down from Los Alamos Labs to Sandia Labs to work onRisk Mitigation issues. She decided it was time to learn someItalian and explore her family roots. Their interest in thingsItalian brought them together; their love of great food madethem fast friends.

The two decided to go into business together, creating cele-brations and catering pasta parties. Catering schedules thatkept both women away from their familieshelped the fledging business morph into pastamaking and Pasta Divina was born.

Michelle says, “Making pasta at home forfamily is very different than making it as abusiness. We spent well over a year research-ing and testing samples. Our best supporterduring the early days was the Co-op. Theystuck with us through thick and thin, taste-tested items for us and gave us a place on theshelf instead of giving that space to moreestablished products. We really think of theCo-op as our flagship store.”

“I think we share a very similar philosophy” says Lou. “Likethe Co-op we care about quality, believe in freshness andwant to make a product that the community knows they cantrust. The Co-op cares about people, it has shown that itcares about us as producers, and that its bottom line is morethan just making money.”

While in 2006-07 their business saw lots of research, thispast May marked the first year that Pasta Divina’s full line

of fresh NMOCC certified organic pasta was available atall Co-op locations. Their first year coincided with thefirst year of the Food-Shed project and its goals of sup-porting the efforts of local value-added producers. In amutually beneficial arrangement Pasta Divina is one ofthe Cooperative Distribution Center’s (CDC) wholesalecustomers, buying all their organic eggs, butter andwheat flour from the CDC. The Food-Shed project thenhelps distribute their finished products. Also, they sourceall other ingredients as much as possible from local pro-ducers. Michelle notes, “Making it as a small productioncompany is hard enough. Trying to hold standards of

Mango, Peach, Blackberry, Raspberry, Cherryand Plain. The fresh chevre flavors includeChipotle, Chive, Dill, Garlic, Green Chili, PlainJane, Herbes de Provence, Sun Dried Tomato,Apricot and Rasberry. Their Chipotle Chevreplaced 2nd at the American Dairy GoatAssociation's National Cheese and Yogurtcompetition.

In appreciation of all their fans and to encour-age people who have not yet experienced SouthMountain Goat Dairy products, all Co-op

shoppers can enjoy greatsales with deep discountson all South MountainGoat Dairy Products dur-

SPECIAL SALES June 18-24 on all South MountainProducts and The South Mountain Goat Dairy FarmTour, June 22, 1-4pm.

Nestled against the foothills of the East Mountainarea is one our dairy producing treasures, SouthMountain Goat Dairy. If you haven’t yet tried

their drinkable goat yogurt, goat milk, fresh chevre or fetayou will have a special opportunity to try these fine local-ly made goat dairy products. If you are one of their devot-ed fans, you are in for a treat!

TO SAY THANKS to all their devoted customers SouthMountain farmers Marge Petersen and Donna Lockridgeare offering a week of special sales on all South MountainGoat Dairy products. Look for deep discounts and spe-cial sales during the week of June 18 through June 24.

For a special treat on Sunday, June 22, they would like toinvite everyone out to the dairy to meet all the “girls”,including Lizette, their herd Queen, walk the yard with the“girls,” help bottle feed some of the babies, try your handat milking, learn how cheese and yogurt are made andsample some delicious goat dairy products — all in theirlovely East Mountain setting.

Growing GoatsSouth Mountain was first licensed as a Grade A Dairy inJune of 2005. They had thirteen milking goats on line andmade only fresh chevre and feta. In 2006 Teo Insongia,current assistant manager of the Santa Fe store, then headof the Nob Hill Dairy department, heard about the SouthMountain women, Donna and Marge, from a friend andencouraged them to begin selling milk and yogurt in addi-tion to their chevres.

SHARING FOOD-SHED STORIES

FOOD-SHED VALUES AT WORKPasta Divina: A Passion for Pasta

ing the week of June 18-24th. And don’t missthe South Mountain Goat Dairy Farm Tour onSunday, June 22. Look for them in the Cheesecase and the Dairy cooler at all Co-op loca-tions. Place special orders by Tuesday forFriday delivery in Gallup.

Directions and maps to the farm from bothAlbuquerque and Santa Fe can be found onthe website: www.southmountaindairy.com or call 379-9926. BY ROBYN SEYDEL

Help Guide Your CO-OPMembers: Look in your mailbox for our Annual Member Survey.

We sincerely hope you will take a moment to fill it out. Let usknow how we are doing and what you would like to see in the future.This Survey helps us understand how to best serve you, our memberowners. Please fill it out! Bring it in to the La Montanita Co-op loca-tion of your choice and receive one shopping trip at a 15% discount.

Your input is important tous. Please take a momentto fill out the survey andbring it back to your Co-opbefore June 30th and re-ceive a 15% discount Co-op shopping trip for youreffort. For informationcontact Robyn at 217-2027 or call the toll freenumber: 877-775-2667.

June is MEMBERSURVEY Month!

quality with food prices doubling and tripling asthey have recently has been really tough. Wedon’t want to loose our integrity.”

For these two energetic women the passion forgood food and “research” never stops. This sum-mer Lou will be spending time with her family inItaly and studying in Ravenna; long a famous cen-ter for pasta and ravioli making. Michelle will beadding to her culinary arts skills at a cookingschool in Italy. For both, educating and spreadingthe understanding of the “essence of the Italiantable” is key. Yes, fresh ingredients and quality

food have long been a European tradition, butthere is more. Lou remembers, “As a child wewould gather the family together, all the cousins,the extended family would come and many cours-es were consumed over a duration of hours, hoursfilled with time for talk.”

Pasta Divina pasta is fresh so it cooks very quick-ly; a plus during this hot weather and makes per-fect pasta salads every time. “Pasta Divina is madewith laughter and packaged with love,” says Lou.Michelle chimes in, “We want to bring life back tosavoring the moment that happens around food.”

Pasta Divina comes in four wonderful flavors inaddition to their two semolina pastas, wholewheat, spinach, tomato and garlic pepper. Theyalso makes three compound butters in roastedgarlic, sage and truffle flavors. This month PastaDivina will be premiering their new ravioli. Lookfor Pasta Divina in Co-op Dairy coolers.

get a 15%DISCOUNT!

BY ROBYN SEYDEL

Born in Milan, Lou came to the States in 1995 to gether MBA in finance at the University of NewMexico. Life, as it so often does, happened. She fell in

love, married and soon had her first child. During those firstyears of motherhood, Lou needed an outlet that allowed herto converse with adults and began teaching Italian. Michelle,of Italian descent through her mother, had just transferred

freshlocal pasta

EDITORS NOTE: At La Montanita we believe that part of growing the Food-Shed is building relationships between those ofus who produce food and those of us who eat. To that end, this month, here are the stories of two sets of women that are producing fine local products and helping build our local/regional Food-Shed.

South Mountain GoatDairy In a few short years South Mountain Dairy has come a long

way. They’ve won a slew of national awards at the AmericanCheese Society, the American Goat Dairy Association and theAssociation of National Cheese Competitions in 2007. Lizettewas the first goat milked in their commercial dairy, and is theGrand Dam of a line of nationally recognized, top producingSABLES (a breed of goats). Lizette's daughter Cathy is the All-Time SABLE Milk and ButterfatProduction Record Holder with theAmerican Dairy Goat Association.

Marge says, “Although we lost Cathyjust after she gave birth to triplets,(Dancer, Fosse and What) Lizette andCathy’s legacy will live on throughCathy's daughters, who are all expect-ed to be ranked in the top ten produc-ers for the SABLE breed for 2007.”

Famous Feta and MoreTheir fresh, salt-rubbed feta is unusual as fetas go. Nearly allcommercial feta is aged for at least 4 to 6 weeks in brine.Theirs is not. The feta is sliced after aging only 24 hours andhand rubbed with a flaky, Kosher salt. “Last year we enteredour feta in the American Cheese Society's NationalCompetition,” says Marge. “Over 2,800 cheeses wereentered in the national competition; there were 40 entries inthe Goat Milk Feta category and South Mountain Dairy Fetaplaced third!”

Their delicious yogurt is "drinkable" because it contains noadded stabilizers, emulsifiers, gelatin or tapioca, only activecultures. The fruit flavors, sweetened with honey, include

deliciousllooccaallDDaaiirryy

“It’s all about the

Girls!”

traditions. Blue Corn Atole, Piki bread, Three Sister Posole, Green Chileor Buffalo Stew, Chicos, Heidi’s Raspberry Sopaipillas and ChampagneApple Enchiladas are just a few of the fabulous recipes culled from NewMexico’s cooks.

While the recipes, the pictures and the farmer’s stories all create anunderstanding of the environment in which New Mexican farming hassurvived and thrived over the centuries, what I particularly love about

Artisan Farming is its carefuland culturally sensitive chroni-cling of the etiology of farmingin the region. From the “BriefHistory of Corn” and the cre-ation of the hundreds-of- years-old acequia system that still irri-gates farmland in our river val-leys, to the struggle to maintainheirloom seeds and preventtheir contamination with genet-ically modified organisms;through chapters titled: Seeds,Water, Earth, Economy and

Food, the authors succeed in documenting the struggles andsuccesses of New Mexican farmers. Artisian Farming gives us

the very personal and universal perspectives of our state’s farmers andfarming traditions.

This is a must have book for anyone in New Mexico or anywhere whocares about what it will take to keep local foods, farms, farmers andfarming traditions alive and well.

ARTISAN FARMING IS ON SALE AT ALL CO-OP LOCATIONS! SpecialPrice $19.99!

In an effort to educate our communities on the region’s important farmingtraditions and current state of family farming in New Mexico, the Co-ophas a limited supply of Artisan Farming that we will be selling at the saleprice of $19.99 (plus tax). They regularly sell for $24.95. Get your copytoday at any Co-op location. Gallup Co-op shoppers please place a specialorder on Tuesday for delivery on the Food-Shed truck on Friday.

New Mexico’s Farming TraditionsBY RICHARD HARRIS, WITH LISA FOX, PHOTOGRAPHS BY

TRENT EDWARDS

Reviewed By Robyn Seydel

Nothing typifies New Mexico more than theoft-asked question “Red or Green?” Itspeaks volumes of our dedication to our culi-

nary traditions; a meal without some form of chile, beit red or green, is barely considered a meal. It alsospeaks for the love of our lands and landscapes.Though beautifully diverse incultures, we share a “rooted-ness” in our respect for land-based traditions. And despitethe many temptations of thepostmodern world, this con-nection to the land remainsstrong. It is this roots-downnature that has enabled NewMexico to maintain its smalland mid-sized family farms inan era when, across thenation, so many have beenlost. The family farm and farming know-how, that com-bines the best of the old ways with new technologies,keeps local food production thriving and is still vibrant.

Artisan Farming: Lessons, Lore, and Recipes by SantaFe resident and gourmet cook, Richard Harris with LisaFox (of Taos Public Radio fame) is an excellently craft-ed celebration of New Mexican farming traditions.Anyone who has shopped farmers markets around thestate will recognize their favorite local growers in thebeautiful photographs by Trent Edwards.

Scattered throughout the book are easy to follow recipesthat allow the reader to create and enjoy the simply deli-cious and hearty dishes that are New Mexico’s culinary

summer fun

A Community - Owned Natural Foods Grocery Store

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

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

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

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

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

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2026johnh@lamontanita.coop• Computers/Info Technology/David Varela 217-2011 computers@lamontanita.coop• Food Service/Bob Tero 217-2028bobt@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Edite Cates 217-2024editec@lamontanita.coop• Membership/Robyn Seydel 217-2027robins@lamontanita.coop

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

Co-op Board of Directors:email: bod@lamontanita.coopPresident: Martha WhitmanVice President: Marshall KovitzSecretary/Treasurer: Ken O’BrienWilliam Bright Lonn CalancaStephanie DobbieAriana MarchelloTamara Saimons

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

Co-op Connection Staff:Managing Editor: Robyn Seydelrobins@lamontanita.coopLayout and Design: foxyrock incCover/Centerfold: Co-op Marketing Dept.Advertising: Robyn Seydel Editorial Assistant: Kristin Whitekristinw@lamontanita.coop 217-2016Printing: Vanguard Press

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

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

Copyright © 2008La Montanita Co-op SupermarketReprints by prior permission.

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

CO-OPYOU OWN IT

2 JUNE 2008

THIS IS A MUST HAVE BOOK!

LESSONS, LORE AND RECIPESARTISAN FARMING

In contrast, the amount of federal moneyearmarked for mass transit projects (exam-ple: rail and bus) has been reduced by near-ly 70% since the Bush Administration tookover in 2001. A record number of consumersare using credit cards to pay for increased fuelcosts. Although the recession has negativelyimpacted employment, the New York Timesreports one of the few booming occupations inthe current job market is as a Debt Collector.

Since 2001, the top five oil companies have increased theirannual profits by an average of 500%.

Source: www.organicconsumers.org/articles/article_11013.cfm.Go to www.organicconsumers.org for more information or tomake a donation to help them continue their work.

W ith trucking diesel fuel prices nowover $4 per gallon in many loca-tions, food prices are reaching an

all time high, since the average grocery storeitem has traveled 1,500-3,500 miles.

Over the past year, alone, consumers have beenforced to pay significantly higher prices for sta-ples like eggs (25%), milk (17%), cheese (15%),bread (12%) and rice (13%). This is partiallydue to increased costs of transportation and partially dueto massive amounts of cropland being converted to bio-fuel production. As a result, consumers are paying morefor their food and paying $15 billion in increased taxesper year for biofuel subsidies.

Fuel prices have nearly doubled the expenses of com-muters over the last year. Recent polls show a strongmajority of U.S. citizens are in favor of allocating a larg-er portion of the federal budget for mass transportation.

WHY SUPPORT THE FOOD-SHED?Changing the Paradigm: Fuel, Food and Debt

Summer is generally “Road Trip” Season. But withgas prices at an all-time high, lots of people arerethinking their vacations, staying closer to home,taking the train to their destination and then hoof-ing it around some fun, far away city or town.

On the Eve of Peak OilHow to Cut Fuel CostsObviously driving less, using mass transit, biking, walk-ing or purchasing a fuel efficient vehicle are the bestways to cut your fuel consumption. But for those timeswhen you do drive here are a few of the OrganicConsumers Association’s Sustainability Tips to make themost of your fuel:

• Don't be a jerky driver: Jumpy starts and fast getaways can burn over50 percent more gasoline than normal acceleration. Use cruise controlonce accelerated. • Drive slower: According to the U.S. Department of Energy, most auto-mobiles get about 20 percent more miles per gallon on the highway at55 miles per hour than they do at 70 miles per hour. • A well maintained car (oil change, fuel filters, tire pressure, align-ment) gets an average of 10 percent better fuel efficiency. • Turn off your engine if you stop for more than one minute. (This doesnot apply if you are in traffic.) Restarting the automobile will use lessgasoline than idling for more than one minute.• Decrease the number of short trips you make. Short trips drastically

reduce gas mileage. If an automobile gets 20 miles per gallon in gen-eral, it may get only 4 miles per gallon on a short trip of 5 miles or lessFor more inofmation go to www.organicconsumers.org

RETHINKING ENERGY USE

ROADTRIP

it’s the season... OR IS IT???

local foods

Cooking and Eating FromAmerica’s Farmers’ MarketsBY DEBORAH MADISON

REVIEWED BY ROBYN SEYDEL

The peas, lettuce, turnip greens, arugula andbroccoli rabe are kicking butt in gar-dens around the state. The farmers’

markets are once again in full bloom, and CSAboxes are challenging members to find new anddelicious ways to use the varied abundance.

If you haven’t already discovered chef andauthor Deborah Madison’s book, LocalFlavors: Cooking and Eating From America’sFarmers’ Markets, now is the time to get hold ofa copy. Encyclopedic in scope, this book, partcookbook, part food and farmers’ market trav-el log, is powerfully packed with inspirationalrecipes and mouthwatering photographs. The index is awork of art; providing information access for any andevery ingredient, from the most exotic to the commonplace, encouraging readers to use to best advantageevery season’s harvest.

JUNE 2008 3

Deborah, a Galisteo Basin resident and Co-op member does an espe-cially fine job of highlighting New Mexico’s farmers’ markets, prod-ucts and recipes. From Shepards lamb to goats milk cheese andyogurt, chile and melons, you can a find a recipe to utilize just aboutanything grown here. Try Fig Focaccia with Orange-Scented OliveOil, Prickly Pear Sauce, Summer Posole with Cilantro Salsa, Red andGolden Beets with Anise Hyssop, or Chicken Braised with Shallots,

Bay and Apricots to name but a few ofDeborah’s tantalizing combinations.

Need to know what to do with all thatzucchini? Try a Zucchini and CilantroSoup with Chile and Mint or a ZucchiniFrittata with Ricotta and Marjoram. AndDeborah even has several recipes for thatspring health tonic of tonics, nettles.

Visit markets around New Mexico andacross the continent from Alabama to theArtic Circle, from east coast to west

coast, in all seasons with this wonderful writer and this exquisite chef,learn the joys of Local Flavors.

Local Flavors: Cooking and Eating From America’s Farmers’Markets by Deborah Madison is the perfect compliment to any,but especially this, season. Now in paperback, look for it at yourlocal independent bookseller.

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

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

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

CO-OPYOU OWN IT

Gallup

ValleyValley

Gallup

Santa Fe

for more informationwww.lamontanita.coop

BY TWO MOONS

REVIEWED BY ONEITA PORTER

Chock full of tasty recipes, Peace in Every Bite byCo-op member Two Moons shows it’s not difficult tolead a vegan lifestyle and still enjoy delicious food!

The recipe lineup not only includes old time favorites likestews, chowders, barbeques, ice creams and creamy, hot bev-erages revamped as vegan dishes, but also a wide selection offlavorful international fare like curries, goulash and quiche aswell. Most dishes even include alist of variations so you canchange things up along the way tosuit what ingredients you happento have on hand.

The meals are not fussy and pre-tentious; they’re fresh, simple,honest dishes that are a breeze toprepare. Multiple trips to varioushigh-end, exotic, specialty storesare not necessary as the ingredients are readily availableat most grocery or natural food stores. And if you arenot up for coordinating a full menu, that’s no problem.Peace in Every Bite even has a section on menu ideas, sepa-rated out by ethnic origin.

Not only does this informative cookbook offer over 500 deli-cious food recipes with beautiful photos of some of the dish-es, there are also recipes for personal care and householdcleaning products, and sections on natural therapies, raisinghealthy children, vegan pets, and tips for dining out “vegan-style” and solar- and wood-stove cooking that promote ahealthy way of life. Peace in Every Bite also provides a sec-tion that is particularly helpful for the new vegan — the“Dictionary of Non-Vegan Products and Ingredients”, whichmakes sense of all the common places non-vegan ingredients“hide” in packaged ingredients list.

Peace in Every Bite is a delightful, informative guide to livingthe vegan lifestyle that won’t leave you feeling guilty after themeal! And hey – if you happen to lose that extra five poundsbecause you’re eating fresh, healthy, tasty food – BONUS!

Peace in Every Bite, by Two Moons is available at http://thehealthyvegan.com, as well as La Montanita Food Co-op(Albuquerque, NM) and on Amazon.com.

CREAMY COCONUT CORKSCREWS

3 C corkscrew pasta (or spirals, noodles, etc.)2 C veggies, a mixture of snow peas, mushrooms, slicedonions and carrots*1 T vegetable oil or water 1 C coconut milk3 T soy milk

1 T each cornstarch & tamari 1 t dried basil salt and pepper to tasteFresh basil, chopped (optional)

1. Cook pasta in boiling water until done. While pasta cookssauté the 2 cups of veggies in oil or water, until tender but stillcrisp. 2. While veggies are sautéing, mix coconut milk, soy milk, corn-starch, tamari and dried basil in saucepan. Mix well with a wirewhisk. Cook over medium heat, stirring until mixture is smoothand very thick. Salt and pepper to taste.3. Drain pasta well. Stir in the creamy sauce. To serve: Top with the lightly sautéed veggies and chopped basil.

Serve with a green salad. Serves 2-3 Tip: Just double or triple the amount ofingredients for more servings.

SUGGESTIONS: The corkscrew pasta onlytakes approximately 8 minutes to cook. Thesauce can be made ahead in a double boiler,and kept warm while the pasta cooks. *Useany combination of your favourite veggies,or try: broccoli, chopped red pepper,minced garlic and ginger.

ORIENTAL HOT N’ SOUR SOUP

4 C water2 T broth powder2 T soy sauce1/2 t. salt 1/4 t each of asafetida (hing powder) & black pepper1/2 C sliced shitake mushrooms1 t ginger (fresh chopped) or 1/2-1 tsp. dry ground1/2 C veggies, such as chopped Swiss chard, broccoli, carrots,snow peas1/2 C celery, diced1/4 C water 2-3 T cornstarch 1/4 lb. tofu, cubed small2 T rice vinegar1 t hot or regular toasted sesame oil

1. Place all ingredients up to and including the celery in a medium size soup pot.2. Bring to a boil and simmer 5-10 minutes, or until veggies are tender.3. Mix 2-3 T cornstarch (3 if you like a thicker soup) with the 1/4 C water.4. Add tofu, rice vinegar, and cornstarch mixture to soup pot, and cook 3-5 minutes, or until soup thickens. Stir in sesame oil and serve in individual bowls. Serves 2-4

ADDITIONS OR SUBSTITUTES: dried mushrooms, bamboo shoots, water chestnuts, diced bok choy.

LOCAL FLAVOR

Two Outstanding CookbooksFROM LOCAL AUTHORSLOCALFLAVORS:

EVERYBITEPEACE IN

“Bees inspire, they make people think and imagineand dream. With thoughts of bees, you look at thelandscape with a new eye. I keep bees mostly so I can

watch them. Down the hill to a dairy farm with field clovers, to theblackberry stands, and so on, bees are consciousness raising crea-tures, ... they extend human consciousness to the floral landscape.”

-DOUGLAS WHYNOTT, IN FOLLOWING THE

BLOOM: ACROSS AMERICA WITH THE MIGRATORY

BEEKEEPERS

Bees are on everybody's minds these days. We’veheard about colony collapse disorder, problemswith pesticides and plummeting honeybee popu-lations. These little creatures are essential to ourfood supplies, providing pollination services thatare vital for about one-third of our plant foodcrops. What can any one of us do about it?

Here in New Mexico, one response to that ques-tion has come in the form of the Bee Col-

laborative. Founded in fall 2007, the vision of the BeeCollaborative is to foster the creation of bee gardens across thecountryside. Gardens designed for hummingbirds and butterflieshave been popular for some time; now we can help the bees withgardens designed for them.

Bees are, however, in a somewhat different position with us thanhummers and butterflies. There’s a fear factor with bees becausethey sting. But the best remedy for fear is education, so let’s take alook at some common misconceptions about bees.

Talking BeesMost of the time when we talk about bees, we mean honeybees.Bumblebees are also in our frame of reference, but that’s about it.Did you know there are 4,000 species of bees in North America?Or that honeybees are actually from Europe? During their decline,pollination specialists and bee scientists have been taking a look athow other bees, native species, can fill the gaps left by lowered hon-eybee populations.

Enter the orchard mason bee, a.k.a. the blue orchard bee or Osmialignaria. Orchard mason bees differ from honeybees and bumble-bees in several ways. They’re solitary bees, living in small nest tun-nels, not hives. They don’t produce honey, they don’t have queensand they’re docile. Though they can sting, it’s unlikely that theywill. If they do, it’s more like a pinprick. In fact, the vast majorityof our native bees are docile and not inclined to sting.

In the spring, female orchard mason bees emerge from their moth-er’s nest to mate with males, who have emerged a few days earlier.Each female then lays around a dozen eggs, each in a chamber pro-

sustainable living JUNE 2008 4

visioned with bee bread. She forages for nectar tofuel her intense burst of nesting activity---in theprocess pollinating flowers---and in six weeksher life is over. The eggs hatch into larvae, andover the summer months undergo completemetamorphosis inside the nest into adult masonbees. They’ll spend the late fall and winter asadults inside the cocoons they’ve spun, and thenemerge as the next spring rolls around accordingto the same cues their mothers responded to.

Because the orchard mason bee spends so muchof its time in cocoons, it can easily be managedby humans. The cocoons are collected each falland overwintered in cool storage. In late winterthey’re shipped to orchards, and put out withready-made nests so that the bees can get towork in short order nesting and pollinating.Osmia lignaria works at a truly furious pace: inits short life, each bee visits as many as 250 blos-soms per day, compared to around 50 trips a dayfor honeybees. A few orchard mason bees canpollinate an entire orchard. They coexist withhoneybees, spurring the honeybees into in-creased activity alongside them.

BeePOLLINATION

NOT JUST HONEYBEES ANYMOREby Laurie LangeThe Bee Collaborative More Native Species

Each native species has different nesting habits and lifehistories. They are all incredible natural builders.Most nest in the ground or in holes in wood. Some,known as polyester bees, use a glandular substance towaterproof ground nests. One species of Dianthidiumhere in central NM builds nests on rocks from coniferresins and ant gravel. Others make nests with pieces ofleaves. Some in this genus will roll leaves into tubularnests; others chew up the leaves to line their nests, andstill others cut circular pieces from leaf margins to useas plugs between egg chambers.

The natives are also useful in vegetable gardens.Squash bees assist in increasing the fruit set on cucur-bits if provided with nesting habitat nearby; bees whodo “buzz pollination” can increase the fruit set ontomatoes threefold. These creatures’ habitat and for-age needs can often be easily met. All that’s needed forthem to live and work in your garden is knowledge ofwho’s who, who pollinates what, and how they nest.

Thus far though, not enough attention has beenfocused on these simple specifics. In fact, in NewMexico the last scientific publication on bees was in1906. We don’t yet know all the species we have. Asgardeners create bee habitat, it’s possible that someof us may even find new bees in our own backyard.

The Bee Collaborative has several projects underwayto promote increased understanding of bee diversity.For information or to join the Collaborative, go toyahoogroups.com and contact us at the BeeCollaborative listserve. The site includes an onlinepicture gallery which is growing as we go, and mem-bers from as far away as England are sharing bee sto-ries. A bee habitat project is in the works, throughwhich volunteers can learn firsthand about bee gar-dening. Future projects include speakers, bee notecards, a seed exchange for bee plants and muchmore. Find out what the buzz is all about!

Native species fill the gap during honeybee declines.

TESUQUE PUEBLO’S SUSTAINABLEAgriculturalSeminarsEveryone is welcome to attend the

Sustainable Agriculture Seminar Serieshosted by Tesuque Pueblo, organized by

Tesuque Pueblo’s Agricultural Resources DirectorEmidigo Ballon. Ballon, a Quechua Native original-ly from Bolivia, holds a Masters degree in plantgenetics; before directing Tesuque Pueblo agricultur-al activities he managed the Seeds of Change Farmand Resting in the River Herb Farm.

All seminars are held at Tesuque Pueblo Ad-minstration Building. Please pre-register by contactingLauren Nakai at 505-955-7723 or 505-699-6408 ore-mail: laurenakai@yahoo.com. Regular mail to:Pueblo of Tesuque, Agricultural Resources, Box 360-T, Santa Fe, NM 87506 505-955-7723.

June 7/Beekeeping III, Les Crowder, MasterBeekeeper. Honeybees can often produce more waxand honey than they need and allow us to harvestsome. Learn to harvest and bottle honey, meltbeeswax with the sun and gather propolis. Also learnmore about bee diseases, parasites and predators. Seebeekeeping in its healthiest form.

July 5/Beekeeping IV, Les Crowder, Master Bee-keeper. After summer solstice, the bees begin to con-tract slowly into the fall and then rapidly into winter.

Learn to combine weak or compromised hives andmake sure they are ready for winter. Also makingsalves with beeswax.

July 26/Dowsing, Pendulum and LabyrinthBuilding: Applying Traditional Wisdom to the Land,Robert E. Burton, Author, Master Dowser andLabyrinth Builder.

August 23/Pastured Poultry: From Backyard toProduction, Tom Delehanty, founder of Pollo RealRanch discusses organic poultry husbandry fromselection to breeding, from housing to feeding tomarketing organic poultry products.

August 23/Adding Dairy Goats to Your Farm,Nancy Coonridge of Coonridge Goat Cheese willtalk about appropriate breeds, health managementunder organic production, use of dogs for herd pro-tection and for value-added products.

Save the Dates: Tesuque Fall FestivitiesSeptember 12/Tesuque Farms Harvest FestivalSeptember 26-27/3rd Annual Symposium forSustainable Food & Seed SovereigntySchedule subject to change. For more informa-tion or to register for a class please call: 505-995-7723 or 505-699-6408.

• Seed and info exchanges on the best bee plants andcover crops for a given area • Education about native species • Housing honeybees with simple, low cost, easily madetop bar hives • Exploring bee drinker construction to provide drinkingwater for bees without drownings • Collecting native specimens for taxonomic ID by beespecialists • Offering educational opportunities for all ages on thescience and pleasures of bees and bee habitat • A bee book club to share bee lore • Round-robin bee garden parties and work days

theBeeCCoollllaabboorraattiivvee

LAURIE LANGE IS CO-COORDINATOROF THE BEE COLLABORATIVE.

Go to Yahoo Groups and join “the Bee Collaborative” or email: Patty at patty_tbc@yahoo.net or Laurie at botanicarts@earthlink.net

to JOIN TTHHEE CCOOLLLLAABBORATIVE

The New Mexico Volunteers for theOutdoors (NMVFO) is an all-volunteerorganization that has been organizing

groups of individuals to participate in projects thatimprove New Mexico's backcountry hiking, bicy-cling and horse trails along with other outdoor pub-lic recreation areas since 1982. NMVFO projectsare open to everyone and volunteers have fun whilecaring for our public lands.

The NMVFO hosts one-day, weekend and longerwork trips from March through November. A varietyof work is done depending on the particular project.We often build or maintain hiking trails, paint visitorcenters, stabilize archaeological sites, remove barbedwire from wilderness areas, improve wildlife habitatand a host of other projects. Day projects are usuallyplanned on a weekend at sites relatively near majormetropolitan areas. Weekend projects usually involvecamping or backpacking in more remote areas.Longer trips often involve backpacking or horsepacking into remote wilderness areas.

Projects vary widely in complexity and exertion.Each is classified in one of three levels – moderate,intermediate, or strenuous (indicated by Pulaski rat-ings) – to help volunteers understand what to expectand to help match their capabilities with the tasks.

or shoes, long pants, long-sleeved shirt, rain gear, hat, sunscreen,snacks and water. If you are camping, bring camping equipment (e.g.,

tent, sleeping bag, flashlight or lantern, etc.), warm clothing,plates, cup, eating utensils and food (except for providedmeals). Plates, cups and such may be provided. The VFO hassome camping equipment to lend to volunteers. Tools willusually be provided unless otherwise noted.

For safety reasons ask the leader if pets are okay on a partic-ular project. A parent or guardian must accompany childrenunder 18. If you have any questions, please call the pro-ject leader for more information at 505-884-1991 or visitwww.nmvfo.org

National Trails Day/Saturday, June 7Leader: Lowell Hioki 505-474-0913 Lhioki@msn.com. Celebrate NTDat Hyde Memorial State Park. Escape the heat in the cool mountains

and pine forests outside Santa Fe.

East Fork Spurs/Saturday, June 14, through Sunday, June 15 Leader: Bill Metz 505-286-1029. Come join the NMVFO and the Jemez RD aswe continue work on the East Fork Trail Spurs in the Jemez Mountains.

Pecos Backpack XV/Saturday, June 21, through Sunday, June 29Leader: Kevin Balciar 505-293-1477 Kevin@soleilwest.com. A few days, aweekend, or all 9 days: join us on the trail to Horsethief Meadow on the westside of Pecos Baldy.

Sandy Point/Friday, July 4, through Sunday, July 6Leader: Jim Scanlon & Susan Beck 575-524-6723 scanlon.jim@gmail.com. Joinus over the July 4th weekend for work along the Sandy Point Trail bordering thehigher portions of the Gila Wilderness.

NMVFO Activities continue throughout the summer and fall. Checkout their website at www.nmvfo.org for more info.

New Mexico Volunteers for the Outdoors

All projects involve outdoor physical activity in avariety of weather conditions, and all have activi-ties that can be tailored to meet individual tastes.

Please sign up for a project by the indicated date sothat the project leader may plan for meals, tools,transportation, etc. The leader may be able toarrange a ride for you with another volunteer if youneed one. Also, please inform the project leader ifyou have to cancel out of a project after you sign up.

Project details are subject to change at the lastminute, so keep in contact with the leader.Volunteers should bring work gloves, sturdy boots

summer fun JUNE 2008 5

CHILDREN + NATURE + PERMACULTURE =a Flourishing Future?

During that time, it became clear that children wereaffecting change in their homes. Parents, otherwisetoo busy, began to adopt practices that childrenbrought home with enthusiasm and a sense of pur-pose. By teaching others, the children brought skillsto the local community, while honing their ownabilities. This coming school year IPEC is eagerlypreparing it’s new project; the School of Flourish!

Ability is a program that can be replicatedat most schools and also be utilized by home-school families. A new charterschool, the Corrales International School,has enthusiastically welcomed IPEC, andoffered to be the fertile ground for creatingthis innovative program, and become amodel for others to observe.

Imagine yourself as a child learning to cre-ate buildings made of natural local materials, tomake systems of gardens, animals and rainfall thathelp feed, clothe and heal you as well as the otherbeings in your surroundings. Imagine yourself, asyou grow from this very young age, learning toweave these synergistic systems into your communi-ty. Imagine your friends are learning this alongsideyou. A co-originator of permaculture, Bill Mollison,once said, “Though the problems of the world areincreasingly complex, the solutions remain embar-rassingly simple.”

BY PATTY PARKS WASSERMAN

Though we know intellectually that we area part of nature, we have evolved so faraway from daily direct contact with it that we

hardly recognize that to be true. Learning to care for ourselves as a balanced part of nature is funda-mental to human culture’s continued existence.Permaculture, from the words permanent and culture,aims toward meeting all humanneeds while healing natural sys-tems. Using nature as its model,permaculture utilizes ancient aswell as current technologies. TheInstitute of Permaculture Edu-cation for Children (IPEC) is alocal organization dedicated tomaking permaculture programsavailable to all children, andbelieves that by doing so it canaffect change not only in children but in their familiesand communities.

Giving children the theoretical and practical know-howto live comfortably in balance with nature enables themto recreate their homes and communities, effectivelycatalyzing change as they learn. Located in Corrales,NM, IPEC made its much appreciated start atCottonwood School, a local Montessori school, where180 toddlers through 5th graders took joy in attendingweekly permaculture classes for several years.

IPEC’s dream is to empower simple solutions on a large scale througheducation of children and their purposeful connection to nature. If ourdream helps support your dream, please join us! Who knows, maybewith the right effort, they might come true.

IPEC will be hosting an evening of fun and information on World EarthDay, June 5, at 6:30pm in Corrales at “Madeleine’s Place”, 3824Corrales Road, 2 miles north of Alameda. We have created ways to par-ticipate in our efforts for most everyone. The Power of One is a cam-paign to raise funds to bring the School of Flourish!Ability to a schoolnear you.

Please visit us online at www.flourishability.org. For further infor-mation, contact Patty Parks-Wasserman at 250-4667 or patty@per-macultureforchildren.net.

Taking Care of Our

PUBLIC LANDS

Saturday, July 12, 2008

D uring the course of our busy day we may notnotice the first spring bloom at the sidewalkedge or the return of the robin’s

urgent song. We may not even notice thatthe river has swollen with melted snow orthat a winged insect zigzags through the air.Yet, if we take just a few moments toobserve the natural world we may be sur-prised by the profound impact it has on ourquality of life.

Nature journaling demands that we slowdown, observe, and take note of the color, shape,detail, poetry, and prose of a moment in nature indrawings and words.

Join celebrated artist Margy O’Brien on Saturday, July14, from 9:30am-12:30pm and learn how to take yourjournaling to a new level. O’Brien will help you deepenyour power of expression by using color. She will do awatercolor demo, then participants will be free to add

color with their own materials - watercolor, colored pen-cils, or any favorite medium.

Advanced Nature Journaling is for individuals who haveexplored some artistic expression in thepast or currently journal and would likesome new ideas. Experience with artmaterials required. You will need ablank sketch book of your choice, pen-cils and any art supplies you enjoyusing. Please prepare for the outdoorsand bring sun protection, water and aportable stool or blanket for your com-fort. Workshop fee is $15.00 per per-

son. Space is limited to 20 people, 10 years old andabove. Call 897-8831 to register.

The Open Space Visitor Center is located at 6500 CoorsBlvd. NW between Montaño Rd. and Paseo del Norte atthe end of Bosque Meadows Rd. The Center is openTuesday through Sunday, 9am-5pm and is closedMondays. Call Jodi at 897-8831 for more informationor visit www.cabq.gov/openspace/visitorcenter.

Open Space: NATURE JOURNALING

Observe the Natural World

The Baker Organic Boulder, CO •Organic Sandwich Bread, 24 oz. Assorted Varieties,sale $4.49

SoyLuscious Albuquerque, NM • MayoNiceSoy Mayonnaise, 16 oz. Sale $3.99

Rudi’s Organic Bakery Boulder, CO Organic Sandwich Bread, 20-22 oz. AssortedVarieties, sale $2.99

Zuke’s Boulder, CO • Natural Purrz Cat Treats, 3oz. Assorted Varieties, sale $1.99

Tijeras Organic AlchemyAlbuquerque, NM • Unscented Daily Shampoo orConditioner, 12 oz. Assorted Varieties, sale $8.99

505 Organics Albuquerque, NM • OrganicSalsa, 16 oz. Assorted Varieties, sale $3.99

co-op news JUNE 2008 6

LOCAL SALE ITEMSSHOP LOCAL & SAVE

BY TAM SAIMONS, LA MONTANITA BOARD

This month, several members of La Montanita's Board and afew senior staff will travel to Portland, Oregon, for the moth-er of all U.S. consumer cooperative events, the Consumer

Cooperative Management Association (CCMA ) annual meeting. CCMAis the place where impressive dedication to the cooperative businessmodel is in abundance. Board members as well as co-op staff have anopportunity to learn, network and develop the skills that are necessaryto be effective in co-op management, board leadership, member engage-ment, finance and governance.

At CCMA, board members and others trade success stories and failures,cautions, advice and camaraderie. La Montanita gains immensely fromthe experience – board members come back supercharged with optimismand ideas for improvement. There are also many chances to view LaMontanita within a larger framework of what is happening nationally inthe co-op world. At $23 million in revenues annually, La Montanita isconsidered a mid-sized operation. Right now, co-ops are all over the mapin terms of how they are doing financially and many are struggling. After75 years, the oldest consumer food co-op in the country, Hyde Park inChicago, just shut its doors while others, like La Montanita, are doingwell and expanding operations. In today’s hyper-competitive natural foodsindustry, no one can be complacent. La Montanita is only 32 years old,

barely into middle age. Member participation andskillful financial management will be two measuresof its success along with how well board leadershipcan be developed. CCMA is one place co-ops learnhow to stay successful and how to meet the condi-tions that will ensure their longevity as vital gather-ing places in the various communities they serve.

Nearly one thousand co-op people typically attendCCMA and this year, Portland, Oregon, is thevenue. Portland of course, ROCKS with a stellarlocal/organic food scene, an evolved city transit sys-

tem, artisan baristas who make gorgeous lattes,progressive city planning and many other featuresany city would covet. Portland also has two distinctfood co-ops; People’s and Food Front. There is a lot

to be said for a city that can support not onebut two separate food co-ops and has sever-al of the other natural food chains as well.

One of the coolest things about CCMA isbeing surrounded by those who are passion-ate about co-ops and who are stepping upto support the sustainability of co-ops in theUnited States. Sustainability of the con-sumer co-op model needs to be defined,explored, strengthened and proliferated as

vigorously as possible by member/owners. Memberparticipation is the critical link to a national andinternational groundswell of activism about food,its quality, where it comes from and how healthythe “where it comes from” part is. Stay tuned tofuture issues of Co-op Connection to hear what thebuzz was at CCMA and how the co-op board ben-efited from immersion in the best of what thenational co-op scene can offer.

JUNE SPECIALSWANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE?

Contact Angela at angela@lamontanita.coop

A Passion for the Co-op Economic ModelNATIONAL CO-OP CONFERENCE:

Sun Sense: Nutrition for

OWNERSHIP

BY KRISTIN WHITE

My mother always told me the key to ahealthy and balanced life is to exercisethe philosophy of “everything in moder-

ation” and to “use common sense.” This sound advicecertainly applies to sun exposure. The sun providesvital nourishment and nutrients and lifts our spirits.For eons our ancestors worked and lived their livesexposed to the sun daily. Due to the dramatic changein our atmosphere, diet and toxic chemicals, spendingtoo much time in the sun can be dam-aging. Here are some interesting factsabout the sun and how to receive itsmany blessings and benefits whileprotecting your skin.

Boost Your Nutrients ANDResistance to SunburnOne of the causes of sunburn is nutri-tional deficiencies that leave the skinsusceptible to DNA alterations fromradiation. The average American diet of processedfoods, chemical additives, refined carbohydrates, softdrinks and junk foods alter one’s body chemistry, mak-ing it highly susceptible to sunburns. By increasingyour daily intake of plant-based nutrients, you willprotect your nervous system and be naturally resistantto sunburn. Berries and carrots, for example, have his-torically been associated with healthy eye function andthe same nutrients that protect the eyes also protect theskin. The best foods to eat to build your body’s inter-nal sunscreen are: chlorella, spirulina, goji berries,raspberries, blackberries, carrots and nutrient-richsuperfoods. It takes approximately thirty days of eat-ing a combination of these foods daily to boost skinlevels. The best sunscreen is an internal sunscreendeveloped with proper nutrition.

Sunlight is a Nutrient Your Body RequiresThe skin is the largest organ in the body and solelyresponsible for producing Vitamin D and supplying thebody with its requirements. The kidney is the majorsource of activation of Vitamin D, but the prostate,breast, colon and many other tissues in the body can alsotrigger it. Vitamin D serves many necessary functions: itregulates calcium metabolism, bone health and cellgrowth. It is produced by the skin in response to expo-sure to ultraviolet radiation from natural sunlight. Inother words, exposing your skin to the sun enables your

PROTECT your skin from the inside out!

body to produce all the Vitamin D it needs. It isimpossible for your body to become intoxicatedwith Vitamin D from being in the sun. Any excessproduction of Vitamin D is destroyed by the sun.

How Much Sun Do I Need to Get MyDaily Requirments of Vitamin D?Because of the desert climate we New Mexicanslive in, it is recommended to expose 6 to 10% ofyour body to the sun 2 to 3 days a week for 5 to10 minutes for persons with naturally light skinpigmentation, or up to 20 minutes for those with

naturally dark pigmentation. After thattime, cover up, wear sunscreen or get outof the sun. Be aware that being in the cardoes not count as full sun exposure, asthe healing rays of natural sunlight can-not penetrate glass.

Wearing SunscreenIt is vital to spend time outdoors. Byapplying common sense protective meas-ures, we can enjoy ourselves in thesesummer days while minimizing our expo-

sure to UV radiation. Choose your sunscreen care-fully as many contain carcinogenic ingredientsand there is some research that shows that somesunscreens may even promote cancer. The FDAhas not done testing on sunscreens and does notrequire that sunscreens guard against UVA radia-tion. The Environmental Working Group (EWG),however, has done a thorough investigation ofover a thousand name-brand sunscreens. Theresults can be found on the internet at the follow-ing web address: www.ewg.org.

A Sun-Healthy LifestyleSpend the recommended time in the sun and thenuse sunscreen that's effective and safe. Start withthe EWG’s "best" list. Make sure the SPF is 15 orhigher. Buy new sunscreen every year. Avoid unnec-essary use of products; for example, you don’t needto use a moisturizer with an SPF at night. Avoidbeing in the sun midday, when the sun is at its peak.Cover up with a shirt, hat and UV-protective sun-glasses. Generally, fabric is more protective if it isdry and tightly woven. Skip sunlamps and tanningbeds. Add plenty of plant-based nutrients andsuperfoods to your daily diet and you’ll develop aninternal sunscreen that will protect your skin fromsunburn from the inside out.

Protection

VALID IN-STORE ONLY from 6/4-7/1, 2008:NOT ALL ITEMS AVAILABLE AT ALL STORES.

JJuunnee iiss MMeemmbbeerrSSUURRVVEEYY

MONTHGET A 15% DISCOUNT!

Members: Look in your mailboxfor our Annual Member Survey.Let us know how we are doing and what you would like to see in thefuture. This Survey helps us understand how to best serve you, ourmember owners. Please take a moment to fill out the survey andbring it back to your Co-op before June 30th and receive a 15% dis-count Co-op shopping trip. For info contact Robyn at 217-2027 orcall the toll free number: 877-775-2667.

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

membership is

co-op news JUNE 2008 7

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

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

democratically-controlled enterprise.

Calendarof Events

Hi Everyone,

During a recent meeting with our Co-op lead-ership team, once again, the subject of howto make our Gain-ShareProgram more equitablecame up. Gain-Share is anemployee incentive benefit inwhich staff are rewardedwhen the financial perform-ance of their departmentsexceed budgetary benchmarkgoals. These incentives areshared by department teamsand store staff when overall store operationsexceed budget. Gain-Share has been very popularand remains a work in progress with constantupdating to ensure fairness and equitability. Weare working hard to make Gain-Share accessibleand fairly distributed to all staff and are onceagain in the process of reassessing our Gain-Shareprogram. We will continue to work to provide

incentives to our staff for their dedicated serviceand the very best quality and value for our mem-bers and shoppers.

The annual customer survey will be sent out inJune. I would like to encourage all members toparticipate. The time and effort you take to fillout and return the surveys is greatly appreciat-ed. The information that is provided by thissurvey enables us to make more informed deci-sions with regards to the development of ourCo-op. The survey further provides us with thetools to serve you, our members, in the manneryou expect and deserve. All members that

return a survey will receive a discount at the registerof the store of their choice. By the time you read thisyou should have received your Member Survey inthe mail. During the month of June, please returnyour completed survey at any Co-op location toreceive your 15% discount.

Thanks for your continuing support. -Terry

6/3 Seafood Watch with Sheila Bowmanat the NM Museum of Natural History, 6pm, FREE!

6/12-14 National Consumer Co-op Management Conference6/17 BOD Meeting, Immanuel Church, 5:30pm6/23 Board Member Engagement Committee, CDC, 5:30pm TBA Finance Committee Meeting, CDC, 5pm

June is Member Survey Month, fill it out, turn it in, get 15% off

!off!

THE INSIDE SCOOP

New Mexico Educators Federal CreditUnion (NMEFCU) rewards both its mem-bers and the communities it serves

through the Community Rewards Program. Theprogram was introduced in 2006 to give membersthe opportunity to have a voice in how their CreditUnion invests in their community. Itwas also designed to support theCredit Union philosophy of "peoplehelping people."

The Community Rewards Programis included at no cost with anychecking account and a Visa CheckCard. At the time members enroll inCommunity Rewards, they canselect one of these communities to benefit from therewards they've earned: Albuquerque, Belen,Bernalillo, Los Lunas, Moriarty, Rio Rancho, SantaFe, Socorro or Taos. Then the member chooses oneof the following categories to receive the CreditUnion's matching contribution: Education,Healthcare, The Arts, Environment and Wildlife, orCommunity Support.

Each program year runs from July through June.Every time enrolled members use their Visa CheckCard for a signature-based purchase, they earn a0.25% cash reward. Member rewards are creditedto their checking account in July following the closeof the previous program year; then the Credit

Union sends matching funds to the community andcategory the member has designated.

During the first program year of July 2006 throughJune 2007, the Credit Union rewarded $320,000 toboth members and their designated communi-

ties. This year, the Community Rewardsprogram will almost double the amountthat was distributed last year.

Through the Community Rewards Pro-gram, New Mexico Educators FederalCredit Union encourages the practice ofmaking signature-based purchases. Whenyou make a purchase with a Visa CheckCard, the merchant usually asks you "debit

or credit?" When you say "credit", you will typical-ly be given a receipt to sign. Or you may be usingyour Check Card at a pay-at-the-pump gas stationwhere you can select "credit" as the payment option.

New Mexico Educators Federal Credit Union andLa Montañita Food Co-op have been in partner-ship since 1984 when La Montañita merged theircredit union with New Mexico Educators. Allmembers of La Montañita Food Co-op are eligiblefor membership in NMEFCU.

For more information go online at www.nmefcu.org, visit any of the Credit Union's 14branch offices, or call 889-7755 in Albuquerqueor 467-6000 in Santa Fe.

BY VALERIE SMITH, VALLEY HEALTH AND BEAUTY

DEPARTMENT

Our lips are forefront in our lives. We usethem to speak, kiss and eat.They are the primary focus of

our communication with each other.While much of the attention given toorganic certification revolves aroundfood, it should also be important inskin care since chemicals are easilyabsorbed through the skin. Lips inparticular sport thinner skin com-posed of fewer layers with no oilglands of their own to protect them.

As the organic industry has grown, the availabilityof organic plant oils and beeswax has grown. Manycompanies are now producing organic lip balms. LaMontanita has long carried only vegetable-based lipproducts while mainstream stores continue to carrypetroleum-based products. Certain preservativesused in organic lip balms are not available as organ-ic, such as natural vitamin E or rosemary extract,but make up such a small part of the volume thatthey can still be 95-99% organic.

Those familiar with Dr. Bronner’s soap shouldknow about their wonderful organic lip balms,including the “naked” flavor which contains no

scent or flavor. Aubrey Organicshas made a new line of organic lipbalms in tubes, though some flavorsare only 91% organic. The BadgerBalm Company has recently trimm-ed its product line to focus on fullyorganic products, such as its lipbalms. Merry Hempsters producesa line of organic hemp oil lip balmsin a variety of good flavors includ-

ing the popular vanilla bean lip balm. Eco-lips isanother wonderful company making organic balmsin addition to a balm that is fully vegan, though thisbalm is only 70% organic.

Lips need good treatment to stay moist. Drinkenough water and avoid cigarettes. Use a balm withsunscreen and wear a hat when spending lots oftime in the sun. Avoid licking or biting lips. Lipbalm is a great remedy for our dry, sunny climate.

try an organic lip balm

Health and Beauty Spotlight:ORGANIC LIPCARE

Credit Union Offers Community RewardsPeople Helping People

Classical HomeopathyVisceral Manipulation

Craniosacral Therapy

MARY ALICE COOPER, MD

St. Raphael Medical Center204 Carlisle NE Albuquerque, NM 87106

505-266-6522

Postural CorrectionsW orking Deeply from the Inside OutFun and Varied approach to Movement

Studio and Home Visits

Michele WhittekerCertified Pilates Instructor

North Valley

michelelee613@hotmail.com Phone: (505) 345-0149Albuquerque, NM

In this section you’ll find fresh and fabu-lous pasta and goat cheese recipes forany occasion.

(Key: C = cup, T = tablespoon, t = tea-spoon, lb. = pound, oz. = ounce, qt. =quart)

Artichoke Pancakes with GoatCheese

3 fresh, frozen or canned artichokehearts2 lemons, cut in half3 large eggs1/4 C water1/3 C all purpose flour1 t kosher salt1/2 t black pepper2 large egg whites1 T olive oil3 T crumbled goat cheese1 T sour cream

Fill a large bowl with ice water. If usingfresh artichokes, prepare as follows:To prepare artichoke bottoms, slice offthe stems of the artichokes and removeany tough outer leaves. Place them in alarge non-aluminum pot and cover themwith cold water. Squeeze the lemons intothe pot and then add the lemons. Bring toa boil over high heat. Reduce the heat tomedium and cook until the artichokes aretender, about 25 minutes. Use the tines ofa fork to check for tenderness.

Place the artichokes in the ice water. Whenthey are cool enough to handle, drain andremove the leaves and fuzzy chokes. Trimoff the edges of the bottoms.

fresh & fabulous JUNE 2008 10

Preheat the oven to 350 degrees. Place theartichoke bottoms, eggs and water in ablender or a food processor fitted with asteel blade and blend until creamy. Pourinto a mixing bowl, add the flour, salt andpepper, and combine until the mixtureforms a thick paste.

Whip the egg whites in a copper or stainlesssteel bowl until they hold stiff peaks.Gently fold into the artichoke mixture.

Place a cast-iron, or heavy, skillet overmedium-high heat and when it is hot, addthe oil. Drop dollops of batter (about 2tablespoons per pancake), a few at a time,into the hot oil. When the edges begin tostiffen, turn the pancakes over and cookuntil lightly golden, abut 2 minutes. Placethe pancakes on an ovenproof plate.

Combine the goat cheese and sour creamin a small mixing bowl. Top each pancakewith a large dollop of the goat cheesemixture and place in the oven until thecheese just begins to melt, about 2 min-utes. Makes 8 little or 4 large pancakes.

Broiled Goat Cheese withPumpkin Seed Sauce

3/4 C hulled pepitas, pumpkin seeds1 C tomatillos1/2 bunch epazote1/4 bunch cilantro, stemmed1/4 bunch parsley, stemmed3 cloves garlic1/2 jalapeno chile1 to 2 t kosher salt1 to 2 C vegetable broth3 T oil1 lb. goat cheesetortilla chips

To prepare the sauce, preheat the oven to350 degrees. Spread the pepitas on a bak-ing sheet and toast, stirring occasionally,for 10 to 15 minutes, until evenlybrowned. Soak the tomatillos in cold

water for a few minutes, then peel off anddiscard the husks. Place the pepitas,tomatillos, epazote, cilantro, parsley, gar-lic, jalapeno and salt in a blender.

Add 1 cup of the broth and blend on highspeed until a slightly lumpy puree isachieved. Thin with another cup of brothif necessary to fully blend, but try to useas little broth as possible (cooks note: 1cup was fine to this point)

Place a large straight-sided skillet or fryingpan over high heat and add the oil. Whenthe oil is hot, add the sauce, stirring to pre-vent spattering. Decrease the heat to medi-um and simmer for about 1 hour, stirringfrequently and adjusting the consistencywith broth when it gets thick and starts tospatter (cooks note: I only ended up cook-ing it down for 30 minutes, and usedanother 1/2 cup or so of water). Check andadjust the seasoning with salt as necessary.Keep hot if using right away, or transfer toa container to cool. The sauce can be cov-ered and refrigerated for 3 to 4 days.

Preheat the oven to 350 degrees. Separatethe goat cheese into 4 portions and formeach into a 1-inch-thick patty (this thick-ness allows the patties to bake quicklyand evenly). Place the patties in individual4-inch ramekins and bake for 3 to 5 min-utes, until the cheese softens but stillholds its shape. Carefully remove fromthe oven and ladle with the sauce over thecheese in a 1/2-inch layer. Serve immedi-ately with the tortilla chips. Serves 4 forlunch or 8 as an appetizer.

Quinoa and Grilled Zucchini The avocado dressing makes more thanyou will need for this recipe. Use the extrathroughout the week to put over salad oron a sandwich. If you dislike cilantro feelfree to substitute chopped chives.

1 large avocado, ripejuice of 1 lime

pasta&goatcheese

1/4 C lightly packed cilantro1 clove garlic1/4 C plain yogurt3/4 C water1/2 t fine grain sea salt3 large eggs1 large zucchini, cut into 3/4-inch thick coins1/4 C extra-virgin olive oilcouple pinches of fine grain sea salt2 C quinoa, cooked, room temperature1/4 C pine nuts, toasted1/4 C goat cheese, crumbleda bit of chopped cilantro (or chives) for garnish

Prepare the cilantro-avocado dressing byblending the avocado, lime juice, cilantro,garlic, yogurt, water and salt in a blender(or us a hand blender). Set aside.

Hard boil the three eggs. Place the eggs ina pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Nowturn off the heat, cover, and let sit forexactly seven minutes. Have a big bowlof ice water ready and when the eggs aredone cooking place them in the ice bathfor three minutes or so — long enough tostop the cooking. Set aside.

While the eggs are cooling start preparingthe zucchini by tossing it with olive oiland salt in a medium-sized bowl. Prepareyour grill (medium-high heat). If you areworried about the zucchini coins fallingthrough the grill you can thread themonto kabob skewers (stab through thegreen skin). Grill until zucchini are tenderand cooked through, roughly 5 minuteson each side. Remove from the grill andcut each zucchini coin into quarters.

Crack and peel each egg, cut each egginto quarters lengthwise. Assemble thesalad by tossing the quinoa with about2/3 cups of the avocado vinaigrette. Topwith the grilled zucchini, pine nuts, eggs,

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goat cheese, and a bit of chopped cilantro forgarnish. Serve family-style or individual help-ings, as appropriate. Serves 4 to 6

Penne Puttanesca (Vegan)

2 T olive oil3 large garlic cloves, finely chopped1 28-oz. can crushed tomatoes1/2 C pitted and sliced black Gaeta (or otherhigh-quality) olives1/4 C pitted and sliced green olives2 T capers, drained and chopped1/2 t red pepper flakessalt and freshly ground black pepper 1 lb. penne pasta2 T fresh parsley leaves, minced

Heat the olive oil in a large saucepan over medi-um heat. Add the garlic and cook, stirring, untilfragrant, about 30 seconds. Stir in the tomatoes,black and green olives, capers, red pepperflakes, salt and pepper to taste. Reduce the heatto low and simmer, stirring occasionally, for 10to 15 minutes to blend the flavors.

While the sauce is simmering, cook the penne ina large pot of boiling salted water, stirring occa-sionally, until al dente, 8 to 10 minutes. Drainthe pasta and place in a large, shallow servingbowl. Add the sauce and toss gently to combine.Sprinkle with the parsley and serve hot.

Ravioli and Tomato Salad with BasilThis is a great salad to take on picnics. By thetime you get to your destination, the flavors willhave absorbed and blended nicely.

1 lb. cheese ravioli or tortellini2 lbs. ripe tomatoes1 6-oz. jar artichoke hearts, drained andhalved, optional1 bunch basil, the leaves torn into pieces1/2 C Nicoise or Greek olives, pitted and cutinto large pieces3 T capers, rinsed1/4 C extra virgin olive oilsalt and freshly milled pepperred wine vinegar

Bring a large pot of water to a boil for the ravi-oli. Blanch the tomatoes for 15 seconds, thenscoop them out. Peel, seed and chop them intolarge pieces. Put the tomatoes and artichokes ina large bowl with the basil, olives, capers andoil. Salt the pasta water. Add the ravioli, cookuntil done, and drain well. Add them to thebowl and toss gently with a rubber spatula.Season with salt and pepper, sprinkle with vine-gar to taste. Serve warm or tepid. Serves 4 to 6

Roasted Pepper and Goat CheesePasta Salad

1 lb. farfalle1 8-oz. jar roasted red bell peppers, drained8 oz. goat cheese, crumbled3 T extra-virgin olive oil3 T tarragon, choppedsaltfreshly ground pepper

Bring a pot of water to a boil. Add salt and thepasta, and cook until al dente. Meanwhile, slice theroasted red peppers into strips, add to a bowl withthe goat cheese and set aside. Drain the pasta andlet cool. Add to the bowl with the pepper mixture.Season with salt and pepper, sprinkle with tar-ragon, and drizzle with olive oil. Toss and serve.Serves 4

Creamy Goat Cheese and Beet GreenPasta

1 T plus 1 t olive oil6 C beet greens, washed and sliced 1/2 lb. fettucine (or other noodle)1/2 C heavy cream or half n’ half4 oz. goat cheese1/4 t fresh thyme2 T pistachios1/2 C grated parmesan or asiago cheesesalt and freshly ground black pepper, to taste

To prepare the beet greens, cut off the thick stalks.Submerge greens in a large bowl of cool water toremove dirt. Drain, rinse thoroughly, and pat dry.Remove any tough inner stalks of the beet greenleaves, then slice cross-wise into thin strips. Set aside.

In a deep, heavy pot, cook pasta in salted wateraccording to directions, preferably al dente. Ifusing fresh, it should cook within 3-5 minutes.

In a large skillet, warm olive oil over medium heat.Add sliced beet greens, until wilted, about 2-3 min-utes. In a small bowl, whisk the cream and goatcheese until well blended. Add to the skillet, andreduce heat to medium-low. Cook for 3 to 4 min-utes, or until sauce begins to thicken slightly. Addfresh thyme, and season with salt and pepper. Addthe cooked pasta to the skillet and toss until wellcoated. Divide among two plates; top with pista-chios and extra grated cheese. Serve immediately.Serves 4

Note on storing beet greens: If you aren’t going touse the beet greens right away, clean them as usualand par-boil them by dropping them in boilingwater for about 1 minute. Remove and plunge intoa bowl of ice water. Shocking the greens will keepthem bright and beautiful. Drain, and store in anairtight container in the fridge for up to four days.

These recipes have been adapted and reprintedfrom the following sources:

Vegan Planet by Robin RobentsonVegetarian Cooking for Everyoneby Deborah Madisonhttp://foodblogga.blogspot.comwww.italiancookingandliving.comwww.101cookbooks.com

fresh & fabulous JUNE 2008 11

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BY KRISTIN WHITE

Researching summer camps, classes, andenrichment programs for youth made mewish I were a kid again. I have fond memo-

ries of going to Hummingbird Music Camp when Iwas a child and attending other summer classes andprograms. Today there are more fun and educationalactivities for children and young adults than ever!Children have a vast and natural capacity for learningand exploration. Whether your child likes sports, read-ing, science, music, dance, art or nature,the following present a variety of newand marvelous ways to inspire creativi-ty, reveal hidden skills and capacitiesand stimulate development.

Playground RecreationSummer ProgramPlayground Recreation, through theCity of Albuquerque, offers a summerday program to school children 6 to 11years of age for a duration of seven toeight weeks. Planned, organized and supervised activ-ities meet the needs of youth, according to age, toenhance the participants’ existing recreational skillswhile introducing and encouraging interest in newareas of recreation. These programs are held at vari-ous elementary schools throughout the Albuquerquearea. For more information, call 505-767-5885 from8am-5pm, Monday through Friday or go towww.cabq.gov on the web.

Camp BioPark Camp BioPark is designed to inspire children's aware-ness of nature and the plants and animals that makeeach habitat unique. Camp BioPark serves preschool-ers through ninth graders. Contact them atbiopark@cabq.gov or call 505-764-6214.

Jazz CampJazz Camp is designed to activate the creative mindsof children ages 6 to 12. Each morning children con-centrate on the musical skills of rhythm, melody andharmony. Elective classes are offered in dance andvisual arts that complete each afternoon. Jazz Campencourages improvisation and individual expressionwhile establishing a structure of cooperation andmutual respect. No previous musical experience is

required. Average class size is twelve children anda counselor accompanies each group at all times.The class will be held at Eubank ElementarySchool, 9717 Indian School Rd. NE, Albuquerque,NM 87112. For more information please contactLisa Nichols at 255-9798 or lisa990@nmjazz.org.

Summer Jazz IntensiveFor the seventh consecutive summer, the Al-buquerque Academy will host the New Mexico JazzWorkshop's Summer Jazz Intensive for grades 7through 12. The camp offers young musicians an

all-inclusive and challenging introductionto jazz in a supportive and inspiring set-ting. Please call 505-828-3399 or visittheir website at www.aa.edu.

Summer Reading DevelopmentPrograms: Through UNM Con-tinuing Education. Four different read-ing programs are designed according toage, from children 4 years old throughgraduating senior high school students,to develop the essential reading skills

and habits that lead to fluent reading, strong com-prehension, and a love of books and reading.Individualized guidance and materials supportreading practice and skill development. Call toll-free 1-800-964-8888 or go to http://dce.unm.edu/.

Camp InventionCamp Invention is a science and creativity dayprogram for boys and girls entering first throughsixth grades. Children explore how things work,create their own inventions, solve puzzling prob-lems and use tools to take apart old gadgets. Formore information call toll-free 1-800-968-4332,M-F 8am-8:30pm, Sat. 9am-2:30pm and Sun. 10-am-3:30pm., or visit their website at www.camp-invention.org.

Word Weavers – Young Authors CampChildren ages 8-13 can engage in hands-on writingactivities and personalized journaling, take walksin nature to collect words and phrases, enjoystory-starters and learn various ways of producingpoetry. Activities are designed to stimulate creativethinking and inspire lifelong learning. Custombookmaking techniques are also offered. ContactGhost Ranch in Santa Fe at 505-982-8539 or

Enriching and Enjoyingthe Summer

co-op kids JUNE 2008 12

BY KATIE STONE

CAMP RISING SUN

Autism Spectrum Disorder (ASD) is a neuro-biological dis-order which impacts a person's ability to engage appro-priately in communication and social settings. It can be

diagnosed in a child as young as 18 months old, but due to the cur-rent climate of interest in autism many adults are exploring an autismevaluation.

Exploring AutismThe mystery of autism is its cause and its manifestation in theindividual. If you gather together a group of 20 people withautism, you will see 20 totally different forms of the disorder.One person may not be able to communicate at all, or onlywith the use of a picture exchange communication system.Another person might be intensely describing his theory of theuniverse, or a complete history of baseball cards. There aresome distinctive characteristic quirks associated with autismspectrum disorders, including a lack or a difficulty in the useof eye contact, inappropriate use of words and gestures, repet-itive motions, poor fine and gross motor coordination, havingan almost obsessive fixed topic of interest, and hypersensitivity tosound, touch, taste or light.

According to the Center for Disease Control, one in 150 children havean autistic spectrum disorder. Its incidence is rising worldwide, and inthe United States, over a billion dollars of federally-funded researchprojects are investigating the leap in autism and its cause. So far weknow that there is often a genetic proclivity toward autism, likely cou-pled with some kind of environmental factor causing more instancesof autism than ever before. Some people also believe that vaccinescontribute to autism's rise, although that is quite controversial in theautism community, and repeated studies have shown that vaccines donot cause autism.

Several proven behavioral interventions are used for people withautism, but finding the right one takes trial and error. Training in thedifferent approaches is available through University of New Mexico'sCenter for Development and Disability's Autism Programs(cdd.unm.edu/autism/). For some, medications stabilize moods andfocus; others use gluten- and casein-free diets, enzymes, vitamins orother herbs to help with symptoms of autism. Parents and siblings ofchildren with autism are also stressed and are considered autism's hid-den victims.

Occupational therapy, Hippo (horse), aquatic and social skill therapyare all worth a try and social skill groups are available through NewMexico's Children's Youth and Families Department, but space is lim-ited. Families should apply for the Developmental Disability waiver toaccess Medicaid services in New Mexico. A school social worker canhelp with the paperwork.

Parents Reaching Out Children with autism are generally eligible for special education serv-ices, including complete educational testing and related services in thepublic schools. A child with autism spectrum disorder will most like-ly have an Individualized Education Plan (IEP) which will ensure thathe/she is given a Free and Appropriate Public Education, as requiredby law.

Parents have to learn the skills of advocacy andNew Mexico is blessed to have ParentsReaching Out, an organization that teaches par-ents how to navigate the systems available forkids with disabilities. PRO offers free monthlyIEP workshops, their essential Handbook ForStudent Success, and many more informationservices for parents all at no charge. (parentsreachingout.org).

The New Mexico’s 2007 legislative sessiongranted over $2.5 million to address the waitingtime for a medical diagnosis, increase serviceproviders and respite care for caregivers andfamilies. Another initiative looks at how privateinsurance companies are serving families withautism. Most services are routinely denied forautism, which is considered by many companiesto be a pre-existing condition. The limited cov-erage does not even approach the 20 to 25"hours of engagement" that is recommended fora young child with autism.

There is no overall statewide "plan" for autism,which means that each agency affected by

autism, including the Public Education Department,Department of Health, and the Human ServicesDepartment, are all handling their piece individually.Governor Richardson has been hearing from dozensof families who have kids or adults with autismabout including autism in the discussion of UniversalHealth Care. The respite care package that wentthrough the 2007 State Legislature is approachingthe end of its fiscal year on June 30, 2008. Parentscan have free respite care for their children with ASDat a number of agencies in the state. Lobbying effortsto continue funding are needed.

Network of Support: June 7th PicnicCamp Rising Sun is a non-profit, volunteer-runresidential summer camp for children withautism. The camp will serve 60 children withautism this summer, staffed by more than 80volunteers drawn from the professional com-munity (including therapists, psychologists andteachers), students in education and therapyschools, and parents. Camp Rising Sun is prov-ing that intensive therapeutic intervention canmake a huge difference in the lives of the chil-dren and families appreciate the break fromautism they get when their child is at camp.

Plugging into the community network is essential.The New Mexico Autism Society meets monthly andis having its annual picnic June 7th at Holiday Park,11710 Comanche NE (Juan Tabo & Comanche)from 11am until 2pm. Join their list-serve to learnmore online at nmautismsociety.org. The wider com-munity can also make a big difference just by under-standing that people with autism belong in the fabricof our society.

Katie Stone is the producer of The Children's Houron KUNM-FM, and is the mother of two children, oneof whom has an autistic spectrum disorder. She is alsoon the executive board of the New Mexico AutismSociety. Contact her at kunmkids@kunm.org.

Supporting Childrenwith Special Needs

CAMP RISING SUN

continued on page 13

co-op kids JUNE 2008 13

Coming to meetings might entail a day-long journey through mul-tiple checkpoints or making complicated arrangements to obtainmilitary leave. Sadly, the girls from each side can only reunite underCreativity for Peace’s auspices. These meetings are their lifeline toeach other and to peace.

Of many moving testimonials from participants, perhaps this onefrom Noa, a Jewish Israeli who attended camp in 2006, best cap-tures the essence of the Creativity for Peace experience.

“I learned that we did not create the history of our people. We donot send soldiers or suicide bombers to kill each other. We have adifferent power, to build the present that we want. I learned thatlabels of nationality are not important; only that we are all humanbeings of value. The process I went through with all the girls I couldnot even have done with my best friend.

“I believe that peace should and will come from the people and notfrom the government. It is not enough for 120 Knesset members todecide; we need the whole country to be creative. I wish for everyperson in Israel to have an experience like this. Anyone who has theopportunity to dialogue, in any framework, with people from theother side, do it! There is no greater gift than to accept a person asshe is. This gives you the gift of reconciling with yourself.”

To learn more about Creativity for Peace or make a donation tosupport this international peacemaking effort in New Mexico, visitwww.creativityforpeace.com or contact Dottie Indyke, executivedirector, at 505-982-3765 or dottie@creativityforpeace.com.

BY DOTTIE INDYKE

Each summer Creativity for Peace bringsMiddle Eastern women, ages 15-18 ofMuslim, Jewish, and Christian faiths to Santa

Fe for a peace camp that includes dialogue, artmak-ing, field trips and social time. After threeweeks together, the girls return home andcontinue to meet. Creativity for Peace’s pro-gram in the Middle East offers these youngwomen ongoing, in-depth communicationand leadership training and the emotionalsupport they need to be the future peace-makers of their countries.

The idea for Creativity for Peace began in2002, when local psychotherapist RachelKaufman sat at her kitchen table with AnaelHarpaz, an Israeli teacher and poet, and artist DebraSugerman, discussing their despair over the conflict.Young people, they decided, and especially youngwomen, offer hope for peace. The women’s back-grounds as educators, artists and social activists, and thefact that Kaufman owns 40 acres of pastoral land out-side Santa Fe, made Creativity for Peace possible. Since2003, 98 girls have participated in eight camps and 28new campers will arrive this summer, evenly dividedbetween Palestinians, Arab Israelis, and Israeli Jews.

Many girls come to New Mexico with stereotypicalimages of “the other,” radical political opinions and agood deal of hostility. Though they live geographical-ly close, they are prevented by checkpoints, permitrestrictions, and generations of conflict and prejudicefrom getting to know one another. In the daily dia-logue sessions, guided by skilled facilitators, theyshare their deep pain and experiences, often of the vio-

BY KRISTIN WHITE

Zoe Wilcox Edrington is a new mom and agardener. Like many mothers with young chil-dren, she strives to find a balance between rais-

ing her son, earning a living andexploring ways of making a positivecontribution to society. She recentlycame up with the idea of forming a“Moms Cooperative;” a result of herown challenges of being a first-timemother. Zoe’s philosophy and goalfor the cooperative is “to build thesuccess of everyone - like we do insustainable agriculture, versus mono-cultures that focus on the isolation ofthe goal.”

Today, seven women meet once a week with their chil-dren to get out, socialize, allow their children to playtogether and brainstorm on how the group can benefitmoms without adding more to their already full sched-ules: “Primary care givers have a lot of skills and notmuch money.” Most participants have paid jobs andthe cooperative provides a means of trading goods andservices while exploring ways to further support and

develop their work. Toys, clothing and babysitting areexamples of goods and services that have beenexchanged. The cooperative is based on a point systemrather than an exchange of money so that someone

who needs a babysitter doesn’t necessari-ly have to give the same service in return.Currently, Zoe is installing a garden intrade for a painting from an artist friend,Alexandra Gjurasic.

Members of the cooperative are in theprocess of forming a Yahoo Group pageso that those who want to be involvedcan easily be listed in the online directo-ry. The Directory’s purpose is to enable

women to share information and resources. Zoe hasfuture plans to establish a mini CSA that would pro-vide food for purchase during social gatherings.“Working together, supporting and empowering oneanother, for the growth and benefit of our familiesand communities are what it’s all about.”

To learn more about how you can get involved, pleasecontact Zoe by email at zoe_masase@yahoo.com.

PEACE WILL COME FROM THE PEOPLE

lent deaths of loved ones, and develop compassion.They are startled to realize that both sides suffer, thatsuffering cannot be compared, and that their basicinterests in peace, happiness, family and friends makethem more alike than different. Healing takes place in

the dialogue room and in theart studio, where, under theleadership of professional arttherapists, they are given non-verbal vehicles for personalexpression and an opportunityto practice collaboration.

Friendships develop as the girlsdance, cook and knit togetherand lie in bed talking late intothe night. Climbing the high-

wire in pairs at the Santa Fe Mountain Center, cookingwith chef Johnny Vollertsen, and learning circus skillswith the Wise Fool women’s troupe, the bonds grow.

At camp’s conclusion, the girls have made remarkabletransformations. Those who began with intensehatred for their “enemy” speak of their love for girlsfrom the other side. Those who barely spoke stand upin public to describe their newfound feelings. Theirtime with Creativity for Peace teaches them that “anenemy is a person whose story we have not heard.”

Back home, these changes endure. Girls who attend-ed camp six years ago remain actively involved.Nearly a quarter of all participants have signed up tobe young leaders, attending dozens of workshopsthroughout the years to develop their skills andreturning to New Mexico as junior counselors.

Co-op to Co-op Support:New Moms Co-op Forming

La MCrea

Creativity for PeaceMaking Peace in New Mexico

email santafe@ghostranch.org. Visit their website atwww.ghostranch.org.

Sports Plus+ Day CampThe City of Rio Rancho is offering anexciting program for young athletesbetween the ages of 8 and 12. Othersummer programs are offered, includ-ing a special camp just for teens ages 11to 14. For more information call 891-5015 or browse their website atwww.ci.rio-rancho.nm.us.

Harwood Summer ArtCampFor the past twelve years, Harwood has offeredSummer Art Camp for Kids. Art Camp is a multidis-ciplinary, multicultural art program for kids ages 6-12. Children of all skill levels are welcome. The pro-gram runs in four two-week sessions with full day

continued from page 12ENJOYING THE SUMMER (9am-4pm) or half day (9am-noon or 1pm-4pm )

options. Harwood Art Center is located on 11147th Street NW, Albuquerque, NM 87102. Pleasecall (505) 242-6367 or email info@harwoodartcen-

ter.org if you would like further infor-mation. Their web address is www.harwoodart center.org.

High School Musical Summer CampLearn the choreography and vocalsfrom some of your favorite HighSchool Musical songs! Campers willhave a daily dance and vocal lesson aswell as create props from the movie to

use in their special performance at the end of theweek. Children ages 4 to 10 are welcome. Thismusical camp is hosted by Dance DimensionsSchool of Dance and Music in Albuquerque. Call821-6164 for more information.

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“Field to Food” a Community Food EventHonoring the foods of our community from: Amyo Farms, Hays

Honey and Apple Farm, Simon Farms, Sparrow Hawk Farms, Old WindMill Dairy, Pasta Divina, Casa Rondena,Tierra Encantada and MilagroWineries, Valerie Ashe; Wine Consultant,The Green House Rotisserie and The

Community Park Program

Appetizers and Dinner plus Wine, sitting under the stars freeTickets are $40.00 call 865-8813 for information and tickets

June 20, 2008 7pm Los Lunas, NM (just south of Albuquerque)

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farming & gardening JUNE 2008 14

Pharoah Sanders

Cassandra Wilson

Youssou N’Dour

Allen Toussaint

Tetragon

Kenny Garrett

Chris Calloway

Preservation Hall Jazz Band

Paquito D’Rivera

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www.newmexicojazzfestival.org

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

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JULY 17-28, 2008A COLLABORATIVE PROJECT OF

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THE SANTA FE JAZZ FOUNDATION

BY BRETT BAKKER; NMOCC, CHIEF ORGANIC INSPECTOR

Although anti-organic forces (you know,people that claim organics can’t feed theworld) might call it a drop in the bucket,

over 31 million acres are Certified Organic world-wide. This according to The World of OrganicAgriculture Statistics and Emerging Trends 2007(http://www.orgprints.org/10506/ ).

As the state’s ChiefOrganic Inspector, I’m well aware of the downsides,loopholes and endless bureaucracy of the organic cer-tification system, but think about it: that’s 31 millionacres (including over 71,000 acres in 21 New Mexicocounties) that are not plied with synthetic pesticides,fertilizers or herbicides. 31 million acres that host noGenetically Modified Organisms, plant or animal.That do not use sewage sludge as fertilizer. That arenot planted to wasteful bio-fuel crops. That provide“right livelihood” incomes to thousands of families.

No, they’re not all diverse straw-mulched-happy-whole-earth-contented-carrot operations. Some arecotton, corn, soy or wheat as far as you see. Can wedo better than “organic”, like truly sustainable localfarms that don’t depend on outside inputs but rely onclosed bio-systems, permaculture and judicious use ofresources? Sure we can. But it depends on publicdemand to make sure the USDA/National OrganicProgram (and certifiers such as yours truly) stay ontrack. Don’t forget, it was public outcry a decade agothat excluded GMOs, sludge and irradiation from theproposed NOP organic rule. The USDA was trulystartled that they received more feedback than everyother issue in their history combined. They listened.But make no mistake: organic is Big Business now,having moved in a direction none of us ever antici-pated. The USDA listens to corporate market inter-ests too. Those interests have more money by farwhich means we have to kick and scream louder andmore often. Not a pretty job, but why not turn youroutrage into fuel? Burn it up. Best of all: no carbonemissions! Keep on top of things at http://www.ams.usda.gov/ AMSv1.0/ by scrolling down to theNational Organic Program link.

The Chicken or the Egg?George Orwell must be spinning out of control inhis grave as the use of “newspeak” from hisdystopian novel 1984 climbs to further heights ofarrogance each day.

In 2007, “food” giant Tyson rolled out their “raisedwithout antibiotics” line of chicken and watchedtheir sales jump to 70 million additional pounds per

year. What they failed to mention in their multimil-lion dollar ad campaign was that antibiotics werestill being used: they were injected into eggs justdays before hatching.

Tyson’s defense? Everyone knows “raised” meansthe period after hatching. Playing no small part inthe debacle, USDA regulators originally approvedthe label claim but have since reversed their decision

in response to complaints.

Ironically, the whistle-blowers weren’t tree-hug-gin’ granola-sniffers but Tyson’s largest competi-tors, Perdue and Sanderson Farms. While neitheris a bastion of sustainable stewardship, at leastthey acknowledge any use of antibiotics isummm, well, just that. As glad as I am they’vetaken that stance, it’s tough to credit them withsuch a no-brainer, especially when each has lost$10 million and $4 million in sales, respectively,to Tyson since the “raised without antibiotics”ads started. The courts have given Tyson untilMay 16 to dismantle the campaign. Tyson is, as

expected, appealing the decision.

NM AG DataYou might know that New Mexico is a leading pro-ducer of green chile (although, I’m ashamed to say,we’re behind Texas and California) but would yoube surprised to know that (during certain times ofthe year) we are the leading producer of onions andlettuce? Not organic, unfortunately, but we canalways hope. In any case, you can find more NMfarm data than most non-farmers would care toknow at http://www.nass.usda.gov/Statistics_by_State/New_Mexico/index.asp: acres planted andacres harvested (not always the same!) by crop;yields per acre; overall production; prices (eye open-ing!); average farmer age (56!); farmers by ethnici-ty; on and on.

Don’t miss the Weekly Ag Update. As of April 21,for example, 81% of the chile crop was plantedcompared to cotton at 8% while topsoil moisturewas from 41 to 24%, adequate but dropping due tostrong winds. Milk production is moving up ascows get access to spring pastures but this couldchange as precipitation has dropped steeply in ourfarm corridors, limiting available grass.

Although the statistics are a bit dry, this site willgive you some idea of what our farmers & ranchers(organic or not) go through. Believe me, these aren’tthe guys that politicians stumping for votes claimare getting rich off federal subsides. That’s a whole‘nother topic but consider this: when the U.S. FarmBill specifies subsidized farms grossing millions, itain’t ours. Remember that even with what’s consid-ered a family farm (a couple thousand acres), someof these folks are in debt so deep (equipment, seed,fertilizers, farmhand wages, fuel, transportation,water, etc.) that although they’re worth a bundle onpaper, they might clear an income no higher thanthe low end of an average middleclass salary. Andthey do this 7 days a week and on call (crop failure,livestock medical emergencies, equipment break-downs) 24 hours a day.

: Mark Geil

CROSSING

A juried show of Graduate Students of the Southwest

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INTERESTED IN HOMESTEADING A BEAUTIFUL PIECE OF LAND? Delhi Colorado:30 Miles NE of Trinidad Colorado. Create a Sustainable Future. Multiple Acres forMultiple Uses! Including Healing Arts and Yoga Retreat Center. OrganicGarden/Farm Music Festivals,Intentional Community. Pinon Juniper Eco System.For more information and directions call Randall at 760-709-1706.

Of the Chicken and the Egg:KEEPING AN EYE ON ORGANIC

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505.975.4823WWW.BODYTELLINGSTUDIOS.ABMP.COM

The Albuquerque Folk Festival celebratesits tenth year at EXPO New Mexico onSaturday, June 21. Music, dance and folk

art fans can participate and learn all things folk dur-ing a full day of fun featuring 120+ non-stop performances at 18 different venuesthroughout the Expo grounds. Activitiesinclude dancing and storytelling events,jam sessions, instrument and singing work-shops, folk arts and crafts demonstrations,as well as three concurrent evening dancesfor the entire community. Festivities beginat 10am (gates open at 9:30) and end at11pm, with the three dances that cap theday starting at 7:30pm.

New attractions this year include: a 20 x 20-ft.dance floor in the Main Stage area and a first-everchildren’s fiddle contest in the Li’l Folks tent. Thewinners in two age groups (up to 12 and 13-18)will perform on the Main Stage at 6:50pm.Festival goers can look forward to Main Stagedebuts by Autoharp Hall of Famer and masterstoryteller Bryan Bowers (performing at 3pm),and The Wilders, who hearken back to the earlyformative years of recorded country music(onstage at 4pm).

Also making their Festival Main Stage debutswill be Le Chat Lunatique from Albuquerque;Los Primos Mariachi Band and NativeAmerican folk stories and songs from MikeLopez with traditional flute from RichardHardy and the The Jenny Vincent Trio’s tradi-tional, northern New Mexico folk music.

The three concurrent dancesat 7:30pm are a Barn Dancewith music by South bySouthwest; a FolkMADSContra Dance with live musicby the Albuquerque Mega-band (introductory instruc-tion for beginners at 7:30pm);and an African dance featur-

ing music by African Sounds.

Gate prices are $15 for adults, $5 for seniors60+ and children 11-17. Children under 11 arefree. Evening dance tickets are only $10 for thepublic and $7 for FolkMADS members. In-and-out parking passes may be purchased fromExpo’s parking lot attendants for $6.

Detailed information on tickets and sched-ules is available at www.abqfolkfest.org,by email at info@abqfolkfest.org, or bytelephone, 505-255-6027.

community forum JUNE 2008 15

Albuquerque Folk Festival Celebrates10TH YEAR!

SATURDAY JUNE 14THThe Juneteenth celebration is a commemoration of the free-ing of the slaves. In 1865 in Galveston, Texas, Major GeneralGordon Granger announced that the Civil War was over and allenslaved people were free. While the traditional observance ofthe celebration is actually on the 19th of June, considered tobe the Emancipation Day, The Hiding Place and ImmanuelPresbyterian Church will host a History of Juneteenth blockparty, Sat. June 14, from noon- 4pm at 111 Hermosa St SE.

This event will feature local performing artists and specialguest speaker Pastor Dennis Dunn and the Fellowship MBC

JUNETEENTH CELEBRATIONand BLOCK PARTY

Sunday, 3pm • June 15that Anasazi Fields Winery of Placitas, NM

A Tribute to

KeithWilsonCome hear friends and cohorts read their favorite Wilson poems and share sto-ries to offer tribute to one of the Southwest's most influential poets. Other poetscoming to read their favorite Keith Wilson poem are Bobby Byrd, WayneCrawford, Tony Mares, Leo Romero, and more!

Suggested donation of $3. To get to the Winery, take I-25 to the Placitas exit242, drive 6 miles east to the Village, turn left at the sign just before thePresbyterian Church, follow Camino de los Pueblitos through two stop signs tothe Winery entrance.

DuendePOETRY

SERIES

youth choir. There will also be face painting, and jumpers forthe children, free food and lots of fun! Everyone is welcometo come and enjoy the festivities.

The Hiding Place serves as a community outreach entity,bridging the gap between the young and the elderly with anappreciation of racial diversity. Following the JuneteenthBlock party there will be a Community Dinner from 5:30-7pm in the Fellowship Hall of the Immanuel PresbyterianChurch, 114 Carlisle Blvd. For more information, pleasecontact Sandra Taylor at: 505-907-7552, or the ImmanuelPresbyterian Church at: 505-265-7628.

Desert Cenote

There is sadness among the stonestoday, the rabbits are silent.

No wind. The heat bears down.It has not rained for one year.

We have faith out here, desertpeople, we wait, knowing with sureness

the swift cross of clouds, the blessings of moisture (to deprive a man is to give

charms to him). I love this dryland am caught even by blowingsand, reaches

of hot winds. I am not the desertbut its real name is not so far from mine.

- Keith Wilson