The La Montanita Coop Connection is a monthly publication about food and issues affecting our local foodshed. Membership in La Montañita Co-op not only brings fresh food to your table, it benefits everyone! Our local producers work hard with great care and love for their land, eco-system and community to grow and create the most beautiful and healthy food.
september 2012 connection free Peculiar Farms & Freanna Yoghurt • details inside invest in a great idea! Become a Co-op member and join our 35 year effort creating a new economy. Membership in La Montañita Co-op not only brings fresh food to your table, it benefits everyone! Our local producers work hard with great care and love for their land, eco-system and community to grow and create the most beautiful and healthy food. Take the quantum leap to stand with our “here at home” producers! Your community-owned natural foods grocery store Why Join? • You Care! -about good food and how it is produced • You’re Empowered! -to help support the local/regional food-shed • You Support! -Co-op principles & values & community ownership • You Vote! -with your dollars for a strong local economy • You Participate! -providing direction and energy to the Co-op • You Receive! -member discounts, weekly specials & a patronage refund • You Own It! -an economic alternative for a sustainable future Great Reasons to be a Co-op Member • Pick up our monthly newsletter full of information on food, health, environment and your Co-op. • Member refund program: at the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases. • Weekly member-only coupon specials as featured in our weekly sales flyer. Pick it up every week at any location to save more than your annual membership fee each week. • Banking membership at the New Mexico Educators Federal Credit Union. • Member only discount days: take advantage of our special discount events throughout the year-for members only. • Special Orders: order large quantities of hard-to-find items at a 10% discount for members. • General membership meetings, Board positions and voting. Co-ops are democratic organizations. Your participation is encouraged. Join La Montanita Co-op ˜ La Montanita Co-op Administrative Offices 901 Menaul Blvd. NE • Albuquerque, NM 87107 www.lamontanita.coop ˜ In so many ways it pays to be a La Montanita Co-op Member/Owner ˜
Transcript
september 2012 connection free
Peculiar Farms & Freanna Yoghurt • details inside
invest in a great idea! Become a Co-op member and join our 35 year effort creating a new economy.Membership in La Montañita Co-op not only brings fresh food to your table, it benefits everyone! Our local producers work hard with great care and love for their land, eco-system and community to grow and create the most beautiful and healthy food. Take the quantum leap to stand with our “here at home” producers!
Your community-owned natural foods grocery store
Why Join?• You Care! -about good food and how it is produced• You’re Empowered! -to help support the local/regional food-shed• You Support! -Co-op principles & values & community ownership• You Vote! -with your dollars for a strong local economy• You Participate! -providing direction and energy to the Co-op• You Receive! -member discounts, weekly specials & a patronage refund
• You Own It! -an economic alternative for a sustainable future
Great Reasons to be a Co-op Member
• Pick up our monthly newsletter full of information on food, health, environment and your Co-op.• Member refund program: at the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.• Weekly member-only coupon specials as featured in our weekly sales flyer. Pick it up every week at any location to save more than your annual membership fee each week.• Banking membership at the New Mexico Educators Federal Credit Union.• Member only discount days: take advantage of our special discount events throughout the year-for members only.• Special Orders: order large quantities of hard-to-find items at a 10% discount for members.• General membership meetings, Board positions and voting. Co-ops are democratic organizations. Your participation is encouraged.
Join La Montanita Co-op˜
La Montanita Co-op Administrative Offices901 Menaul Blvd. NE • Albuquerque, NM 87107www.lamontanita.coop
˜
In so many ways it pays to be a La Montanita Co-op Member/Owner˜
Save the Date!Date!BY SUSAN MCALLISTER
A s your Board of Directors, we talk a lot about co-ops as an important alternative economic sys-tem. For me, almost nowhere is the distinction
between co-ops and corporations more clear than in the struc-ture, tone and atmosphere of the annual meeting.
This year, on Saturday, October 27th, La Montañita isholding our annual meeting in Santa Fe, at Warehouse 21.And, you, our member/owners, are encouraged andinvited to attend! Here’s why we ENCOURAGE you:• IT’S FUN. You get to mingle with our great community ofCo-op members.• IT’S DELICIOUS. There’s food prepared by the amazingstaff of the Co-op made with the most wonderful food provid-ed by our family of producers.• IT’S CREATIVE. We’ll be highlighting the artistic works ofthe young artists of Warehouse 21, including music, visual artand poetry. • IT’S INFORMATIVE, AND INTERESTING. The board ofdirectors is putting together an activity to highlight the work ofco-ops around the world in honor of 2012 as InternationalYear of the Co-op.
Here’s why we INVITE you:• It’s your opportunity to meet thecurrent board members, ask ques-tions and share your thoughts aboutyour Co-op.• In November, you’ll be voting onboard members up for election andre-election and this is a chance tomeet them, and hear how they’ll rep-resent your interests on the board.• This is the board’s opportunity topresent to our member/owners thecurrent financial state of the Co-op,and a chance to really highlight theremarkable work that the Co-opstaff does in the community.
I know, a “meeting.” Who wants to attend yet anotherone? But La Montañita’s annual meeting is so much morethan a meeting; it’s a celebration of our Co-op. It’s a cele-bration of our community, and it’s definitely a celebrationof all of our commitments to healthy, wholesome food andpositive benefit for our community.
BY ROBIN SEYDEL
Nolina and her “heavenly farm” have been anintegral part of the local farming communityfor 10 years and she has been a certified organic
producer for eight years. Building her farm “on pristineland, a quarter acre at a time... using raised beds, drip irri-gation and all organic, no-till methods, it was probablythe smallest farm ever certified organic,” notes Nolina.Although she now farms about an acre in full on vegetableproduction, her spread includes many acres in the Lemitarbosque and her commitment to conservation- based agri-culture runs deep and wide.
Her field is surrounded by wild acreage, some grassland,old growth bosque and a wetland. “A conservation andrestoration program is in progress. We’ve removed saltcedar and planted groves of native trees, including DesertHackberry, Arizona Walnut, False Indigo, GoodingsWillow and new cottonwoods. Wildlife is prolific, some toour delight, others not—like gophers and skunks,” saysNolina. “We’ve even had a mama mountain lion with hertwo cubs, who wasn’t supposed to be living in the neigh-borhood and had to be removed by the Game and Fishfolks.” (To see the listing and some images of all thewildlife Nolina and friends have experienced go to herwebsite www.myheavenlyorganics.com)
For years she has brought her exceptional-ly beautiful produce to Co-op locations,sold through the CDC, and been a main-stay at the Downtown and Nob HillGrowers’ Markets as well as providing a modified CSA type service in Socorro. “We spoil the soil and it spoils us back,”says Nolina with a smile. A winner of the NMDA Organic Program’s GOODEARTH Award—Nolina‘s HeavenlyOrganics produces a wide variety of pro-duce, really just about everything you canthink of that you would want to grace yourplate, and some unique and heritage foods youmight not have, as yet, had the opportunity totaste; including her Rose Bianca, pale lavendereggplant and rainbow beets.
This year, products generating the greatest excite-ment are her specialty onions; of Italian descent,these Cippolinis and Red Tropeas are the sweet-est most delicious onions you will ever eat. This
year the Co-op Distribution Center will be bringing these onions toall our stores and other co-ops and groceries around the state.
When Nolina was interested in a La Montanita Fund (LaM FUND)loan we were thrilled to be able help her expand her operations,with everyone on the loan committee agreeing that this was exactly
what the LaM FUND was set up to do.The LaM FUND loan is helping Nolinabring electricity to the center of her farm,prepare the soil in another 1/4 acre andinstall a 30’ x 96’ high tunnel hoop housefor year round production. Nolina tellsus that one of her regular customers atthe Downtown Growers’ market (and aninvestor in the LaM FUND), was thrilledto know that Nolina was one of therecipients of the funds from this grass-roots pool of investors, of which she is a
part. It was the completion of a circle of friends, farming, food andFUNDs that is building a strong local food system and a thrivingcooperative economy.
Look for Nolina’s Heavenly Organic Red Tropeas and Cippolinionions and other veggies at Co-op locations. Co-op members inter-ested in investing in the LaM FUND to help more of our local foodproducers and farmers interested in expanding their production witha LaM FUND loan please contact Robin Seydel at [email protected] or 505-217-2027 or toll free at 877-775-2667.
It’s yourCO-OP!
Veteran Farmer ProjectUPDATE!BY ROBIN SEYDEL
T he Veteran Farmer Project(VFP) has had a busy summer!The gardens both on the VA
Campus behind Building 11 that wehelped put in and our main gardens atthe Downtown Action Team’s Alvar-ado Urban Farm on Silver and SecondStreet are having a wonderfully pro-ductive season.
On August 1st, veterans involved with the proj-ect began selling their produce on Wed-nesday mornings at the Farmers’ Market on theVA Campus with good success and much sup-port from customers and members of the VAcommunity. VFP participants were happy to gohome with dollars in their pocket; the result oftheir good work in the gardens all spring.
Probably the biggest hit from our gardens arethe delicious Sun Gold Cherry tomatoes whichgenerally sell out during our first hour. Otherproduce from the VFP gardens include: chard,kale, collards, lettuce, onions, beets, peppers,other tomatoes, basil, cucumbers, cantaloupeand watermelon. During late spring and earlysummer before the market began, VFP partici-pants brought home delicious snap peas andarmloads of red onions, beets and spring greens.
NOLINA’S Heavenly Organics
Friends, Food, Farming and FUNDs:
Fall ActionsThis month to further inspire VFP participants wewill be visiting two farms. On September 13th
Lanny Tonning of Old TownFarm, a veteran himself, hasinvited us to his farm in Al-buquerque. On September 26,we will visit Green TractorFarm, near Santa Fe, to partici-pate in the NMSU/NMDA’sIntergrated Pest Managementworkshop. All veterans andactive service personnel are wel-come to join us for these adven-
tures. Pre-registration is required; to register forthese field trips please contact Robin Seydel at LaMontanita Co-op or John Shields at the VA; con-tact information listed below.
Also this month we will be building cold frames tofit over our beds so we can garden all winter long; Ican almost taste that sweet winter kale now! Fundsfor the construction of the cold frames comes to theproject thanks to the generous support of a NewMexico Department of Agriculture grant.
Exact dates and times for our VFP cold frame con-struction brigade have, at the time of this writing,not been set. Please contact either Robin or John toparticipate; Robin at 505-217-2027 or e-mail herat [email protected] or call John Shields atthe VA at 505-256-6499 or e-mail him at [email protected] if you would like a ride from theVA Campus.
Annual Membership GatheringIT’S A CELEBRATION! October 27th
ROOTS in the Garden and
BOOTS on the Ground
IF YOU HAVE ANY QUESTIONS pleasedon’t hesitate to contact THE BOARD [email protected], and don’t forgetto RSVP TO ROBIN AFTER OCTOBER 1ST [email protected] or 217-2027 ortoll free at 877-775-2667.
C O-O P A N N U A L M E M B E R S H I P G AT H E R I N G
Celebrate with YOUR LOCAL CO-OP at Warehouse 21, 1614Paseo de Peralta, (across the street from Santa Fe’s Railyard
Farmers’ Market Pavilion) SATURDAY, OCTOBER 27TH, 5PM
CELEBRATE WITH WAREHOUSE 21’S YOUTH ARTISTS, MUSICIANS AND POETS.
FUN... INFORMATIVE... TASTY • FREE TO ALL CO-OP MEMBERS
Oct. 27th
celebrate fall!A Community - Owned Natural Foods Grocery Store
La Montanita CooperativeNob Hill/ 7am-10pm M-S, 8am-10pm Sun.3500 Central SE Abq., NM 87106 265-4631
Valley/ 7am-10pm M-Sun.2400 Rio Grande Blvd. NWAbq., NM 87104 242-8800
Co-op Board of Directors:email: [email protected]: Martha WhitmanVice President: Marshall KovitzSecretary: Ariana MarchelloTreasurer: Roger EldridgeKristy Decker, Lisa Banwarth-KuhnSusan McAllister, Jake GarrityBetsy VanLeit
Membership Costs:$15 for 1 year/$200 Lifetime Membership
Co-op Connection Staff:Managing Editor: Robin [email protected] and Design: foxyrock incCover/Centerfold: Co-op Marketing Dept.Advertising: Rob Moore Editorial Assistant: Rob [email protected] 217-2016Printing: Vanguard Press
Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667email: [email protected]
Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, [email protected]: www.lamontanita.coop
fresh roastedORGANIC CHILE!CHILE!at your favorite CO-OP location!
Your Co-op once again has delicious certifiedorganic green chile! Seco Spice fresh organicgreen chile comes to us
through our foodshed Co-opDistribution Center project.Seco Spice is a rapidly growingchile farm and dehydration com-pany, owned by Edward D.Ogaz, which has been operatingsince 1996. There are two pro-cessing facilities which are locat-ed in Artesia and Berino, NewMexico. These two facilitiesprocess over three millionpounds of red and green pep-pers, rosemary, and carrots annually. Seco Spice current-ly distributes to various companies nationally as well asin Europe and Asia. All of the Seco Brand products arecertified kosher safe and compliant, many are certifiedby the International Chile Society and are USDACertified Organic.
Roasted Fresh for YOU!At all La Montanita locations we will have fresh SecoSpice certified organic green chile that we roast on siteon specific days (except at Gallup, where you can buyfresh green chile in the produce case and fresh pre-roast-ed in the cooler). Go to your favorite Co-op informationdesk or produce department to sign up for your bushelof Seco Spice organic chile. Contact the Co-op producedepartment nearest you for their ongoing roastingschedule, or to sign up to have your fresh chile roastedand ready to pick up at your convenience.
The Co-op will be roasting CERTIFIED ORGANICsouthern New Mexico green chile THROUGHOUTTHE MONTH OF SEPTEMBER, or for as long as chilesupplies last!
CO-OPYOU OWN IT
URBAN FARMAND HARVEST FESTIVALBY KENT SWANSON, ASSOCIATE PLANNER, OPEN SPACE
Join us on Wednesday for a community celebra-tion of Urban Agriculture and Open Space!
Highlights for this year’s festival include:Sales of local produce and art, live music ona shaded patio overlooking a 24-acre work-ing farm/wildlife preserve, hay bale rides,live raptor display, kids’ activities, food, andmuch more! Attend workshops and presenta-tions on: beekeeping, water harvesting, bene-ficial insects, the history of food in NewMexico, urban raptors and their role in theenvironment and more.
Don’t forget to bring a shopping bag and pur-chase local food and produce while you visit boothsof farmers, artisans, businesses, and non-profitsworking to protect agriculture and Open Space!
See you on Wednesday, September 26, from 10am-4pm at the Open Space Visitor Center, 6500 CoorsBlvd. NW, between Montaño and Paseo del Norteat the end of Bosque Meadows Rd. FREE ANDOPEN TO THE PUBLIC!
For workshop and music schedules go towww.cabq.gov/openspace. For more informa-tion about the event, call the Open SpaceVisitor Center at 897-8831, or see www.cabq.gov/openspace.
TIME HHAAPPPPEENNIINNGGSS!!HARVEST
SEPTEMBER 2266tthh
farmscapeWORKSHOPSCHEDULE9/9,1-4pm • This event will be hosted by certifiedorganic growers Kevin and Linda Wrigley, on their 20-acre farm, located near Cochiti, which produces mixedfruit, vegetables, culinary herbs and alfalfa hay.
9/26, 1-4 pm • This event will be hosted by Thomasand Mary Dixon at their organically certified farmnear Santa Fe. The Dixons have 3 acres of crops,including grapes, mixed vegetables, hay and flowers.
FARMSCAPELEARN TO
WE LOVE FOOD COOKINGCLASSESLOCAL ORGANIC MEALS ON A BUDGET!
FUN, EDUCATIONAL $18 CLASSESKitchen Angels, the Santa Fe FarmersMarket Institute and Home GrownNew Mexico are presenting a seriesof cooking classes to help you createhealthy, filling meals on a budget.Our passionate guest chefs demon-strate how to prepare simple, fastand easy meals made with local andorganic foods. Packed with tips,ways to save money and easy to fol-low recipes and ideas, these classes
are meant to educate and inspire. You, too, can create a delicious,affordable, locally sourced dinner in just 30 minutes.
Plus, each class has a raffle where you might win a cookbook, a giftcard, cooking utensils or other great prizes! Classes are held at theKitchen Angels, 1222 Siler Road in Santa Fe, on Wednesdays from5:45-7:15pm.
September classes:9/12, Healthy New Mexican Food: Lois Ellen Frank/Red MesaCatering. Santa Fe, New Mexico-based chef, author, Native foodshistorian and photographer Lois Ellen Frank is an instructor at theSanta Fe School of Cooking and head of her Native American cater-ing and food company, Red Mesa. She continues to research food,medicinal and spiritual plants, and works with Native Americanand non-Native chefs to combine traditional ingredients with con-temporary techniques. 9/26, Salsa, Jams, Chutneys, Pesto: Local Organic Meals on aBudget, SFFMI staff.
For more information or to register go to www.localorganicmeals.com or call 471-7780.
TO REGISTER CALL 575-646-0329 or 505-889-9921 OR E-MAIL: [email protected].
USING NATURE’S PEST MANAGEMENTSERVICES!Join farming and gardening educators Dr. Tess Grasswitz and JoanieQuinn and fellow growers in learning about habitat enhancement and othertechniques that can help beneficial insects and reduce pest problems onorganic farms and gardens.
These on-farm workshops will introduce the con-cept of “Farmscaping”: a whole-farm, ecological ap-proach to habitat management aimed at increasingthe numbers of beneficial organisms.
Farmscaping methods include the use of “insectary”plants, hedgerows, cover crops, nest boxes or roost-ing sites, etc., that can attract and support beneficialorganisms such as predatory and parasitic insects,spiders, birds, and bats, all of which can help sup-press insect pests and/or problem vertebrates such asmice and gophers.
Each workshop will consist of a farm walk and discussion during whichparticipants will be encouraged to think about how to improve the habi-tat on their own farms and gardens. The events will be led by Dr. TessGrasswitz (Urban/Small Farm IPM Specialist with NMSU) and JoanieQuinn (Organic Advisor with the NMDA Organic Program).
harvest time happenings
September 2012 3
Co-op ValuesCooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidar-ity. In the tradition of their founders, cooperative mem-bers believe in the ethical values of honesty, openness,social responsibility and caring for others.
Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community
The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La MontanitaCo-op Supermarket, the cooperative movement, and thelinks between food, health, environment and communi-ty issues. Opinions expressed herein are of the authorsand are not necessarily those of the Co-op.
BY BILL HUME
Aunique blend of gourmet food, a historic setting,great company – and all for the good cause of preserv-ing agriculture in the Middle Rio Grande Valley – comes
together again September 16 in the annual Harvest Dinner ofthe Rio Grande Agricultural Land Trust.
The keynote fundraiser for RGALT, theHarvest Dinner will return to La Quinta,the John Gaw Meem-designed social cen-ter at the Albuquerque North Valley LosPoblanos Inn and Organic Farm. A broadcross-section of the water, farming andenvironmental communities in NewMexico will be in attendance for thesocializing and the gourmet repast.
The Harvest Dinner is without parall-el anywhere as a culinary experience.RGALT gathers organic meats and vegetables from growers andstockmen right here in the Rio Grande Valley, then hands themover to a cadre of chefs from several of Albuquerque’s finest restau-rants. They plan the courses and prepare the banquet. Amongthose collaborating on this year’s menu are Bob Peterson of Savoy,Jonathan Perno of Los Poblanos, Chris Pope of Zinc Wine Bar &Bistro, and Paul Mandigo of Seasons. The food is prepared on sitein the spacious and well-equipped kitchen of La Quinta.
“The amount of work that goes into staging this is astounding –but every year when we gather again in the shade in that incred-ibly peaceful and pleasant place, it is all worth it,” said CeciliaRosacker-McCord, RGALT executive director. “This is the onetime of the year that the many people who share our goal of pre-serving the agrarian lifestyle in our valley have a chance to gettogether and reinforce our shared resolve.”
The event begins at 3pm on Sunday, September 16, and contin-ues until about dusk. A social mixer in La Quinta and thegrassed courtyard out back, punctuated by exotic appetizersfrom the blue-ribbon kitchen staff, will start the event. A silentauction of treasures and trivia – plus a live auction during din-ner – will further accent the afternoon.
The Harvest Dinner has become an annual tradition amongmany connected with agriculture in central New Mexico. Inaddition to raising money for the critical work of RGALT, itprovides a time to contemplate the accomplishments of the pre-ceding year. And this year we have much to celebrate, including:
• We completed two conservation easements on working fam-ily farms in the historic agricultural community of San Ysidroin Sandoval County.• We—RGALT and our partners—recently learned that our
proposal for a North Amerian Wetland Con-servation Act grant was selected for $1 millionfunding. This will allow us to preserve more than600 acres of privately owned wetland riparianland in the Socorro reach of the Rio Grande, justthree miles north of the Bosque del ApacheNational Wildlife Refuge. We also have been therecipient of the donation of a number of proper-ties in the middle Rio Grande area of NewMexico. Proceeds from these land donations willhelp to sustain and grow our organization.
The Harvest Dinner returns year after year to Los Poblanosbecause the facility, with its historic buildings, agriculturalinfrastructure, towering cottonwood trees and general valleyambience is a visual and sensual experience that epitomizes theagrarian heritage of New Mexico. Los Poblanos is located at4803 Rio Grande Blvd. NW in the Village of Los Ranchos.
Tickets and information may be found on the RGALTwebsite at www.rgalt.org.
RIO GRANDE AGRICULTURAL LAND TRUST HARVEST
DINNER
september16th, 3pm
CO-OP PROGRAM DONATE YOUR BAG CREDIT!
BRING A BAG... DONATE THE DIME!
THIS MONTH BAG CREDIT DONATIONS GO TO:Rio Grande Agricultural Land Trust: Preserving agricultural landfor future generations.
IN JULY your bag credit donations totaling $1,911.00 were given toInterfaith Power and Light. Thank you!!!!
RIO GRANDE AGRICULTURAL LAND TRUSTRio Grande Agricultural Land Trust’s (RGALT) goal
is to protect New Mexico’s natural resources andrural quality of life for the five New Mexico counties
of Bernalillo, Sandoval, Sierra, Socorroand Valencia. Its mission is to preserveopen space, agricultural lands andwildlife habitat through the use of vol-untary conservation easements to be“held in trust” by RGALT. RGALT'svision of the Middle Rio Grande Valleyis a landscape rich in vegetation andwildlife with water in the river and ditch-es, thriving farms and rural communi-ties, and farmers' markets that link ruraland urban interests.
RGALT was incorporated as the Socorro Agricultural LandTrust (SALT) in 1997. SALT expanded in 2000 and changedits name to the Rio Grande Agricultural Land Trust (RGALT)to include the counties with the fastest population growth inNew Mexico: Sandoval, Bernalillo, Valencia, Socorro andSierra Counties. This decision to include four more countieswas made for three main reasons:
1. There was no local land trust covering the fastest growingurban areas in the state: The City of Albuquerque (Bernalillo
County); The Village of Los Lunas (Valencia County); TheCity of Rio Rancho and the Village of Corrales (SandovalCounty);2. Land trust organizations throughout New Mexicoencouraged SALT to cover a larger territory than just
Socorro County; and 3. Since the Middle Rio Grande ConservancyDistrict (MRGCD) provides irrigation for farm-land in these counties, this area is already a well-defined geographic focus for farmland preservationactivities.
RGALT is made up of people who live in theMiddle Rio Grande Valley and are dedicated to thepreservation of working farms, ranches, wildlifehabitat and open space. They understand that “wecannot afford to lose our farms, ranches, forests,
and open space. What happens to our land directly affectsour water supply, wildlife habitats, fresh food supplies, andthe vitality and heritage of our rural communities.” Formore information, to make a donation, learn about conser-vation easements, or to find out how to put your agricultur-al land into a RGALT trust and what it means for you andfuture generations, GO TO: www.rgalt.org or contactthem at PO Box 40043, Albuquerque, NM 87196-0043,Phone 505-270-4421.
PROTECTING THE VITALITY AND HERITAGE OF RURALCOMMUNITIES
THE WORLD AT OUR FEETBY IGINIA BOCCALANDRO, CARBON ECONOMY SERIES
When we talk about soil, we have to open our imagina-tions and eyes to a universe so dense with life, sodiverse, that it truly takes a childlike mind to grasp it.With
this openness we can begin to look at the soil/food web, where organismsof all different sizes — some visible to the naked eye, others only throughmicroscopes — have different roles and levels of complexity dependingon their size and location underground.
The top layer is known, naturally enough, as topsoil. It is teeming withlife — tiny, mighty organisms that churn solid rock into minerals that canbe absorbed by the roots of plants. Without these organisms, we wouldnot have the vegetation on earth that we take for granted. This “vegeta-tive skin,” the phrase coined by Dr. Paolo Lugari, creator of theColombian sustainable village of Gaviotas, is one of the key elementsthat support life on earth.
Although science has identified only 3 percent of the living organisms insoil, their work and impact on life is huge. They are classified into threegroups: bacteria, fungi and microorganisms (such as nematodes — smallworms that comprise more than 28,000 species!). These three groups oforganisms exist in different sizes and have very specific functions, whichwe are just beginning to understand, but one thing is clear: being able togrow anything depends on the presence and health of these organisms.
Although plants are not able to run after their food, they do move some-what. Phototropism is the movement of plants’ above-ground partstowards light, and geotropism is the movement of the roots towards thecenter of the earth. Through micro-hairs in their roots, plants exude sim-ple sugars that act like cookies, candy and cake in attracting bacteria, fungiand microorganisms. These organisms synthesize specific nutrients rightnext to the root hair, making them more easily absorbed by the plant.
To paraphrase Dr. Elaine Ingham, chief scientist of Rodale Institute, weare not farmers or gardeners but soil managers. The more skilled we areat maintaining biodynamic soil, the more variety, quality and quantity ofplants we can grow. When we look at totally bare ground, we are look-ing at dead soil. Holistic Land Manager Kirk Gadzia, of Bernalillo,declared bare ground as Public Enemy #1 because of how it deterioratesour environment, leading to soil erosion, water and topsoil loss, and the
spread of deserts. It also fails to remove carbon fromthe atmosphere, which is crucial to climate stabiliza-tion. A healthy balance of microorganisms in soil isessential to life. It is the active biology in the soil that
breaks down rock and raw minerals into chelatedminerals along with organic matter to make humusthat holds water and transports nutrients to all plantlife. Plants, in turn, create oxygen with other atmos-pheric gases that keep life happening on our planet. The microorganisms in soil outnumber all species
above ground by the billions. In one cup of living soil,there are more living organisms than what we can see onthe land and the ocean and what has already goneextinct! Even the ratio of these underground organismsto each other is significant. The proportion of bacteria to
fungi in the soil will determine whatkind of plants will grow well on a par-ticular site.
The amount of humus will determine thehealth, vitality and vigor of the plants. Inaddition, the humus will reduce theamount of water required, stimulategreater root growth and reduce soil com-paction. Ultimately, production is in-creased greatly by all these factors,which are natural and biological. Byunderstanding how the soil/food webworks and how to use it to prepare soil,we are able to create the conditions togrow virtually anything.
IGINIA BOCCALANDRO is the founder of CarbonEconomy Series, a monthly series of workshops onsoil, food systems, and regenerative agriculture atthe Santa Fe Community College. You’ll find a sched-ule at www.carboneconomyseries.com/calendar.
SOIL APPRECIATION
GAINSGROUND
fall farming September 2012 4
cold framesMAKE IT LAST
SSuuppppoorrtt ffoorr AALLLL
LLIIFFEE!!
Hooray, you’ve made a cold frame! But what shouldyou plant? Northern New Mexico can get pretty chilly,but you should be able to plant lettuce, spinach, kale,carrots, onions, broccoli, or cauliflower in your pro-
tected space. Root vegetables likecarrots, turnips, radishes and themighty beet are also good candi-dates for your cold-frame shel-tered crops. Avid cold-frame usersemphasize the importance ofstarting any seedlings indoors,and giving them a chance to stur-dy-up before taking them out-doors for planting, so keep thatadvice in mind as you prepareyour cold-season garden. Reportsabound of delighted fall growers
enjoying salad greens well into December, with theadded bonus of being able to get head starts on springcrops, often weeks ahead of schedule.
Even if you don’t go heavy on growing through the cold-er months, a cold frame can come in handy by helping toprotect treasured dormant plants through into spring. Ifyou have your cold frame in place ahead of the springthaw, you can also make use of it as a place to start andharden seedlings, again giving you an advantage whenthe weather changes and it’s time to plant in the spring.However you choose to do it, cold frames are a terrificway to keep your hard work and garden alive throughthe New Mexico fall and into winter.
There are some terrific online resources to helpyou make the most of your planting, and you cancheck out vegetablegardener.com and motherearthnews.com for some excellent instructions andadvice.
protect your plants through most of the weather weget in New Mexico.
Cold frames can be made from any number of mate-rials, but the traditional method usuallyinvolves some untreated lumber to make asquare or rectangular box frame, along witha repurposed window on a hinge as the top.Ideally the frame has a slight rise or angle toit, which allows more exposure to sunlight.This design is not universal, however, andmany gardeners make a variation on coldframes by mounting hoops on existing raisedbeds and covering the hoops with sheets ofthick plastic to make a shelter for theirplants. If you have an established garden thismight be the way to go.
Jumping Through HoopsThere’s no need to go fancy with the hoops. PVC tub-ing works well and if you have access to bending toolsyou can use electrical conduit. You can even try bentwooden slats for hoops, but be advised they may notweather as well and need to be strong enough to sup-port your covering.
You’ll want to situate your cold frame to receive thebest amount of sunlight. Clear southern exposures arebest, but if that orientation does not allow enough lightfor your plants, your next best choice is a westward-facing orientation. If that doesn’t work either, try theeastern and lastly northern points. You can keep yourtop open during daytime for the most part, but once itbegins to frost you will want to keep your cold frameor hoop covering closed at night. Once it gets cold evenduring daylight hours you should open your coldframe on sunnier days to make sure your plants get suf-ficient sunlight and to ensure respiration.
BY ROB MOORE
It’s been a grand summer in New Mexico. We could have usedmore rain, to be sure. Those of us who garden have been especiallyexcited: the growing season has been wonderful, and it has been an
especially fine fruit year.
But the last of the summer crops does not have to mean the end of goodgrowing and great gardening. Some folks have greenhouses to help themgrow year ’round, some have hot beds, and many get by using cold frames.All three have particular advantages, but cold frames are the easiest of thebunch for most people, simple to make, inexpensive, and sturdy enough to
GARDEN LIKE IT’S COOL:
SOIL/Sense it. Look at soil. Smell it and (yes!) taste it.Particles with sharp edges that you can see are sand. Smallerparticles, looking like small rocks, that you can see with mag-nification, are loam, and the smallest particles, in which youcan no longer see a resemblance to rock, are clay. • Shake it. Fill a quart bottle with water and put half a cup ofsoil in it. Shake it up and wait for it to settle. See if you canidentify the different kinds of particles. What do you notice inthe organic matter that floats to the top?
ORGANISMS/Attract them. Dissolve a quarter-cup ofmolasses in a gallon of water. Find a place outside, away fromany houses or structures, and pour a little path of sweet wateralong an area of what might look like just dirt. Come back in alittle while and observe who shows up to have some dessert!• Observe them. Fungi grows in strands — string-like struc-tures that are often white and feed on wood chips, cardboardor paper. Find a conifer or pine tree and dig around the baselooking for strands of fungi. Wet a piece of cardboard and putthe strand underneath the cardboard. Keep watering the card-
EARTHLYAACCTTIIVVIITTIIEESS
board each day for a week and see how much the fungi growsfeeding on the cardboard. Remember, these organisms live under-ground so they must be protected from wind and direct sunlight.
DECOMPOSITION/Enzymes in action. Decomposition happensbest with fresh, unprocessed or uncooked organic matter. Theenzymes present in living things make a yummy snack for bacte-ria, fungi, insects and microorganisms breaking down food andridding us of “waste.” Put a piece of apple outside and a piece ofa fast-food hamburger and see what disappears first. !
WIGGLERS IN ACTION/ Worms are great decomposers. Red wig-glers in particular. Create a bed of straw and soil on top of the bareground with some borders around it (rocks or walls). Put some redwigglers on top (available at the Farmers’ Market or several of ourlocal nurseries), cover them up with any mulch (straw works well),and make sure the soil is moist. Count how many worms you putin. Each day, uncover the layer of mulch, put in kitchen leftovers andfood scraps, put the mulch back and add water. After three weeks,dig around in your pile and see how many more worms there are.
CELEBRATE COOPERATION and theInternational Year of the Cooperative withYOUR LOCAL CO-OP at Warehouse 21, 1614 Paseo de Peralta, Santa Fe.
Save the date!
saturday,OCT.27@5pm FREE
to all Co-opmembers!
CO-OP annualMEMBERSHIPGATHERING
bethere!
The CO-OP Foodshed Project: Bringing local farmers together with Co-op shoppers for the best in fresh, fair and local food.
SHOP CCCCOOOO----OOOOPPPP!!!!
harvest season September 2012 5
their entire organic herd for that heavy loss? Or if the NOP decidesthat since it was not intentional, that livestock is still okay for organicproduction. What does that say to organic consumers who expect theorganic rules to be strictly followed to protect their costly food dollar?
As a consumer, I say nope, I don’t want those animals still in organicproduction. As a certifier, however, I say well, the processors, ranches
and dairies followed the rules by obtaining all the certifi-cation documentation. How were they to know the doc-uments had been falsified?
Inspections and Inspectors Maybe certificates and sales documents should be moreclosely scrutinized to follow the chain of custody of seedto final destination of the crop. Certifiers already spendmany hours doing this. For example, in a typical sale toa dairy, here’s what we look for: current organic certifi-cation documents of the farm; invoices, receipts and pur-chase orders of the sale; bills of lading and transportationdocuments; receiving and inventory logs of the buyer.Believe it or not, this could take an entire day for a smallportion of a dairy’s annual feed purchases. And then westill have the herd, its health and medical history, pas-
tures and hay fields, feed storage, the milking facility, the bottling line,the coolers, the tanker trucks, sanitation and pest control records andsales and shipping records to look at.
The cost of organic certification is paid by the certified operator.Added time equals added costs which equals increased cost on the endproduct. You’re already paying a premium. How much more are youwilling to pay? How much more is the producer willing to pay out ofhis profits? Keep in mind that even multi-million dollar farm opera-tions might net the farmer a wage no better than yours since the dol-lars are tied up in capital: land, bank loans, mortgages, seed, labor, fer-tilizer, pest control, equipment, insurance and so on.
Please bear in mind that every organic inspection is like any other typeof inspection: Not every single plate of food you buy in a restaurant ischecked for pathogens. Not every single automobile is extensively driv-en for safety checks before it is sold. All any inspector can do is see asnapshot of the operation and check its policies and standard operatingprocedures. The system is not perfect, but it’s getting better, as evidencedby the fact that routine checking caught Chase in the act.
BY BRETT BAKKER
This past April, Harold Chase ofSpringfield, Oregon, was sentenced totwenty-seven months in federal prison
in connection with falsely representing 4.2 millionpounds of non-organic corn as organic. In all, Chasenetted about $190,000 above the non-organic priceduring 2009 and 2010. Chase was not, however,sentenced for breaking the USDA/National OrganicProgram rule. He was in fact convicted of wirefraud because he sent falsified documents by fax.Wire fraud is a federal offense, hence, his stint infederal prison.
One of my first reactions is—childish I’ll admit—laughing as I think of Chase explaining to his cellmates (such as kidnappers, counterfeiters, pre-sidential assassins) why he’s doing federal time.But really I’d prefer to see Chase pay (1) massivefines to the NOP and the certifiers affected; (2)restitution to the farms, ranches and processorsthat put their own organic certifications on the lineby using his corn; and, of course, (3) refunds to theconsumers who paid top organic dollar for non-organic products.
The implications of this case (and many others likeit) are deep. People who made the choice to buy andeat organic products for health and environmentalreasons unwittingly supported the non-organic sys-tem they chose not to support as well as consumedproducts that were not only non-organic but possi-bly of GMO origins.
The Importance of Systemic HonestyThe honest certified organic farmers whose organiccertificates were altered have had their reputations
questioned and expensive organic certificationthreatened. The certified organic processors thatcleaned, milled and used the non-organic corn inorganic products may have unintentionally contam-inated many other legitimately organic productsprocessed in their facilities because of non-organicresidues in their equipment, production lines andstorage silos.
Most problematic, the ranchers and dairymen whofed their certified organic livestock non-organic feedunintentionally “contaminated” their herds andflocks. Should those animals now be removed fromorganic production? Per NOP rule, organic meatanimals given non-organic feed lose their organicstatus forever. Organic dairy stock must be removedfrom organic milk production for at least one year.Who pays the ranches and dairies that may lose
INSPECTOR’SNIGHTMAREKeeping them Honest on the
ORGANICFRONT LINES!
Organic Systems: NOT PERFECT...but getting BETTER!
Everyone's time vs money threshold will be different,but that IS another consideration. And if you truly donot have any extra money to spend on better food, Iwould be the last one to second guess you. But mostpeople who say they can't afford to shop at the Co-opdo go out to eat, buy high priced lattes, DO have someflexibility!
THE WHAT AND THE HOW So we need to look at WHAT you're buying. If you'rebuying items in jars, processed into boxes or from thefrozen section, yep, your Co-op trip could cost morethan if you bought the exact items elsewhere. And ifyou do not shop sales, you would spend more, too.
That falls under HOW you are buying. Most peoplewanting to maximize savings will stock up on saleitems (think bulk items, grains, butter, cheese, bakingstaples). So I took pen in hand and compared bulk andproduce items at Sunflower Market and La Montanita.
First, I must say the comparisons aren’t exact.Sunflower might price produce by packs of 2, 3 or 4,where the Co-op prices by the pound. Next, I lookedat ORGANIC products. Everyone knows non-organiccosts less and if cost is truly an issue for a family, theyare likely not even looking at organic. Finally, I com-pared what I was buying that week, so this list will ofcourse be different than what YOU buy! And I makeitems like bread, yogurt, and cereal that are often sta-ples, so of course that greatly increases my savings andkeeps those items off this list.
For ease of comparison, I counted just one pound orunit of each item. That's why the total is low for a fam-ily's expenditure. I never buy just one pound of any-thing, usually!
Peaches were on sale for $2.29/lb at the Co-op but Ididn’t include the peaches in this comparison. AtSunflower, they were priced by sets of 4, but thepeaches just weren't as good! They were all too hard.But beyond that, they weren't shown to be local.Again, these are value judgements I make. If I can getfantastic, local, organic fruit and it costs a little more,it's worth it! Maybe I'll buy a little less than if theywere cheaper; we all play those games with our gro-ceries.
I'm sure if I tried, I could have spent less at Sunflower,shopping ONLY their sales. But I rather put thatenergy into shopping at the Co-op. And I feel if Ispend ABOUT the same at each store, it's worth it toinvest in the Co-op for all they do for local producersand the larger community.
The Co-op IS my primary grocery store. But I alsomake use of the following strategies for grocerysavings:• GROWERS’ MARKETS: Actually I don't find thissaves me THAT much. Because of the Co-op’s trans-parency and labeling, I see that I DO support many ofthese same local growers because they also sellthrough the Co-op.• BUYING CLUBS: I belong to a few bulk buyinggroups. We go in together to get better pricing on var-ious items. The upfront investment is large, but forspecialty or often used items, the savings can be great.• COUPONS: OK, I actually don't use couponsmuch. For the occasional convenience item, the Co-op mails out quarterly coupon books and you cansign up for coupons from the companies whose prod-ucts you use.• LOCAL RANCHERS: Buy meat in bulk directlyfrom a local rancher. Again, large investment, butgreat savings.• FRIENDS: I try very hard not to buy eggs at thestore! And I take advantage of others' garden abun-dance, as well.• GARDEN: I'm not a pro gardener, but I try. If I onlyget some lettuce, tomatoes and squash, still I’vesaved. And you can't get any more local than yourbackyard.• VOLUNTEER DISCOUNT CARDS: Contact the Co-op about volunteering and earn an 18% discount onyour purchases; it helps considerably in reducing yourgrocery bill while further supporting the co-op model.
Maybe now you can see that shopping at the Co-opis NOT as expensive as you thought. And your dol-lars can stay local and support a transparent businessthat as a member you own and that works for YOU.
Contact Amylee at www.InspiredABQ.com orwww.facebook.com/inspired.
BY AMYLEE UDALL
In writing an article analyzing if it really “costs more" to shop at LaMontanita, I thought I would be preaching to the choir. Ifyou've picked this newsletter up, you support your local Co-
op. But I realize that you, too, may find yourself defending yourchoice to shop here. Our friends may say it's too expensive andyou spend your energy convincing them you are “not rich” andthat it does NOT “cost more." I gently try to point out that the"more" supports much more!
What I have always loved about La Montanita is TRANS-PARENCY! It is clear how LOCAL the Co-op is on all levels. Itis clear where the food is produced. It is clear that its economicsstay RIGHT HERE, not moving on up the line, ultimately end-ing with a big corporation elsewhere. It is clear that the employ-ees, many of whom have been here for YEARS, are happy andpaid fairly. It is clear that the food producers are paid fairly. It is clear thatthe food quality is above par.
But despite all these good intentions, most people say, "Show me themoney—I gotta keep an eye on my wallet, lady." My family too, has gonethrough periods of full-time schooling and job layoffs that have requiredus to prioritize spending. Once I thought I would try to reduce groceryspending by shopping elsewhere—the Sunflower Market for instance. Ifound that while bulk items cost about the SAME and produce often did,quality was not nearly as good. If my produce goes bad and I end upthrowing it away, that is NOT a cost savings. I also found adding anotherstore to my weekly trip increased the time I spend shopping dramatically.
PRICE COMPARISON CHARTfor one week in August. Prices may vary seasonaly.
Board of Directors’ Elections CalenderImportant Dates toREMEMBER!
YYOOUURRCCOO--OOPP
wwwwaaaannnnttttssss YYYYOOOOUUUU!!!!
MEMBERS be sure to give your email address to yourlocal Co-op Information Desk IN ORDER TO RECEIVE YOURELECTRONIC BALLOT. Watch for more info on the Board’s firstelectronic election in the October issue of the Co-op Connection.
October 27th: Annual Membership Meeting. Candidates have an opportunity to introduce themselves to the membership.
November 1-14: ANNUAL BOARD OF DIRECTORS ELECTIONS.
Your Co-op goes ELECTRONIC!
Come check usout and see what
we’re about!
co-op news September 2012 7
BY ROB MOORE
Back to school and the shift to fall are excit-ing times for our kids, but the exposure toother young people and cooler weather can
open the door for germs, viruses, and stickypersistent colds.
Keep your small fry in the best possible healthby ensuring they are eating well, drinking plen-ty of water (not juice, not milk, not soda:water), exercising, getting enough rest andsleep, and by keeping an eye on their nutrition.Specifically, we can make sure that our kids aregetting the best amounts of vitamins and min-erals for their age, their gender, and their activ-ity level.
Kids need vitamins to maintain the best of their health,just like adults do. Ideally they (and we) get all of thevitamins and minerals we need from our diet of goodwhole food, heavy on fresh fruits and vegetables.Reality doesn’t always reflect the ideal, however, andmodern children often eat the modern diet, rife withprocessed foods and heavy with sugars and salt.Likewise if your child is particularly active, or has cer-tain types of food allergies or sensitivities, supplemen-tal nutrition might be a good idea.
Your Co-op HBA departments are happy to offer greattips and recommendations on ways to keep kids in thepink of health. As always, if you have special concernsabout your child’s health, consult with your pediatrician.Here is a list of some vitamins along with a few clues asto how they can help as we move into autumn. Skinnedknees and hurt feelings, though, you’re on your own…
• Vitamin A promotes normal growth and develop-ment; tissue and bone repair; and healthy skin, eyes,and immune responses, including warding off infec-tion. Good sources include milk, cheddar cheese, eggs,and yellow-to-orange vegetables like sweet potatoes,squash, and especially carrots: half a cup of carrotsprovides all of the vitamin A your child needs in a day.
• Vitamin Bs. The family of B vita-mins—B2, B3, B6, and B12—aidmetabolism, energy production,healthy circulatory and nervoussystems, and help ward off anemiaby aiding in overall vitamin andmineral absorption. Good sourcesinclude fish, nuts, eggs, milk,cheese, beans, and soybeans.• Vitamin C promotes develop-ment of healthy muscles, connec-
tive tissues, and skin. Peppers, citrus fruits, strawber-ries, tomatoes, mangoes, and broccoli are all high invitamin C. As we move into flu season, vitamin C canhelp by keeping the immune system strong by lesseningthe severity of colds that do get caught.• Vitamin D promotes bone and tooth formation andhelps the body absorb calcium. Good sources includemilk, egg yolks, and fish oil. The best source of vitaminD doesn't come from our diet – it’s sunlight. TheAmerican Academy of Pediatrics has noted a correla-tion between vitamin D deficiency and increased sever-ity of illness in children.
All children should avoid processed foods, along withheavy intakes of sweets and sodas. And all kids (of allages) need to drink water to make sure that the bodymakes best use of vitamins and minerals. Sunshine, eat-ing mindfully, and fresh fruits and vegetables are thefoundation, along with supplements, if needed.
Keeping Kids IMMUNE SYSTEMSIMMUNE SYSTEMS
HUMMING
DEAR EDITORWe want to tell your Board and thelarger Co-op community how muchwe appreciate the generous help thatyou have given us. The loan from theLa Montanita Fund has been a hugehelp as we grow our dairy. The newdelivery van is working VERY well.Having this van has helped out in many ways.
We can transport our product in a safer environ-ment, protecting it from the elements. We also nowdeliver cheese to the Co-op on pallets; this limits lift-ing on our part as well as for the guys at the CDC;saving all of our backs.
We think the biggest payback has been from the logoson the side of the van. We have had people pull upnext to us at stop lights asking where to buy our
There has been much activity at our Gallupstore. A brief history of the Gallup locationincludes a few people from La Montanita
helping Gallup morph from a buying clubinto a storefront around 2000. The store-front was run by volunteers and a Board ofDirectors until they realized that they wouldnever be really successful until they couldpay their staff, pay off their debts and pur-chase better coolers and other equipment. In2004 the Gallup Board asked our LaMontanita Board if they could merge with usand negotiations began to figure out how tomerge the two Co-ops.
Issues of membership, equity, their debt, how theBoards of Directors would work, and a variety ofother details all had to be worked out to both Co-ops’satisfaction. Then in 2005, Gallup’s Wild Sage Co-opbecame part of the La Montanita family. With only1,000 square feet, this location struggled for years.After I came to La Montanita in 2008 I made thedecision to step up our efforts in Gallup. I quicklysaw the difficulties we faced there and why we hadstruggled since 2005. However, it also strengthenedour determination to keep our commitments to theGallup store and the Gallup community.
After many changes (especially getting the right staffin place), the Gallup store slowly began to increasesales and make a small net profit most months. We
now enjoy a sales increase of 12-25% a week, and although stillnot profitable, we do enjoy moregood months.
We have recently completelychanged the grocery department,added new products, new sig-nage, window screens and gener-ally refreshed the store. All theseefforts have resulted in a more
vibrant look and feel for Gallup. The Gallup locationnow has the best of the best items, all our top sellersboth in the Gallup community and Co-op wide,available to their community. We will continue ourefforts to serve Gallup and look forward to being apart of this community for years to come. If you areever in Gallup, stop in and see what this big littlestore has to offer!
Please let me know if you ever have a commentor suggestion, my email is [email protected], or phone: 505-217-2020. Thanks for yourcontinued support of La Montanita! -TERRY
GO GALLUP GO! THE INSIDE SCOOP
G E N E R A L M A N A G E R’S C O L U M N
LA MONTANITA FUND LOANHELPS LOCALDAIRY
product... of course the Co-op is the first place we tellthem about. Our sales are up year after year, andwhile we don’t have absolute proof, we feel a portion
of this is due to the van and the advertisingthat it provides us.
The financial impact of this loan has alsobeen huge! It was a great help that we wereable to have a payment plan that fit our budg-et; something that was not available throughany of the traditional lending channels.
We want to thank all of you for your sup-port. Anytime we have a chance, we tell this story ofhow the Co-op supports small local agriculture. Ihave had several people either say they were going tojoin the Co-op, or they would make sure to renewtheir membership as your support of us made them abeliever in what the Co-op does. Thank you, thankyou, thank you... for the great support!
MICHAEL AND ED LOBAUGH
The Old Windmill Dairy, MacIntosh, New Mexico
Fall FoodshedAbundance:Look for apples, veggies, goat cheese and other local foods AT ALL CO-OP LOCATIONS!
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.
9/18 BOD Meeting, Immanuel Church, 5:30pm
9/22 Santa Fe Co-op Fall Festival, food,music and fun for all!
9/24 Member Engagement Meeting
October 27! SAVE THE DATE!Annual Membership Gathering, Warehouse 21, 5pm. See page 1.
augustCalendarof Events
Hyatt Tamaya Resort and SpaJoe’s DinerLos Poblanos Inn and CulturalCenter
Love AppleMario’s PizzeriaPeace Meal LLCPizza Etc.Revolution Bakery TeahouseRio Chama SteakhouseSanta Fe OperaTaos CowTrain Natural EnterprisesTree House/Maira BernalWhoo’s DonutsWorld Cup
IN APPRECIATION: These fine businesses purchase products from the Co-opDistribution Center:
ABQ Vegan LLC AndiamoArtichoke Café Back Road PizzaBetter Day CoffeeBon AppetitIAIA CampusIntelCafé LushChocolate Maven BakeryFarina PizzaFarm and TableFlying Star Grove Café and Market Happy Hearts CompanyHarry’s Road HouseHotel Albuquerque at Old TownHyatt Regency Albuquerque
Thank YOUfor supporting the
CO-OPDistribution Center!
OUTPOST210 YALE SE 268-0044 www.outpostspace.org
Albuquerque’s Non-Profit, Member-Supported, Community-Based Performing Arts Center
1
2
9
16
19
21
23
29
Albuquerque Individual Slam ChampionshipABQSlams presents (rescheduled from August 3)
FufakaThe Roost / Outpost Creative Soundspace Festival 2012
SlumgumThe Roost / Outpost Creative Soundspace Festival 2012
GoGoSnapRadioThe Roost / Outpost Creative Soundspace Festival 2012
Son Como Son: Salsa Dance PartyOutpost & ISEA ABQ present @ Albuquerque Museum Amphitheater
David Moss: HyperglyphyxOutpost & ISEA ABQ present @ The Planetarium / NM Museum of Natural History
Rich Halley QuartetThe Roost / Outpost Creative Soundspace Festival 2012
Freanna has been made for generations in Friesen, the Dutch province famous for its Holstein-Friesian dairy cows. Back then, yoghurt was a staple, always made at home—from the milking barn straight to the kitchen. Owners, Andle and Sjierkje van der Ploeg, are proud to carry on that tradition on the sunny plains of Clovis, New Mexico.
This original recipe is made with pure, whole, fresh milk and live, active cultures—period. No preservatives, no artificial ingredients or corn syrup. It’s so pure it retains the sweetness of fresh milk. Your first taste proves it.
A traditional stir yoghurt, no gelatin, no pectin, no additives are ever used. Freanna uses traditional Bulgarian-style active cultures for an exceptionally smooth consistency and delicate flavor. It is never separated or blended.
These special qualities make Freanna not only a treat by itself, but perfect as the first ingredient in all kinds of recipes, from sauces to smoothies!
Fresh-a-licious!made with love.
“Freanna is named for Anna, our original Mother Cow. Several generations of our family, and several generations of Annas,
have made Freanna a true homestead yoghurt.”—Andle and Sjierkje
From down the road, a fresh-a-licious New Mexico Yoghurt.
‘cause you want it local.
Only fresh, pure milk—from our family of cows,
is used to create the smooth and delicious Freanna
Original Yoghurt®
A premium quality stir yoghurt, Freanna is full
of probiotics, packed with live and active
cultures and is a rich and balanced source of
calcium, protein, fats and minerals.
A “grow food” Freanna helps you to easily digest proteins and
increases your absorption of minerals. Even the most
picky eaters will eat Freanna Yoghurt.
NOW AVAILABLE!
__________________________
a new yoghurt hits the shelves!
“After touring Peculiar Farms it’s very clear that there is a direct correlation between the passion that Adam and Thomas have for farming and the quality of their produce. Their dedication and hard work really shows.”
—Alyssa Bodewaldt, Valley Co-op
Purple Vienna KohlrabiWhite Tokyo TurnipsBright Lights ChardCurly Vates KaleRed Chinese Hard Neck GarlicBaby Purple Carrots
Golden Red BeetsBaby LeeksYellow & Red Candy OnionsWatermelon RadishSweet Italian FennelBroccoli Crowns
PECULIAR FARMS! Our newest LOCAL Grower from Los Lunas, New Mexico.
abundant harvest September 2012 10
Pickled Collard Greens withPineapple
1/2 cup white-wine vinegar1/2 cup cider vinegar1 medium onion, thinly sliced4 garlic cloves, finely chopped1 tablespoon sugar1/4 teaspoon cayenne1 Turkish or 1/2 California bay leaf4 1/2 pounds collard greens (about 3 bunches), stems discarded and leavescut crosswise into 1-inch-wide strips
1 cup chopped (1/3 inch) fresh pineapple
Bring vinegars, onion, garlic, sugar,cayenne, bay leaf, and 1 1/2 teaspoonssalt to a simmer in a small saucepan, thenremove from heat and let steep 15 min-utes. Discard bay leaf. Meanwhile, cookcollard greens in a large pot of well-salt-ed boiling water until just tender, 6 to 8minutes. Drain well in a colander, press-ing to squeeze out excess water. Transfergreens to a large bowl, then add pineap-ple and vinegar mixture and toss to coat.Cool to room temperature, tossing occa-sionally, about 1 hour.
whole-grain or coarse-grain)1/4 teaspoon black pepper3/4 teaspoon salt5 tablespoons olive oil1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)
3 oz crumbled feta (1/2 cup)1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper,and 1/2 teaspoon salt in a large bowl,then add 3 tablespoons oil in a slowstream, whisking until combined well.
Cook onions with remaining 1/4 tea-spoon salt in remaining 2 tablespoons oilin a 12-inch heavy skillet over moderateheat, stirring occasionally, until goldenbrown, 18 to 20 minutes. Add onions todressing, then add beets and cheese, stir-ring gently to combine. Serve sprinkledwith pine nuts.
Chile Vinegar Dipping Sauce
For chile vinegar5 ounces small (2- to 3-inch) fresh hot
red or green chiles such as Serrano orThai (about 20), rinsed and patted dry
1 1/3 cups distilled white vinegar
To make dipping sauce6 tablespoons water4 teaspoons sugar1/2 teaspoon dried hot red-pepper flakes (optional)
Special equipment: a 1-pint canning jarwith lid and screw band; an instant-readthermometer. Sterilize jar and lid: Washjar, lid, and screw band in hot soapywater, then rinse well. Dry screw band.Put empty jar on a rack in a boiling-watercanner or a deep 5- to 6-quart pot andadd enough hot water to cover by 2 inch-es. Bring to a boil, covered, then boil 10minutes. Remove canner from heat, leav-ing jar in water. Heat lid in water to coverby 2 inches in a small saucepan until ther-
mometer registers 180°F (do not let boil).Remove from heat. Keep jar and lid sub-merged in hot water, covered, until readyto use.
Make chile vinegar:Carefully remove jar and lid with tongs,then drain jar upside down on a cleankitchen towel and dry lid.
Pack chiles into jar. Bring vinegar to aboil in small saucepan, then remove fromheat and pour over chiles. Cool to roomtemperature. Wipe off rim of jar with adampened clean kitchen towel, then topwith lid and firmly screw on screw band.Chill sealed jar 2 weeks.
Make dipping sauce:Bring water and sugar to a boil in a smallsaucepan, stirring until sugar is dissolved,then stir in red-pepper flakes (if using), 2tablespoons chile vinegar, and salt totaste. Remove from heat and cool toroom temperature.
Cooks' notes:Chile vinegar keeps, chilled, 6 months.Instead of making your own chile vinegar,you can use the vinegar from bottledpickled jalapeños.
Fricassee of ChanterelleMushrooms
6 tablespoons (3/4 stick) unsalted butter,divided
2 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped(about 1 cup)
Kosher salt, freshly ground pepper3 garlic cloves, finely chopped1/4 cup dry white wine1 pound chanterelles, brushed clean (halved if large)
1/2 cup heavy cream
holidayU
shopco-op!
savor fallFLAVORS
Pinch of freshly grated nutmeg1 teaspoon fresh oregano plus more for
garnishFresh lemon juice1/4 pound pappardelle, cooked al dente,
or 1 pound boiled new potatoes
Melt 3 tablespoons butter with 1 table-spoon oil in a large skillet over medium-high heat. Add onion, season with saltand pepper, and cook, stirring occasion-ally, until softened and lightly golden,4–5 minutes. Add garlic and cook for 1minute. Stir in wine and cook until liquidis reduced by half, about 2 minutes. Addremaining 3 tablespoons butter, remain-ing 1 tablespoon oil, and mushrooms.Cook, stirring occasionally, until mush-rooms are lightly golden, about 5 min-utes. Add cream and nutmeg and cookuntil slightly thickened, about 2 minutes.Stir in 1 teaspoon oregano. Season totaste with salt, pepper, and lemon juice.Toss in a skillet with cooked pasta, orserve over smashed boiled potatoes.Garnish with more oregano.
Tomato and Tomatillo Gazpacho
1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided in half
1/2 cup chopped white onion, divided1 fresh Serrano chile, coarsely chopped,
including seeds
1 garlic clove, quartered2 tablespoons red-wine vinegar1 cup water2 tablespoons olive oil1/2 cup chopped cilantro
Puree tomatillos, half of tomatoes, and half ofonion with chile, garlic, vinegar, and 1 1/4 tea-spoons salt in a blender until smooth. Forcethrough a medium-mesh sieve into a bowl, dis-carding solids. Stir in remaining tomatoes andonion, water, oil, and cilantro. Chill until cold,at least 1 hour and up to 4 hours. Serve.
Baked Risotto with RoastedVegetables
2 lbs. carrots and parsnips1 tbsp extra-virgin olive oil1/2 onion, finely chopped3/4 cup Arborio rice1/4 cup dry white wine2 to 2 1/4 cups hot water,
homemade or packaged organic chicken broth, or a mix
3/4 tsp kosher saltPinch of freshly ground black pepper1 to 2 tbsp unsalted butter1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Preheat the oven to 400°F. Roast the vegetableson a single baking sheet/tray on the top rack ofthe oven (the risotto will bake on the bottomrack). Meanwhile, heat the olive oil in an oven-proof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring,until it is soft and translucent, about 3 minutes.Add the rice and stir to coat with the oil. Stir inthe wine and cook until the wine has evaporat-ed, 1 minute more. Stir in 2 cups of the hotwater, salt, and pepper, and bring to a boil.Cover and transfer to the oven. Bake on the bot-tom rack during the last 25 minutes of roastingtime for the vegetables. After 25 minutes, checkthe risotto. Most of the liquid should beabsorbed and the rice just cooked.
Remove the risotto from the oven and stir inanother 1/2 cup of water, and the butter andcheese. Serve topped with roasted vegetablesand thin shavings of Parmigiano-Reggiano.
Charred Corn Salad with Basil andTomatoes
12 ears of corn, husked6 tablespoons olive oil, divided1 cup thinly sliced red onion2 large tomatoes, chopped1 cup (loosely packed) fresh basil leaves, large leaves torn
Build a medium-hot fire in a charcoal grill, orheat a gas grill to high. Rub corn with 1 table-spoon oil. Grill, turning frequently, until corn ischarred and heated through, 10-12 minutes.Remove from grill; when cool enough to han-
dle, cut kernels from cobs and transfer to a largebowl. DO AHEAD: Corn can be made 3 hoursahead. Let stand at room temperature.
Place onion in a strainer and rinse with cold waterto mellow its flavor. Drain well. Mix onion,remaining 5 tablespoons oil, tomatoes, basil, 1/3cup lime juice, and thyme into corn. Season to tastewith salt, pepper, and more lime juice, if desired.DO AHEAD: Salad can be assembled 1 hourahead. Let stand at room temperature.
Calabacitas Tortas
5 tablespoons butter1 large onion, chopped2 teaspoons ground cumin3 large zucchini (about 1 1/4 pounds), trimmed, grated
3 large garlic cloves, minced3 tablespoons minced seeded jalapeños3 11-inch flour tortillas12 ounces Monterey Jack cheese, grated (about 4 cups)
Melt 3 tablespoons butter in heavy large skilletover medium heat. Add onion and cumin and sautéuntil tender, about 9 minutes. Add zucchini andgarlic to skillet. Sauté until mixture is dry and zuc-chini is tender, about 14 minutes. Season with salt.Add jalapeños and cook 2 minutes. Transfer tobowl; cool.
Place 1 tortilla on oiled flat plate. Sprinkle 1/4 ofcheese over evenly. Sprinkle 1/2 zucchini mixtureover cheese. Sprinkle 1/4 of cheese over. Top withlast tortilla and press firmly to compact torta.
Heat 1 tablespoon butter in heavy 12-inch skilletover medium heat. Slide torta into skillet. Coverand cook until bottom is golden brown, about 4minutes. Using spatula, slide torta onto plate. Addremaining 1 tablespoon butter to skillet. Inverttorta into skillet. Cook until bottom is goldenbrown, about 4 minutes. Transfer to platter. Letstand 5 minutes. Cut into wedges and serve.
THIS MONTH’S RECIPES ADAPTED FROM
EPICURIOUS.COM.
abundant harvest September 2012 11
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In March this year, the Albuquerque BernalilloCounty Water Utility Authority (WUA) announcedthat it had reached its per capita water usage goal
of 150 gallons per capita (person) per day (gpcd) three yearsearly. The WUA provides water and sewer services to mostof the urban area of Bernalillo County.
Now that this goal has been met, the WUA is beginning amonths-long process to develop a new Ten-Year WaterConservation Plan. Public input into the plan will be veryimportant.
Unsustainable Water UseThe WUA was formed in 1994, when water usage in theCity of Albuquerque was at 252gpcd and clearly unsustainable. Allthe water for the City came from pumping the aquifer.
Despite warnings from as early as the 1930s, public officials and thebuilding industry advertised the entire region as sitting on an under-ground water supply the size of Lake Superior.
There was just one problem. There was no “Lake Superior” of easilyaccessible water and there were already signs that the available waterwas rapidly disappearing.
The geology of the Albuquerque Basin is one of the most complex inthe world. The Rio Grande is actually running through a rift valleyformed by two sections of earth pulling away from each other.Sediment from the river and from mountain and mesa runoff filled thebasin. However, numerous fault lines from tectonic activity fracturedand shifted the underlying stratigraphy. Instead of a giant sedimentbasin saturated with clean water, there is a highly disconnected sys-tem that doesn’t allow easy flow of water and the sediment has con-tributed chemical compounds to the water from the ancient volcanicactivity – things like arsenic and uranium along with a wide variety ofmineral salts in deeper layers.
In the early 1990s, the US Geologic Survey carried out several studiesof the region’s hydrogeology (the way water moves in the system) andconcluded – as some initial studies from the 1930s had concluded –that there was only a relatively small amount of drinkable (“potable”)water near the surface and that water had been seriously depleted.The reports indicated that, if nothing were done, the levels wouldsoon have dropped so much that there would almost surely be irre-versible land subsidence in large areas of the metropolitan area.
agua es vida September 2012 12
showerheads, and faucets and provided water auditsand classes on conservation and penalties for over-usage were increased.
However, even the WUA admits – frequently – thatits approach, which has relied almost exclusively onvolunteer efforts of its customers, has succeeded only
in getting the “low-hanging fruit”. In otherwords, if the WUA is going to go beyond the150gpcd level its customers have achieved, it willtake a much more focused effort, one that willalmost surely have to involve more rules withstronger penalties.
Getting to 150gpcd is a really impressiveachievement. But the Albuquerque metropolitanregion still has serious water issues.
In 2009, the WUA began using water from theRio Grande and the San Juan-Chama water from
a tributary of the Colorado, which has taken pres-sure off the over-pumping that threatened the aquifer(levels appear to have risen the last two years).However, the river itself may not be a sustainablesource of sufficient water if “the new normal” con-tinues to keep river flows low.
Furthermore, the WUA – like water providers acrossthe country and the globe – has a tremendous prob-lem with infrastructure in critical need of repair orreplacement. The WUA director told the WUABoard that if this situation were not resolved within20 years, there would be “system collapse”.
The issue is largely one of funding. To avoid raisingrates, the WUA has dramatically increased its debtratio through bonding, which has led two credit rat-ing agencies to lower the WUA’s bond rating, mak-ing additional bonding much less likely in the short-to medium-term. The WUA has put into place along-term plan to pay down its debt and simultane-ously deal with the infrastructure problem.
It is a very ambitious plan, one that will be complicat-ed by the campaign to set a new conservation targetfor the next ten years. In October: Part Two, WaterRates and the 10-Year Water Conservation Plan.
ConservationAs these facts were coming to light, the WUAwas approved by voters in 1994. This was a con-troversial measure to create a water and sewerprovider for most of the non-Pueblo county ofBernalillo, with the exception of some alreadyexisting private water suppliers.
The WUA began the first of many campaignsto implement conservation measures amongits customers.
Water use began to drop after 1995 (251gpcd),but was still at about 225gpcd in 2000. Almosthalf that improvement came from 1995-96, sothe rest of the decade showed little improvementfrom year-to-year. The 1990s saw the beginningsof the cycle of droughts residents have experi-enced over the last two decades and that appearto represent what many climate scientists areterming “the new normal” for New Mexico andthe Southwest (and beyond).
Really stunning conservation came from 2000 –2007, when customers of the WUA loweredtheir gpcd from 225 to 167 or an average of 8-9gallons per day less per person every year, evenas the population as a whole was still growing.
“Low-Hanging Fruit”The improvements came from a number ofsources. For example, rules for new constructionplace a strict limit on the amount and types oflandscaping; time-of-day watering restrictionswere put into place; the WUA offered rebates forwater efficient plumbing fixtures like toilets,
Please give us your e-mail address toget your Board of Directors Ballotonline. Go to the Info Desk at any Co-op location and we will input your e-mail address. We will not share youre-mail address or spam you! Ballotswill also be available at the Info Deskat all Co-op locations. Your Vote isyour Voice!
BOARD OF DIRECTORS ELECTIONS
BURQUE BIONEERS RAFFLEHELP FUND LOCAL BIONEERS CONFERENCE
SUST 334 - Sustainability Practicum to Benefit the Campus or Community
“AN EXPLORATION OF CO-OPS AND THEIRIMPACT ON THE LOCAL ECONOMY”
• Become familiar with New Mexico and world-wide co-ops.• Understand the philosophy and principles of co-ops.• Distinguish the four types of co-ops• Know the fundamentals of governance/ownership structure, business activity, etc.• Distinguish co-ops from corporations as a business model.• Become aware of co-ops in the larger international context of economy, ecology,and social
justice.• Learn a but the operations of La Montanita Co-op and the local producers they support.• Research La Montanita’s Board structure and attend their committee and/or Board meetings.• Conduct a Localization Campaign (on campus and/or in the community).• Create public service announcements (PSA’s) for local goods, local purchasing and local
T he monsoons have come again this year andsummer greens will follow their life-givingrains. Look around you and you will see shiny dark
green mats covering the ground. Look closer and you will seetiny tear shaped, smooth and fleshy, dark green leavesattached to vibrant rich red stems that radiate from the cen-ter of the plant, forking off in different directions. Smalldainty yellow flowers nestle in the forks and are so shy thatthey open only briefly before noon. They mature into tinypillbox pods whose lids pop off when the seeds are ripe. It’spurslane (Portulaca grandiflora) and it’s growing wild in my gardenfrom last year’s seed. It is one of my favorite summer vegetables with itsmild sweet-sour flavor and can be used cooked or raw.
The purslane family can be found growing wild all over the planet and iswidely cultivated in Europe and Mexico. In ancient times in Europe it wasstrewn around people’s beds to prevent nightmares and ward off evil spir-its. Worn in a pouch around the neck, it was said to bring true love.
Purslane was one of the most important of the wild plant foods for thenative peoples of the Southwest. The seed, ground and added to breadsand stews, provided valuable protein to the diet. The leaves were addedto beans, soups and stews. One cup of the leaves (100 grams) containsiron, vitamin A, calcium, vitamin C and E, phosphorus, zinc, magne-sium, manganese and silica. In the New England Journal of Medicine in1986, Dr. Artemis P. Simopoulas wrote that it has high levels of alpha-linolenic acid, an omega-3 essential fatty acid. Omega 3s are essentialfor the optimal function of every cell in our bodies, most importantly thebrain and the heart. Documented studies show that omega 3s play a rolein preventing heart disease, improving major depression and bipolardisorder and diabetes. Their anti-inflammatory effects help relievearthritis. Research has verified the importance of unsaturated fatty acidsin the prevention and control of diabetes. A healthy cell membrane isfluid and slippery. When the diet contains trans-fatty acids, the cellmembranes become stiff and sticky and inhibit the glucose transportmechanism. Thus, the cell biochemistry is changed and glucose levelsremain elevated in the blood stream, unable to go into the cells.
In some people their cells have become resistant to insulin and do not takeup glucose. Purslane has significant amounts of magnesium. Magnesiumhas electric charges that pass nutrients into cells. It transports glucosethrough the cell membranes and improves insulin sensitivity; cells arenourished and the body has energy. As we learn how various nutrientsaffect our bodies and minds, we are able to understand how and why
plants help us. They are the RECEIVERS, HOLDERS,and GIVERS of a healthy life. A healthy life is a cre-ative and joyful space in which to fulfill our destiny.
Purslane is a wonderful addition to your diet and canbe prepared many ways. Wash and drain; then add tosalads, sautés or your favorite casseroles.
Cucumber Purslane Salad
Red onion, chopped into small piecesCucumbers, peeled, seeded and cut into quartersPurslane leaves, remove large stemsGarlic, mincedBasil, fresh mincedApple cider vinegarYogurt, plain Sea salt and ground pepper to tasteMix and serve cold.
Sautéed Purslane
Wash 2 cups purslane, discard the older thick stems
Saute in olive oilAdd 1 chopped onionAdd 4-6 pressed garlic clovesSaute all until soft.
This stands alone as a vegetable dish mixed with rice orquinoa or can be added to your favorite bean dish.
future of food September 2012 13
MEMBER TO MEMBERPlant Allies:
PurslaneWWIILLDD FFOOOODD FOR A HEALTHY LIFE
Unprecedented bee die-offs are an EMERGENCY requiring IMMEDIATE action.Congress is starting to look into EPA’s failure to protecthoney bees from pesticides. A few senators recently senta letter to Lisa Jackson urging the Agency to take swiftaction, asking for a “more finite and expedited timeline”than 2018. The bad news is that EPA is still stalling.
Last March Pesticide Action Network of North America,alongside partners and beekeepers, filed an “emergencycitizen petition” on behalf of bees. In June, they submit-ted tens of thousands of signatures in support of thatpetition and urged the EPA to take seriously the unprece-dented decline of pollinators, and the contribution ofneonicotinoid pesticides to that decline, by declaring thatthese losses constitute an “imminent hazard.”
ffoorr tthhee bbeeeess II
Now the EPA wants to know WHAT WE THINK! Wehave until SEPTEMBER 25TH to respond to EPA’srecent decision that pollinator declines don’t presentan imminent hazard.
JOIN US IN TELLING EPA THAT, IN FACT:• Bee die-offs are an emergency requiring immediateaction — and 2018 is much too late to pull the bee-toxic pesticide (clothianidin) off the market. Keeping iton the market despite the absence of valid sciencesupporting its registration — is unacceptable.
Send a clear message to EPA: stop stalling, protectbees and other pollinators immediately and pull cloth-ianidin off the market today! For more info contact:[email protected]. Go to the PANNA website to signa letter to the EPA; www.panna.org. ACTION
alertTELL THE EPA TO QUIT STALLING!
healthy&delicious:cooked orraw!
BY ARI LEVAUX
T he expression "gone to seed" usually hasa negative connotation, meaning dish-eveled, declining, or otherwise post-prime.
When garden plants go to seed, or "bolt," they be-come gangly towers looming over the garden. Whilethis can understandably look like a bad end for yourendive patch, crops that are going or have gone toseed can still play an important role in the garden.
A garden plant that has run its course and producedseeds is, naturally, a source of seed. Depending onthe plant's propensity to crossbreed, the seeds it produces might betrue to the parent, or a mix of parent and some similar plant. Or theseed might be sterile and not sprout at all.
Seed saving is a discussion, full of complexity and art, and it's morecommitment than I care to take on. Instead, when the greens bolt Isimply let the seeds fall where they may. If any of them happen tosprout next month, or next spring, great; any time a yummy plantwants to grow up between my garlic or tomato plants is fine with me.I'd much rather have edible crops volunteering themselves than manyof the weeds I know.
The first plants to bolt are generally the leafy cold-weather plants likespinach, lettuce, escarole and cilantro, and they make their moveswhen spring turns to summer, crowding the garden with their blos-somed stalks, providing cooler, moist shade that allows the newlysprouted and later blooming plants to maintain their tender youth alittle longer.
Perhaps most importantly, the flowers attract pollinators. Thenation's bee population is currently plagued by mites, viruses andneonicotinoid-based pesticides, all of which have been implicated indie-offs, and may play roles in colony collapse disorder. My boltedgarden is practically a gridlock of bee traffic, which helps the gardenbecome a place of interaction between interdependent segments ofthe greater ecosystem.
A garden gone to seed, with young plants growing in the shade ofold-growth annuals, is a diverse ecosystem, but diversity has its draw-backs. Bees aren't the only critters that prefer dense polyculture to
food for thought September 2012 14
boring monoculture. Disease and pest problemsmay increase. As your plants fill out and crowdtogether, they won't be able to grow as large as
they would if they
had more room. If your singular goal is to pull asmany pounds of food from the garden as possi-ble, then letting plants bolt might not be thegame for you.
Few gardens, however, are about productionalone. Gardens feed more than just your belly. Adiverse garden, with different types and ages ofplants, is interesting. A garden gone feral can blurthe line between growing food and gathering it. Atrip to the garden starts to feel like entering theforest with your basket to see what you can find.When you push the bolted radicchio aside to finda young head of hidden lettuce, it feels like a gift.
GONE TTTTOOOO SSSS EEEE EEEE DDDDI take care throughout the season to create this kindof luck, by casting handfuls of seeds every whichway, in both spring and summer. Mostly I toss seedsfor greens, herbs and carrots, all of which can be
planted throughout the summer for a fall crop,and all of which do well in partial shade. But asyou'd expect, hurling seeds randomly at the gar-den won't result in orderly rows. Those wholike their garden linear and neat should proba-bly avoid this tactic.
There's a fine line between letting your gardengo to seed and simply abandoning it. I call itmanaged chaos. You may need to pull someplants that are crowding or shading certainother plants or you may choose to let only aselect few bolted plants stick around, likeislands in an otherwise orderly garden.
Managed chaos probably doesn't fit most peo-ple's idea of what a well cared for garden shouldlook like. And to be honest, while it looks good tome, I often find myself slightly embarrassed when Ishow my garden to others, and feel compelled toblurt out why I actually, intentionally chose to letthe garden go to seed.
Gardening, especially bolted garden gardening,may not pay for itself in the cold economic cal-culus of input versus return. But as entertain-ment it's a lot cheaper, and more enlightening,than a trip to Disneyland.
September 14thBY REENA SZCZEPANSKI
Emerge New Mexico has beenrecruiting, training and inspir-ing women to run for office and
win for seven years. Women make up50% of the population yet we makeup only 17% of Congress.
A pool of highly qualified women candi-dates is being left untapped. Too often, women donot see themselves running for office—they assumethey aren’t experienced enough or they don’t knowwhere to begin. Emerge New Mexico is changingthat with our intensive, cohort-based seven-monthtraining program.
Emerge is dedicated to getting more women intoelected office by offering comprehensive, top notchtraining to women of all ages from communitiesacross the state. Emerge is proud of our diversity:over 50% of our alumnae are women of color andgraduates represent a variety of personal and profes-sional backgrounds, but they all have one thing incommon: the desire to serve their community.
Emerge breaks down barriers by demystifying theprocess of running for office, and connecting women
MMAANNAAGGEEDDCCHHAAOOSS!!
to the knowledge and resources needed towin. With a nearly 70% win rate, our trackrecord speaks for itself.
We are pleased to invite you toour annual signature event,Women, Wine and Chocolate, onFriday, September 14! Women,Wine and Chocolate is Emerge'sannual celebration of womenleaders, both established andemerging, and our celebration ofyou, our community of support-ers. We're celebrating again at theHotel Andaluz in Albuquerque.
flash in the
PAN
WOMEN, WINE AND
CHOCOLATE
Thanks to widespread community support wehave trained 125 women in New Mexico to runfor office and win. YOUR SUPPORT launchedthe 14 Emerge women who have stepped up torun in 2012. YOU are the reason we have somuch to celebrate.
We will have food, fun, a silent auction, and ourannual "Bake Sale!" For years women have host-ed bake sales for important causes, but at ourGala the men do the baking! Elected men fromaround the state don aprons and whip up sweettreats and then promote them at our live auction!
Don’t miss it! Friday, September 14, at HotelAndaluz, 125 2nd St. NW, Albuquerque, NM.Tickets at www.emergenm.org/2012gala.
Peace CenterOffice
FORRENT
Small office for rent atthe Albuquerque Peace &
Justice Center, at 202 Harvard SE,
Albuquerque. Conveniently located office
near UNM! Only $300/monthincluding utilities, CenturyLinkinternet service, plus two free
uses of the Peace Hall permonth.
Info call co-coordinators Sue Schuurman or Zach Kluckman at505-268-9557.
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CO-OPFOODSHEDPROJECT
Bringing together local farmers and Co-op shoppers for the best inFRESH, FAIR ANDLOCAL FOOD!
GO GREEN!
a New Mexico Department of Health survey,nearly 1 in 5 public middle school students and 1in 4 public high school students in the state reporta doctor diagnosis of asthma.
Other illnesses linked to the fine particulate matterfrom San Juan smokestack emissions are: increasedrisk of heart attacks, asthma attacks, pneumonia,bronchitis, hospital admissions, and prematuredeath. Infants, children, elderly, and people withrespiratory and cardiac disease suffer most.
ACTION ALERTCLEAR THE AIR!TAKE ACTION NOW! On September 11th, letyour voice be heard!
The consumer public hearing will be Tuesday,September 11, 2012, at the NM State CapitolBuilding, 490 Old Santa Fe Trail, in Santa Fe. Thisis a great opportunity to call for a meaningfultransition for this coal plant.
Talking PointsCoal is a dangerous, dirty source of energy that ismaking New Mexicans sick. The San Juan
PNM and the NM Environment Depart-ment are holding hearings regardingthe haze rule on the San Juan coal-
fired power plant in the Four Corners area. Avariety of local, regional and national organiza-tions are collaborating on a campaign that is tar-geting coal fired power plants which are the singlelargest cause of greenhouse gas emissions affect-ing climate change. In NM we have a small win-dow of opportunity to make a difference becausea 90-day hearing process is looking at the futureof the San Juan generating plant.
Pollution at the San Juan Generating Station is so bad the EPA hasordered PNM, the operator of the plant, to install the most effec-tive pollution controls available. Since the ruling PNM has arguedthat it needs more time to come up with their own alternative planto address the pollution problems.
PNM has been granted 90 days to come up with a real transitionplan for the San Juan Generating Station. We need to hold PNMaccountable to make sure its proposal is not a step backwards butrather a real plan to make sure PNM does the most to move NewMexico off coal by investing in solar, wind, geothermal, and ener-gy efficiency. Investments in clean energy will save lives and money,and grow jobs and New Mexico's economy.
COAL HARD FACTSPNM's San Juan Generating Station consumes between 8-9 billiongallons of clean water every year, or roughly 16,000-18,000 gal-lons per minute. A 2012 analysis by Dr. George D. Thurston, aProfessor of Environmental Health at the New York UniversitySchool of Medicine, finds that over the last five years adversehealth impacts from pollution at the San Juan coal plant have costthe public up to $240 million. This is due to the coal-fired powerplant operating without the pollution controls necessary to signifi-cantly cut nitrogen oxide emissions as required by EPA. But evenThurston himself believes this is underestimated and according to
community forum September 2012 15
dedicated to renewable energy and a clean environment
Generating Station has operated without controlsfor nitrogen oxide pollution resulting in thousandsof cases of exacerbated asthma symptoms and res-piratory and cardiovascular illnesses, particularlyin those communities that live in the vicinity ofand work at the San Juan coal plant.
New Mexico's Governor Martinez just declared anofficial statewide drought. Meanwhile, San JuanGenerating Station uses twice the amount of waterthe entire city of Santa Fe consumes each year.
The plant has degraded air quality at more than16 national parks and wilderness areas in theregion, including Bandelier National Monumentand Mesa Verde National Park. These nationaltreasures sustain more than 18,000 jobs and bringmore than $721 million in annual tourist dollars.
The Three ‘R”s of the San Juan Generating Station1. Retire the San Juan Generating Station withfirm dates for phasing out the four coal-burn-ing units.2. Repower New Mexico and the Southwestwith energy efficiency as well as our vastrenewable energy resources like solar, wind,and geothermal.3. Regenerate the Four Corners and NewMexico's economy through a viable economicdevelopment plan addressing health, employ-ment, training and education, water security,and future generations.
Written public comments can also be submit-ted to [email protected] beforeOctober 15, 2012. For more information go towww.newenergyeconomy.org or www.nmsierraclub.org. Faith communities working on climatechange, please contact [email protected] formore information and petitions.
ACTION ALERT! CLEAR THE HAZE!
End DirtyCOAL! EDITED BY ROBIN SEYDEL
FREE, FUN FOR EVERYONE IN DOWNTOWNALBUQUERQUESUNDAY, SEPTEMBER 9,10AM-4PM
The 10th Annual "We ART thePeople!" Folk Art Festival will beheld at Robinson Park in downtownAlbuquerque at 9th and Central.Spontaneous fun for the whole fami-ly including the 10th annual giantpuppet parade, over 100 arts and craft vendors with local,handmade creations, group and individual art makingactivities for kids of ALL ages, two stages with musical
and dance performances, theater, local food ven-dors, and the OFFCenter bake sale & white ele-phant yard sale tent.
We ART the People Folk Fest entertainmentincludes: The Lost Tribes of Mardi Gras,Samba Dance-n-Drum Group; Con Razon,a hip Barelas area group singing originalsongs in English and Spanish; Joannie Cereof Cadillac Bob fame; Zoltan GypsyOrkestar; Rogue Bindis, Tribal BellyDancing; and the Ollin Xochipili AztecDancers. For more information please con-
tact: OFFCenter Community Arts Project, 808Park Avenue SW, 247-1172. http://www.offcenterarts.org/
10TH ANNUAL FOLK ART FEST: W EW E A RA R TT T H ET H E
PEOPLE
KIDS, BIKES HELMETS
AND CARSFALL MEANS LOTS OF PEOPLE, ESPECIAL-LY CHILDREN, ARE TAKING ADVANTAGE OF
THE COOLER WEATHER BY RIDING THEIR
BIKES MORE OFTEN. DRIVERS: PLEASE
REMEMBER TO TAKE CARE AND BE ON THE
LOOKOUT FOR BICYCLES. RIDE SAFELY,DRESS TO BE SEEN, AND OBEY THE RULES
OF THE ROAD. BE CAREFUL OUT THERE;LIVES DEPEND ON IT!
