the goal of Mondragón to seek a solution to the prob-lems of the Spanish economy, nor was “changing thesystem” part and parcel of its primary mission. Italways sought to compete successfully in the existingsystem, at the same time demonstrating a superior formof internal organization.

Americans concerned about fundamental, longer-termchange need to ponder this particular point carefully.The challenge any system-changing vision presents isat least twofold. First, how to include new models ofcooperative organization in a larger strategy thatincludes managing (and restructuring) the wider econ-omy in its goals; second, how to begin to thinkthrough issues of sectoral planning within largergoals. Almost certainly many smaller-scale coopera-tives can succeed, if carefully managed, in small mar-kets. But moving to scale—as Fagor did; entering theglobal market for appliances—means that the fate ofthe institution also rests on the fate of the larger mar-ket, and on competition within that market, whetherglobal, as in the case of Fagor, or domestic, as in thecase of many other industries.

A good reference point is the auto industry in theUnited States. A viable alternative systemic/planningsolution likely would extend the reach of these compa-nies far beyond selling cars. Such a solution might, forinstance, involve developing a long-term nationalinvestment plan to invest in worker and community-owned transportation companies to shift spending fromcars to more efficient high-speed rail and mass transit.

Time to Get SeriousThe details of any serious democratic “planning sys-tem” inevitably would change as greater sophisticationand knowledge are developed. Also, any larger-scale,system-changing planning effort likely would utilizedirect planning as well as carefully managed markets indefined areas. The critical point from the perspective ofour immediate concern is that it is time for activists andanalysts who hope to build upon principles of coopera-tive ownership or joint cooperative-community owner-ship for larger-scale firms to get serious about the larg-er systemic planning issues involved.

THE FATE OF FAGOR—and the future of manyother cooperatives now attempting to compete athigher levels—suggests that if “the system question” isnot addressed in theory, in practice, and in sophisti-cated longer-term design, many of the hopes generat-ed by even so brilliant an experiment as Mondragónmay be thwarted by forces more powerful than anyone element in a system can handle alone.

PART IIIBY GAR ALPEROVITZ WITH THOMAS HANNA

EDITED BY ROBIN SEYDEL

This article was originally published at Truthout; it hasbeen excerpted and reprinted with permission of theauthors. The full original article can be found at www.gar

alperovitz.com. Don’t miss the weekend with Gar on October 17and 18. And prepare for his talk at the September 18 Co-OPversa-tion gathering and community dialogue. See below for more infor-mation.

As America moves more deeply into its growing systemic crisis, it isbecoming increasingly important for people to distinguish clearlybetween important projects and “institutional elements,” on onehand, and systemic change and design, on the other. The recent eco-nomic failure of one of the most important units of the Mondragóncooperatives offers an opportunity to clarify the issue and begin tothink more clearly about our own strategy in the United States.

Mondragón is an extraordinary 80,000-person grouping of worker-owned cooperatives based in Spain’s Basque region, that is teachingthe world how to move the ideas of worker-ownership and cooper-ation into high gear and large scale. The first Mondragón coopera-

Bankruptcy for FagorElectrodomésticosMondragón’s historically most impor-tant unit is Fagor Electro-domésticosGroup, which makes consumer appli-ances. It is the fifth-largest manufacturerof such products in Europe. It employsroughly 2,000 people in five factories inthe Basque region and an additional3,500 in eight factories in France, China, Poland and Morocco.Its direct predecessor (ULGOR) was the first-ever Mondragóncooperative—established in 1956 by five young students of José María Arizmendiarrieta, the spiritual founder of theMondragón cooperative network.

Mondragón recently announced that Fagor was failing and thatthe company would be filing for bankruptcy protection. Fagorwas unable to find financing to pay off debts of around $1.5 bil-lion related to a 37 percent slump in sales since 2007 that result-ed from Spain’s economic crisis and housing market collapse.Under Spanish law, the company had four months to negotiatewith its creditors – which include the Basque government, banksand others – and formulate a restructuring plan.

As part of any restructuring orliquidation, Mondragón will pro-vide jobs and income security fora certain period for some itsworkers in Spain. This is one ofthe cooperative network’s greatadvantages. It has announced thatits internal insurance companyLagun Aro will pay 80 percent ofcooperative member’s salaries fortwo years and will strive to relo-cate as many employees as possi-

ble to other cooperatives in the network. The fate of the rough-ly 3,500 non-Spanish wage laborers (i.e. not cooperative mem-bers) in other countries, however, is unclear.

A Question of InterestThe larger questions are the relationship of large-scale econom-ic institutions to the market in any system, and the lessons forlong-term systemic design for people concerned with movingbeyond the failings of corporate capitalism and traditionalsocialism. Mondragón itself, and proposals for systemic changebased on larger-scale cooperatives in general, have only occa-sionally directly confronted some of the larger challenges thatthe market poses to cooperative institutional forms. What doyou do when you are up against a global economic recession, orradical cost challenges from low-cost producers.

The same challenges face anyone who hopes to project a newsystem based on cooperative ownership in any country. Thequestion of interest, is whether trusting in open market compe-tition is a sufficient answer to the problem of longer-term sys-temic design.

The specific problems are obvious: and have to do with whetherany system will allow the global market to set the terms of ref-erence for the economy in general. A serious “next stage” sys-temic design almost certainly will have to adopt one or anotherform of “planned trade” rather than “free market trade” or elsethe fate of specific firms, groups of workers, and the communi-ties in which both exist, become subject to ever-intensifyingchallenges as corporations play one low-wage country off againstanother, with the inevitable result. The second challenge takes usto planning in connection with the domestic market. It was never

CO-OPVERSATIONScontinue!

BUILDING COMMUNITY WEALTHSeptember 18BY AMANDA DOBRON, NOB HILL PRODUCE TEAM LEADER

Early this summer, a team of La Montañita beer enthusiastsgot together with Marble brewer Kyle Rudeen to collabo-rate on a new, limited release brew. The result is Le Saison

de Plum. Taste this delicious brew with your Co-op friends onSept. 17 at the Marble Brewery.

A saison is a rustic, farmhouse ale originating in agrarian, french-speaking, Southern Belgium during the 1700s. Potable water waslacking at this time and farmers along with seasonal workers, lessaisonniers, were in need of a drinkable beverage during the hotsummer and harvest months. Enter le saison. There was quite a lotof variation in the beginning, as each farm had its own recipe. Thebinding factors were lots of hops and lots of spices. Drawing on thishistory, our saison is a Belgium inspired barrel aged sour, brewedwith coriander and orange peel. We initiated a tertiary fermentationby adding about 100 pounds of beautiful, locally sourced Japaneseplums from Martha Todd.

Please join us in a celebration of local produce, local business, andcommunity at our release party Wednesday, September 17. We'll cel-ebrate at all three Marble Brewery locations. Food will be providedwith any purchase of saison de plum, beginning at 5pm. The down-

town Albuquerque location will feature both pumpkin andspiced beef potstickers made at our Sante Fe store, as well asmeat and cheese platters from our Nob Hill store. TheSupper Truck will be parked patio side from 5pm to 11pmserving up fresh modern Southern fare featuring local pro-duce and the Gregg Daigle Band goes on at 7pm. This is therecipe for a some good ol' fashioned fun—hope to seeyou there!

Did you miss the scintillating conversation atthe August series of CO-OPversations? Or wereyou lucky enough to be there and want more?We’d love to see you at the next CO-OPversation,on September 18 from 5:30pm to 7pm. We aremeeting in two locations on the same day. Santa FeMarketplace will host a Co-opversation in theCommunity Room of the grocery store. Albuquer-que will be meeting at Bachechi Open Space, 9521Rio Grande Blvd. NW. All are welcome. Bringyour ideas on how things could be different as weexplore what it means to build community wealth.

Your Co-op has invited the economist and writer, GarAlperovitz, to speak at our annual meeting on October 18.He’s been thinking a lot about how things could be differentand in preparation of his visit we want to have some CO-OPversations with you. Read his writing in the May andAugust issues of the Co-op Connection (available on line atwww.lamontanita.coop/ connection) and on this page.

FOR MORE INFORMATION email the Co-op’s Board ofDirectors at bod@lamontanita.coop.

MONDRAGÓN:teaching workerownership and COOPERATIVEstructure

SEPT.17MARBLE

BREWERY

DEMOCRATIZINGWEALTH

tives date from the mid-1950s, and the overall effort has evolved over theyears into a federation of 110 cooperatives, 147 subsidiary companies,eight foundations and a benefit society with total assets of 35.8 billioneuros and total revenues of 14 billion euros.

Each year, it also teaches some 10,000 students in its education centersand has roughly 2,000 researchers working at 15 research centers, at theUniversity of Mondragón, and within its industrial cooperatives. It alsoactively educates its workers about cooperative principles, with around3,000 people a year participating in its Cooperative Training Programand 400 in its Leadership and Team Work Program.

Mondragón has been justly cited as a leading example of what can bedone through cooperative organization. It has evolved a highly partici-patory decision-making structure, and a top-to-bottom compensationstructure in a highly advanced economic institution that challenges eco-nomic practices throughout the corporate capitalist world. In the vastmajority of its cooperatives, the ratio of compensation between top exec-utives and the lowest-paid members is between three to one and six toone; in a few of the larger cooperatives it can be as high as around nineto one. Comparable private corporations often operate with top-to-median compensation ratios of 250 to one or 300 to one or higher.

Although it has been criticized for violating its cooperative principlesthrough somewhat “imperial” control of some of its foreign operations,for its use of non-cooperative labor, and for a less-than-active concernwith environmental problems, in recent years Mondragón has begun toaddress deficiencies in these areas.

MONDRAGÓN: A LESSON IN SYSTEMICDESIGN FOR CHANGE

A MARBLE BREWERY AND LA MONTANITA CO-OP COLLABORATION:

Le Saisonde Plum

HEAR GARSPEAK!Oct. 17in Santa FeOct. 18in AlbuquerqueSee page 2 for details.

BBBBUUUUIIIILLLLDDDDIIIINNNNGGGGONCO-OPSSSSYYYYSSSSTTTTEEEEMMMMSSSS

TASTEof theSEASON!

growing community September 2014 2

La Montañita CooperativeA Community-Owned Natural Foods Grocery Store

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

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

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

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

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

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

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

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

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

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

Co-op Board of Directors:email: bod@lamontanita.coop• President: Martha Whitman• Vice President: Marshall Kovitz• Secretary: Ariana Marchello• Lisa Banwarth-Kuhn• Jake Garrity• Leah Rocco• Jessica Rowland• Rosemary Romero• Tracy Sprouls

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

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

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

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

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

GREATGROWING DELICIOUS FOODBY ROBIN SEYDEL

The members of the Veteran FarmerProject have been busy weeding, har-vesting, weeding, selling at growers’ mar-ket at the VA, weeding, selling at the Railyardmarket, weeding—get the picture? While allthe rain has been wonderful along with ourtomatoes our weeds are bountiful. But wehave a dedicated core crew, Gretchen, Buck,Jeff, Darren, and Veronica, some new folkscoming on board—welcome Christie andVirginia. Sadly we lost Ben and Cat and theirthree children to Oklahoma but they had awonderful garden experience that we hopethey will put to good use there. And we wel-come the return of Terrell and Rhonda.

Donation Thanks: Trees From ABCWUAA big thanks to Katherine Yuhas of the Albuquerque/BernalilloCounty Water Utility Authority for her donation of ten trees to

the Veteran Farmer Project. Katherine heads the water conserva-tion division and put together a series of SMART USE WaterConservation classes. Everyone who attends the class gets a free

tree to plant in their yard compliments of theABCWUA and Plant World. Katherine hadsome extra trees and most kindly donatedthem to the VFP. The Smart Use WaterConservation Classes are still happening andwe encourage everyone to take this excellentclass and get their free tree. Fall is the perfecttime for tree planting. For more informationand the complete schedule of classes go towww.abcwua.org and register for the Sept-ember classes.

We hope to be planting the trees in our newspace in the next few months. We have known

for a year or so that the project would have to move from our cur-rent location on Silver and 2nd due to development pressures; anexperience common for today’s urban and next generation farm-ers. We are in the processes of looking for a new location andhope to be able to announce that location soon.

More ThanksAnd while we are saying thanks—anotherhuge thanks goes to New Mexico De-partment of Agriculture for their generousgrant that will help us move the farm and getstarted in our new location.

In the meantime look for Veteran FarmerProject produce stands at the VA Growers’Market every Wednesday from 10:30amto 12:30pm. And join us at the gardensdowntown on Tuesday and Thursdays from8am to 10am for gardening fun, educationand camaraderie.

For more information contact Robin at217-2027 or robins@lamontanita.coop.

BY JANIECE JONSIN WEAREPEOPLEHERE! BANKING ON NEW

MEXICO SYMPOSIUM

WWhat if your tax dollars andfees were guaranteed to beinvested locally, say in a new

building, service, or business? It wouldhelp the economy in your town becausesmall businesses on average create sevennew jobs that help grow the local econo-my. Public funds could create low interestloans to make this a reality. Repayment ofthe loan with interest grows the City’scapacity to create more loans creating acycle of economic sustainability in yourtown. This is how a local public bank can work to create localprosperity.

What exactly is a public bank? A public bank is a financialinstitution owned by a government entity such as a city, coun-ty, state, or a tribe. A public bank is established to hold andinvest public funds, not an individual’s personal deposits. Themission of the publicly-owned bank is to serve the public inter-est. Profits are returned to the public good (not private share-holders). Public bank employees receive a public servant salaryand do not receive bonuses.

VETERAN FARMER

PROJECTUPDATE

BBAANNKKOWN A

You might think it is wishful thinking that a public bank could helpa community achieve economic prosperity, but that’s exactly thepurpose of a public bank. A public bank invests the public’s money—your money—back into the local economy. They do not competewith but rather are partners with local financial institutions likecommunity banks, credit unions, and community development fundinstitutions. Such partnerships support Main Street, not Wall Street.

Public banks are common around the world. In our country,we have the Bank of North Dakota, which has operated suc-cessfully as a state-owned public bank for 97 years. Duringthe housing crisis and recession, the State of North Dakotawas not negatively affected because the public’s funds werenot dependent on Wall Street.

WeArePeopleHere! and the Public Banking Institute are co-sponsoring the day-long “Banking on New Mexico”Symposium on September 27, 2014, in the Santa FeCommunity Convention Center from 8:30am to 9:30pm. Theentire day will be devoted to examining the possibility ofestablishing public banks in New Mexico with renowned pub-

lic banking experts, economists, legislators, and local civic leaders.

“A public bank will provide a local and specific response to globalinterests that have no stake in the survival of our local population,culture, or economy. The Symposium is a way of educating ourselvesabout how to take back control locally,” said Craig Barnes, founderof WeArePeopleHere! Buy symposium tickets at: www.bankingonnewmexico.org.

MORE PUBLIC BANKING INFO: www.publicbankinginstitute.orgor www.wearepeoplehere.org.

HOLISTICHOLISTIC MANAGEMENTMANAGEMENT FIELDFIELD DADAYY

DEVELOPING A SMALL DIVERSIFIEDRANCH September 19, Los Lunas, New MexicoLearn with other small and beginning farmers about how to develop adiversified farm during this Holistic Management Field Day. We’ll betalking land and animal health and how to market and build farmercooperatives. Speakers include: Virginia Smith, Tess Grasswitz, AnnAdams, Susann Mikkelson, and Robin Seydel. To register go to: holisticmanagement.org/training-programs/open-gate-on-farm-learning-series or call 505-842-5252.

HOW NEW MEXICO COMMUNITIES CAN SOLVE

THEIR BBUUDDGGEETTCCRRIISSIISS

JUNEOCTOBER 17-18 CO-OP MEMBER GATHERINGS SAVE THE DATES!

CO-OPYOU OWN IT

annual membershipgathering!

ON SATURDAY, OCT. 18 DON’T MISS AN EXCITING OPPORTUNITY TOHEAR GAR ALPEROVITZ AND share in a lively discussion about the futureof cooperatives. Co-op members enjoy a FREE New Mexican feast at theIndian Pueblo Cultural Center in Albuquerque. RSVP by October 14 atwww.lamontanita.coop. For more information: robins@lamontanita.coopor at 505-217-2027.

Can’t Make it to Albuquerque on Saturday? Hear him in Santa Fe onFriday, October 17 at 6:30pm, at the Unitarian Universalist Church, 107W. Barcelona Road. Sponsors are La Montañita Co-op, We Are PeopleHere, and New Economy community activists.

FOODFRIENDS&GAR

their homes, schools, and communities! To schedule a presentation or aShelter tour for your group; call Humane Education Coordinator TomAlexander at 505-988-8980. You can also email Tom at humaneeduca-tion@sfhumanesociety.org

Albuquerque—Animal Humane New MexicoSince 2006, they have been committed to ending theeuthanasia of adoptable shelter animals. Since 2011, AnimalHumane, an open admission shelter, had a total Save Rate(Live Release Rate) of 90% for pets in their care. AnimalHumane utilizes every opportunity available to further theirmission of re-homing pets. No healthy pets have been euth-anized at Animal Humane since December 2009. They offera Feral Cat Trap/Neuter/Return (TNR) program that, sinceDecember 2013, has sterilized over 8,300 cats leading to a15% drop in kitten intakes. Their Low-Cost Spay Neuter

program in addition to sterilizing every shelter pet, has sterilized 15,300pets for low-income owners since 2007.

As part of Project Fetch, Animal Humane also works to save more livesby transferring pets from over 20 NM shelters and also transfers pets tovarious rescue groups as well. In 2013, more than 1,100 pets were fos-tered and over 100 mobile adoption events annually have re-homedhundreds of animals. AHNM microchips every adopted pet and offersmonthly, low-cost vaccination and microchip clinics to the public as wellas pet behavior modification and training classes.

This month we want to focus on two wonderfulanimal welfare organizations: Animal Humane ofNew Mexico and the Santa Fe Humane Society and

Animal Shelter. The bag credit donations will be sharedbetween these two central New Mexicoanimal humane organizations.

Santa Fe Animal Shelter andHumane SocietyThe Santa Fe Animal Shelter andHumane Society is the largest animalshelter and care facility in northern NewMexico. A non-profit organization, theyserve more than 10,000 lost, stray, aban-doned, or injured animals each year. TheShelter contracts with the City andCounty of Santa Fe to care for homeless and stray animals,but also serves every animal brought through their doorsfrom any other source. Low- and no-cost spay/neuter pro-grams address overpopulation. Critter Camps for childrenages 10 to 13, are uniquely geared for budding animal wel-fare advocates providing a fun and educational opportunityto work with animals. Participants also observe the impor-tant work that goes on in the clinic.

Over the years, humane education volunteers from the SantaFe Animal Shelter have visited most Santa Fe schools andpresented to more than one thousand students. By teachingchildren compassionate behavior toward all living creaturesfrom an early age, they can become positive role models in

BY ELEANOR BRAVO, FOOD AND WATER WATCH, NM CHAPTER

New Mexico has an opportunity to weigh inwith the rest of the country on the misuseof antibiotics in factory farms. Antibiotics

are critical tools in human medicine. Medical authoritieswarn that these life-saving drugs are losing their effec-tiveness, and there are few replacement drugs in thepipeline. Bacteria evolve in response to the use of antibi-otics both in humans and in animals. Those bacteria thatare resistant to antibiotics prosper as antibiotics kill thenon-resistant bacteria. Once they emerge, antibiotic-resistant (AR) bacteria can transfer AR traits to otherbacteria in animals and the environment. The develop-ment of antibiotic resistance is hastened by the use of lowdoses of antibiotics at industrial farms; a practice known assub-therapeutic use.

Although livestock producers do use antibiotics to treat sickanimals, the far more common usage is for “non-therapeutic”purposes, including disease prevention and growth promo-tion. In the 1950s, researchers discovered that a small, con-stant dose of antibiotics helped animals grow faster. Livestockproducers began using feed with antibiotics mixed in, both topromote faster growth and as an attempt to prevent infectionsin densely packed and unsanitary, confined animal feedingoperations (CAFOs).

CAFOs are prevalent in the southern and western parts ofNew Mexico. Currently, there are approximately 172 dairieswith about 355,000 cows. NM has the largest average herdsize in the nation with an average of 2088 milking cows perdairy producing over 7 billion pounds of milk each year mak-ing NM among the largest producers of milk and milk prod-ucts in the US.

These non-therapeutic doses are just a fraction of theamounts typically used to treat infections. Imagine taking afraction of a regular dose of antibiotics every day even whenyou are healthy. Imagine including a low dose of antibioticsin your food, taken without even consulting a doctor. That’sessentially what happens in modern livestock production.And it creates conditions that promote the development ofAR bacteria.

Raising livestock without antibiotics requires changes in herd manage-ment. Animals crowded into CAFOs may face increased stress and

poor hygiene, which facilitates the spread ofpathogens and slows animal growth. Mini-mizing livestock stress and maximizinghygiene can provide growth-promotion andinfection-prevention benefits without the non-therapeutic use of antibiotics.

By far the best way to prevent the spread ofAR bacteria is to prevent their development inthe first place, which means ending the non-therapeutic use of antibiotics in livestock.Federal government recognition of antibioticresistance goes back decades, but action to

address the problem has been intermittent and slow.

Food & Water Watch recommends that: Congress should pass thePreservation of Antibiotics for Medical Treatment Act (PAMTA)/Prevention of Antibiotic Resistance Act (PARA), which would bannon-therapeutic uses of antibiotics in livestock, thereby avoiding thecumbersome drug-by-drug process currently required of the FDA toachieve the same goal. Congress must also pass the DeliveringAntimicrobial Transparency in Animals Act (DATA)/AntimicrobialData Collection Act, which would greatly improve available publicdata on antibiotic use in livestock. The FDA should assess the impactof its voluntary strategy and withdraw drug approvals for injudicioususes within three years. The FDA should also strongly enforce theexisting bans on certain uses of antibiotics.

Food & Water Watch is actively trying to pass local resolutions oppos-ing the non-therapeutic use of antibiotics in livestock. Albuquerqueand Santa Fe city councilors will be called upon to support such a res-olution. Please contact your city councilor and tell them: “Stop the useof antibiotics for any reason other than to treat sickness.”

RESISTANCE:FACTORY FARMS ARE MAKING US SICK

THIS MONTH BAG CREDIT DONATIONS GO TO:NM Animal Humane Association and theSanta Fe Animal Shelter and Humane Society:Providing compassionate shelter and services foradoptable companion animals in Central NewMexico.

In July your bag credit donations totaling $2,309.35went to the Cancer Center of New Mexico.THANK YOU!

DONATEEyour BAG CCRREEDDIITT!donate

THEDIME!

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

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FREE FILM SCREENING: RESISTANCEFREE SCREENING OF THE DOCUMENTARY RESISTANCE WHICHEXPLORES THE EMERGING PANDEMIC OF ANTIBIOTIC-RESISTANTINFECTION ON SEPT. 6 AT 4 PM AT THE CENTER FORCONTEMPORARY ARTS, IN SANTA FE. FREE! TO LEARN MORECONTACT LARS AT 505-750-4919, LPANARO@ FWWLOCAL.ORG

COMPASSIONFORALL SPECIES A N I M A L H U M A N E O F N E W

M E X I C O A N D T H E S A N T E F EA N I M A L S H E LT E R

USE IN LIVESTOCKAANNTTIIBBIIOOTTIICC

September 2014 3

holy harvest September 2014 4

by HAKIM BELLAMY

There is butter in the barrio that will not let us slide

or slip in la cocina

we will take a kitchen to our worries like sugarcane weed people out of our lives like... weeds

put butt on back meat on bone and too skinny nephews

...like butter

put family in marrow like oso buco put family in morrow like leftovers

there is butter in the barrio that will not let us lose weight that keeps us afflicted with heavy heart disease like we've got a crush on ourselves

because our capacity for love is bigger than our waist lines

because we will fit a feast day and a pheasant in the center of a circle of friends like an open mouth waiting for rain

we wear our dinner like blackberry rouge a swollen jaw full of seconds always coming back for more

BLUE CORNSSSSPPPPEEEECCCCIIIIAAAALLLL

homecooked and half baked we eat hella good even when hell is bad we stand in the heat we live in the kitchen

comfort food til we're uncomfortable

we smile huge with our hips from cheek to cheek stuffing "I don't care" in our right pocket and stuffing "I don't cholesterol" in our left

we are a buffalo buffet no bull

there is butter in the barrio that will not let us burn

just brown

fly like tortilla never drown not even at the cantina as sure as fry bread floats

cheat charity with chicharones cash poor but abundant in familia a surplus of sisters and the myriad of dishes we can whip up from corn, bean & squash

we put the carne in carnale flesh of my flesh blood of my...

tofu?

we are as green as the farmer and as red as his boots

we sound like my uncle when I was young and chunky and he said I was on a seafood diet cause when you don't know when your

next meal is coming you eat all the food you see

we sound like my father when his son left for college a carnivore and came back eating only leaves and he said, “Son Tummy doesn't grow on trees”

we sound like a good conversation the perfect side to every meal like laughter and it doesn't matter white or red

put our values where our mouth is like we're vegans

we are all eyes bigger than stomaches that go down swinging

by mortar & pestle we make masa of the mesa as it rolls itself thin as the horizon is yellow towards the blue corn sky

there is butter in the barrio that should have killed us by now but in the belly of the beast you gottas try harder than that

we will feed a multitude with five bushels of red and two fish ...as long as you don’t ask where the fish comes from

when life gave us limes we made tequila and a mean lime butter sauce that really brings a dish together...

like people

We are like butter, baby

We are the butter in the barrio that has fueled warriors and fertilized wombs

slathered blankets of our hands over beds of flour and yielded a sea of sopapilla

we are whom we eat

as we snap crackle dance and sing

in this comal of a desert that gives us life one meal at a time.

HAKIM BELLANYCO-OP MEMBER, HAKIM BELLANY, is the inaugural PoetLaureate of Albuquerque, NM (2012-2014), a national and regional Poetry Slam Champion, holds three consecutive col-legiate poetry slam titles at the University of New Mexicoand was awarded the Emerging Creative Bravos Award byCreative Albuquerque earlier this year.

For more of Hakim’s poetry go to www.hakimbe.com.

BY ARI LEVAUX

The voice on the phone gave me directions to a housein a residential neighborhood. The way she spokemade me feel vaguely like James Bond receiving an assign-

ment from "M." "The owners gave permission for the tree tobe picked, but they don't get home from work until two,” sheexplained. "The tree is really tall, I think it might be grafted,which means the upper cherries could be better than the lowerones, so if you have a ladder you should bring it. In this heatthey aren't going to last long so you should go soon. Do youthink you can go today?"

According to the UN Food and Agriculture Organization, 33% of the foodgrown worldwide goes to waste. Valued at 750 billion dollars, it wouldtake a farm the size of Mexico to produce this amount of wasted food.And when it rots in a landfill, the UNFAO estimates that the gases that arecreated account for 6 to 10% of the greenhouse gases released into theatmosphere. If global food waste were a country, Grist.org reports, itwould be the third largest emitter of greenhouse gases.

In the face of a growing population, much attention has been paid to var-ious ways of producing more food, usually via modern agricultural tech-niques. A less sexy approach to feeding the hungry, while simultaneouslycutting down on greenhouse gas emissions, would be to reduce the amountof food that is wasted.

Enter the Gleaners The act of gleaning, as it relates to food, is to salvage food that would havegone un-harvested. It's an act as old as agriculture. The ancient poor usedto prowl the harvested fields of rich landowners and pick the grains orvegetables left behind. Today in the world's poorest countries, gleaning

holy harvest September 2014 5

still occurs in much the same way, while in wealthi-er nations like the US, gleaning takes on myriadmodern forms.

In cities around the US, activist groups have forgedrelationships with grocers, caterers, restaurants, andgrowers at the supply end, and with food pantries,homeless shelters, and other organizations feedingthe hungry at the demand end. Many of these organ-izations, such as Food Shift in the Bay Area, consid-er reducing greenhouse gas emissions to be an essen-tial part of their missions—along with feeding thosein need.

Beginning in mid-summer it's easy to walk the resi-dential streets and alleyways looking for trees fromwhich ripe fruit is dropping to the ground. All it takesis a knock on the door to determine if the homeown-

REDUCE WASTE FILL HUNGRY BELLIES

er would be open to you picking the fruit. I usually offer topick up the rotten fruit that has already fallen as well, inexchange for harvesting the potential mess that's still dan-gling from the trees.

Later in the season I'll turn my attention to fall vegeta-bles, like kale, which gets sweeter after a frost. Thefreeze is usually beginning just as the farmers marketsare ending, and farmers are ready to turn their fieldsunder for the year. During the last few markets of theseason I'll strike deals with growers to acquire largeamounts of their kale before it meets the plough.

Sometimes the grower will invite me to come glean itmyself, old-school style. But more often they'll offer toharvest a massive amount and sell it to me at a bargainrate. Technically speaking, food that's acquired in thismanner isn't "gleaned," but "recovered." Either way, it'sfood that wasn't wasted, that by filling bellies puts lessdemand on a carbon-intensive, land-hungry food system

And for those who don't have an associate like thewoman who guided me to the cherry tree, a smart phonecan make a good substitute. A new organization calledFalling Fruit (Fallingfruit.org) is building a worldwidedatabase of urban edibles, including, according to avideo on the site, "Apples, apricots, mangoes, plums,avocados, star fruit, citrus, nuts, berries, vegetablesspices, herbs [and] mushrooms." A smart phone app isunder development, soon to be released.

I loaded the map on to my laptop and took a look. Itshowed, within blocks of my house, apples, apricots,plums, peaches, and grapes. I took a walk, and there theywere. There was also a nice gooseberry bush. Many treeswere hanging over fences above the sidewalk. There wereno mangos to be scrounged, but I pigged out nonetheless.

Michelle Franklin, Director of the Co-op DistributionCenter said, “Being able to connect local farmers toorganizations supplying important sources of food tohungry people has been a remarkable experience forus. If food products aren’t able to make it to a localmarket for whatever reason, gleaning programs likethis can help hunger-relief organizations make nutri-tious food available to vulnerable people.”

Jennifer McDowell, USDA Forest Service championfor the Feds Feed Families food drive, said, “Feds Feed Families givesfederal employees an opportunity to show their commitment and com-passion to their local communities by donating non-perishable fooditems. By volunteering our time to glean produce from local fields andorchards, we have the added opportunity to redirect fresh food thatwould otherwise go to waste to the people who need it the most.”

Roadrunner Food Bank distributed more than 10 million pounds ofproduce last year. Roadrunner Chief Operating Officer Teresa Johansensaid, “One of our roles is to provide as much nutritious food as possi-ble. Working with local farmers and volunteers like the folks from theForest Service gives us a new way to source and obtain healthy freshfoods. Our goal is to maintain a consistent supply of produce throughgleaning and other food rescue activities throughout the year.”

families threatened by food insecurity. RoadrunnerFood Bank distributed it through its network ofpartners including food pantries, soup kitchens,and other meal programs.

Gleaning programs can make a difference by bringing volun-teers out to harvest excess fruits and vegetables on local farms,neighborhood gardens, and other venues to benefit hunger-relief organizations.

Fresh fruits and vegetables are important elements of a bal-anced diet for children, adults, and seniors. Too often, familiesat risk for hunger cannot afford to buy produce, and expertssay that vulnerable populations are often in poorer health andlikely to experience diabetes, obesity, and other health issueswhen they don’t have access to nutritious food.

BY SONYA WORWICK

I n late June, the Co-op Distribution Centerlearned that the Nichols Ranch, an orchard,near La Luz, NM, had extra produce. The fruit

was ready to harvest, but Nichols Ranch owners knewthey did not have the labor force to pick or the marketto sell the entire crop. Rather than let the cherries andapricots spoil, they opened their orchard to volunteersfrom the USDA Forest Service Albuquerque ServiceCenter and the Lincoln National Forest to glean pro-duce for hunger relief.

La Montañita Coop, Roadrunner Food Bank, and vol-unteers for the Feds Feed Families food drive joinedforces to hold the first gleaning event of the summerseason, collecting 1,000 pounds of fresh cherries andapricots for Roadrunner to distribute to New Mexico

GLEANING GREENFFOOOODD

CO-OP COLLABORATION HELPS FEED FAMILIES

FFFF EEEE EEEE DDDD TTTT HHHH EEEE PPPP EEEE OOOO PPPP LLLL EEEE

We’d love to see you at the next CO-OPversation, onSeptember 18 at 5:30pm. We are meeting in twolocations on the same day. Santa Fe Marketplace willhost a Co-opversation in the Community Room of thegrocery store. Albuquerque will be meeting atBachechi Open Space 9521 Rio Grande Blvd NW. Wewill explore what it means to build community wealth.

Your Co-op has invited the economist and writer, GarAlperovitz, to speak at our annual meeting on October18. He’s been thinking a lot about how things could bedifferent and in preparation for his visit we want tohave some CO-OPversations with you. For moreinformation email us at bod@lamontanita.coop.

SHOPSHOP

FLASHIN THE PAN

FFOORR FFRREEEE

GLEANING!

SEPT18

CO-OPVERSATIONS continue!BUILDING COMMUNITY WEALTH

Membership in the Co-op is open to anyone whowants to and is able to use the services of the co-opand who is willing to accept the responsibilities ofownership. How members use the Co-op’s servicesdetermines its future direction. Major changes in thekinds of business the Co-op does come from changesin what members need and use. The founding andexpansion of our Cooperative Distribution Center is a good example of that in action. Visit coopdistribution.coop.

While focusing on serving member needs, your Co-opworks to support the sustainable development of thecommunity. Service on the Board of Directors is justone level. Hundreds of members serve the Co-op andcommunity through volunteer work in Co-op spon-sored programs and with Co-op partners. Check outlamontanita.coop/volunteer to see the amazing listand perhaps volunteer, yourself.

Through ownership, the Co-op belongs to the mem-bers. But members also belong to the Co-op. Allmembers have the right to participate regardless oftheir wealth, patronage, values or beliefs. Owners areentitled to information, transparency, voice, and rep-resentation. The Co-op uses many avenues to provideeducation and information about products and pro-ducers so that members can make informed purchas-ing decisions.

Democracy is at the heart of what makes the Co-op different. And, the Co-op’s continued successlies in tapping the potential of the different rela-tionships it has with member/owners…now, backto those elections.

BY ARIANA MARCHELLO, BOARD OF DIRECTORS

The Board of Directors elections are coming up soon.“Oh! No,” you say. “Not more about that. I don’t knowanything about the people who are running and not sure I

care. I just want to shop.” There are more events in the works thatwill present opportunities for members to meet and have conver-sations with the current Board, with each other. We hope you’lltake advantage of them. However, the upcoming election andevents are not so much what this article is about, so read on.

Democratic Member Control is the second of the sevenCooperative Principles, the general operating rules that distinguishcooperatives from other kinds of businesses. In fact, democracy,underpins all the rest of the principles. So naturally, open elections for theBoard of Directors is one expression of that principle. But democracy incooperatives is about more than voting.

Ownership is probably the most fundamental expression of democracy in aco-op. Members can buy only one share each. No one can swoop in and buya “controlling stake” in La Montañita and foist his or her special interestson the organization. The fact that members contribute equally to the capi-talization of the Co-op makes for a horizontal, rather than hierarchicalownership structure.

DEMOCRATIC MEMBER CONTROLco-op news September 2014 6

COOPERATIVE DEMOCRACYMORE THAN VOTING!VOTING!

CO-OP’Sdemocraticheart

Since the June 30 ruling from the Supreme Court on HobbyLobby, Eden Foods, a company known for high product standardsin the organic foods industry has reinvigorated a March 2013 law-

suit challenging the contraceptive mandate in the Affordable Care Act(ACA) previously set aside by a federal appeals court. The founder and CEOof Eden Foods, Michael Potter, follows the strict doctrine of his RomanCatholic religion in opposing the use of all birth control to prevent procre-ation, and thus his case against the ACA seeks to remove all birth controlprovisions for his business and like-minded others.

Eden Foods has less than 130 employees and has reported annual sales ofabout $51 million. While Eden Foods may have long-denied birth control cov-erage to its employees, a court ruling in favor of the founder could have a pro-found impact on essential care for insured women and families far beyond thiscompany. It is very concerning that lawsuits in opposition to the ACA havefocused solely on women's access to coverage. Women's health care is clearlyunder attack, and these lawsuits are a concerted effort by business owners andlawmakers to increasingly limit women's health care options.

Birth control products are used not just for prevention of pregnancy but forserious medical conditions including hormonal imbalances, cancer preven-

tion and endometriosis, and theiressential use is not confined to womenof child-bearing age. Pregnancy itselfcan be a life-threatening condition forsome women. Women of all agesshould be allowed to make health care decisionswithout the interference of their employers. What isbecoming clear is that there are groups and individu-als who wish to deny women the right to enjoy sexwithout the consequence of pregnancy, and in thiscrusade they will go to any length to assure thatwomen are not allowed the basic expression of sexu-ality without facing the potential "punishment" ofprocreation in the process. Pregnancy should be acause for celebration, not a forced burden of sexualexpression and enjoyment.

This lawsuit has led to calls nationwide for boycottsof Eden products, and stores like La Montanita areunder fire by members and shoppers for continuingto stock and sell Eden's foods. Many co-ops acrossthe country have adopted the same stance as LaMontanita's managers in labeling opposition to thefoods a "political action," suggesting that the callsfor removal of the products are equal to the calls forkeeping them. Additionally, Co-ops claim that boy-cotts harm farmers and others who are in Eden's pro-duction chain.

Our Co-op is founded on seven princi-pals, among them "democratic membercontrol," "education, training and infor-mation,” and “concern for community.”These are what make the Co-op special inthe healthy foods marketplace. Many ofus feel the Co-op is more than just a gro-cery store, because we think of it as aplace where community is built. Webelieve members/shoppers should beinformed when the Co-op is selling prod-

ucts from companies engaging in practices that makewomen slaves to biology. We have been told that the onlyway the Co-op will stop carrying Eden Foods is to convinceshoppers to choose another company's product line. Yet weare denied access to inform shoppers at the co-op becausethis issue may be controversial and may make shoppers feelunsafe. There are co-ops that have dropped Eden's productsafter public information campaigns.

The Co-op has limited shelf space, and the managers saythat if products languish in the store, they will be movedaside for other items. Why not give another business andother producers the opportunity to be sold at our Co-op?The Co-op will stop selling Eden Foods products if wedon't buy them. The Co-op has other options available forall of Eden's product line. Send a clear message to our Co-op’s management team that women and our health careoptions are valued at La Montañita. Drop a suggestion inthe Suggestion Box posted at every Co-op store, and let theCo-op Board of Directors know your thoughts by email-ing bod@lamontanita.coop.

BY PAM ENGLAND, BARBARA GROTHUS AND KATIE STONE

LETTER TO THE EDITOR

BY SARAH WENZEL FISHER

One of the great success storiesof the Co-op Distribution Cent-er is Kyzer Farms. The pork pro-

ducer has gone from raising a few pigs ayear, to being the principle supplier ofpork products for all of our stores. Part ofthis success is due to the fact that we buywhole animals from Kyzer, then workwith Western Way in Moriarty to processthese animals. In an effort to not be waste-ful we go out of our way to find buyers for all parts ofthese animals, and to create delicious products likesausage from the meat that is not a prime cut.

In addition to using the whole animal, we endeavor tobuy all animals. Like beef production, meat pigs are typ-ically castrated males, or farrow hogs. These animalsbecome prime pork chops, loins and roasts because theyare big enough, and carry enough meat. Farmers typical-ly keep sows or females for breeding, but any animalsculled from a herd are typically too small or old to bebutchered into prime cuts.

The Co-op created our sausage program to help Kyzer beable to sell all of his animals. We buy smaller animals andsows past their breeding prime for the sausage thatWestern Way makes exclusively for our stores. We havejust added three exciting new flavors to our menu ofgreat pork sausage: Sriaracha Onion, Tuscan, andWasabi Ginger. All three flavors are now available inlinks in all of our meet departments.

Kyzer has expanded his business toinclude brokering lamb from small-scaleNew Mexico producers. He works withthe CDC to source animals for lambsausage links (also made by Western Way)available in the following flavors: SweetItalian, Green chile, Sriaracha Onion,Tuscan and Wasabi Ginger. While all ofthese make great tailgate food on a grill,they also are delicious in hearty fall soupslike ribollita.

Ribollita2 Tuscan pork sausage links, cut into 1/2-inch slices1 large can cannellini beans, rinsed2 medium carrots, diced1/2 onion, diced2 stalks celery, diced6 large kale leaves, stemmed and diced1/2 cup diced savoy cabbage1 can Italian tomatoes, pureed 1/2 cup fresh basil leaves, chopped1/4 cup good olive oil, plus extra for serving1/8 pound pancetta, diced3 cups chicken stock

In a large stockpot over medium heat, add olive oil andonions. Add sausage and pancetta and sauté for five min-utes, stirring occasionally. Add carrots and cabbage andcook for three more minutes. Add all the remainingingredients, except basil, and simmer for about 30 min-utes, then salt and pepper to taste. Stir in basil just beforeserving and garnish with crusty, toasted bread andParmesan cheese.

Local Artisan Sausage: KYZER FKYZER FARMSARMS

SUCCESS STORY

A meditation workshop for all! Explore what meditativework is. Sept. 13, 2 to 3:45pm/Wat Center, 145 MadisonNE. $2 donation. Reservations/info, Jay Cutts at 281-0684www.cuttsreviews.com/meditation.

CLARIFYINGMEDITATIVE

WORK

Durango Natural Foods CooperativeI have been contacted by the Board of Directors ofDurango Natural Foods and asked if LaMontanita would have interest in acquir-ing/merging with their Co-op. They feltthey had taken Durango as far they couldand the Co-op could be better served bybecoming part of the La Montanita family.This is not the best time for this opportu-nity to present itself as we are still workingto build the Westside store business butwhen opportunity comes knocking its bestto open the door. Durango has been inbusiness for over 40 years and is well established.It is a small store and makes a small amount ofnet income each year.

To date nothing has been decided but I am work-ing with the Durango Board of Directors toresearch the possibilities. If we do come to anagreement our current La Montañita stores will

see no difference in operation. Robin Seydel and Irecently spend two days visiting with the Durangostaff and Board of Directors. The meeting was

productive and Robin and Ihave identified several areas thatwould benefit the Durango Co-op. Having the Durango Co-opbecome part of La Montañitawould also provide new oppor-tunities to source more regionalproducts for all stores as theAnimas Valley has some won-derfully productive farms. While

having locations in two states sounds difficult it really is not, my last employer had stores in three states and it worked fine. We have alreadybegun looking into the two state cooperative legalrequirements.

I will keep you updated with further details asthey are developed. Please don’t hesitate tocontact me with input. -TERRY BOWLING

THE INSIDE SCOOP

G E N E R A L M A N A G E R’S C O L U M N Update your contact information at any Co-op information desk or online to get yourBoard Election Ballot.

VOTE!Board EEEELLLLEEEECCCCTTTTIIIIOOOONNNNSSSS!!!!

BY DAVID HURLEY, BOARD RESEARCH

ASSISTANT

W hat do the Mondragon Cor-poration (the giant federa-tion of co-operatives based

in the Basque region of Spain), the lateNobel Prize-winner Elinor Ostrom, andfood hubs have in common? They areamong the topics examined during BoardStudy—time set aside by La Montañita’s Board ofDirectors to learn about and discuss ideas that are relevantto the mission and values of our Co-op.

For the past few months, I have been the Board’s researchassistant—selecting readings, activities and questions forBoard members to use to prepare for the Board Studyconversations that take place at most of the monthlyBoard meetings.

I am a librarian by profession. Serving as the Board’sresearch assistant uses many of the same skills—identi-

fying which resources will be useful and unbiased-ly presenting a range of perspectives on a topic, forexample.

But there are also some big differences between my"day job" and being the Board's research assistant.As a librarian I typically know the collections thatare available but not much about the librarypatron who needs them.

With the Board, because I’m able to be part of this con-versation month after month, I am able to get a deeperunderstanding of which articles will be most useful andwhich tangents are worth pursuing. Choosing readingsis as much about my understanding of the Board as itis about the information itself. And, of course, I’m notlimited to books and movies like I often am in thelibrary—we can (and do) invite experts to come in and

Membership is Ownership: Board StudiesCOME JOIN US!

be part of the discussion. These speakers also strengthen the relationshipbetween the Co-op and other organizations with similar values.

As a longtime member of the Co-op, it’s no surprise that I’m interested in thetopics that are relevant to the Board, topics that reflect La Montañita’s com-mitment to healthy food, sound environmental practices, and a strong localeconomy. The Board members bring a shared passion to these discussions,but one that is grounded in diverse expertise and experience. The result is avery stimulating hour or so, and one where I always learn a great deal.

In the coming months we’ll be exploring community economic development,game theory, and the co-op movement, among others. Sound interesting?Join us! Board Study takes place at regular Board meetings, which areheld on the third Tuesday of each month at 5:30pm at ImmanuelPresbyterian Church across the street from the Nob Hill store. Allmembers are welcome. I hope to see you there.

co-op news September 2014 7

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

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

democratically-controlled enterprise.

9/16 BOD Meeting, Immanuel Church, 5:30pm

9/17 Saison de Plum at MarbleBrewery, see page 1

9/18 CO-OPversations! see page 1

SAVE THE DATES: October 17 and 18! SEE AND HEAR GAR!

SeptemberCalendarof Events

SSAANNTTAA FFEE CCOO--OOPP FFOOOODD DDRRIIVVEE AACCCCEEPPTTIINNGG DDOONNAATTIIOONNSS AALLLL MMOONNTTHH

LOCAL

LOCAL

LOCAL

It’s about to get

Maize Maze!

We’ve got corn coming out of our ears! It sometimes seems corn is taking over the world.

Now the number one field crop in the US, over 3,500 products are made from corn. As of 2012, 88% of all corn produced is GMO. So, we have been diligent in choosing

organic and non-GMO products for you to try!

Meaning “sacred mother” or “giver over life”, maize was developed from a wild grass, Teosinte

over 7,000 years ago. For thousands of years, Native Americans have transformed the quality

of maize through their cultivation techniques.

Here in the Southwest blue corn is legendary and comes from local Native American communities and

farms where they are experts in dryland farming. Traditionally hand planted, hand cultivated, and hand

harvested, and consequently more scarce and more expensive than white and yellow corn; blue corn is a

staple of the Pueblo tribes. It is used to make a hot cereal called atole, various boiled breads and

dumplings, and a very thin, many layered rolled bread called Piki bread. It also contains about 20%

more protein and up to 50% more iron than other varieties of corn. Pueblo communities know what

they are doing!

The benefits of corn are many and include controlling diabetes, prevention of heart ailments, and lowering hypertension. Corn not only provides

the necessary calories for healthy, daily metabolism, but is also a rich source of vitamins, especially

Vitamin B, Thiamin and Niacin as well as Vitamins A, E and many minerals. It protects your heart, lowers

LDL cholesterol, has antioxidant properties, and contains abundant minerals. Phosphorous,

magnesium, manganese, zinc, iron, and copper are found in all varieties of corn. It is rich source

of beta-carotene and can also soothe skin rashes and irritation.

www.gardenofcures.com, www.themaize.com, www.organicfacts.net

LOCAL Sweet Corn

From 6th generation Farmer Dean Schwebah at Schwebah Farm in

Moriarty, NM. Watch for this year’s harvest of high quality, nutritious,

non-GMO, local and pesticide-free sweet corn.

SWEET MEDICINE Sacred Beauty Grains

A beauty secret is revealed from New Mexico’s “ancient ones,” blue corn and the recently recognized, nutrient rich Anasazi

bean. Sweet Medicine has combined these two magical ingredients to create an

exfoliant and purifying mask that replenishes lost nutrients, deep cleanses, refines pores and diminishes fine lines.

PH balanced, 100% pure, natural, preservative free, and all vegan.

LOS CHILERIOS Blue Popcorn

Santa Fe’s Los Chilerios specializes in native popcorn, one of the oldest

foods known to man. Choose from corn already popped, plain or with green or red chile powder. Or, start

from scratch with their Fiesta Kernels, a combination of Blue corn, Crimson

Red or White popcorn kernels.

BOB’S RED MILL Cornbread & Muffin Mix Cornbread is a welcome sidekick to New Mexico’s favorite harvest dish,

calabacitas! Bob’s Red Mill Cornbread Mix makes baking

easy and it is Gluten-free! Bake as a heartycornbread

in your favorite cast iron pan or in a muffin tin.

It’s time for the annual Rio Grande Community Farm Maize Maze! Weekends in October: Fridays: 3:00 - 8:00 Saturdays: 11:00 - 8:00 Sundays: 11:00 - 6:001701 Montaño Road NW http://riograndefarm.org

Ask your cashier for a special discount off admisson coupon!

LOCAL

LOCAL

LOCAL

TAMAYA • BLUE

A Native American Product Made with Traditional Blue Corn

CORNY!It’s about to get

a-maiz-ing corn

GARDEN of EATIN Blue Corn Chips

The true-blue color and hearty texture of Garden of Eatin’ Blue

Corn Chips make them as pleasing to your palette as they are to your eyes. Made from

organic blue corn and wholesome garden ingredients, these chips pack enough flavor and crunch

to liven up any party – bringing out the snack connoisseur in all of us.

BULKMulti Colored PopcornThis multi-colored popcorn isn’t just

pretty... it contains special antioxidants called “anthocyanins”.

It actually has 2.5 times the anthocyanin content of yellow corn.

Buy in bulk for great savings!

TRES LATIN FOODS Black Bean & Corn Pupusas

Black Bean and Corn PupusasVegan. All Natural. Gluten Free. It’s a surprising twist to traditional Latin

cuisine from El Salvador; Their stuffed corn tortillas are always made with organic corn masa. Serve them with

Curtido, a cabbage slaw with vinegar. Find an authentic recipe @ www.trespupusas.com

SABROSO Corn Tortillas

Always delivered fresh from right here in Albuquerque, sometimes

the bags are still steaming when we recieve them.

Comes in Blue or Yellow CornNo preservetives

TAMAYA MILL Corn Products

Agriculture is why the Santa Ana people have survived as a community. Blue

corn, the most treasured grain of Pueblo tribes, is the prominent crop of Santa

Ana Pueblo. In addition to growing the corn, it is processed in their own grain mill to create several products: Blue Corn Meal, Atole, from corn that is

roasted before milling, Parched Corn, a roasted, lightly salted, whole kernel, ready-to-eat snack and Pancake and

Cornbread Mixes.

REAL FOODSCorn Thins

Original Corn Thins contain the great taste of golden sun-ripened corn, and are made simply by popping grains of maize under high temperature. Prepared from a great recipe for

maximum crunch and flavour, they taste sensational on their own or with

any number of delicious toppings. With more dietary fiber per gram than wholemeal bread, Original

Corn Thins a healthy snack!

IMAGINE Classic Corn Chowder

Organic sweet corn and diced potatoes combined with a touch of

cream make this Classic Corn Chowder simply delicious. Roasted red pepper and leeks round out the flavor. All of

IMAGINE soups and broths are non-GMO and contain no artificial flavors, chemicals or preservatives.

Imagine® brand is a proud supporter of the Non-GMO Project.

SANTA FE SEASONSCorn & Black Bean SalsaSince 1983, Santa Fe Seasons has

been creating award-winning gourmet hot sauces, salsas, spice

blends, soup mixes, grilling and table sauces using fresh jalapenos, ancho, mulato and chipotle and the world’s finest Hatch chiles. Check out their

large variety of the best tasting salsa products in New Mexico.

back to school foods September 2014 10

TOFU EGGLESS "EGG SALAD" FORSANDWICHESFROM ADRIENNE WEISS

Serves: 4 to 6Time: 45 minutes

This tasty vegan spin on traditional egg salad pro-vides a delicious and healthy alternative with lesscholesterol and fat. Served on any choice of bread,roll, or flat bread/cracker, it is sure to please.

14 to 16-ounce package firm or extra firm tofu, well-drained

1 large stalk celery, finely diced1 small red or green bell pepper, finely chopped1 teaspoon dried dill weed1 to 2 teaspoons prepared yellow mustard, to taste1 teaspoon curry powder, or more, to taste1 teaspoon celery seed1/4 cup pitted, chopped olives of choice1 to 3 tablespoons nutritional yeast1/3 cup vegan mayonnaiseSalt and freshly ground pepper to taste

The real key to this eggless salad is removing as muchof the liquid from the tofu as possible. The tofu shouldbe so dry that it begins to crumble. Begin by pressingit. I suggest wrapping it in a single paper towel, then ina bar or terry kitchen towel and placing it under aheavy cast iron pan or other heavy object for at least 4hours, if not overnight. The paper towel prevents anyfuzz from the terry towel sticking to the tofu, whileabsorbing a great deal of the excess liquid.

If able to get an East Indian black salt, Kala Namak,which is actually pink in color, use it in place of regu-lar salt. It provides a very distinctive egg-like flavor. Itis available at various websites, if not locally.

In a large bowl, crumble the drained tofu. In anothermedium bowl, combine the mayonnaise and all otheringredients, except salt and pepper. Mix well. Pour

mixture over the tofu and stir well to combine. Ifdesired, add more mayonnaise for a creamier consisten-cy. Season with salt and pepper to taste.

Optional ingredients: include such items as pickle relishand chopped scallions.

SERVING SUGGESTIONS: Delicious in warmed pita with sprouts or shredded let-tuce and sliced cherry tomatoes, accompanied by thinly-sliced carrots. Piled high on fresh multi-grain bread withtender lettuce leaves like Boston or Bibb, or babyspinach, accompanied by dill pickle spears.

COLD VEGETABLE ORZO SALADFROM ADRIENNE WEISS

Serves: 6Time: 45 minutes

For a new take on traditional cold pasta salad, try thistasty orzo version, featuring a plethora of colorful veg-etables and a melding of diverse flavors. This deliciousand nutritious dish would fill any kid's lunchbox,young or old.

Dressing1 cup olive oil2 tablespoons Umeboshi vinegar1/2 teaspoon garlic powder1 teaspoon dried oregano1/2 tablespoon dried dill weed1 tablespoon fresh parsley, finely chopped1 tablespoon Dijon mustard1/2 teaspoon lemon rindJuice of 1 lemonSalt and pepper to taste

In a small bowl, whisk together all ingredients and thenset aside.

Orzo Pasta1 16-ounce bag Orzo pasta or 1 pound bulk1 small zucchini, finely diced1 small green bell pepper, finely diced1 small red bell pepper, finely diced1 cup cherry tomatoes, quartered1 celery stalk, finely diced1/3 cup fresh parsley, finely chopped1/2 cup chopped, pitted olives of choice, preferably

Kalamata or Spanish Manzanilla (green stuffed with pimento)

deliciousPACKABLENUTRITION

Mary Alice Cooper,MD

Bring 5 quarts water to rolling boil and add 1/4 cupsalt. Add orzo and stir. Cover with lid and return toboil. Once boiling, remove lid, stirring occasionally toprevent sticking. Cook approximately 9 minutes untilal dente. Drain pasta—never rinse.

In a large bowl, mix pasta with 8 tablespoons dress-ing. Reserve remaining dressing for later use. Addchopped vegetables and gently toss with orzo. Serveimmediately at room temperature or refrigerate. For a"cheezier" flavor, add 1/3 cup vegan parmesan-stylecheese, such as "Parmela" or original "Parma," bothfeatured at La Montanita Co-op.

OAT and CASHEW THUMBPRINT COOKIES with BERRY-CHIA JAMFROM VEGETARIAN TIMES MAGAZINE

Makes: 16 cookiesTime: 35 minutes

These fiber-rich, no-bake cookies are real winners forboth children and adult's lunches. Stored in a singlelayer in a well-sealed container in the refrigerator,these cookies will keep for a week... if they last thatlong!

Cookies1 1/3 cups raw cashews4 tablespoons melted coconut oil4 pitted dates1 teaspoon vanilla1 pinch Himalayan salt or salt of choice2 teaspoons water1 1/2 cups rolled oats

In a food processor, combine cashews, coconut oil,dates, vanilla, salt, and water until a thick, chunkypaste forms, scraping down sides two or three times.Add oats and pulse until mixture starts stickingtogether. Remove and roll dough into 16 small balls(about 2 teaspoons each) and place on baking sheet.Make thumbprint indentations in center of each ball.Refrigerate 2 to 6 hours, or until firm.

Jam1 cup berries of choice3 pitted dates, chopped into small pieces6 tablespoons water1 tablespoon chia seeds

Combine berries, dates and 6 tablespoons water infood processor. Mix until mostly smooth, but withsome small chunks. Transfer to small bowl and stir in

chia seeds. Fill each cookie with 1 1/2 teaspoons jam.Reserve remaining jam for other delicious uses. Keeprefrigerated.

CHICKPEA NIBBLEFROM ADRIENNE WEISS

Serves: 6 to 8Time: 1 Hour

To satisfy a salty-snack craving, try tasty roasted chick-peas. Easy to pop in one's mouth for both a fiber andprotein-rich, healthy snack, they make a special addi-tion to a lunch meal or a great anytime treat.

1 25-ounce can chickpeas/garbanzo beans4 tablespoons olive oil1 teaspoon salt*1 teaspoon dried ground oregano1 teaspoon Hungarian paprika

Preheat oven to 350ºF. Drain and rinse chickpeas andpat-dry well. In a medium-size bowl, toss chickpeaswith all remaining ingredients, making sure to thor-oughly coat. Arrange in a single layer on a rimmed bak-ing sheet and cook about 50 minutes, stirring occasion-ally, until they have browned and begin to crisp. Serveat room temperature. Chickpeas can be stored in an air-tight container for up to 5 days.

*Garam Marsala, an Indian blend, works well in thisrecipe in place of oregano, as does Chili powder, replac-ing or along with paprika, for an extra kick.

back to school foods September 2014 11

nutritious anddeliciousmeals!

BY MARCIA LEE

Parents, teachers, and mental health professionals everywherehave told me they'd like to see kids be able to focus,feel calmer, learn self-control and enjoy learning in

school. So how can we help kids achieve these goals?

Here are some safe, kid-tested strategies that can help your chil-dren grow and develop into healthy, active, happy children withbright brains and improved behavior. These strategies are agreat way to start the school year, and also work year round.

Tip #1: Kids need to eat a GREAT DIET! Kids (and adults!) need to eat healthy protein, fruit, veggies, nuts,and good fats. Kids’ brains and bodies need the best fuel possible.Extra protein is essential, at breakfast, lunch, and right afterschool. Bake a chicken or tofu chunks at the beginning of theweek, then serve healthy-baked chicken or tofu chunks with a fun dippingsauce after school. Also, the brain functions better when kids eat lots ofhealthy fruit and veggies throughout the day.

Organic and pesticide-free protein, fruit, and veggies are the best. Researchshows that widely-used pesticides, herbicides, hormones, chemicals,preservatives, genetic modification, and artificial color can harm kids’developing brains and nervous systems. These toxic substances have beenlinked with rising percentages of learning disabilities, autism, ADHD- typebehavior, childhood diabetes, cancer, etc.

Tip #2: Kids need HEALTHY VITAMINS, minerals, and fish oilsVitamins, minerals, and fish oils are essential for blood flow to the brainand maintaining strong bones and muscles. Lack of healthy vitamins, min-erals, and fish oils can affect a child’s strength, emotions, moods, attitude,and cognitive ability.

Tip #3: Kids need more WATER!The body is 75% water, and the brain is 80 to 90% water. Lack of waterreduces brain function and makes it tough to concentrate and learn. Ourbodily systems are electrical and the water in our bodies is essential forelectrical transmission. Studies show that a sip of water can improve testscores by 5 – 10%. Kids think more clearly and study better when theydrink water. And unless you have access to an unpolluted fresh mountainstream, filtered, purified water is the healthiest choice.

our children September 2014 12

that babies need eighteen hours of sleep; ages two to fiveneed twelve hours of sleep; ages six to eleven need tenhours of sleep, and ages twelve to eighteen need ninehours of sleep—every night! Doctors speculate that 25%of the cases of childhood behavior labeled ADHD areactually just sleep deprivation.

Tip #6: Kids need to PLAY!Play is essential for kids’ brain and behavioral devel-opment. Through play, kids learn how to mastertheir environment, relate with others, be creative,and process their experiences. Play fosters BDNF, anaturally occurring chemical in the brain that helpsthe brain grow and thrive. Play also helps generatenew brain cells, reduces hyperactivity, and easeslearning challenges. Studies show that kids whospent 40 minutes a day playing made the mostimprovements in standardized tests!

Tip #7: Kids need to be in NATUREBeing in nature can provide a deep sense of peaceand well-being for kids (and adults) which in turn

strengthens their emotional and mental health. Being in the woods or on a trail or working in a garden canhelp kids thrive physically, intellectually, and socially.The three-dimensional environment of the outdoorsactually stimulates learning while the eyes gather senso-ry information.

ADD/ADHD type behavior can virtually disappear whenkids are in nature, outside of artificially lit classrooms, andaway from computer and video screens. Some schools inDenmark hold classes outdoors in natural settings year-round and their academic achievement show the benefitsof being in nature while they learn.

To start the new school year, don’t just think school sup-plies and clothing. Taking care of a child’s inner and outerwell-being is the best gift we can give them. Raisinghealthy kids is one of the most important jobs in all of ourlives. The children of today are our legacy for tomorrow.Celebrate the way your children grow and learn!

For more information and training videos go to KidsFocus, at www.kidsfocususa.com. Marcia Lee is areading specialist, educational trainer, ADD/ADHD con-sultant, and public speaker. Attend a workshop, onSeptember 13 at Erna Fergusson Library—RSVP to949-468-9841, or email: marcia.lee@kidsfocususa.com.

Tip #4: Kids need to GET MOVING!Kids love to move, and there are lots of great,healthy reasons why. Movement is essential to sendblood and oxygen to the brain. It helps keep thebrain switched on and open to learning.

When we tell children to sit still and be silent, we areactually asking them to slow down their brain and

behavioral development. The results can even looklike ADD/ADHD-type behavior, when what kids arereally asking for is the opportunity to move andspeak so that they can develop their brains.

Simple cross-lateral movements like cross-crawlscan be done at home and in the classroom beforeany learning activity to get kids ready to learn andremember. Movement in the classroom takes onlyone to two minutes and can increase test scores! PEand recess are also important to help kids refreshtheir brains and get ready to learn.

Movement fosters children’s brain development,which in turn fosters behavioral development,because the parts of the brain used in self-regulationand self-control also develop in the brain when kidsmove. For kids, moving, brain development, andbetter behavior go hand in hand!

Tip #5: Kids need LOTS OF SLEEP!Sleep rejuvenates all the cells in the body, gives braincells a chance to integrate new learning, repairthemselves, activate the connections between braincells, and keeps kids’ brains functioning at top level. Kids need lots more sleep than adults. Studies show

THE NATURAL WAY

FOOD forlearning!

BY ROBIN SEYDEL

At the risk of being trite I must repeat the oftensaid phrase,” you are what you eat.” That is espe-cially true with our children, whose bodies need good

nutrition to grow strong and smart. Here are a few tips.

IT’S THE BERRIES—Beneficial antioxidant compoundslike vitamins C, E, beta-carotene and other nutrients canneutralize free radicals that can damage cells and are foundin good quantity in berries. Berries and the brain’s memorycenter, the hippocampus, both contain beneficial chemicalscalled ellagatannis, so eat berries to feed your memory.Additionally blueberries contain proanthocyanins, which gravitate towardthe striatum, the part of the brain related to spatial memory.

AN APPLE A DAY—Apples contain a flavonoid called quercetin that hasbeen shown to protect the brain from oxidative injury in animal studies.

learning and memory. One omega-3, DHA, is present inthe brain so the benefits of adding it to the body’s avail-able nutrient stores is a no brainer. SOURCES OF OMEGAS

INCLUDE: Salmon, sardines, shrimp, scallops, walnuts,flaxseed, and omega-3 enriched eggs and yogurt.

COMPLEX CARBS FOR STEADY FUEL—Fiber-richwhole grains, a.k.a., complex carbohydrates, are thebrain’s main source of fuel. Our bodies break them downinto glucose to absorb them to fuel all our cells. But don’tbe fooled not all glucose is the same, candy, soda andother sugary sweets don’t make the grade, because theyare simple carbohydrates which lack fiber. When they’rebroken down by the body into glucose, they are absorbedvery quickly, causing fast energy highs and even fasterlows. The fiber in complex carbohydrates, on the otherhand, slows the body’s absorption, which ensures that thebrain gets a slow and steady supply of fuel. SOURCES OF

COMPLEX CARBS: Whole-grains including wheat, rye, mil-let, oats, brown rice, quinoa, spelt, teff, in breads, pastas,crackers, cereals, pancakes, waffles.

Phytonutrients such as phenolic acids and dif-ferent flavonoids protect the apple itselfagainst damage by bacteria, viruses, andfungi—and as traditional wisdom says, ustoo. Research also shows that apples mayhelp reduce the risk of cancer and the risk ofneurodegenerative disorders. Be sure tochoose unwaxed—organic as much as possi-ble—apples to avoid carcinogenic chemicals.

EGGS FOR BREAKFAST—The perfectbreakfast food; eggs cook fast and provide ahealthy dose of protein that serves a body

well throughout the morning, reducing that 10am droopthat high sugar cereals for breakfast often cause. Thatyellow orb contains choline, one of the most importantnutrients for building better brains. Getting enoughcholine, especially during fetal development and earlychildhood may help learning and retention and keep ourmemory intact as we age. OTHER SOURCES OF CHOLINE

INCLUDE: eggs, beans, brussels sprouts, broccoli, cauli-flower, yogurt, tofu, buckwheat, and lean beef.

ALWAYS OMEGAS—Omega’s play an important rolein how the neurons in the brain communicate with oneanother, and have a positive effect throughout life on

7 TIPS FOR A GREATSSCCHHOOOOLLYEAR

BRAINFOOD

BY BEYOND PESTICIDES STAFF

Edited and reprinted with permission from the journal BeyondPesticides, July 28, 2014

New research from Michael Skinner, Ph.D.’s labora-tory out of Washington State University findsthat exposure to pesticides may have devastating

consequences for future generations. The study, “PesticideMethoxychlor Promotes the Epigenetic TransgenerationalInheritance of Adult-Onset Disease through the Female Germline,” pub-lished in PLOS ONE, finds that gestating rats exposed to the pesticidemethoxychlor develop a higher incidence of kidney disease, ovary disease,and obesity in offspring spanning three generations. The incidence of mul-tiple diseases increased in the third generation or “great-grandchildren.”

This study suggests that ancestral exposures to methoxychlor over thepast 50 years in North America may play a part in today’s increasing ratesof obesity and disease. The epigenetic changes observed were specific tomethoxychlor exposure and Dr. Skinner says his findings have implica-tions such as reduced fertility, increased adult onset disease, and thepotential to pass on those conditions to subsequent generations. “Whatyour great-grandmother was exposed to during pregnancy, like the pesti-cide methoxychlor, may promote a dramatic increase in your susceptibili-ty to develop disease, and you will pass this on to your grandchildren inthe absence of any continued exposures,” says Dr. Skinner.

Methoxychlor is an organochlorine compound which, though eventuallycancelled in 2003 in the US, was initially developed as a “safer” replace-ment to DDT. It was first registered in 1948, and has been used to control

various nuisance species including cockroaches, mosqui-toes, flies, and chiggers, as well as various arthropods thatattack field crops, vegetables, fruits, ornamentals, storedgrain, livestock, and domestic pets. Methoxychlor canbehave like the hormone estrogen and profoundly affectsthe reproductive system. It is also listed as a persistent,bio-accumulative, and toxic (PBT) chemical by the EPAToxics Release Inventory (TRI) program. PBT chemicalsare of particular concern not only because they are toxic,

but also because they remain in the environment for longperiods of time, are not readily destroyed, and build up oraccumulate in body tissue.

Previous studies have demonstrated that exposure tochemicals, including fungicides, dioxins, and otherendocrine disruptors, can have severe health impacts onoffspring. This study builds on a history of researchshowing that pesticides—even a decade after banned—can continue to impact health across generations.Evidence of multi-generational impacts from pesticideexposure is not isolated to laboratory animals. A 2007scholarly reviewed paper, entitled “Pesticides, SexualDevelopment, Reproduction and Fertility: CurrentPerspective and Future Direction,” by Theo Colborn,PhD. and Lynn Carroll, PhD, points to studies linking thelegacy chemical DDT to transgenerational health effects.

DR. SKINNER, has studied the genetic effects of pes-ticides for 15 years. He has published over 240 peer-reviewed publications.

FOR MORE INFORMATION or to see the full studiesgo to www.beyondpesticides.org.

our future September 2012 13

MEMBER TO MEMBERANCESTRAL PESTICIDESEXPOSURES linked toMULTIGENERATIONALDDIISSEEAASSEE

PPRROOTTEECCTTIINNGG THE UNBORN

throughthegenerations

COOKING WITH THE NEXT GENERATIONSEPT.11, 8:30AM-5:30PM

Since 2006 La Montanita Co-op hassponsored the Cooking with Kidsprogram at our treasured neighbor,Gonzales Elementary School. Duringthat time our communities’ childrenexperienced delicious healthy food,learned how to prepare healthy meals,learned about the global geography andcultures that created the cuisines they prepare, and expandedtheir basic reading and math skills as they followed recipes.

Now Cooking with Kids offers workshops to learn these skillsto share at home and in communities around the state.

"Cooking with the Next Generation," CWK's hands-on training workshop will take place on Thursday,September 11. It will be an exciting day with CWK

staff and children, learning the techniques oftheir unique, hands-on food and nutrition edu-cation in Cooking with Kids classrooms inSanta Fe.

Attendees will participate in real CWK class-es, work with students and trainers, and prac-tice the hands-on skills needed to bring expe-riential food education to their communities.The day-long workshop fee includes a lightbreakfast and lunch. For more information

and to register. Call 505-438-0098 or register on-line at www. cookingwithkids.net.

COOKING WITH KIDS: A HANDS ON

WORKSHOP

BY JOAN BROWN, OSF, EXECUTIVE DIRECTOR NEW

MEXICO INTERFAITH POWER AND LIGHT

From September 19-26 people around the USand the world will gather to say: No morewords!” The time to act on climate change is now.

Solutions exist. It’s time to lead. What is billed as thelargest ever US People’s Climate March will be held inNew York on Sunday, September 21. More than 600organizations are assisting with organizing the March,media outreach, and events in local regions.

As top international politicians, business figures, and civil society gath-er in New York for the UN Climate Leadership Summit, people in NewMexico will also gather for local events. The Climate Pilgrimage:Connecting the Dots event will bring together diverse groups and indi-viduals on Saturday, September 20 from 9am to 11:30am in Albu-querque. Everyone is invited to gather at Immaculate ConceptionChurch by the downtown library to begin a walk to various locationsdowntown ending at the Downtown Growers Market in Robinson Park.

Climate Pilgrimage: Connecting the Dots will stop for short creativeexpressions about such issues as immigration/refugees, food, interna-tional security, water, poverty, and energy at various locations. Amazing

sustain our planet September 2014 14

music and expressions of international connectionsjoining us as one community of brothers and sistersin New Mexico and around the planet will be partof the morning. A Climate event is also planned in

Santa Fe on Saturday, September 20 from 9am tonoon meeting at the Plaza.

The UN Climate Leadership Summit, which startsSeptember 23, will be a foundational meetingcalled by Secretary-General Ban Ki-moon inpreparation for the 2014 and 2015 UN ClimateNegotiations. Civil society demands that globalleaders end years of stagnation and come to thetable with innovative proposals and the collective

CONNECTING THE DOTS SEPTEMBER 20

and political will to make clear, concrete com-mitments to climate action. An international cli-mate agreement is scheduled to be finalized byDecember 2015 in Paris.

Join this community event coinciding with thePeople’s Climate March and the UN ClimateMeeting in New York. Walking pilgrimage to var-ious locations for short creative presentationsmaking connections between climate change andimmigration, refugees, health, food, water, nation-al and international security, children and more.Young, old, and families, all are welcome!

The coalition of organizations in Albuquerqueplanning Climate Pilgrimage: Connecting the Dotsare calling for strong action in creative ways thatcare for Earth and community to shift to a just,safe, and peaceful world. Some of the organiza-tions involved include: NM Interfaith Power andLight, Sierra Club, NM Conference of Churches,350.org, La Montañita Co-op, Environment NewMexico, Conservation Voters New Mexico,Climate Coalition and more. To participate, co-sponsor, or receive more information contactinfo@nm-ipl.org.

ALBUQUERQUE PEOPLE’S

CLIMATEPILGRIMAGE

2014 NEW MEXICO SOLAR ENERGY ASSOCIATIONLearn how to save on home energy costs • Make homes morecomfortable, healthy and attractive • Kid-friendly solar demos(giant sun oven, baking CC cookies) • bicycle generator (meas-ure your watts) • electric powered cars (real cars) • Hands-onadobe building lessons.

CNM Workforce Training Center, 5600 Eagle Rock Ave inAlbuquerque • Information go to www.nmsea.org or call 505-246-0400

SSOOLLAARRFFIIEESSTTAA!!

SSEEPPTT..2211

HHAARRNNEESSSSIINNGG TTHHEEPPOOWWEERR

OF THE SUN

IT IS TIME

TOACT

MMMM AAAA IIII ZZZZ EEEE MMMM AAAA ZZZZ EEEEAT RIO GRANDE COMMUNITY FARM

BY VALERIE ASHE

Rio Grande Community Farm has sponsoredan annual cornfield maze in Albuquerquesince 1997. This year's maze promises to be

among the most complex and confounding yet, tracingthe shape of a funky fractal—a mathematical, detailedpattern that infinitely repeats itself (think: what you seein a kaleidoscope). In partnership with the City ofAlbuquerque Open Space Division and the FractalFoundation, this year's Maize Maze celebrates the com-plexity and joy of fractals, a mathematical and artisticconcept applied in the areas of art, technology, urbanplanning, computer and video game design, medicine,and more. Beyond a fun family experience, everyone canlearn something from the amazing concept of fractals.

Rio Grande Community Farm is one of the oldest parcelsof continually farmed land in the US, situated on one ofthe earliest Spanish Colonial settlements in the RioGrande Valley, an agricultural heritage dating back to the1700’s. Years of hard work have transformed the previ-ously neglected land into community gardens, wildlifehabitat, and certified organic croplands, providing educa-tional experiences, community service projects, recreationand entertainment to the Albuquerque community whileprotecting the environment and honoring New Mexicohistory. By partnering with the Fractal Foundation, thisyear's maze promises to deliver on the foundation's mis-sion to, "use the beauty of fractals to inspire interest in sci-ence, math, and art."

Celebrate with Rio Grande Community Farms at theopening night of the Maize Maze on Friday, Oct. 3 at5pm, and enjoy pumpkin painting, fractal building, hayrides, local food trucks, and more! Hours for the mazefrom Oct. 3 throughout October are Fridays, 3pm-8pm,Saturdays, 11am-8pm, and Sundays 11am-6pm. Ticketsare $8 for adults, $5 for kids aged 4-12 years. Kids age 3and under are free. Stay tuned for special events scheduledthroughout the month of October, such as moonlight

WE ART THE PEOPLE FOLK FEST!

OFFCENTERThis year marks a dozen years of one of Albuquer-

que’s favorite fall festivals; OffCenter Arts’ The WeArt the People Folk Fest. This year the festival held on

Sept 7, is moving to a new location at Washington MiddleSchool Park, 1101 Park Ave. SW, one block south of CentralAve. at 10th Street, one block west of OFFCenter. RobinsonPark is closed, hence the move, but it’s perfect really; givingthe festival a little more breathing room. The festival featuresits famous Giant Puppet Samba Parade, art, music, dance,performance, and art-making projects for the whole family.And dozens of local artists!

Off Center Arts is a non-profit organization whose mission is to promotepositive self identity and resilience through art making by providing asafe environment for creative social interaction with an emphasis onenhancing the lives of those most marginalized in our community.OffCenter contributes to the well-being and stability of our communityby providing a working model of a non-institutional art setting that sus-tains and improves community by promoting healing and inclusive socialinteraction among staff, artists, and volunteers.

This year’s Folk Fest theme this year is "árboles de la vida, trees oflife." Come early, stay late, enjoy the wonderful music. Don’t miss allthe fun! If you are interested in volunteering or making something deli-cious for our bake sale please contact Chami for volunteer info at 280-7041 or Karen for bake sale info at 858-0784. For more informationabout their many workshops, open studio hours, to make adonation, or volunteer go to www.offcenterarts.org.

12TH ANNUAL FESTIVAL SEPT 7

maze walks, live local music, and nature talks. The mazeis also open for arranged group visits; special group dis-counts apply. Group visits are a terrific educationalactivity for classes, companies, teams, or other groups.

This year's Maize Maze is sponsored by PresbyterianHealthcare, Soo Bak Foods, 99.5 Magic FM, NASH FM92.3 KRST, and the New Mexico Museum of NaturalHistory and Science. For more information about themaze and related activities, visit riograndefarm.org/events/maize-maze/. Arrive by car or bike, and makesure to check the web site for directions and parkinginstructions. For more information about the FractalFoundation, visit fractalfoundation.org.

community forum September 2014 15

SantaFe Co-opBACK toSCHOOLFOODDRIVE!

BENEFITTINGAADDEELLAANNTTEE

This local organization serves:• Children and teens and their families stayingin shelters, on the street, in cars, or camping,due to domestic violence, abuse, addiction,sexual orientation or other challenges.• Children living with someone other thantheir parent or permanent guardian.• Families living in substandard housing.

• Youth who have runaway or been kicked out oftheir homes• Families being evicted or having their utilities dis-connected• Families who live “doubled up” with other fami-lies in tight living situations because they can’tafford a place of their own

Place your donations of non-perishable items inthe Green Bin by Register 1 at the Santa Fe store.

FREAKout ofFRACTALS