july 2012 connection free

Details Inside for Vegan Summer Shopping

freshfruitlocal from our regional foodshed!

Rancho DuraznoPeaches from Palisade, Colorado

Your community-owned natural foods grocery store

Why Join?• You Care! -about good food and how it is produced• You’re Empowered! -to help support the local/regional food-shed• You Support! -Co-op principles & values & community ownership• You Vote! -with your dollars for a strong local economy• You Participate! -providing direction and energy to the Co-op• You Receive! -member discounts, weekly specials & a patronage refund

• You Own It! -an economic alternative for a sustainable future

Great Reasons to be a Co-op Member

• Pick up our monthly newsletter full of information on food, health, environment and your Co-op.• Member refund program: at the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.• Weekly member-only coupon specials as featured in our weekly sales flyer. Pick it up every week at any location to save more than your annual membership fee each week.• Banking membership at the New Mexico Educators Federal Credit Union.• Member only discount days: take advantage of our special discount events throughout the year-for members only.• Special Orders: order large quantities of hard-to-find items at a 10% discount for members.• General membership meetings, Board positions and voting. Co-ops are democratic organizations. Your participation is encouraged.

Join La Montanita Co-op˜

La Montanita Co-op Administrative Offices901 Menaul Blvd. NE • Albuquerque, NM 87107www.lamontanita.coop

˜

In so many ways it pays to be a La Montanita Co-op Member/Owner˜

Changes in agricultural mechanization allowed farmers toincrease yields and feed a growing population, but alsoraised concerns over pushing the earth too hard and theuse of chemicals in food production. The rush to developcoal resources led to scrutiny over the use of acids andsolvents in mining generally, and helped galvanize bothpublic-health crusades and environmental and conserva-tion movements. While these moves initially encounteredresistance from industry, the sheer force of public willmade sure that such issues became a lasting focus ofpolitical attention.

Bottom LineThe calamities of the Dust Bowl years, polluted water-ways, threats to wildlife, post-WWII chemical andnuclear agents, chemical leaks and spills, smog and air-borne pollutants, preserving forests, minimizing theimpact of extractive technologies… all of these issuesare serious and dealing with them has crossed politicalboundaries: health and safety are ultimately sharedresponsibilities and of mutual concern.

The rancor and controversy that surrounds much ofpublic discussion—the environment vs. jobs debate forexample—is largely a recent development. Support forclean water, clean air, protecting children from environ-mental hazards, preserving wilderness areas, nationalparks, and natural resources has been a common causefor political parties throughout our history far more thanit has been a fundamental division.

American history is filled with instances of environ-mental challenge and catastrophe, and it has likewisebeen filled with solutions, improvements, and goodideas. There is absolutely no tension or contradictionin loving both our environment and our country.

BY ROB MOORE

Election years tend to bring out strong polarities in the way thatAmericans view our country. “Spirited” is a kind word for theturn some of our disagreements take,

with partisans raising a cry to restoreAmerican grandeur back to some imaginedidyll, before “that” group of people managedto set the country into whatever “handcart-to-hell” we are told we are careening.

Complaining about the state of environmentalaffairs is evergreen in American electionyears, with some folks complaining that notenough is being done to protect our naturalresources and some folks complaining thattoo much protection is being given; bothsides seeing it as detrimental to our country.While this hissing match raises in pitch, it isuseful to remember that despite our mixed history of caring for naturalresources, the idea of responsible environmental care has long crossedpolitical lines and is in fact older than our Republic.

When we consider the implications and impact of what we do to the nat-ural world, we join a distinguished line of American environmentalistsstretching back to Native populations, Benjamin Franklin, Henry DavidThoreau, the Transcendentalists, Lewis and Clark, Black Elk, John Muir,Teddy Roosevelt, Woody Guthrie, Rachel Carson, Richard Nixon, and ahost of others.

Early European settlers to the Americas were deeply impressed by thewonder and variety of natural riches of fish, game and timber and thepurity of waterways of these shores. The indigenous population hadeven closer ties. Plains peoples followed animal migration patterns,while the Native peoples of the coasts were tied tightly to spawning pat-terns of salmon in the West and of cod and others in the East. Seasonalchanges, droughts, and exceptionally wet periods all had an impact onfood supplies for populations that lived much closer to the land, andthese challenges were noted carefully, kept and passed on as part ofsurvival knowledge.

Natural BalanceGreater challenges arose when human-caused impacts began to jeop-ardize natural balances. European settlements had issues of sanitationand maintaining clean water, especially as towns and population grew,

creating greater demand for natural resources, more waste and safedisposal difficulties. As early as the 1500s, New England colonistswere seeking better ways to practice public stewardship ofresources, by 1739 Benjamin Franklin was pressing for protection ofwaterways from industrial pollutants and by the 1760s committeesin Philadelphia were drafting waste disposal and clean water regula-

tions (it’s worth noting that the tension between“excess” regulation and protecting public re-sources is evident from the debates of the day).

Western expansion and exploration furthered bothaccess to stores of natural resources as well asconcerns that the United States was using toomuch too quickly. State assemblies began regu-lating the harvesting of timber and the amount ofgame that could be taken by citizens, noting thatconservation of the natural world was crucial toavoid permanent loss of shared stocks and jeop-ardizing security.

Conservation and ProtectionThe Industrial Revolution brought increased risks that galvanizedpolitical movements, inspired calls for protection and conservation,and created new branches of environmental science and healthstudy. In 1907 the state of Georgia sued Tennessee for refusing toregulate air pollution from Tennessee-based mining operations; theSupreme Court ruled in Georgia’s favor, establishing a precedentthat states could use clean-air and water standards as checksagainst pollution from other states. Just as crucial was the wide-spread and growing popular notion that the public had a fundamen-tal right to clean air and water and should be protected from dan-gerous and unhealthy work conditions; ideas that became a key partof the labor reform movement.

tronically should provide an email address to the infodesk at any of our stores in order to receive electionlogin information. Email addresses will remain confi-dential and only be used for election purposes.Primary members who wish to fill out paper ballotsmay obtain them from the info desk atour store locations between November1 and November 14.

Why Run for the Board?The board’s work requires disciplineand creativity. We govern by means ofa framework called Policy Governance.At our monthly meetings, the boardreviews management’s work by exam-ining performance reports and com-paring them to policy standards wehave established. The board governsby declaring, through its policies, theresults it wants and the actions it wantsthe general manager to avoid whileachieving those results. Only by reviewing andadjusting these boundaries do we adjust the direc-tion of the Co-op.

We leave day-to-day operational details to the gener-al manager and his team (those are the people yousee every day as a shopper); we keep tabs on thestores on a monthly basis through formal reporting.Very importantly, we spend almost half our meetingtime studying our world, learning about our owners’needs, and imagining the future.

Overall, board members are expected to spend theequivalent of about three hours a week on boardduties, including committee work, trainings, work-

Directors Provide VISION, STABILITY AND SUCCESS!From your Board of Directors

YOUR CO-OP NEEDS YOU! The nominations process for LaMontanita’s Board of Directors elections will be startingsoon, and we want to let you know how you can participate.

Each year the Co-op holds elections for 3 of its 9 directors, withterms running for 3 years. As elected representatives of the 17,000plus member/owners, the board’s job is to provide strategic visionand ensure the Co-op’s long-term stability and success. The work isexciting, challenging, and rewarding.

YOU can VOTE Electronically THIS YEAR!

The Co-op is a 28.8 million dollar operation. We have five stores:three in Albuquerque, one in Gallup and one in Santa Fe.Albuquerque is also the site of the Cooperative Distribution Center(CDC), which is our Foodshed warehouse, serving producers,processors and retailers throughout our region. In 2010, under theboard’s direction, we opened a store on the UNM campus, and all ofthe Co-op’s locations and programs continued to grow and improvein performance. Finally, our many public outreach programs bringpeople together and strengthen our communities.

This year we will utilize electronic voting instead of mailing outpaper ballots. Primary members who are interested in voting elec-

RED, WHITE, BLUE AND GREENENVIRONMENTAL MINDFULNESSIS PATRIOTIC

RUN for theBOARD!Co-op Board of DirectorsElections

shops and other meetings and activities. In exchange, board members arecompensated with an annual stipend of $1,800. The Secretary receives$2,700 and the President receives $3,600. Board members are expected toserve the full three-year term to which they are elected.

While it is customary for boards to seekprospective members with management-related skills, our approach is different. Ourcomprehensive policies and the managementreporting that is required for them allow theboard to simultaneously ensure successfulCo-op performance and still focus on the big-ger picture we mentioned earlier.

To help keep the board on this path, here’swhat we are looking for in a candidate:

• First and foremost, be dedicated to thewell-being of the Co-op and its owners.• Have a propensity to think in terms of sys-tems and context.

• Be honest and have independent judgment, courage, and good faith.• Be able and eager to deal with values, vision and the long term. • Be willing and able to participate assertively in discussions and abide byboard decisions and the intent of established policies.• Be comfortable operating in a group decision making environment, shar-ing power in a group process, and delegating areas of decision making toothers.

Our focus on the long term, on clear definitions of roles, and on respect-ful and productive dialogue has clearly paid off. Here’s what BoardMember Kristy Decker says about her work on the board:

“I find board work exciting and rewarding! I love volunteering my time for abusiness that does good for the community, the environment and for futuregenerations. We have fun at meetings and we study interesting topics thathelp us to further understand how to keep our community healthy, co-opeducated and to be socially responsible. I take great pride in being a part ofan organization that is seen as a national leader in the co-op movement.”

An Exciting and Rewarding OpportunityWe encourage prospective candidates to attend monthly board meetings sothey can better understand how the board governs. Meetings are always onthe third Tuesday of each month, starting at 5:30pm. Location is theImmanuel Presbyterian Church, across Carlisle from the Nob Hill store.Dinner is served to all attending, starting a little before 5:30pm.

Candidate Nominations start July 20 and end on August 20. Beginningon July 1st, applications, containing complete instructions, will beavailable at the information desk of each store as well as on the Co-op’swebsite, in the “Board of Directors” link.

CO-OP Board of Directors

ELECTIONSDEADLINE: August 20th

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wwaannttss YYOOUU!!

Board elections will be held from November 1st through November14th. Our annual meeting & celebration will be held on Saturday, October 27,at Warehouse 21 in Santa Fe. Candidates are encouraged to attend this meet-ing to have the opportunity to address members regarding their candidacy. Aswe have done in the last few years, the board will offer a list of candidates itfeels are qualified to serve. Full information about this process will be includ-ed in the candidate packet. IF YOU HAVE ANY QUESTIONS, CONTACT USAT bod@lamontanita.coop, or contact Kristy Decker, Chairperson ofthe Nominations & Elections Committee, at 505-217-2025

CANDIDATE PACKETS AVAILABLE: July 1stNOMINATIONS OPEN: July 20thNOMINATIONS CLOSE: August 20thANNUAL MEMBERSHIP MEETING: October 27th:Candidates introduce themselves to attendees.BOARD ELECTIONS: November 1-November 14Watch for information on the NEW electronic votingprocess in upcoming Co-op Connection issues.

BOARDELECTIONS

CCAALLEENNDDAARR

this land isYYOOUURR land...

this land ismyLLAANNDD

yourCO-OP

YYOOUUOOOOWWWWNNNN it!

summer fun!A Community - Owned Natural Foods Grocery Store

La Montanita CooperativeNob Hill/ 7am-10pm M-S, 8am-10pm Sun.3500 Central SE Abq., NM 87106 265-4631

Valley/ 7am-10pm M-Sun.2400 Rio Grande Blvd. NWAbq., NM 87104 242-8800

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

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

UNM Co-op ’N Go/ 7am-6pm M-F, 10-4pm Sat.Closed Sunday, 2301 Central Ave. SE Abq, NM 87131 277-9586

Cooperative Distribution Center 901 Menual NE, Abq., NM 87107 217-2010

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info Technology/David Varela 217-2011 tech@lamontanita.coop• Food Service/Bob Tero 217-2028bobt@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Edite Cates 217-2024editec@lamontanita.coop• Membership/Robin Seydel 217-2027robins@lamontanita.coop• CDC/MichelleFranklin 217-2010mf@lamontanita.coop

Store Team Leaders: • Mark Lane/Nob Hill 265-4631markl@lamontanita.coop• John Mulle/Valley 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• Alisha Valtierra/Gallup 575-863-5383alishav@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coopPresident: Martha WhitmanVice President: Marshall KovitzSecretary: Ariana MarchelloTreasurer: Roger EldridgeKristy Decker, Lisa Banwarth-KuhnSusan McAllister, Jake GarrityBetsy VanLeit

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

Co-op Connection Staff:Managing Editor: Robin Seydelrobins@lamontanita.coopLayout and Design: foxyrock incCover/Centerfold: Co-op Marketing Dept.Advertising: Rob Moore Editorial Assistant: Rob Moorerobm@lamontanita.coop 217-2016Printing: Vanguard Press

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

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

Copyright © 2012La Montanita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post- consumer recycled paper. It is recyclable.

with the Central New MexicoAudubon Society

Central New Mexico Audubon Society offersweekend field and birding trips approximate-ly once a month. All members and non-members

are welcome to participate. Always contact trip leader

prior to the trip: plans may change (rarely) and leadersappreciate knowing how many participants to expect.Most trips are within an hour or two of Albuquerque,but trips to more distant locations are offered regular-ly. CNMAS encourages carpooling, especially on longertrips. Field trip coordinator Cole Wolf welcomes sug-gestions, comments, and questions about trips; contacthim at colejwolf@gmail.com.

Saturday and Sunday, July 7-8:Glenwood and Mogollon AreasMeet at the Glenwood Post Office at 7am on July 7th.For folks wishing to head up to the Mogollon area we’llagain meet at the Glenwood Post Office on July 8th at7am. The road up to Mogollon is very narrow at placeswith steep drop offs, but is paved all the way up toMogollon. Some expected species for the weekendinclude Common Black-Hawk, Painted Redstart,Brown-crested Flycatcher, and possibly Gray Vireo; lis-

2 July 2012

ten for Mexican Whip-poor-wills and owls on the evening of the 7th.There are several overnight options in the Glenwood area, includingcamping. Bring comfortable shoes for hiking and be prepared for hotdays and cool-to-cold nights. Folks should email Christopher Rustavprior to the trip so he knows how many to expect. Leader: ChristopherRustay, chrustay@aol.com

Saturday, July 14: Jemez MountainsBird at several locations in the Jemez Mountains, starting nearLa Cueva and ending at Bandelier National Monument.Potential birds for the trip include Black Swift, AmericanThree-toed Woodpecker and other high elevation birds, plusriparian species in Frijoles Canyon. Meet at 5:50am for a 6amdeparture from the Far North Shopping Center located on theeast side of San Mateo and the north side of Academy. Meet inthe center of the large parking lot. Bring lunch. We will be backto Albuquerque by 6pm. Contact Judy at jliddell@msn.com formore information.

Saturday, August 4: Jicarilla Peak, Ptarmigan Trek

Hike four miles to reach tundra habitats on Santa Barbra ridge tosearch for White-tailed Ptarmigan. Along the way enjoy chance ofencounters with high-elevation forest specialties. including DuskyGrouse, Three-toed Woodpecker, Williamson’s Sapsucker, Hammond’sFlycatcher, Gray Jay, Clark’s Nutcracker, Golden-crowned Kinglet,Red Crossbill, and Pine and Evening Grosbeaks. At base of the ridgewhere the forest ends the willow thickets hold breeding Lincoln’s andWhite-crowned Sparrows, and maybe Wilson’s Warblers.

Birds become scarce at higher altitudes with American Pipit and theoccasional raven the only species frequently seen in tundra habitats(although there is a chance of encountering Bighorn Sheep). Note: thisis a strenuous hike; covering 9-10 miles in around 8 hours. Join for theearly portion of the hike (6-8 miles roundtrip) if you do not want to hiketo the top. We’ll meet at the trailhead at 7:30am. An early start is nec-essary to beat any afternoon thunderstorms to the ridge. It takes around2.5 hours to drive to the trailhead from Albuquerque (130 miles); par-ticipants are encouraged to spend Saturday night in Taos if possible (30miles from trailhead). Contact the leader Cole Wolf at colejwolf@gmail.com for directions to the trailhead.

CO-OPYOU OWN IT

on a BUDGET! LEARN HOWSANTA FE FARMERS’ MARKET INSTITUTE: JULY 25Learn to create delicious, inexpensive meals in tune with the sea-sons using local, organic ingredients with noted chef Sharon Louise

Crayton. Plus learn cooking techniques, strategieson saving money, seasonal recipes and taste thechef's creations!

Chef Sharon, a former restaurant owner and cook-book author, returns for an encore class. Her cook-book, One Taste, is a savory diary of her travelsinto the kitchens of homes around the world, alongwith thoughtful meditations on food, eating andbeing. Dzongsar Jamyang Khyentse Rinpochebecame her Buddhist meditation teacher andinspired her to slow down her life and begin inves-

tigating the intersections of Buddhism, cooking, and compassion.

FUN, 90-minute classes include recipes, tips, tastings, demos &more, ONLY $18! Takes place at Kitchen Angels, 1222 Siler Rd.,Santa Fe. For more information or to register go to www.localorganicmeals.com or call 505-471-7780.

HEALTHY FOOD FROMYOUR YARD!

FOOD GARDENTOUR JULY 14-15Albuquerque’s Gaia Guild is dedicated toencouraging home-based edible gardenproduction; hence their subtitle, “healthyfood from your yard.” Their work includeseducating others on the organic practices ofsoil building, seed saving, animal husbandryand healthy nutrition. Gaia Guild memberspromote careful application of efficient gar-dening systems that protect the Earth and allher inhabitants via sustainable and water-wise methods.

Currently, the Gaia Guild members are gearing up fortheir 3rd Annual Food Garden Tour, scheduled forJuly 14 and 15. The Tour features edible plants grownat private homes and small farms in the greaterAlbuquerque area. For the first time, participatinggardeners may also enter a Gaia Guild contest to wingreat prizes in categories including: Most FoodProductive, Best Habitat for Birds, Butterflies andBees, Most Water-wise Garden, Best Use of RecycledMaterials, Best Gardening in Containers.

The tour is free to the public, although donations arevery welcome and will be used to fund future work-shops. Following the tenants that “healthy soil =healthy plants = healthy humans,” workshops willinclude information for absolute beginners as well asmore experienced gardeners.

Take the FREE 3rd Annual Gaia Guild Tour - SEEincredible food gardens at homes and smallfarms. Learn what YOU can do! Listings and amap will be on the website the week of theTour. Go to gaiaguildinfo@gmail.com.

OORRGGAANNIICC MEALS...

FIELD TTRRIIPPSS!!BIRDING

GGAAIIAA GUILD

LAVENDER in the VillageFestival! July 13-15ENJOY A VARIETY OF ALL THINGS LAVENDERACTIVITIES, for all ages and levels of interest includingan outdoor dinner and dance on Friday, July 13; cook-ing classes at the weekly Los Ranchos Growers’ Market;activities at the Los Ranchos Open Space Agri-NatureCenter, 4920 Rio Grande Blvd. NW.

For more information and a complete schedule goto www.lavenderinthevillage.com.

keeping the faith

July 2012 3

natural resources of water, air and land. “As we experience increasedand longer droughts—an expression of climate change—the preciousgift of water becomes more threatened by pollutants. We are morallyobligated to speak for the children, the Earth and the future oneswhose voices are usually not represented. Actions addressing pollu-tion from coal-fired power plants and calling for accountability in theoil and gas industry are expressions of an informed faith,” says Sr.Joan Brown, OSF, Executive Director of New Mexico InterfaithPower and Light, who also worked on the map project.

The map and corresponding information in the brochure and onwebsites details the major waters of the state and areas that arecompromised from the oil and gas industry, the nuclear fuel chainand coal-fired power plants. The map and supporting materials areavailable at www.SacredTrustNM.org.

Meatless MondaysNMIPL also encourages us to reduce our CO2 footprint by puttingmore locally grown products on our dinner plates and by reducingthe amount of meat we eat. Older readers may remember the meat-less and wheatless restrictions that food rationing required duringWorld War II. Now, consider going meatless one day a week for yourhealth and the health of the planet. Click on to www.meatlessmondays.com which partners with Johns Hopkins Bloomberg School ofPublic Health in providing recipes for delicious meatless meals.

NMIPL has a variety of other educational and informationalactivities and campaigns. To participate as an individual orcongregation, or to make a donation, contact them at PO Box27162, Albuquerque, New Mexico, 87125-7162, or call 505-266-6966 or e-mail: info@nm-ipl.org, or go to www.nm-ipl.org.

New Mexico Interfaith Power and Light(NMIPL) is one of twenty-nine state affiliatesof the growing Interfaith Power and Light

campaign, which engages people of faith in an activeresponse to catastrophic climate change. NMIPL repre-sents more than one hundred faith communities through-out New Mexico, including Jews, Buddhists, RomanCatholics, Protestants, Muslims, Quakers, Unitarians, andMennonites. NMIPL assists its member and partner con-gregations with educational resources, tools for improvingenergy efficiency to reduce energycosts, and opportunities for publicadvocacy.

Its mission is “to awaken people offaith to be good stewards of theearth, to pursue justice for ourbrothers and sisters around theworld and galvanize people to think,plan and act for the future of our-selves and the earth.” NMIPL workswith faith communities educating topositively affect personal lifestylechanges, cause energy to be usedmore efficiently, create support forrenewable energy sources, andinspire engagement in public policyadvocacy as is appropriate.

NMIPL’s founder, the Rev. Canon Sally Bingham, accept-ed the Rachel Carson Award from the Audubon Societyin May. In February NMIPL published a map docu-menting water concerns as part of a Legislative Day forPeople of Faith Concerned for Water, Land, Air andPeople. The document states:

“Water is a sacred trust and it is threatened. We must pro-tect our water, air and land. The map and documentationare a resource and tool,” notes Sister Marlene Perrotte,RSM. She is a board member of the Partnership for EarthSpirituality, which initiated the map project throughConcerned Citizens for Nuclear Safety (CCNS) and theMulticultural Alliance for a Safe Environment (MASE) asa tool for community groups to educate and engage citi-zenry in protecting their communities.

The map documents how current and historic industrialactivities impact urban and rural populations and thehealth of wildlife, plants, birds and fish, as well as the

INTERFAITH POWER ANDLIGHT Confronting Climate Change

CCOO--OOPPPPRROOGGRRAAMM

DONATEyour BAG CCRREEDDIITT!

Co-op ValuesCooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidar-ity. In the tradition of their founders, cooperative mem-bers believe in the ethical values of honesty, openness,social responsibility and caring for others.

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

The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La MontanitaCo-op Supermarket, the cooperative movement, and thelinks between food, health, environment and communi-ty issues. Opinions expressed herein are of the authorsand are not necessarily those of the Co-op.

100 Years of Landscape Change: August 9-12NEW MEXICO’S DISTINCT LANDSCAPE

Begin New Mexico’s next centennial with a ret-rospect of the last 100 years and the currentstate of New Mexico phytogeography – recog-

nized plant communities and eco-regions—by asking“What makes New Mexico landscape distinct?”

Together we’ll acknowledge obvious changes such asinvasive species, climate, agricultural and demographicchanges, the impact of government policy and planningfor growth, development and transportation systems at a series ofinformative and inspiring talks and workshops.

Reconstruct our past environment by examining: ethnographic andarchival evidence, dendrochronology, archaeobotany, gastropods,insects, pollen, packrat middens, diatoms, linguistics (plant andfood names), alluvial fan development, hydrology, geophysics andfaunal reconstruction of native fish, birds, mammals.

Native Plant and New Mexico Landscape lovers register todayfor this statewide conference at www.npsnm.org/2012-state-

conference or contact Judy Tribble, at 575-585-9017 or gecko@netmdc.com.

Other Native Plant Happenings:FUN Ecological Education sponsored bythe Native Plant Society includes regularSaturday field trips and free special events.For more information go to: www.npsnm.unm.edu/albuq.

SUMMER Field TripsJuly 14: Saturday Field Trip. Fire ecology

in the Valles Caldera with Bob Parmenter. Meet at 7am at theFar North Shopping Center at San Mateo and Academy. Parknear Wienerschnitzel. We need an early start to beat any after-noon storms. July 28: Saturday Field Trip. Go to www.npsnm.unm.edu/albuq for details. August 24-26. Rare PlantField Trip. We will once again visit the Sacramento Mountainsto search for the Cloudcroft Phacelia. Contact Jim McGrath at505-286-8745 or sedges@swcp.com if you wish to join thesearch.

NATIVE PLANT SOCIETY STATEWIDE 2012

CONFERENCE

BRING A BAG...DONATE THE DIMETHIS MONTH BAG CREDIT DONATIONS GO TO:New Mexico Interfaith Power and Light: engagingfaith communities and individuals in an active responseto climate change.

Your MAY Bag Credit Donations of $1,950.30 went toNew Mexico Women’s Community Foundation, S.A.F.E.House New Mexico. THANKS TO ALL WHO DONATED!

GOODearthly

sstteewwaarrddsshhiipp

FOOD MARKET

cessing is a whole other beast. Packaged sliceddiced dehydrated reconstituted ready-to-eat“food” requires things your great-grandmotherwouldn’t have allowed in her kitchen. No organ-ic canned peaches is not the end of the world.

Neither are organic Oreos or Lucky Charms.The whole idea of organic in the first place wasto do things the “old-fashioned” way.

Most distressing at this meeting were industryreps’ contention that stabilizers and emulsifiersor whatever they call these things are absolutelynecessary for texture and “mouth feel.” Or thecontention that a material must be used to stabi-lize chocolate milk or juice because if it’s not inthere, the consumer will have to shake the con-tainer. If you’re in that bad of shape that you

BY BRETT BAKKER

I’ve spent twenty-one years in the Organic Certification bizand I can’t honestly say I agree with most of it.Consumer protection is always a good idea but any

endeavor that can be categorized as part of an “industry”is rife with pitfalls and piles of manure. Add bureaucraticlayers and it becomes even messier.

The National Organic Standards Board is a body thatadvises the USDA/National Organic Program on stan-dards, materials, fertilizers, ingredients, methods of assur-ing compliance with NOP rule, etc. It’s comprised ofappointees with a stake in the outcome, including scientists,food processors, consumers, farmers and the like. Thosestakes might be monetary or altruistic. Sadly, monetaryconcerns seem to take a front seat in driving the industry.

The NOSB held its semiannual meeting in Albuquerque in May andbesides the mind-numbing rules of order and severely limited time forpublic comment (three minutes?!), it was eye-opening. Among thetopics were petitioned inclusions of materials that are standard in thefood industry or to be specific, should material X be allowed in theprocessing of an organic product?

I never was among the people who are in favor of allowing, say, potas-sium hydroxide for peeling organic peaches. The argument goes thatthere is no other cost-efficient way to commercially peel peaches so ifpotassium hydroxide is not allowed in this particular instance, therewill be no organic canned peaches on the market. Oh, the horror!

My personal take is, yeah? So what? There’s no reason why mostcrops can’t be produced organically someplace on the globe but pro-

organic Integrity July 2012 4

Sacrifice OrganicIIIIDDDDEEEEAAAALLLLSSSS????

THE ORGANIC “INDUSTRY”

vents, and more, were addressed and votes taken to allowor disallow their use in USDA certified organic food.

On Monday, May 21, the National Organic Coalition(NOC), led by Liana Hoodes, held a day long pre-meetinggathering for some of the nation’s most dedicated organicactivists to share their research and expertise on issues to beaddressed by the NOSB. It is certainly no secret that the con-

ventional food and agricultureindustry is doing its best to pur-chase, control, and profit fromthe organic sector due to its everincreasing public support andvibrant growth in market share.This pre-meeting meeting provid-ed a venue for NOC members tostrategize ways in which to bestprotect the integrity of organics.

Growing the Alternative Having been firmly planted in

the organic and natural foods industry since some of itsearliest days, my gut reaction at many points during themeeting was deep discomfort at the obvious industrialdirection of organic food; and clarity that it was industri-alization of the food supply that caused organic to grow asthe alternative in the first place.

To be clear, while I am all for growing the organic sectorand understand that as organic goes mainstream (fromorganic Dole bananas to Walmart being one of the largestpurveyors of organic foods), less endocrine disrupting andcarcinogenic chemicals will enter the food supply and theenvironment as a whole. That all people should have accessto healthy affordable organic food—just as they did a meregeneration or two ago, before “FOOD INC.” took hold, isa given. I firmly believe those things will only happen iforganic processes of farming and value added productionmaintain their ethics, transparency and integrity.

Approved Substances?At the November 2011 meeting, the NOSB approved twocontroversial substances, DHA and ARA, for the list ofallowed substances in organic processed food, and they arenow found in baby foods and other “organic” processedfoods. DHA is made from algae and its manufacturer,Martek Biosciences Company, touts it to be a vegetariansource of omega 3 fatty acid. While the NOSB onlyapproved DHA made from algae that is not geneticallyengineered for use, questions remain as to the sources ofthe Martek algae and a firestorm of controversy still swirlsfrom that approval.

The May 2012 meeting in Albuquerque proved no lesscontroversial as the NOSB carried out its legally mandated“sunset review” of carrageenan and voted to allow it incertified organic foods for another 5 years. Carrageenan isan emulsifier/stabilizer, made from Irish moss that someresearchers believe causes digestive difficulties and immune

disorders, used in juice, dairy and non-dairy alter-native milks and products.

The companies lobbying for its continued approvalincluded: J.M. Smucker Company’s organic brands,Santa Cruz Organic and R. W. Knudsen; Dean Foods’brands, WhiteWave and Horizon Organic; the GroupDanone’s brand, Stonyfield Farm; and the farmer-owned co-op Organic Valley. Stoneyfield and OrganicValley have responded to the carrageenan debate invastly differing ways; with Stonyfield insisting it is asafe ingredient for use in their YoKids Squeezeryogurts and Oikos Greek Yogurt and Organic Valleyclaiming it is actively seeking to reformulate productsincluding its ultra-pasteurized heavy whipping cream,chocolate milk, eggnog and soy milks, to eliminatecarrageenan in them.

Two new “nutraceuticals” were added to the list ofapproved substances for use in infant formula andpediatric medical foods: choline and inositol. Themanufacture of these synthetics leaves residues of1,4-dioxane, a known carcinogen, and have been inuse by Nestle (owner of Gerber brand baby foods)and Hain/Celestial Group’s Earth’s Best andNature’s One.

Now for the GOOD NewsThe one extremely bright spot was the unanimousapproval of a letter submitted by NOSB memberZea Sonnabend, who holds the scientist seat on theNOSB. The letter, unanimously approved by theNOSB, vowed to look at the effects of GE food, seedand products in organic production, and stated thatthe NOSB should take a leading role at the USDA inassessing the effects of genetically engineered foodand seed and create an ad hoc committee to researchand provide information on which the NOSB basesits decisions.

For me, one big take away of the whole proceedingswas to go back to my organic roots. If you wantorganic Twinkies, it is likely you will soon, if notalready, be able to have them as part of the indus-trialization of organic. But as always, if you wantthe true spirit of organic foods, you will have to goback to its core values found in fresh whole fruitand vegetables, grains and proteins and simpleunprocessed foods.

can’t shake a beverage bottle you’ve got more seriousproblems than mouth feel, buddy.

Even more ridiculous is that people will stop buyingorganic products if they have to shake it or stir theiryogurt. I always thought we were supposed to be try-ing to show non-organically minded folk that thatinconvenience doesn’t matter when it comes to food.

Apparently the NOSB takes the industry stance veryseriously because... ummm… why? Why, the organ-ic industry will suffer! Must we sacrifice the broaderideal of organic integrity on the golden calf altar ofJobs with a capital J?

We peons need to remember that much of the indus-try is now in the hands of Dole, Smuckers, Walmartand the like. And they have coffers deep enough thatthey can afford to pay people to fly around the coun-try and attend such meetings for a mere three-minutestatement.

Makes you wanna give up on the organic tag alto-gether sometimes. As always the real solution is useas much organic fresh food as possible. Naw, don’tbe a food Nazi. If you want an Oreo then eat one,big deal. But limit your intake of packaged food forthe sake of nutrition, for reduced packaging andenergy resources and for the good of the environ-ment. Best of all, spend your food dollar as closeto the farm as you can. That’s how you supportthe organic industry best.

REPORT FROM THE NATIONALORGANIC STANDARDS

BOARDMEETINGBY ROBIN SEYDEL

The National Organic Standards Board (NOSB) meet-ing, held at the Hotel Albuquerque May 22 thruMay 25, was a fascinating look into the national organ-

ic panorama. The 15-member “citizen” NOSB is appointed byUSDA officials with no real input from us the citizenry, andwhile there are some non- industry organic advocates serving onthe NOSB at this time, they seem to be generally outnumberedby “big” organic representatives. Also on hand for the meeting were thestaff of the federally mandated National Organic Program (part of theUSDA); led by Miles McEvoy, a long-time organic advocate and a dedi-cated certification inspector from Washington state; the hardworking staffof the New Mexico Department of Agriculture’s Organic Program; a smat-tering of national, regional and local organic food activists, farmers andfoodies all there to give public testimony; and a legion of industry repre-sentatives, and lobbyists.

The four-day, mind numbing meeting was by turns exhilarating anddepressing as organic production issues, including genetically engineeredvaccines, processing aids, ingredients and additives, volatile synthetic sol-

iittcchhyy ggrreeeennTTHHUUMMBB

The true spirit of ORGANICis still fresh, whole fruit, vegetables, grains and proteinsand SIMPLE unprocessed foods.

FRESH

FAIRLOCAL

CO-OPFOODSHEDPROJECT

Bringing together local farmers and Co-op shoppers for the best inFRESH, FAIR ANDLOCAL FOOD!

GO GREEN!

BY ARI LEVAUX

Cherries and strawberries, the gateposts offruit season, are weeks early in many placesthanks to a short, hot spring. As the summer

unfolds, these fruits are followed by apricots, raspber-ries, peaches, blueberries, grapes, apples, pears, andplums. The plants that bear these colorful spheroids ofseeded fructose are found in many places, public and pri-vate. Acquiring the fruit takes creativity, and can some-times push the limits of your comfort zone.

A crop of apricots neglected on a neighbor's tree canoften be gleaned for a knock and the polite asking.Farmers packing away their leftovers at the end of mar-ket might be ready to make a deal (such arrangementshave been known to lead to offers to pick trees clean).There are feral or abandoned orchards, u-pick farms andorchards, and even grocery stores—after all, when fruitis in season it's usually cheap, so you don't have to fallout of a tree or get shot for trespassing just to get some.

That said, the harvest is not going to come to you. Go getthat fruit before the birds and bugs get it, before it ends upin the compost pile or the dumpster, and before it drops tothe ground. If it does drop, pick up the good ones.

I consider this generalist approach to fruit acquisition tobe in the hunter/gatherer tradition. Hunter/gatherers,anthropologists believe, generally have more free timethan any other societal structure, allowing for plenty ofbackgammon and baby-making through the ages.

As part of an integrated modern lifestyle, picking abunch of fruit probably won't create any extra free time.In fact, it can sometimes land you a large ripe pile thatyou then have to invest more time in processing.

Preserving the BountyThat's why when I preserve the bounty of summer, be itfruit, vegetable, berry, or root, I usually choose the sim-

available in powder form. Pectin is what thickens jam, but only if youadd sugar, which makes the pectin congeal. All the jam-spreaders outthere, who likely comprise a majority of the general populace, shouldtake note that there is a type of pectin, called Pomona's Pectin, that'sdesigned for low-sugar or no-sugar jam. The recipes that come with itcall for juice, like apple or pineapple, in place of sugar.

That's all I'm going to say about jam, because I skip the sugar, juice,and pectin entirely. I simply cook the cleaned, pitted, and perhapschopped fruit in a pot, preferably heavy-bottomed, in a little bit of

water with the lid on. The resulting fruit-in-jars canbe resurrected in the dead of winter as practically any-thing you want, including jam.

The sauce between fruit chunks thickens as it cooks.Add water as necessary to keep the fruit covered. Thelonger you cook it, the thicker the resulting mush willbe. If I'm doing this with apricots, and sometimespeaches, I let the fruit cool after it's been cookeddown, and then puree it in a blender or food proces-sor into a thick juice before canning.

Fruit-in-jars can be frozen or canned. If you have thefreezer space, your best bet is to freeze the jars, filled3/4 full to allow for expansion. That's the quickest,easiest option. And since freezers work harder whenthey're not full, you're saving both energy and your

freezer's life by taking this easy-freezy route. This is especially applica-ble in early summer, when freezers tend to be at their emptiest.

If you don't have freezer space, canning the fruit is your best option.Low-acid fruits like apples, pears, and plums will need to be pressure-canned, while the tarter fruits can hold off spoilage with their acid con-tent, and only need a simple water-bath.

Cherries need to water-bath for 25 minutes (longer at high elevations).Strawberries, along with apricots, are higher in acid and need only 20minutes. To properly handle all of the fruit that's coming, you need atrusted source that gives the proper processing times and techniques foreach fruit, and tells you which ones need pressure, and how much. Thisinformation is out there in many forms.

A county or university extension service is a good source of informationon processing fruit in your area. The book Stocking Up by Rodale Presshas this information. Online, the National Center for Home FoodPreservation (http://nchfp.uga.edu/) has canning times for fruit at everyelevation.

Experiment with different preparations and figure out which storageforms you and your family prefer. Each year you'll get better, and moreefficient, at squirreling away the fruits of summer in a way that stillallows for some good old fashioned hunter/gatherer leisure. For moreof Ari’s writings go to www.flashinthepan.net.

DRY, FREEZE,CANCANwe love food July 2012 5

BY ROBIN SEYDEL

Summer abundance is here; in our gardens, atthe Co-op and at growers’ markets. Thewarm days makes cooking out on the grill great

fun, keeps the house cooler and provides some of theseason’s most delicious delicacies. Fruits and vegetablesare ideal for delicious summer grilling. Cooking themquickly on a hot grill sears in all their natural flavorsand nutritional value.

To marinade or not marinade is the questionof the season. Marinades, herbs, and bastingsauces complement and bring out the natu-ral flavors of fresh produce. Whether youdecide to marinate or not, the natural fla-vors of the produce are enhanced by grilling.You don’t need much seasoning. Use oliveoil, salt and pepper for great vegetables, or abit of brown sugar, cinnamon or lemon juicefor fruit—or grill without any seasoning!The natural flavors of the fruits and vegeta-bles will shine through!

Grilling FruitAlmost any fruit can be cooked on the grill and makesa delicious summer desert. Fruits are high in sugar andgrilling brings out their wonderful sweet flavor.

Selecting fruit that is not overripe is key. Firm fruitsincluding apples, pineapples and pears are easier togrill, but if using peaches, nectarines, plums, andpapaya, choose fruit on the edge of ripe. Cut a sturdychunk and in the case of peaches, nectarines and plums,leave the skin on to help hold them together. Softer fruitonly needs to be heated, not cooked.

Fruit is best grilled when the coals have begun to die outor when placed on the outer edges of the grate. If plac-ing fruit directly on the grill rack, cut the fruit into piecesthat are large so they don’t fall through the grates.

A word of caution: many fruits contain a high amountof water. This water content will make the fruit

extremely hot when grilling. Allow the fruit to coolafter removing it from the grill to avoid serious burns tothe mouth.

Grilling VegetablesThe flavor of a vegetable intensifies when it has beengrilled, due to the evaporation of the moisture in itscells; concentrating the flavors and sugars, increasing itsflavor and sweetness.

When choosing vegetables for thegrill, select firmer vegetables, such asasparagus, bell peppers, new pota-toes, onions, mushrooms, zucchinior summer squash. Winter squashand other hard shelled veggiesshould be precooked before they aregrilled. Cut vegetables into uniformsized pieces, so they will cook evenly.Larger and thicker pieces take alonger time to grill.

Grill over medium heat with cooking times varyingdepending on the type of vegetable and how it has beenprepared. Generally it takes about 10 minutes or less formost vegetables to cook. Prevent vegetables from dryingout on the grill by soaking them in cold water or a mari-nade before cooking.

Before placing on the grill, brush butter or oil onto veg-etables to prevent them from sticking to the grates. Thevegetables must be dry before applying oil or the oil willnot stick.

Seasoning the vegetables with a coarse salt before grillingwill draw out extra moisture from the vegetables, inten-sifying their sweetness and flavor. Turn the vegetablesover frequently to avoid burning. Whether used in asalad or served as a side or main dish, grilled veg-etables make a great addition to any meal!

HOT OFF THE GRILL! Summer

PRODUCE

TThhee JJooyy ooffSSUUMMMMEERR

EEAATTIINNGGSummer harvest is coming!!!Fresh, Fair & Local... shop Co-op!

Flash in the Panand the Fruit is On

plest path to quickly and efficiently stabilize theproduct. I'm trying to pack away as much food as Ican, and I don't often want to mess around withrecipes that slow me down. I do have some specialtypreparations I've grown to depend on over the years,

but while I appreciate a jarof apricot chutney as muchas anyone, I prefer to justput them in jars and figure it out later.

For cherries and strawberries, both of which are inseason now, I have two methods: freezing themwhole—(the easiest)—and making a simple prepara-tion I call fruit-in-jars.

To freeze them whole, just clean, dry and (if applica-ble) pit the fruit, pack them gently in a jar or bag,with as little air inside as possible, and freeze. That'sit. They won't last as long as a Twinkie, but up to ayear with no significant deterioration.

Fruit-in-jars is more involved. The process is similarto making jam, but I prefer it because it's simpler, andmore importantly because jam requires pectin, apolysaccharide usually derived from apple peel that's

EASYFREEZY!

GR I LLIT !

HHaarrvveessttabundance!

SSHHOOPPYOURCO-OP

FRESHDDEELLIICCIIOOUUSS

&&ORGANI C

DidyouMMOOVVEE??

MEMBERS!!!UPDATE

YOUR informationIF YOU HAVE MOVED IN THE PAST 12 MONTHS, PLEASE IF YOU HAVE MOVED IN THE PAST 12 MONTHS, PLEASE

UPDATE YOUR ADDRESS AT YOUR favorite CO-OP LOCATION for possible PATRONAGE REFUND.

Space fills quickly so farmers,gardeners, artists and envi-ronmental and social justiceorganizations please reserveyour FREE space early. Toreserve your space contactRobyn at 217-2027. Or calltoll free 877-775-2667

BOARD ELECTIONS! We are going ELECTRONIC!Please give our friendly andhelpful staff your e-mail addressfor this year’s Board of Directorselectronic elections! We willonly use your e-mail address forBoard elections.

Please let us know if you wantour weekly and bi-monthly Co-op sales flyer coming to yourinbox as well.

HELP US SAVE PAPER AND SASAVE TREES!VE TREES!

-THANKS YOUR MEMBERSHIP DEPARTMENT

This year, the retreat focused on creating an integratedcalendar of study and member engagement events andactivities. We believe this will allow rich opportunitiesfor us to increase our learning and engagement withmembers, and provide opportunities for interested mem-bers to share in the work we do in a meaningful way.

We began the day with a creative exercise;we broke into pairs and made collages repre-senting our best hopes for the Co-op fiveyears in the future based on three sectors ofgrowth in which we’re interested; stores,membership and network. Once we were fin-ished creating we presented our artworks tothe rest of the group. We collected themesthat we found in common: the Co-op as abridge, connector, facilitator, and then ideasthat stood out to us as important and worth

consideration in our monthly study.

The walls of the CDC warehouse became our calendarand we began to plot out existing member engagementactivities, the spring celebration, the annual meeting, theCo-op study circle. We then began the process of match-ing potential study topics to existing events and consid-ering additional activities that we could implement sothat the board and members could perhaps share in theacquisition of more knowledge. We came away with areally exciting year of study topics and a few ideas ofways to reach out to members. It promises to be an inter-esting year and we hope you’ll join us at one of theevents, or delve more deeply into what it means to be amember of a co-op in a way that works for you.

As always, please feel free to contact us atbod@lamontanita.coop. We’re happy to sharemore about what we’ve got planned!

co-op news July 2012 6

BY BOB TERO, CO-OP PERISHABLES MANAGER

SIMPLE TIPS ANDSIMPLE TIPS ANDSAFETY REMINDERSSAFETY REMINDERS

Summer is a terrific time toenjoy cooking and eatingoutdoors. Warm weather

means special care when preparingand serving foods, so here are someimportant food safety tips to keepin mind when enjoying your al fres-co repasts…

Home FirstWhen shopping at your Co-op, buy cold food like meat andpoultry last, right before checkout. Separate raw meat and poultry fromother food in your shopping cart, and to guard against cross-contamina-tion — which can happen when raw meat or poultry juices drip on otherfood—put packages of raw meat and poultry into separate plastic orpaper bags.

Plan to drive directly home from the store. Always refrigerate perishablefood within 2 hours, or within 1 hour when the temperature is above 90degrees. Once home, place any meat or poultry in the refrigerator imme-diately, and freeze poultry and ground meat that won’t be used in 1 or2 days.

Thaw SafelyCompletely thaw meat and poultry before grilling so it cooks more even-ly. Use the refrigerator for slow, safe thawing or thaw sealed packages incold water. For quicker thawing, you can microwave defrost if the foodwill be placed immediately on the grill.

Keep Cold Food ColdKeep meat and poultry refrigerated until ready to use. Take meat andpoultry out and immediately place on the grill. When using a cooler, keepit out of the direct sun and avoid opening the lid too often, which letscold air out and warm air in. Pack beverages in one cooler and perish-able food in a separate cooler.

Keep Everything CleanBe sure there are plenty of clean utensils and platters. To prevent foodborne illness, DO NOT use the same platter and utensils for raw andcooked meat and poultry. Harmful bacteria present in raw meat andpoultry and their juices can contaminate safely cooked food. If you’reeating away from home, at a park or campsite, find out if there’s a source

of clean water. If not, bring water for preparationand cleaning. Or pack clean cloths, and moist tow-elettes for cleaning surfaces and hands.

Cook ThoroughlyCook food to a safe minimum internal temperature(see below) to destroy harmful bacteria. Meat andpoultry cooked on a grill often brown very fast onthe outside. Use a food thermometer to be sure the

food has reached a safe inter-nal temperature.

MeatsCook all raw beef, pork,lamb, chops, and roasts to aminimum internal tempera-ture of 145°F as measuredwith a food thermometerbefore removing from theheat source. For safety andquality, allow meat to rest for

at least three minutes before carving or consuming.

Ground MeatsCook all raw ground beef, pork, and lamb to aninternal temperature of 160°F as measured with afood thermometer.

PoultryCook all poultry to a safe minimum internal tem-perature of 165°F as measured with a food ther-mometer.

eat safe!

FOOD SAFETY ATHOME

BY SUSAN MCALLISTER

On a Saturday morning in early June, the LaMontañita board of directors gatheredfor our annual retreat. La Montañita is

managed under a system of Policy Governance. Thatsystem allows for very specific distinctions betweenboard responsibilities and management responsibili-ties. Most of the tangible work ofthe Co-op that you see when yougo into the store and when you seewhat the Co-op does in the com-munity falls under the purview ofmanagement. What is less easy torecognize is the board’s role inmaking those things possible.

Monthly board meetings, the thirdTuesday of every month at theImmanual Presbyterian Church at 116 Carlisle SE(southeast of the Nob Hill store), consist of two mainactivities: board business and study. The board busi-ness is the monitoring part, where we track the per-formance of the Co-op, financially and in terms ofmanagement’s fulfillment of its duty to accomplishactivities that support our ends policies. The studypart of the evening is the board working to educateitself about current issues and trends that may, will ordo impact the Co-op. These monthly meetings arehighly structured and very efficient.

The retreat is also structured and efficient, but it is aday-long activity that allows board members to take astep back from the everyday work and really delvedeeply, together, into something that we want to con-sider. It allows us to work from big picture thinkingdown to more concrete thinking in one sustained peri-od of time.

MEMBERSHIP IS OWNERSHIP:ANNUAL BOARD RETREARETREATT

Board of Directors’ Elections CalenderImportant Dates toREMEMBER

YYOOUURRCCOO--OOPP

wwwwaaaannnnttttssss YYYYOOOOUUUU!!!!

July 20th: Nominations for Candidates for the Board of Directors Electionsopen. All Candidates must have been Co-op members as of July 1, 2012.Packets available at all locations.August 20th: Nominations for candidates close. Members should be sure togive their email address at their local Co-op Information Desk if they havemoved in order to receive electronic ballots.October 27th: Annual Membership Meeting. Candidates have an opportuni-ty to introduce themselves to the membership. November 1-14: Annual Board of Directors Elections.

The CO-OP FoodshedProject:

Bringing local farmers together with Co-op

shoppers for the best infresh, fair and local food.

Cooking and Serving

Safe Minimum Internal TemperaturesWhole poultry: 165°FGround poultry: 165°FPoultry pieces: 165°FGround meats: 160°F

Beef, pork, lamb, and veal (steaks, roasts andchops): 145°F and allow to rest at least 3 minutes.

Reheating: When reheating fully cooked meatslike hot dogs, grill to 165°F or until steaming hot.

Keep Hot Food Hot: After cooking meat andpoultry on the grill, keep it hot until served—at140°F or warmer. Keep cooked meats hot by settingthem to the side of the grill rack, not directly overthe coals where they could overcook. At home, thecooked meat can be kept hot in an oven set atapproximately 200°F, in a chafing dish or slowcooker, or on a warming tray.

Serving the FoodWhen taking food off the grill, use a clean platter.Don’t put cooked food on the same platter thatheld raw meat or poultry. Any harmful bacteriapresent in the raw meat juices could contaminatesafely cooked food.

LeftoversRefrigerate any leftovers promptly in shallow con-tainers. Discard any food left out more than 2hours (1 hour if temperatures are above 90°F).Always refrigerate perishable food within 2 hours.Refrigerate within 1 hour when the temperature isabove 90°F.

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organic and sustainable farming they live by. SaysThomas: “We are land stewards, committed toorganic farming and living in harmony with theneeds of our land.”

And, too, while many farms fail to provide a fairwage and just life for the seasonal labor that make a

farm run, the Camerons “placegreat importance on providing sus-tainable conditions for our work-force. Workers come to the farmfrom all over the world and,” saysThomas, “many are on track tobecome our next generation offarmers, others are just getting ataste of the farming life.”

Since 1996, students and recentgraduates, volunteers and interns from all over theworld have worked on the farm, many of them spon-sored by organizations such as CIEE and Intrax. Thecross cultural perspective deepens the experience forall involved. About one third of their work force aremigrant farmworkers, many of whom come backyear after year with their families. Says Thomas, “Wemake a mutually satisfactory agreement for eachlaborer’s compensation and living arrangements.”

Thomas and the Rancho Durazno he has built overthe past three decades share many of the same val-ues as the Co-op and, as we do, Thomas believesthat “growing great fruit involves these importantprinciples; sincerity, generosity, reliability, commit-ment and community building. “We not only hopeyou'll buy and enjoy our fruit, we also hope to sharewith you the important values that are a part ofeverything we do.”

Look for Rancho Durazno peaches now andthrough late summer. Ask at your favorite Co-op produce department for special orders ofwhole cases for canning and freezing.

co-op news July 2012 7

Mo-Gro: Back on the RoadMo-Gro (Mobile Grocery) will be back on theroad by the time you read this. The new trailerhas arrived, staff has been hired, the first deliveryto the warehouse has been made. It hastaken many hours of work by manypeople to ready the new Mo-Gro foroperation.

For those who don’t know, Mo-Gro is agrocery store on wheels that visits sev-eral different pueblos within the state tosell food to those who might otherwisenot have an opportunity to buy a natu-ral/organic offering. La Montanita is a proudpartner in this project and we look forward toseeing this project become a successful venture forall and a model for other communities.

La Montanita FUNDThe La Montanita Fund has done very well thisyear. After a slow start during our first year, we

made needed changes to the program and haveloaned out almost all of our funds. The fund ismaking a difference for producers/manufactures inNew Mexico. It has been satisfying to see this pro-

gram evolve from an idea thatRobin Seydel and I discussed in myoffice two years ago to a workableprogram that makes a difference inthe lives and businesses of thosewho participate. The La MontanitaFund is a grassroots investing andmicro lending program that pro-vides loans to local food produc-ers/manufactures and has become a

model for co-ops throughout the country.

My thanks to the many great people who havebeen involved in the creation and operation ofthese programs. If you would like to contact me,my e-mail is terryb@lamontanita.coop or by phoneat 505-217-2020. -TERRY B.

THE INSIDE SCOOP

BY ROBIN SEYDEL

Nothing is so evocative of summer as thearoma and flavor of fresh sweet peaches.Childhood memories of summer peaches, their

juice running down chins and arms, is one many of usmay share. “Peaches are one of the highlights of theeating season”, as Thomas Cameron of RanchoDurazno in Palisades, Colorado, puts it.And well he should know, with his 24acres and thousands of pounds of organicpeaches being harvested as you read this.

Rancho Durazno means "Peach Farm" inSpanish although many folks just call it theThe Cameron Place. At an elevation of4,775 feet, this 32-acre farm is surroundedby wild lands, desert cliffs and “slopes noone should farm.” The warm days, intensesunlight and cool nights make this one of the best sitesin a valley famous for its peaches.

Rancho Durazno has been certified organic for 20years, since the state of Colorado first began doingorganic certification. A first generation farmer,Thomas has been working this land for over 30 years.The farm is mostly orchard, with plums, apricots andcherries as well as peaches.

A dedicated environmentalist as well as a farmer, theconservation-based agriculture he practices has creat-ed a de facto sanctuary. Sightings on the farm includewoodchucks, wild quail (who help eat the grasshop-pers) all sorts of songbirds, the occasional bear andthose “foxes with whom we shared a couple of chick-ens lately,” says Thomas.

And it’s not just the larger fauna that they steward atRancho Durazno! The diversity of their farm, the com-post they add, the conservative use of Colorado Riverwater in their micro sprinklers and drip irrigation sys-tem, the flowering cover crops they grow to feed andnurture a healthy ecosystem of soil microbes all cometogether as an essential part of the whole ethic of

RANCHO DURAZNO PEACHES

Come to your favorite Co-opfor a chance to WIN a WeberOne-Touch® SILVER CHAR-COAL GRILL!

No purchase necessary to win…Entry forms available at LaMontanita Co-op Stores. Prizewill be awarded at the end ofJuly. Enter the Raffle at yourfavorite Co-op location.

Look for Woodstock foods atyour favorite Co-op location.Woodstock is an official sponsorof American Farmland Trust andis raising awareness and funds ontheir behalf. American FarmlandTrust (AFT) is dedicated to preserving land for sustainable farming.

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Calendarof Events

7/17 BOD Meeting, Immanuel Church, 5:30pm

7/21 Santa Fe Co-op Pet Adoption, 11am-4pm

7/23 Member Engagement Committe Meeting, 5:30pm, email:bod@lamontanita.coop for location.

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Foodshed Update: A Summer Highlight

mid-summer fare July 2011 10

Green Apple Sparkler

1 cup granulated sugar1 cup water2/3 cup freshly squeezed lime juice (from about 7 to 8 medium limes)

1 medium Granny Smith appleIce4 1/2 cups club soda, chilled1 medium lime, cut into 6 wedges

At least 4 hours and up to 3 days beforemaking the drink, bring the sugar andwater to a simmer in a small saucepanover medium-high heat, stirring occasion-ally until the sugar has dissolved, about 5minutes. Remove from heat and stir inthe lime juice. Let cool to room tempera-ture, then transfer to a 1-quart container.

Halve, core, and cut the apple into 1/8-inch-thick slices. Place the apple slices inthe lime syrup and stir to coat. Cover andrefrigerate until the apple flavor infusesthe syrup, at least 4 hours or up to 3 days.

When ready to serve, strain the mixturethrough a mesh strainer set over a medi-um bowl or small pitcher; reserve theapple slices for the garnish. Fill a 10-ounce tall glass with ice; add 2 ounces ofthe syrup, top with 4 ounces of the clubsoda, and stir gently with a long spoon orstraw. Garnish with a lime wedge and afew reserved apple slices. Repeat with theremaining ingredients to make 6 drinks.

Blueberry Mint LemonadeRecipe

1/2 cup granulated sugar

1/2 cup water1/2 cup fresh mint leaves1 cup lemon juice1 1/2 cup cold water1 pkg. frozen blueberries1 cup ice cubesSparkling water (optional)

Combine sugar, 1/2 cup water and mintleaves in a small saucepan. Bring to a sim-mer and stir until sugar dissolves.Remove from heat and let cool. Strainmint syrup into a tall pitcher. Stir inlemon juice and water. Fill 4 tall glasseswith ice cubes and top with one-fourth ofthe blueberries. Add mint lemonade andtop with sparkling water, if desired.

Tomato Basil Pasta Salad

1 pound whole wheat pasta2 cloves garlic, finely chopped1/4 cup extra virgin olive oil2 tablespoons balsamic vinegarSalt and pepper, to taste2 cups cherry tomatoes, sliced20 basil leaves, cut to ribbons 2 bunches green onions, chopped

Cook pasta according to package direc-tions. In a small bowl, combine garlic,olive oil, balsamic vinegar, salt and pep-per. Whisk to combine. Drain pasta, andrinse in cold water. Place all ingredientsinto a large bowl and toss to combine.

Chickpea Potato Salad withLemon-Garlic Dressing

1 1/2 pounds all-purpose potatoes3 tablespoons olive oil2 medium cloves garlic, finely chopped (3 tablespoons)

1 1/2 cups no-salt-added chickpeas2 tablespoons white wine vinegarFinely grated zest and freshly squeezed

juice of 1 large or 2 medium lemons

1/4 cup chopped, loosely packed parsleyleaves

SaltFreshly ground black pepper

Place the potatoes in a medium pot andcover with cold water. Bring to a boil overmedium-high heat; cook for 15 to 20 min-utes, until a metal skewer or the tip of asharp knife can slide easily through the pota-toes. Be careful not to overcook them.

Meanwhile, heat the oil and garlic in a smallsauté pan or skillet over medium-low heat.The oil should be just hot enough to cookthe garlic without browning it. Cook for 7to 8 minutes, until it's soft, then removefrom the heat and cool for 10 minutes.

When the potatoes are done, drain and coolfor 5 to 10 minutes. Peel each potato, andthen cut into 3/4-inch chunks, placing themin a mixing bowl as you work.

Add the chickpeas, vinegar, lemon zest andjuice, parsley, the cooled garlic-oil mixtureand salt and pepper to taste in a large bowl.Gently toss to mix and evenly distribute theingredients. Let sit for 10 minutes beforeserving. Serve warm or at room temperature.

Home-style Creamed Corn

1/2 (12-ounce) block soft silken tofu1 to 1/2-2 cups plain nondairy milk2 teaspoons arrowroot powderSea salt, to taste2 tablespoons vegan margarine, divided 3 cups corn, thawed if frozen or drained if canned

Garlic powder, to tastePepper, to taste1/2 small yellow onion, finely diced

Cream: In a blender, combine tofu, milk,arrowroot, and salt; puree. In a pan, heat 1tablespoon vegan margarine over medium

heat. Add onion; sauté until translucent.Stir in the corn and remaining 1 table-spoon vegan margarine to pan. Stir in the"cream"; heat until thick and creamy.Serve hot.

Roasted Cauliflower with IndianBarbecue Sauce

1 tablespoon ground cumin1 2-pound head of cauliflower, cored, cut into 1-inch florets (about 8 cups)

4 tablespoons vegetable oil, divided1 teaspoon minced peeled fresh ginger1 garlic clove, pressed1 1/4 cups ketchup1/4 cup soy sauce2 tablespoons sugar

Preheat oven to 400°F. Toast cumin insmall skillet over medium heat untildarker in color and beginning to smoke,about 1 1/2 minutes. Set aside. Toss cau-liflower and 2 tablespoons oil in largebowl. Transfer to medium rimmed bak-ing sheet. Roast until very tender, stirringoccasionally, about 45 minutes.

Meanwhile, heat remaining 2 table-spoons oil in small saucepan over medi-um-low heat. Add ginger and garlic;sauté until very fragrant, about 3 min-utes. Add ketchup, soy sauce, sugar, andtoasted cumin. Bring to boil, whisking toblend. Reduce heat to very low; simmerbarbecue sauce 1 minute to blend flavors,whisking constantly. Remove cauliflowerfrom oven; transfer to large bowl. Tosswith enough barbecue sauce to coat; sea-son to taste with salt and pepper.

Seitan Flares

1 pound seitan, torn or cut into chunkslarge enough to fit loosely on the grill grate, or skewered

Extra-virgin olive oil

HOT SAUCE1/4 cup of your favorite hot sauce 3 tablespoons pure maple syrup1/4 cup freshly squeezed lime juice1/2 teaspoon saltGround cayenne pepper to taste2 tablespoons chopped fresh oregano

Heat the grill to medium-high. Preparethe seitan: Marinate the seitan in theolive oil to cover for 1 hour. Grill the sei-

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stayingcool!

tan until lightly browned, 3 to 5 minutes orlonger, turning often. Transfer to a bowl.

Meanwhile, make the sauce, if using: In a glassmeasure, whisk together the hot sauce, maplesyrup, lime juice, salt, and cayenne pepper totaste. Microwave the mixture for about 1 minuteor until fairly hot, or whisk the mixture togetherin a small saucepan and place it over direct heaton the grill until it is hot, 4 to 5 minutes, or longerdepending on the heat. Add the mixture to the sei-tan bowl and stir gently to combine, or coat theseitan if it is skewered. Finish with the optionaloregano. Serve with extra sauce and celery sticks.

Vegan Mushroom Pecan Burgers

1 1/2 pounds Crimini mushrooms1/2 cup fresh parsley2 tablespoons olive oil, divided2 large-size yellow onions, finely chopped3 large-size garlic cloves, minced1 1/2 to 2 cups bread crumbs or cracker meal3 tablespoons tahini2 tablespoons hoisin sauce3/4 cup toasted pecans or walnuts, chopped3 tablespoons tamari soy sauce1 teaspoon dried oregano1/2 teaspoon dried sageSalt and ground pepper, to taste

In a food processor, mince mushrooms and pars-ley. Remove and set aside. In a sauté pan overmedium heat, warm 1 tablespoon (15 ml) oliveoil and cook onions and garlic for 5 to 6 min-utes. Transfer onion mixture to a large-size bowl,and combine with minced mushrooms and pars-ley, bread crumbs, tahini, hoisin sauce, choppednuts, tamari, oregano, sage, salt, and pepper.

Place mixture in refrigerator for at least half anhour. Mixture will be soft, but you should be ableto form patties. Add additional bread crumbs ortahini, if needed. Create patties using your hands.In a sauté pan, warm remaining 1 tablespoon oil,and fry patties over medium heat for 3 to 5 min-utes on each side, until lightly browned and crispy.Be careful to keep patties intact.

Morroccan Chickpea Salad WithCumin & Garlic

16 ounces canned or cooked chickpeas2 tomatoes, chopped1 purple onion, diced1 sweet red pepper, diced1/2 cup black olives (not canned olives)1/2 cup olive oil1/4 cup red wine vinegar

1/4 cup freshly chopped parsley2 to 3 garlic cloves, crushed1 tablespoon cumin1/2 teaspoon cayenne

Mix all ingredients and serve chilled. Cold andspicy is a good combination for summer picnics.

Cheesy Pizza Dip

Large handful frozen bell pepper and onion mixOlive oil, as needed1 cup tomato spaghetti sauce2 or 3 tablespoons nutritional yeast2 teaspoons dried chopped garlic2 teaspoons oregano2 teaspoons parsley2 teaspoons basilCrackers, to serve

Put the frozen veggies and olive oil in a frying panand heat until they are well cooked. Pour in thespaghetti sauce and the nutritional yeast. If thesauce isn't thick and dipable, add more nutritionalyeast.

Stir in the seasonings. Let it cook a bit more, so itgets thicker and creamier. Pour into a bowl, andput crackers all around.

Sweet and Spicy Pita Filling

1/4 cup basmati rice1/2 cup water1 bell pepper, chopped1 red onion, chopped1 jalapeno, chopped1 small summer squash, sliced1 small zucchini, sliced1 Roma tomato, choppedHandful of pine nuts Small can of pineapple, drainedPitas

Cook the rice in the water until done. In the mean-time, saute the bell pepper, onion, and jalapeno inyour favorite oil until the onions are soft. Thenadd the squash and zucchini, and cook until theyare soft. Put all this in a bowl with the rice, addthe tomato, pine nuts, and pineapple, and stir it allup. Stuff into pitas and eat. The filling is also deli-cious cold.

This month’s recipes adapted from:epicurious.com, vegweb.com, and allrecipes.com.

mid-summer fare July 2011 11

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BY JOE FRANKE

The arrival of rain wakes many of us vertebratesfrom our summer torpor, but none are as gladfor the moisture as are amphibians. While few

people would associate the dry, high desert environment of Albuquerque as being good amphibian territory,Albuquerque is home to a surprising number of backyardpopulations of several species. They hide out for most of thedry and cold parts of the year and are most often heard andencountered during the monsoons, but in certain areas suchas irrigated lands and golf courses where water is readilyavailable year round, frogs and toads of several species canbe heard and seen as soon as the weather warms intoevening temperatures in the ’60s.

We’re very fortunate to still be able to enjoy a summer chorus of frogsand toads (collectively called “Anurans”) here in Albuquerque. It’s a sadfact that worldwide we’re on our way to losing 50% of our frogs andtoads due in large part to the spread of a deadly fungus with the tongue-twister name Batrachochytridium dendrobatidis (Bd for short) that prob-ably originated in Africa and spread through the distribution of theAfrican clawed frog, an aquatic species that was used in human preg-nancy tests and as an aquarium animal. Some species are more vulnera-ble to the disease than they are to habitat disturbance, pesticides andother hazards commonly found within city limits.

Here’s a quick guide to our most common urban amphibians:

Woodhouse’s Toad This species is commonly seen in and around golf courses and otherareas with permanent water. They make their presence known in Aprilor May, with their loud, nasal “waaaahhhhh” calls that emanate fromditches and overflow ponds. Being toads, they have warty skin comparedto the relatively smooth skin of frogs and spadefoot toads, and have adistinctive light colored stripe down their backs.

New Mexico Spadefoot ToadSpadefoot toads are among the amphibian world’s champion diggers,and their name comes from the small, horny tubercles on their feet thatgive them their common name and that allow them to dig as deep as 15feet to escape the heat and wait out the year for the rains to appear.

wonders of the world July 2012 12

BUILDING A BACKYARD EECCOOSSYYSSTTEEMMIt’s a species that likes deeper water, partially because of itssize (over 8 inches) and the fact that the distinctively largetadpoles take a full year or even two to metamorphose.They’re impossible to confuse with any other nativeamphibian, particularly as they are fully bright to olivegreen when fully grown adults. Their voice is what manypeople would consider to be the archetypal frog call, thebasso “jug ‘o rum.”

They eat anything they can fit into their large mouths,including other frogs, rodents, small birds and even batsand baby rattlesnakes. They’ve been linked to populationdeclines of other frog species, and their range seems to beexpanding in the Rio Grande Valley. Unfortunately someAlbuquerque area pet and pond stores actually carry bull-frog tadpoles. Don’t buy these – they can carry and spreadBd to native frogs and what they don’t infect they’ll proba-bly eat!

PHOTOS AND RECORDINGS of the calls of these threespecies can be seen and heard on the Reptiles ofArizona website: http://www.reptilesofaz.org/.

In the next edition of this newsletter we’ll discuss how youcan make your yard anuran-friendly, and how to constructponds and summer and winter resting habitat for them.

In the meantime, if you have any questions or con-cerns, please feel free to email JOE FRANKE at sapogordoeco@comcast.net.

children to (and enjoy ourselves) basic fla-vors from different lands. So in this one area,I will embrace the stereotypes!

Now, let's explore ways to diversify YOURfamily's basic meals. Use whatever yourfamily already knows. And then add a fewnew spices and ingredient combinations,many of which you might already havearound OR are VERY easy to acquire toserve up a world tour.

NEW MEXICAN—add green chile! Meat, potatoes,corn, squash, eggs—my husband adds it to anythinghe can get away with and more. Here adding greenchile or salsa is a given.

GERMAN—Add sauerkraut! Pile some onto yoursausage and potatoes, your hot dogs, your roast andrice or top off your meatloaf. Look in the refrigerat-ed section for Bubbies or Rejuvenative Foods for areal treat.

GREEK—Try feta cheese, olives, red onions andspinach. I mix these together and stuff meatloaf for ayummy surprise. But you can "Greekify" your eggsand any pasta dish this way, too.

CHINESE—Make it sweet n' sour! To your meatloafor chicken parts, add a mixture of ketchup, rice vine-gar, brown sugar and soy sauce. Combine honey, gin-ger, soy sauce and garlic and add it to your ribs.Experiment with sesame oil and/or peanut oil andfive spice.

JAPANESE—nothing screams Japanese the waywasabi does. Wasabi mayo, wasabi butter, wasabimarinade.

VIETNAMESE—Add peanuts or easy to makepeanut sauce, cilantro or a hint of chile sauce to themix.

THAI—To broth, rice or pork (or all three), add anycombination of coconut milk, curry paste, lemon-

grass, lime, ginger and fish sauce. Throw on a handful ofgreens. Check out Co-op offerings from Thai Kitchen forready-to-go additions to meals, and Asian rice noodles.

ITALIAN—make it Caprese, nothing says summer better!To your pasta or even your burger add fresh basil, freshmozzarella, tomatoes, balsamic vinegar and perhapsoregano, and Parmesan.

CAJUN—Some say file powder is an absolute necessityfor Creole or Cajun food. It is the powdered leaf of thesassafras tree and adds both flavor and thickening. Alsotry adding cayenne, black and white pepper and garlicand onion to your dishes to lend some Cajun flair.Consider trying some crawfish and/or andouille sausage.

INDIAN—So many wonderful spices! Curry, cardamom,turmeric, garam masala, coriander, and cumin are just thebeginning. Add these to lentils (they don't even HAVE tobe red) to make an exotic tasting, but so easy, lentil dahl.Add spices to ground beef and coconut milk for a korma-like dish. And look for Patak's sauces and pastes for otherquick and easy Indian ideas.

HAWAIIAN—Hawaiian food, like Cajun, has combinedmany flavors of many different cultures, including fromits own native peoples and the industrialized US. Thetropical flavors of coconut, pineapple and papaya make abreakfast, dessert or salad taste Hawaiian. Adding toma-to (ketchup or paste), pineapple, vinegar, soy sauce andginger to ribs or a roast would make a wonderful meal.

AFRICAN—It is hard to take an entire continent's cuisineand condense it down. But when most people think ofAfrican flavors, they think of yams, lentils, millet, okrasweet potatoes and peanuts. Try a different take on yourbeef stew: add some peanuts and/or peanut butter, a sweetpotato, red or green bell pepper, and maybe even somemillet or quinoa.

Please don't be offended if I left out a favorite food or cul-ture. I am also aware that each of these regions has manyflavorful variations that I could not address but I do hopethis gives ideas with which to explore the world’s flavorsand cultures. More info at www.InspiredABQ.com or findthem on Facebook at www.facebook.com/inspired.

EXPLORE the world’s flavors

ALBUQUERQUEAAAAMMMMPPPPHHHHIIIIBBBBIIIIAAAANNNNSSSS

BY AMYLEE UDELL

The world in which my kids are growing upis much more global than past genera-tions. Today's children can be exposed to

many foods and flavors that only touched my lips asan adult. Exploring foods from different lands is agreat way to learn about geography and cultures.Eating a meal of faraway flavors can also help yourelive a trip or remember a special friend. But busyfamilies may not feel they have the time, they mayfeel having exotic spices and flavorings around is notpractical or they assume some of these meals may betoo complicated.

Fear not! There ARE easy ways to lend ethnic flair to your meals—mealsyou already make.

First, I need to make clear that we ARE working with stereotypes! A stereo-type is "widely held but fixed and oversimplified image or idea of a partic-ular type of person or thing," in this case food. Our goal here: to expose our

Unlike other frogs and toads, their eyes haveelliptical or “cat eye,” vs. round, pupils.

The Mexican, or New Mexico spadefoot (ourofficial State Amphibian) maxes out at about 2.5inches, and usually has small reddish tubercles ona grayish green to brown background. When han-dled or disturbed, they give off a smell similar topeanuts. A few people have reported some sensi-tivity to their skin secretions and as they’re deli-cate little things, it’s best not to handle themunless absolutely necessary. The call of this specieshas been described as a long, stuttering snore,about as close an approximation as any!

BullfrogsThe bullfrog is a non-native species probablyintroduced as a source of frogs legs in the 1900s.

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As tempting as it might be, please DO NOT TRY TO TRANSLO-CATE FROGS AND TOADS to your yard if they’re not alreadythere. Adult anurans seem to have an internal map and knowsources of water and shelter in their home territory. They tend tobecome disoriented when displaced, and will probably wander offyour property and into harm’s way.

When anurans finish metamorphosis the little ones spread a surpris-ingly long distance. If you provide good habitat and aren’t toofar from the parent source, THEY’LL TAKE UP RESIDENCE ONTHEIR OWN.

DO NOT MOVEMOVEFROGS AND TOADSfrom their natural habitat!

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BY DR. ANN ADAMS

There’s a growing market for local food in NewMexico, as in many parts of the country, andthe demand exceeds the supply. Helping people

who want to be farmers and ranchers, but who don’t ownland, can be tricky. Likewise, for people who own land,but are either getting out of farming or ranching or want-ing their agricultural land used for agricultural purposes,it can be challenging to find the right person. Enter CentralNew Mexico LandLink.

The Central New Mexico LandLink is an effort by the Mid-Region Council of Government of NM (MRCOG) to con-nect entrepreneurial farmers and ranchers looking for landand farming opportunities to agricultural landowners, andfarm and ranch internship and mentorship possibilities.

With an aging agricultural population, a lot of agricultur-al land will switch hands over the next couple of decades.Add to that the loss of agricultural knowledge that comeswith that transition, and the need for knowledgeable farm-ers having access to agricultural land is huge.

with the knowledge to raise and process vegetables, fruits, and ani-mals, to share resources and talents. While many people are interestedin farming, they may not want to do it full-time or would like to havea mentor and learn more. The LandLink program encourages anyone

who has any interest. You don’t need tohave a dream of being a full-time farmer tomeet other people who want to learn andmentor and share land.

So if you’re interested in being a full- orpart-time farmer or rancher but don’t haveaccess to land or capital or a mentor, don’tlet that stop you. Visit the LandLink websiteand post a listing or look at the listings thatare there. If you have questions about thisprogram, please contact Kristin Gangwer at505-724-3619 (office) or call 405-818-3731, or localfoodnm@mrcog-nm.gov. To

learn more about the Central New Mexico LandLink program, visit theirwebsite at: www.localfoodnm.org

ANN ADAMS co-owns a small homestead farm, Happy Goat LuckyFarm, in the East Mountains. She can be contacted at ann@sustainingart.com.

LINKING FARMERS WITH LAND!LAND!Central NewMexicoLANDLINK

As someone with agricultural land looking to col-laborate with the right people to strengthen localfood production and share agricultural knowledge,I’ve found Central New Mexico LandLink to beextremely helpful. They have set up a website toallow landowners seeking farmers to postlistings as well as farmers to post listingsabout the type of land they would like tofarm. The page to access those listings is:http://www.mrcog-nm.gov/agriculture-mainmenu-55/land-link-mainmenu-293.

The LandLink program also offers all sortsof informative workshops to help bothagricultural producers and landowners tonavigate issues like labor or leases. Theyeven have set up “mixers” so agriculturalproducers and landowners can meet eachother through a “speed dating” arrange-ment to find out if there is some compati-bility. As a local landowner, I’ve appreciated all thehelp I’ve received from the LandLink program. Ithelps to have access to the knowledge and resourcesthey offer. It’s also been fascinating to meet peoplelooking for land and an opportunity to farm and tolearn why they are interested in exploring that life.

It’s easy to fall back and let the food system takecare of us. But programs like LandLink allow thoseof us who want to help build a robust local food sys-tem, which includes many small diversified farms

farming & gardening JULY 2012 13

WATER AUTHORITY ANNOUNCES SCHEDULE OFWATERING CLASSES FOR 2012!In our dry climate, it takes smarts to keep yourlandscape healthy while minimizing water use. Sothis summer, why not take a FREE Water Smartirrigation class? You’ll learn how to maintain ahealthy yard with just the right amount of water—and first-time attendees will earn a $20 CREDITon their water bill! FREE drip irrigation classesare also available, so mark your calendar NOWfor one of these sessions (no preregistration nec-essary). Contact: Katherine Yuhas, 768-3633.July 14, August 18 (Saturdays) CNM WorkforceTraining Center, 5600 Eagle Rock Ave NE.

August 11 (Saturday) Bear Canyon Senior Center,4645 Pitt NE

Class Schedule:9:30-10:30am: Water Smart: How to Water YourLandscape • 10:30-10:45am: Break • 10:45-11:45am: Basic Drip Irrigation

Wednesday, July 25: A Water Smart-only sessionis also scheduled for 10am-1pm at the BearCanyon Senior Center. For more information call888-1722. Rebate available ONLY to AlbuquerqueWater Authority customers.

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such a place by their neighbor, Jacobo Romero.The relationship of the three men shows thatgiven patience – and mutual respect – peoplefrom widely different cultures can learn fromeach other and create a strong and enduringbond among themselves and with the landwhere they live. The book is illustrated withmany fine black-and-white photographs ofJacobo as he went about his work.

The next two books deal with efforts to controlwater in the arid West. Reining in the RioGrande: People, Land, and Water (2011), byFred Phillips, Emlen Hall, and Mary Black,weaves together the hydrology and history of theRio Grande and its manipulation by the people

who lived alongside it. The earliestinhabitants—Pueblo peoples andthen Spanish settlers—altered theriver for their own needs but inways that essentially worked withand respected the river’s ownimpulses. When the United Statesarrived, a new legal, economic, andtechnological regime was forcedonto the river, with cascading andsometimes tragic results for boththe river and the communitiesalong it. The river today is essen-

tially an engineered product, but there are somesigns that people have begun to learn from thepast about how to act on the river with a lightertouch and with respect for the river’s own needs.

Marc Reisner’s Cadillac Desert: TheAmerican West and Its DisappearingWater (1993 revised and updated

edition) tells the same story of people deter-mined to defy the logic of water in a desert inorder to impose themselves on the land. It is astory of willful ignorance, political manipula-tion and corruption, and greed. The focus of thebook is the rush to dam the West’s waters at anycost, with the centerpiece being the story told inthe film, “Chinatown” – the corrupt deal todrain the Owens Valley and turn California’srivers into canals in order to satisfy political andcorporate desires to “develop” Los Angeles. Butthis story plays itself out across the West, wheresmall towns are turned into the country’s fastestgrowing cities through the arrogant belief thatengineering the West’s water could be donewithout any consequences.

If reading about the follies of humans in deal-ing with nature gets too depressing, here aretwo books whose sole purpose is to celebratethe Rio Grande and water. The Rio Grande: ARiver Guide to the Geology and Landscapes ofNorthern New Mexico (2011) is Paul Bauer’slabor of love combining many years of white-water rafting across the West and his profes-sional focus (he is Associate Director of theBureau of Geology and Mineral Resources atNew Mexico Tech) on the geologic origins ofnorth-central New Mexico’s landscape. The

celebrate summer July 2012 14

BY MICHAEL JENSEN, AMIGOS BRAVOS

Summer is traditionally the time to make reading sug-gestions. This list represents some of the books withinarm’s reach on my desk – books that have inspired and

informed me about water and communities and which arepart of the new story.

The first book is not exactly on my desk; it’s in my computer. TheWater Atlas: Traditional Knowledge to Combat Desertification(2001) is a wide-ranging description of thetechnologies and social mechanisms thatmany different cultures have developed tomanage scarce water resources in arid con-ditions. Written by Pietro Laureano andsponsored by UNESCO, it’s full of photo-graphs and descriptions of traditional watermanagement methods ranging from hunter-gatherers, farmers and herders, the role ofoases, and the rise of urban ecosystems. Thebook also dwells on the collapse of civiliza-tions due to water shortages or mismanage-ment and ways that traditional knowledgecan inform current efforts to manage water.The book can be downloaded at http://lnkd.in/AN5wiE (it’s 130Mb, but downloaded in about 2 minuteson my cable internet connection).

As the cover of Craig Childs’ book says, “There are two easy waysto die in the desert: thirst and drowning.” The Secret Knowledge ofWater: Discovering the Essence of the American Desert (2000) is anextended rumination on the meaning of water for people who livein the southwestern deserts of North America. Childs has a deepreverence for this landscape that strangers on the land never see:seeps, springs, and pools that can only be found through painstak-ing exploration or through knowledge passed down across genera-tions. Water becomes a living essence that works on and throughthe land and whose scarcity – and sometimes violent abundance –has shaped both the land and its people.

In Acequia: Water Sharing, Sanctity, and Place (2006), SylviaRodriguez, who taught anthropology at UNM, examines the“moral economy” of the acequia system of water management – theset of values and beliefs, rooted in “respeto” (respect or honor) and“verqüenza” (shame), that define and support cooperative activityin the system. Through a close examination of the history of the“reparto” (the division of waters) in the Taos Valley, Rodriguezdraws a lesson for the larger global water crisis: “that water is aresource best shared in a community of mutually responsible andaccountable stakeholders.” Ultimately, she is skeptical that suchcommunal management is possible within the modern politicaleconomy and across multiple cultures.

Where Rodriguez uses the Taos Valley’s acequias to move out intoa wider context of global water management, William deBuys andAlex Harris’ River of Traps: A Village Life (1990) draws an intimateportrait of acequia-based life in El Valle, a remote mountain villagealong the High Road to Taos between Truchas and Peñasco thatstill, in the 1970s, was largely outside the cash economy.Newcomers from the East Coast, they are educated about life in

READING WATERbook describes segments of the river from southernColorado through White Rock Canyon to CochitiReservoir. It contains gorgeous photos from eachsegment, a description of the geology, a locationmap, detailed descriptions of each run, and connec-tions with hiking trails and other recreational sites.

B asia Irland, who taught art and art history atUNM, has often combined her work as asculptor and installation artist with her pas-

sion for, and activism on behalf of, water. WaterLibrary (2007) is a record of resources she has foundand made and of the places that – literally – went intomaking them. It is filled with photos, interviews withother artists and art historians, and quotes from poets,philosophers, explorers, and philosophers. Arrangedinto “Volumes,” the book ranges from celebrations ofwater in all its forms to documenting pollution, waterconservation, and the “ecological reverence” thatcomes from learning to listen to water.

The Ecology of Hope: Communities Collaborate forSustainability (1997), by Ted Bernard and JoraYoung, is – as they say – “a search for new stories.”The two crossed the country talking with people ineight communities that were threatened with eco-nomic and social catastrophe as a result of ecologicaldegradation (almost always caused by the economicactivity at the heart of these communities), but whohad somehow found a way to step back from thebrink and start their communities down a new path.The book is the authors’ effort to explain what othercommunities need in order to find that same path.Some of the trail markers: a precipitating crisis(because people don’t move unless they really haveto); an openness to learning and change; an under-standing of the ecosystem and a sense of place; vision-aries (often from outside the community) who cantranslate their ideas using local language and sensibil-ities; small successes in implementing the vision thatencourage more collaboration and develop a sharedvision that celebrates place and builds hope; willing-ness to stay on the path for the long haul (because, asthe Zen saying goes, “the path is made by walking”).

Finally, a book whose title is sure to put you to sleepbefore you even open it: Middle Rio GrandeEcosystem Bosque Biological Management Plan, TheFirst Decade: A Review and Update (2005). Whichwould be a shame, because Lisa Robert’s update ofthe original 1993 bosque management plan is anindispensable starting point for understanding whythe Rio Grande is in trouble and the immense effortthat has gone into figuring out the hydrologicalprocesses and human impacts that have interacted tocreate that trouble. Robert (who has a small farmnear Tomé, where she swears she’s really “raisingbirds”) also outlines the beginnings of an ecosystemapproach among those organizations working on andwith the river. She concludes by urging those organ-izations to “get real” by: promoting natural ecosys-tem function (“letting the river do the work”), pur-suing integrated adaptive resource management, andbuilding consensus and collaboration through activeoutreach. In other words, Lisa Robert marked thetrailhead and we need to start walking the path. Youcan find the book at online and brick bookstores, butit is also available for download at: www.fws.gov/southwest/mrgbi/Resources/BBMP/BBMP_Update_2005.pdf.

For more information, contact Michael Jensen atmjensen@amigosbravos.org.

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