of December 2004, in which over 100,000people died. As a consequence of the tsunami,a peace agreement was signed in 2005 andwhile still fragile, has enabled Acehnese farm-ers to move back to the Gayo highlands.

With the help of the National CooperativeBusiness Association (NCBA), the farmershave largely rehabilitated their farms, culti-vating land that had been abandoned andgreatly overgrown due to tropical climate andare now planting new coffee seedlings.Women farmed coffee as well, often havinglost their husbands in the conflict. About 20%of the farmers in the KBQB (Koperasi BaitulQiradh Baburrayyan) are women. The project

currently has 2.7 millioncoffee seedlings in nurs-eries. As soon as the

BY TAM SAIMONS

I n October, La Montanita board member Tam Saimons andmarketing coordinator Edite Cates traveled to Singaporeand Indonesia to learn about the international co-op sceneand visit coffee co-ops and women’s micro-finance co-ops

in Sumatra. This is the second segment in a three-part seriesabout that trip.

NORTHERN SUMATRAAfter being in Singapore for five days, surrounded by the tidy,organized and well-oiled economic machine, humming along inall its efficient glory, our arrival in the Medan airport in Sumatrawas an abrupt switch. Clove cigarette smoke wafted in the air-port and we didn’t have the comfort and familiarity of Englishbeing a primary language as it was in Singapore. Suddenly, wewere in a predominantly Muslim region where it is the norm forwomen to wear headscarves and dress very modestly. Our groupof totally Caucasian Americans stood out.

Fortunately our guide and NCBA Director for Southeast Asia,Sam Filiaci, is an American ex-patriot who has been living andworking in Indonesia for thirty years. Sam’s depth of expertiseand cultural understanding would be a source of amazement tous throughout the trip and clearly is a major factor in the suc-cess of the NCBA operation in Indonesia.

Funded by the United States Agency for InternationalDevelopment (USAID) and managed by the NationalCooperative Business Association, the project has been hugelysuccessful with the coffee cooperative membership currently ataround 5,000 farmers, up from 39 in 2005. The project also

The International Cooperative Alliance

The Sumatran Coffee Co-ops

facilitated the creation of a new cooperative known asKoperasi Kredit Maju Bersama which provides farmers withmicro-credit to help them as they rehabilitate their farms andharvest the bright red coffee cherries that are responsible forthe region’s new economic stability.

ACEH AND THE COFFEEFARMERS Central Aceh province is a fiercelybeautiful place. Mountainous, ver-dant and equatorial, it is a regionthat has endured thirty years ofcivil conflict. During the conflictintensification in the past fewyears, farmers found it difficult, ifnot impossible, to make a livinggrowing produce in isolated ruralcommunities. Many were forcedto abandon their farms and movedto the coastal area due to its“safer” environment. This coastalarea was hit hard by the tsunami

Grafton Village Cheese Company: Taste of Tradition

A CO-OPAdventureTravel Log

sion is to preserve the social, economic and cultural vitality ofcommunities across Vermont. The Windham Foundation's

work of purchasing and restoring Grafton’s oldbuildings that had fallen into disrepair began in1963. Today, the restoration efforts are widely visi-ble throughout the Village, including The OldTavern, a sawmill, the local store and the cheese-making facility.

Quality and taste are still the hallmarks of theGrafton Cheese Company’s Cheddar Cheese prod-ucts. Their extra-aged cheddar is made with milkfrom select herds of Vermont Jersey cows. Jerseymilk is the milk of choice due to its superb creami-ness and high butterfat content. Farmers of theseherds have signed affidavits stating that their ani-

mals will not be treated with synthetic bovine growth hor-mones (rBGH). The cheddar is 100% natural, free of anychemical preservatives or additives.

The milk is not pasteurized and, although it is heated, is stillconsidered raw. Although they once used traditional rennet,(from calves’ stomachs) they now use non-animal based micro-bial rennet to create their curd. The cheddars are then aged fora minimum of one year. The “Gold” Cheddar is aged for threeyears. In addition to the Gold, look for Sage, Maple Smoked,and Garlic Grafton Cheddars at your favorite Co-op location.

For an exceptional gourmet treat try Grafton Cheddarswith slices of tart apples and pears, toasted walnuts,cured olives, whole grain crackers or crusty breads.

Food-Shed UpdateCo-op Distribution Center Special Purchase

Founded in 1892, theGrafton Cooperative Cheese Company convert-ed surplus milk from local dairy farmers intocheese. In the days before refrigeration, therewere many such cooperatives in rural agricul-tural communities and an abundance of fresh,creamy milk was turned into a food that couldbe stored for a longer period of time. In 1912the original Grafton Co-op Cheese factory wasdestroyed by fire. In the mid-1960’s the non-profit Windham Foundation restored the com-pany and local dairy farmers once again had avenue to improve their farm economics.

Today the Grafton Village Cheese Company ispart of the Windham Foundation, whose mis-

SATURDAY, JANUARY 26TH, 3PM • SANTA FE CO-OP,913 WEST ALAMEDACo-sponsored by Collected Works SATURDAY, FEBRUARY 2ND, 11AM • NOB HILL CO-OP,3500 CENTRAL AVE AT CARLISLE Co-sponsored by BookworksFor more information call 217-2027 or 877-775-2667. SUPPORT LOCAL, INDEPENDENT BOOKSELLERS!

READINGREADING AND BOOKSIGNING!

with MARK WINNECLOSING THE FOOD GAP: Resetting theTable in the Land of Plenty

Thanks to you, over 700 children inneed in our communities had their holiday gift wishes come true. Your

caring and concern created a little mountain ofgifts for special children in the care of three NewMexican agencies and organizations: NewMexico Department of Children Youth andFamilies, Enlace Comunitario and Peanut Butterand Jelly Day School. You made the holidayseason a little brighter for all involved.

From the bottom of our hearts we thank youagain this year for your support of this pro-gram. We are proud and honored to be able toserve a community with such a generous heart.You’re the best! Thanks again for your cooper-ative spirit.

We hope this New Year is one of peace and fulfillment, good health and great food for all.

GIVINGTREETHANKS!

Once again, you, our fabulousCO-OP COMMUNITY, have comeforward to show just how GREATyou are!

- YOUR MEMBERSHIP DEPARTMENT

THANKYOU!

continued on page 2

coffee berries and co-op ownerphotos by Edite Cates

BY ROBYN SEYDEL

I t’s mid-winter and while there are still manylocal and regional products that the Food-Shed’s Cooperative Distribution Center is sup-

plying to all our Co-ops, four season, local productionis still a vision we and our participating farmers andgrowers are working toward. In order to cover ourwarehouse overhead we continue to look for otherproducts that will bring exceptional value to our mem-bers and shoppers. This month we are pleased to bringto your attention raw Vermont cheddar cheese from theGrafton Village Cheese Company.

sseeeePAGE 44!!

CO-OPSBBuuiillddEconomies!!

Reversing ecosystem decline, however, requires the adoption of a newphilosophy: that all natural landscapes must now be actively managed.Some may need more management than others, depending on their cur-rent condition, but under the global effect of climate change, for exam-ple, we can no longer turn our backs on our responsibilities no matterhow big or small.

Economically, building resilience means relocalization — a word thatwill likely dominate our lives soon. The inevitability of rising energycosts, for instance, means more and more of our daily lives, from foodproduction to where we work and play, will be lived closer to home.This won’t be by choice, as it is currently, but by necessity.

Relocalization can be a form of rediscovery — learning about our roots,about community, neighbors, gardens and doing with less in general.

One could look at relocalization entrepreneurially— those individuals and organizations that get intothe game early, by providing re-localized goods andservices, stand a very good chance at a profitableliving as the Age of Consequences begins to unfold.

At a minimum, relocalization includes:The Development of Local Food and EnergySources. Working landscapes will become criticalagain. So will the innovations currently taking placeat the nexus of agriculture and ecology — a nexusthat requires working lands. Could New Mexicofeed itself? If not, why not, and what can we do tostimulate local food and energy production?

Farmers and Ranchers Will Become IncreasinglyImportant. Not only does local food and energy require local land, itrequires local people with local knowledge to do the work. This meansfiguring out how to keep the current generation of farmers and rancherson the land, as well as encourage the next generation to stay, come backor give agriculture a try.

Restoration Becomes An Important Business. Producing local food andenergy from working landscapes, especially in quantity, will requirehealthy land as well as best management practices that work “withinnature’s model.” However, much of our land is in poor to fair conditionfor a variety of reasons. The good news is that restoration work canafford local communities a bounty of jobs at good wages.

The storm moving toward shore took a long time to develop — and it’lltake an even longer time to dissipate. Our primary duty, therefore, is tobe patient, to work dutifully and thoughtfully. Building resilience willtake time. It will also require skill, collaboration and respect. We’ll haveto work together, and we’ll have to do things differently. The sooner weget started, the better off we will all be.

January 17-19BY COURTNEY WHITE

A lthough no one knows what the decadesahead will bring precisely, there are enoughindicators available to say with confidence

that the 21st century represents a new era. Whetherthe concern is climate change, peak oil, overpopulation,species extinction, food and water shortages or some-thing else, the challenges ahead are varied and daunting.

They are elements of what I call the Age of Consequences— the era in which we, and subsequent generations,begin to grapple with the cumulative effects of two hun-dred years of full-throttle industrialism. It’s not just aboutthe effects of greenhouse gases or toxic wastes, but ourdecisions also. Action has consequences, of course, but sodoes inaction – and we did plenty of both last century.

Metaphorically, I think of the Age of Consequences as ahurricane that has been building slowly over open waterfor some time but is now approaching shore. We canalready feel its winds. Naturally, a strenuous effort isneeded to lower the wind speed of this hurricane asmuch as possible — such as reducing the amount ofgreenhouse gases entering the atmosphere. However, wemust also prepare basic support systems, includingfood, fuel and shelter, since the hurricane is destined tomake landfall no matter what we do.

In other words, we need to build ecological and econom-ic resilience — which the dictionary defines as “the abili-ty to recover from or adjust easily to misfortune orchange” — among landowners, organizations and com-munities so that they can weather the coming storm.

Ecologically, building re-silience means reversing thedownward trend of ecosys-tem health. And it needs tohappen on a global scale.Fortunately, there has beenearly progress on this front,including the developmentof progressive land restora-tion and management meth-ods, sustainable farming andranching practices, produc-tion of local food, expansionof watershed-based demo-cratic collaboratives and theexploration of regenerativeeconomic strategies, albeiton small scales so far.

winter eventsA Community - Owned Natural Foods Grocery Store

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

Valley/ 7am-10pm M-S, 8am-10pm Sun.2400 Rio Grande Blvd.Albuq., NM 87104 242-8800

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

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

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

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/C.E. Pugh 217-2020ce@lamontanita.coop• Controller/John Heckes 217-2026johnh@lamontanita.coop• Computers/Info Technology/David Varela 217-2011 computers@lamontanita.coop• Food Service/Bob Tero 217-2028bobt@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Edite Cates 217-2024editec@lamontanita.coop• Membership/Robyn Seydel 217-2027robins@lamontanita.coop

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

Co-op Board of Directors:email: bod@lamontanita.coopPresident: Martha WhitmanVice President: Marshall KovitzSecretary/Treasurer: Ken O’BrienWilliam Bright Lonn CalancaTom HammerAriana MarchelloTamara SaimonsJonathan Siegel

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

Co-op Connection Staff:Managing Editor: Robyn Seydelrobins@lamontanita.coopLayout and Design: foxyrock incCover/Centerfold: Co-op Marketing Dept.Advertising: Robyn Seydel Editorial Assistant: Kristin Whitekristinw@lamontanita.coop 217-2016Printing: Vanguard Press

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

Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanita.coopwebsite: www.lamontanita.coop

Copyright © 2008La Montanita Co-op SupermarketReprints by prior permission.

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

CO-OPYOU OWN IT

2 JANUARY 2008

CONFERENCELIFE IN THE AGE OF

the Quivira CoalitionCONSEQUENCES

seedlings have seven leaves they are ready to be trans-planted. Farmers come to the nurseries and pick outtheir seedlings personally.

Coffee trees require three years to mature to the pointwhen the first crop can be harvested. In the interim,the Co-op makes loans available to farmers so they cansurvive economically until the first harvest. Currently,the roughly 5,000 farmers in the cooperative farm alittle more than 5,000 hectares and represent 111farmer groups. Approximately 720 metric tons ofGrade One certified organic coffee has been exportedoverseas to date and is valued at $1.14 million. Theaverage family farm is one hectare (about 2.4 acres)and can yield revenue of about $2,300 a year. Thatlevel of profitability has generated intense interest in

KBQB in the region and an additional 2,400 farm families are cur-rently undergoing inspection for organic certification and will becomefull members upon passing inspection.

On to Berastagi Once our group arrived in Medan on the island of Sumatra, we had acouple of hours before we boarded a twelve seater and flew to Silingit.At Siborong-borong, we visited coffee procurement, processing anddrying operations and then traveled by bus for about five hours toBerastagi. We made the trip in a 40-foot passenger bus which swayedside to side as it labored up and down the hairpin, one-lane Sumatranmountain roads.

It was the start of the rainy season and we were constantly meetingand being passed by a stream of whizzing motorcycles, trucks, otherlarge buses and cars. It’s an experience that gives new meaning to

• THURSDAY, JANUARY 17, 7:30pm: Beyond the Ivory Wars: Is there Space and a Placefor Africa’s Elephants? Marriott Pyramid, Albu-querque, $10 for non-conference attendees

• FRIDAY, JANUARY 18, 1:30pm: Annual conference Keynote Address: Livestockand Wildlife: Can Both Co-exist in the Rangelands?

FOR MORE INFORMATION VISIT:www.quiviracoalition.org or 505-820-2544, ext 5#

QUIVIRACoalition

conference EVENTS

with DAVID WESTERN

aCO-OP ADVENTURE

continued from page 1

TRAVELOGUE BY TAM SAIMONSE

continued on page 3

by David

Western

winter events

BY JOANIE QUINN

EDUCATION AND MARKETING COORDINATOR, NEW MEXICO ORGANIC COMMODITY COMMISSION

“Acrossroads we now find ourselves at iswhether we will allow organic farmingto become wholly defined by the mate-

rials that are allowed or not allowed in production.Or, can we take organic farming to a higher level, alsodefining it as an ecological production system that uti-lizes a range of biological and cultural methods to buildsoils, defend against pests, and achieve our productiongoals. The benefits of such a system should includemore nutritious food, increased biodiversity,better protection of the environment andenhancement of the natural resource base, andgreater prosperity for organic farmers and forrural communities.” – FRANCIS THICKE

Francis Thicke, the keynote speakerfor the New Mexico OrganicFarming Conference 2008, is theowner/operator of a 75-cow, certi-fied organic, grass-based, value-added dairy, producing organic bot-tled milk, cream, yogurt and cheesefor sales in local grocery stores andrestaurants. Thicke has been in agriculture his whole lifeand converted the family farm to organic in 1976. He hasalso been deeply involved in research and promotion oforganic agriculture, testifying before the U.S. SenateCommittee on Agriculture, on the 2007 Farm Bill inMarch of 2007. Thicke currently serves on the Board ofDirectors of the Organic Farming Research Foundation,the Iowa Environmental Protection Commission andSteering Committee of Scientific Congress on OrganicAgriculture Research (SCOAR). He was a member of theIowa Organic Standards Board during the writing of state organic standards, serving as chair of the LivestockCommittee (1998-2000).

Thicke has served as the project leader for several localcommunity projects, including an organic farming men-tor program, linking experienced organic farmers with

JANUARY 2008 3

novices; a "Shared Visions" project to bring local farmers and communi-ty members together to create a vision and initiate action toward a moresustainable agriculture and community; and a "Rural Action" project tofacilitate the development of local value-added agricultural enterprises.

Thicke will be joined by a host of experts on organic production andmarketing who will deliver over thirty workshops during the conference.Friday, February 29th’s, workshops will include: Processing Options forLivestock; Fruits of the Vine… and Cane; Return of the Retailers;Planting the Rain to Grow Abundance; Pruning; Building a Small Dairy:What You Need to Know; Successful Organic Farmers Speak Out: VeggieProduction; How to Get Certified Organic (or Not); Heating

Greenhouses; Off the Grid: SolarSystem Setup; Veterinary Care forOrganic Livestock; Who Do YouLove? Beneficial Insects on YourFarm; Food Safety on the Farm;What Happens in Your Acequia;and Farm Ergonomics.

Workshops slated for Saturday,March 1st, include: Organic EggProduction; Weed Management inOrganic Production; Finding YourNiche: Marketing for Small-scaleVeggie Producers; For the Birds;Drip Irrigation; Beekeeping With-out Chemicals; Successful OrganicFarmers Speak Out: Fruit Pro-

duction; “Soil Health in Drylands – A Perma-culture Approach”; Strategies for Retirement/Transition to the Next Generation; and a VeggieWashing Station Demonstration.

New Mexico Secretary of Agriculture, Dr. I. MileyGonzalez, will welcome participants to the confer-ence on Friday morning. On Saturday, participantswill be treated to a luncheon feast of local andorganic food during which the New MexicoOrganic Farmer of the Year will be recognized.

Farm to Table, the New Mexico Department ofAgriculture, the New Mexico Organic Commodity Commission and theNew Mexico State University Cooperative Extension Service have joinedforces to organize the New Mexico Organic Farming Conference, whichbrings together farmers, ranchers, market gardeners, ag professionals andothers interested in organic and sustainable agriculture. The conferencewill be held at the Albuquerque Marriott Pyramid, February 29-March 1,2008. La Montanita Co-op Natural Foods Market and the New MexicoDepartment of Agriculture are sponsoring the gathering. Over 40exhibitors will participate in the conference.

The Organic Farming Conference is a great opportunity to hear speakerson all aspects of organic agriculture and to meet with sustainable pro-ducers from around the southwest. Hope to see you there!

Registration for the two-day conference, including Saturday’s lunch, is$100. For more information call 505-841-9067, email joan.quinn@state.nm.us, or look for conference brochures at the Co-op. To makehotel reservations, call (800) 262-2043 and say you are part of theOrganic Conference to get the special room rate. Hotel reservationsmust be made by January 28th.

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

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

The Co-op Connection is published by LaMontanita Co-op Supermarket to provide informa-tion on La Montanita Co-op Supermarket, thecooperative movement, and the links betweenfood, health, environment and community issues.Opinions expressed herein are of the authors andare not necessarily those of the Co-op.

CO-OPYOU OWN IT

Gallup

ValleyValley

Gallup

Santa Fe

REHABILITATE A FRAGILE ECONOMY & ENVIRONMENTGrowing an International Cooperative Movement

for more informationwww.lamontanita.coop

small margins and precise tolerances. Combined withthe constant waft of cigarette smoke as the driverstake turns in the back of the bus participating in whatseems like a national male smoking obsession; you’vegot the perfect recipe for loss of appetite. Although itfeels at every turn that you are about to careen off theverdant cliffs into the bush, in truth, the drivers areincredibly skilled and they take great care becausethey know if they get into a wreck they’ll never beemployed as a driver again. Still, the ride is an excel-lent opportunity to remember to breathe and relax asthere is nothing else one can do except to have theDramamine handy and take a double dose.

Our trip to Berastagi provided a window for us toview how most people live in the area, which isextremely simply. While it seems everyone has a satel-lite dish and a cell phone, the houses are mostly brickand plaster with corrugated tin roofs. A major sourceof economic support are the roadside stands that areset up to sell fruit, nuts, dried fish and packagedsnacks. Coffee trees, laden with the bright red ripecherries and green ripening ones with their glossy

dark green leaves are everywhere and it is clear how large a role in thelocal economy coffee growing plays.

It is very common to see orange and brown tarps laid out with thewashed beans, in the parchment stage drying in front of people’s hous-es and small patches of coffee trees here and there on steep hillsides.Everyone’s got a backyard coffee patch it seems, and there are thou-sands of these small micro-enterprises bubbling up around this part ofSumatra. On the way to Berastagi, we stopped and caught some grandviews of magnificent Lake Toba (one of the highest and deepest craterlakes in the world).

We also visited two health clinics funded initially by Starbucks, themain buyer of the beans that are grown and processed by the coffeecooperative. The health clinics provide basic pre- and post-natal careas well as immunizations to children and pregnant women and arestaffed with a midwife paid for by the Indonesian government. Whenwe visited one clinic, it was Sunday afternoon after church and thewomen were dressed in their best clothes, congregating on the floor ofthe clinic as they waited to be seen for shots and checkups. Big smiles

FARMING CCOONNFFEERREENNCCEENEW MEXICOORGANIC

CO-OP TRAVELOGUEcontinued from page 2

continued on page 13

coffee CO-OPS

feb. 29/March 1 Albuquerque

REVIEWED by Robyn Seydel

What we eat, how it is grown, who hasaccess, who doesn’t and who profits give aclear understanding that food is one of, if not

the, most political of issues. Over the millennia it hasaltered societies and changed the face of our landscapes.From early herding days and the original agricultural rev-olution to the green revolution eons later, from the earlyback-to-the-land, organic movement to the current scufflebetween the industrialized food system and local fooduprisings, we have “revolutionized” our relationship withfood numerous times.

Reading “Closing the Food Gap: Resetting the Table in the Land ofPlenty,” is like sitting down at the kitchen table with author MarkWinne. In the most personable language, his story of three decades ofwork on a variety of food, farming and hunger issues is a chronicle ofour current “food system.”

As the director of the Hartford Food System, a private non-profitorganization, from 1979-2003, Mark created self-help programs forlow income and elderly residents, commercial food businesses includ-ing a neighborhood market, a 25-acre community supported agricul-ture farm and a variety of food and nutrition education programs.What was happening in Hartford was a microcosm of what was hap-pening across the nation. He writes:

“Starting in the late 1980s, Hartford’s food landscape began thefinal act of its steady and sickening transformation. As the super-

co-op happenings JANUARY 2008 4

markets packed up their wares and moved to thesuburbs, they left behind a vacuum that wassoon filled by the bottom-feedersof America’s food chain — shinynew fast food restaurants and gasstation mini-marts.

“But in fact, such establishmentsthrive in areas of poverty and loweducation. While they presumablyserve a community’s immediateneeds for calories, they actuallyprey upon those who are weakenedby insufficient money, choice andknowledge. As a result of these fac-tors, Hartford’s major food prob-lem shifted from hunger to heart

CLOSING the

FFFFOOOOOOOODDDD GGGGAAAAPPPP

RESETTING THE TABLE in the LAND of PLENTY

an excerpt: by Mark Winne

Suburbia... and the Food Movement

For me, Bergen County, New Jersey, was that place.In the 1950s, the Garden State’s remaining truckfarms and rolling hills cushioned the growth of tidysuburban towns just beginning to push beyond theirpre-World War II boundaries.

By the early 1960s, north Jersey was fast becomingthe poster child for sprawl. The natural buffers thathad defined our communities and fueled my imagina-tion had been bulldozed into oblivion. The last twen-ty or so undeveloped acres that were still within mybicycle’s range finally became the area’s first multi-screen cinema complex. My mother’s trips to the mallwere growing more frequent because there were nowmore of them. And the farmland that had aroused

Editors Note: Special thanks to MarkWinne and Beacon Press for allowingthe Co-op Connection News toreprint the following excerpt.

Suburbia, Environmentalism,and the Early Gurglings of theFood Movement

T HE TWIN REALITIES OF

POVERTY AND HUNGER

WERE NOT MY PERSONAL

EXPERIENCES. Neither, for themost part, were they the experiences of a generation that would eventu-ally embrace environmentalism, pioneer the “back to the land” move-ment and plant the seeds for organic and local food. But for those likemyself who had been as touched by the words of Dr. Martin Luther KingJr. as they had by those of Rachel Carson, our reality was shaped asmuch by our disquietude with the unraveling of the natural world as itwas by the striving of disenfranchised people for social justice. As mid-dle-class baby boomers, we were a generation of light, white, and brightyoung people largely free of economic hardship, physical toil, and a hostof vulnerabilities that commonly befall people from less privileged cir-cumstances. Yet our class and relative freedom from suffering andoppression did not mean that we were feckless. To the contrary, our sen-sibilities were constantly scoured by a society in conflict that did notsquare with our inchoate values.

It was not coincidental, for instance, that our instincts and ideals wereoften shaped in places that once had the attributes we most treasured.

every fiber of my ten-year-old being was now sprout-ing Lord & Taylor, Acme Auto Parts, Pizza Land, andenough parking spaces to land a bomber squadron…

Farming, gardening, and even a proximity to theseactivities were assiduously avoided in the well-tendedsuburbs of the 1950s and 1960s. Nature was only aconcept, and its yucky reality should be held firmly incheck. When it couldn’t be avoided, the thinking went,just make sure it was well sanitized. Producing foodfor a living, like preparing meals from unprocessed,whole ingredients, was spurned. “We made sacrificesduring the Great Depression and World War II,” Iheard many adults say, “but when it comes to food,we are now free from physical work and scarcity.” Butas I was scooping ground balls out of the lush greengrass of my front yard and my father was driving golfballs down landscaped fairways, Rachel Carson waswriting Silent Spring. Our tidy world was inchingtoward a showdown with the iron laws of environ-mental limits at the same time one woman was tryingto warn us that we were about to crash into a brickwall. She whispered in our ears that we could not con-tinue hell-bent down the road to Gomorrah withoutsuffering a painful, if not fatal, accident.

When you balance your pro-teins and carbohydratesyou help balance your

blood sugar, hormones and choles-terol. Dr. Jae Atchley, chiropracticphysician, will be at the Nob Hill Co-op during the month of January toshow how easy it is to balance yourproteins and carbohydrates for healthand wellness.

On Jan. 5 and 12 from 1-3pm Dr. Atchley will useapplied kinesiology to test protein/carbohydrate ratiosfor Co-op shoppers. On Sun., Jan. 13th, she will offeran Epicurean Wellness Walking Tour of the Co-op toshow people how to design a meal for greatest nutrition-al balance. All these events are free and open to the pub-lic. You must R.S.V.P. for the Walking Tour on Sunday.

Insulin resistance contributes to many health condi-tions. Weight gain is the most noticeable effect, butother symptoms include high blood pressure, diabetes,hormonal imbalance and the #1 cause of death in theU.S., heart disease. Some studies are now linking thisdisorder with Alzheimer's disease.

BALANCED eating for health

The primary cause of insulin resistance,known as metabolic syndrome and syn-drome X, is poor lifestyle choices. Eatingtoo many carbohydrates, especially therefined carbohydrates, causes the body tolose its ability to metabolize insulin.Other factors such as stress, lack of exer-cise and vitamin and mineral deficienciesalso contribute to this growing problem.

You can begin to reverse insulin resist-ance by balancing your proteins and car-bohydrates every time you eat. Proteins

will help keep your insulin levels from going toohigh. Too many proteins, however, also con-tribute to ill health and disease.

Join Dr. Jae R. Atchley at the Nob Hill LaMontanita Co-op to test protein vs. carbohydrateratios with applied kinesiology on Saturday,January 5th and 12th, from 1-3pm and for theEpicurean Wellness Walking tour at the Co-op onSunday, January 13th, at 2pm. There are no feesfor these events, however, you must R.S.V.P. forthe walking tour on Sunday. To R.S.V.P. pleasecall 266-0307.

Epicurean Wellness Walking Tourat Nob Hill Co-op

by Mark Winne

Reading & BookSigningwith MarkWinneClosing the Food Gap:Resetting the Table in the Land of Plenty

Saturday, January 26th, 3pm, at the Santa Fe Co-op 913 West Alameda. Co-sponsored by Collected WorksSaturday, Feb 2, 11am at the Nob Hill Co-op3500 Central Ave at Carlisle. Co-sponsored by BookworksFor more information call 217-2027 or 877-775-2667.

He acts it as life, before heapprehends it as truth.

- Ralph Waldo Emerson

disease, diabetes and obesity. In light of the soaringrates of diet-related diseases, across the nation as wellas in Hartford, the high prevalence of unhealthy foodoutlets became a serious public health issue.”

Cheap food’s empty, highly sweetened calories, andreduced access to nutritious affordable food haveresulted in the obesity and diabetes epidemic that isthe prevalent food and health crisis across thenation. In Closing the Food Gap, Mark clearly andsensibly addresses these problems and how to solvethem. After leaving the Hartford Food System in2003, Mark worked in a variety of organizations,both national and international, and penned articlesfor numerous publications on food and hungerissues. Utilizing this extensive experience, in Closingthe Food Gap, his first book, Mark integrates pastand present to offers realistic solutions for a futurefood supply that provides healthy, affordable foodfor all and a way out of the public health and envi-ronmental crises we now face.

theBestPRODUCE!

fromour regional

food-shedSHOPCO-OP!

BY KRISTIN WHITE

Breakfast is my favorite meal of the day.There’s nothing more satisfying than sittingdown to a hot bowl of oatmeal with maple

syrup and cinnamon, especially in winter. Starting theday with a nourishing breakfast gives me long-lastingenergy and keeps me full for hours.

Many of my friends do not share my enthusiasm forbreakfast. They are not alone. Surveys indicate thatmany Americans, while edu-cated on the importance ofbreakfast, do not eat a morn-ing meal. Let’s distinguish afew breakfast facts from the myths. This informationapplies to people of all ages.On this page you’ll findhealthy, delicious and simplerecipes that are easy andquick to prepare.

Breakfast Facts and Myths Myth: It’s ok to skip breakfast because it is not animportant meal.Fact: Skipping breakfast means that from the timeyou eat before going to bed to the time you eat thenext day, if you eat at noon, let’s say, you’ve proba-bly gone at least 13 hours without eating. This depri-vation leads to a drop in blood sugar levels, activat-ing a stress response that affects your brain and inter-feres with alertness and memory. The result is poor

concentration, problem-solving abilities, mental per-formance, memory and mood.

Myth: Eating breakfast will make you tired duringthe day.Fact: Skipping breakfast leaves you feeling more hun-gry and tired. The fuel that keeps us going is glucose.Your brain and nervous system need glucose to func-tion at their best. The longer your body is deprived theharder it has to work to break down stored carbohy-

drates or turn protein and fat into usableenergy. Breakfast provides you with theenergy you need to start the day off right!

Myth: A healthy breakfast consists of highprotein, low carb foods such as eggs,sausage and bacon.Fact: “The New Four Food Groups –grains, legumes, vegetables and fruit – canprovide you with all the nutrients you need”(www.pcrm.org). Select the followingamounts daily to complete your nutritional

needs: 8 servings of grains, 3 servings of legumes, 4 ormore servings of vegetables and 3 servings of fruit. It’simportant to vary the foods you choose within thefood groups because it helps you incorporate all thenutrients your body needs.

winter breakfasts JANUARY 2008 5

For the healthiest breakfast it is also recommended to keep the con-sumption of dairy and meat to a minimum, as they are high in sat-urated fats and cholesterol. Many children and adults cannot digestthe lactose in cow’s milk. For these people, sheep’s or goat’s milk isa healthier and safer alternative.

Myth: Children who eat breakfast tend to perform poorly inschool.Fact: Children who eat a healthy breakfast perform better inschool, are more creative and alert, think more clearly and scorehigher on tests.

Myth: People who eat breakfast tend to gain weight.Fact: When you eat breakfast, your body feels nourished and satis-fied. As a result, you’re less likely to overeat the rest of the day.Children and adults who eat a morning meal, daily, tend to eatfewer calories, less saturated fat and cholesterol and intake morenutrients than those who don’t (National Weight Control Registry).

Preparing a healthy breakfast can be simple, quick and fun! It can beclose to the one you may be accustomed to with a few simple modifi-cations. Try using goat, rice, soy or almond milk with your cerealinstead of cow’s milk. Substitute cinnamon raisin toast with jam for adonut. Roast potatoes in the oven rather than frying them. Leave thecream cheese behind and spread your bagel with apple or peanut but-ter, hummus or fruit spread. Lighten your coffee with non-fat, non-dairy creamer. If you want extra protein, try tofu scrambler (scram-bled tofu with seasonings) or a breakfast burrito filled with fat-freerefried beans, lettuce and tomato. There are also fat-free bacon andsausage substitutes on the market that are surprisingly tasty.

The recipes on this page are warming and nutrient-rich. Trythem and you’ll be on your way to a healthy new year!

BREAKFAST FACTS VS MYTHSWARMING FOOD

Bringing together local farmers and Co-op shoppers for the best infresh, fair andlocal food!

CO-OPFood-ShedPROJECT

BUYLOCALSHOP CO-OP!

(Key: C = cup, T = tablespoon, t = teaspoon, lb. =pound, oz. = ounce)

Orange-Hazelnut MuesliMuesli is handy for road trips and hurried break-fasts. Preparing rolled oats this way gives them aslightly different texture that is very enjoyable.Preparation time is ten minutes.

2 C rolled oats or barley (or a blend of both)1/3 C hazelnuts, chopped (optional)1/3 C raisins (optional)1/2 t cinnamon2 C boiling water2 oranges, juiced

Place grain, nuts, raisins and cinnamon in mixingbowl. Pour boiling water over mixture and stir.Juice oranges; add juice to mixture and stir again.Cover bowl with plate or cloth and allow mois-ture to soften grains overnight. Serve with gratedapple, sliced pears and/or a dollop of plainyogurt. Serves 4. Note: For babies who are 6months and older: Steam some apple and pearslices until soft. Puree and serve.

Morning Miso SoupPeople don’t often think of having soup forbreakfast, but this soup is nutritious and energiz-ing. Fresh gingerroot helps stimulate the digestivesystem and has a warming effect on the body.

4-inch piece of wakame (seaweed)4 C water1 potato, diced1 C thinly sliced greens (kale, watercress, bokchoy, collards)1 T grated gingerroot4 T light or mellow unpastuerized miso1/4 lb. firm tofu, cut in cubesGarnish:2 scallions, thinly sliced

Place wakame in small bowl and soak for 5 min-utes. Put 4 cups of water and potato in 3-quartpot and bring to a simmer. Take wakame fromsoaking water and remove the spine. Chop intosmall pieces and add to water. Simmer 8 to 10minutes. Add greens, gingerroot and tofu cubes atthe end and simmer for another 1 to 2 minutes.Pour a bit of broth into each serving bowl anddissolve 1 tablespoon miso in the broth. Fill eachbowl with more broth and stir gently. Garnishwith scallions. Note: For babies who are 10months or older: Remove a little bit of the cookedwakame from the soup. Chop very fine and add

to pureed cereals and vegetables you are servingto baby. Wakame adds extra calcium and miner-als. Serves 4

Goldie’s Whole Grain Pancake MixThis basic pancake mix comes from GoldieCaughlan, Nutrition Educator at PugetConsumer’s Co-op in Seattle. There are manytypes of whole grain flours besides wheat that canbe used to make baked goods; this recipe includesseveral alternatives. This mix works equally wellfor waffles.

Dry pancake mix:2 C barley or kamut flour 2 C whole wheat pastry flour1 C buckwheat flour1 C blue cornmeal 3 T baking powder1 t cinnamon

Combine all ingredients and store in an airtightcontainer. Makes 6 cups dry mix.

Buttermilk Banana Pancakes Buttermilk is a cultured dairy product that is easyto digest and actually quite low in fat! It adds arich flavor to pancakes. For a dairy-free versionsubstitute soy milk with 1 tablespoon lemon juiceadded to it.

1 egg1 1/2 C dry whole-grain pancake mix1 C buttermilk1/2 C water1 ripe bananaOil for griddle

Separate egg, pour egg white in one bowl andyolk in another. Beat egg white until stiff peaksform. Set aside. In a large bowl, combine eggyolk, dry mix, buttermilk and water. Mix thor-oughly with a whisk. Cut banana into thin slices.Add egg white and banana to batter and gentlyfold in. Heat griddle to medium-high and coatsurface with small amount of oil. Pour enough

batter onto griddle to form a 5-inch diameter pancake. When pancakehas cooked on the bottom, flip with a spatula and cook the other side.Keep cooked pancakes in a warm oven until ready to serve. Makes 10five-inch pancakes

FOR BABIES 6 MONTHS AND OLDER: Reserve some ripe banana.Mash and serve.

VARIATION FOR CHILDREN: Put batter in a squeeze bottle andsqueeze batter onto griddle in shapes of initials, age of child, animals.

4 C water10 whole cloves12 cardamom pods12 whole black peppercorns2 sticks cinnamon4 slices fresh gingerroot, (1/4 inch thick)1 C soy, sheep or goat’smilkMaple syrup or honey totaste

THE RECIPES!RECIPES!Bring water, spices and gingerrootto a boil in pot. Lower heat andsimmer 15 to 20 minutes (this canbe done the night before or spicescan be soaked overnight andreheated in the morning for aquickie morning cup.)

Add milk. If using sheep’s or goat’smilk, bring to a boil again toincrease digestibility. Turn off theheat. Strain into a cup and stir insweetener (to taste).

SPICED CHAI TEA

CO-OP news JANUARY 2008 6

BY ROBYN SEYDEL

Although Dolly and Bonnie Brown learned beekeeping fromtheir dad Gayle, their lifelong passion for bees began at fif-teen. Dolly says “we took part-time summer jobs at the Bosque

Honey Farm and just got hooked.” The Bosque Honey Farm that soldhoney to the Co-op for many years is now gone but the Brown sistershave stepped up to the plate to provide delicious raw, local honey. Theyhave been serious honey producers for 15 years and now Bonnie’s son,Justin is part of this small family business, producing some of the finestraw desert honey imaginable.

Caring for some “200 hives, give or take a few,” they work with farm-ers and in desert areas up and down the Rio Grande Valley. “There’s notmuch clover honey in New Mexico, except for some up north. As ourbees go out into the desert they find interesting flavors. We never knowwhat we’re going to get from week to week. It’s the reason our honey issometimes light and sometimes dark, depending on the nectar source ineach batch,” says Dolly.

The flavors are all New Mexico desert, mountainand valley: purple sage, salt cedar, mesquite, phacil-ia (a wildflower that grows along the ditches andriver banks), cleome (a desert wildflower in abun-dance after a bit of rain) to name but a few of theflower flavors blended to make this uniquely NewMexican product.

So far they are lucky that the bee decline that hasbeen in the news so much this year has not affectedthem. Dolly says “We’ve been lucky; the die-off sofar has not affected New Mexico beekeepers. Therewas a big outbreak of viral mites back in the ’80’s

but now even the mites are not a prob-lem. We have been using herbal reme-dies to combat the mites; lavender, rose-mary, wintergreen. They work reallywell and our bees are very healthy.”They do have to deal with “Afri-canization” issues. “Any European beeshere become Africanized after a fewyears, picking up some of the moreaggressive traits. They even sting usthrough our suits. So we have to becareful and make sure our hives are notin populated areas, not near people.”

Worried about the upcoming allergy season?Honey and bee pollen is a traditional remedy forspring and fall allergies, but you must start early,not in the height of allergy season. For best allergymitigation begin using Bee Sweet Honey on a dailybasis this month. Bee Sweet bees collect pollen andresin from a variety of plants including trees, thecause of spring allergies for most people.

Look for locally produced, raw Bee Sweet Honey atall Co-op locations in a variety of sizes. Recentlythey have added a glass jar option so shoppers canchoose between glass or plastic containers.

LOCAL PRODUCT SPOTLIGHT

Rudi’s Organic Bakery Boulder, COOrganic Sandwich Bread, 20 oz, Assorted VarietiesReg. $3.99, Sale $2.89

High Country Kombucha Eagle, COOrganic Kombucha Tea, 16 oz, Assorted VarietiesReg. $3.79, Sale $2.99

La Montanita Co-op Albuquerque, NMTree-Free Kenaf Co-op Greeting CardsAssorted Designs, Reg. 2/$5, Sale 99¢ each

VALID IN-STORE ONLY from 1/2-1/29, 2008:Not all items available at all stores.

EVEN MORE LOCAL PRODUCTS ONSALE IN OUR STORES!

LOCAL SALE ITEMSSHOP LOCAL & SAVE

JANUARY SPECIALSWANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE?

Contact Angela at angela@lamontanita.coop

Bee Sweet Honey:Healthy Bees, Southwestern Flavors

ADD WARMTH to Any DishUsing Kinna’s Laos Chile Paste in your favorite chicken,seafood or vegetarian recipe is a great way to warm upany winter meal quickly. Using a generations-old familyrecipe Kinna makes her Laotian Chile paste right here in NewMexico. For those of us who love our chile, the fiery South Asianflare it adds to any meal is a welcome treat.

Made from hand-ground chile, tender shallots, pungent gingerand garlic with all its many health benefits, the combination isa flavorful addition to just about any dish. It compliments soups,stir fries, noodles, salad dressings, marinades and more. Lookfor Kinna’s Laos Chile Paste at your favorite Co-op andwarm up a cold winter’s night.

KINNA’S:LLaaooss CChhiilleePPaassttee

BUYBUY BULK&SAVESHOP

CO-OP!SOUP TO NUTS, GRAINS TO BEANS... ANDMANY THINGS IN BETWEEN!

After years of working with top NewMexico chefs, local farmer Paul Crossrecently introduced his line of organic

Mega Greens™ into grocery stores inAlbuquerque, Santa Fe and Taos. Thesetiny greens have surprisingly big, bold fla-vors. Beautiful colors and textures makethese greens a creative finishing touch toany dish. Add Mega Greens to salads,sandwiches or wraps. They are deliciousatop grilled meats, fish or soups.

Located in Arroyo Hondo, CharybdaFarm’s owner Paul says, “We developedour line of Mega Greens over the past threeyears through close collaboration with top-notch chefs in Taos and Santa Fe, and now we’revery excited to make our professional line of greensavailable to people for their enjoyment at home. It’staking eating at home to a new delicious level. Justa simple and easy addition of Mega Greens makesany dish look and taste great.”

Four varieties are available: Arugula, RedAmaranth, Sweet Basil and Spicy Mix. Youreally have to taste each one to experiencethe amazing flavors.

Arugula Mega Greens have big spicy arugula flavorpacked into its first tiny leaves. Red Amaranth

Mega Greens are a striking fuchsia color. They havea mild flavor much like beets. The visual appeal ofRed Amaranth makes a gorgeous garnish. SweetBasil Mega Greens are a bright green color with the

potent taste of fresh summerbasil. They are delicious add-ed to a stir fry once the heat is turned off. Basil MegaGreens are also great onpizza, bruschetta, green orpasta salads, etc. Sprinkledlike confetti over a dish real-ly makes a plate look good.

Spicy Mix is a seasonal med-ley of spicy flavors that

enlivens any dish. There is a big radish flavor thatis balanced by other greens including broccoli,arugula, red cabbage, amaranth, cress, parsley andmore. Spicy Mix Mega Greens add a touch of heatand a lot of flavor to a dish, while the colors andtextures add a big visual appeal.

These flavor and nutrition packet greens areperfect for the winter season. Keep MegaGreens refrigerated. Use within three to fivedays of purchase. Look for them in the pro-duce case at your favorite Co-op.

CHARYBDA FARMS

LOCAL PRODUCT: MEGA GREENSTINY GREENS: BIGBIG FLAFLAVORSVORS

Classical HomeopathyVisceral Manipulation

Craniosacral Therapy

MARY ALICE COOPER, MD

St. Raphael Medical Center204 Carlisle NE Albuquerque, NM 87106

505-266-6522

CO-OP news JANUARY 2008 7

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

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

democratically-controlled enterprise.

Calendarof Events

The CO-OP Food-Shed Project: Bringing local farmers together with Co-op shoppers for the best in fresh, fair and local food.

We are presented some unique challenges and opportunitiesas we enter 2008. We now have a new competitor in the NobHill area of Albuquerque. Sunflower Farmer’s Market opened inDecember at the corner of San Mateo and Lomas. Sunflower isthe former founder of Wild Oats’ new endeavor and this locationis the 14th store in his new chain. They are headquartered inColorado and currently operate stores in Arizona, Colorado andNew Mexico. While sales at our Nob Hill location have not beenimpacted thus far, we know that you continue to have manychoices for purchasing natural foods. We strive to never takeyour business for granted and our entire staff continues to workto provide you the highest levels of quality and service possible.

We have a wonderful opportunity as the expansion of our SantaFe location is nearing completion. This project will expand ourcurrent 12,000 square feet to 20,000 square feet as we“reclaim” the original total grocery store space operated by

Nancy Roux lives in an off grid, solarhouse out in Mountainair, New Mexico,surrounded by some of

our most beautiful ManzanoMountain forests. “I’m really intoalternative building materials; builtmy house from old tires, earth andrecycled tin cans. So when I noticedthe Forest Service and some localranchers thinning the forests aroundme for fire defense I thought aboutputting all that wood to good use.”

Her bundles are cedar, juniper and now and againsome ponderosa and pinon. “All the wood wouldhave been burned anyway, to clear out the forestand keep the forest healthy,” says Nancy, “so whynot let it heat our homes.” She started collecting

smaller pieces for lattias and fence posts. Seeingbundles of firewood in some grocery stores shethought, “I can do that sustainably,” and soon thebundles of firewood developed. “This thinningand harvesting really helped the whole water

shed. Juniper can soak up lots of water.By thinning we can create more diversi-ty, keep more water and now we areeven seeing some of the grasses andbushes come back.”

Co-op shoppers can now get some ofher neat bundles of firewood. The fire-wood has been sustainably harvested to protect our Manzano Mountainforests and carefully cut and split by

Nancy and packed into bundles. Look for NancyRoux’s bundles in the entranceway or the pro-duce department depending on your Co-oplocation.

Sustainable Bundles of Firewood at yourCO-OP

LOCAL PRODUCT SPOTLIGHT

BY ROBYN SEYDEL

BENEFIT I: Saving Money

La Montanita carries approximately 250 bulkitems. Everything from soup to nuts, flours,cereals, beans, you name it, the bulk depart-

ment has it! Saving money and eating healthier arejust two of the many good reasons to shop in the bulkdepartment that come immediately to mind. A quickperusal of bulk department prices gives you an ideaof how much money you can save. It’s clear that withpackaged products you are paying for just that—thepackaging. Often you get only 12 ounces of food formore than the price of a full pound in the Co-op’sbulk department. In other cases you are paying forthe brand name. Breakfast cereal is a good example.Products that are similar to cheerios, grape nuts, ricecrispies, rolled oats, granola, wheatena and other hotcereals can all be found in the Co-op bulk bins. Whenyou compare prices, ounce for ounce, the Co-op’sbulk products win hands down. And you can oftenget more of the organic variety for the same price youpay for the conventional brand name package.

Benefit II: Good Food for Good HealthAnother great bulk department saving is those inchesaround our waistline. Much of what is contained inthe bulk bins are the healthiest, low fat, high fiberfoods you can find. From heart experts to cancer sur-vivorship, from the USDA’s food pyramid to concernsabout endocrine disrupting chemicals, a healthy diet

depends on the grains,beans, nuts and seedsthat are the foundationof this department. Oneof the keys to perfectbrown rice, fluffy milletor ideal quinoa is torefrain from stirring thegrains while they arecooking. The easiest way to cook grains is to put onecup of grain and two cups of water into a pot. Stironce or twice to evenly distribute in the pan, coverand bring to a boil. When boiling, reduce the flameto a low simmer and allow to slowly cook.Remember do not stir, as stirring breaks the molecu-lar-like structure the grain sets up as it cooks, causingthe grain to become paste-like. To make sure all thewater has been taken up, tilt the pot; when no waterruns down the side it is done. Let it sit for a momentor two before fluffing with a fork.

Benefit III: Saving the EnvironmentHere again the benefits of buying bulk are obvious.Less packaging means less waste going in your garbageand less going to the landfill. It also means fewer treescut down for that cardboard or paper box. Less plas-tic manufactured and used reduces the dioxins, pro-duced in all plastics manufacturing, that are releasedinto the environment. This is definitely, as they say, a“win/win situation”. Also you can bring in your ownbags, jars, empty dishwashing soap bottles, shampoo

bottles, hand crème bottles, tamari bottles, and refill them in the bulkliquids section, again reducing waste and saving money as you do.

Benefit IV: Feeding a Family Organicfor the Price of ConventionalUsing bulk foods rather than processed foodsallows you to really stretch your family’s food dol-lar. Penny for penny and dollar for dollar, you getmore value and greater nutrition in the bulkdepartment. Comparing boxed cereal with its Co-op bulk counterpart you will often find that youcan get the organic variety at the same price or forless than the conventional boxed brand name. Sonot only are you getting more for your money, you

are getting a higher quality product, with a reduced amount of chem-ical residues, additives and preservatives.

Check out the enormous selection of grains, beans, pasta, nuts,seeds, baking supplies, snacks, cereals, trail mixes and more. Checkout our web site at www.lamontanita.coop for a variety of greatreceipes found in the Co-op Connection newsletter archive. Justlook for the Food Features section in every month’s issue.

This new year resolve to shop the bulk department more. For botheconomic and environmental reasons you’ll be glad you did.

BUYBUY BULKBULK for Economic andEnvironmental Reasons

New Year’s Resolution:

THE INSIDE SCOOPHappy New Year!

FRESHDDEELLIICCIIOOUUSSORGANIC

Piggly Wiggly when this shopping center was built many yearsago. While our Santa Fe staff is working to minimize the impactof this project on your store experience, we know that the nextfew weeks will cause some disruption in the store as the projectfinishes up. We expect the wall separating the new space willcome down in late January and we expect to fully complete thenew equipment and inventory build out by the end of February.This project will expand every department in the store and gen-erally “loosen up” the store as a whole. The New MexicoEducators Federal Credit Union will also be opening a full serv-ice branch inside our store as part of this project. This will betheir first branch in Santa Fe and we are privileged to have themas a partner in Santa Fe.

We know that every year contains challenges and opportunitiesfor us all and we hope that 2008 provides you with more oppor-tunities than challenges. We look forward to participating withyou in our Co-op this coming year and we remain grateful for theopportunity to serve you.

C.E. Pugh, General Manager

1/5 Free Health Screening, Nob Hill Co-op, 1-3pm, see p. 41/8 Finance Committee Meeting, CDC, 5pm1/12 Free Health Screening, Nob Hill Co-op, 1-3pm, see p. 41/13 Wellness Walking Tour, Nob Hill Co-op, see p. 41/15 Board of Directors Meeting, Immanuel Church, 5:30pm1/17-19 Quivira Coalition Conference, see p. 21/21 Member Engagement Meeting, CDC, 5:30pm 1/26 Reading with Mark Winne, Santa Fe Co-op, see p. 4 2/3 Reading with Mark Winne, Nob Hill Co-op, see p. 4

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The following recipes include many wintervegetables such as kale, cauliflower,squash, cabbage, beet and watercress tokeep you warm and healthy!

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

Roasted Beets with Goat CheeseRavioli Roasted beets may be cooked in advanceand refrigerated. Store colors separately;they will bleed.

3 medium size beets (preferably a variety), washed well and driedolive oil, enough to lightly coat beetskosher salt, to tasteground pepper, to taste

Preheat oven to 350 degrees F. Washbeets well, dry and coat with olive oil.Season with salt and pepper. Wrap indi-vidually in aluminum foil. Roast in 350-degree oven (approx. 1 hour) until knifetender and skin peels easily when rubbed.Peel while warm. Cool. Slice thinly andarrange on 4 plates. Sprinkle with addi-tional salt to taste.

Beet SauceMay be cooked in advance and refrigerated.

2 large red beets, peeled, diced 1/4"2 shallots, peeled, sliced thin2 cloves of garlic, peeled, sliced thin1 sprig fresh thyme1/2 sprig fresh rosemary2 T sherry vinegar1 T sugarkosher salt to tastepepper to taste3 T olive oil

warming foods JANUARY 2008 10

In medium saucepot, heat olive oil on lowflame. Sweat shallots, garlic and herbs for5 minutes. Add diced beets, sugar andvinegar. Cook on low heat for 1 hour, stir-ring occasionally. Add enough water justto barely cover. Bring to a boil, turn downand simmer five minutes. Turn off, letstand. Season with salt and pepper to taste.

Goat Cheese Ravioli

12 ravioli, 3 per person3 T unsalted butter2 qts water boiling, salted

While raviolis are cooking in boiling salt-ed water, heat a medium sauté pan, add 2tablespoons butter. Heat until brown andnutty (this step may be eliminated entire-ly, but the brown butter sauté lends won-derful nutty flavor, depth and great tex-ture to the dish).

Cook raviolis until just tender. Strain outraviolis and add to hot brown butter (offthe flame). Return to heat and sauté untilcoated and golden. Remove to preparedsliced beet plates. Save pan. Add 6-8 oz.beet sauce to pan, heat to simmer.

Add 1 tablespoon butter (optional). Swirluntil melted/emulsified (or without butter,until slightly reduced). Adjust seasoningsalt and pepper to taste. Top raviolis withwarm beet sauce. Garnish with freshchopped chives and toasted pine nuts.

Winter Squash Chai BreadFlavorful chai and colorful squash makethis sweet quick bread a warming wintertreat.

1/2 C sugar1/2 C (1/4 lb.) butter, at room temperature1 C mashed cooked winter squash, suchas butternut or acorn2 large eggs1/2 C liquid chai concentrate

1 t vanilla2 C all-purpose flour2 t baking powder1/2 t baking soda1 1/2 t salt2 t ground cinnamon1/2 t each ground cardamom, gingerand black pepper1/4 t each ground cloves, nutmeg andallspice1/2 C chopped walnuts or pecans

Preheat oven to 350 degrees. In a largebowl, use a mixer to beat together sugarand butter until light and fluffy. Addsquash, eggs, chai and vanilla and stir untilwell blended. Add flour, baking powder,baking soda, salt, spices and nuts and stirjust until evenly moistened. Pour batterinto a buttered 8-inch loaf pan. Bake untila toothpick inserted in center of breadcomes out clean, 45 to 55 minutes. Letcool at least 10 minutes. Serve warm orcool. Makes 1 loaf; 10 servings.

Tuscan Winter Vegetable Soup The soup is flavorful and hearty, a nutri-tious winter meal by itself, with phyto-estrogen-rich chickpeas that add a creamyconsistency with minimal fat, as well asvitamins A, C.

3 C cooked or canned chickpeas2 garlic cloves, peeled and crushed3 medium celery stalks, chopped3 medium carrots, peeled and chopped1 large red onion, peeled and chopped2 T olive oil2 bunches Swiss chard, cleaned1/2 head Napa or Savoy cabbage1/4 C chopped Italian parsley2 fresh rosemary sprigs (leave on stem)One 14 1/2-oz. can plum tomatoes,drained6 C boiling water or vegetable broth5 oz. stale bread, such as semolina orbaguette, sliced (about 3/4 loaf)salt and pepper

Heat up the In a large saucepan over medium-lowheat, saute the garlic, celery, carrots andonion in the olive oil for about 20 min-utes, stirring often so the vegetables donot brown. Cut out the tough triangularinner core of the Swiss chard leaves andslice them into 1/2-inch slices. Add to thevegetables in the saucepan. Tear the Swisschard leaves and set aside.

Cut out the triangular core of the 1/2cabbage head, then discard. Place thecabbage, flat side down, on a cuttingboard. With a large chef’s knife, slice atclose intervals down the cabbage, form-ing long, ribbonlike strips. Set aside withthe Swiss chard leaves.

Add the parsley, rosemary sprigs andtomatoes to the saucepan and cook at alow simmer for 15 more minutes. Addcabbage and Swiss chard leaves, half ofthe chickpeas and enough boiling wateror stock to cover. Simmer for 20 minutes.

Puree remaining chickpeas in a foodprocessor and add to the soup with justenough boiling water or stock to keep thesoup liquid. Remove the rosemary sprigsand add the bread slices. Add more liquidif necessary, but keep in mind that thesoup should have a very thick “stew-like” consistency. Season with salt andpepper to taste. Serves 8

Moroccan Lentil Soup/Stew

1 large onion, chopped (about 1 1/2cups) 1 T minced garlic 1 t minced fresh ginger (or 1/2 t grounddried ginger) 1 T olive or canola oil 6 C low-sodium chicken or beef broth(water can also be used) 1 1/2 C red lentils, dried 15-oz. can garbanzo (chickpeas) beans,rinsed and drained

kitchen!

warming foods JANUARY 2008 11

shopyourCO-OP!

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

theBBeessttPRODUCE

ATYOUR CO-OP!

14.5-oz. can diced tomatoes (tomatoesand any juice), low sodium if available 3/4 C diced carrots 3/4 C chopped celery (about 3 medium stalks) 1 t garam masala (a spice blend) 1 1/2 t ground cardamom 1/2 t ground cayenne pepper 1/2 t ground cumin 6 T fat-free sour cream (optional garnish)

Add onions, garlic, ginger and olive to alarge nonstick saucepan and cook overmedium-high heat, stirring often (about 7minutes). Add the broth, lentils, garban-zo beans, diced tomatoes, carrots, celery,garam masala, cardamom, cayenne pep-per and cumin. Bring stew to a boil, thenlower heat to simmer, cover saucepan andcontinue to cook until lentils are soft(about 1 to 1 1/2 hours). Ladle about athird to a half of the soup into a largefood processor or blender and pulse tobriefly puree. Pour soup puree back intothe pot and stir. Serve each bowl with adollop of fat-free sour cream, if desired.

Winter Chicken and Barley Soup

1 T olive or canola oil 1/2 C chopped onion 1 C chopped celery 2 C sliced mushrooms (about 6 ounces) 1 T minced garlic 1 C chopped carrots 1 1/2 C chopped, cooked skinless chick-en breast (about 7 oz. cooked) 5 C low-sodium chicken broth 2/3 C pearl barley 1/4 C chopped fresh parsley (or 1 Tparsley flakes) 1/3 C slivered almonds, toasted (toast by heating over medium heat in nonstickfrying pan, stirring often, until goldenbrown) Pepper to taste Salt to taste (optional)

Add oil to a large nonstick saucepan overmedium heat. Stir in onions, celery,mushrooms and garlic and sauté untilmushrooms are lightly browned (about 7minutes).

Stir in carrots, chicken and broth andbring to boil. Stir in the barley, cover thesaucepan and reduce heat to simmer. Cookfor about an hour or until barley is justtender. Turn off the heat and stir in parsleyand almonds. Add pepper to taste and saltto taste if desired. Serves 6

Winter Vegetable Soup

3 T olive oil1 C coarsely chopped onion1 C peeled, cored and coarsely choppedapple1 C peeled and coarsely chopped turnip1 C peeled and chopped butternutsquash (seeds discarded)

1 C coarsely chopped carrot1 C peeled, chopped sweet potato5 C vegetable (or chicken) stock1/4 C maple syrupcayenne pepper to taste1 small whole-grain baguette3 oz goat cheese1/4 C chopped fresh chives

For soup, heat oil in a large saucepan onmedium-high heat. Add onion and sautéuntil translucent. Add apple, turnip,squash, carrot and sweet potato; seasonwith salt, then sauté 5 minutes. Addstock, bring to a boil and simmer, stirringoccasionally, about 30 minutes or untilvegetables are tender. Add syrup, thencayenne pepper to taste. Cool slightly.Puree with a handheld mixer, foodprocessor or blender. For toast toppers,cut 6 slices bread and toast them. Spread1/2 oz goat cheese on top of each; sprin-kle with chives. Pour soup into 6 largebowls; float toast on top. Serves 6

Kale and Rice Chowder

2 t olive oil1 C chopped onion1 C chopped red bell pepper1/2 C chopped leeks1/3 C sliced almonds1 T paprika2 bay leaves1 1/2 C water1 14.5-oz can seasoned, diced, stewedtomatoes2 C vegetable broth2 C chopped kale1 C cooked brown rice1 C drained canned garbanzo beans

Heat the oil in a large Dutch oven overmedium-high heat. Add the onion, pepper,leeks and almonds. Sauté for 2 minutes.Add the almonds, paprika, bay leaves,water, tomatoes and broth. Bring to a boil.Add the kale, rice and garbanzo beans.Reduce heat and simmer 10 minutes, oruntil thoroughly heated. Serves 6

Salmon in Citrus SauceThe orange flavor complements salmonbeautifully. It is easy to prepare and canbe made very quickly. Choose Alaskawild salmon for the best ocean-friendlyseafood choice.

1 _ lbs salmon filets, skin and bonesremoved, cut into 4 pieces _ medium sized onion, chopped 2 medium cloves garlic, chopped 2 T fresh lemon juice 1 _ C fresh orange juice 1 t fennel seed 2 T minced fresh parsley, or if you haveit, green fennel tops salt & white pepper to taste

Preheat broiler to high and place metalpan big enough to hold salmon underheat to get very hot. Place choppedonion, garlic, fennel seeds, lemon juice

and orange juice in a shallow, widesaucepan and cook on high heat forabout 10-15 minutes to reduce to halfthe volume. While sauce is reducing, sea-son salmon pieces with a little salt andpepper and place on hot pan from broil-er. Return pan under broiler heat andbroil salmon for just about 2-3 minutes.Do not turn, as salmon is cooking onboth sides at once. Remove salmon frompan and place on platter. Season citrussauce with salt and pepper and strain liq-uid over salmon. Discard rest. Sprinklewith finely chopped parsley.

Pumpkin and Potato Soup withKaleThis healthy and hearty vegetable soup iseasy to make and full of flavor. Thepumpkin works as a thickener while thekale adds color and fiber.

2 T olive oil 1 medium onion, chopped 3 to 4 cloves garlic, minced 3 T miso paste 3 qt. water 1 lb. organic new potatoes 1 small organic pumpkin, about 1-3/4pounds, to yield 1 pound when peeledand cubed 1/2 bunch kale, leaves only, washed and torn into bite-sized pieces 3 T minced parsley Red wine vinegar to taste Salt and freshly ground pepper, to taste Hot ground pepper, to taste Grated Parmesan cheese to pass at the table

Heat the olive oil in a heavy soup pot.Add the onion, reduce the heat to moder-ate and cook until the onion is just wilt-ed. Add the garlic and miso; stir until themiso dissolves and colors the onion andgarlic. Add the water.

Watercress and Endive Saladwith Winter Fruits

For the Balsamic Vinaigrette:1 T finely chopped shallots2 T balsamic vinegar1/3 C grapeseed oilsalt to tastefreshly ground black pepper

For the Salad:1 bunch watercress1 head endive

1 grapefruit, peeled and sectioned2 oranges, peeled and sectioned2 kiwi fruits, peeled and sliced

For the Balsamic Vinaigrette: Place all theingredients in a container with a tight-fit-ting lid. Shake well. Add the salt and pep-per to taste. For the Salad: Toss the water-cress, endive and half of each fruit withBalsamic Vinaigrette. Divide the greensmixture onto four plates. Garnish eachplate with the remaining fruit. Serving Size:1 cup salad with 2 tablespoons vinaigrette

German Red Cabbage SautéThis can be done a day ahead, since itkeeps well.

1/4 lb. thick bacon, or meatless substitute, chopped 1 large onion, chopped 1 medium tart apple, cored and cubed Small red cabbage, about 1 to 2 lbs. grated 1/2 C white wine 1 C water 1 t salt Freshly milled black pepper

Cook bacon or substitute over mediumheat in a 4-quart Dutch oven. When begin-ning to brown, stir in onion and apple.Cook until onions are soft, about 10 - 15minutes. Mix in cabbage, white wine andwater. Cook over low heat, covered, untilcabbage is soft, about 30 minutes. Seasonwith salt and pepper. Serves 4-6

The recipes above have been adaptedand reprinted from the followingsources:radio.weblogs.comwww.findarticles.comThe Strang Cookbook for CancerPrevention, by Laura Pensiero and SusanOliveira (Dutton, 1998)www.medicinenet.comwww.epicurious.com/recipes/food/views/www.pcrm.org/health/recipes/recipewww.homecooking.about.com

Outpost Performance Space & Santa Fe Jazz Foundation present

for ticket info call OUTPOST · 268-0044 · www.outpostspace.org

Y Z

Albuquerque Dermatology Associates, P.A. Architects Studio

Smooth Jazz 104.7fm

WarmingMEALS!

BY BRETT BAKKER, NEW MEXICO ORGANIC COMMODITIES COMMISSION

Last month, I visited a bunch of old friends I had-n’t seen for quite awhile. About, oh, three hundredold friends! I’d met them along the Rio Grande, from

Ysleta Del Sur in northern Texas to Arroyo Hondo innorthern New Mexico. From Shiprock in the west to FortSumner in the east, they have roots in the Southwest, inMexico and Central America, in Spain and Moorish Africa.

I introduced them to some new friends, one of which ishousing all three hundred. I watched them drive away totheir new home. I’ve known them intimately for over twenty years.I’ve seen them born, grow up and die — just what they were sup-posed to do. They are seeds. And they’re from most every corner ofNew Mexico.

Seeds have always passed from farmer to farmer. Just as humansgrow accustomed to their environs, so do plants evolve to tolerateextreme heat or cold, drought or flood, insects and disease. As tradi-tional cultures erode, so does farming and with it the seeds. A thou-sand years of evolution can disappear in one cooking pot if it holdsall the beans that are left.

But more important is the knowledge that goes along with them.When and how do you plant chile seeds directly into the groundthree weeks before spring’s last frost? How do you store watermel-ons past Christmas with no refrigeration? How do you prepare corntortillas from scratch? Which corn is better for those tortillas andwhich for posole? For chicos? What do you call these foods in yourmother’s language? What prayers are said when you plant, harvest oreat the corn?

Losing any plant or animal species from the planet diminishes us all.We are made the poorer for it. Another piece of the environment isgone, weakening the balance on which all of us depend whether weacknowledge it or not. But losing the knowledge and culture that hasevolved alongside such species is a catastrophe.

That’s why two pio-neering seed preserva-

tion groups, the Seed Saver’s Exchange and NativeSeeds/SEARCH began collecting, growing, storingand distributing rare and endangered crop seeds. Asa long-haired teenage back-to-the-land freak whohad just landed in the east mountains outside ofAlbuquerque, I was lucky to hook up with themboth in 1979. By their example, I scoured my neigh-borhood for old seeds (I found some too) and soonventured further into Native and Hispanic NewMexico.

By 1991 I was employed by the Tucson-basedNative Seeds/SEARCH as a seed collector /farmer.The funding for the NS/S -NM Field Office ran outin 2000 but not before I drove dusty miles downdirt roads, knocked on the doors of strangers whosehomes had tractors in the driveway or chile ristras

hanging from the eaves. I bought seeds of corn,beans, chile, squash, melons, gourds, herbs, tobacco,peas, cotton, sorghum, wheat…

I am still astounded by the openness and offers offriendship, many of which persist to this day. I wasfed many bowls of chile stew, handed hot empanadasstraight from the oven, given deer meat from animalshunted not five hours earlier and invited to hundredsof Pueblo dances, some of which weren’t supposedto be witnessed by outsiders. Besides rare DNA, allof these personal experiences are enclosed in the seedcollection I managed to amass over two decades.

These days, as the organic certifier for the NewMexico Organic Commodity Commission, I toilover paperwork that sometimes makes as muchsense as trying to plant a seed on concrete. Since Ihaven’t kept my acre seed-garden for six years, it wastime to pass my friends into other hands. As this newseed library hasn’t a name or even a public face, Iwon’t mention it here. Not yet. But when it’s readyfor your support, I’ll let you know. Besides variousseed collections nationwide, against all odds manypeople from Native and Hispanic communitiesthroughout New Mexico are keeping their heritagealive. That’s healthy for their cultures and a greatservice and blessing to us all.

Although it was a comfort to pass the collectioninto capable hands, it was sad to watch a hugepiece of my life drive away. But like I said,they’re old friends. You can always count on oldfriends to be there when you need them.

farming & gardening JANUARY 2008 12

MEMBER TO MEMBERSAVING heirloomSSSSEEEEEEEEDDDDSSSS!!!!

KEEPING NEW MEXICO’S HERITAGE ALIVE

WINTER GARDENINGKIDS AND

BY AILEEN O’CATHERINE

W inter may seem a long way from thebounty of the summer garden. Still,there’s plenty to keep children busy if

they like to work with plants. Here are some ideasto help keep a child’s darkest months green.

1. SPROUT SOME SEEDS. Find some of last sum-mer’s garden seeds and watch them sprout.Line a glass jar with a damp paper towel andplace seeds between the towel and the jar.Place a lid on the jar, put it in a sunny windowspot and the seeds should sprout in a few days.Choose different sizes, such as pumpkin, car-rot and cucumber. To be scientific, draw theseeds on paper, measure them before placingthem in the jar and keep track of observationsin a log. Check the paper daily to make sure itstays moist.

2. DECORATE SOME POTS. Once your jar seeds havesprouted, where will they go? Small terra cottapots can be painted, sequined, sprinkled with glit-ter, or dotted with small stones and beads. Oncethe sprouted seeds are large enough to plant, thesmall decorated pots are perfect to keep themgoing. Scientific observations can still continue ina log. How much light will the sprouts need?Which sprouts make it to spring?

3. PECULIAR PLANTS. Plants that eat bugs, likeVenus flytraps, fascinate young minds. One smallplant and a visit to the library to learn more on itsnatural habitat and growth habits can brightenup any winter.

4. WORMS ATE MY LUNCH. Start a worm farm toteach kids about the interdependence of plantsand organisms. They can be as simple as a card-board box lined with a garbage bag, placedunder the kitchen sink. Fill it with soil, organicmatter and worms. The best worm farm for kidsis one where they can see inside, such as a smallglass fishbowl. Add kitchen scraps (vegetables

only) and watch the worms at work. A valuablebyproduct is rich compost for the garden. HighDesert Worm Ranch has a full education curricu-lum. Give them a ring at 505-384-5302.

5. WINDOWSILL GARDENS. These are fun if herbs areused, and it’s a classic formula, especially for kids

who like to cook. But kidscan also learn that the tops ofany root vegetable can be cutand planted to come backagain, or that the eye of apotato becomes a plant. Allthat’s needed is a sunny spotand a few containers of soil.

6. SPONGE GARDEN. We’ve allseen the winter “chia pets”

that kids love. They can make their own hairy gar-den by using a natural sponge, wetting it down,and sprinkling it with sprouting seeds such asradish or clover. The sponge should be kept moist,so this works best on a plate, or if possible, sus-pended in a sunny spot so kids can have a hanginggreen world.

7. POT PEOPLE. Another variation of the “chia pet”is pot people. Small terra cotta pots can be deco-rated so they appear to have faces. Then when thesoil is planted with grass seed and watered, kidscan watch the “hair” grow.

8. JUMP START SPRING. Planning the summer gardencan be one of the most exciting ventures of theyear. Choose from a catalog. Start seeds indoors toplant outside after the last frost.

9. TERRARIUMS. Find an old mason or mayonnaisejar and carefully place soil and a few mosses androoted plants inside. Keep this mini world moistwith a plant mister and place clear plastic wrapover the covering.

10. DON’T FORGET THE BIRDS. Build a birdhousethat will decorate the garden come spring. Get kidsinvolved in choosing bird feeders and suet and finda place to feed the birds where kids inside canwatch. Have your child keep a record of the differ-ent species that come to the feeder and what dateeach one was spotted. Find some bird books atyour local library and start a lifelong hobby.

itchy greenthumb

try sproutingsome seeds!

THE COOP DELI HASSOUPFRESH, HOT, DELICIOUSEVERYDAY!

SHOP CO-OP AND SAVE BUY LOCAL SHOP CO-OP AND SAVE

farming & gardening JANUARY 2008 13

The Harwood Galleries present:

Shows Run: 1/3/08 - 1/30/08Reception: Friday, 1/ 11, 5-8:30 pm, FREE

1114 7th St. NW (505) 242-6367 www.harwodartcenter.org

Wes Pulkka’s Ghosts of the RevolutionEmily Sperry’s Synchronicities 4:4

Sandia High School’s Happens in ThreeWest Mesa High School’s 9th Annual Show

Ghosts of theRevolution

by Barbara Kingsolver with Stephen L.Hopp and Camille Kingsolver

REVIEW BY ANDREW STONE

JUST-RETIRED CO-OP BOARD MEMBER

You are probably no strangerto Barbara Kingsolver, one ofAmerica's finest raconteurs and

number 76 on a rightwing list of"America's Most Dangerous People."(Jimmy Carter is #6. Barbara’s re-sponse to finding out she was number76 was "I guess I have to try harder.")

The “Locavore” (one who eats local-ly) Renaissance (after all, that's whatwe used to do before industrialized food produc-tion) began its emergence with the help of bookslike "The Omnivore's Dilemma". With Barbaraand her family's moving and deeply touchingrecounting of their experiment during a year ofgrowing and eating locally, it truly blooms.

What sets this book apart and makes it a mustread for any gardener or farmer's market affi-cianado is the personal and personable essaysbacked by sidebar science. The book also containsmany recipies, a wealth of online resources and abibliography for those whose interest has beenpiqued (think picante sauce!).

Just in case you weren't already horrified byCAFOs (Concentrated Animal Feeding Oper-ations), GMOs (Genetically Modified Or-ganisms) and the amount of petroleum calories tofood calories in a tomato trucked in fromCalifornia (27:1), this book covers the basics ofwhy a local/regional food-shed is fast becoming anecessity if we are to halt climate change.

Already the local movement has caught the ireof food industrialists who have begun labelinglocal food as elitist and pricey — two argu-ments completely debunked in this book. Evenbetter is the sense of patriotism and true

national security that ariseswhen a family takes on responsi-bility for circulating its food dol-lars in the local community.

From Barbara and family youlearn about raising turkeys andchickens, pasture-fed beef andlamb, freezing cherries and can-ning tomatoes. You learn how to make your own mozzarella

cheese, bean soup in a pumpkin, and dozens ofother fresh recipes — and the best part is that allthis information is also available online at ani-malvegetablemiracle.com, with links to manyother sites concerned with the local, sustainableand fair trade movements.

But the reason I truly recommend this book isthe warmth, soul and downright Americancountry wisdom that flows through her story-telling and generous helpings of tongue-in-cheek humor I remember so well from myKentucky grandfather who came from thesame small town as Barbara.

Finally, I want to thank the members of the Co-op for giving me the opportunity these lastthree years to serve on the Board of Directors.I have learned so much about our local/region-al food-shed, and my own farming efforts havebeen redoubled from the inspiration receivedfrom my involvement!

¡MUCHAS GRACIAS, AMIGOS!

Animal, Vegetable or MiracleA YEAR OF FOOD LIFE

the clinic as they waited to be seen for shots andcheckups. Big smiles and warm greetings wereextended to us as we toured the small clinic, prim-itive by U.S. standards; but even this level ofhealth care is an immense sign of progress thatwas non-existent prior to the coffee economy.

CuppingIn Berastagi at the coffee processing plant, we hadthe opportunity to try our palate by “cupping,” anexercise of inhaling

deeply and thenquickly slurping a

spoonful of unstrained coffee to the back of thetongue in order to determine the taste qualities ofthat particular batch. The coffee is then spit out. Atrained cupper considers six characteristics of cof-fee: Fragrance, Aroma, Taste, Nose, Aftertasteand Body and uses a 100 point scale to grade thecup. Like wine tasting, cupping employs a rangeof terms to describe the qualities of the coffee.Floral, earthy, chocolate-like, vapid, rubbery,smoky, animal-like, resinous, metallic, insipid andgrassy are a few of the many ways to describe theflavor and feel of the product. In addition, there isa “terroire distinction” whereby a skillful cuppercan predict the region the coffee was grown inbased on an ability to discern certain soil qualitieswithin the coffee. In the end, what really mattersis whether the cupper for the coffee cooperativehas the palate to match what buyers want.

CO-OP ADVENTURE

TRAVELOGUE CONTINUEDEcontinued from page 3 Good cuppers must exercise great intuition.

Cupping is based on a finely tuned palate butis also an art of imagination and sensual abili-ty to taste the spoonful of coffee, inhale thevapors rapidly and then describe them in greatdetail, all in the space of about five seconds percup. A skilled taster may cup hundreds of sam-ples per day. Our group cupped about ten sam-ples which took roughly 30 minutes. Weattempted to coordinate the slurp, the smelland the spit. Several of us were able to detectobvious qualities in our samples like aciditylevel, earthiness and body and it was obviousthat certain detectable differences exist, evento inexperienced cuppers like us.

On occasion, according to Sam, farmers willdo things that they think will speed up theprocess of washing the coffee beans to getthem to the saleable parchment stage. In oneinstance, a farmer used detergent. The beanswere ruined, having absorbed the soap. Evenone fermented bean can throw off a wholebatch and cause the loss of a lot of money.Incidents like this where the farmer violatesthe organic (and other) standards can causethe farmer to be kicked out of the co-op.

After Berastagi and the highlands of CentralAceh, we went by bus back to the Medan air-port to fly from there to Banda Aceh, theprovincial capital where the brunt of thetsunami hit, leveling the area. We met severalgroups of women who revitalized their livesand are adding to their local economies withmicro- credit farming enterprises. Next month,more about the amazing women of BandaAceh and how they are rebuilding their livespost-tsunami.

Watch for the final installment of TamSaimons writings on her internationalcooperative adventure in the Februaryissue of the Co-op Connection News.

Personal Growth

Childhood Trauma • Illness

Drugs/Alcohol • Loss

Women’s Issues

Louise Miller, MA LPCC NCC

Psychotherapy

louise@louisemiller.org Phone (505) 385-0562

www.louisemiller.org Albuquerque, NM

health & healing JANUARY 2008 14

BY STEPHEN FOX

There are many “nutraceuticals” that have both can-cer preventive and cancer suppressive properties.Currently, the terms "phytonutrient," "phytochemical"

and “nutraceuticals” are being used interchangeably todescribe those plant compounds thought to have health-pro-tecting qualities. The antioxidant, immune-boosting and otherwellness properties of active compounds in plants are nowbeing widely investigated.

In common usage, all these terms have a more limited definition.They are usually used to refer to compounds found in plants thatare not officially required for normal functioning of the body butnonetheless have a beneficial effect or an active role in the ameliorationof disease. Thus, they differ from what are traditionally termed “nutri-ents” in that they are not a necessity for normal metabolism and theirabsence will not result in a deficiency of disease.

What is beyond dispute is that phytonutrients have many and vary-ing beneficial health effects. They may promote the function of theimmune system, act directly against bacteria and viruses, reduceinflammation and may also be associated with the treatment and/orprevention of cancer, cardiovascular disease and other maladiesaffecting the health and well-being of an individual.

Constituents for WellnessALLYL SULFIDES are found in garlic, onions and shallots. Theysuppress growth of tumor cells and bring about apoptosis, or natu-ral cell death (cancer cells find ways to stop this process.) AllylSulfides also promote excretion of cancer-causing chemicals, reducestomach and colon cancer and help to treat colds, improve blood cir-culation and reduce inflammation, arteriosclerosis and diabetes.

QUERCETIN is a flavonoid that works to preventinflammation and inhibits the release of histamines.In a recent study in the British Journal of Cancer,quercetin and ultrasound were used to treat skinand prostate cancers, with a 90% death of the can-cer cells within 48 hours and no visible deaths ofthe normal cells! This phytonutrient is used in can-cer therapy, prostatitis, heart disease, cataracts andrespiratory diseases like bronchitis and asthma. It isfound in capers, apples, tea, onions, grapes, citrus,broccoli, leafy green vegetables, cherries, turmericand cranberries.

LUTEIN (from Latin “Lutea” meaning yellow) isone of 600 known carotenoids. Found in leafygreens including spinach and kale, mangos andwinter squash, it works as an antioxidant. Earlystudies have shown high intake reduces risk ofbreast, colon, endometrial and prostate cancers.Lutein is found in concentrated areas of the macu-la, the small area of the retina responsible for cen-tral vision and can help prevent macular degenera-tion as well as help maintain skin elasticity.

CATECHIN, found primarily in green tea and cocoais an antioxidant that helps keep tumors from takinghold and growing. According to NormanHollenberg, Professor at Harvard Medical School,epicatechin, a metabolic form of catechin, canreduce the risk of all four major human health prob-lems: stroke, heart failure, cancer and diabetes. Hisstudies were based on the Kuna people in Panamawho drink up to 40 cups of cocoa a week, with only10% being struck by the big four diseases!

CHLOROPHYLL is the prime biochemical for allrespiration and life in the plant world. It is strik-ingly similar in form to hemoglobin, differing inthat chlorophyll has magnesium in its carbon chainwhere hemoglobin has iron. This would explainpartly why wheat grass juice is so instantly benefi-cial for those with “tired blood” and anemia.Chlorophyll is found in spirulina, chlorella, barleygrass and in leafy greens. It is a potent detoxifica-tion agent and protects genes against the biochem-ical damage that leads to cancer cell development.

SULPHORAPHANE is the phytonutrient that acti-vates enzymes that detoxify carcinogens; it inter-feres with cancer cell growth and promotes cancercell death. Both an anticancer and antimicrobial, itis found in all cruciferous vegetables such as brus-sel sprouts, broccoli, cauliflower, bok choy, kale,collards, arugula, Chinese broccoli, broccoli raab,kohlrabi, mustard, turnip, radish, watercress andcabbage but is especially potent in broccoli sprouts.

LYCOPENE is best known for providing protec-tion against prostate cancer and may also helpdefend against lung and stomach cancer malig-nancies. It is found in tomatoes, watermelon, pinkgrapefruit, guava, papaya and in rosehips. The

most powerful quencher of singlet oxygen, itis 100 times more so than Vitamin E and ishelpful for cardiovascular disease, cancer,diabetes, osteoporosis and male infertility.

ELLAGIC ACID appears to defend cells lin-ing the digestive tract against carcinogenicsubstances and has prevented colon andesophageal cancer in animals. It is found inpomegranates, grapes, raspberries andstrawberries. It also may help the liver tobreak down and remove cancer-causing sub-stances from the blood. One study reportedin Clinical Nutrition in 2004 showed clear-ing of plaque in the carotid artery after three

years of pomegranate juice as a supplement.Italian researchers have also found ellagic acidreduces the side effects of chemotherapy inadvanced prostate cancer treatment in men, andthe Hollings Cancer Institute at the University ofSouth Carolina conducted a double blind studyon 500 cervical cancer patients that showed ellag-ic acid caused apoptosis (cancer cell death) with-in 72 hours for breast, pancreas, esophageal,skin, colon and prostate cancers. Researchersspeculate that this results when ellagic acid formsadduct (from Latin, “drawn toward”) with DNA,thus masking binding sites to be occupied by thecarcinogens.

RESVERATROL causes apoptosis (cancercell death) and a number of beneficial healtheffects; anti-cancer, antiviral, neuroprotec-

tive, anti-aging, anti-inflammatory and life-pro-longing effects have been reported, although thesestudies used animal subjects. Resveratrol is foundin the skin of red grapes and as a constituent of redwine. It is found in widely varying amounts ingrapes (primarily the skins), raspberries, mulber-ries, in peanuts, berries of Vaccinium species,including blueberries, bilberries and cranberries. Ingrapes, resveratrol is found primarily in the skinand seeds. This is particularly true for Muscatinegrapes, whose skin and seeds have about 100 timesthe concentration of the pulp. Resveratrol interfereswith all three stages of carcinogenesis — initiation,promotion and progression.

ANTHOCYANINS are antioxidants that protectDNA against cancer-causing damage and promoteapoptosis, as well as the ability to keep cancercells from spreading. It is found in berries, grapes,black currants, acai, mangosteen and goji berries.They also act as “sunscreens,” protecting cells byabsorbing blue-green light, thereby protecting tis-sues from photoinhibition or high-light stress. A2004 study at Michigan State University notedthat anthocyanin could boost insulin productionby up to 50%, and a 2007 study at the Universityof Pittsburgh showed that it killed human cancercells while not affecting healthy cells, even in casesof leukemia and lymphoma. The biochemicalmechanism thought to be at work is the ability ofanthocyanins to cause the normal cells to releaseperoxides which kill the cancer cells.

CONSTITUENTS OF PLANT FOODSPHYTONUTRIENTS THE CHEMICAL

BENEFICIALPLANTCOMPOUNDS

eating forwellness

The Winter Bird and Bat Festival will beheld on January 19, 9am-3pm. Activities will includeguided bird and nature walks, speakers and slideshows, live birds and bats, and children’s activities.Admission is free! There is a $3 parking fee for non-members of the Friends of the Rio Grande NatureCenter. For more information and directions to the RioGrande Nature Center, please call 344-7240.

Volunteer Training: Saturdays: Jan. 26-March 1: from9am-1pm. Info: call Anne Russell at 344-7240.

Bird Walks: Sat. and Sun. 8:30amNature Walks: Sun. 10amMoon Walks: Jan. 22, Feb. 20 or Mar. 21. Call for timeand reservations: 344-7240.

GETOOOOUUUUTTTTSSSSIIIIDDDDEEEE!!!!

the Rio GrandeNNAATTUURREE CCEENNTTEERR BIRD AND BATFESTIVALExperience the Nature Center

community forum JANUARY 2008 15

Duende Poetry Seriespresents:

Placitas Literary Heritage: Annual January Duende and FriendsReading... poems and writings from many voices who have calledPlacitas home: Creeley, Dorn, Goodell, among others...

Sunday, January 20th, 3pm at Anasazi Fields Winery of Placitas, NM.Anasazi Fields wines will be available for tasting and purchasing. Suggesteddonation of $3 will pay the poets. WINE BAR TASTY SNACKS GREAT PLACE.Drive out for a good time and a fistful of literature. To get to the Winery, takeI-25 to the Placitas exit 242, drive 6 miles east to the Village, turn left at thesign just just before the Presbyterian Church, follow Camino de los Pueblitosthrough two stop signs to the Winery entrance.

sunday,jan20,3pm

BY JEANNE PAHLS

Would you like to see nuclear disarma-ment? Albuquerque has a unique role toplay: Our city is home to 1,914 nuclear

weapons. This means that if Albuquerque were tosecede from the union, it would be the world’s thirdlargest nuclear power (Russia, United States,Albuquerque). It also means that Albuquerque citi-zens can play a key part in calling for the disman-tling of a significant percentage of the world’snuclear arsenal.

Many people believe that the nuclear weapons arestored somewhere in the Manzano mountainssoutheast of Albuquerque, but they are in factstored in the Kirtland Underground MunitionsStorage Complex which is located about 1 mile tothe southeast of where the two runways cross at theAlbuquerque Sunport. This is very close to homefor many Albuquerqueans.

When the Kirtland Underground Munitions StorageComplex was opened in 1992, 2,090 nuclear weaponswere stored there. In August of 1997, New Mexico hadthe most nuclear weaponsstored in one place anywhereon the planet, with 2,850warheads out of a U.S. totalof 12,500. In other words,roughly one fourth of theU.S. nuclear arsenal waslocated within 30 miles of thehomes of all of Albuquerque’s500,000 residents in 1997.

By 1998, the number ofnuclear weapons at Kirtlandhad dropped to 2,450, but went up to 2,510 by 2004.As of November of 2006, the number of Kirtlandweapons of mass destruction (WMDs) had dropped to1,914, the lowest number ever at the KirtlandUnderground Munitions Storage Complex.

Albuquerqueans can take credit for this drop in thenumber of Kirtland WMDs. Since 2003, more than

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8,000 people have signed a petition calling for the dismantling ofthe nuclear weapons here. Demonstrations, radio shows, articlesand guest editorials have all voiced the concerns of many. Groupsof citizens have pored over Albuquerque’s All Hazards EmergencyOperations Plan, which does not even acknowledge the existence ofnuclear weapons in Albuquerque. City Council meetings have dis-

cussed the issue of safety in the proximity of one of theworld’s largest nuclear arsenals.Citizens have raised their concernsto city legislators, state legislators,federal representatives, the gover-nor and even the Secretary ofDefense. With the exception of afew rare officials, the response hasbeen silence. Or has it? The num-ber of nuclear weapons at Kirtlandhas dropped to its lowest amountsince 1992.

There are many reasons todismantle the Kirtland WMDs: 1. All our nuclear weapons did not keep us safe on 9/11 and donothing but drain resources that could be better used for education,health care, etc. 2. Nearly 2,000 nuclear weapons do not belong in a city, or anywhere.3. What are we going to do with them? Use them?

Let us dismantle these nuclear weapons and ensure that theywill never harm anyone! For more information about the cam-paign to dismantle the Kirtland nuclear weapons, contactwww.StoptheWarMachine.org or StoptheWarMachine@comcast.net

Living in close proximity to

one of theworld’s largest

NUCLEAR ARSENALS

Albuquerque’s WeaponsArsenal

Bombplex 22003300More Nuclear Bombs in Our Future? BY LUCILLE CORDOVA AND JANET GREENWALD,CARD COORDINATORS

Last October, the Bush administration an-nounced their vision for thenuclear weapons complex in the

year 2030. Under the Complex 2030program, the Bush administration hasproposed spending $150 billion dollarsto rebuild the nuclear weapons complexand produce up to two hundred newnuclear warheads per year. The currentarsenal of nuclear weapons is known tobe reliable for at least another fifty years.

The production of nuclear warheads brings with ita legacy of health problems and environmentaldegradation, borne in large part by the poorest ofthe poor. In New Mexico, many groups have col-laborated, including Citizens for Alternatives toRadioactive Dumping (CARD), Citizen Action,Southwest Research and Information Center(SRIC) and Concerned Citizens for Nuclear Safety(CCNS), to get government agencies to clean up

Sandia and Los Alamos National Laboratories.Nuclear dumps at the labs have leaked dangeroustoxins into our aquifers and the Rio Grande.

The impact of the Complex2030 plan would also be feltinternationally. The underlyingpremise of international effortsto stop the spread of weaponsof mass destruction (WMDs) isthat the U.S. and other nuclearweapons states will work toreduce their own stockpiles.Complex 2030 does not add to

efforts to prevent further global proliferation nordoes it reduce our nuclear stockpile; required as asignatory to the Nuclear Non-Proliferation Treaty.The World Court has ruled that nuclear weaponsare illegal due to the uncontrolled impacts of fall-out. As it stands now, the U.S. arsenal of nuclearweapons has the destructive power to unleash anestimated 50,000 times the devastation ofHiroshima and Nagasaki combined.

Action Alert!PUBLIC HEARING ON BOMBPLEX 2030!

You will soon be given an opportunityto comment on Bombplex 2030. Al-though dates for the public hearing inFebruary have not been announced asof this writing, stay tuned to the Co-op

Connection News for information onwhere and when these Bombplex2030 Public Hearings will be held.

FOR MORE INFORMATION or toparticipate in a citizen action alert e-mail list, send an e-mail to contactus@cardnm.org or admin@cardnm.org, or call 505-266-2663 for moreinformation.

Would you like to see Nuclear Disarmament?Call for the DISASSEMBLY OF NUCLEAR WEAPONS at Kirtland!

For more information call 505-268-9557

LEGISLATIVEALERALERT!T!

State Senator Jerry Ortiz y Pino willintroduce a Senate Memorial at theRoundhouse during this year’s leg-islative session that calls for the dis-assembly of the nuclear weaponsat Kirtland Air Force Base inAlbuquerque. Support SenatorOrtiz y Pino’s memorial bydoing the following:

1. Schedule a meeting with your state senator in order torecruit his/her support for the memorial! Then contact

StoptheWarMachine@comcast.net or 505-401-4808. Stop the WarMachine can send a representative to the meeting with a copy of

the signed petition (over 8000 signatures!). 2. Sign the petition tohave the nuclear weapons dismantled! You can find the petition

at www.StoptheWarMachine.org .

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