ber’s account to see the member’s refund amount aswell as if they have already cashed their refund or usedit on food at the register.

Member patronage refund information will be avail-able in an ongoing basis at any register and will showhow much the member received and how much theyhave redeemed and how much they still can use forfood or redeem for cash.

Giving members the cash portion of their refund at theregister will save lots of Co-op and environmentalresources, including paper (read trees!), and the costs ofprinting and mailing thousands of checks, which have tobe mailed first class.

DEAR MEMBER,

Your La Montañita Co-op Board of Directors ispleased to announce a patronage refund inthe total amount of $235,000. This represents

0.9% of member sales for the fiscal year ending August31, 2015. Of that total, the Board has approved a cashrefund to members of $110,000. This is 0.42% of totalsales, and is also equal to last year’s refund of$110,000. The balance will be retained in memberequity. The patronage refund is one of the main eco-nomic links between the Co-op and its members; therefund allows members to share in the financial healthof the Co-op in proportion to their patronage.

Each Co-op member will receive a refund equaling0.42% of her or his purchases from the Co-op duringthe past fiscal year in cash or store credit. Members canclaim their cash or credit at the register at any LaMonañita store. Members who live outside of NewMexico will receive a check.

If you would like to further support your community bydonating your refund, please stop by the InformationDesk for details. Please be aware that simply not claim-ing your refund is not the same as donating it, becausethe Co-op has to pay tax on unclaimed refunds.

The remaining balancre of the patronage refund,$125,000, will be retained in the Co-op’s member equi-ty account. This is the members’ portion of the Co-op’sprofits that remain in the business, and represents yourdirect contribution to our abilities to replace expensive

equipment, make improvements to existing stores,expand our foodshed project, support various com-munity endeavors, and stay fiscally sound.

By claiming your cash or credit, you will also beaccepting the retained equity portion of the refund.Shortly, the Co-op will send you a letter or email thatwill list your portion of this year’s refund, your cashrefund, amount and your equity retainage, as well asthe cumulative amount of equity retained over theyears in your name. You may claim the cash portionof your refund at the register at any Co-op locationor use it to purchase food. You will be asked to showidentification to claim your patronage refund.

This is our 25th annual patronage refund in thepast 26 years, and it is your support of our Co-opthat makes this possible. Your patronage refund isa tangible result of your ownership and participa-tion in our viable alternative economic model. As isobvious to long time members, this year’s refund isnot as large as those of previous years. Thedecrease is indicative of the relatively new chal-lenges the Co-op faces with vastly increased com-petition from large supermarket chains sellingmany of the same products. Remember, we aremore than a grocery; we actively support local pro-ducers and the larger community. Your Co-opBoard of Directores and Staff are sincerely gratefulfor your support, and we thank you for anothergreat year at La Monañita. We wish you a safe andjoyous holiday season, and look forward to servingyou in the year ahead.

IN CO-OPERATION,LA MONTAÑITA BOARD OF DIRECTORS:

Ariana Marcello, President Tracy Sprouls, Vice-PresidentLisa Banwarth-Kuhn SecretaryMarshall Kovitz, TreasurerJames Esqueda Tammy Parker Jessica Rowland

PATRONAGE DIVIDEND CERTIFCATE REDEMPTION: ID Required!All members will be asked to show proper and currentidentification when redeeming their patronage. This willensure to the best of our ability that only the member whois entitled to the refund redeems that refund.

Primary Co-op members, please be sure to have valididentification with you, as cashiers will only redeempatronage credits with proper ID that matches the nameon your membership. Primary members who wish toallow secondary household members to utilize therefund, please be sure secondary members bring in aprinted copy of your certificate with signed approval bythe primary member and valid identification for the sec-ondary member.

Want your secondary member to redeem your patronagecertificate but have lost your mailing? Cashiers will beable to reprint barcoded patronage refund certificates tobe signed by the primary member for use by a secondarymember.

This is a most exciting and more environmentally sustain-able way to return our profits to our community of own-ers. If you have questions or input please do not hes-itate to contact me at 505-217-2027 or email me atrobins@lamontanita.coop.

Patronage is only one of the many ways your member-ship benefits you the individual owner as well as thelocal community.

• INDIVIDUAL Benefits—As an owner you get three 15-20% discount shopping months, special order pricing,everyday reduced pricing on Owner Deals, weekly and bi-weekly sales and more! Many owners recoup their annu-al member fee on just one volume discount shoppingtrip during the year.

• COMMUNITY Benefits—No other grocery store does asmuch to benefit the local economy by keeping dollars circu-lating here or invests so much in growing and strengtheningthe regional food system and the local community.

BY ROBIN SEYDEL

Last year thanks to you, our wonderful owners, our firstelectronic patronage refund went as smooth as Thanks-giving’s delicious pumpkin pie! Owners easily picked up their

refunds at the register during one of their shopping trips. This yearin our continuing efforts to save environmental resources ourannual patronage dividend will again be available to owners at thecash register of their favorite La Montañita Co-op location.

All Co-op owners who were current members and made purchas-es during the fiscal year that ran from September 1, 2014 throughAugust 31, 2015, will get a Patronage Dividend Certificate.

This year every member who has an email address on file with uswill get their Dividend Certificate emailed to their home. Thoseowners for whom we do not have an email on file will receive ahard copy mailed through the post office. Only those ownerswho have moved out of state will receive a printed check.

This Certificate will include the owner’s patronage dividend his-tory both for this year and aggregate totals for all precedingmembership years. Members, at their convenience, will be able toredeem the cash portion of their refund for food or cash at anyregister. Additionally, cashiers will be able to pull up the mem-

OWNER PATRONAGE REFUND:GET YOURSAT ANY CO-OP CASH REGISTER

PATRONAGE DIVIDEND:JUST ONE OF MANY OWNER

BENEFITS

The Patronage Certificate is your notification thatthe Co-op Board has declared a patronage dividendand what you as an owner will receive.• PURCHASE TOTAL: Your total purchases during theSeptember 1, 2014 thru August 31, 2015 fiscal yea.r• ALLOCATION PAID: This year’s cash portion amount ofyour total patronage refund is redeemable at any register.• ALLOCATION RETAINED: The portion that you arereinvesting in this community owned business this year.• CUMULATIVE ALLOCATION PAID: The amountthat you as an owner have received in the cash portion of

your return over the duration of your ownership. If thisamount equals the Allocation Paid column it means youare a new owner this fiscal year.• CUMULATIVE ALLOCATION RETAINED: Theamount that you as an owner have reinvested in ourcommunity owned cooperative over the lifetime of yourownership.

If you have more questions please contact yourmembership team at memb@lamontanita.coop orcall 217-2027.

PATRONAGE EXPLAINED:READING YOUR PATRONAGE CERTIFICATE

Look for the ANNUAL HOLIDAY

GIVING TREESat all Co-op locations

beginning DEC. 1

GIFT RETURN DEADLINE: DEC.14

BOARD DECLARES A 24THPATRONGAGE DIVIDEND

21ST ANNUAL

MAKE A CHILDSMILEGIVING TREE

OWNERS MAKE ITHAPPEN

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

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

Gallup 8am – 8pm M – Sa, 10am – 6pm Su105 E Coal, Gallup, NM 87301505-863-5383

Santa Fe 7am – 10pm M – 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 – 9pm 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)• Interim General Manager/John Mullé 242-8800jm@lamontanita.coop• Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info TechnologyDavid Varela 217-2011tech@lamontanita.coop• Special Projects Manager/Mark Lane 259-4396markl@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Karolyn Cannata-Winge 217-2024kcwinge@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 Mullé/Rio Grande 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• John Philpott/Gallup 575-863-5383john.philpott@lamontanita.coop• Joe Phy/Westside 505-503-2550josephp@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coop• President: Ariana Marchello• Secretary: Marshall Kovitz• Lisa Banwarth-Kuhn• James Esqueda• Jessica Rowland• Rosemary Romero• Tracy Sprouls• Tammy Parker

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

Co-op Connection Staff:• Managing Editor: Robin Seydelrobins@lamontanita.coop 217-2027• Layout and Design: foxyrock inc• Cover/Centerfold: Co-op Marketing Dept.• Advertising: JR Riegel• Editorial Assistant: JR Riegelj.riegel@lamontanita.coop 217-2016• Editorial Intern: Katherine Mullé• Printing: Santa Fe New Mexican

Membership information is available at all six 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 ©2015La Montañita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post-consumer recycledpaper. It is recyclable. CO-OP

YOU OWN IT

This year we are once again asking for your help in letting somevery special children and families know that we, as a community,will continue to be there for one another. Last year alone we madethe holiday wishes of approximately 600 children in protective cus-tody and foster care a reality. Over the years, you, our loyal Co-opmembers and shoppers, our staff and child advocates from partic-ipating agencies have provided for the needs of thousands of chil-dren through this program.

Once again this year the Co-op is honored to be working withsome of our communities’ most dedicated organizations: NewMexico Department of Children, Youth and Families in conjunc-tion with Kids Matter; Peanut Butter and Jelly Day School andEnlace Communitario. Again this year sustainably grown and har-vested trees (purchased from Delancy Street’s addiction recoveryprogram) filled with ornaments, each bearing the name, age andholiday wish of a child from these organizations, will go up at eachCo-op location around December 1st.

To all of you who have participated: the social workers at the agen-cies, many of whom have been with this project since its inception;Co-op staff; and each and every one of you, who throughout theyears has taken an ornament off the tree, found the time during thisbusy season to share your resources and find that special gift thatwill “Make a Child Smile,” from the bottom of my heart I thankyou all. I hope you will find the time and resources to do so againthis year. If this is your first Co-op holiday season we hope you willhelp “Make a Child Smile” by participating in our 21st annualGiving Tree Program.

When I think about what we have done together it restoresmy faith in humanity, reminds me of the power of coopera-tion and gives me hope for the future. We sincerely hope youwill help us again this year.

PEANUT BUTTER AND JELLY DAY SCHOOLFor well over 40 years, PB&J Family Services, Inc. has worked tokeep children safe and help families survive. PB&J continues topioneer innovative approaches to the prevention of child abuseand neglect, and the preservation of the family through interactiveparenting and bonding programs in its Peanut Butter & JellyTherapeutic Preschools, in home-based programs and in itsTEENS program at the Cuba, NM High School—focusing onbreaking the often-generational cycle of family dysfunction.

In a program that serves children with an incarcerated parent atone of four New Mexico prisons, PB&J works to break thecycle of crime. Often angry and feeling abandoned, these chil-dren are six to eight times more likely to be imprisoned thanother youngsters. Other programs work with middle and highschool youth in the South Valley through the KidPACT pro-gram. More than 80% of the families PB&J works with makeprogress toward meeting their goals. PB&J’s programs are sosuccessful that with governmental support they are in theprocess of expanding to serve new communities.

Your gift helps their participants have a holiday season toremember. Mil gracias! For further information you maycontact Donna Brew at 505-877-7060.

ENLACE COMUNITARIOEnlace Comunitario (EC) works with Latino immigrants to elim-inate domestic violence and strengthen community. For over 15years EC has created a dynamic continuum of services for bothvictims of domestic violence and their children including: safetyplanning; assessment; individual and group counseling; referralsto services (housing, health, financial, etc.); parenting and life-skills classes; legal advocacy; economic development; crisis inter-vention and community education. EC’s innovative approach goesbeyond providing services to include advocacy, leadership devel-opment and community organizing projects to make long-termsystemic changes and strengthen community.

Domestic violence affects families from all backgrounds.Unfortunately, women from immigrant communities are often atgreater risk and are less likely to access needed services. They facecultural and language barriers to police and social services,increased threats of becoming separated from their childrenthrough deportation or international child abduction, less access topublic benefits and less awareness of their plight by churches,schools and the community at large.

If you have questions or would like to support Enlace,please call 505-246-8972.

CELEBRATING TWO DECADES OFSHARING AND CARING

BY ROBIN SEYDEL

Iam astounded by the realization that for over twodecades, together we have been meeting the needs and bring-ing a bit of joy to children in need around our state. During

these twenty-one years, we have positively impacted the lives ofthousands of children, making them smile by providing a gift orgifts that they want or need. I am deeply aware of how blessed Iam to be able to work in service as part of our amazing cooper-ative community and grateful for the support that this, one of mymost favorite projects, has received over the years. Throughgood times and hard times we have come together in the under-standing of how, when we pool our resources, we can make theworld a better, more joyous place for us all.

You, our Co-op community, have acted on this understandingthrough our annual Giving Tree Program. During each holidayseason you have shared your resources and helped fulfill the hol-iday needs and wishes of children in our communities experienc-ing hardships. Each year when I see the piles of gifts under thetrees at our locations and work on separating them for eachagency and social worker, my heart is filled with wonder at thecaring concern and generosity of our Co-op owners and shoppers.

NEW MEXICO DEPARTMENT OF CHILDREN, YOUTH ANDFAMILIESBernalillo County Child Protective Services (CPS) is a division of theNew Mexico’s Children, Youth and Families Department (CYFD).CYFD receives hundreds of reports every month regarding abuse or neg-lect of children. And while the mainstream media reports problems nowand again, the thousands of children helped by CYFD generally go unre-ported. Social workers investigate allegations and when needed inter-vene with families to ensure the safety of children. This intervention mayconsist of crisis counseling, referrals to community resources, or othercommunity supports, or in worst-case scenarios the Department requestscustody of the children. Children in CYFD custody are placed in alicensed foster home.

Foster parents give temporary care to children while they are in CYFDcustody, providing a protective and safe home, structure, nurturing, andassistance in preparing the child to return to his/her home or to beadopted. In New Mexico everyone is mandated by law to report childabuse, neglect or exploitation. To report child abuse or neglect pleasecall: Metro Area, 841-6100 or Statewide 1-800-797-3260.

Bernalillo County has a group of dedicated foster families, but the need isgreater than the number of available families. If you feel you could pro-vide a safe home for children in CYFD custody, please call Foster a Future,at 1-800-432-2075. Working together we can make a difference in achild's life.

New Mexico Kids Matter—nobody deserves or longs for a happy holi-day more than a child in foster care. There are close to one thousandchildren in foster care in Albuquerque alone. These are children who arein the state’s custody through no fault of their own. This year NewMexico Kids Matter (CASA), a non-profit organization that trains com-munity volunteers to advocate for children who are in foster care, areworking with CYFD and are providing support to this agency.

All you need to do to be an elf is come into the Co-op, pick anornament, gather your family and have fun picking a present thatwill truly be appreciated. PLEASE RETURN YOUR GIFT BY DEC.14TH. Every child is a profound responsibility to us all and wethank you for your generosity.

MAKE A CHILD SMILE

PARTICIPATINGAGENCIES

MAKE ACHILD SMILEGiving Tree GiftReturn Deadline isMONDAY,DECEMBER 14

GET THE HOLIDAY SPIRIT December 2015 2

21ST ANNUAL MAKE A CHILD SMILE

HOLIDAY GIVING TREE

BY LORILYNN VIOLANTA, DEVELOPMENT DIRECTOR AT NMCAN

New Mexico Child Advocacy Networks (NMCAN) is avisionary champion for New Mexico’s most vulnerablechildren and youth that provides innovative program-

ming and effective advocacy. Originally founded in 1990, ourvision is to ensure that all children and young people live in acommunity where they are happy, healthy, and safe.

On a given day in New Mexico, almost 2,000 children are inthe foster care system and approximately 200 youth are likelyto “age out” of foster care annually. NMCAN programs pro-vide a multitude of services to benefit these children andyouth, including mentorship, education, and life skills devel-opment. We also facilitate and support meaningful advocacyfor their safety, permanency, and well-being.

NMCAN believes in the resiliency, individuality, and strengths ofchildren, youth, and families. Young people should have a respect-ed voice and full participation in the development of programs andpolicies designed to serve and support them. Applying evidence-based strategies in pursuit of our mission, NMCAN’s programsleverage community partnerships to promote volunteerism andsupport a culture of effective, well-trained volunteers who areappreciated and leaders in our communities.

New Mexico Court Appointed Special Advocates (CASA) providesresources, networking, training, technical assistance, and public out-reach to local CASA programs across the state. CASA programstrain community volunteers to speak up in court for the best inter-ests of children that have been abused or neglected. We support 16programs in 21 New Mexico communities that provide individualvolunteer advocacy to over 1,800 children in foster care.

The Building Futures & Foundations (BFF) initiative uses authen-tic youth engagement to improve the path for young people transi-tioning from foster care to adulthood. At age 18, many leave thesystem without having the experiences and opportunities necessaryto develop self-advocacy skills, build positive peer networks, andaccess the family and community supports all young people needto become successful adults. We work directly with young peoplein order to help them achieve their dreams and goals related toeducation, employment, health, housing, permanency, financialcapability, and social capital.

NMCAN believes that we live in a world in which the health andwell-being of a community is measured by the health and well-being of our most vulnerable children. Please join NMCAN as wework to improve the lives of future generations. Learn howto get involved, volunteer, or make a donation by contacting505-217-0220 or visiting www.nmcan.org.

IT TAKES A VILLAGE December 2015 3

WESTSIDE3601 Old Airport Ave. NW

505-503-2550

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BY ROBIN SEYDEL

The current state of the economy has been especially difficultfor non-profit organizations in our community. In this environ-ment every little bit helps to maintain the good and important workof these organizations, so critical to our community’s well being.

Every year the Co-op supports a variety of excellent non-profitorganizations. This year alone Co-op members have volunteeredwell over 6,100 hours in a wide variety of worthy non-profit andeducational organizations as part of our Community CapacityBuilding program. Additionally, the Co-op donates thousands ofdollars in food for fundraising events to hundreds of groupsthroughout the year. Our SCRIP program is another fundraisingavenue that gives schools and organizations ten cents on every dol-lar spent on food at the Co-op. In 2015 your Co-op donated over30,000 pounds of food to homeless feeding programs inAlbuquerque and Santa Fe.

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 News is published by La Montañita Co-opSupermarket to provide information on La Montañita 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.

DONATE YOUR PATRONAGE REFUND TO A

WORTHYORGANIZATION

Some of these donation funds are allocated in our annual organiza-tional budget as part of our commitment to the co-op principle of“concern for community.” Some of these funds come from thepatronage dividend checks that are not cashed by our members.

Additionally, thanks to your generosity in the Donate-a-Dime program,together we have donated over $110,000 to groups that are workingto make our communities a better place.

Donate your Patronage Dividend Check to a worthy non-profit organization!This year as part of our electronic patronage refund process you canlet the cashier know that you would like to donate rather than useyour patronage refund. They will enter your request into our systemand we will use your refund to continue our support of all the impor-tant organizations in our midst. If you just refrain from utilizing yourpatronage refund, the Co-op must report the unclaimed patronage asincome to the IRS who will take their cut. If you let us know that youwould like us to donate the funds, the full amount of your refund willbe used in non-profits in our communities. All unclaimed patronagemonies are donated by La Montañita Co-op to the wide variety oforganizations that request our support throughout the year.

BAG GREDIT DONATION ORGANIZATION:

NEW MEXICO CHILD ADVOCACYNETWORKS

A HEALTHY AND SAFE COMMUNITYfor every child and young person!

In December your DONATE-A-DIME bag credits go to NEW MEXICO CHILD ADVOCACY NETWORKS: Creating a community in which every child andyoung person lives happy, healthy and safe life. In October your bag credit donations totaling $2,592.32 went to the New Mexico Immigrant Law Center.

• TREES WILL GO UP AT ALL CO-OP LOCATIONS AROUND DECEMBER 1.• The ornaments have wish lists for each child, allowing you to choose a gift you willenjoy giving and they will enjoy receiving. Please put your name and ornamentnumber on the sheets attached to the giving tree at each store in case you lose theornament, so we can track it down and replace it.• Please return the gifts to the Co-op by Monday, December 14, so we canget them back to the agencies and to the children in time. Please, please dohonor this deadline.• Some families and foster families have more than one child in the program. Whenone child gets a gift and another does not (because an ornament is taken but a gift isnot returned to the Co-op in time) it can be devastating for that child.• Please tape the “ornament” with the child’s name and agency on the gift. To pro-tect the confidentiality and the identities of the children, each ornament has a codenumber on it. Taping the colored ornaments that have the agency name and an orna-ment code number to the top of the gift will help us get your gift to the right child.

FOR MORE INFORMATION contact Robin at 505-217-2027, toll freeat 877-775-2667 or email her at robins@lamontanita.coop

HOW THEGIVING TREEWORKS

RETURN GIFTS TO THECO-OP BYMONDAY, DECEMBER 14

A BRIGHTER SEASON December 2015 4

BY JACKIE DE LAVEAGA

In late October of this year, winter holiday goods began tocreep onto store shelves. It seems that every year, the sensoryoverload of holiday stuff to buy appears earlier and earlier. While

getting gifts is fun, most of us desire a holiday experience that offers ameaningful connection with humankind. While the tide of commercial-ism is strong, we can take steps to make the holidays a time of focusingon nurturing the human spirit through relational activities which focuson blessing others and expressing gratitude.

One tradition our family has used to foster holiday joy and avoid thefocus on commercialism is through a tradition we fashioned after theoriginal Twelve Days of Christmas. We began by creating an event oractivity for a run of twelve days that would lead us toward togethernessand a focus on others. We usually start our twelve day run duringDecember, but it’s best to start when you know you can devote time toa twelve-day focus!

Here are some of our traditions from over the years. Adopt them asyour own, or use them as an inspiration. While celebrating your owntwelve days, keep a personal journal or a family list on the wall whereyou compile a gratitude list. Expressing our gratitude stifles the ten-dency toward “not-enough-ness.”

The Twelve Days of Holiday BlessingsDay 1: Boxing Day. Named for the legendary Boxing Day in GreatBritain. According to snopes.com, “Its origins are found in a long-agopractice of giving cash or durable goods to those of lower classes.” Wetook the idea and tagged one of our days as a day to fill boxes withgoods to donate to local charities, both used and new items.Day 2: Invite people to our home for a meal. Seems common-place, but with jobs, school, and taking care of business, we often neg-lect hospitality. It is a great joy to offer a beautiful meal and warm con-versation. Day 3: Operation Secret Santa. This event is named for the effortsof St. Nicholas, who secretly put forth money in the third century forthe dowries of several poor young women. For this activity, gather yourfamily or small community and exchange names in secret. Then, eachparticipant endeavors to do secret acts of service or give small gifts tothe person that they have drawn. Keep your secret work going through-out the holidays and finish with a party where everyone tries to guessthe identity of their secret benefactor.

VERY MERRY TRADITIONAL AND NON-CONSUMER CELEBRATIONS

Holiday time can be a celebration of abun-dance, or a time of extreme excess andwaste. This year as you celebrate look for

ways to reduce your budget and waste, reuse cre-atively to dress up your gifts and events, and recy-cle old stuff into clever decorations or presents.

According to the Use Less Stuff report, edited byBob Lilienfeld, between Thanksgiving and NewYear’s Day Americans generate 25% more wasteper week than during the rest of the year. This cre-ates an additional 1.2 million tons per week, or anextra 6 million tons, for the holiday season.

SOME OTHER INTERESTING STATISTICS FROM THIS

REPORT ARE:• According to the USDA, Americans throw away25% of food purchased—52 billion pounds eachyear, or 170 pounds per person!• If American households reduced their holidayribbon usage by just 2 feet, the result would be asavings of 50,000 miles, enough ribbon to circlethe Earth twice.• Thousands of paper and plastic shopping bagsend up in landfills every year. Reduce the numberof bags thrown out by bringing reusable cloth bagsfor holiday gift shopping. Tell store clerks youdon't need a bag for small or oversized purchases.

Day 4: Read an endearing bookaloud. There are a multitude of holidaystories to read aloud with others, and read-ing aloud is almost a lost art. Steam upsome hot tea or cocoa, and gather aroundfor a special read-aloud evening.Day 5: Tour the holiday lights.Designate one evening to buckling up inthe car and touring the holiday lightsaround your area. You could start withThe River of Lights at the AlbuquerqueBioPark Botanic Garden, and then finishwith a car tour.Day 6: Movie Night. Old movies arethe best. Try “It’s a Wonderful Life” or“Miracle on 34th Street.” One of ourfavorites is Scrooge,” a 1970 musical ver-sion of Dickens’ “A Christmas Carol.” Orpick another movie that speaks to yoursocial, cultural or religious persuasion.Make a big bowl of popcorn and spend anevening at home with loved ones.Day 7: Dazzle your senses. Get yourfamily and/or friends together and createsomething beautiful that dazzles the sens-es. Some ideas include candles, homemadegreeting cards, potpourri, baked claysculptures, candy, cookies or jams and jel-lies. Play beautiful music and make sure tosend guests home with some of the goods.Day 8: Get outside together. Whetheryou frolic in the snow, walk, bike, hike ordrive to a hot spring in the JemezMountains, breathe in the winter air andhave fun.Day 9: Games, games, games. Host atournament (chess, cards, Goblet), play agame that literally takes all night (Risk,Monopoly), or learn a crazy new game(King Mao Card game). Game-playing isslipping away from our culture. Let’s bringit back!

• Wrap gifts in recycled or reused wrappingpaper or funny papers. Give gifts that don'trequire much packaging, such as concert ticketsor gift certificates. Send recycled-content greet-ing cards to reduce the amount of virgin paperused during the holidays.• About 40 percent of all battery sales occur dur-ing the holiday season. Buy rechargeable batter-ies to accompany your electronic gifts, and con-sider giving a battery charger as well.Rechargeable batteries reduce the amount ofpotentially harmful materials thrown away, andcan save money in the long run.• Turn off or unplug holiday lights during theday. Doing so will not only save energy, but willalso help your lights last longer.• Approximately 33 million live Christmas treesare sold in North America every year. After theholidays, look for ways to recycle your treeinstead of sending it to a landfill. Better yet get alive tree that you can plant during the springplanting season.• When buying gifts, check product labels todetermine an item's recyclability and whether itis made from recycled materials. Buying recycledencourages manufacturers to make more recy-cled-content products available.

Holidays should be about quality, not quantity.Celebrate the abundance of good company, intan-gible blessings, what you can do for others andwhat you already have. —HAPPY HOLIDAYS!

Day 10: Perform an act ofkindness. All of us know some-one who could use a helpinghand. Offer to clean, transport,babysit, or cook for someonewho is struggling to get the basiclife essentials done each week.This could be a single parent, anelderly person, a family with anew baby, or someone facing financial hardshipor the loss of a loved one.Day 11: Take time for silence. Choose oneday to turn off the noise—phones, devices, tele-visions, computers, screens of all types. Bask inthe quiet and focus on your spirit. Focus on lis-tening to people and the sounds of nature.Day 12: Letter writing. Have you noticedthat handwritten communication is rare? We’vegone from letters, to emails, to social mediaposts of 140 characters or less. Write one per-sonal letter, or write a family letter to send outwith cards. Everyone is blessed by personalcommunication!

Let this list inspire you to make your owntradition of “Days of Holiday Blessings.”Designate a starting day during the holiday sea-son that is special for you, and keep the focuson nurturing relationships.

SHARETHE SPIRITwith 12 days of

HOLIDAYBLESSINGS!

HOLIDAY GIFTING WHERE THE

PLANETMATTERS

SHOPPING, WRAPPING AND GIVING

AS IF THEPLANET MATTERED

shop CO-OP

CO-OP GIFTCERTIFICATES!

FROM $10 AND UP,GIVE THE GIFT OF

GREAT TASTING, HEALTHY

FOOD

BY KATHERINE DE LAVEAGA

Tis now the season for giving to others, and forsavoring the treasures given! Gifts tell a uniqueholiday story, especially homemade ones from the

kitchen. Some relay a simple “Thank you.” Others say “I surewish you were here.” But from kitchens both near and far away,all gifts speak of love, appreciation, and timelessness. At ourhouse, this season was, among other things, a season for trottinghappily to the mailbox with the hope of finding packages.Opening the colorful holiday letters, along with jams, chutneys,and finding baked treats was a delight all its own. I remember thetable in the kitchen, decorated with pinecones and greens,arranged with caramels, shortbreads, and macadamia nuts fromafar, and once, even a Stollen from Germany whose wrappingstwinkled with the reflected light of the Christmas tree.

I took for granted then the deliciousness of those gifts from thekitchen. I sat under the tree on on a small hill of unwrappedpaper and tinsel, unknowingly basking in the rich aroma of cof-fee cake from the oven. My parents laughed by candlelight,telling stories of their parents and grandparents, as we nibbledcrackers graced with the Lilikoi (Passionfruit) Butter AuntyMaybelle made. I didn't realize then that those simple memoriesof food and togetherness, imprinted by my most basic senses,would form the foundations of my holiday anticipation.

As an adult, I stop to remind myself that purchased gifts satisfydifferent needs than those born of care and time spent in thekitchen. If you hanker for a bit of kitchen time this giving season,what follows are ideas for creating lasting sensory impressionsfor those you love and appreciate, with surprisingly little effort.

GRANDMA'S GINGER SNAPSThis gluten free version features a traditionalsensory delight!

Position rack in upper third of oven; preheatto 350 F. Whisk together:2 3/4 cups gluten-free flour (we love 1

to 1 Baking Flour from Bob's Red Mill)1 cup almond flour1 tsp baking powder1/2 tsp baking soda4 tsp ground ginger1 tsp ground cinnamon1/4 tsp ground cloves1/4 tsp finely ground sea salt

Beat together until fluffy:1/2 cup coconut oil (soften by placing in a ceramic

dish on the stovetop while the oven preheats)1 1/2 cup sugar (it is possible to get away with

less; raw sugar lends a nice consistency)Beating on low, add:2 large eggs1/2 cup dark molasses2 tsp fresh lemon juice1/4 tsp finely grated lemon or orange zest

Combine flour and molasses mixtures, mixing untilsmooth. Form 1 to 1 1/2 inch balls or form intodesired shapes. Space well apart on cookie sheet andflatten to thickness of 1/2 inch or less. Bake approxi-mately 11 minutes; overbake or underbake slightlyfor more tender or crispier results. Transfer and coolon a baker's rack.

POMEGRANATE VINAIGRETTEA delight to give AND receive, this saladlover's vinaigrette is colorful, mouthwatering,and simple to make!

Whisk in a small mixing bowl:1/2 cup pomegranate juice3 T red wine vinegar1 1/2 T honeySea salt and freshly ground black pepper

to tasteDrizzle oil in a steady stream while whisking:1/4 cup olive oil (alternatively, grapeseed,

flax, or other omega 3 oils are deliciously substituted)

DARK CHOCOLATE BARK WITH HAZELNUTS,ALMONDS, AND CRANBERRIES

Melt, stirring over low heat in a 9 inch casseroleuntil smooth:8 ounces dark chocolate (good quality)2 T coconut oilSprinkle over the chocolate:1/3 cup toasted pepitas (pumpkin seeds)1/3 cup sliced almonds1/4 cup diced roasted hazelnuts1/3 cup sliced dried cranberriesRefrigerate for 1 hour before breaking into largepieces and serving.

ALBUQUERQUE TURKEY SOUPSoup, a gift? Who could turn down a hot bowl ofsoup on a cold winter's night?

In a medium-sized skillet, sauté over med-low heatwhile stirring:2 T olive oil1/2 tspground cumin2 cloves garlic, diced1/2 cup onion or shallots1/2 cup carrots, cubed1 medium tomato, diced1/2 tsp sea saltAfter 5 min, the saute should be aromatic andiridescent. Add 4–6 cups turkey stock (for best results, boilbones from Thanksgiving dinner)1/2 cup celery1/2 cup butternut squashSimmer on med-low heat for 15 minutes.Add: 1/2 cup turkey, diced or shredded4 ounces roasted green chiles1/4 tsp cayenne (optional)Garnish with cilantro and serve with corn tortillasor fresh cornbread.

A MERRY FOOD SEASON December 2015 5

PRODUCE SPOTLIGHT: HOLIDAYCITRUSAND OTHER WINTER

DELIGHTSBY ROBIN SEYDEL

If you are like me, you wait all year for thestart of the citrus season. Sweet or tart,fabulously juicy and just what the doctor

ordered to keep the sniffles away so you canenjoy all the holiday festivities.

And what better gift to give or take to a party thana Satsuma gift box or a basket of assorted freshfruit. Not only is a wide variety of West Texasorganic and delicious citrus coming to the Co-op byway of our Distribution Center but look for anamazing selection of apples to add to your baskettoo. Want to take a delicious and healthy salad tothat holiday party and offset tables full of sweets?Try the festive Lentil Apple Walnut Cider Saladrecipe below.

And finally, no holiday celebration would be com-plete if the joyous red of delectable cranberrieswere not to be found either in chutneys, a cran-berry pear bread, stuffed with almonds and wildrice in your turkey or any of the other many tastyways cranberries add to the celebration.

GRANDMA RIKKI’S CRANBERRY ORANGE WALNUT RELISHThis sugarless version will delight all who shareyour table, and filled containers make great giftsor pot luck party treats.

GIFTS FROM THE

KITCHEN

16 ounces of fresh cranberries4 navels or 6-7 satsumas8-10 ounces of Monukka raisins8-10 ounces of walnut halves16 ounces of cranberry nectar2 ounces of agar

Wash and clean the cranberries.Simmer cranberries in cranberryjuice with raisins and walnuts until cranberries begin topop. Peel and chunk oranges while this mixture cooks.When cranberries start to pop, add agar and stir well.Let bubble at near boiling for 2–3 minutes. Add orangesand simmer one more minute. Spoon into containersand let cool slightly. Cover and store in refrigerator tothicken until party time. Can be made ahead and storedin fridge for several days before serving.

RECIPE FROM RIKKI SEYDEL.

LENTIL APPLE WALNUT CIDER SALADA colorful and delicious salad for healthy holiday eating

1 1/2 cups French lentils3 cloves garlic2 sprigs thyme1 bay leaf2 cups apple cider2 T whole-grain Dijon mustard2 T cider vinegar2 shallots, minced3 T canola oilFreshly ground black pepper1/2 tsp kosher salt1 apple, diced8 cups baby spinach1/2 cup chopped walnuts

In a medium pot, cover the lentils, garlic, thyme, and bayleaf with water by 2 inches. Bring to a boil then reduce toa simmer. Cook until tender but not mushy—start check-ing at 15 minutes—then drain, rinse under cold water, anddiscard the garlic, thyme, and bay leaf. Make the dressing:In a sauté pan, boil the cider until reduced to 1/3 cup.Allow the cider to cool, then whisk with the mustard, vine-gar, shallots, and oil.

Season the dressing with pepper and up to 1/2 teaspoonof salt. Toss the apples, lentils, and spinach in the dress-ing. Arrange on a platter and garnish with the walnuts.

RECIPE FROM KATE SHERWOOD OF NUTRITION ACTION.

CO-OP NEWS December 2015 7

IN MEMORIUM BOB TERO

Bob’s insightful nature, quiet humor,and unfailing kindness TOUCHED OUR HEARTS

GENERAL MANAGER’S COLUMNBY JOHN MULLÉ

It is with great sadness that I report that LaMontañita Co-op Interim General Manager BobTero passed away suddenly and unexpectedly

on October 28th. All of us in the Co-op communitywho knew and worked with him are grieving the loss ofa uniquely talented individual, a devoted family man, anexcellent manager, a humble leader, and a dear and sin-cere friend.

Bob was hired in 2006 as the Co-op’s Deli Coordinator.His extensive experience in fresh foods and food servicewas instrumental in improving Deli operations. In 2009he was promoted to Perishables Department Co-ordinator, working with the Meat, Cheese, and ProduceDepartments in addition to his Deli responsibilities. In2013 Bob was again promoted, this time to the positionof Operations Manager, and in that capacity he alsoserved as the Project Manager to open the new WestsideCo-op location.

Bob was a strong, guiding force in the growth and suc-cess of the Co-op Distribution Center, and he was verysuccessful in securing grants to further the Co-op’sefforts to grow and strengthen the local and regionalfood movement. He was passionate about the conceptand the formation of the Sweet Grass Beef Cooperative,and he frequently traveled to other co-ops to assist themwith their operations.

Most recently Bob was thriving in and embracing hisnew position as Interim General Manager, and he was

one of three finalists for the Co-op’s permanent GMposition. He passed away just days before his interview.

The impact of Bob’s work will be felt for years to comeat La Montañita and in the local and regional foodmovements. The impact of his wise counsel and guid-ance to those who knew him well is immeasurable. Bob’sinsightful nature, quiet humor, and unfailing kindnesstouched our hearts. Our thoughts and best wishes arewith his family during this difficult time.

I will be serving as Interim General Manager until areplacement for Bob is hired. You may know me frommy years working as the Store Team Leader of LaMontañita’s Rio Grande location. As Bob wrote at theend of his last newsletter article: “As always, mydoor is open and I truly enjoy our dialogues.”

PLEASE CONTACT ME AT: jm@lamontanita.coop or call 217-0920

AN EXCELLENT MANAGER, HUMBLE LEADER

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.

DecemberCalendarof Events

Come to your favorite Co-op Meat counter tofind a wide variety of high quality specialtymeats. This includes Sweet Grass Co-op’s local,grass-fed, grass-finished beef, Shepards Lamband Tierra del Sol lamb as well as local, GMO-free Kyzer Pork. Other specialty meats availablemay include: duck, quail, goose, yak, goat, bisonand elk. And as always we have local organicEmbudo turkeys, as well as Mary’s organic andfree range turkeys and chickens. In addition towhole turkeys we will happily do a custom cut tomeet your needs.

somewhat uncertain. The women in the program alreadyknew how to make tamales and Mujeres en Acción as weknow it was born.

MEA is a kitchen cooperative with hands-on training proj-ects that teach new job skills while generating incomethrough sales of Mexican and New Mexican food. MujeresCo-op members learn how to run their own business, book-keeping, computer use, English as a second language, timemanagement, quality control, sales, marketing problem-solv-ing, cooperative decision making and many take their GEDwhile involved with the Mujeres en Acción cooperative.

As participants in the foodshed project their tamales aredistributed by the Cooperative Distribution Center andnow can be found at fine food markets around the state aswell as at all five full service La Montañita locations.

You are welcome to special order large quantities(dozens) of tamales for your holiday gatherings. Forfrozen tamales call the frozen department at your clos-est Co-op location or for ready-to-eat tamales contactyour favorite Co-op Deli.

Co-op Distribution Center:CO-OP TO CO-OP SUPPORT

BY ROBIN SEYDEL

Nothing says winter holidays like tamales andMujeres en Acción has been making their tamales inAlbuquerque for nearly two decades. Mujeres en

Accion is an economic development cooperative made up ofimmigrant Spanish-speaking women who reside in or nearAlbuquerque’s South Broadway community. In February 1996a group of eight women from the South Broadway neighbor-hood, trained in domestic violence prevention at UNM FamilyDevelopment program, formed Mujeres en Acción (MEA).

Realizing that many women are forced to remain in violentrelationships due to a lack of economic self-sufficiency, theywanted to address the problem with an income-generatingcomponent. Mujeres’ first incarnation was as a ceramics stu-dio, but the making, marketing and selling of pottery proved

MUJERES ENACCIÓN CO-OP TAMALES

Give your favorite Co-op Meat Department a call forhelp deciding what best meets your holiday feast-ing needs. Please get in touch in advance for spe-cialty items.

YOUR CO-OP HAS A WIDE VARIETY OFSPECIALTY MEATS AVAILABLE FOR YOURHOLIDAY CELEBRATIONS

12/6 Holiday Party, Nob Hill Co-op

12/12 Holiday Party, Valley Co-op

12/12 Holiday Party, Santa Fe Co-op

12/15 BOD Meeting, Immanuel Church, 5:30pm

12/19 Holiday Party, Westside Co-op

12/25 All Co-op Locations are CLOSED

SEE CENTERFOLD FOR DETAILS ON CO-OP PARTIES

SPOTLIGHTON HOLIDAY

MEATS

I T ’ ST H ESEASON

AND FRIEND TO US ALL

need the perfect GIFT?From $10 and up, give the giftOF GREAT TASTING HEALTHY FOOD!

co-op gift certificates

Photos by Austin Mye, La Montañita Co-opWS, Westside • RG, Rio Grande • SF, Santa Fe • NH, Nob Hill • Many products can be found at multiple locations. Please ask one of our staff for more information.

FROM OUR HOME TO YOURS, WE INVITE YOU TO GIVE GIFTS FOR BODY, MIND & SPIRIT.

La Montañita Co-op has you covered this holiday with gift ideas from health & wellness to fashion & handcrafted local/organic products — something for everyone on your list.

SUNDAY, DEC 6NOB HILL ABQ • 2-5pm2:00pm • Dean Gibson - Ecletic tin hand drums2:30pm • The Loren Kahn Puppet Theater (for children of all ages)3:00pm • Emily E. Erb and Friends Classic and season clarinet & oboe duets3:30pm • The Loren Kahn Puppet Theater (for children of all ages)4:00pm • Temporary Tattoos – Folk acoustic

SATURDAY, DEC 12SANTA FE • 12:30-3:30pm1:30 - 3:30pm • Brian Bennett & Catherine Donovan

SATURDAY, DEC 12RIO GRANDE ABQ • 2-5pm2:30pm • Dean Gibson - Ecletic tin hand drums3:30pm • Mosaic Woodwind Trio - Classic & seasonal

SATURDAY, DEC 19WESTSIDE ABQ •11am-4pm11:30am • Mosaic Woodwind Trio - Classic, seasonal1:00pm • Zia Consevatory - Folk, seasonal acoustic2:30pm • Jazz Brasileiro - Bossa Nova

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

fresh • local • organic holiday food

& music

NOB HILL December 24: 7am - 6pm • December 25: ClosedNew Year’s Eve: 7am - 9pm • New Year’s Day: 8am - 8pmRIO GRANDE December 24: 7am - 6pm • December 25: ClosedNew Year’s Eve: 7am - 9pm • New Year’s Day: 9am - 8pmWESTSIDE December 24: 7am - 6pm • December 25: ClosedNew Year’s Eve: 7am - 8pm • New Year’s Day: 9am - 8pmSANTA FE December 24: 7am - 6pm • December 25: ClosedNew Year’s Eve: 7am - 9pm • New Year’s Day: 8am - 8pmGALLUP December 24: 8am - 6pm • December 25: ClosedNew Year’s Eve: 8am - 7pm • New Year’s Day: 9am - 7pm

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Light Up Fingers & Toes This Holiday Season 10. Create a gift package with a color spectrumof Mineral Fusion Nail Care with more than 20 shades of polish that are good for you! (100% vegan. Formaldehyde Free. Camphor Free. DBP Free. Toluene Free.) WS, RG

Scents for the Senses Bring Good Vibes Fill your loved one’s spaces with positive energy and relaxing aromas with 6. Big Dipper Wax Works holiday inspired, handcrafted intricately sculpted candles that burn for over 50 hours, SF7. NOW Solutions Oil Diffuser (BPA Free) using vibrations to create aroma mist to maintain essential oil integrity and 8. Nectar Aromatherapy for body, mind & spirit, both at WS

‘tis the

season for

giving

Show Off with Color, Shape and Style! 11. Sweet Marcel Socks globally inspired, uniquely designed and colored socks at NH12. Earth Henna Tattoo Kit Paint the body beautiful with henna powder from the fields of Morocco, RG 13. Boody – Organic Bamboo ECOwear for men and women who want undergarments that satisfy their desire for seam-free and form fitting wear for that next to nothing feeling of freedom at NH

A Gift That’s Skin Deep 1. Evanhealy Rose treatment skincare, universally balancing formula for all skin 2. Laughing Turtle Soap Co. Bathe in mineral rich salt from the Himalayas combined with all natural essential oils and botanicals 3. Zumbar Frankincense and Myrrh goat’s milk soap will leave skin naturally ultra-moisturized and energized for the holidays. All at NH

For Furry Friends: Fill Fido’s Stocking with 9. Calming Lavender for Dogs in this all-natural gift by Environmentails. Or choose from the many other local, organic and fair-trade toys and special treats from our Pet Departments. Find it at NH

Body Love Stress Free Inside & Out Down time goes perfect with 4. Spoonk Relaxation Mat creating deep mental and physical relaxation for increased energy, reduced inflammation and pain, with an improved and deeper sleep at RG 5. Badger Balm Set is a blend of organic plant extracts, exotic oils and butters to make healing personal care products that work and feel remarkably good at WS

Make Liquid Libations a Little Sweeter. 14. Lifefactory BPA free healthy and responsible wine glassware with non-slip surface, WS 15. Enjoy the best cup of Joe with Aerobie, aeropress for an espresso-like coffee; best on darker roasts, RG 16. Villa Myriam Coffee LOCAL and single origin, hand-picked, organic coffee available in bulk 17. Omni Houseware Teapot for one or two with mesh basket 18. Pukka Tea in a variety of flavors using only the highest quality of organic herbs, all at RG

FUN HOLIDAY FOODS December 2015 10

GLUTEN-FREE COOKIE CUTTER COOKIESFrom Heidi AndersonMakes 5-7 dozen / Prep time: 2 hours

1 cup butter, softened1 1/2 cups sugar3 eggs1 tsp vanilla extract2 tsp cream of tartar3 1/4 cups rice flour1/4 cup arrowroot powder1 heaping tsp psyllium husk powder2 tsp baking soda1/2 tsp salt

In a large mixing bowl, cream the softened butter andadd sugar gradually until the mixture is light and fluffy.Add eggs one at a time, beating after each one. Stir invanilla extract.

In a separate mixing bowl, whisk together the remain-ing dry ingredients. Then add to the butter mixtureand stir until all is incorporated. Chill the dough tight-ly covered overnight in the refrigerator.

When you are ready to bake the cookies, heat oven to350°F. Dust a clean, flat work space with rice flour.Work with a fist sized piece of dough at a time, leav-ing the unused portion of dough in the refrigerator (oreven the freezer while you’re cutting the cookies).Dust both sides of the working dough with some flourand, using a rolling pin, roll it out to roughly 1/4 inchthick. Cut out the cookies. If necessary, use a sharpedged spatula to lift the cookies onto a parchmentlined cookie sheet. Decorate. Bake for 10 minutes oruntil the edges of the cookies have just barely begunto color. Remove the cookies to a cooling rack.Continue until all the dough has been used.

SEASONAL FAVORITES AND NEW

TASTE TREATS NUTRITION INFORMATION

(1 cookie): Calories 86; Total fat 3g; Saturated fat 2g;Cholesterol 17mg; Sodium 89mg; Total carbohydrate 8g;Dietary Fiber 0g; Sugars 5g; Protein 1g

OLD FASHIONED FROZEN CRANBERRY‘SALAD’From Heidi AndersonServes 10-12 / Prep time: 30 minutes / Freeze time: 3 hours

One 8-oz. bag frozen cranberries3/4 cup sugarOne 8-oz. carton heavy whipping cream1 cup walnuts, choppedOne 14-oz. can crushed pineapple, drained well

In a saucepan on low, stir cranberries and 1/4 cup ofsugar until the sugar is well dissolved and the cranberriesbegin to soften. Remove from heat and cool completely.Meanwhile, add the heavy whipping cream to a clean jar.Add the lid tightly and shake until there is no more liquidand the cream is fully whipped, about 8 minutes.

In a bowl, mix the cooled cranberries, the remaining 1/2cup sugar, chopped walnuts, and pineapple. Gently foldin the whipped cream. Pour into an 8x8 inch casseroledish. Cover and place into the freezer for a minimum of3 hours or until the salad is completely frozen.

To serve, remove the dish from the freezer, cut servingswith a sharp knife and serve immediately.

NUTRITION INFORMATION: Calories 370; Total fat 16g; Saturated fat 6g; Cholesterol27mg; Sodium 7mg; Total carbohydrate 17g; DietaryFiber 2g; Sugars 13g; Protein 3g

HOLIDAY CHUTNEYFrom Heidi AndersonServes 12 / Prep time: 20 minutes / Cooking time: 1-2 hours

1 can orange juice concentrate1 bag frozen cranberries2 apples, peeled and chopped2 cinnamon sticks1 T ground allspice1 T ground cardamom1 tsp salt1 dried chile, minced or 1 T chile powder (optional)1/2 onion, diced5 dried apricots, minced5 dried figs, minced1/4 cup raisins2 T brown sugar1 T molassesAbout 1-2 cups water

Add all the ingredients to a soup pot and simmer onlow for a 1–2 hours (can also be done in a crock pot).Remove cinnamon sticks before serving. It is best toprepare the chutney at least a day before serving.

Goes well with meat, rice, soups, oatmeal, etc. Theflavors will meld and deepen with age. Can be frozenin ice cube trays and then placed in a freezer contain-er for easily thawed single servings.

NUTRITION INFORMATION: Calories 109; Total fat 0g; Saturated fat 0g;Cholesterol 0mg; Sodium 199mg; Total carbohydrate27g; Dietary Fiber 2g; Sugars 989g; Protein 1g

BETTER THAN HOT COCOAFrom Cheryl TraversServes: 2 / Time: 20 minutes

16 oz. coconut milk2 inches fresh ginger, sliced1 tsp cinnamon1/4 tsp cardamon1/4 tsp ashwaganda powder1/2 tsp turmeric1 T coconut oil

Simmer all ingredients for approximately 15–20 min-utes, then serve immediately. If desired, sweeten withstevia. A warm, yummy and fantastic treat!

NUTRITION INFORMATION:Calories 150; Total fat 12g; Saturated fat 10g;Cholesterol 0mg; Sodium 31mg; Total carbohydrate10g; Dietary Fiber 1g; Sugars 6.2g; Protein 1g

APPLE PIE SUPERFOOOD SMOOTHIEFrom Cheryl TraversServes: 2 / Time: 5–10 minutes plus refrigeration

1 cup of coconut milk1/4 tsp sea salt1/2 tsp cardamom1 tsp lucuma powder1/2 tsp mesquite powder1 1/2 tsp ginger powder1/3 cup maple syrup or agave2 T flax seeds, ground2 T chopped pecans2 apples, seeds removed

Combine all ingredients in a blender, and blend untilsmooth. Refrigerate for a cooler smoothie, or serveimmediately.

NUTRITION INFORMATION: Calories 358; Total fat 10g; Saturated fat 3g; Cholesterol0mg; Sodium 311mg; Total carbohydrate 66g; DietaryFiber 7g; Sugars 49g; Protein 3g

FUN HOLIDAY FOODS December 2015 11

December 6NOB HILL CO-OP

December 12SANTA FE CO-OP

December 12VALLEY CO-OP

December 19WESTSIDE CO-OP

See centerfold for details!

CO-OPHOLIDAY

PARTIES

S E E Y O U

THERE

BY AMYLEE UDELL

It's the most wonderful time of the year, and usually themost overbooked! It can be difficult to find time for familiesto eat, let alone eat a wholesome meal together. Even when

you're at home these busy days, you're probably not able to puttogether that healthy menu and work plan. That's when take-out ora meal out can sabotage budgets, diets and overall mood. Here area few easy and nourishing meals that you can put together with lit-tle time, minimal effort and basic ingredients. Some of these are notcompletely balanced by most standards, but for that one crazynight, they'll feed your bodies and souls without stripping your wal-let and schedules.

BONUS: almost all of these are kid-friendly! Young kids can helpwith some of the preparation, but supervision will be required formany. These are great opportunities to help children build theirkitchen skills and cooking confidence.

Pasta and sauce. A classic. If I don't have an "emergency" jar ofpre-made sauce stashed in the back of the pantry, I grab a big can ofdiced tomatoes or other tomato variation and toss in some spices. Iusually have some parmesan on hand and voilà, dinner is served.

Miso soup. Don't have any broth on hand? Use miso! It storeswell long term, so I always have a jar in the back of my refrigera-tor. Sometimes I mix it with broth for extra flavor and bone build-ing benefits. La Montañita has a variety of wonderful misos. They

vary in price and ingredients, so youcan find one flavor that works for you.Making miso is as simple as adding ascoop to hot water. Mix to blend. Tothat I add whatever I find in the refrig-erator, especially leftovers: noodles, riceor grains, vegetables, fish or meat.

Canned tuna or salmon. It's readyto go when you are, so keep a few canson hand. In a real pinch, you can eat itstraight from the can. But here are afew other easy variations. Add the fishto cooked pasta. Mix in an egg and fry

HEALTHY HOLIDAYS December 2015 12

up some patties, with or without buns or top asalad with the patties. Make a quick tuna salad byadding mayonnaise and chopped veggies. You caneat this straight or make tuna melts by spreading iton bread or toast and then melting cheese on top.Or, return to a classic tuna salad sandwich. If youhave lettuce, tomatoes and other fixings, great. Ifnot, plain tuna salad sandwich has its charms.

Another childhood classic, the peanut butterand jelly sandwich. Oh the joy of the simple PB&J.Keep it simple and add a glass of milk. Usebananas for an Elvis favorite. Substitute the jellywith some seasonal applesauce or apple butter,pear butter or mash up whatever other fruit youcan find in the house.

Finger food picnic dinner. This is a no-cookmeal. Have the kids set out these various items andlet everyone dive in and make their own picnicplatter. • Fruit (any fruit). Grapes are easy, apple sliceswork well, anything that's finger food.• Cheese• Bread and crackers. Or pitas. This is a great wayto use up odds and ends.• Nuts• Hummus. Or any sort of dip.• Pickles of any kind.• Carrots, celery, tomatoes.• Hard-boiled eggs.Again, anything grabbable.

Mini pizzas. Use a base of regular bread, bagels,tortillas or English muffins. We've also used egg-plant slices with much success. Top with pizzasauce (or tomato sauce with spices) and mozzarel-la cheese and bake until toasty and melty. Addother toppings if desired including frozen spinachfor an easy increase in nutrition.

The old standby. Do you have some leftoversbut just not enough to satisfy everyone? Bulk upyour meals with a quick cooking grain. Couscous,

kasha (buckwheat) and bulgur wheat are veryquick. Boil water or broth, add the grain and let sitfor a few minutes. Fluff up and serve.

Baked potato bar. A standard for us, even innon-emergency meal situations. While they take awhileto bake (try a pressure cooker for fast cooking), they takeno oversight or work while they're baking. Serve thepotatoes with classic accompaniments like sour cream,cheese, bacon bits, chives, butter, chili or leftover vegeta-bles, canned or leftover mushrooms, salsa, and whateverelse strikes you. Try this with sweet potatoes, too!

Nachos. Grab some tortilla chips, spread on a bakingsheet. Top with cheese, beans (canned or leftover) and/oravailable meat, and your favorite spices. Put into a warmoven and while the meal heats, scour the kitchen for top-pings. Green chile, tomatoes, salsa, sour cream, redonions, cilantro, jalapeños, olives and my personalfavorite, sprouts!

The last few items are breakfasts that also makeexcellent and convenient dinners!

Smoothies. These can be fruity, creamy, green, icy oreven savory. Children can help by chopping or tearingingredients and then get help running the blender. Fruits,milks, avocado, coconut, and greens are typical favorites.You can add whatever you have on hand and add yourown favorite nutritional boosts: protein powder, nuts ornut butters, yogurt, probiotics, green powders, vitamins,or whatever your family finds that works.

"Leftover" omelets. Most families have eggs avail-able, so to those add your leftovers or pantry items andmake omelets or hash. Potatoes, sweet potatoes, rootveggies, cheeses, meats, greens, and onions are all greatadditions. For extra oomph, top with some of thosenacho toppings listed above.

Parfaits. Yogurt, granola, and berries or fruit can belayered for a fancy effect or just mixed together for a fill-ing dessert-like dinner.

I wish you as low-stress a holiday season as possiblewith good health to carry you through. I hope theseeasy meal ideas help you achieve your holiday hap-piness. Many Blessings!

FEED YOUR BODY AND SOULWITHOUT STRIPPINGYOUR WALLET

FOR A BUSY TIME OF YEAR:

FAST FOOD ATHOME

tect the goats from many predators including mountainlion, bear, coyote and reintroduced wolves.”

Going a step beyond grass fed, Coonridge goats neverreceive hormones, antibiotics or chemical wormers, areGMO-free, grain-free and wild-fed on unpollutedrangeland. If there is too much rain or snow for themto go out, Nancy and staff give them certified organichay in their barn. This unique gourmet cheese has beencertified organic since 1998 has won numerous awardsincluding Farmer of the year from the New MexicoDepartment of Agriculture’s Organic Program.

A Gift that Keeps on GivingCoonridge Goat Cheese is a soft spreading cheese thatcomes in a 7.5 oz. glass jar and is covered with certifiedorganic sunflower seed oil, certified organic extra virginolive oil and certified organic herbs. Covering theircheeses with oil and herbs seals it from the air and allowsthe flavors to mingle. This is a traditional Mediterraneanway of preserving cheese. Coonridge cheese can be storedin the refrigerator for months and months, even up to ayear! You can also freeze and thaw, freeze and thaw with-out breaking the jar or changing the texture or flavor ofthe cheese. Serve at room temperature for full flavor!

The lovely jars of Coonridge goat cheese make the perfectholiday gift paired with some crackers and olives or fruit.It comes in a wide variety of flavors including herbs andgarlic, dried tomato, basil and garlic, black pepper andherbs, raw milk feta in garlic oil, flame roasted greenchile, and NM raspberry made with Heidi’s local organicraspberry jam, and many more. Look for Coonridge Goatcheese in the cheese case of your favorite Co-op location.

Nancy Coonridge has been makingworld-class goat cheese since 1981, fullof superior local flavor and power-packed

with nutrition in environmentally sound reusablepackaging. Nancy says “We are proving thatwonderful taste and nutritional superiority does-n't have to come at the expense of the environ-ment, our goats’ well-being or our health. Besidespromoting sustainable, non-chemical, non-facto-ry farmed animal husbandry and cheese making,we strive to always live in harmony with the nat-ural world that supports us all.”

Nancy, her interns and her herd of Alpine,Nubian, La Mancha and Oberhasli dairy goatsall live in the wilderness at 8,000 feet not farfrom the Continental Divide. The goats have abarn and barnyard to sleep in at night. Eachmorning after milking, the goats and theirMaremma guardian dogs go off to enjoy theirday free ranging in the rim rock country of west-ern New Mexico.

“When we say our goats are “not” free range wedo not mean they have a pasture, however large.We mean there are no fences and no humanneighbors for miles and miles. Our goats gowhere they please with their Maremma guardiandogs as escorts. These fearless shepherd dogs pro-

COONRIDGE GOATCHEESETHE GIFT OF GREAT LOCALTASTE

CARMINATIVES Carminatives, known as aromatic bitters, are help-ful in relieving indigestion when the symptoms arebelching and gas because they help reduce spasms inthe intestinal system.

Peppermint (Mentha piperita), Fennel(Foeniculum vulgare) and Caraway (Carum carvi)are probably the most well-studied carminativesand the best known and used. Double-blind trialsdemonstrate that combining peppermint with car-away oil, or peppermint, fennel, caraway andwormwood reduces indigestion symptoms by redu-ceing cramping and gas. Make a tea of the herbs bygrinding 2–3 teaspoons of fennel and/or carawayand simmer for 10 minutes in a cup of water. Pourover peppermint leaves and drink. An alternativemethod is to add a teaspoon of each to a quart jar,poor in boiling water let it sit for at least 15 min-utes, then sip it gradually throughout the day. Note:peppermint may not be helpful if you have heart-burn because it apparently relaxes the muscular ringat the top of the stomach.

BY ROBIN SEYDEL

It’s holiday party season and with it come allthose delectable holiday foods that are sohard to resist. Should that holiday bloat or indi-

gestion occur, or if you just want to stave it off beforeit happens, the Co-op Wellness Department has gotyou covered. There are a wide variety of effectiveherbs that can help indigestion, upset stomach andheartburn. They come in three distinct groups ofherbal remedies: bitters, which stimulate digestion;carminatives, which relieve gas; and demulcents,which have a soothing quality.

BITTERSIt is believed that the bitter quality of these herbshave a capacity for stimulating digestion throughenhancing production of saliva and helping supportboth digestive enzymes and stomach acid. Bitterherbs are therefore effective when stomach acid islow. They are not recommended if the patient suf-fers from heartburn. In that case increasing alreadyexcessive stomach acid would aggrevate the heart-burn condition. Many people will take a bit of bit-ters before indulging to help stave off any discom-fort. In Europe and South America there is a tradi-tion of drinking digestive bitters as an alcoholicdrink at the end of meals.

Wormwood is sometimes combined with carmi-native herbs for people who suffer from indigestion.A double-blind research trial reported that combin-ing wormwood with caraway, fennel and pepper-mint helped lessen gas and cramping.

Horehound contains flavonoids, alkaloids, diter-penes (marrubiin from resins) and traces of volatileoils. The primary active ingredient, marrubiin, andperhaps its precursor, premarrubiin, have the effectof increasing saliva flow and creation of gastricjuices, and thus stimulate both the appetite and thedigestive process.

Bitters used in American traditional herbalmedicine include yellow dock, yarrow, vervain,dandelion, gentian and Oregon grape.

Ginger (Zingiber officinale) is very well known tradition-ally as an aid for many gastrointestinal complaints includ-ing indigestion, gas, and cramping. It reduces inflammationand nausea and helps with intestinal functioning.

Linden (Tilia spp.) also has been traditionally used forindigestion due to its antispasmodic action. Research hasdemonstrated that linden flower tea benefits those who suf-fer from indigestion, upset stomach or excessive gas.Linden is not only a carminative but it has relaxing quali-ties. You can make linden tea by steeping 2–3 teaspoons ofthe flowers for 15 minutes, drinking several cups daily torelieve symptoms.

Other carminative herbs include the well-knownTumeric (Curcuma longa) which reduces inflammation as well asrelieving indigestion and Chamomile (German chamomile orMatricaria recutita) which reduces inflammation and irritation andeases the digestive tract. Chamomile enhances proper digestionthrough its inflammation and irritation-reducing qualities and maybe helpful for the irritation caused by heartburn. Lemon balm(Melissa officinalis) is another carminative herb used traditionallyfor indigestion. Sage (Salvia officinalis) is approved in Germanyfor indigestion, but is not recommended for breastfeeding women.Rosemary (Rosmarinus officinalis) is sometimes used to treatindigestion in the elderly by European herbal practitioners.

DEMULCENT HERBS Demulcent herbs have soothing qualities reducing inflammation andcreating a barrier against stomach acid or other abdominal irritants.

Licorice protects the lining of the digestive tract by producingmucin, a gel-like compound that inhibits the effects of excessivestomach acid and other harmful irritants.

Slippery Elm contains mucilage which may help heartburn by act-ing as a barrier to acid’s effects on the esophagus. It sooths inflamma-tion but is not anti-inflammatory. It is also an antioxidant and helpsprotect the digestive system from free radical damage. You can maketea by boiling 1/2-2 grams slippery elm bark in about 3/4 cup waterfor 10 to 15 minutes and cool it before drinking up to 3–4 cups a day.Tinctures can also be taken but are considered to be less helpful.

Other demulcents including bladderwrack and marshmalloware used like slippery elm.

Ask the knowledgeable Co-op Wellness staff at your favorite loca-tion for a wide variety of herbal, homeopathic and other digestiveaids for to keep you feeling good at all your holiday doings.

S TAY I N G H E A LT H Y D U R I N G H O L I D AY F E S T I V I T I E S

DIGESTIVEAIDS

HERBS CAN HELP QUIET

DIGESTIVE DISTRESSand keep you merry during and afterholiday parties!

HEALTHY HOLIDAYS December 2015 13

BY JESSIE EMERSON

Do not let indigestion, heartburn or GERD(gastroesophageal reflux disease) spoilthe holidays for you and your family.

Indigestion is generally caused by unhealthy eatinghabits and our reaction to stress. Looking deeperinto the inflammation and burning sensations, youmay want to ask yourself: “What is it I can’t stom-ach? What am I angry about? What life lessons amI not learning and assimilating?”

The little purple pill is for severe cases and short termuse. Chronic use of Proton Pump Inhibitors (pillsthat stop production of stomach acid) can cause seri-ous problems: low magnesium and calcium levels.Low calcium can lead to osteoporosis and bone frac-tures. Magnesium is necessary for muscle strength. Ifmajor body valves (which are made of muscle mate-rial) are deficient in magnesium they become weakand do not function efficiently. When the valvebetween the stomach and esophagus does not closecompletely the contents of the stomach escape caus-ing burning and scarring of the delicate mucus mem-branes. This can lead to cancer.

Acid in the stomach serves a vital function. Food istorn apart and the nutritional contents are assimilat-ed into the body, creating new cells. No acid meansincomplete digestion. All body organs and systemsare affected. The acid also helps to keep the bacteri-al in balance. An alkaline environment allows H-pylori (causes ulcers) and C-Diff bacteria to takeover causing diseases which could be fatal. Foodshigh in magnesium include fresh green vegetables,chard, spinach, lambs quarters, kale, wheat germ,whole grains, seafoods (be careful here, as ouroceans are contaminated with radiation and other

toxic materials) corn, apples, peaches, apricots,figs, nuts and seeds (especially almonds), garlic,lima beans and milk.

Here are some basic rules for healthydigestion:1. Eat slowly, take small bites and chew thor-oughly.2. Remain sitting after meals for at least 30minutes.3. Make your main meal earlier in the day andhave a light meal in the evening.4. Avoid excessive consumption of spicy, friedand processed foods, alcohol and coffee.5. Do include more raw fruits and veggies,especially dark green leaves, in your diet.6. This may be the most important tip of all.Avoid negative thoughts, conversation andpeople during meals.7. For immediate relief, think water. Waterextinguishes fire; it will also dilute the stomachacid, making it less concentrated.

My father drank apple cider vinegar (1 tsp) in 8ounces water every day of his life. He never gotthe flu or had digestive problems. This combina-tion of water and apple cider vinegar aids diges-tion and provides the necessary magnesium.

What plant needs to ALWAYS be in or near thekitchen? Aloe vera. Use the pure juice withoutany additives or preservatives. Drink one ouncedaily to soothe and heal mucus membranes.

KEEPINGINDIGESTION AT BAY

NURTURING OURSELVES AND

OUR PLANETBY KATHERINE MULLÉ

This past October, I was most happy to be among some ofour Co-op staff who were fortunate enough to attendVandana Shiva’s talk at UNM. We had a lovely evening

meeting new friends, catching up with old ones, eating a deliciousvegetarian dinner, and of course, hearing Vandana’s wise andinsightful words. Many of her ideas struck a chord with me, butthis one in particular stood out: “What’s happening in the soil ishappening in our hearts.”

It’s a simple sentiment, but an incredibly meaningful one. If the soilis healthy, nourished, and cared for, then so are we. On the flipside,if it is less so, then so too are we. The politics of the agriculturalindustry have allowed for much of our soil to suffer, and the nega-tive connotations of this are easy to get lost in. But during this hol-iday season, I feel especially blessed to be surrounded by peoplepassionate about creating good soil

Here in New Mexico, our soils are often hard-packedclay or just plain sand. As organic farmers and gardeners,we are gentle in our care for the soil. We use centuries-oldtechniques like crop rotation to sustain nutrients, and addin organic fertilizer to replenish soil that needs a littleextra love. But Mother Nature, in her amazing and awe-some entirety, does much to take care of the soil on herown. Her creatures pass by and leave their droppings; herstray flower petals and leaves fall to the ground. And asthese bits of nature return to where they first came, theybreak down, feed the soil, nourish it, and add to its fertil-ity. And fertile soil is incredibly important. Without it,there would be no life. The film Symphony of the Soil,

BY BRETT BAKKER

As touches of gray creep into my hair andbones get a little (ok, a lot) creakier, Isometimes open my dim and dimmer mem-

ories to take stock of how the heck I got here. Backin 1976 I “ran away from home” after high schoolgraduation to work at Omega Natural Food Store& Café in Delaware Water Gap, PA, a townthrough which the fabled Appalachian Trail runs.You literally have to cross the main street as youhike it. It was the first bulk food store I had everseen and our whole wheat veggie pizza was wellknown along the Trail from Maine to Georgia, aswas the Goat’s Milk Ice Cream we dipped by thegallons each week. I had just turned eighteen, hadmy own apartment (well actually a crummy roomover a crummier bar), great food at my fingertips,a national forest just a five minute walk from thedoor and a bunch of older hippie freaks to look upto. What else could a young societal dropout want?Yeah, a giant garden would’ve been cool too, butfew local longhairs were that advanced yet exceptfor the legendary Vermont communes.

It’s a long story, but a year later that Omega experi-ence led me to the East Mountains outside ofAlbuquerque and free rent in a log cabin on 1/4square mile. I hitch-hiked in and out of town week-ly to bake bread for two bucks an hour at the long-defunct Bakery Café near UNM. The place was,shall we say, loose. I first saw a flyer for it on a lamppost when I “landed” in town. Tellingly, there wasno address given. It was kind of like the ol’ MerryPrankster thing: if you were (figuratively) “on thebus,” you would find them. Which I eventually didand begged for a job which was quickly given... as Isay, loose. For example, there was the Soup, Saladand Bread deal which, as one customer finally point-ed out to us, cost less if you ordered each item sepa-rately. Oops. Making money was not our specialty;neither was paying taxes, an issue that the IRSwould, you know, get technical about a couple ofyears later, but that’s another story.

It was through the Bakery that I heard about LaMontañita Co-op, a small storefront on the corner

which the Co-op publically screened in Santa Fe thispast September, observes that soil is “the link betweengeology and biology.” On a world of rock, it is soilthat allows life to plant strong roots—to grow andflourish in the world above.

Our New Mexican soil needs lots TLC, but it makesthe dreams of New Mexico’s passionate farmerspossible, and allows the Co-op to support well over400 of them, bringing their bountiful harvest to over17,000 Co-op owners.

Working the soil at the Veteran Farmer Project allowsus to grow hundreds of pounds of produce each week—produce that not only goes back to the communitythrough the VA Farmers’ Market and the Co-op, but toour passionate and hard-working families who volunteerat the farm, most of whom are veterans.

Even on a small scale, our soil is flourishing; our ownpersonal backyard gardens allow us to feed our familiesand our neighbors with the fruits of our labor. Sharingbowls of produce and scrumptious recipes is one of myfavorite parts about gardening season!

Without a doubt, the Co-op is a community of kind andsupportive people who are passionate about creatinggood soil—soil that nurtures our food the good old-fash-ioned, organic way, the way: it’s meant to be. But the Co-op is also a community that knows this nourishment

needs to extend beyond the soil on our farms andin gardens that fosters our food. It must extend tothe soil on which we build our lives—the placesand people precious to us that help us grow strongroots: healthy and happy lives.

That soil also needs nourishment, and that soil, so tospeak, is our community. And so, as Vandana mightsay, “What’s happening in the community is hap-pening in our hearts.” The more good we put intothe community, the more it comes back to ourhearts, filling us with strength, fulfillment, and inspi-ration. We know that our roots are at their strongestwhen nourished with the goodwill, support, andcompanionship that we find in and contribute to ourcommunity. The Co-op nourishes our communitysoil through giving back to its owners, supportingvets in the Veteran Farmer Project, helping farmersthrough the Co-op Distribution Center and LaMontañita FUND, supporting non-profits throughthe Donate-a-Dime program, assisting homeboundshoppers with the homebound delivery program,helping food shelters by donating fruits and veggies,and helping make children’s holiday wishes comestrue through the holiday giving trees, to name just afew ways.

And this illuminates why the Co-op is uniqueamong health food stores: at its heart, it’s made upof the community, and it supports the community.And that is the Co-op difference. Here’s to anoth-er year of creating and sustaining our precioussoil, with good heart.

of Girard and Central which also supplied bulkgoods to hippie businesses. It was unusual to see anypackaged products, unless you bought in fifty poundor five-gallon units. Most of us did just that forhome use back then. Fifty pounds of popcorn andfive pounds of nutritional yeast was the basis ofmany a meal. At the Co-op, a case of limp, organiclettuce was cause for celebration when little if any-thing was certified. In any case, you pretty much hadto bring your own bags and containers and packyour own groceries. Across the hallway (the Co-opwas housed in the Girard Street AlternativeCommunity Center) was a glorified broom closetthat housed the budding Herb Store. Our bakerywas a few blocks away as well as the similarSundance Café (they were even looser than usBakery folk in ways that might not yet be past thestatute of limitations). A few more blocks and therewas Baba’s Community Food Store which sort ofacted like a co-op, although it was a private enter-prise. And on the other side of the world (to us car-less UNM-area denizens anyway) was Osha FoodCo-op in the North Valley. Not far from there wasthe fabled McIlhaney Dairy where whole raw milkcould be had by the glass gallon jug.

Okay, okay, you’re thinking, why are you telling usall this, you old geezer? Why, dear reader, to tellyou about another old geezer. 2016 is the fortiethanniversary of La Montañita Co-op. Forty yearsago, at this very moment people were sittingaround someone’s kitchen table (maybe with abowl of popcorn n’ nutritional yeast..?) figuringout exactly how to open the Co-op doors. I’m cer-tain there’s all kinds of celebratory stuff up yourCo-op’s collective sleeve and I want you to be readyto join the celebration, but mainly I wanted brag-ging rights as the first one to say it here: ¡Felizcumpleaños, La Montañita!

DAYS OF

FUTURE PASTSHOPSHOP

T H EO R I G I N A LCO-OP

COMMUNITY FORUM December 2015 14

HEARTAND

SOIL

BY CAMILLA FEIBELMAN

The Rio Grande Chapter of the Sierra Clubhas been working to protect a treasure inour midst, one of the world’s largest remain-

ing cottonwood forests that lines the Rio Grande.Again this year everyone is invited to the “BosqueBash” fundraiser held at Tortuga Gallery onSunday, December 13 from 4 to 7pm. This lovelyholiday event is our annual celebration of the workwe do to protect our treasured urban forest. Asalways we'll raise funds to continue this work withdonations at the door and a silent auction.

In 2012, Albuquerque Mayor Richard Berry intro-duced a development plan, called the Rio GrandeVision, that triggered a wave of dissent within thecommunity. Community members anticipated thatdevelopment of the Bosque would damage the nat-

BOSQUE BASHFUNDRAISER FOR BOSQUE PROTECTION

DECEMBER

13

ural qualities sought by visitors and wildlife alike,and harm the Bosque’s delicate ecosystem.

As a response to the development plan, the SierraClub’s Rio Grande Chapter, community membersand other local organizations came together to formthe Bosque Action Team to formulate a better visionfor the Bosque. Our healthier vision includes oppos-ing development between the levees and encouragingalternatives, such as improving access points to theBosque and funding programs that provide educationfor students about the Bosque. The Bosque ActionTeam believes any efforts within the levees should berestorative, strengthening the Bosque as a naturalhabitat, and preserving its appeal as an "environ-mental gem."

Join us for a festive event that celebrates this naturaltreasure in our midst on December 13th from 4–7pmat the Tortuga Gallery. The Tortuga Gallery is locatedat 901 Edith Blvd. SE, Albuquerque, NM 87102.

For more information about the Bash contactCamilla at camilla.feibelman@SIERRACLUB.ORG.or go to www.sierraclub or call 505-243-7767.

EDITED FROM DIGITAL SOURCES

It’s holiday time and many people, especially young folks,are asking for electronic gifts, e.g. smart phones. Exposureto cell phone radiation is a constant for most of us and while

there is no getting away from the background levels of radio fre-quency (RF) waves, limiting or reducing our exposures is impor-tant, especially so for young people and children. When you holdyour cell phone next to your head or wear it on your body, you canabsorb over 50% of the transmitted RF energy. While cell phonesbring enormous convenience to our lives, the possible health con-sequences of exposure to cell phone radiation have aroused con-siderable public attention and scientific debate.

In 2011, the International Agency for Research on Cancer(IARC) classified cell phone radiation as “possibly carcinogenicto humans.” The classification was mainly based on two lines ofevidence at that time. The first was from a 13-country interna-tional study coordinated by the IARC known as the InterphoneStudy, which found a 40% increased risk of brain tumor calledglioma for “heavy” cell phone users, which the study defined asan accumulated 1,640 hours or more life-time cell phone use—equivalent to about half-an-hour daily use for 10 years.

The Debate: Possible or Probable?However, a 2015 mobile phone radiation study published in theInternational Journal of Oncology disagreed with the currentIARC classification and believed that cell phone radiation shouldbe reclassified as “probably carcinogenic to humans.” This studywas not the first to argue that the IARC classification of cell phone

radiation as a “possible carcino-gen” should be raised to a “proba-ble carcinogen” level.

It is important to take precaution-ary steps to protect yourself andminimize your exposure while cellphone radiation studies continue togather data. Below are some com-mon sense tips to help lower your exposures to radiation.

Avoid Body ContactFollow the phone manufacturer’s warnings found in yourowner’s manual and avoid using or carrying your cellphone against your head or body at all times. Most rec-ommend having at least 10mm of space between you andyour phone. That means you shouldn’t keep it in yourpocket and women shouldn’t keep it in their bra.

Text MoreWhenever possible, text rather than talk. This distancecreates a much larger buffer between you and the power-ful near field radiation from the phone.

Use Speaker Mode or a Wired HeadsetIf a call must be made, use the speakerphone or a wiredheadset. When holding the phone against your head for acall you are increasing the amount of radiation your headwill be absorbing. Near field radiation from the phone ismost concerning when the phone is against your body.

Shorter CallsLimit the length of your cell phone conversa-tions. This one is simple math. Less time talk-ing equals less radiation going into yourbody. Use a corded landline phone for longconversations.

Limit Kids’ Cell Phone Use TimeChildren should only use cell phones foremergencies or strictly in speaker mode at asafe distance. A child’s body is still develop-ing and cell phone radiation penetrates a

child’s brain more deeply than an adult brain. Very fewstudies have been completed on the effect of this radiationon children’s development.

Switch Sides of Head When TalkingSwitch sides regularly during a cell phone call to reduceradiation. Most of us use the same hand all the time tohold the phone when we talk.

Avoid Use When Low SignalAvoid using your cell phone when the signal is weak orwhen moving at high speed, such as in a car or train.These scenarios cause mobile phones to increase theirtransmitting power in an attempt to connect to the near-est cell tower. You get more radiation and your batterydrains faster under these conditions.

Wait For Call ConnectionWhen making a call, wait for the call to connect beforeplacing the phone next to the ear. The phone emits themost intense radiation during the initial connection, thenlowers its power once a connection is established.

Be Careful About “Shielding” ProductsFollow FTC advice to avoid using products on your cellphone that claim to “shield” cell phone emissions,because they may interfere with the phone’s signal. Thismay cause it to draw even more power and possibly emitmore radiation as it is working harder to communicate.Do not use a cell phone case unless it has been proven notto increase SAR or weaken your cell phone signal.

Use Airplane ModeTurn your cell phone off or put it in airplane mode whennot in use. If you must leave your cell phone on at night,keep your cell phone away from your head and bodywhile you are sleeping. Your phone continues to emitradiation even when you are not making a call.

Go to pongcase.com for more information.

THINKING TECH GIFTS?

THINK SAFETY

Join us at all our Co-op locations for holiday festivities, nat-ural foods samplings, music, friends and fun. And don’t forget totake an ornament off our Make a Child Smile Holiday GivingTrees, up at all locations around December 1.

SUNDAY, DECEMBER 6, NOB HILL CO-OP 2–5PM

2pm: Dean Gibson, tin hand drums2:30pm: The Loren Kahn Puppet and Object Theater 3pm: Emily E. Erb and Friends seasonal clarinet and French horn 3:30pm: The Loren Kahn Puppet and Object Theater 4pm: Temporary Tattoos, Folk acoustic

SATURDAY, DECEMBER 12, SANTA FE CO-OP 12:30–3:30PM

1:30-3:30pm: Brian Bennett and Catherine Donavan

SATURDAY, DECEMBER 12, VALLEY CO-OP 2–5PM

2:30pm: Dean Gibson, tin hand drums3:30pm: Mosaic Woodwind Trio

SATURDAY, DECEMBER 19, WESTSIDE CO-OP 11AM–4PM

11:30pm: Mosaic Woodwind Trio1pm: Zia Conservatory2:30pm: Jazz Brasileiro, Bossa Nova

CO-OPHOLIDAY FESTIVITIES!

ZIA FAMILY FOCUSCENTER

WINTERTALENT SHOWAND SILENT AUCTIONDEC. 11

Enjoy performances that range from ballet to karate, flamenco, theater, fine arts and fiberdisplays and so much more. The primary goal of the Zia Family Focus Center is to providequality affordable after school enrichment to Albuquerque’s children. For more informa-tion contact ziafamilyfocuscenter@ gmail.com or go to www.ziafamilyfocuscenter.org.

COMMUNITY FORUM December 2015 15

A one to seven day silent retreat, “ClarifyingMeditative Work—An Extended Retreat” will be heldfrom Jan. 2 to Jan. 9 in a lodge in the National Forest inTijeras, just outside of Albuquerque. Fees range from $60 to$290. Participants are welcome to come for one day ormore. Advance registration is required.

The retreat will bring together people interested in medita-tion from any tradition, as well as people meditating with-out any traditional context.

Introductory workshop on Dec. 12 from 2 to 5pm inAlbuquerque. For more information contact Jay at 505-281-0684 or visit: www.meditationNM.wordpress.com,505.281.9888, or clair@nmia.com.

WINTERMEDITATION RETREAT

R A D I OF R E Q U E N C Y

SAFETY

SAVE THEDATES