Savings, and in those credit unions and community-ownedbanks that actively support cooperatives. The TPCF/CCFassets create a vibrant cooperative and community-buildingeconomy throughout the USA.

TPCF/CCF provides more funding to cooperative develop-ment organizations in the US than any other cooperativeorganization.

TPCF/CCF assets are financing the development of con-sumer, worker and housing cooperatives in all fifty states.

Every dollar invested by the TPCF/CCF program creates atleast five dollars of bank financing. TPCF/CCF dollars havegenerated over $10 million of lending mainly to food coop-eratives. Almost every new food co-op, second store andexisting food co-op expansion is funded with dollars fromthe cooperative development groups TPCF/CCFs invest in.The more CCFs there are, the more donations to communi-ty groups at the local level and the more funds for cooper-ative development at the regional level.

Twin Pines Cooperative Foundation is a 501(c)(3) taxexempt organization established in 1964. Over forty yearsof building cooperatives. You can find them at: www.community.coop.

La Montanita JoinsTWIN PINES COOPERATIVECOMMUNITY FUNDBY ROBIN SEYDEL

In May of 2009, La Montanita Co-op joined the TwinPines Cooperative Foundation (TPCF) by creating aCooperative Community Fund (CCF) endowment. Ourinitial commitment of $5,000 was matched by Organic

Valley Co-op for a beginning endowment of $10,000. Thismoney will be invested in cooperative development throughoutthe nation. The dividends paid on our CCF will be donated toNew Mexico-based non-profit organizations.

We are honored to be among the approximately 30 co-opsnationwide that are participating in this program. Each year aportion of your unclaimed patronage refund money will beinvested in La Montanita’s CCF. These investments are in keep-ing with the Co-op principle of co-ops supporting co-ops, as wellas our dedication to the ongoing development of the alternativecooperative economy, both in our region and nationwide.

We encourage you to join us in this cooperative economicdevelopment effort either by not cashing your patronagerefund check or sending back your patronage check to us, andspecifying its use in our CCF at the Twin Pines CooperativeCommunity Foundation. Over the years we hope to build asubstantial endowment that, in perpetuity, will continue tosupport national cooperative development as well as strength-en our local economy with donations to organizations that aredoing worthwhile work in our communities.

For more information see articles this page or contactRobin Seydel at robins@lamontanita.coop or call 217-2027or toll free at 877-775-2667.

Cooperative Community Funds (CCF) are endowments. The annualearnings of each CCF are donated by that co-op to their own localcommunity groups. By the end of 2009 the CCFs will have made dona-tions of over $200,000 to over 200 local community groups. About25% was donated to building other cooperatives nationally.

The Cooperative Community Funds actively fulfill three of theInternational Cooperative Alliances Cooperative Principles; “Education,Training and Information.” “Cooperation among Cooperatives” and“Concern for Community.”

By the end of the 2009 fiscal year the approximately 30 co-ops thatparticipate in the Cooperative Community Fund will:• Serve over 20 million customers a year in their food co-op stores• Do over $600 million dollars a year in gross retail trade• Serve 600,000 people in co-op member households • Operate about 50 retail locations in sixteen different states• Have at least eight cooperative community funds above $35,000 inendowment assets• Have the largest CCF fund at above $300,000 in endowment assets • Have a combined CCF endowment bal-ance of over $800,000• TPCF/CCF will have invested $1.9 millionin cooperative development

In 1990, North Coast Cooperatives (NCC)began the concept that later became theCooperative Community Fund. With theirapproval, the Twin Pines CooperativeFoundation (TPCF) began replicating theNCC program in 1999, first in Californiaand later nationally.

Twin Pines Cooperative Foundation investsthe TPCF/CCF assets in cooperative devel-opment funds, National Cooperative Bank

Where our PrincipalCarries out our PrinciplesBY DAVID THOMPSON

What if your money did two sociallyresponsible jobs 24/7? Well it does whenit is part of the Cooperative Community

Fund program in the US! The principal is used todevelop cooperatives nationally and the interestis donated to charities locally. Visit www.commu-nity.coop/ccf to learn more.

Twin Pines Cooperative Foundation hasbecome the largest single co-op investor incooperative development organizations inthe USA. By the end of 2009, TPCF willhave invested almost $2 million in theexpansion, remodel or relocation of foodco-ops in the USA. There are over 100 consumer cooperative organizationswhich operate over 140 retail locationsand do over $1 billion in sales annually. The food co-op sector in the U.S.A. has

been growing at 10% per year.Recently, almost 50% of the food co-opswere engaged in some form of physicalgrowth. The faltering economy is ofcourse impacting existing sales and therate of growth has slowed. However, thegrowth will return.

The first step financial engine forexpanding most of the food co-opscomes from three cooperative loanfunds. These three funds lend equity-likecapital to food co-ops to strengthen their

balance sheets. With a stronger balance sheet the food co-opsare then able to obtain additional loans from either convention-al or non-conventional lenders.

The three cooperative development organizations have over $17million in assets which they leverage externally at a rate ofapproximately 15 to 1. So $17 million creates $255 million in

additional financing. TPCF/CCF is alsothe largest U.S. co-op investor inOrganic Valley, the nation’s leadingcooperative organic dairy, and EqualExchange, the nation’s leading cooper-ative in fair traded food products.

By the end of 2009 about 30 food co-ops will be partnering in the Co-operative Community Fund program.Each co-op has its own CooperativeCommunity Fund as an endowment

within the Twin Pines Cooperative Foundation. TPCF uses all ofits assets to invest in cooperative development organizations,individual cooperatives and financial institutions that supportor loan to cooperatives.

At the local level, the individual co-ops donate the interestearned on their endowments to local charities. One of theslogans of the campaign is “Give Where You Live.” Co-opsencourage their members to make donations to their CCF,which under U.S. law are tax deductible.

BUILDING THE COOPERATIVEECONOMY

Slow MONEYInaugural National Gathering: FROM THEGROUND UPRUN for the

BOARD ofDIRECTORSCANDIDATE PACKETS AVAILABLEAUGUST 7THPick up a Board Candidate packet at any Co-op location.Help guide the growth of New Mexico’s CooperativeEconomic network.

For more info contact : bod@lamontanita.coop.DEADLINE: September 17, 2009BOARD ELECTIONS: November 1-14th, 2009NOMINATIONS: from August 7-September 17

Save the Date!SEPTEMBER 10-11, SANTA FE RAILYARD

Slow Money is a new economic vision. It'san emerging network of investors, donors,entrepreneurs, farmers and activists commit-

ted to building local food systems and localeconomies. It's about the soil of the economy. It'sthe beginning of the "nurture capital" industry.

Come to Santa Fe. Meet thought leaders and changeagents from around the country. Help build newcapital markets that support preservation andrestoration and fix America's economy... from theground up.

COMMUNITYFUNDSTwin Pines Cooperative

COOPERATIVE COMMUNITY FUNDS

FUN FACTS!

Speakers include: • Paolo di Croce, executive director, Slow FoodInternational• Joan Gussow, author, This Organic Life• Fred Kirschenmann, director, Leopold Center• Kristin Martinez, entrepreneur in residence, NewMexico Community Capital• George Siemon, CEO, Organic Valley Co-op• Greg Steltenpohl, founder, Odwalla• Woody Tasch, chairman/president, Slow Money• Judy Wicks, founder, White Dog Cafe

Partnering OrganizationsEdible Santa Fe, La Montanita Co-op, Santa FeAlliance, 1% for the Planet, Blue Moon Fund,Green Money Journal, Organic Valley Co-op, RSFSocial Finance, Slow Food, The Organic Center.For more information and registration watch up-coming issues of the Co-op Connection News or goto www.slowmoneyalliance.org.

ITS YOURCO-OP

A Community - Owned Natural Foods Grocery Store

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

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

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

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

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

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2026johnh@lamontanita.coop• Computers/Info Technology/David Varela 217-2011 tech@lamontanita.coop• Food Service/Bob Tero 217-2028bobt@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Edite Cates 217-2024editec@lamontanita.coop• Membership/Robin Seydel 217-2027robins@lamontanita.coop• CDC/MichelleFranklin 217-2010mf@lamontanita.coop

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

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

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

Co-op Connection Staff:Managing Editor: Robin Seydelrobins@lamontanita.coopLayout and Design: foxyrock incCover/Centerfold: Co-op Marketing Dept.Advertising: Robin Seydel Editorial 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 © 2009La Montanita Co-op SupermarketReprints by prior permission.

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

sustainable food systems

VALUE CHAIN WORK: DEVELOPINGTHE LOCAL FOOD SYSTEMBY ILANA BLANKMAN, FARM TO TABLE

A ccording to privately funded researchreleased in 2009 by the Food ServiceIndustry, over half of the meals we eat are

prepared outside the home—at restaurants, cafete-rias, take-out, or prepared by La Montanita’s talenteddeli staff. This means that restaurants and other foodservice institutions have the potential to play an impor-tant role in developing the local food system. Not onlydo restaurants buy a lot of food, they also have thecapacity to educate their customers and influence theirtastes and preferences.

Recognizing the importance of this role, some restau-rants are taking the initiative to seek out local ingredi-ents. For example, Joe’s Diner in Santa Fe purchased$30,000 worth of dairy, meat and produce from localfarmers and ranchers last year, and many other restau-rants are making an effort to purchase locally whenthey can. To recognize these efforts and to educate con-sumers, the Santa Fe Independent Business Alliance hasdeveloped a “Do you know who grows your food?”advertising campaign.

With existing success stories and dedicated partners, agreat opportunity exists to develop a strong “valuechain” based in sales to restaurants (see the sidebar fora definition). A number of groups including LaMontanita, the Santa Fe Alliance, Farm to Table, theSanta Fe Farmers’ Market and others are working onan effort to help producers develop viable value chainsthat allow them to meet increasing restaurant and con-sumer demand for local foods.

In some cases, the value chain may be as simple as achef buying directly from a few farmers at the farmers’market or through an ongoing relationship. However,we know from some preliminary research that for manyrestaurant chefs time is scarce and that in order to buy

2 July 2009

a significant amount of local products, they will need an easy way tobuy from a number of producers at once and for those products to bedelivered to them on a consistent basis.To create this kind of aggregation and distribution system will entailovercoming many hurdles—such as finding enough supply, addressingdistribution issues and balancing the value of a local product with theprice a restaurant can afford to pay for it. Developing the farm torestaurant value chain (and any other value chain) will require a strate-gic and well-informed process, based in the following key steps:

Step One: Buyer ResearchA value chain is customer-centric: its end goal must be to meet theneeds of the buyer, which in this case is the restaurant. To do this, weneed to understand what those needs are—what products are restau-

rants interested in buying? At what volumes? Do they needthem all year or do their menus adjust seasonally? Howoften do they need delivery? How much can a restaurantafford to pay for each product? What kinds of marketingmaterials are needed to ensure that restaurant customersknow that they’re getting locally grown food?

Step Two: Bringing stakeholders together todevelop a value chain planThe foundation of a value chain, like a co-op, is that throughstrategic collaboration, everybody wins. A value chain canonly function when all the businesses and other entities thatare involved understand and respect what each participantneeds to participate in the value chain long-term. This willentail discussions among and between producers, restaurant

buyers and key intermediaries such as La Montanita’s CDC and/or alocal re-delivery service. Through these discussions a plan can be devel-oped that outlines the roles and responsibilities of each participant in thevalue chain and identifies existing gaps that need to be filled.

Step Three: Make it HappenOnce a plan is in place and agreements developed among the partici-pants, individually and collectively, the producers and other entitieswill have to develop operational systems and work out logistics. Thiscould include developing a farmer-controlled marketing entity respon-sible for coordinating production, aggregating product, developingrelationships with buyers and delivering. While much of the produce,meat and dairy for the Santa Fe restaurant value chain is likely to comefrom the many small and medium-sized producers in nearby areas ofNorthern New Mexico, La Montanita’s Co-op Trade Initiative mayplay a role in bringing in products from other parts of the state thatcan’t be grown at high elevations or as a way to extend the season.

The process outlined above is in its infancy. Chefs are currently beinginterviewed and some work has been done to identify producers inter-ested in participating in the process. We hope that a pilot project canbe underway by the next growing season, allowing you to be a locavoreand let someone else do the dishes.

CO-OPYOU OWN IT

VALUE CHAINSare strategic

collaborations

a DEFINITIONVVALUEALUECHAIN:

A food value chain is a series of mutually beneficial relationshipsamong producers, processors, distributors, retailers and other keystakeholders that are developed to meet a specific market demand.Unlike traditional “supply chains,” value chains depend on a recognition of theinterdependency of the different businesses involved in getting a product fromfield to table, and thrive when operations are based on trust, transparency, col-laboration and fair distribution of profits.

R E B U I L D I N GR E B U I L D I N G T H E T H E

FOOD SYSTEM

ABQ BACKYARD FARMSLaunches Summer Workshop SeriesBY ZOE EDRINGTON

Farming wasn’t always hip. Growing up as an Illinoisfarm girl in an isolated location was lonely. It was only asmall, older crowd that thought my 4-H involvement was cool.

I loved being so close to nature, but when my teenage years arrived,I would have traded it all just to live near a friend. Twenty years later,I still farm, but now I grow food in the center of Albuquerque, allow-ing me to achieve my utopia: farm life but with friends! Learning togrow our own fruit, vegetables and protein saves us money, increas-es our health, and helps build community. Furthermore, each timewe put our hands in the dirt, we heal old wounds and rememberthat through the earth, we are all connected.

My colleague Melanie Rubin, a business coach and a communityleader, is passionate about nutrition and health. Her current goalis to learn how to transform her backyard into an oasis of beauty,community and wonderful food, and help others do the samewith their yards and small open spaces. Together we created“Albuquerque Backyard Farms,” a summer series of workshopsthat will publicly transform Melanie’s yard into a backyard farmcomplete with fruit production, vegetable beds, culinary and heal-ing herbs, chickens and honeybees.

One hundred and one people, 18 sponsors, and several instruc-tors have participated in the first two workshops. Every workshoptakes place in Melanie’s backyard, which started as exposed dirtand weeds. The content of each workshop does not assume any

previous knowledge, so that everyone who comes can “dig in” to the infor-mation at their current level of expertise.

The next workshop in the Backyard Farming series, Sustainable Watering, willbe held Saturday, July 11, from 9am to Noon and will be co-presented withAlberto Lopez, 505-304-0706, aelopez3.14@gmail.com, a rainwater har-vesting and grey water systems expert. In this workshop learn active and pas-sive rainwater harvesting, installation of safe, simple methods of grey waterharvesting and introduction to drip irrigation systems.

We will also be presenting a workshop on Urban Chicken Farming, Saturday,July 25, from 9am to Noon. This workshop encompasses all aspects of urbanchicken care and backyard egg production. To register for either or both ofthese workshops—Sustainable Watering, Saturday, July 11, or Urban ChickenFarming, Saturday, July 25, both from 9am to Noon—please emailmelanie@melanierubincoaching.com or call 505-261-3214.

There is a $5 donation for each workshop to cover the cost of materials. Oncewe receive your pre-registration, we will email you the workshop location, andwhat to bring. For more info go to, www.mothernaturegardens.com, orwww.livingedgelandscaping.com. Zoe can be reached at zoe@motherna-turegardens.com. For more information contact Melanie Rubin at www.MelanieRubinCoaching.com, or at melanie@melanierubincoaching.com.Please visit us on our web site, www.abqbackyardfarms.com.

sheep, ducks, chickens and other farm animals and fields irrigatedfrom the thermal, spring-fed swimming pool.

The vibrant community of Mexican farmers and producers, healersand educators in the San Miguel/Guanajauto region that the OCAhas been working with for years now has a center in which to pro-mote organic and sustainable living. The OCA had already begun tooffer sustainable farming tours to Cuba (from Mexico) and it was ashort stretch to put together exciting and inspirational tours of thecentral Mexican highlands with the Via Organica community.

Other Via Organica proj-ects include a seed bank

that keeps traditionalMexican seeds and var-ieties safe in the face of Monsanto and other corporate bids to con-trol the Mexican seed trade, a demonstration herb garden to supportthe strong Mexican homeopathic industry and classes, seminars andworkshops to ensure that Mexican farming, food and healing tradi-tions get passed from elder to future generations.

The organic food store is open and doing well, Luc’s greenhouseproject continues to provide produce to both the store and the tapasbar at prices affordable to the Mexican people of the area, and thetours of Mexico and Cuba continue as does the development ofclasses and community around the Via Organica Sustainable LivingCenter. I’m honored to be a small part of the process of building aregional sustainable life system with the people of Mexico.

regional food systems

July 2009 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

SHIFTING THE PARADIGMBY ROBIN SEYDEL

In March I had the good fortune to be invited tohelp the Organic Consumers Association (OCA)set up their new organic food store in San

Miguel de Allende, Mexico. As an advisory boardmember of the OCA for over a decade, it was excitingto see this dedicated non-profit organization movingtoward self-sufficiency, especially in these uncertaineconomic times when so many non-profits are strug-gling to survive. OCA Directors Ronnie Cumminsand Rose Welch have been organizing withMexican farmers for a number of years and creat-ed Via Organica, an OCA, non-profit sister or-ganization to support their efforts there. Providingfarmers in the region a stable daily market for theirproducts in the busy town of San Miguel deAllende seemed the next logical step.

While originally the intention was merely to open anorganic and natural products store, the week I wasthere, Luc Monzies, a Via Organica farmer andyoung entrepreneur brought the OCA an amazingopportunity. He had leased and refurbished a120x40-foot greenhouse on a 20-acre farm to sup-ply the OCA storefront and a lovely little tapas restau-rant that he had recently opened with vegetables yearround. Now the farm lands and resort/conference centeron which the fields and greenhouse were located wereavailable to lease. It didn’t take long for Ronnie, Rose,Luc and I to come to consensus that this beautiful placewe were being offered would be the perfect sustainablefood system education and development center.

Just 5 miles from the historic town of San Miguel deAllende along the Rio Laja, the buildings, all built withtraditional materials and the finest Mexican artistry, thegardens, the fields, farm animals and thermal waterswould allow the OCA/Via Organica to enhance the larg-er work of building an organic and sustainable regionalfood system model. The grounds include the Luc’s fullyfunctioning and highly productive greenhouse, a veg-etable packing shed, a variety of barns with horses,

REGIONAL SUSTAINABLE FOOD SYSTEMS: THE MEXICO CONNECTION

for more informationwww.lamontanita.coop

food’sFUTURE

La Montanita needs a fewGood People!

Your CO-OPWantsYOU!Travel to various Co-op communities • meet interesting andinterested people • help guide the growth of New Mexico’sCooperative Economic Network.

Run for your Co-op Board of Directors!Pick up a Board Candidate Packet at any of the four Co-op locations beginning August 7th.More info: contact Ariana at bod@lamontanita.coop

RRuunnffoorrTHE BOARD OF DIRECTORS

THE ORGANIC CONSUMERS ASSOCIATIONAND VIA ORGANICA

VIA ORGANICA:

The Organic Consumers Association invites you tojoin other organic activists at the beautiful organ-ic farm and eco-center of our sister organization,

Via Organica, in the central high-lands of Mexico. This idyllic region ishome to a number of traditional farmsand farmers, cooperative farms andcommunity organizations all workingto maintain and sustain the farmingand food traditions of the region.

Situated on twenty acres of organicfarmland with natural thermalsprings, dotted with palm trees, fruittrees, agave and mesquite, overlook-ing the beautiful Rio Laja River, just north of the WorldHeritage, Spanish colonial city of San Miguel de Allende, theVia Organica Farm was built in the early 1990s. A resort bydesign, Via Organica's buildings are made out of adobe andstone, with a number of the buildings featuring extra-thick,Huasteca-style palapa-thatched roofs.

Help build solidarity between the US and Mexican OrganicMovements at Via Organica while enjoying one of the mostbeautiful and historic regions of Mexico.Seven-Day Tours Include:

• Organic Farming and Green Building Workshopswith OCA/Via Organica Staff and Mexican OrganicActivists • Fresh Organic Meals, Beautiful Accommodations,Thermal Swimming Pool • Biking, Hiking and Horseback Riding on NearbyTrails • Visits to Organic Farms, Stores, Restaurants,Green Buildings and Community OrganizingProjects • Visits to World Heritage sites and other attractionsin nearby San Miguel de Allende and Atotonilco

For OCA members and La Montanita Co-op members the$950 cost for the week includes transportation from theLeon airport, all meals and tours. Mention that you are a LaMontanita Co-op member. Special tours for groups orschools can be arranged. For more information go towww.organicconsumers.org and click on the tours sec-tion of the home page.

A SUSTAINABLE MEXICANFOOD SYSTEM MODEL

BY KRISTIN WHITE

Summertime means warmer weather, anabundance of fresh fruits and vegetablesand backyard grilling, a perfect recipe for

adding more fruits and vegetables to your diet.Fruits and vegetables are ideal for delicious summergrilling. By cooking them quickly on a hot grill, you’llsear in all the natural flavors and nutritional value ofthat fresh, colorful, locally-grown produce.

Marinades, herbs and basting sauces complement andbring out the natural flavors of fresh produce. Whetheryou decide to marinate or not, the natural flavors of theproduce are enhanced by grilling. You don’t need muchseasoning. Use olive oil, salt and pepper for great veg-etables, or a bit of brown sugar, cinnamon or lemon juice for fruit—orgrill without any seasoning! The natural flavors of the fruits and veg-etables will shine through! Here are some tips.

Grilling FruitWith the coals already hot, why not grill fresh fruit for dessert? Almostany fruit can be cooked on the grill. Fruits are high in sugar and grillingbrings out their wonderful sweet flavor.

Try to select fruits that are not overripe, as they become too soft whengrilled. Hard fruits such as apples, pineapples and pears are easier to grillthan softer fruits such as peaches, nectarines, plums and papayas. Softerfruits require more attention when being grilled to prevent overcooking,

it’s barbeque season July 2009 4

which will cause the fruit to become mushy. Softerfruit only needs to be heated, not cooked.

Fruits are best grilled when the coals have begun todie out or when placed on the outer edges of the

grate. If placing fruitdirectly on the grill rack,

cut the fruit into pieces that are large enough so thatthey don’t fall through the grates.

Fruits can be grilled with skins on. Softer fruits,especially, benefit from retaining their skins becauseit helps maintain their shape and holds them togeth-er as they are being grilled.

A WORD OF CAUTION: Many fruits contain ahigh amount of water. This water content will makethe fruit extremely hot when grilling. Allow the fruit

to cool slightly after removing it from the grill toavoid serious burns to the mouth.

Grilling VegetablesThe flavor of a vegetable intensifies when it has beengrilled. As it is grilled, moisture evaporates from thevegetable, concentrating the flavor and condensingthe sugars, which increases its flavor and sweetness.

When choosing vegetables for the grill, select firmervegetables, such as asparagus, corn, bell peppers,new potatoes, zucchini or summer squash. Somevegetables can be cut into pieces and some can begrilled whole. Others vegetables, such as wintersquash, should be precooked before they are grilled.

Vegetables should be grilled over a medium heat.The length of cooking time will vary depending onthe type of vegetable and how it has been prepared.Generally it takes about 10 minutes or less for mostvegetables to cook.

Prevent vegetables from drying out on the grill bysoaking them in cold water before cooking. Beforeplacing on the grill, brush butter or oil onto vegeta-bles to prevent them from sticking to the grates. Thevegetables must be dry before applying oil or the oilwill not stick.

Seasoning the vegetables with a coarse salt beforegrilling will draw out extra moisture from the veg-etables, intensifying their sweetness and flavor. Turnthe vegetables over frequently to avoid burning.

FRESH, FAIR,LLLLOOOOCCCCAAAALLLL!!!!

SUMMER PRODUCE ON THE GRILL!

Pasture Raised Livestock:HUMANE, HEALTHY

mental degradation, helping small-scale ranchers andfarmers make a living from the land, helping to sus-tain rural communities and giving your family thehealthiest possible food.

Grass-Fed Products are Clean and SafeRuminants (hoofed mammals that chews their cud,

including cattle, sheep and antelope) thatare raised one hundred percent on pasturehave an extremely low risk of BovineSpongiform Encephalopathy (BSE), adegenerative brain disease, as their dietscontain no animal byproducts or otherunnatural ingredients. They eat whatnature intended: grasses and other greenplants. Research shows that choosingproducts from grass-fed animals maylower human risk of two other food borneillnesses, campylobacter and E. coli.

Pasture-Based Farming EnhancesAnimal WelfarePasture raised livestock eat what they are designed toeat: fibrous grasses, plants and shrubs. In addition tobeing able to roam freely, this nutritious and naturaldiet allows these grass-fed animals to grow at a nat-ural pace with limited stress.

When allowed to range freely, cattle enjoy a twilightgrazing session. They like to graze in the early evening

BY KRISTIN WHITE

Raising animals on pasture is dramatically different from theexisting standard factory farming. Virtually all meat, eggs anddairy products sold in the average supermarket

come from animals raised in confinement in large facil-ities called “Confined Animal Feeding Operations,” orCAFOs. These largely automated operations provideyear round food supply at a low price.

Although the food is cheap and convenient, there isgrowing awareness that factory farming creates manyproblems, including: the unnecessary use of hor-mones, antibiotics and other drugs; animal stress andabuse; air, land and water pollution; low-paid stress-ful farm work; the loss of small family farms; andfood with less nutritional value.

Since the late 1990s, a growing number of ranchers, like Alan Lackey ofRiver Canyon Ranch, have made the choice to keep their cows home onthe range, rather than sending them to feedlots to be fattened on grain,soy and other supplements. River Canyon Ranch allows their certifiedorganic cattle to forage on pasture, their native diet, and does not treattheir livestock with hormones or feed them growth promoting additives.

When you choose to eat products from animals raised on pasture, youare improving the welfare of the animals, helping to reduce environ-

because the temperature is more moderate, the fliesare less persistent and the grass tastes sweeter. On theother hand, most feedlot cattle are fed in the morning.This means they have nothing to eat in the eveningwhen their instincts are telling them to graze.

Grass Farming Benefits the EnvironmentA diet of grazed grass requires much less fossil fuelthan a feedlot diet of dried corn and soy. On pasture,grazing animals do their own fertilizing and harvest-ing. The ground is covered with greens all yearround, so it holds on to top soil and moisture.Grazed pasture removes carbon dioxide from theatmosphere, helping to slow global warming.

Nutritional SuperiorityAn animal's diet can have a profound influence on thenutrient content of its products. Compared with feed-lot meat, meat from grass-fed beef, bison, lamb andgoats have less total fat, saturated fat, cholesterol andcalories. It also has significantly higher amounts ofvitamin E, beta-carotene, vitamin C and several otherhealth-promoting fats, including omega-3 fatty acidsand Conjugated Linoleic Act, or CLA.

Look for locally grown and harvested, pastureraised, certified organic River Canyon Ranchbeef at your favorite Co-op.

Lusty Monk Mustards are fresh-ground,hand-crafted, and full of flavor and fire.Lusty Monk is a family-

owned, quality-conscious compa-ny, devoted to the idea that condi-ments should never be boring.Looking for the perfect flavor,Steve Monteith used to have a fullshelf of mustards. Never havingbeen quite satisfied, he and wifeKris talked to Kris’s sister, Kelley, ahistory major, researcher forWestern University and food buff. Kelley’s researchfound that mustard dates back to the Romans butwas especially popular during the 1400s and 1500s.

In medieval Europe, there was a widespread beliefthat mustard was an aphrodisiac. As a result somemonks were forbidden to eat mustard, lest they fallprey to carnal desires. Other monasteries embracedmustard making and turned it into an art form. Kelleyfound some old recipes, and the rest, as they say, “isLusty Monk history.”

MUSTARD FOR THE PASSIONATE PALATE

The key to great mustard is cold processing. Whenyou don’t heat the mustard seed, the essential oilsare not destroyed and impart the fullness of theirflavor to the mustard. Sister Kelley started making

and selling Lusty Monk Mustard in herhome state of North Carolina. Steve andKris helped get the fledging family busi-ness going there, but in 1991 they movedto New Mexico. Busy with other things,they finally got Lusty Monk MustardWest going in 2008, using the same tradi-tional cold processing technique.

Lusty Monk Mustard is the perfect addi-tion to any BBQ, delicious in potato salads, mari-nades, salad dressings and so much more. Itmakes any hot dog, bratwurst, turkey club oranything else a special treat.

Owners Steve and Kris Monteith “salute the lustymonks" of days gone by and in that grand tradi-tion offer up their Original Sin (original recipe)coarse-ground mustard. Also for the really daringtry their “Burn in Hell—Chipotle Mustard” ortheir “Altar Boy Honey Mustard.” Look forLusty Monk Mustard at all Co-op locations andhave a great BBQ season.

HEALTHIER FOR YOU AND THE PLANET

enhance thenatural

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SPECIAL SEASONINGS: Lusty MonkMustard

BY MICHAEL JENSEN, AMIGOS BRAVOS

As described in last month’s newsletter, Amigos Bravos iscoordinating a water quality monitoring project in the drainsand ditches that run along the Río Grande from the Angostura

Diversion in Algodones to the I-25 Bridge.One of the items we are sampling for is phar-maceuticals and personal care products(PPCPs), including endocrine disrupting com-pounds.

The first round of sampling took place inMarch. We found a total of seven PPCPs atall three sites sampled. That any of thesePPCPs are in our water is a cause for con-cern. The table below shows the results.

National StudiesIn 2001, the US Geological Survey (USGS) conducted the first nationalstudy of PPCPs as wastewater contaminants in streams and found oneor more of these chemicals in 80 percent of the streams sampled.About one-third of the streams contained 10 or more of these chemi-cals. In 2008, the USGS found that 35% of wells and 86% of streamstested showed PPCPs. The most frequently detected chemicalswere insect repellant, bisphenol A, fire retardant, sulfamethox-azole, detergent metabolite, caffeine metabolite and carba-mazepine.

In 2008, the Associated Press conducted a five-month inquiryand discovered that drugs have been detected in the drinkingwater supplies of 24 major metropolitan areas serving at least41 million Americans. However, only 28 of 62 major waterproviders tested their drinking water for PPCPs. The AP studyalso revealed that 28 of 35 watersheds tested by water author-ities had pharmaceuticals. The Albuquerque Bernalillo CountyWater Utility Authority (WUA) reported no PPCPs in its water.

Middle Río Grande StudiesIn a 2002 report, the New Mexico Environment Department(NMED) sampled wastewater facilities, surface water, ground-water and public drinking water at several sites across the statefor PPCPs. Albuquerque wastewater discharge showed an antibi-otic and the surface water downstream showed an estrogen hor-mone and caffeine. However, as part of its regular monitoring ofwater quality in New Mexico’s surface waters, the NMED sam-pled the Middle Río Grande in June 2002 for a large number of

agua es vida July 2009 5

2008, just before the San Juan-ChamaDrinking Water Project was scheduled to goonline, the WUA sampled twice. RíoGrande water diverted for aquifer rechargein Bear Canyon was similarly sampled inlate 2008. None of the data sets for thesestudies listed pharmaceuticals as somethingthe WUA sampled for. As noted above,

during the AP study in 2008, theWUA reported that there wereno PPCPs in the drinking water.

Comparisons DifficultIt is important to stress thatAmigos Bravos’ results are basedon just one sampling event foreach site. We will conduct sam-pling again in late June and lateSeptember and hope to continuethe sampling project for anothercouple of years.

It is also important to point out there is noway to reliably compare the results of thedifferent studies. Each study sampled for adifferent list of PPCPs, in different media

NEW WATER STRATEGIES NEEDED NOW!NEEDED NOW!A PHARMACY RUNSTHROUGH IT

items, including 27 PPCPs. None of the PPCPs were detected.

The US Fish and Wildlife Service analyzed surface-water samples in 2004for 29 PPCPs and many other items at 14 sites within the Middle RíoGrande. The only PPCP detected was cholesterol, which was found in 3of the 35 water samples.

Two UNM graduate students reported PPCPs in master theses. KathrynBrown (2004) reported no antibiotics detected above the wastewatertreatment facility and only one – sulfamethoxazole – found below the facil-ity. Maceo Martinet (2005) sampled for PPCPs in the Río Grande and theshallow groundwater near the river, both upstream and downstream of thewater treatment facility. His study found nine PPCPs in the shallowgroundwater above and below the wastewater treatment plant, althoughgenerally in higher concentrations below the facility. Chemicals includedDEET, caffeine, bisphenol-A, a nicotine metabolite, phenol (herbicides,antiseptics, analgesics, etc.), and several trisphosphates (flame retardants).A similar list of chemicals was found in the wastewater treatment discharge.

Water Utility AuthorityThe Albuquerque Bernalillo County Water Utility Authority (WUA) test-ed the Río Grande source water and the finished treated water from thepilot treatment plant from January 2007 – February 2008. In November

PHARMACEUTICAL UNIT MDL Angostura NHCC I-25 Bridge

Acetaminophenpain reliever and fever reducer(e.g. Tylenol & Anacin-3) ng/L 1 2.8 Non-Detect 27

Caffeinestimulant ng/L 5 81 140 15

Carbamazepineanti-seizure and mood stabilizer ng/L 1 2.3 1.7 21

DEETinsect repellant ng/L 5 66 110 47

Meprobamatetranquilizer (carbamate derivative) ng/L 5 Non-Detect Non-Detect 6.5

Oxybenzonesunscreen & cosmetic ingredient ng/L 2 27 22 3.5

Sulfamethoxazoleantibiotic (Bactrim & Septrin e.g.) ng/L 1 10 7.8 21

NOTES • ng/L means nanograms per liter and is the same as parts per trillion • MDL is the measure detection limit, the limit of reliableanalysis for the method used

(surface water, groundwater, drinking water, drains andditches), used different laboratories, and almost certain-ly used different sampling methods with different report-ing limits.

However, taken together, the national and New Mexicostudies indicate that pharmaceuticals and personal careproducts (PPCPs) are present in our water. Here in theMiddle Río Grande, they appear to be present in surfacewater, groundwater and the drains and ditches.

Several questions remain: How can we get consistency inthe sampling methods so we can reliably compareresults? Why isn’t the Water Utility Authority samplingfor PPCPs in the river, the groundwater and the treateddrinking water? What are the known and suspectedenvironmental and public health implications of PPCPsin our water and what should local, state and federalregulatory agencies be doing to address concerns?

Next month we will discuss the environmental andhealth implications of PPCPs in the water and makerecommendations for addressing the issue. Forinformation about this project, contact MichaelJensen (mjensen@amigosbravos.org)

La Montanita Food Co-op is accepting resumes for aMEMBERSHIP ADMINISTRATIVE SPECIALIST.

We are looking for someone who is detailed oriented, hasexcellent communication, written, and computer skills,must be a self-starter and able to multi-task. The positionis based at the Administrative offices at the Co-op DistributionCenter in Albuquerque.

We offer great benefits and competitive wages.The Membership Specialist assists in the development and implementa-tion of member related activities and programs. Submits articles and assists inthe production of newsletter including community advertising program over-sight. Assists in the organization of special events and volunteer programs.Helps coordinate volunteers. Some travel to other co-op locations. For moreinfo see the posting on Craigslist or call 217-2027.

WORK in theCO-OPMEMBERSHIP DEPARTMENT

El Pinto Albuquerque, NM Select Organic or Natural Salsa, 16 ozReg. $4.49, Sale $3.29

Sandia Soap Albuquerque, NMSelect Soaps, 6 ozReg. $4.99, Sale $3.99

Santa Fe Olé Santa Fe, New MexicoRoasted New Mexico Green Chile, 16 ozReg. $4.89, Sale $3.99

Even more LOCAL PRODUCTSon sale in our stores!VALID IN-STORE ONLY from 7/1-7/28, 2009:Not all items available at all stores.

co-op news July 2009 6

LOCAL SALE ITEMSSHOP LOCAL & SAVE

BY ARIANA MARCHELLO, BOARD MEMBER

Each year the Co-op holds elections for 3 seats (of the 9 total)for the Board of Directors. 2009 is unusual in that there areactually 4 seats up for election. As elected representatives of the

over 15,000 member/owners, the board especially focuses on a visionand a strategic plan for the Co-op's long-term stability and success. Theposition is profoundly important and challenging. We discuss and artic-ulate policy, and monitor the overall health of the Co-op as a social andeconomic organization.

The Co-op is a complex $25+ million a year operation with four stores:two in Albuquerque, one in Gallup and one in Santa Fe. Albuquerque isalso the site of the Cooperative Distribution Center (CDC), which is ourFoodshed warehouse. In 2008, under the Board’s direction, the Co-opimplemented a successful expansion of the Santa Fe store. The Boardhired a new General Manager and, as always, carefully monitored theCo-op’s performance.

The Board's work is both demanding and rewarding. We govern bymeans of a conceptual framework called Policy Governance. At ourmonthly meetings, the board reviews management's work by examiningperformance reports and comparing them to policy standards we haveestablished. The Board governs by declaring, through its policies, theresults it wants and the actions it wants the General Manager to avoidwhile achieving those results. Only by reviewing and adjusting theseboundaries do we adjust the direction of the Co-op. We leave day-to-day

operational details to the General Manager and histeam (those are the people you see every day as ashopper); we keep tabs on the stores on a monthlybasis through formal reporting.

We attend to many details through the work ofcommittees—smaller sub-groups of the board andactive members that develop specific proposals forconsideration by the Board as a whole. Also, weparticipate in trainings, workshops and study tobetter understand ourselves, our role in the organi-zation, our Co-op’s role in the community and fig-

ure out what we need to know that we don’t knownow to guide the Co-op in the future.

Overall, board members are expected to spend theequivalent of about three hours a week on board

duties, including committee work, trainings,workshops and other meetings and activi-ties. In exchange, board members' house-holds are entitled to an 18% discount onpurchases (the same as workers receive).Board members are expected to serve the fullthree-year term to which they are elected.

We seek board members from diverse back-grounds and age groups, with a variety ofskills, including business, grass-roots commu-

nity, environmental and social involvement, agricul-ture or production or other areas related to the Co-op's current (and future!) direction. Prospective can-didates are encouraged to visit our always openmonthly board meetings. Check our newsletter orwebsite for specific dates and locations.

If you're interested in running for a seat, youmay pick up candidate materials at any store,starting August 7th. Or you may contact us atbod@lamontanita.coop.

JULY SPECIALSWANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE?

Contact Eli at elib@lamontanita.coop

MEMBERSHIP is OWNERSHIPCalling ALL Candidates!

YOUYOU OWN IT!

THE SANTA FE ALLIANCE’S COOK WITH THECHEF SERIES

The Farm to Restaurant project of the SantaFe Alliance, brings areachefs that are commit-

ted to purchasing locallygrown produce, meat, poultry,eggs and other food productstogether with local farmers.Sponsored by Edible Santa Femagazine, the Santa Fe FarmersMarket, La Montanita Co-op,Santa Fe School of Cooking andSanta Fe County, the collective goal is to strengthenthe local food system, the farming economy and foodsecurity as we promote delicious dining and the cele-bration of the traditional food history and unique fla-vors of New Mexico. By supporting these fine foodestablishments, you, too, can participate in revitalizingand securing our local food economy.

The Cook with the Chef series is a showcase of areachefs featuring their signature dishes that reflect the

season and ingredients that are available locally.Not all featured chefs are part of the Farm toRestaurant project but are committed to purchas-

ing local ingredients.

The Co-op’s Deli chef, Michelle Blodget,was a featured chef in June and will be afeatured chef again on July 21 at theRailyard Farmers’ Market on Paseo dePeralta. Her cooking class will begin at10am. If you missed her “Seared RiverCanyon Ranch Organic Beef with BlueCorn Polenta, Cilantro-Lime Goat Cheese

Crema and fabulous Grilled Chipoltle-Peach andPistachio Compote,” you missed a spectacularcombination of local flavors. Don’t miss herupcoming foray into local gastronomical delightson July 21st at 10am at the Santa Fe Farmers’Market (at the Railyard).

The FREE Cook with the Chef series will con-tinue through September. For more informa-tion on which chef is cooking on whatSaturday, go to www.santafealliance.com.

CO-OP Deli Chef COOKSAT THE THE SANTE FE FARMERS’ MARKET

BY PINU’U STOUT

The Eight Northern Indian Pueblos CouncilEnvironment Department is hostingthe 2nd Annual Tribal Youth En-vironmental Summer Camp in beau-tiful Santa Clara Canyon June 15-19.This camp gives high-school age youthfrom New Mexico Pueblos and Tribesthe opportunity to learn in a naturalsetting the cultural aspects, metho-dology and techniques involved inEnvironmental Protection from tribalenvironmental professionals. Thehands-on courses include air and water quality,native plants, soil ecology, forestry and restoration.Students will also enjoy fishing, storytelling, astron-omy and presentations by the Nature Center andRobert Mirabal.

Co-op Supports Tribal Youth Environmental

SUMMER CAMPThe goal of the camp is to encourage studentsto pursue education and careers in environ-

mental and natural resource pro-tection then return home to workin their communities. This camphas received support from manycommunities, Tribal leader-ship, US EPA and local business-es, including La Montanita Co-op. We greatly appreciate theongoing support provided by theCo-op through the donation ofhealthy food and snacks for the

campers. If you would like more informa-tion on the Tribal Youth EnvironmentalSummer Camp or to make a tax-deductibledonation, please contact Sage Deon,Planning Committee Chair, at 505-692-8181or sdeon@ enipc.org.

A better way to do business:Rooted in our community for a stable

local economy!

COMMUNITYOWNED CO-OPSCO-OPS

fresh, deliciousoorrggaanniicc...ccoo--oopp

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

BY TWO MOONS N.D.

In numerous cultures, food has often beenviewed as a form of communal interactionand the opportunity (especially around cer-

tain holidays) for a festive experience. But, itdoesn’t have to be the type of food that brings suchwarm and memorable feelings around the diningroom table. More important is the simple and yetprofound act of giving thanks, for the sustenance offood, friendships and good conversation that graceeach meal and every day of one’s life.Holiday and food traditions can stillbe cherished, but new recipes andfood choices can replace the old.

Whether you’re living at home withyour immediate family members, aremarried, raising a family of your own,or living with a group of friends,breaking the news that you are switch-ing to a vegan diet can sometimes bechallenging. Long time meat eatersand the cooks in the family might nowbe at a loss as to what to cook, having based their culi-nary skills on fried chicken, roast beef and the tradi-tional meat-based barbeques. Others can be offendedthat you now refuse those once favored tuna casserolesand desserts made with milk and eggs.

You’ll have the advantage, if you’re the designatedcook, in being able to choose the foods which get pre-pared and served at the dinner table. As well, therewill be the opportunity to educate and introduce fam-ily and friends to a delicious and varied vegan diet. Ifyou’re not the cook, and perhaps you’ve nevercooked in your life, this might be the perfect time toput on an apron and test out your culinary skills.Most often, even a helping hand in the kitchen canpresent a positive aspect to the person(s) who areusually the ones to “slave over a hot stove” on a reg-ular basis, or you may want to offer substitutionideas to make the cook’s job easier.

It’s best not to beat around the bush when it comes tobreaking the news. For instance, don’t just eat the bunand when no one’s looking, feed the beef patty to thedog, or fake a stomach ache when that once favoritecake is being served. Just be straightforward, prefer-ably long before mealtime preparations begin, and def-initely right when you receive a dinner invitation. It’sreally much more comfortable for the host to know,and to have the time to make some changes in themenu planning. It’s also definitely best not to present aholier than thou image, or an attitude that looks likeyou’re a missionary, out to attempt to convert themasses, or dictate what others should eat or serve.

If the main reason you have switched to a vegan diethas to do with your love and concern for animals, itmay not be easy to watch pieces of cow or pig being

swished in gravy or laid between two pieces of bread.Being realistic, unless you never go out to eat, you dineonly at vegan establishments, or you refuse to work inany conventional restaurant/fast food environment,protecting yourself from such views may be impossi-ble. You can, however, as with many things in life, justlook at and take care of what’s on your own plate,because all that you can really change is yourself.

If you’re a parent, share your reasons for choosing avegan diet and lifestyle with your children. Children

can usually relate quite easily to com-passionate reasons for animal life, andfor health and environmental concerns.

Sometimes, teenagers in particular canbe viewed as just going through aphase, or following a fad, which won’tlast. If you’re strong in your convictionand specific about your food prefer-ences, the greater will be your chancesof friends, family and restaurant atten-dants taking you seriously, and no

amount of outside pressure or feelings of isolationwill deter you. Parents generally just want to be surethat their child will be healthy.

If eating at school cafeterias presents a problem, con-sider requesting vegan-friendly foods, or pack yourown lunch. If friendly support or interaction might behelpful, consider joining or forming a vegan organi-zation, or starting a weekly vegan potluck, whereguests have the opportunity to experience a differentand healthier way of eating. In the process, you’ll becreating an avenue to share other health and envi-ronmental issues.

If you’re a single person, interested in connectingwith other like-minded individuals, or starting a rela-tionship with a person with similar life beliefs andfood choices, contact your local vegan or vegetarianorganization. Many compatible relationships havealso been engendered through either responses tomagazine or newspaper ads or Internet connections.Also, realize that love and interest in sharing a lifetogether is often thicker than meat gravy or tofu pud-ding. Many relationships have survived quite wellwith varying food preferences. If your loved ones areslow to understand or show respect for your vegandiet, keep in mind the words of Albert Schweitzer,“example is not the main way to influence others, itis the only way.”

UPCOMING IN VEGAN EDUCATION: “Help! I’m AMeat Eater and My Child, Spouse, Companion isTurning Vegan,” From the author of Peace InEvery Bite, A Vegan Cookbook with Recipes for aHealthy Lifestyle.

co-op news July 2009 7

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

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

democratically-controlled enterprise.

Calendarof Events

7/1 Santa Fe Transition Town Meeting, SF Co-op, 6pm7/21 BOD Meeting, Immanuel Church, 5:30pm7/27 Member Engagement Committee, CDC, 5:30pm TBA Finance Committee Meeting, CDC, 5pm

HELP!HELP! I’M A VEGANin an ALL-Meat-Eating Household!

BY TIM MORRISON, CDC STAFF

T he Gallup store is about to begin aproduce box program in an effort tobetter serve the community

with affordable local and organic pro-duce. The produce boxes will be com-posed of certified organic produce fromVeritable Vegetable and local and sustain-ably grown, though not always certifiedorganic, produce. The boxes cost $25each and will be sold in advance in 4-week blocks. The boxes will be availablefor pick up at the Gallup Co-op locationon Sunday and Monday of every week.

We are hoping that the box program will benefitthe community by providing local and organicproduce at a lower cost while helping the Gallupstore maintain a wider variety of fresher produce.

It is well known that eating more fresh fruit andvegetables is crucial in maintaining or regaininggood health. The Gallup store frequently servescustomers sent by their doctors to address healthand nutrition needs. The new Gallup box pro-gram would be an excellent step in that direction,as on a weekly basis it will provide the ingredi-

ents that allow meals to be organized aroundfresh fruit and vegetables at an affordable cost.

Participating in the box program could helpimprove eating habits of any customer by inspir-

ing the preparation of morefresh home-cooked mealsand the use of fewer pro-cessed ingredients. Theresults are improved per-sonal health, a healthiercommunity and a loweredimpact on the environmentdue to a reduction in pack-aging and processing.

Lastly, it is our hope that in the months and yearsto come, the program will fulfill its potential toevolve into a broader service with more producethat is local to the Gallup area and more loca-tions available at which participants in surround-ing communities can pick up boxes.

For more information or to register to partic-ipate in the Co-op Gallup Area Box program,contact Alishia Olguin at 505-863-5383 or Timat 505-217-2010.

CO-OP BEGINS BOX PROGRAM INGALLUP AREA

THE GALLUP GROOVE

OOcctt.. 2244tthh55::3300ppmm

with Susan Witt

Save theDate! THE CO-OP’S ANNUAL

MembershipMeeting

Sat. October 24th, 5:30pm at SITE Santa Fe, this event is free and open tothe public! Enjoy a Local Foods Fiesta, local music and SITE Santa

Fe’s current exhibition following Susan’s talk.

Space fills quickly so farmers,gardeners, artists and envi-ronmental and social justiceorganizations please reserveyour FREE space early. Toreserve your space contactRobyn at 217-2027. Or calltoll free 877-775-2667

WE ARE PLEASED TO WELCOME SUSAN WITT,Executive Director of the E.F.Shumaker Society. Their mission is the linking of people, land and communitythrough local economies.For more information con-tact Robin at robins@lamontanita.coop or call herat 505-217-2027, or toll freeoutside of Albuquerqueat 877-775-2667.

Watch upcoming Co-opConnection News issues formore information.

Therapeutic Environments™www.bodymindspiritplace.com

505.343.0552CONNIE HENRYPhD, ND, RN, CHF, CADS, Digby Henry MA, CHF, BBP, CADS

Offering: “Certified Health Facilitator Program” AND in Collaboration with NM Solutions,Call 505.268.0701Smoking Cessation Classes, AcudetoxConsultation and Wellness classes

There are lots of reasons to barbequein July. Warm summer nights, events andcelebrations, more free time for some,and the greater joy and vitality that sum-mer inspires. The following recipes includea selection of meat, fish and vegetablesthat can be cooked on the grill.

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

Red Curry Chicken Kebabs withMinty Yogurt Sauce

2 1/2 T Thai red curry paste1/2 C vegetable oil2 1/2 lbs skinless, boneless chickenbreast halves, cut into 1-inch cubes3/4 C plain low-fat yogurt1/4 C low-fat mayonnaise1 T honey1 T fresh lime juice1 T finely chopped mintkosher salt

In a large bowl, mix the curry paste withthe oil and 2 teaspoons of salt. Add thechicken cubes and toss to coat. Let standat room temperature for up to 2 hours, orcover and refrigerate overnight.

Light a grill. In a medium bowl, whiskthe yogurt with the mayonnaise, honey,lime juice and mint and season with salt.

Thread the chicken onto 10 skewers,leaving 1/4 inch between the cubes. Grillover moderately high heat, turning fre-quently, until lightly charred and cookedthrough, about 8 minutes. Serve thekebabs with the minty yogurt sauce onthe side.

barbeque time July 2009 10

Grilled Halibut with LemonTarragon Mustard

1/2 C fresh lemon juice 1 T minced lemon, zest of 1/4 C dijon mustard 3 T fresh tarragon (preferred) finelychopped, or 1 T dried tarragon 2 T fresh chives finely chopped, or scal-lions (or a combination) 1/4 C olive oil 6 pacific halibut steaks (8oz) lemon slice, for garnish fresh tarragon, for garnish salt & freshly ground black pepper

In a small bowl, whisk together the lemonjuice, zest, mustard, tarragon and chives,or scallions, then gradually whisk in theolive oil until well incorporated to makethe marinade; season to taste with saltand freshly ground pepper.

Place fish steaks in a ziplock bag, or use alarge, shallow pyrex or glass dish withcover, then add the marinade, close thebag or cover the dish securely, and refrig-erate for 30 minutes to 2 hours.

Prepare your barbeque or grill pan tomedium temperature. Grill the fish about3 inches from the coals, or in the grillpan, for 5 to 7 minutes on each side oruntil thoroughly cooked. Transfer steaksto a serving platter, garnish with lemonslices and tarragon, and serve immediate-ly. Serves 6.

Grilled Vegetable Antipasto

1/4 C extra virgin olive oil1/4 C finely chopped fresh basil6 to 8 small organic carrots, peeled1 C organic snap peas (stems intact for cooking)1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces6 to 8 mini peppers, cut in half

lengthwise and seeded (or 1 small redbell pepper, seeded and cut into strips)4 roma tomatoes, cut in half lengthwise6 to 8 fingerling potatoes, boiled for 15 minutes and cut in halfother seasonal vegetables such as eggplant, fennel, sunburst squash, green beans, etc.squeeze of fresh lime or lemonsea salt and freshly ground pepper, to taste

Combine the olive oil, basil, citrus juiceand sea salt and pepper in a bowl. Tossthe vegetables in this mixture to coatwell. Add a little extra olive oil if desired.

Preheat a gas grill to high, or build a bedof hot coals. Grill the vegetables, turningonce or twice, until grill marks appearand the color pops. Don’t overcook them,as they will continue to cook slightly afteryou have removed them from the grill.

Arrange the vegetables on a platter andserve with any of the additional itemsbelow. Garnish with wedges of lemon andwhole sprigs of basil. Serves 6 to 8 appe-tizer portions.

ADDITIONAL GARNISH:Mixed Mediterranean olivesHummus or garlic sauceRoasted garlicYour favorite local cheese

Grilled Organic Apricots withBlue Cheese and AlmondsApricots, like little golden suns, are thefirst of the stone fruit to present them-selves for tasty summer slurping. Whengrilling or broiling any stone fruit, lookfor fruit that is juicy and ripe but stillfirm-tender. You may easily substitutenectarines or plums for apricots as theseason progresses.

COOKINGon the grill

8 ripe organic apricots1 T olive oil1 T honey1 T lime juice1 t fresh thyme leaves8 slices baguette, 1/2 inch thickextra olive oil for brushing the bread2 to 3 oz blue cheese, smoked (ideal) or regular 1/4 C roasted almonds, coarselychoppedpinch of cayenne

Cut the apricots in half lengthwise,remove the pits and place the apricothalves in a bowl. Combine the olive oil,honey, lime juice, thyme leaves andcayenne, and gently toss with the apricots.

Preheat an outdoor grill to high heat andgrill the apricots about 2 minutes to a side,or until golden and sizzling. Make littlecrostini by brushing the bread slices witholive oil and cooking them on the grill untillightly toasted. (Grill the bread on only oneside for softer bread, or for crispier bread,turn and toast the other side.)

Arrange 2 apricot halves on each of thecrostini, scatter with the blue cheese andchopped almonds and garnish with sprigsof fresh thyme. Makes 8 appetizers.

Grilled Steak Salad

1 3/4 lbs local organic grass-fed beef sirloin1 C of your favorite marinade1/3 C olive oil3 T red wine vinegar2 T lemon juice 1 clove garlic, minced1/2 t salt1/8 t ground black pepper1 t Worcestershire sauce3/4 C crumbled blue cheese8 C romaine or mixed greens, washedand torn into bite-size pieces

OPTIONAL:2 tomatoes, sliced1 small green bell pepper, sliced1 carrot, sliced1/2 C sliced red onion1/4 C sliced green olives

In a shallow pan, marinate beef for 1 hour, orovernight in the refrigerator. Preheat grill forhigh heat, and lightly oil grate. Place steak ongrill and cook until desired doneness is reached.Remove from heat and let sit until cool enoughto handle. Slice steak into thin strips.

In a small bowl, whisk together the olive oil,vinegar, lemon juice, garlic, salt, pepper andWorcestershire sauce. Mix in the cheese. Coverand place finished dressing in the refrigerator.

Arrange the lettuce and optional tomatoes, pep-per, carrot, onions and olives on chilled plates.Top with steak and drizzle with refrigerateddressing. Serve with crusty grilled French bread.Serves 4 to 6.

Grilled Corn with Mango-HabañeroButterThe chef of this recipe likes to cook the corn onthe cob with the husk tied up (like a ponytail,leaving a handle with which to grab the corn). Herecommends soaking the bundle in cold waterbefore it goes on the grill for two reasons: (1) Itlightly steams the kernels, making them tender,and (2) it prevents the husks from burning.

1 mango, peeled and coarsely chopped1/4 C mango nectar (found in the juice sectionof the Co-op)1 T honey1/2 habañero chile, seeded1 1/2 sticks unsalted butter, softened2 T packed cilantro leaves, chopped1/2 t kosher salt8 ears of corn

In a small saucepan, combine the choppedmango with the mango nectar, honey andhabañero chile. Bring to a simmer and cookover moderate heat, stirring occasionally, untilthe mango is very soft, about 10 minutes.Transfer to a food processor and puree untilsmooth. Strain the mango puree into a smallbowl and let cool, about 30 minutes.

Wipe out the food processor. Add the cooledmango puree along with the butter, cilantroleaves and salt and puree until smooth. Scrapethe mango butter into a small bowl, cover andrefrigerate until chilled, about 30 minutes.

Light a grill or preheat a grill pan. Pull the cornhusks down to the base of the stalks, leaving thehusks attached. Discard the corn silk. Usingbutcher string, tie back the husks. Fill a largebowl with cold, salted water and submerge thecorn for 10 minutes. Drain the corn, but don’tpat dry.

Grill the corn over moderate heat, turning occa-sionally, until tender and browned in spots,

llooccaalloorrggaanniiccMELON!

barbeque time July 2009 11

about 8 minutes. Transfer the corn to plates,spread with the mango-habañero butter and serve.

MAKE AHEADThe mango-habañero butter can be refrigerated forup to 2 weeks.

Maple Grilled Tempeh

8 oz tempeh (Turtle Island Five-Grain Tempeh is good)3 T soy or shoyu sauce 3 T maple syrup1 t rice vinegar2 cloves garlic, peeled, crushed and chopped1/2 t powdered chipotle (or a couple pinches of cayenne)

OPTIONAL1 or 2 portobello mushrooms2 1/2 C cooked quinoa or brown ricea handful of blanched green beans

Cut the tempeh diagonally into 4 triangles. If possi-ble, thin the 4 triangles out by slicing each in halfhorizontally, equaling 8 triangles. Set the tempehaside. To make the maple marinade, combine thesoy or shoyu sauce, maple syrup, rice vinegar, garlicand chipotle powder in a small bowl. Reserve a fewtablespoons of the marinade to use later as a drizzle.

Place the pieces of tempeh flat in a large bakingdish. Pour the remaining marinade over the tem-peh. Make sure the tops and bottoms are coatedand marinate for anywhere between 30 minutesand 2 days, flipping occasionally.

Grill the tempeh on a medium hot grill for a fewminutes on each side, brushing all the while withthe marinade remaining in the bottom of the bak-ing dish. When the tempeh is a toasted, deep,maple-y, golden brown, remove and enjoy on asandwich, over rice or quinoa, or however youlike. Throw in some herbs from the garden forgood measure. Serves 2 to 4.

These recipes have been adapted and reprintedfrom the following sources:

The Taste of Summer by Diane Rossen foodandwine.com

pccnaturalmarkets.com101cookbooks.com

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ADAPTED FROM CANADA’S NATIONAL FARMERS UNION1. MARKET LOSS: Wheat is one of humanity’s most important andculturally-significant sources of food. Both national and internationalconsumers are concerned about the health, safety and environmentalissues related to genetically modified (GM) wheat. U.S. farmerscould lose international markets in countries that will not pur-chase GM wheat and experience market shrink here at homedue to higher levels of food health and safety consciousness.

2. THE END OF ORGANIC AGRICULTURE: GM wheatthreatens to destroy organic agriculture. In much of CanadaMonsanto’s GM canola has made it nearly impossible fororganic farmers to grow that crop. The same thing couldhappen to U.S. grain farmers. Seed supply contaminationand pollen drift mean that organic farmers cannot be surethat their crop will be free of GM seeds. Organic wheat cropproduction will become nearly impossible. When you sayyes to GM wheat, you are basically saying no to organic!

3. LOWER PRICES FOR FARMERS: In the U.S., GM wheat will dra-matically decrease international demand for our nation’s wheat.Producing GM-free wheat will give our farmers a marketing advantageif other nations introduce GM wheat. High-quality, GM-free wheatcould provide a competitive advantage to farmers nationwide. StoppingGM wheat means higher prices for farmers.

4. HEALTH CONCERNS: Citizens around the world, question the safe-ty of GM foods. As recent food safety scares and the spate of newlyintroduced federal bills show, people already do not trust our food safe-ty regulatory system a system based, not on independent testing in gov-ernment labs, but on reviewing data from Monsanto and similar com-panies. Finally, it will further clarify that farmers and consumers can-not trust the government to regulate food safety no matter what lawgets passed or what new agency is created because, despite PresidentObama’s best intentions, the Department of Agriculture and other gov-ernment agencies are too busy promoting the GM food industry.

5. ENVIRONMENTAL DAMAGE: GM wheat, once released into theenvironment, cannot be recalled. Once this life form is in the envi-ronment, it is there forever. Not only can we not recall GM wheat, wecannot contain or control it. GM canola is now cross-pollinating withnon-GM canola and with related wild species. In Mexico the ances-tor grain to corn, even in remote and wild places, is now contami-nated with GM genes. Monsanto’s wheat genes will similarly “flow”through the environment. Sufficient independent testing done on thelong-term ecosystem effects of genetically-modifying the planet’s foodcrops has not been done, nor do we fully understand the effects onhuman health. This is a completely unnecessary threat to the envi-ronment. Utilization of the precautionary principle is necessary.

6. AGRONOMIC COSTS OF SUPER WEEDS: Farmers now grow GMRoundup Ready canola, soy, corn, cotton, beets and other crops.

staff of life July 2009 12

10 REASONS WHY8. LABELING: U.S. consumers like most Canadianswant GM food ingredients labeled. But govern-ments, processors, retailers, and corporations suchas Monsanto oppose labeling. They oppose yourright to know if you are eating GM food. These com-panies claim that the fate of GM foods should be leftto “the market,” and then simultaneously deny usthe information with which we could make an

informed decision at the grocery store. It is total-ly illegitimate, until we have mandatory labelingand an informed public, to introduce new GMfoods. What are they afraid of?

9. CORPORATE CONTROL: Transnationals suchas Monsanto, Cargill and ConAgra are increasingtheir control over our food supply. Worse,Monsanto and others are taking control, not onlyof our seeds, but of the genes—the building blocksof life. And they use patents, contracts and courtsto enforce that control, often making farmers serfson their own farms. The tremendous marketpower that agribusiness trans-nationals already

have, and their attendant ability to suck the profits outof farmers’ pockets, is the real cause of the farmincome crisis. GM wheat offers no net benefits tofarmers or consumers, but it dramatically increasescorporate control of the global food system.

10. WE DON’T NEED IT: Farmers are told, rightly orwrongly, that there is too much grain in the world:we don’t need GM wheat in order to grow more.Consumers will see no benefit from GM wheat: withor without it, bread prices will still go up. GM wheatbrings no benefits. GM wheat is not a solution: itcreates problems rather than solving them.

“Super Weeds” have appeared in canola fields inCanada and in corn and soy fields in the U.S.Farmers will need additional chemicals to controlthese “super weeds.” One Canadian agronomistestimated the additional weed control costs at upto $400 million annually.

7. SEGREGATION WON’T WORK: Monsantosays that segregation systems are the solution tomarket rejec-

tion: keep GM andnon-GM wheat sep-

arate from field to customer. But segregation sys-tems will fail because GM varieties will sooncontaminate our wheat seed supply. Tests oncanola show that most ‘non-GM’ certified seedcontains GM varieties. The same will happen towheat. With contaminated seed, it’s impossibleto run a segregation system. Further, our bulk,high-throughput grain handling system is ill-designed to segregate: with thousands of pointswhere grain could be misrepresented, mixed ormis-labeled. Finally, successful or not, segrega-tion systems will cost farmers and consumersmillions. Segregation is costly and will fail.

SAY NO!GGGGMMMM WWWWHHHHEEEEAAAATTTT

SSenators Bob Casey (D-Penn.) and Dick Lugar (R-Ind.) have introduced the Global Food Security Act,which increases funding for agricultural research in

the developing world, and a companion bill in the House ofRepresentatives is expected soon. While the bill recognizes thedesperate need to increase funding for agriculturaldevelopment and food security, it also requiresthat foreign agricultural development aid includeinvestment in genetically engineered (GE) crops.

Most developing countries, especially in Africa,do not allow genetically engineered crops to becommercially grown, but that's changing withinternational pressure. Biotech companies havemounted a misinformation campaign to sellthemselves and their products as “humanitarian.”

To date, not a single GE crop released for commercial grow-ing has increased yield potential or elevated nutritional levels.In reality, fully 85% of all GE crops globally are engineered tosurvive spraying with chemical weed-killers.

These GE crops have increased overall use of pesticides andare best suited to large growers seeking to reduce laborneeds for weed control, not poor farmers striving to producemore to feed their families. GE seeds are two to four-foldmore expensive than conventional seeds.

Not a single GE crop commercially available offers nutritionalbenefits, enhanced yield potential, drought-tolerance or otherattractive sounding traits often touted in the media. Thus, it is

not surprising that many developing countries do not allow thecommercial growing of GE crops, particularly in Africa, whereonly two countries allow them.

A recent report by the Center for Food Safety and Friends ofthe Earth, released in February 2009,called “Who Benefits From GM Crops?Feeding the Biotech Giants, Not TheWorld’s Poor,” found that agriculturalbiotechnology feeds the profits ofbiotech companies – not the poor. Thereport’s findings support the UnitedNations’ assessment of world agricul-ture which concluded that GE cropshave little potential to alleviate poverty

and hunger in the world, and instead recommend low-cost,low-input agro-ecological farming methods being promotedby the international community.

ACTION ALERT: Oppose Global Food Security Act of 2009(S. 384), Section 202, subsection number 4.Please tell our New Mexican Congressional delegation thatfood aid and development assistance should never be pre-con-ditioned on accepting unwanted and ineffective geneticallyengineered crops. Urge them to oppose any legislation thatpromotes genetic engineering or that mandates its develop-ment or use as a condition of food or agricultural developmentaid such as the Global Food Security Act of 2009 (S. 384),Section 202, subsection number 4. This provision wouldrequire that agricultural research include "research on biotech-nological advances, including genetically modified technology."

ACTION ALERALERT! T! TELL CONGRESS:DON’T FORCE GE CROPS ON OTHER COUNTRIES!

Monsanto and the biotech bullies areonce again moving to tighten their gripon the world's food supply. Geneticallyengineered (GE) varieties now account for70-90% of all conventional (non-organic)corn, soybeans, cotton, and canola grown

in the U.S. Joining the growing menu of unlabeled and untested gene-spliced Frankenfoods, genetically engi-neered sugar (derived from GE sugar beets) hit store shelves in 2008. Now it appears that the most controversialcrop of them all, Monsanto's GE wheat, is not far behind. Given that wheat is such a major global crop and essen-tial ingredient in bread, breakfast cereals, pasta and other everyday foods, the force-feeding of unlabeled GEwheat on the public would represent a major conquest for Monsanto and the biotech industry.

Monsanto withdrew their applications to the U.S. and Canadian governments for approval of genetically engi-neered wheat in 2004 because of tremendous pressure from consumers , allied public interest groups and farm-ers as well as pressure from large food companies such as General Mills. Wheat industry groups in the UnitedStates, Canada and Australia announced on May 14, 2009, they would work toward the objective of "synchro-nized commercialization of biotech traits in the wheat crop." For the sake of the Earth and public health,we must stop them.

ONE REASON YOU WOULD WANT MONSANTO’SGM WHEATIf you’re a Monsanto shareholder: Independent economists reportthat the financial benefits from GM wheat will go to Monsanto.Farmers’ costs will rise, their income from wheat crop will fall andconsumers will not see lower bread prices. With GM wheat, theprofits go to Monsanto and the risks and costs go to consumersand farmers.

The 10 Reasons were adapted by Robin Seydel from theCanadian, National Farmers Union, 2717 Wentz Ave.,Saskatoon, Sask., S7K 4B6.

STOP Monsanto'sGENETICALLY ENGINEEREDWheat!BY RONNIE CUMMINS, ORGANIC CONSUMERS ASSOCIATION

C A L L O R W R I T E M E M B E R SOF OUR CONGRESSIONAL DELEGATION

Senator Jeff Bingaman 703 Hart Senate Office Building, Washington,D.C. 20510-3102 • Phone: 202-224-5521, Fax: 202-224-2852Senator Tom Udall B40D Dirksen Senate Office Building, Washington,D.C., 20510 • Phone: 202-224-6621Representative Martin T. Heinrich 1505 Longworth HOB, Washington,D.C. 20515 • Phone:202-225-6316, Fax: 202-225-4975Representative Ben Ray Lujan 502 Cannon HOB, Washington, D.C.20515 • Phone: 202-225-619, Fax: 202-226-1528Representative Harry Teague 1007 Longworth HOB, Washington, D.C.20515 • Phone: 202-225-2365, Fax: 202-225-9599

Go to www.centerforfoodsafety.org and e-mail your opposition toout of state supporters of the bill, Senator Harry Reid, SenatorJohn Kerry, Senator Richard Lugar, as well.

C O N TA C T I N F O R M AT I O N

actionalert!!

BY BRETT BAKKER

News about the Genetically Modified (GM)industry never fails to amaze in its outra-geousness and audacity. It would be

amusing if it wasn’t so scary. Like laughing your-self to death!

WOULD I LIE TO YOU?Agriculture schools have provided vital information foryears on crop performance, yields, insect damage andmuch more. This information is vital for farmers whodon’t have time or space to perform their own field tri-als but need the seeds best suited to their environs.

All GM crops are planted by contract with the seed’s“owner” (Monsanto, Syngenta, Bayer, etc.) and allspecifically prohibit research on these “patented prod-ucts” unless authorized by the company. There havebeen few such authorizations granted.

Every maker of GM crops will trot out their standardline that GM crops are the most tested crops ever andtherefore safe. What they fail to mention: they are theones doing all the testing. And the testing is in breed-ing, development of pesticide-resistance (that’s pesti-cide, not pests) and not health, safety, taste or any-thing everyone really wants to know. Those test resultsare not available to the public. Controlling informa-

the farmer’s pocket has already been picked clean. Umm... Whydoesn’t this count as the new “socialism” everyone is in such a panicover? Somehow corporate welfare equals good but public welfare

does not.

SAY “OINK!”Brazil’s National Technical Commissionon Biosecurity, backed by small farmersand “agribiz” alike, has rejected Bayer’sGM rice in their country. Germany,France, Austria, Hungary and Greece havebanned a new Monsanto GM corn. Asnation after nation fights to resist theimportation of GM crops from the U.S.,foreign markets have opened for organicand non-organic non-GM crops. So,

Americans can expect to eat food grown here that the rest of the worldwon’t take. That’s sort of like the idea in rural areas for keeping a hogin your backyard: feed them the stuff that no one else will eat.

YIELD, STOP, DO NOT PASS GOAfter almost two decades of development and a little less of actualplantings, what has the development of GM crops gotten us? Notmuch except higher use of pesticides, according to the Union ofConcerned Scientists that issued the report “Failure To Yield.”Among many other conclusions, the report “debunks widespreadmyths about the superiority of GM crop yields.” In other words, theusual rhetoric about needing a high-tech solution to feed the worlddoesn’t hold up. Download a free copy at http://ucsusa.org/food_and_agriculture/

WILL THE REAL GREEN REVOLUTION PLEASE STAND UP?In the Third World, the infamous Green Revolution wiped out thou-sands of heirloom rice varieties, polluted pristine rural environmentsand put millions of farmers in debt to multinational seed, fertilizerand pesticide companies. The International Rice Research Institute ispromoting the “Second Green Revolution” with GM rice as its foun-dation. Fourteen Asian countries (where rice of course is the staff oflife) have signed onto their own program to combat this menace. Formore information go to http://www.panap.net/281.0.html.

CORPORATIONS PICK TAXPAYER POCKETS

tion and research on your own product is a pret-ty good way to ensure nothing negativecan be said or substantiated.

OOPS, SORRY!Speaking of feeding the world, 100,000acres of corn—all Monsanto GM vari-eties—planted in South Africa failed topollinate, leaving farmers with millions ofcobs with no kernels. The GM giant hasoffered compensation to the farms, butmoney doesn’t help the hungry mouthsthat were supposed to eat this stuff. Noword on if compensation means for theworth of the expected crop (not likely) or for seedand maybe planting costs (probable). Monsantoblames the problem on “under-fertilization in thelaboratory.” Oh. That explains it!

STIMULATE WHOSE ECONOMY?Backed by the Bill and Melinda Gates Found-ation and the Chicago Council for GlobalAffairs, two Indiana senators have introduced aSenate Bill that proposes handing over $7 billionfor the development of new GM crops. GM cor-porations and their parent companies are amongsome of the wealthiest outfits around and wanttheir hands deeper in the taxpayer’s pocket since

farming & gardening July 2009 13

BY LAURIE LANGE

HHave you ever seen a redbud tree inmid-summer whose leaves are becom-ing more and more lacy as days go by,

with circular cut-outs appearing on the mar-gins of the leaves? It happens to redbud treesall over town.

The creature wielding the “scissors” is aleaf cutter bee. Once I had the privilegeof watching one at work on her cutting.She uses her jaws to do the snipping,and then the little circle of leaf she’s cutout is grasped between her legs andmouth parts. She rolls it into a tubularbundle in order to fly this object, thatmay be larger than she is, back to hernest. On arrival, she'll take the leafpiece into her nest where it will becomepart of a partition between egg chambers. Thus theleaf cutter bee goes about providing for the nextgeneration of leaf cutters. In addition to redbudleaves, she also favors leaves of plants in the rosefamily for her partitions.

The leaf cutter's relative, the orchard mason bee,partitions her nest in a similar manner, but theorchard mason uses mud instead of leaves to buildpartitions—hence her name, mason bee. Orchardmasons are becoming economically important forfruit tree pollination and are now used in largeorchards, brought in during the cocoon stage, topollinate where honey bee populations have failed.

These two native bees are docile; unlike theEuropean honey or Africanized bees, the majorityof native species are not inclined to sting. Watching

them go about their work is a delight. To invitetheir presence, and support them in times likethese when there are so many environmentalthreats, is as important as it is joyful. In order todo so we need to become familiar with their nest-ing habits and needs as well as knowing whichflowers each species will visit and pollinate.

The Bee Collaborative, a local non-profit, is creat-ing a pilot bee habitat to explore native bee needs

through a series of workshops.We're learning how to encour-age both natives and honey-bees, with whom the nativesco-exist. In the workshopswe'll try various constructionsand materials provisioning tofind out what can best foster athriving and diverse popula-tion of bees. Projects in theworks include a cob earth cliff

for mason and other earth-burrowing bees, a per-petual mud puddle, a bee bower, dew and pinepitch collectors and more.

In the first workshop we’ll install a section ofsplit rail fence drilled with holes for species whodon’t make their own holes, such as the leaf cut-ters and orchard masons described above.

The pilot project is being designed as an outdoorclassroom, and is supported by a grant from theUS Fish and Wildlife Service. Our first workshopis free. Info about native bees will be presentedover lunch and on a short hike to visit somenative bee nests. Come prepared to work, andlearn about how to invite the wide world of beesto your garden. More info at botanicarts@earthlink.net

NATIVE HONEY BEE AND HABITATWWoorrkksshhoopp

GM = GENERAL MADNESS

CO-OP TRADE: FOODSHED WHEATLocal, Fresh, NON-GMONON-GMOLast year as part of its Foodshed Project the Co-

op Distribution Center bought 200,000 poundsof wheat from local grower Vernon Young.

Throughout the year we have been milling it at JoseCordova refurbished Valenica Flour Mill and deliveringfresh ground to our stores on a regular basis. ValenciaFlour Mill has been milling flour for New Mexicans since1914, when New Mexico was the breadbasket of theSouthwest. The flour is ground in small batches anddelivered on weekly routes by the Co-op DistributionCenter’s trucks. Always fresh, the flour is delicious andnutritious. It is this commitment to locally sourced wheatand flour that makes the Co-op what it is.

The Santa Fe location will also be carrying Sangre deChristo Wheat from the Northern New Mexico WheatProject. In the past this wheat was out of stock, but nowthis fine local certified organic wheat is back. Look for itin the coming months in the Santa Fe Co-op or specialorder a bag from your favorite Co-op bulk department.

Also available at the Co-op is Mountain Mama MillFlour. Milled from organic wheat grown in southernColorado, this is yet another fine regionally producedflour brought to you by your Co-op CDC’s FoodshedProject.

freeBee

collaborativeworkshop

WHEN: Saturday, July 18, 9-6pm and Sunday, July 19, 10-4pmWHERE: The Native Bee Habitat Pilot Project Site, in a sceniccanyon between Albuquerque and Santa Fe, NM

For more information or to register, contact Laurie atbotanicarts@earthlink.net. Please expect reply to takeabout a week. If more immediate contact is required,call 505-220-2726.

itchy green

thumb

The GOOD and the BADBY JOHN FOGARTY, MARIEL NANASI, RYAN

SHAENING POKRASSO

The House Energy and CommerceCommittee recently approved a“landmark” climate and energy bill,

the American Clean Energy and Security Actof 2009 (ACESA). The bill will now go to theHouse Ways and Means Committee and eightother committees and for a House vote proba-bly by July. The bill is nearly a thousand pageslong and covers everything from emissions to offsets to green buildingto renewable energy.

The bill has caused mixed reactions. Al Gore, big busi-ness and major environmental groups are hailing theprogress that is being made towards passing America’sfirst global warming bill. Yet, at the same time, perhapstrillions of dollars of revenue will be handed over toenergy corporations in what the Office of Managementand Budget is calling the “largest corporate welfare pro-gram” ever enacted.

We all desperately want to see federal action on climatechange, but at New Energy Economy we believe this bill– as it is currently written – won’t get the job done andwill enrich big energy companies at the expense of low-income families. Unless it is dramatically improved, thebill is not worth supporting.

The American Clean Energy and Security Act:a.k.a. the Waxman-Markey Bill:• Sets a target that won’t substantively reduce emissionsfor many decades, allowing for continued warming andtriggering potentially dangerous positive feedback loops;• Allows for huge amounts of “offsets,” which wouldallow companies to continue polluting by purchasingcheap unregulated carbon allowances on the interna-tional and domestic market;

• Gives away hundreds of billions of dollars every yearfor the next 20 years to polluting industries;

environmental action July 2009 14

• Disproportionally impacts low- and middle-income families with rising energy prices;• Fails to adequately invest in clean energy tech-nologies and invests large sums in unproven and

risky “clean coal technologies.”

Some supporters of the bill haveacknowledged its problems, and havesaid that we “just need to get somethingpassed” and “we can go back in a fewyears and fix it.” Unfortunately, wethink this strategy is misguided. In afew years we will have created a pro-gram that will be hugely unpopularwith the public, and it is unlikely thatwe will have the political will to chal-

lenge the corporate interests that will be benefitingenormously from this legislation.

Real Life ExamplesThere is a large-scale real-life example showing thatfree giveaways will be a boon to companies and aproblem for consumers and future generations. TheEuropean Union enacted a climate program in2005, and the majority of permits were given freelyto corporations. As many in Congress are nowclaiming, these giveaways were to ensure thatratepayers wouldn’t be hurt by rising energy costs asfossil fuels were phased out and more expensiveclean energy resources were brought on line.

The results were predictable. The energy corpora-tions pocketed the money, Europeans now paymore for their energy, and global warming pollu-tion hasn’t been reduced.

THE CHANGES WE WANT BEFORE THE JULY VOTECLEAN ENERGY&SECURITYACT

New Energy Economy has been organizingthroughout New Mexico around theprinciples of auctioning all carbon per-

mits and returning the revenues back to con-sumers. More than 350 New Mexico business-es across the state are supporting the goalsoutlined below.

The Waxman-Markey Bill must be dramaticallyimproved to include provisions that will protectlow-income families and will ensure a meaningfulreduction in greenhouse gas emissions. In partic-ular New Energy Economy is calling for:

1. science-based targets to reduce emissions (e.g., theIPCC recommends more than a 25% reduction below1990 levels by 2020); 2. an auction of 100% of carbon allowances (i.e., nofree giveaways to carbon-intensive industries); and3. provisions that return the revenues back to taxpayers

ACTION ALERT: Organizing for Energy Justice and to investments in clean energy – not to energy compa-

nies. You can learn more about this at www.CapAndDividend.org.

These requests may seem bold, butPresident Obama made campaignpledges on all three of these points,and other politicians are now backingthe ideas of a “cap and dividend” pro-gram. Gov. Schwarzenegger, in lateMay, endorsed a dividend program andasked that revenues from a Californiaclimate program be returned not toenergy companies but to taxpayers.

America can and must do better than what is proposed in theWaxman-Markey Bill. Please get involved in helping toimprove this bill. Go to NewEnergyEconomy.org to sign thepetition. Contact our federal legislators, Ben Ray Lujan,Martin Heinrich and Harry Teague, and ask them to makesure we get what the people, not the corporations need inour American Energy and Security Act. See their contactinformation on page 12.

community forum July 2009 15

BY VERA CLYNE

My daughter attends Tierra MadreCommunity School, a Waldorf-inspiredschool here in Albuquerque. When talk-

ing with another mom at a park recently, she asked,“Is it true that if your child goes there she can’twatch TV AT ALL?” Well, not quite. Waldorf doesdiscourage TV, as do many non-Waldorf preschoolsand educators, with good reason. Recent neuro-science research shows that TV can have negativeeffects on developing brains. And while Waldorfeducation is not a new approach – it was developedalmost 100 years ago – current research on earlyeducation and brain development shows strongsupport for Waldorf methods.

Waldorf education is a comprehensive curriculumthat communicates the values of rhythm, reverenceand responsibility within the context of a child’s

development. While all Waldorf schools aredifferent, reflecting the specific needs andvalues of the communities they serve,Waldorf education as a whole emphasizescareful attention to each child, allowinglearning to unfold in step with each child’sdevelopmental readiness. Just as not everychild will walk and talk at the same time,not every child will be ready to read andwrite at the same time.

Early Waldorf education focuses on preparing thefoundation for later academic learning in harmonywith a child’s natural development. Through play,movement, storytelling, gardening, walking andother physical experiences, a rich sensory environ-ment is created for young children. Children experi-ence verse, song and oral storytelling, which developauditory literacy skills: the ability to sit, to listen, to

comprehend words, to follow a story line and to pronounce words.Later, the child will be taught the visual reading skills with the samecareful attention and sensory detail. While this takes longer than tra-

ditional methods, the benefits are profound.Language comes alive for the child, and the fullrange of complex skills necessary for true litera-cy is mastered.

These methods don’t fight the flow of child-hood, but rather give it reverence. They takeadvantage of the way in which children natural-ly learn, and create endless opportunities forchild-initiated discovery. Careful attention tosensory and motor experience is given, because

these experiences are critical to neurological development. Childrenare free to be the active, energetic, curious and participative beingsthey naturally are. And there is nothing on TV that can foster thiskind of development.

Stephanie Shantz has a Master’s in Waldorf Education and is a TierraMadre board member. Robert Rowen-Herzog is a therapist, sciencegeek and amateur mystic who writes and teaches on the nexus of sci-ence, spirituality and culture. They will offer a presentation on therelationship between neurological development and Waldorf educa-tion on Tuesday, July 7th, from 6:30-8pm at Tierra MadreCommunity School, 1700 Atrisco Rd. NW. Please come and join thislively and informative discussion.

Tierra Madre Community School will offer a Waldorf-based mixedpreschool and kindergarten beginning in August, 2009, and willinclude ages 3 to 7. If you are interested in more information,please call the school at 250-7279.

JULY 7TH: WALDORF PRESENTATION

ALBUQUERQUE’S OPEN SPACE DIVISIONBY KENT SWANSON, CITY OF ALBUQUERQUE OPEN

SPACE DIVISION

Since its inception in 1984,the City of AlbuquerqueOpen Space Division (OSD)

has been working to preserveenvironmentally and culturallyimportant lands throughout theAlbuquerque area. Much of whatdefines Albuquerque and makes itunique is its “open” and undevel-oped spaces, such as the cottonwood Bosque of the RioGrande Valley, the Sandia Foothills and the volcanicescarpment and grasslands of the City’s West Side, allunder management of the OSD.

On August 8th from 9am-5pm join us for a celebra-tion of 25 years of Open Space. This FREE event is agreat way to learn more about the Division and thelands we manage, while taking in a festive environ-ment of music, food, tours, workshops and more.

There will be activities in addition to educa-tional displays about the Division and its histo-ry. Scheduled tours and activities include:

• Self-guided Bosque tours• Piedras Marcadas Pueblo tour• Farm tours/hay bale rides• Art tables for the kids• Live birds presented by Hawks Aloft• Workshops on gardening and agriculture• Live music by the Rivet Gang and “Dogson Leash”• Food vendors• Presentations by community membersinvolved in Open Space preservation

Please call 452-5200 or see www.cabq. gov/open-space to learn more about this unique event forthe whole family. The celebration will take placeat the Open Space Visitor Center, 6500 CoorsBlvd NW, between Montaño and Paseo del Norteat the end of Bosque Meadows Rd. For moreinformation contact Kent Swanson, 452-5200.Email: kswanson@cabq.gov

Tierra Madre School:Waldorf-Inspired Learning Unfolds

C E L E B R AT E 25 Y E A R S O F N AT U R A L R E S O U R C E

CONSERCONSERVVAATIONTION

Yjastros: Flamenco Heat Lights Summer NightsBY CHRISTINE VIGIL Y BARRENECHEA

Yjastros, The American Flamenco Repertory Company will begin theirSummer Cabaret season, beginning July 8 and running through August 8!Cabaret performances will take place in Santa Fe at El Farol Restaurant onWednesday through Saturday and in Albuquerque at The National HispanicCultural Center on Sundays.

The Conservatory of Flamenco Arts will offer a 5 week Summer Intensive pro-gram from July 6-August 8. The program focuses on traditional styles ofdance, from beginning children and adults to advanced, seasoned dancers.

For more information on summer performances or class schedules,contact The National Conservatory of Flamenco Arts at 505-242-7600or visit our website at: www.nationalinstituteofflamenco.org.

W W W . N A T I O N A L I N S T I T U T E O F F L A M E N C O . O R G

AMERICAN FLAMENCOREPERTORY CCCCOOOOMMMMPPPPAAAANNNNYYYY

Member of International Society of Arboricultureand Society of Commercial Arboriculture

ISA Certified, Licensed & Insured

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

SUMMER TIME CARENow is the time to deadwood

your larger trees and assess your Elms and Cottonwoodsfor potential hazards.

Call for estimate on crown cleaning your trees.

SERVICES• Fruit and Shade Tree Pruning

• Technical Removal • Planting • Cabling & Bracing

• Fertilization • Root Rehabilitation Services

(505) 242-6367 www.harwoodartcenter.org

Summer Art Camp

Where creativity and self expression shine!

Register NOW for

Session III, July 6 - 17

Body-CenteredPsychotherapy

and Trauma Healing

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

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