of millions. This investment in local communitiesis our best defense in an unstable economy.

But perhaps most importantly, and most hopefulfor societal transformation, are the relationshipswe are building, the sense of community we arefostering, and the understanding of the impor-tance of cooperation and mutual aid for ourshared survival. These are the seeds of solu-tions, seeds of change and hope for thefuture. Seeds that during this harvest sea-son we must continue to plant and forwhich I am deeply thankful.

BY ROBIN SEYDEL

These are difficult times. First there is the litanyof economic crises people everywhere are dis-cussing: the credit crunch, inflation, rising food andfuel costs, and the loss of jobs and homes. Added to

our economic woes are the dangers our young men and womenface fighting in two wars and the catastrophes: floods,droughts, melting permafrost, methane bubbling up in ouroceans and other climate change effects. We, our communities,nation and the world are facing some exceedingly troublingtimes, of that there is no doubt.

Call me “Pollyanna” if you will (my daughter does so on a fair-ly regular basis), but rather than live in fear, or give in to hope-lessness and depression, we can choose collaboration and trans-formation. And while my more cynical of friends (you knowwho you are!) say that nothing will ever really change; the col-lection of current crises offer opportunities for growth, coopera-tion and societal evolution. Will it be rough going as our culturetransforms itself? You bet it will. Tougher that most of us caneven imagine! Will we have to sacrifice and work harder than weever have? No doubt! But will we be able, if we blend the wis-dom of our elders with the clarity of youth, to craft a positivefuture for our children? I believe so! For as I look around I seethe seeds of a transformed world planted throughout our com-munity. And for this I am deeply grateful.

Through good times and these more challenging ones, you, ourCo-op community, have retained your commitment to thefresh, fair and local foods that our Co-op works to bring you.

This is but one of the seeds of transformation to long-termsustainability we are planting together. In the past year thenumber of regional farmers and local producers we pur-chase from Co-op-wide has risen from approximately 350to over 500. Last year (numbers are not finalized for thisyear yet) we sold 4.6 million dollars worth of local food.

Our shared commitment to locally produced food helpskeep our local farmers on their farms producing healthy,fresh food. It keeps our green belt lands green and produc-tive. It teaches our children where our food comes fromand the tremendous effort it takes, especially in our desertclimate, to produce it. It also teaches us to value the peo-ple, and hopefully inspires our youth to become the people,who make it happen. For without the next generation offarmers, who will feed us? Itsequesters carbon in healthy soilsand helps to reduce our carbon foot-print as we create new renewableenergy systems. It builds food securi-ty and regional self sufficiency.

Then, too, there is the cooperativeeconomic model itself. Our Co-op isowned by over 15,000 New Mexicanhouseholds and run solely for the ben-efit of our local communities. It bringsa higher level of integrity to the mar-ketplace as it keeps our dollars circu-lating in our communities in multiples

BY TAM SAIMONS, BOARD OF DIRECTORS

The Co-op’s Board of Directors invites you to itssecond hosting of another fun and thought-pro-voking “World Cafe” on Saturday, November 15th,from 5-8pm at the Immanuel Presbyterian Churchin Albuquerque.

If you attended the Co-op’s last World Cafe event, youknow that it was an inspiring opportunity to build com-munity and talk to each other about the role of LaMontanita, what our values are and what matters tothe membership. Better yet, it was a chance for folks tocome together and talk in a focused way about themeaning and direction of the Co-op. The Co-op willprovide a scrumptious dinner prior to the Cafe as wellas a member discount card in appreciation of eachmember who participates.

This year, we decided to structurethe World Cafe event around thememorable and provocative visit ofGar Alperovitz, who spoke at theCo-op’s annual meeting on Oct-ober 25th. Gar’s commentary andideas are compelling and hold richpotential as we negotiate the trou-bled and uncharted territory thatthe country and the world current-ly are in.

The World Cafe format creates a coffeehouseatmosphere where groups of 4-5 people sit atseveral small tables. We’ll create a comfort-able space where dialogue around a singlequestion happens simultaneously at severaltables and progresses through several rounds.A round of conversation lasts for 20-30 minutes and when the time ends,

all participants but one (an agreed-upon table host) leave to goto another table, taking their insights, questions, notes and dis-coveries with them. The table host welcomes the new guests

(who can read notes left on the butcher paperby the previous round of visitors to the table)and briefly shares the main ideas of the pre-vious conversation.

The World Cafe format is one that has beenused worldwide. Please come and make thisa successful venture again in Albuquerqueand share your ideas, suggestions and dinnerwith friends. We’re looking for 45 members,one person per household, to attend thisWorld Café event and receive volunteer cred-it for being part of conversations that matter

about the Co-op and our communities.

E-mail or call Robin Seydel to reserve your place at the table.We hope to see you at the World Cafe on November 15th!

Contact Robin at 217-2027 or toll free at 877-775-2667. Youcan also e-mail her at robins@lamontanita.coop

need a perfect gift?CO-OPGIFT ! ! CERTIFICATESfrom $10-up, give the gift

of great tasting healthy food!

VISUALIZE THE FUTURE OF OUR

COOPERATIVE ECONOMY

Join La Montanita’s Board of Directors and Staff in a World Cafe event thatgets us thinking about our shared values and how we can best put those val-ues to work to build community wealth with the cooperative economic model. TheCo-op’s second World Cafe Event will feature inspiring and thought provoking ques-tions and discussions inspired by Gar Alperovitz. Enjoy a delicious natural foods din-ner and time with other Co-op member co-owners as we visualize the future of ourcooperative economy. This is a free members-only event! (One member fromeach household please.)

This gathering will be held at the Immanuel Presbyterian Church across Carlisle fromthe Nob Hill Co-op, just south of Central Ave. Please R.S.V.P. before Wednesday,November, 12 if you would like to participate. Call Robin at 217-2027 or tollfree at 877-775-2667 or robins@lamontanita.coop.

world cafe! NOV. 15

Giving Thanks inCHALLENGING TIMES

Co-op Holiday FoodsScrumptioussampling

DAYS!The Co-op is your one-stop shop for the most delicious fresh,fair and local Thanksgiving foods available. From local andorganic turkeys to vegetarian alternatives and scrumptious side dish-es, from fresh baked pies to all the ingredients you need to bake yourown, the Co-op has what you need. And peruse our produce depart-ments for side dish specialties.

Need some ideas and inspiration? Come to your favorite Co-op andtaste the difference fresh, fair and local foods make during our funand friendly Holiday Foods Scrumptious Sampling Days.

World Cafe FORUMAn Invitation

At all locations (except Gallup) both vegetarian andturkey samplings will happen on both days.

• At the Nob Hill location: 11am-5pm, November15th and ongoing until the day before Thanksgiving.• At the North Valley Location: 11am-5pm,Saturdays, November 15 and 22. • At the Santa Fe Location: 11am-2pm, Saturdays,November 8 and 15.

Great Eating IDEASfrom your CO-OP

seeds oftransformation

your voteA 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/Robin 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: Robin Seydelrobins@lamontanita.coopLayout and Design: foxyrock incCover/Centerfold: Co-op Marketing Dept.Advertising: Robin 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.

BY MARSHALL KOVITZ,BOARD OF DIRECTORS VICE PRESIDENT

As usual, the Board of Direc-tors election is scheduled forthe first two weeks of Nov-

ember. What is very unusual is that wehave only two candidates running forthree open positions. This is the firsttime in many years that we have had anuncontested election. However, as youknow from having already receivednotification, we do have a proposedbylaw amendment for owners to voteon. Since we do have the bylaw question, but not a contestedelection, we decided to change the balloting procedure in orderto save the Co-op money. Instead of receiving mail in ballots, youwill be receiving ballots which you should fill out and then bringto your nearest Co-op branch. There you will find a ballot boxto deposit your ballot. As usual, each store will also have blankballots on hand, in case you do not receive a ballot in the mail.

If you wish, you may mail in your ballots to: La MontanitaFood Co-op, Co-op Distribution Center, 3361 Columbia NE,Albuquerque 87107 Attn: Board Election. Ballots must bedeposited in ballot boxes no later than closing time, November14, 2008. Mail-in ballots must be postmarked no later than

November 14, 2008.

Your ballot will not contain biographical information orpictures of the two candidates—they are both incum-bents—but their pictures and bios are printed below inthis, the November 2008 edition of the Co-opConnection News and in the electronic version of theCo-op newsletter, found on the Co-op's website(www.lamontanita.coop).

There will nevertheless be line items that allow you tovote for one or both of the candidates.

The ballot will also contain all the information you needin order to vote on the bylaw amendment. The bylaw itself aswell as the rationale for the change is also printed below.

Overall, we estimate that the changes we are making in thisyear's election procedures will save the Co-op's owners about$6,000. If you have questions or comments, please email theBoard at bod@lamontanita.coop, or call Martha Whitman,Board President, at 265-8356.

2 November 2008

Annual ElectionsThe Bylaw Amendment Proposal

Bring your ballot to your CO-OP!

a season of unusual

ELECTIONS

Mexico in Educational Leadership. As an environmental educator for 12years, I have taught students of all ages about nature, ecology, and envi-ronmental issues. Initially, the role that motivated me the most to run forthe Board of Directors is my role as mother of two young children. I amcommitted to raising healthy children who respect others and our envi-ronment. Serving on the Board of the Co-op helps me to put those val-ues into action. I would like to continue to serve on the Board because ofmy passion for food. I love growing food and cooking for family andfriends. But more importantly, the choices we make about food can affectour mood, our health, our relationships, our environment and our econ-omy. I want to help make good choices available to New Mexicans.

Ken O’Brien1. I have been on the Board of Directors since October 2001 and I amcurrently serving as the Treasurer of the Board of Directors. With educa-

tion and experience in accounting andfinance for over 30 years, I have tried tooffer this experience to managementand the Board of Directors. I am cur-rently serving as the Board representa-tive on the Co-op Finance Committee.Board and Finance committee activitiesrequire 5-8 hours per month of service.

2. I see two major issues facing LaMontanita Co-op in the coming years.Your Co-op has faced major competi-tion from Whole Foods, Inc, andSunflower Market. La Montanita must

compete head on with these competitors while maintaining its statedmission selling natural organic products at the best possible prices andsuperb member/customer service. This presents a social and econom-ic challenge that requires management expertise, dedicated staff andexcellent financial management. I want to continue to support ourBoard and management with any financial, accounting and economicpolicy that will help guide the Co-op in the future.

3. I would like to be sure the current stores maintain positive earningsto support our current membership with products and prices that sus-tain our mission and membership patronage goals. I am interested inseeing Co-op continue to develop our markets and explore the oppor-tunities within these market areas that support our ends and mission.

4. As a Board Member and Treasurer for La Montanita Co-op for thepast five years I have attempted to bring a fiscal perspective to the var-ious issues and policies that the Board deals with during the year. I havebeen a member of the Finance Committee and a resource for manage-ment regarding financial and accounting policy. I would like to contin-ue to serve the Co-op as a member of the Board of Directors and con-tinue to offer my experience to the membership.

Both Candidates Answered the FollowingQUESTIONS:1. Describe your involvement with La Montanita Co-op. Include amountof time spent and specific activities, if appropriate. 2. Describe any volunteer or paid experience relevant to serving as a Co-op board member.3. What do you see as La Montanita's role in the broader community?4. Personal statement, including anything you feel is relevant to your can-didacy.

THE CANDIDATES:Stephanie Dobbie1. In December 2007, I was asked toserve as an Advisory Board member ofLa Montanita Board of Directors. Iaccepted the offer and began to fulfill allof the responsibilities of a board posi-tion (except the ability to vote on pro-posals) including attendance at allboard meetings and board develop-ment trainings in Albuquerque andPortland, OR. In February 2008, I wasappointed by the Board to fill a vacantposition and serve the remainder of that position’s term which ends this fall. I also serve onthe Member Engagement Committee which meets monthly to strategize about how to com-municate better with our members. I have been a member of the Coop for four years andshop at the Valley store at least once a week.

2. In addition to my experience serving on the Board of La Montanita, I have been serv-ing on the Board of Directors for the Rio Grande Community Farm since February of2008. I attend monthly meetings and volunteer at the Farm during special events. I amespecially interested in making the Farm’s organic produce available to children in publicschools. To that end, I attended the Farm to Table networking conference earlier this year.I was also a board member for the Environmental Education Association of New Mexicofor five years (2001-2006). I served as newsletter editor, conference planner, and presi-dent. I helped to coordinate the annual Youth Conference on the Environment and toadminister environmental service-learning grants.

3. The role of La Montanita is to continue to develop a network of farmers, food producers,staff and shoppers that fosters health and resilience within our selves, our communities andour environment. I also believe the Co-op should serve as a model for ethical and local eco-nomic development.

4. My formal education includes a bachelor’s degree from Duke University inEnvironmental Science and Policy and a master’s degree from the University of New

CANDIDATESfor the Board of Directors

Proposed Bylaw AmendmentDelete the following sentence: Paragraph 2.7.8Prepare an annual budget and present it to the mem-bership in the fall.

Bylaw amendment rationaleThe Board would like the owners to approve this pro-posed bylaw amendment for the following reasons:1. The budget document has become far too large anddetailed for the Board to fully grasp, nor does the Boardneed to review every budget detail in order to ensure thefinancial viability of the Co-op. Furthermore, the budget

undergoes many modifications during the year and it is impractical for the Board toreview each of these and affirm that the document is still appropriate.2. Instead the Board has created policies that require the General Manager, in her/hisreporting to the Board, to prove that the document meets the fundamental criteriathat the Board has established. These criteria are sufficient for the Board to ensurethat the budget process will be sound:a. The GM is required to demonstrate to the Board that the budget will produce anoverall net positive income.b. The GM is required to demonstrate to the Board that the budget is consistent withthe Board's goals and priorities.c. The GM is required to demonstrate to the Board how the budget is tied to and con-sistent with the GM's multiyear development plan. The above points have rendered theold budget approval process obsolete. Since the Board now believes we have a betterprocess as dictated by policy, we should eliminate the bylaw requirement.

justvote!

age of a week's worth of a member's Co-op pur-chases. For most of us the refund will be higherthan the annual dues of $15. If you are spending, onaverage, $45 a week in groceries your $15 annualinvestment just put you ahead by $30.

The Board will also choose to retain a portion ofthe refund declared to reinvest in thebusiness. This retained patronage is usedto fund new equipment and improve-ments necessary to maintain the condi-tion of our facilities. The retained por-tion of the refund declared will beapproximately 1% of member purchas-es. We keep track of all members’retained earnings based on their membernumber.

When you think about La MontanitaCo-op, think about being an owner of a localbusiness, because that is what you are. You reapthe benefits of a natural foods grocery store on adaily basis and you can look forward to a returnon your purchases and an investment in the futureof the cooperative you own. You continuing sup-port also allows for the Co-op’s ongoing commu-nity development projects. These projects includethe Food-Shed which helps strengthen the localeconomy as it builds markets for local and region-al farmers and producers and others.

your voice

3

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

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

The Co-op Connection is published by LaMontanita Co-op Supermarket to provide informa-tion on La Montanita Co-op 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

Valley

Gallup

Santa Fe

BY MARTHA WHITMAN, BOARD PRESIDENT

For over 30 years La Montanita Co-op has maintained itscommitment to its members and our communities. The Co-op completed its’ 2007-2008 fiscal year on August 31, 2007,

with both exceptional operational achievements and financial results.In light of our strong performance the Board is pleased to announceour 19th annual member patronage refund.

As a La Montanita Co-op member, you are anowner of the cooperative. As an owner youhave pooled purchases with other owners andcreated earnings at La Montanita in excess ofour expenses for the year. As a member-ownedcooperative we are dedicated to the interna-tional cooperative principles; one of which is acommitment to a return on your member par-ticipation. This return is done in the form of apatronage refund.

Patronage refunds are net earnings that are returned back to our mem-bers in direct proportion to the amount of their Co-op purchases. It isimportant to note that the refund is calculated from your patronageduring the 12 months ending August 31, 2008, as our fiscal year endson August 31st. La Montanita has returned nearly 3 million dollars toour members over the past 18 years and we are pleased that our finan-cial performance permits us to add to this amount this year.

The Board of Directors will be declaring a patronage refund duringNovember upon completion of the accountants’ review and final finan-cial adjustments. We believe the cash portion of the refund declared tobe approximately 2% of member purchases, which equates to an aver-

for more informationwww.lamontanita.coop

November 2008

BOARD OF DIRECTORS DECLARES A PATRONAGE REFUNDREFUND

BY MARSHALL KOVITZ

Afew months ago, several other board members andI were working in committees, pondering the ques-tions, “What difference do we want the Co-op to make

in peoples' lives?” “What changes do we want to create in thelarger community?” We explore these questions because effect-ing change is a vital part of theCo-op's purpose. The board'smost exciting, challenging andrewarding work is deciding justwhat kinds of benefits we wantto offer, and who the beneficiar-ies will be.

At one point the discussionfocused on how people feel whenthey come into the store. Re-flecting on my own experience, Italked about a sense of comfort and belonging that I experi-ence whenever I visit the Co-op. In fact, I rarely go there just toshop, and I almost always allow lots of time to socialize. After all,my friends and board colleagues are often there and I want tocatch up on what's going on with them. I'm hardly alone in thisfeeling. Many of our owners have expressed the same sentimentsand many say that they look forward to shopping and being partof the community that we call La Montanita.

But, we on the committee ask each other, what is it that is sounique about the feeling here? We agree, and so do our owners,that we don't experience the same feeling shopping at largechain stores, even the ones that sell healthy products. What is itabout the Co-op that offers this sense of ease and community?

I would not pretend to have a complete answer to this question,but in order to start the investigation, I'd like to cite someobservations of someone who has studied and written about co-ops extensively. The Canadian academic, Brett Fairbairn is along-time student of cooperatives and writes insightfully about

why we join Co-ops and the roles Co-ops play in our lives. Inhis paper, Three Strategic Concepts For The Guidance ofCooperatives, Fairbairn points out that Co-op members trustthe Co-op because it is not only in their own interest to do so,but in the interest of other owners as well. In other words, we

see the Co-op as serving the collective good. And one of themost important reasons wetrust the Co-op is that, inFairbairn’s words, the Co-opis transparent. That is, the Co-op provides information notonly about the products andservices we provide but alsoabout the outside world as itrelates to what we do andwhy we do it. For example,we not only explain the per-sonal health benefits of eating

organic food but we explore the social, political and eco-nomic aspects of the entire food system. In this way, the con-text and rationale for the Co-op’s actions become clear.

So, we perceive that we are part of this joint enterprise thatexists for our benefit and for the benefit of others. To useFairbairn’s terminology, we understand that the Co-op isour agent and we trust the Co-op to serve our interests andmeet our needs. And when the Co-op creates benefits forthe larger community in a way that is consistent with ourvalues, we also feel a sense of solidarity. It’s this sense oftrust in the Co-op, common purpose, and shared values thathelp to create community and comfort.

We feel discussions such as these constitute the real work ofthe board and we try to spend an hour at each meetinglooking at the world, pondering our values and dreamingthe future. Do these kinds of issues interest you? Join us atour next monthly meeting!

DEDICATED TO COOPERATIVE PRINCIPLES

Membership is Ownership:A SENSE OF BELONGING

THANKS TO YOUR SUPPORT of the Co-op you own, the Board of Directors isin the process of declaring the patronage refund for this fiscal year;September 1, 2007, through August 31, 2008.

In mid-December checks over $5 will be mailed to your home. If you do not receivea check in the mail by December 15th, your refund may be under $5. You may pickup refunds under $5 at the Co-op location nearest you after December 15th.

If you have moved recently or have not received the last mailing we recently sent:(Announcement of the Annual Member Meeting and the Member Volume DiscountVoucher at the end of September PLEASE GO TO YOUR FAVORITE CO-OP LOCA-

TION AND UPDATE YOUR ADDRESS.

U P D AT E Y O U R M A I L I N G A D D R E S S W I T H Y O U R C O - O P T O D A Y !

MEMBERS: MOVED RECENTLY?

BY KRISTIN WHITE

COOKING FROM SCRATCH IS TIMELESS. This holiday season spend lessmoney and energy running around and more quality time withfriends, family, and yourself in the comfort of home. Nourish

your body and soul with simple, whole foods (i.e., foods that are asclose to their natural form as possible). Cooking from scratch is a sim-ple way to cut down on your monthly grocery bill, improve yourhealth and the health of your loved ones, improve your quality of lifeand lessen environmental impact.

For some, cooking from scratch seems daunting and intimidating. Iknow, because it has been, until recently, for me. I’m learning, how-ever, that cooking at home with whole foods is in fact quite basic,gratifying and tasty beyond comparison!

One simple rule to cooking from scratch is to skip the processedfoods. The ingredients are: vegetables, whole grains and flours,legumes, nuts, meat, fish (for those who eat meat and fish) and someherbs and spices. The key is to start small, using few ingredients andsimple recipes. Practice and find ways to bring joy to the process. Takeheart and keep cooking. In time it will be become second nature andyour creativity will emerge.

Cooking at home savesmoney because you don’t need a lot of ingredientsto produce a nutritious and satisfying meal. Buybeans, grains, nuts and seeds in bulk; this wayyou’ll get just what you need. Ask the producemanager at your favorite Co-op what’s local and inseason and buy these foods when possible.

Appreciate the flavor of meat in smaller amounts.Thomas Jefferson advised that meat should be usedas a garnish. This is the tradition in most Chinesecooking and in many cuisines throughout the worldwhere meat is a delicacy, costly and scarce. Grill a

steak, cut it in slices and share. Make smaller burgersand heap the buns with sauted onions and wiltedgreens. A roast chicken will give you several meals,first as Sunday dinner, second as part of a stir fry, thirdas a salad, and finally a soup from the bones. One

small step we can take in honoringlife and better supporting the earth isto limit meat to small quantities.

Plan ahead. If planning a week’sworth of recipes seems too much, planone or two meals instead. Write downthe ingredients you’ll need, omittingthe ones you already have. Considernew ways of preparing food. Eat someof your foods raw, and prepare foodsin a variety of ways: steam, sauté,bake, boil, mash or shred. A freshselection of recipes awaits you!

Invite a friend, neighbor or family member to cookwith you. Cooking is an act of love for oneself andothers. It is an activity that brings warmth, enjoy-ment and connection to all who partake. It is a goodtime to break away from our other duties and put allour attention and love into the food.

For families with children, home cooking is idealfor their physical growth and mental develop-ment. Most children love to cook and cookingtogether offers the opportunity to engage inconversation or just be together.

fabulous feasts November 2008 4

FROM THE CO-OP DELIFEASTING MADE EASY!

Placing Orders: The deli can provide everything for your holiday meal. To place a special order:• Review the deli’s menu offerings above or pick up an order form atthe deli • Preorders will be accepted up to three days before the hol-iday (Sunday for Wednesday pick-up) • Select a pick-up day and time• Order in person or by phone at your local Co-op deli

Planning the MealUse the following estimates to determine the quantities of food youwill need. Estimates are per adult.

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

ATYOUR

CO-OP

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

Holiday Dinner SpecialsLet our prepared-food chefs create or complementa holiday meal just for you. We’re offering a specialselection of entrees, side dishes and desserts.

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

Side Dishes A quart serves 4-6, min. order: 1 quart• Caramel Pecan Butternut Squash $10.99/lb. •Garlic Mashed Potatoes $7.99/lb. • Green BeansAlmondine $9.99/lb • Wild Rice with Piñon Nuts$8.99/lb • Maple Yams and Cranberries $9.99/lb. • Sausage Stuffing $8.99/lb. • Calabacitas Con

Chile Verde $8.99/lb. • Cranberry Relish $7.99/lb.• Turkey Gravy $6.99/Qt. • Cornbread Dressing$7.99/lb

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

ORDER IN PERSON OR BY PHONE AT THESE CO-OP LOCATIONS:Nob Hill: 3500 Central SE, ABQ 265-4631Valley: 2400 Rio Grande Blvd., ABQ 242-8880Santa Fe: 913 West Alameda, Santa Fe 984-2852

Eating Fresh and DeliciousFOR LESS

We want to hear from you! “Cookingfrom Scratch” will be a regular column inthe Co-op Connection News for the nextfew months. With the cost of food, fueland the economic issues we face, we at LaMontanita feel it’s time to enjoy gourmetfood at home.

Let’s share our love of good home cookedfood with one another and throughout our com-munity! The membership department wants toknow what you like to make from scratch? Duringwhat season? What delicious, homemade, tradi-tional holiday recipes do you love? Have you

turned a traditional recipe into a healthier one? Ifso, how? What winter foods warm you? What’syour favorite homemade comfort food? Have a

family food tradition? Share itwith your Co-op family.

Together let’s relearn the deliciousart of home cooking from oneanother! Share your recipes withus and we will share them withour Co-op Connection Newsreaders. To show our thanks, forevery recipe you e-mail or send to

us that we print, you will get one 18% discountshopping card. Please send your replies to KristinWhite at kristinw@lamontanita.coop or mail us atLa Montanita Co-op, 3361 Columbia NE Albu-querque N.M. 87107, ATTN. Kristin White.

COOKING FROM SCRATCH

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CHEZ PANISSECHEFCHEFDADAVIDVID TTANISANISNOVEMBER 9TH!

O R G A N I C S I N C E T H E B E G I N N I N GBookworks is pleased to announce acclaimed Chez Panisse Head Chef DavidTanis will be in Albuquerque on Sunday, November 9, 2008.

• At 1pm David will share samples from and discussion of his cookbook APlatter of Figs ($35.00) at Bookworks, 4022 Rio Grande Blvd NW.• At 6pm he will be at Seasons Rotisserie and Grill for a limited seating-ticketonly event. Attendees will enjoy a selection of recipes and wine pairings fromhis cookbook and will receive a signed copy of A Platter of Figs.

David Tanis holds the prestigious post of head chef at Chez Panisse in Berkeley,the restaurant that helped start the local, organic food movement. Please call or visit Bookworks for tickets and info: 505-344-8139.

fabulous feasts November 2008 5

Come to the Co-op and choose both quali-ty and value. No Need to Pre-Order: The Co-op has Your Turkey!

We know price, quality and local produc-tion are important to our Co-op mem-bers and shoppers. This year Co-op

meat departments are pleased to be offering theopportunity to choose from three different turkeyproducers. We will have lots of turkeys from allthree producers listed below as well as wild turkeysfrom Pollo Real.

There is no need to pre-order your holiday turkey(s)as we will have plenty to choose from. Just checkout the meat case. One caveat this year; we wereunable to get the really small 8-10 pounders. Soinvite another person or two to share your feast.

Local And Organic: Embudo Valley TurkeysThe Embudo Valley Turkey Farm hand raises andhand cares for every one of their birds. The birdshave free access to acres of pastureland and live theirwhole lives outside. When they are grain fed they arefed certified organic corn and soy mixed with certi-fied organic molasses and high omega-flax seed. Theyalso eat the certified organic barley, wheat, rye

and oats grown right onthe Embudo Valley farm.Embudo Valley also sells their certified organic poul-try feed through our Food-Shed Project to many ofour Beneficial Farms egg producers.

The Embudo Valley Farm pledge says “our turkeysare family farmed, raised using humane and envi-ronmentally responsible methods to provide youwith the freshest, safest and most flavorful meatsavailable.” Their birds are plump and happy, notde-beaked, de-clawed or disfigured in any way.

SHOP CO-OP: LOCAL, ORGANIC TURKEYS

It’s Turkey TimeWant Quality and Value?SHOP CO-OP!

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

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TWENTIETH ANNIVERSARY 1988-2008

FALL HIGHLIGHTS

O U T P O S T

2008 MacArthur “Genius” Award Recipient

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QUARTET

Saturday 7:30pmNOVEMBER

13

BY KRISTIN WHITE

Researchers are just beginning to discoverthe rich source of wholesome nutrients sup-plied by the mildly sweet flavored and fine-

ly textured winter squash. Winter squash is avail-able from August through March; how-ever, they are at their best from Octoberto November when they are in season.

Winter squash are members of theCucurbitaceae family, relatives of themelon and cucumber, and come inassorted varieties including: pumpkin,acorn, butternut, turban and hubbard.Most varieties are grown right here inNew Mexico. Unlike its summer equiva-lent, winter squash can be harvested lateinto the fall, has a longer storage potential, and con-tains an outstanding variety of conventional nutrients.Although each type varies in shape, color, size and fla-vor, collectively they share some common characteris-tics. Their hard shells enable them to have long storageperiods, anywhere from one to six months. Their fleshis mildly sweet in flavor and finely grained in texture.All have seed-containing hollow inner cavities.

History: Modern day squash developed from wildsquash that originated in an area between Guatemalaand Mexico. They were first cultivated for their seedssince earlier squash did not contain much flesh, andwhat they did contain was quite bitter and unpalat-able. Over time, cultivation spread throughout theAmericas and wider varieties with sweeter-tastingflesh were developed. Like other native foods, thegrowing of squash was introduced throughout theworld by Portuguese, Italian and Spanish explorers.This vegetable was once a significant part of theNative American diet. So significant, in fact, thatthey buried it with the dead to give them nourish-ment on their final journey.

Health Benefits: Winter squash are an excel-lent and plentiful source of beta-carotene, anantioxidant and a part of the carotenoid vita-min family found in brightly colored furitsand vegetables. The brighter the color the fruitor vegetable, the higher the beta-carotene con-tent. Our bodies use beta-carotene to makevitamin A, a nutrient important for vision,

immune function, and skin andbone health. Just one cup ofbaked, cubed, winter squashprovides 145.8% of the dailyvalue of vitamin A.

Beta-carotene is able to pre-vent the oxidation of choles-terol that builds up in bloodvessel walls and contributes tothe risk of heart attack and

stroke. Getting extra beta-carotene in thediet may help to prevent the progression ofatherosclerosis.

Research has suggested that physiological lev-els, as well as dietary intake, of carotenoidsmay be inversely associated with insulin resist-ance and high blood sugar levels. Other nutri-ents found in winter squash are also benefi-cial. Winter squash are a very good source ofpotassium and vitamin C. The potassium mayhelp to lower blood pressure.

Winter squash is high in fiber which aids inpreventing cancer-causing chemicals fromattacking colon cells. Eating fiber-rich foods,as part of a regular diet, have been associat-ed with reduced risk of colon cancer.

The folate found in winter squash may helpto prevent certain birth defects if taken bywomen before and during pregnancy.

FOOD-SHED GROWNWinter Squash

If you haven’t yet tried an Embudo Valley turkey, make this the yearyou treat yourself to the best. Not only will you keep a local NewMexican family farmer on the land and farming and help supportthe New Mexico Organic Livestock Cooperative, but you’ll get toeat what will no doubt be the most delicious holiday turkey youhave ever eaten.

These turkeys come fresh directly from the farm to ourCo-ops and are not frozen.

Organic Prairie Turkeys: Extending OrganicValley Co-op’s ProductsOrganic Prairie turkeys are produced by the same inde-pendent cooperative of organic family farms; trustedsince 1988 with the Organic Valley Dairy brand. Over adecade ago the Organic Valley farmers recognized thattheir animal husbandry expertise and commitment tohealthy animals, family farms and the environment couldextend beyond the dairy. In 1996 they began to producebeef and poultry as well as dairy products.

Insisting on third-party organic meat certification long before feder-al organic standards were established, they were the first in theindustry to ban animal by-products from their cattle's diet. Theyalso played a vital role in helping to shape federal organic meat cer-tification standards.

With growing concerns about food safety and humane animal treat-ment, more and more consumers prefer the knowledge and trace-ability offered only by certified organic meats. Organic Prairie pro-hibits the use of synthetic hormones, pesticides or antibiotics andfeeds only 100% certified organic pasture and feed. Consistent withtheir commitment to humane animal treatment, their animals enjoyfresh air, sunshine and plenty of room to roam.

The Co-op will have a great selection of frozen Organic Prairieturkeys for your holiday table. These certified organic turkeys pro-vide exceptional value and organic quality.

Shelton’s Natural TurkeysAs always the Co-op will be carrying Shelton’s all-natural free-rangeturkeys. These birds are produced without antibiotics, hormones orgrowth stimulants and are not fed animal protein. These turkeysprovide great value for Co-op shoppers.

Other Specialty Meats Available: Duck, Cornish gamehens, roasts, boneless hams, large turkey breast, rack of lamb,organic prime rib and seafood. Call your favorite Co-op MeatDepartment to order these specialty meats.

Winter squash are susceptible to decay, so carefully inspectthem before purchase. Choose ones that are firm, heavy for theirsize, and have dull rinds. The rind should be hard; soft rinds mayindicate that the squash is watery and lacking in flavor. Avoid thosewith any signs of decay, which manifest as areas that are water-soaked or moldy.

Depending upon the variety, Winter Squash can be kept forone week to six months. Keep away from direct light and do notsubject to extreme heat or cold. The ideal temperature for storingwinter squash is between 50-60°F (about 10-15°C). Come by theproduce department at your favorite Co-op to find a selection ofwinter squash from growers at Taos Pueblo and Virgin Farms!

H E A LT H Y A N D D E L I C I O U S!

A H E A LT H Y S O U T H W E S T T R A D I T I O N

how to select andstore

Squash

Thanksgiving is a celebration of the har-vest. Including, or replacing, healthy sea-sonal dishes with traditional ones can bejust as festive and delectable as the high-fat foods often eaten during the holidays.In keeping with the harvest theme, hereare some healthy recipes that include win-ter squash, a selection of which is avail-able at all Co-op locations from localgrowers around New Mexico.

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

Creamy Bean, Winter Squashand Tomato SoupBeans are rich in protein, essential oilsand starch. When sprouted, beansincrease their nutrition, especially vitaminC. Beans are also great to use to makesoup. When they get soft, they willbecome very creamy and easy to digest.Any kind of bean such as lima, pinto,black eyed, chickpeas, azuki, lentil, kid-ney, etc., is good with winter squash(except spaghetti squash).

1 1/2 C dried lima beans3 large tomatoes cut into chunks1 lb. butternut or blue hubbard squash,cut into bite-size cubes1 small potato, cut into bite-size cubes2 T couscous1 T grated ginger

Soak lima beans in 8-10 cups of waterovernight or in hot water for a few hours.Cover and bring to a boil. Turn flame tolow and simmer for 40 minutes. Addpotato and squash, cover, and simmeruntil soft (about 20 minutes). Add toma-

healthy harvest November 2008 10

toes, couscous and ginger, turn heat tohigh and stir well for 5 minutes. Coverand turn off heat. Serves 6 to 8.

Portabella Stuffed AcornSquashThis recipe is gluten free.

STUFFING:24 oz. gluten free bread, cubed (anytype, even bread that isn’t so tasty)1 T olive oil1 T butter1 medium onion, diced2 medium carrots, diced2 medium portabella mushrooms, diced1/4 C walnut (or pecan) pieces1 1/2 t poultry seasoning1/2 C fresh basil or other herb1 C warm vegetable broth1/2 t black pepper1/2 t salt

FOR THE SQUASH:4 medium acorn squash, halved, seedsremoved1 C water1/2 C ginger ale1/4 C orange juice2 t low sodium tamari1 t honeyJuice of a lemonPinch of cayenne pepper

STUFFING INSTRUCTIONS:Place bread cubes on cookie sheet and drythem for 20 to 30 minutes in a 250 degreeF oven, uncovered. Heat olive oil and but-ter in a large sauté pan. Add onion andcarrots, and sauté over medium heat for 3minutes until lightly caramelized. Addmushrooms, nuts and poultry seasoning,continuing to saute for 2 minutes. Addfresh herb, and transfer to a large mixingbowl. Add dried bread cubes and mixwell with broth. Let sit for 30 minutes,until bread absorbs all the liquid and the

stuffing is fluffy. Season with salt and pep-per. Set aside.

SQUASH INSTRUCTIONS: Preheat oven to 375 degrees F. Placesquash halves cut-side-down on a cookiesheet lined with foil, or use a nonstickpan. Add 1/2 cup water and bake for 30to 45 minutes, until nearly tender.Combine ginger ale, orange juice, tamari,honey, lemon juice and pepper. Mix welland set aside.

Place squash cavity-side-up in a roastingpan. Brush generously with the glaze. Fillthe cavity of each squash with the mush-room stuffing, using an ice cream scoopor large spoon. Pack stuffing in the cavity,forming a uniform mound. Pour one halfcup of water in the pan and bake 30 min-utes, until squash is lightly browned andstuffing is thoroughly heated.

Creamy Vegetarian Miso Gravy2 T miso2 T water2 T margarine1/4 C flour3 C vegetable broth1 T soy sauce1 T nutritional yeast1/4 t black pepper1 t cornstarch, as needed

Combine the miso in the water and whiskuntil the miso is dissolved. In a large skil-let, melt the margarine over medium-lowheat and whisk in the flour. Add the miso,vegetable broth, soy sauce, nutritionalyeast and pepper. Allow to cook untilthickened, stirring frequently. Add thecornstarch, if needed or desired, to makethe gravy even thicker.

Karina's Sweet Potato & BlackBean EnchiladasNestle into individual gratin dishes. It

celebrate theHARVEST

makes for a prettier presentation. Add aschmear of cream cheese down the mid-dle of the corn tortilla before spooning inthe sweet potato filling. The chile saucecan be mild or hot. However you like it.

QUICKIE GREEN CHILE SAUCE:1 C light vegetable broth1 T arrowroot starch, dissolved in a little cold water1 C (generous) chopped roasted greenchiles, hot or mild2-3 cloves garlic, minced1 t cumin or chili powder, hot or mild,to taste

FOR THE FILLING:1 15-oz. can organic black beans, rinsed, drained3-4 cloves garlic, mincedFresh lime juice from 1 big juicy lime2 C (heaping) cooked sweet potatoes,smashed a bit, but still chunky 1/2 C chopped roasted green chiles1/2 t ground cumin1/2 t chili powder, or curry, mild orspicy, as you preferSea salt and black pepper, to taste2 T chopped fresh cilantro

TO ASSEMBLE:2-4 T light olive oil or vegetable oil, as needed8 white corn tortillas (or gluten-free tortillas)Shredded monterey jack (or vegan alternative) cheese

Preheat your oven to 350 degrees F.Choose a baking dish that would hold 8enchiladas. Make your Quickie GreenChile Sauce by combining the broth, dis-solved arrowroot, green chiles, garlic andspices in a sauce pan and heating overmedium-high heat. Bring to a high sim-mer. Simmer until thickened. Taste test.Set aside.

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In the meantime, using a mixing bowl, combinethe drained black beans with minced garlic andlime juice. Toss to coat the beans and set aside.

In a separate bowl combine the lightly smashedsweet potatoes with the chopped green chiles;add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green ChileSauce into the bottom of the baking dish.

Heat a dash of oil in a skillet. Lightly cook thecorn tortillas to soften them, one at a time, asyou stuff each one.

TO STUFF:Lay the first hot tortilla in the sauced bakingdish; wet it with the sauce. Spoon 1/8 of thesweet potato mixture down the center. Top with1/8 of the black beans. Wrap and roll the tortillato the end of the baking dish. Repeat for theremaining tortillas. Top with the rest of thesauce. If you like, top with a sprinkle of shred-ded monterey jack cheese. Bake for 20 to 25minutes, until the enchiladas are piping hot andthe sauce is bubbling around the edges. Serves 4.

Roasted BeetsRoasting is one of the best ways to cook beets,as it brings out their wonderful buttery flavor.This easy to prepare, healthy recipe does justthat and makes a beautiful side dish.

6 small whole beets2 small yellow onions2 T balsamic vinegar2 T extra virgin olive oil2 medium cloves garlic, pressed2 T coarsely chopped walnutsSalt and cracked black pepper to taste1 T chopped fresh parsley

Preheat oven to 400 degrees F. Wash beets welland place in a baking dish just big enough tohold beets and onions without crowding them.If onions are small, leave whole with skin on.If medium, cut in half with skin on. Cover androast for about 55 minutes, stirring occasional-ly, until you can slide tip of sharp knife into thecenter fairly easily. Remove from oven and letcool. When beets and onions have cooledenough to handle, peel and cut into bite sizepieces. Toss with rest of ingredients. Sprinklewith chopped parsley.

Mark Bittman's Autumn Millet BakeThe real trick in this recipe is getting the milletto cook all the way though, so don't over toastit, and keep adding liquids if you need to. A bitof cream (1/2 cup and 3/4 cup stock) tastes quitenice if you are not vegan. Use fresh cranberriesfor the best taste.

1/4 C extra virgin olive oil, plus oil for the dish3/4 C millet1 medium butternut or other winter squash, or 1 small pumpkin, peeled, seeded and cut into 1-inch cubes1 C fresh cranberries

healthy harvest November 2008 11

Salt and freshly ground pepper1 T minced sage leaves, or 1 t dried2 T maple syrup or honey1 C vegetable stock or water, warmed1/4 C pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375 degrees F and grease a 2-quart casserole, large gratin dish, or 9x13-inchbaking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet overmedium-high heat. When hot, add the millet andcook, stirring frequently, until fragrant and golden,about 3 minutes (don't overdo it). Spread in thebottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cran-berries on top of the millet. Sprinkle with salt andpepper and the sage and drizzle with syrup.Carefully pour the warmed stock over all (and 1/2cup cream if desired). Cover tightly with foil andbake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400degrees F. Adjust the seasoning according to taste.If it looks too dry, add a spoonful or two of wateror stock (This is key! The millet should be close tobeing cooked through at this point, if not youneed to add liquid and keep it moist by addingmore stock and cooking). Sprinkle the pumpkinseeds on top, and return dish to the oven. Bakeuntil the mixture bubbles and the top is brownedand the millet is cooked through, another 10 min-utes or so. Serve piping hot or at room tempera-ture. Serves 4 to 6.

These recipes have been adapted and reprinted from the following sources:http://acupuncture.com/newsletters/m_nov07/alternative_thanksgiving_dinner.htmwww.bookofyum.comhttp://vegetarian.about.com/od/saucesdipsspreads/r/misogracy.htmhttp://glutenfreegoddess.blogspot.com/www.whfoods.comwww.101cookbooks.com

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thirty days to rebut or respond to the Notice ofNoncompliance. No certifier anywhere has thepower to issue an immediate stop-sale order. Onlythe USDA can do that. If after the operator’sresponse the certifier decides to revoke the organ-

ic certificate, then organic sales cease. Does thismean that a product that is not really organicmight be on the shelves awhile before the case isdecided? It may. To me that’s the lesser of evilsrather than having a lockdown slapped on a sus-pected transgressor, no questions asked. I take myjob as certifier quite seriously but I sure don’twant that kind of authority. Our democracy mayhave more cracks than the Liberty Bell but it’s notbeyond repair, and innocent until proven guilty isstill the ideal.

A major noncompliance can result in either out-right revocation of the organic certificate or tak-ing the farm out of organic production for at leastthree years. But in most cases, the organic opera-tor makes the needed changes to correct the minornon-compliance and everything is jake once again.As most certified operators can tell you, we certi-fiers are always on their case about something,being the nitpicky obsessive compulsive hair-split-ters we tend to be.

So, it’s no different with certifiers being audited bythe NOP. Audits are either document review, on-

farming & gardening November 2008 14

keeping organic, organic

BY BRETT BAKKER, CHIEF ORGANIC INSPECTOR, NEW MEXICO

ORGANIC COMMODITIES COMMISSION

There’s been some bad news in the organic presslately, claiming that many Organic Certifiers nation-wide are failing their audits by the USDA/ National

Organic Program (which empowers the certifier to operatein the first place). Although I’m certain every certifyingagency (including “mine,” the NM Organic CommodityCommission) has improvements to make, it’s not as simpleas pass/fail.

By way of comparison, certifiers audit (inspect) organic pro-ducers to ensure their compliance with NOP rule. Non-compliances fall into either the minor or major category. Aminor could be as simple as not updating the farm map orfailing to report the use of a different method of pest control thanoriginally reported. After receiving notice of the non-compliance,the organic operator may have two weeks, three months, or a yearto correct the non-compliance, depending on its severity.

If there is a threat to the organic integrity of the operation, actionmust be taken immediately as this is a major noncompliance. Buteven then, due course takes precedence (remember, this is Federallaw we’re dealing with). Even if prohibited material (fertilizer orpest control, etc.) use is suspected, the organic operator by law has

site visit or both. We only bug organic producers afew hours a year, but I have my federal auditor asmy constant companion for about three days at atime every year.

So what noncompliances do the NOP auditorsfind? It could be as simple as we used Docu-ment C407a; version G instead of DocumentC407a; version H in the Farmer Brown file. OrI’ve hired a new contract organic inspectorwhose name was not added to our updated listof staff. These are minor noncompliances thatare easily corrected with a few keystrokes oramending our six-inch-thick Policy Manual toensure it doesn’t happen again. Thus far,NMOCC hasn’t been hit with a major non-compliance but in the past a few certifiers havelost their accreditations (their license to certify)

over it. A major could be issuing a certificate to anoperator who clearly wasn’t meeting the rule (i.e.isn’t organic) or having the operator be in-spected/certified by a business partner (conflict ofinterest clause).

So as the NOP in 2008 completed their first majorround of five-year reaccreditation audits, manycertifiers, NMOCC included, were found to havenoncompliances. These are a matter of publicrecord available on the NOP website (www.ams.usda.gov/nop). NMOCC has submitted ourresponses (yes, we’ve corrected our PolicyManual; yes, we’re pleading with the StateLegislature to let us hire more people so we havemore than our measly three staff to certify over170,000 organic acres…). These have been accept-ed by the NOP. The same is occurring with all theother certifiers in question. No one has failed any-thing. But as added insurance, the NOP is sendinganother auditor or two to see us (and other certi-fiers) again just to make sure. And we have tocome up with another six or eight thousand bucksto cover it. So your federal and state tax dol-lars are at work making sure us certifiers don’tscrew up. Bureaucracy, yes, but that’s how itshould be. Keeps me on my toes.

compliance with national

ORGANIC RULES

BY TAWNYA LAVETA, FARM TO TABLE

Farm to Table is happy to announce therelease of the New Mexico Food & FitnessPolicy Scan conducted by Farm to Table for

the W. K. Kellogg Foundation. This investment by W.K. Kellogg Foundation repre-sents work towards a “futurefood system that provides allsegments of society, especiallythose most vulnerable, with asafe and nutritious food sup-ply, grown in a manner thatprotects health and the envi-ronment, and adds economicand social value to rural andurban communities.”

Over eighty nonprofit and allied organizations thatdo food policy work throughout New Mexico areincluded in this policy scan database. ParticipatingNGOs and organizations represented policy work inthe following domains: Food and AgricultureSystems, Health, Physical Fitness and Nutrition,Hunger and Poverty, Environment and Environ-mental Justice, Community and Economic De-velopment, Asset Development, and Community andTransportation Planning. Even though most organi-zations in this policy scan might be unfamiliar withone another’s policy work or how their work is relat-ed to improving the food, farming and health systemsof New Mexico, we saw this research project as anopportunity to “cross-pollinate” our collectiveefforts across domains to improve comprehensivepolicy-making that would directly benefit the com-munities of New Mexico.

The document includes an introduction and prelimi-nary analysis of the New Mexico policy environment

which we hope will deepen a collective dia-logue and inspire groups and individuals tobecome involved in the decision-makingprocess at the local, regional, tribal, statewideand/or federal levels of governance. The poli-cy scan is a great way to enter into the com-plex but accessible world of policy. We hope

you enjoy making the connectionsbetween groups working on water qual-ity and quantity issues, smart growth,farm land and greenbelt preservation,better nutrition for kids, sustainableeconomic development, closing the foodgap, clean and affordable energy, fairpolitical processes, living wage andaffordable housing, farmers’ marketdevelopment, walkable and livable com-munities, leadership and advocacy

development… and plenty more.

Given that Farm to Table’s mission is to helpdevelop and promote understanding aboutthe links among farming, food, health, envi-ronment and economic development, we sawthis project as an opportunity to start astatewide dialogue among organizationsworking in diverse but related fields aboutthose connections. More specifically, wewere curious to learn about the policy workthat various groups were doing, the policystrategies they employed, the natural syn-chronicities that might emerge, and howthose connections might further cross-sectorpolicy development and coalition-buildingaround systemic issues. It also helped usdevelop a deeper understanding of the workbeing done that supports children, familiesand communities as they strengthen and cre-ate conditions that help people achieve suc-cess as individuals and as contributors to thelarger community and society.

FARM TO TABLE: New Mexico Food and Fitness

C R E AT I N G A F O O D P O L I C Y D ATA B A S E

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BY LISA SANDERSON-FOX

K’UNILTIK: LIBERACIÓN Y DIGNIDAD

The Escúchame Rugir Collective and theAlbuquerque Peace and Justice Center willbe hosting their annual benefit event support-

ing Women’s Health and Midwifery in theZapatista territories in Chiapas, Mexico.The event, called K’uniltik: Liberación yDignidad, benefits Women to Women, aproject bringing women from our commu-nity to share skills and resources withwomen community health providers in theautonomous regions of Mexico.

Enjoy an afternoon of music, pozole,information and community at the St. Francis XavierParish Hall, from 4pm to 7pm on Saturday,November 15, 2008, located at 810 Arno SE.

Since 2000 the Women to Women project hasworked in solidarity with the Zapatista autonomoushealth project training women health workers onwomen’s health, family planning, as well as provid-

ing gynecological exams, including pap smears.Recently trips have focused on midwifery practices.

In spite of the many obstacles they face, a few of thewomen we have worked with have become important

care providers in their regions,taking charge of municipal clinicsand attending births. Thesewomen have expressed a need forfurther training as well as materi-al support for ongoing care suchas pap smears and birth kits.

The goal is to raise a $3,000 fundfor pap smear testing and small

birth kits containing stainless steel scissors and cordclamps and antibiotics to combat infections whichcan lead to preterm labor.

For more info on the Nov. 15th event or to supportself determination and autonomous health, contactthe Escúchame Rugir Collective, Sandra Ortsman:505-610-4293 or e-mail: sandrita@riseup.net.

BY SARAH PIERPONT

It’s amazing what can be created with a bit ofmetal salvaged from the Santa Fe riverbed, brokenglass, a mismatched kitchen spoon and a bit of imagi-

nation. Recycle Santa Fe Artists can effectively transformtrash into treasure, combining recycling and creativity toshow us innovative ways to save our resources.

The Recycle Santa Fe Art Festival is celebrating its tenthyear on November 14-16 at El Museo Cultural in SantaFe, New Mexico. Working with Keep Santa FeBeautiful and their recycling education efforts sur-rounding America Recycles Day (November 15th), thisevent attracts thousands of art lovers, trashy shoppersand the eco-conscious holiday gift-giver. According tothe Santa Fe Reporter the event is, "... a shockingly good time... theweekend’s biggest can't miss event... a highlight of the fall season."

More than fifty artists, using a minimum of 75% recycled materials tocreate their work, will be displaying and offering these wonders for salein our art market and juried art exhibit. The event is truly one of themost unique art markets in the country with artists traveling fromacross the nation to participate. The show features artists from notonly Santa Fe and around New Mexico, but also Colorado, Illinois,Alaska, Arizona, Texas and Wyoming.

community forum November 2008 15

Recycled-material artists are invited to submit theirapplications to participate in the Art Market, theJuried Art Exhibit and the Trash Fashion andCostume Contest. Applications for the art marketare taken “until full,” and the deadline fot the Trash

Fashion show is November10th. Artists interested in

participating in the art market are encouraged tosubmit applications early in order to ensure thatspace is available. Entry into the Art Market and theJuried Art Exhibit is judged based on submitted pho-tos. Artists may participate in all or one of these recy-cled art activities. More information and applicationsto participate can be found online at www.recyclesantafe.org.

Santa Fe kids get to exhibit in their own Youth ArtExhibit, as well as have some fun at the recycled artkids’ make and take corner on Saturday andSunday. Both the Juried Art and Youth Exhibit arejudged and awarded prizes.

The Trash Fashion Contest is always a great way toshow off your fashion talents, debut as a model, pro-mote recycling and have some fun along the way!Artists are invited to join in on the fun. Applicationscan be downloaded from www.recyclesantafe.org.The deadline for entry is November 12.

Recycle Santa Fe Art Festival is a registered eventwith the statewide New Mexico Recycling Aware-ness Month (NMRAM) campaign that takes placeevery November.

Friday Highlights • The famous wild and crazyTrash Fashion & Costume Contest. The most orig-inal fashion show in Santa Fe starts at 7pm! Therewill be a free overflow seating area with a closedcircuit live projection of the fashion show. Saturday Highlights • Musical performancesthroughout the day • Kids recycled art activities(make and take art, etc.).Sunday Highlights • Make and take art activi-ties • Door prize raffles throughout the dayMore information on the web at www.recyclesantafe.org!

SANTA FE RECYLINGFFFFEEEESSSSTTTTIIIIVVVVAAAALLLL

CELEBRATE THE FUSION OF RECYCLING AND ART

from trashto TREASURE

Open Space Visitor Center Celebrates

BY JODI HEILDBERG

The Open Space Visitor Center has prepared24 acres of agricultural fields as winteringgrounds for a variety of migratory birds,

including sandhill cranes. Onany given day up to 400 cranescan be observed foraging for foodin the fields. Watch hawks, kestrelsand eagles hunt for food from thesky. Enjoy your AlbuquerqueOpen Space Visitor Center birdseason festival and other events.All events are at the Open SpaceVisitor Center, 6500 Coors Blvd.NW, between Montano Rd. andPaseo del Norte at the end of Bosque Meadows Rd.For more information call 505-897-8831, 505-603-0558, or go to www.cabq.gov/openspace/visisor-center.html

November 8th: TAI CHI WITH THE CRANES9:30am-noon: Cranes are significant to Tai ChiChuan practitioners because legend holds that ChanSan Feng, the Taoist monk who created Tai Chi,based the flowing postures of the martial art on themovements of the Crane and Snake. The workshopwill start with warm-ups, then Tai Chi Qigong fol-lowed by the Yang Style 108 Posture Long Form.There will also be a workshop on Tai Chi stepping.Hot Oolong green tea will be provided.

The birds are here!

November 15th & 16th: RETURN OF THESANDHILL CRANES CELEBRATION10am: Learn about the life history of cranes andtheir journeys over miles and time from an expe-

rienced biologist.1:30pm and 3:30pm: Love in the Bosque,the original musical play by Phil Bock. Astory of love, jealousy and deception toldby a family of sandhill cranes with a sup-porting cast of coyote, duck and goose.4pm: Enjoy the beautiful sounds of flutistBonnie Schmader on the back patio as thesun drops away from the day and thecranes prepare to return to the river for theevening. Bring a blanket and/or chairs and

a cooler for a late day picnic on the lawn.

November 16th: 9am: Guided bird walk into the bosque.11am: Raptors of the Rio Grande Valley, talk andlive birds from Hawks Aloft.2pm: Renowned wildlife photographer, JerryGoffe will show slides and discuss his experiencesphotographing sandhill cranes and other wildlife.

November 22nd: 10am: Stephen Ausherman, author of 60 HIKESWITHIN 60 MILES, will speak on finding yourfavorite hike.

THE RETURN OF THE CRANES

Women to Women:S H A R I N GS H A R I N G S K I L L SS K I L L S A N DA N D R E S O U R C E SR E S O U R C E S

60TH ANNIVERSARY OF HUMAN RIGHTS DAY—WEEKLONG CELEBRATIONDec. 10 is the 60th Anniversary of Human Rights Day. At the request of the Albuquerque UnitedNations Association (UNA), the City of Albuquerque will designate Dec 3 to Dec 10 Human RightsWeek. To recognize this anniversary, UNA has invited a coalition of community groups, officialsand businesses to do something in relation to human rights during this week. There will be a wrap-up of activities on Dec. 10 with groups reporting their activities at Smith Brasher Hall, beginningat 7pm. For more information, interested organizations and individuals please contact BillPratt: prattsalwm@comcast.net.

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

Locally owned shopshave special sales andextended hours!

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

SUPPORT YOURLOCAL BUSINESSES Buy local!

DEC.4TH