nomic advancement. No technological quick fix is going tochange the fact that our finite planet has definite limits. Andthe more we grow, the more we begin to trip over them, in anincreasingly chaotic and interconnected fashion. The energybusiness and its deleterious impact on the environment areonly the most obvious of many examples: The trajectory ofthe hydrocarbon industry toward costly and carbon-intensivetar-sand extraction and extreme deep-water drilling nowmakes “sense” from the perspective of a market that hasexploited the most easily available energy deposits andignores the consequences of its actions with impunity. Theplanet cannot sustain this type of growth, but the economy,we are told, commands it.

A rising tide used to lift all boats, but now it just drowns ourcities. This is a problem. Our national political debate is soconstrained that accelerated growth is presumed to be thenecessary precondition for broad prosperity. We’re told theonly way to help the one in six Americans living in poverty isto keep enlarging the pie until everyone has a big enoughslice. But is this worth it if we lose Miami in the process? Agenuine alternative to attempting to press beyond the limitswe face would be to distribute the fruits of our technologicaland economic prowess away from those at the top and towardthe vast majority.

TurbochargedAs Thomas Piketty’s book “Capital in the Twenty-First Century”amply demonstrates, the era of four or five percent growth inthe developed countries was a historical exception, and we’relikely to be heading back to an era characterized by slowergrowth and steadily increasing income inequality. In otherwords, we need to rethink our political strategies for an eco-nomic situation likely to be dominated by stagnation and decay.

Traditional economic policies, both left and right, assumedthat growth could drive robust progress toward a more equalsociety. Take the so-called Treaty of Detroit. The labor move-ment’s historic post-WWII compromise with capital tradedthe productivity of a disciplined workforce for the promise ofthe steady growth of a blue-collar middle class. A look attoday’s Detroit, of course, shows to what extent that treatyhas been definitively broken. The promise of stable, high-wage manufacturing jobs has given way to a city whereunemployment is over 18% and four in ten people live belowthe poverty line. Meanwhile, the new automobile manufactur-ing jobs being created are precarious, low-wage positions,not pathways to middle-class economic security. Con-sequently, what meager growth there is no longer brings withit a guarantee of broad prosperity.

Aggressive growth is impossible ecologically and implausibleeconomically. We need economic strategies at the local, state,and national levels that prioritize community benefit over cor-porate gain, and which presume a need for local resiliencyinstead of depending on uncontrolled growth. We also need todevelop new strategies to democratize wealth in the face ofextreme inequality. Like the programs developed in “the stateand local laboratories of democracy” that led to the New Deal,

BY GAR ALPEROVITZ

One economic fact is held to be self-evident: thatthe future well-being of the United States requireseconomic growth—preferably, as much of it as we

can muster. Despite wildly divergent policy recommenda-tions, this basic assumption is made clear and explicit byeveryone from the fiscally conservative Club for Growth to theleft-leaning Center for American Progress. In the boardroomof the Federal Reserve, at the negotiating table for the Trans-Pacific Partnership, and on the shale fields of North Dakota,our national economic policy is built on the unshakable con-viction that the only way to grow the middle class is to growthe economy—by any means necessary.

Aside from the fact that the top 1% has taken most of thegains of growth, leaving the rest of society in virtual stalematefor three decades, there is a profound problem with this solu-tion. Indeed, it’s time to face an ecological truth that makesthe traditional assumption increasingly untenable, as unpop-ular and difficult as this conclusion might be: Growth isn’talways possible. Nor is it necessarily desirable.

Growth Is Good?For the generation that came of age in the post-WWII period,the “growth is good” assumption made perfect sense. Andwhy wouldn’t it? The period between 1946 and 1973 saw theemergence of an “American dream” that was characterized bya robust middle class and accompanied by an annual increasein real GDP that averaged close to 4%. But growth began toslow in the 1970s, and the systemic problem posed by long-term stagnation has been masked by the spectacle ofWashington politics, where everything seems to come downto conservatives animated by laissez-faire fantasies and therearguard liberal defenders of a crumbling social safety netfighting each other to a perpetually dramatic stalemate.

Even if this particular ideological logjam were to suddenly andunexpectedly clear, the case for unrestricted growth is notconvincing for other reasons—in particular, environmentalones, as the report from the UN’s Intergovernmental Panel onClimate Change makes clear. The heat waves, droughts,floods, and other harbingers of a changing climate cataloguedin the report continue to multiply, and governments are nowforced to get serious about adaptations to the world our car-bon-fueled economy has produced. Despite the head-in-the-sand antics of “skeptics,” climate change is real, and eco-nomic growth, even at today’s historically depressed levels, isa major factor.

Other studies suggest we are approaching real limits to theavailability of numerous basic resources necessary to eco-

C R E AT I N G A C C E S S T O GOODFOODNew Mexico has the highest percentage of childrenliving in poverty and is ranked number one in child-hood food insecurity in the nation. Sixty-six percentof children in public schools qualify for free andreduced-price lunches. These statistics are deeplytroubling.

La Montañita Co-op, in keeping with our commitmentto the international Cooperative Principle of Concernfor Community and our goal of increasing access to good foodfor all, is most pleased to be working on a new program andcollaboration with the New Mexico Department of Health’sWomen, Infants and Children (WIC) program.

This year we have over $5,000 in patronage refundmonies that were not claimed or that memberschose to donate to the many worthy causes andorganizations the Co-op supports. We are utilizingthose funds to create the Co-op CommunityCollaboration for Children (CCCC) program. Thisprogram will provide $10 a week for a year in extrafood support to ten WIC recipient families that areat greatest risk or have special health and dietaryneeds. We are pleased to work with WIC StateDirector Sarah Flores-Siever to help families thatwill most benefit and live in close proximity to oneof our Co-op locations in Santa Fe, Albu-querque, or Gallup, so that they can shop at theCo-op nearest them.

Each family will be provided with a Co-op membership and all the benefitsCo-op membership offers, including full voting rights, member discounts,and a patronage refund on purchases made both with the CCCC gift cardas well as any other purchase. And just like all our member volunteers,some 200 plus of them, CCCC participants will also be able to volunteerand receive an 18% discount on their food, stretching their good food dol-lars even further.

Recognizing that our children are our future, this program hopes to help, insome small measure, decrease childhood hunger in our communities. Whileit is a small start, we hope that many of you, our members, will find it in yourhearts to donate your patronage refunds this coming December and help usfeed more food-insecure children as part of this CCCC program.

Many thanks to Sarah Flores-Siever and all the WIC staff for their sup-port. For more information contact me at robins@lamontanita.coop orcall 505-217-2027 or toll free at 877-775-2667. BY ROBIN SEYDEL

Growth for Growth’s Sake?DEMOCRATIZING WEALTHPARTII

CO-OP COMMUNITY COLLABORATIONFOR CHILDREN

Moral and ecological truths challenge economic doctrines

Find more information about reservations in upcoming issues of theCo-op Connection. Gar Alperovitz is a distinguished historian, politicaleconomist, activist, writer, and government official. He is currently theLionel R. Bauman Professor of Political Economy at the University ofMaryland; and is a former Fellow of Kings College, Cambridge University;Harvard Institute of Politics; the Institute for Policy Studies; and a guestscholar at the Brookings Institution.

He is the author of critically acclaimed articles and books, includingAmerica Beyond Capitalism, Unjust Desserts and What Now Must We Do.As a well-known policy expert, he has testified before numerousCongressional committees, lectured widely around the country, andserved as a legislative director in both houses of Congress and as a spe-cial assistant at the US State Department.

He is the president of the National Center for Economic and SecurityAlternatives and is a founding principal of the University of Maryland-based Democracy Collaborative, a research institution developing practi-cal, policy-focused and systematic paths toward ecologically sustainable,community-oriented change, and the democratization of wealth.

numerous experiments percolating across the country in the “new econo-my”—building cooperative and community-owned businesses, developinglocally focused value chains at a municipal and regional level, building newforms for public ownership of essential services like banking and power gen-eration—point the way. The end of growth poses a long-term systemic chal-lenge, and such explorations suggest that a new direction may be quietly beingexplored in the midst of economic and ecological degradation. It is a directionthat is likely to accelerate as economic and social pain of the decaying eco-nomic system continues to force Americans to explore solutions that take usbeyond the tired nostrums of the past.

EXCERPTED AND REPRINTED WITH THE PERMISSION OF THE AUTHOR. FOR THE COMPLETE

ARTICLE GO TO www.garalperovitz.com.

ENVISIONING A BETTER ECONOMYA U G U S T 2 1 , 5 : 3 0 - 7 P M

Have you thought about how things could be different?Bring those ideas and join us for a Co-opversation as weexplore what it means to build community wealth.

Your Co-op has invited the economist and writer, Gar Alperovitz,to speak at our annual meeting on October 18. In preparationfor his visit, we want to have some Co-opversations with you.Please join us on August 21 in Albuquerque at the TractorBrewery from 5:30pm to 7pm, and in Gallup (location to beannounced). In September we’ll have two more Co-opversations,one in Albuquerque and one in Santa Fe.

For more information email the Co-op’s Board of Directors atbod@lamontanita.coop and keep a look out on La Mon-tañita’s Facebook page, weekly e-news and website.

CO-OP MEMBERS:TIME TO UPDATE YOUR ADDRESS

Please help us keep our database up to date with anynew home and email addresses so you receive yourpatronage dividend and your Board of Directors elec-tion ballot in a timely fashion.

YOU CAN UPDATE YOUR INFORMATION online atwww.lamontanita.coop, or email us at memb@lamontanita.coop, or at any Co-op location in-formation desk.

UPDATEyourADDRESS!

CO-OP ANNUAL MEMBERSHIP GATHERING

A T T H E I N D I A N P U E B L O C U L T U R A L C E N T E R

GAR IS COMINGOCTOBER 18

WWHHAATT

ACO-OPVERSATION

AUG.21

HEAR GARSPEAK!October 18

devoted customers and partnership with otherfarms and local businesses, creating jobs, eco-nomic stability and an increased number of hand-crafted artisan cheeses made in New Mexico.

The aged cheeses produced by Old WindmillDairy are the first in New Mexico to be aged in acellar designed specifically to produce the effectscave-aging gives hard cheeses. This year they areembarking on a fundraising campaign to install

solar energy to support the dairy’s needs, with the goal of setting thepanels on a structure that will provide more shade for the goats.

Solarize the Dairy Contest: Cheesy DelightsThe Cooking with Cheese Contest is taking place in conjunction withtheir Open Barn Artisan Pizza Making Party on Sunday, August 10, at1pm. Cooking contest entry requires two of the same dishes to bebaked. One is for judging and sharing with the community. The secondis to be auctioned off to raise the funds for the solarization. Entry feesand auction fees will be applied to the solarize the dairy campaign.Dishes must be present on the farm at noon on August 10. Dishes willbe judged by local artisan food processors, farmers, and/or chefs.Contestants can only enter once and must be present to win. Prizesinclude: donations made by local hotels, wineries, breweries, and LaMontañita Co-op as well as a membership to the Old Windmill DairyCheese Club.

For more information, tickets, registration to enter the Cookingwith Cheese Contest, go to: www.theoldwindmilldairy.com.

harvest happenings August 2014 2

La Montañita CooperativeA Community-Owned Natural Foods Grocery Store

Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su3500 Central SE, ABQ, NM 87106505-265-4631

Valley 7am – 10pm M – Su2400 Rio Grande NW, ABQ, NM 87104505-242-8800

Gallup 8am – 8pm M – Sa, 11am – 8pm Su105 E Coal, Gallup, NM 87301505-863-5383

Santa Fe 7am – 10pm M – Sa, 8am – 10pm Su913 West Alameda, Santa Fe, NM 87501505-984-2852

Grab n’ Go 8am – 6pm M – F, 11am – 4pm SaUNM Bookstore, 2301 Central SW, ABQ, NM 87131505-277-9586

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

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

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

Administrative Staff: 217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info TechnologyDavid Varela 217-2011 tech@lamontanita.coop• Operations Manager/Bob Tero 217-2028bobt@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Edite Cates 217-2024editec@lamontanita.coop• Membership/Robin Seydel 217-2027robins@lamontanita.coop• CDC/MichelleFranklin 217-2010mf@lamontanita.coop

Store Team Leaders: • Valerie Smith/Nob Hill 265-4631valeries@lamontanita.coop• John Mulle/Valley 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• Sydney Null/Gallup 575-863-5383sydneyn@lamontanita.coop• Joe Phy/Westside 505-503-2550josephp@lamontanita.coop

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

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

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

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

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

Copyright ©2014La Montañita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post-consumer recycledpaper. It is recyclable.

August and September

BY JOANIE QUINN, NMDA ORGANIC PROGRAM

Squash bugs, grasshoppers, flea beetles, aphids, bor-ers, hornworms, coddling moths, and bagrada bugswill be front and center in a series of Organic Integrated

Pest Management Farm Walks presentedby New Mexico State University and theNew Mexico Department of AgricultureOrganic Program this August andSeptember. The Spotted Wing Drosophila—new to New Mexico in 2013, and avery difficult-to-manage pest of softfruits and berries, will also be up forexamination.

Farmscaping and other techniques aimedat increasing the numbers of beneficialorganisms will be discussed, includingthe use of insectary plants, hedgerows,cover crops, nest boxes, or roosting sites, etc., that can attractand support beneficial organisms such as predatory and parasiticinsects, spiders, birds, and bats, all of which can help suppressinsect pests and/or problem vertebrates such as mice andgophers. Use of pheromones, trap crops, and row covers will alsobe discussed in this holistic, all-farm approach to management ofagricultural pests. Monitoring for pests will also be covered.

The Farm Walks are hosted by certified organic producers of avariety of crops throughout New Mexico. The walks will provideorganic farmers and market gardeners (and those thinking aboutconverting to organic practices) with an informal overview ofapproaches to pest management in organic systems, and—per-

haps more importantly—an opportunity to connect with othergrowers and share experiences. Each walk will be led by Dr. TessGrasswitz (Urban/Small Farm IPM Specialist at the New MexicoState University Agriculture Science Center at Los Lunas) andmyself (New Mexico Department of Agriculture Organic Advisor).

To ensure that everyone is able to participate fully inthe discussions, attendance at the walks will be cappedat 50 participants. No refreshments will be provided;plan to bring at least one bottle of water. Please wearclosed-toe shoes and comfortable clothing. Bring sunprotection and a hat. Restroom facilities may not beavailable in all locations. In consideration of the farmhosts and their pets, and the well-being of your pets,dogs will not be allowed on the walks and will not beallowed to stay in vehicles during walks. This will bestrictly enforced. Parking may be in fields off-road. Thewalks are free, but you must register at least one weekin advance by calling 505-865-7340. The walks arefunded by a grant from the USDA/National Institute of

Food and Agriculture.

SCHEDULE (all walks will take place from 1-4pm):AUGUST 20, ARCA Organics, Corrales: Mixed vegetables,berries, cover crops, strip tillageAUGUST 27, NMSU Ag Science Center, Los Lunas: Fruit andmixed vegetables, pollinator plants, field trials of organic pest man-agement techniques, and habitat for beneficials and predatorsSEPTEMBER 3, Hidden Acres Farm, Hobbs: Mixed vegetableson drip irrigation, wildlife shelter beltSEPTEMBER 24, Farside Farm, Mendanales: 6,000 grape vines,cut flowers, hoop houses, mixed vegetables, constructed wetlands

SOLARIZE THE FARMCooking with Cheese ContestEDITED BY ROBIN SEYDEL

FROM WWW.THEOLDWINDMILLDAIRY.COM

Enter the contest “Cooking with Cheese,”and help Old Windmill Dairy solarize theirdairy. Positive Energy Solar has designed a sys-tem to support 95% or more of the dairy’s ener-gy needs. For owners Ed and Michael Lobaughthis means having an energy source that coulddevelop into a capital and maintenance fund andshave off significant expenses. Going solar meansbecoming financially and environmentally stable.

Ed and Michael began their farm dream in 2002 by pur-chasing a plot of land in Estancia, New Mexico, forgingfences, erecting a building, and buying two Nubian goats.Michael was ready to use his experiences in corporateAmerica to explore entrepreneurship based on core valuesof living a simpler lifestyle. Ed spent his childhood on hisgrandparents’ farm in 29 Palms, California, where a lifewith goats provided treasured memories.

In July 2007, they opened their dairy with a Grade Adairy license and started selling their award winning,popular goat chèvres. In 2008, with a loan from LaMontañita Co-op to build a cheese-aging cave, theystarted making semisoft cheeses such as McIntoshCheddar, Sandia Sunrise Gouda, and Manzano BlueMoon (a national award winning blue cheese).

Old Windmill Dairy milks Nubian goats as their milkcontains more butterfat than any other goat milk. Theyare fed Grade A alfalfa, silage, grains, and molasses. Edand Michael attribute their success and growth to their

DAIRYGREAT FOOD, GREAT FUN

CALLLINGall certified ORGANIC FARMERS!ORGANIC CERTIFICATION COST-SHAREREIMBURSEMENT IS HERE!If you are certified organic in New Mexico in 2014 youare eligible for a reimbursement of 75% of your certifica-tion costs, up to $750 per organic certificate. This great pro-gram rewards organic farmers for their stewardship. SIGNUP TODAY!You can find application forms at: www.nmda.nmsu.edu/marketing/organic-program/application. Or call Joanie Quinn at 505-841-9427 or email jquinn@nmda.nmsu.edu.

august10

OLD WINDMILL

FARM WALKS ON ORGANICIINNTTEEGGRRAATTEEDD PEST MANAGEMENT

GGGGEEEETTTTRREEIIMMBBUURRSSEEDD!!

back to school August 2014 3

children work in each area for a six-week period. CampFire facilities are divided into areas that house interestcenters where children can choose to explore a variety ofinterests. There are areas for active play and quiet play,areas for socializing and talking, areas for learning andfor role-play. “Kids Choice” is provided daily and allows

the children opportunities to explore all the pro-gram areas. Some children choose to reinventthemselves in the dramatic play area while oth-ers express themselves artistically in the creativearts area. No matter what they choose, childrenare guided by trained staff.

The safety of children is foremost and well-trained staff are key to quality youth program-ming. Camp Fire strives to provide a workenvironment and a salary and benefit structurewhich attract high-quality individuals, pro-mote staff retention, encourage learning, and

instill loyalty and commitment to positive youth devel-opment. Generally, programs have a 12-to-1 child-to-staff ratio in our school-age programs.

Camp Fire is an inclusive organization, open to allpeople in the communities served, welcoming children,youth, and adults regardless of race, religion, socioe-conomic status, disability, sexual orientation, or otheraspects of diversity. Camp Fire's programs aredesigned and implemented to reduce gender, racial,and cultural stereotypes and to foster positive intercul-tural relationships.

For more information go to www.campfire.org orcall 505-938-1619.

BY SUZANNE FIELDING

Camp Fire was founded in 1910 to help girls of all racesand religions to reach their full potential as individuals,family members, and citizens of their communities. In 1975,

boys became participants in the wide variety of Camp Fire activi-ties. Soon Camp Fire Boys and Girls was known nationwide forco-educational programs that teach chil-dren and youth about safety, self-esteemand self-reliance, responsible and re-spectful attitudes, social and communica-tion skills, and concern for others, ourcommunity, and our environment.

Camp Fire New Mexico's KIDS CAREprogram provides before- and after-school programs at school sites through-out Albuquerque with group activitiesdesigned to enrich, entertain, and edu-cate children 5-11 years old. KIDS CAREalso offers extended care programs during many school holidays,and a full-day Summer Adventure Camp program.

Learning and Fun Before and After SchoolWith so many parents working, children often need before- andafter-school activities. During the after-school program childrenspend 45 minutes working on their homework. Resources such aspencils, paper, computers, and calculators are available for thechildren’s use. Camp Fire staff encourage the children to completetheir homework during this period and offer assistance and sup-port if needed. Children who do not have homework are stronglyencouraged to bring a book to read during this time.

Every afternoon Camp Fire staff lead activities intended to help thechildren develop specific skills in areas such as cooking, science,computers and technology, creative arts, sports, and music. The

CAMPFIRE: HELPINGCHILDREN REACH THEIR FULL POTENTIAL

Teaching children to choose foods that are healthful and will buildstrong bodies that will grow into brain-nourished healthy adults is nosimple task. Avoiding sugary, high-sodium, over-processed foods is thefirst place to start. Fresh is always best. Most of us are familiar withthe array of available whole fruits and fresh veggies. These foods are“alive” and full of nutrients that the body recognizes and can absorbfor energy and structural growth and repair. With a little creativity anda few minutes of prep time, we can provide school snacks and lunch-es that children will actually eat and not trade away.

Here are a few suggestions:• Make a fruit smoothie or green drink, and pourit into a thermos or other nonbreakable container.• Heat up the previous night’s homemade chunkyvegetable soup, pinto beans and brown rice, orquinoa pilaf, and scoop it into a preheated, wide-mouth thermos.• Spread almond butter or peanut butter onto cel-ery stalks.• Fill a baggie with a variety of bite-sized fresh

foods: grapes, berries, dates, figs, veggie florets, and a few nuts.• Fill a whole wheat tortilla or pita pocket with easy-to-make hum-mus, sprouts, avocados, sliced cucumbers, or other veggies.• Scoop bite-size pieces of melon into a nonbreakable container.• Slice a prebaked sweet potato, sprinkle cinnamon on the slices, andreheat. Cool overnight in the refrigerator and, in the morning, wrapthe slices in wax paper to take to school.• Dry your own fruit: apples, apricots, pears, peaches, nectarines,bananas, and more.

New Mexico’s arid climate makes drying food easy with a nonelectric,sun-drying food dehydrator, available for about $70 (www.herbkits.com/food-pantrie-dehydrator). Or make your own hanging fooddryer for just a few dollars (www.ehow.com/how_7699049_make-hanging-food-dehydrator.html). Science project, anyone?

EATING FOR YOUR HEALTHFor more than four years, I have helped people learn how to stay healthythrough organic, plant-based nutrition. I invite you to join me at the next“Eating for Your Health” workshop on August 30, at 10:30am at theHighland Senior Activity Center, 131 Monroe NE. Registration is required.Suggested donation is $5. For information call 505-281-9888 or emailclair@nmia.com.

DONATE YOUR BAG CREDIT!

CO-OPPROGRAM

DONATEyour BAG CREDIT!

BRING A BAG...DONATE THE DIMEIN AUGUST BAG CREDIT DONATIONS GO TO:Camp Fire Kids Care Programs: Helping childrenreach their full potential as individuals, family members,and citizens of their communities.

Your JUNE Bag Credit Donations of $2,314.21 went toFATHERS BUILDING FUTURES. THANKS TO ALL WHODONATED!

Co-op ValuesCooperatives are based on the values of self-help, self-responsibility,democracy, equality, equity and solidarity. In the tradition of theirfounders, cooperative members believe in the ethical values of hon-esty, openness, social responsibility and caring for others.

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

The Co-op Connection is published by La Montanita Co-opSupermarket to provide information on La Montanita Co-opSupermarket, the cooperative movement, and the links between food,health, environment and community issues. Opinions expressed here-in are of the authors and are not necessarily those of the Co-op.

WESTSIDE3601 Old Airport Ave. NW

505-503-2550

Alameda Blvd.

Old Airport Ave.

Coors

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Old

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PACKING THE BEST

SCHOOLSSNNAACCKKSS!!BY SUSAN CLAIR

How can it be that the new school term isstarting already? Along with buy-ing school supplies and new

clothes, it’s time to consider healthful foodsthat can be easily packed for snacks andlunches. Transportability is important, butit’s essential to pack nutritious foods thatyour children like and will eat, so the foodsdon’t end up in the trash or get traded forhighly processed, sugary “food-like prod-ucts,” as described by Clean Gut author Dr.Alejandro Junger.

Two of my friends are K-6 teachers, and they spendmany hours talking with parents about healthful foodsthat their children can easily bring to school. Many par-ents get it and their kids come to school with creativelyprepared, tasty, and nutritious foods. Because othersdon’t get it, the classroom can sometimes become a dif-ficult environment for learning. My friends are con-stantly amazed at how many parents still do not makethe connection between out-of-control behaviors andingesting low-quality products.

When helping people to understand the importance ofeating real foods, I offer an analogy of fueling one’svehicle. We would never consider pouring Kool-Aidinto the gas tank of our car and expect it to run prop-erly. So, why would we think we can eat highlyprocessed, sugary food-like items and expect our bodyto function properly and keep us from getting sick? Inother words, why do we take better care of our carsthan our bodies and our children’s bodies?

La Montañita SUPPORTS CALL FOR ORGANIC INTEGRITYBY JAY FELDMAN, BEYOND PESTICIDES

On June 17, twenty organic farm and con-sumer groups, including La Montañita Co-op,filed a petition with US Secretary of Agri-

culture Tom Vilsack to protect the authority and perma-nence of the National Organic Standards Board (NOSB).The petitioners object to recent changes to the NOSBcharter that undermine the mandatory and continuingduties of the Board as established by Congress under theOrganic Foods Production Act (OFPA) of 1990.

The NOSB, intended to safeguard the integrity of the organic foodlabel, was created by Congress with independent authority to oper-ate outside the discretion of the US Department of Agriculture(USDA). Petitioners maintain that in renewing the charter under theFederal Advisory Committee Act (FACA), USDA mistakenly re-cate-gorized the NOSB as a time-limited Advisory Board subject toUSDA’s discretion with a narrowing of responsibilities.

The NOSB is comprised of a wide swath of organic interests, includ-ing farmers, consumers, environmentalists, processors, a retailer, anda certifier. It is charged with a number of specific duties, includingestablishing and renewing the list of synthetic and non-organic mate-rials allowed to be used in organic production, known as theNational List.

In response to one of several recent moves by USDA to reclassify theNOSB’s role as a purely advisory and discretionary committee, peti-tioners urge USDA to reverse what they consider missteps. The peti-tion finds that to comply with organic law, USDA must immediatelyrevise the most recent NOSB Charter to accurately reflect the manda-tory, non-discretionary duties and ongoing status of the NOSB asdescribed in OFPA.

The groups which signed the petition include: Beyond Pesticides,Center for Food Safety, The Cornucopia Institute, Food and WaterWatch, Equal Exchange, La Montañita Co-op (New Mexico), MaineOrganic Farmers and Gardeners Association, Midwest Organic andSustainable Education Service, Northeast Organic Dairy ProducersAlliance, Northeast Organic Farming Association (NOFA) InterstateCouncil, Connecticut NOFA, NOFA/Massachusetts Chapter, Inc.,NOFA New Hampshire, NOFA New Jersey, NOFA-New York, Inc.,NOFA Vermont, Organic Consumers Association, OrganicallyGrown Company, Organic Seed Growers and Trade Association, andPCC Natural Markets.

The petitioners continue to advocate for the voice of all organic inter-ests and the invaluable role of the NOSB in making those voices heard.

organic news August 2014 4

In its September 2013 Federal Register notice, the USDAissued a directive reversing, and severely weakening, thesunset process established in 2005; now allowing a syn-thetic material to remain in use unless two-thirds of theBoard votes to take it out of use. This USDA directivemakes it easier to dismiss new science or the availabilityof natural products. Despite a statutory requirement forUSDA to consult with the NOSB in implementing theorganic law, the decisions on restricting synthetics andthe sunset process were made without consulting theNOSB or public notice and comment, thus without trans-parency. USDA continues a recent trend of announcingdecisions without identifying criteria.

In a wide-ranging attack on NOSB authority, USDAabolished the NOSB Policy Development Subcommitteeand took over control of NOSB policies and procedures.By controlling items that it allows to be placed on theNOSB work plan and its public meetings, USDA stiflesthe development of Board advice to the Secretary on mat-ters of concern to the organic community—issues direct-ly relevant to the implementation of the organic law, suchas the NOSB’s effort to provide suggestions on ways toprotect organic farmers victimized by genetic drift fromgenetically engineered crops.

The role of the NOSB and public input is critical to theorganic brand and program. The NOSB has taken greatstrides to move organics forward and maintain integrity,including recommending that USDA set a moratorium onnanotechnology, prohibit soil-less hydroponics, keep syn-thetics out of infant formula, require organic hops inorganic beer, take antibiotics out of organic apple andpear production, advance organic beekeeping, allowgreater limitations on synthetics deemed unnecessary,take hazardous secret toxic inert ingredients out ofallowed materials, and advance organic systems manage-ment practices.

Jay Feldman is the Executive Director of Beyond Pesticidesand is a member of the National Organic Standards Board.See www.beyondpesticides.org.

Organic butter and oil are important choices if you are lookingto get away from conventional food. Most pesticides and petro-leum contaminants are fat soluble and will concentrate in high-er amounts in fats. If you only switch ten items to organic,switch your oil, and buy it on sale to keep it affordable.

For those making a switch to organic, I recommend startingwith a basic list of items: carrots, potatoes, rice, beans, but-ter/oil, oatmeal, apples (or other seasonal fruit), pasta, etc.These can easily fill meals with yummy, healthy ingredients.Have a vegetarian night made with beans or eggs to keep thecost down. You can even make fancy and elegant dishes likepilafs, glazed carrots, pasta e fagioli, etc., without spending alot of money. This newsletter always has fun, delicious, easyto make recipes.

By adding some key ingredients, purchased on sale, in bulk,and with coupons, you can keep nudging the percentage oforganic food in your diet higher. Know that this can reducethe pesticide load in your body and distance you from ques-tionable GMO ingredients. You can feel good about mov-ing in the right direction without feeling that you haveto sacrifice your budget.

BY VALERIE SMITH, NOB HILL STORE MANAGER

As a store manager for La Montañita,I often hear people say that organ-ic is too expensive. Of course, my

knee-jerk impulse is to object to both “too”and “expensive.” How can an 18-fold reduc-tion in your body’s pesticide load be “too”expensive, and isn’t paying taxes to reduce theshelf cost of conventional food “expensive?”But I do understand what they are talkingabout. We all have a certain number of dollarsfor bills to pay and mouths to feed; and organic generallydoes not price out the same as conventional.

Fortunately food is the most flexible expense in a family’sbudget, which is good because it can be the second or thirdlargest monthly bill. How easy is it to reduce your mort-gage 10% in one month? Not very! But food has manyareas where money can be saved.

The most expensive food we buy is served to us hot andready to eat. I love eating out, but it is the budget busterfor me. My family can easily spend $30-$40 in one meal,depending on where we eat. That can easily purchase fivepounds each of organic carrots, potatoes, and dry beans.Not to mention that you will not find many choices fororganic restaurant food. Cooking at home from basicingredients is a method that always saves money.

ttoo rreessttoorree tthhee OORRGGAANNIICC BBOOAARRDD’’SS

Sunset SyntheticsIt was clear when the organic law was adopted in1990, and it is more clear today, that materials orsubstances used in organic production should bebiologically occuring, and, if any synthetic materi-als are used, they must be subject to the higheststandards of health and environmental review—evaluating all aspects of potential harm from theirproduction to their disposal. This is what organicconsumers expect, and this is what the sustainabil-ity of our planet requires.

In fact, the effort to replace synthetics with naturalingredients was so strong when the law was writtenthat it includes a “sunset” provision requiring two-thirds of the NOSB to vote to re-list allowed syn-thetics every five years—just to make sure that thesesynthetics are really essential and new practices orproducts have not become available to replace theallowed synthetic material. This process has also ledto what is often referred to in organic circles as“continuous improvement”—incentives in the lawand standards that encourage ingenuity and creativ-ity in finding new and better ways to produceorganic food with natural practices and inputs.

Bulk buying of sale items can be a great source of sav-ings on organic food. When rolled oats are $1.39, buy

five pounds or more, depending on howmany people you buy for and how oftenthey will eat oatmeal. Catch the organicraisins when they are 20% off, and buybulk organic cinnamon, and you willhave a delicious and healthy, organicbreakfast option. Note that a specialtycoffee and pastry at a coffee shop willbuy at least seven servings of yourorganic oatmeal breakfast with tastyadditions. Bulk organic popcorn is inex-pensive and a tasty snack food, as areorganic sunflower and pumpkin seeds.

Becoming a Co-op member can save you many timesover the cost of membership. For just $1.25 a month,you can easily save many times each month by takingadvantage of “owner deals.” These deals are only avail-able to member-owners, and can add up to good sav-ings. During our volume discount events, members cansave a minimum of 10% on one purchase, and up to20% if they stock up. Based on our profitability andhow often you shop, you can get your membership ormore back at the end of the year in a patronage refund.Whether you choose membership or not, there areother sales available to all shoppers, so pick up thefliers at the door to see if items you like are on special.Coupon books are also available, as are pads ofcoupons throughout the store. You can apply couponsto any sale item to multiply the savings.

ORGANIC IS WORTH DEFENDING! This USDA takeover of thestandard setting process could, if successful, reverse decadesof work to build a credible, respected, and accountable set ofstandards and an organic food label that has gained growingpublic trust.

Thank you for your efforts to Save Our Organic Standards!Send an email or letter to your US Representative, Senator,President Obama, and Secretary of Agriculture Vilsack. Formore information, to take action on line, go to www.beyondpesticides.org, or contact Beyond Pesticides at 701 E Street, SE,Suite 200, Washington, DC, 20003, 202-543-5450, or emailinfo@beyondpesticides.org.

Beyond Pesticides is asking that you help defend organicstandards against USDA changes that will weaken publictrust. Let elected officials and companies know that theyneed to stand with you to protect the integrity of the organiclabel, the law, and the standards sunset process. Ask yourelected officials to tell USDA to put a moratorium on changesannounced in the September 16, 2013, Federal Register (78FR 56811, National Organic Program-Sunset Process) and inthe USDA Organic Insider on March 6, 2014, and to allow thepublic the opportunity to comment.

C A N Y O U A F F O R DORGANIC FOOD?YES!

COOKING AT HOMEALWAYSSAVESMONEY!

call for the USDA

AAAAUUUUTTTTHHHHOOOORRRRIIIITTTTYYYY

a call for organic IINNTTEEGGRRIITTYY

Protect Public Trust in theORGANIC FOOD LABEL

SAVE ORGANICACTION ALERT !

Your basic organic list!

BY ROBIN SEYDEL

My mouth is already watering as I writethis, remembering the sweet, juicy, firmpeaches from Thomas Cameron’s

Rancho Durazno. Every year since 2005, when LaMontañita Co-op first started selling Thomas’ peach-es, I bought a case—sometimes two; to eat my fill,share with friends, dry to eat like candy, and freeze forthose cold winter days when a fresh peach pancakebreakfast or cobbler evening dessert is a special treat.“Rancho Durazno means Peach Farm in Spanish andcertified organically grown peaches are our primarycrop, our signature produce. “Peaches you remember”is our tagline,” says Thomas. And, indeed, thesepeaches are memorable!

Located in Palisade, CO, Rancho Durazno’s orchardsare surrounded by wild lands, desert cliffs, and slopesno one should farm. They are part of every view, anddefine place and farm. The warm sunny days, coolnights, and just the right amount of precipitationmake this farm one of the best sites in a valleyfamous for its peaches. This year, in addition to theexcitement of a banner peach crop, Thomas is cele-brating the return of one of his three daughters to thefarm. Thomas’ voice glows as he says, “The more Ithink about it the more I realize what a good matchshe is for this work. She likes complex projects likemanaging the farm.” His other daughters areinvolved too, helping at area growers markets.

Thomas has been growing orchards on his 40 acresfor 33 years with care and dedication. This year hewill harvest the first peaches from a young orchardplanted, five years ago, on rejuvenated land—anotherreason for celebration. As a mature orchardist theimportance of sustainability is not lost on Thomas. “Irecently acquired another six acres on an adjoiningproperty and realized that old blocks of trees need to

be replaced at a faster pace. I’m pulling out two acresof old trees, planting cover crops to rejuvenate the soilfor two years, while planting two acres of new treeseach year. It’s a little disconcerting to be making plansfor the year 2020, but it’s essential for sustainability.”

Just as each field is passing on to the next generationof trees so, too, is this sustainable family farm; withdaughters involved and a skilled staff, who, asThomas says “are the next wave of farm leaders.”This next generation includes staff person ChristineWilleford, field boss and arborist. “Christine is atwenty something who already has extensive experi-ence under her belt,” says Thomas. With a degreefrom Fordham University, for two years she managedthe vegetable program, greenhouses, and field crewof a 150-acre organically grown and “Eco AppleCertified” mixed orchard and vegetable farm in theHudson Valley, NY. Leading the pruning of mixedberries, and the winter pruning of high-density appletrees, she is an ISA Certified Arborist.

The Co-op Distribution Center (CDC) has been pur-chasing pallet loads of Rancho Durazno peachessince 2007. This year we look forward to some40,000 to 60,000 pounds of Rancho Durazno peach-es to pass through the warehouse. The CDC will pur-chase all the varieties as they ripen, from earliest tolatest: Redhaven, a historically predominant variety

heavenly harvest August 2014 5

and the earliest ripening peach worth putting up;Newhaven, a variant of Redhaven, that ripens three dayslater; Regina with its outstanding flavor and eating qual-ities; the classic Elberta; Cresthaven, a great eating, can-ning, and freezing variety; and close to a dozen othersthat ensure the longest and tastiest harvest.

Thomas again: “Our farm is experiencing a resurgencefor and with the next generation.” Share in a celebra-tion of sustainable regional farming and food.

Look for Rancho Durazno peaches throughoutAugust, and hopefully well into September, at ALLCo-op locations.

P E A C H E S Y O U R E M E M B E R

RANCHO DURAZNO SWEET

LOCALPEACHES

BY JESSICA MOREL, ORGANIC VALLEY CO-OP

Cooperatives have always been about, well, coop-eration. Kingdom Organic Cheddar, La Montañita’snewest offering in premium imported cheese, is the

result of an emerging partnership of two organic family farmdairy cooperatives; one in the US, the other in Great Britain.

Hundreds of years ago, farmers in the Somerset area of SouthwestEngland began aging cheese in the limestone caves of a deep gorge in theirregion. They named this delicious sharp cheese after the village at the bot-

established through funding from vested anchor insti-tutions, such as local hospitals and universities. Bypartnering with large institutions, these businessescan thrive. Employees are hired locally from theinner-city. Because oftentimes new hires are ex-consor mentally disabled community members, they werepreviously looked at as unemployable. Workers hold

daily meetings to exchange ideas. They receive skillstraining, a living wage, affordable health care, andthe opportunity to become business owners.Although there are criticisms as to the viability ofthis model, evidence suggests that more money iscirculating within the community and it has greatpotential for community-wide impact. Partnershipsthat have developed amongst varying institutionsand community groups are also important to note.They attest to the sixth Co-op Principle, which iscooperation among cooperatives. Learn more atwww.evergreencooperatives.com.

Developing an alternative, sustainable economicmodel is at the heart of these programs. The impactof these businesses is not measured solely in terms oftheir financial gains. Their success is measured by

individual, social, environmental, and infrastructuralcapacities as well. Your co-op, namely La MontañitaCo-op, has long been an innovative organizationwith programs that affect individuals, families, busi-nesses, and communities around New Mexico. OurCo-op's mission is to help build a thriving and sus-tainable local economy, which we cannot do alone.

We need input from our members and commu-nity-wide participation. We want to know howwe can better inspire and engage our commu-nity to achieve these goals.

Community Wealth BuildingGatherings: Co-opversationsIn light of this, we would like to hold fourcommunity meetings (two in Albuquerque, onein Santa Fe, and one in Gallup) leading up toour Annual Member Meeting in October. Thetheme of these meetings will be “communitywealth building,” and we want to hear yourideas on the matter. Not sure what communitywealth building means? We’ll talk about that,

too. The intention behind this theme is to warmfolks up for this year’s keynote speaker at our mem-ber meeting: Gar Alperovitz, one of the founders ofthe Democracy Collaborative. Gar is an historian,political economist, and a critical resource for com-munities just like ours seeking to build a sustainablelocal economy.

In his book America Beyond Capitalism, Gar wrote,“that individuals work harder, better and withgreater enthusiasm when they have a direct interestin the outcome is self-evident to most people.” Let’sprove him right and get to talking about our Co-op.Look for announcements about these four com-munity study group Co-opversation gatheringson Facebook, on the La Montañita website andin successive Co-op Connections.

BY LEAH ROCO, BOARD OF DIRECTORS

On an isthmus between Lake Monona and Lake Mendota inMadison, Wisconsin, the annual Consumer CooperativeManagement Association (CCMA) Conference brimmed

with a record 580 attendees from across the nation. During thisthree-day gathering, food co-op managers, staff members, direc-tors, and consultants engaged in inspiring lectures and discussiongroups covering several aspects of the co-op movement—a move-ment which continues to gain momentum. So what is the futurevision for food co-ops? Can we learn from what others are doing?What roads do we take and how can we, as a cooperative body,responsibly participate in our community to generate a sustain-able economy and a feeling of equality amongst us all?

The founder of Main Street Project (MSP) in Minneapolis, whowas one of the keynote speakers at this conference, described anapproach that “transforms the systems that perpetuateinequities.” At the root of our food system lies the soil and itsstewards. It is at this tender spot where they dig in to initiate sys-tematic change. Most food chains—referring to the systems where foodis grown, processed, packaged, shipped, and sold—degrade the envi-ronment, exploit workers, and are managed by a few executives in far-away offices. Focusing on low-income, immigrant, and rural commu-nities, MSP combines integrative agriculture practices with an econom-ic model that provides affordable, nutritious foods and business own-ership opportunities to food chain workers. By empowering an increas-ing number of “agripreneurs,” MSP will build a more socially, eco-nomically, and ecologically resilient food system. See more atwww.main streetproject.org.

Another lecturer from the conference represented the DemocracyCollaborative (DC), an initiative to “change the prevailing paradigm ofcommunity economic development—and the economy as a whole.”Under DC, a project called Evergreen Cooperatives is building a net-work of green, employee-owned cooperatives in some of Cleveland’smost disinvested neighborhoods. These for-profit businesses were

co-op news August 2014 6

tom of that gorge: Cheddar. Through the centuries, dairyfarmers and cheese makers in this region have honedtheir skills to introduce distinctive English Cheddar to

shoppers around the world.

English organic dairy farmers werefrustrated because the slight differencesin the organic regulations between theUS and the European Union preventedthem from being able to market a qual-ity organic English Cheddar to shop-pers in the US. All of that changedwhen the US and Europe negotiated anagreement in 2012 that set up a proce-dure to allow EU organic products into

the US if those products could be verified to meet theUSDA organic standards.

Dairy farmers belonging to England’s major organicmilk cooperative went to work to start creating a poolof milk that complied with the USDA standards so thatit would be used to make a quality cheddar for the USmarketplace. The Kingdom Cheddar produced has wonaccolades from cheese experts around the world. Thecreamy texture, with notes of fresh, green grass, makeKingdom a perfect cheese for entertaining, recipes, orfor an afternoon snack.

English organic dairy farmers knew they neededa solid partner in the US to bring that premiumcheddar to the marketplace. They reached out totheir fellow organic dairy farmers who ownedOrganic Valley Co-op, the most establishedorganic dairy brand in the United States. Thepartnership forged between these two coopera-tives is allowing the British organic dairy farm-ers to bring their premium, heritage cheddar to La Montañita through the network ofOrganic Valley.

Richard Hampton, the head of the Britishorganic cooperative that produces KingdomCheddar, said, “Our farmers are very proud ofthe bold, distinctive premium heritage cheddarthat they help produce. By connecting with ourfellow organic farmers at Organic Valley, wehave developed the ability to bring our uniqueproducts to shoppers in New Mexico and else-where around the United States.”

LOOK FOR KINGDOM CHEDDAR in all LaMontañita Co-op cheese cases. More infor-mation at www.kingdomcheddar.com.

M O O N F L O W E R C O M M U N I T Y C O - O P, M O A B , U T

Join theCO-OPVERSATIONS

economic democracy IN ACTION!NATIONALCO-OPCONFERENCE report

Product Spotlight:ORGANIC VALLEY OFFERS KINGDOM

CHEESE

JJOOBB OOPPEENNIINNGG FFOORRGENERAL MANAGER

Moonflower Community Cooperative (MCC), a natural foods store located inMoab, Utah, is seeking a General Manager. MCC is a financially healthy andvibrant contributor to the community with over 30 years of history in Moab.

QUALIFICATIONS:The ability to coordinate and facilitate the overall functioning of MoonflowerMarket. • Willingness to work as part of a team and honor the skills, history anddiversity of staff. • Strong interpersonal skills and a commitment to customerservice. • Experience in compiling and interpreting budgets and financial state-ments. • Knowledge of and commitment to the natural foods industry.• Knowledge of merchandizing and inventory control. • Ability to work well withthe Board of Directors. • Experience with Quickbooks, Word, and Excel.

The Moab Community Cooperative is an Equal Opportunity Employer.

TO APPLY, please send a resume toJoanne Savoie, 3241 Rim RockLane, Moab, UT, 84532 orjsavoie@moonflower.coop GGGGEEEENNNNEEEERRRRAAAALLLL

mmaannaaggeerrssoouugghhtt

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.

Breaking Sad News: Co-op BreadMany of you have seen the Co-op brand bread in ourstores. Unfortunately our baker informed us in lateJune they could no longer continue to sup-ply our stores with this locally baked bread.They are reorganizing and need to focus ontheir core business and so cannot continueproducing the volume of product requiredby our stores.

While we would have preferred a longernotice, I can understand their position. Therewas much time and effort invested in puttingthis program together. While not perfect, wewere striving to provide a higher quality product at anexcellent price point to our members/customers. Withmore time we would have achieved this goal, but wecannot worry about what might have been.

This project did provide a good training for similarfuture endeavors, we learned many valuable lessons,and will be better prepared next time with the knowl-edge of what to expect. La Montañita has always beennationally recognized as the Co-op that thinks out ofthe box; we will continue on this path to bring valueto all stakeholders.

Mo-Gro: The Next PhaseStarting September 1, Mo-Gro will move into a newphase of services; the Mo-Gro Food Club and BulkOrdering programs. While the grocery trailer has servedthe program well, there are challenges in the long termsustainability of running this large truck to each Pueblo.

The Mo-Gro Food Club will allow access to a largervariety of products for a better price. Many will remem-ber at the outset of the co-op movement, the tradition-

al buying club. This model is what willbe used by the Mo-Gro Food Club tohelp reduce costs associated with run-ning the truck/store, which in returnallows lower costs on food for thecommunities being served.

For those who do not know, Mo-Grois the Mobile Grocery store thatbegan in 2011 serving five Pueblos:Santo Domingo, San Felipe, Laguna,

Cochiti, and Jemez. MoGro partnered with the JohnsHopkins Center for American Indian Health(JHCAIH), Notah Begay III Foundation, La Mon-tañita Co-op, and with funding from the W.K.Kellogg Foundation, Newman’s Own Foundation,and the US Department of Agriculture.

I have been involved with Mo-Gro since it was anidea on a scrap of paper and have watched the tran-sitions it has undertaken since its inception. Thiswork is difficult at best and the need to reinvent thisbusiness to meet community needs and be self sus-taining is essential to its long-term success.

Please contact me anytime with comments, concerns,or to share your good news. I can be reached byphone at 505-217-2020 or by e-mail at terryb@lamontanita.coop. Thanks for your ongoing support ofLa Montañita. -TERRY B.

8/19 BOD Meeting, Immanuel Church,5:30pm

8/20 Board candidate nominations period closes8/21 CO-OPVERSATIONS, Tractor Bewing Company,

5:30pm. See page 1 for details orwww.lamontanita.coop

8/25 Member Engagement Committee,Immanuel Church, 5:30pm

GENERAL MANAGER’S COLUMNt e r r y b @ l a m o n t a n i t a . c o o p THE INSIDE SCOOP

BY CHRISTIE RAE, ACURE PRODUCTS

Ever wonder why your hair looks greatone day and awful the next? Frizzy,unruly, willy-nilly strands, maybe evendry, brittle ends, can truly throw off yourwhole day! Did you know that the solu-tion to avoid a “bad hair day” is quitesimple? It’s all in the pH. Each hair fiber ismade up of three layers: the cuticle, cortex, and medulla.The outermost layer, or cuticle, is made up of flattenedcells that overlap, much like scales on a fish. It functionsas a clear shield to protect the integrity of the inner layersof the hair, supports strength and elasticity, and ultimate-

ly, retention of essential protein, amino acids, and mois-ture. The key to its success is that it functions bestwhen kept at a pH of 4-4.5.

Often, we use products that are too basic, resultingin a compromised hair cuticle. This means thoseflattened cells that overlap begin to flair out. Whenthis happens, the hair becomes porous and externalfactors like pollution, the elements, and UV expo-sure can easily filter in and break the hair down,while all healthy internal moisture in the hair flows

out. Hello frizz, damage, and hard-to-control hair!

PRODUCT SPOTLIGHT: H A I RH A I R A N DA N D T H ET H E P O W E RP O W E R O FO F pp HH ::

ACURE for frizz

co-op news August 2014 7

By simply using the appropriate shampoo, conditioner, and styling aids that arebalanced to mirror your hair’s natural pH, you can avoid that bad hair day andall the things that come with it. Suddenly, your hair cuticle is sealed and com-pacted, locking in essential moisture and proteins. Your hair becomes moremanageable, smooth and shiny, with increased elasticity and reduced frizz.

ACURE hair care products use cutting edge plant stem cell technology toaddress specific hair concerns at the root and follicle level while protecting theoptimal pH of 4-4.5 through the use of a potent Curoxidant Juice Blend.Salon tested for maximum performance, ACURE uses only the finest natural,organic, and fair trade ingredients available. Each product is color-safe,paraben free, gluten free, sulfate free, vegan, phthalate free. Truly natural per-formance-driven hair care available at an affordable price. ACURE hair careproducts are on sale at all Co-op locations in August!

SHOP CCOO--OOPP!! local

organicPRODUCE

augustCalendarof Events

KEEPING IT IN THE FAMILY

Co-ops are a solution-based system, built on beneficial relationships based in

healthy food, sound environmental practices and a strong local economy with results

that justify the resources used.

OUR CO|OP GENERATIONSEveryone’s talking sustainability! The Co-op is creating a thriving cooperative economy supporting this and future generations, growing true economic democracy and community wealth as we restore planetary health.

It’s exciting for Co-op “lifers” to see the next generation coming on strong to shepherd the Co-op through the coming decades.

Pictured here are some of the parents and kids who work at the Co-op. While these are a few of

the biological family match-ups on staff, we are well aware that there is a multi-generational “chosen” coop family. A family composed of staff, member-owners and shoppers that share the values of good food, good health and a belief in a fair, fresh future. Welcome to our family!

Robin and Sylvana Seydel compliment each other perfectly. Eat your veggies so you can indulge in chocolate later on! Robin picks fresh local fennel from the Albuquerque Veteran Farmer Project and purple onions From Vida Verde Farm, here in ABQ. Sylvana singles out Gelato from ABQ’s Van Rixel Bros and Cocopotamous Boxed Truffles. Both items are RAW, gluten-free and Vegan.

Charlotte Sandoval has been with the Co-op for over nine years and loves blue corn with some spice!— Garden of Eatin’ Organic Red Hot Blues. Her son Byron, as a new dad, is looking for healthy nibbles with Organic Puffs, gluten-free finger food for babies.

Ready for the movies, the McCulleys have teamed up with an ideal combo. Yayas Light Popcorn, a healthy, no cholesterol, air popped 100% natural snack for Jim. Kaitlyn balances out salty popcorn with Harmless Harvest Coconut water, 100% RAW, USDA organic.

Siblings Shawn and Jackie from Santa Fe have followed in their mom Theresa’s footsteps. All three work at our Santa Fe store and are dedicated to the cooperative spirit and healthy eating! Jackie grabs rainbow bunch carrots, organic & local and Shawn stays cool with ALO Allure Mangosteen + Mango, 100% natural Aloe Vera & Juice.

The Mullé father/daughter team has different lifestyles. John loves to cook and opts for fresh DELI-homemade pesto & hummus, while Katherine as a student, knows cooking needs to be quick and easy, choosing Amy’s Macaroni & Cheese and Van’s Whole Grain Waffles.

Join us. Be a member owner. Only $15. per year.

charlotte&byron

John&Katherine

jim&kaitlyn

Shawn&Jackie

robin&sylvana

owners&shoppers

deep summer delights August 2014 10

DILL PESTO POTATO SALADFROM ADRIENNE WEISS

Serves: 4/Time: 45 minutes

Creamy pesto replaces mayo in this deliciousvegan potato salad. Tossed with the veggies, nutsadd a real crunch to this new spin on a tradition-al dish.

3 cups red or Yukon potatoes, diced into 1 inch cubes and cooked

1 cup carrots, shredded and squeezed to remove excess liquid

2 celery stalks, mincedHandful fresh dill, chopped1/2 cup slivered almonds or pine nuts2/3 cup olive oil2 cloves garlic, peeledJuice of 1 lemon1/4 cup nutritional yeastSalt and pepper to taste

Toss together veggies, including potatoes, and setaside. To make pesto; in a blender or foodprocessor, combine olive oil, garlic, lemon juice,and nutritional yeast. Blend until smooth. Gentlytoss pesto with veggies, season with salt and pep-per, and chill until ready to serve.

RED QUINOA ZUCCHINI BURGERSFROM ADRIENNE WEISS

Serves: 8/Time: 1 hour

Protein-rich quinoa, chickpeas, and flaxseeds—mashed with sweet potato, zucchini, and pump-kin seeds—help bind together this juicy burger,packed with great flavor and nutrition.

2 cups vegetable broth1 1/2 cups sweet potato, peeled and diced

into cubes1 cup uncooked red quinoa, rinsed well1 cup chickpeas, cooked1 cup zucchini, grated and squeezed well to

remove excess water1/2 cup pumpkin seeds5 1/2 tablespoons flaxseeds, ground3 1/2 teaspoons fresh basil, finely chopped2 teaspoons sea salt1/2 teaspoon black pepper1 teaspoon chili powder1/2 teaspoon fresh thyme, finely chopped2 tablespoons olive oil

Bring vegetable broth, sweet potato and quinoa to aboil in saucepan over medium heat. Cover, reduceheat to medium-low, and simmer 20 minutes or untilquinoa is tender. Transfer to bowl to cool.

Preheat oven to 400°F. Stir chickpeas, zucchini,pumpkin seeds, ground flaxseeds, basil, salt, pepper,chili powder, and thyme into quinoa mixture, mash-ing chickpeas and sweet potato, but leaving somesmall chunks. Scoop 1/2 cup of firmly-packed burg-er mixture onto a baking tray covered with well-oiled parchment paper. Flatten each with spatula toform thick, round patties. Bake for 15 minutes.

Preheat grill to medium-high. Brush top of eachburger with small amount of olive oil and place onlightly-oiled grill topper. Cook patties 5 minutes oneach side or until golden brown. Allow to cool.Serve on buns with lettuce, tomato, onion, shred-ded red cabbage, or any other desired fixings.

HEARTY GRILLED BEET BURGERFROM ALLISON RIVERS SAMSON

Serves: 6/Time: 1 hour

The sweetness of ruby-red beets and caramelizedonions balances the subtle flavors of sautéed crim-ini mushrooms and French lentils for a terrific twiston the classic veggie burger.

cook it&EAT ITOUTSIDE!

BEET BURGER continued6 tablespoons water3 tablespoons ground chia seeds2 tablespoons olive oil, divided2 cups crimini mushrooms, cleaned and

coarsely chopped1 cup yellow onion, coarsely chopped3 tablespoons tamari1 teaspoon garlic, minced1/2 teaspoon Dijon mustard1/2 teaspoon salt1/2 teaspoon dried rosemary, ground1/4 teaspoon black pepper1 1/4 cups French lentils, cooked and drained1/2 cup beets, peeled, finely shredded, and

squeezed well to eliminate excess liquid1 3/4 cups short-grain brown rice, cooked

and divided

In a small bowl, combine water and ground chiaseeds. Stir and set aside to thicken. In a sauté panover medium heat, heat 1 tablespoon olive oil.Add mushrooms and onion, and cook for 12 to15 minutes, stirring infrequently until onions arecaramelized. Add tamari, garlic, mustard, salt,rosemary, and pepper. Fold in lentils, beets and 1cup brown rice. Mix well.

In a food processor, combine mushroom mixtureand soaked chia seeds. Process 20 seconds andtransfer to medium-sized bowl. Stir in remainingrice, incorporating well.

Heat grill to medium-high and oil grill topper.For each burger, measure 1/2 cup mixture andplace on baking sheet. With a spatula, flatteninto thick rounds. Lightly brush top of burgerswith olive oil. Transfer to topper and cook eachburger 8 minutes on each side or as desired.

Let cool completely. Serve on fresh buns withcondiments and fixings of choice. Try barbecuesauce, garlic or pesto mayo, guacamole, orsautéed spinach for a delicious punch.

GRILLED FRUIT

The best dessert with an amazing grilled dinner isdelicious grilled fruit. Most summer fruit grillswell, and the flavors may surprise you! Try any ofthe following on the grill with a small scoop ofvanilla gelato!

Stone fruit: Apricots, peaches, plums, nectarines

Melons: Watermelon, cantaloupe, honeydew, ambrosia

Others: Pineapple, banana, heirloom apples

Marinade #12 tablespoons lemon juice2 tablespoons honeyPinch red chilePinch salt

Marinade #22 tablespoons maple or agave syrup2 tablespoons tahiniPinch nutmeg

For both marinades, combine all the ingredients ina bowl, then brush onto the fruit. Grill fruit overmedium heat 4 to 5 minutes on each side until itshows grill marks and begins to soften. Serve a lacarte, or with your favorite gelato.

deep summer delights August 2014 11

sweetest LOCALpeaches!

shopCO-OP!

agua es vida August 2014 12

BY MICHAEL JENSEN, AMIGOS BRAVOS

A lmost four and a half years ago, I wrote a piece for theCo-op newsletter with the title: “Democracy andWater.” It seems time to revisit the question, so here’s an

updated version. Every January, the New Mexico Water Dialogueholds its annual meeting (www.nmwaterdialogue.org). Panels ofexperts from government agencies, Native nations, non-profit organi-zations, and businesses discuss topics related to that meeting’s overalltheme. The meetings are open to everyone and give ample opportuni-ties to ask questions and state positions on the issues.

At the January 2010 meeting, I was struck by the opening lines oftwo audience members who got up to speak. The first one started offhis statement by saying: “I’m just a citizen...” The second one pref-aced her questions with, “I’m just a cowgirl and a resident...”

Just a CitizenThe speakers were surely unaware of what they were saying; they were justshowing some deference, perhaps, to the so-called experts in the room. Wedo it all the time, right? “I’m not an expert, but don’t you think that...”

But there is something inherently wrong-headed in predicating our partici-pation in public policy discussions and debates by first putting qualifiers onour ability or our right to actually participate. “I’m just a citizen...” ...withthe following unspoken: “...so all you experts please bear with me while Itry to participate in ‘your’ meeting.”

Sure, many things in our lives these days seem complex and confusing.Getting trustworthy and reliable information about these issues can be diffi-cult and time-consuming. We are constantly bombarded with the opinions ofcompeting and contradictory experts who tell us they know what’s going onand that only experts can clarify the issues and get to the heart of the matter.

Adding insult to injury, the Supreme Court had just told us that corpora-tions have the same free speech rights as we “just citizens” because corpo-rations are “people” just like you and me—and we are still being hit bySupreme Court decisions piling on corporate “personhood” rights.

Democracy and Citizen VoicesIn recognition and support of citizen action, legislation was introduced inthe 2010 New Mexico Legislature that would allow individuals the right tosue companies in New Mexico for polluting and state agencies for failing tocarry out their public trust to oversee polluters and enforce the laws of thestate. That seems straightforward enough, but this was a controversial billand companies and industry associations across the state geared up to makesure it didn’t pass. This right currently exists only in the New MexicoMining Act, which became law in 1995 after a long citizen and environ-mental organization campaign. Subsequent efforts to expand this right havealso failed to pass.

People have a right to speak out and act. This right is enshrined in theConstitution and in laws of the nation, the states, and local jurisdictions.However, as the founders of the United States believed, there are also cer-tain inalienable rights—what we now call human rights—that are inde-pendent of political jurisdictions: “Life, Liberty, and the Pursuit ofHappiness.”

We have a right to a clean and healthy environment that supports liveli-hoods and the public health. We have the right to speak up if we think this

isn’t the case. And we have the right to take action toaddress grievances.

Most importantly, we shouldn’t feel as though weneed to apologize for asking questions or challengingexpert opinion (whether in government or the private

sector) because we’re “just citizens.” On the otherhand, we do have an obligation to make ourselvesinformed on issues that matter to us rather than sim-ply ranting without facts. We need to questionauthority, but not simply because we don’t like whatit is telling us.

WaterThe Clean Water Act (CWA) is one of the single mostimportant pieces of environmental law in the coun-try. The CWA was passed in 1972 after people acrossthe country mobilized in reaction to the bizarre factthat there were rivers in the country that burst intoflame because of the toxic load they carried.

The CWA said that the federal government could setwater quality standards and that polluters needed toget permits, which, in principle, would assure that pol-lution did not exceed standards. Regulatory agenciesat all levels of government don’t adequately enforcethe CWA. Polluters may fail to document their pollu-tion although their permits require it. Or they may lieor mislead with the information they do supply.Agencies may not act on the information they have. Or they may just give the company a little slap on the wrist.

The Supreme Court in 2006 substantially weakenedthe CWA. Efforts currently underway in the EPA andthe Army Corps of Engineers to provide an adminis-

trative “clarification” to the Supreme Court that wouldre-establish some of the older CWA protections is understrong attack by Republicans in Congress and by manyindustry and agricultural organizations.

The Clean Water Act has a very important component:under it, citizens can file complaints and seek to hold pol-luters and enforcement agencies accountable.

It’s ComplicatedWater issues—like many other things that con-front us—can be complex and confusing. Wearen’t, thankfully, dealing with burning rivers,but we are dealing with microscopic pathogensand chemicals measured in parts per billion ortrillion as well as impacts on the environmentand the public health that can take decades tomanifest.

We don’t need to make matters even morecomplicated by being hesitant to assert ourrights as citizens. But there can be unintendedconsequences, which means that when raisingour voices to assert citizen claims, we need to

look at the larger context, too.

In Mora County, the commissioners blocked fracking bythe oil and gas industry within the county. Not everyoneon the Commission or in the County believed this was thebest approach to take and it is currently under challengefrom the industry. While supporting the intent of the Moraban, I would point out that other county commissions, inplaces in and out of New Mexico, have also started claim-ing the authority to assert ultimate control over naturalresources within their boundaries, but in ways that dis-mantle environmental and public health safeguards.

Not every citizen voice is going to say the same thing anddevolving authority down to the lowest levels of govern-ment removes protections that higher levels can offer.This was a lesson from the Civil Rights movement,where state-level prosecution failed and justice eventual-ly came through federal courts. If we are going to pushfor more community-based control, we also need to getguarantees for the environment and public health thatcan be enforced at the state and federal level, becausesome county commissions are run by people like ClivenBundy (www.wikipedia.org/wiki/ Bundy_standoff) andothers within the “sovereign citizen” movement.

For more information, contact Michael Jensen atmjensen@amigosbravos.org.

On Thursday, August 21, the SantaFe Watershed will be sponsoring aforum on the recently releasedClimate Adaptation Plan for theSanta Fe River Watershed. Long peri-ods of drought, unprecedented stormevents, warmer average temperatures,rising seas, unpredictable weather pat-terns—we already see the impacts of achanging climate. Whether we like it or not, we are entering aperiod of climate change on a global scale that is shiftingweather patterns everywhere.

Fortunately, we can do something about it. Seeing these pat-terns take hold, the Santa Fe Watershed Association (SFWA)contracted with the Model Forest Policy Program to develop a

climate adaptation plan through theirClimate Solutions University (CSU) planningprocess. Under their guidance, EshaChiocchio led a team of experts from thegreater Santa Fe community in developing aholistic approach to address the most press-ing vulnerabilities and create an action planto add long-term resilience to the Watershedand Santa Fe community.

Read the plan at www.santafewatershed.org then come to the gathering to discuss whatwe can do together! For more information ondates, times, and place contact them at 14132nd Street, #3, Santa Fe, NM 87505, or 505-820-1696.

SANTA FE WATERSHED ASSOCIATIONA C L I M AT E C H A N G E A D A P TAT I O N P L A N F O R

S A N TS A N T A F EA F E

august21

raiseYOURVOICE!

to a different worthy organization each month.See page 3. Donate the dime, it adds up!

DONATE your BAGcredit!

DEMOCRACY and

WWWWAAAATTTT EEEERRRR !!!!SOVEREIGN CITIZEN MOVEMENT

food & health August 2014 13

Hemp, Cannabis sativa, covers a lot of ground inthe literal sense. This plant genus will grow nearlyanywhere with little water and no pesticides, herbi-

cides, or fungicides. No way does this plant equate withbeing "high." It is an economic wonder and an agrarian sal-vation. As the planet becomes more arid from climatechange and farmlands are planted with mono-crops yearafter year, depleting soil and whole ecosystems, it is impera-tive to understand hemp's revitalizing role.

Hemp yields food, clothing, shelter, medicine, and fuel.Hemp can fill some of our basic needs. Hempseeds, aka“hemp hearts,” are high in omega 3 and omega 6 essentialfatty acids; the EFA's our bodies do not produce on theirown. The brain thrives on this oil along with the rest of thebody. Hemp hearts have a perfectly crafted 3:1 superomega-3 Stearidonic Acid (SDA) and super omega-6Gamma Linolenic Acid (GLA). Hemp seed can be hulledand used in many ways: sprinkle on smoothies, cereals, sal-ads, or just eat a handful and taste the nutty flavor. Birds,too, love hemp! It's the highest protein in the plant kingdomafter the soybean. There are no recognized allergens orgluten in hemp. With the omega-3 EFA and high vitamin Econtent, hemp oil is perfect for body care products. Formore info go to www.hempoilcan.com, www.nutiva.com,www.livingharvest.com, www.manitobaharvest.com, www.thehempest.com.

Hemp grows tall and lanky, up to 15 feet high, dependenton the seed cultivar. Choosing the correct cultivar requiresawareness of altitude and humidity. It takes four to fivemonths to grow hempseed. Hemp's taproot sinks deep, toeight feet and aerates the soil. Textile production is anoth-er use for the plant. The long strand fiber of the stalk is thestrongest fiber on the planet. China is the leading produc-er of hemp textiles. China's hemp textile goal: 1.3 millionhectares of farmland, equivalent to ten million tons ofhemp plants and thus two million tons of hemp fiber fortextiles. Romania, Hungary, Laos, and Canada are some ofthe secondary hemp textile manufacturers. For details:www.envirotextiles. com, www.hemptraders.com.

From the hemp stalk's core comes the “hurd.” When pul-verized with the “shiv,” the smaller hackled fiber pieceson the stalk, it can then be compressed into fiberboard,building blocks (similar to adobes), plastic automobileparts, insulation, and hempcrete (hemp mixed with lime).Building with hemp is carbon neutral to carbon negativefor industrial use, non-toxic, and stronger than wood.These attributes make hemp a no brainer for building.The film “Bringing It Home” shows how hemp is a toxicbuilding syndrome cure for the building industry.

Through a process called gasification, fuel can be madefrom hemp. Hemp has a high lignin content and thus issuperb for biofuel and plastic production. Phyto-reme-diation with hemp cleans up benzenes, toluenes, xylenes,and sulfolines so effectively that the plant retains itsindustrial usage for building materials, paper, and fuelafter its use in environmental detox. It shows greatpromise as a phyto-remediation healer for land withtoxic chemical waste. See www.hempcleans.com.

In February 2014, President Obama signed the US FarmBill, approving states who have passed legislation forindustrial hemp to proceed with pilot studies andresearch. A first step is establishing the appropriate seedcultivars for each state. Twenty-three states have passedstate bills. Colorado and Kentucky planted their fields in2013 and 2014 respectively. Read more at www.votehemp.com, www.hempfornewmexico.com, www.hemphistoryweek.com, www.thehia.org.

A half billion dollar industry in the US currently importshemp materials: Canada for seed, China for textiles, andEuropean Union for building materials. Production ofhemp could mean major economic development forfarmers in arid lands agriculture. The American farmercan net $300 to $800/acre, depending on the final usageof his hemp crop. Hemp is a multitasker that is bringingour economy back and providing work for farmers.Support hemp legislation in New Mexico and voteonline at www.votehemp.com.

by Ruth Fahrbach, Taos Hemp LLC

It’s HEMPENING!FRESHFAIRLLOOCCAALL

LA MONTAÑITACCOO--OOPP

BY BRETT BAKKER

S ometimes we’re so caught up in our ownbelief systems that we can’t see otherviewpoints. I don’t mean that we don’t want to

but that we just can’t imagine an opposing viewpoint.The June 5, 2014, issue of a publication calledSouthwest Farm Press includes a commentary entitled“Vermont labeling law—victory of hype over sub-stance.” In it, we, (the organic crowd) are an alien enti-ty to author Elton Robinson. (Notice how I bring you,dear reader, into my confidence and sympathies byusing the word “we”? Bollocks. An old writers’ trickfrom an old writer).

Robinson cries foul at Vermont’s GMO labeling bill,claiming it is being used to “wage war” on non-organ-ic folk. It is, he says, “not really about the right to choose. It’s about thesupposed virtues of going organic.” Well, no, actually it is about theright to choose. Given the ubiquity of GMOs in the worldwide foodsupply, labelling would be a major victory. Everyone going organicwould be pure gravy.

He goes on to infer that organic wackos like me have given GMOs a badname through smear campaigns. Guilty as charged, I’d say. I mean,guilty that I’ve given GMOs a (well-deserved) bad name (I won’t castaspersions on y’all, but me? I am indeed a wacko). He ponders whatwould happen if his side took a similar tack of smearing organic, caus-

farming & gardening Augst 2014 14

ing the public to have upturned noses wheneverthey heard the word. Next, Robinson delivers thekey sentence in the entire piece, “And what if... wedemanded from our legislators that anything madeorganically had to be labeled as such?”

I had to read this a few times to make sure I wasgetting it right. This is what I mean about notunderstanding the other side. This is exactly whatmost of us want. The USDA/National OrganicProgram has taken a deserved beating in the pressbecause a lot of it is silly if not downright antithet-ical to true organic principles. But for better orworse, this regulation of organic production is allwe’ve got. Don’t underestimate how powerful thegrocery industry lobby is and why the organic rulesgot that way.

Now, when I say “it’s all we’ve got,” I mean it’s allwe’ve got at that interstate/international scale. Youraverage small farmer that sells only at farmers mar-kets is likely doing very well without organic certi-

SUBTLE SOLUTIONS FOR A COMPLEX WORLD

fication, thank you. But when it comes to com-modities like rice, oil, soy, and the like, things thatcan’t really be produced in small backyard gar-dens, I am completely for organic certification,“warts” and all.

Robinson’s closing statement wraps it up, “Thereality is that the world needs biotechnology” tosupply “the world with food and fiber.” Yankinga carrot out of the ground and wiping it on mypants and taking a chomp is my reality, but forindustrial agriculture, Robinson’s outlook is theirreality. He would question this thought as muchas you or I would question the value of earth-worms. To him and his colleagues, it is a given: theworld is incapable of feeding itself and besides,how can you have a successful (and dominant)economy without export, import, and complicat-ed trade balances? And this is where these guysare absolutely correct. To be successful in produc-ing crops centralized on that scale, you must havesynthetic fertilizers, massive infrastructure,GMOs, foreign trade partners, and the like.

This is exactly where the polarization in modernpolitics is rooted. Whether you’re pro or con,things like GMOs, health care, or reproductiverights are merely details that are givens withinyour core belief. If someone truly believes thatman has dominion over the earth, you’re notgoing to change their mind about the importanceof the endangered Silvery Minnow, never mindsomething as major as GMOs. Understanding the“opposition” arms you with insight and clarityand the realization that the solutions (whateverthey are) are much more subtle and (to quote JackNicholson in Chinatown) “Require a certainamount of finesse.”

UnderstandingViewpoints

Have you thought about how things could be differ-ent? Bring those ideas and join us for a Co-opversation aswe explore what it means to build community wealth.Join us on August 21 in Albuquerque at the TractorBrewery from 5:30pm to 7pm, and in Gallup (locationTBA). For more information email the Co-op’s Board ofDirectors at bod@lamontanita.coop.

ENVISIONING A BETTER ECONOMY

AAUUGG..2211

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VVEERRSSAATTIIOONNSS!!

loans outstanding, for a total of $9.5 million. Wehave 140 co-op apartment loans outstanding, forabout $12 million,” reported Linda Levy, CEO ofthe Lower East Side Peoples Federal Credit Union.• As Community Supported Agriculture (CSA)gains membership, so has Community Supported

Fishery (CSF), reports theNorthwest Atlantic Marine Alliance, which has as itsslogan “Who Fishes Matters.” New England isbecoming highly organized in support of local fisher-men, who receive a higher value for their fish so theyneed to catch fewer fish, placing less strain on fishpopulations. As consumers learn the huge negativeimpacts of “factory fishing,” they learn to ask where,when, and how their seafood was caught. (The factthat 50% of our country’s seafood is shipped to low-wage countries to prep, then sold back to us, just high-lights the need for more direct marketing.)

community forum August 2014 15

BY MARIANNE DICKINSON

It looks as if the new economy’s time has comeif the New Economy Coalition’s conference,“Commonbound” is any indication. Held in

Boston in June, “Commonbound” was the culminationof ten summits held at colleges around the country. Itdrew 650 participants, almost double the expectedattendance.

Most amazing was the participants’ diversity in age (per-haps half under 30), gender, race/ethnicity, and the pathsthey are blazing to a “just and regenerative” economyand society. Workshops specifically for LGBT, youth, andcommunities of color articulated what economic justice andsustainability means for them.

Our small New Mexico contingent was drawn to theevent by New Economy thinkers—Gar Alperovitz, HunterLovins, Gus Speth, Juliet Schor—but we found them to behumbly blended in panels with activists, organizers, poli-cy researchers, funders, worker co-op members, environ-mental advocates, and storytellers.

Changing the story about our relationship with moneyand with nature is an important role for the creative com-munity, so a significant place in the program and work-shops was given to creating a new story of cooperationrather than competition, sustainability rather than endlessgrowth, democracy rather than great inequality. Plenty ofbooks and news media deliver the story of the failures ofour economic system, climate change, and governance. At“Commonbound” we heard many stories of change tak-ing place now as well as future possibilities.

These included: • “We make loans to low income housing Co-op mem-bers, as well as the co-ops themselves. The co-ops are cre-ated following the City taking ownership of the buildingsdue to tax arrears... [and] are income and resale restrict-ed. The cost of an apartment for a current tenant is$2,500. The cost to an “outsider” (who still must meet theincome restrictions) is around $50K. We currently have 50

CHANGING THE STORY • Gross Domestic Product (GDP), the usual measure of “economic activ-ity,”—including activities such as oil spill cleanup and cancer treatment—is being re-worked to be a full-cost accounting method. Among the pan-elists discussing the adoption of a Genuine Progress Indicator (GPI) byfour states—Maryland, Oregon, Utah, and Vermont—and moves to adoptit in 16 others, was Oregon’s First Lady and GPI champion, Cylvia Hayes.

• Talk of what constitutes the Commons—land, air, water,creative ideas, culture, genetics, the Internet, etc.—that should-n’t be monetized and privatized got some general agreement,but the devil’s in the details. The true meaning of the so-calledsharing economy was hotly debated. (For sharing economyinformation go to www.shareable.net. For critiques of the cor-porate takeover and undermining of regulations, read AndrewLeonard on Salon.com.)

• “Is There a Place for Global Corporations in aRegenerative Economy?” Some argue that the New orRegenerative economy must be scaled up to be able to producewhat is needed, but question whether Walmart can be made tofollow such radical business practices as Patagonia’s. If we stillwant to have our coffee, tea, and chocolate, we need globaltrade, but how that fully transitions to fair trade and sustain-

able production is a huge challenge. And... what is the definition of “sus-tainable” anyway? In the tide of greenwashing, the term is almost asmurky as “natural.”

THE MESSAGE OF COMMONBOUND: Great energy and vision createa just and regenerative New Economy. See highlights at common-bound.org and hear organizer Ed Whitfield’s opening speech. “It isn’tenough to teach a man to fish if he doesn’t have access to a fishingpole and the fishing hole.“

COMMON-BOUNDNEW ECONOMY COALITION

SHOWS THE WAY

BANKING ON NEW MEXICOSYMPOSIUM ON SUSTAINABLE ECONOMIESWeArePeopleHere! and the Public BankingInstitute together present a national public bank-ing symposium, Banking on New Mexico: FundingLocal, Sustainable Economies. This is a sympo-sium to educate and inform the citizens of NewMexico about the role a public bank could play insupporting the creation of a sustainable, moredemocratic economy. • Participate in this full day symposium onSaturday, September 27, 9:30am to 9:30pm at the

Santa Fe Community Convention Center. Fees are $40 gen-eral admission/$10 students. Santa Fe CommunityConvention Center. FOR MORE INFORMATION AND TOREGISTER: www.bankingonnewmexico.org.

FOR MORE INFORMATION ABOUT PUBLIC BANKING:www.publicbankinginstitute.org, The Public Banking Institute www/banknd.nd.gov, The Bank of North Dakota has been apublic bank for nearly 100 yearsWatch the interview with Gwen Hallsmith at bit.ly/1l7zHkm