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 2006 connection free Building a Sustainable Foodshed Sat. Sept. 16 Santa Fe River Clean Up and Recycled Art and Community Swap Day see page 1 for details La Montanita Co-ON Food Market 303 San Mateo NE Suite 201 Alb NM 87108 12 GREAT REASONS TO BE A CO-ON MEMBER: 1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you the highest quality organic produce, antibiotic and hormone-free meats, rBGH-free dairy products, imported and domestic cheeses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more! 2. MEMBER REFUND PROGRAM: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases. 3. PICK UP OUR MONTHLY NEWSLETTER full of information on food, health, the environment and your Co-ON. 4. WEEKLY MEMBER-ONLY COUPON SPECIALS as featured in our Weekly Sales Flyer. Pick it up every week at any location and save more than your annual membership fee each week. 5. EASY CHECK WRITING AND CASH ($40) over purchase amount. We also accept ATM cards, VISA and MasterCard. 6. BANKING MEMBERSHIP at New Mexico Educators Federal Credit Union, with many Albuquerque branches to serve you. 7. INSURANCE AND FINANCIAL COUNSELING: Call Robin Chall 823-9537 8. FREE DELIVERY for seniors, housebound and differently-abled people. 9. MEMBER-ONLY DISCOUNT DAYS: Take advantage of our special discount events for members only — throughout the year! 10. SPECIAL ORDERS: You can special order large quantities or hard-to-find items, at a 10% discount for members. 11. GENERAL MEMBERSHIP MEETINGS, Board positions and voting. Co-ops are democratic organizations; your participation is encouraged. 12. MEMBERSHIP PARTICIPATION PROGRAM: Members can earn discount credit through our community outreach committees or skilled member participation program. Please ask at the Information Desk for details. Now More than Ever: Support Community, Support Cooperation JOIN LA MONTANITA COOPERATIVE The Only Community- Owned Natural Foods Grocery in the Albuquerque Area MEMBERSHIP: ONLY $15 ANNUALLY, OR $200 LIFETIME MEMBERSHIP • Nob Hill: Central & Carlisle, 505-265-4631 • Valley: Rio Grande & Matthew, 505-242-8800 • Gallup: East Coal & First St, 505-863-5383 • Santa Fe: Alameda 2 blocks west of St. Francis, 505-984-2852 c o o p
La Montanita Co-ON Food Market 303 San Mateo NE Suite 201 Alb NM 87108
12 GREAT REASONS TO BE A CO-ON MEMBER:
1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you thehighest quality organic produce, antibiotic and hormone-free meats, rBGH-freedairy products, imported and domestic cheeses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more!
2. MEMBER REFUND PROGRAM: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.
3. PICK UP OUR MONTHLY NEWSLETTER full of information on food, health, the environment and your Co-ON.
4. WEEKLY MEMBER-ONLY COUPON SPECIALS as featured in our Weekly Sales Flyer. Pick it up every week at any location and save more than your annual membership fee each week.
5. EASY CHECK WRITING AND CASH ($40) over purchase amount. We alsoaccept ATM cards, VISA and MasterCard.
6. BANKING MEMBERSHIP at New Mexico Educators Federal Credit Union, with many Albuquerque branches to serve you.
7. INSURANCE AND FINANCIAL COUNSELING: Call Robin Chall 823-9537 8. FREE DELIVERY for seniors, housebound and differently-abled people. 9. MEMBER-ONLY DISCOUNT DAYS: Take advantage of our special discount
events for members only — throughout the year!10. SPECIAL ORDERS: You can special order large quantities or hard-to-find items,
at a 10% discount for members.11. GENERAL MEMBERSHIP MEETINGS, Board positions and voting. Co-ops are
democratic organizations; your participation is encouraged. 12. MEMBERSHIP PARTICIPATION PROGRAM:
Members can earn discount credit through our community outreach committeesor skilled member participation program. Please ask at the Information Desk for details.
Now More than Ever: Support Community, Support CooperationJOIN LA MONTANITA COOPERATIVE
The Only Community- Owned Natural Foods Grocery in the Albuquerque Area
MEMBERSHIP: ONLY$15 ANNUALLY, OR $200 LIFETIME MEMBERSHIP• Nob Hill: Central & Carlisle, 505-265-4631• Valley: Rio Grande & Matthew, 505-242-8800• Gallup: East Coal & First St, 505-863-5383• Santa Fe: Alameda 2 blocks west of St. Francis, 505-984-2852
coop
actively engaged in asking and responding to what webelieve are the appropriate questions to see it succeed. Willwe make mistakes and have to overcome challenges bothknown and unknown? No doubt! Will we learn from themand continue to move forward with the intent to do the verybest we can for local farmers and producers and the largerCo-op community? You bet!
We see this Co-op truck as a first step in a larger, long-termvision born of cooperative principles and values: a vision ofa sustainable, regional foodshed. This vision requires coor-dination and collaboration between the Co-op, farmers,ranchers and producers (and we recognize that given theindependence and self reliant nature of most farmers, thismay be a bit “like herding cats”) to produce the diversity offruit, veggies, meat, eggs, beans and grains necessary for astable food supply. We also recognize that utilizing the dif-ferent growing seasons and conditions around our state tohave year round product is an important piece of the col-laboration. Wouldn’t it be great to have greens from theMesilla Valley in winter rather that bringing them in fromCalifornia? Thanks to the support that farmers, ranchers,producers, Co-op shoppers and the larger communityhave so far expressed, the experiment continues.
by Robyn Seydel
II t’s heartening to see the buy local movement gainingground! Even many corporate chain and big box storesare jumping on the “local is the new organic” band-
wagon, though for them it’s most likely just a “hot” newbusiness strategy used to further their image and helpincrease or ensure their profit margins. Here at La MontanitaCo-op, a community-owned grocery, our buy local initia-tives, along with our support of organic production methodsand certification, are an integral part of who we are and havebeen for the past 30 years.
The Real DealIn 1976 a group of 300 Albuquerque families pooled theirresources to bring trucks carrying organic and naturalfoods to their neighborhood. At that time, things we nowtake for granted, like brown rice, non-hydrogenated peanutbutter, tofu and organic carrots were not available in theirUniversity District community. Over the past 30 years,what began with a handful of dedicated pioneers, crazy“hippies” and small family farmers has rapidly become an“industry.” Fueled by increasing awareness of the healthand environmental costs of conventional agri-business,the double digit growth in what was originally perceived asa “niche” market is not lost on corporate giants who wanta piece of the multi-billion dollar organic and natural foodspie. Corporate buy-outs and natural foods corporatechains selling lifestyle image quickly defined the highlycompetitive environment that is today’s natural food mar-ketplace. Now even Wal-Mart and Costco sell national nat-ural and organic food brands.
Through it all, one of the things that allowed La MontanitaCo-op not only to survive in this increasingly competitiveenvironment, but to thrive (beyond some dedicated long
term staff, savvy business management practices, food,health and environmental education, community activismprograms and plain old dumb luck) was an active programto encourage local farmers. Twenty plus years ago it wasnearly impossible to find locally grown produce or otherlocal or organic products.
Back in the 1980’s, La Montanita set about cultivating localproducers by recognizing the true costs of local, unsubsi-dized food production and paying fair prices for locallyproduced goods. At the time there was only one farmer’smarket (at the Caravan parking lot on east Central Ave.)and farmers and gardeners came to depend on the Co-opto sell their products and bolster their income. Farmersand producers got paid for their product immediately,often right out of the cash register as they brought theirproducts to the store (no waiting 30, 60 or 90 daysfor payment like with the big corporate chains).
For years, the Co-op has sponsored local farmingand gardening festivals and conferences, supportedthe formation and growth of local growers’ marketsand continues to work with growers who sell to usto coordinate planting efforts ( e.g.“we had plenty oftomatoes last year but no onions”). We’ve alsoorganized educational conferences and communityevents, including the second conference held any-where in U.S. on the cancer causing, endocrine dis-rupting effects of agricultural chemicals. Morerecently, we organized the Common GroundSummits that brought together regional farmersand environmentalists with the Wild Farm Allianceto overcome land use and water challenges.
Your Co-op: Building the Movement for 30 YearsBuyBuy FRESHFRESH,, Buy Buy FFAIRAIR,, Buy Buy LOCALLOCAL
A Genuine Commitment Over the decades, the Co-op’s commitment to locally producedfood has become legendary with many small local producers say-ing that the bulk of their farm income comes from the Co-op. Tosee how much the Co-op actually buys from local producers andhow much that amount can be increased, over the past few yearsLa Montanita began a local product tracking system that is cou-pled with an active advertising program (articles in the Co-opnewspaper and ads in other local media outlets) and a “BuyLocal” signage program on Co-op store shelves.
Currently purchasing well over 1000 items from over 300 localproducers, it is the Co-op’s goal to continually increase the amountof food sourced from local growers and producers. In 2002, 16%of all Co-op purchases were of local products; in 2003, 18%; in2005, 20%. As of this writing, figures are not yet complete for2006, but with our four Co-op locations (two in Albuquerque, onein Santa Fe and one in Gallup), we are hoping to exceed 20%, pur-chasing between 2.5 and 3 million from local producers. We lookforward to the day when 30-40%, even 50% or more of all theproducts we purchase and sell are locally produced.
Over the past few years, due to the difficulties local producersface both economically (making ends meet, transportation costs,etc.) and environmentally (droughts/water shortages/ flooding,Curley top virus, bee mites and more) many of our local produc-ers have been lost. We watched sadly as Sunrise Juice, GourmetBagel and others disappeared. We quickly realized that it wouldbe impossible to attain our local product purchasing goals if ourfarmers and suppliers kept going out of business. The Co-opextended support to several local growers, including helping thenew, regional Beneficial Farm and Ranch Collaborative, a groupof a dozen or so small family farmers; cooperating to market theirproduce and get up and running. Co-op shoppers know themfrom their “Beneficial Farms” eco-label in produce departments
and on egg cartons in the dairy cooler.
The Next Stage: Developing a Regional Foodshed We regularly hear from local farmers that one of their greatest chal-lenges is getting their product to market. To help alleviate the drain ontheir time and energy so they can concentrate on production, wedecided to take the next logical step: lease a truck and use Co-op staffto drive it. As we had already been coordinating local produce pur-chases with Beneficial Farms, we began our “great cooperative truckexperiment” by having Beneficial Farms help coordinate the farmers
we would truck for in northern New Mexico and southern Colorado. We also now haulproduct for long time New Mexican diary farmer Scott Rasband, our only supplier oflocally produced and bottled milk, and Canyon River Beef of Roy, New Mexico.
So far things have been going well. The truck is running mostly on schedule, prod-uct is reaching Co-op locations and the other small businesses we service in goodcondition, and the poundage we haul is covering some of the expenses. But werealize we still have lots to learn. Both here at home, as in the case of the Santa FeFarmers Coop, and nationally, as evidenced by numerous studies and reports post-ed on reputable websites (Leopold Center for Sustainable Agriculture, among oth-ers), many similar endeavors undertaken around the country have failed, usuallywhen the grant money ran out.
How to make our effort succeed is a topic many of us spend a good deal of ourwaking (and other) hours examining. In order to safeguard the cooperative as awhole, we are going about this “experiment” in a slow and careful manner and are
Great Co-op Food! Music and Dancing (to Wagogo!) then enjoya community music and dance jam organized by ArmandoOrtega; musicians of all genres bring your instruments!
Harvest Festival Farmers Market: Celebrate the local harvest withfarmers and gardeners from around the state. Farmers and localcrafters interested in setting up, please contact Robin at 217-2027 or toll free at 877-775-2667 to reserve your free space.
Set amidst the Cottonwoods at Los Amigos Round-Up, locatedin the far North Valley (just south of where Second and FourthStreet divide). Come help us celebrate 30 years of Local Foodfor Local People!
At the CO-OP our buy local initiatives, along with oursupport of organic production methods and certification, are anintegral part of who we are and have been for the past 30 years!
the CO-OP’S 30thBIRTHDAYBASH!
SundayOct.15, 1-5pm
Co-sponsored by The Santa Fe Watershed Association, Re-cycle Santa Fe, The City of Santa Fe and La Montanita Co-op. For information, to volunteer or make art call Robyn at 877-775-2667.
DON’T MISS IT!
Santa Fe River CLEAN-UPCLEAN-UPand Community Swap • Sat., Sept. 16, 9am-1pmHelp us clean up the reach of the Santa Fe River at 913 West Alameda, (Acrossthe street from the Co-op’s Santa Fe Location).
• 9-11am: Clean up the Santa Fe River Co-op Members sign in and get one (1) 18%Discount Shopping Card for your effort. Good for one shopping trip at any Co-op location.• 11am-12:20pm: CALLING ARTISTS OF ALL AGES! Make recycled art from thetrash we gather. Win a Co-op Shopping Spree! Categories for Children, Teens andAdults. Juliet Myers, Site Santa Fe Director of Education and Public Programs, leads thejudges. • 9-1pm: Community Swap Bring a bag full of clothing, household goods and/or artin clean, good condition and take a Co-op bag full of items home. (All household goodsmust be in working condition. No Furniture Please!) No money! Swap only!• Santa Cruz Farms will be roasting organic green chile, get your sackful!
As usual Albert will be roasting his approximately 40 pound sacks atboth Albuquerque locations (Nob Hill and the Valley). If you find thatyou cannot pick up your chile before 11am on chile roasting day whereyou reserved your sack, please call Christina at 853-4951 to either can-cel your order so some other lucky New Mexican can have it or makeother arrangements. Calling even as late as the Friday before roastingday to cancel would be greatly appreciated. Chile reservations will onlybe honored until 11am, after which it will be sold on a first-come firstserve basis until it is gone.
Sign-up sheets will be available at both Albuquerque Co-op locations.Quantities are limited so reserve your sack early. Special thanks to Arnoldand Christina Mazotti of M Mountain farm for their help in keeping this greatgreen chile coming to our Co-op.
L ast year was a tough year for Albert and ConnieBustamante of Ranchos de las Rosas Farm nearSocorro. Due to the drought and the alkali water
that came through the acequias, like so many otherSocorro farmers, the Bustamantes lost just about theirwhole chile crop. This year, salt of the earth that theyare, they are back and although the heavy rains inAugust damaged their Big Jim Chile fields, their medi-um-hot and Sandia chiles are doing great.
For nearly seven decades the Bustamantes have beengrowing green chile in the traditional way. Albert wasone of the first chile growers to stop using the chemicalsof the so-called “green revolution” and get certifiedorganic. The Co-op is honored to be able to offer thisexcellent certified organic, real New Mexican greenchile to our members.
our foodshedA Community - Owned Natural Foods Grocery Store
La Montanita CooperativeAlbuquerque/ 7am-10pm M-S, 8am-10pm Sun.3500 Central S.E.Albuq., NM 87106 265-4631
Albuquerque/ 7am-10pm M-S, 8am-10pm Sun.2400 Rio Grande Blvd.Albuq., NM 87104 242-8800
Co-op Board of Directors:email: [email protected]: Martha WhitmanVice President: Marshall KovitzTreasurer: Ken O’BrienSecretary: Roger Eldridge Susan CizekTom HammerTamara SaimonsJonathan SiegelAndrew Stone
Membership Costs:$15 for 1 year/$200 Lifetime Membership
Membership information is available at all four Co-op locations, or call 217-2027email: [email protected]
Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, [email protected]: www.lamontanitacoop.org
The Co-op Connection is printed on 65% postconsumer recycled paper. It is recyclable.
CO-OPYOU OWN IT
2 september 2006
There’s a huge variety of local produce available this har-vest season at the Co-op. Here’s a list of what should be onhand in the Albuquerque Co-ops this month:
• Jake West in Fort Sumner (southern NM): corn and a wide vari-ety of melons, including watermelon, cantelope, Ogen, Canary,and Jake’s own special variety.• Beneficial Farm Collaborative: summer squash, onion, garlic,potatoes, green beans, beets, carrots, salad mix, spinach, andeggplant• M Mountain Farm, Polvadera, NM: green chile• Livity Farm, East Mountains: summer squash, greens, and salad mix• Cicilia McCord, Polvadera Farm: eggplant, peppers, summersquash, and many varieties of heirloom green beans• Amyo and Chispas Farm, South Valley: peppers, beets, cab-bage, and all kinds of tomatoes• Excelsior Orchards, Paonia, CO: Gala and Fuji apples• Tony’s Orchard, South Valley: a variety of apples, includingCameos
• Old School Farm, Truth or Consequences: garlic• Sungreen Living Foods, Santa Fe, NM: sprouts of all kinds
In Santa Fe from the following farmers:• Beneficial Farm Co-op, northern NM and southern CO: same• Santa Cruz Farm, Albuquerque, Espanola: salad mix, veggies,green chile• Cottonwood Lane Orchards, Velarde: blackberries, rasberries• Pat’s Peña Blanca Farm, Peña Blanca: onions• Excelsior Orchards, Paonta, CO: pears• Growing Opportunities, Alcalde: hydroponic tomatoes• Sungreen Living Foods, Santa Fe: sprouts• El Sagrado Farm, La Jara, CO: cabbage, cauliflower, chards,kale and more
Co-op’s ORGANIC Green Chile Roast
by Ilana Blankman
II n August you learned that Heidi makes her fabulous jam at theSouth Valley Economic Development Center (SVEDC). Thismonth we thought we’d fill you in on what the SVEDC is all about.
Concerned with the threat to agriculture in the histori-cally semi-rural South Valley and the lack of localemployment opportunities, Bernalillo County, the RioGrande Community Development Corporation andUNM’s Resource Center for Raza Planning joinedforces in 2005 to build the South Valley EconomicDevelopment Center, a state-certified small businessincubator and commercial kitchen.
Founded on small-scale agricultural production, theSouth Valley is one of the oldest communities in NewMexico. However, while nearly two thirds of SouthValley residents have access to farmland, much of thisland now lays fallow because, as large-scale commer-cial agriculture has grown and the cost of living increased, manyfamilies have given up on growing food. One mission of theSVEDC is to revitalize small-scale farming by providing a facil-ity to process local produce into value-added products like jam,salsa, tamales and more.
But you don’t have to live or grow in the South Valley to use thekitchen. The SVEDC kitchen is available for rent twenty fourhours a day, seven days a week for anyone interested in food
processing, food productionor catering. The state-of-the-art kitchen is fully equippedand provides ample space forpreparation and storage. Costvaries based on energy, equip-ment and space needs. Kitchenorientations are held twicemonthly and you can stop byfor a tour of the facility any-time Monday through Fridaybetween 8am and 5pm.
Dedicated to helping smallbusinesses of all types succeed,
the SVEDC also offers low-cost office space and free or low-costtrainings of interest to start-up and expanding small businesses.The SVEDC is located at 318 Isleta Blvd, SW, two blocks southof Bridge. For more information, please call 877-0373 or [email protected].
Helping Local ProducersSouth Valley Economic Development Center
CO-OP GREEN CHILE ROASTINGand PICK-UPPICK-UP DADATESTESNob Hill Location: Saturday, September 9/ 9am to noon Valley Location: Saturday, September 16/ 9am to noonCall the produce department at your favorite Albuquerque location andreserve your sack today. Call Nob Hill at 256-4631 or the Valley at 242-8800.
NOW IN SANTA FE TOO!This year we are honored to have Don Bustos of Santa Cruz Farm roasting andselling his organic green chile at the Santa Fe Co-op location on SaturdaySeptember 16th in conjunction with our Santa Fe River Clean-up andRecycle Day. Don is one of our finest farmers and a farming and environmen-tal justice activist. Come to the Co-op and get your sack and have it roasted. Formore information please call Richelle at 505-984-2852.
Fresh, Fair and Local:
Celebrate Our Harvest!
buy
Local!Local!
Albert and Connie Bustamante
our foodshed
by Jim McCord
A s development pressures on our limited and pre-cious irrigated farmlands mount, Rio GrandeAgricultural Land Trust (RGALT) works to pre-
serve those lands. RGALT provides landowners with a“non-development” option for dealing with the bal-looning value of their working lands. Recent local newsalerts us to mega developments plannedfor Sandoval, Bernalillo, and Valenciacounties. While not being located specif-ically on irrigated farmland, these devel-opments lead to significant “rippleeffects”, especially due to the resultingincrease in competition for water.
To imagine how will these planned developments will impact farmland inRGALT’s service area, one only need lookat Albuquerque’s north valley. West ofTwelfth Street, and north from Griegosand Montano toward and beyondAlameda, one finds medium and high density residentialdevelopments. Land values in these areas generallyexceed $100,000/acre, putting enormous pressure onowners of remaining undeveloped farmland to convert itinto highdensity use.
Westland Corporation (the successor organization tothe Atrisco Land Grant) has made public plans todevelop tens of thousands of housing units in the range-lands west of the South Valley. Further north, a master-planned community (named “Rio West”) of 70,000people will be located just west of Rio Rancho inSandoval county. For a Valencia county example, thereare planned (and already platted with the county) liter-ally tens of thousands of housing units on the mesa justeast of Belen and Tome.
september 2006 3
This list is far from complete, yet it should still sound alarms for thoseof us who would like to see our greenbelt of farmland and bosque pre-served for our children. The time for action is now. RGALT’s ongoingefforts include partnering with farmers in Tome to work on farmlandpreservation in that historic Valencia county community, as well asworking with the legislature to develop a permanent funding stream forfarmland preservation.
Tome EffortsShortly after making a presentation at arecent meeting of the Historic Tome—Adelino Neighborhood Association (HTANA)meeting, RGALT was approached by severallandowners from the Tome area whoexpressed a serious interest in protecting theirland in perpetuity through conservation ease-ments. A conservation easement (CE) is apermanent deed restriction that extinguishesall or part of a landowner’s right to developtheir property. In exchange for conveying aCE, the landowner can receive financial ben-
efits, either through tax deductions and/or credits if they donate the CE,and/or by direct compensation for the value of those rights.Conceptually, preserving large portions of farmland in the Tome areashould be feasible, but practically speaking, few of the landowners in thearea can afford to donate CEs. A purchase of development right (PDR)program for all interested landowners would likely cost more than tenmillion dollars.
RGALT Harvest DinnerRGALT’s Annual Fundraising Harvest Dinner is September 24 at LosPoblanos Inn and Organic Farm in Los Ranchos. Featuring all locallygrown food prepared by some of Albuquerque’s finest chefs, this eventis typically an evening to remember. Attendance is limited to 100, soplease call Seasons Restaurant at 766-5100 to make a reservation.
Co-op ValuesCooperatives are based on the values of self-help,self-responsibility, democracy, equality, equity andsolidarity. In the tradition of their founders, coop-erative members believe in the ethical values ofhonesty, openness, social responsibility and car-ing for others.
Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community
The Co-op Connection is published by LaMontanita Co-op Supermarket to provide informa-tion on La Montanita Co-op Supermarket, thecooperative movement, and the links betweenfood, health, environment and community issues.Opinions expressed herein are of the authors andare not necessarily those of the Co-op.
CO-OPYOU OWN IT
Valley
by George GundreyWhen the Santa Fe Farmers’ Market first startedback in the late 1960s, it was a group of farmers whowere selling out of the back of their pickups. Over thepast 35 years, it has grown into New Mexico’s largestfarmers market and one of the top ten nationally,according to Sunset Magazine.
During its 35 years, the Market has moved around a lotbecause of disappearing open space in the downtownarea. When the City acquired the 50-acre Santa FeRailyard, the Market decided to establish a permanenthome so that it could remain downtown for future gen-erations. The Institute has signed an 80-year lease forLot H in the Railyard. The new Market will have bothindoor and outdoor space. The building will feature anopen Market Hall of approximately 10,000 square feetfor year-round, indoor sales for up to 50 vendors. An additional 100vendors will be accommodated outside the building with theirtrucks and stalls. In addition, the Market Hall will be an exciting andaffordable community-based event center when the Farmers’Market is not running.
Santa Fe Railyard: Farmers’ Market
BenefitBenefit
Gallup
Santa Fe
Rio Grande Agricultural Land TrustPreserving Our Farms and Green Valley
The new Market will be one of the greenest buildings in NewMexico. We are seeking Silver LEED (Leadership in Energy andEnvironmental Design) Certification. Some elements of LEED con-struction are harvested rain water, solar heat and hot water, and useof construction materials from within a 500 mile radius of Santa Fe.
The Institute’s fundraising goal is $3.6million, of which they have raisedover $2.1 million as of August. TheInstitute must raise $1.5 million fromthe local community by the time con-struction begins in January of 2007.
On Fri., September 29th at the SantaFe Brewing Company, the Institute ispresenting the music of Kan’Nal tohelp get to their fundraising goal. Formore information see the ad on page15 or call 505-983-7726.
You can also make a contribution to the Institute or become amember. All contributions are tax deductible. Call 983-7726 forinformation. The Institute also is in need of volunteers for a varietyof activities. For more information, please call 983-7726 or visittheir web site at www.santafefarmersmarket.com/institute/.
ASymposium for Sustainable Food and Seed Sovereignty isscheduled on October 6 & 7 at the Intergenerational Centerat Tesuque Pueblo in Northern New Mexico. This Symposium
features renowned regional experts and internationally recognizedactivists in the area of sustainable agriculture. Noted speakers includeIroquois Seneca Elder; author, educator and farmer John Mohawk;Winona LaDuke, Founding Director of the White Earth Land RecoveryProject; and Ohki Simine Forest of Canadian Mohawk descent, 20-yearresident/supporter of the Mayan movement in Chiapas, Mexico.
Panels include: dry land farming and water management techniques,heirloom seed saving and cleaning methods, traditional crops for nutri-tion and cultural health, medicinal herb gathering, cultivation and use,alternative plant uses, and spiritual agriculture, which is the essentialstarting and ending point of all efforts in traditional land-based cultures.
This past spring, The Eight Northern Pueblos of New Mexico, the AllIndian Tribal Council, and the Pueblos of Pojoaque and Tesuque cameinto agreement and independently adopted resolutions banning theintroduction of GMO/ GE seed on all tribal lands. A legislative update
panel including both tribal leaders and invited state legislators will dis-cuss current and future food policy and security plans.
These programs are collaboratively organized and produced by theCommunity Food Project of the Pueblo of Pojoaque, the TesuquePueblo Agricultural Resources Department, the Institute of Natural andTraditional Knowledge (INTK)/ Native Earth Bioculture Council, the NewMexico Herb Growers Association, Traditional Native AmericanFarmers Association (TNAFA), and with generous financial support ofthe Lannan, McCune and Kellogg Foundations, USDA and the Instituteof American Indian Art (IAIA).
Conference attendees are invited to join a Seed Walk and Rally spon-sored by INTK concluding at the Round House in Santa Fe, for a SeedBlessing and Exchange to show spiritual solidarity with the land and ded-ication to supporting a sane and sustainable future for the Earth and herpeoples. For registration and information, contact Michiella Sanchezat the Tesuque Pueblo Administrative Offices at 505-983-2667 or bye-mail at [email protected].
Symposium for Sustainable Food and Seed Sovereignty
september 2006
agua es vida
4
by Miguel Trujillo
In 2008, the City of Albuquerque is set to switch over to the RioGrande as its primary source for its drinking water. ManyAlbuquerque residents are rightly concerned about a pro-found change that could have an impact on their health andwell-being. Residents are accustomed to the water they have
been drinking for decades, and they are apprehensive about thischange in the water they depend on. As a result, many residents areasking, “What’s in the Water?” People want to know what is in thewater we are currently drinking, and what will be in the water wewill be drinking once the Rio Grande becomes the source of ourdrinking water.
There are numerous reasons why the City of Albuquerque will chooseto use less aquifer water and rely more on treated surface water. Thechief reason is that Albuquerque is simply depleting its undergroundaquifer. Our current water use and projected water usefrom population growth are eventually unsustainableif Albuquerque has to rely on a single water source.However, a more immediate reason for the switch toriver water is a response to a change in the regulationfor the metal arsenic in drinking water.
DefinitionsBefore we have a discussion on the chemistry ofdrinking water, it is important to understand a fewterms and concepts that are utilized to discuss waterquality and water treatment. One does not have to bea chemist to understand the terminology used bywater experts. Let’s start with a brief review of a fewdefinitions.
Concentration – Pollutants are usually measured and expressed inconcentration, usually in the amount of the chemical in microgramspresent in a one-liter volume of water, in short, micrograms per liter.
Parts per billion (ppb) – In an effort to express concentration inmore understandable and tangible terms than micrograms per liter, theunit part per billion is utilized. Since a liter of water weighs one kilo-gram, it is accurate to express micrograms per liter as micrograms perkilogram. And since one microgram is one-billionth of a kilogram, wecan say part per billion. To conceptualize the unit part per billion,imagine a stack of small jewelry boxes stacked one-thousand wide,one-thousand deep, and one-thousand high—one billion boxes. Theseone billion boxes are empty except one, which contains a gold ring.This is one part per billion. One may also think of a part per billionas one inch in 16,000 miles, or 1 second in 32 years, or one penny often million dollars. The abbreviation for part per billion is ppb.
Disinfection By-Products – In the water treat-ment process, water is disinfected to destroypathogens in the form of harmful bacteria, proto-zoa, and viruses. Disinfection is also used to pre-vent the growth of pathogens such as Legionellaonce the water leaves the well or treatment plantfor your house. Traditionally, chlorine-containingchemicals are used to disinfect water. However,while chlorine is very effective at eliminating a bio-logical threat, it can generate a chemical threat inthe form of chemicals known as disinfection by-products. This trade off has traditionally been con-sidered acceptable: to tolerate exposure to a small-er chemical threat in order to eliminate an immedi-ate threat from water-borne pathogens.
Chlorination – Chemicals such as chlorine, chlo-rine dioxide, and chloramines are used to disinfectwater. These chemicals are strong oxidizers andeliminate pathogens in water. The use of householdbleach is a mild example of using chlorine (in theform of sodium hypochlorite) for disinfection.Trihalomethanes, haloacetic acids, and chlorite aresome disinfection by-products that result from theuse of chlorine.
Ozone – a form of oxygen. Ozone is also calledO3, whereas the oxygen we breathe may be calledO2. Ozone is the gas in the upper atmosphere thatis known as the ozone layer that protects us fromthe sun’s ultraviolet radiation. In water treatment,ozone is used as an alternative to chlorine-basedchemicals in the disinfection of water. Ozone cangenerate disinfection by-products such as bromate.
Fluoridation – The water is also treated withsodium fluoride as a traditional way of preventingtooth decay. Sodium fluoride and stannous fluorideare also contained in our toothpastes. Some groundwaters have enough natural fluoride in them, soextra fluoridation is unnecessary.
Organic – Most people tend to associate the word“organic” with things natural, wholesome, andpure. In chemistry, this term has a more narrowand specific definition. Organic simply refers tochemicals that contain the element carbon. Manypollutants resulting from human activity are organ-ic chemicals. Organic pollutants include gasoline,diesel, motor oil, solvents, pesticides, herbicides,fumigants, and plastics.
Inorganic – refers to chemicals that do not con-tain carbon. Salts of nitrates, sulfates, and phos-phates are inorganic. Metals like arsenic, copper,and lead are inorganic.
Radionuclide – An isotope of an element thatemits radioactive particles. Alpha, beta, andgamma radiation are forms of ionizing radiationthat can damage living cells and induce mutations.Isotopes of plutonium, uranium, and radium areexamples of radionuclides.
Activity – some radioactive pollutants are notmeasured in concentration, but rather activity. Alphaemitters are measured in picoCuries/liter. A Curie isa unit of radioactive decay. Beta emitters are meas-ured in millirems/year, an exposure parameter.
Regulated Contaminant – A bacterium, chem-ical, metal, or radionuclide covered under the Safe
Drinking Water Act (SDWA) as a contaminant thatmust be monitored for and regulated for in drinkingwater. All regulated contaminants are assigned aMaximum Contamination Level. A listing of all theregulated contaminants can be found on the USEnvironmental Protection Agency website (1).
Maximum Contamination Level – The maxi-mum level of contamination allowed in any drinkingwater under the SDWA for certain regulated pollu-tants or primary pollutants. Maximum Con-tamination Levels are enforceable; water systems mustbe in compliance with the Maximum ContaminationLevel (MCL) for every regulated contaminant. If awater system is out of compliance, it must rectify thecontamination or go off-line.
The AquiferDeep aquifer water is the best water source to use asdrinking water in terms of both purity and taste. Onecan think of deep aquifer water as naturally filteredwater. Most of Albuquerque’s aquifer water is readyto drink the instant it comes out of the pump. Deepaquifer water should have no biological pathogens init, and therefore require no disinfection with chlorineor ozone. However, the aquifer water is treated withhypochlorite to prevent the growth of microorgan-isms after the water is sent to the numerous storagetanks located within Albuquerque and ultimately tothe pipes that deliver the water to our homes. As aresult, Albuquerque currently has very low levels of
disinfection by-products in its drinking water. Thewater is also treated with fluoride.
Albuquerque does have a problem with two nat-ural contaminants: arsenic and uranium.Arsenic exists in pockets throughout the
aquifer underneath Albuquerque. The highest concen-trations of arsenic are found in Albuquerque’s WestSide and North Side. The new Safe Drinking WaterAct standard for arsenic in drinking water is 10 partsper billion. The City of Albuquerque has been allowedan exception: it has until 2008 to comply with thisnew standard. Until then, the City must meet the oldSDWA standard of 50 ppb. Arsenic can cause cancer,as well as skin and bladder problems. Residents ofAlbuquerque can find the levels of arsenic in theirneighborhoods by visiting the City of Albuquerquewebsite (2). A study of the arsenic levels in the City’sarsenic data shows that nine of the nineteen water dis-tribution zones exceed the 10 ppb level. No distribu-tion zones exceed the older 50 ppb standard.
Uranium also exists in aquifer beneath Albuquerque.Uranium is chemically toxic as a heavy metal, and ura-nium is also radiologically toxic as an emitter of alphaparticles. The current SDWA maximum contaminationlevel for uranium in drinking water is 30 microgramsper liter of water, or 30 ppb. A study of the 2004 ura-nium data listed on the City of Albuquerque’s websiteshows that all water distribution zones comply withthis drinking water standard (3). The citywide averagefor uranium is almost 4 ppb, with the highest concen-trations between 5 ppb and 6 ppb found in the south-west quadrant of the Albuquerque.
Man-made pollutants have found their way intoAlbuquerque’s ground water. The organic chemicalsperchloroethene (PCE) and trichloroethene (TCE) aretwo chlorinated solvents that are a problem inAlbuquerque. Remember the movie “A Civil Action”starring John Travolta? It is based on a true story, andTCE was the toxic chemical that was the problem forthe community of Woburn, Massachusetts. Albu-querque has several pockets, or more accuratelyplumes of PCE and TCE contamination as a result ofdry cleaning operations. Within Albuquerque twolarge plumes of PCE and TCE are located near the1500 block of 12th Street NW (4), and near FruitAvenue and 3rd Street (5). Both of these chemicalplumes extend eastward as they travel with groundwater flows. PCE and TCE are both carcinogens andcan harm the liver. The Maximum ContaminationLevel (MCL) for both these chemicals is 5 ppb. TheFruit Avenue Plume is already a designated EPASuperfund Site, so the clean up of this chemical plume
What’s in Water? A Chemist’s View
People want to know what will be in the water wewill be drinking once the Rio Grande becomesthe source of our tap water.
continued on page 12
P roduced in Albuquerque, Sandia Soap is thelargest natural soap company in New Mexico. “Ifyou told the kid I was thirty some years ago
back in rural upstate New York I would be earningmy keep as a soap maker in the Southwest, a puzzledlook might have come to my face,” says founderChris Norton. Yet, after selling over 60,000 bars lastyear alone, Chris envisions that kid playing in themud with a Tonka truck giving the “thumbs up.”
Chris moved from the abundant, leafyfarm lands of upstate New York “tothe enchanted desert of the Southwest” in 1995. In the winter of 1999,he got the idea to try soap making bychance, glancing through a book in alocal book shop. He decided to give ita try and was instantly hooked. “Overthe next nine months, I made dozensof batches with different oils in differ-ent ratios. Then one day, I lathered upwith the bar that was to be my signa-ture soap, the one I would place myname on with pride.” The formulathat he created that fall is the sameone cured today by Sandia SoapCompany. Each bar has a long life (over a month),with bountiful moisturizing suds, silky texture andlovely aroma to the end. He says that the bars curedin this “magical arid land” are naturally harder andmore durable.
In ancient times, “soap” was discovered through theaccidental blending of animal fats and wood ash inthe remains of cook fires. Soap making has obviouslyadvanced along with civilization and has been alteredby it. Today, most commercial soaps are made withvegetable oils and caustic soda (lye) with the additionof cheap detergent and animal fat (sodium tallowate),which reduces the cost for the company yet damagesthe skin of the consumer, stripping away natural oils.The same companies sell moisturizer and lotion, oftencontaining petroleum-based ingredients that lowercosts and maximize profits, but have no value interms of the health of your skin. Sandia Soap, on theother hand, is made of high quality ingredients thatclean without damaging the skin, moisturizing bymaintaining the skin’s natural oils.
Sandia Soap is made with edible palm, palm kernel,soybean, and olive oils. Essential and fragrance oils
are used to scent the bars. The scents range fromuplifting and awakening to calming and soothing.“Where would the world be without a good plum,watermelon, lilac, or papaya bar?” asks Chris.
He credits the enchanting desert landscape and south-western sunset ablaze with color with providing theinspiration for his colorful variety of soaps. Cocoa,tea, ultramarine, iron oxides, and other natural ingre-dients provide the color palette. “Soap making is a
beautiful art,” says Chris. “Iconsider myself an artist sincemy soaps are colorful creationsthat come into this world insmall, handmade batches. If youdoubt this, I invite you to walkthrough my curing room. Thesight and smell of hundreds ofrainbow colored bars will defi-nitely be overwhelming.”
Sandia Soap is now a nation-al company with a ware-house in Albuquerque mix-
ing thousands of bars eachmonth, literally working like a
well oiled machine thanks to the high quality oils andother fine ingredients that go into the bars. Chris alsohas a side business, High Desert Essentials, producingsuperior quality incense made of local, high desertingredients –pinon, sage, and juniper. It is a preciousblend that requires special presentation. The incense isoffered on a bed of rice ash nested in a ceramic bowl,an ancient Tibetan style of incense burning. Thisincense can turn any room it graces into a sanctuaryand makes a unique and precious gift. Learn more athighdesertessentials.com.
La Montanita Co-op was Chris’s first account, andover six years later remains his largest. Sandia Soapsare abundantly available at all Co-op locations inAlbuquerque and Santa Fe. Care for your skin and liftyour spirits while supporting a great local business bypurchasing Sandia Soap and High Desert Essentialsproducts. Phone 505.228.6116 or visit Sandia Soapon the web at sandiasoap.com for more informationor to place custom orders.
(All information courtesy of Chris Norton and co-writtenby Ivy Edmondson)
co-op news
september 2006 5
The melon is a native of southern Asia, where itgrows wild. It has been cultivated sinceancient times by the Egyptians, Romans, and
Greeks, among others. Melons arrived in Americawith the slave trade, though they were not grown ona large scale until the end of the 19th century.Melons are now cultivated throughout the world inwarm and temperate regions.
The plant is an annual trailing herb, which bears ten-drils that can be trained over trellises. The flowers areboth male and female (on the same plant). There isgreat variety in the size, shape, and color of melons,certain of which may be better tolerated by somedigestions than others (for example, cantaloupes andhoneydews are not as well tolerated by people withtype A blood as Cranshaws or Casabas. You can readmore about this in Eat Right for Your Blood Type).
Produce Spotlight: Delectable,Flavorful Melons!
Melons are another example of how diversity hashelped sustain the living world. Melons have adapted toheat by storing water in their cells, not unlike succulentsor camels. This provides the plant with not only waterduring dry times, but also with insulation. Through his-tory melons have been important to humans duringtimes of drought or water pollution: as far back as theancient Egyptian civilization, thirsty travelers were tra-ditionally offered watermelons. The electrolytes in thefruit help the human body retain water.
A melon’s ripeness can sometimesbe detected by a delicate aroma, orby tapping it lightly for a hollowsound. Melons do not ripen afterbeing picked, but do grow softer; ahard melon can be good if left tosoften for a couple of days. Becausemelons are highly perishable, grow-ers pick them early, making it moredifficult to choose a flavorfulmelon. For this reason it is moreadvantageous than ever to buylocally grown melons, which do not
require very early picking to allow for transport time.Choose melons that are heavier and free of bruises.Look at the navel, where the stem was attached, todetect mold or excess softness. If a shriveled stem isstill attached, it was picked too soon.
Melons are best digested if eaten by themselves.Melons are an excellent source of vitamins C and A(those with yellow flesh have more vitamin A), and a
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good source of potassium. The best way to supplement the diet withpotassium is with fruit, which contains more of the mineral thanpotassium supplements. Vitamin C is a powerful antioxidant andanti-inflammatory agent, and can reduce the risk/effects of manymedical problems which develop over time.
A large preliminary study has shown that young children with asth-ma experience significantly less wheezing if they eat a diet high infruits rich in vitamin C. Another study showed that regular intake ofselenium and vitamins C and E reduced risk for developing maculardegeneration by as much as 70%. Most dietary studies have shownthat women who eat large amounts of fruits and vegetables have lessrisk of cervical cancer (of course, women who eat a lot of fruits andvegetables may also be eating less nitrites, hormones from meat, etc.).
The Co-op offers a variety of melons grown locally without pesticides orherbicides. The season for local melons is not long, but the flesh can bedried and stored like fruit leather. The rind makes a delicious pickle, andthe seeds can be dried and eaten as snacks. by M. Johnson
MEMBERS: UPDATE YOUR ADDRESSDon’t Miss Important Upcoming Co-op Member Mailings, MemberMeeting Notification, By-law Amendment Notification, Board Ballots,Discount Coupon Booklets, Patronage Refund Information and more.If you have moved, or have had trouble getting your Co-op mail,please check with the Information Desk at the Co-op location you usemost often and make sure we have your correct current address.Questions or problems call 217-2027 or toll free 877-775-2667.Thanks, Your Co-op Membership Department
What is ElderGrace?ElderGrace is:
• A new cohousing community for people at least 50 years of age.• 28 single family homes and a large common house
• Motivated by these values: spiritual growth, community,mutual support, respect for the environment, service.
For more information:Jim Hannan, Santa Fe Community Housing Trust989-3960
www.eldergrace.orgElderGrace
505 Orgnanics Albuquerque, NMOrganic Green Chile Sauce or Salsa, 16 ozAssorted Varieties, Sale 2/$7
Tijeras Organic AlchemyAlbuquerque, NMPrimrose Body Wash, 12 oz, Sale $9.99
Herbs, Etc. Santa Fe, NMChlorOxygen, 1 oz, Original or Mint, Sale $8.99
Hatch Deming, NMRed or Green Chile Enchilada Sauce, 15 ozAssorted Varieties, Sale $2.69
Leona’s de Chimayo Chimayo, NM8-inch White Flour Tortillas,13 oz, Sale $2.29
VALID IN-STORE ONLY from 8/30-10/3, 2006:Not all items available at all stores.
co-op news september 2006 6
LOCAL SALE ITEMSSHOP LOCAL & SAVE
SEPTEMBER SPECIALSWANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE?
I entered the nondescript, uptown office building on a cloudy day in earlyAugust, looking for the office of Louise Miller, psychotherapist. As Ipassed through the lower level, I experienced the upward expansive-
ness of the clean, white-walled atrium, accented with deep green plantsand ironwork and open to the high, sky-lit ceiling. I took the stairs to thesecond floor office, surrounded on all sides by rows of doors, andentered a small waiting room.
Sitting on a cushy sofa, I considered what it would be like to have come forhelp coping with one of the issues listed on Miller’s business card – grief,childhood trauma, women’s issues, substance abuse. It’s not too hard toimagine this, since most of us have experienced some combination of theseissues in ourselves or with family members. Thinking about these potentialissues brought up some subtle anxiety, sort of a dread over the responsibil-ity of trying to convey my story to another. I didn’t have too much time tomull it over, though. Louise was prompt and had a soothing demeanor thatrelieved any unease. I sensed that it would be easy to talk to her.
“The difference between psychotherapy and counseling is that psychother-apy tends to get more to the root of issues and is a deeper, more long last-
Member Profile: Louise Millering process,” Louise explained. In opposition to ourwestern tendency to want things to happen instantly,it takes time to locate the source that is within us, totap that hidden spring of the subconscious and todecipher its flow. Counseling, on the other hand,tends to be geared toward specific problems that canbe addressed in just a few sessions.
Miller’s approach to therapy is client-directed. Theclient provides clues to certain issues or patternsthat need to be addressed, areas where there is a desire for change. ThenMiller draws from varioustherapeutic traditions in herpractice, based on the client’scommunicated needs.
“I find the general focus onearly childhood dynamics ofObject Relations very instruc-tive as a way to conceptualizea client's case,” she says.Object Relations is a clinicalapproach to viewing ourinternal coping dynamics, themechanisms that are em-ployed from childhood and manifested in presentrelationships. Concepts from Jungian Psychology arealso used, such as dream-work and active imagina-tion, as a means to penetrate the unconscious andemploy the archetypes and symbols there in order tounderstand deeper meanings. Transpersonal Psy-chology is generally used to assist clients in develop-ment beyond ego constraints and to follow a path toself-actualization. “From Jungian depth therapy andtranspersonal lineages, I appreciate the use of myste-rious, unseen forces as impacting a client's psyche, ageneral outlook of moving toward wholeness, and afocus on spiritual aspects as facilitating healing,”says Miller. “The humanistic tradition contributescertain techniques in listening, focusing, reflecting,honoring, and witnessing. Feminist perspectivesbring in useful concepts related to power dynamicsand [gender] roles.” The idea behind all theseapproaches is to help clients know themselves more
fully, make better decisions, meaningful connec-tions with others, and to lead more plentiful lives.
In her practice, Louise seems to have a holistic andbalanced approach. She utilizes relaxation tech-niques to assist in the relief of stress and anxiety. Shenotes that proper diet and exercise are importantaspects of healthy mental well-being, as mind andbody are inextricably linked. She is intrigued bymany of the relatively new modalities in psychologyand in healing, such as dialectical behavioral thera-py, expressive therapies, and energy work. In relationto both ancient and emerging alternative therapies,Miller is hopeful about the future of psychotherapy.
She sees a place for it, with itsapproach toward self-awarenessthrough a certain amount of jour-neying through one’s past, asenriching and deepening othermore present-tense modalities.
Miller’s own personal process ofself-exploration is what led her into studying and practicing psy-chotherapy. She was a registerednurse for many years before study-ing psychotherapy at SouthwesternCollege in Santa Fe and has been apracticing therapist for nine years.
She feels that her authentic self and her choice ofcareer are well aligned. When asked what makes herwant to be a therapist, she said, “It’s exciting to wit-ness such an intimate process and see the changesthat occur over time.”
Louise sees the Co-op as an organization for posi-tive change as well, and says it aligns with her phi-losophy of people working together for the com-mon good. She has supported the Co-op as a mem-ber since the store was on Girard and Central in theearly eighties. For current Co-op members, Louiseoffers an initial half-hour session free.
Louise Miller, MA LPCC NCC, treats a range of issues includ-ing childhood trauma, drug/alcohol abuse, loss, women’s/lesbian/gay issues and offers guidance for personal growth.More information at www.louisemiller.org, or call 505-385-0562 for an appointment.
• August 14: Nominations for Candidates for the Board ofDirectors Elections Open. Get candidate packets at all Co-opInfo Desks. All candidates must have been Co-op membersas of July 1, 2006• September 24: Nominations for Candidates Close.Members should be sure to update their address at the localCo-op Information desk if they have moved• October 15: Annual Membership Meeting and Co-op 30thBirthday party. Candidates have an opportunity to introducethemselves to the membership, 1-5pm, see page 1.• November 1-14: Annual Board of Directors and By-lawAmendment Elections.
Watch your home mailbox for your Co-op ElectionBallot. Return ballot in the postage paid envelope.
ELECTIONS CALENDAR
This year we will be printing our Third AnnualMember to Member Community Resource Guide.Help build our local economy with like-mindedpeople who share your cooperative values andlove of local organic food. The 2006-2007 editionof the Co-op’s Member to Member CommunityResource Guide will be printed as a special pull-out section in the October 2006 Co-opConnection News.
List your business and/or professional skill, in theMember to Member Co-op Community ResourceGuide.• Keep your dollars circulating in the cooperativecommunity, enriching our local economy as youbuild your personal one.
Member to Member Resource GuideWho’Who’ss List ArList Aree YYouou On?On?
Digging Deeper
yourCO-OP
WWWWAAAANNNNTTTTSSSSYYYYOOOOUUUU!!!!
• Give and receive discounts and other special con-siderations to fellow Co-op members.• Get your FREE listing in the Member to MemberCo-op Guide and on our web site.• Share your skills, products or services with ournearly 12,000 member households in Albu-querque, Santa Fe, and Gallup.
SIGN UP or update your previous listing today.Mail or e-mail your name, Co-op membershipnumber (for verification purposes only) businessname and description, address, contact informa-tion, and special discount or consideration youare willing to share with other members. Deadlinefor inclusion is Friday, September 15, 2006!
Send to: The Co-op Membership Department: 303 SanMateo NE, Suite 201, Albuquerque, NM 87108,Attention Robyn. Or email to: [email protected] or [email protected].
Need more info: call Robyn at 217- 2027 or Ivy at217-2016 or toll free at 877-775-2667. You mustbe a Co-op member to participate.
co-op news september 2006 7
Calendarof Events
9/11 Foundations Committee, Valley Co-op 5:30pm9/16 Santa Fe River Clean-Up, Recycled Art and Community
Swap Day, Santa Fe Co-op 9am-1pm9/19 Board of Directors Meeting, Immanuel Church 5:30pm9/20 Member Linkage, Immanuel Church 5:30pm9/23 Coffee with the Board, Gallup Co-op 12-2pm9/24 Board Elections Candidate Nominations CloseTBA Finance Committee Meeting, 303 San Mateo NE 5pm
Cheese Dept. SpotlightFabulous Cheddars for Fall Eatingby Lotti Abraham, Lead Nob Hill Cheese Clerk
Cheddar is fabulous for the fall season. At LaMontanita, we offer Mild Yellow and Mild WhiteCheddar for the kids grilled cheese sandwiches
and for their school lunches. Along with provolone,mozzarella, Swiss, and Monterey Jack, theyare two of many trusted sandwich compan-ions. You may also want to spruce up some ofthe more traditional sandwich fixings ofturkey, chicken, ham and salami, available atour meat and deli cases, with Havarti dill andHavarti plain, or smoked gouda for a changeof taste.
Tillamook Co-op's mini medium Cheddar andmini Black Diamond Sharp Cheddar bars, orOrganic Valley Cheddar singles, accompaniedby a piece of fruit and a hand full of nuts, are an excel-lent nutritional, mid-afternoon pick me up or afterschool snack. And don't forget Tillmook's 8 oz. pack-age of sliced Medium Cheddar. It’s great for grillingand is now rBGh-free. Tillamook cheeses were neverso nutritional or tasted so good. Their Colby, at theeconomical price of $3.99 a pound, is versatile for allfamily needs.
An all time favorite, Mammoth cheddar fromHennings, Wisconsin, will be returning to help addthat something special to the apple season. Hot appleor broccoli soup are both enhanced by cheddarcheese toppings, which bring out their full flavor.
Grated or thinly slicedThree-year Wisconsin, NewYork State Sharp Cheddar,award winning OrganicValley Raw Milk SharpCheddar, Grafton 2-yearaged Vermont Cheddar, orfor the hard-core cheddarlovers, Carr Valley's 8-yearCheddar, are textured justright to do the job. And forCorn Chowder lovers; give
your chowder that extra boost with a healthy, handfulof grated pepper jack sprinkled on top.
Please do not hesitate to ask our friendly staff in themeat and cheese departments at any location if youneed a special cut of any of our cheddars or othermouthwatering selections. From all of us here at the Co-op cheese counters, we wish you a bountiful autumn!
Meeting of July 18, 2006Board Meeting Process. In order to be more effectivein their meetings, the Board adopted a “consent agen-da” format. Routine business items will be combinedand approved (consented to) with minimal discussion.This dramatically frees up Board meeting time to dis-cuss more important strategic planning issues.LANL Water Watch Proposal. The Board wasapproached to add its support to the Los AlamosNational Laboratories (LANL) Water Watch’s notice ofintent to sue the Department of Energy and theRegents of the University of California for violations ofthe Clean Water Act at LANL. Though it was past thedeadline to join this effort, the Co-op will considerother ways of offering support.Board Policy Manual. There were several authors forthe original Board of Directors’ Policy Manual, whichled to occasional inconsistencies in the document. Aneffort is underway to edit the language for consistencyand clarity, and a style guide has been created forfuture Board members’ reference.
BoarBoardd BriefBriefBoard Member Vacancy. Regular Board memberSusan Cizek (from Gallup) and advisory Board mem-ber Michael Collins (from Santa Fe) have both givennotice that effective immediately they need to resigntheir positions for personal reasons. Any Co-opmembers interested in filling a position through theend of the year should contact the Board.Long-Term Plan. General manager C.E. Pugh, NobHill store manager Michelle Franklin, andMembership Coordinator and Newsletter EditorRobin Seydel presented management’s long-termstrategic plan to the Board. The plan, “Building aSustainable Food System,” emphasizes supportinglocal food growers and more sustainable food sys-tems. One way to do this is to help farmers get pro-duce to market by opening a distribution warehousein Albuquerque. Management also expects to openadditional retail locations, and local “branding” mar-keting materials are under development.Board Meeting. Members are invited to attendmonthly board meetings. The next meeting will beheld on Sept. 19, 2006, at 5:30pm at the ImmanuelPresbyterian Chrurch in Nob Hill.by Shirley Coe, Administrative Assistant
Dear Member LinkageMaven,Please lower prices so that I can buy more stufffrom here. Also, the staff is great and I thinkthey should make more money. Thanks, Loves the Nob Hill Store
Dear Loves the Hill,The Maven is touched by your wish for superiorstaff compensation and agrees wholeheartedlyabout their greatness. That is why La Montanitaemployees have some of the best wagesand benefits in the grocery businessin New Mexico. Not only do staffenter the organization at adecent wage, and get bumpedup to a living wage upon com-pletion of general trainingrequirements, but they haveaccess to great benefits (healthand dental care, 401K, vacation andsick pay) even as part-timers. They alsoreceive a staff discount (18%) on their purchasesand that ain’t peanuts. In addition, the staff gain-sharing program gives departments an incentiveto do well on sales by being creative.
Now then, on the dilemma of how to skate onthe thin margins of the grocery business: LaMontanita is different from its peers for manyreasons, but one of the main ones, is that webelieve that the origin of the food and thehealth of the environment in which it is grownmatters. Your amazing Co-op has to reconcilethat fundamental value with the fact that cus-tomers want fresh, organic blueberries inFebruary (origin: Chile) and hothouse tomatoesin December (origin: Mexico). They want ground
beef that is organic and local at Costco prices(origin: Impossible).
Ever heard of Scylla and Charybdis? Rock and ahard place? You gotta make a choice and it’s dif-ficult to maneuver through tough conditionswithout stiffing the supplier or scaring off thecustomer. Look around the economic environ-ment and try to find something that fits themodel of high wages and low prices that isn’t inChapter 11. Find anything yet? You’ll be on thatsearch until the cows come home.
Listen gentle reader, the Mavenunderstands the allure of
wanting to have it all butguess what? Wages are onlygoing one way and that’s up.
Costs, especially fuel, associ-ated with doing business, are
all going up. The Co-op manage-ment makes admirable efforts to
support local farmers and producers andto give staff the best wages and benefits that rev-enue can support. Most importantly, the Co-op iscommitted to give the customer the very bestvalue given the fact that La Montanita does nothave the buying leverage that a $100 millionoperation does. Customers know that the Co-ophas heart and relies on an ethical set of principlesthat sets it apart from the competition. And ifthat weren’t enough for you dear reader, LaMontanita is owned by and responds to the mem-bership, a model you will not find duplicated any-where in the Duke City.
That’s adieu from the Membership Maven. Be onthe watch for next month’s column with anotherfabulous store and another provocative question.
-MLM
DEAR MEMBER MAVEN
La Farmita de SuenosBuy Fresh BuyFair Buy Local
H O T
R.W. KnudsenOrganic Juice
2for$532 oz.
select varieties
Rudi’s Organic BakeryOrganic Bread
22 - 24 oz.select varieties
Annie’s NaturalsOrganic Dressing
8 oz
select varieties
Blue SkyOrganic Soda
$299
6 pack,
select varieties
EdensoyOrganic Soy Beverage
32 oz.
select varieties
Newman’s OwnOrganicsFig Newmans
2for$512 oz.
select varieties
Herbs, Etc .ChlorOxygen
$899
1 oz.
regular or mint
Garden of Eatin’Party SizeCorn Chips
$299
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South Mountain Goat Dairy: “Its all About the Girls”
On the eastern edge of the Sandia Mountains, thirty miles eastof Albuquerque, tucked up against the “South Mountain” is LaFarmita de Sueños (Farm of Dreams). Owned by MargePetersen and Donna Lockridge it is home to South MountainDairy and about forty of the most charming milk goats I haveever met. A smiling Marge and the ever present Great Pyreneesdog, Gabriel, (who, I later learned, is the goats trusted protectorat night) welcomed me at the front gate and ushered me into theyard where “the girls” were hanging out after their morning milk-ing. I was immediately surrounded, gently sniffed and nuzzled—the equivalent of goat kisses—in an overwhelming display ofgentle friendship and interest. “ We’ve hand raised them all” saidMarge as if reading my mind, “bottle fed them and cuddled eachone since they were babies. A lot of school classes come outhere. The “girls” love the attention and the children get a realkick out of it too.” Donna joined us moments later and like us,was immediately surrounded, in what was a amazing experienceof inter-species nurturance.
Eleven years ago Marge and Donna bought two pack goats(neutered males) for hiking and camping. Today they have aherd of Sable Sannans, Oberhasli, and La Mancha (the only rec-ognized American Diary Goat breed, known for their “earless”look) that addition to “ the girls;” their milking herd, includes agaggle of darling babies born this year, 7 weathers (pack goats),and 9 that for a variety of reasons are “dry” this season. Margeand Donna also have 6 breeding bucks and 2 baby bucks ofeach breed so that soon all breeding will be done on their farm.
South Mountain Dairy participates in the Dairy HerdInternational Registry (DHIR) program. Every month, this pro-gram tests milk from participating farms for a variety of indica-tors of herd health and milk quality including volume, proteinand fat content. While Lisette, whose picture you see on everylabel of South Mountain Dairy “Yo Goat Drinkable Yogurt” andsweet and savory goat cheeses, may be “queen” of the herd,its another of their “girls” Katherine, her daughter, that is thenational number one DHIR milk goat in both quality and quanti-ty areas. This national recognition is but one more indicationof the loving care this herd gets.
But national honors aside you can taste the quality of thissmall herd dairy in every product. Each cheese, each run ofyogurt is hand processed from start to finish. Although theirgoats are part of the family in this traditional small farm, Margeand Donna have made major investments in the latest dairytechnology, including a carefully designed, comfortable milkingbarn, a spotless “clean” room for processing and special pipingthat moves milk sanitarily between temperature controlled hold-ing tanks and processing equipment. FDA inspected andapproved, they use the lowest possible pasteurization tempera-tures to retain the healthful nature of the milk while insuring itssafety.
In what is a prime example of sustainable farming and com-munity development this investment has expanded out intotheir small rural community providing a number of “on the farm”jobs for people in their neighborhood including fair wageemployment for some “ stay at home Moms” and local highschool students. Donna says, “We choose to be only local.We don’t want to get involved with the large chains. We sellonly to our neighbors, at a few growers markets and to the Co-op. ” Marge nods in agreement, “ we’re trying to get this placeto the point where the “girls” support themselves. We just wantto grow old here, and hopefully pass this farm on to someonewho loves it like we do.”
Look for these fine local goat milk products in the cheese anddairy cases at your favorite Co-op location.
By Robyn Seydel
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It’s that time of the year for roastinggreen chiles and other freshly harvest-ed vegetables. The recipes below featuremany foods that are in season right now:peppers, squash, potatoes, carrots, apples,plums, and more. Whether you are pickingfrom a back yard garden or buying locally-grown produce at the Co-op, take advan-tage of the fresh foods available this har-vest season, and feed your body the essen-tial whole-food nutrients it needs to pre-pare for the change of seasons.
Roasting New Mexico GreenChiles at Home:Courtesy of Tale of Two Chiles CookbookWhether you get your chiles from the localmarket or pick them fresh in the fields,select large, firm, meaty chiles with no signof wilting. When handling chiles, eitherwear gloves or coat your hands with veg-etable oil, and don't touch your eyes.
Wash the chiles, slit each pepper length-wise, and scrape out the seeds and mem-branes with a spoon. (The seeds are easierto remove at this stage). If roasting thechiles indoors, arrange them in a singlelayer on a baking sheet. A layer of foil oroil makes for easier cleanup later. Placebaking sheet in the oven, 4-5 inches fromthe broiler element. The skin will blisterand turn black. Turn the peppers as need-ed to blister all sides evenly. At this point,your kitchen should be filled with themouth-watering aroma of roasting chile!The same method works on an outdoorgrill over high heat and without the pan.Turn as necessary with tongs.
Whichever roasting method is used, thepepper skins should be evenly blistered,mostly black. Cover the hot chiles with a
fresh harvest september 2006 10
damp kitchen towel for 15 minutes or so.This steams them and loosens the skins. Ifyou're having green chile for dinnertonight, the peppers are ready to use now.Just slip the skins off and stuff or chop.Otherwise, package the cooled chiles inairtight bags for freezing. Leaving the pep-pers whole and freezing with the skins ontends to produce a better texture and fla-vor when thawed. When ready to use,thaw for a few minutes and the skins slipoff easily. Drain on paper towels andyou're ready to cook.
(t = teaspoon/ T = tablespoon/ C = cup)
Oven-Roasted Whole FoodsThis dish is really EASY and TASTY! If Istart it when I get home from work, by thetime I’m done settling in, exercising orwalking the dog, it’s done too. You maywant to prep everything and marinate itahead of time, but this dish still tastes greatwith minimal or no time marinating. ~Ivy
4 red or 2-3 russet potatoes2 zucchini squash1 each: red, gold, and green bell peppers-or- 2 serranos and 1/2 dozen mini-sweets1 large onion and/or a few shallots1 bulb of garlic1 # tofu (or boneless chicken) and spray oil
Marinade:1/4 C high quality cooking oil (I use safflower oil with a splash of toast-ed sesame oil)1 t each: salt, tumeric OR paprika,coriander, black pepper, garlic powder1/2 t cumin1/4 t chile flakes (or more TT)1 t tamari
To make the marinade whisk all the sea-sonings except the tamari into the oil. Pourhalf the marinade into a separate containerand whisk in the tamari. Divide the tofu
into 3 1/2 inch thick squares by making 2slices into the side of the block; slice thesquares into about 8 triangles by slicingin the shape of a cross and then an X onthe squares’ diagonal. (If using chicken,cut into strips.) Spray a 10 x 10 casseroledish with oil; arrange tofu (or chicken)flat in the dish and pour the tamari-sea-soned half of the marinade over the top.
Preheat oven to 350 degrees F and washvegetables. Quarter larger potatoes orhalve smaller potatoes length-wise andpierce the skin about 3 times. Slice peppersin half to remove seeds or remove from thetop. Pierce whole zucchini 3-4 times andleave whole; no need to slice. Slice onion inhalf. If using shallots, leave whole. Sprayoil into another large casserole or bakingpan and place the potatoes in the pan cut-side down and spaced so that the othervegetables can fit between them. Some pep-pers can go over the top of either the pota-toes or the tofu or chicken. You may wantto break apart the garlic bulb and put halfin each pan. (Note: It is not necessary topeel garlic or shallots, but do spoon someextra oil over them).
Pour the rest of the marinade over the top,making sure it gets through to the bottom.Bake at 350 for 1 hour or more, checkingafter 45 minutes of cooking to shift or turnthings if necessary. (If using chicken, it willbe ready within 45 minutes). The dish isdone when a fork inserts easily into thepotatoes. Garlic and shallot “paste” can besqueezed onto the other veggies when plat-ed, and onion can be arranged as ediblegarnish. Tomatillo-chile sauce (below) isalso a nice addition to the meal.
Tomatillo-Chile Sauce10 to 12 fresh picked garden tomatillos3 large chile peppers, roasted, peeled andseeded (Follow safe-handling instructionsabove)1 jalapeno pepper, roasted
whole food 4 cloves of garlic, halved1 C stock1 bullion cube1/2 C lightly packed fresh cilantro leaves,choppedPepper to tasteSalt to taste
Peel husks off tomatillos and rinse well. Ina medium stainless steel saucepan, covertomatillos with water. Bring to a boil.Reduce heat and simmer covered for 5minutes. Drain off water, leaving tomatil-los in saucepan. Add chiles, garlic, andchicken stock. Simmer covered for 10minutes. Remove from the heat and cool.Pour mixture into a blender or foodprocessor. Add the fresh cilantro andpuree. Adjust salt and pepper. Store cov-ered in a bowl or jar. Makes approximate-ly 2 1/2 cups.
Hearty Russian Casserole4 potatoes, washed1 or 2 carrots, washed4 T fresh vegetable oil or olive oil2 cloves of garlic, peeled and chopped1 yellow onion, chopped1 t fresh-picked dill (or 1/2 t dried)1/4 C each: red and green bell pepper,chopped2 fresh tart apples, cubed2 t mustard seeds, freshly crushed2 C each: green and Russian red cabbage,shredded1 # ring of Kielbasa (polish sausage, orvegetarian alternative), sliced 1/2 inchthick1 15 oz can sauerkraut, drained1/2 C broth2 T organic brown sugar, (optional)2 T fresh parsley, choppedPeppercorns, freshly groundSalt when dish is served
Parboil potatoes and carrots in boilingwater for about 10 minutes. Drain and cutthem into 1/4-inch slices. Preheat your
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Cuisine
Beneficial Foods is a collaborative of small family farms and ranches in the Rocky Mountainbio-region dedicated to producing food with astrong emphasis on soil, ecology and nutrition.
All of the farms in the collaborative grow their products with organic production methods, butnot all are certified organic. Products are identi-fied by individual farm, and that information isavailable to consumers.
Give yourself the good feeling that comes from participating in a vibrant
and growing local food system while shopping at the co-op.
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GET TO KNOW THIS LABELThe Beneficial label is your assurance of fresh,regional, chemical-free, delicious food with aunique, family-farmer signature. Consumers nowhave a clear choice for buying fresh, high-qualityproduce, eggs and meat at prices that reflect thetrue costs of small-scale, sustainable farming.
oven to 350°F. In a large deep skillet or Dutchoven, heat the oil and garlic. Add onions, dill,peppers, apples, and mustard seeds. Sauté untilvegetables and fruit are softened. Add the cab-bage, stirring until wilted. Add the potato andcarrot slices, sausage, sauerkraut, broth, sugar,parsley, and ground peppercorns to taste. Simmeruncovered for 10 minutes. Carefully place hotmixture in a casserole dish, cover, and bake forone hour. Serve with fresh baked bread and yourfavorite beverage. It's especially satisfying as theweather cools. Skol (enjoy)! Serves 8 - 10.
Morel Fettuccine with Chevre2 C cleaned, halved, fresh morels2 oz butter (whole organic is best)4 C cooked egg fettuccine1 T fine minced shallot or red onion1/2 C peeled, seeded and chopped tomato4 oz crumbled fresh Chevre (goat cheese)2 oz medium body ChardonnayChives for garnishSalt and pepper to taste
Heat a medium size sauce pan on high until hot.Turn down to medium heat. Add butter and shal-lots and sweat until translucent, then add morels.Cook morels until soft and add fettuccine thathas been warmed (so as not to shock the pan).Add tomatoes, herbs and white wine. Toss alltogether and season with salt and pepper. Plateusing a swirling motion to create height, and gar-nish with the chevre. Serves 2. (Look for wild-harvested morels at the Valley Co-op. If youwould like to use dried morels, it is best to recon-stitute them in milk. Heat milk almost to boilthen turn off burner, add about 1 1/2 cups morelsand cover. Let stand for 10 minutes. Drain offmilk and reserve for later use in a white sauce).
Simple White SauceMake roux by melting 2 tablespoons of butter/ghee/margarine in a hot skillet and stirring in 2 Tany kind of flour. Reduce heat to medium-lowand slowly add milk or soymilk 1/2 cup at a time,stirring constantly, until consistency is that of athin gravy. Add a pinch of nutmeg, salt to taste,and your favorite seasonings, such as garlic pow-der , red chile flakes or parmesan cheese. Use onpasta or steamed vegetables.
Sweet Yankee Salad with Anise4 fresh picked red apples6 oz anise stalks, sliced3 T freshly squeezed lemon juice1 t organic raw sugar2 fresh ripe bananas, sliced3/4 C walnuts, coarsely chopped1/2 C mayonnaiseLettuce leavesGarnish: fresh parsley and red apple peel
Core the apples, leaving the apple peel. Use someof the apple peel as garnish. Mix the lemon juiceand sugar in a medium-size bowl, then toss theapple into the mixture. Add the anise stalks,banana and walnuts to the apple. Mix in the may-onnaise and chill. Garnish with the reserved applepeel and fresh parsley.
Julia's Organic Plum Cake1/2 C butter2 C unbleached flour
1/4 C organic raw sugar1 t baking powder1/2 t salt1/2 t grated lemon peel1/4 t mace1 egg, beaten2 T cold water
Topping:5 C organic plums, halved and pitted3/4 C sugar2 T flour1 t cinnamon1/4 t nutmeg1/4 C slivered almonds
Begin by preparing the pastry. Cut butter into flour,1/4 cup sugar, baking powder, salt, lemon, and maceuntil mixture is fine crumbs. Mix egg and 2 table-spoons cold water; stir into flour mixture. Press pas-try into a ball; knead until smooth, about 5 times.Press evenly on bottom and side of an un-oiled 9"cake pan.
Preheat oven to 375°. Place organic plums, cut sidesdown in pastry-lined pan. They will overlap slightly.Mix rest of ingredients, except almonds, and sprin-kle over plums. Sprinkle with almonds. Bake for 35-45 minutes, or until pastry is golden brown and dishis bubbly. Cool and Enjoy! Serves 6.
KIDS’ PICKSesame Chicken (or Tempeh) Nuggets
1 whole chicken breast, skinned and cut into cubes(or substitute 8 oz cubed tempeh marinated 20minutes in 2 t tamari)Brown paper bag2 t paprika1 t salt (or less to taste for marinated tempeh)1/2 C all-purpose flour1/4 C sesame seedsBlack pepper to tasteGarlic powder to taste (optional)1 C sesame oil
Shake the chicken (or tempeh) cubes in the brownbag with the seasonings. Heat the oil in a pan and frythe nuggets until golden brown. Drain well onabsorbent paper and store in the refrigerator. Reheatin a microwave or toaster oven, dabbing with atowel to remove excess oil as needed. Wrap them infoil before packing in a lunch box. (You can alsosend these with a bit of ketchup or honey mustardfor dipping.) Serves 4.
All recipes reprinted and adapted from the followingsources:http://www.zianet.com/focus/chile/chile2.htmlhttp://www.wild-harvest.comhttp://familyfun.go.com/recipeshttp://www.pcrm.org/health/recipesPlease send your recipes and comments to: [email protected]
fresh harvest september 2006 11
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Surface water is especially vulnerable to pollution fromupstream sources. The wastewater discharged from the treat-ment plants in Espanola, Los Alamos, Santa Fe, Bernalillo, andRio Rancho enters the Rio Grande. As the saying goes, “theireffluent is our influent.” In other words, their treated waste-water will blend into the source of our drinking water. Thewater that goes down the sinks and toilets is eventuallyreturned to the river. While wastewater treatment plants do agood job in cleaning most waste, the water discharged is notpure. Wastewater treatment plants are designed to treat sewage:the removal of large volumes of solid waste, the breakdown ofgreases, oils, detergents, ammonia and nitrates, and the elimi-nation of pathogens. However, it is difficult to remove fromwater all of the chemicals that go down our sinks and toilets.
Numerous pollutants are still present in treated dis-charge and do enter the river.
Pharmaceuticals in wastewater effluent are becoming anemerging concern as pollutants in river waters. Antibioticsand medications used for high blood pressure, pain manage-ment, birth control, and hormone-replacement therapy arethe most prevalent. These pharmaceuticals are not complete-ly metabolized and are excreted by the body. Unused medica-tions are sometimes directly discarded into our toilets. Someof these pharmaceuticals do get past the wastewater treatmentprocess. Pharmaceuticals are not regulated pollutants underthe Safe Drinking Water Act.
Rainstorms and snowstorms also introduce pollutioninto our river. When it rains in Albuquerque, motoroils, motor fuels, tire dust, pesticides, and herbicides
are washed off our streets, parking lots, and yards. Thesechemicals are washed into storm drains and into storm diver-sion channels. Most of Albuquerque’s storm runoff ends up inthe North Diversion Channel. Storm runoff water enters theRio Grande at a floodway located at the south border of theSandia Reservation. This point is located upriver from thenew diversion dam located just south of the Alameda Bridge.This storm runoff is not treated. The diversion dam is whereriver water will be taken in for the source of our drinkingwater. Organic chemicals known as polyaromatic hydrocar-bons and phthalate esters are components in storm runoff.The chemical benzo(a)pyrene is one polyaromatic hydrocar-bon that is especially carcinogenic. The MCL for benzo(a)pyrene in drinking water is 0.2 ppb. Benzo(a)pyrene, a majorcomponent in soot and tar, was responsible for the high inci-dence of cancer for chimneysweepers in England during the1700s and 1800s. Phthalate esters, used to soften plasticproducts, are ubiquitous pollutants in the environment. Theyare carcinogenic and they affect the endocrine system. Di(2-ethylhexyl) phthalate is the most common phthalate ester; itsMCL in drinking water is 6 ppb.
september 2006
agua es vida
12
continued from page 4has fortunately started. The remediation will cost millions of dollarsand likely take two decades.
Old landfills also present a threat to Albuquerque’s aquifer.Older landfills did not use the impermeable linings that pre-vent the leaching of toxic chemicals into the ground water
below. These landfills contain numerous chlorinated solvents like PCEand TCE, as well as chlorofluorocarbons (CFCs), also known asFreons. These CFCs are the chemicals that are responsible for thedepletion of the ozone layer that surrounds the Earth and protects usfrom the sun’s ultraviolet radiation. These landfills also contain petro-chemical waste, basically the hydrocarbons found in gasoline, diesel,
and motor oils. Fortunately,these old landfills are localizedand the pollutants are closelymonitored. Remediation ofthe worst of the City’s oldlandfills has started.
Albuquerque’s South Valley and Corrales have special problems withnitrates in the ground water as a result of private septic tanks, live-stock, and fertilizer use in agriculture over several decades. Thisproblem affects the shallow aquifer and can present a problem tothose residents that use home wells as a drinking water source.
The River Surface water, and more specifically, river water, is a challenging anddifficult water source to use as drinking water. The chemical make upof river water is different from aquifer water. While the Rio Grandemight start off as pristine snowmelt from the Sangre de CristoMountains, it is something quite different when it gets down as farsouth as Albuquerque.
River waters support an extensive ecosystem of plants, trees, insects,fish, and waterfowl. As a result, surface waters contain nutrients andmicroorganisms that are an integral part of the biological activity ofthe fauna and flora of the river ecosystem. However, human activitycan upset the natural balance of the river ecosystem. Despite our bestefforts to limit the levels of harmful pathogens in surface water, prob-lems do occur. The City of Rio Rancho has had accidental releases ofuntreated sewage into the Rio Grande. While river waterfowl do con-tribute normal levels of waste into the river, dogs, people (mainly inform of discarded diapers), rodents, cattle, and horses contribute anadditional amount of untreated fecal coliform bacteria into the river(6). Surface water must therefore be treated in order to target waterborne microorganisms like Cryptosporidium, Giardia lambia, E. coli,and other bacteria.
What’s in Water? A Chemist’s ViewFarming activity upstream also introducesfertilizers, pesticides, and herbicides into theriver. Fortunately, the Rio Grande Valley isnot the Mississippi Valley. So chemicals uti-lized in farming and agriculture should notbe present in any high concentrations.
While there is not a lot of industry north ofAlbuquerque, Los Alamos National Labor-atories (LANL) is the closest thing thatcomes to an industrial pollution source.Tritium, plutonium, perchlorate, hexavalentchromium, and now recently 1,4-dioxane arecontaminants that have been problematic(7). Mortendad Canyon and other areasaround LANL are known to have problemswith these radionuclides and chemicals.While these contaminants present an imme-diate threat to the regional aquifer and thepueblos that depend on this ground water, itis not certain what threat these radionuclidesand chemicals present to Albuquerque thisfar south on the Rio Grande.
So unlike the aquifer water, river water willrequire extensive treatment before it is fit
for drinking. It will require disinfection. Ifchlorine is used, high levels of trihalomethanesand haloacetic acids can result. These chemi-cals are carcinogens, and trihalomethanes canincrease the incidences of miscarriages. TheMCLs for trihalomethanes and haloaceticacids are 80 ppb and 60 ppb respectively. Ifozone is used to disinfect, high levels of bro-mate can result. Bromate is also a carcinogen;the MCL for bromate is 10 ppb. Albuquerqueplans to use ozone as the primary disinfectionagent for the treatment of river water, andchlorination will be used in post-treatmentdisinfection to ensure that pathogens do notgrow in our pipes. The water will also requirefiltration of the organic pollutants; an activat-ed charcoal system or something similar willlikely be utilized.
Obviously, since Albuquerque’s large watertreatment facility is not yet completed, thereare no data upon which to make any definitiveconclusions about the efficacy of the treatmenttechnology the Water Utility Authority intendsto use. However, we can make some guessesabout what the water quality of the treatedriver water will be. We can expect a decreasein arsenic once Albuquerque switches over toriver water as the City will close arsenic-ladenwells or blend down arsenic-laden water withtreated river water. We can still expect tracesof uranium to remain in our water since ura-nium is present throughout New Mexico.Uranium is in our aquifer and it will likely bein our river from up stream run off. We canexpect to see an increase in disinfection by-products and some other organic pollutantsthat will make it past the filtration process.The City will face the challenge of keepingbromate levels below the maximum contami-nation levels. Once the testing data are in, wecan know for sure what’s in our water.
Miguel Trujillo is an analytical chemist specializingin the analysis of pollutants in the environment.
1) A list of regulated contaminants can be found at theEnvironmental Protection Agency website: www.epa.gov/safewater/mcl.html2) Arsenic data for your distribution zone can be obtained atthe City of Albuquerque website: www.cabq.gov/waterquality/results/arsenic.html 3) Other water quality data on other chemicals are also avail-able a related site: www.cabq.gov/waterquality/results/zonemap.html4) June 10th, 2005 press release from the New MexicoEnvironment Department website: www.nmenv.state.nm.us/OOTS/press_releases.html5) Fruit Avenue Plume information available at EPA website:www.epa.gov/region6/6sf/pdffiles/0604068.pdf6) Microbial Source Tracking of the Middle Rio Grande, PressRelease for November 9th, 2005: www.nmenv.state.nm.us/OOTS/press_release.html
7) NMED press releases on LANL contamination are archivedand can be located at: www.nmenv.state.nm.us/OOTS/press_releases.html
Access to testing data for Albuquerque and other water sys-tems throughout New Mexico can be obtained at:www.eidea.state.nm.us/SDWIS/ For more information on SDWA regulations for radionuclidesin drinking water, visit www.epa.gov/safewater/rads/quickguide.pdf For more information on SDWA regulations for the disinfectionof drinking water, visitwww.epa.gov/safewater/mdbp/qrg_st1.pdf
River water isa challengingand difficultwater sourceto use asdrinkingwater.
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Despite record rainfall, despite flooded disasterareas, despite corn fields tassel deep in water,the drought in New Mexico is not over. Repeat:
Not. Without going into too much detail (which I’vedone here often), drought is a cumulative event,building up over years of low snowpack and rainfall,deep drying of the soil and elevated stress on plantand animal life. Likewise, it takes years to counteractthese conditions with not only increased precipitationbut sustained and consistent rain and snow.
We seem to sorta sneak by each yearwith just enough moisture to keep ourstate from drying up and blowingaway, just enough to keep everyonecomplacent that it’s ok to overwaterthe lawn and run water down thedrain. And just enough to keep theSilvery Minnow controversy alive forfuture legislative arguments.
Too, not every corner of New Mexicohas been as inundated as the MiddleRio Grande on down to El Paso. Up inthe northeast, organic ranchers in Roy— a dustbowl town since, well, the old dustbowl days— still struggle under some the driest conditions in thestate. A little further down, organic peanut and dairyfarms from Portales on down to Hobbs are getting byat best. In fact, most farmers I speak with east or northof Albuquerque report heavy but intermittent localizedrains, still not always enough to sustain crops withoutsupplemental irrigation. No doubt about it, we’vepicked a hell of a place to sustain a population andeconomy of our size. There’s many good reasons whythe Pueblos and the Spanish pobladores afterwardsdidn’t permanently settle in really all that many places;lack of water is just one.
It’s true there are some pretty places in Albuquerquewith lots of green and trees but none of that actuallybelongs here under our environmental conditions: it’sall sustained by pumping (mining, actually) ground-water. Take a look out on the undeveloped westmesa: that’s what most of the ‘burque should actual-ly look like.
So what’s the answer? No, it’s not that everyone whogot here after you and me should leave. It’s everyonewho is or will be here — and builds and develops andlives and conducts business here — needs to take a
long hard look at what they’re doing, where, whyand how. (Y)our environmental impact — (y)ourbehavior — affects not only (y)our life and locationbut everyone else around the city and state.
Plans to increase the city’s water supply by tappinginto the Rio Grande or importing San Juan/Chamawater affect not only the proposed recipients of the water, but the people, watersheds and flora and fauna surrounding those waterways, up anddown stream. This is to say nothing of the greed
and sense of entitle-ment that leads anyone
to believe that their water needs are more importantthan those of their downstream neighbors and thatanother watershed’s moisture is theirs for the taking,based on legal documents and attorney wranglinginstead of natural flow and drainage of precipitation.
Every drop of water you and I waste is a vote formore drilling and further lowering of the water table,more expensive water rights adjudication cases andmore taking — and wasting — of what isn’t trulyours to begin with.
Ok, enough doom and gloom. The good news is, yes,we’ve gotten a heck of a lot of moisture and the reser-voirs, while still not anywhere close to full, are a weebit higher than before. Lots of crops will be lookingbetter at harvest than we ever imagined at plantingtime. And every farmer I speak with — even the oneswho’ve been flooded or hailed out — are grateful forthe blessing of water falling out of the sky. That phe-nomenon is still one of the most amazing things I canthink of.
by Brett Bakker
september 2006 13
agua es vidaIt Ain’t Over ’til it’s Over
Drought is acumulativeevent, buildingup over yearsof low snowpack and rainfall...
Mixing Oil and Water: Bringing Together Indigenous, Western Perspectivesby Robin Globus and Glenn Aparicio Parry
“Western science has its limits,” saysNative American ecologist DennisMartinez, founder of Indigenous
Peoples’ Restoration Network and presenter at theupcoming conference “Oil and Water: Can They Mix?Western and Indigenous Approaches to Economy,Ecology and Community.” The conference, co-spon-sored by 15 organizations is organized by SEEDGraduate Institute and will be held October 28-Nov 1,at La Fonda in Santa Fe.
“While quantitative analysis is a powerful and suc-cessful methodology within its proper sphere,” con-tinues Martinez, “other valid epistemologies such asTraditional Ecological Knowledge offer complementa-ry approaches to understanding the natural world andour relationship to that world with which we have co-evolved since time out of mind.”
The good news is that leading-edge Western scienceis now coming full circle to embrace whole systemsapproaches which are in consonance with Nativeapproaches, but what has been conspicuously absent,until now, is deep dialogue between Western scien-tists and Native knowledge holders.
The Oil and Water conference is about healing thesplit that has developed between indigenous andWestern thinking and the words “economy” and“ecology” themselves, originally of the same rootmeaning. The conference brings Native American eld-ers and scholars together with economists, ecologists,eco-psychologists, biologists, systems thinkers,
activists, political leaders, and rural and urban plan-ners to dialogue around the interconnected themes ofecology, economy and community. Live local music,an art show around the theme of oil and water, and aHalloween costume party add to the festivities.
Many of the critical issues of our time will be explored,including the quality and security of food and watersupplies, peak oil, local and global economic systems,global warming, indigenous rights issues and theintegrity and health of Mother Earth and all her resi-dents. Participants in the conference will offer new waysof envisioning an economy based on restoration of sus-tainable principles that draw upon indigenous wisdomin ways that do not ignore the human-made economy.
There are thirty total presenters, including GregoryCajete (Santa Clara), Director of Native Studies atUNM; David Abram, author of the Spell of theSensuous; master storyteller and author LarryLittlebird; economist and independent futurist HazelHenderson; Leroy Little Bear (Blackfoot), formerDirector of Native Studies at Harvard; and authorLinda Hogan (Chickasaw).
For more information about the conference, visitSEED’s website at www.seedgraduateinstitute.org.Contact SEED with questions or to register at (505)792-2900 or [email protected].
For information on any of SEED’s programs,including its new Native Foods Farmers marketon Sundays 9am-1pm, see SEED’s websitewww.seedgraduateinstitute.org.
CO-OP turns 30 in October don’t miss the party page 1
itchy green thumb
LLooss PPoobbllaannooss OOrrggaanniiccss
The best produce from the field to you. Always fresh. Always organic
sign up onlinewww.NMOrganics.com
or call
668811--44006600
Member of International Society of Arboricultureand Society of Commercial Arboriculture
Firewood Seasonis upon us...Call early to get onDelivery schedule
Services• Fruit and Shade Tree Pruning
• Technical Removal• Planting
• Cabling & Bracing• Pest Management
• Fertilization &• Root Rehabilitation Services
204 San Mateo Blvd SE, Suite E • ReStore / ReFurnish (505)217-0130 • www.habitatabq.org
We are looking for consistent, committed volunteers with theseskills:• Excellent customer service • Knowledge of tools &/or home decor •Interest in home improvements/furnishings • Mechanically inclined
Your commitment will:• Support recycling & reusing instead of filling up landfills!• Use your talents & skills to help others with remodeling & home repair projects• Keep you active & vital mentally; physically & socially
Email: [email protected] or call (505) 265 0057 ask forMichael or Laurie
ReStore/ReFurnishings
needs you!!
health & healing september 2006 14
Allergies and Congestion:The Ear Bone is Connected to the Nose Boneby Stacey M. Kerr, MD
Parents are often concerned about their children’sability to hear well. This concern goes beyondthe ‘selective hearing loss’ we all laugh about –
those times when your child simply chooses toignore you. True hearing loss in children is no laugh-ing matter; the consequences can be long lasting andheartbreaking. Even a mild loss can affect yourchild’s ability to speak and understand language,sometimes with effects that last a lifetime.
There are three parts to the ear: the outer ear, the mid-dle ear, and the inner ear. The outer ear is the earcanal. This is the part we can see and the part thatcaptures sound from outside thebody. This ear canal carriessound to a thin translucentmembrane called the eardrum.Just on the other side of theeardrum is the middle ear, an airfilled chamber that containsthree tiny bones all connected toeach other. When the eardrumvibrates with sound coming infrom the canal, it transmitsthose vibrations to the three tiny bones in the middleear. For sound to travel well, this middle part of theear must be ventilated and must keep the air pressureequalized, so it has a narrow tube connecting it to theback of the nose. When your ear pops at a change inaltitude, it is this eustachian tube clearing the middleear for you. And, if all is clear, the three tiny bones inthe middle ear transfer sound vibrations directly tothe inner ear. Within the inner ear is the cochlea,where the vibrations are translated into electrical sig-nals that are picked up by nerves and sent to thebrain. Quite an elegant design!
If the ear canal is blocked (with wax or fluid), thesound can not get to the eardrum. If the eardrum isbroken, the sound cannot make the three little bonesvibrate in the middle ear. If the middle ear is full offluid and the eustachian tube is blocked, the threebones cannot vibrate, and the sound does not reachthe inner ear or the cochlea. And if the cochlea ismissing or not functioning, the sound cannot reachthe brain. Every part of the ear must be working wellfor good hearing to occur.
Many newborns these days are given hearing testsshortly after birth. This kind of test can rule out con-genital problems which are usually due to problemswith the cochlea or the nerves that connect thecochlea to the brain. Cochlear implants, one of mod-ern medicine’s miracles, have allowed many congen-itally deaf children to hear.
However, the most common cause of hearing loss inchildren is due to problems with the conduction ofsound, and this is directly linked to the nose. Theeustachian tube is smaller and more nearly horizontalin children than it is in adults. Therefore, it can bemore easily blocked by conditions such as large ade-noids and infections. Clearing congestion and open-ing the eustachian tubes to allow the middle ear toclear can cause remarkable changes in a child’s world.
The most common causes of eustachian tube dysfunc-tion are allergies and respiratory infections.Traditionally doctors have given antihistamines to dryup secretions and decongestants to clear the passages.
However, the side effects ofthese two medications can beproblematic. Sometimes thesemedications are warranted, butan effective first line treatmentthat is much safer and oftenmore effective than medicationis nasal washing with hyperton-ic-buffered salt water.
Children as young as four yearsold can learn to rinse their nose with a hypertonicsalt solution. Hypertonic saline is a natural decon-gestant. It acts to shrink the mucus membranes,allowing the eustachian tube to open and drain.Regularly washing the nose with hypertonic salinewill help keep the middle ear open and healthy. Inaddition, washing routinely will decrease the inci-dence of upper respiratory infections and allergies bykeeping your child’s nasal filter clean and clear ofparticles. The washing does not hurt, and once chil-dren learn the technique they start asking if they canwash when they get congested. They know whatmakes them feel good!
Pediatrician Dr. Hana has been treating childrenwith ear and nose problems for years. When sherealized the benefits of nasal “washing” she devel-oped Nasopure Nasal Wash System for her ownpatients and their parents.
Through good hearing a child learns language skillsand an appreciation for the world around her. If youare concerned about your child’s ability to hear well,speak to your physician. If the problem is chroniccongestion or infections, ask about nasal rinsing.Look for Nasopure Nasal Wash System at Co-oplocations, or special order at any Co-op Health andBeauty Department.
Dr. Kerr is a Board Certified Family Physician / SpecialEducation Teacher [email protected].
fall landscape tour
Local Product Spotlight:BooksBooksWritten by local author MimiBorger this book is an excellentjumping off point for anyone whohas allergies or thinks they haveallergies. It is especially usefulfor parents whose children arestruggling with health or behav-ioral symptoms that could berelated to food or environmentalsensitivities.
The first few chapters tell thestory of Mimi’s son Michael,who struggled with severe aller-gies. But the real meat and pota-toes, so to speak, of the book are the chapters onrecognizing and overcoming the many allergens
that affect sensitive people. From toxins to foodsto the common everyday things we come in con-tact with in our homes, our schools and
throughout daily life, Borgerarticulates in simple clear lan-guage what the triggers are andhow to avoid them. Also includ-ed are sections on shaping anallergy free diet and helpfulcooking tips, advice for care-givers of highly sensitive childrenand an excellent resource list.
Look for this easy to use book atthe Nob Hill and Valley Co-opsand special order at other loca-tions. Mimi will be on hand at theNob Hill location to sign and dis-
cuss her book. For dates and times call SusanTreadway at 265-4631.
The Story of Mr. Allergyhead: by Mimi Broger
ccoonnnneecctteedd
Reaching Out With ReikiThere will be 2 weekends of FREE Reiki for Cancer Survivors, beginning Fri.,Sept 29 thru Sun. Oct 1st from 1-4pmand again on Oct 27-29th. Reiki practi-tioners call 891-9796 or 247- 2788 to participate. Cancer Survivors who wouldlike to receive Reiki please call 280-4612 or Carolyn Butler at 816-4280 CarolynButler, or Kathy Araki at 271-6900 Ext 101.
The New Mexico Chapter of the American Society of Landscape Architects falllandscape tour will be taking place on Saturday, September 16th. Tickets on saleat the information desks of the Nob Hill and Valley Co-ops in Albuquerque. Ticketsare $10 each and will be available beginning September 1st. There will be 8Albuquerque landscapes on the tour. Information: Judy Kowalski, 830-5417.
Classical HomeopathyVisceral Manipulation
Craniosacral Therapy
MARY ALICE COOPER, MD
St. Raphael Medical Center204 Carlisle NE Albuquerque, NM 87106
505-266-6522
community forum september 2006 15
W hen you were a child, do you rememberthe joy of creating and making art? FineArts for Children & Teens (FACT), is a
nonprofit organization basedin Santa Fe that provideshands-on visual art experi-ences to more than 3,500youth in Northern NewMexico. Making art is atransformative process thatteaches creative thinking,builds self-confidence andbrings joy. But so many chil-dren and teens do not havearts education opportunities.FACT is committed to em-powering and transformingthe lives of underservedyouth through the visual arts. They work withpublic schools in Coyote, Española, Pecos andSanta Fe, run their own ARTbarn community stu-dio on Pacheco Street, and collaborate with otherorganizations such as the Santa Fe Public Schools’Adelante homeless program, Outside In, and theSanta Fe County Youth Development Program(Detention Center).
Queenie: Art Garage SaleExtravaganza!
Recycle Santa Fe:Calling Artists for Juried Art Show
Body-CenteredCounseling
Integrated Counseling,Therapeutic Bodywork
and Movement
Penny HollandM.A., L.P.C.C, L.M.T.
505-265-2256LPCC Lic. 0494, LMT Lic. 1074
The Recycle Santa Fe Art Festival is celebrating itseighth year on November 10-12, 2006 at El MuseoCultural in Santa Fe, and is looking for entries intothe Juried Art Show. This event attracts thousands ofart lovers, trashy shoppers and the eco-conscious holidaygift-giver. Aside from the Juried Art exhibit the eventincludes an Art Market, the Trash Fashion Show,Children’s Art Exhibit and family activities.
Acceptable media for Juried Art entries must contain aminimum of 75% recycled materials. The criterion for“recycled” is using elements that were originally manu-factured and would be thrown away, if it were not forartists’ creativity to reformat them into a work of art thatis different from their intended original use.
There is a limit of 3 entries per person. A nonrefundableten-dollar jury fee (per person, not per submission) isrequired for all submissions (please make checks or moneyorders payable to Recycle Santa Fe Art Festival). To enterplease download an application at http://www.recyclesantafe.org/artfair_appl. htm. If you need an applicationmailed to you, call 505-603-0558. Submit the applicationwith a photo and detailed description of the piece to:Sarah Pierpont, PO Box 4244, Santa Fe, NM 87502
THE DEADLINE FOR SUBMISSIONS IS SEPTEMBER30, 2006. For information, call (505) 603-0558 oremail [email protected]. Prizes will be award-ed for first, second and third place. Winners will beannounced Friday evening, Nov. 10 during the TrashFashion Show.
Come to Peacecraft for one or all of their freefall series of both adult education on coopera-tives and fun and inspiring children’s activities.Peacecraft is located at 3215 Central Ave NE, in theNob Hill District in Albuquerque. Call them at 255-5229 for more information or pre-registration.Sat., September 2, 11am. A hands-on art projectfeaturing recycled materials!Sat., September 16, 11am. Children’s DrummingCircle, drums from around the world!
Sun., September 17, 1pm. Join us at Monthly AdultEducation Presentation, featuring Katie Idzorek ofJust Cashews, as she discusses Fair Trade and MicroLoans for our International, Fair Trade, OrganicProducers. September 30, 11am. Ongoing Children’s Program,featuring local storytellers, artists, and performers!October 14, 11am. Children’s Program, featuringlocal storytellers, artists, and performers!October 28, 11am. Children’s Drumming Circle.
Peacecraft: Cooperative Education and Children’s Programs
On September 22, 23 and 24, come to QUEENIE,Santa Fe’s biggest and best art garage sale. TheQUEENIE extravaganza benefits FACT and theCenter for Contemporary Art (CCA). Almostevery day throughout the year, people bring inunique art items. Despite low flea market prices
such as $1 per item, nearly$50,000 was raised last year.The beauty of QUEENIE isthat it recycles many goods anditems that might be otherwisethrown away and sells them atfair prices for people to enjoy.
This year, find your new favoriteart treasure at QUEENIE, at theCCA Warehouse, 1050 Old PecosTrail on: Fri., Sept. 22, 5-8pm,Preview Sale with hors d’oeuvresand wine, $15. Sat., Sept. 23,8am-4pm, Free Admission. Sun.,
Sept. 18, 9am-2pm, Free Admission. They still needyour unwanted art treasures in all mediums, dec-orative arts, folk art, furniture, art supplies,Indian arts, art books, antiques, and anythingartistic! Nothing is too major or too minor. Dropoff your tax-deductible donations at CCA, 1050 OldPecos Trail. For more information, call (505) 992-2787 or (505) 982-1338.
Free Wildlife Activist Trainings!Sat. Sept. 23 in Albuquerque • Sun. Sept. 24 in Santa Fe. Develop skills towork with the media, lobby Congress, and organize in your community. Learnabout efforts in Congress to dismantle the Endangered Species Act, and therole you as an activist play in shaping congressional actions. Contact Lisa
N EW DIRECTION
C H IR O PR ACTICChiropractic with an Ayurvedic Influence
K elly Coogan D.C.3216 Monte Vista Blvd. NE, Suite AAlbuquerque, New Mexico [email protected] 505.247.HEAL fx 505.247.4326
