issue find more info on ourannual Giving Tree, entertainment sched-ules and more Holiday Season fun.

Call 217-2027 or 877-775-2667, or e-mail: robins @lamontanita.coop

FOR THE FOURTH YEAR IN A ROW, La Montanita has beenpleased to be able to support the Cooking with KidsProgram at Gonzales Elementary School in Santa Fe.Gonzales Elementary is one of our nearest neighbors and we arepleased that thanks to our donations, children get six cookingclasses (one a month at spaced intervals throughout the year)that incorporate not only how to prepare the food, but its his-tory and traditions as well. Also, each food unit utilizes math andreading skills. The menus are chosen from world culinary tradi-tions, so geography and the appreciation of diversity are part ofthe experience. This picture was taken in Mrs. Huff’s 3rd gradeclass as they prepared black bean tostados. Thanks to LynnWalters and Deb Barbe for their dedication and their great workwith Cooking with Kids.

COOKING WITH KIDS

SCH

OO

L PA

RTN

ERS

UPD

ATE

BuenoAlbuquerque, NMFrozen Tamales, 18 ozSelect VarietiesReg. $6.59. Sale $5.49

B’s Honey FarmAlbuquerque, NMB’s Honey Bear, 24 ozReg. $7.99. Sale $6.99

MadhavaLyons, COOrganic Agave Nectar, 23.5 ozSelect VarietiesReg. $6.79. Sale $5.49

Even more LOCAL PRODUCTS on sale in our stores!

LOCAL SALE ITEMSSHOP LOCAL & SAVE

DECEMBER SPECIALSWANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE?

Contact Eli at elib@lamontanita.coop

VALID IN-STORE ONLY from 12/2-12/29, 2009:NOT ALL ITEMS AVAILABLE AT ALL STORES.

CO-OP COMMUNITY SUPPORT

Personal Growth

Childhood Trauma • Illness

Drugs/Alcohol • Loss

Women’s Issues

Louise Miller, MA LPCC NCC

Psychotherapy

louise@louisemiller.org Phone (505) 385-0562

www.louisemiller.org Albuquerque, NM

Classical HomeopathyVisceral Manipulation

Craniosacral Therapy

MARY ALICE COOPER, MD

St. Raphael Medical Center204 Carlisle NE Albuquerque, NM 87106

505-266-6522

3 Santa Fe Holiday Gathering, 2-5pm

[perfect for sending to friends & family for the holidays]

Relax.

The Co-op’s Health & Beauty Department features local bath products that make luscious holiday gifts. Share the unique and refreshing scents available only from these New Mexico brands.

Sweet & Savory!

Special, locally made candies and nuts are the perfect treat for the snack lover in your family. There’s a treat for every taste, and the Co-op has them in all sorts and sizes.

Enchanted flavors

New Mexico’s unique pinon coffees make a tasty gift, especially for your out-of-state friends and family. The Co-op carries a variety of local blends.

Chile is here.

There’s nothing more festive than our famous red and green. Local salsas and other chili products offer a surprising array of flavors. From the ticklish to the four-alarm fire, a uniquely New Mexico gift.

Spread the news!

New Mexico has exceptional jams, jellies and honey—spread it around. From the tried-and-true to the truly daring, the Co-op has just the right taste for anyone’s toast.

Pets enjoy fresh, fair and local too!

The Co-op carries a variety of local treats and snacks for your four-legged friends. Stop by and pick up something special for Fido and Felix!

[the finest fresh, fair, local products at the co-op]

Festive cheeses

Cheese for the holidays? Be adventurous. Explore the whole menu of fine cheeses the Co-op offers, local and imported, and share your discoveries with friends and loved ones. A winning choice for parties, too.

Chocolate for body and soul

Here’s one answer to holiday stress: A little self-indulgence. With the Co-op’s variety of special chocolates and candies, you can satisfy your gift requirements and treat yourself, too. Everyone deserves a moment alone with chocolate.

Special treatment

Everyone on your list deserves a little pampering. The Co-op’s HBA Department has lotions, creams, and balms to soothe anyone’s winter skin.

Perfect size

Check out the Co-op’s health and beauty products for the best things in small packages--travel and personal-size goodies to stuff the stocking of your choice.

Enjoy fresh, fair and local for the holidays

The Co-op’s Mercantile Departments have smart gift ideas for even the most challenging name on your list. Stop by and find out how easy difficult shopping can be!

Who doesn’t like pie?

Making the rounds of holiday parties? The Co-op’s bakery department offers homemade pies, cakes, cookies and sweet breads for every taste. Show up with a delicious surprise!

Spinach Pomegranate Salad

1 (10-ounce) bag baby spinach leaves, rinsed and drained

1/4 red onion, sliced very thin1/2 cup walnut pieces1/2 cup crumbled feta1/4 cup alfalfa sprouts (optional)1 pomegranate, peeled and seeds separated

4 tbsp balsamic vinaigrette

Place spinach in a salad bowl. Top withred onion, walnuts, feta, and sprouts.Sprinkle pomegranate seeds over the top,and drizzle with vinaigrette.

Cranberry Pomegranate Sauce

2 large tart apples2 pomegranates, peeled and seeds separated

1 (16 fl oz) bottle pomegranate juice2 cups white sugar2 large oranges2 (12-oz) bags fresh cranberries, rinsedand sorted

1 cup pecans, chopped

Peel and core apples, and put peelingsand cores in a small saucepan with pome-granate seeds, 1/2 cup juice, and 1/2 cupsugar. Bring to a boil, and then reduceheat to simmer. Cook for 30 minutes.

Chop the peeled apples, and place in alarge saucepan. Remove zest from half ofone orange, chop fine, and add to apples.Peel oranges, chop coarsely, and add topan along with cranberries and remainingjuice and sugar. Bring to a boil, reduceheat to simmer, and cook for 30 min.

holiday delectables December 2009 10

Remove small pan from heat, and strainjuice into larger pan. Cool solids slightly,and then push though a sieve to removeseeds and peels, adding remaining pulp tolarger pan. Stir in nuts, if desired. Cookabout 10 minutes longer. Serve warm,room temperature, or chilled.

Pomegranate Salsa

1 1/2 sprigs fresh mint, chopped1 1/2 bunches fresh cilantro, chopped1 1/2 bunches Italian flat leaf parsleychopped

1 small red onion, chopped1 pomegranate, skin and light-coloredmembrane removed

6 tbsp fresh lime juice2 tsp grated lime zest1 jalapeno pepper, chopped1 serrano pepper, chopped1 small tomato, diced2 tbsp olive oilsalt to tasteground white pepper to taste

In a medium bowl, toss together mint,cilantro, Italian flat leaf parsley, redonion, pomegranate, lime juice, lime zest,jalapeno pepper, serrano pepper, tomato,and olive oil. Season with salt and whitepepper. Cover, and chill in the refrigeratorat least 2 hours before serving.

Pomegranate Sweet Potatoes

2 sweet potatoes1/2 cup pomegranate juice1/4 cup water2 tbsp apple cider vinegar2 tbsp brown sugar1/4 tsp ground cinnamon1/4 cup cold butter, cut into tablespoon-sized pieces

Bake the potatoes at 350 degrees untiltender, about one hour. Refrigerate untilcool. Lightly grease a small baking dish.

Bring the pomegranate juice, water, vine-gar, sugar, and cinnamon to a simmer in asmall saucepan. Reduce heat to medium-low, and simmer gently for 15 minutes.Meanwhile, peel the potatoes and cut intolarge cubes; place into the prepared bakingdish, and dot with the cubed butter. Pourthe pomegranate sauce evenly over top.

Bake in preheated oven 30 minutes untilthe pomegranate sauce has thickened intoa glaze. Gently stir the potatoes occasion-ally as they bake to coat them in the glaze.

Potato Latkes

1 medium onion 3 lb russet (baking) potatoes (about 6) 2 tsp fresh lemon juice 1/3 cup all-purpose flour 3 large eggs, lightly beaten Accompaniment: sour cream

Cut onion lengthwise to fit feed tube of afood processor, then grate with mediumshredding disk. Transfer to a large bowl(do not clean processor).

Peel potatoes and put in a bowl of coldwater. Cut potatoes lengthwise to fit feedtube, then grate and add to onions. Tosswith lemon juice, then with flour, 2 tspsalt, and 1 tsp pepper. Add eggs and stirto coat. Transfer to a colander set over abowl (potatoes will release juices).

Preheat oven to 200°F. Heat 1/4 inch oilto 360°F in a 12-inch heavy skillet overmedium heat. Using a 1/4-cup measure,scoop 4 or 5 mounds of potato mixtureinto skillet. Flatten with a fork to form 31/2- to 4-inch pancakes. Cook until gold-en brown, 2 1/2 to 3 minutes per side.Transfer to a paper-towel-lined bakingsheet and keep warm in oven while mak-ing more latkes.

old favorites,newflavors

Kale and Potato Purée

2 lb kale, stems and center ribs discarded and leaves chopped

1 1/2 lb large boiling potatoes 2 cups heavy cream

Cook kale in a pot of boiling salted water(1 1/2 tbsp salt for 4 qt water), uncov-ered, until tender, about 7 minutes. Drainkale, then immediately transfer to an icebath to stop cooking. When kale is cool,drain but do not squeeze.

While kale cooks, peel potatoes and cutinto 1/2-inch pieces. Simmer in cream with1/2 tsp salt and 1/2 tsp pepper in a heavymedium saucepan, covered, stirring occa-sionally, until tender, 15 to 20 minutes.

Purée potato mixture with kale in 2batches in a food processor until justsmooth (use caution when blending hotliquids). Transfer to a 4- to 5-qt heavysaucepan and cook over low heat, stir-ring frequently, until heated through.Season with salt and pepper.

Hot Mulled Wine

1/3 cup sugar1/4 cup bourbon1 (750-milliliter) bottle cabernet sauvignon or other dry red wine

1 sachet mulling spice blendCinnamon sticks (optional)

Combine first 4 ingredients in a largesaucepan. Bring to a simmer; cook 20minutes. Discard sachet. Serve warm.Serve with cinnamon sticks, if desired.

Tangerine Sponge Custard

1/3 cup sugar1 tbsp minced tangerine peel 1 tbsp butter, room temperature

Member NCUA • Equal Opportunity Lender

With Anywhere Access,TM you can manage your Credit Union accounts 24/7. Take advantage of Internet Banking with free bill payer and FinanceWorks online money management. Deposit checks and apply for loans securely online – and, if you need to, make appointments at a specific branch office. With your cell phone, use our 24-hour automated phone service plus free mobile and text banking. Stop by today and get easier access to your money.

www.nmefcu.org • 505-889-7755 • 800-347-2838

Now 16 locations including Santa Fe Inside La Montañita Co-op Market, 913 West Alameda, west of St. Francis Drive

Member NCUA • Equal Opportunity Lender

Manage Your Money... Anytime, Anywhere

holiday delectables December 2009 11

2 egg yolks 3 tbsp all purpose flour 2/3 cup fresh tangerine juice 2/3 cup low-fat milk 3 egg whites

Preheat oven to 350°F. Butter 8-inch diameterbaking dish with 2-inch-high sides. Combinefirst 3 ingredients in large bowl. Stir until wellmixed. Mix in egg yolk and flour. Stir in tanger-ine juice and milk. Beat egg whites in anotherlarge bowl until medium peaks form.

Fold egg whites into tangerine mixture. Pourinto prepared dish. Place soufflé dish in largeshallow pan. Add enough water to pan to come1 inch up sides of dish. Bake until sponge is set,about 45 minutes. Serve hot or cold.

Poached Pears With Caramel Sauce

Juice from 4 oranges 1 lemon, halved 8 cups water 2 cups granulated sugar 6 firm-ripe Anjou pears

Caramel Sauce1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 1/2 cups heavy cream 1 whole clove 5 cardamom pods 1/4 tsp fennel seeds 1/4 tsp black peppercorns 2 (3-inch) cinnamon sticks 3 tbsp chopped toasted almonds or hazelnuts

Poach pears:Remove zest of oranges in strips with a veg-etable peeler and cut away any white pith fromstrips. Squeeze juice from oranges and lemoninto a 6-quart pot and add lemon halves, water,granulated sugar, and zest. Peel pears, leavingstems attached, and add to pot.

Simmer pears 15 to 25 minutes, or until justtender, and cool in liquid. (Poached pears willcontinue to cook a bit as they cool.)

Make caramel:Put granulated sugar in a 2-quart heavysaucepan and crumble brown sugar over.

Melt sugars, undisturbed, over moderate heatuntil granulated sugar is mostly melted.Continue to cook, stirring occasionally with afork, until a deep golden caramel. Carefullypour in cream (mixture will bubble up andcaramel will harden slightly) and stir in clove,cardamom pods, fennel, peppercorns, and cin-namon sticks. Simmer, stirring, until caramel isdissolved and sauce is reduced to about 1 cup,about 10 minutes. Pour sauce through a sieveinto a 2-cup measure and cool to just warm.

Assemble dessert:Drain pears and pat dry, then transfer to plates.Serve drizzled with sauce and sprinkled withchopped nuts.

Holiday Special Salad

2 large bunches arugula, tough stems trimmed2 heads radicchio, cored, outer leaves discarded2 Belgian endives, trimmed4 large red radishes, trimmed and sliced2 tbsp snipped fresh chives1/4 cup red-wine vinegar2 tsp Dijon mustardSalt and freshly ground black pepper, to taste5 tbsp extra-virgin olive oil

Wash the salad greens in a large bowl of coldwater. Handle them gently to avoid bruising. Washthe arugula and radicchio well in cold water; drainand pat dry. Shred the radicchio leaves. Halve theendives lengthwise and sliver thinly. Place thearugula, radicchio, endives, radishes and chives ina large salad bowl.

Prepare the dressing: In a separate bowl, whisktogether the vinegar, mustard, salt and pepper.Whisking constantly, slowly drizzle in the olive oiland continue whisking until combined. Beforeserving, season the salad with salt and pepper.Drizzle lightly with the dressing and toss well.

Sauteed Parsnips and Carrots withHoney and Rosemary

2 tbsp extra-virgin olive oil1 lb carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks

1 lb large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks

2 tbsp (1/4 stick) butter1 tbsp chopped fresh rosemary1 1/2 tbsp local honeyCoarse kosher salt

Heat oil in large skillet over medium-high heat.Add carrots and parsnips. Sprinkle with coarsekosher salt and pepper. Sauté until vegetables arebeginning to brown at edges, about 12 minutes.Add butter, rosemary, and honey to vegetables.Toss over medium heat until heated through andvegetables are glazed, about 5 minutes.

This month’s recipes adapted in part from:allrecipes.comepicurious.comcookinglight.comgourmet.com

THE CO-OP HAS YOUR POMEGRANATES

theBBeessttPRODUCE

ATYOURCO-OP!

Shop with IntegritySupport LocalBusinesses...Shop CO-OPCO-OP

holidayPARTIES

SAVE THE DATES!

December 3NOB HILL CO-OP

December 5GALLUP CO-OP

December 12VALLEY CO-OP

December 13SANTA FE CO-OP

Body-CenteredPsychotherapy

and Trauma Healing

Penny HollandM.A., L.P.C.C, L.M.T.

505-265-2256LPCC Lic. 0494 LMT Lic. 1074

Member of International Society of Arboricultureand Society of Commercial Arboriculture

ISA Certified, Licensed & Insured

232-2358www.EricsTreeCare.comericstreecare@yahoo.com

WINTER PRUNINGTime to Schedule

Pruning - Deadwood of Pinons - Pines - Fruit Trees

SERVICES• Fruit and Shade Tree Pruning

• Technical Removal• Planting • Cabling & Bracing

• Fertilization• Root Rehabilitation Services

MASTER OF DRIP IRRIGATION

to satisfy every need

from seedlings tomature trees

and everything inbetween

345-9240

GuitarVistafine acoustic instruments

buy • sell • trade

Stan BurgPh 505-268-1133Fax 505-268-0337

3005 Monte Vista NEAlbuquerque, NM 87106

E-mail: gitmaven@yahoo.com

BY AMYLEE UDELL

Have you ever watched your 2 yearold use a cell phone, had your kidsstart a sentence with "It's www

dot..." or had them ask if records are old fash-ioned CDs? Do you marvel at how differenttheir lives are than yours at their ages? Somedifferences are simple to explain and whileinteresting, not worrisome. Others are morecomplex and really give one pause.

Do you remember when your parents pushedyou out the door, telling you what a nice dayit was? You were supposed to go down the street, find some other kidsand then find your own adventures. From ages five to seven we hadwhat seemed like a forest near our house. I'd climb, run, hide, fightbattles, be rescued, slay dangerous dragons and animals. Lookingback now, I know it was a small strip of trees, but it was an entireworld unto itself to me back then. At ten, I lived near a bigger patchof woods in Ohio. There were tiny streams, fallen trees makingbridges, branches bent into arches. It was magical. Despite the chem-ical slicks my dad remembers on the surface of the water!

co-op kids December 2009 12

Despite their flaws, my childhood imagination andsense of adventure made these places into refugesat the least, kingdoms at the most!

Since I was a kid (not THAT longago), our children are getting outsideless, getting less exposure to nature,experiencing less unstructured freeplay. Even beyond the weight they'regaining, they end up missing out onlearning scientific concepts from justBEING in the natural world. Manypsychologists believe the changes inour kids' play has even changed theircognitive and emotional develop-ment. That's a lot of consequencesfrom NOT getting outside to play.

One idea that really struck me is that when our kidsengage in imaginative free play, they develop a cog-nitive skill called executive function. Executive func-tion covers several areas, but one of the central abil-ities is the ability to self-regulate. Self-regulationenables people to control their emotions, behavior,and impulses, exerting self control and discipline.

During make-believe play, children engage in privatespeech: They talk to themselves about what they aregoing to do and how they are going to do it.Researcher Laura Berk says, "this type of self-regu-lating language has been shown in many studies tobe predictive of executive functions."

Unfortunately, the more structured the play, themore children's private speech declines. Our kidsNEED to be left alone with their imaginations to

THE GREATEST GIFT: AN APPOINTMENT WITH NATURE

cussed in Washington. A commendable move, butwith many toys coming from a huge variety of com-panies based worldwide, including less regulatedmarkets like China, using caution is still prudent.

Wooden toys can make some older kidsroll their eyes, but for the younger set andtoddlers they can be just the thing. Blocks,construction bricks, pull-toys and puzzlesall come in wooden versions, and evensome dolls and figurines are available inwooden options. Wooden toys may some-times need a little extra care compared totheir plastic counterparts (for keepingclean, for example), but the trade-off canoutweigh the slight inconvenience. Manytypes of toys, such as soft balls, throwtoys, and dolls frequently come in cloth

form, too. Virtually every toy can be found in someform other than plastic.

Wooden and heritage-type toys have a side benefitof helping smaller-scale toymakers. Independent

BY ROB MOORE

Just about everyone loves a toy, from the infant dazzled by abrand new rattle, to an 11-year-old playing with a doll oraction figure, to an adult messing about with the latest in

amusing gadgetry. Almost as much fun as get-ting a toy is giving one as a gift, and few fans areas delighted with toys as children can be.

With all the care and attention we use choosingappropriate gifts, matching them to a child’sage and interest, we sometimes forget to con-sider health risks that may be associated withsome toys. Sure, if it has sharp edges or smallparts we might think twice, if it has violent con-notations we may pass it by, but what about themost ubiquitous of modern chemical con-trivances, plastics? Plastic is durable and can bemade into a multitude of fun and useful shapes,which makes it the number one choice for making toys. But there is adownside to some plastics.

Some classes of plastics and chemical plastic addictives have been notedas endocrine disruptors, capable of damaging human hormonal devel-opment, especially in the developing systems of children. Despiteresearch linking these substances to health and environmental harm,many manufacturers have been slow to modify or phase out their use.Most of the plastics that have raised questions for safety-advocates fallinto two groups: phthalates that are used to help make plastics moremalleable and polycarbonates containing bisphenol A, which is used toincrease plastic durability (and also is used to line the inside of foodcontainers such as cans). Both categories of plastics are used in a vari-ety of settings, with concerns about their safety chiefly focused on theirpresence in products used by children, including plastic toys.

To be fair, chemical industry bodies have taken pains to point out thelong history of phthalates and bisphenol A use and study, and have beenquick to respond to criticisms of product safety. While true, the factremains that we simply do not know enough about the long-term effectsof exposure to them to treat them as absolutely safe. When it comes tochildren, erring on the side of caution seems the smartest path. If myyoung son is going to put a toy into his mouth a few thousand times,“generally recognized as safe under normal use” may not cut it. As anew dad, I want to be as careful as possible when it comes to the well-being of my child. And in this I am not alone.

Wise Toy ChoicesFor gift-givers in the European Union the decision is a bit easier tomake: phthalates are regulated and have been phased out in toys forsmall children. Here in the United States, the SC Johnson group, thelarge consumer products conglomerate, has announced plans to phaseout phthalates from its product lines by 2010. At present a number ofother companies are pledging to undertake the lead set by SC Johnsonahead of new regulatory restrictions on phthalates that are being dis-

toymakers spend great time and care carving andshaping wooden toys and sewing puppets and clothtoys, a level of detail we just cannot find in pro-duced-by-the-mass-millions toys. As we have notedin past articles, a dollar to a local craftsperson stayscloser to our community, too.

Older children may appreciate the value of a book ormagazine subscription in contrast to a plastic toy offleeting life or use. Card and board games can alsoengage children without relying heavily on plasticbyproducts. Check ahead to see if a parent wouldmind you giving a musical or sound-making toy totheir child. Sporting goods, such as balls and racketsor roller skates or jump ropes, are terrific gifts to givein place of plastic toys, and they can encouragehealthy exercise habits, too.

There are thousands of toys out there, each pitchedto appeal to the kid in all of us. Some of the toys aregreat, some are not so great. But the best childhoodsare the healthiest, and lead into healthy adult lives.Taking care that we limit our children’s exposure toharmful materials can help them make the most ofboth their fun times and their futures.

If you are interested in finding out more aboutplastics and toy safety you can check out the fol-lowing web sites:http://healthychild.org/main/http://www.healthystuff.org/

TWO AUTHORSDecember 7th

On Monday Dec. 7th atInspired Birth and Families,Jessica Mills, author of My

Mother Wears Combat Boots: AParenting Guide for the Rest of Us,will join author Jessica Powers, editorof Labor Pains and Birth Stories:Essays on Pregnancy, Childbirth, andBecoming a Parent, for an evening of talks and discus-sions centered around birth, parenting, and socialresponsibility.

Mills will present a talk entitled "Social Justice Beginsat Home." Combining traditional parenting withmore edgy topics such as bringing baby on the band’stour, three generations marching together forwomen’s rights, and disciplining without punish-

ments or rewards, My Mother WearsCombat Boots represents the latest inthe evolution of punk sensibilities intosustainable community action. She willsupplement ten key points, from practic-ing non-violent communication to rec-ognizing the difference between legiti-mate and illegitimate authority. Q&Aand discussion encouraged.

Powers will present a talk entitled “TheSocial Implications of Birth Stories.” She will talkabout the importance of birth stories in the devel-opment of both children’s and adult’s identities aswell as their political and social implications.Attendees should come prepared to share theirown birth stories.

Inspired Birth and Families is located at 49164th Street NW., Albuquerque, NM. For moreinformation, please call 505-522-2772.

TOY STORY: PLASTICAND CHILDREN’S HEALTH

The Importance ofFreePlay help them learn to navigate pretend obstacles and

conflicts in order to practice for future real ones!

These ideas about executive function and self-regu-lation can be promoted inside, as well as outside.Betty Bordner, facilitator of the An AppointmentWith Nature workshop, wants to encourage you toget your kids outside for this free play. "Whileorganized sports and structured playgrounds arebeneficial for children, we are getting further awayfrom free play as schools and families find time tobe filled with multiple responsibilities, state educa-tional standards, and deadlines. My workshop willexplore the deep benefits of outdoor free play: social,academic, emotional, and spiritual."

Goals for this 2-hour workshop are to connect par-ticipants with their own nature experiences, to realizethe deep influential benefits of free play in a naturalenvironment, and to acquire ideas of ways we canbring families into natural environments in safe andinteractive ways.

Bordner works in conjunction with Santa Fe's TheBirthing Tree (www.thebirthingtree.com) and will bein Albuquerque on December 10th to present AnAppointment With Nature at Inspired Birth andFamilies. To register, visit www.InspiredABQ.com orcall 505-232-2772.

Amylee Udell is a mother of three and co-ownsInspired Birth and Families, which promoteslife-long learning for parents and kids throughpregnancy, birth, parenting, movement, nutri-tion and other lifestyle classes. Learn more atwww.InspiredABQ.com.

A DOCUMENTARY FILMElizabeth Goodenough, Secret Spaces of Childhood, Where Do the Children Play?

BOOKS Richard Louv, Last Child in the WoodsJennifer Ward, I Love Dirt

greatgifts

booksA N D F I L M S F O RPA R E N T S

BIRTH, PARENTING, AND SOCIAL R E S P O N S I B I L I T YR E S P O N S I B I L I T Y

environmental news December 2009 13

OTHER WAYSpeopleare exposed toPFCs...

and how to AVOID them

PFCs ARE UBIQUITOUS — both in and out of the kitchen. They are widely usedas water, stain and grease repellents for food wrap, carpeting, furniture, and cloth-ing. They keep food from sticking to pots and pans, repel stains on furniture andrugs, and make the rain roll off raincoats. If you want to avoid PFCs in more placesthan your cookware, download the EWG Guide to PFCs at www.ewg.org.

part 2BY MICHAEL JENSEN, AMIGOS BRAVOS

The primary focus of efforts to reduce greenhouse gases(GHGs) and keep overall temperature rise from becomingexcessive is on finding alternatives to carbon-based fuels.

Wind, solar, and biofuels are the most often cited.

While there has long been a very small wind and solar programin the United States, the shock of $4.00/gallon gasoline spurredpublic anger and political action. The result was that biofuelssuddenly became the rising star of alternative energy.

As most people now realize, the decision in the US and else-where to pour large amounts of money and subsidies into bio-fuel production – in the US it was corn for ethanol – had seri-ous negative repercussions. These included shifting croplandinto fuel production that then triggered global food shortages,the fact that corn-based ethanol required more energy inputsthan were produced, and the further realization that corn-based ethanol consumed large amounts of water.

One positive outcome of this political shot in the foot was that citizens,the media, and even some politicians began to educate themselves aboutthe hidden costs of energy, including alternative energy sources.

The Energy-Water NexusPeople had been talking about the carbon footprints of traditional ener-gy sources, but now they were looking at the carbon and water foot-prints of all energy sources.

The attention to the “Energy-Water Nexus” didn’t start with the gaso-line price crisis of 2007-8. The Department of Energy (DOE) and someof the DOE-managed laboratories, like Sandia National Lab, have beenlooking at the interrelationship between energy and water use for sometime, at least since the oil crisis of the 1970s.

The Energy-Water Nexus refers not only to how much water is requiredfor energy production, but how much energy is required for water deliv-ery. This article is just concerned with the water for energy side, or, inother words, in the “virtual water” contained in energy.

Virtual water is a way of trying to account for all the water that isembedded in goods and services we consume. For energy, virtual wateris water used to mine and process fuels (like oil, gas, coal, and uranium)and to operate power facilities (for example, for steam production todrive turbines and for cooling).

The impact of water resources on energy production is often hard to seebecause they happen underground and far from the actual energy facili-ty. Huge amounts of water are used – often with chemical additives – tofree energy resources from their surrounding matrix and carry them tothe surface (oil, coal-bed methane, shale oil, uranium mining, etc). Coalis often transported as a coal-water slurry for long distances.

According to the US Geological Survey, energy pro-duction is the second largest consumer of water inthe United States, after agriculture. Thermo-elec-tric power generation requires 40% of the coun-try’s daily water withdrawals – 192 billion gallons.In contrast with agricultural water, much of whichis lost to evapo-transpiration or conveyance loss,almost all of the energy-related water is eventuallyreturned to the

surface or underground. However, this water isoften of poorer quality than it was when it waswithdrawn, harms the water quality where it isreturned, and requires treatment before it can beused for another purpose.

Solar Energy-Water NexusThe DOE estimates a coal-fired plant uses between110 and 300 gallons per megawatt hour (MWh).Nuclear power plants use between 500 and 1100gallons/MWh.

The shock for supporters of alternative energy wasdiscovering that a solar parabolic trough plant (acommon solar design) uses as much as 760 - 920gallons/MWh. Since many locations with highsolar energy potential are also located in areas withfew renewable water resources, this poses aquandary for advocates of green energy: it isn’tgreen to squander a non-renewable resource likewater, especially one essential to all life.

The surprise came from the collision of two per-ceptions of solar energy production: most of the

public thinks of photovoltaic cells when they thinkabout solar power production, while many large-scale producers think of solar power productionusing the same technology that other traditionalpower production uses – thermal-electric.

Thermal-based power production uses heat to boilwater and produce super heated steam, which spinsturbines, which activate generators, which produce

electricity. The steam is condensed in cooling tow-ers, which produces waste heat that is dissipatedby evaporating water from another source.

Cynical Opposition to AlternativeEnergyOpponents of alternative energy jumped on thesenumbers in a cynical attempt to discredit supportfor alternative energy. Few of these “born again”water conservationists had ever shown any con-cern for the nation’s water supply in the past, butthat hasn’t stopped them.

Even more neutral observers are concerned. TheBureau of Land Management has already begun

using water consumption as a key factor in evalu-ating the many applications for solar power pro-duction on public lands.

However, thermal-electric production on the tradi-tional basis isn’t the only method available. Thereis already production from “dry-cooled” facilities,which use much less water; hybrid “wet-dry facili-ties” are another possibility. Research has alreadyfound solar thermal production that uses no waterat all, relying on other chemicals. Large-scale pho-tovoltaic facilities are a possibility (being aware ofthe land-use and wildlife impacts).

Location and water sources also matters. For exam-ple, replacing heavily irrigated agricultural land withsolar power plants would likely actually lead to areduction in overall water use on that land.

The cause of alternative energy production, includ-ing solar energy production in, say, the aridSouthwest and West, shouldn’t be in jeopardy; itjust requires more thought. For more informationcontact Michael Jensen (mjensen@amigosbravos.org)

VIRTUAL WATER:GGRREEEENN EENNEERRGGYY

Non-stick cookware has been popularbecause, well, it's non-stick — very con-venient to use and clean. But it also emits

toxic fumes when overheated. EnvironmentalWorking Group recommends that you choose safercookware to reduce the risk ofinhaling toxic particles when youlet that non-stick pan get a littletoo hot. And who doesn't do thatoccasionally?

Non-stick surfaces are aluminumpans coated with a synthetic calledpolytetrafluoroetheylene (PTFE),also known as Teflon, a DuPontbrand trademark. Learn moreabout Teflon and its perfluorinatedchemical “family” (PFCs) at www.ewg.org in theirchemical dictionary.

Toxic fumes from the Teflon chemical released frompots and pans at high temperatures can kill pet birdsand cause people to exhibit flu-like symptoms (called"Teflon Flu" or, as scientists describe it, "Polymerfume fever"). The long-term effects of routine expo-sure to Teflon fumes, and from Teflon flu itself, havenot been adequately studied. However, ingesting par-ticles that flake off scratched non-stick cookwareisn't toxic because solid PTFE flakes are inert.

Manufacturers' labels often warn consumers to avoidhigh heat when cooking on Teflon. But EWG-commis-sioned tests conducted in 2003 showed that in just twoto five minutes on a conventional stove top, cookwarecoated with Teflon and other non-stick surfaces couldexceed temperatures at which the coating breaks apartand emits toxic particles and gases.

PFCs have been found in nearly all Americans testedby federal public health officials. Chemicals from thisfamily are associated with smaller birth weight and

size in newborn babies, elevated cholesterol,abnormal thyroid hormone levels, liverinflammation and weakened immune defenseagainst disease.

SAFER POTS, PANS AND BAKEWAREARE READILY AVAILABLEWhile there are a growing number of new

cookware options on the market, wedon't know enough about them toknow if they're safe — even ifthey're advertised as "green" or"not non-stick." Stainless steel is aterrific alternative to a non-stickcooking surface. Most chefs agreethat stainless steel browns foods bet-ter than non-stick surfaces.

Cast iron remains a great alternativeto non-stick cooking surfaces.

Lodge, America's oldest family-owned cook-ware manufacturer, refers to its cookware as"natural non-stick." Cast iron is extremelydurable and can be pre-heated to tempera-tures that will brown meat and will with-stand oven temperatures well above what isconsidered safe for non-stick pans.

HOW TO COOK WITH NON-STICK IFYOU'RE “STUCK“ WITH IT• Never preheat nonstick cookware at highheat — empty pans can rapidly reach hightemperatures. Heat at the lowest temperaturepossible to cook your food safely.• Don't put nonstick cookware in an ovenhotter than 500 degrees.• Use an exhaust fan over the stove.• Keep pet birds out of the kitchen — thefumes from an overheated pan can kill a birdin seconds. • Skip the self-cleaning function on youroven. It cleans by heating to high tempera-tures, which can release toxic fumes fromnon-stick interior oven parts.• Choose a safer alternative when buyingnew cookware.

H E A LT H Y H O L I D AY C O O K I N G : S K I P T H E

NON-STICK

L I N K I N G F O O D, H E A LT H A N D E N V I R O N M E N T

the energy-waternexus

AVOID““PPoollyymmeerr

FFlluu””

farming & gardening December 2009 14

BRETT BAKKER

Afederal district court in California has overturnedthe USDA’s approval of Monsanto’s geneticallymodified sugar beet seed which failed to take

into account impacts on environment, health and eco-nomics. Health and environmental concerns are still up forgrabs with conflicting studies both pro and con but econom-ic side effects can’t be denied. For example, Oregon producesa huge amount of seed for sugar beets, table beets and chard.Since these are all closely related, it’s tough enough as it is toprevent cross pollination. Introducing another set of unreli-able genes via windblown pollen will devastate organicbeet/chard farms since contamination would negate thecrops’ organic status.

Quoting Judge Jefferey S. White: “…the potential elimination of afarmer’s choice to grow non-genetically engineered crops, or a con-sumer’s choice to eat non-genetically engineered food, is an actionthat potentially eliminates or reduces the availability of a particularplant and has a significant effect on the human environment.” Nowthere’s a judge I can agree with!

Pro-GMO forces (including our old “friends” at Monsanto) plan tofight back, of course. The Sugar Industry Biotech Council cites thedefense of “farmers’ freedom to plant Roundup Ready sugar beets.”Freedom to buy seed that is engineered to resist a name brand herbi-cide instead of bred to benefit human & environmental health? Whatpatriots!

Not only is GMO giant Monsanto on the legaldefensive, their finances are also taking a “beet-ing”: fourth quarter losses are calculated at $233million. Of course that has to do with stocks andshares and the Orwellian doublespeak of Wall

Street. Their net

revenue was still close to two billion dollars. Boo-hoo. But wait…there’s more!

Monsanto was the target of 147 lawsuits in WestVirginia alone for allegedly contaminating the areaaround a now-closed plant with dioxins andfurans. The company is also under investigation bythe US Justice Department for violating antitrustlaws as the largest GMO seed company in theworld. Their rivals Dupont and Syngenta AG havealso jumped into the fray, not for any altruistic rea-sons, mind you, but just because they want a bigger

slice of that genetically engineered pie. The statesof Iowa and Texas are conducting their ownantitrust investigations as well.

And to top it off, the contested sugar beetapproval has brought attention back to the EPA’shurried and premature approval of Monsanto’sSmartStax corn: there was no public notification

of the pre-approval comment period. No onein charge seemed to care that this new GMOcorn carries eight inserted genes. Previouslyapproved crops have had no more than three.It appears re-evaluation is in order. On a pure-ly personal and impertinent note, I’d turnSmartStax down merely on the basis on mis-appropriating the name of the greatest soulmusic label of all time: Stax Records ofMemphis Tennessee. I can’t say for sure, but Isuspect Otis Redding wouldn’t have wanted toeat GMO corn grits.

And on that goofy note: with the exception ofthe Yippies in the ’60s, few protest movements

have had much of a sense of humor but now wecan add Friends of the Earth-Spain to the list oflaughing agitators. Spain produces the largestshare of genetically modified corn in the EU withno law or regulation to protect non-GMO cropsfrom contamination and cross-pollination.Deciding enough was enough, twenty protestorscostumed as non-GMO ears of corn stormed theFrench embassy in Madrid seeking political asy-lum. Says FOES’s spokesman David CarpioSanchez, “ With their survival at risk, the non GMmaize have no choice but to flee the country.”

itchy green

thumb

You Can’tBEET THAT!

FOOD • BEVERAGES • HOME-BAKED GOODIESNON-CORPORATE & LOCALLY MADE GIFTS

$10 suggested donation covers the cost of entry, musicand mingling with friends (food not included)

Children under 12 free Benefits the Albuquerque Center for Peace and Justice

Donations of warm clothing, backpacks, sleeping bags and blankets gratefully accepted at the gala for St. Martin’s

Hospitality Center.

13th Annual CommunityHoliday Gala1ST CONGRESSIONAL CHURCH/2801 LOMASBLVD. NE/FOR INFO CALL 268-9557

DANCE TO THE FABULOUS MUSICof Wagogo & Tijerina Band!SAT. DEC 5, 6PM

FUN FOR THE WHOLE FAMILY!www.tijerinaband.com • www.wagogobanda.com

aa FFuunnddrraaiisseerr

AbqPeaceAndJustice.org

Support Mexico's traditional culture ofmaize and food sovereignty! Since the reve-lation that genetically modified genes have

contaminated wild stocks of theancestor of our modern maize/corn, people worldwide haveexpressed deep concern.

ACTION ALERT: YOURSUPPORT IS PRECIOUS!The Defense of Maize Networkis promoting a Declarationagainst GMO maize. They havealready collected thousands ofsignatures both from individuals and have 1350organizations from 74 countries already signed on.

SAY NO TO TRANSGENIC MAIZE!Please sign on to the letter to protect Mexican cornand its ancestor varieties in the wild from contami-nation by Monsanto’s GMO corn products. Go towww.endefensadelmaiz.org/No-to-transgenic-maize.html for further information.

VIA ORGANICA: Building Solidarity withMexican Farmers and ActivistsWhat could be more enjoyable in the winter than togo to Mexico? Add to that building solidarity withMexico food and farming activists and you have anexperience that can’t be beat.

Seven-Day Tours Include:• Organic garming and green building workshopswith the Organic Consumers Association (OCA)Director Ronnie Cummins, Via Organica staffand mexican organic activists.

• Fresh organic meals, beautiful ac-commodations, and thermal swim-ming pool on a 20 acre organic farmand resort.• Biking, hiking, and horse-back ridingon nearby trails.• Visits to organic farms, stores, rest-aurants, green buildings, and commu-nity organizing projects.• Visits to World Heritage sites andother cultural attractions in nearbySan Miguel de Allende and Atotonilco.

• All days begin with an organic breakfast at ViaOrganica Learning Center Resort, and includeafternoon and evening organic meals at variouslocations.

2009 Via Organica Seven-Day Tour DatesJanuary 24-31, February 21-28, March 12 - 19,and April 18-25Seven day tours are open on a first come-firstserved basis. Tours are limited to 20 people. Tofind out more about an OCA/Via Organica touror to plan a custom tour for your group, pleasecall the office at 218-226-4164, e-mail rose@organicconsumers.org., or go to www.organicconsumers.org.

MEXICAN ACTIVISTS STRUGGLE TO KEEP CORN

GMOGMO FREE!FREE!

sweet!

Two Locations!Nob Hill

Acupuncture Center

Relief from stress, pain,digestive discomfort, colds & fluMost insurances accepted.

3415 Silver SE Albuquerque, New Mexico 87106P: 505-265-5087

103 East HillGallup, New Mexico 87301P: 505-863-8018

for AlbuquerqueCenter for Peace and Justice

community forum December 2009 15

The National Institute of Flamenco (NIF) isa unique, nonprofit organization dedi-cated to preserving the art, culture and

history of flamenco. If you haveattended the Co-op’s Earth DayCelebration during the last de-cade, you have had the opportuni-ty to experience first hand the finework this important communityorganization does for dance tradi-tions and our youth. If not, youhave an opportunity to enjoy theexcitement of flamenco and tosupport this beloved institutionon December 18-20 at their 11thAnnual Recital Navideno and silent auction.

Located in downtown Albuquerque, NIF offers afull flamenco curriculum for all ages and experiencelevels through the National Conservatory ofFlamenco Arts. NIF proudly hosts exceptional per-formances by world famous flamenco artiststhroughout the year. Flamenco is the ancient formof artistic expression in the Spanish Gypsy culture.As an enduring oral tradition, the art and spirit offlamenco is passed from generation to generation.NIF is committed to providing the public with agreater understanding and appreciation of this cul-tural treasure.

The NIF education branch includes the Conservatoryfor Flamenco Arts — offering year round classes in fla-

menco dance, music and song, diverse com-munity outreach programs, and a flamencomedia archive nearing completion. The per-forming branch includes four outstandingperforming groups: Yjastros — the Ameri-can Flamenco Repertory Company, anational touring company featuring top U.S.flamenco dancers under the direction ofJoaquin Encinias; Alma Flamenca, a pre-professional company of accomplished stu-dents from NIF's Conservatory of FlamencoArts; the flamenco emphasis program at the

University of New Mexico; and Niños Flamencosincluding some of the Conservatory's best young stu-dents, ages 5 to 14.

The 11th Annual Recital Navideno on Dec 18-20 show-cases children and adult students from theConservatory, at UNM’s Rodey Theatre. Also, don’tmiss their silent auction that supports their ScholarshipProgram which grants $60,000 in children’s scholar-ships each year.

Participate in the excitement! Support this commu-nity treasure. For more information and tickets, goto www.nationalinstituteofflamenco.org, e-mailniofflamence@aol.com or call 242-7600.

December 18-20 RODEY THEATER

National Institute of FlamencoRECITAL AND SILENT AUCTION

A N N U A LA N N U A L P E A C EP E A C E A N DA N D J U S T I C EJ U S T I C E G A L AG A L A ::KICK UP YOUR HEELS!December 5th

A s we roll toward the darkest time ofyear, world peace & justice for all stillseem far away. So the folks

at Albuquerque Center for Peace &Justice have decided to dispel thedespair with the help of some joy-ous music and dancing.

On December 5 from 6-10:30pm, thefloor is open at 2801 Lomas NE (FirstCongregational Church at the corner ofGirard) for moving to the rhythms ofthe Tijerina Band, followed by Wagogo Banda. Ifyou’ve never heard their sounds, you can checkout their web sites: www.tijerinaband.com andwww.wagogobanda.com. Tijerina’s is oftendescribed as “funky blues” and Wagogo’s as“world fusion.” Both sounds are spirited and fun.Tickets are $10. This annual event is one of thePeace Center’s main fundraisers, and all proceedsbenefit the projects and work at the center.

In addition, home-cooked posole and bakedgoods are available to fuel the merrymaking.Several local artisans will offer their wares forholiday gift-giving.

The Albuquerque Center for Peace & Justicebegan 26 years ago to provide space for groups

working on peace and justice issues to support eachother and to network. Initial focus was disarma-ment, work that reflects our location in a state con-

trolled economically by the warindustry since the 1940s. Thescope later broadened to includeCentral America solidarity move-ments and the Peace EducationProject, which gave local teachersresources and training on issueslike multiculturalism, RethinkingColumbus, and nonviolence.

In the 1990s, Center members, staff and volunteersorganized peaceful resistance to the Gulf War andthe opening of WIPP, a nuclear weapons waste dumpin southeastern New Mexico. Activity at the Centerhit another peak after the September 11, 2001attacks, and ACP&J continues to create a worldwhere our collective needs are met sustainably andnonviolently. Member groups value the interconnect-edness of all life and emphasize cooperation.

The Center enthusiastically invites everyone toits Annual Holiday Gala. For more informationcontact Mary at 268-9557 or at mail@abqpeaceandjustice.org

HOLIDAHOLIDAY FUN FOR ALL!Y FUN FOR ALL!

EXPERIENCE JAZZ IN NEW MEXICO LAND OF ENCHANTMENTFunded in part by the New Mexico Tourism Department

210 YALE SE

O U T P O S T

FALL SEASON 2009——— December ———

Tribute to Freddie Hubbard

Thursday 7:30pmDECEMBER 10

Friday, 7:30pmDECEMBER 11

Javon Jackson

& FriendsTribute to

Freddie Hubbardsponsored bySouthwest

Technology Associates

SOAP MAKING WORKSHOPSWORKSHOPSwith Lorraine Kahneratokwas Gray, Mohawk SoapMaker. November 7th, 14th, 28th, and December5th, 2-4pmLearn how to make soap and personal care products thetraditional way, using organic, natural ingredients,including buffalo tallow, with Mohawk soap makerLorraine Kahneratokwas Gray. The workshop will be heldon December 5th from 2-4 Pm at Skennen Ken’hak(Peace Forever) Educational Farm, 1627 Calle Josefita,Santa Cruz, NM.

Take home a sampling of each product made during thecourse of the workshop. Fees will be waived if you bring3 cantaloupe-sized stones to help complete the school’spermanent Labyrinth. A full course description, schedule,and registration form is on-line at www.fourbridges.farming.officelive.com. For more information, contactLorraine Gray at 518-332-3156, or email fourbridges@live.com

CLARIFYING MEDITATIVE WORK – A FRESH LOOK. A workshop for people from anymeditation tradition or no tradition at all. We’ll explore directly what meditative work isand how it sheds light on the concerns of our lives. Seven-day retreat in Dec.Reservations, info, Jay Cutts, New Mexico Center for Meditative Inquiry and Retreat,at 281-0684 http://www.cuttsreviews.com/meditation/

CO-OPCO-OP HOLIDAYFESTIVITIES

DON’T MISS THE PARTIES, THE MUSIC, FRIENDS, FOOD SAMPLINGS & CRAFT FAIRS! SEE PAGE 1 AND 7

a localttrreeaassuurree

from the

CO-OP GroceryDepartmentBeverages for your Holiday Festivities!

LocallyProduced!Santa Fe Cider Company's Sparkling Cider

NEW! APPLETISERfrom South Africa!

LONGSTANDING FAVORITESMartinellis Sparkling Apple Juice and NEW Organic Sparkling Cider and R.W. Knudsen's Sparkling Juices

Fair Trade Fair Dec 6, 3-6pm!www.InspiredABQ.com

•Pickupourmonthlynew

sletterfull of information on food,

health, environment and your C

o-op.

•Mem

berrefundprogram:at the end of each fiscal year, if

earnings are sufficient, refunds are returned to mem

bers based on purchases.

•Weeklym

ember-onlycouponspecials as featured in our

weekly sales flyer. Pick it up every w

eek at any location to save more

than your annual mem

bership fee each week.

•Bankingmem

bershipat the New

Mexico Educators Federal

Credit U

nion.

•Mem

beronlydiscountdays:take advantage of our special discount events throughout the year–for m

embers only.

•Specialorders:on order large quantities or hard-to-find items

at a 10% discount for m

embers.

•General

mem

bershipmeetings,

Board positions

and voting. C

o-ops are democratic organizations. Your participation is

encouraged.

Your comm

unity-owned natural foods grocery store

-YouCare!

–about good food and how it is produced-Yo

u’re

Empowered!

–you help support the local/regional food-shed-Yo

uSu

pport!

–Co-op principles & values and community ownership-Yo

uVote!

–with your dollars for a strong local economy-Yo

uParticip

ate!

–providing direction and energy to the Co-op-Yo

uReceive

!–member discounts, weekly specials and a patronage refund

YouOwnIt!

–an economic alternative for a sustainable future

WhyJo

in?

Insomanyw

aysitpaystobeaLaMontañitaCo-opM

ember/O

wner!

JoinLa

Montañita

Co-op!

GreatR

easonsto

beaCo-opM

ember

december2

009

connectio

nfre

e

•Pickupourmonthlynewsletterfull of information on food, health, environment and your Co-op.

•Memberrefundprogram:at the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.

•Weeklymember-onlycouponspecials 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.

•Bankingmembershipat the New Mexico Educators Federal Credit Union.

•Memberonlydiscountdays:take advantage of our special discount events throughout the year–for members only.

•Specialorders:on order large quantities or 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.

Your community-owned natural foods grocery store

-YouCare!–about good food and how it is produced

-You’reEmpowered!–you help support the local/regional food-shed

-YouSupport!–Co-op principles & values and community ownership

-YouVote!–with your dollars for a strong local economy

-YouParticipate!–providing direction and energy to the Co-op

-YouReceive!–member discounts, weekly specials and a patronage refund

YouOwnIt!–an economic alternative for a sustainable future

WhyJoin?

InsomanywaysitpaystobeaLaMontañitaCo-opMember/Owner!

JoinLaMontañitaCo-op!

GreatReasonstobeaCo-opMember

december2009 connection free