2005-02-CCN

coopFebruary 2005 connection free

New Program - Sustainable Seafood Sourcing at your Co-op

my Feb Newsletter Cover.qxp 1/25/05 3:33 PM Page 1

RESPECTING THE NATURAL ENVIRONMENT AND ACTING

ACCORDINGLY, LA MONTANITA NOW SELLS ONLY SUS-TAINABLY-HARVESTED SEAFOOD. Eating seafood can be ahealthy choice for your diet, but have you ever ques-

tioned if it is healthy for the environment? Whenever you buyfish at La Montanita, you can trust that it has been harvested ina way that protects oceans, rivers, and fish populations. Withhelp from the non-profit organization Seafood Watch, LaMontanita provides seafood that is caught in a sustainable man-ner, without harm to the environment.

Based on the latest information from fisheries' scientists andmanagers, Seafood Watch developed a list of seafood productsthat they do or do not recommend for purchase. Their handy

COOP PARTNERS with SEAFOOD

WATCH for SUSTAINABLE SOURCING

pocket guide contains explanations why someseafood products are recommended over oth-ers. Seafood Watch divides their recommenda-tions into three categories:

1. BEST CHOICES (GREEN): A wild populationthat's abundant enough to sustain fishing; lowlevels of wasted catch or "bycatch"; and fishcaught or farmed in ways that protect theenvironment.

2. PROCEED WITH CAUTION (YELLOW): May ormay not be environmentally friendly, dependingon how and where they're caught or farmed.We check the source carefully before we buy.

3. AVOID (RED): Avoid these species. Their sur-vival is threatened by too much fishing, orthey are caught or farmed in ways that dam-age the environment.

We consider these three categories when decid-ing what fish is sold at La Montanita. LaMontanita does not sell any fish found in the"avoid" category. This includes canned seafoodproducts and all seafood used in the Deli. Weare also researching the ingredients of fish-based products sold as Health & Body Aids tosee that they come from sustainable sources.

would supply an endless bounty of seafood. Today, we're discoveringits limits. Between 1950 and 1994, ocean fishermen increased theircatch 400% by doubling the number of boats and using more effec-tive fishing gear. In 1989, the world's catch leveled off at just over 82million metric tons of fish per year. That's all the ocean can produce.

Overfishing means catching fish faster than they can reproduce.Overfishing pushes the fish population lower and lower, untilfish are so few that fishermen can't make a living any more.

Many fisheries have already collapsed, throwing thousands of peopleout of work. All over the world, fishery after fishery booms as wesend in more boats, then busts as the fish population crashes.

Off New England, cod were once so plentiful that boats had troublepushing through them. Now the cod are nearly gone, and a centuries-old fishing tradition is ending. Other over-fished species includesharks, bluefin tuna and many kinds of West Coast rockfish. Whenone kind of fish is no longer plentiful, fishermen must move on to newspecies. Monkfish and sharks were once discarded as "trash fish," butnow they're valuable—and are themselves over-fished! Over-fishinghas also forced fishermen to look deeper for new species like orangeroughy and Chilean seabass. Chilean seabass live at least 40 years,orange roughy at least 100. A Pacific rockfish caught in 2001 was 205years old—born when Washington was still president! Such slow-growing fishes are very vulnerable to over-fishing;

For more information, or to pick up your handy Seafood Watchguide, come to the meat department of any La Montanita Coop loca-tion, call Seafood Watch Hotline [1-877-229-9990 (toll-free) or go towww.seafood watch.org. See the Seafood guide for our region in thecenterfold of this issue.

SEAFOOD WATCH IS A PROGRAM OF MONTEREY

BAY AQUARIUM DESIGNED TO RAISE CONSUMER

AWARENESS ABOUT THE IMPORTANCE OF BUYING

SEAFOOD FROM SUSTAINABLE SOURCES. They rec-ommend which seafood to buy or avoid, helpingconsumers to become advocates for environ-mentally friendly seafood. They are also part-ners in the Seafood Choices Alliance where,along with other seafood awareness campaigns,they provide seafood purveyors with recommen-dations on sustainable seafood choices.

Back in 1999 the Monterey Bay Aquariumdeveloped a list of sustainable seafood as part oftheir "Fishing for Solutions" exhibit anticipatingvisitor questions about making better seafoodchoices. The Aquarium’s Portola Cafe restaurantand husbandry department also adopted a "sus-tainable seafood" policy. The list evolved intothe Seafood Watch pocket guide for consumers.Today, with a grant from the David and LucilePackard Foundation, they have a dedicated staffand the funding to create and distribute region-al Seafood Watch pocket guides across theUnited States and Canada.

WHY DO SEAFOOD CHOICES MATTER?Increased consumer demand for popular seafoodis depleting fish stocks around the world andharming the health of the oceans. Today, nearly70 percent of the world's fisheries are fully fishedor overfished. Consumer purchasing power cansupport sustainable fisheries and fish farms whilerelieving pressure on others.

Seafood Watch believes that seafood fromsources, whether fished or farmed, that can

exist into the long-term without compromisingspecies' survival or the integrity of the sur-rounding ecosystem, is sustainable.

In the creation of their seafood choice guides,they establish partnerships with regional zoosand aquariums. Their staff does most of theresearch, collecting government reports, journalarticles, and making personal contact with fish-ery and fish farm experts to create a SeafoodReport. Seafood Watch staff research and evalu-ate each seafood item in the guides. They workwith fishery or aquaculture experts to gatherpertinent information. The research manageroversees the peer review process of their researchreports. After a thorough review process, theinformation is run through their criteria for sus-tainability and a recommendation is developed.Regional partners assist with choosing thespecies to be researched and distribute the pock-et guides to their communities.

As members of the Seafood Choices Alliance,the Seafood Watch program is working withpartners like the National Audubon Society'sLiving Oceans Program and EnvironmentalDefense to share information. They also devel-oped the Seafood Information Center, anonline database housing the resources used bythe Alliance partners.

A SUSTAINABLE MISSION

Seafood Watch's mission is to shift the buyinghabits of consumers to support sustainablefishing and aquaculture operations. Ocean fishare wildlife—the last wild creatures that peoplehunt on a large scale. Once it seemed the ocean

Seafood Watch: Fishing for Solutions

protecting water-based ecosystems

Respecting the natural environment and acting accordingly, La Montanita now sells ONLYSUSTAINABLY-HARVESTED seafood.

seafood choices matter!

By being careful to purchase only sustainablyharvested fish, we are upholding LaMontanita’s value of "respecting the naturalenvironment and acting accordingly.” We arealso supporting fisheries whose practicesrespect the environment and we are providingeducational information to consumers.

You will find FREE Seafood Watch pocketguides in the Fish and Meat Department atboth locations. For a larger pull out and postguide see the centerfold of this newsletter.

La Montanita is an Associate Partner ofSeafood Watch and is committed to distribut-ing their Sustainable Seafood pocket guides ona continuous basis. We are developing exhibitsand educational curriculum to interpret thepocket guide. by Steve Watts

II t’s up in my yard right now. I’ve seen it in cracks and cre-vasses in the middle of city streets. Little, scalloped, slightlytoothed leaves greening the ground, during the grayest of winter’s

days. Found in its native, wild state all over the world, most of us thinkof it as a weed. It’s formal name is Brassica rapa, lovingly known as wildmustard, it can get as tall as 3-4 feet. It’s little yellow flowers (along withanother useful but often maligned plant the dandy dandelion) are someof the earliest to bring spring’s first sunny glow to the fields, meadowsand backyards. Members of the Brassica family (a.k.a. cruciferae) they share kinship and healing benefitswith broccoli, kale, cabbages, brusselsprouts, turnips and the like.

Mustard, both wild and cultivated, hasbeen an integral part of the human dietfor eons. So long in fact several varietieshave been developed to provide the vari-ations in use and flavor we know andlove. After all what would a Coney Islandor baseball stadium hot dog be withoutthe seed sauce we know generically asmustard. First developed and put intowidespread use by the Romans, theypounded mustard seed into unfermentedgrape juice (called “must”) releasing itshot/pungent constituents and gave it’sname “museum ardens”(translation;“burning must”), morphing into theEnglish vernacular “mustard”.

There are three varieties of mustardsthat produce seeds, black mustard,(Brassica nigra), that gives bite to thosewonderful east Indian curries, Brassicaalba, a Mediterranean native, and themildest, whose pale yellow seeds are used in pickling brines, and theBrassica juncea, used in ballpark Dijon, (I’ll take mine with mustardand saurkraut please). And while the “seed sauce” is great on sand-wiches, in marinades and dressings of all sorts, it’s really the greensthat pack the greatest nutritional punch. Two of the most populardomesticates for salad or cooking greens are the Giant red and Osakapurple. But my favorite is still my wild, no-work, no-cost, backyardvariety. I’ve even fenced off a little patch to keep it free from doggiecontaminants so I can graze on the baby leaves enjoying their spicy lit-tle bite. And please do not pick for consumption on busy streets orother polluted areas.

Healing NutritionWhile I hesitate to call anything a panacea the constituents in mustardleaves (and brassicas in general) have been shown to support cardio-vascular health, protect against emphysema, reduce asthma, helpbuild strong bones and provide cancer protection. What more couldyou ask from a lowly weed? In the World’s Healthiest Foods Ratingsystem mustard greens were seen as excellent sources of Vitamin A,C, E, calcium, potassium, manganese and tryptophan; very goodsources of Vitamin B2, B6, phosphorus, iron and magnesium and goodsources of magnesium and Vitamins B1and B3.

Taking mustard greens to heart in conjunction with a healthy lifestylecan support cardiovascular health in the following ways. The high lev-els of Vitamin E, beta carotene, and vitamin C, powerful anti oxidants,reduce the development of atherosclerosis, inhibit LDL and HDL oxi-dation, increase vessel dilation and reduce vessel spasm. Other con-stituents: vitamin B6 helps decrease platelet clumping, folic acid whichin conjunction with the B6 helps prevent build up of homocysteine,crucial in preventing damage to blood vessels and magnesium is nec-essary for normal blood vessel tone and function. Not to mention mag-nesium’s role as a key nutrient that is usually deficient in women with

bone density issues.

AA t the University of Kansas,nutrition researchers madea surprising discovery: the

benzopyrene in cigarette smoke causesVitamin A deficiency. In lab tests, ratsreceiving vitamin A rich foods duringexposure to cigarette smoke significantlyreduced incidences of emphysema, andmustard’s very good levels of magne-sium also helps smooth muscles cells,like those lining the bronchial tubes andlungs to stay relaxed rather than con-stricting, an aid for people with asthma.

Like all the brassicas mustard containsthe phytochemicals glucosinolates,members of the organosulfur chemicalfamily. When brassicas like mustard,kale, cabbage or others are chopped orchewed sulforaphane is formed. Thiscompound is known to trigger the liver toproduce enzymes that detoxify cancercausing chemicals, inhibit chemicallyinduced breast cancers (in animal stud-

ies), induce colon cancer cells to commit suicide, and a new study pub-lished in the September 2004 issue of the Journal of Nutrition reportsthat sulforaphane also helps stop the proliferation of breast cancer cells,even in later stages of their growth.

Not bad for a lowly weed that can be picked for free just about any-where. The one downside to mustard greens is that they do containoxalates. People with thyroid gland, kidney, gallbadder or calciumuptake problems may want to limit their mustard green consumptionand choose kale instead.

Cooking tips include:Pick mustard greens that are young and tender, those smaller in sizetend to be less pungent. Add to salads, soups, stews or for a rare treatlightly sauté tofu and fresh chopped garlic, a dash of cayenne in toastedsesame oil, add baby mustard greens and sauté until wilted, sprinklewith dry, pan toasted sesame seeds and quickly cover the pot as yousear with a dash of tamari. Turn off heat and let sit covered for a minuteor two. Serve steaming hot over rice, millet or quinoa.

by Robin Seydel

goodfoodA 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

Wild Sage105 E. Coal Gallup, NM 87301863-5383

Administrative Staff:General Manager: C.E. Pugh 265-4631 [email protected] 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: Martha WhitmanVice President: Marshall KovitzTreasurer: Ken O’BrienSecretary: Julie Hicks Lonn CalancaRoger EldridgeJohn KwaitTamara SaimonsAndrew Stone

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

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

Co-op Connection Staff:Managing Editor: Robyn [email protected] 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, [email protected]: [email protected]: www.lamontanitacoop.org

Copyright © 2005La 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 La Montanita Co-op Supermarket to provide information on La MontanitaCo-op Supermarket, the cooperative movement, food,nutrition, and community issues. Opinions expressedherein are of the authors and are not necessarily thoseof the newletters or the Co-op.

cover photo Edite Cates

CO-OPYOU OWN IT

Ode to Mustardgood food for good health

february 20052

wild mustardBrassica rapa

In early January the National Academy of Sciences (NAS) releasedits long awaited report on perchlorates, a byproduct of rocket fuelthat has contaminated water, vegetables, and dairy products acrossthe United States. Perchlorates, recklessly discharged into streamsand rivers near military bases and weapons manufacturing facilities,have contaminated drinking water in 35 states, and have been detect-ed in measurable amounts in 93% of lettuce and milk samples includ-ing organic products.

The government funded NAS study has found that perchlorates areroughly ten times more toxic to humans than the Department ofDefense has been claiming. Perchlorates can inhibit thyroid function,cause birth defects, and lower IQs. Perchlorates are considered partic-ularly dangerous to children. In monitoring wells across the U.S., sci-entists have found perchlorate levels as high as 30,000 times what theNAS report indicates would be "safe" exposure.

Due to pressure exerted on Congress by military officials and defensecontractors, there are currently no federal restrictions or tolerance levelsregulating perchlorates. To date, only one senator, Diane Feinstein fromCalifornia, has had the backbone to propose legislation that would cleanup perchlorate pollution and make the military (and other perchlorate

Rocket Fuel in Milk and GreensStop Military Pollution

actionaaaalllleeeerrrrtttt!!!!

polluters) pay for this clean-up. Pleasesend a quick letter urging Congress tosupport Senator Feinstein's (CA) bill tocreate federal perchlorate safety regula-tions, and to allocate funding for itsclean-up. Take action here: http://www.organicconsumers.org/perchlorate.htm.

goodhealthmuffin, cookie or pancake mix. Place it ontop of a fruit crisp before baking as ahealthy alternative to a streusel topping.Kids of all ages love ice cream and frozenyogurt. Make these treats better for them(and you) by choosing healthy toppings,such as fruits, nuts or high-fiber granola.Unaccompanied, granola makes a greatvery low calorie snack. When traveling inthe car, backpacking or just working on thecomputer, you'll discover a delicious, ener-gizing secret.

Goddess Mother Granola 6 cups oats 1 cup wheat germ 1/4 cup vegetable oil 3/4 cup honey vanilla to taste shredded coconut nuts and seeds dried fruit — cut into small pieces Preheat oven to 250 degrees F.

In a large bowl, combine the oats, wheatgerm, and nuts or seeds. In a saucepanheat oil, honey, and vanilla. Combine both mixtures andpour onto two sheet pans. Cook for 30-45 minutesdepending on how crunchy you like your granola. Besure to stir every 5-10 minutes to achieve an even color.Add shredded coconut 5 minutes before granola is donebaking. Remove from oven and transfer to a large bowl.Add dried fruit and mix until evenly distributed. Store inlarge, covered jars to keep on hand for as long as sev-eral months.

by Oanh NguyenI had been up all night enduring the most grueling physical experience of mylife-giving birth to a 7lb. baby girl. My energy reserves sapped, I wanted aFrontier sweet roll! But wiser heads prevailed. My daughter's goddess motherbreezed in with organic yogurt, local honey and homemade granola. So not quitea Frontier sweet roll, but homemade granola? I was intrigued. I didn't know peo-ple actually made their own breakfast cereals. But after one nourishing taste I wasa believer. It is far superior to anything you can buy pre-packaged, very easy tomake, good for you and incredibly versatile.In honor of Heart Awareness Month, Iwant to give praise to one of the unsung heroes in fighting heart disease... granola.

High levels of cholesterol are a major risk factor for heart disease. Cholesterolis a fatty substance produced by the liver and other cells in the body.Cholesterol has a number of important jobs, including the production of certainhormones as well as the breakdown and digestion of fat. Sometimes our bod-ies have too much cholesterol and this becomes a problem. Where does theextra cholesterol come from? Some of us carry genes that predispose us tohigh cholesterol levels but it also comes from our diet. Cholesterol is found infoods that come from animals, such as beef, poultry, seafood, and dairy prod-ucts. When the body has more than it needs or can convert to useful purpos-es, cholesterol levels in the blood can rise. The extra cholesterol can eventual-ly damage and clog arteries, including those that serve the heart. Fortunately,there are foods that actually reduce cholesterol. Oatmeal, a major ingredient ingranola, actively removes cholesterol from your body. Think of rolled oats astiny sponges that soak up cholesterol and carry it out of the bloodstream.

But the beauty of making your own granola is that you can combine it with allsorts of healthy and delicious foods including fruits and nuts and reduce fat

content. Here's a rundown of some specific health benefits of particular fruitsand nuts: Figs have three times the calcium of other fruits, plus phosphorus.Cranberries have an acid that fights urinary tract infections. Orange and yellowfruits (e.g., peaches, apricots, mangos) have an intense amount of beta-carotene. Prunes, blueberries, and raspberries are more concentrated withantioxidants than most other fruits and vegetables. Raisins may be the biggestsurprise of all! They contain compounds that lower blood cholesterol and con-tain high levels of fiber and tartaric acid, which move food through the colonfaster, thus limiting the time that potential cancer-causing agents spend in theintestinal tract. Nutrients associated with nuts include magnesium, manganese,protein, fiber, zinc and phosphorus. My personal favorite are almonds, whichare rich in vitamin E, calcium, iron, magnesium, potassium, zinc, and folic acid.

For an active day outdoors or at work, you’ll want to fuel up with a healthybreakfast. Try mixing granola with your favorite puffed cereal. Or sprinkle it ontop of a bowl of piping hot oatmeal or yogurt and fruit. But granola does nothave to be just for breakfast. Create a real surprise by adding it to your favorite

Heart HealthyGranola

february 2005 3

The beauty of making your own granola is that youcan combine it with all sorts of healthy and delicious

foods including fruits and nuts!

granolamakes a great

bbbbrrrreeeeaaaakkkkffffaaaasssstttt

www.LosPoblanosOrganics.com

681-4060We offer Organic fruits and vegetables delivered toyour home in Albuquerque, Placitas, and Santa Fe.

Los PoblanosOrganics

or a healthysnack

called to consult with medical doctors,naturopaths, chiropractors and acupunc-turists. He regularly teaches seminars andclasses on herbal therapeutics, bothnationally and internationally. His goal isto educate both the public and the med-ical profession about the practical, heal-ing applications of herbal medicine.

In addition to supplying high quality liq-uid herbal products to all Coop locations,Herbs, Etc. operates a retail store sellingbulk herbs, herbal remedies, supplementsand essential oils that is the research and

development center for Herbs, Etc.'s products. Forexample, Singer's Saving Grace® was created whileworking with performers at the Santa Fe Opera.Singers would come to the store complaining ofsore throats and over a four-year period many dif-ferent formulations were created. At the end of thefourth summer, one formula was requested morethan the others. This formulation became known asSinger's Saving Grace®. Today, it is available inCinnamon, Cool Mint, Honey Lemon and ExtraStrength flavors.

From the field to the plantOnce a formulation has been tested and approved,the manufacturing process begins. At Herbs, Etc.each herbal medicine product starts with fresh ordried whole herbs. Most of the herbs are grownon family-owned, certified organic farms. Theseherbs are grown throughout the United States inthe climate and ecosystems in which they thrive.Not only are the herbs certified organic but theHerbs, Etc. laboratory is also a certified organicmanufacturing facility.

HHHHBBBBAAAA Local Product Spotlight:Herbs Etc.

february 2005

wise consumers

4

Fresh herbs are picked and shipped in refrigerat-ed containers overnight. The herbs are receivedthe very next morning. Once released from qual-ity control, they are immediately ground tobreak the cell walls and extracted while fresh andvibrant. The ground herbs yield what is called a"mush". From ultra-cold cryogenic grinding tocustom kinetic maceration and cold-processedpercolation, Herbs, Etc. extracts are truly maxi-mum strength for the greatest potency and con-sumer economy and satisfaction. Customers rec-ognize the difference in quality immediately andstay with Herbs, Etc. products year after year.

The Herbs, Etc. family of products features a lineof Professional Strength Alcohol Simples andFormulas, Professional Strength Alcohol-FreeLiquid Herbal Extracts and Fast-Acting Liquid HerbalExtract Softgels. Look for a wide variety of Herbs Etcproducts at all Coop locations.

Specializing in Consulting

Mid-Life Women

Saliva Testing Available

Anti-Aging TherapyPMS Through MenopauseNatural Hormone ChoicesHolistic Lifestyle Choices

Osteoporosis Prevention & TreatmentStress & Nutrition Management

Unique Weight Loss Program

For Appointments: (505) [email protected]

BalancingHormonesNaturally

Joanne Williams, CNPco-creator of Feminine Balance® Progesterone Gel

Women’s Health Concepts, LLC

Daniel Gagnon’s Herbs, Etc.Herbs, Etc., a steller local manufacturer of liquid herbal medicines, hasbeen widely recognized within the natural health industry for over 25years. Both here and abroad, Herbs, Etc. is well known for its ded-ication to the highest standards of excellence. Daniel Gagnon,owner of Herbs, Etc. has been a practicing herbalist since 1976.Born in French Canada, he relocated to Santa Fe, New Mexico in1979. There he furthered his studies in medical herbalism, pharma-cognosy and related subjects at the Santa Fe College of NaturalMedicine, the College of Santa Fe and the College of Pharmacy atthe University of New Mexico.

His passion for helping others was born out of his own childhoodhealth problems. His experience with conventional medical treat-ment of eczema, asthma and allergies motivated him to seek gentler,more soothing healing modalities, which ultimately put him on thepath to becoming an herbalist. He is the co-author of Breathe Free,a nutritional and herbal care book for the respiratory system; andthe author of Healing Herbs for the Nervous System and is often

Not only are the herbs certified organic but the Herbs, Etc . laboratory is also a certified organic manufacturing facility.

The Flavor of New MexicoOtiska is a name that has been associated with thegreat taste of New Mexico for over 40 years. LaMontanita is honored to carry this high qualitylocally produced salsa. Named after mother,grandmother, and wife, Otiska is the given nameof Otiska Perkins, who along with her husbandB.J. and son Clifton Perkins, entered the foodbusiness in 1961. In 1965 they established thewell-known La Fonda Restaurant in Artesia,New Mexico.

Today the Otiska Salsa Mild is the recipe offeredto the regular customer at La Fonda. In fact, allof the OTISKA food products have their begin-ning in this New Mexican restaurant.

The OTISKA label reflects the mystique of thereal Southwest: Once the home to many NewMexicans, the hacienda set center stage, and tothe left the New Mexico State flower, theYUCCA, stands strong in the desert setting sun.

On the other side are the hills and plateauscommon to the state.

The colors of the label, brilliant orange andred, reflect the many sunsets we NewMexicans know and love. OTISKA foodsrepresents of decades of commitment anddevelopment of fine foods and service by thePerkins family.

Otiska is processed in Albuquerque at FoodProcessors of New Mexico – and comes inthree flavors: mild, hot, and extra hot.

Look for a super sale — only $2.99 a jar —on this great local product, just in time forSuper Bowl Sunday at both locations of LaMontanita Co-op. Come by and meet thePerkins family members on Saturday,February 5, 2005 – and sample some of thisdelicious salsa at both Coop locations.

Local Product SpotlightOtiska Salsa

supersale!

SHOP COOP BUY LOCAL SHOP COOP BUY LOCAL SHOP COOP

herbs,etc

tenth annual southwest conference on

botanical medicine

april 2 & 3 in Tempe, AZ www.botanicalmedicine.org 800-252-0688

Lauri NortonLicensed Massage Therapist # 4199

Nationally CertifiedCranio Sacral, Polarity, Swedish, Reflexology

(505) 243-1701 cell 410-3741

Whole Grains Back In the SpotlightDespite their recent image problem due to the “loose weight fast craze”based on eating copious amounts of high fat animal proteins (a programwith questionable health effects due to exposures to the many envi-ronmental toxins that concentrate in animal fats, not to mention thefats themselves and cholesterol issues), whole grains are key to the cre-ation and maintenance of good health.

In August the U.S. Depeartment of Agriculture report on dietaryguidelines emphasized whole grains’ ability to reduce the risk of

heart disease and type 2 diabetes (fiber slows the absorption of glu-cose into the bloodstream, moderating the way the body makesinsulin and stores fat) and help with weight control (especially whenused in place of refined grains and highly processed foods). In astudy reported in the New England Journal of Medicine control ofall three health problems was achieved with a diet that includedfrom 24 to 50 grams of whole grains and fresh high fiber fruit andvegetables over a 12 week period.

QUINOA: Mother Grain of the AndesAlthough all whole grains are touted, quinoa, with its high proteinand fiber content and lower glycemic index than many other grains,is probably your best choice. Quinoa is rich in lysine, an amino acidthat many grains lack. And because of its lysine content it is consid-ered to contain all the essential amino acids, making it a completeprotein. It also contains larger quantities of calcium, phosphorous,iron and vitamins B complex and E. A half a cup of dry quinoa con-tains 51 mg of calcium and 11 grams of protein. The calcium con-tent of one cup of cooked quinoa equals that of a quart of milk. Nowonder the Incas, the Huarpas of Bolivia and other native peoplesof the Andes considered quinoa one of the most sacred foods, call-ing it “la chisiya mama,” the mother grain.

First cultivated 8-9 thousand years ago by the natives living in theLake Titicaca area, quinoa is a member of the Goosefoot family(Chenopodiaceae). Able to withstand drought and freezing temper-atures, quinoa grows between 10,000-20,000 feet, and throughout

buy local

february 2005 5

BBBBUUUULLLLKKKK Local Product Spotlight:White Mountain Farm

In some of our more cynical moments, some of ushere at the Coop look upon Valentines Day as justanother corporate ploy to promote crass con-sumerism. But, it’s as an excuse (if we really needone) to enjoy the sensual delights of chocolate, theso called “day of love” expressed redeems itself.

And it is here that the Coop is happy to help withthe celebration. As always, we are proud and hon-ored to have the famous, (and heavenly I might

add) truffles by Lin’s Luscious Truffles atboth Coop delis.

Locally made, every truffle is a hand-craftedwork of confectionary art. They are madefrom the finest and freshest ingredients andspeak volumes of love in every tantalizingbite. They come in a variety of flavors. Justmake your selection, (I’ll take one of everyflavor please!) and we’ll be happy to boxthem up for an absolutely irresistible “be myvalentine” treat.

But that’s not all, in addition to our usualhome baked cookies, muffins, cakes, piesand other treats (many made with all organ-ic ingredients, with choices sensitive to thespecial needs of our wheat free, vegan, nutfree friends) we will be dipping fresh organ-ic strawberries in Calebut white and darkchocolate.

Grab a rose or make your own beautiful bouquetfrom the reasonably priced Coop flower depart-ments and you’re ready for your day of love.

Better yet, don’t wait until the corporately sanc-tioned holiday. Lets make each day, a day of loveexpressed.

For there is no time like the present to let thoseyou love know how much you care.

Deli Spotlight: Sweets

delitreats

the region native farmers cultivated quinoa onterraces that could have as much as a 2,000 ftdifference in altitude. Goosefoot, a.k.a.lamb’squarters or pigweed was also cultivated forseed by natives throughout North America.Found at the Ozark Bluff Dweller Site, as wellas sites habited by the Natchez along the lowerMississippi, some as early as 4,000 years ago.When corn was introduced into these areasgoosefoot seed fell into disfavor. It remained

the main grain in the Andes until the mid1550’s when Francisco Pizarro reached thearea. In one year he destroyed the quinoa fieldsand forbid the practice of Incan ceremonial rit-uals that centered around quinoa. With quinoagrowing high in the mountainswhere is could be hidden fromthe Spanish, it survived.

White Mountain FarmQUINOABack in the early 1980’s DaveCusak, was one of the first tobring quinoa back to NorthAmerica. In 1982 Paul New’sfamily, who had been farminga patch of land in the higherelevations of the San LuisValley of Colorado since the1930’s, leased one of his fieldsfor a quinoa growing experi-ment in conjunction withColorado State University.Over the years Paul watchedthe grain grow and his interestdeveloped. “The Universityfolks let us keep some of the

A US Agricultural Report on dietary guidelinesemphasized whole grain’s ability to reduce risk

of heart disease and type 2 diabetes.

seeds off the leased field and we just started plant-ing them” says Paul. He planted his first com-mercial crop of quinoa in 1987. Now along withone of the other quinoa pioneers, JohnMcCamant, these two families cultivate over 100acres of quinoa. Certified organic during the1988-89 season, Paul made official the form ofagriculture always practiced on the land by hisgrandparents (on his mother’s side). “The landhas been organic as long as I can remember” hesaid recently,” that’s how my grandfather believedwas the right way to farm it.” Look for WhiteMountain Farm quinoa at both Coop locations.

QUINOA BASIC RECIPES2 cups water, 1 cup quinoaRinse quinoa well. Put water and grain in pan bring toa boil, reduce to a simmer. Do not stir. Cooks in about15 minutes. Grain is done when all the water isabsorbed and the spiral-like germ has separated andthe grain has turned from white to transparent.Makes 3 cups. Toasted QuinoaRinse quinoa. Put rinsed quinoa into frying pan. Drytoast until grain dries and turns golden brown (about15 minutes). Let cool. Store in airtight container anduse as you would nuts or seeds. by Robyn Seydel

SSHHOOPP YYOOUURRCO-OP

FRESHDDEELLIICCIIOOUUSS&&OORRGGAANNIICC

luscioustruffles

bylinat thecoop deli!

BUYBULK&SAVE

SOUPS TO NUTS, GRAINS AND BEANSPRICES THAT CAN’T BE BEAT

SHOP COOP!

Here at the Coop we are always working to use ourresources in the most sustainable and communityfriendly manner. When it was time to do anotherround of printing of Coop educational and informa-tional materials we knew we wanted to do it right.

The new round of Coop information pieces you willbe seeing in the coming months are all printed onVision and ReVision paper, a combination of Treefree Kenaf and recycled paper, and support theefforts of Tom Rymsza and staff of the locally ownedand operated Vision Paper company. As advocatesof Kenaf tree free paper, Vision Paper, helps to con-serve our forests, provides revenue for family farm-ers willing to grow crops of Kenaf and supports thesurvival of small independently owned paper mills(as endangered as are all independently owned smallbusinesses). Bravo to the visionaries of Vision Paper.Check them out at www.visionpaper.com.

Although we could have gotten a better deal on theprinting had we sent it out of state, we choose (aswe always do!) one of the many fine, local familyowned business to do the printing with soy-basedinks.

And finally, when not using our Coop volunteers,we work with the folks from Adelante on any bulk mailings. Adelante provides dignified work forlocal people with special physical and cognitivechallenges.

In the short term while all these choices may costthe Coop a few pennies more, in the long term allthese resources will continue to circulate in ourlarger New Mexican community enriching us all.For us it was only one way in which we, here at LaMontanita can make a difference in our communityoutside our usual food chain efforts.

co-op news february 2005 6

HEIDI’S RASPBERRY JAMAlbuquerque, New Mexico Raspberry Jam: 10 oz for $6.99

505 ORGANICSAlbuquerque, New Mexico Organic Salsa: Mild, Medium, Hot,and Chunky Chile 16 oz for $2.99 • Organic Green Chile Sauce: Mild,Medium, and Hot 16 oz for $2.99

OTISKAArtesia, New Mexico Salsas: 16 oz, Mild,Hot and Extra Hot for $2.99

HATCHDeming, New Mexico Red or GreenEnchilada Sauces:15 oz, Mild, Mediumand Hot for $2.49

HERBS, ETC.Santa Fe, New Mexico Phytocillin: 60 soft-gels for $13.49 • Phytocillin: 1 fluid oz for $7.99 • Singer’s Saving Grace Throat Spray • SeriousCinnamon, Extra Strength Original, Honey Lemon and Cool Mint: 1 oz for $7.99

Putting our MoneyWhere our Mouth is

Februarymember benefit!

Silent ThunderCenter for Asian Studies

LOCAL SALE ITEMSSHOP LOCAL & SAVE

Each community is unique in its special gifts andneeds. On Monday February 28 at 5:30pm all Galluparea coop members are cordially invited to a focusgroup meeting to brainstorm community needs andwants for the creation of a coop based volunteer pro-gram in Gallup.

As happens regularly at both Albuquerque loca-tions, Coop members can volunteer in programsthat benefit the larger community and get Coopdiscount shopping credit for doing so. For everythree (3) hours worked Coop members get to shopfor one week at an 18% discount. Right now inAlbuquerque volunteers help out in our publicschools tutoring reading, math, shelving books inlibraries and during story time, and in the office.Other projects include helping create and maintain

school gardens, shopping for and delivering gro-ceries to elders and other people who are house-bound, helping in homeless shelters and more.

What are the projects in Gallup that are most inneed of cooperative community volunteerism?Lets explore together what positive cooperativecommunity development endeavors we can createwith our volunteer energy. by Robyn Seydel

Bring your good ideas and energy to the firstmeeting of the Cooperative Community De-velopment Focus Group on Monday, February 28.Meet at the Wild Sage store at 5:30pm. For moreinfo call or e-mail Robyn at 505-256-4594 [email protected]

by Steve Watts Well things are starting to happen in Gallup with theWild Sage Natural Foods Coop. As of the first of thisyear, Wild Sage has been moved to a temporarylocation just three blocks east of its former down-town storefront. Now located at 105 E. CoalAvenue, Wild Sage occupies the old C & J HerbStore, which has been out of business since July2004. La Montanita purchased the assets of WildSage on January 13, 2005 and will open as WildSage, A La Montanita Food Co-op, by February 1,2005. La Montanita will continue to look for apermanent location in the Gallup community witha possibility of moving into a new location withinthe year. The management of La Montanita wouldlike to take this opportunity to thank the Board ofDirectors, staff, volunteers, members and cus-tomers of Wild Sage for their hard work, patienceand dedication to the process. We look forward toa bright future in the Gallup community.

tttthhhheeee GGGGaaaallll lllluuuuppppbuzz

Moving FFFFoooorrrrwwwwaaaarrrrdddd!!!!

Calling Gallup Area Coop MembersCommunity Volunteer Program Development

SPECIALS GOOD FOR FEBRUARY

All current Coop Members can take one free week ofclasses at Silent Thunder Center for Asian Studies.Just show your current Coop membership CardChoose from: Tai Chi: Tuesday 7:30pm, Sat 11am • Meditation:Mon-Thurs 9-10pm • Taekwondo: Mon/Wed/Fri6:30pm • QiGong: Mon/Wed 10am, Tues/Thursday5:30pm • 265-3112 www.silentthunder center.org

New Mexico FoodscapesEAT FROM YOUR YARD,

ALL YEARSpecializing in: Vegetables, Fruit and NutTrees/Shrubbery, Herbs and Perennials

Drip IrrigationPlease call Eric @ 505-480-6943

co-op news february 2005 7

shopCO-OP&&ssaavvee

visit our website—www.outpostspace.org

O U T P O S TPerformance Space

210 Yale SEfor more info call 268-0044

Cecil TaylorTrio

National HispanicCultural Center

APRIL 2

SPRING 2005 HIGHLIGHTS

Tom McDermott& Evan Christopher

Casey Neill TrioVinicius CantuariaTomasz StankoCecil Taylor Trio

Brooklyn Sax QuartetVishwa Mohan Bhatt

Eric TaylorVince Bell

Rizwan-Muazzam QawwaliLuciana Souza

Roshan BarthiyaSteve Gorn, Ty Burhoe

Creative Soundspace FestivalHolmes Brothers

Ruthie FosterSEASON OPENS MARCH 3

Our Board of Directors is cur-rently working to increase theamount of owner input at ourcooperative.While we regular-ly survey our membership onconsumer issues, we have yetto develop successful methodsfor input at the ownershiplevel. Owner input influencesour cooperative’s justificationfor existence. What differenceis to be made for whom and at what cost? OurBoard is diligently working to pursue ownershipinput on an affirmative basis, not waiting for inputto be initiated by owners. We encourage you to par-ticipate in this process by attending Board meetingsand committee meetings or contact your Board atbod@lamontanita coop.com.

Our Organic Valley milk in half gallon and galloncontainers is now being produced at a dairy inColorado Springs. This milk is sourced from NewMexico and Colorado dairy farms and is alsoundergoing regular pasteurization instead of theultra high pasteurization we were getting fromWisconsin. While several studies indicate a nutri-tional advantage to regular pasteurization, theshelf life dates are shorter than we receive on theultra high pasteurized. We have recently added theWoodstock Farm brand of organic milk that isproduced by Organic Valley using the ultra highmethod of pasteurization for those of you whoprefer the longer shelf life option.

We recently experienced an interruption in oursupply of fresh organic chicken from the PolloReal a member of the New Mexico OrganicLivestock Co-op in Socorro, but we now have thisfabulous local chicken back in stock. The cold

weather interferes with theiroperation, and we normallyhave some supply problemsduring the winter.

We hope you will be able tojoin us at our annual“Garden Party” event onSaturday, March 19 at ourValley store. Many localfarmers will be on hand with

a large supply of bedding plants as well as helpfulgardening tips and information. We have previous-ly held this event in May, but most gardens arealready well on their way by then, and we hope thatthe March date will be more beneficial for you.

The Wild Sage Co-op store in Gallup closed at theend of December as a result of losing their lease.We have leased a new location at 106 East CoalAvenue and should have this new store open bythe end of February. We have completed the legalacquisition of their assets and we look forward toserving the Gallup community and our membersthere in this new space.

Our Board of Directors approved the purchase ofThe Marketplace in Santa Fe at their January 18meeting after many months of community andmember input, intensive due diligence, legal andaccounting review, and serious consideration. Weare moving to complete this purchase by the endof February and look forward to the opportunityto provide our cooperative alternative to the citi-zens of Santa Fe.

As always, we greatly appreciate your support of LaMontanita and hope to see you at the co-op,C.E. Pugh

General Manager’s Column

the inside scoop

mmmmeeeemmmmbbbbeeeerrrr

DriveThe Coop’s newly revised mission is to increasingly provide sustainablechoices to an increasing number of people.

In the coming weeks and months, as part of a member drive,you may see Coop mailings and coupons at the homes of friends who are not members.

We need your help. Please encourage your friends who are not already members or who have allowed theirmembership to expire to check us out and become of part of the cooperative economic solution for a sustainable future.

Support local community, local business and local economic development. Own your own cooperative grocery store. Renew your membership today and become a member/owner today.

Need more info: call Robyn at 256-4594.

JJJJ OOOO IIII NNNNttttooooddddaaaayyyy!!!!

Calendar of Events2/2 Member Linkage Committee 5:30pm Immanuel Church2/8 Social Responsibility Committee 5:30pm 122 Tulane2/15 Board of Directors Meeting 5:30pm Immanuel Church2/21 Finance Committee Meeting 5pm Co-op Annex2/28 Community Volunteer Program Development Meeting

at Wild Sage Coop in Gallup 5:30pm

CORRECTION: In the January 2005 issue of the Coop Connection Board of Directors Election ResultsTom Hammer was listed as receiving 14 votes. He really received 144 votes.

agarden party

sat. march 1910-3 valley coop

Exotic Nutrition with David WolfeFebruary 16, 6-10pm

New Mexico School of Natural Therapeutics202 Morningside SE

$25 includes Seminar, Q&A, Refreshments and Music by the Healing Waters Band

More info call Dawn: 410-3067www.rawfood.com • Information • Illumination • Inspiration

Local A-fish-anado - Frank Guiterrez

Purchaser ProfileFrank Guiterrez - Meat , Fish and Cheese Department Manager, both Co-op locations Years On the Job - 5 yearsAbout Sustainable Fish Purchasing - “ I am so excited about this new sustainable seafood sourcing program: It means that I know I am doing the best for my members/shoppers, fishermen and fish farmers and the oceans and rivers of the world.” Frank G.

Rejoice the Earth'sRebirth and Renewal

Valley Garden PartySaturday March 19th

10AM- 3PMNew earlier Date

Same great farmers, gardeners, organic seeds,seedlings,education,food, music, arts & crafts, children’s activities

The SEAFOOD WATCH GUIDE below is available at the Co-op. The seafood in this guide may occur in more than one column based on how it is caught, where it is from etc. Please read all columns and be sure to check labels and ask questions when shopping or eating out. Your consumer choices make adifference. Buy seafood from the green or yellow columns to support those fisheries and fish farms that are healthier for ocean wildlife and the environment.

my Feb Double.qxp 1/25/05 3:34 PM Page 2

Halibut: Pacific

Crab: Dungeness

Tuna: Albacore

Tuna: Bluefin

Sablefish/Black Cod

Crab: Snow

Snapper

Rockfish

Halibut: Atlantic

Striped Bass (wild)

Shark

Salmon (farmed/Atlantic)

Orange Roughy

Grouper

Sturgeon (wild)

Green

Green

Green/Yellow

Green/Yellow

Green/Yellow

Green/Yellow

Yellow

Yellow

Red - not carried

Red - not carried

Red - not carried

Red - not carried

Red - not carried

Red - not carried

Red - not carried

Limit to 2 meals per month


Limit to 1 meal per month







Do not eat

Do not eat

Do not eat




Enjoy

Enjoy



Enjoy

Enjoy

Enjoy

Enjoy

Enjoy

Do not eat

Do not eat














Do not eat

Do not eat

Do not eat




Mercury

Mercury

Mercury

Mercury

Mercury

Mercury

Mercury

Mercury

MercuryPCBs, Mercury andPesticides

MercuryPCBs, Dioxins andPesticides

Mercury

Mercury

Mercury

Consumptionadvisoryfor olderchildren

Age 6 to 12 or 67 lbs2

Consumptionadvisory for

youngchildren

Age 0 to 6 or 32 lbs1

Sustainableranking levelFish

Consumptionadvisoryfor womenAge 18 to 75 or 144 lbs

3

Consumptionadvisoryfor menAge 18 to 75 or 172 lbs

4

Consumptionadvisorydue to

Enjoy

Enjoy



Enjoy

Enjoy

Enjoy

Enjoy

Enjoy

Do not eat

Do not eat




Limit to 2meals per month

Seafood health advisory chart

1 These advisories are based on a meal size of 3 oz. of fishbefore cooking.2 These advisories are based on a meal size of 4.5 oz. of fishbefore cooking.3 These advisories are based on a meal size of 6 oz. of fishbefore cooking.4 These advisories are based on a meal size of 8 oz. of fishbefore cooking.

These health advisories were calculated using the EPA’s riskassessment methodology for establishing fish consumption limits.

Advisories are based on data from U.S. government sourcesand scientific literature. Advisories for mercury are based on theEPA’s recommendations for avoiding known developmental andneurological effects, which are most pertinent for young childrenand women of childbearing age. Elderly men and women shouldlimit their intake of fish with elevated mercury levels, as well.

Advisories for PCBs, dioxins and pesticides are based on theEPA’s recommendations for avoiding cancer risks of greater thatone in 100,000. This advice applies to children, women andmen alike.

These chemicals can cause serious health problems besidescancer. For fish with elevated levels of multiple contanminants,we report the most restrictive (conservative) advisory.

ADVICE FOR CHILDRENYoung children are especially sensitive to the effects of seafood con-taminants, since their nervous systems are still developing. If yourchild’s body weight or average meal size is drastically different from theassumed above, please adjust accordingly. For example, larger portionscontain more contaminants, so fewer meals should be eaten safelyevery month. Similarly, children with lower body weights may be harmedby smaller quantities of contaminants and should consume fewer mealsper month than in the table above. For young adults ages 12 to 18,choose the consumption advisories for either children or adults,depending on the individual’s body weight and typical meal size.

ADVICE FOR ADULTSIf your body weight or average portion size is significantly different that thosewe assume for men and women, adjust your consumption accordingly. Forexample, larger portions contain more contaminants, so fewer meals may beeaten safely each month. Similarly, people with lower body weights may beharmed by smaller quantities of contaminants and should consume fewermeals per month than in the table above. For some fish, we advise that womenmay eat more meals per month than men. This recommendation, whichmay seem counterintuitive, results from the assumption that womeneat smaller portions relative to their body weight than men.

Advisory Chart reprinted with permission from PCC Natural Markets

my Feb Double.qxp 1/25/05 3:34 PM Page 1

cajun cooking february 2005 10

crazy

aabboouuttcreole

Can’t get to New Orleans for Mardi Gras? Enjoythe delicious flavors of Cajun/Creole cookingright here at home in the enchanting southwest.

Adapted and reprinted from:www.vegkitchen.comwww.vegparadise.comwww.cooksrecipes.comwww.homecooking.about.com www.gumbopages.comwww.recipezaar.com

Louisiana-Style Seafood Gumbo

1/4 cup vegetable oil1/3 cup all-purpose flour1 medium onion, chopped1 green bell pepper, seeded and chopped2 celery ribs, chopped4 cloves garlic, finely chopped8 cups water1 (14.5-ounce) can whole tomatoes1 tablespoon crushed dried basil1 tablespoon crushed dried oregano1 tablespoon crushed dried sage1/2 teaspoon cayenne pepper2 tablespoons olive oil1 pound okra, sliced2 pounds large shrimp, peeled and deveined1 pound crabmeat

Heat oil in a large pot over medium-high heatand stir in flour. Stirring constantly, cook untilgolden brown. Add onion, bell pepper, celery

and garlic and cook until tender, stirring often,about 5 minutes. Add water, tomatoes (undrained), basil, oregano and sage and bring to aboil; reduce heat and simmer.

While mixture comes to a boil, heat a large skilletover medium-high heat. Add olive oil and whenhot, but not smoking, sauté okra until tender-crisp,about 4 minutes. Add to pot and simmer for 1hour.

Add shrimp and crabmeat to pot. Cook untilshrimp are pink, about 10 minutes. Season withsalt and pepper and serve warm.

Tofu Gumbo

2 cups yellow onions, diced2 cups vegetable stock1-1/2 cups Italian tomatoes, canned, crushed1/2 cups carrots, sliced 1/4" thick4 cups okra, sliced 1/4" thick1 cup red bell peppers, diced1 cup green bell peppers, diced1 cup yellow squash, sliced1/2 cup corn kernels, fresh6 garlic cloves, peeled,sliced1 tbsp cajun spice1 tsp paprika1/2 tsp fenugreek1/4 tsp red pepper flakes10 oz tofu, pressed, cubedSalt and pepper to taste

In a large saucepan, combine the onions vegetablestock, tomatoes, carrots and celery. Bring to a boiland simmer for 10 minutes.

Add the okra, red and green bell peppers, yellowsquash, corn, garlic, cajun spice, paprika, fenu-greek and red pepper flakes. Continue simmeringfor another 10 mintues. Add the tofu and simmeran additional 10 minutes. Season to taste withpepper and salt. Serve hot.

Creole Red Gravy

2 tablespoons oilThe Trinity: 4 ounces onions, small dice4 ounces celery, small dice2 ounces green bell pepper, small dice 2 cloves garlic, minced1 quart Tomato sauce or tomato purée1 can (28 ounces) whole tomatoes, or fresh Creole tomatoes,cubed1 bay leaf1/2 teaspoon thyme leavesCreole seasoning blend to taste

Sauté The Trinity and the garlic in the oil until the onions aretranslucent. Add the tomato sauce, bay leaf, thyme and Creoleseasoning, bring to a boil, reduce heat immediately and simmerfor 15 minutes. Remove bay leaf and adjust seasonings; ifyou're not using Creole seasoning blend, season now with salt,pepper and cayenne to taste.

Broiled Tilapia with Sweet Potato Crust andVanilla Cream Sauce

Two 6 ounce tilapia fillets, seasoned (or substitute any mild white fish) Filling:3 sweet potatoes, cooked and peeled (14 ounces after cooking)3 teaspoons fresh lemon juice4 teaspoons fresh orange juice1 tablespoon unsalted butter1 teaspoon salt1/2 teaspoon minced ginger Crust:3 graham crackers1 cup roasted pecans2 tablespoons melted butter Sauce:5 tablespoons heavy cream1 tablespoon pure vanilla extract2 tablespoons fish stock, crab or shrimp stock, or waterPinch of seafood seasoning or Creole seasoning

Grind the sweet potatoes, juices, butter, salt and ginger togeth-er and set aside. Grind the graham crackers, pecans and buttertogether. Cover the fish with the sweet potato mixture, thensprinkle the pecan mixture over the sweet potato mixture. Broilthe fillets until golden brown, approximately 4 minutes.

In a 6 inch skillet, add the cream, vanilla, seafood stock (orwater) and seasoning. Bring to a boil and cook for 45 seconds,until the alcohol in the vanilla is gone and the sauce coats theback of a spoon. Pool the sauce on a plate, place the broiled fishfillet on top and serve.

Red Bean, Squash and Okra Stew

3 cups dried red beans3 bay leaves3 tablespoons olive oil1 large onion, diced one-half inch thick to yield 3 cups2 large carrots, diced one-half inch thick to yield 1 cup4 stalks of celery, diced one-half inch thick to yield 1 cup2 small butternut squashes, skinned and diced three-quartersinch thick to yield 3 cups.1 small red pepper, diced one-half inch thick to yield 1 cup1 small green pepper, diced one-half inch thick to yield 1 cup1/4 jalepeno pepper, minced

TICKETS AVAILABLE AT:UNM Ticket Offices, unmtickets.com and

tickets.com outlets or call 925-5858 or (800) 905-3315Groups of 20+: 344-1779

Season Sponsors

Mardi Gras!Queen Ida & the Bon Temps Zydeco Band

Tuesday FEBRUARY 8 • 7:30pmA mixture of Cajun French and African-American traditions with tastes ofHispanic, Appalachian and Caribbean music, Queen Ida⁄s unique brandof zydeco incorporates blues, jazz, country western, bluegrass, reggaeand classic rock and roll. With an accordion, saxophone, guitar, wash-board, bass and drums, zydeco provides a distinctive, joyful beat thatwins the hearts and feet of revelers around the world—especially on Fat Tuesday!

Ologundê Afro-Brazilian Music & DanceTuesday FEBRUARY 15 • 7:30pmThe rich Afro-Brazilian culture of Salvador, Bahia, takes center stage whenOlogunde brings together this15-member ensemble of Brazilian artists whoperform a diverse repertoire of music and dance, including the breathtakingcapoeira martial arts dance, the striking maculele warrior dance and theexhilarating samba de roda.

AvantangoSaturday FEBRUARY 26 • 8pm

“...Brash and irreverent… a jaunty, jazz-inflected performance.” —TheWashington Post. Avantango is a vibrant collaboration of some of the world’sleading tango musicians, dancers, poets, singers, composers and choreogra-

phers dedicated to tango as an art form.

MOMIXpresents BaseballSaturday MARCH 12 • 8pm / Sunday MARCH 13 • 2pmKnown internationally for work of exceptional inventiveness and physicalbeauty, Momix is celebrated for an extraordinary ability to conjure up aworld of surrealistic images using props, lights, shadow, humor and thehuman body. Momix will perform Baseball, a freewheeling multimedia

tribute to America’s national pastime with music by James Brown, Queen,Loreena McKennitt, Ali Farka Toure and others.

www.ovationseries.com

LIFT YOUR SPIRITS. BE INSPIRED. SEE A SHOW!

the coop deli

get your treats...

cajun cooking february 2005 11

Maquechoux Stew

12 ears fresh sweet corn8 tablespoons unsalted butter1 1/2 cups onions, finely chopped1 large green bell peppers, finely chopped1 large red bell peppers, finely chopped3 celery ribs, finely chopped3 large ripe tomatoes, peeled, seeded androughly chopped2 teaspoons salt1 teaspoon cayenne pepper2 teaspoons fresh ground black pepper4 tablespoons sugar1 cup evaporated milk

Shuck the corn and remove all of the cornsilk.Hold each cob over a bowl and cut the kernelsaway in layers (don't cut off whole kernels), thenscrape the knife along the cob to get all ofthe"milk" out of it. Melt the butter in a largesaucepan or pot over medium-high heat. Add theonions, bell peppers, celery and tomatoes andsaute until the onions are transparent, about 10minutes. Stir in the salt and peppers, then add thecorn and milk from the cobs, the sugar and evap-orated milk and stir well. Reduce heat to mediumand cook until the corn is tender, about 10-15more minutes.

Classic Creole Seasoning

2 tablespoons onion powder2 tablespoons garlic powder2 tablespoons dried oregano leaves2 tablespoons dried sweet basil1 tablespoon salt1 tablespoon dried thyme leaves1 tablespoon black pepper1 tablespoon white pepper1 tablespoon cayenne pepper1 tablespoon celery seed5 tablespoons sweet paprika

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. Therecipe doubles or triples well. Give lots of itaway as gifts to your family and friends.

1/4 cup garlic, minced4 cups okra, diced into1/2 cubes,when not available substitute zucchini1 tablespoon chili powder3 tablespoons dried sage2 tablespoons sea salt1 teaspoon chili flakes2 cups canned whole tomatoes with juice1 can tomato paste2 cups water or vegetable stock1/4 cup tamari1 cup cilantro, minced

Clean and rinse beans.In a small pot placebeans and bay leaf. Add enough water tocover the beans by one-inch (2.5 cm). Coverand simmer for 35 minutes. Beans will not bedone, but will complete cooking in the stew.

In a large stockpot, heat oil, onions and car-rots. Sauté for five minutes. Add celery, squash,bell peppers, jalapenos and garlic. Sauté for fiveminutes. Add okra, spices, salt, and tomatopaste. In a food processor, blend whole toma-toes with their juice, and add to the pot.

Add the beans, bean cooking juice, and thewater or vegetable stock. Cover and simmer for20 minutes. Add tamari and cilantro. Serve hot.

Creole Eggplant Soup

2 tablespoons light olive oil1 large onion, chopped3 medium stalks celery, diced1 clove garlic, minced1 1/2 tablespoons unbleached white flour2 large potatoes, peeled and finely diced1 large eggplant (about 1 l/2 pounds), peeledand diced2 to 3 tablespoons chopped fresh parsley1 tablespoon minced fresh basil, or 1 tea-spoon dried basil1 teaspoon curry powder1/4 teaspoon dried thyme1 cup low-fat milk, rice milk, or soy milkSalt and freshly ground black pepper

Heat the oil in a large soup pot. Add theonion, celery, and garlic and saute over verylow heat, stirring frequently, for 10 minutes.Add a small amount of water if needed tokeep the mixture moist. Sprinkle in the flourand cook, stirring, for another minute or so.

Add the potato and eggplant dice along withenough water to cover all but about an inch ofthe vegetables, leaving them above the waterline. Bring to a simmer. At this point youshould be able to push all the vegetables belowthe water. Add the thyme, stir well, then coverand simmer gently for 35 to 40 minutes. Stir inthe parsley, basil, and milk, using more or lessas needed to achieve a slightly thick consisten-cy. Season to taste with salt and pepper, sim-mer for another 5 minutes over very low heat,and serve.

889-7755 • www.nmefcu.org • Member NCUA

YouBelong.

S u n ny s i d e u p.IRAs for your retirement nest egg.

cajundelights

SSHHOOPP YOURCO-OP

FRESHDELICIOUS&&OORRGGAANNIICC

greens!

farming & gardening february 2005 12

And I must apologize to our organic poultry farms(Embudo Valley, Pollo Real for meat birds; Bob &Aug's, Bee Tree Farm, Jardin de Alma for eggs) mymental notes haven't retained the multiple chickenand turkey breeds represented. There's somethingabout looking a mammal in the eye that helps youbond and remember them. Fowl on the other handare likely to peck at your face if you look too close-

ly. But rest assured there aremore poultry breeds repre-sented here than the totalnumber of poultry farmers.

I've had the pleasure of per-sonally visiting these farmsand ranches over the courseof 13 years as an organicinspector and I'm quitegrateful for it. Its one thingto yank a carrot out of thesoil and eat it, quite another

to look in the eye of the animal who will soon beyour burger. I've also been to the slaughterhouse(also certified organic); while not pleasant it isactually something for which I'm also thankful. IfI can't be directly responsible for the life anddeath of my meat, I can at least respectfully wit-ness it on occasion.

But in my roundabout way I told you all that totell you this: Remember I was talking about diver-sity in seed? We've lost not only thousands of veg-etable, fruit, nut and berry varieties in since thetwentieth century began but also hundreds of live-stock breeds.

There have always been breeds of livestock whoare particularly good for certain purposeswhether it be eggs, steaks, bacon, milk, wool orwhat-have-you. Ummm… no, not all off of thesame animal (that would be a sight to behold!).Just as with seeds, livestock breeds are also adapted

a Matter of BreedingS o another new year, well, let's agree for the sake of argument,

any farm type will tell you the real New Year comes when youcan plant seeds outdoors again or the hogs have a litter of

piglets… you get the idea...

So another new year and if you're on the right mailing lists, you'vealready gotten a few seed catalogs: the Seeds Saver's Exchange usu-ally comes first, followed by Seeds of Change and Pinetree Seeds.Most gardeners I know spend lots of timewith a hot mug of tea by their side pagingthrough seed catalogs like the average readerplows through adventure novels and cokes.

But have you ever paged through a livestockcatalog? Well, probably not since they don'treally exist (except for the few ever-diminish-ing hatcheries where you mail-order day-oldchicks). As the average food consumer getsmore familiar with purple potatoes, red car-rots and yellow tomatoes, familiarity withdiversity in livestock lags way behind simplybecause there's little diversity still out there on any other than thesmall scale and many ranchers don't market themselves that-a-way.

But its quietly growing. Here in New Mexico, organic beef cattleare represented by a few breeds: at Reunion Ranch, Rigoni Ranchand Canadian River Cattle Company we have Angus of coursewhich isn’t as limited a designation as you may think but that'sanother (marketing) story but also Gelbvich (Rigoni), Limousin(JaySix Ranch) and Scottish Highland (Soaring Eagle Ranch). Wealso have organic yak (Latir Mountain Ranch) which aren't cattlebut are decidedly bovine and pretty tasty too, I must say. Theorganic yak herd in northern New Mexico even has an old femaleblessed by the Dalai Lama; needless to say, she will never end up onanyone's plate. New Mexico's organic sheep population is repre-sented by Churro (the southwest "native" breed), Columbia andRambouillet (Shepard's Lamb and Valdez Ranch).

Organic goats (Coonridge Goat Cheese) include Alpine and Alpinecrosses, a few Nubians and a strange - lookin' bunch whose breedslips my mind that have no ears. Well, ok, they do have ears but noflaps, basically just holes in the side of their heads sort of alarming.

itchy green

to certain micro-climates and feed sources. Forexample the famed Texas Longhorn doesn'texactly produce the finest steak your averagemeat-eater would like on their plate but they'retough little doggies: long horns for defendingthemselves from predators on the open range,not picky about feed quality, able to put onweight even with sparse western range, get bywith low moisture, and tough enough to sur-vive hundreds of miles during the cattle driveand still be meaty enough to market. Andthat's not being driven by truck and trailer buton foot-er-hoof.

Now, seeds, you can save 'em from year to yearor even not plant them five, ten years in a rowif stored correctly in airtight jars or vacuumpacking. But livestock? Well, let's just say evenif you found an airtight container big enough tohold a steer you wouldn't wanna be there whenthey open it up in a decade.

Although maintaining seed varieties is difficultenough when you must exclude cross-pollina-tion and select the gene-lines carefully, its still ajob that can be forgotten about during certaintimes of the year. Livestock is 24-7-365. Youmight squeak by not fertilizing or wateringsome plants sometimes but with critters well,let's just say I've had chickens and horses liter-ally at my bedroom window at dawn demand-ing some eats. Your turnips might like to comeand get you if they're hungry or thirsty butGMOs notwithstanding, that's just not possi-ble yet.

So anyway in all my foolishness here I've runout of room to tell you just how the nonprofitAmerican Livestock Breeds Conservancy iskeeping nearly 100 breeds of cattle, goats, hors-es, asses, sheep, swine and poultry from extinc-tion but you can check 'em out at http://www.albc-usa.org/ or for Luddite types at P.O.Box 477 Pittsboro, North Carolina 27312,(919) 542-5704.

by Brett Bakker

thumb

Dow Chemical Company is in the process ofstriking a backroom deal with the EnvironmentalProtection Agency (EPA) to repeal a ban on awidely used, highly toxic pesticide called Dursban.Four years ago, the EPA announced it had con-clusive evidence that Dow's pesticide Dursban(chlorpyrifos) "does not provide an adequatemargin of protection for children."

The EPA said that Dursban, which is commonlyapplied to lawns, parks and playgrounds, cancause severe neurological disorders in kids, aswell as birth defects. As a result, the EPA man-

dated that the insecticide be removed from themarket by Dec. 31, 2004. However, theWashington Post reported Dec. 21 that the EPAis planning to reverse the ban on Dursban,based on pressure from Dow, who insists thatthe chemical is safe for kids.

As a note on the trustworthiness of Dow, in2003 the company was fined $2 million forillegally making false safety claims about itspesticides. Sign a petition to the EPA atwww.organicconsumers.org/epa-dow.htm.

EPA Cutting Backroom Deal That Threatens Kids

Body-CenteredCounseling

Integrated Counseling,Therapeutic Bodywork

and Movement

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

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

actionalert!!

J. Mehaffey

Opus

1114 7th Street NW at Mountain Road. For more information, call 505-242-6367H A R W O O DARTCENTER

Reception: February 11Friday, 6 – 8 PM

February 1–25

farming & gardening february 2005 13

by Tomi Jill Folk and Hank Bruce

H unger Grow Away (HGA) is a not-for-profitorganization dedicated to solving theproblems of hunger and malnutrition one

family at a time. Our efforts focus on cultivatingfood security rather than emergency food relief.We do this by providing families with the means togrow at least some of their own food. Hunger,starvation and malnutrition are the uninvitedguests at the dinner table of the worlds poorestpeople; those living in arid lands and urban cen-ters, refugees, the elderly and infirm.

Hunger Grow Away supplies micro-intensive self-contained growing systems that can be very produc-tive, 100% organic and require only 10 to 15 min-utes of labor per day. In one of these 4' x 4'Abundant Harvest Gardens a family of four cangrow their produce needs, or at the least, greatlyimprove their diet. With improved nutrition infantscan avoid life threatening diseases, children can learnbetter at school and adults are healthy enough tosupport their families and break free of the povertycycle. With fresh home grown produce a family canalso prevent, or help to control, obesity, diabetes,heart disease and in general live a healthier life.

HGA has food security programs in mountain topvillages in Haiti, AIDS orphanages in Kenya, colo-nias in Ciudad Juarez, Mexico, villages in Liberia,homeless shelters and schools in Florida. We alsohave a number of programs in New Mexicoincluding a partnership with Saint JosephCommunity Health Care in Albuquerque, theHoly Family Meal Site in South Valley, the SantaAna Pueblo, and requests for programs at home-less shelters and group homes in Santa Fe andAlbuquerque. We also have requests for a majorprogram at an AIDS orphanage and school inUganda and two projects in Mexico.

Using these Abundant Harvest Gardens a familycan grow their own food on a rooftop, on a patio,driveway, anywhere there is a 4' x4' space. Theycan also grow traditional vegetables and herbs,nutritious vegetables that don’t have the shelf life tosurvive days or weeks of shipping and storagerequired for the supermarket. Families can alsogrow favorite herbs, new and uncommon foodresources, and in the process they can share the gar-dening experience.

This system, originally developed for the commer-cial nursery industry as a way to grow stock fasterin less space, is so efficient because each plant isgrowing in its own space, because of the patenteddrainage system, and because this is a self con-tained garden. These growing systems are madefrom recycled material, the use of chemical pesti-cides and fertilizers isn’t necessary and the waterdemand is only about 20% of that required by aconventional garden. This food production systemcan have a positive environmental impact.

These adaptable gardens can even be elevated toaccommodate a wheelchair, or individuals withback or mobility problems, or land mine and con-flict victims.

Hunger Grow Away is also actively promoting thecultivation of a plant called MORINGA. This is atree in frost free areas, but in regions of the worldwhere cold weather occurs it can be grown as anannual, much like we grow tomatoes. The leavesare incredibly nutritious. The flowers are high invitamin C. The young pods can be cooked likegreen beans, or, as they begin to mature they canbe used like okra. The mature seeds can be cookedlike beans or dried for future use. The seeds canalso be crushed and used to purify dirty water. Avery high quality oil can be pressed from the seedsfor cooking, or as a fuel oil. Leaf stalks steeped inwater produce a “tea” that can prevent dampingoff and other fungus diseases in the seed bed orgarden. If you would like to know more about thisplant contact Tomi Jill Folk at [email protected]. We will be producing a children’s bookabout this remarkable tree that will be used as afund raiser. We are also producing a book withoutwords that can be used all over the world to showpeople how to plant, grow, harvest and use thisvaluable food resource.

If you are interested in Hunger Grow Away andthe work we do please go to our website,www.hungergrowaway.com These you will findinformation on ways that you can be a part of thehunger solution. We also have a list of articles thatwe would be pleased to send to you at no charge.If you, your school, church, business or civicorganization would like to be a part of the hungersolution please contact us at [email protected]

Info sheets available from Hunger Grow Away:In an effort to share as much information as possi-

ble about hunger, the creation of food security andmicro-enterprise as a doorway out of poverty,Hunger Grow Away provides the following freeinformation to anyone who expresses interest:

• The Abundant Harvest Garden, EnvironmentalImpact, Preliminary notes• Continuous Harvest and Multi-purpose Plants for theAbundant Harvest Garden• Growing Tips for the Abundant Harvest Garden• The Abundant Harvest Garden and Gardeners withLimitations• Winter Vegetables for Temperate Climates and theAbundant Harvest Garden• The Abundant Harvest Garden in Arid Lands• The Abundant Harvest Garden and Gardeners withLimitations• Hunger Grow Away and Urban Food Security• The Abundant Harvest Garden and Micro-Enterprise• The Mini-Herb Garden • MORINGA, the Miracle Tree

On December 8, Congress passed and President Bush signed anomnibus appropriations bill that created the following cuts infarm conservation programs:

• The Environmental Quality Incentives Program cut by $182 million.• The Wildlife Habitat Incentives Program cut by 55% ($38 million).• 100,000 acres (38%) cutout of the Wetlands Reserve Program.• The Conservation Security Program cut by $80 million.• The Farm and Ranchland Protection Program cut by $12 million.

Farm Conservation Programs

Slashed

If you would like to have any of these please contact us via e-mailor the postal service. We are also eager to hear your thoughts,ideas and suggestions. Our goal is to share information and worktogether to end hunger “One family at a time.”

Individual copies are available at no charge. Simply check the titlesdesired and mail to Tomi Folk or Hank Bruce at Hunger Grow Away,860 Polaris Blvd SE, Rio Rancho, NM 87124 or drop us an e-mail noteat [email protected], [email protected] [email protected].

Hunger Grow AwayCultivating Food Security

foodsssseeeeccccuuuurrrriiiittttyyyy

PLANTS OF THESOUTHWEST

Your Local Sourcefor Heirloom Seed

Why not grow the tried and true seed grown for generations? Start your own salad greens, radishes, and sweet sugar snap peas.

6680 4th st. NWplantsofthesouthwest.comOpen Year Round 344-8830

Got SShade?• Portals• Overhangs• Decks• Repairs

Bob Hagarty 843-9203

6th Annual Valley Garden PartySat. March 19

at your friendly North ValleyCo-op10-3pmat Rio Grande and Matthew

the environmental consumer february 2005 14

The American Postal Workers Union has passed aresolution: calling for the removal all Coca-Colaproducts from all postal facilities." The resolutionwas passed in response to Coca-Cola's heavymarketing to children, including schools, and thecompany's denial of negative health effects asso-ciated with consumption of sugar-laced sodas.They are joined by a variety of other organiza-tions and unions around the globe including theAmerican Federation of Teachers.

In a recent letter to www.educationnews.org theCoca-Cola company went so far as to claim thatsoft drinks have no connection whatsoever toobesity, diabetes or osteoporosis. John Alm,Coca-Cola's chief operating officer, was quotedin the Atlanta Journal as saying, "The schoolsystem is where you build brand loyalty.”Apparently, Coca-Cola emboldened by theirenormous wealth and power with a net incomeof $674 million and net operating revenue ofover $17 billion in 2003, believes that corporatespin and relentless repetition of mistruths canbury any critics.

Despite Coke’s assertions to the contrary astudy in JAMA (Journal of the AmericanMedical Association) noted that soft drinks arethe leading source of added sugar in theAmerican diet. Lead author of the reportMatthias B. Schulze added “findings suggestthat frequent consumption of sugar-sweetenedbeverage may be associated with larger weightgain and increased risk of Type-2 diabetes, pos-

White House Presses to OpenArctic Refuge

Getting Kids HookedonCoke

Uses Sneaky Back Door Budget Maneuver

President Bush and his allies in Congress are plan-ning to use a budget ploy to open the Arctic NationalWildlife Refuge to massive oil development in the

next 90 days. If they succeed, this extraordinary wildlife nurs-ery will soon be turned into a vast, polluted oil field. Instead ofhaving a full and open debate and vote RepublicanCongressmen and the oil lobby have teamed up to include pro-jected oil revenues from Artic drilling into the federal budget.If that budget passes congress will almost certainly approvethe actual oil development. Please contact your senators andrepresentatives right away and tell them to oppose this a"backdoor maneuver” to industrialize the Arctic Refuge.

An American Serengeti, the Arctic Refuge continues to pulsewith million-year-old ecological rhythms. It is the greatest livingreminder that conserving nature in its wild state is a coreAmerican value. The refuge is among the world's last truewildernesses, and it is one of the largest sanctuaries for Arcticanimals. Traversed by a dozen rivers and framed by jaggedpeaks, this spectacular wilderness is a vital birthing ground forpolar bears, grizzlies, Arctic wolves, caribou and the endangeredshaggy musk ox, a mammoth-like survivor of the last Ice Age.

The controversy over drilling in the Arctic Refuge — the lastpiece of America's Arctic coastline not already open to oilexploration — isn't new. Big Oil has long sought access to therefuge's coastal plain, a fragile swath of tundra that teems withstaggering numbers of birds and animals. During the Bushadministration's first term, repeated attempts were made toopen the refuge. But time after time, the American publicrejected the idea. Congress has received hundreds of thou-sands of emails, faxes and phone calls from citizens opposedto drilling in the Arctic Refuge, an outpouring that has helpedmake the difference.

Despite repeated failure and stiff opposition, drilling propo-nents press on. Why? Remarks from House majority leaderTom DeLay, in a closed-door session of House GOP leader-ship, reveal the true agenda. "It's about precedent," said DeLay.He believes that opening the Arctic Refuge will turn the cornerin the broader national debate over whether or not energy, tim-ber, mining and other industries should be allowed into pris-tine wild areas across the country. Next up: GreaterYellowstone, our western canyonlands, Valle Vidal or ourcoastal waters?

What would America gain by allowing heavy industry into therefuge? Very little. Oil from the refuge would hardly make adent in our dependence on foreign imports, although drillingproponents often say there are 16 billion barrels of oil under

SHOPCOOPfor the freshest food!

sibly by providing excessive calories and largeamounts of rapidly absorbable sugar.” In anoth-er study reported in the Lancet, a British medicaljournal, a team of Harvard researchers in anextensive 19 month study linked soda pop con-sumption to childhood obesity.

The second premise that soda pop doesn’t causeosteoporosis is again refuted. A study done bythe Harvard School of Public Health found thatactive girls, who drink cola type soda pop, arefive times more likely to suffer bone fracturesthan girls who don’t consume soda pop. Otheranimal studies point to consistent and definitebone loss due to soda pop and the phosphoricacid contained therein.

Lastly, the JAMA report that outlines theresearch on 91,000 female nurses from 1991-1999. All the women were free of diabetes in1991, yet, the research showed that nurses whoconsumed one or more sugary drinks a day were1.3 times more likely to develop diabetes!

Parents, make 2005 the year that all school vend-ing contracts for Coca-Cola as well as Pepsicease! If you need to serve pop in the house;make it a rare and occasional treat. Water andsoy/rice milk and real juice provide a sound andbetter alternative.

John F. Borowski can be reached at [email protected] He is a father, teacher, education advisor tothe Native Forest Council and author whose writingshave appeared in the NY Times, UTNE Reader, PRWatch and numerous other sites. TO read the com-plete story go to www.organicconsumers.org.

the refuge's coastal plain, the U.S. Geological Service's esti-mate of the amount that could be recovered economically —that is, the amount likely to be profitably extracted and sold— represents less than a year's U.S. supply.

It would take 10 years for any Arctic Refuge oil to reach themarket, and even when production peaks — in the distantyear of 2027 — the refuge would produce a paltry 1 or 2percent of Americans' daily consumption.

Oil produced from the Arctic Refuge would come at enor-mous, and irreversible, cost. For a sense of what big oil'sheavy machinery would do to the refuge, just look 60 mileswest to Prudhoe Bay — a gargantuan oil complex that hasturned 1,000 square miles of fragile tundra into a sprawlingindustrial zone containing 1,500 miles of roads andpipelines, 1,400 producing wells and three jetports. Theresult is a landscape defaced by mountains of sewagesludge, scrap metal, garbage and more than 60 contaminat-ed waste sites that contain — and often leak — acids, lead,pesticides, solvents and diesel fuel.

While proponents of drilling insist the Arctic Refuge couldbe developed by disturbing as little as 2,000 acres within the1.5-million-acre coastal plain a recent analysis by NaturalResources Defense Council reveals this to be pure myth.Because U.S. Geological Survey studies have found that oilin the refuge isn't concentrated in a single, large reservoir.Rather, it's spread across the coastal plain in more than 30small deposits, which would require vast networks of roadsand pipelines that would fragment the habitat, disturbingand displacing wildlife. Tell our senators and representa-tives to oppose oil development, and use good oldAmerican ingenuity and out of the energy box thinking foralternative solutions to our energy needs.

Just say no to drilling in the Arctic Refuge!Go to http://www.nrdcactionfund.org/arctic0501.asp forelectronic mail or in person or by regular mail:Jeff Bingaman625 Silver S.W., Abq. N.M. 87102, 346-6601Pete Domenici201 3rd Street N.W. Abq. N.M. 87102 346-6791Heather Wilson20 First Plaza NW, Abq, N.M. 87102 346-6781Tom Udall3900 Southern Blvd SE, Rm 105 A, Rio Rancho, N.M.87124, 994-0499

actionaalleerrtt!

www.beanplanter.com

Tax Preparation & PlanningNot just counting the beans -

sowing seeds for the future.

Donal S. Kinney, CPA, MBA, MAcc.Santa Fe (505) 474-6733

Classical HomeopathyVisceral Manipulation

Craniosacral Therapy

MARY ALICE COOPER, MD

St. Raphael Medical Center204 Carlisle NE Albuquerque, NM 87106

505-266-6522

community forum february 2005 15

The University of New Mexico Peace Studies programwill host Albuquerque's first Peace Fair, free andopen to the public, on Tuesday, March 1, from noon to8 p.m. in the Student Union Building ballroom.

UNM's School of Law, Students OrganizingAction for Peace (SOAP), International Programs,Women Studies, Women's Resource Center, thesociology, political science, anthropology andcommunication and journalism departments,Religious Studies and College of Arts and Sciencesare co-sponsors.

A celebration of peacemaking activities in NewMexico, the event is “a chance to educate the cam-pus and statewide community about the UNMPeace Studies Program,” said Jenny Moore, PeaceStudies director and School of Law associate dean.

Peace Studies is dedicated to the study of the caus-es of violence and alternatives to violence and thepractice of conflict resolution on all levels – fromthe interpersonal to societal to international.

The Peace Fair will include a keynote speaker, panelpresentations and displays devoted to peace as wellas information about Peace Studies courses andevents. Academics and community activists withexpertise in local and global conflict resolution willgive presentations to “illustrate the dynamism andsynergy developed through skills and insights thatcome from mediation work within families andinstitutions on the one hand and the practice of con-flict resolution in cross-cultural, national and inter-national arenas on the other,” Moore said.

Panels will convene at 1 and 3 p.m. The first pres-entation includes UNM African American StudiesDirector Shiame Okunor, who travels with stu-

Peace Fair CelebratesUNM Program, Community

Salt of the Earth GatheringIt's time for the first ever Salt of the EarthRejubilation, a seasonal gathering to promote holis-tic-personal and social evolution in harmony withhigher spiritual and ecological consciousness.

If you are someone who enjoys or is interested in thecelebration, ceremony, and love of natural life, thencome join us on March 12 from noon until midnight inthe Harwood Art Center at 1114 7th Street NW,Albuquerque. Live Local Musicians, Tai Chi, MassageTherapists, Yoga, Psychics, Audio-Video and Visual

Artists, Classes on topics from Bio-Diesel to SpellCasting, Dj's, Natural Foods, Drummers, Dancers, andmany other surprises.

Tickets should be purchased in advance in midFebruary at Birdland, Abitha's Herbery, and other TBAlocations. All activities are included in the ticket price,however there will be a $10 charge for tickets boughton the day of the event, and there will also be craftsand other merchandise that local artisans will have forsale. For More Info Call 242-6367.

film&lecture seriesthe Albq. Peace & Justice Center, 7:00 PM202 Harvard SE, 268-9557

Thursday, Feb. 3: BUSH FAMILY FORTUNESThis documentary follows award-winning reporter GREG PALAST on the trail of the Bush family, from Florida election fraud,to the Saudi connection, to the Bush team’s spiking of the Bin Laden family and the secret State Dept. plans for post-war IRAQ.Based on Greg Palast’s hard-hitting investigative reports for the BBC and the UK’s “Guardian” and his bestselling book THEBEST DEMOCRACY MONEY CAN BUY.

people beforeprofit

dents to Ghana, Economics Professor Alok Bohara of the NepalStudies Center and Mennonite pastor Anita Amstutz.

The 3 p.m. panel features Deborah Tang of Haven House, adomestic violence shelter; Debra Oliver, co-facilitator of the NewMexico Peace Initiative, and Lori Helene Rudolph, adjunct pro-fessor in UNM Women Studies and core member of the

Arab/Jewish Peace Alliance, and Cecilia Chavez, AlbuquerqueCenter for Peace and Justice, and the liaison to women organizingin response to the Juarez murders.

At 5:30 p.m., Melinda Smith, a mediation expert involved in rec-onciliation work and founding executive director of the NewMexico Center for Dispute Resolution, will give the keynoteaddress “ Toward a Culture of Peace: Applications here andabroad.” Smith is a UNM Peace Studies program member withmore than 20 years experience in the mediation field.

UNM's Peace Studies is an undergraduate interdisciplinary minorprogram governed by a program committee of faculty, students andcommunity partners. Broader membership includes individualscommitted to and engaged in peacemaking activities. Peace Studiesmembers include therapists for victims of domestic violence andother traumatic experiences, court and public school mediators,counselors for conscientious objectors to military service, reconcili-ation experts in family and community conflicts, and peacemakersin war-torn societies throughout the world. To request a table, visitwww.unm.edu/~peace or call 277-4032.

Peace Studies is dedicated to the study of the causes of violence and alternatives to violence andthe practice of conflict resolution on all levels.

Protect Our Public Lands Rally!February 5th, 2005 2-5pmat the Kimo Theatre, Albuquerque

Come learn what you can do to help protect Otero Mesa, the Arctic NationalWildlife Refuge, and Valle Vidal from Oil and Gas Development. Enjoy NationalConservation Speakers, Local Music, Pueblo Dancers and Poetry. Sponsored bythe New Mexico Wilderness Alliance, NRDC, and the Coalition for Valle Vidal.

Call Nathan at 505/843-8696 for more information.

Monday Feb. 21:HOW SAFE IS ALBUQUERQUE’S DRINKING WATER?HOW SAFE WILL IT BE 3 YEARS FROM NOW WHEN ALBQ.

Groups INVITED to share information include: Rio GrandeRestoration, Concerned Citizens for Nuclear Safety,Southwest Organizing Project, Citizen Action, AmigosBravos, Santa Ana Pueblo, Sandia Pueblo, SRIC, SNEEJ,1,000 Friends, Los Alamos Study Group, Forest Guardians,Albq. City Council, Stop the War Machine. Also, two shortfilms on Rio Grande water quality and opportunity for audi-ence participation.

Thursday, Feb. 17: unconstitutional: THE WAR ON OUR CIVIL LIBERTIESProduced by ROBERT GREENWALD in conjunction with the ACLU . Details the shockingway that civil liberties of American citizens and immigrants alike have been infringedupon, curtailed and rolled back since the PATRIOT ACT. Here you’ll get the real storybehind the Patriot Act from those directly affected – from law abiding sales clerks to USOlympians unable to travel.

Will we be drinkingRio Grande tapwater?

Member of International Society of Arboricultureand Society of Commercial Arboriculture

ISA Certified, Licensed & Insured

232-2358www.EricsTreeCare.com

“Your Professional Team of Arborists”“ISA” Certified Arborist

Certified Tree Workers on StaffAll EmployeesFirst Aid & CPR Certified

“Care About Your Air”We use B20 Biodiesel Alternative Fuels

in our truck and chipper

Services• Fruit and Shade Tree Pruning

• Technical Removal• Planting

• Cabling & Bracing• Pest Management

• Prescription Fertilization• Tree Root Rehabilitation Services

La Montanita Co-op Food Market3500 Central SE Albuquerque, NM 87106

SSSShhhhoooopppp YYYYoooouuuurrrrCCCCoooo----oooopppp

Rejoice the Earth'sRebirth and Renewal

ValleyCo-op

GardenPartySaturday March 19th

11 00 AA MM -- 33 PP MM

12 GREAT REASONS TO BE A CO-OP MEMBER:1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you the highest quality organic produce, antibiotic and hormone -free meats, rBGH- free dairy products, imported and domestic chesses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more!

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 823-9537

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

items, at a 10% discount for members.

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

12. Membership Participation Program:Members can earn discount credit through our community outreach committees or skilled member participation program. Please ask at the Info Desk for details.

Now More than Ever: Support Community, Support Cooperation

JOIN LA MONTANITA COOPERATIVEThe Only Community- Owned Natural Foods Grocery in the Albuquerque Area

MEMBERSHIP: ONLY $15 ANNUALLY, OR $200 LIFETIME MEMBERSHIP

2 LOCATIONS! Nob Hill: Central & Carlisle, 265-4631

Valley: Rio Grande & Matthew, 242-8800

my February Back Cover.qxp 1/25/05 3:31 PM Page 1

Documents

2005-02-CCN