BY ROBYN SEYDEL

Dwight English grew up in an orchard,“My Dad had an orchard in Farm-ington, as the town grew around us,

he sold it and moved to Durango.” In 1980after kicking around farm country in NewMexico, Dwight and his high school sweet-heart Karla, bought their own orchard inWilcox, Arizona. They hoped their fruit farmwould fulfill their dream of raising their chil-dren in the country. As the family grew so didthe family farm business. Their four childrenhelped out and still do. Today the farm has 31

acres in apples, 2 acres of 10 varieties of peaches as well as a fewcherries and plums that mostly get sold at area farmers markets.

In 1985 Dwight and Karla decided to go organic and began theprocess; getting certified in 1988 through QAI (QualityAssurance International) certifiers. By 1993 they began deliveringto local natural foods stores and selling at the farmer’s market.

BY STEVE WARSHAWER

The Co-op’s “Food-Shed Initiative” reflects a signif-icant investment in building the local and ruraleconomy through the development of the

Cooperative Distribution Center (CDC) and associateddelivery and pickup routes. The Co-op supports theNew Mexico meat industry by selling fresh, organic ornatural beef, lamb, and chicken in its four retail stores.The Co-op retail stores currently purchase and markettwo organic beef cows each week.

The CDC has been working with meat producers withthe goal of developing and implementing strategies to sellmore New Mexico meat. Initial emphasis is on buildingsales of beef, an industry worth $2 billion per year to theNew Mexico economy. Beef is the most widespread andinfluential of our agricultural products. Much of thevalue of New Mexico beef is lost to out of state concernswhere feedlots or slaughter capacity are located.

The goal of the CDC Beneficial Beef Freezer PilotProject is to improve economic opportuni-ties for participating New Mexican ranch-ers, reward them for good land steward-ship practices, and provide high quality,affordable grass-fed beef for New Mexicanconsumers.

“Freezer Beef” is simply a volume meat pur-chase that is processed and immediatelyfrozen by the processor and purchased andstored by the individual or family. In thepast, many towns had “meat lockers” thatwere rented out. Families, to get good prices,purchased their meat in the fall, when thelargest amount of beef is processed, andstored the meat in their own locker. Todaylockers have been replaced with home freez-ers. The most efficient and economical way

to purchase freezer beef is to purchasean entire side. This choice enables thebuyer to request the cuts that will beproduced (see list below). This gives thebest value to the producer and to thebuyer since there are no leftovers thatneed to be marketed elsewhere.

Each side provides approximately 150-225 lbs of “table meat”, depending onthe gross weight on the hoof (live weight). All meatcomes wrapped and ready to defrost and cook. Of thatweight, about 30 pounds will be the most desirable or“prime cuts”, and the rest will be a mixture of roasts,steaks, ground beef, stew meat, and fajita meat. The typ-ical cost of a half beef, including processing and trans-portation costs, for pickup at your local Co-op storemeat department, would be between $1,000 and $1,400depending on the size of the beef. The finished, table beefwould average $6-7 per lb for all cuts.

Other “ special cuts packages” or combinations of cuts areunder development by the CDC in collaboration with the

participating ranches. Thesepacks emphasize the prime cutsteaks and more desirablecuts, with little or no groundbeef or other “off cuts”. Thesepacks will range in price fromapproximately $100 to $250and would have higher priceper pound costs.

The Co-op is very excited to be able to collab-orate with our local ranchers on the Beneficial

Beef Freezer Pilot Project and to be able to offer ourmembers direct access to some of the best fall harvestedbeef produced in our region. In the upcoming newslet-ters there will be more details, including spotlights onparticipating ranchers. For more information contactSteve Warshawer at stevew@lamontanita.coop or theCDC at 505-217-2010.

To learn more about the Co-op Food-Shed’s Beneficial Beef,Freezer Pilot Project, and meet ranchers and other meatproducers, join the Co-op at the Quivira Coalition’s localmeat tasting event on September 14th at College of SantaFe’s Alumni Hall.

They grow over 15 varieties of apples includingJonalicious, Gala, Early Tart Gold, and others. As a resultof the hot days and cold nights in the desert, nutrient richsoil and pure well water, the English Family Orchard hasbecome known for its superior quality fruit. They useunder-tree sprinklers both for watering and for keepingthe trees from freezing during those early spring frosts.“It was a bad year for frost, I don’t have half the crop Iusually do,” says Dwight. This fall their two sons, Pauland Adam, have bought a cider press and are adding avalue added product to the English Family Orchard.Look for English Brothers Organic Apple Cider this fall.

This year the Food-Shed project is pleased to be partner-ing with this fine family farm to bring delicious apples toour members and shoppers. We pick up their apples onour southern route, as we make our delivery to the SilverCity Co-op.

Look for English Family Orchard apples at all Co-op loca-tions, and special order cases from your favorite producedepartment.

The Season of AbundanceEnglish Family Orchards

A Celebration of Local Meats:Beef, Lamb, Poultry, and more...

Beneficial BeefFreezer Pilot Project

CCuuttttiinngg OOppttiioonnss for Beneficial Freezer Beef

BY SHERYL RUSSELL, QUIVERA COALTION

The production and consumption of New Mexicogrown food is critical to the future of family farmingand ranching in New Mexico. Over the last twodecades, many producers have struggled to staycompetitive in a rapidly globalizing marketplace.At the same time, consumer appreciation for localmeat products, raised in humane conditions andwithout antibiotics or hormone supplements, israpidly increasing. Now, as we enter a period inwhich concerns about the nutritional value andthe fossil fuel investment in food are growing, the

direct marketing of grassfed, natural and/or organicfood, particularly meats, to urban consumers can be awelcome opportunity for all. However, while local fruitsand vegetables are well represented at the Farmers’Markets, there is no equivalent forum for meats. So, weoffer “A Celebration of Local Beef, Lamb, Poultry, andmore…”

The Ranchers:At least 10 New Mexico producers of beef, lamb, poul-try, and rabbit will represent their products. Tastingswill be offered either from dishes prepared by Santa Ferestaurants or fresh off the grill. Attendees will meet theranchers, taste the meats, learn about home freezers,and how to purchase local healthful meats to enjoy athome or select when dining out.

The Restaurants:A variety of Santa Fe restau-rants will prepare dishesusing the local beef, lamb,poultry, and rabbit. Theserestaurants have a commit-ment to local growers andcommunity support.

The Educators:A variety of businesses andnon-profit organizations willprovide some information

on home freezers, processing options, and outdoor grills, aswell as techniques for improving rangeland health andperserving ranching as a way of life.

The Sponsors:The Quivira Coalition, Southwest Grassfed LivestockAlliance, Farm to Table, Slow Food Santa Fe, and the Co-op. For more information please contact Sheryl Russell,The Quivira Coalition 505-820-2544 Ext5# or srussell@quiviracoalition.org. Admission: $10 donation at the door.

Friday, Sept. 14, 5-8 pmCollege of Santa FeAlumni Hall

In addition to cuts chosen from thislist, there will be 40 lbs groundbeef per side. *Steaks are 1” andare packed 2 per package.

Food-ShedUpdate:

apple season

begins!

Rib Steaks: Boneless or Bone in steak* OR rib Roast (boneless or bone in)Short Loin T-bones & Porterhouses OR bone or Boneless NY Strip or Fillet MignonSirloin Roast, 7 lb OR steaks (8 oz each)Sirloin Tip Roasts OR breaksfast steaks (tenderized)*Round Steaks OR roasts (4 X 4 lb)Rump Roast OR ground beef (2 lb packages)Fajita Meat (2 lb) OR ground beefStew meat (2 lb) YES OR NOPot Roast (center Bone, about 4 lb) OR ground beef Chuck Roast OR ground BeefBrisket as roast (1/2 or Whole) OR ground BeefSingle Rib/Short Rib OR ground Beef Organ meat: liver heart, kidneys, etc. Customer decides YES OR NOSoup Bones with meat Customer decides YES OR NO

If we could improve land management so organic matter increased byjust 1% on 10 million acres, we could sequester one gigaton (billiontons) of carbon.

Legacy CarbonTo put this into perspective, we have a “legacy” carbon load from anadditional 180 gigatons in the atmosphere today, which wasn’t here inpre-industrial times. That 1% increase in organic matter on the 30 mil-lion acres under Holistic Management would be equal to 1.5% of thelegacy load. But we don’t have to stop with a 1% increase in organicmatter. Why not 3% or 4% or 5% increase? Considering there are over

11 billion acres of rangeland in the world just waiting for anincrease in organic matter, we’ve got plenty of land to improve andsequester more carbon.

Biomass BurningThen there’s the problem of biomass burning—a current practicewhich sends 2.5 gigatons of carbon into the atmosphere everyyear—30% of overall emissions. This burning includes savannahgrasslands, forests, and croplands. Compare that number to the 5.5gigatons of fossil fuel burned per year, and you can see what a hugeproblem this is.

Sustainable agriculture is agriculture, that builds the soil and does-n’t pollute air and water. Agriculture which relies on biomass burn-

ing doesn’t fit that definition. Sadly, there are few people focused onthis significant problem.

Practical Solutions to Complex ProblemsUsing healthy soils as a carbon sink makes good sense for a lot of rea-sons. It results in healthy soils, healthy food, healthy economies, cleanwater and a host of other benefits. Holistic Management Internationalis holding a conference in Albuquerque, on November 1-4, 2007, at theHotel Albuquerque. If these exciting ideas are of interest to you, comelearn more. Keynote speakers include Joel Salatin (of The Omnivore’sDilemma fame), Temple Grandin (Animals in Translation), ThomHarmann (The Last Hours of Ancient Sunlight), and Allan Savory(Holistic Management: A New Framework for Decision-Making).

To learn more HMI’s November conference or about terrestrial carbonsequestration, contact Holistic Management International in Albuquerqueat 842-5252 or hmi@holisticmanagement.org or visit their website atwww.holisticmanagement.org.

sustainable future

A Community - Owned Natural Foods Grocery Store

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

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

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

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

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

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

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

Co-op Board of Directors:email: bod@lamontanitacoop.comPresident: Martha WhitmanVice President: Marshall KovitzTreasurer: Ken O’BrienSecretary: Roger Eldridge Lonn CalancaTom HammerTamara SaimonsJonathan SiegelAndrew Stone

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

Co-op Connection Staff:Managing Editor: Robyn Seydelrobins@lamontanita.coopLayout and Design: foxyrock incCovers and Centerfold: Edite CatesAdvertising: Robyn Seydel Editorial Assistant: Kristin Whitekristinw@lamontanita.coop 217-2016Printing: Vanguard Press

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

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

Copyright © 2007La Montanita Co-op SupermarketReprints by prior permission.

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

2 SEPTEMBER 2007

CO-OPYOU OWN IT

BY MA’IKWE SCHAUB LUDWIG

One of the lessons of the holistic ageis that focusing on ecological prac-tices is not enough; social, econom-

ic, and worldview contexts of those prac-tices matter as well. Starting in September,Albuquerque will host the U.S. premier ofone of the world’s most comprehensive andholistic sustainability courses: EcovillageDesign Education.

DEEP ROOTSAll over the world there are intentionalcommunities (IC)—people who live togeth-er to fulfill a common purpose—and ecovillages that focus on sustainability. ICs aresocial laboratories for practical, citizen-ledsolutions to some of our toughest problems:how to live an ecologically sane life, devel-op life-affirming economics, care for elderswithout marginalizing them, resolve con-flicts peacefully, etc.

Because the larger society isn’t often interest-ed in cutting-edge social questions, there hasbeen little effort over the years to export theknowledge of these social labs into thebroader culture. Now, however, these bigquestions are topics of everyday conversa-tion. The EDE curriculum was developedover many years by ecovillage leadersaround the world.

The Ecovillage Design Southwest team is ledby Brazilian environmental architect Zaida

Amaral. Zaida is a dynamic educator, ecovil-lage founder, sustainable designer and moth-er who did the course seven years ago atFindhorn Foundation in Scotland.

Zaida will be joined by many of our commu-nities most dedicated teachers and healersincluding: Mary Lou Singleton, MaggieSeeley, Chery Klairwator,Ma’ikwe Schaub LudwigRobert Griffin, and others.Nationally recognized teach-ers like Kat Steele (California’sUrban Permaculture Guild)Laird Schaub (Fellowship forIntentional Community) andVicki Robin (co-author ofYour Money or Your Life) willbe joining the educationalexperience as well.

MULTIDIMENSIONALEDE has four dimensions, and this year’scourse is being offered in four discrete ses-sions:• September 8-16, Worldview, including lis-tening to and reconnecting with Nature,Transforming Consciousness, CelebratingLife with Arts and Creativity, and SociallyEngaged Spirituality.• November 10-18, Building Community,Diversity, Conflict Resolution, Consensus,Empowerment, Health, Healing andOutreach.

• February 9-17 focuses on Eco-nomics, including Sustainability, RightLivelihood, Social Enterprise, Com-munity Banks and Currency. • May 17-25 features Ecological: GreenBuilding and Retrofitting, Local Food,Appropriate Technology, Restorationand Integrated Ecovillage Design.

Completion of all fourconfers a certificate inSustainable Design fromthe Global EcovillageNetwork and the UnitedNations. The course ishosted by UNM Contin-uing Education.

The course opens onSeptember 8th at 11am with a publictalk on “The Ecovillage Model: NewApproaches to Urban Regeneration”by May East of the Global EcovillageNetwork and Findhorn Foundation.

For more information, call 366-4700 or goto www.ecovillagedesignsouthwest.org.To register, call 277-0077.

SUSTAINABLE AGRICULTUREHOLISTIC MANAGEMENT

andCARBON SEQUESTRATION

DEEP SUSTAINABILITYECOVILLAGE DESIGN SOUTHWEST

BY ANN ADAMS

Here’s a convenient truth—the solution to global cli-mate change is right under our feet! That’s right—organic matter is the planet’s salvation. And what

is one of the best ways to increase organic matter in soil?Sustainable agriculture. The Rodale Institute recentlycompleted a 23-year farming systems trial comparingorganic and conventional cropping systems. Con-ventional farming sequesters no carbon because of thedestruction of soil and loss of humus (organic matter)

and soil organisms. Onthe other hand, organ-

ic farming can accu-mulate a ton of carbon per acre foot of soil each yearwhich equals 3,500 tons of CO2 sequestered per acre.

A Gigaton of CarbonHolistic Management International (HMI) is anAlbuquerque-based international non-profit workingwith stewards of large landscapes to improve landhealth. We believe ranchers, farmers, and pastoralistsaround the world are the best option to improve landhealth because they manage large tracts of land. Since1984, we’ve helped train these land stewards in sustain-able, regenerative land management practices so thereare now 30 million acres under Holistic Management.

With Holistic Management, these land stewards reportless bare ground and more perennial grasses, increasedsurface litter (mulch) from old plants, and increasedwater infiltration in the soil. One producer actually haseight times more water infiltration than his neighbor. Allof these land changes are indicators of increased organ-ic matter in the soil.

ORGANICFARMINGcan sequesteras much as3,500 tons of Co2

per acre.

prizes donated by New Mexican businesses. The drawing will takeplace on the last day of the conference, but winners do not need tobe present to win.

The 3-day conference will be attended by more than 600 people fromcommunities around New Mexico – concerned citizens, youth, edu-

cators, NGO staff, and environmentaland social justice activists. On Fridaynight, Ohki Simine Forest will give aspecial keynote talk that will be open to the public. Ohki is of CanadianMohawk descent, studied with Mon-golian shamans, was initiated into theworld of Mayan healers, and created aspiritual center in Chiapas, Mexico.

Also, a preconference workshop isbeing planned for the staff and boards of nonprofits that will helpgroups take a business approach to raising funds. Conference organ-izers Amy Pilling and Richard Kujawski feel that it’s important tohelp nonprofits be more successful in bringing in money that sup-ports their important programs. More details are available on thewebsite.

Visit www.nmconference.org to learn about the speakers and otheractivities, and to register online. Or call 505-428-1227. Information isalso available on the website about becoming a sponsor, an exhibitor,and a volunteer. BY RICHARD KAJOWSKI

sustainable future

SEPTEMBER 2007 3

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

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

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

CO-OPYOU OWN IT

Valley

Gallup

Santa Fe

Electric Car Being Raffled to Raise Money forYouth Scholarships

Organizers for the New Mexico Bioneers Conferenceare finalizing details for a “green” raffle that willraise money to provide scholarships for as many as

200 youth to attend the Bioneers conference for free. Thetop “give away” prize is expected to be a new electric car.

Most electric cars are classified as Neighborhood ElectricVehicles (NEV), which is a Federal classification for vehi-cles that can legally travel on streets with a speed limit of35 miles or less. Most people drive less than 30 miles perday, and most electric cars have at least that rangebetween charges. Raffle ticket information is on the con-ference website www.nmconference.org.

Proceeds from the raffle will fund scholarships for up to200 youth to attend the conference, including their reg-istration and lunches. Youth have played a big role atBioneers conferences, both as participants and presenters.In our communities, young people are making their con-cerns known and taking a stand about environmental andsocial justice issues.

A number of other prizes will be raffled off at the NewMexico Bioneers Conference, which takes place October19-21 at the College of Santa Fe. Some other expectedprizes include an eco-resort vacation, an electric scooter orbike, environmental art, spa packages, and other valuable

BY JIM AND CECILA MCCORD

As most of us know, land development pressures in the Middle RioGrande Valley are threatening our irrigated farmland and ability toproduce food locally, due to increasing competition for water. Rio

Grande Agricultural Land Trust (RGALT) works to preserve those lands.On behalf of all New Mexicans who cherish our traditional agriculturalcommunities, our local foods, and the unique cultural contributions theymake, RGALT provides landowners with a “non-development” optionfor dealing with the ballooning value of their working lands.

Irrigated land values in the immediatevicinity of Albuquerque (North and Southvalleys, and Corrales) areas generallyexceeds $100,000/acre, which puts enor-mous pressure on owners of remainingundeveloped farmland to convert it into ahigh density use. Farther afield inSandoval, Valencia, and Socorro counties,property values may be somewhat less,but the development pressure is nearly asintense. And so it goes for our pastures,cottonwoods, and chile fields.

This should sound alarms for those of us who would like to see ourgreenbelt of farmland and bosque preserved for our children. RGALT’songoing efforts include partnering with farmers in Tome to work onfarmland preservation in that historic Valencia county community, RioGrande floodplain habitat restoration and preservation in Socorro coun-ty, and working with the state government to develop a permanent fund-ing stream for farmland preservation.

TOME EFFORTSShortly after making a presentation at a meeting of the Historic Tome—Adelino Neighborhood Association (HTANA) meeting, RGALT wasapproached by several landowners from the Tome area who expressed aserious interest in protecting their land in perpetuity through conserva-tion easements. Recognizing the significant challenge posed by an inte-grated farmland preservation program, RGALT is assisting HTANA inseveral ways: by providing more detailed information on conservationeasments to interested landowners, holding face-to-face informationalmeetings with individual landowners and meeting with NM Departmentof Agriculture (NMDA) officials and federal and state legislators toinvestigate potential large-scale funding opportunities.

An example positive result of our efforts over thepast year is our success in securing funding fromstate and federal sources to permanently protectthe 11-acre farm of Fabian and Elizabeth Padilla,located immediately adjacent to the historic TomePlaza. Mr. Padilla is the fourth generation of hisfamily to farm the largest in-tact piece remainingfrom a 100-acre farm owned by Mr. Padilla’sgreat-grandfather. Mr. Padilla currently practices

conservation methods and wildlife preser-vation on his land and is eager to imple-ment the conservation easement on theproperty, ensuring that it remains in agri-cultural production for future generations.

DEVELOPING A STATE PROGRAM TOFUND AG LAND CONSERVATIONIn the 2007 NM legislative session,Governor Bill Richardson proposed fundingfor an $8 million/year program that will“protect wildlife habitat, help ranchers andfarmers with land conservation, and assistcommunities that want to protect open

space and wildlife areas,” as well as $1 million forfarmland preservation. RGALT was instrumentalin the origination of both bills and since their pas-sage (at reduced funding of $3 million and$500,000, respectively) RGALT has helpedlandowners obtain funding under these programsfor farmland and wildlife habitat protection proj-ects in the Middle Rio Grande Valley.

RGALT HARVEST DINNERIf you wish to support RGALT’s efforts, come totheir annual fundraising Harvest Dinner onSunday, September 23, at Los Poblanos Inn andOrganic Farm in Los Ranchos. Featuring all local-ly grown food prepared by some of Albuquerque’sfinest chefs, this event is typically an evening toremember. Attendance is limited to 100, so pleasemake your reservations early by calling 232-0623.

RGALT’S ANNUAL HARVEST DINNER SUNDAY SEPT. 23

BIONEERS CONFERENCE IN NEW MEXICO

FUNDING FARMLANDPRESERVATION

RIO GRANDE AGRICULTURALLANDTRUST

PRESERVING OUR FARMS

9/24: Nominations for candidates close. Members should be sure to update theiraddress at the local Co-op Information desk if they have moved, to receive ballots.10/21: Annual Membership Meeting. Candidates have an opportunity to introducethemselves to the membership. Food, square dancing and CDC tours.11/1-14: Annual Board of Directors Elections.Watch your home mailbox for your Co-op Election Ballot. Return ballot inthe postage, paid envelope provided.

BOARD ELECTIONS CALENDAR CANDIDATES:pick up your packet at any co-op info desk

BY MICHAEL JENSEN, AMIGOS BRAVOS

Passage of the Clean Water Act (CWA) in 1972 led to great progressin cleaning up and protecting rivers and streams across the coun-try. However, Supreme Court rulings in 2001 and 2006 have

allowed the Bush administration and polluters to argue that the CWAno longer has broad application and doesn’t protect numerous wet-lands, streams, rivers, lakes, and other waters historically covered bythe Act.

The most recent Supreme Court case, Rapanos v U.S., led to a 4-4-1decision with five separate opinions. Nobody – not the regulated com-munity, not federal and state agencies, not the environmental com-munity – believes that this decision has done anything except createconfusion, lay the groundwork for many more cases working theirway through the court system, and in the meantime lets many privateand public enterprises believe that they do not need permits to dis-charge toxins into our waters.

In the midst of this confusion, the Army Corps of Engineers issued a“guidance”, which is meant to clarify their interpretation of theSupreme Court decisions and explain how the agency will implementthe CWA. It appears that the agency will in general interpret the CWAin the narrowest sense of the Supreme Court’s three-way ruling, withthe possibility that somewhat broader implementation might resultfrom a time-consuming and confusing case-by-case determination.

In New Mexico, as much as 94% of New Mexico’s stream miles are atrisk from unregulated dumping. New Mexico has 99,332 stream miles

that are considered “non-perennial”. Non-perennialwaters are either “intermittent” or “ephemeral”.Intermittent streams flow continuously at least sea-sonally (the guidance says “for more than 3 monthsper year”). Ephemeral streams flow only in responseto storm events (or snow melt).

What Is At Stake?If waters lose Clean Water Act protection, they areno longer protected from filling and dredging oper-ations, pollution dumping, oil spills, and the weak-ening of water quality standards by thestate. An industry would be able to dis-charge contaminated water without con-cern for public health and safety.

Already, Amigos Bravos has been presentat industry meetings in which people havebeen told that they no longer need toapply for permits. If a permit is neverapplied for, there is no easy way to learnwhere discharges are taking place or tomonitor the outcomes.

All closed basins in New Mexico couldlose protection and be exposed to unregu-lated dumping. Closed basins are geographicregions in which all surface waters are containedwithin the region, like a bowl. These basins, whichmake up 20% of New Mexico’s land area, includethe Estancia, the Tularosa, the Salt, the Mimbres,the Southwestern, the Plains of San Augustin, andthe North Plains.

Playa lakes, which are seasonally forming lakes, arealso threatened under this policy, as are now theremaining wetlands in the state (over 1/3 havealready been destroyed).

Many communities rely on these threatened watersfor drinking, recreation, and irrigation. Playa lakesand wetlands help to recharge groundwater, storeirrigation return flows, and provide habitat andcover for wildlife and livestock. These non-perenni-al waters provide substantial revenue to the statefrom hunters and fishing fees and are an importantpart of the outdoor industry in the state. In 2001,recreational expenditures reached more than onebillion dollars.

Legislation is the Best SolutionThe Clean Water Restoration Act (CWRA) of 2007would restore the traditional scope of protectionintended by Congress. This means that all waters inNew Mexico that were protected prior to 2001would once again receive protection under the CleanWater Act. New Mexicans need these safeguards toachieve the goal of restoring and maintaining thechemical, physical, and biological integrity of thestate’s waters.

The House bill, HR2421, will be on the agendawhen Congress returns in September. HR2421 has been well-supported by Representative Udall;

please thank him for hisstrong support of the

CWRA. However, we need to get RepresentativesWilson and Pearce to co-sponsor this legislation or,at the very least, commit to vote for its passage. Bothare up for election in 2008.

The Senate version, S1870, was only recently intro-duced. It needs more Republican co-sponsors. Pleaseask Senator Bingaman to co-sponsor this bill, andespecially ask Senator Domenici to take a stand forclean water in New Mexico; he is also up for electionin 2008.

It is important to stress that the Clean WaterRestoration Act will not create “new” Clean WaterAct requirements. This legislation would simplyrestore the regulatory status quo prior to recentSupreme Court rulings and Bush administrationpolicies. That is, it would restore application of theClean Water Act to the way Congress originallyintended – and the courts, the EPA, and Army Corpshave interpreted, prior to 2001.

In order to secure passage, the bill needs sponsorsfrom both parties, especially in the Senate. We are ask-ing you to join us in convincing our congressional dele-gation to sponsor this important legislation.

agua es vida SEPTEMBER 2007 4PROTECT OUR WATER!

Defend the Clean Water ACT

Senator Pete Domenici 328 Hart Senate Office Building, Washington, DC 20510-3101Phone: (202) 224-6621 Fax: (202) 228-0900Senator Jeff Bingaman 703 Hart Senate Office Building, Washington, DC 20510-3102 Phone: (202) 224-5521 Fax: (202) 224-2852Rep. Heather Wilson NM 1st District 318 Cannon House Office Building,Washington, DC 20515-3101Phone: (202) 225-6316 Fax: (202) 225-4975Rep. Tom Udall NM 3rd District1414 Longworth House Office Building,Washington, DC 20515-3103Phone: (202) 225-6190 Fax: (202) 226-1331Rep. Steve Pearce NM 2nd District1408 Longworth House Office Building,Washington, DC 20515-3102 Phone: (202) 225-2365 Fax: (202) 225-9599

Congressional DelegationCCoonnttaacctt IInnffoorrmmaattiioonn Action

alert!!

ECOVILLAGE

DESIGN

EDUCATION

4 Dimensions - 1 week week each - over over 8 months

Worldview - Social - Economic - Ecological Worldview - Social - Economic - Ecological

Register now for Worldview beginning September 8

www.ecovillagedesignsouthwest.org info@ecovillagedesignsouthwest.org

Robert Griffin (505) 366-4700

An advanced sustainability training course, based on

the Gaia Education Ecovillage Design Curriculum,

and accredited by the United Nations.

EDE explores effective solutions to the most pressing

environmental, economic, social and global

problems on the planet.

Body-CenteredCounseling

Integrated Counseling,Therapeutic Bodywork

and Movement

Penny HollandM.A., L.P.C.C, L.M.T.

505-265-2256LPCC Lic. 0494, LMT Lic. 1074

local products SEPTEMBER 2007 5

BY VALERIE SMITH, HEALTH AND BODY CARE

La Montanita has had its own label on a line ofliquid herb extracts for some time. We havetrust that the manufacturer, Vitality Works,

maintains high quality standards for rawmaterials and adheres to strict processingstandards. Even though Vitality Works alsodoes private label manufacturing for manycompanies across the country, it is a localbusiness with facilities in north Albuquerque.They have also made a commitment to local farmers.

Relationship is the key to commitment in thiscase. Vitality Works’ owner, Mitch Coven,visits farms around the state, often at the invitationof the farmer. He looks for quality of product, thefarm’s capacity, and the farmer’s connection to theland. Mitch will communicate his company’s needsto the farmers who then test plants and estimateproduction.

Two farms, located in northern New Mexico, havebeen supplying Vitality Works: Marsha Mason’sResting in the River farm and Tesuque Pueblo’sorganic farm. The farms are both following Rudolph

Steiner’s biodynamic principals, which includeapplications of biodynamic formulations and theuse of homeopathics. They supply at least some ofthe calendula, St. John’s wort, ashwagandha, yerba

mansa, California poppy,grindelia, astragalus, andnettles that are used in thecompany’s products.

New Mexico’s dry climateprohibits farmers from rais-ing the quantities needed byMitch, although there aresome herbs grown and usedalmost nowhere else. As

Mitch’s company has grown, so has his desire to sup-port operations like the Tesuque Pueblo’s organicfarm. The Tesuque farm is also dedicated to self-suf-ficiency of the pueblo, bringing in income and pro-viding jobs for their tribe and providing some of thecommunity’s food. This commitment on the part ofVitality Works has made the Co-op label herbalextracts an extension of the Co-op’s philosophy ofsupport for local farmers. Look for Co-op label herbalextracts at all Co-op locations.

local herbs for HEALINGFall Food-ShedAbundance: Look for apples, veggies, goatcheese, and other local foods AT ALL CO-OP LOCATIONS!

LOCAL PRODUCT SPOTLIGHTCO-OPMEDICINE SHED

Diane and Mike Jaramillo have created a line of delicious mustardsunder the Old Pecos Foods label. These gourmet mustards are gentle anddelicate with unique flavors, including green chile, red chile, honey, pinonand garlic, and others. Made in Glorietta, New Mexico, Mike and Dianestarted their mustard-making adventure back in 1998.

Using only the finest ingredients, and sourcing local ingredients whenev-er possible, red and green chile (of course), pinons and other local prod-ucts, their exotic mustards cater to the most particular of palates. Theyhave created an assortment of exquisite and delicious flavors to satisfyevery mustard lover's desire. Use the mustards in marinades, in saladdressings, mix with yogurt or sour cream for dips, and, of course, lettheir mustards add a gourmet touch to your favorite sandwich. Mike andDiane say their mission is “to offer only the finest gourmet mustard whilesimultaneously keeping costs as low as possible.”

Try all the wonderful flavors of Old Pecos Mustards found in the gro-cery section of you favorite local Co-op.

Old PecosMUSTARD

Local Product Spotlight

BY ILANA BLANKMANN

I t’s the height of the harvest and local produce isbursting off the farms. Harvest season is a greattime to experiment with raw foods. Raw food can

be as simple as eating a peach or making a salad orcan be as gourmet as cashew cheesecake or raw gar-denburgers.

Raw foods are anything you eat that has never beenheated above 116 degrees. This is the magic numberbecause cooking foods above 116 kills the enzymesthat are naturally present in foods. Enzymes areessential for your body to digest and absorb the foodyou eat. Cooking foods also reduces the nutrient lev-els of food as vitamins and minerals are destroyedwhen cooked at high temperatures.

Raw foods are not only nutritious but also delicious.Eating food raw maintains the fresh taste and tex-ture of produce while still providing for delightfulflavor combinations. La Montañita carries ready toeat raw products in every department, such as rawfruits and vegetables, raw dips and salads in therefrigerated section, raw cheeses, raw nuts and driedfruits in bulk, raw protein bars, and delicious rawdesserts and entrees in the deli department. If you’vegot a little time, here are some recipes for you toexperiment with raw food preparation on your own.

Raw Fig Newton

1.5 cups walnuts3/4 cup medjool or deglet dates (pitted)1 tsp cinammon10 dried figs1/4 cup shredded dried coconut (optional)

If you have time, soak figs for 1 hourbefore beginning. Next, process walnuts inthe food processor until fairly smooth.Add dates and cinammon and processagain until it forms a doughy texture.Wrap the date/walnut mixture around afig and roll into a ball or press flat. Rollthe Newtons in coconut if desired.

Seasonal Fruit Cobbler

6-8 fresh peaches, chopped in 1 inchpieces (other seasonal fruits will work likeapples, nectarines, pears or strawberries)1 cup raw cashews, soaked overnight1 tbsp raw coconut oil1 tbsp local honeyCinammon, cloves and/or ginger to taste1/2 cup raw walnuts1/2 cup dried apricots

First put cashews, coconut oil, and honeyin blender. Slowly add water as needed tomake a smooth creamy mixture. Next,process walnuts and apricots for cobblertopping. (If you don’t have a food proces-sor, just chop them into small pieces.) Addcinnamon and/or other spices to peaches,then mix the cashew cream with the fruit.Place fruit and cashew cream mixture in anice display bowl or casserole dish andsprinkle cobbler topping on top.

EAT IT raw!

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GO AHEAD: eat it RAW!!

CO-OP news SEPTEMBER 2007 6

BY KRISTIN WHITE

I first stumbled upon Gardeners’Guild (GG) quite by accidentthree years ago – not too long after they opened- when tak-ing a walk down Wellesley SE in the Nob Hill area. I thought

I had discovered a secret treasure. The space was tiny and unas-suming – attached to Kelly’s Brewery and Restaurant – and filledwith everything imaginable for the gardening needs of those liv-ing in small spaces or urban environments. I was delighted andsurprised to learn that our ever-growing city had a communityowned and operated urban gardening resource and informationcenter, encouraging sustainable city living.

Gardeners’Guild has since moved next door to its own building. The newspace is open, inviting, colorful and easily accessible. GG offers loads ofvaluable and well-researched information on city gardening, especiallydesigned for Albuquerque’s climate and soil. Hours of operation are11am-7pm Wednesday through Saturday, and 11am-5pm on Sunday. Thewalk-in clinic is open to anyone at any level wanting intelligent and well-informed solutions to individual gardening needs. GG provides a superiorselection of basic tools, materials, plants and decorative items that serveto conserve, decorate, and bring joy to gardening.

The idea for creating a self-supporting, non-for-profit organization was hatched about five yearsago. It came about as a response to urban situationsand as a means to provide a way for people to greenthe environment and rebuild a relationship with itdespite living in cities. Christianna Kistler-Cappelleand her husband Abe Cappelle opened Gardeners’Guild as a way to give back to the community. Theywanted to have a location where people could comeand feel comfortable and also get the things theyneed. Christianna runs the store and Abe, whoserves on the board, operates his own landscapingbusiness called Terratherapy.

“This place, philosophically, is about solutions,”says Christianna. Finding solutions and accurateinformation about sustainable urban gardening,

catered to the unique concerns of each person, is what motivates her. She believesthat “people deserve a relationship withplants.” Christianna didn’t grow up a gar-dener but realizes “how one or two plantscan really create a connection that doesuplift someone.”

Fall is approaching and the changing of theseason brings with it its own conditions. Iasked Christianna her thoughts on the sub-ject: “What September is really good for isassessing. Spring cleaning has never reallymeant as much, in my mind, as Fall organiz-

ing. Things have fallen by the wayside because main-tenance is not much fun in 95 degree weather. It’s atime to address what’s working and what isn’t.”

The Cappelles are members of the Co-op and par-ticipate in the Member to Member CommunityResource Guide through their organization.Christianna has this to say about the Co-op: “Assomeone who is learning to simplify and conservein urban conditions, La Montanita is a cornerstonein my daily life. The Co-op, located in our popu-lated urban neighborhood, makes it possible for usto find healthier options in both foods and bodycare products without getting in a car to do it.” Formore information call Christianna at 268-2719.

Local Conversations, Organic Education

What makes food organic? If a food is labeled“organic” whose responsibility is it to ensurethat the label is true? What are the biggest

issues that organic producers and consumers face in aworld where the race is on toward capturing the increasedmarkets and profits an organic label can bring?

At the July board meeting, we had the pleasure of having dia-logue with speaker Joanie Quinn, the Education andMarketing Coordinator from the New Mexico OrganicCommodity Commission (NMOCC). The NMOCC is anindependent agency of New Mexico State govern-ment, responsible for the regulation and promotion oforganic agriculture. Regulation includes organic certi-fication and registration, as well as oversight ofenforcement and compliance with organic statutes.The NMOCC was created by the New Mexico OrganicCommodity Act of 1990 and is accredited by theUSDA's National Organic Program (NOP) as anorganic certifying agent.

Joanie gave the board and other attendees at themeeting a crash course in the history of organic certification,how the need for organic regulation came about and a tasteof some of the challenges that consumers and producersface in a climate where every player in the grocery industryaspires to be a purveyor of organics, the new global “goldenegg”. In an environment where demand for clean, whole-some food is high, it has become critically important to haveconsensus on just what that means and when someone saysthat their food or value added product is organic, that thereis a way to verify through a third party, to ensure certainstandards have been met. That is the role of the NMOCC,whose staff travel all over the state inspecting farms that usethe “organic” label. Joanie mentioned that one of the mostpromising developments in the growth of organic farming isthe wider array of organic seeds available to growers andthat while locally grown is good, the bar we should reach foris to have both local and organic in the same product.

The federal Organic Food Production Act (OFPA) of 1990was written to cut down on fraud and opportunism relatedto the spike in demand for organics. Originally, in the 1960sthrough the 1980s, organic growers were mainly small,independent farmers, selling locally. Organic "certification"was based on a direct relationship between farmer andconsumer that was based on trust. Twelve years later in2002, the National Organic Standards implemented byUSDA took effect. After unprecedented criticism and325,603 public comments, USDA reversed the inclusion ofbioengineered crops, sewage sludge and irradiated foodsin the organic label.

Then, in October 2002, in a matter of days after the rulesgoverning organic under the National Organic Program(NOP) were implemented, Maine blueberry farmer ArthurHarvey filed suit against USDA claiming that their regula-tions governing foods labeled “organic” went against sev-eral principles of the OFPA. Having initially lost on allcounts, Harvey prevailed in January 2005 when the Courtof Appeals ruled in his favor. Essentially, the Harvey deci-sion forced USDA to amend its regulations to prohibit theuse of synthetic processing aids in organically-labeledproducts and to revoke or revise its 2002 Policy Statement

so that synthetic ingredientsmay not be used in organicfoods without being identifiedon the National List.

Joanie pointed out theseexemptions, listed as 38ingredients, are allowed to beincluded in organic productseven though they are not cer-tified organic. For example, in2007, the USDA certified

Anheuser- Busch’s Wild Hop Lager organic even though ituses hops grown with chemical fertilizers and sprayed withpesticides. Other ingredients on the list of 38 include non-organic animal intestines for use as casings for organicsausages, non-organic fish oil as an ingredient in numer-ous processed organic foods, non-organic gelatin, non-organic coating agents for fruits and vegetables, non-organic food colorings and flavors, and other non-organicadditives. You can read more about the so-called“Budweiser Exemption” at www.organicconsumers.org/articles/article_5257.cfm.

Organic certification is not a simple process and for the con-sumer, there are a number of choices to make between var-ious labels. For example, “100% Organic”, “Organic” and“Made with Organic Ingredients” are but three different dis-tinctions, all with their own definitions. Fortunately, the Co-op community has a tremendous resource in the NewMexico Organic Commodity Commission which worksstrenuously on behalf of all those who grow, value and sup-port organic food in New Mexico. The NMOCC has a websiteand its address is: http://nmocc.state.nm.us/index.html

The board welcomes all interested co-op members to theLocal Conversation Project, which takes place at thebeginning of every board meeting on the third Tuesday ofthe month at 5:30 at the Immanuel Presbyterian Churchon Carlisle and Silver.

board brief

Gardener’sGuildGuilda member profile

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

By Tamara Saimons, for the Board of Directors

email: bod@lamontanita.coop

Rudi’s Organic Bakery Boulder, COOrganic Sandwich Bread, 22 oz, Assorted Varieties,Sale $2.69, Additional Rudi’s items also on sale

El Pinto Albuquerque, NMOriginal Salsa and Green Chile, 16 oz, AssortedVarieties, Sale 2/$7

La Montanita Co-op Albuquerque, NMTree-Free Kenaf Co-op Greeting Cards, AssortedDesigns, Sale 99¢ each

Beneficial Farms Santa Fe,NMFresh Fertile Eggs, 1 dozen, Sale $3.49

VALID IN-STORE ONLY from 9/5-10/2, 2007:Not all items available at all stores.

Even more LOCAL products on sale inour stores!

LOCAL SALE ITEMSSHOP LOCAL & SAVE

SEPTEMBER SPECIALSWANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE?

Contact Angela at angela@lamontanitacoop.com.

A self-supportingnon-profit

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CO-OP news SEPTEMBER 2007 7

CO-OP’S: A Solution Based System A co-operative is an autonomous association of persons unit-ed voluntarily to meet their common economic, social, and cul-tural needs and aspirations through a jointly-owned and demo-

cratically-controlled enterprise.

Calendarof Events

9/14 Celebration of Local Meats, see page 19/18 Board of Directors Meeting, Immanuel Church 5:30pm9/24 Member Engagement Committee, CDC 3361 Columbia

NE (formerly called Member Linkage)9/24 Board of Directors Candidate Nominations closeTBA Finance Committee, location and date to be announced

ANNUAL MEMBER SURVEY RESULTS ARE INthe inside SCOOP

Whose LIST are you on?Build our local economy with like-minded people whoshare your cooperative values and love of local organ-ic food.

The 2007-2008 edition of the Co-op’s Member to Member Com-munity Resource Guide will beprinted as a special pullout sectionin the October 2007 Coop Con-nection News. List your businessand or professional skill, in theMember to Member Co-op Com-munity Resource Guide.

• Keep your dollars circulating inthe cooperative community and enriching our local econ-omy as you build your personal one.• Give and receive discounts and other special consider-ations to fellow Co-op members.• Get your FREE — yes FREE — listing in the Member toMember Co-op Guide and on our web site.

• Share your skills, products, or services with our nearly14,000 member households in Albuquerque, Santa Fe,and Gallup.

SIGN UP TodayMail or e-mail your name, Co-op membershipnumber (for verification purposes only), businessname, address, contact information and what spe-cial discount or consideration you are willing toshare with other members. (in that order please)

DEADLINE FOR INCLUSION IS MONDAY,SEPTEMBER 10TH

Send to the Membership Department c/o The Co-op, 3361 Columbia NE, Albuquerque, New Mexico 87107.Attention Kristin. Or email to kristinw@lamontanita.coop.Need more info call Kristin at 217-2016 or Robyn at217- 2027, or toll free at 877-775-2667. You must be aCo-op member to participate.

MEMBER TO MEMBER RESOURCE GUIDE

Available now at yourlocal La Montanita Co-op

Free, full-color Advertising Guide to local,family-centered goods & services

For Advertiser information, e-mail us atchildandfamily@qwest.net

bestproduce!

My name is Kristin White. In late July Istarted working for La Montanita as theassistant to the Membership Coordinator.

I’ve been a member of the Co-op for seven yearsnow and am delighted to be working here fulltime. It is important to me to work in a capacitythat benefits myself, the community andthe environment. La Montanita upholdsand promotes many of the same principlesthat I strongly believe in. Supporting andencouraging community building, provid-ing educational information, and con-tributing to health and well-being - whilesimultaneously striving to protect the envi-ronment - cultivates a stronger and morevibrant local economy.

Although I am relatively new to the Co-op team, Ifind the work environment a refreshing changefrom jobs I’ve had in the past. My co-workers areintelligent, hard-working, open-minded, friendlyand dedicated individuals who believe in what theydo. The atmosphere is peaceful, supportive,focused and sometimes light – as we all enjoy agood laugh. Our jobs are challenging at times, likeany other, but well worth it when keeping in mindthe big picture.

Though born in Chicago, I have lived inAlbuquerque for 30 years. I have a Masters De-

gree in Early Childhood Special Edu-cation and I am a licensed massage therapist. Iam actively involved in the Soka Gakkai In-ternational (SGI-USA) – a lay Buddhist organi-zation dedicated to promoting peace, cultureand education through individual happiness.

Please don’t hesitate tocontact me with your com-ments, ideas, and sugges-tions. Your input is great-ly appreciated and willassist me in making sureyour voice is heard.

On another note!Some of our in-store De-

partments are looking for people to help withfood demos of new products. The Nob HillCheese department is currently looking for twovolunteers to give members the opportunity totaste some of our delicious new cheeses. Thetwo shifts are Fridays from 4-6pm andSaturdays from 10am-12pm or 11am-1pm. Ifyou’re interested, please contact me, KristinWhite at 217-2016 or e-mail me at kristinw@lamontanita.coop.

I look forward to meeting you and serving you.KRISTIN WHITE

New Membership Staff:Dedicated to Serving the Community

We received 2,119 completed member sur-veys this year – a 15% increase over lastyear. We are very grateful to those members

who took the time to complete our survey. Many of thesurvey questions remain the same from year to year. Thispermits us to track our performance in these areas overtime. Some snapshots from this year’s results are:

• Our produce departments continue to be viewed as thestrongest area of performance. Your view of our foodservice departments improved over last year and ourcheese departments’ value to you declined for the thirdstraight year

• Our pricing is thought to be competitive by 30% of youand a little high by 55%. These numbers have remainedstable the past three years.

• 68% of respondants believed our level of staff service isexcellent and this increased by 5% from last year.

• Our stores’ ambiance was ranked warm and inviting by85%, an increase of 6% from last year.

• Our support of locally produced products continues to bethe number one reason for choosing La Montanita withlocal ownership continuing in second place.

• 83% of responses indicated that we have increased theirknowledge of the cooperative model.

• 97% of responses indicated that we provide a respectfuland responsive work environment for our staff.

• 2% of responses indicated that they are not satisfied withLa Montanita. This number declined for the second con-secutive year and is the lowest level of dissatisfaction wehave recorded.

• 74% of responses indicated that their age is between 40and 70 and this is a little higher than previous years.

We have recorded a large number of written commentsfrom this year’s survey and I will include a sampling ofthose in next month’s column. Please contact me if youwould like to receive a copy of the complete results. Wegreatly appreciate your feedback as it helps us identify theareas of the Co-op that need more attention andresources. I hope you will let us know whenever you seeareas where improvement is needed.

C.E. Pugh, General Manager

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thefallharvest!

September is a time to celebrate the gift ofthe harvest. Fresh fruits and vegetables are attheir best and most plentiful this time of year.Fresh roasted chile, apples and squash are someof the foods that are in season right now andfeatured in the recipes below. Hearty and warm-ing, these recipes provide the flavor and nour-ishment necessary for seasonal transition.

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

Calabacitas (Squash and Corn with Green Chile)For hundreds of years squash and corn havebeen the staples of the Pueblo Indians in north-ern New Mexico, and in this popular dish, theyare combined with chile. The delicate flavor ofthe corn and squash with the bite of the chile isa combination that can act as a basis for othervariations. Use different types of summersquash, add cheese such as cheddar, Montereyjack, or feta, and/or chicken to turn this recipefrom a side dish into an entree.

2 zucchini squash, sliced 1/2 small white onion, sliced and separated into rings 2 tablespoons vegetable or olive oil 2 cups cooked whole kernel corn 1/2 cup chopped green New Mexican chile,roasted and peeled 2 teaspoons dried oregano, Mexican preferred 1/4 to 1/2 cup heavy cream Salt to taste

Heat the oil in a heavy skillet over medium heatand saute the squash and onion for a couple ofminutes. The squash should be tender but notbe soft.

Add the corn, chile, and oregano to the pan andsaute for 2 minutes. Stir in the cream and simmerfor 3 to 4 minutes to blend the flavors. Yield: 4servings. Heat Scale: Mild to Medium

Vegetarian PosoleThis posole is highly addictive and much tastierthan the traditional version with pork. The heatwill depend on the peppers you use, so beware!

5 cups white hominy, thawed if frozen, or well-rinsed if canned14 cups good vegetable stock, preferably homemade 1-2 cups Hatch green chile2-3 T New Mexico red chile powder3-4 dried New Mexico red chile pods, shredded1 onion, chopped4 garlic cloves, minced1 bunch cilantro, chopped2 medium tomatoes, whole3 chipotle peppers in adobo sauce, chopped1 T miso1 t Mexican oreganosaltgrated Colby or Jack cheesewhole wheat or sprouted tortillas

Put all the ingredients except the cheese, cilantroand tortillas into a big pot and simmer for 1 1/2hours, or until flavors are melded. Top each bowlwith grated cheese and cilantro and use tortillas toscoop it up. Yield: 6 servings

Broiled Tilapia with Thai Coconut-Curry SauceTilapia's mild flavor allows the bold flavors in thisbrothy sauce to shine. Serve this dish with rice,which will absorb the sauce.

1 teaspoon dark sesame oil, divided 2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced 1 cup finely chopped red bell pepper 1 cup chopped green onions 1 teaspoon curry powder

2 teaspoons red curry paste 1/2 teaspoon ground cumin 4 teaspoons low-sodium soy sauce 1 tablespoon brown sugar 1/2 teaspoon salt, divided 1 (14-ounce) can light coconut milk 2 tablespoons chopped fresh cilantro 4 (6-ounce) tilapia fillets Cooking spray

3 cups hot cooked basmati rice 4 lime wedges

Preheat broiler. Heat 1/2 teaspoon oil in a largenonstick skillet over medium heat. Add gingerand garlic; cook 1 minute. Add pepper andonions; cook 1 minute. Stir in curry powder,curry paste, and cumin; cook 1 minute. Add soysauce, sugar, 1/4 teaspoon salt, and coconutmilk; bring to a simmer (do not boil). Removefrom heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with1/4 teaspoon salt. Place fish on a baking sheetcoated with cooking spray. Broil 7 minutes oruntil fish flakes easily when tested with a fork.Serve fish with sauce, rice, and lime wedges.Yield: 4 servings (serving size: 1 fillet, 1/2 cupsauce, 3/4 cup rice, and 1 lime wedge)

Garden Stuffed Pitas

3/4 cup chopped green onions1/3 cup vegetable broth2 15-ounce cans white beans, drained andrinsed2 10-ounce cans diced tomatoes and chilies1 cup frozen corn1/3 cup tomato paste1 teaspoon chili powderdash Tabasco sauce6–8 pieces pita bread2 cups shredded lettuce1 tomato, chopped1/2 cup chopped cucumbers

Cook green onions in broth for 5 minutes, stir-ring occasionally. Add beans, tomatoes andchilies, corn, tomato paste, and chili powder.Cook, uncovered, over medium heat for 10minutes, stirring occasionally. Season withTabasco sauce. Serve in pita bread, topped withlettuce, cucumbers, and tomatoes. PreparationTime: 25 minutes. Serves 6 to 8

Low-Fat Parsnip and ButternutSquash Risotto with Herbs

1 T olive oil1/2 C finely chopped onion4 oz parsnips, trimmed, peeled, and chopped2 C arborio rice, unwashed1/2 C dry white wine6 C vegetable broth, heated1 C shredded butternut squash2 T mixed herbs, see note2 T grated parmesan cheeseSalt and pepper to taste

NOTE: Use fresh herbs such as basil, mint, sage,chives, and/or parsley. Dried herbs also workwell.

Heat the oil in a heavy 4-quart pot over medium-high heat. Add the onion and parsnips and cook,stirring until the onion begins to soften, 2 to 3 min-utes. Be careful not to brown it. Stir in the rice tocoat the grains with the oil and onion mixture, andcook about 1 minute longer.

Add the wine and stir until it is mostly absorbed bythe rice. Add the broth, 1/2 cup at a time, stirringwell after each addition. Wait until each addition isalmost completely absorbed before adding the next1/2 cup. Reserve 1/4 cup of the broth to add at theend. After 10 minutes add the squash.

When the rice is tender but firm, about 10 minuteslong, turn off the heat. Add the remaining 1/4 cupbroth, the herbs, cheese, salt and pepper to tasteand stir well to combine with the rice. Serves 6

Homestyle Squash and Pinto BeansVeggies, rice, and beans make this all-Americandish a welcome guest after a hard day. Serve with asalad and fruit wedges.

1/4 cup vegetable broth (or more, as needed, to sauté in)1/2 cup chopped onion2 teaspoons minced seeded jalapeno pepper2 garlic cloves, minced1 cup (1/2-inch-thick) sliced yellow squash1 cup (1/2-inch-thick) sliced zucchini1/2 cup fresh corn kernels1 16-ounce can pinto beans, drained1 14.5-ounce can diced tomatoes, undrained3 thyme sprigs2 cups hot cooked brown rice

Heat broth in a large skillet over medium-highheat. Add the onion, jalapeno, and garlic, andsauté 2 minutes. Stir in squash and zucchini, andsauté 2 minutes. Add corn, beans, tomatoes, andthyme; cover, reduce heat, and simmer 10 minutes.Discard thyme. Serve over rice. Serves 4

All recipes reprinted and adapted from thefollowing sources:www.fiery-foods.com/dave/nancy1002.aspwww.epicurious.com/members/member_recipes/recipe_views/views/1202769Cooking Light, September, 2002www.pcrm.org/health/recipeswww.astray.com/recipes

Please send your recipes and comments to:kristinw@lamontanita.coop

hearty warming food SEPTEMBER 2007 11

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Many women, including myself, have been affect-ed by cervical cancer or Human Papillomavirus(HPV) at some point in their lives. HPV is ram-

pant throughout the world, and the U.S. is no excep-tion. HPV is a leading cause of cervical cancer and pre-cancerous cervical conditions. It is estimated that up to20 million people in the U.S. are currently infected withHPV — men as well as women. It is not surprising,therefore, that Gardasil has burst onto the nationalstage as the latest “wonder” vaccine. Manufactured byMerck, Gardasil is the first vaccine available that canprevent 4 strains of HPV.

In nearly every state in the U.S. there is a legislativepush to make the HPV vaccine mandatory for middle-school-aged girls,with catch-up clauses to cover girls that have passed that age but arenot yet sexually active. Given the anxiety of most people about cancerand the number of people infected with HPV, it is not surprising thatwhat is touted as the first vaccine against cancer has been largely greet-ed with acclaim. But despite having been affected personally, I becameconcerned by the headlong rush to not only approve the vaccine but tomandate it for middle-school-aged girls. It is also worrisome that a vac-cine may give a false sense of security, which could lead to a decline inthe very reliable and proven diagnostic tools available, including Paptests. Decisions affecting millions of young women should not be madelightly, and certainly not without examining the marketing, PR, andprofit motives of a corporation like Merck.

HPV and Cervical Cancer: Just the facts, Ma'amAccording to the Centers for Disease Control and Prevention, as manyas 50 percent of sexually active men and women become infected withHuman Papillomavirus (HPV) at some point in their lives. Because thevirus is so pervasive, by age 50, at least 80 percent of women will haveacquired genital HPV infection. It is estimated that each year an addi-tional 6.2 million Americans become infected by one of the strains ofHPV. It is important to note, however, that only a few strains of HPVactually cause cervical cancer.

health & healing SEPTEMBER 2007 12

HPV is significant not only because of the highinfection rates among the population. HPV infec-tion can affect fertility, can cause the sexually trans-mitted disease (STD) genital warts, and some

strains can lead, in rarecases according to the

Centers for Disease Control and Prevention, to cer-vical cancer. The CDC goes on to say that, "Mostpeople who become infected with HPV will nothave any symptoms and will clear the infection ontheir own." That is to say, without any treatment,many infections are addressed by the body's ownimmune system. (The National Cancer Institute'ssurvey noted that nearly 80% of women mistaken-ly believed that the body could not resolve theinfection without treatment.)

Pap smears can detect early pre-cancerous condi-tions and have drastically improved survival rates.For those whose bodies are unable to counter theinfection without assistance, a Pap test provides areliable method of detection, which, coupled withappropriate treatment, has drastically reduced themortality rate of cervical cancer patients. TheNational Institutes of Health points out that HPVdoes not lead directly to cervical cancer but causescell abnormalities, or dysplasia, which can overtime develop into cancer. It is a slow progression,

THE POLITICS AND PR OF CERVICAL CANCER

Mandating theHPV vaccine

for mid-schoolgirls: a false SENSE OF

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and "this pre-cancerous condition can be detectedby a Pap smear and is 100% treatable." In addi-tion, 92% of women are alive 5 years after a cervi-cal cancer diagnosis if the cancer was kept fromspreading outside of the cervical area.

So why is cervical cancer still an issue for women?In the developing world, lack of access to health-care and routine tests like the Pap smear meansthat infections and early pre-cancerous conditionsare not detected, and if and when women are diag-nosed, it is with advanced, invasive cervical cancerthat may have metastasized to other parts of thebody. In addition, other cervical cancer risk fac-tors, such as becoming sexually active at an earlyage and giving birth to several children, are morecommon for women in developing countries.

Invasive cervical cancer is also more common inwomen middle aged and older, who are lesslikely to receive regular screening and early

treatment, often due to lack of medical coverage,but also because of the misconception that it is adisease of younger women and that Pap tests arenot as important as women age. Smoking also dou-bles the rate of cervical cancer. Not only do highersmoking rates correlate with lower levels of educa-tion and membership in a lower economic class,but racial minorities have been consistently target-ed by Big Tobacco marketing and so have had theircancer risk increased as well.

It can be informative to examine what U.S. womenare dying from statistically. According to theAmerican Heart Association, coronary heart dis-ease, which causes heart attacks, is the leadingcause of death for American women. "Manywomen believe that cancer is more of a threat, butthey're wrong. Nearly twice as many women in theUnited States die of heart disease and stroke asfrom all forms of cancer, including breast cancer."Even so, a recent Washington Post article statesthat more than 200,000 U.S. women are diagnosedwith breast cancer each year and 40,000 die annu-ally as a result, a mortality rate almost ten timeshigher than that of cervical cancer.

CONTINUED ON PAGE 13

CONTINUED FROM PAGE 12None of this is meant to minimize the tragedy of cer-vical cancer, with which more than 11,000 U.S.women are diagnosed each year and which, accordingto the American Cancer Society, is expected to claim3,700 lives in the U.S. in 2007 alone, and many timesmore in developing countries. It is instead meant toset the stage and to keep in perspective risks as weexamine the push for mandatory vaccination, espe-cially since not all cases of cervical cancer are causedby HPV infection.

Enter Gardasil, the 'Wonder Drug'Produced by pharmaceutical mega-corporation Merck,Gardasil is a vaccine given in a series of three injections

before a girl has become sex-ually active to guard against HPV infection. Gardasilprotects against four of the more than 30 strains ofHPV – types 6, 11, 16, and 18. According to the Merckproduct site, "HPV Types 16 and 18 cause 70% of cer-vical cancer cases, and HPV Types 6 and 11 cause 90%of genital warts cases." Gardasil is the first vaccineapproved by the U.S. Food and Drug Administrationfor prevention of HPV.

The FDA's approval of Gardasil in June 2006 hasallowed Merck to establish a substantial lead over itsrival GlaxoSmithKline, which has an HPV vaccine,Cervarix, pending approval by the FDA. But by thetime Cervarix is approved, which is expected tooccur between October 2007 and January 2008,Gardasil will have enjoyed its monopoly status forbetween 16 and 19 months. Estimates of the globalmarket value for HPV vaccines are that it will beworth $2 billion to $4 billion within three years. Inthe world of drugs, vaccines for use by the wholepopulation are close to corporate nirvana since theyensure a mass market for prevention instead of hav-ing to wait to identify the smaller number of peoplewho actually develop a particular disease. In addi-tion, mandating vaccination helps ensure a massmarket and gets the government involved in whatwould otherwise be left to market forces.

Merck is still recovering from the Vioxx scandal of2005, in which Merck's prescription pain reliever waslinked to an increase in heart attack risk. Worse stillfor the company was the assertion that Merck hasintentionally kept secret findings of the risks associat-ed with Vioxx while at the same time executing anaggressive direct-to-consumer advertising campaignto increase demand for the drug. The Vioxx recall isestimated to have cost Merck $2.5 billion in annualrevenue. According to Merck, as of March 31, 2007,Merck "has been named as a defendant in approxi-mately 27,250 lawsuits, which include approximately45,700 plaintiff groups alleging personal injuries, and

in approximately 266 putative class actions allegingpersonal injuries and/or economic loss." In March,2007, MSNBC reported that Merck had a designatedlegal war chest of $1.64 billion for Vioxx legal costs,but had not set aside a penny for damages, intendingto fight each case rather than settle out of court.

Merck is pushing hard for a drug that in their idealworld would be given to every middle-school-agedgirl and would be mandated by each state. The FDAis assuring us that this drug is safe and effective formass vaccination of young girls. With their combinedtrack record, shouldn't we be concerned?

Access in Theory, and in PracticeMomentarily setting aside valid concerns about the

mandating of a new vaccine, there areother issues to consider. Each vaccineshot will cost $120 through privateinsurance, or $96 through govern-mental programs buying at the feder-al rate. Those that have insurancemay only need to pay a co-payment ifit is offered by their provider andthose on government assistance pro-grams might not pay at all. However,those without insurance would have ahefty bill to pay, particularly if it ismandated for school attendance, andif there are several girls in a family,$360 on average for each girl would

add up quickly for a family that may fall in the work-ing poor class; the people that most often do not havehealth care through their employer but do not qualifyfor government assistance. These are the same womenthat are most likely not receiving regular Pap tests todetect early pre-cancerous conditions before theydevelop into life-threatening cancer.

The idea of mandating HPV vaccination for girlsas a requisite for school attendance may seemhelpful, or at worst benign, but this isn't the

case. Government mandates often create requirementsbut not the funding to fulfill them. Even a governmentrecommendation can have far-reaching effects onaccess. On June 8, 2006, the U.S. Food and DrugAdministration approved Gardasil as the first vaccineagainst Human Papillomavirus (HPV). Less than amonth later, the Advisory Committee of ImmunizationPractices (ACIP) unanimously recommended vaccina-tion for 11 and 12 year-old girls. According to theOncology Nursing Society, the ACIP also "resolvedthat the HPV vaccine be included in the Vaccinationfor Children (VFC) Program, a national effort that pro-vides free immunizations to children who are Medicaideligible, uninsured, underinsured, or Native American.“About 40%–45% of the U.S. child population isincluded in the VFC,” said Lance Rodewald, MD, ofthe Immunization Services Division.'"

This may sound positive, but Dr. Diane Harper sees itdifferently. Dr. Harper is a Professor at theDartmouth Medical School and has been studyingHPV for almost 20 years. She was involved with bothMerck and GlaxoSmithKline in HPV vaccine trialdesign and served as a principal investigator at theclinic site for both the phase two and phase three tri-als for Gardasil and Cervarix.

In an interview, she stated that this federal directiveto provide the vaccine free to such a large segment ofthe U.S. child population falls to the states. Federal

health & healing SEPTEMBER 2007 13

funding covers at best 10% of the cost of the program. The federalgovernment is requiring states to cover the children, and the statesthemselves might choose to make the vaccine mandatory for schoolattendance. But 90% of the children who would in theory receive theshots free won't, and so parents will have to pay for the shots out ofpocket or risk their daughter being barred from going to school. Dr.Harper explained further that particularly with a drug as expensiveas Gardasil, its inclusion in the Vaccination for Children programprovides insurance companies with a perfect reason not to cover theshots for anyone under 18 years old beginning July 1, 2007.

"Insurance companies are saying that the VFC program is required bylaw to purchase this. But the problem is that the states don't haveenough money allocated by VFC to purchase enough to cover theirwhole state's population. So if you make a mandate that your childcan't enter sixth grade as a twelve year old without having the shots,and your state only has enough to give it to 10% of the twelve-yearolds, and you're the next kid in line and your family doesn't have$500, then you can’t go to school. That is wrong," says Dr. Harper.

According to the National Center for Children in Poverty atColumbia University, 18% of children in the U.S. live belowthe federal poverty level ($20,650 a year for a family of four)

and 38% of children live in low-income families. There is obviouslya huge gap in coverage for those who can't afford the shots on theirown. For most families, said Harper, "it would be an onerousamount to pay. And it would be awful to link your further educa-tion with your inability to pay for a vaccine."

Thanks to the Center For Media and Democracy, PR Watch, and authorJudith Siers-Poisson for permission to reprint excerpts from her four-part series on this issue. To read the complete series or to make a dona-tion to further their important work, go to www. prwatch.org or contactthem at Center for Media & Democracy, 520 University Avenue, Suite227, Madison, WI 53703, phone: (608) 260-9713, fax: (608) 260-9714.

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www.louisemiller.org Albuquerque, NM

farming & gardening SEPTEMBER 2007 14

BY BRETT BAKKER

A s pro-corn ethanol hype continues, I’mamazed anyone can ignore the numbers.Ethanol is denatured (meaning undrink-

able) 180 proof alcohol, not usable in most vehi-cles. Use of the highly-touted E85 ethanol (85%ethanol, 15% gasoline) still requires minor enginemodifications. Unlike gasoline, ethanol absorbswater easily and rapidly, which disallows the use ofexisting pipeline technology (a system that allowsingress of moisture).

For gasoline, the ratio of energy output to energyinput (oil extraction, refining, delivery, etc.) isabout five to one. That is, gas produces five timesmore energy than it takes to produce it. For cornethanol, the ratio drops to a staggering 1.3 to 1.

U.S. refineries will produce about six billion gallonsof corn ethanol in 2007. This replaces 3.5% of ourcurrent gasoline needs. The Senate wants toincrease annual ethanol production to 36 billiongallons by 2022. About 15 billion gallons of thiswould come from corn (the estimated outer limitthat will not disrupt global food supplies). This 15billion would account for 7% of current U.S. oilneeds. But even if 100% of the U.S. corn crop wasconverted to ethanol, it would drop our gasolineconsumption by only about 12%.

Because of its value in animal feed and as an indus-trial sweetener (used more widely than sugar inthousands of food products), U.S. government cornsubsidies from 1995 to 2005 totaled $51 billion.Ethanol refineries get a tax allowance of about 50¢per gallon. Total ethanol subsidies amount to $1.38per gallon, about half of the current wholesale price.

Archer Daniel Midlands is the largest agriculturalprocessor in the world, mostly of corn, soy, wheatand cocoa. They are the leading producer ofethanol, (which they started pushing in the 1970s),accounting for 1 billion gallons. Ethanol subsidies

and tax breaks from the U.S. government total$5.5 billion a year, a high proportion, of course,goes to ADM as the top producer.

As more corn is diverted to ethanol production,the going price for the rest of the corn crop rises,furthering profits for conglomerates like ADM.Since much of world’s meat production is basedon corn feed, prices rose accordingly. U.S. beef,poultry, and pork prices increased 3% fromJanuary to May 2007. Since the U.S. accounts forone third of global corn exports, these prices are

felt worldwide. In Europe, the cost of butterrose 40%. In China, the most consumed meatis pork, the price of which increased 20%.The cost of Mexican tortillas (a staple foodthere) jumped 60%.

Meanwhile, it’s estimated a full tank of cornethanol in an SUV would take about 450pounds of corn. Compare this to the feedlotcow which might be fed anywhere from 2 to 6pounds of corn a day. Amazing! Corn ethanolmakes even this costly and wasteful practicelook reasonable! Or consider: the traditional

Mexican campesino might eat a pound of tortillasa day. When you look at it on a human scale, that’sa mighty expensive and selfish tank of fuel.

Other Ethanol

Even if these numbers put one against cornethanol, you’ll still get the answer that cellu-lose ethanol can be produced from other

sources like perennial grasses high in fiber. Wherewill these grasses come from? One estimate pointsto the use of 13% of the land in the U.S. (land, notfarmland) to produce enough cellulose to replace50% of our current gasoline needs. That’s seventimes the land currently in corn production. Andgenetically engineered micro-organisms would beused to more efficiently digest the fiber, furtheringthe widespread use of GMOs.

Still, no matter the drawbacks, someone comes upwith another source for ethanol like wood chipsor cow manure. What they still don’t get is thatit’s all derived from plants which comes fromland. Removing vast amounts of plant materialfrom the land results in lowered organic matter inthe soil which results in higher use of syntheticfertilizer which results in higher consumption offuels to make the fertilizers and so forth. Howmany times can it be said that the answer to high fuelconsumption is learning to live with lowered fuelconsumption?

AND THE HARD NUMBERSCORN ETHANOL

BY SCOTT PTTMAN, PERMACULTURE INSTITUTE

THE ALBUQUERQUE CLASS

P ermaculture is a way of thinking about our worldand how we live in it. The primedirective of permaculture is that

“the only ethical decision is to takeresponsibility for our own existence andthat of our children.” It does this in partby using a set of principals that arederived from observation of the naturalworld and the ethic: Care of the Earth,Care of People, and Fair Share.

• Every thing gardensIf you look around you at birds, squirrels,bees, and plants it quickly becomes obvious that all of themparticipate in creating life. Moving and planting seeds andspores, pollinating, and providing organic material are all partof the life cycle of living things. • Work with nature rather than against itIf we understand that weeds grow where there is an absenceof something, then we could replace the weeds with a moredesirable plant that fills the same need. A bug problem alsoindicates an imbalance. That imbalance may well be that wehave killed all the beneficial insects.• The problem is the solutionIn New England each season’s plowing produced the problemof bringing rocks to the surface. The solution are the beautifulrock walls marking the edges of old fields. Often we are soengaged in the problem that we are unable to see that the wayout may be to find what solution the problem may fulfill.• Make the least change for the greatest possible effectThis principal is a companion to the strategy “every elementadded to a design should serve many functions.” The simple

www.permaculture.org

act of planting the right tree in the right place providesshade, bird habitat, wind protection, fruit or nuts, biomass,

micro-climate, and humidification. This is cer-tainly a very limited action that creates an enor-mous effect.• The yield of a system is theoretically unlimitedBill Mollison writes, “The only limit on the num-ber of uses of a resource possible within a sys-tem is in the limit of the information and theimagination of the designer.”• The user must payFor every gift from nature we must return a giftof equal value. We cannot continue to take fromliving systems and then act surprised when theycontinue to collapse.

Albuquerque Permaculture Class The Albuquerque Permaculture Course’s goal is to pro-vide enough information to begin the creative journey ofsustainable living. This certification course begins Sat.,Sept. 8th. It is divided into two main categories and willfocus on how to live within our ecological budget.

The course will be held at The Center of Action andContemplation on Five Points Road. Field trips willobserve how permaculture design works with participa-tion in some hands-on projects.

• Scott Pittman has been teaching permaculture for thepast 22 years. He was mentored by permaculturefounder Bill Mollison. He currently lives and practicespermaculture in Pojoaque, NM.

One full tank for an averageSUV is estimated to take 450 lbs of CORN.

itchy green

thumb

Guiding Principles of Permaculture

Tibetan Buddhism: THE SECRET OF YOU AND YOUR ACTUAL BEINGSept. 24, 7-8:30pm. Domo Geshe Rinpoche, a reincarnate lama of the Geluk tra-dition of Tibetan Buddhism, will be speaking about the mystery of human life.The Source, 1111 Carlisle Blvd SE. CONTACT: Christine 505-898-6090. Sug-gested donation $15.

community forum SEPTEMBER 2007 15

Statewide

Peace and JusticeCenter’s annual

YardSaleSaturday, September 15, 8 am-4 pm, 202 Harvard SE. The YardSale is one of the Peace Center's major fundraising events,

See many old friends, meet new ones, and get great recycled stuff.All kinds of donations welcome (in clean and working order, please):no computers or printers. Donations dropped off after September6. Call France or Suzanne at 268-9557 for drop-off location andtimes.

SAVE THE DATE:Interfaith Power and Light presents David C. Korten, authorof "When Corporations Rule theWorld," Nov. 10th. Co-sponsoredby NMIPL, UNM, and theSustainability Studies Program.Check future Co-op Connectionnewsletters for time and place.

whencorporations

rule!

INDIAN PUEBLO CULTURAL CENTER: PREVENTING BIOPIRACYSat., Sept. 8th, 1-2 PM A public presentation on the “The Business of Agriculture” on preventing biopiracy amongindigenous communities, genetically modified seed contamination, and food sovereignty. Sat., Sept. 29th, All Indian,All the Time, a performance by James Luna that explores contemporary Native issues. Call for performance time. Allevents are free with admission to the Cultural Center. For more information contact 843-7270 or www.indian-pueblo.org.

T he Sandoval County Historical Society and theNew Mexico Humanities Council, in conjunc-tion with the Smithsonian Institution, present

“Key Ingredients – America by Food,”a traveling exhibit that explores theentertaining and informative aspects ofour diverse regional cooking and eat-ing traditions.

The exhibit, accompanied by lec-tures and demonstrations hosted bylocal experts, will be open to thepublic daily from September 29through November 9. These pro-grams will provide free learning opportunities forstudents and adults interested in Native Americanfoods, prehistoric agriculture, Hispanic villages andtraditions, and wine in New Mexico, as well as cur-rent agriculture and acequia topics.

All programs and exhibits are held at the DeLavyHouse Museum, home of the Sandoval CountyHistorical Society. The DeLavy house is located in

Bernalillo, on Edmond Rd., just off Hwy550 west, about 2 miles west of I-25.There will be signs to direct you. Theexhibits are open daily from 10:00 am to4:00 pm, with special programs andevents each Saturday and Sunday at 2:00pm. For details and a complete schedule,visitwww.sandovalhistory.com and clickon “Key Ingredients”

Tours of the exhibits will be available onweekdays for clubs, school classes, tourists, groupsand visitors. Reservations for tours may be made bycalling 867-2755

D iana Huntress, Mary Oishi, Arden Tice andfeaturing Margaret Randall. Sunday, 7pm,September 16th, 2007, at Anasazi Fields

Winery of Placitas, NM. Suggested donation of $3will pay the poets. Wine bar,tasty snacks, great place.Drive out for a good timeand a fistful of literature.

Diana Huntress moved toNew Mexico from Arizonawith her 4-year-old daughterin 1965. Mary Oishi believesin the democratization of artintroducing the "poetry kiss,"a non-competitive open mikefor poets of all backgrounds, published and unpub-lished. She produced and participated in art-as-protest events and has worked in public radio andserved as adjunct faculty in the UNM ValenciaEnglish Department (2005).

Margaret Randall grew up in New Mexico, left forSpain, New York and finally Latin America whereshe co-founded and co-edited EL CORNOEMPLUMADO/THE PLUMED HORN, a bilin-gual literary journal (1962-69). Due to the content

of several of her books she was ordered deport-ed under the McCarran-Walter Immigration andNationality Act, emerging victorious in 1989 inan immigration case that would change U.S.immigration law. She has published more than100 books!

Arden Tice has published articles andpoetry on travel, artists, social issues,Tarahumara Indians of Mexico, andEskimos in the Territory at Point Barrow,Alaska. She was Director in El Paso/Juarez and the first woman assigned toteach psychology to inmates at La TunaFederal Penitentiary. Her pro bono workwith a Vietnam veterans group lead topublishing In Time to Tango.

To get to the Winery, take I-25 to the Placitasexit 242, drive 6 miles east to the Village, turnleft at the sign just just before the PresbyterianChurch, follow Camino de los Pueblitosthrough two stop signs to the Winery entrance.

For more information on the Duende Poetry Seriescontact Jim Fish at 867-3062, anasazifieldswinery@att.net; or Cirrelda Snider-Bryan at 897-0285,cirrelda@laalameda press.com.

Smithsonian’s Key Ingredients ExhibitComes to Bernalillo

AMERICA BY FOOD

DUENDE POETRY SERIES4 WOMEN

WANT TO SEE MORE?

The Horny Toad GalleryPresents

Photographyby Bert Norgorden

“The Bounty of Summer”LIVE MUSIC by Cole Raison

Sunday, Sept. 9th, 2-7 pm2820 Broadbent NE, Suite D. For more information and directions: 345-9132

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