coopOOccttoobbeerr 22000066 ccoonnnneeccttiioonn ffrreeee

La Montanita Co-op Food Market 303 San Mateo NE Suite 201 Alb NM 87108

12 GREAT REASONS TO BE A CO-OP MEMBER:

1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you thehighest quality organic produce, antibiotic and hormone-free meats, rBGH-freedairy products, imported and domestic cheeses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more!

2. MEMBER REFUND PROGRAM: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.

3. PICK UP OUR MONTHLY NEWSLETTER full of information on food, health, the environment and your Co-op.

4. WEEKLY MEMBER-ONLY COUPON SPECIALS as featured in our Weekly Sales Flyer. Pick it up every week at any location and save more than your annual membership fee each week.

5. EASY CHECK WRITING AND CASH ($40) over purchase amount. We alsoaccept ATM cards, VISA and MasterCard.

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

7. INSURANCE AND FINANCIAL COUNSELING: Call Robin Chall 823-9537 8. FREE DELIVERY for seniors, housebound and differently-abled people. 9. MEMBER-ONLY DISCOUNT DAYS: Take advantage of our special discount

events for members only — throughout the year!10. SPECIAL ORDERS: You can special order large quantities or hard-to-find items,

at a 10% discount for members.11. GENERAL MEMBERSHIP MEETINGS, Board positions and voting. Co-ops are

democratic organizations; your participation is encouraged. 12. MEMBERSHIP PARTICIPATION PROGRAM:

Members can earn discount credit through our community outreach committeesor skilled member participation program. Please ask at the Information Desk for details.

Now More than Ever: Support Community, Support CooperationJOIN LA MONTANITA COOPERATIVE

The Only Community- Owned Natural Foods Grocery in the Albuquerque Area

MEMBERSHIP: ONLY$15 ANNUALLY, OR $200 LIFETIME MEMBERSHIP• Nob Hill: Central & Carlisle, 505-265-4631• Valley: Rio Grande & Matthew, 505-242-8800• Gallup: East Coal & First St, 505-863-5383• Santa Fe: Alameda 2 blocks west of St. Francis, 505-984-2852

La MontanitaCo-op’s

30thBirBir thdathday Bashy Bash

and annual meeting

SundaSundayy Oct.Oct. 1515thth

1-5pm

see page 1 for details

fresh

fair

local30th Birthday Bash and You’re Invited

We believe that the core of any cooperative is its people, and Iremember well the days when cooperatives around the nation (beforecoming to La Montanita I worked at several co-ops from Vermont toArizona) used the motto “food for people not for profit.” Now hav-ing worked at La Montanita for over 20 years, I personally get a bigkick out of seeing young people that I knew as children and watchedgrow up in and around the co-op now working as part of our staff.This to me is one of the truest measures of an organization that isbuilding a sustainable community.

We believe that a sustainable future means just treatment and a fair liv-ing for our staff. At a time when many businesses are cutting employ-ee benefits, the Co-op continues to add them. The Co-op provides paid

sick, vacation, bereavement andmaternity leave and pays 80% ofhealth and dental insurance notonly for all full time staff but forpart-time (defined as working atleast 20 hours per week) staff aswell. The Co-op has also recentlyinstituted a staff gain-sharingprogram and a 50% match toemployee contributions in our401K retirement plan.

Before it became law in Santa Feand although it is not required ineither Albuquerque or Gallup, inJanuary 2005, La MontanitaCo-op instituted one of the most

progressive living wage scales in the nation (one that even providesfor monthly savings, something most other living wage scales fail todo). All benefits are accessible to Co-op staff when they finish their3-month probationary period and get voted on to a Co-op depart-ment team by their peers. These days in the general business/corpo-rate world differentials between the lowest paid individual and thehighest paid individual, depending on industry, range from between200-700 times. At our Co-op our differential between lowest tohighest paid person is only 6.2.

W e recognize that our cooperative vision has, at times,caused us to sail into uncharted waters and created bothopportunities and challenges. And no doubt we have made

our share of mistakes along the way. But just as in our early days, wecontinue to be dedicated to the cooperative principles of open demo-cratic governance, member economic participation and continuous

education and action on important issues of our day. Our concern forcommunity leads us to continue to work to develop an organizationthat we believe is a solution based vehicle for a sustainable future.

If you are not a member, we welcome you to join the Co-op andbecome part of our successful multi generational experiment in com-munity ownership. If you are already a member, congratulations andthanks for supporting your Co-op for three decades. Together letsmake the coming decades an even greater testament to the impor-tance and power of cooperation.

Everyone in the community, member or not, is invited to join us in cele-brating 30 years of local food for local people at our 30th Birthday Bashon Sunday October 15. See above and below for more information anddirections to the party. by Robin Seydel

La Montanita Co-op officially incorporated as aconsumer-owned, community governed busi-ness in 1976 by 300 Albuquerque families.

Today many of those founding families still makeup the nearly 13,000 members that own our coop-erative. While many things have changed over thepast three decades, our commitment to our mem-bers and our community remains as strong todayas it did way back then; as does our passion forcooperative values and principles (to see the valuesand principles please turn to page 3).

Our Shared Cooperative HistoryHaving grown from humble, all volunteer begin-nings in the little 1,000 square foot space in the oldGirard Street Community Center on Girard andCentral, the Co-op now serves members in fourneighborhoods, Nob Hill and the North Valley inAlbuquerque, on West Alameda in Santa Fe and indowntown Gallup. Despite the somewhat far-flung locations each Co-op store maintains LaMontanita’s original dedication to serving the needsof the local community.

In the early 1980’s the Co-op morphed from anall-volunteer organization to having a paid staff.Beginning with a three-person management team

that directed a good number of volunteers, the Co-op now supports a staff of over 200 people, drawnfrom each storefront’s local population. By themid 1980’s it became clear that the first locationon Girard was both too small and becomingunsafe (as the landlord/owner who had alwaysintended to demolish the building for a morelucrative business venture was unwilling to investin much needed repairs).

After a series of member/owner meetings theBoard of Directors and Co-op management movedforward to lease existing supermarket space in theNob Hill Shopping Center. At the time, althoughthere were “serious concerns” about the Nob HillDistrict, moving to the first shopping center inAlbuquerque gave the Co-op the opportunity tobecome one of the anchors in the revival of thatneighborhood’s business community. What feltlike a cavernous space was soon filled and withinthe first few weeks and months of operation thestaff grew from 7 to over 20 and Co-op member-ship ballooned to over 3,000. While there were avariety of growing pains (on the first few days theNob Hill location was open we processed nearly500 new memberships and ran out of applica-tions), it was an exciting time for the Co-op.

Sales and membership continued to increasethroughout the late 1980’s and into the 1990’s.However, in the early 1990’s the New MexicoDepartment of Labor decreed that the Co-opcould no longer use member volunteers in thestore, in any position it deemed a “wage labor”job. After a period of reduced volunteerism, theCo-op instituted a number of popular volunteerprograms in the “acceptable outreach areas”including non-profit organizational capacitybuilding, community events, a staff wellness pro-gram, partner schools and others, and now hasmore volunteers that it did when volunteersworked in the Co-op store itself.

The Third DecadeBy the late 1990’s it became clear that the Co-opneeded to expand. Members regularly complainedof “traffic jams in the aisles” and “parking prob-

La Montanita Co-op: Some Things Change, Some Remain the Same

Celebrating 30 Years of Communitylems.” About the same time as a member surveynoted that the North Valley was one of the locationscurrent members most wanted a new location, thesite of our Rio Grande store became available. TheNorth Valley store opened in September of 1999 andcontinues to grow and do well.

In the early summer of 2004, Wild Sage Co-op inGallup was struggling. They had, with LaMontanita’s help, opened five years earlier. Their all-volunteer staff was burning out and their small storeneeded help to survive. Their Board approached LaMontanita with the idea of a merger of the two Co-ops. The merger went forward and Wild Sage re-opened in a new location, with dairy, freezer andproduce cases and a small but dedicated paid staffless than a year later.

At about the same time as theGallup merger was in pro-cess, the owner of the onlyindependent natural foodsgrocery store in Santa Fe wasready to move on to otherlife experiences. Wanting tokeep a locally owned optionfor Santa Fe residents, she

suggested La Montanita run the store. After a seriesof membership and community meetings in bothAlbuquerque and Santa Fe, in March of 2005 theMarketplace became the fourth location in the LaMontanita family of co-ops. The transformation ofthe Marketplace to a cooperative brought back acommunity owned grocery to the Santa Fe area forthe first time since the New Life Co-op had closedthere in the mid eighties. Thanks to great supportfrom the Santa Fe community, that location is alsodoing well.

Sustaining a Cooperative FutureWhile, as the above brief history attests, the Co-op hasgrown substantially in the decades since 1976, ourdedication to cooperative values, principles and thealternative economic model that cooperatives rep-resent, remains unwavering. Thinkers, researchersand writers worldwide see the cooperative struc-ture of community ownership of resources as avehicle for positive social change. We continue tobelieve that La Montanita, and cooperatives ingeneral, bring a degree of integrity and transparen-cy to the market place as we work on building asustainable food and economic system.

Over the years we have returned approxi-mately 2 million dollars in patronagerefunds to our community owners and

given tens of thousands of dollars in donations tonon-profit organizations throughout the state.This year alone, our over 200 Co-op volunteershave given nearly 1700 hours of their energy toour partner public schools, area non-profitorganizations and a staff wellness program. Wecarry more local products and support morelocal producers that any other retail outlet.Currently we carry over 1100 local productsfrom over 350 local vendors. Our continuingwork on developing the local/ regional food shedand the new cooperative trucking program aswell as educational work on the true costs of sus-tainable and organic local food productionshould bring an even wider variety of local foodsto our locations and greater economic support tolocal producers.

HARVEST FEST, PICNIC & COMMUNITYGATHERING!Great Co-op Food – A fabulous natural, local and organic food buffetwill be served. The $5 donation for adults will benefit the Farm to School,Farm to Cafeteria program of Farm to Table. (See page 2 for informa-tion.) Children under 12 eat free. Dance to Wagogo, then enjoy a com-munity music and dance Jam,organized by Armando Ortega. Musiciansof all genres bring your instruments! Enjoy a FREE Harvest FestivalFarmers Market and children’s activities!

Some of the farmers, local organizations andartists coming to our free Harvest Festival andFarmers Market are: Beneficial Farms, New MexicoOrganic Commodities Commission, Amigos Bravos,League of Conservation Voters, The Fig Man,Fairfield Farmer, The Sierra Club, South MountainGoat Dairy, Defenders of Wildlife, Sparrow HawkFarm, Environment New Mexico, La Alameda Press,Citizens for Alternatives to Radioactive Dumping,Veggie Grow Gardens, Bernalillo CooperativeExtension, Thorpe Family Farm Products, Friends ofthe Rio Grand Nature Center, Hawkwatch, ARCAWheatgrass and many more. Plus a variety of localartists and crafts people coming. Farmers and localcrafters interested in setting up please contactRobin at 217-2027 or toll free at 877-775-2667to reserve your free space.

Directions: Set amid the Cottonwoods, as theyturn gold at Los Amigos Round-Up, located inthe far North Valley 10601 North FourthStreet (just south of where Second and FourthStreet divide). Take I-25 to the Tramway Exit#234. Head west off the exit. Tramway willcurve around to the left and divide into 2ndStreet and 4th Street. Take 4th Street; a fewblocks south of the divide, watch for signs tothe Co-op Birthday Bash. Los Amigos Roundupis on the west side of the Street. For moreinformation call Robyn at 217-2027 or tollfree at 877-775-2667. Come help us cele-brate 30 years of dedication to serving andsustaining our co-op communities.

EVERYONE isINVITED!SundayOct.15, 1-5pmFREE!FREE!

DIRECTIONS to the Harvest Fest, Picnic and Community Gathering

how to get tothe CO-OP’S30th BirthdayBash!

Ownership!

Celebrate

30years!Oct. 15 1-5PM

CCOO--OOPPturns3300!!

celebrating 30 yearsA Community - Owned Natural Foods Grocery Store

La Montanita CooperativeAlbuquerque/ 7am-10pm M-S, 8am-10pm Sun.3500 Central S.E.Albuq., NM 87106 265-4631

Albuquerque/ 7am-10pm M-S, 8am-10pm Sun.2400 Rio Grande Blvd.Albuq., NM 87104 242-8800

Gallup/ 9am-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

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/C.E. Pugh 217-2020ce@lamontanitacoop.com• Controller/John Heckes 217-2026johnh@lamontanitacoop.com• Computers/Info Technology/Mark Bieri 217-2011 computers@lamontanitacoop.com• Human Resources/Sharret Rose 217-2023hr@lamontanitacoop.com• Marketing/Edite Cates 217-2024editec@lamontanitacoop.com• Membership/Robyn Seydel 217-2027robins@lamontanitacoop.com

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

Co-op Board of Directors:email: bod@lamontanitacoop.comPresident: Martha WhitmanVice President: Marshall KovitzTreasurer: Ken O’BrienSecretary: Roger Eldridge Susan CizekTom HammerTamara SaimonsJonathan SiegelAndrew Stone

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

Co-op Connection Staff:Managing Editor: Robyn Seydelrobins@lamontanitacoop.comLayout and Design: foxyrock incCovers and Centerfold: Edite CatesAdvertising: Robyn Seydel Editorial Assistant: Ivy Edmondsonivye@lamontanitacoop.com 217-2016Printing: Vanguard Press

Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667email: memb@lamontanitacoop.com

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

Copyright © 2006La Montanita Co-op SupermarketReprints by prior permission.

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

CO-OPYOU OWN IT

by Pam Roy and Lee AdamsandFarm to School

Farm to Table (FTT) is a Santa Fe based organizationwhose mission is to enhance the livelihoods of farm-ers and ranchers in New Mexico while encouraging

communities to participate in “buying local” at their farm-ers’ markets, retail stores and co-ops.Farm to Table provides innovative edu-cation programs for farmers, consumersand children to help improve theirunderstanding of farming, eating locallyproduced foods and increasing regionalsustainability. The organization focuseson linking local production to localneeds by improving communities’ accessto nutritious, affordable, locally grown,and culturally significant foods. Farm toTable works in three areas: educatingchildren about where their food comesfrom by providing hands-on experiences; helping toimprove marketing opportunities for farmers andranchers; and food and agriculture policy initiatives.

Farm to School and Farm to CafeteriaThe Farm to School Program of Farm to Table and itseducational activities in classrooms, at farmers’ mar-kets and on field trips are well-established. Since 2002,Farm to Table and its partners have been instrumentalin the development of “Farm to Cafeteria,” linkingfarmers and their fresh foods with meals and snacks inschool cafeterias. Nationwide there are about 500 Farmto School/Cafeteria programs in 35 states. Programsand organizations (such as Farm to Table) in NewMexico have been recognized nationally as leaders inthis work. The Santa Fe, Albuquerque and Taos schooldistricts are purchasing NM grown fresh fruits and veg-etables seasonally. More than 100,000 schoolchildrenare benefiting. Through work with the Rural Food GapStudy, FTT will be focusing additionally on helping todevelop farm to cafeteria programs in four rural areas.

Poor eating habits, sedentary lifestyles, and obesity -these are all part of one of the newest concerns ofhealth providers, the media, and just plain folks fromaround the nation. Almost 30% of children in NewMexico are overweight or obese or at risk for over-weight. Nutrition-related illnesses such as diabetes andheart disease are being seen in a younger population.Eating in an unhealthy way affects discipline and theability to learn in schools.

New Mexico’s existing Farm to School (and Farm toCafeteria) Programs are attempting to alter this

trend by providing local nutritious foods at schools andan educational background that encourages children toeat these healthier foods. Numerous organizations areworking together to help alleviate this problem. Withsome children eating 40% of their meals at school, weall agree that the logical place to start working on thisproblem is in our school cafeterias. Being able to pro-vide locally grown fresh fruits and vegetables to chil-dren eating school meals and snacks is one solution.Healthy children also mean lower medical expenses forparents and the state of New Mexico.

2 october 2006

Food and Agriculture PolicyFarm to Table initiated the New Mexico Food and Agriculture PolicyCouncil (Policy Council) in 2002 to provide a forum for a broad-basedgroup of organizations, agencies and individuals to work on food andagriculture issues. The Policy Council’s membership includes represen-tatives from health, social services, agriculture, and environment.

New Mexicans benefit from the Policy Council’s advocacy for policieslike better school nutrition and increased business opportunities for

farmers. As part of its Farm to School/Cafeteria efforts, the Policy Council workedwith broad-based groups of agencies, organ-izations and legislators to pass legislation in2005 that ultimately will lead to removingjunk food from schools. Currently, theCouncil is working on legislation to provideadditional funds for New Mexico schools to

buy fresh fruits and vegetablesfor their lunch and snack pro-grams. The legislation encour-ages the purchase of NewMexico grown produce, thusbenefiting farmers’ economywhile providing children withhealthier choices.

New Mexico suffers from thesecond highest level of foodinsecurity in the nation. Al-though agriculture is the thirdlargest state industry, few legis-lators and the general public

understand the links between food insecurity, health and agriculture. Tofurther address these issues Farm to Table and the Policy Council part-nered with the NM Task Force to End Hunger and the NM TribalExtension Task Force to find out more about rural communities’ abilityto access fresh, nutritious, affordable and culturally significant foods. Asa result, Farm to Table and partners will be working with rural com-munities to implement Farm to School/Cafeteria programs, strengthenfarmers’ markets, provide marketing programs for farmers and ranch-ers, and develop grocery store and transportation options.

Southwest Marketing Network

Athird program area of Farm to Table is a regional partnershipcalled the Southwest Marketing Network (SWMN). The pur-pose of SWMN is to improve the economic viability of limit-ed resource farmers, ranchers, and organizations in the

Southwest (New Mexico, Arizona, Utah, Colorado and Tribal commu-nities). The farmers and ranchers are provided with business manage-ment tools, marketing strategies, technical and financial assistance,crop insurance information and assistance, and peer examples neededto improve their marketing success. The ultimate purpose of theNetwork is to increase the viability of farms, ranches, and food enter-prises. To do this Farm to Table and the SWMN provide training andtechnical assistance programs and assist communities in program devel-opment. An example is a partnership with the New Mexico TribalExtension Task Force to assist Native American communities in thedevelopment of farmers’ markets. The SWMN also provides quarterlynewsletters to 3,100 participants and an annual conference with work-shops and tours. The next conference is scheduled in Flagstaff, Arizona,March 26-29, 2007.

For more information about Farm to Table contact: Pam Roy and LeAdams, Co-Directors, and Tawnya Laveta, Program Associate. LeAdams is the Program Director of Farm to School/Cafeteria and PamRoy is the coordinator of the NM Food and Agriculture Policy Council.Both are steering committee members of the Southwest MarketingNetwork. Farm to Table staff have years of experience in farmers’ mar-ket development, and organizational and program development. Theycan be reached at 505-473-1004.

A coalition of agricultural organizations and government agencieswill be presenting the Hoop it Up Conference on Oct. 20-21st.Designed to help farmers and gardeners extend the grow-ing season, the conference features a number of work-shops on a variety of topics to further sustainable agricul-ture in New Mexico. Come to the Santa Fe Fairgrounds onRodeo Road for a full day workshop with Del Jimenez,Agricultural Specialist with the Cooperative ExtensionServices and learn to build a Hoop House greenhouse.

Other great workshops include: Le Adams of Farm toTable on “Season Extensions, Food Security, Affordability,Inclusion,” Shane Smith, of Cheyenne Botanic Gardens,author of Greenhouse Gardener's Companion - Ruthless Gardening,“Off-Season Growing: Row Covers, Cold Frames, Cloches,” Bob

Hoop It Up: An Affordable GreenhouseConference Pedersen of Terra Lucero on “Plant Diseases, Pest Identification and

Control,” and “Raising Herbs” with Charles Martin, AgriculturalSpecialist, Cooperative Extension Service, NMSU, to name but a few.

This extremely affordable conference(only $30 for Members of the Santa FeBotanical Gardens, $35 for non-mem-bers) is sponsored by NMSU CooperativeExtension Service, SF County ExtensionOffice, Native Plant Society of NewMexico — Santa Fe Chapter, Santa FeFarmers Market Institute, Santa Fe MasterGardener Association.

For more information or to registercontact: Santa Fe Botanical Garden, P.O. Box 23343 Santa Fe, NewMexico 87502 or call 505-428-1684.

Farm to Table: Buy LocalInnovation

The Co-op’s 30th Birthday Bash Buffet is a benefit for Farmto Table. See page 1 for details.

Classes to help babies sign before they can speak, also cloth diapers,slings and other baby care products.Co-op member special: 10% off all baby signing products and homeclasses/ workshops; willing to trade

Baby Bear, Stella Noyce & Dan HerbisonInfant & toddler footwear: Robeez, See Kai Run, etc; cloth diaper-ing supplies: diapers & covers including natural and organic fibers;baby wearing accessories: slings, wraps and carriers including Maya,Moby, New Native, Hotslings, Ergo, Sutemi – product-use instruc-tion and assistance readily available; wooden & fabric toys; andchildren’s clothing and accessories emphasizing earth and family-friendly products.4801 Lomas Blvd NE, 87110 (west of San Mateo) 505.265.2922Co-op member special: 10% discount

Body Mind and Spirit A childbirth and family resource centerErika Harding 123 Wellesley S.E., Albuquerque, 87106505.804.3726, Erika@bodymindandspiritabq.com

www.bodymindandspirit.comCo-op member special: 10%off all workshops and classes

Dusty Marie, RN, LM, CPMHummingbird Midwifery andHomebirth, 505.262.1690dustydreams@hotmail.comCo-op member special: ChooseHummingbird Midwifery toassist at your birth, and I willrenew your Co-op membership.

Business & Financial Services

Cabin MediaHomesteading on the digital frontier.Digital graphics, web development &hosting, on-line marketing and strate-gy. 268.5956 or e-mail home@cabinmedia.com, www.cabinmedia.comCo-op member special: one hour com-plementary web site development con-sultation.

Debby KruzicDocument Handling & Information Services, Inc. 505.888.3620dhinfo@dhinfo.com, www.dhinfo.com. Helping companies move towards a paperless office.Co-op member special: 1 hour free needs-analysis for a paperless office.

Donal S. Kinney, CPATax Preparation and Planning - Personal and Small BusinessW. Alameda, #B6 Santa Fe, NM 87507Ph: 505.474.6733 www.beanplanter.comCo-op member special: 10% discount

Paul Chavez, Eco Broker CertifiedEarth Origins Realty, LLCProgressive Realtor with green (eco-friendly) values. Specializing inthe Downtown, UNM, and North Valley areas. Full service com-mercial and residential realtor.2625 Aspen Ave NW, Albuquerque, NM 87104, 505.688.1228Co-op Member Special: 50% discount on all property listings

Ruth B. Cohen, Mediator and AttorneyMediation for family, workplace, business and non-profit organiza-tions. Legal protection for lesbian, gay-men, bi-sexual and transgen-der individuals and their families. Offices in Albuquerque and CedarCrest. By appointment, 505.247.2439rbcohen@flash.net.Co-op member special: 10% discount

Classes & Tutoring

Melvin AllenExpert Middle School Math Tutor. 3304 Pershing Ave. SE,Albuquerque, 87106, 505.489.5290 or mallen@unm.eduCo-op member special: $5 off per hour

Ross Hamlin, Full Circle GuitarInnovative guitar instruction and performance505.699.5470 or www.fullcircleguitar.comCo-op member special: half off 1st lesson

Silent Thunder Center for Asian Studies Offering classes in Tai Chi, Mediation, Taekwondo and QiGong136 Jackson N.E. Albuquerque, New Mexico265.3112, www.silentthundercenter.orgCo-op member special: one week of any and all classes free.

continued on page 4

Build the local economy by using services and purchas-ing products from people who share your cooperativevalues and principles. Allow the Co-op to introduce

you to a healthcare provider, acupuncturist, local retailer,tutor, gardener, financial professional, artist, or counselorwho can meet your needs. Members must show a currentCo-op membership card to receive all special considera-tion discounts and offers listed below.

Art, Gifts & Retail

American Surf N TurfKenny & Brenna Aschbacher505.385.9480www.fishhugger.comCo-op member special: Buy one get one free on salmon

Beyond Borders Global direct imports featuring Co-op artisans and productsNob Hill Center, 255.6166Co-op member special: 5% discount

Gallery OneOne of a kind art, gifts, jewelry,fine natural fiber clothing and moreBeverly JohnsonNob Hill Center, 268.7449Co-op member special: 5% discount

Helping Hands PersonalChef ServicesIn-home meal preparation in-cludes grocery shopping, cook-ing and clean-up. Specialized diets welcomed.Gift certificates, cooking classes and holi-day/catering available.Pat Chupak, Chef/Owner 505.792.8981Co-op member special: 10% discount on hourly fee

Herb Store107 Carlisle SE, Albuquerque255.8878 www.herbstorenm.comCo-op member special: 5% discount store-wide!

Leaf AshleyContemporary fine art silver and semi-precious stone jewelry#21 Hope Lane, Gamerco, NM 87317505.722.2491 or leafashley@yahoo.comCo-op member special: 5% discount on first purchase

Liquid Light PharmFresh flats of organic (pesticide-free) wheatgrass, and con-venient, effective, frozen packages of wheatgrass juice.Our frozens are the bomb! Delivering to the Albuquerque,Rio Rancho and Corrales area. Contact Joshua Stone at 505.832.5448E-mail us at liquidlightpharm@yahoo.com.Co-op member special: 10% discount on the first order

Micaceous Cookware Artistic, hand-built, earthen cookware for daily useBrian Grossnickle, 505.281.1853P.O. Box 27149, Albuquerque, NM 87125brian@micaceouscookware.com, www.micaceouscookware.comCo-op member special: 10% discount

Pueblo LoftAmerican Indian works of artLocated in the Nob Hill CenterContact Kitty Trask at 268.8764Co-op member special: 10% discount

Thora Guinn, ArtistMember of Rainbow Artists, www.rainbowartists.com.Watercolors - mixed media for sale, reasonable prices. 505.842.6196, t.guinn45@comcast.netCo-op member special: Discounted rates for co-op mem-bers and trial placements of larger paintings.

Birthing, Children’s Services & Products

Amylee Udell, Sign2Speak505.232.2772, www.sign2speak.comwww.freeclothdiapers.com

celebrating 30 years

october 2006 3

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

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

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

CO-OPYOU OWN IT

Valley

Gallup

Santa Fe

Member to MemberCommunity Resource Guide

october 2006

resource guide

4

continued from page 3Farming & Gardening

Bridgit Martin and Gardens for LifeCelluGRO water saving, grow anywhere, portable garden units1033 Luthy Cr. NE, ABQPhone 505.379.9048e-mail bridgitmartin@cs.comCo-op member special: 20% off products and services

Divine Earth Aesthetic Pruning and RestorationHand pruning for natural beauty and plant vitality:Trees, shrubs, roses, vines, and orchards.Corva Rose, 505.203.8968Co-op member special: 10% discount

Gardeners' Guild & Green GarageResources for city gardenersOpen Wednesday through Sunday, 11am to 7pm3222c Central SE in the Kelly's building, on Wellesleyemail: info@gardenersguild.org or 505.268.2719Co-op member special: 10% off in the supply shop with currentmember card

Great Outdoors Nursery and Landscape DesignXeriscape, Low-water Landscape; Perennial Garden Design andInstallation. Large selection of stone available!505.890.5311 Co-op member special: 10% discount on all plants

Patrik Schumann, ecOasys (by design)Nature AND Nurture for a Sustainable Future NowEcological design, specialty horticulture, residential ecosystems:Conservation, restoration, sustainability, climate contingency, subsis-tence. ecOasys@nm.net/ 255.1933PO Box 40171, Albuquerque, NM 87196Co-op member special: barter or 25% discount on Sustainable liv-ing/livelihood

Second NatureSustainable and creative landscaping and design using native andadaptable plants. Custom stone work, drip and sprinkler irrigation,and year round maintenance (clean-up & pruning)

Eli Wayne 304.7591/Seth Regensburg 514.7411Co-op member specials: 10% off maintenance &5% off installations

Simeona GardenaireLandscapes and gardens of uncommon beauty byMarie S. Abaya. Lush xeriscapes, soothing waters,harmonious art. 505.242.0167 o, 281.814.7944 csimarsingsun@yahoo.comCo-op member special: 15% discount off design fees

Home Inspections & Green Building

Best Defense InspectionsJohn Welp, Contractor, Structural Specialist505.550.5255 john@bdinspections.comwww.bdinspections.comCo-op member special: 10% off detailed full homeinspections for existing homes or new construction(warranties excluded).

Elemental ResourcesChristopher J Dow:Solar Electric Contractor, PV and Wind Energy SystemsValerie Lyn Dow:Certified Building Biology Consultant, Feng Shui Design, Classesphone: 505.301.5123www.empower-your-living-space.comCo-op member special: 11% off all services, some trades considered!

Healthcare Providers & Massage

Ann Marie Roth, NTS, LMT#5350126 Quincy, NE ABQ, 505.268.2772Integrated Bodywork & Energetic Therapies...restorative massage, colon hydrotherapy, core syn-chronism, flower essence consultationsCo-op member special: 10% discount

Aroma WorksConnie Henry BSc, RN,Nurse Naturopath, Therapeutic Environments,New Mexico Natural Health Clinics: Nutritionist,Herbalist, Energy Work, AromatherapyPhone: 505.343.0552Co-op member special: 20% discount on SimpleCare

Betty's Bath & Day Spa 505.341.3456, www.bettysbath.com1835 Candelaria NW, between Rio Grande and 12thCo-op member special: 10% discount on hot tubsoaks and health and beauty products

Body & Skin Clinic Facial & Massage TreatmentsLehsa Orcutt, LMT, RF #51024004 Carlisle Blvd NE, Suite S, ABQ(505)872.2900Co-op member special: 10% off first time treat-ment (facial or massage)

Bridgit Martin Licensed Massage Therapist 1033 Luthy Cr. NE, Albuquerque, NM 87112505.379.9048 or bridgitmartin@cs.comCo-op member special: 20% discount

Cornelia SachsGuild Certified Feldenkrais Practitioner10801 Lomas NE, # 102 505.266.2711Co-op member special: 20% discount for first class orprivate lesson. Also teaching at Endorphin PowerCompany Community Center and work-out environ-ment for individuals recovering from addiction.

Crooked Crane Healing, Deborah Wozniak, DOMNational board certified Acupuncturistand HerbologistCompassionate, attentive, affordablehealth care for your family.A Great West provider located inAlbuquerque North Valley. 505.250.7173 Co-op member special: 20% off an ini-tial office visit (includes: initial intake,diagnosis, acupuncture treatment andherbal consultation)

Earth Magic Natural TherapiesJill Fitzbag LMT#43572403 San Mateo NE, Suite W-5505.363.7963 Co-op member special: 20% discount on massage

Laurel SchillkeDoctor of Oriental Medicine2917 Carlisle Blvd NE, #112 Phone: 883.5389Co-op member special: 15% discount on treatmentsessions

Lloyd Kreitzer, “The Fig Man”Prunes, grows, and sells local, historical, heirloom,Albuquerque & world variety fig trees and Chinesedates. In addition, Lloyd is a holistic healer of 35 yearspracticing Massage Therapy, Feldenkrais, ClinicalHypnotherapy, Iridology, & Life Coaching.Call 266-8000Co-op member special: 10%discount

Suzanne Kryder, Ph.D. DreadedConversations.com. Coaching and trainingthat gives leaders and teams the confidence to talkwith anyone about anything at work.505.232.8433, P.O. Box 35429, Albuquerque, NMsuz@dreadedconversations.com Co-op member special: 10% discount on all trainingand coaching, teleclasses, and Mindful LeadershipRetreat

Tree of Life Healing ArtsMadeline AronCranio-sacril Therapy, Core Synchronism®, Reiki,massage and spiritual healingAlbuquerque, 265.7927Co-op member special: half off 1st body work session

Whole Body Wellness and Radiant HealthDaphne Dobecki, CWK, RMT8618 Menaul Blvd NE, Suite AAlbuquerque, NM 87112505.363.3152daphne@wbwellness.comwww.wbwellness.comCo-op member special: 10% off holistic kinesiologyand/or energy work sessions

Women’s Health ConceptsJoanne Williams, CNP Holistic approaches for natural hormone balancingfor mid-life womenCall for Appointment, 797.1944Co-op member special: 10% off discount

Orese Fahey, Jin Shin JyutsuAlternative healthcare products1616 Cornell Drive S.E., (505) 243.7458, www.primohealth.com, Email: primohealth@comcast.net Co-op member special: $10 off a Jin Shin Jyutsu ses-sion and a 10% discount on web site product orders.

continued on page 13

Member to Member Community Resource

GuideGuide

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

celebrating 30 years

october 2006 5

by Ivy Edmondson

Many of the foods that are in season right nowalso assist your body through the seasonalchanges of autumn. How should these

foods be used to maximize the energy needed asthe weather cools? Below are some guidelinesfrom Ayurvedic and Oriental Healing traditionsto keep in mind during this time of change.

During the fall season, there is increased cool, drywind. Avoid the negative effects of cool and dryair by eating fewer dried fruits and concentratedproteins. As temperatures cool, avoid cold dairyproducts and cold drinks. Indulge in the freshfruits and vegetables that are plentiful in autumn.In season produce should be consumed in gener-ous amounts, especially the dark green and gold-en orange colored vegetables rich in beta-carotene(see In Season list below). Add to the list commonblue-green and golden micro-algae, yerba santaleaf, mullein leaf, and nettles, to further safe-guard organs, build blood, and strengthen immu-nity, writes Paul Pitchford in Healing with WholeFoods.

Hearty flavors and good use of spices in your foodhelp supply the body with the energy needed dur-ing this cooler season and kindle digestion as well.Pungent foods such as chile, onion, garlic, ginger,turnip, cabbage, radishes (especially daikon andhorse radish), and white peppercorns are goodadditions to meals for cleansing and protection.These foods warm the body, increasing circula-tion, digestion, and help release toxins. Accordingto Pitchford, ginger and garlic have the addedbenefit of killing harmful microbials in the body.

Mindful Eating for AutumnRemember, a little pungent goes a long way; chilesshould be used with caution for constitutions thatare already naturally warm. For those who areheat-deficient, pungent foods are more easily uti-lized by the body if slightly cooked. Listen to thewisdom of your body and use these foods asaccents.

Root vegetables are beneficial for thickening theblood and combine well with sour foods, which help

stimulate the body-mind to focus,organize, and gradually contract,reflecting what is happening in ournatural environment in fall. Sourfoods draw our resources in deep-er, as the sap of a tree is drawndown to the tree’s roots during thecool season. Introduce more sourtaste to your meal’s flavor paletteby including “sauerkraut, olives,pickles, leeks, aduki beans, ume-boshi plums, rose hip tea, vinegar,cheese, yogurt, lemons, limes,

grapefruit, and sour varieties of apples, plums, andgrapes,” says Pitchford. Again, like pungent flavor,a little sour goes a long way.

Maintain the digestive fire and do not over-eat rawor cold foods at this time of the year. Climate andphysical activity increase one’s ability to toleratelarger amounts of raw foods. Indications of excessraw food intake include coldness, weakness, andwatery stools. Try to balance raw food intake withcooked foods, for example add a pureed blend ofraw root vegetable (carrot, beet, a little ginger) andfresh green herb (basil, cilantro, etc) to cookedbeans. Use dairy, meat, and wheat products asaccents, and eat more amaranth, corn, adukibeans, celery, lettuce, pumpkin, scallion, alfalfa,turnip, kohlrabi, white pepper, and raw honey.

If you are having dry skin conditions due to thecool autumn wind, some foods that moisten andhelp keep bodily fluids (and qi/energy) flowingsmoothly include soy products, milk and dairyproducts, almond, pine nut, sesame seed, barley,millet, pear, apple, persimmon, loquat, honey, bar-ley malt, rice syrup, salt, shellfish, and herring. Allthese should be consumed in moderation, and it isrecommended to add seaweed, flax or hemp seeds,

and fenugreek to your meals as well. These foods counterbalancemoistening foods by removing excess mucus from the body with-out increasing dryness. (Note: Raw goat dairy doesn’t contributeto excess mucus in the body, according to Pitchford).

It is always good to be mindful of food combinations. Within ameal, avoid combining dairy products with fish, meat, or sourfruits. Fruits are best eaten 20 minutes before or 2 hours after ameal, especially melons. It is also best to avoid drinking a lot ofwater or other beverages when you are hungry. This is like pour-ing water over fire, diluting the digestive enzymes. Poor foodcombinations can result in digestive problems such as intestinalblockage, decreased nutrient absorption, and increased toxins inthe body, according to Dr. Vasant Lad, director of the AyurvedicInstitute in Albuquerque.

Finally, remember to get outside, especially while the weather ismild! Fresh air improves brain function by increasing oxygenflow, bringing clarity and focus to the mind and clearing thechannels for increased learning. Walking or hiking and breathingfresh air alters serotonin levels in the brain, increasing a sense ofhappiness and wellness. Active breathing also aids sleep and cankill bacteria and viruses, as the out-breath releases many of theseharmful microbials into the air.

If you’re in the neighborhood, why not combine the best of all thesehealth tips by walking over to the Co-op and taking home some freshin-season produce. Look for fresh locally and regionally producedfruits and veggies at your neighborhood Co-op.

Product Spotlight: Local Salsa

Given that here in New Mexico we are home to someof the world’s most fabulous chiles and greatest sal-sas, it seems only fitting to have a Salsa Fiesta at our30th Birthday Bash. Come the party and taste some ofour delicious, locally made salsas. Thanks to all ourlocal salsa producers for participating in our 30thbirthday festivities.

Coyote CocinaFrom grilled veggie salsa to smoked pineapple salsa,Coyote Cocina makes some of the most distinctive anddelicious salsas. Their creator, Mark Kiffin, is the exec-utive chef at the Coyote Cafe in Sante Fe, New Mexico.A graduate of the Culinary Institute of America, Markwas first introduced to gourmet cooking by his grand-mother and his uncle, both of whom were avid cooks.

Coyote Cocina salsas are all “flavor packed,” madewith generous chunks of mild New Mexico greenchiles and ripe tomatoe. No artificial colors or preser-vatives are used in their gourmet salsas. Try theirsmoky pineapple, green chile, roasted corn and blackbean or roasted vegetable salsas. Each one is uniqueand delicious.

Now in Season!

warmingfoods

Vegetables: arugula, beets, bok choi, broccoli, Brussels-sprouts,cabbage, carrots, cauliflower, celery, Chanterelle mushrooms,chard, collard, daikon radish, endive, escarole, fennel, garlic, kale,lettuces and leafy greens, leeks, radicchio, sorrel, spinach, water-cress, horseradish, kohlrabi, mushrooms, okra, onions, peppers,potatoes, pumpkins, purslane, rutabaga, scallions, shallots, sweetpotatoes, turnips, winter squash, and soon artichokes and parsnipFruits: apples, dates, grapes, late season melons, pears, plums,raspberries, prickly pear, and soon pomegranates

FIESTFIESTA!A!

co-op news october 2006 6

You will notice a bylaw amendment addressing our ability to offer beerand wine in our stores on this year’s member ballot. This amend-ment addresses some requirements of our Board members for

state licensing. We are currently considering a license to sell New Mexicoproduced wines only. However, your approval of this amendment willmake it possible for us to apply for broader alcohol beverage licensing aswell. We have received numerous requests from our members over theyears to include beer and wine in our stores. Our Board of Directors andmanagement have not made a formal decision on whether or not to pur-sue this opportunity, but our research did indicate the need for yourapproval of this amendment for us to proceed. 55% of those respondingto our most recent member survey supported the sale of alcohol in ourstores with 60% of Valley and Santa Fe members supporting this and

General ManagerGeneral Manager’’ss ColumnColumn52% of Nob Hill and Gallup members indicatingsupport. Your vote on this bylaw amendment willbe a clear indication of your position on this issue,and I hope you will consider it carefully. Please con-tact me if you have any questions regarding thisamendment and our thinking on this topic.

We received 1,846 completed member surveys andwe are very grateful for this level of response. Wehave now completed processing these and the “sta-tistical” results are shown below. Please note that thepercentages I provide hererepresent the percentage ofthose completing the survey.

• Other food stores frequented:Wild Oats: 26%, WholeFoods: 16%, Trader Joe’s:16%. Interesting to note alarge percentage of thosechecking “other” indicated Costco.• Store cleanliness: 99% selected excellent or good.• In which departments do we excel: Produce: 18%,Bulk: 18%, Dairy: 12%, Cheese: 10%, Health andBeauty Care: 10%. This is consistent with pastyears’ results and our other departments have yet toshow much improvement in this survey. We areinvesting resources in improving our deli opera-tions, but clear that we have much more to do.• Are our prices competitive: Yes: 30%, A LittleHigh: 58%.• Level of staff service: Excellent: 62%, Good: 32%.• Your impression of staff working conditions:Excellent: 30%, Good: 61%.

• Deli Food Quality: Excellent: 36%, Good: 52%.• Deli Staff Service: Excellent: 34%, Good 52%.• Ambiance and Feel of the Co-op: Warm andInviting: 72%, Orderly and Efficient: 25%.• Reasons you choose the Co-op: Product Quality:14%, Support local products: 13%, SupportCommunity Business: 12%, Product Selection: 11%.These results are also consistent with prior surveysand these responses continue to drive our commit-ment to high quality and locally produced products.I believe these are two areas that define us.• Degree of governance access: High: 24%,Somewhat: 53%. This is an improvement from20% High and 46% Somewhat in the 2005 survey.

We will continue to measure thisarea in future surveys as our Boardworks to provide you meaningfulaccess to the governance of yourcooperative.• Level of satisfaction with LaMontanita: Delighted: 42%, Satis-fied: 51%. This is an improvementfrom 37% Delighted and 52%Satisfied in our 2005 survey, andthis is the one area that is mostimportant to us. Our goal is todelight you and we see this as a keymeasurement of our performanceand service to you.

We received many written comments on these sur-veys and I will share many of these with you overthe next few months. I know that we all receivemany requests to complete tedious surveys eachyear, but your feedback is very important to ourwork at La Montanita. Please don’t hesitate to letus know how we are doing at anytime. We are hereto serve you.

Thank you for your great support of La Montanita,C.E. PughGeneral Manager

by Shirley Coe, Administrative AssistantMeeting Locations. There has been little mem-ber turnout at Board meetings in Santa Fe, and itwas agreed to hold future Board meetings only inAlbuquerque, unless requested otherwise.Annual General Membership Meeting. Thisyear’s general membership meeting will be heldon Sunday, October 15, at Los Amigos Roundup.Be sure to mark your calendar!Nominations and Elections. The nominationsand elections process for new Board members hasbegun. Materials for nominations are in storesnow.Coffee with the Board. With stores as far awayas Gallup, it is difficult for Board members to pro-mote Coffee with the Board at all stores equally.The Member Linkage Committee will present itsoverall program to the Board for an in-depth dis-cussion and review in November.

the inside scoop, by CE Pugh

BoarBoardd Brief:Brief:Meeting of August 15, 2006

Member Survey. The results are in, and theGeneral Manager will report on specific findingsand interesting comments in his newsletter articles.Quality and supporting local growers continue tobe important Co-op values.Long-Range Plan. C.E. presented management’slong-range plan to the Mid-Regional Council ofGovernments (MR COG), a four-county agribusi-ness task force. This includes the possibility ofwarehousing and distributing local goods.Attendees appreciated hearing about coordinationand collaboration issues with farmers. The SouthValley Economic Development Center was especial-ly interested. The Co-op’s truck is the first step ontesting this plan.Board Meeting. Members are invited to attendmonthly board meetings. The next meeting will beheld on the October 17, 2006, at 5:30pm at theImmanuel Presbyterian Church in Albuquerque.

We have received numerous requests from ourmembers over the years to include beer andwine in our stores.

1pm: General Welcome • Introduce current board members - MarthaReview board openings - Marshall1:10pm: State of the Co-op Reports • Board of Directors’ Report – Martha (15 minutes) • Financial Report – Ken (10 minutes) General Manager Report – C.E. (15 minutes)1:50pm – Member Questions2:10pm – Upcoming Board Elections • Candidate Introductions – RogerCandidate Time (5 minutes each)2:30pm: Lunch & Co-op Spirit Award Presentations3-5pm: Music and Dancing

CO-OP Annual General MMeemmbbeerrsshhiippMeeting Oct. 15th Rio

Los Amigos Roundup 10601 North 4th St Albuquerque

Cooperatives in the U.S.: Did you know? There are more than 3,000 farmer-owned cooperatives in the U.S. • More than50,000 families in the U.S. use cooperative day-care centers, giving co-ops a crucial role in the care of our children. • Twomillion U.S. households receive telephone service from telephone cooperatives across the country. • More than half the elec-trical lines in America are operated by rural electric cooperatives, providing electricity to 37 million people. • There are 84million members of credit unions in the United States. • More than 6,400 housing cooperatives exist in the U.S., providing1.5 million homes. SOURCE: National Cooperative Grocers Association.

Farmers, local organizations and artists com-ing to our Harvest Festival and FarmersMarket: Beneficial Farms, New Mexico OrganicCommodities Commission, Amigos Bravos, Leagueof Conservation Voters, The Fig Man, FairfieldFarmer, The Sierra Club, South Mountain GoatDairy, Defenders of Wildlife, Sparrow Hawk Farm,Environment New Mexico, La Alameda Press,Citizens for Alternatives to Radioactive Dumping,Veggie Grow Gardens, Bernalillo CooperativeExtension, Thorpe Family Farm Products, Friends ofthe Rio Grand Nature Center, Hawkwatch, ARCAWheatgrass and many more. Plus a variety of localartists and crafts people are coming. Farmers andlocal crafters interested in setting up pleasecontact Robin at 217-2027 or toll free at 877-775-2667 to reserve your free space. See p. 1for directions.

Celebrate

30years!

HARVEST FEST, PICNIC & COMMUNITYGATHERING!Great Co-op Food – A fabulous natural, local and organic food buffetwill be served. The $5 donation for adults will benefit the Farm to School,Farm to Cafeteria program of Farm to Table. (See page 2 for informa-tion.) Children under 12 eat free. Dance to Wagogo, then enjoy a com-munity music and dance Jam, organized by Armando Ortega. Musiciansof all genres bring your instruments! Enjpy a Free Harvest Festival FarmersMarket and children’s activities!

CO-OP BIRTHDAY BASHSUNDAY, Oct.15, 1-5pmFFRREEEE!!

Classical HomeopathyVisceral Manipulation

Craniosacral Therapy

MARY ALICE COOPER, MD

St. Raphael Medical Center204 Carlisle NE Albuquerque, NM 87106

505-266-6522

co-op news october 2006 7

the CO-OP’S 30th Birthday Bash! Oct. 15 1-5pm see page 6 for details!

Calendarof Events

October is Member Volume Discount Shopping Month!10/9 Foundations Committee, Valley Co-op 5:30pm10/15 30th Birthday Bash, see page 1 or 6 for details10/17 Board of Directors Meeting, Immanuel Church 5:30pm10/18 Member Linkage, Immanuel Church 5:30pm10/21 Coffee with the Board, Santa Fe Co-op 10am-12pmTBA Finance Committee Meeting, 303 San Mateo NE 5pm

Members:Members: Watch Your Mailbox for Your Co-op Elections BallotBy now all Members will have received their By-LawAmendment Notification and Annual GeneralMembership Meeting An-nouncement. If youhave not received thismailing please contactthe Co-op locationnearest you and checkto be sure we have yourcurrent address.

In the next few weeksyou will be receivingthe Co-op Board ofDirectors Election Ballot in the mail. For the firsttime this year we are using an independent thirdparty organization to verify our elections.

Included with the ballot and candidate informa-tion will be a postage paid return envelope.

Please fill out the ballot, follow the direc-tions for folding so that we may verifythat your membership is current butmaintain the confidentiality of your bal-lot. Then please place your ballot in thepostage paid envelope included with theballot mailing and mail before Nov. 14.

Members — This is your Co-op. As theysay, “Your Vote is your Voice — Su Votoes su Voz.” If you have questions or prob-

lems please contact your Membership Departmentat 217-2027 or toll free at 877-775-2667. Thanks foryour participation.

Dear Member LinkageMaven,I was walking by a Coffee with the Board lastSunday, and I heard someone mention that theCo-op Board uses PoGo and I wondered if youguys weren't a little too old to be pogo-stickingaround or too smart to be letting a cartooncharacter guide our future?

Confused in Corrales

Dear Confused,Thank you, darling, for bringing up atopic close to my heart, PoGo –merely a short, smarty-pants wayto say Policy Governance,which sounds oh-so-dull but isactually a highly progressiveform of your Co-op’s govern-ing process. You could saythat the board of directors, onbehalf of the membership, is the“decider” for the direction and values LaMontanita steers toward and the GeneralManager (GM) takes charge of getting us there.

The board deals in the realm of policy notposole. Therefore, you can yadayadayada all youwant at the board coffees about your productpreferences and the directors will dutifully passon the info to the GM, BUT- the board doesn’tdictate what gets sold on the shelves. This is avery fundamental PoGo plank and one that hasbeen walked unsuccessfully by failed co-opboards all over the map.

Tales abound of boards that walked off thatbeautiful PoGo plank to become shark bait whenthey insisted on meddling in operations best leftto the pros, e.g., our own CE Pugh and his stellarcast of senior management.

PoGo is popular with co-ops all over the countrybecause it provides a sort of safety net. The boardstays on its side of the governance equation andthe GM stays on his/her side. The board makessure the GM sticks to his/her side, which is opera-tions on all levels, and PoGo makes sure the boardsticks to its side, which is to set and meet its own

policies and to ensure fiscal responsibility. Thearrangement has some similarities to a good mar-riage or partnership as long as the board doesn’ttry to buy a Ferrari and the GM doesn’t allow thecurrent debt to equity ratio to fall into the abyss.

Now about the GM, because he (in this case, CE)is the guy who makes it work oh-so-smoothly onthe ground and on the balance sheet. The boardwields a number of tools in its belt to ensure thatthe GM doesn’t get carried away by empirebuilding, smoke and mirrors or take up too much

of the produce aisle. Hence, theboard has a detailed and thor-

ough set of “thou shalt nots”for the GM to follow, and he reports his compliancemonthly at board meetings.

These “Executive Limita-tions” specify what must not

happen and cover a wide-rangeof topics, like that he can’t spend a

bunch of money without board approvalor allow staff to be treated in an unfair, inhu-mane or illegal manner. There are A LOT ofexecutive limitations and the board hears eachmonth how the GM has met the ones that aredue for reporting for that month.

Finally in PoGo VIP (Very Important Parts), thereare “Ends.” These are hard-won existentialnuggets that attempt to define the larger ques-tions about La Montanita. What is the purposeof the Co-op? What are its values? If the Co-opwere successful, what would the visible outcomebe? The GM is responsible for periodically evalu-ating how the Ends statements are being metand the board can tweak the Ends to be as rele-vant as they can be. Everyone works togetherand they actually get stuff done! You gottacome to a board meeting and see it to believe it.

Whew! That was probably more than you want-ed to know, but it’s just the tip of the tomatovine. The Maven loves bouncing around on PoGobut remember, wherever you go, there you are!Your luggage is another matter. Adieu, adieu, toyeu and yeu and yeu until next time!

The Member Linkage Maven!

DEAR MEMBER MAVEN

October is Member Appreciation

volume ddiissccoouunnttShopping MonthWatch your home mailbox for your volume dis-count shopping coupon. Bring it to any Co-op locationduring the month of October and get up to 20% off oneshopping trip at the Co-op.

Bigger, Better Discount Scale!The more you spend the more you save! Up to 20%!!!

$0.00-$74.99: get 10% off • $75-$149.99: get 15% off• $150 +: get 20% off!

N EW DIRECTION

C H IR O PR ACTICChiropractic with an Ayurvedic Influence

K elly Coogan D.C.3216 Monte Vista Blvd. NE, Suite AAlbuquerque, New Mexico 87106chiroveda9@yahoo.comph 505.247.HEAL fx 505.247.4326

Member of International Society of Arboricultureand Society of Commercial Arboriculture

ISA Certified, Licensed & Insured

232-2358EricsTreeCare.com ericstreecare@earthlink.net

Firewood Seasonis upon us...Call early to get onDelivery schedule

Services• Fruit and Shade Tree Pruning

• Technical Removal• Planting

• Cabling & Bracing• Pest Management

• Fertilization &• Root Rehabilitation Services

fresh fair local

taste freshact fair grow local

shop the co-op be fair buy local

taste freshfeel good

think green act fresh taste fair

feel good1. 1980’s Girard Street - Joe Hernandez moving to the hill, truck unloading, Martha Whitman - former GM, 10th anniversary party - old airport terminal2. Marshall Kowitz BoD, Michelle at NH grand opening, dancing in the isles, Robin - Earthday ‘96, Aubrey of Aubrey Organics, John Nichols - Earthday ‘95, Tom Nolan - former Co-op GM3 - Stores - Andrew Stone working on new Valley store, Edite C., Nob Hill remodel, Gallup , Sante Fe Co-op, Valley Deli remodel4 - Board & Staff - Tam- BoD, Ken O. - BoD, Ce - GM, Sharret - HR, Dan Imhoff - Earthday Common Ground, Will - Sante Fe operations, Donal Kinney - former Co-op GM5 - Local Vendors - Dr. Bernaert - NOVA, B’s Honey at Earthday , Donna - South Mountain Dairy, Heidi’ and her jam, Dan S.- Fairfield Farm, Les Crowder’s honey, Cortney of Quivera Coalition6 - Member/Owners - Santa Fe Co-op members, Julie C., Earthday participant 2003, Deborah and daughter, Juliette of Site Sante Fe, John Mulle Valley store manager with Beneficial Farm’s local apples

La Montanita Co-opCelebrating 30 years of a thriving member owned cooperative

30 years of good food, great people,and the love of economic democracy.

H O T

BearitosLittle Bear

Tortilla Chips

2for$516 oz.

select varieties

Celest ia l SeasoningsTea

20 ct.select varieties

Muir GlenOrganic Tomatoes

28 oz.

select varieties

Natural SeaChunk Light Yellowfin Tuna

6 oz.

salt or no salt

Rice DreamEnriched Rice Beverage

32 oz.

select varieties

Kiss My FaceDeodorant

2.48 - 3 oz.

select varieties

New Chapter.Supercritical Formulas

25%off

60 capsules

Cascade FreshFat Free Yogurt

6 oz.

select varieties

Cascadian FarmOrganic Fruit

-10 oz.

select varieties

Shel ton ’sChicken Broth

14 - 14.5 oz.

fat free or regular

$189$199

Yogi TeaTea

16 ct.

select varieties

$289

CO OPDeals valid in-store 10/04 - 10/31

$1 69Dr Bronner’sLiquid Soap

$599

16 oz.

select varieties

99¢

Organic DarkRed KidneyBeans

per pound

Organic HulledSunflower Seeds

.

per pound

fresh fair local

$299

99¢

59¢$3 49

$149 $149

The recipes below contain many vegeta-bles and fruits that are currently in season,such as apples, beets, greens and crucifer-ous veggies (broccoli, cauliflower, Brussels-sprouts, bok choy, etc.), celery, mush-rooms, daikon and radicchio, onion family(includes garlic, leeks, etc.), root veggies,squash and pumpkins. For more informa-tion on eating in tune with the seasons,please check out Mindful Eating forAutumn on p. 5.

(Key: t = teaspoon/ T = tablespoon/ C =cup/ oz = ounce/ # = pound)

Best Baked Potatoes

Prep: Avoid buying potatoes that arewrinkled, have begun to sprout or havegreen patches. Store fresh, whole potatoesloose in a bin or rack (to allow air to cir-culate around them) in a cool, dark placethat is well ventilated. Kept this way, theyshould last for several weeks. Alwaysscrub potato skins well under cold runningwater. Prick potatoes with a fork beforebaking to shorten the baking time and tokeep them from bursting.

Bake at 400F (375 high altitude) for aboutone hour, or until tender. (Do not wrappotatoes in aluminium foil for baking. Foilholds in moisture and steams the potatoes,resulting in a boiled taste and texture.)Turn the potatoes over halfway throughthe baking time to prevent browning of theundersides where they touch the bakingtray or oven rack. A baked potato is readywhen a fork easily pierces its skin.

Be careful not to over-bake, or the under-skin will dry up. If potatoes baked to done-ness are being held for over 10 minutes

fall foods october 2006 10

before serving, cover them to reduce shriv-eling of the skin.

Toppings: Try leftover stew or cream-based soups (recipes below), steamed veg-gies and various grated cheeses, yogurt,sour cream, or gravy.

Potato Leek Soup with Feta

Goat’s dairy gives this soup an earthiertone but any type of dairy can be used.

2 medium leeks36 oz chicken or veggie broth3 medium potatoes, cubed3 cloves garlic, minced12 oz can Meyenburg evaporated

goat’s milk1/4 C fresh chives1/2 C crumbled goat or sheep feta cheese

Remove and discard any tough outergreen leaves and the root end of each leek.Cut the leeks in half lengthwise. Washeach leek well to remove dirt frombetween the layers and thinly slice. In alarge saucepan, combine the leeks, broth,potatoes and garlic and heat to a boil.Reduce the heat to medium-low, coverloosely and simmer until the potatoes aretender, about 10-15 minutes. Stir in themilk and chives and simmer just untilheated through but don't boil. Sprinklewith feta cheese. Yield: 4 servings

Garlic Roasted Radicchio

One of the central tenets of seasonal eatingis “What grows together, goes together,”the notion that things that grow side by side taste good together. That’s the idea behind chef Todd English’s Olivesrestaurant and his cookbook, The OlivesTable, both of which employ the conceptof cooking food native to the wholeMediterranean belt. The following recipeis one he picked up in Italy. It brings outthe "better bitter qualities" of radicchio.

8 garlic cloves, finely chopped1/4 C olive oil1/4 C balsamic vinegar1 t kosher salt1/2 tsp black pepper4 large heads radicchio, halved throughthe rootGrated Parmesan cheese, for garnish

Place the garlic, olive oil, rosemary, vine-gar, salt, and pepper in a large bowl andmix well. Add the radicchio and gently tossso that it is well coated. Cover and let mar-inate at room temperature for at least 1hour. Preheat the oven to 425 degrees.Place the radicchio in a baking pan andpour the marinade on top. Oven roast untilthe edges of the radiccio are crisp andalmost beginning to look burnt, about 20to 25 minutes. Serve immediately, withgrated Parmesan cheese. This is a niceaccompaniment to pasta, especially ravioli,or serve with roasted chicken.

Best Brussels Sprouts

1 # fresh Brussels sprouts, cleaned, trimmed, and cut in half

2 T olive oil (or 1 T olive oil and 1 T butter)

salt to taste3/4 cup vegetable stock2 T organic sugar2 T apple cider vinegarfreshly ground black pepper, to taste

Heat the oil or oil-butter in a sauté pan orwell-seasoned cast iron skillet over medi-um-high heat. When hot, add the Brusselssprouts and sprinkle with salt. Sauté, stir-ring occasionally, until the sprouts areturning golden, about 5 to 10 minutes.

Add 1/2 cup of the stock or water andbring to a boil. Lower the heat and simmer,covered with a lid left slightly ajar, until theBrussels sprouts are almost completely ten-der and the stock or water has been cookedaway, about 10 minutes.

seasonal Remove the lid and add the last 1/4 cup ofstock or water, the sugar, and the applecider vinegar. Cook at a lively simmer, stir-ring occasionally, until the liquid isreduced to syrup, about 5 minutes. Seasonwith salt and pepper. Serve hot or at roomtemperature. Yield: 4 servings

Cauliflower and Wild Rice Soup

This is a variation of a traditional recipe,where the butter and flour roux is substi-tuted with onion paste, flavored with fenu-greek for counterbalancing the dairy in thesoup and spices are added that aid diges-tion. Use organic dairy for best health ben-efits and richest flavor.

1 T olive oil1 bay leaf2 medium onions, chopped2 cloves crushed garlic1/2 t coriander seeds1/4 t fenugreek1/4 t chile flakes1 C thinly sliced celery1 C sliced fresh mushrooms(dash of balsamic vinegar)1 quart broth1 C wild rice cooked 1/2 t turmeric2 C cauliflower florets1 C organic creamSalt to taste

Wash 1 cup wild rice thoroughly. Add to 3cups boiling water in a heavy saucepan.Bring water to boil and stir. Reduce heatand simmer, covered, 50 minutes or untilkernals puff open. Uncover and fluff withtable fork. Simmer five more minutes.While the rice is cooking, heat oil in a 3-qtpot (large enough to eventually hold thewhole soup) and add onion and garlic withcoriander seeds. Stir and cook for a minuteor two and then add fenugreek and chile.Cook on medium-low heat for about 15minutes, stirring as needed to keep onionfrom browning.

Your new option with any New Mexico Educators checking account;

for every signature-based purchase you make with our Visa® Check

Card, we’ll make a contribution to a local community of your choice.

And give you an annual cash reward. Doing good has never been

more rewarding. Visit a local branch office or call us today.

889-7755 • www.nmefcu.org

™

Introducing Community Rewards

Member NCUA

Any check card can buy things,

only one can

CHANGE THINGS.

eating

Beneficial Foods is a collaborative of small family farms and ranches in the Rocky Mountainbio-region dedicated to producing food with astrong emphasis on soil, ecology and nutrition.

All of the farms in the collaborative grow their products with organic production methods, butnot all are certified organic. Products are identi-fied by individual farm, and that information isavailable to consumers.

Give yourself the good feeling that comes from participating in a vibrant

and growing local food system while shopping at the co-op.

www.beneficialfoods.org

GET TO KNOW THIS LABELThe Beneficial label is your assurance of fresh,regional, chemical-free, delicious food with aunique, family-farmer signature. Consumers nowhave a clear choice for buying fresh, high-qualityproduce, eggs and meat at prices that reflect thetrue costs of small-scale, sustainable farming.

Meanwhile chop vegetables. Set the cauliflowerto steam. When onions are done, puree them ina blender or food processor. Add a little oil orbutter to the pot you cooked the onions in, andwhen the oil is hot, toss in celery and cook for afew minutes on medium heat. Add mushroomsand a dash of vinegar, if you like. (Vinegarenhances the flavor of the mushrooms and is agood addition to autumn meals.) When tender,slowly add broth and pureed onion mixture.Cook and stir until well blended. Stir in wild rice,cauliflower and cream. Cook gently until flavorsblend and salt to taste.

Stir Fried Broccoli and Bok Choy

1/2 C brown or basmati rice (uncooked)1 C broccoli florets, chopped1 C bok choy stalks and greens, chopped3 t sesame oil1/2 medium onion2 garlic cloves. crushed1/2 C vegetable stock1/4 C coriander, choppedpepper, tamari, lemon twist

Cook rice partially. Wash and chop broccoli andbok choy, add to rice and finish cooking. In asaucepan, add oil and cook the onions. Add gar-lic, rice, broccoli, and bok choy. Toss for severalminutes. Mix stock, coriander and remaining oil.Add to saucepan, toss well and add tamari andpepper to taste and add a twist of lemon. (OtherAsian greens can be used instead of bok choy.)

Daikon and Cheese Strudel

1 sheet prepared pastry, rolled out very thin1/3 # daikon radish, diced1 onion, finely chopped1 C grated cheese (your favorite)1 egg, beaten

Preheat oven to 375F. Fold pastry into an oblong,twice. Roll firmly until thin again. Combinedaikon radish and cheese. Spoon mixture intocentre of pastry. Brush edges of pastry with halfthe egg. Roll pastry and crimp shut. Cut 2cm slitsinto top of pastry. Bake for 40 minutes until gold-en. Serve hot or cold with a green salad.

Indian Apple Chutney

1 # cooking apples1 # sweet yellow onion, chopped2 garlic cloves, crushed 3/4 C golden raisins2 t salt1 1/2 C organic raw sugar2 1/2 C cider vinegar1/4 t cayenne pepper1/4 t ground cumin1/4 t ground ginger1 t mustard seeds1/4 t dry mustard1 T tomato paste

Peel, core and coarsely chop apples. Put apples,onions, garlic and raisins into a saucepan. Addsalt, sugar, vinegar and spices and mix well. Heatgently, stirring to dissolve sugar. Bring to a boiland simmer 30 minutes, stirring occasionally. Stirin tomato paste and continue cooking, stirring

frequently, 7-8 minutes longer or until mixture is ofa thick consistency with very little free liquid.Meanwhile, wash 3 pint jars in hot soapy water;rinse. Keep hot until needed. Prepare lids as manu-facturer directs. Ladle chutney into 1 hot jar at atime, leaving 1/4" headspace. Release trapped air.Wipe rim of jar with a clean damp cloth. Attach lidand place in canner. Fill and close remaining jars.Process 10 minutes in a boiling-water bath.

Note: This chutney improves if stored at least 3weeks before serving. Garnish with an Italian parsleysprig, if desired, and serve as an accompaniment tocurries or with crusty bread and cheese. Makesabout 3 pint jars.

Beyond Jack o’ LanternsHeirloom pumpkins are good to eat! Eating pump-kins has fallen out of favor since World War II, asrefrigerators have supplanted roomy root cellars asthe place to store fruits and vegetables. Pumpkinsbred to be carved into Jack o’ Lanterns have cometo dominate the pumpkin market. Heirloom vari-eties that have been preserved for centuries for theireating qualities are making a comeback. Accordingto Gail Damerow, author of The Perfect Pumpkin,the best pumpkins for eating are the Sugar varieties,which have thick, sweet, smooth-textured, nearlystringless flesh. Here is one recipe from her book.More next time!

Pumpkin Pickles

2 medium pie pumpkins, cut, cored, peeled anddiced (about 7 cups pumpkin cubes)

2 sticks cinnamon15 cloves2 1/3 C 4% vinegar2 1/3 C organic raw sugar

Steam the pumpkin cubes until tender, about 10minutes. Drain. Put the spices in a tea ball. Simmerthem with the vinegar and sugar for 15 minutes.Simmer the pumpkin cubes in this syrup for 3 min-utes. Set aside for 24 hours. Start water boiling in acanner. Heat the pumpkin/syrup mix and simmerfor 5 minutes. Remove the spices and pack into 71/2-pint jars, leaving 1/2-inch headspace. Process ina boiling water bath for 5 minutes, counting fromwhen the water returns to a full boil. (Recipe fromStonycreek Farm)

The recipes above have been adapted andreprinted from the following sources:www.seasonalchef.com/recipearchivewww.mnwildrice.com/recipeswww.24hourfitness.com/html/nutrition/recipeswww.ivillage.co.uk/foodIvy’s personal collectionIf you have a recipe you would like to submit, pleasecontact ivye@lamontanitacoop.com.

fall foods october 2006 11

HARWOODARTCENTER

1114 7th Street NW at Mountain Road. For more information, call 505-242-6367

Open Studio Night

Friday, October 20 2006 � 5-8:30 pm

eeaattyyoouurrGREENS

SHOP CO-OP!

pumpkins are inseason!

get ‘em at theCO-OP

I’m not personally condoning questionable sub-stances in our food. And no, I don’t eat only 110%organic food grown with glacial water, purified byhealing crystals and blessed by Himalayan monksduring the waxing moon. It’s a question of practi-cality and what you’re willing to put up with or dowithout.

All this to say that once again, our hero blueberryfarmer Arthur Harvey of Maine has brought suitagainst the USDA/NOP to define which or whetherany synthetics should be allowed in the production

of organic foods.

For now, it won’t make my job as a certifier any sim-pler: its not easy to tell someone you’ve approved foryears that they must change their recipes and for-mulas yet again and in doing so, likely increase theircosts and lower their profit margin-- unless they passthe cost onto you. Bet on the latter.

But in the long run, if Harvey wins (and no oneoverturns the ruling with stealth legislation like lasttime) a package of organic food will contain onlyorganic ingredients. And all those organic puffs andsnacks and maybe even some breads or jams orcanned soups will be demoted from “organic” to aproduct “made with organic ingredients.” Sameproduct, same recipe, different label. But thatchange in label scares the food industry since theywon’t be allowed to display the word “organic”prominently which is what the average consumerdepends on rather than taking time to read the tinyingredient panels. Me, I like to read.

by Brett Bakker, NMOCC Chief Organic Inspector

Japan has banned U.S. long-grain rice imports, and theEuropean Union is testing all U.S. rice shipments and reject-ing those that contain LL601.

Bayer is now asking USDA to grant retroactive marketapproval of the illegal rice, even though the companygave up plans to market LL601in 2001, and it remainsuntested and unapproved for commercial consumeruse. All long-grain rice products in this country couldpotentially be contaminated with the genetically engi-neered rice including cereal, beer, baby foods, and allrice products.

USDA's bid to approve - rather than recall an illegal,genetically engineered contaminant in the food supplyis the clearest sign yet that U.S. authorities are intentupon dismantling federal regulation of GE crops in theinterests of the biotechnology industry.

LL601 was first detected in U.S. rice by an export cus-tomer of Arkansas-based Riceland Foods in January2006. According to Arkansas Secretary of Agriculture

Richard Bell, LL601 has been detected in virtually all milledlong-grain rice supplies that have been tested. USDAannounced the contamination debacle seven months later, onAugust 18th, when U.S. Secretary of Agriculture MikeJohanns professed ignorance as to how much rice was con-taminated, which rice products were involved, or where thecontaminated rice was found. For more information contact JoeMendelson, 202-547-9359 x12 or Bill Freese, 202-547-9359 x14at the Center for Food Safety.

october 2006

farming & gardening

12

The U.S. Department of Agriculture (USDA) initiated fast-track marketapproval of an illegal, genetically-engineered (GE) rice variety that hascontaminated long-grain rice throughout the South, throwing rice

markets into tur-moil and potential-

ly causing harm to consumers and the environment. BayerCropScience developed the rice, known as LL601. Bayer field-testedLL601 from 1998-2001 but for unknown reasons never applied toUSDA for market approval.

Though LL601 is illegally present in rice supplies and has not under-gone meaningful reviews for potential health or environmentalimpacts, U.S. authorities have failed to recall LL601-contaminatedrice supplies or food products. In response to the contamination,

Alright, so is food grade limestone used in smallamounts to make corn tortillas an ingredient or a pro-cessing aid? It’s present in trace amounts in the finalproduct but is added for its functional effect of remov-ing the hull of the corn seed. By the way, this is notsome capricious modern invention. Native Americansdid the same by using limestone or ash to produce abetter masa (dough) and, incidentally, increase theamount of aminos (hence proteins) available.

Or what about magnesium chloride?Would you eat it? You do if you eattofu. Long gone are the days whereanyone except the finest tofu artisansin Japan could afford to coagulatesoymilk with nigari derived directlyfrom seawater.

Those are simple examples, but othersare not. Boilers are used to produce the massive amounts of hot water usedin food processing, and additives are injected to keep the expensivemachines from forming deposits intheir interior or rusting.

Conveyor belts, dough cutters, rollers, rotisserie styleovens all have moving parts that need lubrication.Food grade oils are expensive and can gum things upor go rancid, contaminating the food. Synthetics lastlonger and keep prices down (production and con-sumer) but could also contaminate the food.

Dairies depend on pipelines to move milk quicklyinto cooling tanks to eliminate chances of the pas-teurized (heated) product becoming a hot tub forunfriendly microorganisms. The pipelines and tanksmust be super-cleaned and sanitized after each used.Sorry, plain soap and water or herbal concoctionswon’t cut it here nor will they in meat-packing plants.

The point is, if you vote for (spend your money) onpackaged food which moves thousands of miles fromfarm to you, there’s compromise. At least, until ineach community there’s a tofu artisan or a cannerythat hand-peels their peaches. And if you’re willing topay even more for organic food than you already do.

Public Comment Needed on GeneticallyEngineered Rice by October 10th

The U.S. Department of Agriculture isseeking public comment on a Bayer

CropScience petition to deregulate their ricegenetically engineered (GE) to be tolerant toherbicides marketed under the brand nameLiberty Link.

Consideration will be given to commentsreceived on or before Oct. 10. Send an orig-inal and three copies of comments toDocket No. APHIS-2006-0140, RegulatoryAnalysis and Development, PPD, APHIS,Station 3A-03.8, 4700 River Road, Unit118, Riverdale, Md. 20737-1238.

Defining “Or“Organic“ganic“ Again

It’s a questionof practicalityand what youare willingto put up with or dowithout.

U.S. authoritieshave failed to recall LL601contaminatedrice supplies or food products.

itchy green thumb

What is organic?

Those of us who’ve been growing, eating or buying organic for manyyears define it simply: good clean food sold with minimal processingand no contact with anything non-organic. It doesn’t seem so difficult.

Until you get to USDA/National Organic Program and the question ofhandling and processing. The processing industry was built on the lat-est thought in food science: to deliver food reliably cheap and uniformwith any additives necessary.

As a whole, the market demands complete uniformity in taste and tex-ture. Think of your favorite packaged food, whether organic or with aningredient panel that reads like the contents of your high school chemlab. Would you buy it time after time if it tasted and looked differentevery purchase? Of course not. I’ve ranted and raved here about cheezpuffs and oreos but even simple foods like canned peaches or jamsrequire much more than just stuffing the ingredients in a bottle, like abewildering array of processing aids. The USDA/NOP defines these threeways: a substance that is a) added during the processing but removedbefore packaging. b) converted in a minimal constituent of the food orc) used for a technical or functional effect during processing.

actionaalleerrtt!

over1100LOCAL PRODUCTS... ATYOUR

CO-OP

Comments may be submitted viathe Internet at www.regulations.gov/ To facilitate entry into thecomment reading room, pleasecall (202) 690-2817. Or call USDAcontacts Rachel Iadicicco (301)734-3255 or Kristin Scuderi (202)720-4623.

october 2006 13

celebrating 30years

Environment New Mexico is the new home ofNMPIRG’s environmental work. After carefulthought and planning we concluded the best

way to get more done - for both consumers and theenvironment - is to divide our program into two dis-tinct, easy to understand, separate and efficientorganizations. This way NMPIRG can continue towork on major consumer issues such as health care,predatory lending, identity theft and ethics reform,while both organizations benefit from greater clari-ty of focus. The mission of Environment NewMexico is to focus exclusively on protecting NewMexico’s air, water and open spaces. We work at thelocal, state and national levels to improve the qual-ity of our environment and our lives.

Over the coming year we will focus our work ontwo major environmental areas: water and energy.Ensuring a clean, local water supply: Living in adesert state, water is a precious commoditystretched thin by demands from agricultural, munic-ipal and industrial users. We must act now to man-age this precious natural resource in order to safe-guard our water for future generations. En-vironment New Mexico will work to gather supportfor a 100-year assured supply rule, which wouldpreserve ground water resources and promote long-term water and land use planning. A 100-year

Member to Member Community Resource Guidecontinued from page 4Natural Nails Organic manicures & pedicuresEvonne MaxwellIndividual attention in a chemical-free environment3205 Central, NE 201 280.9498Co-op member special: Please callfor details!

Psychotherapy,Counseling and Coaching

Debra Vetterman, LPAT, LPCC Art Therapist/Clinical Counselor.You cannot change your past butyou can change how it affectsyou. 265.2006Co-op member special: First halfhour consultation free

Hania Stromberg, MA, MSW, LCSWPsychotherapist and EMDR facilitator. Providing arevolutionary new therapy for healing grief, bereave-ment and traumatic loss. To learn more, please visitwww.OpenSkyTherapy.com Co-op member special: 10% discount

Slipstream Center for SpiritualDevelopmentOfferings include UnRetreats, Mindfulness Mornings,consultations with mental health professionals, indi-vidual sessions, and workshops.239.6557 or slipstreamcenter@aol.comCo-op member special: 25% off first individual ses-sion or 10% off first UnRetreat

Louise Miller MA, LPCC, NCC/ Psychotherapy Personal Growth, Lesbian/Gay Issues, Illness, Drugs/

Alcohol, Loss/Grief, Women’s Issues2601 Wyoming NE, Suite 202, ABQ505.385.0562, www.louisemiller.orgCo-op member special: First session free.

Pamela EdmondsonSpectrum Counseling and Psychotherapy 2403 San Mateo NE, Suite W11-b505.232.3000 www.spectrumcounseling.comProvides quality counseling & psychotherapy servic-es. Special certification in grief counseling and aurabalancing.Co-op member special: $5 off negotiated fee

Paula Muran Medical Intuitive-Empath,Wellness Coach andEducator. Specializing in Emotional Healing andCounseling. 217.3747, www.PaulaMuran.comemail: paula@paulamuran.comCo-op member special: 10% off 1st visit

Environment New Mexico is focusing on three concrete steps that willachieve significant global warming emission reductions:

Increasing our use of clean and renewable energy sources by ensuring that30 percent of our power comes from cleaner sources by 2020 • Promotingan increased use of energy efficiency through building design and support-

ing the Architecture 2030 challenge which would require all new buildings andrenovations be constructed to reduce fossil fuel consumption by 50 percent by2010 and making all buildings “carbon neutral” by 2030 • Adopting a clean carsprogram, drastically reducing global warming emissions from vehicle tailpipesand putting more advanced technology low polluting vehicles on New Mexico’sroads. Environment New Mexico will be the lead group coordinating the cleancars program.

Global Warming SSoolluuttiioonnss

EnvirEnvironment onment New Mexico assured water supply program, already adopted in

parts of Arizona, would require every New Mexicodeveloper to demonstrate an assured water supplythat will be physically, legally and continuouslyavailable for the next 100 years before they canbuild new homes, record plats or sell parcels. Thissolution also keeps homes from being built thatlack an adequate supply of water. With this over-arching policy, New Mexico can protect homebuy-ers and ensure that its continued growth occurs inbalance with our water supplies.

Tackling global warming: Scientists agree – globaltemperatures are increasing, and human activitiesare the cause. Further warming is inevitable unlessimmediate actions are taken to reduce globalwarming emissions. New Mexico is in a key posi-tion to create an important model to reduce globalwarming emissions and help shape national policy.Governor Richardson has convened a ClimateChange Advisory Group to develop solutions thatwill reduce New Mexico’s total greenhouse gasemissions by 10 percent below 2000 levels by 2020and 75 percent by 2050.

To get more involved in our traditional consumer anddemocracy work visit NMPIRGs website atwww.nmpirg.org and for more information on ourenvironmental campaigns visit www.environmentnewmexico.org.

O R G A N I C P R O D U C T SF O R O R G A N I C L I F E

Earth Nectar®

and TerraPro®

inoculums have the highest speciesrichness diversity of any major

competing brand tested.Try themthis Fall to winterize your landscape!

TO FIND A DEALER NEAR YOU, PLEASECALL 505.907.9070 OR 505.321.3717 OR

E-MAIL US ATenvironmentalenhancers@hotmail.com

OR webehumus@hotmail.com

Meets or exceedsthe USDA’sNational OrganicProgram (NOP)regulations

NM OrganicCommoditiesCommission

(NMOCC)approved.

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

Available: The Herb Store,Nob Hill and

www.SovereignLight.com(10% online only)

2 sizes: $17.98 & $11.98

Easily Release Fear, Anger and Confusion—Feel Worthy, Peace, and Love!

Sovereign Light—Vibrational Sprays: Aromatherapy with a Twist of Energy!are designed as a healing system to work with your energy body and create positive change. Excellent for healers, yoga, feng shui and, of course, you!

www.PaulaMuran.com ● 217-3747

NEW BOOK!Codes of Light—The Power of Our Beliefs$29.95

UPCOMING CLASSES:Healing Emotions with Vibrational Medicine, Sept. 24

Chakra Healing, Oct. 6Immerse Yourself in Divine Love! ABQ retreat Oct. 20-22

Sacred Egypt, March 17-31, 2007

YOUR EMOTIONS

health & healing october 2006 14

by Jane Blume

A s La Montanita Co-op members surely know, acooperative is a group of persons who jointogether to carry on a mutually beneficial eco-

nomic activity. The question is: is it possible to bringthis cooperative spirit into our broken health caresystem and reform insurance coverage so that every-one benefits? The answer from the Health Securityfor New Mexicans Campaign is a resounding “yes.”

The Campaign is a large and growing statewidecoalition of 122 member-organizations (plus hun-dreds of business owners, individuals and physi-cians) that has been workingsince 1993 for significant andcomprehensive health insur-ance reform in New Mexico.

At present, the cooperative spir-it in health insurance reallydoes not exist. Insurance com-panies by and large are con-cerned with ensuring profitsand covering the healthiest indi-viduals among us.

Approximately 46.5 million people nationwide -including an estimated 400,000 in New Mexico –are without coverage. Studies in several states,including New Mexico, have shown that if all ormost residents were covered under one insurancepool, billions of dollars would be saved over time.Early on, the Health Security for New MexicansCampaign realized that real, comprehensive reformwould require a health plan that would bring backthe cooperative spirit of old-fashioned insurance.

The New Mexico Health Security Plan is a proposaldeveloped by New Mexicans for New Mexicans,with input from people from all over the state. ThePlan guarantees health care coverage – no matterwhat your health, economic or employment statusis; choice of doctor – even across state lines; a com-prehensive benefit package that is no less than theone that state employees receive (which includesacupuncture and chiropractic treatments); preserva-tion of the private health care delivery system (physi-cians, hospitals, etc.); strong protections for retirees;

premiums based in income; reductions in premiumsfor automobile and Worker’s Compensation insur-ance – because these policies have a large medicalcomponent, most of which would be covered underthe Plan.

An estimated 1.6 million New Mexicans would be inone large insurance pool, which becomes a strongbuying cooperative for prescription drugs and med-ical supplies. The tribes, which are sovereignnations, and large companies that self-insure couldelect to join the Plan. The only groups not coveredare federal retirees and active-duty and retired mili-

tary, who continue with their own plans.

The Plan is financed by combiningmonies from public sources (i.e., Medi-caid and Medicare) with individual pre-miums (based upon income) and employ-er contributions (with caps). Privateinsurance companies can sell supplemen-tary policies, just as they do now underMedicare.

A geographically representative, non-governmental, publicly accountable citi-

zens’ commission administers the Plan. Ten commis-sioners represent consumer and business interestsand five represent the health care provider commu-nity. Like a coop, commission meetings and recordsare open to the public.

The New Mexico legislature must pass a law to cre-ate this Plan, and the legislation has faced strongopposition from the insurance industry.

However, grassroots support for this idea is growingand can make a difference. The Health Security forNew Mexicans Campaign believes that a home-grown plan that meets New Mexico’s needs is theright road to take.

For more information or to help, please call 505-897-1803 or e-mail vickie_hsnmc@qwest.net. Jane Blum,of Desert Sky Communications is the media consultantto the Health Security for New Mexicans Campaign.

Survivors Writing Together:Sharing the Personal Healing Journeyby Anjanette Cureton, PsyD, Clinical Psychologist

Think of a person who has deeply affected youduring your cancer experience... consider howyou have grown through cancer... when you are

ready... begin to write. These are just a few of thethemes in the UNM Cancer Research and TreatmentCenter’s (CRTC) newest group for cancer patientsand survivors – an expressivewriting group. It does not mat-ter if you can’t spell or if youdon’t know an adjective froman adverb. What you write canbe for your eyes only or to shareas you choose. Each participantreceives his or her own journalto use during and betweengroup meetings.

The group was founded and is facilitated by EleanorSchick, children’s book author/illustrator, andAnjanette Cureton, Psy.D., UNM CRTC’s clinicalpsychologist. The CRTC Survivors Writing Grouphas been meeting every week for about a year. It wasinitially set up as a four-week trial, but by the secondweek the members requested that it continue indefi-nitely. The group had already become an oasis in themidst of the confusing, stressful world of cancertreatment and recovery. This group became the oneplace where they could begin to put into words, firston paper, and then aloud (if they chose), the changesthat had taken place in their worlds on every levelsince their cancer diagnosis. In the safety of a roomwhere everyone is a cancer survivor, membersexplore and express the losses, the disfigurement, thetrials, and the hard-won learning they experience.

There is a need for effective, low-cost interventionsto respond to and alleviate the psychosocial stress of

cancer and its treatment for survivors. Com-bining the benefits of a support group andexpressive writing, the group represents a novelapproach that is based on a growing body of lit-erature on the emotional and physiological bene-fits of expressive writing. The research on expres-sive writing has shown that it can help individu-

als to cope with illnesses rangingfrom arthritis to breast cancer.

Research includes a study byLorenzo Cohen, Ph.D., an assis-tant professor in the Departmentof Behavioral Science at M.D.Anderson. Cohen found thatpatients with metastatic kidneycell cancer who participated in anexpressive writing group experi-

enced improved sleep and greater quality oflife. Another study at the University of Kansason early stage breast cancer patients found that women who wrote about their feelings experienced fewer physical problems than thecontrol group.

Dr. Cureton and Ms. Schick have recently beenawarded a grant through the American CancerSociety to conduct research on the benefits of thewriting group. Benefits to participants mayinclude an increased ability to express their emo-tions in healthy ways and new insight into expe-riences of emotional wounding and healing.

The current group meets on Mon. afternoons and a sec-ond group will meet on Wed. from 4:30-6pm beginningthis fall. There is also a group for family members of peo-ple with cancer that meets on Thurs. Call Dr. Cureton at505-272-6575 for more information.

The New Mexico BioneersConference

Roadmap to a Sustainable FutureOctober 20, 21, 22 2006

Taos, NMNational Speakers (by satellite) include:

PAUL STAMETS - MICHAEL POLLAN - LOIS GIBBS - CLAY-TON THOMAS-MÜLLER – PAUL HAWKEN - THOMAS LINZEY

RACHEL NAOMI REMENAnd so many more innovative inspiring leaders!

Local workshops held in Taos, New Mexico include building coalitions, pro-tecting watersheds, generations of women farmers, healthy schools, inno-vations in food security, rainwater harvesting, reclaiming sustainable use ofland grants, global learning for youth, preserving human spirit, and individ-ual action to reduce carbon footprints. Sign up early and ask about ourfield trips to local sustainability centers.

Visit www.sustaintaos.org for registration, exhibitor space, and program infor-mation. Contact the Kachina Lodge for special lodging rates: 505-758-2275.This conference features a live satellite downlink of the BioneersConference in San Rafael, CA. Visit www.bioneers.org for more infor-mation about the Bioneers and Sustain Taos partnership.

coping with illness

The New Mexico Health Security Plan:A Co-op Model for Our State

LLooss PPoobbllaannooss OOrrggaanniiccss

The best produce from the field to you. Always fresh. Always organic

sign up onlinewww.NMOrganics.com

or call

668811--44006600

CO-OP 30TH BIRTHDAY BASH!Oct. 15 1-5pm see page 6 for details!

community forum october 2006 15

annual south valley parade!

I t’s back! - The event New Mexico’s ecologists,social activists, grassroots groups and educatorshave been waiting for since last year’s first Beaming

Bioneers Conference in New Mexico.

Coming to Taos, New Mexico on October 20, 21,and 22nd is the New Mexico Bioneers conference – areal chance to do something about the environmen-tal problems we face globally and here in the Land of Enchantment. From aroundnorthern New Mexico, groupssuch as the Coalition for the ValleVidal and LANL Waterwatch,solar energy experts and greenbuilders, farmers, educators andcommunity-building groups willbe coming together to talk aboutbuilding a sustainable future forNew Mexico.

For the past 16 years, the annual Bioneers conferencein San Rafael, California has taken an approach toglobal challenges that focuses on sharing innovativesolutions across the spectrum of social and environ-mental action. Founded on nature’s principles ofdiversity, kinship, community, cooperation and reci-procity, Bioneers is a gathering of leaders and inno-vators engaged in making practical change.

The conference in Taos begins each day at 9:00 amwith a local keynote speaker, followed by a live satel-

New Mexico Bioneers Conference

Body-CenteredCounseling

Integrated Counseling,Therapeutic Bodywork

and Movement

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

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

lite broadcast of the plenary speakers from thenational Bioneers Conference in California includingMichael Pollan, Lois Gibbs, Amy Goodman, ClaytonThomas-Muller and Paul Hawken and others.

Each of the more than 12 local concurrent sessionswill be structured so that a significant amount of timeis reserved for audience dialog. Opportunities to learnmore and stay involved in the state’s ecological solu-

tions will be offered in each ses-sion. Field trips are also plannedto sites around Taos that demon-strate sustainable infrastructure,including a visit to the RedWillow Center at Taos Pueblowhich is home to solar and thermal-powered greenhouses,diverse growing projects and anew biomass furnace.

The registration fees are extremely low for such aworthwhile conference: a single-day registration isonly $45.00 and a 3-day conference pass only $75.Youth and seniors receive the same reduced rates aslast year to ensure that the broadest community pos-sible can attend.

To register call 505-758-2103, or register online atwww.sustaintaos.org. Information about sponsoringand exhibiting are also on the website. For more aboutthe Bioneers, see www.bioneers.org.

Sustainable Food and Seed Sovereignty ConferenceOctober 6-7 at Tesuque Pueblo Inter-Genreational Center, featured speakersinclude: Vandana Shiva, WInona LaDuke, Ohki Simine Forest and JohnMohawk. For more information, registration and fees contact MichiellaSanchez at 505-983-2667 or e-mail:msanchez@pueblooftesuque.org.

Dia de Los Meurtos

Dia De Los Muertos (literally Day of the Dead) is anancient tradition rooted in Mexico. It is notHalloween, but celebrates and honors the lives ofthose who have passed on.

The 14th Annual South Valley Dia De Los MuretosMarigold parade and celebration will be held on SundayNovember 5th from 5-8pm at the Westside CommunityCenter. The parade will begin promptly at 4pm andleaves from the old Solo Supermarket shopping centerat the corner of Bridge and Goff.

This year’s theme is “Ya Basta: Stop the Violence —Building a Bridge for Peace.” Dia de los Muertos cele-brations recognize that death is inevitable and a naturalpart of the life cycle. However, this year’s activities are

taking a stand against premature deaths caused by vio-lence and injustice.

This year’s festivities include a grief and loss work-shop, and art and puppet making for the parade.Upcoming workshops are:October 7th — Create paper marigolds, “papel picado,”and Celebration signs.October 21— Build altars and learn about the traditionsand symbols of Dia de los Muertos.October 28 — Make and decorate crosses in a varietyof media.

All workshops are 12-4pm at 803 La Vega SW, FREE,all ages are welcome. Information: 244-0120 or 344-4028. Sponsored by Cambio and La Raza Unida.

Children’s water festivalThe annual Children's Water Festivals workwith Albuquerque and Santa Fe, the Albu-querque/Bernalillo Water Utility Authority, andother organizations, to promote water educa-tion in the areas of quality and conservation.

This year’s festival is at the AlbuquerqueConvention Center October 19th and 20th.School classes are invited and the students arerotated through five different hands-on activi-ties each day of the Festival.

Volunteers are needed during the festival tohelp 4th graders cycle through the Festival’seducational experiences and to help the pre-senters with the activities. The time commit-ment is 8:30am to 1pm, with lunch and a t-shirt provided.

Please contact Wendy Tanner at 463-7736or wendy@waterfestnm.com. Information: www.waterfest nm.com

bioneers inTTTTAAAAOOOOSSSS!!!!

we got issuesNational Tour Coming To New Mexico:

October 3-21, 2006

We Got Issues! is an Arts and Civic Transformation Project based inBrooklyn, NY designed to tap into the transformative power of cre-ative expression and awaken a new brand of feminine-centered lead-ership and social/political activism in America.

Albuquerque Events – October 3-5th: La Fiesta de la Salud! For more info con-tact Marisol 505/400-4815 or lindsaymarisol@yahoo.com, 505/400-4815

Santa Fe Event – October 14, 6-10pm. Location: Genoveva Chavez CommunityCenter, 3221 Rodeo Rd, Santa Fe, 87507, free!

For more information about WGI! New Mexico Residency (October 3–21 inAlbuquerque, Santa Fe and Espanola), contact Amy Pilling at 505/988-7018.

We Got Issues!For more information contact us at wegotissues@gmail.com also check out our

website at www.wegotissue.

PPaauull BBaarrlloowwM A S S A G E T H E R A P I S T

224422--11779955

RPP LMT #2663 in the Old Town Area

Somato -Emotional ReleaseC r a n i o - S a c r a l

S w e d i s h

P o l a r i t y