coopseptember 2004 connection free

C e l e b r a t e t h e O r g a n i c H a r v e s t

La Montanita Commitsto Help Gallup Co-op

We are continuing our work with the Wild Sage Co-op inGallup on the possibility of a merger with La Montanita.As we discussed in this column in June, the Wild Sage Co-op is about 5 years old and continues to have difficulty insustaining their business. They have received overwhelm-ing member support for this merger and their membershipwill meet to formally approve this action on August 29th.We have completed a market study to determine potentialsales volume in Gallup and the results are very positive.Following the Gallup membership formal approval, we willbegin working with the Gallup staff to select a new locationand open a new store as soon as possible. We are excitedabout this opportunity to help preserve a natural foodcooperative in Gallup.

MEMBER SURVEY RESULTSWe received 1,366 completed member surveys and wevery much appreciate your input as we continue our workto improve our value and service to you. We will review theresults of the survey in this column over the next severalmonths, and we begin with the following:• Our store cleanliness rankings came in at 58% excellentand 39% good. This is down slightly from last year, so wedefinitely have some work to do in this area.• Our departments given the highest rankings relative toquality, service, and price continue to be Produce, Bulk,and Cheese. Our departments with the lowest ranking inthese areas were once again Household and Meat.

• Your rankings of our price competitiveness improveddramatically with 50% of the responses indicating ourprices are competitive. This is up from only 28% whofelt we were competitive last year.• The overall feel of our stores remains warm and com-fortable according to 82% of the completed surveys.• Your responses relative to your current level of satis-faction with your cooperative came in at 50% delighted,48% satisfied, and 2% not satisfied. While we arepleased with such a wonderful assessment of our work,we believe a great deal of opportunity exists to increasethe number of you who are delighted with La Montanita.

This year’s survey had many areas for your comments,and we received over 150 pages of comments. While wecontinue to digest this input, some of those receivedconcerning desired changes and improvement at theNob Hill store follow. Stay tuned for input from Valleymembers.

Next month we will look at some comments relative towhat is seen as positive. If you would like to see theentire survey results and comments, please contact me.We appreciate your support of La Montanita and hope tosee you soon.

C.E. Pugh (505) 265-4631, ce@lamontanitacoop.com

Member responses are taken from the Changes/Improvements Question:Keep prices as low as possible, I’m tempted to shop at bigger natural foodstores.Needs a little more spacious interior.I would like to see a larger deli.I’d like to see a small area with tables for dining.Stop moving products around so often.Just concentrate on good quality food at decent prices.As far as my needs are concerned, I am truly satisfied as is.I wish Sunday stocking was better.More local products.Staff training includes courtesy, concern for members’ needs.Vitamin & natural supplement area – Wild Oats does a better job.Less vitamin and herb pill products so that there will be more space fornatural whole foods.Cleanliness: knee-activated faucets and hooks in the restrooms.I’d like to see more variety in meat & fish dept.More selection overall, if possible in available space.How about more deli & prepared foods, “to go” foods.Your cheese section is always somewhat disappointing to me.More attention to homeless, maybe free breakfast or something once amonth.Cut costs in newsletter by going back to black and white.Better training for the cashiers.More cash registers open at busiest times, especially lunch hours.

Easier access to the Nob Hill store, or help carrying heavy items.More frequent member-only deals.If the Nob Hill store were larger there could be more products and variety.Less politics—some of the advocacy is a real turn-off.Higher wages for employees.Fish selection could be better.Would like to see employees smile a little more.More meat at the Nob Hill store.More convenient location to NE Heights.Lower produce prices.Sell beer and wines.Obviously, the parking at Nob Hill.Of course, lower prices without lowering quality.More selection in deli of vegetarian and vegan salads, sandwiches.Solar panels to provide electricity to the store.Would love to see a larger store or expansion in East side of town.Pay exemplary living wage.I would like to see the Co-op go head-to-head with the large natural foodstores.Please send out statements when membership fees are due.I would love to see more fair trade food.Newcomers don’t always feel welcome.Get rid of BIG shopping carts and have only SMALL shopping carts—thestore isn’t big enough for large carts.Given the need to attract a broad range of shoppers, the Co-op does great.

member survey comments

keeping co-op’s alive

Join La Montanita Food Coop, The New MexicoOrganic Commodities Commission and the OrganicConsumers Association (OCA) on September 14 at6:30pm at the Immanuel Presbyterian Church for a pre-mier screening of the powerful documentary, The Futureof Food, by award winning filmmaker Debra KoonsGarcia, wife of Jerry Garcia (of the Grateful Dead).

"There's a revolution going on in the farm fields and onthe dinner tables of America — a revolution that's beingfought behind closed doors of corporate boardroomsand government agencies over the use of geneticallymodified organisms in our food.

THE FUTURE OF FOOD offers an in-depth investigationinto the disturbing truth behind the unlabeled GMOproducts that have quietly filled grocery store shelvesover the past decade.

From the test tube, to the farm field, to the supermarket,the film follows the personal stories of the farmers in theU.S.and Canada who have been sued by large multi-national corporations for continuing the time-honoredtradition of saving seeds; of the scientists in the U.S. andEurope who have been censored for raising serious pub-lic and environmental health concerns; and finally, of theconsumers, who are beginning to question why this hasescaped the attention of both the media and the Federalagencies in charge of keeping our food safe.

THE FUTURE OF FOOD unravels the complex web ofmarket and political forces that are changing the natureof what we eat. Coop members are invited to stay forrefreshment and discussion with Joan Quinn, the educa-tion director for our State’s organic certification agencyfollowing the film. To RSVP or for more informationcontact Robyn at 256-4594.

free screening

the future of foodOctober is Co-op Month – a chance for us to all reflect onwhat co-ops bring to our lives. We’re celebrating Co-opMonth this year by once again offering our special Co-opcoupon book full of great special offers available just to co-opmembers. This coupon book is only available to members ofCo-op’s that are part of the Cooperative Grocer’s Association(CGA’s).

Without strong member support, food co-ops would be“just another grocery store.” With strong member support,co-ops are so much more. This coupon book is just one smallway for us to say “thanks” to you, our co-op member/owners.Watch your mailbox or check at your co-op in early Octoberfor this coupon book packed full of great deals available justfor co-op members.

couponbookstocome

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by Joanie Quinn, Education CoordinatorNew Mexico Organic Commodity Commission

The latest list of conventionally grown crops most heavily contam-inated by pesticides is a frightening mirror of foods (with the pos-sible exception of spinach) most preferred by kids. Scary, because

kids’ bodies are less able to detoxify most pesticides and are more vul-nerable to endocrine disrupters. The top ten most contaminated?Apples, pears, peaches, nectarines, strawberries, cherries, celery,spinach and sweet bell peppers.

Studies of “body burden,” the metabolites of pesticides that are inyour urine, blood or just settle into your fat cells and stay there,sometimes for decades, are scary too. In a 2003 study by the U.S.Centers for Disease Control and Prevention, 9,282 people were test-ed for 34 pesticides. Metabolites of pesticides werefound in every single person tested. 93% of the partici-pants had metabolites of the pesticide Dursban. 99%had metabolites of DDT. (“Wait a minute,” you say,“we haven’t used DDT in this country for years.”Hmmm, persistent devil!)

The National Cancer Institute estimates that 80% ofcancers have an environmental component. AverageDursban body burdens register between 3 and 4.6 timeshigher than what is considered “acceptable” for “vul-nerable” (i.e. women, children and elderly) populations.

Mad Cow prions, antibiotics and hormones. Is irradia-tion the remedy for problems caused by the filthy,immobile, de-beaked, cropped, confined lives meat andegg animals are subjected to? Did you know that, bylaw, pesticides must be tested on animals?

If those things convinced me to eat organic food, wouldeconomics stop me? We’ve swallowed (hook, line andsinker) the propaganda that Americans are privilegedbecause our food is so cheap. We feel like we’ve beatenthe system when we get a “deal” on food. But does

organic food really cost more? Based on recent studies comparing theabundance of important nutrients in organic and conventionally pro-duced food, organic food is actually a better deal. And here’s anotherconsideration: When I buy organic food I pay the fair cost of produc-ing the food. For conventionally grown food the price at the registerdoesn’t include the huge government subsidies that artificially lowerthe price of conventional products. Those costs don’t come out of mypocket until tax time.

Eat organic? After all, I still have to pay the agribusiness subsidy.And, I’m not a vulnerable kid but an already hopelessly pollutedproduct of the 50’s — the heyday of DDT and atmospheric testingof nuclear weapons. But wait a minute. Why am I just worryingabout ME? Is it the typically American delusion that I can protectmyself even if the earth goes to hell in a handcart?

celebrating the organic harvest

A Community - Owned Natural Foods Grocery Store

La Montanita CooperativeNob Hill3500 Central S.E.Albuq., NM 87106265-4631

Valley2400 Rio Grande Blvd.Albuq., NM 87104242-8800

Administrative Staff:General Manager: C.E. Pugh 265-4631 x323ce@lamontanitacoop.comStore Team Leaders: Michelle Franklin/Nob Hill 265-4631John Mulle/Valley 242-8800Accounting/Toni Fragua 232-4026Computers/Info Technology/Ahmed Elmaghlawi 232-8202Human Resources/Sharret Rose 265-4731Marketing/Edite Cates 268-8357Membership/Robyn Seydel 256-4594Co-op fax line: 266-3703or 265-6470

Co-op Board of Directors:President: Pat JanneyVice President: Marshall KovitzTreasurer: Ken O’BrienSecretary: Julie Hicks Lon CalancaEric ChrispJohn KwaitTrout RogersMartha Whitman

Store hours at both locations:Mon. thru Sat.: 7am to 10pmSunday: 8am to 10pm

Membership Costs:$12 for 1 year$200 Lifetime Membership

Co-op Connection Staff:Managing Editor: Robyn Seydelmemb@lamontanitacoop.comLayout and Design: foxyrock incCovers & Centerfold: Edite CatesAdvertising: Robyn Seydel Printing: Vanguard Press

Membership information is available at the Co-op, 3500 Central S.E. (Nob Hill location), or 2400 Rio grande Blvd. N.W. (Valley location)

Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, memb@lamontanitacoop.comemail: bod@lamontanitacoop.comwebsite: www.lamontanitacoop.org

Copyright © 2004La Montanita Co-op SupermarketReprints by prior permission.

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

The Co-op Connection is published by LaMontanita Co-op Supermarket to provide informa-tion on La Montanita Co-op Supermarket, thecooperative movement, food, nutrition, and com-munity issues. Opinions expressed herein are ofthe authors and are not necessarily those of thenewletter or the Co-op.

cover photos by Edite Cates

CO-OPYOU OWN IT

2 september 2004

eat organic?

Co-op’s Annual OrganicGreen Chile RoastOnce again this year the Co-op is pleased to have Albert and ConnieBustamante of Ranchos de las Rosas, near Socorro, roasting someof the finest certified organic New Mexican Green Chile available.For nearly seven decades the Bustamante’s have been growing greenchile in the traditional way. Albert was one of the first traditional chilegrowers to stop using the chemicals of the so-called ”green revolu-tion” and get certified organic.

The Co-op would like to thank Arnold and Christina Mazotti of MMountain Farm, who have been instrumental in keeping this greatchile coming to our Co-op. Arnold was out in the fields the other dayand says the chile is looking good. Already I ‘m dreaming of all thegreat fresh crop chile treats I’ll be eating and the wonderful smell offresh roasting chile. This year the Bustamante’s grew mild Big Jim,medium hot Sandia and X-tra Hot.

The Co-op is honored to be able to sell Ranchos de las Rosas certi-fied organic, real New Mexican green chile. As always sign–up sheets

will be available at both Co-op locations. Quantities are limited soreserve your sack early. And if you find you cannot pick up your chilebefore 11Am on chile roasting days please call Christina at 835-4951to either cancel your order so some other lucky New Mexican canhave it or make other arrangements. Calling even as late as the Fridaybefore to cancel would be greatly appreciated, and will allow peopleon the waiting list to get a sack.

ROASTING AND PICK UP DATES FOR 2004Valley Co-op Location: Saturday September 11th, 9am to NoonNob Hill Co-op Location: Saturday October 2nd, 9am to Noon

Chile reservations will only be honored until 11am after which it willbe sold on a first-come, first-serve basis until it is gone. Sacks weighapproximately 40 pounds and are $25 for mild and medium and $27for X-tra Hot. There is a $4 roasting cost per sack. Get a sack for theseason or share one with a friend but make your reservation today.Call Nob Hill at 265-4631 or the Valley 242-8800.

A study from Consumers’ Union shows 23% oforganic produce has some detectable residue of pesti-cides. (73% of conventional tested positive for one ormore pesticides and was 6 times as likely to have mul-tiple residues.) The media made a big to-do about this.“Organic really isn’t pure.” Hold on! Where did allthese pesticides on organic crops come from anyway?In the U.S. last year over a BILLION pounds of pesti-cides were applied to agricultural land. NOTHING is“pure” anymore. If no one used pesticides therewouldn’t be any residue to worry about, would there?No pesticide damage to humans or the thousands ofother species who are harmed by this massive use ofchemicals. It’s estimated that the public health cost of

pesticide use, in the U.S. only, is $9 billion/per year.Worldwide there are 22 million human poisoningsfrom pesticides each year and over 200,000 humanfatalities.

The environmental cost? We don’t even know how tocalculate it. No one tracks the number of non-humanorganisms poisoned or killed by pesticides each year,the soil lost, the water polluted by conventional agri-cultural practices. Species are eradicated before theyare even named. Let’s take it to a scale we can con-template. The New Jersey—sized dead zone at themouth of the Mississippi. Primary cause: convention-al agricultural runoff. Now multiply that across theface of the earth. Eat organic? You bet.

The National Cancer Institute estimates that 80% ofcancers have an environmental component.

eeaattoorrggaanniicc??yyoouubbeett!!

celebrating the organic harvest

organic by the New Mexico OrganicCommodity Commission (NMOCC),receiving the certification number of 001.

Although the farm would be managedorganically regardless of certification, to ensure our customers in Albuquerqueand those not familiar with No Cattle’s commitment to grow withoutchemical products, certification becamea needed marketing tool. With certifica-tion comes detailed record keepingwhich has become an invaluable tool inour management of No Cattle. With thisrecord keeping we can easily recall whatvariety of tomatoes were planted over10 years ago and how well they pro-duced, or what year we planted ourGala and Fuji apples, not to mentionhow much compost was added to eachfield every year. Certifying with theNMOCC also brought us into the closecommunity/friendship of the organicfarming community throughout NewMexico, with whom we have learned and sharedmany failures and triumphs. Organic certificationhas also brought diverse groups of people to thefarm for educational tours, including children’sHead Start Programs and Arizona and NewMexico university classes.

The 43 acre piece of property has 13.9 acres ofwater rights, 6 acres in orchards (over 200 mixedfruit trees, most of which were planted in the1950’s), 3 acres of mixed vegetables and almostone acre in flowers. The remaining 31 acres ishome to not only the people who steward it, butalso many wild animals ranging from ring-tailedcats, raccoons, squirrels and rabbits to bobcats,mountain lions, deer and is the summer visitingdestination of black bears. On a short walk fromour home to the field we often see up to 5 speciesof lizards, 4 species of snakes and the nights ringwith the synchronized call of tree frogs in summer.The Mimbres River runs through the middle of thefarm as does two acequias, creating a lush oasisfor dozens of species of birds such as blue herons,owls, black hawks, quail and dove, as well asmigrating ducks and song birds.

by Sharlene Gruenrud and Michael Alexander

I t has been several years since we have been able to share our fruitwith you, but this year everything it takes to produce the deliciousproduce the Mimbres River valley is so well known for fell into

place. Orchards all along the valley are celebrating a bountiful har-vest, which started with juicy cherries and apricots in June, plumsand peaches in July and August, luscious pears in August, culmi-nating in one of the best apple harvests in years from late Augustthrough October.

No Cattle Company is located on a piece of land that was most like-ly first farmed by the Mimbreno Indians between 800 and 1100 A.D.There are remains of pit houses on the other side of the river wherepottery shards and matates can still be found. The farm’s life givingwater comes from the Mimbres River, transported to the farmthrough the Acequia del Llano (community ditch) which was dug tocompletion in 1873, four years after the construction of Fort Webster,which was located about 4 miles upstream. No longer fearing reprisalfrom the Apaches, Anglo and Hispanic settlers began homesteadingand cultivating the river valley to supply food to the mining commu-nities in the area. In 1976 the land was purchased and incorporatedby six close friends right out of college, three of whom attended gradeschool together, and named No Cattle Company, Inc. due to its closeproximity to several large cattle companies. There are now fourshareholders of No Cattle Company.

In 1981 Sharlene purchased a share from one of the original share-holders and Michael came to the farm in 1987 during the construc-tion of their small adobe home. In 1990 together they assumed man-agement of the farm and in 1991 No Cattle Company was certified

No Cattle Company: Just great fruitveggies and flowers!

september 2004 3

D ue to the uncertain availability of fruiton the farm, diversification is essentialto the farm’s viability. As a seed-to-

market operation, we save many of our ownseeds, a lot of which are planted in two green-houses starting the end of February. The green-houses are open for public sales from mid-Aprilto mid-June, by which time we are essentiallysold out. Several years ago we took advantage ofthis feature by selling many flowering shrubsand vines we grow from softwood cuttings.

As we often tell our customers at the Silver CityFarmers’ Market, now enjoying its 15th year inoperation, thank you for supporting local agri-culture. We want you all to know how impor-tant you are in our lives and the life of ourfarm. We appreciate you for not insisting onblemish-free apples, putting freshness, excep-tional taste and environmentally friendly prac-tices ahead of what mainstream, conventionalagriculture tells you to buy.

Editors Note: Michael and Sharlene have sold great organicproduce to the Co-op for many years, and that 001 numberdenotes that they were the first farm certified organic by ourState Commission. Year after year they have participated in ourSpring Festivals, the Common Ground Summit and helpededucate and promote sustainable ecological farming up anddown the Rio Grande Valley. We at La Montanita Co-op arehonored to have their produce in our stored and Michael andSharlene as part of our Co-op Community. Watch for specialsales and case deals on No Cattle Company apples!

Build our local economy with like-minded people who share yourCooperative values and love of local, organic food. Cooperativesare about meeting community needs! Have your needs met andmeet the needs of others in our cooperative community. List yourbusiness and/or professional skill, in the MEMBER TO MEMBERCOMMUNITY RESOURCE GUIDE

• Keep your dollars circulating in the cooperative communityenriching our local economy as you build your personal one.

• Give and receive discounts and other special considerations to fel-low co-op members.

• Get free advertising in the Co-op Connection and on our newly re-designed web site.

SIGN UP TODAY! Mail or e-mail your name, business name, address, phone, e-mail address and special discounts or considerations you arewilling to share with others members.

The 1st Member to Member Shopping Guide will be publishedin the October Co-op Connection. Deadline for inclusion isSept. 10th.

Send to the Membership Department c/o The Co-op: 3500 CentralAve S.E. Albuquerque, New Mexico 87106, Attention: Robyn or e-mail: memb@lamontanitacoop.com. Need more info? contactRobyn at 256-4594. You must be a current Co-op member toparticipate!

Member to MemberCommunity Resource Guide

ssiiggnnuuppttooddaayy!!

Thank you for supporting local agriculture.We want you to know how important you are in

our lives and the life of our farm.

september 2004

celebrating the organic harvest

4

by Kelly Koepke

I t’s A-Maze-ing! It’s “Critters in the Corn —Where Wild Things Are!” Maize Maze 2004, RioGrande Community Farms’ 7th annual (and New

Mexico’s original) corn maze, runs Saturday,September 4 through Saturday, October 30 at LosPoblanos Fields Open Space in Albuquerque’s NorthValley.

“This year’s maze is packed with special events:Slow Food Day September 19, the ever-popularMoonlight Mazes September 25 and October29-30, a Halloween Spectacle October 30, plusReadyMade Dance Theatre Company perform-ing in the maze September 24 and October 1-2,”says Carolyn Valtos, Rio Grande CommunityFarm maze coordinator. The Maze is sponsoringthe first annual “CORN BALL in the Flyway”Dance on Friday, September 17.

Isaura Andaluz, volunteer with the Rio Grandechapter of Slow Food, says the Maze is a greatway to bring people together to learn about theagricultural heritage of New Mexico. “We’vescheduled workshops honoring the Churrosheep of the Navajo, their products andlifestyles. We’ll also have lectures on acequiasand their place in agriculture, and 16th centurybaroque music performed the way traditionalsheepherders would have.” According to Ms.Andaluz, the Slow Food movement is dedicatedto raising the awareness of traditional ways ofgrowing, cooking and enjoying foods.

One way to really appreciate these traditionalfoods is buying them directly from farmers at theSeptember 11-12 Growers Market Weekend.“It’s amazing what variety of foods we grow inthe Rio Grande Valley,” says Eric Garretson ofthe Albuquerque Area Growers Markets. “We

hope to have at least 10 and perhaps as many as25 vendors selling everything from apples, pearsand melons to green beans, cucumbers, honey,sweet corn and maybe even chile and dried garlic.”

Maze-making reaches back millennia; ancientlabyrinth designs are found throughout the worldamong various cultures. One of the oldest knownlabyrinths is found in Arizona, traced back toancestors of the Pima Indians. Solving this year’scoyote-themed maze will take between 45 minutesand one hour, winding puzzlers through severalacres in a field north of Montano Road. The mazeis planted with an heirloom, open-pollinated vari-ety of corn called Mexican June, once widelygrown in the Pecos River Valley. It produces aroasting ear that can be picked at hand height. In agood season, the plants grow 12 feet high. As inprevious years, millet is planted in between thecornstalks. After the maze is cut down, the cornand millet provide food for migrating Sandhillcranes and Canada geese during the winter. Cranesespecially love the corn and millet and are amongthe frequent avian visitors to the fields.

Human visitors will have a great opportuni-ty to view all sorts of wildlife during theOctober 30 Halloween Spectacle. This all-

out bash comes complete with costumes, treats andeven bobbing for apples, also provides a wonderfulopportunity for kids of all ages to experience clear-skies stargazing courtesy of UNM’s LodeStarAstronomy Center.

Rio Grande Community Farm, a nonprofit organ-ization formed in 1997, manages 138 acres of theLos Poblanos Fields Open Space, located onMontano Road, one mile west of 4th Street. TheMaze is open weekends - including Labor Day -from 11 a.m. to 6 p.m. through Saturday, October

30. Roasted corn and cold drinks will beavailable for purchase by hungry andthirsty maze walkers. Admission to themaze on weekends and on evening walks is$6 for adults, $3 for children 5 to 12, andfree for children under the age of 5.Weekday field trips for after-care groupsand public, private, and home-schooledstudents may be scheduled Mondaythrough Friday from 9 a.m. to 5 p.m. for$3 per student.

Free parking is available at the gravel park-ing lot west of the entrance to theCommunity Farm on Tierra Viva on thenorth side of Montano Road.

For more information about the maze, groupvisits or other farm projects, please call theCommunity Farm at 505-345-4580 or visitwww.riograndefarm.org. For more informationon and costs for the Slow Food workshops, goto www. slowfoodriogrande.org.

Critters in the Corn!Corn Maze: fun for all

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by Yvonne Scott

N o, that’s not a misprint. Thinking spring is ablueprint for making the most of the falldays ahead and creating a new relationship

with the land that emulates nature more accurately.It’s easy to put off doing something for the land inSeptember or October when February and Marchseem so far away. Think of it as learning how toprovide on-going “maintenance care” for youryard and garden throughout the year rather thanscrambling to play catch-up a few weeks beforeplanting time.

First, get rid of the compulsion to create a weed-free environment or an autopilot environmentwhere electricity waters your green living beings.Our zeal for “neat,” for automatic sprinkler sys-tems and freedom from responsibility to our landis actually making us ill. The land needs morethan an occasional visit from you to be happy, vig-orous, healthy, vibrant and productive. You see,the more we work to disconnect from the landaround us, the less healthy both become. If we didnot have an instinctual need for renewal from theEarth, we wouldn’t be desperate to get to themountains, the river, the seashore, for long week-ends or vacations. Yet you can have a mini-vaca-tion right in your own backyard each and everyday while reclaiming your place in the cycle of lifeas defined by Mother Earth.

Second, remember that the Earth does not creategarbage and we must learn to imitate that. It’s easyin the garden. Yard cleanup materials, kitchenscraps, tree branches, prunings, all these canbecome mulch and then slowly decompose addingmuch-needed organic material back into the soil.Fall is the best time to clean up all the old tree limbsand residue from years past by chipping and form-ing a mulch pile. Let it over-winter and you canstart using it first thing next spring. Fresh woodchips can be applied now to back fences, bare soil,low spots to soak up moisture and minimize dustor mud while inhibiting a convention of weeds(a.k.a. misplaced plants.) Mulch has a bounty ofuses and now is the time to create your own.

Compost is a must for the land and there manyways to create some. In fact, once you uncoveryour secret recipe for doing this, you may wonderwhy you waited so long to initiate the process.Those tumblers and bins are fine for making com-

post if you are knowledgeable about how tocombine the various elements and diligentabout watering and turning the pile whichmost of us aren’t. Bins and tumblers dry outtoo fast for one thing. They’re usually notunder a sunshade for one thing. And keepinga good supply of dry materials and greenmanures around is a constant headache. Myadvice—if you can’t commit to a more scien-tific approach—is to let Nature do it for you.

Here’s how: decide on areas in your yard orgarden where you want to add more organ-ic material for future planting or simply toincrease soil vitality by using your kitchenscraps and yard waste. Good candidates areland worn out through years of continuouscultivation, a footpath or dog run; vacantland being improved for beds; or places youwish to add trees or shrubs.

Outline this area on the ground. Collect bagsof leaves, keep your grass clippings duringfall, and pile up aged horse or sheep manure

if you have it or can get it donated. A straw balecover for the plot helps, too. The yellow stuff col-orfully marks the area where you’re working.

Start at one end with a trowel and a piece of bam-boo stake. Each time you want to empty kitchenwastes, go to the bed, dig down with the trowelabout 18”-24” and bury the material. Throw onsome leaves, some grass clippings, cover overwith dirt, and move the stake to the edge of theburial spot. Make certain none of the kitchenscraps are on the surface. Next time, repeat theprocess, moving down the row. When that row isfinished start another. Over the top of the mound,keep a thick layer (2-3 inches) of mulch—leaves,wood chips, and straw—to keep the moundwarmer and thus working better over the winter.Next spring VOILA! A planting bed. Oh anddon’t forget to water the mound every weekunless we get rain or snow.

A bout those leaves: I say MOW don’tBLOW. Even though my business is main-taining yards, I watch all those rich

morsels of leaves heading to the composting facili-ty or worse yet, the city dump and cringe. In fact,you can simply mow them back into the soil. Andyes, I’ve done this with cottonwood leaves as well.After the very first good leaf fall, when the lawn isnearly covered with a single layer of leaves, get outthe mower and mow like you do grass in the fall—higher and with the chute closed to create mulch tofall on the ground. After a couple of weeks whenthe last windy fall day brings the rest to the ground,mow again the same way. In between, rake them upand bag them, saved for the compost mound andother miraculous enterprises on your land. (PS: Ifyou don’t have large trees or not enough leavescome your way, take up midnight raids on theneighborhood the night before trash collection. Asmall thank-you note under a rock on their curbmay inspire them to do the same.)

What better way to make your landscape and gar-den feel loved than by a warm blanket of mulchover the winter? What better way to get a headstart on early spring planting than a raised bed ofstraw, leaves or spoiled hay? Water it once inawhile and when the frost free days are upon us,move away the mulch to warm the soil, make justenough room for setting in plants or seeds, repo-sition the mulch and start regular watering.

This fall...Think Spring!

celebrating the organic harvest

september 2004 5

A favorite “trick” of mine to jumpstart that wildflower bedyou’ve always wanted? Mulch the area you want to use. (Seeabove.) Wait for the last cold snap of the season (as best we canpredict.) If it rains or snows so much the better. Head outside dur-ing the precipitation, open up the soil a bit with a hand cultiva-tor, broadcast the seeds, apply some compost over the mulch andseeds and wait for warm weather. You’ll be surprised how muchwill germinate through the cold/wet/warming cycle.

This fall, allow yourself to question all the reasons you’ve creat-ed to disconnect from the land, putting yourself on “auto pilot.”I encourage folks to walk the land they steward each and everyday. To think spring in the midst of autumn is to remind ourselvesof our place in a continuum. So get outside and play!

Yvonne Scott is the owner/operator of Environmental Enhancers, aland restoration and maintenance service which specializes in co-creative gardening design and healing the Earth...one yard at a time.

ssooww sseeeedd ffoorr sspprriinngg

RUN FOR THE CO-OP’S BOARD OF DIRECTORS

YOUR CO-OP NEEDS YOU!Thinking about running for the Board of Directors? In an effort to encourage more participation,we've lengthened the Nominations period. You can pick up a Nominations packet and return thecompleted materials any time until October 1st. The packets are available from the informationdesk at both stores. More info: Call 256-4594.

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APPLE CANYONSanta Fe, New Mexico: Orange Sesame Dressing 12.7 oz. sale $6.29Holy Chipotle! Culinary Sauce 9 oz. sale $6.29

KINNA’SEspanola, New Mexico: Laos Chile Paste 2 oz. sale $2.29or 6 oz. sale $4.49

MAINSTREET BAKERYTaos, New Mexico: Whole Wheat Bread 1.5 lb.loaf sale $2.49 each White Bread 1.5 lb. loafsale $2.49 each

TIJERAS ORGANIC ALCHEMYAlbuquerque, New Mexico: Clary Sage & Cucumber Daily Shampoo 12 oz.sale $7.49 & Conditioner 12 oz. sale $7.49

co-op news september 2004 6

LOCAL SALE ITEMSSHOP LOCAL & SAVE

SPECIALS GOOD FOR THE MONTH OF AUGUST

by Marshall KovitzThis is the fourth article in the series dealing withgovernance documents and the third about ourbylaws. We've examined what the bylaws say aboutmembership, meetings and the Board. In this finallook, we'll cover everything else.

Article VI has the unexciting title, "Contracts,Checks, Deposits and Funds." It is this clausewhich allows the Board to assign the task of man-aging the Co-op's assets to the General Manager.The first Section notes that the Boardmay delegate to an agent or agentsthe authority to enter into con-tracts or execute any instru-ments in the name of theCooperative, and that theBoard may grant such author-ity under broad or restrictiveconditions. In keeping with the Board'spolicy of avoiding operational detail, the Boardgives the General Manager very broad authorityto handle the Co-op's finances. Nevertheless, theBoard has the responsibility of ensuring financialstability and does this through a variety monitor-ing policies. We'll examine these policies moreclosely in a later article.

Article VII, Waiver Of Notice, is intended to dealwith the conditions under which members mayrelinquish the right to notification when suchnotice is required by the bylaws. Article VII statessimply that waiver of notification occurs if amember expresses this in writing, either before orafter the event occurs. Some legal experts recom-mend that the bylaws also state that, if a memberparticipates in an event of which she/he was notproperly notified, the fact of participation consti-tutes a waiver. The only exception would be if thepurpose of participation is to object that the eventwas not lawfully convened. In the future, look fora proposed bylaw amendment to this effect.

The process of amending the bylaws is the subjectof Article VIII. Proposed amendments may bepassed by a simple majority of members voting ateither a meeting an/or by mail. Thirty days noticeis required for such a proposal.

How La Montanita allocates net earnings is thesubject of Article IX, Capitalization and Article X,Disposition of Receipts. Everyone is aware of thepatronage dividend checks they receive at the end

of the Co-op's fiscal year when the business hasbeen profitable; the requirements for issuing suchrefunds are contained in these two articles. Afterthe year end financial review is completed, theFinance Committee recommends and the Boardvotes on the patronage dividend.

Federal tax law for cooperatives allow us to foregotaxes on all patronage dividends paid to members.Furthermore, only 20%, at a minimum, must be

paid in cash; the rest of the dividendmay be used by the Co-op as

Patronage Retained Certifi-cates. These certificates areheld in accounts for each

member and are refundableat the discretion of the Board.

Generally speaking, the Boardwould only refund these certificates as

part of an orderly program of refunding the earli-est certificates first. Furthermore, any such refundprograms are unlikely since La Montanita is chron-ically undercapitalized.

You will perhaps see from the above explanationthat we can manipulate the total dividend paid insuch a way as to minimize taxes and maximize theearnings which the Co-op retains. A third and veryimportant criteria we use in declaring the dividendis to refund the equivalent of one week's worth ofgrocery purchases for that membership. TheFinance Committee has a small computer programit uses to plug in these three variables at the end ofthe year and produce different options for payouts.

The article on Capitalization contains a littleknown requirement regarding purchases by non-members. We are obliged to set aside a dividend inthe aggregate for all nonmember purchases.Nonmembers may then request the cash portionof their dividend if they can provide proof of theirpurchases (usually cash register tapes). Any suchdividend is first reduced by the annual member-ship fee, in effect making them members. All non-member dividends that are retained, must beplaced into a fund whose purpose is to educatepeople about cooperatives.

In future articles, we'll look at the next level of gov-ernance: Board policy. You can look at a copy of theCo-op's bylaws at either information desk or on LaMontanita's website.

Dear Co-op,Thank you once again for publishing articles highly relevant to my everyday life. A special thanksfor the Back-to-School issue (August ’04). Part of your mission is to provide a working model fora healthy sustainable future. We too support that goal and are working up a new state-funded char-ter school, which would tie in nicely with it.

The school will be a home style K-6 school for any child that would incorporate gardening, yoga,as well as occupational therapy techniques to help keep brains turned on for all the usual subjects.These techniques are designed to help not just the ADHD kids, but all kids learn more efficiently. Wewill also use multi-age classrooms to address the different learning speeds of special (and regular- ifthere is such a thing) kids. If anyone has interest in helping on a committee or the board please con-tact me at abqbon@yahoo.com. Please also contact me if you would like more information about hav-ing your children attend the school.

Thanks, Bonnie Barsun

More on Co-op Governance

Letter to the Editor:

Oct. 1, 2004: Nominations Close

Oct. 17, 2003: Annual Membership MeetingHear reports from our Board, General Manager and meetthe candidates. At Immanuel Presbyterian Church, across

Carlisle from the Nob Hill Co-op.

Nov. 1-14, 2004: Voting PeriodMembers: your ballot will be mailed to your home.

Call 256-4594 for more information or email:bod@lamontanitacoop.com

YOUR CO-OPneedsyou!

run for the CO-OP’S

Board ofDirectors

SHOPCO-OPSHOPCO-OPSHOPCO-OPSHOPCO-OP

by Sarah ConstantinThe New Mexico Recycling Coalition held their bi-annualstatewide conference June 8-10, 2004 in Albuquerque.The title of this year's conference was "Recycle! NewMexico: The Road Ahead." The NMRC did an excellent job oforganizing a world-class conference. Everything was verywell planned, and the quality of the speakers and presenterswas impressive. The overall impact was truly inspiring.

Speakers included national level representatives such asBen Walker of the National Recycling Coalition, andJoseph Cattaneo of the Glass Packaging Institute. At the

New Mexico state level presentations included Greg Bakerfrom NMED, who spoke about backyard composting andRuth Friesen from Habitat for Humanity Restore, whotalked about recycling consumer building materials. Localfolks included Jim Brooks of Soilutions and RobertMontoya of Rastra NM. Awards were given to businessesand organizations around the state in acknowledgement ofcontributions made in recycling. La Montanita Co-opshared the Small Business Recycler of the Year Award withRastra NM. For more info on the conference, log on towww.nmrecycle.org.

Co-op Earns Recyling Award

Nature’s Way to Better HealthMary Alice Cooper, M.D.

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Calendar of Events9/6 Social Responsibility Research Committee 5:30pm

9/10 Deadline for Member to Member listing

9/11 Valley Co-op Organic Chile Roast Pick-Up Day

9/18 Nob Hill Chile Cook-Off, 11am-5pm

9/21 Board of Directors Meeting 5:30pm

10/1 Board Candidate Deadline

10/2 Nob Hill Co-op Organic Chile Roast Pick-Up Day

TBA Finance Committee Meeting, 5pm Co-op Annex

co-op news september 2004 7

Local Product Spotlight:Apple CanyonAnna Herrera-Shawver of Apple Canyon is committed tocreating the finest gourmet sauces, salsas, dressingsand marinades. Born in Albuquerque, she carries on along family tradition of hospitality and fine food. In2001, Anna, who had been doing product develop-ment for other businesses but felt constrained andlonged to have the freedom to implement her ownideas and recipes, began Apple Canyon. Her Puertode Luna, (translated by locals as the gateway or door-way to the moon), Salsas are inspired by the tradi-tional recipes served at her great-great grandparent's

Just in time for the chile harvest, the Nob HillBusiness Association is sponsoring the First AnnualChili Cook-Off and Active Living Celebration onSaturday, September 18th from 11am until 5pm inNob Hill. The event will benefit the Leukemia andLymphoma Society. The Cook-Off, held in theNob Hill Shopping Center parking lot in front ofthe Co-op, will include 15 to 20 local chefs vyingfor prizes in red, green, vegetarian and nouveaucategories. Restaurants already committedinclude Zinc, Buster’s, O’Neill’s Pub and LaMontanita Co-op.

Celebrity judges will award Cook-Off winnerstheir prizes. A special People’s Choice Award willbe given, determined by local community tasterswho have contributed $2.00 for an opportunity totaste the spicy treats. All monies for the tastingwill benefit the Leukemia and Lymphoma Society.New Mexico salsa vendors will also be set upthroughout the Nob Hill district at local business-es offering tastes of their condiments. For thestrong stomached, there will be a jalapeno-eatingcontest, and for the fun at heart, a tortilla-throw-ing contest. Prizes for the winners, as well as raf-fle prizes for the community tasters will be donat-ed by local Nob Hill businesses.

Bike Albuquerque has planned bike racesthroughout Nob Hill, bike activities for the kidsand a bicycle workshop. Walk Albuquerque issponsoring a walking tour of Nob Hill with aspecial interest in enjoying the neighborhoodgardens. This will be a great day to activelyenjoy our historic neighborhood, meet friends,have some great food and celebrate the chileharvest! To support the event, leave your car athome and bike, walk or take the bus to this specialNob Hill Neighborhood Celebration! For more infor-mation contact Michelle at 265-4631.

Nob Hill Chili Cookoff

Free co-op food training every week at La Montanita.Sharret Rose, Human Resources Coordinator, will con-duct training sessions for staff members that will focuson some of the foods that are sold at La Montanita.While this training is not meant to be definitive, the ses-sions will touch on a lot of information that will help ourstaff become more knowledgeable and therefore betterable to serve our members’ and customers’ needs.

There are five training sessions that each last aboutan hour. They are: Overview: Food Safety and FoodLabels; the Bulk Department; Dairy Products, SoyProducts and Special Diets; Meat and Cheese; andlastly Produce and Organics. If any member is inter-ested in attending one, please call Sharret at 265-4731and she'll let you know when and where. These classesare free to members.

Learn More, Eat Better: Free Co-op Food Training

COOP NEEDS VOLUNTEERS COOP NEEDS VOLUNTEERS COOP NEEDS VOLUNTEERS COOP NEEDS VOLUNTEERSLa Montanita needs some volunteers willing to help with a variety of community projects including helping with the School partnersprogram, food demos, The Nob Hill Chile Cook Off, Rio Grande Community Farms Maze, Annual Membership Meeting, HomeboundDelivery Days, mailings, and more. Volunteers work 3 hour shifts for 18% discount shopping for one week. For information call Robynat 256-4594 or e-mail memb@lamontanitacoop.com if interested and let us know when you are available.

ranch in Puerto de Luna, New Mexico. It was in this small Pecos River Valley farming communitythat her great-great grandfather, AlexanderGrzelachowski, also known as “Padre Polaco,”played host to Sheriff Pat Garrett and his infamousprisoner, Billy the Kid for what would be the Kid’slast Christmas Eve dinner. Billy dined handcuffed tohis chair in the family homestead.

Puerta de Luna Salsas are made from pure NewMexico green chiles fire-roasted to perfection with aunique blend of the highest-quality ingredients andspices, making a unique robust flavor. The thick andchunky salsa is fat-free, all natural and containsNO added water, preservatives or starches.

Then there are the Holy Chipotle! Culinary Sauce andDip Mixes. Made in Santa Fe, this unique and dis-tinctive sauce begins with rich and tasty Chipotle pep-pers which are ripened jalapenos, slow-smoked overmesquite wood. Holy Chipotle! low in carbohydrates,low sodium and fat free is an addicting condiment onburgers, burritos, sandwiches, pizza, rice, beans orbreakfast dishes. It is also the perfect marinade orbasting sauce for anything you put on the grill.

And finally try Apple Canyon's Award WinningOrange Sesame Dressing and Marinade. This sauce islow in carbohydrates and is a tangy fusion of orangecitrus, ginger, sesame and a hint of New Mexico redchile, it's the perfect marinade and natural tenderizerfor any grilled meat, fish or poultry dish. Successfullyfusing the flavors of the American Southwest and theOrient, this dressing/marinade won a 2003 ScovieAward at the Fiery Foods Show held each year inAlbuquerque. Look for these wonderful locally madeproducts at both co-op locations. Selections may varyfrom store to store.

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Former Co-op Board President Composting Aficionado Cabinet Maker

Renaissance Man

The Evolution of a Farming Life Perhaps the seed of what was to come may have been sown in

early life, amid a shared family love of gardening, the earth, plantsand cultivation. Then fate took another direction, down aculturally prescribed path of college, a degree in mechanicalengineering, straight jobs. Eventually, while working at Intel in1998, Ron Breen came to a gradual awakening to the awarenessof his soul having atrophied and to the significance of that to hisexistence. Out of the need to regenerate the feeling of life withinhimself, to do something more nourishing to his soul, he made thedecision to embark upon a “deliberate lifestyle change.”

Building upon earlier experiences, he returned to a way of lifethat was more supportive of his intrinsic values, with a deepenedconsciousness of the worth of life lived at a humane pace, in anatural rhythm, closer to home and to the community. He resumedwoodworking, for smaller businesses including the Co-op andexpanded upon earlier experiments with organic gardening. Hisnew lifestyle gave him more time to work with the Bio-Intensivemethod of organic farming, which he had earlier learned about ata workshop by John Jeavons. This method, which has beenpracticed since ancient times, promotes economic sustainability infarming in that it involves building the soil and growing highlyproductive plants in a small area. Efficiency in this sense willbecome more and more crucial with the exponential growth ofpopulation and increased cost of gas for transport of food overlong distances.

A bio-intensive garden can be quite productive on a smallerscale. The fertile raised beds can support a large number ofplants; their leaves in turn form a canopy of greenery.Underneath, the microclimate that is created is cool and moist,conserving water, deterring weed growth due to lack of light, andaverting a hard crusting of the soil. “The benefits of this methodmust be witnessed to be truly understood—it transforms thenature of the garden environment altogether.” This is especiallyadvantageous in dry climates where maintaining even soilmoisture, which is so important to vegetable growth, is more of achallenge.

Building the soil is the essential foundation for a thrivinggarden. Ron spends as much time on composting as on any of theother aspects of the farming process. For him, the process of thedecomposition of organic farm materials and the giving back tothe soil in this way is an important part of the whole cycle, and theembracing of the whole cycle is basic to the organic farmer’s

appreciation of growth and development in Nature. The healthierthe soil, the stronger the plants will be and the fewer problems will exist with weeds and plant diseases. “Anything will be productivein good soil.”

The underlying requisite for vigorous growth of plants is afavorable balance among the different aspects of the plant’senvironment. Healthy soil, appropriate moisture, suitable spacingof plants, greenery that conserves water, crop rotation, appropriatelight and warmth: all must be understood and sensitively tuned inrelation to each other and to the needs of each individual plant.Education in this regard is well worth the time involved. “Farmingworks best when you do what you do really well—when youreally understand your soil and the plants you grow.”

Ron’s principal crop is spinach. The dark, curly, substantialspinach he grows has been available at the Co-op during theSpring, and his plans are to begin to grow it during other seasonsas well, beginning this fall. He has developed an intimateunderstanding of and rapport with spinach, a plant he loves: “It’sso wonderful to eat and grow; it looks so neat in the field—roilinggreenery that almost invites you to dive in and start swimming.”

A crop such as spinach, which few people understand well orgrow in this desert climate, is consequently in high demand and asa result, “marketing is a snap.” Marketing is always a concern asfar as economic viability; as is also the efficiency and smoothfunctioning of a garden. Many small-scale organic farmers do notmake a living on their farming alone. Ron does woodworking fora larger part of his work-days, and thus he relies on a garden thatfunctions well without intensive labor input.

Another aspect of marketing is organic certification. Organiccertification costs $150 annually and involves detailed record-keeping and attention to specific regulations, but it lends anundeniable credibility to a product, both with consumers and withstores and restaurants that buy it. As Ron’s operation grows andbecomes larger, the impact certification would make in terms ofease of marketing has become more key; accordingly, he hasrecently submitted application for the certification.

The wellspring that keeps it all developing for Ron is his loveof the process of growth and the wonder of Nature. For him,watching things grow is a spiritual experience, and a garden is aspiritual place. “Witnessing soil being converted into viablenutrient is an amazing experience.” Here again, the seed, givenlight, nurturing, warmth, and love, is bearing fruit.

—Mary Grube

La Ultima Mild SalsaTomatoes, cilantro, roastedchile Taos family salsa recipe Not chunky, use instead ofketchup on your natural tofuburgers.

16 oz $2.89

Hot Hot Hot Hot HotNOB HILL CHILI COOKOFF get ready get set start sampling

Just in time for the chile harvest, the Nob Hill Business Association is sponsoring our First Annual Chili Cook-Off and Active Living

Celebration on Saturday, September 18th from 11am until 5pm in Nob Hill. The event will benefit the Leukemia and Lymphoma

Society. The Cook-Off, held in the Nob Hill Shopping Center parking lot in front of the Coop, will include 15 to 20 local chefs vying for prizes

in red, green, vegetarian and nouveau categories. Restaurants already committed at publication time include Zinc, Buster's, O'Neill's Pub

and La Montanita Coop. Sample the salsas below at sites throughout Nob Hill Co-op at the Chile Cook-Off.

Pedro'sIt’s sooo Hot Hot Hot!

Jalapenos, tomatoesChile de Arbol. No vine-gar, no sugar no MSHNot for the newbie ornovice salsa gourmet. Not to be sampled byyour east coast in-lawsor other tender mouths.

16 oz $3.99

505 Southwest

Organic SalsaFlame-roasted

organic green chiliesfrom Hatch NM. A pop-ular, flavorful salsas.One of the few organicsalsa on the market.

16 oz $3.99

lCoyote CocinaGrilled GardenSalsaChef Mark grilled his

favorite garden veg-gies so the flametorches and charesthe skin, impartingyummy flavorsand aromas to thesauce.16 oz $4.99

Fl

Merlinda’sBlue Ribbon Salsa

Delicious delicate flavorsthat caress your tongue

A local favorite !!!

16 oz $4.39

Fl

Sadie’sNot as Hot SalsaSadie knows what goodsalsa should taste like.Simple and hot. Madewith tomatoes, jalapenosand more. A New Mexicoclassic.

16 oz $3.89

Fl

DessertGardensFive Chile Verde Sauce

A one of kind taste.Roasted green chiles,tomatillos, roastedjalapenos. Try it on atuna melt or with asalad.

16 oz $3.99

Fl

Otiska Salsa

Originally the recipe of thefamous LA FondaRestaurant, Artisia, NMOtiska uses pure artisanwater and local jalapenos.

16 oz $3.29

Fl

Sante Fe SeasonsSalsa Borracha

A “fine” version offers roast-ed tomatoes and chiles with adash of tequila “gold” toenhance the fresh smokedchile flavor. Combine with alittle lime juice and honey totop grilled or poachedsalmon. A gourmet delight.

11.5 oz $3.99

Jilli PepperRed Chile

Pineapple SalsaSweet and hot, tasty

pineapple Salsa that isstill made by hand insmall batches.A delicioussalsa made with toma-toes, pineapple, hatchred chile,onions, chilepequin, jalapeno peppers,lime juice,cilantro, garlicand salt.

16 oz $4.29

some like it hot september 2004 10

fierydelights!

Here in New Mexico, most love it hot! Chileand the delicious culture that has built uparound these fiery delights is one of the mostenchanting things about New Mexico.

These classic and not-so-classic chile recipeshave been adapted from the followingsources:

www.cookingpost.comwww.chilepepper.comwww.vitacost.comwww.pepperfool.comwww.recipegoldmine.comwww.zianet.com

Corn Pudding

2 cups green corn, cut from cob1 zucchini, diced1 small red pepper, diced1/2-1 cup of green chile2 tablespoons shelled sunflower seeds orshelled roasted piñon nuts, finely chopped

Blend or mash first 4 ingredients togetheruntil milky. Add nuts or seeds. Bring to boiland simmer until mixture reaches a pudding-like consistency. Serve hot with butter and adaub of goat cheese or chile sauce.

Basic Green Chile Veggie Posole

2 Tbsp olive oil1 onion, diced3 cloves garlic, minced4 zucchini, sliced1 red bell pepper, chopped1 cup peeled and chopped green chile peppers (or more to taste)6 cups vegetable broth4 cups cooked posole 1 tsp oregano1 tsp ground cumin

Sauté the onion and garlic in oil for 3 to 5minutes. Add zucchini and green chiles andcook over medium heat, stirring occasionally,another 5 minutes. Add remaining ingredi-ents and simmer, covered, over low heat for45 minutes.

Roasted Potatoes with Salsa Verde

2 ancho chile peppers1 medium onion, halved and sliced4 medium Yukon Gold potatoes , diced 1 Tbsp (6g) dried oreganoSalt and pepper to taste 2 Tbsp olive oil4 cloves garlic, pressed

4 tomatillos, husks removed and finelychopped1/2 tsp (1g) ground cumin1/2 tsp (1g) ground coriander1/4 tsp (1g) ground cinnamon1/4 tsp (0.5g) ground allspice2 poblanos, roasted, skinned and chopped1 chopped serrano or jalapeño pepper Juice of 2 limes1/4 cup chopped fresh cilantro1/2 cup shredded Monterey Jack cheese

Preheat oven to 375°F (190°C). Roast chile pep-pers in dry sauté pan until softened and aromat-ic. Remove stems and seeds, chop fine.

In a bowl, toss the chile peppers, half the onions,potatoes, oregano, salt, pepper, and oil. Coat abaking sheet with oil and distribute potato mix-ture evenly. Roast for 15 minutes, turn and con-tinue cooking until potatoes are done, about 15to 20 minutes longer.

While potatoes roast, sauté remaining onionsfor 5 minutes in a saucepan with a little olive oil.Add garlic. Cook another 5 minutes, adding alittle water if vegetables begin to stick. Add next7 ingredients and simmer for 10 minutes.Remove from heat and mix in lime juice. Tasteand adjust seasonings.

To serve, arrange potatoes on a platter and topwith salsa, cilantro and cheese.

Chile Rellenos Casserole

8 fire roasted and peeled green chiles 6 ozs sharp cheddar cheese, cut in fingers to fit chiles(or more)2 eggs1 1/2 cups milk1/2 cup flour (or more, make a batter, not too thick)1 tsp salt

Open the de-seeded chiles and put in cheese, youcan also add white onion slivers at the same time,if desired. Lay the chiles in an oiled casserole dishand cover with this mixture: in a blender add theeggs and the milk and salt, blend for a few sec-onds and then add the flour to make a batter,pour this over the stuffed chiles. Bake about halfan hour or longer until a toothpick comes outclean, in a 350F oven, uncovered. Let stand to setfor about ten minutes.

Sweet Potato and Poblano Casserole

2 large sweet potatoes or yams, peeled & slicedin 1/4-inch rounds2 medium Russet potatoes, peeled & sliced in1/4 inch rounds2 ounces Monterey Jack cheese, grated1 ounce Feta cheese, grated1 medium onion, chopped2 large tomatoes, chopped6 green onions, sliced1 cup corn kernels

S H O PC O - O P S H O PC O - O P S H O PC O - O P S H O P C O - O P S H O P

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FALL 2004 HIGHLIGHTSNancy Wilson & Ramsey Lewis • Lucy KaplanskyHoward Alden & Bucky Pizzarelli • Denny Zeitlin

Esma Redzepova & Ensemble TeodosievskiWilliam Parker, Steve Swell, Jemeel Moondoc,

Hamid Drake Quartet • David MeltzerEric Bibb • Greg Osby Quartet • Honeyboy Edwards

ICP Orchestra • Don Byron Trio • Geoff MuldaurPlena Libre • Rahim AlHaj String Quartet

Frank Morgan Quartet • The Handsome FamilyLoren Kahn Puppet Theater • Kenny Davern Quartet

Kartik Seshardri • Tin Hat Trio • Bill HearneMelody Sumner Carnahan & Out of Context

The Queen of MacedonianRomani (Gypsy) Song

ESMA REDZEPOVAand ANSAMBL TEODOSIEVSKI

Wednesday, 7:30pmSeptember 29thSunshine Theater

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1114 7th Street NW at Mountain Roadfor more information,call 505-242-6367

Photographs by David Ondrik

September 3 – 30North Gallery

Reception: Friday, September 10, 6 PM to 8 PM

PERIPHERY

some like it hot september 2004 11

4 egg whites2 1/2 cups cottage cheese

Preheat the oven to 350 degrees F. Place thesliced yams and potatoes in a bowl coveredwith cold water and set aside.

Mix the grated Feta and Monterey Jacktogether in a bowl and set aside. In anotherbowl mix the egg whites with the cottagecheese, Parmesan, cumin, cinnamon, oregano,garlic, red pepper flakes, black pepper and soysauce together and set aside.

Line the bottom of an oiled 9 x 12-inch oven-proof dish or casserole with the sliced yams,covering the bottom of the dish. Overlap ifneeded. Sprinkle half of the cheeses, toma-toes, onions, green onions and corn evenlyover the yams to cover and pour the egg mix-ture over the top. Layer the poblano strips tocover the pie completely. Repeat with theremaining tomatoes onions and green onions,then the remaining cheese and top with alayer of the sliced potatoes.

Cover the dish with a lid or aluminum foiland place in the center of the preheated ovenand bake for approximately one hour.Remove the lid or foil and bake an addition-al 10 minutes to toast the top.

Remove from the oven and let the casserolerest 10 to 15 minutes prior to serving. Cutinto eight equal portions and serve with salsa.

Nopales (Cactus) Fresh Corn and Cilantro

2 cups nopales, peeled of all spines1/2 red onion, julienned1 scallion, sliced1 clove garlic, minced1 teaspoon oregano, chopped1/4 cup red bell pepper, seeded and julienned1 cup corn kernels, toasted*1/4 cup capers1 small pinch chiles de arbol, toasted andcrumbled6 sprigs fresh cilantro, washed2 limes, cut into wedgesOne fresh ear of corn, toasted and the cornremoved from the cob

Preheat a grill or lightly sprayed sauté panwith vegetable spray and toast the nopales 3-5minutes on each side, squeezing a little limeover each side. These cactus leaves will give offa little of their juices, not to worry. Cut intojulienne strips one and one-half inches long.Set aside in a colander over the sink to drain.In another dry, hot sauté pan, toast the cornkernels until slightly brown over medium heat.Rinse the cooked nopales under cool water.Drain and set aside. 2. In a large bowl, toss allof the ingredients together. Season to taste.Place in the middle of each salad plate a

scoop, 4 ounces of the salad. Garnish with asprig of cilantro and a wedge of lime.

Note: Here’s another way to prepare nopales.The pods give off a lot of liquid when cut raw,so trim the edges of the cactus pods and removeall of the spines very carefully with a potatopeeler. Cut them into desired strips and placeinto a saucepan with rolling boiling water andcook for 20 minutes. Set aside to drain in acolander and use as needed. You might want touse gloves.

Grilled Chicken Breasts with Tomatillos and Smoky Chilies

2 Tbsp. vegetable oil1/2 cup onion, chopped1 garlic clove, minced1 pound tomatillos, husked, rinsed and quartered1 13-3/4 ounce can chicken broth1/2 cup canned chilies (chipotles en adobo),seeded and sliced1/4 teaspoon cuminSalt and freshly ground black pepper6 boneless, skinless chicken breast halvesCilantro sprigs for garnish

Prepare grill or preheat broiler. Heat oil insaucepan over medium heat. Add onion andcook, stirring, until golden, 7 minutes. Stir ingarlic and cook 30 seconds. Add tomatillos andcook until soft, 10 minutes. Stir in broth, juice,chilies and cumin. Cook, stirring, until mixtureis thick and reduced to 2 cups, 20 to 30 minutes.Season with salt. Season chicken with salt andpepper. Grill or broil 3 to 4 minutes per side.Spread sauce on 6 dinner plates. Top with chick-en; garnish with cilantro.

New Mexican Pasta Salad with RedChile Pesto

1 lb fusilli pasta, cooked, rinsed in cold waterand drainedRed Chile Pesto4 large leaves red leaf lettucekalamata olives1 yellow bell pepper, seeded, julienned

Mix the Red Chile Pesto and the cold pasta in amedium bowl. Serve the salad on top of the let-tuce leaf, garnish w/ the pepper and olives.

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health & healing september 2004 12

The Environmental Protection Agency (EPA) has fileda complaint against DuPont for withholding evi-dence revealing negative health and environmentalimpacts from a chemical used to produce Teflon.The chemical, commonly known as PFOA (per-fluorooctanoic acid), has been found to causecancer in laboratory animals. Due to Teflon'spopularity (those nifty non-stick frying pans,etc.), PFOA can now be detected in the bodies of90% of Americans.

As reported in the New York Times Teflon con-stituents have found their way into rivers, soil,wild animals and humans, the company, govern-ment environmental officials and others say.Evidence suggests that some of the materials,known to cause cancer and other problems inanimals, may be making people sick. TheEnvironmental Protection Agency filed a com-plaint charging the company with withholdingevidence of its own health and environmentalconcerns about the chemical used to manufactureTeflon and then covered-up the evidence for twodecades. The agency is also investigating whetherthe suspect chemical, a detergent like substance,is harmful to human health, and how it hasbecome so pervasive in the environment.

DuPont has been pushing its Teflon-brandedmaterials (known as fluoroproducts) for new uses- such as a built-in stain repellent for fabrics anda spray-on cleaning product. In a preliminary riskassessment report released last spring, the E.P.A.said PFOA was a possible carcinogen, but did notadvise that consumers stop using Teflon products.PFOA is used as a processing aid in making manyTeflon products and is not present in end products,

such as cookware. The researchers postulatedthat prolonged use of products containing PFC's— like paper products, packaging, carpet treat-ments and stain-resistant textiles and cleaners —could be a major source of human exposure. Thecompany acknowledges that fumes from Teflonpans subjected to high heat can release gassesunrelated to PFOA, which can kill pet birds andcause a flulike condition in humans known aspolymer fume fever.

PFOA is known to cause cancer in some animals,and has been linked to liver damage and otherproblems in animals. Its effects on human healthhave been little studied. In the 1980's, a DuPontstudy of female workers exposed to the substancefound that two out of seven women gave birth tobabies with facial defects similar to those observedin the offspring of rats that had been exposed toPFOA in another study. In its complaint, the E.P.A.charged that DuPont had also detected PFOA inthe blood of at least one of the fetuses and in pub-lic drinking water in communities near DuPontplants, but did not report that it had done the tests.

THERE is no federal requirement for companiesto test unregulated chemicals like PFOA, but ifcompanies have reason to believe a substanceposes a threat, they are required by the ToxicSubstances Control Act to notify the E.P.A. Theagency also said DuPont was in violation ofanother federal environmental law for not pro-viding all of the toxicological data after a 1997request from the agency.

Read the full New York Times report at www.organ-icconsumers.org/ click on Food Safety news.

Poisoning Consumers

with Teflon

Who wouldn’t be happy? Fish oil is crucial to a child’shealth. It provides the important Omega-3 fatty acid,DHA, which supports focus, memory and cognitivedevelopment.* In fact, research has found that kidswith low levels of DHA are more likely to have sleepand behavior problems, as well as learning disabilities,when compared to kids with higher DHA levels.1

*These statements have not been evaluated by the Food and Drug Administration.This product is not intended to diagnose, treat, cure or prevent any disease.

1. Stevens LJ, et al. Physiol Behav. 1996 Apr-May; 59 (4-5):915-20.

Nordic Naturals Children’s DHA 180sfrom 07/26/04 - 08/20/04

T he immune system is our personal super herocoming, to our aid at the first sighting of anyalien invader, be they bacterial or viral.

Building and tonifying the system so its there foryou when you need it is the key to optimum health.So “Let Food Be Thy Medicine” and choose somekey herbs and stay healthy this cold and flu seasonand all year round.

IMMUNE BUILDING FOODSTwo important antioxidants found in fruits andveggies are the carotenes and the flavonoids. Likeenvironmental pollutants, carotenes are fat-soluble.Turned into Vitamin A in the liver, they protect thewhole system, reduce the effects of aging, helprebuild epithelial tissues so important as our bodiesfirst response against attackers and are important inthe formation of bones (and teeth) where some of

the immune system’s cells are produced. There areover 600 carotenes, 30-50 of which the body canturn into Vitamin A. Beta-carotene, perhaps thebest known as it transforms most easily intoVitamin A, is found in green and yellow fruits andvegetables including butternut, acorn, pumpkin andother yellow/orange winter squash, yams, apricots,carrots, kale, mustard greens, papayas, parsley,peaches, Swiss chard, spinach, alfalfa, cantaloupe,broccoli, beets, water cress, turnip greens, dande-lion greens, rosehips, garlic and fish liver oil.

Flavonoids, like carotenes, are responsible for someof the colors of our food. They provide remarkableprotection against cancer, heart disease and strokes.In addition flavonoids enhance Vitamin C absorp-tion, work synergistically with Vitamin C to protectthe structure of blood vessels and have an antibac-terial effect. Flavonoids are found in citrus fruits,especially the white material just beneath the peel,berries, onions, parsley, beans, lentils, peas, buck-wheat, hibiscus flowers and green tea.

Fiber is another very important aspect of immunesystem support. Most importantly, fiber binds withunwanted toxins including heavy metals, and thebody’s waste materials (including destroyed bacterialand viral invaders) bulking them up for prompt elim-ination. It also helps to stabilize blood sugar levels,prevents constipation, colon cancer, obesity, andmany other disorders. There are several types andsources of fiber. Pectins, found in apples, carrots,beets, bananas, cabbage, citrus fruits and dried peasslow the absorption of foods (helping diabetics),removes heavy metals, the negative effects of radia-

superhero!the immune system

New Mexico GynecologyConsultants

Welcomes

Judith Allen, CFNP, CNMGynecology, Pre & Post Menopausal Counseling,

Preventive & Integrative Medicine

Frances M. Fisk, MD, FACOGLonnie Lopez, CNP

Janet Nalda-Lyons, RNC, CFNPBarbara M. Thorpe, MSN, RNC, CNP

Providers for BC/BS, Lovelace, Presbyterian,and other insurance plans.

(505) 242-5353801 Encino Place NE, Suite D-5

Body-CenteredCounseling

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and Movement

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

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

tion therapy and other toxins while helping tolower cholesterol. Both gums and mucilages arefound in oatmeal, oat and rice bran, sesame seedsand dried beans and aid in lowering cholesterolremoving toxins. Overall sources of fiber includewhole grains and beans, nuts, seeds, lentils, peas,and vegetables.

HERBS AND SUPPLEMENTSThere are a variety of herbs that can help buildand tonify the immune system. Cleavers, alsoknown as Goosegrass, is excellent in a wide rangeof problems where the lymph system is involved,including swollen glands, as in cases of tonsillitis,sore throat and adenoid trouble, for lymph nodeswellings under the arms, down the neck and inthe groin. A noted lymph system tonic, it is usedin the treatment of ulcers and tumors resultingfrom lymphatic congestion and reduceddrainage. Cleavers is also effective in cystitis and

other urinary conditions and for skin problems,especially the dry varieties like psoriasis. It canbe taken as an effective long term tonic, its alter-ative effect slowly building in the body.

Astragalus has been studied in China, where it hasthousands of years of traditional use. Researchershave proved its immune enhancing effects, show-ing its ability to increase endurance, reduce bloodpressure, improve blood circulation, strengthenheart contractions and as a non-specific immunesystem stimulant. In tests in Houston, Texas, teaof Astragalus was shown to restore T-cell functionin 9 out of 10 cancer patients. The recognition ofits immune enhancing effects are also notable inrelation to its tonic effects in the pectoral areas.For those people who are prone to lung infectionsit is an excellent herb with its added heartstrengthening and dirutetic benefits.

Reishi mushroom, another traditional Chineseherb, has anti-inflammatory, antibacterial, anti-oxidative and antiviral effects. It helps preventallergic responses by modulating the immunesystem response. Reishi enhances bone marrowproduction, increases white blood cell count and is a general immune potentiator. UnlikeEchinacea, Oregon Grape or Barberry which arebest taken at the outset of invasion, it is excellentwhen taken as long-term preventative tonic.

by Robyn Seydel

Check with your health care professional for a pro-gram that best meets individual needs for immunesystem support.

The Immune system is our PERSONAL SUPERHEROcoming to our aid at the first sighting of any

alien invader, be they bacterial or viral.

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health & healing september 2004 13

community forum september 2004 14

Office SpaceAvailable

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Celebrating the 40th Anniversary of the Wilderness Act.Sept. 25, 2004 9am to 4pm. Historic La Posada Hotel, 1252nd Street NW. Featuring: Oscar Moctezuma speaking onJaguars in Mexico and the Southwest. Dave Foreman andDoug Scott speaking on Wilderness in New Mexico.

Other Workshop sessions include: Media and Grassroots• Creating a Citizens Toolbox for Activism • The Politics ofWilderness • How Agencies Work • Diversifying Outreachin New Mexico • The Spirituality of Wilderness-ConnectingReligion to Wilderness Preservation.

COST: ONLY $10, includes lunch. For more infor-mation call New Mexico Wilderness Alliance 505-843-8696 or register online at www.nmwild.org.Special! Attend both the conference and Re-membering Abbey Event for just $20.

Remembering Edward Abbey: An evening celebrat-ing the famed southwest author Edward Abbey. Jointhree of Abbey’s close friends, Jack Loeffler, DaveForeman and Bart Koehler, as they remember himthrough personal stories, readings, songs and film.Saturday, September 25th, 7pm, Kimo Theatre,Albuquerque.

Special! Attend Both the Conference and AbbeyEvent for just $20. Tickets for Remembering Abbey are $15 and areavailable at all TICKETMASTER outlets (505/883-7800) and the Kimo Box Office (505/768-3544).

D o you have questions about how to hook up asolar energy or wind energy system on yourhome or ranch? Are you wanting to use

rammed earth, strawbale, or adobe as a buildingmedium? How about reducing your gas or electricuse through passive solar hot water heating? Cometo the Solar Fiesta on September 25 and 26 at theIndian Pueblo Cultural Center and get your ques-tions answered.

The New Mexico Solar Energy Association isbroadening the basis of its annual renewable ener-gy educational fair. As well as solar and windenergy and passive solar building and technology,they will include classes that broaden our knowl-edge base, such as the growing and uses of bam-boo, basic homesteading skills, solar cooking,alternative fuels, and other sustainable living tech-niques. There will also be classes in how you canreduce your use of electricity in your home envi-ronment. Becoming energy aware is the first stepin determining how much energy you actuallyneed when considering the installation of renew-able energy, and the added benefit is a sometimesgreatly reduced utility bill.

Beginning one week in advance of the Fiesta,NMSEA combines forces with Solar EnergyInternational to present a comprehensive week-long symposium on solar energy that begins withthree days in the classroom with visiting instruc-tors, tours of local photovoltaic (PV) systems andhands-on labs. The topics covered will includephotovoltaic (PV) components, designing, sizing,siting and stand-alone and grid-connected sys-tems. Safety and energy efficiency will also be cov-

ered. The last two days will have the classinstalling a PV system.

The SEI Solar Workshop will be held September20-24, just prior to the NMSEA annual SolarFiesta. For more information and to register forthe class, contact Solar Energy International atwww.solarenergy.org or (970) 963-8855.

Solar Fiesta 2004 will be held Saturday andSunday, September 25th and 26th from 10am to5pm at the Indian Pueblo Cultural Center at thecorner of Menaul and 12th in Albuquerque. Thisstately structure boasts walls of rammed earth,natural stone floors, a 10kwh photovoltaic powersystem and is permeated by the essence of theNative American spirit.

The Solar Fiesta Workshops and Exhibits foradults and children are designed to encourageindependent living practices in both the rural andurban environments. There will be a Rally forRenewables and a Super Solar Silent Auction.

Solar Fiesta entrance fees are extraordinary low inorder to encourage family participation. Theexhibit area is $3 for adults, and $2 for seniors.Kids and teachers are free with school ID. Thehour long workshops cost $5 each or $20 for anall day pass. Parking across the street is free ofcharge. There is a separate charge for the SEI SolarWorkshop For more information on Solar Fiesta2004 contact NMSEA at (505) 246-0400 or log ontowww.nmsea. org.

Annual Solar FiestaEnergy Independence Begins at Home

2004 New MexicoWilderness Conference

The New Mexico Solar Energy Association SpeakersProgram is a recent addition to the myriad forms ofeducation used to bring all aspects of renewableenergy, such as wind, solar and fuel cells, plus pas-sive solar building design and green constructionpractices to the citizens of New Mexico. The peo-ple who volunteer to speak are regular homeown-ers or solar business owners who draw upon per-sonal experience to teach these sustainable livingtechniques. Over the next few months, the

NMSEA Speakers Program will cover topics suchas “Designing an Off-Grid Solar Electric Systems”,“Solar Hot Water”, “Pros and Cons of VariousSolar Electric Components”, and “Saving Moneyon Your Utility Bills”. The classes are $10 each fornon-members. Please come to support this newprogram. And bring a neighbor!

For further information, please contact NMSEA at(505) 246-0400 or www.nmsea.org.

Solar Education

The Rio Grande Agricultural Land Trust’s5th Annual Harvest DinnerAt Seasons Restaurant on Sept. 26, from 5-8pm, cost$100/per person (tax deductible). Info call 270-4421.

people before profit

film&lecture series

community forum september 2004 15

PLEASE NOTE:Our members are a diverse group with widely ranging opin-ions, and we respect the opinions of all our members, staff,and management. Opinions expressed in the community forumare those of the authors and the newletter attempts to publishopinion based on this diverse group.

by Janet GreenwaldPeace Camp, an annual event sponsored by Citizensfor Alternatives to Radioactive Dumping, theAlbuquerque Center for Peace and Justice, SierraClub and others, will join forces with TewaWomen United this year to support their eighthannual Gathering for Mother Earth on the 24thand 26th of September. This beautiful gatheringin Pojoaque, New Mexico features youth activi-ties, healing arts, drum circles, a relay run, com-munity meals, camping and much more.

I have fond memories of attending these gather-ings over the years: eating sweet corn straightfrom a solar oven, listening to inspiring speakerstalk about their experience with the nuclearindustry, greeting runners from Los Alamos,

watching cranes at sunset flying above the rivercanyons, joining in ceremonies by a campfireunder a starry sky.

The Tewa women who sponsor this gatheringlive under the shadow of Los Alamos and arevery aware of the many dangers that their com-munities face. Some have traveled to other com-munities around the world that are located closeto nuclear facilities, yet the atmosphere of thesegatherings is not one of despair but one of hopeand empowerment.

There will be car-pooling from the Peace Center tothe gathering and activities in Albuquerque to sup-port this event. Please join us. In Albuquerque 266-2663, in northern New Mexico, 747-3259.

the color bblluuee

Gathering for Mother Earth

The day started out cool and overcast, but as thefestivities got underway at the downtown “WeART the People” festival, the day brightenedsomewhat. I watched as the white unmarkedplanes laid down the chemical aerosol cloudsof barium oxide in streamers high above thejoyous parade of children and adults, dancers,musicians, pets and props as they woundthrough the park at Central & 8th Street.

CHEMTRAILS are made from a chemical (bar-ium oxide/aluminum) aerosol sprayed fromspecially outfitted planes at flight altitude (35-40,000 ft.). These ubiquitous white trailslinger (unlike the short-lived contrails, orfrozen condensed water trails from jet/planeexhaust) and eventually spread into a milkywhite haze that obscures the skies, loweringvisibility (documented) and increasing healthhazards, including asthma attacks, flu-likesymptoms, sore throats, headaches, confusion,lethargy etc. on an unsuspecting population.Chemtrails are observed and documented inthe entire US (including the Pacific Northwest,the Southeast, the Southwest, the Northeast,and the Midwest) Canada, Europe, UK, andAustralia. Responsible scientists here in the USand in the UK have collaborated and re-

searched, sampled and analyzed these aerosols(which include biological components as well),and the video taping and photography of thesetrails are copious.

It was in early 1999 that Clifford Carnicom, aretired government scientist and his wife, aprofessional photographer who live in SantaFe, first observed the Chemtrail phenomenaand began to document and research their first-hand observations. Mr. Carnicom (www.carni-com.com) has released a documentary entitled“Aerosol Crimes (aka Chemtrails)” to reachcritical mass awareness and action.

See the documentary: attend a screening at thePeace and Justice Center in Albuquerque(watch their calendar at www.peacecenter.home.comcast.net for a September viewingdate), or order a VHS copy for $6.00 (cost) bycalling 842-7311. For more information or tobecome a distributor email cec102@usa.comor go to the website, www.carnicom.com.Please, remember the color Blue.

by Barbara Claire, The Blue Sky BrigadeThe Peace & Justice Center, Albuquerque, NM(505) 842-7311

Art in the School's educational series is for:• People interested in teaching art to children (no priorexperience required).• Teachers seeking professional development in art edu-cation.• Parent-Teacher organizations looking to involve morevolunteers in their school's classrooms.• Interested members of the public.

Register for Art in the School's 2004-2005 Program.Just in time for our city's tricentennial celebration, Art inthe School presents Celebrate Albuquerque's Arts, a seriesof art lectures and studio workshops focusing on tradi-tional and contemporary artists and art forms of NewMexico. Topics include: photography, pottery, printmak-ing, landscape architecture & xeriscaping.

Registrations are being accepted Aug. 30-Sept. 3. Training begins Sept. 7. Call Art in the School at (505) 277-6495 or emailinfo@artintheschool.org. Walk-ins welcome at AIS office,UNM's Masley Hall Room #113, though it's best to callahead. Registration forms available by calling 277-6495 orvisit www.artintheschool.org.

Art education is essential to a child's full development.Why? Lots of reasons! Art engages the imagination. Art-making enhances creative problem-solving. Art criticismdevelops critical thinking skills. Art history fosters culturalunderstanding. Art success nurtures a positive self-con-cept. Stronger right-brain students get a chance to shine!Art is fun. Students love it!

Train to Bring ArtEducation to Our Children!

Thurs. Sept. 9: UNCOVERED: THE WAR ON IRAQThis film deconstructs the administration’s case for war through inter-views with U.S. intelligence and defense officials, foreign serviceexperts and U.N. weapons inspectors.

Thurs., Sept. 23: OUTFOXEDOUTFOXED examines how media empires, led by FOX News, havebeen running ‘a race to the bottom’ in TV news.

Showing at Albq. Peace & Justice Center, 202 Harvard SE, corner of Silver &Harvard, 7pm, 268-9557

“Fox is not objective. Fox is a Republicanpropaganda machine.” - Roger Ebert

Fundraiser for Marigold Parade!Cambio and La Raza Unida present the autumnGuerrilla Phart: El Grito a los Muertos!

A fundraiser for Albuquerque's 12th Annual MarigoldParade! An evening of fabulous music, poetry, theater,and food! Performers include Sergio Dance Troupe,kalapani productions, and others!

Come to our fundraiser on Saturday September 18 at:Out ch'yonda, 929 4th St SW from 7PM to 10PM andenjoy music, dance, storeytelliing and theater all toraise the necessary funds for the 12th Annual Dia de losMuertos South Valley parade and cultural gathering.For more information contact 344-4028 or members@cambio.org.

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2. Member Refund Program: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.

3. Pick-Up Our Monthly Newsletter full of information on food, health, environment and your Co-op.

4. Weekly Member-Only Coupon Specials as featured in our Weekly Sales Flyer. Pick it up every week at either location to save more than your annual membership fee each week.

5. Easy Check Writing AND CASH ($40) over purchase amount. We also accept ATM cards, VISA and MasterCard.

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

7. Insurance and Financial Counseling: Call Robin Chall 505-298-3468 ext. 105, or 1-800-453-8862.

8. Free delivery for seniors, housebound and differently-abled people.

9. MEMBER- ONLY DISCOUNT DAYS: Take advantage of our special

discount events for members only — throughout the year!

10. Special Orders: You can special order large quantities or hard-to-find

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11. General Membership Meetings, Board positions and voting. Co-ops are democratic organizations; your participation is encouraged.

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