Co-op Connection News November, 2013

Here in New Mexico over the past two years, in con-junction with the VA’s Behavioral Health RecreationTherapy Dept. and the VA Office of Patient CenteredCare, the New Mexico Department of Agriculture,Holistic Management International and the Down-town Action Team, the Co-op’s Veteran FarmerProject has provided both classroom education andhands on training in farming, gardening and landrestoration through sustainable animal husbandrypractices. Touching the lives of dozens of local veter-ans, the VFP is pleased to be able to show thisextraordinary film that places our local Project’sactivities in the context of a national movement tohelp heal and re-integrate returning veterans, re-invigorate the farming community and provide accessto healthy locally produced food.

Producer/director Dulanie Ellis has worked in filmand television for 15 years and, as part of Tell theTruth Pictures, she helped produce, Mighty Times,The Legacy of Rosa Parks that was nominated foran Academy Award. A consuming desire to protectfarmland in her region prompted her to launchWalk Your Talk Productions that married her film-making and activism and prepared her to makeGround Operations.

BY MARSHALL KOVITZ, BOARD NOMINATIONS AND

ELECTIONS COMMITTEE

It is time to express your right of democraticparticipation in this year’s Board of Directorselection. We at La Montanita are excited to once

again bring you the election electronically instead ofmailing out paper ballots. We have been working real-ly hard to make this go as smoothly and easily as pos-sible for our members. Besides being easy, this methodsaves money, time, energy and trees!

• There are five candidates running to fill the three, 3-year term positions open this election.• Please read the candidates’ statements to learnabout them. (See pages 4 and 5)• There are two proposed bylaw amendments. Page 4has brief summaries and explanations as well as infor-mation about where to find the detailed wording.• Vote! The election will be open from November 1through November 14.• Primary household members who have submittedemails to us will receive a link, username and pass-word to enter the Votenet website.• Review the candidates’ statements. The statementson the Votenet website are the same as on page 4 and5 of this newsletter.• Review the information about the proposed bylawamendments. Votenet website has the same informa-tion as page 5 of this newsletter.• Vote for up to three candidates.• Indicate your votes regarding the bylaw amend-ments.

• You will receive a confirmation page you canprint to ensure your vote was submitted.

If your household’s primary member has alreadyprovided her/his email address to the Co-op, then onNovember 1, you should have received an emailfrom [email protected] with your user-name and password. If you did not, primary house-hold members can go to the information desk withtheir license and membership number to receive theinformation. If you need technical support, pleasecall 217-2016.

If electronic voting is not for you, we willdownload and print your ballot at any storeand provide you with a postage-paid envelopefor mailing. Primary household members may goto the information desk to request a ballot betweenNovember 1 and November 14. Mail in ballotsmust be postmarked no later than November 14.

Look for candidate statements and informa-tion about the proposed bylaw amendmentson pages 4-5 of this newsletter.

Co-op Board Election: Gone ELECTRONIC!

6PM KIMO THEATERCELEBRATE VETERANS DAY WEEKEND

BY ROBIN SEYDEL

In celebration of Veterans Day weekend, theVeteran Farmer Project is pleased to present a FREE screening of a new film, Ground

Operations, From Battlefields to Farmfields thatchampions the growing number of veterans whoare reclaiming their lives with new careers in organ-ic agriculture. Farming and ranching offer a placeto de-escalate from war, restore our soils, revitalizeour communities and create access to affordable,healthy food for families across America.

Like the stories of our New Mexican heroes,Ground Operations focuses on the the life experi-ences of veterans who have started growing food.One of the heroes producer/director Dulanie Ellishighlights is Adam Burke, who made a promise toGod. Bleeding out from a mortar hit in Iraq, Adampromised God that if he could live to see his familyone more time, he would do something to make hislife worth saving. Two years later he started theVeterans Farm, a place of emotional solace and jobtraining in organic blueberry production for dis-abled vets like himself.”

VETERAN FARMER PROJECT: FILM SCREENING!GROUND OPERATIONSNOV.10

The Co-op is your one-stop shop for the mostdelicious fresh, fair and local Thanksgiving foodsavailable. From local and organic turkeys to vegetar-ian alternatives and scrumptious side dishes; fromfresh baked pies to all the ingredients you need tobake your own, the Co-op has what you need. Andperuse our produce and grocery departments for sidedish specialties.

Need some ideas and inspiration? Come to your favoriteCo-op and taste the difference fresh, fair and local foodsmake during our fun and friendly Holiday FoodsScrumptious Sampling Days.

SAVOR THE SEASON’S FLAVORS at your favoriteCo-op location! Sample traditional and gourmet local Thanksgiving dish-es, organic fresh turkeys, vegetarian specialties, homebaked healthy pies and so much more. Get great ideas onwhat to cook or let us make your holiday feasting easy—sample a wide variety of dishes, and then make yourThanksgiving dinner stress free by ordering them fromyour neighborhood Co-op Deli (See menu on page 6).

Scrumptious Thanksgiving Food Tastings at all Co-oplocations on Saturday, November 16, from 1-4PM.

This year’s gathering was an opportunity to see the Co-op Distribution Center,experience the MoGro (mobile grocery store), hear from our Board of Directorsand meet the candidates for this month’s Board elections. It was great fun mak-ing our Co-op community collage art project; and a special thanks goes out toBoard Member Lisa Banwarth-Kuhn for spearheading this fun activity and theparents from Mountain Mahogany for helping with it. Thanks to Alaska for hoop-ing with us as well. Very special thanks goes out to our amazing Deli staff for thedelicious food, to Bob Tero and Gabe for smoking delicious South Valley localpork for us all to enjoy and to Michelle Franklin, both for making space during avery busy warehouse morning for us to have our meeting and a great warehousetour. And finally to MoGro’s Thomas and MoGro staff for showing the MoGro. Itis a great pleasure to serve you, our fantastic community; you make every-thing the Co-op does possible. -ROBIN SEYDEL

ANNUAL MEMBERSHIPMEETING &HARVESTPICNIC THANKS!

freescreening!

Ground Operations has won both viewer acclaim and garnereda series of awards at film festivals around the nation. OnNovember 10, at 6PM at the Kimo Theater in Albuquerque,don’t miss your opportunity to celebrate Veterans Day weekendwith local Veteran Farmers and view this amazing film.Admission is FREE but donations to support Veteran FarmerProject activities will be gratefully accepted. Light refreshmentsand engaging dialogue with VFP participants after the screening.This event is co-sponsored by the City of Albuquerque, Familyand Community Services, Downtown Action Team, VA’sBehavioral Health Recreation Therapy Dept., VA Office ofPatient Centered Care and La Montanita Co-op.

FOR MORE INFORMATION or to RSVP, contact Robin [email protected], call her 505-217-2027, go towww.lamontanita.coop, or connect with the VeteranFarmer Project on Facebook. See the trailer at www.groundoperations.com.

• INVESTOR ENROLLMENT PERIOD NOW OPEN• Investment options begin at $250• Loan repayment terms tailored to the needs of our community

of food producers• Loan applications taken on an ongoing basisTo set up a meeting to learn more or for a Prospectus, InvestorAgreement, Loan Criteria and Applications, call or e-mail Robinat: 505-217-2027, toll free at 877-775-2667 or e-mail her [email protected].

tthheeLLAA MMOONNTTAANNIITTAAFFFFUUUUNNNNDDDD

GRASSROOTS INVESTING ANDMICRO-LOAN PROGRAM

Co-op Holiday Foods:Scrumptious Sampling Day: Nov. 16 !

See YOUon Sat.,Nov. 16!

WESTSIDEwelcome!!!Thanks again to our Westsidecommunity members fortheir STRONG SUPPORT of thenew Westside store!

land-based future November 2013 2

La Montanita CooperativeA Community - Owned Natural Foods Grocery Store

Nob Hill/ 7am-10pm M-S, 8am-10pm Sun.3500 Central SE Abq., NM 87106 265-4631

Valley/ 7am-10pm M-Sun.2400 Rio Grande Blvd. NWAbq., 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

UNM Co-op ’N Go/ 7am-6pm M-F, 10-4pm Sat.Closed Sun., 2301 Central Ave. SE Abq., NM 87131 277-9586

Westside/ 7am-10pm M-Sun.3601 Old Airport Ave.Abq., NM 87114 503-2550

Cooperative Distribution Center 901 Menual NE, Abq., NM 87107 217-2010

Administrative Staff: 217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling [email protected]• Controller/John Heckes [email protected]• Computers/Info Technology/David Varela 217-2011 [email protected]• Operations Manager/Bob Tero [email protected]• Human Resources/Sharret Rose [email protected]• Marketing/Edite Cates [email protected]• Membership/Robin Seydel [email protected]• CDC/MichelleFranklin [email protected]

Store Team Leaders: • Valerie Smith/Nob Hill [email protected]• John Mulle/Valley [email protected]• William Prokopiak/Santa Fe [email protected]• Michael Smith/Gallup [email protected]• Mark Lane/Westside [email protected]

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

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

Co-op Connection Staff:• Managing Editor: Robin [email protected] 217-2027• Layout and Design: foxyrock inc• Cover/Centerfold: Co-op Marketing Dept.• Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher [email protected] 217-2016• Printing: Vanguard Press

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

Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, [email protected]

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

BY BEA BOCCALANDRO

Imagine two stonecutters. Stonecutter one moves slug-gishly and is counting the minutes till he can go home.Stonecutter two also loves going home, but for now is

blissfully lost in his work. He is whistling an upbeat tune,doing great work and feeling good.

Of the two workers, who are you? If you identify with thesluggish stonecutter, dreading going to work and wanting todo as little as possible when there, read on.

IT’S NOT YOUIn all likelihood it’s not your fault that you feel uninspired bywork. It’s a systemic weakness of our corporate workplaces.Modern management theory tells us that difference betweenthe first worker and the second is engagement. Employeeengagement is the degree to which we are willing to do morethan our jobs require.

Research conducted on nearly 11,000 individuals fromNorth America, India, Europe, Southeast Asia, Australia,New Zealand and China by Gallup and others found thatabout seven out of ten employees are disengaged.

GET ENGAGEDMaking your work meaningful seems like a tall order, but it’snot as hard as it seems. You see, the mistake that corporateAmerica has made is having created jobs that are devoid of ameaningful purpose. All you need to do is tweak your job sothat it furthers something you believe in. If you volunteer,

you know exactly what I’m talking about. Your volunteering likely is verymuch like a job. That is, it involves tasks that could be considered “work”—stuffing envelopes, grooming dogs or pounding nails. But it doesn’t feellike work, does it? Here is why: you are stuffing envelopes that will raisemoney to cure cancer, you are grooming neglected animals that need care,and you are pounding nails to give a disabled veteran a home to live in.

Millennia of evolutionary biology has hardwired us to becomeengrossed, feel good and do better work when we are making ameaningful contribution to others. This sounds like liberal hog-wash, but it’s actually biology. Researchers have physiologicallydetected the “helper’s high.” If we are building a home for a dis-abled veteran, our brains are awash in a pleasant cocktail of chem-icals very similar to the cocktail that having sex produces. Thereare several books that make this point, for example, Give and Takeby Adam Grant or Age of Empathy by Frans de Waal.

CHANGE YOUR JOBSpecifically, I suggest folding into your job an element that makeswhat you do, day in and day out, more meaningful. If you do mar-keting, consider doing cause-marketing, where you promote asocial cause as part of your efforts to sell a commercial product.

For example FedEx’s drivers rid the environment of invasive species.Interested FedEx drivers in Florida have been trained to spot and identifyinvasive snake species that cause extensive damage to the state’s sensitivewilderness. When the driver spots a Burmese Python or other non-nativesnake, she uses her GPS to notify the local authorities or a nonprofitorganization to remove it from the environment.

DOES THIS REALLY WORK? Will adding a social-good element to your job solve all your workplace prob-lems? Of course not. Your supervisor might still be insensitive. You mightstill be underpaid. Still, going into a job that is more inherently meaningful-ly to you will make you happier no matter what else is going on.

Bea Boccalandro is president of VeraWorks, that helps companies design,execute and measure their community involvement, teaches corporatecommunity involvement for Georgetown University and at the BostonCollege Center for Corporate Citizenship and she is a frequent keynotespeaker on business involvement in societal issues.

Come hear Bea speak on November 8 as part of the SANTA FECARBON ECONOMY SERIES. For more information and to registergot to www.carboneconomyseries.org.

zations, government agencies, land use service consultants (i.e. HolisticManagement), and related private-sector businesses.

This year, the New Agrarian Program is working with the National YoungFarmers’ Coalition to help ensure a strong showingof highly-qualified, enthusiastic beginning farmers,ranchers and land advocates in search of mentor-ship and opportunity. Prospective employers/men-tors will each be assigned a table, where they canplace business cards and other relevant informa-tion, and meet with interested new agrarians. Newagrarians are encouraged to come prepared withresumes and contact information.

Career Connections takes place on the secondevening of the Quivira Coalition’s annual confer-

ence November 14. You DO NOT need to be registered for the conferenceto participate in Career Connections. Career Connections is offered free ofcharge, and is open to all.

If you are interested in attending the Quivira Conference, pleasevisit www.quiviracoalition.org to register.

NEW AGRARIANCAREERCONNECTION NOV. 146:30-8:30pm, Embassy Suites, Albuquerque

FREE of CHARGE and OPEN to the PUBLIC!Are you an established farmer or rancher pos-sibly looking for an extra hand, willing toshare your knowledge as a mentor for thenext generation, or a sustainable agricultureand land stewardship advocate, working inthe non-profit, private or government sectorand interested in connecting young people toopportunities?

If so please join as a “prospective mentor oremployer” at this year’s Career Connections, held inconjunction with the annual Quivira CoalitionConference. Quivira recognizes the urgent need toconnect experienced land owners/managers andconservation leaders with the next generation ofpeople who will be responsible for growing ourfood and stewarding our planet.

This gathering of ranchers, farmers, conservationleaders and new agrarians is an informal evening ofopen mingling, with prospective employers/mentorsclearly identified so that the new agrarians can eas-ily find them. Prospective employers/mentors willinclude (but are not limited to) private ranches andfarms, conservation groups, food advocacy organi-

QQUUIIVVIIRRAA CONFERENCEFFRREEEE EVENT AT THE

BOARD ELECTIONSSEE PAGE 4-5BOARD ELECTIONS: November 1-November 14

Keep cooperative economicdemocracy strong!

YOUR VOTEYOURVOICE!CO-OP

YOU OWN IT

CARBON ECONOMY SERIESFINDING MEANING IN YOUR JOB

BAGCREDIT

DONATIONorganization

feeding the’hood November 2013 3

FDA authority to withdraw permission for facilities to operate if theythink a facility is a threat to public health.

In theory, FSMA is a good thing—no one will argue that food free ofpathogens like salmonella and E. coli is important to public health.

How this happens, and who is responsiblefor this is up for debate. In reality, FSMAcreates a number of requirements thatpotentially overburden local or regionalfarmers and food distributors with extensiverecord keeping, costly inspections, andexpensive infrastructure revision, all ofwhich require additional labor and capitalinvestment that could seriously compromisethe capacity of burgeoning food hubs likethe CDC.

The rules, as they are currently written, aredesigned for very large scale distributors whocan absorb the sorts of costs related to betterrecord keeping, paying inspectors, and new

infrastructure. And, most food borne illness originates in the largenational or multinational food supply chains. Unfortunately, the ruleshave been written in such a way that they apply across the board. Forregional hubs like the CDC the rules will have a disproportionate bur-den when food hubs take steps to follow them.

The CDC and local, regional farmers need you to write to the FDAwith your two cents on making the rules more fair for farms and dis-tributors of all sizes. You can get more information at the NationalSustainable Agriculture website: www.sustainableagriculture.net/fsma, on the National Young Farmers Coalition website: www.youngfarmers.org/fsma.

BY SARAH WENTZEL-FISHER

This month in the Co-op Distribution Center Column(CDC) we’ll examine how the Food Safety Mod-ernization Act or FSMA will impact emerging regional

food hubs like the CDC. First, a short definition of food hub:A regional food hub is a business or organiza-tion that actively manages the aggregation, dis-tribution, and marketing of source-identifiedfood products primarily from local and regionalproducers to strengthen their ability to satisfywholesale, retail and institutional demand. Inother words, businesses like the Co-op help indi-vidual farmers and food artisans get the suppliesthey need and get their products to market.

As a food hub, the CDC has a huge responsi-bility to make sure food is kept at appropriatetemperatures in clean spaces so that when itreaches your dinner plate you know it’s safe toeat. While food you buy at the grocery storehas many stops before it reaches your table,when it comes from a local producer through a food hub,the number of stops and the opportunities for contamina-tion are fewer than for food that travels longer distances,through more hands, by way of bigger distribution net-works.

Which brings us to FSMA. This law, passed in 2011, is thefirst major revision to food safety standards since 1938, andis very important because our food systems are radically dif-ferent than they were 75 years ago. Further, the recentprevalence of food borne illness means we need to rethinkhow to make sure food that reaches consumers is safe to eat.FSMA gives the Food and Drug Administration (FDA)authority to require food producers and distributors todemonstrate Good Manufacturing Practices, which for theCDC means how they handle food, clean their supplies andfacilities, and transport the food. This law also gives the

CO-OP DISTRIBUTION CENTER

FOOD SAFETY LAWSIMPACT REGIONAL FOOD HUBS

BY DAVID WHITELY

Abuela Garcia’s belly gets empty because she’s trying tofeed and provide for herself and three grandchildren ona limited Social Security check. The money only goes so far

with rent, utilities, food and all the other expenses. Her daughtercan’t help because she’s a drug addict, and thedads aren’t around. Mrs. Garcia gets a foodbox from the Rio Grande Food Project once amonth. She knows how to maximize the gro-ceries we provide. But there are days she does-n’t eat so her grandkids can.

John and his family have empty bellies. He’s aproud papa with four kids. His wife works parttime cleaning people’s houses. He’s a talentedcarpenter with experience building homes, buthas been unemployed since the housing marketcollapsed. He gets day labor jobs occasionally.He always asks, “Know anyone who is hiring?” John is embarrassedto have to be using our food pantry. But he’s going to provide for hisfamily no matter what.

Sally and her two girls’ bellies get empty, especially at the end of themonth. She’s a single mom who works as a caregiver helping elder-ly people live with dignity in their homes. She’s employed full time,but only makes $9 an hour with no benefits. Her annual salary isn’tenough with two growing kids, rent, utilities, gas for her car, andmedications. Sally provides for her daughters by receiving ourmonthly food box with a week’s worth of groceries.

The Rio Grande Food Project, Albuquerque’s second largest foodpantry, has been filling empty bellies like these for 24 years. We arefeeding 800 people every week and will serve 40,000 hungry New

Mexicans this year. We are a “lean, clean feeding machine” thatis volunteer-driven, with four part-time staff and 50+ weekly vol-unteers. We are located on the Westside and serve the entiremetro area. We strive to provide each household a week’s worthof food once a month. Food boxes include produce, dairy, bread,canned veggies, fruit, meat, pasta, beans and rice.

A perfect storm of hunger approaches because of governmentspending cuts to food stamps and commodity (free) food.This means fewer food relief resources will be available.As a consequence we expect a significant increase in peo-ple with empty bellies seeking our help starting inNovember and continuing into next year. We need yoursupport now more than ever.

You can help by making a donation online at www.rgfp.org, volunteering at our food pantry, collecting food,raising funds, or connecting us to other food distributorsand food sources.

We know New Mexicans rise to the occasion when pre-sented with a challenge. We hope you will help us weath-

er the hunger storm that’s coming by helping to fill Albuquerque’sempty bellies.

For more information or to make an extra donation to fill emptybellies this holiday season please visit: www.rgfp.org. TO VOL-UNTEER CONTACT: Rocio Gonzales, [email protected] or 505-967-5158. TO DONATE FOOD CONTACT: Don Isaksen,[email protected] or 505-967-8384. OTHER INQUIRIES CONTACT:David Whiteley, [email protected] or 505-934-55677.

RIO GRANDE FOOD PROJECT: FILLING EMPTY BELLIES IN

ALBUQUERQUE

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

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

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

WESTSIDE3601 Old Airport Ave. NW

505-503-2550

Alameda Blvd.

Old Airport Ave.

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Old

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DONATEthedime! it ALL adds up

BAG CREDIT ORGANIZATIONof the month:This month your Donate the Dime organization is The Rio Grande Food Project: filling empty bellies in Albuquerque.

In September your Donate the Dime Bag Credits, totaling $2,093.60, went to Santa Fe Youth Works.THANKS to all who donated!

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pprroodduucceerrss

Businesses like the CO-OP HELP INDIVIDUALFARMERS AND FOOD ARTISANS

get the supplies they need and get their PRODUCTS TO MARKET.

After the Board has decided on its selection, it willnotify all candidates of the selections. Candidateswill have through October 15th, to notify the Boardif they no longer want to run for election. Your can-didacy will remain confidential until you decidewhether you wish to continue to run.

Ballots will show the responses of all candidatesto the obligatory questions, found on page 5 ofthis packet. Following your responses, the ballotwill state whether or not you participated in thisoptional process and whether or not the boardselected you. Candidates will be listed alphabeti-cally on the ballot.

The following are the questions the Committeewill ask you, if you choose to participate:

For New Candidates:1. What is your understanding of what the Boarddoes?2. Can you commit to a three-year term of service?3. Do you have any known or potential conflicts ofinterest in serving as a La Montañita Board mem-ber?4. Why do you want to serve on the La MontañitaBoard?5. How do your personal values and choices reflectthe values of La Montañita?6. Describe where you would like to see the Co-opin the short and long-term.7. Consider an experience you have had working ina collaborative setting (on a board, oversight com-mittee, or other group).a. What was your role?b. What was the most challenging issue that youfaced?c. What was your greatest success?8. Please describe any other skills or experiencesthat directly contribute to the BOD that we may nothave asked you about.9. What is your experience with computers andcommunicating electronically?

For Incumbent Candidates:1. Why do you want to serve on the La MontañitaBoard of Directors again?2. Can you commit to another three-year term ofservice?3. After having spent some time on the Board,describe where you would like to see the Co-op inthe short and long-term.4. What have you helped to accomplished duringyour term on the Board?5. What would you like to accomplish should youserve another term?6. What do you think you could have done differ-ently over the course of your current term?

You may vote for up to 3 candidates.

Candidate InformationAll Candidates answered the following ques-tions and provided a personal statement. Theiranswers and photos follow.1. Describe your involvement with La MontanitaCo-op. Include amount of time spent and specif-ic activities, if appropriate.2. Describe any volunteer or paid experience rel-evant to serving as a Co-op board member.3. What do you see as La Montanita’s role in thebroader community?4. Candidate personal statement.

Board candidates had the option of interviewingfor the Board Slate. Below is the information thatwas provided to each candidate regarding thisprocess. At the end of each candidate’s state-ment, there are two statements from the Board,indicating whether the candidate chose to partic-ipate in the optional process and whether theBoard endorsed her/him.

Optional Process For CandidatesWishing To Be Considered For TheBoard’s Slate

Important Note: While this process is optional,wording on the ballot will show whether or notyou chose to participate.

As the Co-op has grown into a large, complexorganization, it has become increasingly impor-tant to find qualified board candidates and active-ly promote their candidacy. Additionally, theBoard regularly receives informal feedback frommembers indicating they would like more guid-ance in voting for candidates. To these ends, theBoard is instituting a process of screening andevaluating candidates who wish to participate,and then selecting all those candidates the boardfeels are adequately qualified.

In all cases, the first step is for you to fill out thecandidate forms on the previous pages and submitthem to the Co-op. After the Co-op has determinedthat your candidate forms are complete and valid,you will be contacted by a member of theNominations and Elections Committee and invitedto interview in person or by phone with theCommittee to discuss your candidacy. We ask thatyou sign your acknowledgement of the Code ofConduct agreement. At the interview theCommittee will ask you a series of questions andalso give you time to discuss those aspects of yourcandidacy that you think are significant. TheCommittee may also ask follow up questions toyour responses. All of your responses will be keptconfidential by the Committee and full Board.

After interviewing candidates, the Committee willnominate a slate for Board approval. It’s theBoard’s intention to select all those candidateswhom it considers adequately qualified. Thus,the board may select all, some, or none of thecandidates.

JEFF GREENDescribe your involvement with La Montanita Co-op.Include amount of time spent and specific activities,if appropriate. I have been a member of La MontanitaCo-op since 2011. Before that, I shopped frequently atthe Co-op ever since moving to Albuquerque in 2007.Over the years, I have also actively participated inmany Co-op events and gatherings, such as volun-teering for the Beyond Pesticides conference andtabling at the annual Earth Day festival.

Describe any volunteer or paid experience relevantto serving as a co-op board member. I am current-ly working as a Southwest Regional Field OrganizingFellow with the Real Food Challenge, a national cam-paign that leverages the power of college stu-dents and campus dining halls to create a

healthy, fair, ecological and sustainable food system.In recent years, I have worked on biodynamic, organ-ic and community farms in Albuquerque, Taos andEspanola. While pursuing my graduate-level degree inK-12 teaching, I served as the 2011-2012 studentsenate president at Northern New Mexico College,interned with Food and Water Watch New Mexico, andcarried out research and planning to launch a student-run farm-to-plate café with the Sostengal Center forSustainable Food, Agriculture and Environment. In2013, the journalistic New Mexico-focused blog that Iproduce won the Sustainable Santa Fe award for greenjournalism. In addition, I have worked as nationalmedia coordinator for the Cooperative Food Em-powerment Directive – a group that trains andempowers college students to establish student-runfood co-ops – and helped lead their first successfulnational fundraising drive.

What do you see as La Montanita’s role in the broad-er community? I see La Montanita’s primary role inthe broader community as demonstrating the eco-nomic viability and competitive advantages of thecooperative model while simultaneously achieving therealization of social and ecological benefits that makeour world healthier, happier and more harmonious. Inparticular, I believe La Montanita plays a tremendous-ly important role by increasing the regional accessibil-ity and affordability of local and sustainable food,while also supporting the growers and other workersthroughout the food chain who deliver this food to theconsumer. I also recognize the Co-op’s critical role ineducating consumers about the complex realities ofour food system, the values that underline cooperativebusiness, and the positive collective impacts we canaccomplish by making more conscious and holisticchoices in our interactions throughout the foodshed.

Personal statement, including anything you feel isrelevant to your candidacy. Since coming to NewMexico nearly a decade ago, I have been engaged inmany different ways – from the farm to the café to theclassroom – as a young person seeking to be nour-ished by, to cultivate and to expand the vitality of ourlocal and sustainable food culture. Along the way, Ihave gained a wealth of knowledge, skills and insightsthat I hope to put into service on the Co-op Board ofDirectors. Perhaps unique among all of the applicants,I bring with me a special emphasis on educating,inspiring and empowering young people to take ontheir own roles as active citizens in food democracy.How do we nurture the next generation of sustainablefarmers, culinary artists, food system entrepreneurs,and real food eaters who must continue developingand planting the seeds of tomorrow’s Co-op? Elect meand let’s work on it!

Candidate participated in optional slate interviewprocess? Yes.Candidate selected by the Board for inclusion inthe slate? Yes.

ARIANA MARCHELLODescribe your involvement with La Montanita Co-op.Include amount of time spent and specific activities,if appropriate. I am an incumbent seeking re-electionto the Board for another three-year term. I find servingon the board a profound and rewarding experience. Toparticipate in guiding the Co-op into the future and wit-nessing its steady growth and expansion has beenexciting, as well.

Describe any volunteer or paid experience relevantto serving as a co-op board member. My work as theProduction Manager of a weekly newspaper comple-ments my board work. The managers at the paperneed to study and vision the future of periodicals in a

constantly changing environment and economy. Wemeet frequently to lift our heads and look at the bigpicture, improve our departments, plan the budget andexamine our relationship to the community we serve.

In addition, I have belonged to members-only store-front co-ops filling positions such as stocker, cashier,cleaner, produce buyer, you name it; working mymonthly hours. I have managed a for-profit grocerystore and been a professional cook. Though the BODdoes not involve itself directly with day-to-day oper-ations, knowing what the “little picture” entails cer-tainly helps give scale to the big one.

What do you see as La Montanita’s role in the broad-er community? Aside from its obvious role of being apremier provider of organic and local foods, LaMontanita’s other major role is its demonstration of theefficacy of the cooperative business model in meetingthe economic and social needs of the community onmany different levels. The gravity of the simple factthat our stores are owned by the people who shop inthem should not be lost on any of us. I am remindedof the effects of this fact every time I shop.

The current economic situation would seem to favorthe formation of more and different kinds of coopera-tives. By the time of the election the Co-op will have it’ssixth location open on the west side. Management andboard constantly promote cooperation as a businessmodel and lend expertise to newly forming coops andwork hard to educate the public at-large.

The Co-op’s many programs give volunteer/mem-bers a direct hand in enlarging community capacityand demonstrating how cooperative principals bene-fit all of us.

Personal statement, including anything you feel isrelevant to your candidacy. Though the Board moni-tors the operations of the Coop to fulfill it’s fiduciaryresponsibility to owners, it’s the Board’s real work ofstudying and peering into the long-term future of theCoop that I enjoy the most. The fact is that our Endspolicies, which are born from that studying and peer-ing and are constantly being refined, have allowed forour co-op’s expansion, the Community Capacity vol-unteer program, the CDC and MoGro. They nourishthe business of the Coop and the community at-large.“Where to next?” is the question that makes me wantto keep serving.


your vote November 2013 4

CO-OP BOARD OF DIRECTORS ELECTIONMEET THE

CANDIDATESIMPORTANT INFORMATION About This Year’s BallotingBY-LAW AMENDMENTS AND BOARD ELECTIONS

We encourage all members to participate in this year’s Board of Directors election. This yearwe have five candidates for three open seats. Each open seat is for a three-year term. We are alsoasking members to vote on two proposed bylaw amendments. This is the second year we are usingan electronic voting procedure, both to make voting easier for our members and to save paper.

All members who have given us their email address will receive an email with their login and pass-word to Votenet. Members can also come to any information desk to receive their login and pass-word to vote electronically or our staff will be happy to provide members with a paper ballot anda postage-paid envelope to cast their vote. Once again, we will not mail out paper ballots. Pleasesee the detailed information on the electronic voting on the front page.

LEAH ROCODescribe your involvement with La Montanita Co-op. Include amount of time spent and specificactivities, if appropriate. My involvement with LaMontanita Co-op began when I was a little girl,accompanying my mother to the Nob Hill store,where my family are still members today. I canremember my first, electrifying sip of reverse osmo-sis water from that machine.

AArriiaannaa

YOU OWN IT !Continued on page 5

COOPERATIVES ARE TRUE ECONOMIC DEMOCRACY

YOURVOTE YOUR VOICE

KEEP cooperative economic democracy STRONG!

PARTICIPATE IN THE CO-OP YOUOWN.. .VOTEVOTE TODATODAY!Y!

JJeeffff

JEFF GREEN ARIANA MARCHELLO

LEAH ROCO

your voice November 2013 5

Now, I am honored to hold the position of ProduceADTL at the Nob Hill store. Forty plus hours per week,I interact with coworkers, members and vendors gain-ing insight into the community's concerns. Con-versations range from people's curiosity about new,local produce, to understanding what it means tomake ethical purchases at the grocery store, to heat-ed discussions on the impact of relevant food laws.

I also write about our local vendors for the monthlynewspaper. Outside of my work schedule, I spendseveral hours each month visiting farmers and learn-ing about their farms. I photograph and write aboutthe significant details that makes their work uniqueand beautiful.

Describe any volunteer or paid experience relevantto serving as a co-op board member. My career infood began on a picturesque, fifty-acre organic veg-etable farm in the Hudson Valley of New York. Ialready had years of NYC fine dining experience andrestaurant review writing under my belt, but I stilltook fresh food for granted until I was planting it,watering it and digging it out of the ground sun up tosun down. After the growing season ended, I drovecross country visiting, photographing and workingat organic farms. The agrarians I met were preserv-ing and teaching the craft of a hands on lifestyle, andbecause of them I began to understand the impor-tance of stewardship and community, two values Ihold in high regard.

My experience crossed borders when my husbandand I moved to Asia. For two years, I consulted fornonprofit and community based organizations inBurma and Thailand. I worked to secure funding anddevelop sustainable agriculture projects in activeconflict zones and refugee camps for villagers affect-ed by civil war. It was an important transition when Irealized I was not only a teacher, but a student. Ilearned to sacrifice selfish pursuits for the commu-nity's greater good.

What do you see as La Montanita’s role in thebroader community? As a long established commu-nity pillar, La Montanita plays a major role in growingthe local food system. By opening channels for itsmembers and the community to support farmers andbusinesses within our foodshed region, La Montanitais fostering a sustainable local economy. This modelis an educational platform for the greater community,and because of the trusting and mutually beneficialrelationships that have been built, the Co-op's modeland values are esteemed locally and nationally.

Personal statement, including anything you feel isrelevant to your candidacy. Wherever I am in theworld, working to promote a sustainable communi-ty while practicing environmental stewardship is theessence of my life's pursuits. I genuinely enjoy col-laborating to understand the needs of a communityand working to transform those needs into a usefulsolution.


JESSICA ROWLANDDescribe your involvement with La Montañita Co-op. Include amount of time spent and specific activ-ities, if appropriate. As a relative newcomer toAlbuquerque, I have been a La Montañita Co-op mem-ber for just a few years, a Co-op Advisory Board mem-ber since January 2013, and a full Board member asof July 2013. I enthusiastically support the coop’s tri-fold mission of educating about the cooperativemodel and sustainable living, strengthening the localeconomy and building a strong community, and sup-porting local agriculture. Much of my connection tothe Co-op has been through my work as a lecturer andeducation coordinator in the UNM SustainabilityStudies Program. Since 2009, I have had numerousopportunities to connect our students with the LaMontañita community, both in the classroom and out.Guest speakers from the Co-op often visit our classesto teach about local foodshed development. Many ofour students become Co-op members, and a few are

now store employees. Through the generosity of Co-op hosts, our students have toured the Co-opDistribution Center Warehouse and the VeteranFarmers’ Project to gain firsthand knowledge of ourlocal food system. I’m passionate about facilitatingcommunity connections: to that end, our programcollaborates with the Co-op to host special program-ming (for example, the Beyond Pesticides 31st AnnualMeeting in April and Brad Lancaster’s RainwaterHarvesting for Drylands event in June).

Describe any volunteer or paid experience relevantto serving as a co-op board member. As a Co-opBoard member I have worked on the MemberEngagement and Board Development committees,and have completed the Cooperative Board Leader-ship training. I bring a fresh voice to the table, andexperience working as an advocate and facilitator inthe local food community. As an educator, I’veenjoyed learning the nuances of an effective system ofgovernance. I’ve especially appreciated being involvedin an engaged community that delves into complexissues of sustainability and equity and takes steps tocreate a better future.

What do you see as La Montanita's role in thebroader community? I see La Montañita as a keyplayer in strengthening New Mexico’s food valuechain. The Co-op is not simply a great place to pur-chase local and organic food; it is a significantresource for community development, economicgrowth and sustainable agriculture education. The Co-op is working to build food-based infrastructure anddistribution systems throughout the region, growingfarmers and producers, and educating consumersabout a more sustainable future. On a broader level,the Co-op leads by example with its viable businessmodel and community-driven mission. Cooperatives,in general, embody an equitable and sustainable wayof doing business in which we all can participate.

Personal statement, including anything you feel isrelevant to your candidacy. Considering the successthat La Montanita has had with putting vision intopractice, I see it as a distinct privilege and honor toserve as a Board member. I am excited for the oppor-tunity to participate in co-op governance and becomea more knowledgeable practitioner in the Co-op com-munity. I look forward to continuing to foster strate-gic, diverse partnerships between the Co-op and thelocal community that will facilitate lasting, sustainablechange. Thank you for your support!


HARRY SNOWDescribe your involvement with La Montañita Co-op. Include amount of time spent and specificactivities, if appropriate. I am a member/shopper.

Describe any volunteer or paid experience relevantto serving as a co-op board member. I don't haveany directly related experience.

What do you see as La Montanita's role in thebroader community? Serving the community byselling either wholesome nutritious foods or betterquality alternatives to less wholesome foods in a waythat protects workers, growers and the natural andbusiness ecosystems around us.

Personal statement, including anything you feel isrelevant to your candidacy. I aim to represent twogroups of people. The first group consists of peoplewho want to feed themselves and their families wellbut on a limited budget. I will explore ways to combatthe generally held perception that the Co-op is tooexpensive, including by setting policies that wouldreduce prices or offer a wider range of differentlypriced options for whole beans, grains, fruits and veg-etables. Some ideas include working with farmers tohelp harvest and transport A-grade vegetables beforethey turn into B-grade ones, and offering B-grade veg-etables for sale at a fraction of the A-grade price. I willintroduce a proposal for a policy to make sure that

CO-OP BOARD OF DIRECTORS ELECTION

PARTICIPATE IN THE CO-OP YOU OWN!

PROPOSEDBYLAW AMENDMENTSThis year, the Board is requesting that the mem-bership approve two amendments to the Co-op’sbylaws. The changes are detailed, complex andlengthy. Below are summaries and justifications forthe proposed amendments. You can find the exactwording for the amendments on the Co-op’s website,here: www.lamontanita.coop/index.php/directors/elections/2013-proposed-bylaw-changes. This samedocument is available in paper form at the informa-tion desk at all stores. You can find the currentbylaws on the Co-op’s website here: www.lamontanita.coop/images/documents/pdf/2011_12_bylaws.pdf. Paper copies of the current bylaws are avail-able at the information desk at all stores.

Proposed Bylaw Amendment #1Lifetime MembershipsThe proposed amendment deals with how requestsfor refunds of lifetime membership are handled andhow much will be refunded. Lifetime membershipsare optional one-time payments of $200. Currently,anyone requesting a refund is entitled to the fullamount, subject to the approval of the Board ofDirectors. The proposed amendment would allow theCo-op to deduct $15/year for every year the lifetimemembership was in effect; the balance would then berefunded. This deduction would only apply to lifetimememberships purchased after November 19, 2013,the day that this amendment would take effect.Lifetime memberships purchased before that timewould be eligible for a full refund. The other changeis that the General Manager, in consultation with theBoard President, would have the authority to decidewhether or not to allow the refund.

The Board feels that the $15/year deduction is fairerto the Co-op because a lifetime member will havereceived a year’s worth of benefits such as discountshopping days and the patronage dividend while theCo-op will have borne the corresponding costs.When the Co-op first offered the lifetime member-ships, promotional materials stipulated that the $200was fully refundable. We wish to honor that promiseto anyone who has bought a lifetime membershipunder that assumption. The $15/year deduction willbe noted on any materials created after the proposedamendment is accepted. Since the Board delegatesto the General Manager decisions about the appro-priate level of capitalization, the Board feels that theGM is the best person to decide about refunds, inconsultation with the Board president. To date, theCo-op has about 520 lifetime members and since theprogram started in the late 1990s we have had about11 requests for refunds.

Proposed Bylaw Amendment #2CapitalizationAs determined by the Board, patronage dividends aredistributed to members at the end of sufficientlyprofitable years. The dividend consists of a cash por-tion, which must be at least 20% of the total dividend

and a retained portion which is held by the Co-op andlisted on each member’s account. The dividend isproportionate to the member’s business with the Co-op and is non-taxable for the member as long as thepurchases were for ordinary household use.Acknowledging the importance of member econom-ic participation in co-ops, the IRS treats the entiredividend—20% cash as well as 80% retained—asnon-taxable to the Co-op. La Montanita has utilizedthis system for many years and the 80% retained hasbeen essential to our growth and our ability to dogood work. This is how patronage dividends havebeen handled in the past and nothing in the proposedamendment changes this.

We do propose a name change, substituting theterm, “Patronage Dividend,” for the existing,“Patronage Refund.” The dividend term more accu-rately reflects the ownership aspect of the transac-tion. Operationally, nothing will change.

Another change is to formally note that the recordof each member’s retained dividend will be shownon the member’s cash refund check stub, satisfyingour requirement to provide a Patronage DividendRetain Certificate.

A significant change is the acknowledgement that the80% retained will most likely continue to be held bythe Co-op. This point is emphasized in the amendedsection, 9.3.5 and in new section 9.6. The Co-op hasnever returned the retained portion and given itsimportance to the Co-op, the Board has no plans todo so. However, the Board does retain the ability torefund this money and the process it would use isdescribed in Sections 9.5.1 through 9.5.3. As previ-ously mentioned, these proposed bylaw changes willnot affect our current process for distributing thecash portion of the patronage dividend. You will con-tinue to receive your patronage dividend checks afterprofitable years.

Section 9.4 clarifies the terms under which MemberInvestment Certificates shall be issued. The Co-ophas never issued any Certificates and has no plansto do so, since it now has sufficient access to cap-ital through other means. However, should theBoard ever choose to issue Member InvestmentCertificates, the amended process is more consis-tent with how we handle other member contribu-tions.

The Board of Directors recommends voting yes onboth proposed amendments. If you have questionsor comments, please contact Marshall Kovitz,Nominations and Elections Committee and BylawsAmendments Committee. 256-1241 or [email protected].

LLeeaahh

Continued from page 4

weekly member specials include a fruit, two vegeta-bles, a legume and a whole grain.

Through these policy proposals and others like them,I hope to increase vastly the appeal of shopping at theCo-op for members and non-members alike andmake the Co-op much more popular than any of itsclose competitors. The Co-op shouldn't aim to supplyonly the nutritional and grocery needs of a limitedsubset of the population, but everyone who wants toeat and live ethically and well.

The second group of people consists of people whowant to shop ethically and want their food to be rela-tively free from harmful substances but who are hav-ing a hard time with the complexity of doing this. Forexample, it recently came to my attention that organ-ic foods can be sprayed with "organic pesticides."Does this mean that these are in fact worse for youthan conventionally grown foods that haven't been

sprayed with pesticides at all? If your eggs are freerange, how big is the range and how often are thechickens allowed to wander in the range? These arejust some of the issues that worry me and the kindsof issues that I hope to clarify for members so thatthey don't have to think so much before buying some-thing. Some ideas I have for simplifying the process ofshopping include clear and extended labeling next toevery product so that there is a simple method of com-parison, and manager/buyer recommendations wherethe Co-op has reason to believe that some product hasbetter quality, ethics or taste.

If elected, I will use all of my persuasive skills to helpadvance these two goals on the board in the nextthree years. In addition, I will work to improve thecoop privacy policies, and try to get the crosswalkrestored at Carlisle and Silver, which many shoppersin Nob Hill need to get to the Coop safely.

Candidate participated in optional slate interviewprocess? Yes.Candidate selected by the Board for inclusion in theslate? Yes.

JJeessssiiccaa

VOTEVOTE TODAY!VOTE ELECTRONICALLY

OR GET YOUR PAPERBALLOTAT ANY INFO DESK

JESSICA ROWLAND

HARRY SNOW

HHaarrrryy

CO-OP ELECTIONSYOUR VOTE YOUR VOICE

If you haven’t yet tried an Embudo Valley turkey,make this the year you treat yourself to the best. Notonly will you keep local New Mexican family farm-ers on the land and farming, but you’ll get to eatwhat will no doubt be the most delicious holidayturkey you have ever eaten.

These turkeys come fresh directly from the farm toour Co-ops and are not frozen. Look for them in themeat cases at all Co-op locations, no need to specialorder. For more information contact Grace in SantaFe at 984-2852, Dave at Nob Hill at 265-4631,Elena in the Valley at 242-8800, Michael in Gallupat 863-5383 or Oz at the Westside at 503-2550.

MARY’S TURKEYS: Choose from CertifiedOrganic or All NaturalSince 1954, the Pitman Family has raised turkeysfor the Thanksgiving holiday. Today, with moreand more companies introducing "free range" prod-ucts, we want every consumer to experience the dif-

ference Mary's offers. Mary's Free-Range birdsbegin life on a farm in California’s Central Valley.The Pitman family has built its reputation by grow-ing fewer, but superior, Free-Range turkeys yearafter year.

MARY’S CERTIFIED ORGANIC TURKEY

Mary's Free-Range Organic Turkeys are nevercaged, eat only certified organic feed and are raisedin the most humane farming practices for healthfuleating. Certified Organic feeds must be Certified bythe USDA and everything that goes in them mustbe certified as well. Mary's Organic Turkey feeddoes not contain any of the following: • NO Animal By-Products • NO Genetically Modified Organisms (GMOs) • NO Antibiotics • NO Pesticide Treated Grains • NO Grains Grown with Chemical Fertilizers • NO Synthetic Amino Acids

ALL OF MARY’S FREE RANGE TURKEYS ARE: Free-range, vegetarian fed, gluten free, are NEVERgiven antibiotics or hormones, or animal by-prod-ucts. Mary’s Free Range turkeys are raised onhealthful grains and allowed to roam in areas fourtimes the size of the average commercial turkeyranch. Their high protein diet provides the optimumamount of nutrients for healthful growth. These allnatural turkeys provide great quality at an excellentprice point for La Montanita shoppers.

Come to your favorite Co-op location andchoose the turkey that best fits your paletteand your pocketbook. Look for local organicfresh EMBUDO TURKEYS, or MARY’S ORGANICor FREE RANGE in the meat cases at all Co-oplocations. They will be arriving on November 18.

EMBUDO Valley Organics: Again this year the Co-op is pleased to be able to offerthe famous Embudo Valley Organics Turkeys. EmbudoValley Organics owners David Rigsby and Johnny McMullenand their staff hand raise and hand care for every one of theirbirds. These locally raised birds have free access to acres ofpastureland and live their whole lives outside doing whathealthy happy birds do. When they are grain fed they eat thecertified organic barley, wheat, rye and oats grown right onthe farm. To supplement their feed when necessary they arefed certified organic corn and soy mixed with certified organ-ic molasses and high omega-flax seed. Embudo Valley alsosells their certified organic poultry feed through our Co-opDistribution Center’s Food-Shed Project to many of our localegg producers.

The Embudo Valley Farm pledges that all “our turkeys are familyfarmed, raised using humane and environmentally responsible meth-ods to provide you with the freshest, safest and most flavorful meatsavailable.” Their birds are plump and happy, not de-beaked, de-clawed or disfigured in any way and are harvested in the most humaneway possible.

TTUURRKKEEYYSS LOCAL ORGANIC ALL NATURAL

co-op news November 2013 6

Come to your favorite CO-OPLOCATION and choose the

TURKEY that best fits your palette and your pocketbook!

Your CO-OPHAS A TURKEYfor every taste!

Holiday Tastingsat your Co-op!

SAMPLE traditional and gourmet local Thanksgiving dishes, organic freshturkeys, vegetarian specialties, home baked healthy pies and so much more. Get greatideas on what to cook or let us make your holiday feasting easy—sample a wide vari-ety of dishes, and then order them from your Co-op Deli (See menu on this page).

Scrumptious Thanksgiving Food Tastings atALL Co-op locations on Sat., November 16 from 1-4pm!

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

Desserts Pies and Dessert Breads serve 6-8 min. order: 1 • Maple Pecan Pie $13.99 • Pumpkin Pie $12.99 • Vegan Pumpkin Pie $12.99 • Cranberry Walnut Bread Loaf $9.99 • Banana Nut Bread Loaf $9.99 • Vegan Cranberry Walnut Bread Loaf $9.99 • Bread Pudding $7.99

FROM THE CO-OP DELIFEASTING MADEEASY!

Placing Orders:

No Muss, No Fuss: Just Great Holiday Food MadeEasy by Our Expert Deli Chefs.

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

Entrees A pound serves 2 peoplemin. order: 1 lb• All-Natural Sliced Turkey Breast $11.99/lb • Green Chile Chicken Enchiladas $9.99/lb

The deli can provide everything for your holiday meal.

To Place a Special Order:• Review the deli’s menu offerings on the left or pick up an

order form at the deli • Preorders will be accepted up to three days before the

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

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

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

ATYOUR

CO-OP

ORDER IN PERSON OR BY PHONEAT THESE

CO-OP LOCATIONSNOB HILL 3500 Central SE, ABQ 265-4631

VALLEY 2400 Rio Grande Blvd. NW, ABQ 242-8880SANTA FE 913 West Alameda, Santa Fe 984-2852WESTSIDE 3601 Old Airport Ave., ABQ 503-2550

Let us make your holiday deliciously

stressfree!

co-op news November 2013 7

BY LEAH ROCCO, NOB HILL PRODUCE DEPARTMENT

F armer Thomas Dollhite is a good neighborwho loves to open his farm to everyone hemeets. He welcomes people into his home and

feeds them freshly picked veggies. Some mayconsider an open invitation to a farm to beunconventional these days, especially consider-ing the recent exposure of unethical practicesamongst industrial farms. But Thomas and hisbusiness partner, Adam, love having anapproachable farm. In direct response to theircommunity's feedback, they are experimental,flexible and accommodating. They consistentlywork through several community based initia-tives as well as directly with consumers to selltheir produce, meat and eggs.

Peculiar Farms thrives on the 100-acre plot in Los Lunaswhere Thomas' great-great-great-grandfather settled in1820. This year 20,000 vegetable plants are growing onnine acres of land. There are orchards and honey bees,and the majority of the land is low-water-use pasture forraising cattle, pigs and laying hens. That's enough landand animals to keep Thomas, Adam and Josh, the threefarm hands, from getting their beauty sleep. The gents domaximize their job load by implementing a "full circlesystem." They grow clover between rows of veggies,with flowers that feed honey bees while cutting down onweeds and which is frequently harvested to feed the live-stock. Within this agricultural continuum, replenishingthe land is just as important as what is reaped from it.While they have created a self-sustaining atmosphere, thefarmers still rely heavily on their community to helpthem determine their next steps.

As members of the Sweet Grass Co-op (beef productscarried at La Montanita), their cattle are rigorouslytested by ultrasound scanning to ensure tender, evenlymarbleized meat. “Good marbleization” reveals themeat's fat and cholesterol quality, a direct result of thecow's diet and lifestyle. To continue improving the qual-ity of their meat, the Peculiar farmers are currentlycross breeding Black Angus cattle with Brown Swiss.

They hypothesize that the rich milk produced by theBrowns will have a great effect on the classic beef char-acteristics of the Blacks. So far the calves have a calmand friendly disposition, if you consider their sloppy,

wet licks the act of affection, thatis. If you're hungry for more than asteak, you can buy a whole or halfanimal directly from the farmersthrough their website: www.pecu-liarfarms.com.

Peculiar's blueish-green, nutrient-rich Araucana eggs fly off theshelves at La Montanita's NobHill and Rio Grande locations.One women's buyer group, in

Albuquerque, has struck a deal by gathering the dirtyeggs from the farm just to be sure they can get theirhands on some. Thomas explains that these ladies, rep-resenting about twenty-five families, are very commit-ted to local growers, organic food and healthy families.

La Montanita's Co-op Distribution Center (CDC) isanother strong supporter of Peculiar Farms. The CDCis a sister operation to the Co-op’s retail stores. Thomaslooked to the CDC when he realized that he'd grown3,000 eggplants, and the goods were quickly divvied upand distributed on CDC trucks to our stores andthroughout the region. Keep your eye out for an abun-dance of their local sweet potatoes this month.

Perhaps Thomas' most optimistic ambition for thegreater Albuquerque community is that people will be"so inspired by the flavors of our food that they planta couple of plants in their backyard." Until our homegardens are established, Thomas and the coworkerswarmly welcome inquisitive consumers to tour theirfarm where they can enjoy green eggs, ham, veggiesand grass-fed beef.

Look for Peculiar Farms products in the produce,dairy and meat departments at all Co-op locations.

PECULIAR FARMSFEEDING the neighborhood!

Opening the new location on the Westside hasbeen a long road and a lot of work, but theopportunity to serve all the wonderful people whohave been so excited to welcome the Co-op tothe Westside has made it all meaningful. Evenwhile we worked on all the tasks that it takesto build out a store from an empty shell,neighbors kept stopping by when they saw usto welcome us to the community. We aremost grateful for all the support and thewarm reception and look forward to servingour new neighborhood with all the benefits aco-op brings to the community.

I especially want to thank all the many hard workingpeople I have had the pleasure of working with tomake it happen, including our contractor, HartConstruction, and his excellent team and our con-sultants from the National Cooperative Grocers’Association Development Corporation. I also wantto thank Bob Tero, our operations manager, MarkLane, the Westside store manager, Joseph Phy, the

assistant store manager, Edite Cates and her market-ing and design team and all our dedicated new stafffor their good work getting everything done in a time-

ly fashion. We are most pleased tobe adding nearly 50 new employ-ees, many of whom live on theWestside, to the Co-op staff.

If you have not already checkedout the Westside location, we hopeyou will do so. My thanks andappreciation to all the above andanyone I might have forgotten to

mention and a very special thanks to you, our mem-bers, who make everything we do possible.

We look forward to serving the new Westside commu-nity and all our other neighborhoods during thisupcoming holiday season. As always, please let meknow if I can be of service, my email is [email protected], or give me a call at 217-2020. -TERRY B.

THE INSIDE SCOOP

G E N E R A L M A N A G E R’S C O L U M N

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.

Nov. 1-14 ANNUAL BOARD OFDIRECTORS ELECTIONS, see page 4-5

11/10 Veteran Farmer Project FILMSCREENING, see page 1

11/16 Scrumptious ThanksgivingSAMPLING DAY at all locations 1-4pm

11/19 BOD Meeting, Immanuel Church, 5:30pm

Nov. 28 Co-op stores CLOSED, HAPPY HOLIDAY

novemberCalendarof Events

on a Budget! NEW TWIST ON HOLIDAY FAVO-RITES! Many people want to includemore organic and local foods in theirmeals, but feel it’s not within theirbudget. Let Local Organic Meals on aBudget show you how to shop for andprepare delicious local, seasonal meals—for less! Enjoy a demonstration onhow to prepare simple, fast and easymeals, and share strategies on how tosave money. Packed with tips and easy to follow recipes,these classes educate and inspire the chef within you!

Classes are a wonderful collaboration between theSanta Fe Farmers’ Market Institute, Kitchen Angels,Home Grown New Mexico and this year the Santa FeSchool of Cooking, 125 North Guadalupe Street,Santa Fe, where all classes are held. As they can

accommodate only 55 people for each class, pleaseget your registrations in early.

COOKING HOLIDAY FAVORITES

On November 20 come to: A New Twist onHoliday Favorites, Turkey Day Timesavers, Tips

& Treats, with Andrew Cooper,Executive Chef, Terra, Four SeasonsResort Rancho Encantado.

The class fee of only $22 includes tast-ings, recipes and a raffle. A big support-er of farmers’ markets and local foods,Chef Andrew incorporates seasonalofferings in his menus and culinary cre-ations. In this class he'll be showing ussome great twists on dishes for the holi-

days, including boned-out turkey, fast and easycranberry sauce, plus all the holiday fixins!

If you are a WIC or EBT client, class is free:please call Mae at Kitchen Angels to reserveyour space at 505-471-7780. All others pleaseregister at www.localorganicmeals.com.

LOCAL ORGANIC

COOKING

La MontanitaFUND!

• Investor enrollment period now open• Investment options begin at $250• Loan repayment terms tailored to the needs of our community

of food producers• Loan applications taken on an ongoing basisTo set up a meeting to learn more or for a Prospectus, InvestorAgreement and Loan Criteria, and Applications, call or e-mail Robinat: 505-217-2027, toll free at 877-775-2667 or e-mail her [email protected].

LA MONTANITA FUNDGROW THE REGIONAL FOOD SYSTEM

GRASSROOTS INVESTING ANDMICRO-LOAN PROGRAM

Come visit our new location on the Westside of Albuquerque 3601 Old Airport Ave, NW

Joe Phy Assistant Store Leader

Mark Lane Store Leader

Ashley TorresProduce Team Leader

Katherine TalaveraHBA Team Leader

Willy CooksonBulk/Bakery Team Leader

Robert McLaughlinDeli Team Leader

Cory MinefeeFront End Team Leader

Ozz SnoddyMeat & Cheese Team Leader

Claudia NardiDiary/Frozen Team Leader

Let us Do the Cooking th is season!

FOR THOSE DO-iT-yOuRSELF FOLKS COOKiNg AT HOME

h o l i day m e at s o R v e g a n C h o i C e sVEGAN! Field Roast Hazelnut Cranberry Roast En CrouteMade exclusively for the holi-days – a rich, hazelnut-infused vegetarian grain meat stuffed with Field Roast sausages, crystallized ginger,cranberries and apples – wrapped in a savory puff pastry. Hazelnut Cranberry Roast En Croute is a centerpiece for any festive holiday meal.

LOCAL Embudo TurkeysLocated in Rinconada, New Mexico Local certified organic turkeys that are fed certified organic corn, soy barley, wheat, rye and oats, mixed with high omega-3 flax see, much of which is grown right on the farm. Embudo turkeys are family farmed on seven acres of pasture lands pro-viding the freshest and most flavorful meat available.

Mary’s Certified Organic Free-Range Turkeys & Mary’s All Natural Free Range TurkeysThese turkeys are allowed to roam in areas four times the size of the average commercial turkey ranch. Their high protein diet provides the optimum amount of nutrients for the turkey to grow into a bigger and more flavorful turkey than one typically found in the supermarket.

Kyzer New Mexico PorkLOCAL from New Mexico - Slow, natural growth produces solid, quality meat. On the farm from birth to market, raised in an old world style, Kyzer animals are grain-fed, supplemented with local vegetables and, occasionally, whey. Try their sausage links in this year’s stuffing!

Local Grass Fed LambFrom CO & NM - Lamb raised on a free-range and fresh grass, native grazing environment resulting in meat that is tender and flavorful.

Sweet Grass Co-op BeefSweet Grass Cooperative grows and markets regional grass-fed, grass-finished and pasture raised beef products of exceptional quality and value. Ask our meat department for your favorite cut.

our Co-op staff makes it easy for you to enjoy a worry-free holiday gathering. Pre orders will be accepted up to three days before the holiday.

Holiday Dinner Package • Holiday Plate • Vegan / Vegetarian Plate • Entrées • Side Dishes • Desserts!Call Frank/ Nob Hill, 505-265-4631 • Robin/ Valley, 505-242-8800 • Robert/ Westside, 505-503-2550 • Jeff/ Santa Fe, 505-984-2852

Find all the menU details on Page 6

Santa Fe Seasons Red Chile Cranberry SauceNo artificial colors in this sweet and spicy treat! use as a glaze on chicken, pork, fish or serve with cream cheese and crackers for an easy appetizer. Now at your favorite Co-op store.

Cervantes Green Chile Sauces & SalsasA hearty blend of guaranteed New Mexico grown chiles, tomatoes, and spices. This award-winning culinary sauce offers an appetizing and healthful ingredient to any poultry, meat or vegetable dish.

LOOKiNg FOR THE PERFECT giFT?CO|OP Gift Cards, fill them out for any amountFrom bath salts to barley, from flowers to figs, there are so many choices. Over 1400 local products from which to choose. Ask your cashier!

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holiday meals November 2013 10

Timing is the greatest challenge in preparing aholiday meal. Most holiday meals involve a num-ber of dishes, and several courses, so making a gameplan will help ensure you don’t find yourself over-loaded when it comes time to put dinner on thetable. The following recipes include directions forhow to prepare, but also suggestions on when toprepare, if they are part of a large meal. The recipesfollow in a recommended order of preparationrather than order of consumption.

Day 1

SnacksPrepare a plate of dried fruit, nuts and strongcheeses. This is great insurance if you’re runningbehind in food preparation, or if you’re getting hun-gry while you cook. Having several snacks aroundwill whet appetites, but won’t leave your family andguests full before the main event. Prepare this theday before and set in the fridge so it’s ready to gowhen you need it.

StuffingMakes enough to stuff one medium turkey or fourmedium acorn squash. Consider baking this stuffingin acorn squash and leaving the cavity of yourturkey hollow. This will speed up cooking time, andyou can put them all in the oven at the same time.

Prepare stuffing a day ahead of time to reduce thechaos in the kitchen when you make your turkey orsquash. Try this stuffing without all the bread.

3 tablespoons unsalted butter, melted1 tablespoon packed dark brown sugar1/2 medium yellow onion, finely chopped2 medium shallots, finely chopped4 celery stalks, finely chopped1 tablespoon fresh thyme leaves, minced 2 cups wild rice, cooked 2/3 cup pecans, toasted and finely chopped1/4 cup dried cranberries, finely choppedsalt and pepper to taste

Heat the butter in a large frying pan over medium heat.When it foams, add the onion, shallots and celery, sea-son with salt and pepper, and stir to coat. Cook, stirringoccasionally, until just softened, about 6 minutes. Stir inthe thyme and cook until just fragrant, about 1 minute.Remove from the heat and stir in the rice, pecans, cran-berries and salt and pepper. Let cool, place in a sealedcontainer, and keep in the fridge until you’re ready tostuff squash or turkey.

Bean and Corn SoupSoups generally taste better the second day, so preparethis Wednesday afternoon before Thanksgiving, so allyou’ll need to do the day of is reheat and add crou-tons. Serves 6.

CroutonsOne loaf crusty sourdough bread, cut into

1-inch cubes4 tablespoons (1/2 stick) butterSalt and pepper to taste

Melt butter in heavy large skillet over medium heat.Add bread and pepper and stir to coat. Sauté untilcroutons are golden and crisp on all sides, stirringoccasionally, about 12 minutes. Sprinkle with salt.(Can be made a day ahead. Cool completely; store air-tight at room temperature.)

Soup2 tablespoons (1/4 stick) butter2 cups chopped leeks (white and pale green parts

only; about 3 medium)1/4 cup minced shallots3 garlic cloves, chopped6 tablespoons finely chopped fresh Italian parsley2 tablespoons chopped fresh thyme1 tablespoon chopped fresh oregano1 large red bell pepper, cut into 1/4-inch pieces8 cups low-salt chicken broth1 1/2 cups frozen baby lima beans (about 8oz.)1 14 3/4-ounce can creamed corn1 1/2 cups frozen white corn kernels (about 8oz.)

HolidayPreparationPLANNING!

Mary Alice Cooper,MD

Melt butter in heavy large pot over medium heat.Add leeks, shallots and garlic; sauté until leeks aresoft, about 5 minutes. Add 4 tablespoons parsley,thyme and oregano; sauté until fragrant, about 3minutes. Mix in red bell pepper. Add broth andlima beans and bring soup to boil. Reduce heat tomedium-low, cover, and simmer until lima beans aretender, about 10 minutes. Add creamed corn andcorn kernels and heat through. Remove soup fromheat; season to taste with salt. Ladle soup into bowls.Top each with croutons and some of remaining 2tablespoons parsley.

Day 2

Classic Pumpkin PieThe perfect time to make pies is first thing in themorning. They will be cool by dessert time, but youwon’t need to refrigerate them before you serve them.

CrustOne pre-baked pie crust

Preheat the oven to 350° F. Grease a shallow piepan. On a lightly floured surface, roll out the doughinto a 14-inch circle. Fold into quarters, and unfoldin the prepared pie pan. Poke all over with the tinesof a fork. Line shell with tin foil, and add pieweights, beans or rice to hold it down. Bake for 7minutes, remove weights and foil, and bake for 7minutes more, or until the crust is set and hasn’tbrowned in the least. Remove from oven and setaside while you make the filling.

Filling1 1/4 cup pumpkin or squash puree4 tablespoons unsalted butter, melted2 tablespoons fresh-squeezed lemon juice1 teaspoon ground ginger1/2 teaspoon freshly grated nutmeg1/4 teaspoon ground cinnamon1/2 teaspoon sea salt3 eggs, separated1/2 cup sugar2 tablespoons all-purpose flour3/4 cup buttermilk

Preheat oven to 350° F. In a large bowl, combine thepuree, butter, lemon juice, ground ginger, nutmeg,cinnamon and sea salt. Beat with a whisk until well-combined and fluffy. In a small bowl, combine theegg yolks and the sugar, whisk together for a minuteor so, and set aside. Pour the egg yolk mixture intothe puree mixture, and beat with a whisk untilsmooth and light. Slowly fold in the flour, and thenthe buttermilk. Meanwhile, with clean, dry beaters,whisk the reserved egg whites to soft peaks, and foldinto the filling. Spoon filling into the prepared shell,and bake for 35 to 40 minutes. I look for the verycenter to be set, so that it is not jiggling, but isn’t yetsolid. Cool for 2 to 3 hours, slice, and serve.

Baked BirdPerhaps the hardest part of making a turkey is sim-ply being patient while it cooks. Use the time whilethe bird bakes to clean the kitchen, set the table andput on your clothes. Serves 6 to 8.

1 12- to 14-pound turkey, giblets removed1/2 bunch flat-leaf parsleyKitchen string (optional)4 small carrots, cut into quarters lengthwise2 stalks celery, cut into 3-inch-long strips2 medium yellow onions, cut into wedges6 tablespoons olive oilSalt and pepper

1 cup low-sodium chicken broth3 sprigs rosemary

Heat oven to 425° F. Pat the turkey dry with papertowels. Place the wings underneath the body. Place therosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using thekitchen string. Place the carrots, celery and onions ina metal roasting pan. Transfer the turkey to a wirerack and place it on top of the vegetables. Drizzle theskin with the oil and, using your fingers, spread it onevenly. Season with 1 1/2 teaspoons salt and 1/2 tea-spoon pepper. Roast the turkey uncovered untilbrowned, 30 to 45 minutes.

Add the broth to the pan. Cover the turkey looselywith foil. Reduce oven temperature to 350° F. Roastuntil a thermometer inserted in a thigh registers 165°F, about 2 hours. Let the turkey rest for at least 30minutes before carving. Reserve the pan drippings andvegetables for the gravy.

Stuffed Squash

4 acorn squashWild rice stuffing

Preheat the oven to 350° F. If you’re baking a turkey,your oven should already be this temp. Slice about1/4-inch off the bottom of the squash, and about oneinch off the tops. This will allow the squash to standupright on a baking dish. Fill each squash with wildrice stuffing and place it in a rimmed baking dish. Putin the oven about 1 1/2 hours after adding the brothto your turkey pan. Let cook for about 50 minutes, oruntil the squash is easily pierced with a fork.

Spicy Cubed Sweet PotatoesSurprise your guests by preparing traditional holidayfoods in new and unusual ways. Serves 4 to 6.

4 medium garnet sweet potatoes, washed and cut into 1/2-inch cubes

2 tablespoons molasses2 tablespoons olive oil1 tablespoon honey1 tablespoon lemon juicePinch cayenne pepperSalt to taste

Preheat the oven to 350° F. Line a 13 x 9-inch rimmedbaking sheet with parchment. In a large mixing bowlwhisk together all ingredients except the sweet pota-toes. Add the potatoes and stir until completely coated.Distribute potatoes over the baking sheet and bake forabout 30 minutes or until the potatoes are soft. Servehot drizzled with additional olive oil and course seasalt. You can bake potatoes while the turkey rests.

holiday meals November 2013 11

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BY ARI LEVAUX

While legend has it that the original Thanks-giving was a virtual love-fest between thePilgrims and the Wampanoag Indians, by

now we’ve probably all heard that, in reality, the pilgrimsand Indians were not, in fact, as nice to each other as wewould like to remember. The pilgrims gave thanks, so thestory goes, to the Wampanoag Indians for helping themsurvive their first winter in the New World. The storydoesn't usually report that for the Pilgrims, this party wasa matter of survival, as they were vastly outnumbered by their hosts,who could have easily wiped them off the face of the map. And winterwas just around the corner. The part of the Thanksgiving story abouthow the Indians helped the pilgrims through the winter is true, some-thing the Wampanoag tribe came to regret very soon.

In a sermon at Plymouth two years after the original Thanksgiving, aPilgrim preacher named Mather the Elder thanked God for smallpox,which had by that point wiped out many of the Wampanoag. A fewyears later, the Pilgrims and what was left of the Wampanoag werefighting each other in King Philip's War, which by today's standardswould be considered more a massacre than a war.

At the time of the first Thanksgiving, Native Americans of the regionhad, in fact, already domesticated turkeys—centuries before Europeancontact. Nonetheless, the first historical record of turkeys being on theoriginal Thanksgiving table was in the 1827 novel Northwood, bySarah Josepha Hale. And the use of turkeys at Thanksgiving really tookoff in 1947, when the National Turkey Federation began giving a fewturkeys to the American president in advance of every Thanksgiving.More recently, Tofurkey has had great commercial success as well, giv-ing vegetarians a seat at the mythical Thanksgiving table, and allowing

holiday foods November 2013 12

them to participate in what is sometimesreferred to as “Genocide Appreciation Day.”

In addition to the absence of turkey, and gen-uine goodwill, the original Thanksgiving didnot include cranberries, pie, women or chil-dren (nor did the men play football).

But if tradition is what you’re after, manyrecipes exist for dishes that were legitimatelyon the first Thanksgiving table. Many of theminclude seafood, like oyster stew or boiledcod, which was plentiful on the East Coast atthe time. While there was no pie, there waslikely pumpkin—a Pilgrim recipe for stewedpumpkin exists. Other Pilgrim contributionsto the three-day feast were boiled bread andcheese curd fritters.

The Wampanoag recipe Sobaheg is still beingmade by descendants of the tribal memberswho managed to survive King Philip’sMassacre. It could also be considered a sea-sonable dish in the Southwest, as it containscorn, beans and squash—aka the Three Sisters.

The recipe below, adapted from the PlimothPlantation website (www.plimoth.org), alsocalls for hominy—aka, posole corn. I’ve alsoadded green chile to the recipe, for an evenmore Southwestern feel.

The Plimoth Plantation version also containsclam juice, a fishy nod to the flavors of the sea,which have inexplicably been dropped fromour collective memory of Thanksgiving.

And, given that venison was actually eaten atthe first Thanksgiving—the Indians broughtfive deer—rather than turkey, hunters mightwant to substitute deer or elk for the turkey.

Sobaheg (aka Thanksgiving Posole)

1/2 pound dry beans (white, red, brown or spotted kidney-shaped beans, are what the recipe calls for, but why not pinto?)

1/2 pound posole corn 1 pound meat (turkey, deer or elk)3 quarts cold water1/2 pound winter squash, trimmed and cubed1/2 cup raw sunflower seeds, pounded to a

course flourDried onion and/or garlic to tasteClam juice and/or salt to tasteGREEN CHILE, to taste!!!!

Combine dried beans, corn, meat, seasonings andwater in a large pot. Bring to a simmer over medi-um heat, turn down to a very low simmer, and cookfor about 2 1/2 hours. Stir occasionally to be certainfood is not sticking to the bottom of the pot.

When dried beans are tender, but not mushy, breakup turkey meat, removing skin and bones. Addsquash, and simmer very gently until they tender.Add sunflower or nut flour, stirring until thorough-ly blended.

Coconut flour is a by-product of coconut milk produc-tion. The leftover coconut meat is dried and finelyground, leaving a powdery, yellowish flour-like substancewith a “coconutty” scent. You usually do not need verymuch for your recipe, especially compared to wheat flour.It's very dry and absorbs a great deal of liquid. Many

people are quite surprised at howmuch oil, eggs and other cooking liq-uid it absorbs. This fibrous flour doesnot come with an easy formula fordirect substitutions for traditionalwheat flour recipes. The only thingwe DO know is you'll be addingmore eggs and liquid and that youwill need to experiment to find whatworks. Most bakers experiencedwith coconut flour suggest NOT try-ing to adapt a favorite recipe, at leastnot at first. Instead find recipes

already tested with coconut flour and experience willsoon teach you what is normal in texture and consisten-cy for this type of flour.

Coconut flour does well in pancakes and waffles andI've had good success in breakfast muffins and cakes.I've also made breakfast cereal with it. There are somerecipes that use BOTH of these flours, taking advantageof the properties of both.

I've found all grain-free baked goods to take a little morepatience to get out of the bakeware in one piece. Qualitybakeware might be worth your investment. Well sea-soned stoneware (I like www.pamperedchef.com) canyield good results.

This holiday season, discover new family favorites andcreate your own new baking traditions. With or with-out grains, you can indulge in the treats of the season.

Molten Chocolate Lava Cake from Glutenfreefix.com

3 ounces unsweetened baking chocolate6 tablespoons butter2 eggs1/3 cup honey1 tablespoon coconut flour, firmly packed

Preheat your oven to 450F. Grease 4 ramekins. Gentlymelt together chocolate and butter. Whisk in eggs, honeyand coconut flour. Pour into greased ramekins. Bake for9 to 11 minutes. You want to take it out immediatelyafter the center slightly puffs up. Watch carefully at theend or you will just end up with fudge cakes (equallydelicious, just not oozing). Gently run a knife around theramekin to release the cake from the sides and invertonto serving plate. Serve warm with fresh berries andwhipped cream. Add a few minutes to the baking timeif your batter was kept in the fridge.

BY AMYLEE UDELL

T he holidays are right around the corner. Baking tra-ditions often tie us to our ethnic roots with the warmthof the kitchen and smells of ingredients coming togeth-

er to draw out our nostalgia. It’s natural to want to pass downthese memories and flavors to the next generation and to shareour efforts with friends.

But alas, wheat has become the enemy of many! Maybe youfeel horrible the day after a gluten-fest. Perhaps you or a lovedone is allergic, has been diagnosed as having Celiac disorder orhas embraced the Paleo world of grain-free eating. Is bakingeven possible?

Where to begin with grain free-baking? First, let's be realistic: you cannotalways replace wheat flour with a grain-free option and get a comparablesubstitute for your favorite holiday cookie. You will need to do some exper-imenting and may even need to adjust your expectations when it comes toold favorites. But I'll bet you can find some yummy new favorites that areeasy to make.

Most people use almond flour or coconut flour for their grain-free baking.Nut butters are another common ingredient. Coconut flour uses much lessflour for most recipes and is safe for nut allergic individuals. You can grindyour own almond meal from almonds though it will yield a course flour.Most people prefer blanched almond flour that is finely ground. If your flouris course, the resulting texture will be nutty, but that is not necessarily bad,depending on the recipe and your preference.

Almond flour does relatively well in cakes, muffins, pancakes, tart shells andpie crusts. I have an admitted chocolate chip cookie weakness and have donean embarrassing number of experiments with grain-free versions. Almondflour has yielded the best results by far. The higher price of almond flour iswhat saves me from a daily chocolate chip cookie habit! With cakes andmuffins, expect a crumblier result. And be aware almond flour burns easily,so keep an eye on your recipe the first time through!

While I have not substituted almond flour in a favorite wheat flour recipe, youcan try converting recipes by using a one to one replacement by VOLUME.You will then need to use slightly more rising agent than called for by yourrecipe. To replicate gluten's elasticity in the dough, most suggest adding 3/4tsp. of xanthan gum to almond flour in bread recipes, 1/2 tsp. in cakes, or 1/4tsp. in cookies per 1 cup of white flour replaced with almond meal. Not hav-ing xantham gum on hand at my house, I have skipped this and still hadyummy results. This would be more important if you're trying to impresssomeone or trying to help someone adjust to a grain/gluten-free diet. Thoughit's not really baking, you can typically replace all of the wheat flour in coat-ings, breadings and batters with an equal amount of almond flour, as well.

GOING

GrainlessHOLIDAY BAKING

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05 Thomas Rd., L.L., NM

BY AMANDA RICH

“In the nine years I’ve farmed, I’ve had seven plots ofland, and I’ve lost four of them for various urban rea-sons,” laments Casey O'Leary, owner of Earthly Delights

CSA and Seed Farm in Southern Idaho. Last week I had the chanceto speak to my longtime friend and colleague about her mostrecent move. Landowners thought the farm looked “too messy”and after negotiations turned sour, they made a dramatic decisionto bulldoze the entire garden right at harvest time. Casey told memany of her seed crops were lost but she is not disheartened.

This story could be any young, urban farmer’s, growing on bor-rowed land and borrowed time. A death in the property owner’sfamily and the recipients of the land cut down heritage apple treesto build a house because, “that spot is so pretty.” New tenantspromise, “the land owners know about you and they love thatyou're farming here” and it turns out to be false. The farmer ends up jump-ing the fence to pick lettuce and spinach. The current owner decides to sellthe property and the farmer has to move. These are all real scenarios andthey happen to urban farmers every day.

I hear the statistic about the average age of farmers in New Mexico being 60and the call to action for those who want to work the earth and create a moresustainable future. How do we begin to do that? What I see when I lookaround at my community and colleagues is, for the most part, not too far

from a feudal system. There are people who own landand people who farm it. Rarely are the farmers work-ing urban farmland the same people who own thatland. And even more rare is the prospect that a tenant

farmer will ever buy that property. Most of themacknowledge they will have to leave eventually.

Currently, one of Erda Gardens’ plots, where I farm, isbequeathed to a young man who will one day build ahouse there. The soil is beautiful. Seven years of hardwork and compost and care has left it rich and black.One of our smallest plots, it consistently produces abounty of flowers and perennial herbs, and it attracts

food & farming November 2013 13

KEEPING THE FARM ON THE FARM

ERDAgardens thousands of bees and other pollinating and beneficialinsects. To think of this patch of heaven under a con-crete slab makes my heart hurt, not just for me but alsofor the sparrows dipping their sharp beaks into a sun-flower supper.

This is the time of year I dwell on death. As the firstfrosts come, I watch cities of bugs and plants thattook a season to construct freeze and then obliteratewith one cold night. How can something that takesyears to create be destroyed so quickly? Anotherfriend is moving his farm this fall. We tour someplots that have space at Erda and he tells me, “Itsucks to move a farm.” I agree. We joke about dig-ging out the lush, fertile topsoil he has created. Iknow a girl who did that once. Trucked away asmuch as she could before watching the condos rise.

When we throw the word “sustainability” around,what does it really mean? Are we rooted and poisedto create a new food system? Do we have a long-

term vision in mind? Erda Gardens, with the grace ofthe current owners, and the help of our community, hasthe opportunity to become truly sustainable: A com-munity farm, bought and owned by the community andone that we never have to jump the fence to harvestfrom or cart away humus as we are forced to leave, orcry over tree stumps that used to produce pollen andapples for everyone.

We at Erda Gardens ask for your help to becomethe farmers and owners of our future. To find outmore, view the property or donate www.erda gar-dens.org/fundraisers/buy-blake/

This year you will find a wide assortment of delicious pies at allour Co-op locations. We offer pies from some of our favorite bak-eries, and our amazing deli pastry chefs.

Specialty Pies... Our Co-op deli pastry chefs will whip up somedelicious specialty pies using alternative sweeteners; or look foreverything you need to create your own pie, including localunbleached flour, bulk nuts and dried fruit, frozen and fresh berries,apples, pie pumpkins, sweet potatoes and other pie fillings through-out the store!

LET THEMEEAATTPPIIEE!!

THE CO-OP’SGOT YOURpie!

Their complaint? The GMA conceals the identities ofout-of-state corporations, namely Big Food compa-nies, which funnel donations to the NO on I-522 cam-

paign through the multi-billion dollarWashington, DC-based lobbying group. Theseactions would have made the GMA a PACsubject to all the appropriate laws and fillings.The Moms had a whistleblower lined up totestify. But then the judge dismissed the case,on a technicality.

You’d think that would have been enough tomake the GMA happy, but no. The lobbyinggiant went after the Moms with a countersuit,

prompting a judge to slap the Moms with a $10,000fine (not including attorneys’ fees), under a law thatis supposed to protect citizens from frivolous suits bybig companies. The new countersuit by NO on I-522asks a judge to decide whether the Moms' lawsuit isa "strategic lawsuit against public participation"—that is, a lawsuit aimed at denying or intimidatingsomeone from exercising their right to free speech.It's known as a "SLAPP" suit statute and the law'sgoal is generally to protect citizens from frivoloussuits by big companies who try to make it difficult tofight them. But in this case, the law is wielded by bigcompanies against citizens.

The NO on I-522 campaign has so far raised $17.1million to blanket the airwaves with lies, as it tries toscare voters into voting against the I-522 GMOlabeling initiative. The GMA, which represents over300 corporations, including Kraft, Kellogg’s,Monsanto, Dupont, Starbucks, PepsiCo, Coca-Cola,ConAgra and General Mills, has kicked in $7.2 mil-lion so far—$5 million more than the lobbyinggroup spent last year in California, to defeat a simi-lar GMO labeling initiative.

END OF STORY? Not yet. In dismissing the suit,the judge ruled that under the circumstances, onlythe state attorney general now has the authority tosue the GMA for violating Washington’s PublicDisclosure Act.

ACTION ALERT: Help the Moms for Labeling byinsisting that Washington’s attorney general force theGMA to comply with the state’s campaign disclosurelaws. Send a message to Bob Ferguson, attorney gen-eral for the state of Washington. Ask Mr. Ferguson toinvestigate the GMA’s money laundering scheme. Tohelp the Moms go to www.organicconsumers.org andsign the on-line letter to Attorney General Ferguson orwrite him at: 1125 Washington Street SE, PO Box40100, Olympia, WA 98504-0100.

BY RONNIE CUMMINS, ORGANIC CONSUMERS

ASSOCIATION

You know what they say. You can’t foolmom. When a group of pro-labeling momsin Washington, DC, figured out that the

Grocery Manufacturers Association (GMA) wasbreaking the state’s campaign finance disclosure laws to defeat theWashington State GMO Labeling Initiative I-522 they did somethingabout it. They formed a grassroots group, Moms for Labeling, andthey sued the GMA for violating state disclosure laws by launderingmoney for big corporate interests.

MOMS FIGHT PRO GMOMONEYLAUNDERING

GMOs in the news November 2013 14

BY BRETT BAKKER

There are plenty of articles, posts and newsbitesabout GMOs that feature lists upon lists of brandnames and products to buy or avoid; but it's much

simpler than that. Knowing what’s what and usingcommon sense is key.

For comparison, gluten-free labels are everywhere these daysbut they are useless on foods that can’t contain gluten(gluten-free water anyone?). Gluten is prevalent in grainslike wheat, rye and barley, so most flours, pastas and malt-ed products are sure to contain gluten. Don’t bother lookingfor gluten-free labels on produce, beans, meats, etc., unless,of course, these foods are processed and packaged. There area zillion hidden ingredients in processed foods. Much of thissame reasoning applies to GMOs. The first thing you needto know is which are the most common GMO foods.

GMO’s in Production as of December 2011:Alfalfa (first planting 2011)Canola (90% of US crop)

Corn (88% of US crop in 2011)Cotton oil (90% of US crop in 2011)

Papaya (most of Hawaiian crop; approximately 1,000 acres)Soy (94% of US crop in 2011)

Sugar Beets (95% of US crop in 2010)Zucchini and Yellow Summer Squash (25,000 + acres)

If you’re consuming any of these foods (directly or by buying a packageditem that contains any of these) and they’re not certified organic or ver-ified non-GMO, you’re likely eating GMOs. Farms, food processors anddistributors realize the marketing potential of non-GMO food. Becauseof this, there’s little need to scan or memorize lists of non-GMO compa-nies. If they care enough to go through the cost and hassle of certifica-tion/verification, it will say so on the label. This may be organic certifi-cation or it may be Non-GMO Verified.

Organic certification is controlled by the USDA/National OrganicProgram (NOP). Since no one really trusts the government, we can beskeptical, but at least the rules and regulations are public so we know

what we’re getting, loopholes and all. A private sectorgroup, the Non-GMO Project (NGP) and its regula-tions aren’t subject to multiple layers of oversight (likethe NOP). NGP does have a good track record,though, and appears about as trustworthy as you can

get. There are also self–proclaimed “GMO Free”labels, which are only as reliable as the self-pro-claimers, so be skeptical.

Note that being certified organic does not guaranteethere's been no GMO cross pollination. It merelymeans the farmer did not use any GMO seeds/plants.Cross pollination and gene flow are natural and can'tbe completely avoided. That said, be aware that cer-tain “inputs” are allowed that may come from GMOsources. For example, organic livestock may only befed cottonseed meal if it is certified organic. However,certified organic farms are allowed to use non-organ-ic (and likely GMO) cottonseed meal for fertilizer.

Non-GMO Verified means there are no detectableGMO residues above 0.9%. Detecting GMOs is anewer science than GMOs themselves so there are lim-itations. Although many food processors are non-GMO verified, a non-GMO label on, say, cranberriesor a can of beans is a bit dubious. Sure, the companyis showing (and advertising) their support, but if there

is no such thing as GMO cranberries or the can of beansjust contains beans, water and salt (all non- GMO), itsmacks of marketing ploy and pandering.

This may sound harsh but consider this: non-GMO ver-ified beans were not intentionally raised without the useof GMOs, so it’s not like the farm or the processor hasgone out of its way to do anything special except buyverification (advertising). On the other hand, the pro-ducers of organic and Non-GMO Verified corn chipshave gone through two rigorous and ongoing processes.

I suppose one could argue that non-GMO verification ofproducts that couldn’t possibly contain GMOs serves tofamiliarize the average consumer with the concept.While that’s true it’s still the ol’ status quo: sound bites,blips and catchphrases rather than education. Before Itotally gag myself with a foot-in-mouth, non-GMO ver-ification of processed multi-ingredient products is essen-tial. Corn, soy and sugar are hidden ingredients in manyprocessed foods. Starch, lecithin, soy, canola oil, cornsyrup and all that are somewhat obvious but don’t for-get about the ingredients of the ingredients. Nonorganicoils, for example, are not merely extracted by pressingthe seed or what-have-you. Synthetic extractants areroutinely used to squeeze every last marketable drop, butsince these are “processing aids,” they don’t show up onthe ingredient panel. Organic certification prohibits suchaids but non-GMO verification won’t catch them unlessthey are derived from and contain detectable levels ofGMOs. Just because something was raised or processedwithout GMOs doesn’t mean it was raised or processedorganically. Non-GMO Verified meat may come fromthe animals that ate GMO feed. Biofuel from GMOcorn? They are not growing lower yielding native bluecorn but the latest and most productive GMO varietythat has been bred for that purpose.

The takeaway here is that neither Organic Certificationnor non-GMO verification is foolproof. Each hasstrengths and weaknesses, as do all other labels.Organic does not mean there’s been no GMO cross pol-lination. Non-GMO doesn’t mean organic. Local doesnot mean organic. Fair Trade does not mean grownwithout pesticides. Verified pesticide free does not meanno synthetic fertilizers were used. I could go on and on.

Consumer CommonSENSE

I T C H YG R E E NT H U M B

Work with science minded high school stu-dents on their research projects. Mentorslots in all branches of science and engi-neering throughout November.

For more details contact Katie Barnett-Rivasat [email protected].

Amy Biehl SchoolScience and Engineering

MENTORS wanted for the 3rd Annual Mentor Project

See YOUNov. 16!

Savor theFLAVOR!

SAMPLE THE FLAVORS OF THE SEASONat your favorite Co-op location! Sample traditional and gourmet local Thanksgiving dishes, organicfresh turkeys, vegetarian specialties, home baked healthy pies and somuch more. Get great ideas on what to cook or let us make your hol-iday feasting easy—sample a wide variety of dishes, and then makeyour Thanksgiving dinner stress free by ordering them from your neigh-borhood Co-op Deli (See menu on page 6).

LLAA MMOONNTTAANNIITTAA CCOO--OOPPHHOOLLIIDDAAYY FFOOOODDSS!!SSAAMMPPLLIINNGG DDAAYY

NNOOVV.. 1166

BY SANDRA POSTEL, GLOBAL WATER POLICY PROJECT

Reprinted with permission from the National Geo-graphic’s online blog Water Currents and the author.Please go to newswatch.nationalgeographic.com to readthe original article.

September’s record-breaking rainfall and floodsbrought tragic loss of life and property to partsof Colorado and New Mexico. The devastation

has been hard to fathom. But for a river like the RioGrande, which has suffered through years of drought, thefloods produced a welcome reunion in parts of NewMexico: the river once again connected with its floodplainforests, a vital component of its overall health.

The Rio Grande, the second largest river in the southwest-ern United States, boasts a remarkable bosque, or riversidecottonwood forest, which extends some 200 miles (320kilometers) through New Mexico – from Santa Fe south tothe Bosque del Apache National Wildlife Refuge, famed forits overwintering population of sandhill cranes.

By some accounts, the bosque of the Rio Grande is thelargest continuous cottonwood gallery forest in the world.Derived from the Spanish word for woodlands, thebosque is literally a ribbon of green in the desert land-scape. For many centuries, its tiered layers of trees andvegetation, all nourished by the river’s natural floods, pro-vided habitats and homes for a rich diversity of birds andwildlife, including whooping cranes, wild turkeys, beaverand mink. Some 24 native fish species lived in the riverand the adjacent wetlands of the bosque.

But the construction of dams and levees over the last half-century has severed the river’s natural connection to itsfloodplain forest. The annual spring flood, driven by melt-

A Vision of ProtectionThe scene was a timely reminder of the bosque’s ecological needs,because Albuquerque Mayor Richard Berry has proposed a newand much debated vision for the city’s stretch of the bosque that,in its attempts to make the river more accessible to residents, risksfurther damage to this unique ecosystem’s long-term health.

Chiming in on the debate is Estella Leopold, whose father, thegreat conservationist Aldo Leopold, was instrumental in devel-oping a plan to conserve the bosque of the Rio Grande. In1918-1919, Leopold served as Secretary of the AlbuquerqueChamber of Commerce and pushed for the creation of a bosquenature park that would protect this critical ecosystem – a visionrealized in 1983 when the New Mexico legislature created astate park encompassing 4,300 acres (1,740 hectares) of theriverside woodland.

In a recent letter to the mayor, Dr. Leopold, an emeritus professor of biol-ogy at the University of Washington in Seattle, wrote: “We at the AldoLeopold Foundation are deeply alarmed by the new plan that would, ifenacted, work against the goal of having an extensive area of wild natureand bird habitat along the river bordering the city. We feel that the RioGrande Vision discards the protective mechanisms for the existing park—the City’s Bosque Action Plan which established policies to ensure theconservation of the bosque in its natural state.”

Preservation of the Rio Grande’s cottonwood forests will require not onlya more ecologically sound strategy for people’s use of them, but changesin river management as well. But hopefully the City, with the Rio Granderunning through it, will step back and develop a plan that preserves thelegacy of Aldo Leopold and his land ethic—and protects the ecologicalrichness of the bosque for generations to come.

SANDRA POSTEL is a dedicated Co-op member and shopper, and a direc-tor of the Global Water Policy Project, Freshwater Fellow of the NationalGeographic Society, and author of several books and numerous articles onglobal water issues. She is co-creator of Change the Course, the nationalfreshwater conservation and restoration campaign being piloted in theColorado River Basin by National Geographic and its partners. Pleasepledge your support as for every personal pledge to conserve (the pledgesdon't cost anything), they promise to return 1,000 gallons to a depleted por-tion of the Colorado River basin.

TAKE THE PLEDGE ONLINEat www.changethecourse.us, or by texting River to 77177

ECOLOGICALLY SOUND STRATEGY

ing snows in the headwaters, largely disappeared as damscaptured and stored the floodwaters. Without the nutrient-rich sediment brought in by the annual floods, the riversideecosystem – and its diversity of life – declined.

And so it was with some excitement that I headed to themiddle Rio Grande on Saturday, September 14, when theriver was raging higher than it had in decades. The flood-waters pouring out of the canyons upstream had dumpedan enormous volume of water into its channel.While Cochiti Dam upstream of Albuquerque and the lev-ees along the floodplain did their jobs of preventing cata-strophic flooding of property through the middle RioGrande valley, the river flowed high enough in places tospread out into its adjacent forests, rejuvenating thisaquatic ecosystem after years of drought.

I walked through the bosque outside the town of LosLunas, some 25 miles south of Albuquerque. There, state-ly cottonwoods stood in saturated soils, soaking up vitalnutrients as they drank in the floodwaters. The ground-water below, which sustains the trees through the dryspells, was getting replenished as the floodwaters seepedinto the earth.

agua es vida November 2013 15

RIO GRANDE BOSQUEA GEM TO

PROTECT

BY MICHAEL JENSEN, AMIGOS BRAVOS

It’s easy to feel discouraged, frustrated, even over-whelmed thinking about all the threats to water fromclimate change, contamination and overuse. Being in

“fight” mode seems like the normal way to look at things. Butthere is a lot to be thankful for. Here is a very partial list ofthings I’m thankful for (in no particular order).

The September Flood in the Albuquerque AreaIn mid-September, the Rio Grande had less than 10 cubic feet persecond (cfs) flowing in it. At the end of that week, there weremore than 5000 cfs flowing at Central Bridge. People, me amongthem, were so happy to see a real river again. We learned that therestoration work done for the silvery minnow and to reconnectthe Bosque with the river also works to minimize flood impacts.We are going to see more fluctuations between a dry river and aflooding river, but the flood made it clear that we do know some-thing about how to help the river be more resilient and that peo-ple want to help because the river matters to them.

Citizens Organizing to Preserve the BosqueMayor Berry’s “ABQ The Plan” is about economic developmentin Albuquerque. In May, the “design and implementation plan”document was released and spurred a strong and fast-growinggrassroots effort to push back against what was a clear effort toturn the “wild” Bosque (the Vision’s own word) into an urbanpark. Community groups are holding meetings and gathering sig-natures opposing the plan. Several hundred people came to apublic meeting held by the City and insisted that public commentbe heard. When the second public meeting was cancelled by theCity, the community held the meeting anyway. The local SierraClub (http://central.nmsierraclub.org) has hosted a listserv ([email protected]) to help coordinate com-munity input, education and action. Comments on the RioGrande Vision can be sent to: [email protected] or mailed toThe Mayor's Office, PO Box 1293, Albuquerque NM 87103.

The Valle de Oro National Wildlife RefugeThe Trust for Public Land (www.tpl.org/what-we-do/where-we-work/new-mexico/valle-de-oro-nwr.html) has spearheaded theeffort to turn the 570-acre Price’s Dairy in the far South Valleyinto the first urban national wildlife refuge in the southwest.For more information connect with the Friends group(www.facebook.com/FriendsOfVDO).

The BEMP ProgramThe Bosque Ecosystem Monitoring Program (www.bosqueschool.org/bemp.aspx) is an incredibly valuable resource for theRio Grande and for students across the state. BEMP operatessites along the entire Middle Rio Grande that monitor surfaceand groundwater resources as well as plants and animals.BEMP works with students from across the state to educate

GIVING THANKS FOR

them on river and bosque ecosystem issues and providethem real-world get-your-hands-dirty experience. It’s amodel for what all (science) education should be.

The Gila Resources Information Project (GRIP)and the Gila Conservation Coalition (GCC)The Arizona Water Settlement Act (AWSA) threatensthe Gila River in New Mexico. GRIP (http://gilaresources.info) andthe GCC (www.gilaconservation.org) have led the effort to preventAWSA implementation from diverting water out of the upper Gila –New Mexico’s last free flowing river into Arizona and to Las Crucesand other cities outside the basin. GRIP, the GCC and their allieshave developed a comprehensive set of non-diversion alternativesthat would help guarantee water supply for the basin and keep theGila flowing.

The Multicultural Alliance for a Safe Environment Communities in the Grants/Milan Mineral Belt and on the NavajoNation have suffered extensive environmental andpublic health effects from the legacy of uranium min-ing. The prospect of new uranium mining in theregion has deeply divided people, with some publicmeetings descending into ugly racist attacks againstNative peoples who largely oppose new mining—atleast until all the old mining sites are cleaned up.MASE developed as a conscious effort to bringdiverse communities in the region together over com-mon concerns like cleaning up the uranium legacy,building cross-cultural bridges, and advocating foralternatives for economic development. MASE haseducated the local media and some local legislatorsand opened space for dialog in the community onthese critically important issues.

Isleta PuebloThere has been a contentious process in the MiddleRio Grande as the EPA develops a new approach todealing with stormwater: a watershed-based permitprocess. Some jurisdictions, such as the City ofAlbuquerque and AMAFCA, have said they can livewith the proposed permit process. Others, likeBernalillo County and the entire building industry,oppose the entire idea even though a watershed-based permit could lead to more efficiency andlower costs while creating better stormwater pollu-tion management. Isleta Pueblo (www.isleta-pueblo.com) stands out: in its very brief comment tothe EPA, the Pueblo stated that it was going to askfor a waiver to formal participation based on itsvery small size, but would continue to carry out andextend its stormwater management activitiesbecause it was the right thing to do.

Non-Profit Environmental Law FirmsIt would be impossible to fight corporate pol-luters and their government enablers withoutthe incredible help of environmental non-profit law firms. Hats off to the New MexicoEnvironmental Law Center (www. nmenviro-law.org), the Western Environmental LawCenter (www.westernlaw.org), EarthJustice(http://earthjustice.org), and High DesertEnergy + Environment Law Partners (http://energyenvironmentlaw.com).

Amigos BravosIt’s a shameless plug for the organization I’ve worked withfor 8 years, but Amigos Bravos (www.amigosbravos.org) isan amazingly effective organization that for 25 years hasheld polluters and government agencies accountable forharming the environment and the public health and pro-vided a constant voice for rivers and the communities thatdepend on them.

And MANY THANKS to La Montanita Co-op for all theirsupport over the years.

By Michael Jensen, Amigos Bravos

WATER PROTECTION

PRESERVE OURWILDHERITAGE

Documents

Co-op Connection News November, 2013