This is our 23rd annual patronage refund in the past24 years, and it is your support of our Cooperativethat makes this possible. Your patronage dividend is atangible result of your membership/ownership andparticipation in our viable alternative economicmodel. Your Co-op Board of Directors and Staff aresincerely grateful for your support, and we thank youfor another great year at La Montañita. We wish youa safe and joyous holiday season, and look forward toserving you in the year ahead.

IN COOPERATION, LA MONTAÑITA BOARD OF DIRECTORS:Martha Whitman, President • Marshall Kovitz, VicePresident • Ariana Marchello, Secretary • SusanMcAllister, Treasurer • Betsy Van Leit • Lisa

Banwarth-Kuhn • Kristy Decker • JakeGarrity • Jessica Rowland

You OWN it! When you think about your La MontañitaCo-op, think about being an owner of alocal business, because that is exactlywhat you are. You reap the benefits of anatural foods grocery store every day andyou can look forward to a financial returnon your purchases from our past fiscalyear operations while making a solidinvestment in the future of the coopera-

tive you own. Congratulations to us all for anothergreat year at the Co-op!

Watch YOUR Mailbox!Your La Montañita Food Co-op Patronage Refund checkwill be mailed in mid-December. Checks will be issued toall members who receive a patronage refund of $5 ormore. If you were a member in good standing fromSeptember 1, 2012, to August 31, 2013, and do notreceive a check, please visit any Co-op location Informa-tion Desk... it may be that your refund is less than $5. Ifthat is the case, we will look up your membershipaccount and issue you a store credit or cash refund onthe spot. WATCH YOUR HOME MAILBOX for yourPatronage Refund check in December.

is the members’ portion of the Co-op’s profits thatremain in the business, and represents your directcontribution to our abilities to open new stores likethe one on the Westside, replace expensive equip-ment, make improvements to existing stores, expandour Foodshed project, support various communityendeavors and stay fiscally sound. On your dividendcheck stub you can see listed the amounts of yourportion of this year’s dividend, and equity retained,as well as the cumulative amount of equity retainedover the years in your name.

Watch Your Mailbox!Board of Directors Declares PATRONAGE REFUNDDEAR MEMBER,

Your La Montañita Co-op Board of Directors is pleasedto announce a patronage dividend in the total amountof $440,000. This represents 2.02% of member sales for

the fiscal year ending August 31, 2013. Of that total, the Board hasapproved a cash refund to members of $250,000 and the retentionof the balance in member equity. The patronage dividend is one ofthe main economic links between the Co-op and its members; thedividend allows members to share in the financial health of the Co-op in proportion to their patronage. For many members the cashrefund will exceed your annual membership fee of $15.

Each Co-op member will receive a dividend equaling 1.15% of her/hispurchases from the Co-op during the past fiscal year in cashor store credit. Members who purchased approximately$435 or more will receive a check in the mail. Members whopurchased less than that amount will receive a creditredeemable for cash or goods by going to their local store’sInformation Desk, since the cost of printing and mailingchecks for these smaller amounts would exceed the refundamount. If you would like to further support your commu-nity by donating your cash refund, please stop by theInformation Desk for details.

The remaining balance of the patronage dividend, $190,000,will be retained in the Co-op’s member equity account. This

Or you can just refrain from cashing your patronagerefund check. However, if you do this the Co-op mustreport the unclaimed patronage as income to the IRS,which will take its cut. This will happen unless youspecifically write PLEASE DONATE when you endorseyour check and bring it back to your favorite Co-oplocation’s info desk. All unclaimed patronagemonies are donated by La Montanita Co-op to themany and varied organizations that request oursupport throughout the year. Visit our website fora list of our community partners.

Co-op Holiday FestivitiesYou’re Invited! Sat, Dec 14: Santa Fe Co-op, 1-4pm

1pm: Dolce Divas Woodwind Quintet, classics andholiday favorties2pm: Stu McAskie and Cathy McGill, jazz classicsand holiday favorites3pm: Natcha Mendez and Melanie Monsour, Latinand holiday favorites

Sat, Dec 14: Valley Co-op, 1-4pmAnnual Holiday Local Crafts and Gift Fair in the ValleyCo-op Parking Lot1:30pm: Duo Arioso, harp and flute chamber music2:30pm: Tradicion Mariachi, mariachi favorites

Sun, Dec 15: Westside Co-op, 1-4pm1pm: Alpha Blue, original and classic folk, holiday favorites2pm: Moasic Woodwind Trio, classics3pm: Los Trinos, classic Nortaneo Mexicanfavorites

Other Important Seasonal DatesDecember 16: Giving Tree gift return deadlineDecember 24: All Co-ops close early at 6pmDecember 25: All Co-ops closedNew Year’s Eve: Regular hours at all storesNew Year’s Day: Open 8am-9pm

frfromom thethe CO-OP

HAPPY HOLIDAYS!

BY ROBIN SEYDEL

The economic downturn has been especially difficult for non-profit organizations in our community. In this environmentevery little bit helps to maintain the good and important work of

these organizations, so critical to our community’s well-being.

This year alone Co-op members have volunteered over 5,000 hours in awide variety of worthy non-profit and educational organizations as partof our Community Capacity Building Programs. Additionally, the Co-opdonates thousands of dollars in food for fundraising events to hundredsof groups throughout the year.

Some of these donation funds are allocated in our annual organizationalbudget as part of our commitment to the co-op principle of “concern forcommunity.” Some of these funds come from the patronage dividendchecks that are not cashed by our members.

DONATE your Patronage Dividend Check to a worthy non-profit organization!There are basically two ways in which you can donate your patronagerefund to support the work of non-profit organizations in our community.You may, of course, sign over the check to the organization of your choice.Just endorse it to that organization and give it directly to them. This is thevery best way, as it goes directly to the organization of your personal choice.

Co-op Member PatronageREFUND DECLARED

Join us at all our Co-ops for holiday festivities, nat-ural foods samplings, craft fairs, music, friends andfun. And don’t forget to take an ornament off ourMake a Child Smile Holiday Giving Trees, going up at alllocations starting December 2, and make the seasonbrighter for a child in need.

Sat, Dec 7: Nob Hill Co-op, 5-7pm In conjunction with the Nob Hill Shop and StrollTwinkle Light Parade, activities and entertainment atthe Co-op include:5pm: Temporary Tattoos, original folk and holidayfavorites5:30pm: The Loren Kahn Puppet Theater, for children of all ages6pm: Dave Hoover, Celtic harp6:30pm: The Loren Kahn Puppet Theater, for children of all ages

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

Look for the Annual Holiday Giving Trees

at all CO-OP locationsbeginning December 2!

Return gifts to your CO-OPby Monday, December 16

19thannualmake a child

SMILE

Supporting Community:Donate Your Patronage Dividend

Membersmake it

Happen!

YOUOWNIT !

got the spirit December 2013 2

La Montanita CooperativeA Community - Owned Natural Foods Grocery Store

Nob Hill 7am – 10pm M – S, 8am – 10pm Sun3500 Central SE, ABQ, NM 87106505-265-4631

Valley 7am – 10pm M – Sun2400 Rio Grande NW, ABQ, NM 87104505-242-8800

Gallup 10am – 7pm M – S, 11am – 6pm Sun105 E Coal, Gallup, NM 87301505-863-5383

Santa Fe 7am – 10pm M – S, 8am – 10pm Sun913 West Alameda, Santa Fe, NM 87501505-984-2852

Grab n’ Go 7am – 6pm M – F, 10am – 4pm SatUNM Bookstore, 2301 Central SW, ABQ, NM 87131505-277-9586

Westside 7am – 10pm M – Sun 3601 Old Airport Ave, ABQ, NM 87114505-503-2550

Cooperative Distribution Center9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107505-217-2010

Administration Offices9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107505-217-2001

Administrative Staff: 217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info Technology/David Varela 217-2011 tech@lamontanita.coop• Operations Manager/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: • Valerie Smith/Nob Hill 265-4631valeries@lamontanita.coop• John Mulle/Valley 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• Michael Smith/Gallup 575-863-5383michaels@lamontanita.coop• Mark Lane/Westside 505-503-2550markl@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coop• President: Martha Whitman• Vice President: Marshall Kovitz• Secretary: Ariana Marchello• Treasurer: Susan McAllister• Lisa Banwarth-Kuhn• Kristy Decker• Jake Garrity• Jessica Rowland• Betsy VanLeit

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

Co-op Connection Staff:• Managing Editor: Robin Seydelrobins@lamontanita.coop 217-2027• Layout and Design: foxyrock inc• Cover/Centerfold: Co-op Marketing Dept.• Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher sarahwf@lamontanita.coop 217-2016• Printing: Vanguard Press

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

Membership response to the newsletter is appreciated. Email the Managing Editor, robins@lamontanita.coop

Copyright ©2013La Montanita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post-consumer recycledpaper. It is recyclable.

A SEASON OF COOPERATION AND CARING

As I prepare for our annual holiday giving tree Iam struck by the realization that it has beennearly two decades that we have been meeting the

needs and bringing a bit of joy to children around our state.I am deeply aware of how blessed I am to be able to serveour amazing cooperative community and am grateful forthe support that this, one of my favorite projects, hasreceived over the years. Through good times and hardtimes we have come together, understanding that when wepool our resources, we can make the world a better, morejoyous place for us all.

For 19 years, you, our Co-op community, have acted on this under-standing through our annual giving tree project. During each holi-day season you have shared your resources and helped fulfill theholiday needs and wishes of children experiencing hardships in ourcommunities. Each year when I see the piles of gifts under the treesat our locations, my heart is filled with awe for the caring concernand generosity of our Co-op members and shoppers.

This year we once again ask for your help in letting some very spe-cial children and families know that we, as a community, will con-tinue to be there for one another. Last year alone we made the holi-day wishes of approximately 600 children in protective custody andfoster care a reality. Over the years, you, our loyal Co-op membersand shoppers, our staff and child advocates from participating agen-

cies have, through this program, providedfor the needs of thousands of children.

What we have accomplished togetherrestores my faith in humanity, reminds meof the power of cooperation and gives mehope for the future. We sincerely hope youwill help us do so again.

Once again this year the Co-op is honoredto work with some of our communities’most dedicated organizations (see below).

Again this year sustainably grown and harvested trees (purchasedfrom Delancy Street’s addiction recovery program), filled withornaments, each bearing the name, age and holiday wish of achild from these organizations, will go up at each Co-op locationbetween December 2 and 3.

To all of you who have participated; the social workers at all theagencies, many of whom have been with this project since its incep-tion; Co-op staff; and each and every one of you, who throughoutthe years has taken an ornament off the tree and found the timeduring this busy season to share your resources, from the bottomof my heart I thank you all. I hope you will find the time andresources to do so again this year. If this is your first Co-op holidayseason we hope you will help “Make a Child Smile!”

-LOVEROBIN SEYDEL

Domestic violence affects families from all backgrounds.Unfortunately, women from immigrant communities are oftenat greater risk and are less likely to access needed services. Theyface cultural and language barriers to police and social services,increased threats of becoming separated from their childrenthrough deportation or international child abduction, lessaccess to public benefits and less awareness of their plight by

churches, schools and the community at large.

Please contact them at 246-8972 with questions or ifyou want to support Enlace.

New Mexico Department of Children, Youthand FamiliesBernalillo County Child Protective Services (CPS) is a divi-sion of the New Mexico’s Children, Youth and FamiliesDepartment (CYFD). CYFD receives hundreds of reportsevery month regarding abuse or neglect of children. Andwhile the mainstream media reports the problems nowand again, the thousands of children helped by CYFD gen-

erally goes unreported. Social workers investigate allegationsand, when needed, intervene with families to ensure the safetyof children. This intervention may consist of crisis counseling,referrals to community resources, or other community sup-ports, or in worst-case scenarios the Department requests cus-tody of the children. Children in CYFD custody are placed ina licensed foster home.

Foster parents give temporary care to children while they arein CYFD custody. They provide a protective and safe home,structure, nurturing and assistance in preparing the child toreturn to his/her home or to be adopted. In New Mexicoeveryone is mandated by law to report child abuse, neglect orexploitation. To report child abuse or neglect please call:Metro Area, 841-6100, or Statewide, 1-800-797-3260.

Bernalillo County has a group of dedicated foster families,but the need is greater than the number of available families.If you feel you could provide a safe home for children inCYFD custody, please call Foster a Future, at 1-800-432-2075. Working together we can make a difference in achild's life.

Peanut Butter and Jelly Day SchoolFor well over 35 years, PB&J Family Services, Inc., has worked to keep chil-dren safe and help families survive. PB&J continues to pioneer innovativeapproaches to the prevention of child abuse and neglect, and the preservationof the family through interactive parenting and bonding programs in its PeanutButter & Jelly Therapeutic Pre-schools, inhome-based programs and in its TEENS pro-gram at the Cuba, NM, High School—focusingon breaking the often-generational cycle of fam-ily dysfunction.

In a program that serves children with an incar-cerated parent at one of four New Mexico pris-ons, PB&J works to break the cycle of crime.Often angry and feeling abandoned, these chil-dren are six to eight times more likely to beimprisoned than other youngsters. Other pro-grams work with middle and high school youthin the South Valley through the KidPACT program. More than 80 percent ofthe families PB&J works with make progress toward meeting their goals.PB&J’s programs are so successful that with governmental support they areexpanding to serve new communities.

Your gift helps them have a holiday season to remember. Mil gracias!For further information you may contact Donna Brew at 505-877-7060.

Enlace ComunitarioEnlace Comunitario (EC) works with Latino immigrants to eliminatedomestic violence and strengthen community. For over 15 years EC has cre-ated a dynamic continuum of services for both victims of domestic violenceand their children, including: safety planning; assessment; individual andgroup counseling; referrals to services (housing, health, financial, etc.); par-enting and life-skills classes; legal advocacy; economic development; crisisintervention; and community education. EC’s innovative approach goesbeyond providing services to include advocacy, leadership development andcommunity organizing projects to make long-term systemic changes andstrengthen community.

Make a Child SmilePARTICIPATING AGENCIES

19th annual Make a Child SmileGIVING TREE

• Trees will go up at ALL Co-op locations December 2 and 3• The ornaments have wish lists for each child, allowing you to choose a gift youwill enjoy giving and they will enjoy receiving. Please put your name and ornamentnumber on the Log Sheets attached to the giving tree at each store in case you losethe ornament.• Please return the gifts to the Co-op by Monday, December 16, so we canget them back to the agencies and to the children in time. Please, please honorthis deadline. • Some families and foster families have more than one child in the program. Whenone child gets a gift and another does not (because an ornament is taken but a giftis not returned to the Co-op in time) it can be devastating for that child. • Please tape the “ornament” with the child’s name and agency on the gift. To pro-tect the confidentiality and the identities of the children, each ornament has a codenumber on it. Taping the colored ornaments that have the agency name and an orna-ment code number to the top of the gift will help us get your gift to the right child.

FOR MORE INFORMATION contact Robin at 505-217-2027, toll freeat 877-775-2667 or e-mail her at robins@lamontanita.coop

HOW THE CO-OP GIVING TREE WORKSReturn gifts to theCO-OP byMonday,December 16! Giving

Trees go up Dec.2/3

BUILDING YOUTH LEADERS FOR

PEACEBY SARAH WILKENSON, PEACEPAL FOUNDER AND DIRECTOR

Project PeacePal is a New Mexico-based peace througheducation nonprofit organization whose mission is toinspire youth to become peace building leaders. Because webelieve that sustainable peace is only possible in a worldwhere humans experience connection and joy in helpingone other, we create person-to-person connections betweenyouth globally through correspondence and service-learn-ing initiatives. By participating in our program, youthacquire essential life skills such as intercultural understand-ing and communication, enhanced literacy, critical think-ing, confidence, and conflict management. These skills pre-pare them to have a better understanding of our commonhumanity and become more effective and peaceful leaders.

Based in school classrooms, since 2007 over 10,000 studentsin over 20 countries across the word have participated in ourprogram. Over 5,000 of these students have been in USschools, and the majority of these have been in New Mexico.

PeacePal has two components to our program. The firstcomponent is our international pen pal letter exchange,

which teaches students about different world views and ways of life, and isthe foundation for connection. At the developmental stage of middle andhigh school, young people are very curious about the world and respondeagerly to the opportunity to connect with someone across the globe. At thesame time they are developing and refining important literacy skills.

In many instances, participants express a desire to be of service to eachother. This desire is the catalyst for the second component of our pro-gram—student led service projects which target a local need or a needimpacting friends across the world. Our annual Youth Service Summitbrings together a diverse group of students to meet, discuss, learn aboutcommunity organizing, and implement service projects as a way to makea real impact. This year, Youth Service Summit students are focusing theirefforts on bullying awareness in the Albuquerque community.

The vision of PeacePal is a world led by young leaders empowered withpeace building skills. These young leaders will have the necessary knowl-edge and skills to navigate local and global challenges with increasedintercultural appreciation and respect, and less interpersonal conflict, vio-lence and war. In light of the recent violent tragedies in the US and acrossthe world, Project PeacePal is committed to transforming sorrow and fearinto action and service.

Project PeacePal is honored to work with committed teachers, parents,and community leaders who are asking our youth to reflect on their lives,to be of service to one another, and to learn about life outside of our nar-row perspectives. Now is the time to change the violent trends in our cul-ture. Now is the time to build peace. For more information or to makea donation go to www.peacepal.org or call 505-255-2042.

CCOO--OOPPPPRROOGGRRAAMM

DONATEyourBAG CREDIT !

BAG CREDIT ORGANIZATIONof the month:In December your Donate the Dime organization isPeacePal, building the next generation of leaders forpeace through the joy of connection and mutualunderstanding.

In October your Bag Credit donations totaling$2,221.40 went to Companion Animal Rescue andMedical Assistance (CARMA) of Corrales. THANKSto all who donated!

As part of our ongoing commitmentto grow our local community of farm-ers, we provide farm and ranch skillstrainings for area veterans through theVeteran Farmer Project. Thanks to agrant from the New Mexico Departmentof Agriculture we are pleased to an-nounce our early 2014 series of classes.

Learn the basics of developing a whole farm goal andhow to make on-farm decisions more effectively (includ-ing a special focus on financial decisions) in this WholeFarm Planning Series. This series will focus on helpingyou manage all your resources more effectively—human,natural and financial. Whether you are considering start-ing to farm or are already in the business, this series willhelp you ask the right questions and make critical deci-sions to move you forward. These tools have been usedby farmers and ranchers around the world to improve

quality of life, land productivity and health and busi-ness profitability.

COME FOR ONE SESSION OR THE WHOLE SERIES:• Identifying Key Values and Resources for Success• Creating a Whole Farm Goal• Value-based Decision-Making• Whole Farm Financial Planning• Easy and Effective Enterprise Analysis

Facilitated by Ann Adams, Holistic Management-International (HMI), Director of Community Services

and a whole farm planning educator for 15 years, Ann has a smallhomestead with goats and chickens in the Manzano Mountains.

This series is open to all veterans and active duty personnel, androom permitting, the larger community. Classes are free for veter-ans and their families and will be held at 3:30pm on Thursdays onJanuary 16 and 30 and February 6, 20 and 27. For more infor-mation and to register contact robins@lamontanita.coop orcall her at 505-217-2027 or toll free at 877-775-267, or visitwww.lamontanita.coop.

got the spirit December 2013 3

JANUARY2014beginning in

VETERAN FARMERWHOLE FARM PLANNINGSERIES

PEACEPAL

TOGETHER WE CAN MAKE A DIFFERENCE!in the spirit of

GIVINGAs a community-owned organiza-

tion it is part of our mission tosupport the community that

supports the Co-op. The Co-op continu-ally looks for ways to help local organiza-tions raise the funds they need to continuetheir work. Each year the Co-op gives tensof thousands of dollars in food donations to support fundrais-ing efforts, free publicity in our newsletter and other help tomany worthy non-profit organizations and schools.

Bag Credit Donations: Thanks to your environmentalawareness and the many of you who bring your reusable shop-ping bags and donate your dime bag credit, between January2013 and October 2013 (the last month we had numbers forat the time of this writing), together we raised $20,744.85 forworthy non-profit organizations around our state. Thanks forbringing your bags and donating your dime. All the organiza-tions are most grateful for these donations.

When we cooperate and pool our resources we can dolots of good in our communities.

CO-OP SCRIP: With our Co-op Scrip we have support-ed a number of schools in the Albuquerque and Santa Fearea. The “Co-op Scrip” program helps organizationsraise money. Participating organizations make one dol-lar on every ten, their supporters get to eat local andorganic Co-op food and the Co-op has made a 10%donation to organizations doing good things in ourcommunity. Through this program the Co-op hasdonated tens of thousands of dollars over the years to a

variety of schools and other non-profits.

Ongoing Community Support: All year long hundredsof organizations come to the Co-op for help and supportin their fundraising and educational efforts.

CO-OP’S GOT THE GIVING SPIRIT

BAG CREDIT DONATION ORGANIZATION

Co-op ValuesCooperatives are based on the values of self-help, self-responsibility,democracy, equality, equity and solidarity. In the tradition of theirfounders, cooperative members believe in the ethical values of hon-esty, openness, social responsibility and caring 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 La Montanita Co-opSupermarket to provide information on La Montanita Co-opSupermarket, the cooperative movement, and the links between food,health, environment and community issues. Opinions expressed here-in are of the authors and are not necessarily those of the Co-op.

WESTSIDE3601 Old Airport Ave. NW

505-503-2550

Alameda Blvd.

Old Airport Ave.

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SUPPORTINGCOMMUNITY

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holiday foods December 2013 4

Flash in the PanBY ARI LEVAUX

Pomegranates have long been one of the world's mostrevered fruits. The Bible is littered with references to the red orb,the image of which decorates the temple of Solomon and the robes

of priests. An Old World staple, the fruit is gaining popularity in the NewWorld as well. Canada, Mexico and emerging markets of South Americaare biting into California's export and NM’s locally grown. Once you getthe hang of eating and cooking with them, it's easy to see why.

"Pomegranate" combines the Latin words for "apple" and "seeded."Botanically, the seeded apple isn't a close relative to the apple, but theyhave some things in common. Both are ripe in autumn—pomegranateseason runs from late August until January—and both have long storagelives beyond their fresh seasons. Both fruits have been suggested as beingthe forbidden one that tempted Eve, though most biblical scholars leantoward the pomegranate. Both rosy-hued fruits have a reputation forkeeping the doctor away, though pomegranates are more nutritious.

Another fruit historically linked to the pomegranate is the grape. Theyco-star in several biblical verses, and can function similarly at the diningtable. Pomegranate flavor has a wine-like quality. Chefs sprinkle thebright seeds atop their finished dishes, knowing that the mastication of asingle ruby nugget with your mouthful of food is like a sip of wine as youchew. Pomegranate seeds create fireworks when eaten with rich foods,like stuffed pork loin or mushroom linguini.

Recent medical research has shown that, in addition to the fruit's well-known antioxidant and vitamin constituents, it also contains anti-cancercompounds that show promise in killing skin, liver, colon and prostatetumor cells. Not surprisingly, there is interest in using some of these com-pounds in chemotherapy agents.

Meanwhile, tainted Turkish pomegranate seeds, in a frozen antioxidantblend sold at Costco, were recently identified as the source of a hepatitisA outbreak that has sickened 162 people since June. Eating pomegran-ates whole allows you to avoid this kind of danger, as the peel protectsthe fruit from any contamination the supply chain might impart.

Many of the pomegranate's healthful elements reside in the seeds, skinand the aril, the yellow membrane that crisscrosses the fruit. So whilejuice might be a sweeter, user-friendly way to ingest pomegranate, youmight only be getting some of the benefits. But if you tear the skin off anddive mouth-first into the fruit like you would an apple, you'll get a mixof pulp, seeds and aril. It's a bit more bitter and crunchy, but the sweet,penetrating flavor of the juice makes these bites pleasurable nonetheless,

with more complexity than a sip of juice. If you'rereally into the bitter components, it's possible to pur-chase plain pomegranate arils—or even arils coveredin milk chocolate.

An enriched juice out of fresh pomegranates can bemade by peeling the fresh fruit, leaving as much of theinner peel and aril as possible, and putting the nakedpomegranate innards in the blender with a little water.Blend it to a slurry, and leave it overnight, refrigerat-ed. Filter it the next morning. The result is a little morebitter than juice, but more complex, and is a delicious,refreshing, and perhaps anti-carcinogenic way to startthe day.

When selecting pomegranates, look for firm fruitswith hard, rounded skins. Avoid super-sized fruits; likewine-grapes, pomegranates cultivated for size producea more watery fruit, with less terroir. Those with darkred skin tend to contain seeds with darker red pulp.

If you find a good batch, consider acquiring some forlong-term storage. Wrap them in paper towels andstore in a paper bag at the bottom of the fridge wherethere isn't much activity. Like bottles of wine, the lessthey're disturbed, the better they're preserved.

Many recipes pair pomegranates with walnuts. His-torically, they're grown in the same regions. And culinar-ily, the flavors complement each other beautifully. Thepenetrating acidic sweetness of pomegranates is a perfectcontrast to the astringent, oily flavor of walnuts. Pom-egranate seeds are used to accent sopa de nuez, a Spanish

creamy walnut soup, and sprinkled atopchiles en nogada, a Mexican dish of stuffedchiles and walnut sauce. And they're groundwith walnuts and red pepper to makemuhammara, a Persian dip.

Perhaps the most famous pairing of pome-granates and walnuts is fesenjan, a meat stewmade with ground walnuts and pomegranatemolasses. Typically made with chicken orlamb, fesenjan can be found throughout theMiddle East and Central Asia, includingGeorgia, Iran, Armenia and Azerbaijan.Pomegranate molasses can be found wherev-er Middle Eastern ingredients are sold. Likepomegranate juice, molasses doesn't contain

all of the nutrient benefits of whole pomegranates, butit's a very tasty tool to have in the chest, and helps makethis dish a winner.

Fesenjan1 pound chicken or lamb, cut into 1-inch chunks 1 cup of walnuts4 tablespoons pomegranate molasses 1 cup chicken stock1 large onion, choppedOlive oil for the pan7 or so cardamom podsA pinch each of nutmeg and cinnamon Juice from one lemonSalt and pepperOptional: 1 tablespoon sugarPomegranate seeds for garnish

Brown the meat in a pan with oil. In a separate pan,without oil, lightly toast the walnuts. When they cool,grind the nuts into a paste. After the meat has browned,add the onions and fry until translucent. Add walnutpaste, pomegranate molasses, chicken stock and enoughwater to submerge everything. Reduce heat to simmerand add the spices.

Simmer on low heat, adding water as necessary to keepthe meat covered. After an hour, add the lemon juice, andseason to taste with salt, pepper, and if you wish, sugar.As the meat approaches falling-apart tender, stopadding water and allow the sauce to thicken, stirringoften to prevent burning. When the sauce is thick asmelted ice cream, remove from heat and serve fesenjanwith rice, garnished with fresh pomegranate seeds.

POMEGRANATE’S flavor andcolor fireworks provide

antioxidants, vitamins and anti-cancer compounds

Pomegranates:the biblical fruit!

HEALING THROUGH CANCER: A community-based workshopSaturday, December 7, at 10:30am, join Susan Clair for this informative workshopfocused on people healing through cancer. Creating a safe space for deep under-standing for people who have or have had cancer is part of this workshop goal.

TOPICS INCLUDE • Elements of a Healthy Lifestyle • Plant-Based and AnimalProteins • Organic & Conventional Foods • Antioxidants and Systemic Alkalinity • Health Benefits of Herbs & Spices • Fats & Sweeteners • 30 Delicious Recipes

This workshop is FREE for people healing through cancer – Seating is limited.Advance registration is required. Workshop Materials will be provided. TheWorkshop will be held at the Highland Senior Center, 131 Monroe NE, Albuquerque.Contact Susan Clair for information and to register 505-321-8649 / 505-281-9888, email: clair@nmia.com.

EEEEAAAATTTTIIIINNNNGGGGFFOORR YYOOUURR HHEEAALLTTHHWORKSHOP

december7@10:30AM

Your Co-op has a variety of specialty meatsavailable for your holiday

celebrations!

FOR SPECIAL CUTS OR SPECIAL ORDERScall Cameron/Nob Hill: 265-4631, Elena/Valley: 242-8800, Grace/Santa Fe: 984-

2852, Michael/Gallup: 863-5383Oz/Westside: 503-2550

T H E H I S T O R I C S E E Dapple

spotlight on

HOLIDAYmeats

TURKEYS AND LARGE TURKEY BREASTS, DUCK,

QUAIL, ROASTS, BONELESS HAMS, RACK OF LAMB,

PRIME RIB, SEAFOOD, F ISH, ELK, BISON AND

THE VERY BEST LOCAL SWEETGRASS

CO-OP BEEF!

Agrassroots project called Guerilla PrayerFlags is giving hope to disadvantaged fam-ilies in Juarez, Mexico, a border city ravaged

by drug wars and violent crime. Mothers of special-needs children, widows and their families are creatingbeautiful prayer flags, inspired by the Tibetan Buddhisttradition, out of recycled t-shirts, bottle caps and cantabs, in a small workshop amidst sprawling pallet andcardboard houses, dilapidated dirt roads, and peoplestruggling to meet basic needs.

The project began when Siba Escobedo, a long-timeJuarez aid worker, and her friend from Mexico, Sofia, awidow with five children, began brainstorming ways that they could cre-ate a cooperative business to offer employment and independence to localwomen. Because the two worked together at a local community center forfamilies with special-needs children operated by the Sisters of Charity,they knew many hardworking mothers who simply could not work out-side of their homes in maquilas (factories). Ideas abounded but the unsur-mountable problem was the rampant extortion and violent acts on busi-

’tis the gifting season December 2013 5

nesses in Juarez: it had become downright dangerousto operate a storefront. An unexpected breakthroughcame one day when Siba’s daughter, Rosario, whoworks at Mountain View Market Co-op in LasCruces, mused that it would be nice to find locally

made prayer flags like the ones sheordered online from Tibet or Nepal.After sharing some images of prayerflags with Siba and Sofia, GuerillaPrayer Flags was born.

The mission of the business is to pro-vide employment to those who need-ed and deserved it, to use recycledmaterials available locally, and tospread the message of peace and hopeanywhere and everywhere—guerillastyle. The task of transforming piles

of junk into garlands of hope was an original one,but not a simple one—and this is precisely why it hasprovided four women with steady employment foralmost a year.

The process begins with Lupe, whose seven-year-olddaughter with cerebral palsy helps her scour the sec-ondhand markets for the perfect t-shirts. After she

PRAYER FLAGS BRING HOPE IN JUAREZ

GIFTING that makesa better WWWWOOOORRRRLLLLDDDD!!!!

hand washes each one (she has no machine), they arecut and hemmed by Griselda, who has three childrenand cares for an orphaned autistic girl. The squares offabric come to life as Siba hand-dyes, tie-dyes, anddouble-dyes, each one in a rainbow of color. The flagsare then block printed with hand-carved stamps andassembled by Sofia’s daughter Loren, a young womanworking hard to support herself while also volunteer-ing at a maternity clinic. The flags are finally strungonto hemp twine and Samantha, a deaf university stu-dent, adds can tabs and bottle caps, collected fromlocal bars, to each end to jingle in the wind. Sofia,relentless community liaison and peacemaker, over-sees every aspect of the process.

The result: prayer flags with 35 different themes, rang-ing from Tibetan Buddhist to Virgin of Guadalupe,from Goddess to Advent to holiday colored OMs. Theflags are great for indoor or outdoor display, and makemeaningful, one-of-a-kind gifts!

Look for Guerilla Prayer Flags at La Montanita Co-op locations. FOR MORE INFORMATION pleasevisit www.ragstobritches.org.

CARBON ECONOMY SERIESBY IGINIA BOCCALANDRO

It is the Hanukkah/Solstice/Christmas/Kwanzaaholiday season; bringing to mind songs of goodtidings, hot apple cider, gifts, family, food and

cheer. Whether you celebrate the festival of lights, thebirth of Jesus, the celebration of family, community andculture or any other December celebration, I urge you to do something dif-ferent this year. I would like to suggest getting presents that meet the triplebottom line: good for people, planet and profit. Imagine what could happenif we put permaculture principles and sustainable practices to good use aswe choose gifts for our loved ones.

Using the immense cash influx to support sustainable practices could have ahuge impact in our country and world. Money talks; your buying powerspeaks loudly. What you invest in grows and that which you abstain fromoften diminishes. This might look like making gifts yourself of recycledmaterials, buying locally produced items, wrapping in silk scarves or news-paper instead of wrapping paper, re-gifting presents that you may never use,or giving tickets to the Clean Economy Conference on Jan. 30-Feb. 2 (www.carboneconomyseries.com) to friends and family so they too can adopt sus-tainable practices.

The Carbon Economy Series workshops in Santa Fe, Albuquerque and now inDallas are born out of the inspiration of a few and the efforts of many. Iapplaud with gratitude the genius, impetus and energy of Australian perma-culture designer Darren Doherty, who came up with the concept for this series.I was fortunate to be hosted by the wonderful multigenerational Tautrim fam-

ily on Orella Ranch next to the glimmeringPacific Ocean in Santa Barbara, CA, for myfirst Carbon Series experience in 2009. Theworld-renowned teachers and eager partici-pants discussed topics, which empowered usto shrink our carbon footprint.

As Pablo Lugari, the celebrated pioneer ofsustainable practices at Gaviotas in Colombiaexplains (www.friendsofgaviotas.org); all lifedepends on the delicate balance of the gasses

in our atmosphere. This balance has coevolved withthe vegetative skin of the planet. This vegetative enve-lope is the succession of species flowing from a singlecelled organism like cyanobacteria, to algae, to grass-es, and vegetables. This flow continues to bushes,deciduous trees and finally to the mighty conifers.This membrane uses sunlight, carbon, soil and waterto produce oxygen and food.

sustaining the gift of this

PLANET

Andes Gifts proves that affordable high quali-ty, handmade products can be sourced ethicallyand sustainably, benefiting the individuals and

communities involved. Andes Giftsare made by Aymara and Quechuawomen in the highlands of Boliviaand Peru. Andes Gifts is a FairTrade company that works with aunique approach to provide value toboth artisans and consumers. TheAndes Gifts approach to Fair Tradeincludes a commitment to making areal and sustainable economic im-pact in rural indigenous communi-ties. Abiding by the principles ofFair Trade, it pays a fair living wage to the hundreds ofrural knitters who handcraft the products.

The artisans employed in the project are largely from underdeveloped and impoverished communities.Bolivia is the second poorest country is the westernhemisphere, and the rural areas of the Peruvian high-lands are only slightly more developed, at best. Withthe money they earn the women gain access to a betterdiet, improved educational opportunities for their chil-dren, or can choose whatever other priorities they see asbeing worthy. One of the many indirect effects of thiseconomic impact is that many of these women gain self-confidence and a sense of pride by being able to beproviders for their families.

Andes Gifts provides free technical training, includingknitting, in rural indigenous communities where thereare few if any employment opportunities. The skillsoffered enable further rural economic developmentwhile not damaging the social fabric of communities.

This technical training enables knitters to stay intheir communities and continue to learn newskills and in turn produce a wider array of prod-ucts which helps them fulfill a larger diversity ofproduct orders. With increased proficiency comesincreased self-confidence and enthusiasm for theirwork. Computer literacy, basic bookkeepingskills, and product design and development are also taught, which greatly improve the knit-

ting co-operatives’ organizational andcreative capacities.

The production model respects and rein-forces local traditions and family struc-ture. Most artisans work either in theirown homes or together with other knit-ters in cooperative workshops in theircommunities, where they swap stories,share ideas and child care and have accessto tools and materials. They work at their

own pace, in clean, spacious and safe environ-ments. Working only the amount that they desireor are able to, the women don’t have the constantpressure of factory style production deadlines.Also, this flexibility allows them to stay close toand participate in their local traditions and cus-toms. One such rural tradition in both Peru andBolivia is the potato harvest or “chacra.”

Over the last seven years Andes Gifts have givenout over 150 no interest / no collateral loans toboth individuals and groups of artisans. (Othercredit is available in rural Bolivia and Peru, but athigh interest rates and never without some type ofcollateral put down to secure the loan.) The microloans have experienced a 98% return rate.

Look for a wide variety of FAIR TRADE AndesGifts hats, gloves, mittens, scarfs and a varietyof other lovely products at your favorite Co-op location.

FAIR TRADE CO-OP CHANGES WOMEN’S L IVES

ANDESGIFTS

The soil-food-web supports all the life we see and experi-ence. It is more complex than all the species we know onthe surface of the land and under water. We have only iden-tified 2% of the organisms in soil. Three groups have beenidentified: bacteria, fungi and microorganisms like nema-todes; that help break down mother rock and her sub-strates into a less complex mineral structure which plantscan utilize to thrive. Plant families including grasses,sequester more carbon and release more oxygen than trop-ical rain forests.

We can all sequester more carbon and replenish the biologyof the earth’s soil membrane with the natural practices to bediscussed in theory and practice in the 2014 CarbonEconomy Series. Join us and Joel Salatin Jan. 30-Feb. 2 forthe Clean Economy Conference in Albuquerque. We wishyou the best of everything for this holiday season and ahappy, prosperous and sustainable new year. Go to www.carboneconomyseries.com for more info.

need the perfect GIFT?From $10 and up, give the GIFT of great tasting healthy FOOD!

co-op gift certificates

Mary Alice Cooper,MD

• Co-op Bagel Platter - Assorted bagels, cream cheese,sliced tomatoes, thin sliced red onions and cucumbers - $4.99per person

• Fresh Baked Morning Breads, Assorted muffins, sconesand sweet breads served with butter or sweet butter - $3.59per person gluten free/vegan, add $.40 per person

• Fresh Fruit Platter (in season) small (12”) $27.99 (serves12); medium (16”) $45.99 (serves 20); large (18”) $57.99(serves 25)

COCKTAIL, DINNER OR ANYTIMEGATHERINGS: PARTY PLATTERS• Deli Meat & Cheese Platter - $8.99 per person includes:fresh sliced roast beef, oven roasted turkey, Black Forest hamand salami with sliced cheddar, provolone and Swiss cheeses,lettuce, tomato, red onions, pickles, pepperoncinis and olives

• Mini Sandwiches - Turkey and provolone, ham and Swiss,roast beef and cheddar sliders. All sandwiches come with let-tuce and tomato. Small (12”) $35.99 (serves 12); medium(16”) $58.99 (serves 20); large (18”) $69.99 (serves 25)

• Tortilla Pin Wheels (three per person) - Tantalizing turkey,veggie deluxe, happenin’ ham and swiss. Small (12”) $44.99(serves 12); medium (16”) $69.99 (serves 20); large (18”)$79.99 (serves 25)

• Crudités - $5.49 per person - We use only the finestorganic seasonal veggies. Selections may include: red and yel-low bell peppers, broccoli florets, cauliflower, red radishes,celery, carrots, cucumbers and tomatoes. Served with choiceof house-made ranch dressing, hummus, balsamic, or bluecheese dressing

• Antipasto Platter - $7.99 per person - salami, ham andprovolone cheese with marinated artichokes, olives, mush-rooms, roasted red peppers, fresh bells and pepperoncinis.Served with crostini.

In a rush? Got lots going on? Let your favoriteCo-op Deli help you put it all together!

Our deli departments take pride in using thefreshest all natural and organic ingredients avail-able and will work hard to ensure a wonderfulstress-free catered experience at a fair price. Wewant to ensure your satisfaction.

• Place catering orders 48-hours in advance• A 50% deposit is required at time of order for

orders over $100• For any cancelled order(s), twenty-four-hour

notice must be given to La Montanita Co-op,otherwise a 50% fee will be assessed.

CHOOSE FROM:BREAKFAST • Granola Bar Granola and yogurt - $4.99 per personSeasonal fruit add - $2.99 per person

• Co-op Kyzer Pork Smoked Platter (based on availability) $11.49per person - Applewood smoked ham legs and pork loin, Vermontcheddar cheese, spicy mustard, pickled red onions and dill dickles.Served with black pepper crostini

CO-OP ENTREES (by the pound)• Green Chile or Red Chile Chicken Enchiladas - $8.99 • Veggie Enchiladas (cheese, veggie or veggie and cheese) - $8.99• Carne Adovada - $8.99 • Meat Lasagna - $8.99 • Spinachand Cheese or Spinach and Artichoke Lasagna - $8.99 • Turkey Marinara and Spaghetti - $8.99 • Beef Marinara andSpaghetti - $8.99

CO-OP SPECIALTY SALADS:(by the pound) Beautifully arranged platter, made fresh by our chefs,

with your selection of the following:

• Mediterranean Pasta - $9.99 • Bowtie Pesto Pasta - $8.99 • Cole Slaw, assorted - $7.99 • Potato Salad, assorted - $7.99 • Kale and Beet Salad - $9.99 • Chicken Salad - $11.99• Garden Tuna Salad - $12.49 • Mango Chicken Salad - $11.99

AND FOR DESSERT!• Co-op Cookie Platter - $13.99 per dozen. Gluten free add $.40 perperson • Brownie Platter - $2.99 per person. Gluten free add $.40per person • Cupcake Platter - $2.89 per person. Gluten free add$.40 per person • House Made Fudge Platter - $9.99 per pound • Pudding Bowl - $2.99 per person (gluten free, sugar free andvegan, tapioca pudding, chocolate and fruit varieties are available).

CALL YOUR FAVORITE CO-OP DELI TODAYFOR YOUR SPECIAL ORDERNOB HILL: TIM at 505-265-4631 email: timd@lamontanita.coopVALLEY: ROBIN at 505-242-8800 email: robind@lamontanita.coop SANTA FE: JEFF at 505-984-2852 email: jeffm@lamontanita.coop WESTSIDE: ROBERT at 505-503-2550email: robertm@lamontanita.coop

callthe

CO-OP!

LET THE CO-OP CATER YOUR NEXT PARTY

HOLIDAYENTERTAINING...

madeEASY!

co-opnews December 2013 6

BY SARAH WENTZEL-FISHER

In this month’s Co-op DistributionCenter column we look at why rela-tionship building is so important to

food hubs. When the CDC cannot source aproduct locally, they try to purchase productsthat come from vendors who have fair andsustainable business practices. Part of theappeal for many CDC customers is that theyknow they can ask questions about a product’s source. Relationshipsbuilt on trust and good communication with both vendors and sup-pliers are essential to the success of the food hub.

For example, ten years ago Cooperativa José GarbriélCondorcanquí invited Michelle Franklin, then a store manager forLa Montanita’s Nob Hill store and now the director of the CDC, tovisit and learn about the coffee they grow. Her visit was the start ofa long-term working relationship with both the coffee growers andwith Equal Exchange.

Number six of the seven cooperative principles is cooperationamong co-ops. Equal Exchange is a worker-owned distributioncooperative that builds long-term trade partnerships that are eco-nomically just and environmentally sound, fosters mutually benefi-cial relationships between farmers and consumers, and demon-strates, through their success, the contribution of worker co-opera-tives and Fair Trade to a more equitable, democratic and sustainableworld. For La Montanita, purchasing coffee from Equal Exchangemade sense on many levels, and when the Co-op decided to open thedistribution center, expanding our working relationship with EqualExchange also made sense.

This winter you can find fair trade avocados purchased throughEqual Exchange in our produce departments as a result of this rela-

tionship. The CDC has partnered with PRAGOR,an organic avocado grower co-op in Michoacán,Mexico, to bring delicious fair trade avocados to

all of our stores.

This is the CDC’s second large-scale projectworking with fair trade growers throughEqual Exchange; the first project was a collab-oration with a banana growers co-op.Avocados are not a product we will ever beable to sustainably produce in New Mexico,but we know that people love to eat them.Because of direct and personal relationshipswith member-owners of producer co-ops like

PRAGOR and Condorcanquí, and other coopera-tive food distribution networks like EqualExchange, the CDC can offer fair and organic foodto our customers at both a retail and wholesale level.

The Mexican farmers who grow these avocadosrely on the CDC’s business to be able to competein a world increasingly dominated by industrialagriculture. As a food hub, the CDC relies onthese sorts of producers to have the diverse prod-uct offerings customers expect. And the friend-ship, dedication and hard work of folks on bothsides of the transaction ensure that the supplychain is strong and both co-ops can stay in busi-ness. Look for Equal Exchange avocados at allCo-op locations.

A TASTE OF CITRUS!

If you are like me, you wait all year for thestart of the season and a taste of citrus. Sweetor tart, fabulously juicy and just what the doctorordered to keep the sniffles away so you can enjoyall the holiday festivities. And what better to giveas a gift or take to a party than a Satsuma gift boxor a basket of assorted citrus. This month theCDC is pleased to offer delicious West Texas RioStar Grapefruit and Meyer Lemons at all Co-opproduce departments.

Look for a plethora of holiday citrus comingto your favorite Co-op produce departmentincluding: Satsumas, Clementine tangerines, CaraCara navels, tangelos, Kishu tangerines, Pixie tan-gerines and more.

If you haven’t seen them yet, check out our fun new giftcards. Lovely to look at, they make giving the gift of great foodand good health easy. You can put any amount on them, from$5 to $500 or more. Pop them in one of our locally made cardsand voila, you have a GREAT GIFT that minimizes waste, gives deli-cious food and supports the local economy.

WHAT MORE COULD YOU ASK?GOOD GIFTING FOR GOOD HEALTH

NEW CO-OP GIFTCARDS!GIVE THE GIFT OF GOODHEALTH!

Gifting GOODHEALTH

CO-OP DISTRIBUTION CENTER UPDATE:CooperationAMONGCCoo--ooppss!!!! HOLIDAY

CITRUS is HERE

sweet&healthy

HOLIDAYparties

December 7NOB HILL CO-OP

December 14SANTA FE CO-OP

December 14VALLEY CO-OP

December 15WESTSIDE CO-OP

CO-OP

co-opnews December 2013 7

BY KHARA HINDI

For many of us, the joys of the holiday seasonoften go hand-in-hand with the pains ofdigestive discomfort. Eating heavy foods,

overeating and poor food combinations can all lead toan unhappy tummy. Fortunately, a handful of helpfulherbs can improve digestion and ease common diges-tive complaints.

Bitter tasting herbs have been used throughout historyto stimulate digestive secretions and promote digestivehealth. Unlike taking a digestive enzyme supplement,which simply replaces our enzymes, bitter herbs encour-age our body to produce its own, and thereforestrengthen overall digestive function.

GENTIAN is one of the most popular bitter herbs inWestern herbalism. Its compounds increase bile produc-tion in the liver and hydrochloric acid production in thestomach, making it an excellent aid for those with poorfat and protein digestion.

DANDELION is another well-known bitter herb that improvesdigestion by promoting healthybile flow and stimulating salivaryand gastric juice secretions. It canbe taken before a meal to im-prove digestion or after a meal tohelp relieve gas, bloating and afeeling of fullness. It has a coolingand calming effect on the liver and can help strengthen over-all hepatic function.

ARTICHOKE LEAF also improves digestion by stimulatingbile flow from the liver to improve the breakdown of fatsand cholesterol. It encourages the absorption of the fat-sol-uble vitamins and promotes the elimination of toxins.Artichoke leaf extract has been used to relieve heartburnand indigestion, reduce cholesterol, aid hangover symptoms,and treat irritable bowel.

Carminative herbs are those that relieve gas, bloating andintestinal cramping. They are particularly helpful taken aftermeals to help ease indigestion.

HERBS FOR HEALTHYDIGESTION

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.

Co-op Holiday FestivitiesSee page 1 for details!12/7 Nob Hill Twinkle lIght Parade, 5-7pm12/14 North Valley Holiday Party, 1-4pm12/14 Santa Fe Holiday Party, 1-4pm12/15 Westside Holiday party, 1-4pm12/16 GIVING TREE GIFT RETURN DEADLINE!12/17 BOD Meeting, Immanuel Church, 5:30pm

decemberCalendarof Events

You will soon receive your patronage refund inthe mail; this year marks our 23rd patronagerefund since 1990. We are excited that we are in aposition to provide this refund to ourmembers; this would not be possible with-out your continued support. When theCo-op does well, the co-op model pro-vides us an avenue to return a portion ofthis gain to our membership.

What a great model this is. Instead of pay-ing taxes to the government, we can put thismoney into your hands and much of thisrefund money is spent supporting not only LaMontanita but other local business as well. I’vealways wondered why more businesses don’t adoptthis model, it is far superior to the traditional businessas usual model; the effects of which we have all seen.

My thanks to each and every one of you thatsupports La Montanita. Our staff works hard

every day to bring you the best value possible.Supporting and serving at the Co-op is win-win for all involved.

I hope to see you at one or more ofour holiday parties. If you have notseen our new Westside location,please come and enjoy this lovelynew store at our party on December15 from 1-4pm. Also, thanks inadvance for participating in ourannual holiday giving tree, thathelps to make the holidays a bit bet-

ter for hundreds of children in need in our com-munities. This is one of my favorite communityprojects. HAPPY HOLIDAYS TO ALL! Please letme know if I can ever be of service to you. Mye-mail is terryb@lamontanita.coop or phoneme at 505-217-2020. -TERRY B.

THE INSIDE SCOOP

PAT R O N A G E R E F U N D

Co-op’s CLOSED on December 25

GINGER improves digestion and absorption in the intestinaltract. It stimulates enzyme production, helping with the break-down of carbohydrates, proteins and fats. Ginger can be used torelieve most symptoms of indigestion, including nausea, abdom-inal pain, gas and bloating. It also increases peristalsis to helpmove food through the intestinal tract.

FENNEL calms an acidic stomach and relieves gas pain, cramp-ing and bloating. It can reduce abdominal discomfort broughton by eating heavy foods or eating too much. Fennel is consid-ered a digestive soother and is a great remedy for children and

those with sensitive stomachs. It’s also very helpful for individualswho rely on antacids for intestinal relief.

PEPPERMINT eases digestion by relaxing the lower sphincter mus-cles of the esophagus. It is strengthening and toning to the digestivetract and stimulates the healthy flow of digestive fluids in the stom-ach. After eating a heavy meal, it can be used to reduce gas, bloatingand burping. It is also commonly used to help ease the symptoms ofirritable bowel.

Look for the above herbs as singles and in combination formu-las in La Montanita Co-op’s own private label herbal extracts,which are made locally by Vitality Works in Albuquerque.

Placing Orders:

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

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

Entrees A pound serves 2-4Minimum order: 1 pound• All-Natural Sliced Turkey Breast $11.99/lb • Green Chile Chicken Enchiladas $8.99/lb

The deli can provide everything for your holiday meal.

To Place a Special Order:• Review the deli’s menu above or pick up an order

form at the deli • Pre-orders will be accepted up to three days before the

holiday (Sunday for Wednesday pick-up) • Select a pick-up day and time • Order in person or by phone at your local Co-op deli

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

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

ORDER IN PERSON OR BY PHONEAT THESE

CO-OP LOCATIONSVALLEY 2400 Rio Grande NW, ABQ 242-8880

SANTA FE 913 West Alameda, Santa Fe 984-2852NOB HILL 3500 Central SE, ABQ 265-4631

WESTSIDE 3601 Old Airport Ave, ABQ 503-2550

Let us make your holiday feast

stressfree!

ONLY ATYOUR

CO-OP

$59.99Holiday Dinner Package

(serves 4)

$12.99Holiday Dinner Plate

call your LOCAL

CO-OP Deli

fordetails,orto pre-order

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

Desserts Pies and dessert breads serve 6-8 Minimum order: 1 • Maple Pecan Pie $13.99 • Pumpkin Pie $12.99 • Vegan Pumpkin Pie $12.99 • Cranberry Walnut Bread Loaf $9.99/$5.99 • Banana Nut Bread Loaf $9.99/$5.99 • Vegan Cranberry Walnut Loaf $9.99/$5.99 • Bread Pudding $7.99/lb

FROM THE CO-OP DELITHE JOYS OF HOLIDAY

FEASTS!

co-op’s gotyourPIE !

Join us at all our Co-ops for holiday festivities, natural foods samplings, craft fairs, music, friends and fun. And don’t forget to take an ornament off our

Make a Child Smile Holiday Giving Trees, up at all locations December 1, and make the season brighter for a child in need.

Looking for the Perfect gift?CO|OP Gift Cards, fill them out for any amountgiVe the gift of fooD. Also, fAir trADe and locally crafted gifts.over 1400 local products from which to choose. Ask your cashier!

FOOD. MUSIC. HAPPINESS

co|oPat the

shop LocAL CO|OP

SANTA FESaturday Dec 14th • 1-4pm1:00p • Dolce Divas Woodwind Quintet classics and holiday favorties2:00p • Stu McAskie and Cathy McGill Jazz classics and holiday favorites.3:00p • Natcha Mendez and Melanie Monsour Latin and holiday favorites.

VALLEY CO-OPSaturday, Dec 14th • 1-4pmAnnual Holiday Local Crafts and Gift Faire in the Valley Co-op Parking Lot1:30p • Duo Arioso Harp and Flute Chamber music2:30p • Tradicion Mariachi Mariachi Favorites

WESTSIDESunday Dec 15th • 1-4pm1:00p • Alpha Blue Original and Classic Folk, Holiday favorites2:00p • Moasic Woodwinds Classic Sounds3:00p • Los Trinos Nortañeo and Classic New Mexican Favorites

NOB HILL CO-OPSaturday, Dec 7th • 5-7pm In conjunction with the Nob Hill Shop and Stroll Activities and Entertainment at the Co-op include:5:00p • Temporary Tattoos Original Folk and Holiday Favorites5:30p • The Loren Kahn Puppet Theater For children of all ages6:00p • Dave Hoover Celtic Harp6:30p • The Loren Kahn Puppet Theater For children of all ages

Equal Exchange is excited to announce a newpartnership with PRAGOR, a progressive group of small-scale avocado farmers in Michoacán Mexico. This region of Mexico is called “the avocado capital of the world.” However, powerful corporate interests have made it difficult for small-scale farmers to compete. In response, PRAGOR courageously organized and decided they would collectively control the entire process from growing to exporting. PRAGOR is composed of 20 producer members who each own an average of 10 acres of land, all 100% organic. Many of the members transitioned to organic 10 or more years ago, a revolutionary move at the time. On several of these farms the oldest Hass Avocado trees in the region reside, now 60 years old, and still producing avocados.

Fill Your Freezer!or someone else’s!

Pictured above: Members of PRAGOR cooperative wecome the Equal Exchange team to an avocado huerto in Tingambato, Mexico.

www.beyondthepeel.com

NEW TO THE CO|OP!

“We became committed to Fair Trade because we believe it is lifesaving. Itassures a fair price and that makes the producer feel safe.” —PRAGOR

25 lb Bundle $9.95/lbIncludes: Two (2) 7oz Tenderloins, Two (2) 12oz Rib Eye Steaks, Two (2) New York Strip Steaks, Two (2) 9 oz Top Sirloins, Two (2)1.5-2lb Rump Roasts, Two (2) 1 lb pkgs of Stew Meat, 15 - 1 lb pkgs of Ground Beef**All weights approx.

Grass-fed beef harvested in the fall is prime, providing the best nutrition for the consumer and the best price for the rancher. Every fall, animals approaching their prime are harvested after eating nutritionally dense grass during the summer months. This is an ideal cycle, allowing ranchers to forego purchasing expensive hay to sustain the herd through the winter. Purchasing Sweet Grass Co-op grass-fed beef is truly supporting the local rancher and provides great value for the consumer.

Fall isn’t simply about produce harvest. It is also the best time of

year to fill your freezer with Sweet Grass Co-op’s grass-fed beef.

Grass-fed Beef Bundles are available for pre-order at La Montañita Co-op. Contact your Co-op’s Meat Manager for details and to place your order.

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holiday feast December 2013 10

Perfect Pear Salad

10 slices thick-cut bacon, cut into large dice6 tablespoons extra-virgin olive oil1/4 cup balsamic vinegar1/4 teaspoon coarse sea salt1/8 teaspoon black pepper4 cups (loosely packed) baby spinach leaves1 Anjou pear, peeled, cored, and cut lengthwise

into 1/4-inch-thick slices3/4 cup Asiago cheese, coarsely grated (about

5 ounces)1/2 cup red bell pepper, cut into fine dice2 tablespoons shallot, minced

In a large skillet over medium high heat, sauté thebacon, stirring occasionally, until crisp, 10 to 12 min-utes. Using a slotted spoon, transfer to a paper-towellined plate to drain. Set aside. In a medium bowl,whisk together the oil, vinegar, salt and pepper. In alarge bowl, toss the spinach with half the dressing.Divide the spinach among 4 plates. Top with the pearslices. Sprinkle the bacon, cheese, red pepper and shal-lot over each plate. Drizzle with the remaining dress-ing and serve immediately.

Red Cabbage and Warm Spinach Salad

Balsamic vinaigrette1 garlic clove, minced1/8 teaspoon salt1/2 teaspoon Dijon mustard1/2 teaspoon honey1 1/2 tablespoons balsamic vinegar2 1/2 tablespoons extra-virgin olive oil

For salad1/4 cup pine nuts2 oz sliced pancetta (Italian unsmoked cured

bacon), chopped1 lb red cabbage, cut into 1/4-inch-thick slices1 5-oz bag baby spinach, any tough stems

discarded

For the vinaigrette, mash garlic with salt to a paste.Whisk together garlic paste, mustard, honey and vine-gar, then add oil in a stream, whisking until emulsified.

To make salad, toast pine nuts in a dry large heavy skil-let over moderate heat, stirring frequently, until begin-ning to turn golden, about 2 minutes. Add pancetta andcook until browned and crisp, about 2 minutes. Addcabbage, tossing to combine, and cook, covered, untilwilted and just tender, 8 to 10 minutes. Reduce heat tolow and add spinach, stirring gently until it just beginsto wilt. Remove pan from heat. Add vinaigrette andtoss. Serve immediately.

Cider Brined Roast Pork with Potatoesand OnionsIf you have time, you can coat the pork with the corian-der and chill it for an extra night before roasting formore flavor. It will also help the pork get a good sear.

1 cup packed light brown sugar1 cup kosher salt plus more8 bay leaves, divided3 tablespoons coriander seeds, divided1 teaspoon black peppercorns plus more freshly

ground1 quart unfiltered apple cider1 8-bone pork loin roast (about 5 pounds), chine boneremoved, rib bones frenched, tied with

kitchen twine6 Yukon Gold potatoes (about 2 pounds),

unpeeled, quartered4 medium red and/or yellow onions, halved,

stem ends intact5 tablespoons olive oil, divided

Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespooncoriander seeds, 1 teaspoon peppercorns, and 2 cupswater to a boil in a medium saucepan. Reduce heat andsimmer, stirring occasionally, until sugar and salt dissolve,about 4 minutes. Transfer brine to a large bowl and addcider and 2 cups ice. Let cool.

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Place pork and brine in a 2-gallon re-sealable con-tainer. Seal bag and chill at least 8 hours. Removepork from brine and pat dry with paper towels. Let sitat room temperature 1 hour. Toss potatoes andonions with 4 tablespoons oil in a large roasting panor on a large rimmed baking sheet; season with saltand pepper and set aside.

Place rack in lower third of oven and preheat to425°F. Using the side of a chef's knife, crush remain-ing 2 tablespoons coriander seeds. Season pork withsalt and pepper and rub all over with crushed corian-der. Heat remaining 1 tablespoon oil in a large skilletover medium-high heat. Cook pork until browned onall sides, 8 to 10 minutes.

Transfer pork to roasting pan and nestle in amongvegetables. Tie remaining 6 bay leaves to the top ofthe pork with twine. Wrap bone tips with foil to pre-vent burning and roast. Turn vegetables halfwaythrough, until an instant-read thermometer insertedin the center of pork registers 140°F, 60 to 75 min-utes. Remove foil from bones and transfer pork to acutting board; let rest 30 minutes before slicingbetween ribs into chops.

Roasted Carrots with Citrus Vinaigrette

1 pound carrots, cut into 1-inch pieces1 cup plus 2 tablespoons extra-virgin olive oilSalt and pepper1/4 cup freshly squeezed orange juice1/4 cup Champagne vinegar2 tablespoons honey1 tablespoon minced shallots

Preheat the oven to 400°F. Line a baking sheet withfoil. Arrange the carrots in a single layer on the foil.Drizzle with 2 tablespoons of the olive oil, salt andpepper to taste, and toss the carrots to fully coat withoil and seasoning. Bake until tender but not mushy,about 20 minutes.

Meanwhile, make the dressing. In a large bowl, addthe orange juice, Champagne vinegar, honey and apinch of salt and whisk to combine. Add the remain-ing 1 cup of oil in a slow stream, whisking continu-ously. When the carrots are finished, throw them in aserving bowl, top with a little dressing, and stir tocombine. Eat them hot or cold.

Shirley TempleLegend has it that a bartender at Chasen's, thefamous West Hollywood gathering place for enter-tainment luminaries, created the eponymous cocktailfor "Little Curly Top," the star of Bright Eyes, LittleMiss Marker and The Littlest Rebel. Necessarily non-alcoholic, the drink's appeal to children may lie in the brightly colored, candy-sweet maraschino cherrygarnish.

2 tablespoons ginger syrup1/2 cup fresh orange juiceSeltzerDash of pomegranate syrupMaraschino cherry, for garnish

Fill a tall glass with ice. Add the ginger syrup andorange juice, and pour in enough seltzer to fill theglass. Add a dash of the pomegranate syrup, garnishwith the cherry, and serve.

Pumpkin Whoppie PiesThis year, mix up your holiday sweets. Try traditionalflavors in new and fun forms—like whoopie pies!

Pies1 1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda

1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon freshly grated nutmeg1/4 teaspoon ground cloves1 cup packed light brown sugar1/2 cup vegetable oil1 15-ounce can pure pumpkin (not pie filling)1 large egg1 teaspoon pure vanilla extract

Candied pecans2 tablespoons packed light brown sugarPinch of salt1/2 tablespoon water1/2 cup pecans

Filling6 ounces cream cheese, softened3/4 stick (6 tablespoons) unsalted butter, softenedPinch of salt1 1/2 cups confectioners' sugar1 tablespoon bourbon (optional; substitute

1 teaspoon vanilla extract)

Preheat oven to 350°F with rack in middle. Line 2 largebaking sheets with parchment paper. Whisk togetherflour, baking powder, soda, salt and spices in a bowl.Whisk together sugar, oil, pumpkin, egg and vanilla in aseparate large bowl until well combined, then stir inflour mixture.

Drop 2 tablespoons of batter onto the lined baking sheetto form 1 mound. Make 15 more mounds, arrangingthem 2 inches apart until baking sheet is full (you willhave batter left over). Bake until springy to the touch, 12to 18 minutes. Transfer cookie-cakes to rack to cool.Repeat until you have used all the batter. Leave oven on.

For candied pecans, line a small sheet pan with parch-ment paper. Stir together sugar, salt and 1/2 tablespoonwater in a small saucepan. Heat over moderate heatuntil sugar dissolves, then bring to a boil. Stir in pecans.Spread mixture on lined sheet pan and bake until coat-ing is bubbling and golden brown, about 10 minutes.Cool completely on pan on a rack. Coarsely chop can-died pecans.

While cookie-cakes are baking, beat cream cheese, butterand salt in a bowl with an electric mixer until smooth.Add confectioners' sugar and bourbon and mix on lowspeed until smooth. Chill filling until firm enough to holdits shape when spread, 30 minutes to 1 hour.

Spread 1 heaping tablespoon of filling each on flat sideof half the cooled cookie-cakes, then top with other halfof cookie-cakes. If necessary, chill whoopie pies justlong enough to firm up filling again, about 30 minutes.Gently press pecans onto filling around middle of eachwhoopie pie to help them adhere to filling.

holiday feast December 2013 11

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BY ROBIN SEYDEL

Americans throw away an EXTRA ONE MILLION TONS oftrash during the period from Thanksgiving to NewYear’s Day, a total of 25 million tons of waste for the holiday

season. This year let’s spread our love light, sharing food, celebratingwith friends and family, and teaching our children the joys of generos-ity! Understanding that everything we purchase and give comes fromour shared planetary resources and the trash doesn’t go away when thegarbage is picked up is key. The giving spirit is a beautiful thing; sohere are a few great alternatives to rampant consumerism.

Some Basic Tips:• Send out cards ahead of time to friends and family with a list ofcharities to donate to in your name. It’s a gift that always fits.• Give gifts that friends and family really want or need. Choose practical gifts you know they can use. Bake or cook a favorite food.• When you go shopping, take your own shopping bags.• Gift certificates that fulfill practical needs make great gifts.• Do away with wrapping and hide your gifts for the kids. Turn it into anearly morning treasure hunt pancake breakfast.• Decide as a family to work fewer hours, spend less on gifts and have moretime together.

The Gift of Time:• Time is one of the most precious gifts we can give. Lend a hand to an olderrelative or friend or take them out to a concert, holiday event or for a walk,ride or hike.• Make and give "coupons" for special services that you will provide suchas housecleaning, yard work, babysitting, car-washing, gardening, cooking,massage, teaching a skill, or the promise of some other treat.• VOLUNTEER! Include your family or friends! Volunteering educates,expands the mind, introduces children to compassion, and brings familiescloser. Keep your volunteer energy going all year.

Art Projects• For children and adults: use recycled paper and have fun! Cut out funshapes from old holiday cards, comics, magazines and make lovely collages

sustainable holidays December 2013 12

on colorful recycled card stock. Use glitter, stickers,stamps, crayons, old photos, collected quotes, collageclippings and lots of imagination! DO IT TOGETHERwith friends and family! Make a party out of it withhome cooked or baked goodies to share. Handmade,unique and personal gifts mean a lot. Have fun gettingcrafty, write a special note or letter.

• COOKS: Put together a booklet of favorite familyrecipes or your own favorite recipes and give therecipes with a dish you have made. Or create a menuof various culinary delights and have the gift recipientchoose one of the options and cook it for them and eatit together.• PARENTS OF YOUNG CHILDREN: Make a record-ing or video of the children singing and/or reading sto-ries for grandparents and other family that live far away.

Involve the Kids• Involve the kids in giving gifts they make or decoratethemselves. (There are lots of ideas at www.kidsdo-main.com).• CHILDREN: Make promise cards with drawings orstamped/collaged images with the promise of help withmeals, laundry, wash the car, cleaning out the closet orother offers of help.

• OLDER KIDS: Write stories to friends and family todocument happy shared memories and tellwhy you love them.

Used/reuse:• Organize a jumble (stuff swap), a get-together whereeveryone can put their stuff in the middle of the room,

and it’s all up for grabs. Arrange for SalvationArmy to pick up the leftovers.• Try giving away a valued possession. It’s a goodexercise in becoming more generous and lessmaterialistic.• FUN FOR KIDS: Fill an old trunk or suitcasewith fun clothing, hats and gaudy jewelry for yourchildren to play dress-up.

If You Must Buy:• Buy from locally owned businesses or artisans.• Give fair trade and fair made products. • Give gifts that replace disposable paper productssuch as cloth napkins, a dishcloth or pottery.• Give a give of learning (lessons for music, art,

dance or a favorite sport, etc.); or for a favorite activity(art museum, the zoo, sporting event, movie, or Co-op).

Give Them a "Good Wrap"• Use reusable gift bags.• Wrap gifts in the comics, kids’ drawings, or usedposters.• Make reusable wraps using fabric remnants cut withpinking shears. Secure with raffia (biodegradable).• Save the fronts of holiday cards for reuse as gift tags.

REDEFINEthe joys of giving!HAVE A VERY MERRY, LOW WASTE

HOLIDAY

GIVE MORE USE LESS!

BY SARAH PIERPONT, DEPUTY DIRECTOR, NEW MEXICO

RECYCLING COALITION

Americans generated 250 million tons of trashin 2010 (US EPA), which translates to 4.43pounds per person per day. If we isolate the hol-

iday season, this daily average would be much higher, con-sidering that Americans generate an additional five mil-lion tons of waste from Thanks-giving to New Year’s (CaliforniaDept of Resources Recycling andRecovery). Of that, four milliontons come from shopping bagsand wrapping paper.

Start your holiday season on agreen foot by making a fewsmall changes. Recycling isn’tjust good for the environment, itcreates jobs, too. Last year, theInstitute of Scrap Recycling Industries, Inc., (ISRI)released a study indicating that purchasers, processersand brokers of old materials to be manufactured intonew products in America provide 459,140 adults withgood jobs in the United States. This generates $90.1 bil-lion in economic activity.

It’s easy to get the entire family involved, have fun anddecrease the burden on your wallet. To help get you start-ed, the New Mexico Recycling Coalition is providingNew Mexicans with a simple list of steps the average res-ident can take to put the green back into the holidays;view the full list at www.recyclenewmexico.com/holidays.htm. Below is an excerpt from the full list of things youcan do to help reduce waste during the holidays.

• Re-Gifting: Did you know that, National Regiftingday is December 18? Why not pass on something youhave loved to someone that you love! Then, pave theway for others to do the same. You can donate outgrowntoys, clothes and furniture to local thrift stores, or passthem on to friends and neighbors.• Compost or Mulch Your Tree: Approximately 35million live Christmas trees are sold in North Americaevery year (EPA). After the holidays, look for ways torecycle your tree instead of sending it to a landfill. Checkwith your community solid waste department and findout if they collect and mulch trees. Municipalities andthe public might be able to use chippings from mulchedtrees for landscaping.

• Get Creative with Gift Wrap: Wrap gifts inrecycled or reused wrapping paper, paper bags, news-papers, funny papers, old calendars, magazines, meshbags from produce, etc. • Have a Create-Your-Own-Decorations Party:Invite family and friends to create and use holiday deco-rations such as ornaments made from old greeting cards

or cookie dough, garlands made from strung pop-corn or cranberries, wreaths made from treasuresfrom nature and flowers, and more.• Buy Rechargeable Batteries: About 40percent of all battery sales occur during the hol-iday season. Buy rechargeable batteries toaccompany your electronic gifts, and considergiving a battery charger as well. Rechargeablebatteries are recyclable at most major stores thatsell electronics.• Recycle Old and Defective HolidayLights: Recycle old and broken holiday light

strings at participating ACE Hardware stores or checkwith your local solid waste authority. • Lay the Foundation for a “Green” HolidayMeal: Use a cloth tablecloth, cloth napkins, reusabledishes, glasses and silverware.• Make Recycling Easy: Note the household itemsaccepted for recycling in your community and placethese items in a separate bin next to your trash. Whenhosting guests, place the recycling and trash next toeach other in a prominent location.• Get Off the Mailing List: Overwhelmed withholiday catalogs received in the mail? Request to haveyour name/address removed from mailing lists by con-tacting the Direct Marketing Association. A token $1fee removes your name/address for up to three years.

YOUR PARTBy recycling, you play a critical role in supporting jobs,assisting in economic growth, conserving energy andnatural resources, as well as ensuring a quality of lifefor future generations.

For state offices wishing to receive technical assistanceon starting or expanding their recycling program, con-tact Tim Gray in the New Mexico EnvironmentDepartment: Solid Waste Bureau Recycling Outreachsection at 505-827-0129 or tim.gray@state.nm.us

Go to the NM Recycling Directory to find outWHAT and WHERE to RECYCLE in your community:www.recyclenewmexico.com

RECYCLING HOLIDAY WASTEN M R E C Y C L I N G C O A L I T I O N :

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easing holiday stress December 2013 13

BY AMYLEE UDELL

Are you often overwhelmed this time of year? Does feed-ing your family quality food seem even more challenging witha busier-than-ever schedule, holiday exhaustion and travel?

Do you wish you could balance your kids out from the sugar-ladenparty scene? Are you getting take-out pizza one (or two) too manytimes a week? Do you want to minimize your family's sick days byensuring healthier eating?

What if there is a way to easily have high quality meals ready to goat any time? What if they were your family's favorite meals? What ifthis takes no additional money and a minimal investment of time thatpays dividends far beyond that time investment? Sound too good tobe true?! Sound like an infomercial? Well, it IS possible and it is sim-ple. This month we're going to explore the Wonderful World ofFreezer Meals.

Freezer Meals offer many advantages beyond those posited inthe questions above. Having meals pre-made in the freezermeans:• food ready for unexpected lean times• food ready for sick friends or parents with new babies• food for extra busy days• significant money savings by buying what is on sale to make

several meals with that ingredient• money and health savings by eliminating unplanned drive-

thru visits• less stress for the meal planning challenged and avoiding the

five o'clock scramble• easier kitchen cleanup• energy savings in the summer by making meals that can be

served cold (pasta/veggie/cold bean salads, hummus or bean dipsto serve with veggies and cheese, tuna or chicken salad dishes)

Also called once a month cooking, bulk cooking or batch cooking,the idea is not new. While many recipes you find may include cannedcream of mushroom soup or jarred gravies, this is NOT what manypeople rely on when they create their freezer meals. So don't let thatbe a stumbling block. You needn't be discouraged by the idea ofcooking for an ENTIRE month. Freezer meals are incredibly flexibleand can work with any food restrictions or preferences. You can alsodo as few or as many as you like. I've never done a month's worth ofmeals. At it's extreme, you can cook in one weekend enough for anentire month. But if budget, freezer space, time or desire don't allowfor that (and I wouldn't blame anyone for any of those reasons), youcan do any one of the following:

• prepare one or two weeks of meals• prepare multiples of the same exact meal• prepare a double batch of the meal you're

making for dinner• just plan for leftovers, then freeze them• cook the ground meat or beans in huge batches

so they are ready to grab and go for tacos, burritos, soups or rice bowls

It can start quite simply and grow from there. Evenjust preparing the meat or beans eliminates or dras-tically cuts the daily cooking time. For those typesof meals you may only need to grate cheese andchop veggies. My method is to occasionally doubleor triple a recipe, eating one batch for dinner andfreezing the others. I also tend to choose dishes thatcan simply be placed in the crockpot or oven forno-hassle preparation on the day of eating. Since Itend to use my freezer meals on extra busy days ordays that got unexpectedly off track, over time it'seasy to accumulate a small stock from which tograb when needed. This is also a great approach forthose with very limited freezer space.

To benefit from the great time, energy and moneysavings, you DO need to invest a little time upfront. You'll need to pick recipes, multiply them bythe number of meals you need, get the right amount

of ingredients and then prepare the meals. If thatsounds intimidating or like the definition of drudgery,

there is a way to make it a bit easier and much more fun and social. EricaDeerinwater hosts Freezer Meal Parties.She says she loves freezer meal cookingbecause it's a "Quick and easy way to sim-plify the daily grind of life. Cooking dinnerno longer needs to be a complicated task that takes up your late afternoonmoments. Just pop it in the oven/skillet/crockpot and voila—dinner is DONE. Ialso love them for the social aspect duringthe prep. Being a stay at home mom, Ienjoy getting together with other momsand prepping the meals while enjoyingeach other's company."

Because she feels this is a great way for families to feedthemselves well, she now helps others follow thismodel. Her workshops are for any size family, anybudget and any food restrictions or preferences. Hostsopen their homes to several guests, who tend to bemoms. The hosting mom benefits by receiving somefree food products to use for general cooking and otherfreezer meals. Deerinwater says she has many repeatguests who enjoy gathering with their friends and thatthey take home two weeks of meals all laid out forthem without having to do any of the research, plan-ning or recipe searching. In addition, these meals aredesigned to provide a main entree, making it very easyto just add a simple salad or vegetable to complete themeal. Guests also gain information on how meal plan-ning and preparing freezer meals can help tame thedinnertime chaos and help reduce the family foodbudget while making an impact on their health.

What a great way to make meal planning and prepa-ration fun! You can contact Deerinwater about helpingyou with a freezer meal workshop at www.mywildtree.com/deerinwater. You could also try gatheringyour own group together or just do it yourself. Perhapsyou'll dive right in and do a few weeks of meals or justdo a few sets of leftovers to stash for unexpected needs.You can certainly adapt this fantastic time and moneysaving idea for your own needs. Try a few meals nowand see how having them on hand might helpyou ease some holiday stress.

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Need a fun and educational stocking stuffer that the kids willenjoy? Check out the Co-op Comix comic book at all Co-op loca-tions. The book is divided in half, English in one direction, andSpanish in the other. It tells the story of a modern day family discov-ering its cooperative roots. Along the way, they learn about the histo-ry of co-ops, the importance of fair trade and organic food, the dan-gers of GMOs, foodsheds and the benefits of working cooperatively.It offers a fun and engaging way to remember all the reasonsyou shop at the co-op.

Pick up your FREE COPY of the Co-op Comix on stands at theCo-op today! This fun read makes a perfect stocking stuffer forkids, or for the young at heart.

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agua es vida December 2013 14

BY RICHARD BARRISH

Ishould have written this article for theOctober issue of the Co-op newsletterbecause it concerns events that invite a

comparison to the night of the living dead. Iam writing about something that is alive, but thatshould, by right, be dead, and about somethingthat is pretty creepy because it speaks to a mayor'soffice that is unresponsive to what the citizens ofthis City plainly want.

On September 4, 2013, the City held a public meeting to take comments onthe first phase of projects to implement the Rio Grande Vision, MayorBerry's plan for development in the bosque. The $2.9 million first phaseconcerns the bosque between Central Ave. and the I-40 bridge.

The plan presented on September 4 included park-like development withinthe bosque inside the levees. It provided for a wide trail, really more like aroad, that would be as wide as ten feet. The "trail" would be manicured andsurfaced, perhaps with noisy crusher fines. The plan calls for four viewingplatforms, four pedestrian bridges, and more than 200 feet of boardwalkwithin this short stretch of bosque.

The problem with this "trail" is twofold. First, we know from similar devel-opment in Rio Rancho and bird surveys by Hawks Aloft that such a trailwill cause bird numbers to plummet. It will probably have adverse affectson other animals, too, particularly amphibians and reptiles. Second, suchdevelopment will transform the experience of being in the bosque from thatof being in nature to that of being in a developed urban park.

At the September 4 meeting an astonishing 350 to 400 people showed up, atestament to the loyalty the bosque inspires. Almost every single commentopposed the plan. We hoped that the objectionable parts of the plan woulddie a well-deserved death. We were wrong.

A second meeting had been scheduled for September 18. The mayor cancelledthis meeting. According to the City's web site, the City was taking time "toanalyze the comments received and look for ways to incorporate them..."

The City recently again began appearing at neighborhood association meetingsto discuss the plan. The plan they presented is the exact same plan they pre-sented on September 4. Public comments were not incorporated into the planat all. There are no changes! None! Astonishingly, the City now contends thatit was not able to get feedback on the plan from the 350-400 people whoattended the September 4 meeting and that it now needs to do public outreach.

3. Introduce children to the bosque. Fund field trips to thebosque and other programs that utilize the bosque as aneducational natural sciences and sustainability resource,so that our young people will know about the bosque.

4. Improve the usability of the Paseo del Bosque trail forpedestrians, bicyclists and other users. One option couldbe to create a parallel path in congested areas like thearea around Central, so that slower traffic is separatedfrom faster traffic.

5. Maintain what we have. Many facilities and serviceswe value are underfunded, including libraries and theBiopark, which includes the aquarium and the zoo. The$2.9 million that the Mayor has appropriated for thebosque would be better spent on maintaining existingfacilities rather than creating new obligations that wecannot afford to adequately maintain.

IF YOU WOULD LIKE PERIODIC UPDATES, OR TO GETINVOLVED, please send an email to richard.barish@gmail.com

BY MICHAEL JENSEN, AMIGOS BRAVOS

Last month, I listed a number of things we should be thankfulfor. This month, in the spirit of the season, I’m listing some of thebiggest gifts of the past year. These were gifts given to polluters by our

public servants. As David Brower once said, “Conservationists have to winagain and again and again; the enemy only has to win once.” Many of thevictories for polluters this year have come in the form of gifts: victories thatcame because public servants bent the rules, ignored the science ordenied public input.

GIFTING POLLUTERS?The Copper Mining Industry Allowed to PolluteGroundwaterThe New Mexico Water Quality Control Commission (WQCC),which oversees implementation of the New Mexico Water QualityAct, adopted copper mining groundwater regulations that, for thefirst time since the Water Quality Act was passed in 1978, explic-itly allow water pollution. The ruling came despite nearly a year ofstakeholder negotiations and could have led to better protectionsfor groundwater. The new Copper Rule fulfills a goal long pursuedby both Freeport McMoran—one of the largest copper miningcompanies in the world—and Phelps Dodge, which Freeport pur-chased several years ago.

Minimal Impact Mining Becomes Less MinimalThe New Mexico Mining Commission voted to change the New MexicoMining Act rules regarding “minimal impact mining” to allow larger humatemines. “Minimal impact” is meant primarily for exploratory or small-scaleoperations and relaxes the comprehensive environmental review process thatfull-scale mining requires. The rule change allows humate mines (humate is anoxidized coal-like substance used primarily as a soil additive) to disturb twiceas many acres as before. The change was made at the request of just one of thehumate mining companies in the state, which claimed it couldn’t operate prof-itably under the current rules, even though other humate operators in the statehave successful humate operations within the current limits, which are similarto those in other states. The ruling sets a bad precedent because other mininginterests will likely seek to increase the scope of their “minimal impact” oper-ations without effective environmental review and regulation.

Dairy CAFOs Allowed to Rewrite Dairy RuleThe New Mexico Water Quality Control Commission (WQCC) voted toaccept both an industry petition to gut key provisions of the Dairy Rule thatwent into effect in January 2013 and a second petition that would rewritethe entire Rule. The WQCC ignored nearly five years of public and stake-holder meetings and two WQCC approvals that had produced a new DairyRule that substantially improved the protection of groundwater from dairywastes. The current WQCC also ignored its own demand in 2012 that all theparties negotiating the new Rule, including the dairy industry, accept the Rule

as written. The Rule had barely gone into effect whendairy representatives began lobbying the EnvironmentDepartment for changes. The WQCC did support anEnvironment Department proposal for a stakeholderadvisory process—which is actually a requirement inthe current Rule—on the changes to the rules prior tothe March 2014 hearing, so communities and environ-mental organizations have an opportunity to make thecase for regulations that protect fragile groundwater.

Oil and Gas Pit Rule WeakenedThe New Mexico Oil Conservation Commission issueda final order that adopted most of the oil and gas indus-try’s changes to the Pit Rule, which regulates storage ofoil and gas drilling wastes. The Pit Rule was establishedin 2008, but has been under attack since. The new Ruleallows toxic waste pits to be located closer to surfacewater sources, homes and schools, and allows “fracklakes.” These are extremely large waste pits filled withtoxic drilling fluids. Environmental and communityorganizations believe the main intent of the industry ingetting changes to the Pit Rule was to move these “fracklakes” into the Pit Rule. Under the Rule, they have nosize limit and can remain for the entire drilling operationbefore they have to be closed down, which means asmuch as 15 years or more. In addition, the OilConservation Commission refused during a hearing toallow expert witnesses offered by environmental groupsto testify on the threat to groundwater resources and thepublic health from changes to the Pit Rule.

GOOD GIFTS FOR THE PLANETThere were some good results this year, but theyweren’t gifts, just the reward of years of hard work bycommunity and environmental organizations.

Public Comment UpheldState District Court Judge Raymond Ortiz agreedwith community and environmental groups that theNew Mexico Mining and Minerals Division (MMD)failed to provide meaningful public participation inthe process to renew Rio Grande Resources’ MountTaylor Mine standby mining permit. The rulingupholds the requirement in the Mining Act and othercourt cases that the public must be given a meaning-ful opportunity to participate in permitting decisions

about hardrock mines in New Mexico. There willnow be new hearings, at which the organizationswill try again to get their experts and communityvoices heard.

Energy Efficiency Building Codes UpheldThe New Mexico Court of Appeals opposed theMartinez Administration’s effort to repeal the state’senergy efficiency building codes, which were passedas one way to help lower greenhouse gas emissions.The energy efficiency building codes (for new build-ings) were adopted after a one-year public processthat included input from a wide range of interests.The codes are projected to reduce energy use in NewMexico by approximately 20% and to save new

home owners as much as $66 million over 10 years.The Court of Appeals agreed with the protestants thatthe Commission had violated a number of rules inrepealing the codes.

Rio Grande del Norte Conservation Area CreatedAfter nearly seven years of work by communities innorthern New Mexico and environmental organiza-tions, President Obama signed a bill (sponsored bySenators Udall and Heinrich and RepresentativeLuján) designating the new conservation area, whichprotects more than 240,000 acres of Bureau of LandManagement-managed lands in Taos and Rio ArribaCounties, with Ute Mountain, a 10,093-foot high vol-canic cone, as the centerpiece. However, the RioGrande del Norte is under threat from a major powertransmission line proposed by Tri-State Generationand Transmission.

CONTACT AMIGOS BRAVOS for more informationor how you can support water wise efforts onany of the above at www.amigosbravos.org ormjensen@amigobravos.org.

BETTER toGIVEthanRECEIVE?

GGiiffttiinnggtthhee

PPllaanneett

The mayor's plan for the bosque betweenCentral and I-40 is a solution in search of aproblem, or a constituency. Instead of forcingsomething on Albuquerque residents that isplainly unwanted, Mayor Berry should refo-cus his efforts on good that can be done withthe money. This includes:

1. Help Albuquerque residents enjoy nature inthe bosque. The City could provide improvedparking at entry points, along with signage andexhibits that makes the bosque a welcomingplace and that lets people know that this is aplace where they can enjoy nature.

2. Protect wildlife habitat in the bosque. In order todo this, we need to leave the area inside the leveesmostly undeveloped to minimize habitat destruction,disturbance and fragmentation. We need to fund morerestoration.

Mayor Revives Bosque Development

PLAN

December 7NOB HILL CO-OP

December 14SANTA FE CO-OP

December 14VALLEY CO-OP

December 15WESTSIDE CO-OP

CO-OPHOLIDAY

PARTIES

seeyou there!

naturalbboossqquuee

DECEMBER 6, 5-8PMJOIN IN THE FUN at OFFCenter’sCommunity Arts Center’s 12thanniversary celebration featur-ing gifts and artwork for sale bymany of OFFCenter’s local artistsand live music with Bonnie Bluhmand the Boomerangs! As always, expect a lively heart-warming night of fun.

OFFCenter’s Monthly Artists' Network Meeting is opento all emerging and established artists! All artists are welcome to network, learn about marketing and salesopportunities and are invited to participate in developing

OFFCenter's exhibitions and programming.Every second Tuesday of the month: 5-6pmat the OFFCenter Studio.

Want to support OFFCenter CommunityArts in a stronger way? You can now donateyour old vehicle (running or not) toOFFCenter Community Arts. It's fast and

easy. Just go to this link, fill out your vehicleinformation, and they'll pick up your vehicle,assess the scrap metal or resale value, send youthe forms for your taxes and send OFFCenter acheck! Or make a donation through PayPal atwww.offcenterarts.org or go make art, sell artand enjoy creative community at OFFCenterCommunity Arts Project, 808 Park Ave. SW,Albuquerque, New Mexico 87102.

OFFCenter’s 12TH ANNIVERSARYCELEBRATION

BY JANET GREENWALD

A Victory!

In response to over 1,000 comments, the New MexicoEnvironment Department (NMED) has rejected theDepartment of Energy's (DOE) proposed Class 2 Modi-

fication that would have struck down protective language inWIPP's operating permit. As it stands, WIPP's permit does notallow waste to be renamed and sent to WIPP for storage. Thisincludes Hanford Nuclear Reservation tank waste and otherhigh level radioactive waste.

The NMED has accepted the request for a permit modification asa Class 3 Permit Modification which would make public hearingsmandatory. This will cause a delay in the process; best guess is ayear or more. If and when the DOE goes through with their mod-ification request, those who oppose the proposed modification will beable to present technical as well as public testimony. Thanks and con-gratulations to all of you who worked on this; you have made persua-sive public input possible on radioactive waste safety issues.

A Call to Action: The Pearce AmendmentCompromising Safety at WIPPThe Pearce Amendment to the House Defense Authorization Bill,which gives DOE a blank check to bring any waste it pleases to WIPP,passed the House of Representatives in late spring 2013. This amend-ment was not discussed or debated; no hearings were held concern-ing it. This bill would override the safety provisions in WIPP's statepermit concerning what waste can come to WIPP. The Senate versionof the Defense Authorization Bill does not include an amendmentthat would compromise WIPP's safety. Soon the bill will go into con-ference. Senators Udall and Heinrich can stop the Pearce Amendmentfrom being in the final Defense Authorization Bill.

Here are some suggestions for Action:• Have a House Party: Help your friends, group orchurch to write a letter to Heinrich and Udall. Itneedn't be long or technically involved:

• Contact Heinrich and/or Udall by phone or email. Ask them to STOP the Pearce Amendment. • Talk to Heinrich and Udall and/or their staff aboutthese issues when they visit your neighborhood oryour group.

SENATOR MARTIN HEINRICH

702 Hart Senate Office Bld., Washington, DC20510, Senator@heinrich.senate.gov Albuquerque, 505-346-6601, or in Santa Fe505-988-6647

SENATOR TOM UDALL

110 Hart Senate Office Bld., Washington, DC20510, Senator@tomudall.senate.govAlbuquerque, 505-346-6791, or in Santa Fe505-988-6511

FOR MORE INFORMATION OR A SAMPLE LETTERcontact Citizens for Alternatives to RadioactiveDumping at contactus@cardnm.org or call 505-242-5511.

community forum December 2013 15

MEMBER TO MEMBERKeep More Nuclear Waste

SSSSTTTTAAAATTTTEEEEAACCTTIIOONNALERT!

NUKE WASTEBY ANY OTHER NAME

IS STILL JUST AS HOT!

DRINKING theRIO GRANDE Dec. 3Join the Agua es Vida Action Team for an evening of food and discussion with GaryDurrant, chief operator at the Santa Fe Buckman Diversion Plant, on Dec. 3 at theAlbuquerque Center for Peace and Justice, 202 Harvard SE.

In a community dialogue we will strategize on how we can make the river a saferdrink for Albuquerque citizens. Dinner will be at 6pm (dinner is free, donations arewelcome). Sponsored by Agua es Vida Action Team and Citizens for Alternatives toRadioactive Dumping. More info: contactus@cardnm.org, 505 242 5511.

HOW CAN WEMAKE

IITT SSAAFFEERR??AN EVENING OFFOOD &DDIISSCCUUSSSSIIOONN

out of our

not annuukkee

sacrificezone

Premium Compost • Our locally made Premium Compost is approved for use on Certified Organic Farms and Gardens.

Topsoil Blend• Ready for planting in raised beds or flower pots!Mulch • A variety of decorative and functional mulches.Foodwaste Recycling• Albuquerque’s only restaurant foodwaste recycling pick up service Greenwaste Recycling• Bring your Yardwaste to us and keep it out of the Dump!

9008 Bates Rd. SE Open Tues. through Sat. 8am to 4pmPlease come down and see us • www.soilutions.net

A FRESH LOOKFor people from any meditation

tradition or no tradition at all. We'll explore what meditative work

is from a simple, direct meditative listening. Sitting and discussion.

Sat, Dec,14, 2pm to 3:45pm,the Wat Center, 145 Madison NE,Albuquerque. $2 donation. Seven day retreat starts January 2Reservations, info 281-0684www.cuttsreviews.com/meditation/

CLARIFYING MEDITATIVE

WORK