La Montanita Coop Connection April, 2006

Apr i l 2006 connection free

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ority to environmental, social and economic jus-tice non-profit organizations and farmers andfarming organizations.

Join friends and neighbors as we educate oneanother, share our passion for positive environ-mental and social change and dance in the streetsat this beloved annual spring gathering.

Mark your calendar, for this is one event youdon't want to miss. Free to the community. Joinus for the 17th Annual Celebrate the Earth Fest,Sunday, April 23th, 10:30am to 6pm. For moreinformation or to reserve your free booth spaceplease contact Robyn at 217-2027 or toll-freeoutside of Albuquerque at 877-775-2667.

Behind the Nob Hill Co-op on Silver Street betweenCarlisle and Amherst Streetby Robyn Seydel

EE xcitement is building for our 17th AnnualCelebrate the Earth Festival. Although you canexpect the same wonderfully inspiring day each year,

there are some new groups and activities to keep the funfresh and stimulating. Our little section of Silver Streetbehind the Nob Hill Co-op will once again become a vibrantstreet festival that will focus on the many positive actionsand activities we can do both as individuals and as a com-munity to envision and manifest a sustainable future.

As always, the day will be filled with information and edu-cation booths from dozens of environmental, social and eco-nomic justice organizations, local farmers and farminggroups, vegetable seedlings, drought resistant plants, beau-tiful art from fine local artists and crafts people, inspiringmusic and dancing by some of our favorite local performingartists and of course great Co-op food.

This Spring Celebrate Communitywithwith youryour CO-OP!CO-OP!

We are looking forward to having groupsas diverse as Citizens for Alternatives toRadioactive Dumping, Hawkwatch, NewMexico Wilderness Alliance, New MexicoSolar Energy Association, Rio GrandeCommunity Farms, Bernalillo CountyExtension, Master Gardeners, New MexicoOrganic Commodity Commission, DesertWoman Botanicals, Bethany Farms,Charybda Farm, Peacecraft, Defenders of Wildlife, NARAL, Sage Council, LosAlamos Study Group, The Alley GardensProject, No Cattle Organic Farm, Garden-scapes, Sparrow Hawk Bee Farm, Plants ofthe Southwest, Subrosa Gardens, Albu-querque Birth Network, Habitat forHumanity, erda Gardens, BRICS and many,many more.

Dancing in the StreetAs always you can count on hearing someof our fine local musicians and thrilling to

performances from our gifted local performers. Somefestival favorites are coming back, and we are onceagain honored to have them grace the little stage underthe big tent, in the middle of Silver Street.Again this year we are looking forward to twofine dance ensembles, Eva Encinas’ AlmaFlamenca and Pilar Leto and the Odara DanceEnsemble and one of our favorite funk dancebands, Jasper.

New to our Earth Day Celebration this year weare most pleased to welcome Red RoadCrossing’s traditional Native American singingand drumming, Chuy Martinez and Oti Ruiz ofLos Trinos, Saoirse, a Celtic Eclectic Band, theprogressive blues of Rhythmfish and Tathita’sworld jam groove music. Please see the sched-ule on this page.

We’re hoping our collective prayers will onceagain bring a beautiful day on which to honorour Mother Earth, as we take time to celebrate"Her" and reaffirm our commitment to restor-ing and sustaining our precious planet.

Our little street fills up quickly, so please reserveyour free booth space early. We do give first pri-

Join the Merchants of the Nob Hill Shopping Centerat the 17th Annual Celebrate the Earth Fest as theyhost pet adoptions in several of the stores and in frontof the Nob Hill Shopping Center.

Participating Animal organizations include A-Cat, PACA, Basset Rescue and The Alliance forAlbuquerque Animals.

Give an animal a loving home!

TV Turn Off Week raises awareness about the impact ofscreens (TV, DVDs and video games) and helps peo-ple make healthy changes in their screen habits.

Given that the average American child spends more time watchingTV each year (1023 hours) than in school (900 hours), the impor-tance of this week’s message cannot be underestimated. TheAmerican Academy of Pediatrics recommends no screens for chil-dren under 3 years.

The Negative Impact of TV and Other Screens TV Harms Family Life In the average American household, the TV is on for 7 hours a day.Adults watch an average of 4 hours per day, and children watch anaverage of three hours each day. Most television watching is donealone. Almost half of Americans (40%) always or often watch TVwhile eating dinner; a 1990 study reported that parents spend an

average of 38.5 minutes a week in meaningful conversation withtheir children.

TV Promotes ViolenceIt has been shown that adolescents who watched one hour or moreof TV each day were far more prone to violence in adulthood thanthose who watched less than an hour each day.

Excessive TV & Movie Viewing Promote Tobacco & Alcohol AbuseTeens view between 1,000-2,000 beer and liquor commercials eachyear. Tobacco companies spend $10 billion a year on marketing inthe U.S., and alcohol companies spend $900 million on ads.

TV Promotes Obesity, Sedentary Lifestyles and Eating DisordersTV watching influences eating habits. There is a documented linkbetween childhood TV viewing and between meal snacking, con-

sumption of advertised foods, and children’sattempts to influence their parent’s food purchases.

TV Negatively Impacts Reading and SchoolPerformanceOne major study showed a decline in academic per-formance in children watching more than 10 hours ofTV per week.

TV Promotes Over-consumption One study shows that the average American spent anadditional $208 each year for every hour of TVwatched per week. The average child sees 20,000commercials a year, with brand loyalty developing asearly as age 2.

TV Leads to Civic DisengagementThe experience of most TV viewers is that the worldis violent and out of control and there is not much

Nob Hill MerchantsAnimal Animal AdoptionAdoption FestFest

Sunday April 23, 10:30am-6pm

anyone can do to change it. TV viewers are likely to feel helpless in theface of a violent and dangerous world.

The Positive Benefits of TV Turn Off WeekTV Turn Off Week provides a unique opportunity for everyone to take abreak from electronic screens. The National TV-Turnoff Network reportsthat 80% of families who participate in TV Turn Off Week reduce the timethey spend watching media. When people break free from TV for evenseven days, they can expand their options for healthier and better lives.

Recommended ResourcesContact The National TV-Turnoff Network at www.tvturnoff.org.

by Shelley Mann-Lev, MPH: Shelley is the Drug Prevention Coordinatorof the Santa Fe Public Schools’ Office of Student Wellness. She is theChair of the Santa Fe (NM) TV Turn Off Committee. She can be reachedat 505-467-2573 or [email protected].

TTururn Ofn Off TVf TV, T, Tururn On Lifen On Life

Turn Off TV... TTururn on Lifen on Life

The Co-op SupportsTurn Off TV Weekwith The GreatFood Turn On!The Co-op will host aparty for TV TURN OFFWEEK participants.

Thursday April 27 4-7pm at the Santa Fe Co-op at 913 West Alameda.

Special treats and giftsthroughout the store tosample and take home.

Earth Fest!Sunday, April 23

17th Celebrate the Earth

FestivalFestival

Entertainment Schedule10:30 Red Road Crossing11:30 Saoirse, A Celtic Eclectic Band12:30 Alma Flamenca1:15 Los Trinos, with Chuy Martinez and Oti Ruiz2:00 Pilar Leto and The Odara Dance Ensemble 3:00 Rhythmfish4:00 Jasper5:00 Tathita

Industrial agriculture and long-distance food transportation generatesomewhere between 20-25% of all climate destabilizing greenhousegases in the U.S., Canada, and other industrialized nations.

The average food item in an American grocery store, whether con-ventional or organic, has traveled 1500 miles from farm to market,usually in a diesel-belching tractor-trailer. Multi-ingredient processedfoods add up to even more food miles and greenhouse gases. Foodprocessing, packaging, and waste disposal (i.e. throwing millions

of tons of uneaten foods into landfillsinstead of composting them, burning crop wastes instead of composting them)adds more energy use and greenhouse gaspollution.

Unless America’s 50 million organic andsocially responsible consumers join handswith the domestic climate crisis/ alterna-tive energy movement to reduce ourgreenhouse gases, it may soon be too lateto save the world from rising sea levels,hurricanes, migration, disease, devastat-ing crop losses, increasing global povertyand conflict.

One of the major factors holding back ordinary Americans from get-ting involved in the climate chaos debate is a pervasive pessimism andfatalism. As the refrain goes, “You can’t fight Congress and the bigcorporations.” But as organic consumers understand, you can fightthe powers and begin to win, at least in the marketplace, if you votewith your pocketbook for health, Fair Trade, and sustainability. Wecan buy local and organic and convince our families and friends to dothe same. Other healthy and climate friendly food trends include cul-tivating a home garden, eating seasonally appropriate foods, eatingless meat and animal products, consuming more raw foods, cookingfrom scratch, and avoiding highly processed and packaged foods.

Most of us can also make a commitment to drive less, trade in ourgas guzzlers for hybrids or compacts, piece by affordable piece retro-fit our homes, arrange to buy green power through our local utilitiescompanies, and, perhaps most importantly, keep our spirits and self-confidence intact as we embark upon our long-term campaign tosave the planet.

We of the organic community can use our positive energy to pointout that the conversion of American society to sustainable energy,agriculture, and transportation practices will create millions of newliving wage jobs, and revitalize both urban and rural communities.It’s time to roll up our sleeves and embark together on this perilousjourney of transformation.

For more information or to become a member of the Organic ConsumersAssociation go to http://www.organicconsumers.org/

by Ronnie Cummins, Organic Consumers Association

OO ne of the most positive things about organicfood and farming is that they are not only goodfor our health and the survival of family farms,

but they’re also good for the environment and biodi-versity: the soil food web, plants, birds, insects,wildlife, fish. Perhaps less understood, but equallyimportant, is the fact that organic or sustainable farm-ing conserves energy and water, reduces greenhousegas pollution, and serves as a carbonsink to help stabilize global warming.

Organic farms use far less non-renewable energy and petroleum in-

puts than industrial agriculture (for example, it takesenormous amounts of energy and petroleum prod-ucts to produce pesticides and chemical fertilizers),and generate far less climate destabilizing greenhousegases such as CO2.

Since the U.S., with less than five percent of theworld’s population, is generating 29% of all theworld’s greenhouse gases, it’s especially important toreduce our nation’s pollution by building a strongorganic agriculture and alternative energy sector asquickly as possible.

climate chaos solutionsA Community - Owned Natural Foods Grocery Store

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

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

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

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

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/C.E. Pugh [email protected]• Comptroller/John Heckes [email protected]• Accounting/Toni Fragua [email protected]• Business Development/Steve Watts x114• Computers/Info Technology/Mark Bieri x108 [email protected]• Human Resources/Sharret Rose [email protected]• Marketing/Edite Cates [email protected]• Membership/Robyn Seydel [email protected]

Store Team Leaders: • Michelle Franklin/Nob Hill [email protected]• John Mulle/Valley [email protected]• William Prokopiack/Santa Fe [email protected]• Tim Hankins/Gallup [email protected]

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

Co-op Connection Staff:Managing Editor: Robyn [email protected] and Design: foxyrock incCovers and Centerfold: Edite CatesAdvertising: Robyn Seydel Printing: Vanguard Press

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

Copyright © 2006La Montanita Co-op SupermarketReprints by prior permission.

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

CO-OPYOU OWN IT

2 april 2006

Climate Chaos, Organics and

New Mexico Solar IncentivesBecome Law!by Ben Luce, Ph.D., New Mexico Coalition for Clean AffordableEnergy (NMCCAE)Over the past two months, two new incentives for solar energyhave appeared in New Mexico: A solar income tax credit, creat-ed by Senate Bill 269 sponsored bySenator Dede Feldman at the 2006 NMLegislature, and a RECs (RenewableEnergy Credits) buyback program. Thelatter is only available for net-meteringcustomers of New Mexico’s largest utility,Public Service Company of New Mexico(PNM), but may be available for cus-tomers of some other utilities soon.

A downloadable guide on how to “GoSolar” using these incentives and othersteps in the process for obtaining solarsystems can now be found on CCAE’sincentives page via CCAE’s website(www.NMCCAE.org) or NMSEA’s web-site (www.NMSEA.org).

Solar Credit Details: The new solar tax credits establisha state income tax incentive which is designed to comple-ment and significantly extend the new federal solar credits,such that taxpayers who install systems which cost approx-

TTransforransformationmation

imately $30,000 or less will enjoy a solid (uncapped) 30%solar tax incentive (with federal and state combined) for thenext ten years. Specifically, the new state credits will beworth 30% of the system cost, and then minus any applica-ble federal credits, up to a total state credit of $9000.

Systems eligible for the state creditsinclude off-grid and on-grid residen-tial PV, on-grid commercial andindustrial PV, agricultural waterpumping systems, and solar hotwater and (active) hot air systems.The credits will be available for tenyears, retroactive from January 1,2006 through 2015. Taxpayerswhose state tax liability cannotabsorb the full credits for a system inthe first year can carry over theunused amounts for up to ten years.

A key element of these credits is thatsystems must be certified first as

meeting quality standards, via an application process thatwill begin soon, by New Mexico’s Energy, Minerals, andNatural Resources Department (contact Brian Johnson,505-476-3313). The Department is developing the certifica-tion requirements now, and they should be available as ofJuly 1, 2006. continued on page 4

climate chaos solutions

Adapted from the Union of Concerned Scientists

II ndividual choices can have an impact on globalclimate change. Americans' per capita emissionsof heat-trapping gases is 5.6 tons—more than

double the amount of western Europeans—we canall make choices that will greatly reduce our fami-lies' global warming impact.

1. The car you drive: the most importantpersonal climate decision.When you buy your next car, look for the one withthe best fuel economy in its class. Each gallon of gasyou use releases 25 pounds of heat-trapping carbondioxide (CO2) into the atmosphere. Compare thefuel economy of the cars you're considering andlook for new technologies like hybrid engines.

2. Choose clean power.More than half the electricity in the United Statescomes from polluting coal-fired power plants,which are the single largest source of heat-trappinggas. Switch to green generated energy both on andoff grid.

3. Choose locally produced and organicfoods whenever possible.Approximately 20% of the greenhouse gases wegenerate are from agricultural production and the1500 to 3000 food miles conventional food travelsadds to the planets body burden of CO2. Organicfarming builds soils that help hold on to more CO2,to name but a few of the benefits.

4. Look for Energy Star: Efficient Appliances. When it comes time to replace appliances, look for theEnergy Star label on new appliances. If each house-hold in the United States replaced its existing appli-ances with the most efficient models available, wewould save $15 billion in energy costs and eliminate175 million tons of heat-trapping gases.

5. Unplug a freezer.One of the quickest ways to reduce your global warm-ing impact is to unplug the extra refrigerator or freez-er you rarely use. This can reduce the typical family'scarbon dioxide emissions by nearly 10 percent.

april 2006 3

6. Get a home energy audit.Take advantage of the free home energy audits offered by manyutilities. Simple measures often can reduce a typical family's car-bon dioxide emissions by about 5 percent.

7. Light bulbs matter.If every family in the United States replaced one regular light bulbwith an energy-saving model, we could reduce global warmingpollution by more than 90 billion pounds, the same as taking 7.5million cars off the road.

8. Think before you drive.If you own more than one vehicle, use the less fuel-efficient one onlywhen you can fill it with passengers. Driving a full minivan may be

kinder to the environ-ment than two midsizecars. When possible, joina carpool, bike, hike, ortake mass transit.

9. Plant a Tree!Check labels for sustainablyharvested forestry productswhen buying wood. Foreststhat are well managed aremore likely to store carboneffectively. Get a group of your neighbors together and contact yourlocal arborist or urban forester about planting trees on privateproperty and public lands. In addition to storing carbon, treesplanted in and around urban areas and residences provide much-needed shade, reducing energy bills and fossil fuel use.

10. Let policymakers know you are concerned aboutglobal warming.Our elected officials and business leaders need to hear from con-cerned citizens. Sign up for the Union of Concerned ScientistsAction Network at www.ucs.org.

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

Gallup

Valley

TT he most serious threat today is climate change. Threateningchanges are occurring far faster than the scientists had thoughtjust a few years ago. How we use the world's resources is going

to have to change, and the sooner, the better. One of the things we canalter is how we produce, process, and distribute our food. Here are someof the facts that will hopefully lead to changes in agricultural and foodpractices.

Why Organic?Reducing Energy Usage: Natural Inputs: Making chemical fertilizer takeshuge amounts of energy. Every unit (kilogram) of Nitrogen fertilizer takes18,000 kilograms to produce. Chemical pesticides and herbicides alsorequire energy to be produced and shipped. When organic and non-organ-ic farming are compared, organic farming uses roughly 1/3 less energy!BioIntensive farming uses close to zero petroleum energy!

Organic Soils Hold Tons More Carbon: Petroleum farming also does nothold carbon in the soil as well as organic. The importance of holding car-bon in soils (called carbon sequestration) is now being recognized inter-nationally because of the dire need to reduce CO2 in the atmosphere.Organic farming sequesters roughly 20% more carbon! Some have esti-mated that if all the U.S. farmland were converted to organic processes,the soils would absorb one-half of the emissions from U.S. cars!

Drought Protection: Holds More Water: Organic soils hold more water,and therefore have more resilience to drought.

Drought Protection: Produces More Food: Irrigation waters often comefrom summer snowmelt, which will be reduced by higher temperatures,and by possible long-term drought. With effective organic methods, foodproduction has been shown to be greater than Petroleum-based agricul-ture; sometimes 25% to 75% more, depending on local conditions.

Why Local?Buffer Petroleum Price Increases: Local food and organic farming canhelp protect us from nasty price increases as petroleum products sky-

rocket in price! The shorter the distance between people and their foodmeans more protection when supplies of petroleum for transport becomeexpensive and/ or scarce.

Reducing Energy Usage: Food Miles: Average food now travels 1500-2500 miles from farm to plate. Transporting food accounts for an esti-mated 25% of road usage. Local food can reduce transportation emis-sions 5-17 times.

Small Farms: Potential for Maximizing Efficiency: Certain methods oforganic farming can increase food production per square foot 2 to 4times! New Mexico’s traditional family farms and smaller farm size makeus the perfect place to utilize these near-zero fossil fuel and extremely lowwater growing techniques that can produce higher yields. BioIntensive(Jeavons) methods can produce enough food to feed one person for ayear—the average American diet in 4000 square feet of garden space.

Local Food, Less packaging: Local food reduces the need for costly andconsumptive packaging and processing. Packaging food uses 7% of foodsystem energy. Processing food uses 16% of food system energy.

Food Security: Extreme weather damages food production. HurricaneKatrina did $2 billion worth of damage to agriculture, and HurricaneWilma did about $2 billion as well. Drought across the U.S. has done sev-eral billion dollars of damage. Damage from pests and diseases withwarmer U.S. weather has doubled, adding another extra billion dollars.Food security is strongest when food is grown nearby.

Local Jobs/Less Communting: With strong support for local food, morepeople could work in their own rural communities, reducing the need forcommuting to cities for work. Local jobs can also be created in cities withthe development of urban agriculture. by Louise Pape

For more information go to [email protected], or email: [email protected].

Ten Steps to Reduce Your Climate Change ImpactClimate Change Impact

Climate Change: New Reasons toSupport Organic and Local Food

tal, and infrastructure problems. The costs areimpossible to estimate, but are very real.

A recent National Geographic article looked at thiskind of data and suggested that the true cost of a gal-lon of gasoline is in the $6 to $8 range, suggestingsubsidies of upwards of $4 per gallon. I have seenmore controversial estimates, which include expensessuch as the Iraq War and the results of climate change,which suggest fossil fuel subsidies are closer to $15per gallon. Even assuming the conservative estimates,the 55 cent ethanol subsidy looks puny.

Extra Expense of EthanolAt current prices, it costs more to run on ethanol. E-85 has averaged about the same, or slightly less thangasoline in New Mexico. The catch is that ethanol

mileage is about 75% of what we get with gasoline,which translates into paying about 30% more forfuel. For this extra expense, we are lowering our fos-sil fuel use and CO2 emissions by an estimated one-third to one-half. Clearly this is not a purely eco-nomic choice, but a values-based decision.

To put it into perspective, the decision could be com-pared to buying a hybrid vehicle, which is also difficultto justify purely by economics. First, I believe that I amlowering my fossil fuel use at least as much as withhybrid technology, which increases mileage by 25% to40%. The difference is that the hybrid technologyincreases the initial cost of the vehicle by $3,500 to$5,000. We paid no more for our flexible fuel vehiclethan we would have for its gasoline-only equivalent,but we pay $300 to $400 more for fuel a year.

I am not trying to criticize hybrids, only to show thatethanol provides another alternative, with lessupfront cost. Several manufacturers have been devel-oping flexible-fuel hybrids, which combine the tech-nologies, and will provide even more dramaticreductions in fossil fuel use. Continued on page 14

New Mexico is at least 50% greater than thenet-energy provided by gasoline production.

Finally, the production of ethanol produces avaluable byproduct, called distillers grain, whichis a high protein source of animal feed. To fail toallocate a part of the energy used to the produc-tion of this co-product misses a big part of theoverall energy equation.

Ethanol SubsidiesEthanol is highly subsidized up to about 55 centsper gallon, totaling over $1 billion annually. It isimportant to realize that gasoline is even morehighly subsidized. There are a handful of taxbreaks available only to the Oil and Gas indus-try, including special expensing rules, tax credits,

and tax exemptions. These breaks represent atleast $5 billion annually, and some estimates putthem as high as $17 billion.

There are additional program subsidies to fossilfuels, including funding of research and develop-ment, subsidized loans, regulatory oversight, pol-lution cleanup, and liability costs. Again, estimatesvary widely, but represent at least tens of billionsannually, and perhaps as much as $100 billion.

Then we get into the indirect subsidies throughmilitary protection of petroleum producers. TheUS military is actively involved in protectingpipelines around the world. We are especiallyactive in South America and the former SovietRepublics. On top of this are emergency responseexpenses for oil spills and fires, performed by theCoast Guard and State and local governments.

Before we are done, we need to consider envi-ronmental, health and social costs borne by soci-ety. The combustion of gasoline creates air andwater pollution and related health, environmen-

april 2006

energy solutions

4

by Donal Kinney

II n George Bush’s February State of the Union address, he pro-claimed, “America is addicted to oil”. He also vowed to, “replacemore than 75% of our oil imports from the Middle East by 2025”,

and stated, “We must change how we power our automobiles.” Sixyears ago, my wife and I purchased our first bio-fuel vehicle. It isa 1999 Ford Ranger Pickup, flexible-fuel vehicle. Flexible fuelmeans that it can run on any mix of ethanol and gasoline, up to85% ethanol. We purchased the truck, just as ethanol becamecommercially available in Albuquerque. Since then, two stationshave opened in Santa Fe. Last year, over 70% of the fuel we putinto the truck was e-85 ethanol.

Ethanol as a vehicle fuel has been criticized in the press. Some ofthe criticism is warranted, but not all of it. Here is my take on themost contentious issues surrounding fuel ethanol.

Net-Energy BalanceThe argument that has most significantly slowed the adoption ofethanol is the argument that the production of corn ethanol has anegative net-energy balance. If true, this would mean that it takesmore energy to produce the fuel, than it provides the end user.This argument was first published in the late 70s and early 80s.

The initial research has been retested many times, including studiesby the USDA, several Universities, Argonne National Laboratory,and others. The results vary significantly, but most current findingsput ethanol net-energy in a positive 20% to 100% range.

The results vary because there are no standards for farming, dis-tilling, and delivery practices. The use of energy in producingethanol depends on the crop, the amount of fertilizer, pesticideand water used, farm machinery used, distillation techniques,delivery distances, and many other variables. All of the publishedstudies are based upon mid-west corn ethanol, but our ethanol ismade in Portales, NM, from sorghum, which requires less fertil-izer, pesticide, and water.

It is also important to point out that gasoline itself has a negativenet-energy value. It takes approximately 20% more energy toproduce and deliver a gallon of gasoline than it provides. By mycalculations, the net-energy provided by ethanol production in

New Mexico Solar IncentivesBecome Law

Ethanol: A Transitional Strategy TowardSustainability

continued from page 2Systems installed before July 1 will be subject to amore flexible evaluation process than systems afterJuly 1.

Quality certification was extremely important tothe State Legislature, and is meant to avoid arepeat of problems with solar tax credits experi-enced by NM in the 1980s. The Department’srequirements will be designed to effectively weedout substandard components and faulty installa-tions. They should not, however, be onerous, andpeople who utilize good quality components andreputable installers should have little difficulty ingetting their systems certified.

NABCEP (the North American Board of CertifiedEnergy Practioners – www.nabcep.org) is nowoffering training and certification for both photo-voltaic and solar thermal installers (the solar ther-mal services are just getting underway).

RECs Buyback: Under the new “PV RECsBuyback Program,” PNM is now offering to pur-chase RECs (renewable energy credits) generatedby PNM customers who already own or who buynet-metered PV systems for $.13/kWh through2018. PNM will then apply these RECs towardscompliance with the NM Renewable EnergyStandard (which contains a 3 credit multiplier for

Guest Speakers:Donald Petersen, Los Alamos Education GroupBen Luce, New Mexico Coalition forClean Affordable Energy

Thursday, April 6, 7-9pmUNM Law School, 1117 Stanford NE Rm. 2405

For more information call CitizenAction New Mexico: (505) 262-1862.

the expense ofETHANOLETHANOLA values based decision:Ethanol may cost 30% more but lowers CO2 emissions by 1/3 to 1/2.

solar). PNM will purchase every PV REC gener-ated by a customer, whether the customer usesthose kilowatt-hours or feeds them back into thegrid, offsetting their bills by spinning the meterbackwards.

For systems installed this year, customers areexpected to recoup approximately $2500 perkilowatt of PV through 2018 under this program,or approximately 25% of system cost relative totoday’s prices. The program may be extendedbeyond 2018, or terminated at that time, by theNM Public Regulation Commission.

Program Limits and the Long View: Finally,it should be kept in mind that both programs haveupper limits on the total number of systems thatthey can support: The tax credit program is cur-rently limited by law to $3 million in new PV sys-tems per year, and $2 million in solar thermal sys-tems (the maximum fiscal impact of the programon New Mexico is $50 million over ten years).

Interested in Helping Make Clean Energy a Reality?Join the Clean Energy Network of the NewMexico Coalition for Clean Affordable Energyonline at www.NMCCAE.org, and receive emailalerts on who-to-call and what-to-say to assistCoalition policy actions at all levels. TheCoalition promotes incentives and other policiesfor solar energy, wind power, biomass/biofuels,and energy efficiency.

Our future: Nuclear Power or Renewable

Energy?

free publicforum

The Whole Woman Center418 Central Ave. SE Albuquerque NM 505-243-4010

April 14th 20065:30 – Refreshments 6:00 – Ribbon Cutting 7:00 – Community Dance

www.wholewoman.com

PLEASE JOIN IN CELEBRATING

THE GRAND OPENING

The Whole Woman Center is theworld’s first institution dedicated to the prevention and treatment ofcommon women’s health disorders through posture and movement.

The Whole Woman Center

TT om Rohrkaste has had a love affair with thenatural world for just about all of his life. Thefine herbal products of La Puebla Elementals,

produced at his small farm on the Stanley/Rowe mesaare a natural outgrowth of that love. Says Tom, “all lifeat the farm is appreciated and acknowledged for itsparticipation in the creation of every product. WhenI can’t grow it on my farm, friends allow me to doplantings on their farms in other ecosystems.” Tomrecognizes that all of nature is interrelated. For thepast 33 years he has been a beekeeper. He’s beenmaking herbal products for 22 years, nine of thoseyears as La Puebla Elementals.

His biology degree put him in the University ofIllinois lab for a while, but the wide world was call-ing and he subsequently studied traditional healingwisdom with a variety of teachers including a SantaClara elder, curanderas and other native healers.These experiences have allowed him to “mix the conventional with the unconventional” for a seriesof products with outstanding healing qualities.

La Puebla Elementals was initially established in LaPuebla, New Mexico (between Chimayo and

Espanola). Says Tom, “It was immensely satisfyingto have Elderberries thrive in our dry conditions.By adding composted goat manure and irrigatingfrom the Santa Cruz River, plantings could reach 15 feet in a single sea-son. My first product, Elder-berry Formula, was designedprimarily for fighting the flu.It’s over 70% elderberries. Ialso added Echinacea angusti-folia and purpurea, astragalus,fresh ginger, and an herbsacred to the Navajo, YerbaFria. Due to it’s high flavonoidcontent, it is also helpful forhypertension and as an anti-inflammatory.”

All plant material, whether grown on the farm, fromplantings at other sites or sustainably wild-crafted, isprocessed at the Rowe farm with meticulous stan-dards. The medicinal plants from the PeruvianRainforest or the Orient used in some formulationsare of the highest quality and La Puebla Elementalsuses only non-endangered rainforest plant species,

sustainable choicesLocal Product Spotlight:La Puebla Elementals

collected by the indigenous people of Peru. “The supplier of ourrainforest herbs practices honorable exchanges with native collec-tors and belongs to several rainforest preservation foundations”says Tom. All formulations are cold processed in small batches toassure consistent quality and potency.

“After living in Northern New Mexico for 21 years, findingsolutions to the Spring allergies has been paramount!” The nowfamous Southwest Formula does just that. By helping to relieveallergy symptoms due to juniper pollen, it also allievates the bac-terial infections that often follow, e.g. bronchitis. “By combining

my favorite herb, Yerba Mansa, withOcotillo bark and flower, and Elephanttree, I created the Southwest Formula.To date, this is my most popular formu-la. But everybody’s physiology and dietare so varied that sometimes a freshNettles tincture or Peruvian Cat’s Clawis needed to mitigate allergies as well,”says Tom.

“My overall philosophy has been toinvite and respect the consciousnessbehind the natural world. I’ve always

believed in the power of synergy. That is to say, the sum of theparts working together is greater than the sum of the parts work-ing separately.” At the instruction of a Santa Clara Elder, Tomblesses all past, present, and future generations of each plant heworks with. He says, “when gratitude is freely given to Nature,an amazing opening takes place that words cannot express!”Look for the tinctures and salves of La Puebla Elementals inAlbuquerque and Santa Fe, and special order at the Gallup Co-op.

april 2006 5

by Ivy Edmondson

TT hroughout history, the egg has been a pow-erful symbol for life, chi, and fertility, acondensed sphere containing the divine

spark of creation and rebirth. In ancient times, eggswere thought to have magical healing properties.They were planted among crops to promote agood harvest, were thought to restore fertility, andbring fortune, and were decorated and given ascourting gifts. They also symbolize resurrection asa part of the celebration surrounding the VernalEquinox, the beginning of Spring, which came tobe known as Easter and are part of the PassoverSeder in many Jewish homes. The legendary gold-en egg is a symbol of great fortune and power.

Eggs are popular around the globe, not only sym-bolically, but as a key element of healthy diet, andfor good reason. They are like jewels of nutrition,condensed forms of highly accessible of protein,with above 95% absorption by the body (about15 to 20% higher than other proteins). They areinexpensive relative to their high nutrient value,easy to prepare, and easy to chew. All of these fac-tors make them highly valuable to a balanced diet,especially for seniors. The only problem is thateggs have been on the restricted list by theAmerican Heart Association for the last thirtyyears due to their high cholesterol content.

The AHA has long recommended limiting eggconsumption to no more than four eggs a week.There has been bad press on eggs since the seven-ties, but current research shows that eating eggs asa regular part of one’s diet has only minisculeeffect on cholesterol levels and little relationshipto heart disease or stroke. A recent study of over100,000 men and women was funded by theNational Institute of Health and conducted by Dr.Frank Hu of the Harvard School of Public Health(published in the Journal of the American MedicalAssociation). Participants were studied for up to

fourteen years, and Hu reported no adverse effectsfrom consuming an average of one egg per day inhealthy individuals, and little detectable effect inthose eating up to two eggs a day. The study didnote that these findings do not apply to those suf-fering from diabetes, in which one-a-day egg con-sumption appears to double the risk of heart disease.

When asked why daily egg consumption did notturn out to increase the risk of cardiovascular dis-ease in healthy individuals, Dr. Hu and his teampointed out that eggs contain high amounts ofessential nutrients. Although the yolks are relativelyhigh in cholesterol (213 g per egg), they also containantioxidants, B vitamins, folate, many essential min-erals, and unsaturated fats, in a highly absorbablepackage that feeds the body and may counterbal-ance the adverse effects of the cholesterol. Ratherthan eliminating eggs from our diets, the Hu teamrecommends “reducing saturated fat… and trans fat[oils that become solid at room temperature]… andeating more grains, fruits, and vegetables.”

For egg-lovers who want even more heart-healthyeggs, try some Omega-3 eggs from the Co-op.Organic Valley feeds their hens vegetarian organicfeed containing flax seed, which produces 225mg ofOmega-3 proteins per egg (compared to 80mg eachin conventional eggs). Studies have shown that ourmodern diets tend to be low in nutrients such asVitamin E and fatty acids essential for human health.Omega-3 proteins provide these essential nutrients,promote normal brain and retinal development,healthy infant growth, and have been shown toreduce the risk of cardiovascular disease and stroke.

On this Easter egg hunt, Omega-3 eggs may be theprize golden egg! And they are on sale at the Co-op forthe month of April! Consult our recipes section in thisissue for some great ways to prepare eggs and go towww.enc-online.org for more information on eggsand nutrition.

Tom Rohrkaste

The Golden EggEgg

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co-op news april 2006 6

by Ivy Edmondson

JJ oran Viers is the friendly face at most every gardening conference andevent in the area, and he teaches some of the classes for theAlbuquerque Master Gardener’s Program. Born in Albuquerque but having

grown up in California, Costa Rica and rural Arkansas, he moved back toAlbuquerque in 1990 and soon after became aCo-op member. I met with him recently, sittingamongst botany books, soil samples, and treelimbs collected for testing, to talk.

IE: How did you get into gardening?JV: I grew up in very rural areas, with natureall around, and with a mom who was anorganic gardener and consumer back whenthat was kooky. My appreciation for the natu-ral world is a large part of what brought me tothe study of Biology at University of NewMexico. I also got very interested in organicgardening, as it seemed to make sense inlight of my studies. Also, my future wife, Susan, and I bonded over gardening inher yard. We graduated and got married on May 16, 1992, and then that fall Ibegan a Masters program with the Botany Department of the University of Florida,in Gainesville (again with an emphasis in plant ecology). After graduating, I tooka position with UF’s Horticultural Sciences Department, as Garden Manager fortheir Organic Gardening Research and Education Park.

Cooperative Extension with Organic Hearta Member Profile In 1996, Susan and I moved back to Albuquerque, and

after working for a couple of local nurseries I took a part-time position with the New Mexico Organic CommodityCommission (NMOCC), which lead to my appointment asAgency Director for the NMOCC. I held that position for 6years, during which time the agency grew from a one-per-son operation to four-persons. During that time, I was fair-

ly active in the organic industry at anational level as well as in state.

I was a founding board member of theNational Association of State OrganicPrograms, and a board member of theOrganic Materials Review Institute.When Governor Richardson tookoffice, I was one of the many politicalcasualties. The day after I found out Iwas to be replaced at the NMOCC, Iheard that the Bernalillo CountyCooperative Extension Service had anopening for a Horticulture Agent.

IE: What do you do for the county extension service?JV: As Horticulture Agent, I’m the lead contact for citi-zens and businesses on any horticulture questions thatcome into the office. I work with homeowners, neigh-borhood associations, small and large landscape firms,and various organizations. I’m the Secretary for ThinkTrees New Mexico [Annual Arboriculture Conference], amember of the Xeriscape Council [Annual XeriscapeConference] and a member of the TVI LandscapingProgram Advisory Board.

I help identify problems (insects, diseases, and mostcommon abiotic conditions). I do informal teachingthrough presentations to groups and a lot of phone andon-site consultations. I am the faculty advisor for theAlbuquerque Area Extension Master Gardeners and teachquite of few of their training sessions.

IE: What is a county extension agent? JV: A county extension agent is the front-line of theCooperative Extension Service, an organization struc-tured through the land-grant college (in NM, that’sNMSU) and charged with disseminating knowledge

gained through research out to the general public whocan use that information in everyday settings. I like thecontact with different people, the range of topics I haveto help with, and the technical nature of the work. It’snice to think I’m making a difference to people in howthey care for their gardens and landscapes, and to knowthat their tax dollars support our efforts. Mostly, wedon’t have to charge for our services.

IE: Do you have any thoughts on gardening during thisdrought year? JV: As for water, it is my position that this is the year toskip bedding plants and other annuals, pull in andregroup, mulch heavily and try to maintain the perenni-als, shrubs and trees. Let the lawn go, but not at theexpense of the trees that might be rooted in that samearea. Even if you can afford the water bills, good stew-ardship should dictate reducing water use.

IE: I hear your family is also involved with the Co-opJV: We both joined before meeting each other because itfit with our lifestyle and our philosophical choices.We’ve been members all along, except for the four yearsin Florida. Susan graduated UNM with a double major(Biology and Chemistry). Later, before we left Florida,she went through a massage therapy program, andsince 1996 has been a massage therapist here inAlbuquerque (Alegria Therapeutic Massage). She pro-vides free massage to Co-op employees as a volunteerparticipating in the Staff Wellness program for the 18%discount. With two kids, Wren, 7, and Lyle, 4, it helpsgreatly as the vast majority of our groceries are pur-chased at the Co-op.

The Bernalillo County Extension Office offers a long list ofservices and programs, including the Albuquerque MasterGardening Program, Home Economics and informationon Agriculture/Horticulture (in conjunction with NewMexico State University), 4H Club, and free nutritionclasses (ICAN) for low-income groups, soil testing andfree consultations, to mention a few. The Extension Officeis located at 1510 Menaul NW, Albuquerque, 87107. Call(505) 243-1386 for more information, or visit the website, http://bernalilloextension.nmsu.edu. Meet Joran atthe 17th Annual Celebrate the Earth Festival!

Marsha Mason’s Resting in the River Abiquiu, New MexicoHealing Body Butter, 8 oz, Sale $13.99

Herbs, Etc. Santa Fe, NM Allertonic, 1 oz, Sale $7.99 and ChlorOxygen, 1 oz, Sale $9.99Other Herbs, Etc. products also on sale

La Montanita Co-op Albuquerque, New MexicoTree-Free Kenaf Co-op Greeting Cards, Assorted designs, Sale 99¢ each

Tijeras Organic Alchemy Albuquerque, New MexicoClary & Cucumber Daily Shampoo or Conditioner, 12 oz, Sale $7.99Other Tijeras Organic Alchemy products also on sale

LOCAL SALE ITEMS

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JoranViers

member profile

It was recently brought to our attention that Lifetime Members feel left out during all our New and RenewMembership Promotions. It has always been our policy to give our Lifetime Member any and all MembershipPromotions. Just ask any of our friendly Information Desk staff to verify that you are indeed a Lifetime Member topick up one of whatever promotion is available that interests you. Questions or problems, call Robyn at 217-2027or toll free at 877-775-2667.

E ach week dedicated Co-op volunteers shop forand deliver food to people who are housebound,people with special needs and elders. This is a

FREE Co-op service. Nob Hill area members call 265-4631 onTuesday mornings. The North Valley area members call 242-8800 Wednesday mornings. This service is not yet available inSanta Fe or Gallup. We only deliver groceries to memberswho live within a five (5) mile radius of the stores.

Call in your order between 9am and 12 noon. Groceries aredelivered later that afternoon. This FREE delivery service is aCo-op Member Benefit. You must be a current Co-op memberto participate. Co-op members interested in volunteering todeliver or to shop for the special needs program can sign up onthe posted sheet at both Albuquerque information desks.Volunteer sign up is on a first come first serve basis.

For more information contact Tim Morrison at 265-4631.

CO-OP SPECIAL NEEDS

DELIVERYPROGRAM

Lifetime Members and Membership Promos: a Reminder

This year feed your soil the best! 877-0220

Premium Compost~ Approved for Organic growers & gardeners byThe Organics Commodities Commission.~ Composted over 12 months & low in salts

Mulch ~ for beauty, cooler soil, weed reduction,and Water Conservation

Organic Recycling ~ Respect our resources -Bring your yard waste to us!

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Classical HomeopathyVisceral Manipulation

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MARY ALICE COOPER, MD

St. Raphael Medical Center204 Carlisle NE Albuquerque, NM 87106

505-266-6522

Personal GrowthChildhood Trauma • Illness

Drugs/Alcohol • LossWomen’s Issues

Louise Miller, MA, LPCC, NCCPsychotherapy

Albuquerque, NM(505) 385-0562 www.louisemiller.org

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Somato -Emotional ReleaseC r a n i o - S a c r a l

S w e d i s h

P o l a r i t y

by Andrew Stone, Co-op Board MemberHaving been a lifelong coffee afficionado in its orig-inal meaning; 'addict', I knew I had crossed myRubicon when, after a 4-shot breve latte, I fell fastasleep. I had read much about the healthy caffeinealternative green tea with its anti-oxidant properties,but had never cared for its bitter astringent qualities(although a Buddhist friend assures me nothing beatsplain green tea!) Remembering my Eastern lore, Igoogled 'Yogi Tea' - only to find that it was a tradename, not a recipe! Digging further revealed the seven(to eleven) sacred ingredients for an amazing brewthat revives the weary soul as it feeds the body -Indian Chai (don't say Tea after Chai unless you likeredundancy as Chai means Tea!)

It's simple to make chai from scratch and quiterewarding to work with the raw ingredients. Ideally, Ilike to cold infuse the herbs the night before, so I canfire up the tea half asleep. Here's a recipe for 4 cups:

Grind in a coffee grinder, or mortar and pestle if you'rea purist, the followingone cinnamon stick7 green cardamon pods3 cloves1 star aniseThinly slice a nice hunk of fresh gingerToss these into 2 cups of filtered water

If you want to make it a la Nueva Mexicana, add apinch of ground red chile or cayenne - and to fullyinvoke the ancient gods of Atzlan, add a teaspoon ofpowdered dark chocolate. An overnight soaking reallyreleases the flavors. Turn on the heat and add:

1 1/2 cups of milk or soy/rice milk1/2 cup of half and half (really makes it delicious!)Bring to a boil, stirring occasionally - but contrary topopular wisdom, do watch the pot so it doesn't boil!Take off heat and add:

2 tablespoons of honey (Ayurevedics insist sugar)2 tablespoons of Gunpowder Green teaSteep for 3 minutes, strain into mugs.

Chai made by boiling the tea leads to two problems:extreme bitterness as the tea's tannin comes out withboiling and degradation of the caffeine molecule whenexposed to temperatures over 200 degrees.

The Co-op sells two excellent green teas in bulk thatreally lend themselves to tasty chai - the Gunpowdergreen - which unfurls like smoke in the tea, andMontana Tea Company Organic Green. You can get aweek's supply for less than the cost of one 4-shotbreve latte, your breath will be as sweet as honey, andyour mind and productivity will soar!

co-op news april 2006 7

the inside scoop by C.E. PUGH

Calendarof Events

4/3 Social Responsibility Committee, Immanuel Church 5:30pm4/10 Finance Committee Meeting, 303 San Mateo NE 5pm 4/10 Foundation Meeting, Valley Co-op 5:30pm4/18 Board of Directors Meeting, Immanuel Church 5:30pm4/23 17th Annual Celebrate the Earth Fest, Nob Hill Co-op (pg.1) 4/26 Member Linkage, Immanuel Church 5:30pm 4/27 Co-op Great Food Turn On, Santa Fe Co-op 4-7pm (pg.1)

by Shirley Coe, Administrative AssistantMBA Students: Students from UNM’s AndersonSchool of Management attended the meeting.Finances: The Finance Committee reported that as ofDecember 31, 2005, the Co-op is ahead of budgetand the net margin is improving.Member Linkage: In order to increase its visibility,the Board is planning on having a regular column inthe Co-op newsletter. This will provide the Board anopportunity to respond to members’ questions aboutthe Co-op and its governance.Member Events: There will be no Coffee with theBoard in March or April. Instead, be sure to attend theGarden Party on March 25 and the Earth Day celebra-tion on April 23. See the Co-op Connection for details.

Co-op Information: Look for the two new Co-opinformation pamphlets; they provide clear and usefulinformation on how the Co-op is run.New Board Members: The Board held a successfulorientation day in January for all Board members.New Board members will meet again in May for train-ing in policy governance.Valle Vidal Endorsement: The Board agreed toendorse the Sierra Club’s core values statement forthe Valle Vidal of New Mexico.Board Meeting: Members are invited to attendmonthly board meetings. The next meeting will beheld on the third Tuesday, April 18, 2006, at 5:30pmat the Immanuel Presbyterian Church at Carlisle andSilver Avenues in Albuquerque.

BoarBoardd Brief:Brief:Meeting of February 21, 2006

We are pleased to announce Tracy Thomasson as thenew store manager in our Gallup location. Tracy hadserved as the assistant manager for several months. Weare sorry to see Tim Hankins leave, but I hope you willjoin us in welcoming Tracy in her new role.

Our deli remodel in our North Valley, Albuquerque loca-tion is almost complete and your response to this workhas been fabulous. The deli staff is doing a wonderfuljob with these changes and the department sales are inline with our projections for the remodel.

We recently replaced the deli stove and oven in our SantaFe location and we will be expanding the deli “grab andgo” display and the cheese display area shortly. We willalso begin work in the check-out area to add two expresslanes to better serve our increasing sales volume.

Our Board of Directors and Edite Cates (Co-opMarketing) created the set of “quiz cards” that areattached to the shopping carts in the stores. We hopeyou find value in these and if you have any commentsor questions for the Board, you may contact them [email protected]. We also now have audioconference service in Gallup and Santa Fe for ourmonthly board meetings. If you would like to participatein a board meeting from Gallup or Santa Fe, please con-tact Tracy Thomasson at the Gallup location or WillProkopiak at the Santa Fe location.

We are very grateful for your support of our coopera-tive. Please don’t hesitate to let us know how we canbe of greater service to you.

C.E. Pugh, General Manager recycle reuseEAREARTHTH DADAYY SALESALE

SUNDAY, APRIL 23, 10-4PMIMMANUEL PRESBYTERIAN CHURCH ACROSS FROM

THE CO-OP EARTH FEST!

MemberAppreciationSpecialAll New, Renewing and Lifetime members get discounts(up to $50 off) on all classes at Ecoversity. Please pick upyour special Ecoversity coupon when you join or renew atall Co-op Locations. CHECK OUT THE CLASS SCHEDULE ONPAGE 15.

sustainable living • land-based learning

Homemade Chai a la Nueva Mexicana

Chairevives theweary soulas itfeeds thebody

EcoVersity

Discountsfor new, renewing

and lifetime members!

I mportant New s!

[email protected] 108 Hope Farms Rd.505-838-0345 Socorro, NM 87802

Pollo Real – New Mexico’s oldest and largest PasturedPoultry Operation is forming a Consumer SupportedAgriculture (CSA), with limited membership and limited pro-duction available. Please contact us immediately to assureavailability of products. Our customers will receive the high-est quality of fresh chicken, turkey, duck, eggs and vegetables.

We would like to thank our valued customers for supportingour local family farm. We look forward to working directlywith you.

Sincerely, Pollo Real, Tom, Tracey and Family

Please scroll down to view

the center spread…

Working on the Food ChainOrganic and Natural foods are the “Big Thing” now, which is kind of goofywhen you think that these are the methods that were used for cultivat-ing healthy food for people all around the planet for millennia. It wasn’tuntil last century that people abandoned their organic origins and beganusing chemical fertilizers, herbicides, pesticides, and the genetic modifi-cation of crops.

Now that we are wising up to the links between how our food is producedand our health and the health of our local economies and our environ-ment we, “Foodies” more that ever recognize the importance of our “BigThing.”

So do the giant agribusiness corporations and food industry giants, whoare jumping on the bandwagon, to get a piece of the organic money mak-ing pie. These huge companies now own most of the organic and natu-ral foods industry’s leading brands and although they may adopt enoughof the farming practices to qualify for a USDA Organic or “Natural” label,few if any actually change their tune into truly embracing the underlyingphilosophy of organics.

Food industry giants can really depend on the organic food market to uptheir bottom line thanks to impressive growth rate. Organic sales havedoubled since 1997 and increased up to 21 percent each year com-pared to increases of 2 to 4 percent for the entire food industry. Thedemand for fresh and naturally grown food is reflected in the ever-increasing shelf space devoted to organic products at large supermarketchains and in the big box discount stores.

At the Co-op we want to consume goods that embrace our values abovesimply the lack of synthetic chemicals; values like: biodiversity, local andfair trade, pasture-fed, predator friendly livestock, etc. At a June 28,2005 conference, the International Food and Agribusiness Associationreported that global sales of organic and natural products are forecast-ed to reach $100 billion by 2008.

Where should we invest our consumer dollars? At the Co-op we believewe must invest in a strong local food supply, support family farmers andspread the democratic economic model of cooperative community own-ership.

505 Organics Chile Sauces & SalsasA Farmer’s Wife Berry JamsAmerican Pie Pies & PastriesApple Canyon Sauces & MarinadesAroma Coffee Bulk CoffeeAug & Bob’s Fresh EggsAward Winning Cow FetaBee Sweet New Mexico HoneyBeneficial Farms Fresh Eggs & ProduceBHI HomeopathicsBHI / Heel HomeopathicsBill Rodgers Pesticide-Free Pinto BeansBlack Mesa New Mexico HoneyBlue Mountain New Mexico HoneyBosque Farms New Mexico HoneyBruce MacCallum’s Tapered CandlesB’s New Mexico HoneyBuenatural New Mexican FoodsBueno New Mexican FoodsCannon’s Sweet Hot Chile PreservesCaribbean Temptation Flavorings & MarinadesCasa Blanca Beef JerkyCervantes Chile Sauce & SalsaChavez Farms Fresh EggsChile Crop SalsasChile Jammin’ Stuff Chile JamsCibolo Junction Posole & Stew MixesClear Light Cedar Co. Cedar Lotions & Body Care Cloud Cliff Bread & Baked GoodsComida Loca Soup MixesCoonridge Farm Organic Goat CheesesCoyote Cocina Sauces, Salsas & ChipsCoyote Trail Chile SaucesDel Valle Pecans Organic PecansDerma-LLife Skin Care ProductsDesert Dew Shea ButterDesert Gardens Salsa Mixes & SeasoningsDesert Woman Fire Cider, Lotions & SalvesDragon River Herbals Herbal Extracts & FormulasEl Patio Chile Sauce & SalsaEl Pico de Santa Fe Fresh SalsasEl Pinto SalsasEmbudo Fabric Design PotholdersEnchanted Soaps SoapsEssential Eating Organic Sprouted SpeltFlourEstancia Valley Local Pinto BeansFano Bread Co. Breads & Baked GoodsFeeding Fido Dog FoodFiesta Chile Barbecue SaucesFirehouse Salsa SalsasFirst Organics Organic Dietary SupplementsFlo’s Chile Apple ButtersFlower’s Salves SalvesFlying E Ranch Fresh EggsFoods of New Mexico New Mexican EntreésGarcia’s SalsasGourmet Bagels Bagels

Hatch Chile Sauces & ChileHeart of the Desert PistachiosHeel HomeopathicsHeidi’s Raspberry JamsHerbs, Etc. Herbal Tinctures &ExtractsHigh Desert Soap SoapsHigh Mesa Chai Instant Chai MixHoly Chipotle Sauces & MarinadesJemez Mountain Spring WaterJerky by Art Beef JerkyJilli Pepper SalsasJoseph’s Cookies CookiesJosé’s Beef JerkyJust Cashews Fair Trade CashewsKidstuff SalsasKinna’s Hot Laos Chile PasteLa Montañita Cards Tree-Free Kenaf Greeting CardsMontañita Plant Works Herbal Tinctures & ExtractsLe Chantilly Pastries & Baked GoodsLe Paris French Bakery Bread & Baked GoodsLeo Martínez Posole & AtoleLeona’s de Chimayó Flour TortillasLori’s Farm Fresh EggsLos Chileros Dried Chile & SeasoningsMac’s Hot Sauce Hot SauceMainstreet Bakery Bread & Baked GoodsMama Luigi’s Marinara SaucesMaria Rosa’s BizcochitosMerlie’s Chile Sauce & SalsaMilagro SalsasMonroe’s Chile SaucesMoses New Mexico HoneyMujeres en Acción TamalesMuy Cool Chile JamsNear Magic Healing OilNew Mexico Style Chile JamsNM Piñon Coffee Co. Piñon CoffeeNoble’s Red Chile SauceNorth of the Border Salsas, Chile Sauces, etc.NOVA Homeopathics HomeopathicsOtiska SalsasPastry Guild Pastries & Baked GoodsPastry Stop Pastries & Baked GoodsPedro’s SalsasPlantworks Herbal ExtractsPollo Real Organic ChickenProgena Herbal Products & SupplementsPueblo Chile Sauces & SalsasPuerta de Luna SalsasPurple Onion Deli Salads & SpreadsQuesta New Mexico HoneyRancho de Las Rosas Organic Red Chile PowderRancho de Santa Fe Chile Powder & SeasoningsRasband Hormone-Free MilkRayo Fresh Eggs & Salsa

Red Foil Root BeerRed Rock Roasters Bulk CoffeeResting in the River Herbal Skincare &CosmeticsRoute 66 Spring WaterSabroso Flour & Corn TortillasSadie’s Chile Sauces & SalsasSage Smudge SticksSage Bakehouse Bread & Baked GoodsSage Smudgesticks Smudge SticksSage Smudgies Smudge SticksSalman Ranch Raspberry Jams & ToppingsSalsa de Santa Fe SalsasSandia Soap SoapsSandia Soy Candles Soy CandlesSangre de Cristo Coop Organic Whole Wheat FlourSF Beeswax Candle Co. Beeswax CandlesSanta Fe Bite Size Gourmet CookiesSanta Fe Cider Co. Organic Sparkling CiderSanta Fe Culinaria Blue Corn Pancake MixesSanta Fe Gourmet Gourmet PestosSanta Fe Jerky Beef JerkySanta Fe Olé Chile Jams & SaucesSanta Fe Seasons Chile Sauces & SalsasSasha & the Pasha Oat ClustersShepherd’s Lamb Organic LambSister Creations Skin Serums & CosmeticsSore No More Topical AnalgesicsSouthwest Gardens Chile SauceSpaghetti Western Salsas & PestosSparrow Hawk Farms Beeswax CandlesSunrise Juice Fresh Juice & Juice BeveragesSunStop Sun MonocleSuper Salve SalvesSuwanee Farms Fresh EggsSweetwood’s Goat Cheese & CajetaTamale Molly Gourmet TamalesTaos Herb Co. Herbal ExtractsTara’s Organic Gourmet Ice CreamTea Naturals Tea Breeze Facial MistsThe Range Café SalsaThe Shed Red Chile SauceThree Angel Chile JamsTijeras Hair & Body Care ProductsTLC Bakery Bread & Baked GoodsTucumcari Greek-Style FetaUncle Mabe’s Barbecue SaucesUnion Baking Co. Bread & Baked GoodsValley Garlic OilVital Soapworks SoapsVitality Works Herbal Tinctures & ExtractsWing-TTime Buffalo Wing SauceWinning Coffee Co. Bulk CoffeeWolfe’s Bagels BagelsYerba de la Negrita Herbal Extracts & Hair CareYerba Maté Revolution Organic Yerba Maté

Centralized corporate ownership and con-trol of our food is not necessary, in fact ithampers the free flow of goods on oneimagines in a free, capitalist society. Giventhe ability to decide between chemical-dependent crops and organics, we over-whelmingly choose to consume the later.When the choice is between fresh, localproducts and those shipped thousands ofmiles we are a voice for local production.

La Montañita sincerely believes in thisendeavor and this is why we currentlycarry over 1500 local products from over400 local vendors in our stores. Look forour local product signs designating thesefine products on our shelves. Keep inmind tht every dollar that goes toward anowner-operated local or organic businesssupports an ideal that will have globalresults.

Included here is a list of a few of thegreat New Mexican businesses we sup-port. Every day we work to make newconnections with more local vendors toexpand our local offerings.

Support local and regional farmers andproducers. Shop Your Co-op!!

The information on these pages hasbeen obtained from many sources,including but not limited to:wikipedia.org, theyrule.net, tyson.com,and the Co-oop buyers.

The “Working on the Food Chain” info atthe top of this page has been updatedfrom our “Who Owns Organic” spreadfeatured in our May 2005 Co-oopConnection News.

Another Way?

The giant international mega-conglomerate Tyson Foods is the newest corpo-rate player in the organics arena having recently purchased Natures FarmOrganics. Twice as large as any competitor in the meat-and-chicken industry,Tyson also sells their brand of religion in addition to chickens, beef, and pre-cooked frozen meals. "Mealtime prayer booklets" for a variety of “God-based”faiths can be found in PDF form on their website.

Under the headline, "TYSON LAUNCHES FAITH-FRIENDLY MARKETING CAM-PAIGN," Ad Age Magazine reports: "What started out as the internal manifes-tation of Tyson's mission statement --- a set of core values that includes'”striving to be a faith-friendly company . . . and to honor God”— has movedthe company over the last few years to place 128 part-time chaplains in 78Tyson owned plants across the country.

Tyson: Newest Organic Player

Food Groupie Buy-llaws

1. Vote with your fork.2. Know where your food comes from.

3. Think first, consume later.4. Support domestic fair trade.

5. Practice ethical consumerism.6. Give the earth a chance.

7. Know who owns the food you purchase.8. Preach our inherent right to food safety.

9. Celebrate the plant life you consume.10. Eat soul food: nourish your whole being!

11. What’s on your plate when the food trucks can’t roll? 12. Contribute to the sustainability of the community you call home.

13. Create a shorter route from farm to fork for you and your neighbors.14. Unleash eating goodness on the community you touch.

15. Support your local organic farmer today, she will support you tomorrow!16. Add your own to this list, and help define the movement towards sustainability!

17.18.

19.

The really compelling aspect of this movement is how quickly a community can create a localfood economy. It doesn’t take a global agreement, it doesn’t take required legislation. We believe thatevery locally grown tomato, green chile or hamburger from a local, humanely raised and slaughteredcow is a method of supporting a less-polluting, safer and more delicious way of life.

FOOD ROUTESSUSTAINABILITY JUST AHEAD

LEAVING BEHINDCENTRALIZATION

COMMODIFICATIONINDUSTRIALIZATION

E ggs are not as bad for you aspreviously thought. Egg proteinis the most accessible form of pro-

tein for the body to absorb. They arepacked with nutrients, and they arecheap! As long as you don’t overdo it,or have an allergy, try welcoming eggsback into your diet! For more informa-tion on eggs and nutrition, see TheGolden Egg, page 5.

Adapted and reprinted from the following sources:http://organicvalley.coopwww.mrbreakfast.comhttp://www.recipelink.com

(C = cup, T = tablespoon, t = teaspoon,# = pound, oz = ounce)

Huevos Motulenos (Eggs Motul Style)by Melanie Miguel

2 corn tortillas1 large egg1/4 C peas, cooked1 T grated dry cheese (Romano,Parmesan, or Sardo)1 slice ham, diced (or substitute)1/4 C beans, refriedcorn oil

Salsa Yucateca2 charred habanero chile, mashed2 key lime or lime, juiced4 T olive oil

edible eggs april 2006 10

2 cloves charred garlic, mashedsalt to taste

For the Salsa Yucateca: Mix all ingredi-ents together. Heat the sauce. In a smallfrying pan, add about 1/4 inch oil andheat on medium high. Fry the tortillasfor a few seconds on each side. Smearthe beans on one of the tortillas.

Fry the egg in the same oil and place onthe beans. Salt & pepper to taste. Topwith the other tortilla. Place the hamand peas over the second tortilla and topwith the salsa and grated cheese. Serveimmediately. (Recipe serves 1).

Egg Brushetta

4 slices toast2 large cloves garlic2 or 3 ripe tomatoes - sliced thickly4 extra-large eggssalt and pepper - to tasteextra virgin olive oil for frying

Lightly grill the tomato slices then keepwarm. Meanwhile rub the garlic ontothe toast. The more you like garlic themore you rub. Fry the eggs till pinkedin extra virgin olive oil. To assemblecover each slice of garlic toast withgrilled tomato. Season with salt andpepper if desired. Top with the fried eggand serve immediately. Simple and del-ish! Serves 4.

Zucchini Sprout Omelet

1 small zucchini, sliced and thenchopped1 C mung bean sprouts, chopped5 parsley sprigs, chopped fine2 celery tops, chopped fine1/4 C milk, or substitute

1/4 C parmesan cheese4 eggs, or substitute1 small onion, minced1/4 t garlic powder1/4 t onion powder1/2 t sweet basil1/8 t sugar1/8 t sea salt1 T butter

Heat a skillet to medium heat and addbutter. Stir in the celery tops, parsley,zucchini, onion, and sprouts. Cookuntil the vegetables are tender. Put theeggs in a medium-sized bowl and beatin the parmesan cheese, milk, onionand garlic powder, sugar, sweet basiland salt. Pour over the vegetables in theskillet. Cover and cook over low heatuntil eggs are set.

Vegetarian Eggs Benedict

1/2 C fresh basil leaves1 t minced garlic2 T pinenutssalt and pepper to taste1/2 C olive oil1/4 C grated parmesan1 T olive oil4 tomato slices, 1/2 inch thick4 eggplant slices, 1/2 inch thick2 English muffins, halved4 eggs

In food processor, combine basil, garlic,pine nuts, salt and pepper until wellcombined. Add half oil and puree. Addremaining oil and cheese until blended.

Brush tomato and eggplant slices withoil and roast in a preheated oven for fiveminutes, turning once. Lightly brushmuffins with pesto and toast underbroiler. Poach eggs.

Howdo youlike your

To assemble, put muffin on plate, stacktomato and eggplant on top of eachserving. Carefully place egg on top anddrizzle with pesto. Serves 4.

Summer Squash Pancakes

3 C summer squash, grated 1/2 t salt 2 T fresh parsley (minced) 2 cloves garlic (minced) 3/4 C Organic Valley Parmesan cheese,grated 1 Organic Valley Large Brown Egg 1 C organic flour 1 t baking powder

Mix all ingredients. Drop by spoonfulsinto oiled skillet. Cook. Turn once whengolden. Keep warm in the oven until allare done.

Divine Eggs

6 Organic Valley Grade A Extra LargeBrown Eggs (hard boiled*) 2 T celery (finely chopped) 1 green onion (finely chopped) 1/4 t garlic (powder) 1/2 t pickle relish (Cascadian Farms) 3 T mayonnaise 1 t dijon mustard (Annie's HoneyDijon Mustard) 1 T fresh parsley (chopped) 1/2 t paprika (for garnish)

Cut the cooked and peeled eggs in halflengthwise; scoop out yolks into a bowl.Mix in celery, green onion, garlic pow-der (optional), pickle relish, mayonnaiseand honey dijon mustard. Season totaste with salt and pepper.

Divide the yolk mixture evenly amongthe reserved whites, mounding it slight-

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This program will include in-depth practice of Harmony Qigong, Eighteen Forms Qigong and a variety of seated Meditation methods. Everyone is welcome to enter in, regardless of experience. Qigong movements are enjoyable to perform, wonderfully vitalizing and may be adapted for individual comfort. Meditation techniques are easy to apply and fruitful.

"Each of us is fully enlightened at the core of our being. This is our essential, enduring nature. Meditation, Qigong and other practices canhelp restore our awareness to this innate state.”

Steven Ridley

Meditative Ways Retreat

ly. Garnish with paprika and parsley, ifdesired. Eggs may be stored, covered in plasticin the refrigerator, for up to 1 day. Serves 6.*Note: For perfect hard-cooked eggs, placeeggs in a saucepan and add enough water tocover them by 1". Bring water to a boil;remove from heat and leave eggs in water 15minutes. Pour off the hot water and replacewith cold water, and allow the eggs to cool for10 minutes. The perfect route to easy peelin'!

Puffed Up Potatoes

1 # baking potatoes 2 T Organic Valley Butter, softened 1/3 C Organic Valley Milk, warmed salt and pepper

2 Organic Valley Eggs, separated 1 heaping C (2-3 oz) Organic Valley RawSharp Cheddar, finely grated

Peel potatoes, cut into large, equal-sizedchunks and place in pot with water to cover.Bring to boil and cook until potatoes arefork-tender, 12-18 minutes. Drain well, thencover pot and heat potatoes over low flame,shaking pot occasionally, until potatoes lookdry, 2-3 minutes.

Pass potato chunks through a potato ricer intoa large bowl or mash them on low speed withelectric beaters. Fold in softened butter, milkand salt and pepper to taste (remember you’llalso be adding cheese, so go easy on the salt).Let cool to barely warm or room temperature.

Heat oven to 400 degrees. Butter a mediumbaking dish. Beat egg yolks and stir them intothe potato with cheese and chives. Using elec-tric beaters and a clean bowl, whip egg whitesuntil stiff peaks form. Use a large rubber spat-ula to fold a quarter of them into the potatoes,then gently fold in the rest. Transfer potatomixture to baking dish, using spatula to createa few decorative peaks.

Bake until top is brown-tipped and potatoesare heated through, 25-30 minutes. Serve themthe instant they come out of the oven, directlyfrom the baking dish. Serves 4.

Super Duper Oaty Choco-Yums

1 C Organic Valley European-style CulturedButter (softened) 1 C brown sugar (unrefined and packed intomeasuring cup) 2 large Organic Valley Eggs 1 t vanilla extract 2 1/4 C all-purpose flour (or try spelt flour) 3/4 t baking soda 1/2 t sea salt 2 C rolled oats (crumbled) 8 oz chocolate chips (fair trade and organic) 1 C pecans (chopped) 1/2 C raisins (optional)

Preheat oven to 350°F. Lightly "massage" 2heavy large baking sheets with butter. For the

dough: Beat butter and the brown sugar (orSucanat) in large mixing bowl until fluffy andwell blended. Beat Organic Valley Large BrownEggs into the mixture 1 at a time. Then add thevanilla extract. Sift flour, baking soda and saltover the buttery mixture and stir to blend. Mixin oats, the chocolate chips (your favorite fairtrade variety) and pecans. Add raisins if desired.Drop tablespoonfuls of cookie dough onto pre-pared sheets.

Bake for 12 minutes if you like 'em chewy, and atad longer if you like crispy cookies. Once bakedto perfection, transfer to racks and cool com-pletely. (Cookies can be prepared a few daysahead of time, if stored in an air-tight container).Serves 48.

“Rich Peasant” Stirfry

cooking oil (such as peanut oil)toasted sesame oiltamari6 eggs a handful of snow peas 1 julienned carrot 3 or 4 fresh tomatoes, 2 or 3 cloves chopped garlic1 T cornstarch1 T vegetable broth powderscallions

Steam carrots for 5 to 10 minutes, depending onhow thick you slice them. Add snow peas tosteam for the last 2 or 3 minutes. Whisk eggstogether in a bowl. Heat a tablespoon of oil in awok and add fresh chopped garlic, then pour eggmixture in.

Cook on high heat, stirring constantly with ametal spatula until most of the runniness is gonebut eggs are still moist. Add diced tomatoes andcontinue to cook on high until bubbling, thenreduce to medium and stir occasionally, addingsoy sauce to taste. Cook for about 10 minutes,until the tomato flavor deepens.

In a small bowl, add 1 tablespoon each of corn-starch and vegetable broth powder to 1/2 cupcold water and pour mixture into wok. This willmix with the juice from the tomatoes and the gar-lic already in the wok to make a nice sauce. Whensauce thickens, add chopped scallions and veg-gies, turn off the heat, and season with sesame oiland more tamari if needed.

incredible eggs april 2006 11

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1114 7th Street NW at Mountain Road. For more information, call 505-242-6367HARWOODARTCENTER

Receptions:Saturday, April 82 PM to 5 PMReading at 3 PMFriday, April 215 PM to 8:30 PM

Surrender to StormBarbara Rockman and Cynthia Fusillo

April 3 – 26

The water we don’t lose to run-off is often lost toevaporation. A thick layer of organic mulch willcool the root zone, significantly slow evaporation,prevent annual weeds, create inviting soil habitatfor beneficial organisms, and break down slowly tobuild beautiful, rich topsoil. Just about anybiodegradable material will work: leaves, straw,seed-free weeds, newspaper, composted manure,woodchips, nutshells, old cotton clothes. Replenishmulch yearly. Ancient New Mexican farmers usedlarge cobblestones to mulch their crops. Althoughrock mulches won’t break down to add to the top-soil, they work well as mulch for many of ournative desert plants that don’t want rich soil.

The desert has provided us with some of the mosttenacious and beautiful plant species on the planet.We have a vast palette of colors, textures, shapes,smells and even tastes to select from. These arespecies that have evolved with drought and extremetemperatures. They are also the plants most pre-ferred for habitat by our native wildlife. Our favoritefuel trees are native pinon and juniper. Some of ourfavorite foods, such as corn, beans, and chile, areadapted cultivars of ancient native plants.Check out the City of AlbuquerqueXeriscape Guide, www.plantsofthesouthwest.com, or the Native Seed Search cata-log, for more ideas on using native andadapted plant species in the garden.

Many gardeners are already taking advan-tage of water harvesting techniques such as

april 2006

caring for the earth

12

by Wendy Natoli, of Plants of the Southwest

TT here are rumors that this will be one of the hottest and dri-est years on record. This dire prediction provokes somedespair in anyone who derives their livelihood, food,

and/or pleasure from the garden. A few have told me they are plan-ning to refrain from planting a summer vegetable garden thisyear. It’s an understandable reaction, this may not be the best yearfor watermelon. On the other hand, we need our gardens andthey need us. The wildlife, pollinators and soil microorganismsthat have found a home thanks to our careful hospitality need usto garden. Leaving the land barren will mean losing precious top-soil to spring winds, losing summer rainwater to storm drains,losing well established tree canopy. So, how do we garden wiselyand weather the constantly changing weather? The answer lies inour past. We have inherited many brilliant techniques for dry-land gardening, and they just so happen to be inexpensive andeasy to implement. They include land contouring, mulching,using adapted plant species, and water harvesting.

Land contouring is a fancy name for moving dirt around to slow theflow of water. Unless the land is perfectly flat, when water hits theground, it will immediately run off, taking topsoil with it. Diggingwells around trees and planting in sunken beds are familiar ways tokeep water where we want it. Creating shallow trenches along thecontour of a slope will slow the downhill rush of rainwater, andspread the water horizontally so that it can slowly percolate into thesoil. A beloved and wise local gardener, Jim Lewis, built high bermsall around his Albuquerque property (out of piled brush not dirt).He ensured that not a drop of water was ever lost to run-off.

Gardening in a Time of collecting rain water in cisterns and rain barrelsand diverting run-off to planting areas. Anotherabundant source of irrigation water is the waste-water from bathtubs and washing machines, calledgreywater. Greywater can be safely used in thelandscape to water shade trees, shrubs, perennialflowers and fruit trees. The water must be dis-charged into mulch basins so that it does not standopen to the air. For simple greywater designs checkout www.oasisdesign.com.

Ollas are an ancient and ingenious way to usewater efficiently in the garden. They are unglazedterracotta pots with a narrow opening. When theyare buried in a garden bed or container plantingand kept topped off with water, they will keep thesoil around them evenly moist by sweating themoisture through their walls. The small openingprevents evaporation.

With a little ingenuity and a lot of help from ourancestors, we can adapt to the changing climatepatterns. The challenge of desert gardening offersopportunity for creative problem solving and prac-tice in adaptability not found in water abundantgardening. Our continued relationship with the landwill provide us with solutions to many of life’s prob-lems and give us a place to act beneficially.

A Work In Beauty

This growing season Gallup will have a com-munity demonstration garden. The gardenwill be located at 113 East Logan with

demonstration days on the second Friday of eachmonth from 3pm till dark.

Steve Heil, dry land farmer, famous for hisGreen Thread Tea Bags (Navajo Tea), is man-aging the garden with the help of other friendsand neighbors. The garden has twelve sixtyfoot long rows three feet wide with two footpaths between them. Four rotating groups ofcrops will be grown: corn and squash; toma-toes, peppers and herbs; greens and lettuce;peas, beans and cut flowers.

Watering will be done using roof run-off when-ever possible, but mostly City water will beused. Two drip tapes are implanted in eachrow, and community gardeners will be keepinga record of water use. Elementary andUniversity school teachers have been invited touse the garden as a research project, looking atboth failures and successes.

The garden is the first project of Work inBeauty, Inc., a new 501c3 that seeks to createjobs that sustain, heal and harmonize with theenvironment for young career seekers in theGallup area. All donations are tax-deductible.

Work in Beauty organizers haven't given up ontheir goal to create a larger community gardenwhere neighborhood residents can have a littleplot of land, and some good sites have beenidentified. But for now the demo garden willhave work-days and other events for participa-tion. The vegetables will be sold at the GallupFarmer's Market and used by the familiesdoing the work.

For more information or to participate call BeSargent at 505-726-2497 or Steve Heil at 722-6842.

Gallup Community Garden

Drought

II n a matter-of-fact, folksy style that engages the reader fromcover to cover, in Raising Less Corn, More Hell: The Case for the Independent Farm Against Industrial Food George Pyle describes

the conditions and consequences of American industrialized food pro-duction. His broad knowledge of how farming works, the politics intertwined with it and the social and health costs associated with cur-rent farming practices makes this an eminently readable, humorous and useful book.

Mr. Pyle asserts that our current industrial model is grounded on the biglie that the world is either short of food or risks being short of food in thenear future. He looks at how government subsidized staple crops aregrown in massive quantities in the U.S. and then dumped on the inter-national market at prices below the cost of production. This adverselyimpacts farmers in developing countries who don’t have the economicstrength or the resources to weather this type of lopsided competition,and it also hurts the American farmer who must continually invest inexpensive ways to increase crop yields while bushel prices drop. He detailshow the highly touted “Green Revolution” of the 1960s had the unin-tended consequences of increased dependence on pesticides and fertiliz-

ers, depletion of water resources and lowered pricesthat farmers receive for their food, while increasingthe cost to the farmer to grow the food.

Mr. Pyle says, “…independent farmers…do not auto-matically deserve to be preserved by policy choices anymore than did the Pony Express or the town crier.But…every step taken to allow the independent farmto survive into the twenty-first century will not be anact of charity or nostalgia but an act of self preserva-tion for all of us, even for people who never have andlikely never will set foot on a working farm.”

He says that the independent farmer should be seenas an indicator species, one which alone doesn’t nec-

essarily have profound influence but points to thewell-being of the overall ecosystem.

In essence, Mr. Pyle makes an airtight case for thelocalization of food production with far less relianceon chemicals. His book conveys information that willhelp readers gain a deeper understanding of the com-plexity of the food web, the value of decentralizingagriculture and why cheap food undermines democ-racy. George Pyle covers the wide swath of agribusi-ness and meat production with a deft and knowl-edgeable style and his book is a useful, entertainingway to get the big picture on where our food comesfrom and how it’s grown.Review by Tam Saimons, Co-op Board Member

Raising Less Corn, More Hell: The Case for the Independent Farm Against Industrial Food

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caring for the earth

by Lisa Hummon, New Mexico OutreachRepresentative, Defenders of Wildlife

II t’s a strange feeling to enjoy spending money.But I can’t help but smile as I hand over mycheck card at the Co-op register in Albu-

querque. I feel good knowing that my money willhelp build the future I want to see. One where theair is clean, water runs clear, biodiversity is rich,farms are productive, sustainable, and locally sup-ported, and our communities are strong andhealthy. There are signs all around us that thisfuture is on its way. Organic agriculture, farmersmarkets, co-ops, and CSAs are steadily on therise. Communities across the country are passingballot measures to protect wildlife habitat andopen space. Cities are developing renewable ener-gy portfolios, and individuals are taking action toprotect local endangered species. We’re in themidst of a new green revolution, one that’s grow-ing from the grassroots up.

It can be hard to recognize this progress when, atthe same time, powerful forces in Washington,DC are threatening to take it all away. Over thelast few years we’ve seen a seemingly constantbarrage of attacks on conservation efforts fromthe Administration and Congress. Perhaps themost egregious has been the attempt to disman-tle one of our nation’s most important and suc-cessful environmental laws, the EndangeredSpecies Act (ESA).

This past September, the U.S. House ofRepresentatives passed a bill that could unravelthree decades of success at protecting ournation’s imperiled wildlife from extinction. The

Protecting The Endangered Species Act and aSustainable Rural Economy

april 2006 13

legislation, H.R. 3824, sponsored by RichardPombo (R-CA), was pushed through in less thantwo weeks, leaving little time for discussion or pub-lic input. Pombo’s bill would undercut our abilityto conserve habitat for species recovery. It wouldset a dangerous precedent byrequiring taxpayers to paydevelopers not to harm endan-gered species. It would exemptall pesticide decisions fromcompliance with the ESA, and deter the use of best available science for listing andmanagement decisions. OfNew Mexico’s three Repre-sentatives, Tom Udall was theonly one to vote against it.

Pombo claims that one of the groups who will ben-efit from his bill is landowners. If he really caredabout landowners, he would be furious with thePresident for proposing to slash funding for pro-grams that pay farmers and ranchers to conserveand manage wildlife habitat and other naturalresources on their land.

Every year Congress and this Administration withdraw promised funding for programs authorized in the Conservation Title of the Farm Bill, including the Farm and RanchlandsProtection Program and Wildlife Habitat In-centives Program. These programs are the back-bone of good land stewardship and are solutionsthat keep species from slipping towards extinction.They help encourage sustainable farming andranching practices and lift up rural economies.

What will happen now that these programs are once again on thechopping block and there is a proposal to gut the law that providesa safety net for our nation’s imperiled wildlife? If we do nothing,Congress will surely pass Pombo’s bill to gut the Endangered SpeciesAct and continue to reduce funding for conservation programs.

But I’m an optimist. I believe in the movement that is growing acrossthe country. People are standing up to corrupt government officials

and industry interests. Individuals arechanging American culture, buildingnew communities and painting a new,brighter vision for the future. There ispower in our movement, and we canuse it to beat back the destructiveforces at work in DC.

We still have a chance to save theEndangered Species Act in the Senate.Contact Senators Bingaman andDomenici, and ask them to protect theintegrity of the Act and not pass any

legislation that would make Pombo’s bill law. Ask them to increasefunding for conservation programs and protect them when the FarmBill is reauthorized in 2007.

Together, we can make our vision for the future a reality. Please visitwww.saveESA.org or come to the Co-op’s Earth Day Festival.

In Mid March the U.S. House of Representativespassed controversial legislation that would eliminatemore than 200 state food safety and public health pro-tections. Heather Wilson was among the congressionalrepresentatives who voted for the corporate sponsoredNational Uniformity Food Act (H.R. 4167). Tom Udallopposed it.

H.R. 4167 is opposed by environmental groups,Democratic legislators and a majority of state attorneygenerals. The Congressional Budget Office has estimatedthat H.R. 4167, introduced by Congressman MikeRogers, (R Michigan), last October, would cost taxpayers$100 million over the next five years, with added costsfor federal, state and local government’s regulations.

H.R. 4167 would shift the balance of power betweenthe states and federal Government, undermine states'ability to prepare for and respond to terrorist threats tothe food supply; prevent states from requiring con-sumer notifications about health risks associated withcertain foods; and create a new federal bureaucracy toreview and, potentially disapprove new state food safe-ty laws.

For more information on the effects of the bill see"Shredding the Food Safety Net" at: www.nrdc.org.Call Jeff Bingaman at 346-6601 and Pete Domenici at346-6791 and let them know how you feel about thisbill should it come to the senate.

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Sandia ReporSandia Report:t: Nuke Dump Will ContaminateAlbuquerque’s Drinking Water by 2010 of one chemical (PCE) to the groundwater, even

though previous investigations by Sandia haveshown that at least a dozen various chemicalshave escaped the dump.” Other sampling effortsby Sandia have shown deer mice and vegetationliving at the dump to be contaminated with radonand tritium, two radioactive materials. This newstudy demonstrates that contamination from thedump is inevitable and raises serious concernsabout the potential for contamination from theMixed Waste Landfill to Albuquerque’s aquifer.

For more information contact Citizen Action NewMexico: (505) 262-1862. To read Citizen Action’scomments on Sandia’s Fate and Transport Model visitthe website at www.radfreenm.org.

by Sue Dayton, Citizen Action

C ontamination from a Cold War-era waste dump will reachAlbuquerque’s drinking water aquifer as early as the year2010, according to a new study conducted by SandiaNational Laboratories. The dump, known as the Mixed

Waste Landfill, contains an estimated 100,000 cubic ft. of radioac-tive and chemical waste from nuclear weapons research buried inunlined pits and trenches at Sandia.

The study conducted by Sandia, known as a “fate and transport”model, predicts the movement and releases of contaminants fromthe dump. The New Mexico Environment Department (NMED)ordered Sandia to conduct the study as a requirement of a permitthe NMED issued that allows Sandia to cover the dump with 3 ft.of dirt and monitor the site indefinitely. The news that the dumpwill eventually contaminate Albuquerque’s sole source aquifer cameafter Ron Curry, NMED Secretary, issued a permit to Sandia tocover the waste. Previously, Sandia Labs has consistently main-tained that it was “highly unlikely that contaminants from thedump would ever reach the groundwater below.”

Sandia’s study predicts that tetrachloroethane, a man-made chemi-cal commonly referred to as PCE, will reach Albuquerque’s aquiferas early as the year 2010. PCE can persist in the groundwater for

years, and has been classified as a “probable”human carcinogen linked with liver and kidneycancers. PCE decays and forms other chemicalcompounds that include trichloroethane (TCE);dichloroethane (DCE); and vinyl chloride (VC),all of which are linked to cancers of the brain,liver, stomach, lungs, prostate, cervix andendometrium.

Paul Robinson, Research Director for theSouthwest Research and Information Center,who reviewed the study for Citizen Action, said,“Sandia’s study only models for the movement

Nuclear New Mexico?

Ethanol: Strategy Toward SustainabilityContinued from page 4

The Promise of Ethanol fromCelluloseIt is the promise of fuel ethanol, rather than its imme-diate impact that most appeals to me. Ethanol can beproduced sustainably. Ethanol is really just grain alco-hol, also known as moonshine. I could set up my ownstill and make it myself. It is more easily localized andpotentially appropriate scale than any other technolo-gy available, excepting bio-diesel, perhaps, which isnot yet commercially available here in blends greaterthan 20%.

At present, ethanol is made from primary agriculturalproducts like corn, sorghum and sugarcane. It canalso be made from waste products, including strawfrom cereal grains, woodchips, and other forms of cel-lulose, or from hearty drought tolerant high-celluloseperennials like switchgrass, which take far less energyto grow than corn and sorghum.

The energy potential from cellulose is considered to bevery high, potentially providing positive 300% net-ener-gy, or more. The challenge is that we have not yetdeveloped a low energy means of breaking down thecellulose to create ethanol. The technology has beenmoving away from the use of heat (high energy),toward the use of enzymes and other micro-organisms.

The technology that receives the most commercialsupport will develop and evolve the most rapidly. Thedevelopment of cellulosic ethanol presents a greaterlikelihood for offering truly sustainable and relativelyaffordable transportation in my lifetime than do otheralternatives. We are far closer to unlocking the poten-tial of ethanol from cellulose than we are to develop-ing commercially viable hydrogen fuel cell vehicles.

For more information on ethanol in New Mexico,including a list of flexible fuel vehicles and the loca-tion of stations visit: www.renewableenergypart ners.org.

Heart disease risk factors are different for women?

Women’s Health Services is nowaccepting new patients and most major insurance plans.

she knows.

A National Community Center of Excellence in Women’s Health901 West Alameda, Suite 25 Santa Fe, NM 87501 (505) 988-8869

www.WomensHealthSantaFe.org

Dr. Deborah Thompson has joined Women’s Health Services as a Primary Care Physician.

Dr. Thompson received her M.D. from the State University of New York Health Science Center, where she participated in the renowned Rural Medical Education Program. She completed her family practice residency at Fort Collins Family Medicine Residency Program and her general preventive residency at the University of Colorado Health Science Center in Denver.

Dr. Thompson is currently accepting new patients.

community forum april 2006 15

Statewide

Harwood has published the work of New Mexico poets since 2000in small, free publications available to be picked up by passers-by,strangers, friends, poets... These were transitory publications, andit made us long to publish a book, a permanent record of the workof New Mexico poets.

The Harwood Anthology chronicles the remarkable work that isbeing created in the New Mexico poetry community. The bookalso features cover artwork by Sally Condon and book design byJB Bryan. It includes the work of seventy-four poets: LeviRomero, Lisa Gill, Danny Solis, Joan Logghe, B.A. Wingate, GeneFrumkin, Arthur Sze, Demetria Martinez and Jimmy Santiago Bacato name a few. The proceeds from sales support future literaryprogramming at the Harwood Art Center.

On Friday, April 21st at 6pm at the Harwood Art Center’s Poets’Plaza, help celebrate the publication of the book, as many of thepoets featured read their work. Call for information at 242-6367.

EAREARTHTH DADAYYAPRIL 23 AT THE NOB HILL CO-OP by Carlos M. Flores

T he contribution of workers to our economy,the historical significance of the struggle forworker rights, and the continuing attack on

the benefits and income of workers are all issues thatcontinue to demand attention. La Raza Unida (LRU)members are pleased to add a panel discussion onthese issues to their annual May Day event. Thepanel will be entitled The Working Class: Wagesand the Struggle for Economic Justice.

The panel Discussion on Workers will be held justbefore the annual concert event on April 29th at6:00 PM at the Lobo Theater. La Raza Unida willhost the discussion with help from the NewMexico contingent of the International Workersof the World. The panel discussion, free to thepublic, will conclude at 7:00 PM after which theAnnual May Day Concert and Dance will begin.Featured poets will include Janda and Aztatl.Music will be provided by Mezcla Experience,Mezcla Latina, with a feature presentation by the

Rudy Boy Experiment. Refreshments and snackswill be sold. Books for sale by the IWW will beavailable. Guests can also register to vote at theMay Day event.

The proceeds for this event will benefit the YouthCommittee of La Raza Unida, the GardeningNetwork Project, LRU alternative economicdevelopment projects, and the InternationalWorkers of the World. La Raza Unida works toexpand political and cultural awareness and sup-ports local work on economic and social justice.

Both events will take place at the historic LoboTheater, located at 3013 Central Avenue, NE,Albuquerque, NM. Tickets for the concert andcelebration will be sold in advance and the day ofthe event. Advance tickets cost $8.00 for those atages 12 and older. Tickets for youth, ages 4-11,cost $4.00. Children under age 4 enter for free.For more information or to purchase tickets,please call 344-1797 or 255-9312.

La Raza Unida ExpandsAnnual May Day Celebration

Celebrate Earth Day with EcoVersity!The famed All Species Project will be parading incelebration of Earth Day! The parade begins at11am at Frenchy’s Field, less than a mile east ofEcoversity on Agua Fria, and arrives at the Earth DayCelebration on EcoVersity’s campus. A whirlwind ofstilt dancers, musicians, beautiful animal masks andcostumes of every kind, this is an event not to miss!

The Earth Day festivities at Ecoversity get underwayon Saturday, April 22nd at 10am and end at 7pmwith a dancing and drumming circle. ADMISSION ISFREE. City of Santa Fe buses will be free all day in sup-port of Earth Day; the bus stops at Ecoversity.

Burley Design Cooperative has donated a BurleyChild Trailer for our raffle. Make cob sculpture withRobert Francis Johnson and Earthprayers for WorldPeace, enjoy drumming with Akeem Ayanmiyi andcompany, Middle Eastern Dance by Mosaic DanceCompany, clowning, face painting, and learn aboutalternative fuels, solar energy and more.

Wear a costume. Pack a picnic and sit under the bigtent. There will be continuous entertainment for chil-dren on a small stage set up under the trees and con-tinuous music and drumming on a stage adjacent toa colorfully decorated circus tent. Call EcoVersity formore information. 424-9797

All Species Parade and Earth Day atEcoVersity in Santa Fe

1/ Gorgeous Earth Plasters 1/ Backyard Composting 6-May 25/ Arts, Society & Social Change 8 & 9/ Beekeeping Certificate Program 11/ Heal Thyself Introductory Lecture11-May 16/ Sustainable Solutions in Energy 15/ Easter Eggs with Natural Dyes18-May 23/ Heal Thyself with Herbal Arts 19-June 7/ Ethnobotanical Explorations 20-May 11/ Residential Energy Efficiency 22/ Earth Day Celebration 26/ Bioneers Video Salon 29 & 30/ Building an Earth Oven 29/ Gorgeous Earth Plasters 29/ Sustainable Solutions in Water Management29-30/ Beekeeping Certificate Program

APRILclasses

EcoVersity

for a full classschedulego to ecoversity.org

HarHarwood Anthologywood AnthologyBook Release and Poetry Party

PLANTS SOUTHWESTOFTHE

1717 thth AnnualAnnualCelebrate the Earth FestCelebrate the Earth Fest

Nob Hill Co-op -Sunday, April 23

SantSanta Fe Co-op’a Fe Co-op’ssGreat Food TGreat Food Turn Onurn On

in conjunction with TV TURN OFF WEEK,

Thurs, April 27 from 4-7.Turn off TV...

...Turn on LIFE

see inside for details

12 GREAT REASONS TO BE A CO-OP 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 chesses, 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, environment and your Co-op.

4. Weekly Member-Only Coupon Specials as featured in our Weekly Sales Flyer. Pick it up every week at either location to 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 Info Desk for details.

Now More than Ever: Support Community, Support Cooperation

JOIN LA MONTANITA COOPERATIVEThe 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

Wild Sage: Gallup, 505-863-5383

Market Place: Santa Fe, 505-984-2852

CelebrateSpring

with your

Co-op

eatLOCAL

&ORGANIC

La Montanita Coop Connection April, 2006

Documents

Transcript of La Montanita Coop Connection April, 2006