2008-07-CCN

When school returns in the fall “voila,” the gardenis ready to eat. How it got that way might still bea mystery to many of the children. Providing anavenue for teachers and students to experience agarden throughout the school year seemed a logi-cal next step. A school garden that could be plant-ed in August and tended and harvested before win-ter break, then started again in late January and harvested

just before school ends in May, could fulfillmath and science related curriculum and teach

the daily care, responsibili-ties, challenges and successesof food production.

Veggie GrowerGardensFor several years ChuckO’Herron Alix has participat-ed in Co-op Garden Party andEarth Day events with his“Veggie Grower Gardens.”His shop, just a few blocks

west of the Nob Hill Co-op on Silver, always has a VeggieGrower Garden outside to spark interest in the coveredmicro-intensive gardens that can produce an abundance offood year round.

Chuck’s uniquely designed growing systems have theirroots in the Homegrown Nutrition Program, a hunger reliefproject that is helping families who live in poverty on theformer dump in Juarez, Mexico (for more info seehttp://www.cacradicalgrace.org/resources/hgn.html).Chuck designs, builds and delivers these micro-intensivegardens to families in Juarez and offers workshops onplanting and care to maximize food output and harvest offresh, organic produce at the peak of ripeness.

By the summer of 2005 Veggie Grower Gardens of NewMexico was formed in an attempt to meet the growingdemand for Chuck’s micro-intensive systems, but also as away to raise funds for other garden projects that positively

would run the Fiesta for the next couple ofyears that the local news media picked it upand caused such an embarrassment to theLegislature that further funding for the eventwas cancelled.

Hang in there, don’t go away, thisis all leading somewhere! Next thing we tried was working with othergrowers to get funding for the construction ofan apple processing and grading shed, stillthinking that we could all pull together as fel-low growers. If we could establish a centralprocessing shed and pick-up point that wouldbe a cooperative effort to attract “middle men

buyers” like Sun Valley, who would then distrib-ute our produce. These efforts proved fruitless as,once again, various growers with large orchardslobbied to block our efforts and another controlwar broke out.

Our next effort was working with some of themore dedicated of our fellow growers, somegood people from various County AgriculturalExtension Offices and a marketing specialistfrom the Department of Agriculture. We wentback to the Legislature to present a unified casefor help with the establishment of a State AppleCouncil. The New Mexico State Apple Councilwas established as a result ofthose efforts and that organiza-tion has been, and continues tobe, a positive marketing and pro-motional tool for all growerswithin the state. However, in itsearly formation stages it did notprovide much relief from ourparticular marketing problems.

“Okay, this isn’t working! Westill haven’t made any money!What to do? Time to punt? No,let’s go for it on 4th down.”

Up to this point, we had workedwithin the conventional non-organic growing community to

A FOOD-SHED PA RT NERBY WALT AND BETTY LEA

For the most part, the history of Cottonwood LaneOrchard is a horror story of frustration and loss witha few successes thrown into the mix. Like hanging a

carrot just in front of a donkey’s nose, the meager wins keep usplodding forward with hope and determination.

We bought our orchard in 1987. It consisted of about 3 acres of40-year-old red delicious apple trees. We didn’t have a tractor orequipment of any kind to maintain it, so we went right into theout-go side of the ledger by investing in an old tractor and usedorchard equipment. “Oh well,” we said, “we’ll make it backwhen the crop comes in.”

The first thing we learned was that when you have a full crop ofred delicious apples, so does everyone else in the upper RioGrande Valley. You couldn’t give them away. We tried every-thing that first crop season, from farmers’ markets to no thankyou from retail grocery stores, and ended up dumping most ofour crop. Since we live right by the Rio Grande riverbank, atleast the beavers enjoyed them.

The next three or four years found us trying to find innovativeways to sell our crop. We helped establish the “Velarde AppleFiesta,” a once-a-year event that was moderately successful andeven wound up meriting a $25,000 community improvementcheck from the State Legislature, with possible yearly continu-ance. That was when we began to see what greed and selfishnessbetween growers could do. There was such a fight over who

it’syour

CO-OP

no avail. Since we were “retired” people from 30+ yearsof working in non-agricultural fields, we had a retire-ment income and did not have to depend on our orchardfor a living, thank goodness!

Going OrganicWe had always leaned toward organic farming and so wedecided to launch ourselves in that direction. The firstthing we did was hire a backhoe to come in and push overthe whole orchard. We cut up the trees and sold the wood.“Hey! We are finally making money here.”

But for the next five years all we did was spend money.We started to till the ground and plant cover crops. Weplanted sudan grass and buckwheat for tilth, hairy vetchand cowpeas for nitrogen fixation. We didn’t know justwhat we were going to plant for a fruit crop, but we hadthe great good fortune to become acquainted with Dr.Ron Walser, who is a fruit specialist and was at the timeworking with the Sustainable Agricultural ScienceCenter at Alcalde.

Ron came out to assess our farm and wound up helpingdesign our present orchard and research fruit varietiesthat we now grow. The orchard consists of 3 acres onwhich we installed under-tree sprinkler irrigation andplanted 350 peach, 320 apple and 20 cherry trees. Wealso planted a 200-foot row of blackberries.

Gallup Groove: C o-op SchoolGarden ProjectG RO W ING KID S,Growing FoodBY ROBYN SEYDEL

On May 31st some of Gallup’s most dedi-cated teachers and gardeners met withChuck O’Herron Alix

of Veggie Growers of NewMexico, Tim Morrison,Gallup store manager, andthe Co-op membership de-partment to get the ballrolling on our Gallup SchoolPartner Garden Project.

The project grew out of dis-cussions at a meeting ofGallup volunteers in Jan-uary. Co-op member, teacher and dedicated gar-dener Steve Heil has been working with children atthe Juan De Onate Elementary School and the com-munity garden for several years (See the CoopConnection article on page 13 in the March 2008issue at www.lamontanita.coop/images/documents/connection_news/cc_march_08.pdf). This projectexpands Co-op support of the school garden projectSteve heads and, thanks to Special Educationteacher Russ Duran, has spread to the David SkeetElementary School, just 15 miles north of Gallup onNavajo Tribal Lands.

School programs that help kids understand wheretheir food comes from and how to grow it are key ingetting children to eat vegetables and fruit. Theseprograms also aid in the fight against diabetes andobesity among youth and can increase food security.The problem with most school gardens is that theyare planted in the spring, a month or so beforeschool lets out. Teachers, parents and maybe a fewkids, keep them watered and weeded all summer.

affect the lives of impoverished people throughout the world.A percentage of all Veggie Grower Gardens’ profits are used tosupport these projects. Last year Chuck installed these micro-intensive gardens at sites across the nation, including AtlantaGeorgia and on the rooftop of an inner city school in Bronx,New York.

Growing Kids Growing FoodThe Co-op’s Gallup School Partners Garden Project will pro-vide Veggie Grower Gardens for the two schools, Juan deOnate and David Skeet. Teachers throughout both schools willinvolve students in all aspects of the garden beginning inAugust of the 2008-09 school year. Gardens for the youngerstudents (K-3) will measure 2’x 8’, a size in tune with theirsmaller arm length and reach; while grades 3-5 will work withthe 4’x 4’ size. The 12 cubic feet of soil needed for each gar-den will be New Mexico Compost Products compost soil(New Mexico Organic Commodities Commission approved)and will also be provided by the Co-op. Anyone who wouldlike to donate organic seeds, watering cans and hand toolsplease contact Robyn at 217-2027, toll free at 877-775-2667or e-mail [email protected].

Chuck will offer a special veggie grower garden tutorial onplanting and care for all the teachers involved in the project inearly August, just before school starts; and, if needed, othertutorials during the school year. This project is another inthe wide range of projects and activities that confirm theCo-op’s ongoing concern for community.

Pick up a Board Candidate Packet at any Co-op location.La Montanita needs a few good people! Help guide the growth of New Mexico’s Cooperatve Economic network! For more info contact: [email protected]

Deadline:September 24, 2008Board elections:Nov. 1-14, 2008

CONTINUED ON PAGE 12

A FARMER PERSPECTIVE: The History of Cottonwood Lane Orchard

YOUR CO-OPWANTSYOU!CANDIDATE PACKETS are AVAILABLE IN MID-AUGUST

bringingin the CROP

co-op solutionsA Community - Owned Natural Foods Grocery Store

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

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

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

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

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

Administrative Staff: 505-217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling [email protected]• Controller/John Heckes [email protected]• Computers/Info Technology/David Varela 217-2011 [email protected]• Food Service/Bob Tero [email protected]• Human Resources/Sharret Rose [email protected]• Marketing/Edite Cates [email protected]• Membership/Robyn Seydel [email protected]

Store Team Leaders: • Mark Lane/Nob Hill [email protected]• John Mulle/Valley [email protected]• William Prokopiack/Santa Fe [email protected]• Tim Morrison/Gallup [email protected]

Co-op Board of Directors:email: [email protected]: Martha WhitmanVice President: Marshall KovitzSecretary/Treasurer: Ken O’BrienWilliam Bright Lonn CalancaStephanie DobbieAriana MarchelloTamara Saimons

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

Co-op Connection Staff:Managing Editor: Robyn [email protected] and Design: foxyrock incCover/Centerfold: Co-op Marketing Dept.Advertising: Robyn Seydel Editorial Assistant: Kristin [email protected] 217-2016Printing: Vanguard Press

Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667email: [email protected]

Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, [email protected]: www.lamontanita.coop

Copyright © 2008La Montanita Co-op SupermarketReprints by prior permission.

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

BY ROBYN SEYDEL

Food as a basic human need has, in its pro-duction, distribution and consumption, theability to transform the societal and envi-ronmental paradigm. The first agricultural

revolution, occurring some 10,000-12,000 years ago,did just that, providing the surpluses that allowed forthe development of sedentary lifestyles and civilization.In the middle of the 20th century agriculture itself wastransformed by industrialization; the chemicalizationand centralization of the so-called “green” revolution.Now, less than a century later, the effect of agribusinesson our health and environment, climate change’s reali-ties and a resulting sense of our planet’s finite resourcesand fragility have inspired us to look for more sustainableways to create and dis-tribute our sustenance.

A New Food REVOLUTIONA sustainable food revolution needs to combine tradi-tional local/regional self-reliance with new technologiesand thinking. The main themes being: to expandregional sustainable production, integrate improve-ments in renewable energy technologies in food pro-duction and distribution, create regional/local distribu-tion systems that increase access to markets for pro-ducers and access to products for consumers all thewhile reducing our carbon footprint. Another key con-cept in building the sustainability movement is to keepresources circulating in communities building vibrantlocal/regional economies for the food and financialsecurity they provide.

Over the past four decades the organic food movementhas grown from the “lunatic hippy fringe” to main-stream America, becoming the only sector of the gro-cery industry that continues to show double-digitgrowth. Organic Trade Association (OTA) figures showa 15% to 21% growth each year since1997. In 2007over 17.4 billion dollars of organic food was sold in theU.S. and researchers estimate that by 2010 organic foodwill account for 4% of total U.S. food sales (Facts andFigures on the Organic Industry, Alec McErlich, DavidGranatstein, Washington State University, www.agr.wa.gov.org). Organic production covers some 59million acres worldwide and over 3.7 million acres ofU.S. agricultural land (www.ota.org). This is really justa drop in the bucket when compared with the 938 mil-lion acres of “land in farms” reported in the 2002 U.S.Census (USDA/NASS, 2004a). The good news is thatorganic acreage is increasing worldwide due to increas-ing consumer demand. In New Mexico alone organicfarmland, pasture and rangeland has increased toapproximately 130,000 certified organic acres in 2007,up from 40,000 acres in 2005 (New Mexico OrganicCommodities Commission).

Growth in the organic sector is important for severalreasons. First, and perhaps most importantly, organic

2 July 2008

food brought about the resurgence of sustainable (in some cases tradi-tional) agricultural practices that eschew environmentally detrimentalagribusiness and factory farming methodologies. Second, organic farm-ing practices seem to work best when practiced intensively on a small-er scale enabling the success of highly productive and diversified smallto mid-sized family farms. These farms are the foundation for rebuild-ing healthy rural economies and the sustainable local food movement.

Also of vast consequence are organic practices themselves. “Dirt First!”a phrase coined by the organizers of the national Eco-Farm Conferencein California pretty well sums it up. At the core of organic productionare the concepts of the restoration or creation and preservation ofhealthy soil with organic matter and microbes, the essence of sustain-ability in agriculture. Herein also lies a key to the mitigation of climate

change through carbon sequestration and the reduction ofagriculture’s carbon footprint.

Getting to Carbon NeutralThe Rodale Institute has fordecades been the organic farmers’friend and advocate. They havepioneered education and researchon a variety of organic issues.After 23 years of “Farm SystemTrials” that included convention-al, organic and other farming tech-niques, their results show thatorganic agriculture not only emitsfewer greenhouse gases but organ-ic soils sequester greater amounts

of carbon. Peer reviewed since its publication in a 1999 issue of Nature,the Rodale research reports that organic farms showed “an averageincrease in soil carbon of about 1,000 pounds per acre-foot of soil peryear, or about 3,500 pounds per acre-foot, per year of carbon dioxidesequestered” (www.newfarm.org).

The EPA estimates that one car driven an average of 12,500 miles peryear emits 10,000 pounds of carbon dioxide. Based on this EPA infor-mation, Rodale’s research shows that transitioning one average 320acre, mid-sized farm to organic production is the equivalent of taking117 cars off the road and if “the 160 million acres of conventional(agribusiness) corn and soybeans in the U.S. were converted to organicproduction it would translate to the equivalent of taking 58.7 millioncars and their green house gas emissions off the road (25% of thenational total)” (www.newfarm.org)

Richard Manning in his essay “The Oil We Eat” (Farming and theFate of Wild Nature, published by www.watershedmedia.org)writes, “In 1940 the average farm in the U.S. produced 2.3 calo-

ries for every calorie of fossil energy it used. By 1974, …that ratio was1:1.” The Ann Arbor Center for Sustainable Systems (University ofMichigan) research from data assembled in 2005 shows that today ittakes closer to 7-10 calories of energy for each calorie of food producedand distributed (www.sustainabletable.org).

This is the legacy of conventional industrialized food production. Yes,we can have strawberries in the northern hemisphere in February,shipped 1,500 to 3,000 miles to your grocery store and table; butshould we? Sustainable agriculture must reverse this trend.

The difference between traditional self-reliant (non-industrialized)farming systems of the past and a new wave of sustainable food pro-duction is the use of efficient and renewable energy systems. From solarheated hoop and greenhouses that extend growing seasons to innova-tive water catchment and solar-powered irrigation, farmers involved inthe sustainable food movement are utilizing technologies to improveyields and increase on farm efficiencies while decreasing resource use.

In the San Luis Valley at the headwaters of the Rio Grande, WhiteMountain Farm has been in the New family since 1912. Ernie andVirginia and their son and daughter-in-law Paul and Cindy, grow a

CO-OPYOU OWN IT

Diversifiedfamily farms rebuildthe LOCALREGIONALeconomy.

SUSTAINABLE SUSTENANCE

BUILDING THE REGIONAL FOOD-SHEDE

continued on page 3

La Montanita needs a fewGood People!

Your Co-opWantsYOU!Travel to various Co-op communities • meet interesting andinterested people • help guide the growth of New Mexico’sCooperative Economic Network.

Run for your Co-op Board of Directors!Pick up a Board Candidate Packet at any of the four Co-op locations in mid August.More info: contact Marshall at [email protected]

Runfor

THE BOARD OF DIRECTORS

The only place in New Mexico where consumers, on a daily basiscan get 100% locally grown and harvested, certified organic,grass-fed beef, is at the Co-op, which sells four head each week.Literally hundreds of tons of beef are grazed here in New Mexico,sent out of state to be processed, then transported back to NewMexico for sale and consumption, not a particularly sustainablesystem. Gino Garcia, a Co-op staff member, meets Alan Lackey ofCanyon River Beef, located southeast of Raton, every Thursday atWestern Way, one of the only slaughterhouses in New Mexico,located in Moriarity. There, together, they oversee the entireprocess to ensure it is both humane and sanitary. Canyon River’sNew Mexico raised beef is delivered fresh to all Co-op locationsevery Friday morning.

It was clear from the beginning that in order for the Co-op’s Food-Shed project to succeed it had to serve a wider market than just

the Co-op’s own locations.Sales of local products to

other retail locations,grocery stores, schoolsand other institutions, cafes, etc., within the Food-Shed radiusaccounted for an additional $329,000 boost to regional farmers andlocal economies in 2007. Becky Javernick of Javernick Farms says,“The extra $12,000 we made by participating in the Co-op’s Food-Shed project this year kept me from having to have an off farm-job,and let me concentrate on farming with my new baby at my side.”

Sustaining the Future

Albeit a mere drop in the bucket in relation to the con-ventional food industry, current successes are encourag-ing, but the Co-op Trade Initiative distribution systemand the creation of a regional food-shed face some seri-

ous challenges. These same difficulties, seen nationwide, include: alack of next generation farmers, the cheap food mentality, loss ofagricultural land to development and in the arid southwest the saleof water rights to developers. The lack of farmers and product is amajor issue facing both the Co-op Trade Initiative and the bur-geoning farmers’ markets. Especially so for the Food-Shed projectwhich relies on mid-sized farms, as smaller farms are able to meettheir own distribution requirements by attending farmers’ marketsand operating CSAs (Community Supported Agriculture).

Rising energy costs are seriously effecting food production and dis-tribution, as is the use of corn for ethanol. The importance of theFood-Shed Project as the food crisis deepens is immeasurable.

Despite the challenges the Co-op Trade Initiative is moving for-ward, giving grants to fledgling growers and value-added produc-ers and adding a few national family farmed products, like maplesyrup, that are not produced in this region, to help defray the CDCoverhead. The Co-op Trade Initiative’s future planning includes: amove from leased trucks to purchased trucks to allow for the useof alternative fuels, creation of a series of retail markets to facili-tate better access to goods and services in Food-Shed hinterlandsand partnering these added Co-op locations with product pick-updepots to consolidate trucking routes. Future plans also includework on a solar array to power the large coolers needed for stor-age at the CDC.

The Co-op Trade Initiative collaborates with the New Mexico Food-Shed Alliance, the New Mexico Agricultural Task Force of theMiddle Rio Grande Council of Governments, the University of NewMexico Sustainability Studies Program and others in an effort topush regional food-shed and sustainability forward into mainstreamconsciousness. Sustainability is, without a doubt, the buzzword ofthe decade. If it can survive its co-option by corporations, govern-ment and most every other bureaucracy, its popularity as a concept,especially when partnered with the all-important notion of environ-mental restoration, gives hope for future generations.

This article was originally published in the spring edition ofthe Southwest Journal of Sustainability. Pick up their upcom-ing August 2008 edition at all Co-op locations.

sustainable solutions

July 2008 3

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

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

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

CO-OPYOU OWN IT

Valley

Gallup

Santa Fe

variety of summer vegetables and cover crops includingoats, rye, wheat, fava beans, peas and barley on 700cultivated acres. But they are probably best known fortheir Yukon Gold, fingerling, russet, red and purplepotatoes and their quinoa. Officially certified organic in1990, Paul and Cindy, with the help of the Excel EnergyCompany and the Colorado Office of EconomicDevelopment, put in a large solar energy system topower their water sprinklers in 2007. Paul says, “Lookslike we will put in a second system to power our pota-to packing facility, hopefully this year.”

Cooperating for a Regional Food-Shed

The New family’s White Mountain Farmproducts and packing facility (a drop-offcenter for smaller farmers) are among hun-

dreds of local growers and producers partneringwith La Montanita Co-op to create the Co-opTrade Initiative: a regional food-shed productionand distribution system. The term and concept“food-shed” is derived from the more familiar word“watershed.” In the arid southwest where “agua esvida” the main New Mexican watershed traversesthe Rio Grande Valley Rift from southern NewMexico to southern Colorado. Traditional acequiasand other irrigation methods water greenbelt landsthat produce food throughout the rift valley. TheCo-op’s Food-Shed project adds ancient agriculturalregions, including the Mimbres Valley in the Gila, theWhite Mountain area and other mountain valleys for aregional food-shed that encompasses a 300-mile radiusaround Albuquerque.

The Co-op Trade Initiative grew out of three decades ofcommitment to local farmers, ranchers and producers. Inannual member surveys beginning in 2004, Co-op mem-ber/owners increasingly identified the availability of localfoods at the Co-op as their top priority. The Food-Shedproject was created to expand product, service and valuefor both producers and consumers. With over 1,100local products from approximately 400 regional growersand producers, the Co-op was already an industry leaderwhen the local foods movement boomed.

To solidify the Co-op’s local/regional foods commit-ment, the Food-Shed project is working to help expandwholesale markets, creating an additional on-farmincome stream. Its consumer education program andin-store signage is working to increase local sales atfour Co-op locations (two in Albuquerque, one in SantaFe and one in Gallup). Through the Food-Shed ware-house, known as the Cooperative Distribution Center(CDC), the project also provides distribution servicesfor regional/local products to other retail businesseswithin the food-shed area. It seeks to reduce food-milesby consolidating trucking routes with the pick-up ofproduct and the delivery of farm supplies, includinganimal feed and egg cartons and produce-packingboxes. It also serves as a recycling center for these sup-plies. Additionally the CDC provides needed post-har-vest refrigerated space for local producers.

Signage on local products increased sales by several per-centage points between 2004-2006, but real progresswas made after the opening of the CDC in January of2007. During the first full year of the Co-op TradeInitiative’s operation, local product sales at the four Co-op retail locations hit 20% of the organization’s totals,adding 4.6 million dollars to the local farming econo-my. While most people attribute these sales to seasonalproduce, the Food-Shed project moves tons of localfruit and vegetables throughout the year. The big sellerswere basic food stuffs, including local milk, eggs, breadand meat.

LOCAL Food Solutions for the Coming Food Crisis

for more informationwww.lamontanita.coop

SUSTAINABLESUSTENANCE continued

Local FoodSOLUTIONS

Building the local food system...

CO-OPFood-ShedPROJECT

FOR FRESH FOOD AND FOOD SECURITYSHOP CO-OP!

The Food and Drug Administration (FDA)announced last month that they are likely toapprove the sale of cloned foods this year.

FDA's action flies in the face of widespread scientific con-cern about the risks of food from clones, and ignores theanimal cruelty and troubling ethical concerns that thecloning process brings.

WHAT'S WORSE, FDA indicates that it willnot require labeling on cloned food, so wewill have no way to avoid these experimen-tal foods!

The approval also goes against the will of Congress, who voted twicein 2007 to delay FDA's decision on cloned animals until additionalsafety and economic studies can be completed. It also ignores the feel-ings of the American public, 150,000 of whom wrote to FDA oppos-ing the approval during last year's public comment period.

Defects in cloned animals can escape detection but they still presentfood safety risks. The National Academy of Sciences (NAS) has statedthat no method exists to detect subtle health problems in clones. IanWilmut, lead scientist responsible for creating Dolly, the first clonedsheep, has warned that even slight imbalances in a clone’s hormone,protein or fat levels can compromise the safety of its milk or meat.

The FDA claims that defective clones will be removed from the foodsupply with no explanation of how inspectors intend to identify hid-den or subtle defects in clones. High doses of hormones and antibi-otics used in cloning present another significant safety concern. Hostmothers are often given massive doses of hormones and their sicklyoffspring are often treated with high levels of antibiotics and otherveterinary drugs to increase their chances of survival. Although thecommercialization of cloning would likely increase hormones anddrugs in the human food supply, FDA has failed to address thisimportant food safety issue.

consumer news JULY 2008 4

URGE CONGRESSIONAL

SSSSUUUUPPPPPPPPOOOORRRRTTTT!!!!

CLONED FOOD LABELING ACT: SENATE. 414, H.R. 992

hensive 2004 meta-analysis of themedical literature concluded thatartificial dyes affect children'sbehavior, and two recent studiesfunded by the British governmentfound that dyes (as well as the preserva-tive sodium benzoate) adversely affectkids' behavior.

Americans' exposure to artifi-cial food dyes has risensharply. According to the FDA,the amount of food dye certi-fied for use was 12 milligramsper capita per day in 1955. In2007, 59 mg per capita perday, or nearly five times asmuch, was certified for use.Dyes are used in countlessfoods and are sometimes usedto simulate the color of fruits or vegetables. Kraft'sGuacamole Dip gets its greenish color not from avocados(there are almost none) but from Yellow 5, Yellow 6 andBlue 1. The blue bits in Aunt Jemima Blueberry Wafflesare blue thanks to Red 40 and Blue 2, not real blueberries.

Artificial dyes are particularly prevalent in the sugarycereals, candies, sodas and snack foods pitched to kids.M&M candies—all Mars products—contain the fullspectrum of artificial colors in the U.S., but not in theU.K., where the company uses natural colorings.Remarkably, in Britain, the color in McDonald's straw-berry sauce for sundaes actually comes from strawber-ries; in the U.S. it comes from Red 40.

Dyes Have Negative Effects onChildren’s Behavior

Yellow 5, Red 40, and six other widely used artificial color-ings are linked to hyperactivity and behavior problems inchildren and should be prohibited from use in foods, accord-

ing to the nonprofit Center for Science in the Public Interest (CSPI). Inearly June the group formally petitioned the Food and DrugAdministration to ban the dyes, several of which are already beingphased out in the United Kingdom. Dyes they would like to see bannedare Blue 1, Blue 2, Green 3, Orange 8, Red 3, and Yellow 6.

Synthetic food dyes have been suspected of disrupting children's behaviorsince the 1970s, when Dr. Ben Feingold, a San Francisco allergist, report-ed that his patients improved when their diets were changed. A compre-

"The science shows that kids'behavior improves when theseartificial colorings are removedfrom their diets and worsenswhen they’re added to the theirdiets," said Dr. David Schab, apsychiatrist at Columbia Uni-versity Medical Center, whoconducted the 2004 meta-analysis with his colleague Dr.Nhi-Ha T. Trinh. "While not allchildren seem to be sensitive to

these chemicals, it's hard to justify their continueduse in foods—especially those foods heavily mar-keted to young children."

CSPI's petition asks the FDA to require a warninglabel on foods with artificial dyes during the deci-sion-making period related to CSPI's request to banthe dyes outright. CSPI also wants the FDA to cor-rect the information it presents to parents on its website about the impact of artificial food dyes onbehavior. Joining CSPI's call are 19 prominent psy-chiatrists, toxicologists and pediatricians who co-signed a letter urging members of Congress to holdhearings on artificial food dyes and behavior, and tofund an Institute of Medicine research project on theissue. For more information go to www.cspinet.org

by Robyn Seydel or go to the Center for Food Safety website atwww.centerforfoodsafety.org/cloned.

Please take a moment to let Congress and candidatesknow we do not want to eat cloned food and at thevery least it must be labeled for consumer choice.Ask for their co-sponsorship and yes vote on theCloned Food Labeling Act.

THE CO-OP WILL NOT KNOWINGLY SELL MEAT ORMILK PRODUCTS FROM CLONED ANIMALS. USE OFCLONING OR OTHER GMO PROCESSES OR MATERI-ALS IS NOT PERMITTED IN ORGANIC FOOD PRO-DUCTION.

The Center for Food Safety (CFS) is a non-profitpublic interest and environmental advocacy mem-bership organization established in 1997 by its sisterorganization, International Center for TechnologyAssessment, for the purpose of challenging harmfulfood production technologies and promoting sustainable alternatives. Contact them at 660Pennsylvania Ave, SE, #302, Washington DC20003, P: 202-547-9359, F: 202-547-9429, e-mail:[email protected].

consumer choice...

or corporatecontrol?

ACTION ALERALERT!T!Cloned Food Labeling ActS.414/HR.992In response to FDA's pending approval, USSenator Barbara Mikulski (D-MD) has introducedSenate Bill S.414, the Cloned Food Labeling Act,and U.S. House Representative Rosa DeLauro(D-CT) introduced an identical bill, HR 992 a fewweeks later.

During this election cycle we havean opportunity to make the saleand labeling of cloned animal prod-ucts a pressure point with candi-dates hoping to win the many openseats here in New Mexico. Pleasecontact all the candidates, many ofwhom are currently federal legisla-tors, and tell them to support theCloned Food Labeling Act.

To send e-mails to current legis-lators use the addresses below

Petition the FDATO BAN ARTIFICIAL FOOD DYES

Senator Jeff Bingaman, 703 Hart Senate Office Building,Washington DC, 20510. 202-224-5521 or ABQ/ 505-346-6601 orSanta Fe/ 505-988-6647, www.bingaman.senate.govSenator Pete Domenici, 328 Hart Senate Office Building,Washington DC, 20510. 202-224-6621 or ABQ/ 505-346-6791 orSanta Fe/ 505-988-6511, www.Domenici.senate.govHeather Wilson, 318 Cannon House office Building, WashingtonDC, 20515. 202-225-6316, www.wilsong.house.govTom Udall, 1414 Longworth House Office Building, WashingtonDC, 20515. 202-225-6190, www.tomudall.house.govSteve Pearce, 1607 Longworth House Office Building, WashingtonDC, 20515 202-225-2365, or Las Cruces/ 505-522-2219,www.pearce.house.gov

PARTICIPATE inDEMOCRACY

shar

Share your VVIIEEWWSSwith your congressional

delegation

For decades La Montanita Co-op and the Co-op Connection News haveworked to educate the larger community on the health and safetyissues related to the consumption of artificial food colors, other foodadditives and chemicals. At La Montanita Co-op we will not know-ingly sell foods with artificial colors or dyes. Please support CSPI’sefforts to have these chemicals banned from our foods. Contact ourcongressional representatives and ask them to support hearings onthe banning of artificial food dyes due to their adverse impacts on chil-dren’s behavior. See congressional contact information this page.

Actionalert!!

BY KRISTIN WHITE

June 20 marked the beginning of summer sol-stice, a time when the sun is at its most north-ern position in relation to the earth. We enjoy

extended hours of sunlight during this period, morethan any other time of year. The sun gives us energy,inspires activity, and generates this hot and dry season.As a result, we travel and spend more time outdoorsplaying and working. Summer is the season of growthand maturation. Plants, too, burst into full bloom,extending their leaves and flowers toward the sun.

Many of you are familiar with the concept of eatingwith the seasons to sustain good health. According toDr. Elson Haas, author of Staying Healthy with theSeasons, “there is a great deal of change during thistime of high activity.” Our lives and our environmentare inseparable. In order to stay healthy and in bal-ance, mentally, physically, spiritually and emotionally,“we must learn to flow as Nature does, through theseasons.” Stress and illness result in opposing or resist-ing this flow while healing is nurtured when we taketime to rest, reflect, play and, of course, enjoy the fullnourishment of summer foods. Although the worldmarket and world trade have enabled us to eat anyfruit or vegetable any time of the year, this has not

• Choose from a variety of mature, leafy and brightly colored veg-etables• Use spices such as cilantro, peppermint and dill• Prepare lightly steamed vegetables • Cook foods on high heat for a short amount of time• Avoid red meat and consume smaller amounts of freshwater fishand organic poultry• Try soy milk, tofu spreads, tofu dogs and cold bean salads for con-venience. Whole grain and bean combinations provide a rich source

of plant-based protein.• Eat plenty of light, cooling juicy fruits such asberries, pears, plums, apricots and melons of allkinds.• Avoid iced drinks and ice cream; the extreme coldshocks the body and causes contraction of the inter-nal organs, holding in sweat and heat and interfer-ing with digestive functions. Instead try coolingyour body rather than refrigerating it. Salads,sprouts, fruits, tofu, lemonade, flower and mintteas, young coconut and mung beans are all verycooling without being freezing.• Drink spring or reverse osmosis water, fresh veg-gie and fruit juices and green tea. Green tea com-bines well with mint, chrysanthemum and rose for

sun tea. Crushed fennel, coriander and dill seeds make a fine teathat aids digestion.• Cold-pressed olive oil and organic ghee (clarified butter) are thebest oils for regular summer use.

Remember to fuel your body with bountiful light, wholesome foodsthis summer. Fresh fruits and vegetables, plenty of water and juices,big salads, wholesome protein, and some whole grains and seedswill all give it the power it needs. It is said that if you take care inthe summer you won’t be sneezing in the fall or sick in winter.Enjoy the full nourishment of food and make your menu a sea-sonal one!

THE SUMMER DIET

been healthy for our planet or for ourselves. Themany fresh fruits and vegetables are one of thisseason’s great joys.

Following in the an-cient, natural and spiri-tual traditions, summeris the time of fire; a time to restore balance to theHeart and Small Intestine. Fire has the qualities ofheat, dryness, lightness, and moving outward inour lives. The ideal summer diet, then, is one thatis internally cooling, moistening, nourishing,refreshing and balancing.

summer eating JULY 2008 5

Taste of theseason

BY KRISTIN WHITE

W ith food prices rising rapidly we are alltrying to stretch our food budget. LaMontanita Co-op is a resourceful way to

get the most out of your grocery budget. There arenumerous ways to shop wisely at the Co-op, savingyou and your family time and money.

Don't pay for "natural”The term "natural" on packaging has a lotless meaning than "organic," a term highlyregulated by the Department of Agriculture.When price is an issue, don't pay extra forsomething called "natural" or "all natural."

What to look for when buying ORGANICIt's worth paying more for organic versionsof some fruits and vegetables that retain pes-ticide residue, even after you wash them. Payfor organic versions of peaches, apples, sweet bellpeppers, celery, nectarines, strawberries, cherries,pears, grapes, spinach, lettuce and potatoes. Thesehave the highest residues of pesticides and herbicidesaccording to the Environmental Working Group, anon-profit watchdog research group.

Fruits and vegetables with thicker skins have far lesspesticide residue. These include avocados, sweetcorn, pineapples, mangos, asparagus, sweet peas,kiwis, bananas, cabbage and papayas.

Meats, poultry, eggs and dairy products are definite-ly worth buying organic because they are free of pes-ticides, synthetic growth hormones and antibiotics.The Co-op offers a wonderful selection of local grass-fed beef, eggs and first-rate goat dairy products.

Do buy organic baby food. Baby food tends to bemade from condensed fruits and vegetables, some ofwhich may contain pesticides. You can also makeyour own from organic whole fruits and vegetables.The Co-op sells a baby food mill which makes it easyto puree whole foods.

Buy local and seasonal produceBuying local is fresher and cheaper. When local pro-duce is in season, the relative abundance of the croptypically makes it less expensive. Foods that arechilled, shipped and stored lose flavor at every step ofthe way. Ask our experts in the Produce Aisle for thebest deals. We carry as much local and organic pro-duce as possible. Buy flats and cases to fill your freez-er or do some canning when produce is in season.

Cook at home with whole foodsDining out less could easily make up the price differ-ence between buying organic and non-organic.Cooking with whole organic and in-season ingredients

is cheaper dollar for dollar, than buying preparedfoods, either organic or conventional. The reward issuperior nutrition and flavor and the opportunity tospend quality time with friends or family over a homemade meal.

Become a Member: Save Weekly Members can pick up a Weekly Sales Flyer at any

store location to save more thanthe annual membership fee eachweek. At the end of each fiscalyear, if earnings are sufficient,refunds are returned to mem-bers based on purchase amount.You generally get back whatyou spend in an average week.Also take advantage of specialdiscount events for membersonly throughout the year.

Save Money and Time at the DeliThe Co-op deli offers a grab-and-go case filled withsandwiches, spreads, pre-made foods and salads,sushi rolls and deserts. From the deli, enjoy a greatselection of pre-made foods, sliced meats and cheeses,soups, sandwiches made to order and fresh fruit andvegetable juices.

Buy in Bulk One of my favorite reasons for buying in bulk is that Iget the exact amount I need without wasting food.Nuts, nut butters, grains, legumes, oils, maple syrup,tea and coffee, herbs and spices, baking supplies andmore can be purchased in quantities from a teaspoon topounds. Bring your own container or take a bag, pro-vided by the Co-op. Take as little or as much of theproduct as you like, and then write down the codenumber from the bulk bin. Save money on items youneed, don’t pay extra for packaging. You can often geta whole pound of grains, beans, seeds or nuts for thesame price you would pay for a lesser amount of thesame item pre-packaged. The wise shopper can save abundle in our bulk department. Containers can be pur-chased at the store if you forget to bring your own.

If you shop the Co-op wisely, you can feed yourselfor your family fresh, local and organic food for near-ly the same cost as the widely available “cheap,”processed products. In addition, your wise purchas-ing decision can lead to a safer, greener and moreequitable society. We know you have plenty ofoptions on where to shop and we appreciate youchoosing La Montanita Co-op and supportingour local farmers and producers.

SHOP SMART

AT THE CO-OP

Eating in SeasonThe Fullness of Summer

SHOP CO-OP!

Donate your garden toolsto the community garden!

(Also seeking premium compost)

Bringing together local farmers and

Co-op shoppers for the best in

fresh, fair andLOCAL FOOD!

CCOO--OOPPTradeIINNIITTIIAATTIIVVEE

BUYLLOOCCAALLSHOP CO-OP!

The Baker Organic Boulder, COOrganic Sandwich Bread, 24 oz. Assorted Varieties.Sale $4.49

Sadie’s Albuquerque, NM Hot Salsa, 64 oz. Sale $6.99

Rudi’s Organic Bakery Boulder, CO Organic Burger Buns, 16-18 oz. Assorted Varieties.Sale $2.99. Additional Rudi’s items also on sale.

Third Street Chai Boulder, CO Organic Chai Concentrate. 32 oz. AssortedVarieties. Sale $3.99

Tijeras Organic Alchemy Abq., NMClary & Cucumber Daily Shampoo or Conditioner,12 oz. Assorted Varieties. Sale $8.99.

co-op news JULY 2008 6

LOCAL SALE ITEMSSHOP LOCAL & SAVE

BY ARIANA MARCHELLO, CO-OP BOARD OF DIRECTORS

Igrew up in a city of 60,000 on Long Island just outside New YorkCity. Until I was six we lived with my mother’s parents, her siblings andtheir families in one large house my grandfather built. The “backyard”

consisted of a sandbox for kids and a vegetable garden that now seems thesize of a postage stamp but, had all those things deemed essential to south-ern Italian cooking; tomatoes, basil, eggplant, peppers, sunflowers, and soon. It was amazing to me to see the food grow during the summer, then betaken upstairs to my grandmother to cook for us to eat.

My grandmother knew which neighbors didn’t eat the berries on theirbushes and sent me to get them before they became sidewalk jam. Wewent to farms and orchards upstate to “pick our own.” Eggs and milkwere delivered from nearby farms. We went fishing and grabbed musselsoff the jetties. Some cousins raised turkeys and ducks further out on theisland. The deli we went to cured some of their own meats. And, thiswasn’t so long ago.

This, my particular memory of food and the connections created byknowing where my food comes from, how it’s grown and prepared, iswhat led me to join La Montanita. Being a member/owner gives me adirect social and economic stake in the much larger community formedby La Montanita’s growing relationships with farmers, producers, othercooperatives and the community at-large.

La Montanita’s mission is to provide to our member/owners, “at the low-est price possible, exemplary customer service, environmentally soundproducts, and the highest quality natural and organic food. We are com-mitted to ethical business practices, participatory management and cooper-ative principles. Our intention is to provide the entire community, throughpractice and education, a working model for a healthy, sustainable future.”—La Montanita Mission Statement, Board of Directors Policy Manual

As Tam Saimons outlined in an earlier Co-op News article, the RochdalePioneers formed their cooperative in 1844 so they could buy unadulterat-ed food at affordable prices, form more direct links with producers, run afair business through their economic and democratic participation, andbecome a healthy, abundant and empowered community in the process.

La Montanita’s mission statement reflects the samegoals and concerns, though today’s practical realitiesare different and on a more global scale.

In truth, the mission of the Co-op is always in theprocess of being accomplished each day it’s open forbusiness. Initiatives such as the Co-op Trade/Regional Food-Shed Project and the CDC have aripple effect well beyond the Co-op, calling atten-tion to food security issues in the region and indevising methods to resolve them. The promotionand growth of organic farming has a positive effect

on the whole environment and economy, not justthose who farm or consume the food.

The Board of Directors, functioning as the mem-ber/owners’ representative, creates policies called

“ends” to keep the Co-op moving in thedirection of accomplishing its mission overthe long term. Ends are regularly reviewed fortheir ability to express members’ values andto give the Co-op, as an organization, a wayto become a gathering place, a way to helpmembers to live out their values.

Member participation in this process isimportant. The board’s monitoring of Co-opoperations through the general manager’s

reports can give us some measures to gauge ourprogress in the short term, but the sharing of valuesand visions for your lives will help the board createbetter ends for the Co-op’s future.

Time is reserved at the beginning of everymonthly board meeting for member com-ments. Check your store information desk tofind out how to attend a meeting with orwithout coming to Albuquerque.

JULY SPECIALSWANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE?

Contact Angela at [email protected]

MEMBERSHIP IS OWNERSHIPIS OWNERSHIP

COOPERATION

Each year the Co-op holds elections for 3 seats(of the 9 total) for the Board of Directors. Theposition is time consuming, profoundly impor-

tant and challenging. We discuss and articulate policy,and monitor the overall health of the Co-op as a socialand economic organization; we most emphatically donot keep tabs on the price of asparagus or which brandof soap is selling best.

The Co-op is a $20+ million a yearoperation; we currently operate fourstores: two in Albuquerque, one inGallup and one in Santa Fe. Two yearsago, we opened a warehouse which ispart of a larger initiative intended todevelop and maintain a sustainableweb of local suppliers--a part of whatwe call our "Food-Shed."

As elected representatives of the 14,000 member/own-ers, the board especially focuses on a vision and astrategic plan for the Co-op's long-term stability andsuccess. The board's work is both demanding andrewarding. We govern by means of a conceptual frame-work called Policy Governance. At our monthly meet-ings, the board reviews management's work by examin-ing performance reports and comparing them to policystandards we have established. When an initiative isdesired by management, or if a problem exists, weexamine the situation through the lens of these stan-dards. We call them "ends" (results) and “limitations,”and only by adjusting these boundaries do we adjust thedirection of the Co-op. We leave day-to-day operationaldetails to the general manager and his team (those arethe people you see every day as a shopper); we keep tabs

on the stores on a monthly basis through formalreporting.

We attend to many details through the work ofcommittees--smaller sub-groups of the boardthat develop specific proposals for considerationby the board as a whole. We also engage in train-ing workshops to better understand ourselves,

our role in the organization and our Co-op’s role in the community.

Overall, board members are expected tospend the equivalent of about threehours a week on board duties, includingcommittee work, trainings, workshops,and other meetings and activities. In ex-change, board members' households areentitled to an 18% discount on pur-chases (the same as workers receive).

Board members are expected to serve the fullthree-year term to which they are elected.

We seek board members from diverse back-grounds and age groups, with a variety of skillsincluding business, grass-roots community, envi-ronmental and social involvement, agriculture orproduction or other areas related to the Co-op'scurrent (and future!) direction. Prospective can-didates are encouraged to visit our always openmonthly board meetings. Check our newsletteror website for specific dates and locations.

If you're interested in running for a position,you may pick up materials at any store, start-ing in mid-August. Or you may contact us [email protected].

VALID IN-STORE ONLY from 7/2-7/29, 2008:NOT ALL ITEMS AVAILABLE AT ALL STORES.

PRINCIPLED

RUN FOR THE CO-OPCO-OPBOARD OF DIRECTORS!DIRECTORS!

Is your garden hose constructed from “re-processed” materials that could be tainting yourwater? In order to keep costs down, many gardenhose manufacturers use reconstructed materialsfrom the automotive industry. Also lead is oftenadded to make garden hoses flexible; a known toxin,it has been found to contaminate water up to 100times the level established safe by the EPA.

FDA-CERTIFIED: DRINKING WATER SAFEEco Hose of Santa Fe is now offering a hose thatwon’t leach unsafe chemicals or byproducts intoyour water and is drinking-water safe. These qual-ity hoses designed for easy use are a flexible kink-resistant hose safe for watering the garden, fillingthe birdbath and your pet’s water bowl.

Are you a city gardener, tired of dragging aroundheavy hoses? Many of us don’t need a 5/8” to 3/8”diameter hose. One can find the occasional 3/8”

diameter hose, marketed for RV use, but theseare usually unattractive with cheaply made fit-tings. And, most of these hoses will leak becausetheir fittings are made from molded brass, whichbends easily. Eco Hose fittings are machinedfrom solid brass and come with quality washersto ensure leak-free connections.

Eco Hose is designed with the urban gardener inmind and can be easily handled by a senior gar-dener. Eco Hose 3/8” diameter hose has foundthat happy medium, allowing a plentiful waterflow, while conserving water, and by being sig-nificantly lighter than other garden hoses. But itsnon-toxic, lead-free construction is its mostimportant feature.

Get Your Eco Hose at the Santa Fe Co-op andspecial order at Co-ops in Albuquerque andGallup. For more info contact Carol at theSanta Fe Co-op, 505-984-2852.

LOCAL PRODUCT SPOTLIGHTECO HOSE

co-op news JULY 2008 7

CO-OPS: A Solution-Based System A co-operative is an autonomous association of persons

united voluntarily to meet their common economic, social andcultural needs and aspirations through a jointly-owned and

democratically-controlled enterprise.

Calendarof Events

Wow! This morning I had an experi-ence that I would have liked toavoid. I paid $4.01 for a gallon of gas.

The term sticker shock doesn’t come close todescribing how I felt as I watched the number ofgallons click off slowly and thecost rise quickly. I am luckythat my car does get good gasmileage. We are all well awareof the increasing cost of gaso-line. I’m more concerned aboutthe increasing price of ourfood. The rate that we arereceiving price increases is likenothing I’ve ever experiencedin my more than 30 years in the food business. Idon’t foresee an end coming soon.

The combination of a weak dollar, soaring energyprices and global demand recall the 1970s whenfood prices raised an average of nearly 9%. Theprice of food could present a greater problem thansoaring oil prices for the national economy. Theaverage household spends three times as much ofits income for food as for gasoline. In December2007, The Economist magazine reported the foodprice index is higher today than at any time since itwas created back in the 1800s. One study has con-cluded that only 20% of the cost of food for con-sumers comes from growing crops; labor, packag-ing and transportation account for the rest.

Whenever there is a problem, there is opportunityas well. For us at the Co-op, the opportunity thatcomes immediately to mind is our “Food-ShedProject.” We are entering the second year of this LaMontanita initiative that is working to support

local farmers. We believe the increased, on-farm income stream the Food-Shed Projectprovides will allow farmers more field timeand the resources to expand their productionboth in quantity and diversity.

Thanks to the Food-Shed Project we arepoised to bring more local, fresh food to ourstores than ever before. This is New Mexicofood that is grown by local farmers. It looks

good, tastes good, is high in nutritional value andtravels a maximum of 300 miles to your tables.This is far less than the average 1,500-3,500 milesmost food travels before it hits your plate.

While we too are struggling with increased trans-portation costs, the Food-Shed is an example of anattempt to do what is right. We hope you enjoy thelocal food we offer. We, at the Co-op are pleased tobe part of one possible local solution to the foodcrisis and hope you, our members, see the Co-op asone example of what can be done if we are unwill-ing to accept the status quo.

Terry Bowling General Manager

7/15 BOD Meeting, Immanuel Church, 5:30pm

7/21 Member EngagementCommittee, CDC, 5:30pm

TBA Finance CommitteeMeeting, CDC, 5pm

THE INSIDE SCOOP

Luna Marcus and Larry Kaplowity “had bothgiven up dairy for health and ethical rea-sons. They tried all the soy- and rice-based

alternatives, but weren't satisfied with any ofthem. One day Luna said 'what about coconutmilk?' We'd used it a lot in Thai-style cooking and itseemed ideal. It was naturally rich and creamy andhad great nutritional properties. So withthe aid of a two-dollar hand-cranked icecream maker from Goodwill we made ourfirst batch. As soon as we tried it, weknew we were on to something special.”

Now their company, located in Eugene,Oregon, Bliss Unlimited, LLC, makes aunique and exquisitely delicious line offrozen desserts, “consciously preparedfrom the most nutritious and wholesomeorganic ingredients available.” All theirproducts are 100% certified organic, made from pureorganic coconut and coconut milk and organic agavesyrup for the healthiest, richest, dairy-, soy- andgluten-free, completely vegan, frozen dessert avail-able. They also use fair trade coffee, vanilla, chocolateand other carefully chosen all- organic ingredients.

Coconut’s natural richness creates a creamy textureand the fat in coconut milk is high in medium-chaintriglycerides (MCTs) identical to those in humanbreast milk, so coconut milk has similar germ fight-ing and heart-protective properties. Unlike otherfats, MCTs do not need to be broken down and canbe used immediately by the body as energy; it's theideal fat for people who commonly have trouble

digesting fat, such as those with a slow metabolism,colitis, and hypothyroidism. Coconut fat actuallystimulates metabolism.

Agave, known in Mexico as “the tree of life andabundance” produces nectar in its thick succulentleaves. Although the syrup, made from the nectar, is

sweeter than sugar, it has a muchlower glycemic index and causesonly a gentle rise in blood sugar.Larry and Luna’s Coconut Blissprovides all the satisfaction of acreamy rich frozen dessert with-out the "sugar rush" and subse-quent "crash.” People who aresensitive to sugar, includingsome diabetics, can often toler-ate agave.

As we are dedicated to the bliss of good food at theCo-op, we carry a full line of Luna and Larry’sCoconut Bliss flavors. Try one and you will want totry them all, from Naked Coconut to DarkChocolate, Vanilla Island, Mint Galactica, andCinnamon Chocolate Flake; you’ll love them all butprobably find your favorite. And now Coconut Blissis also available in Strawberry Lemon Love andChocolate Hazelnut Fudge. If you don’t see themat your local Co-op ask your friendly frozenfood purchaser to special order some.

Luna and Larry’s Frozen DessertCOCONUT BLISS

The local and organic foods movement has been growing by leapsand bounds. Last year the number of acres that are certified organicin our state grew from approximately 40,000 to 130,000. Our statestill has only has one certifier, Brett Bakker.

For years Brett has been helping to educate us on the issues relatedto all things organic in his much loved and widely read monthly Co-op Connection News column, Itchy Green Thumb.

As part of our Community Capacity Building Program, La Montanitahas offered the support of our volunteer program to help him catch

up with all the copying and filing he has to do to meet the feder-al requirements, for the hundreds of farmers, who want to goorganic.

DEDICATED VOLUNTEERS ONLY, PLEASEWe are looking for two very special volunteers who will committo volunteering two to three hours a week. This is a long-termvolunteer position. Some office skills are required. The NewMexico Organic Commodities Commission office is inAlbuquerque near Indian School and Carlisle.

Help support the growth of organic farming in New Mexico andget 18% discount shopping credit at the Co-op for your effort.Please contact Robyn at 217-2027 or toll free at 877-775-2667or e-mail her at [email protected] to find out more.

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FOOD

Frozen Product Spotlight:

With good planning and preparation, youdon’t have settle for the usual oatmeal,instant soup or energy bars. Try some ofthese gourmet backpacking meals andsnacks for your next trip up the mountain.

(Key: C= cup, T = tablespoon, t = tea-spoon, lb. = pound, oz. = ounce, qt. =quart)

One Pot Apple Dumpling

3 plastic sandwich bags 1 C biscuit mix 1 C dried apples 1/2 C sugar 1/4 t salt 1/2 t cinnamon 2 T butter (put in plastic bottle or bringalong a squeeze bottle of liquid butter) 2 1/4 C water

At HomeMeasure biscuit mix and put it in onebag. Put one cup of dried apples in a sec-ond bag. Put sugar, salt and cinnamon ina third bag.

At Camp Place apples into pot with 2 cups of water.Cover the pot and let the apples soak forat least 1 hour. Then, place the pot on thestove and bring to a boil, lower to simmerwhile you make the dumpling. Then,make the dumpling by adding 1/4 cupwater to the biscuit mix and mixing intodough. Next, add the sugar-spice bag con-tents and butter to the simmering apples.Use a spoon to spread the dumplingdough over the apples. Replace pot coverand simmer for 15 or more minutes, until

gourmet backpacking JULY 2008 10

the dumpling is dry in the middle. Eat andenjoy. Serves 1 to 2

Grizzly Berry Granola

1/4 C canola oil1 (18-oz.) jar blackberry jelly 2 C chopped, lightly salted cashews 1 (16-oz.) bag Bob's Red Mill 5-GrainRolled Hot Cereal 1 C shredded sweetened coconut1 oz. dried blueberries 1 oz. dried strawberries 1 oz. dried blackberries dairy or soy milk powder to taste,optional

At HomeIn a large pot, heat oil and jelly until thin.Chop cashews and add to pot along withthe cereal and coconut. Stir until liquidhas covered the mixture evenly. Spread ina non-stick jelly roll pan. Bake at 225degrees F for 2 hours. Stir periodically.Allow granola to cool after baking. Oncecooled, add dried fruit. Store in largeZiploc bags for the trail.

On the TrailTo prepare one serving mix 1 cup of cere-al with milk or soy powder and water, oreat straight out of the bag. Serve hot orcold.

Chicken with Chinese GingerLemon Sauce For your health and safety, eat this dishthe first day of camping so the meatdoesn’t spoil.

1 freezer bagdash of five spice powderdash of granulated garlicdash of black pepper1/2 t powdered ginger1 t dry onion1 cube chicken bullion, crushed

1 t brown sugar1/2 t lemonade powder1/2 t cornstarch7 oz. pouch of chicken, frozen1 packet soy sauce1 C instant rice or potatoes1 C dry sherry, optional

At CampCombine all but the meat in freezer bagwith 1/4 cup of boiling water and shaketo mix well. Add meat and put in a mealpouch cozy* for ten minutes. Serve overprepared instant rice or mashed potatoes.For a special treat, replace powdered gin-ger with a chunk of diced candied ginger.A cup of dry sherry is nice to add as well.Serves 1 to 2

*Unless you’re a die-hard camper, youprobably don’t own a meal pouch cozy. Ameal pouch cozy is made out of alu-minum, insulated and reflected to keepfood warm. You can make your own witha piece of insulation, heavy gauge alu-minum and some rubber bands.

An Explosively High-EnergyBreakfastBuckwheat is actually a broad leafed plantrather than a grass. Therefore, many peo-ple who have grain allergies are able to eatbuckwheat without adverse effects. Thisbreakfast provides a perfect balance of fat,carbohydrates and protein. The pecansprovide fat and a serving of protein pow-der on the side balances everything out.You’re sure to get a burst of energy fromthis meal to keep you going for hours onthe trail.

2/3 C toasted buckwheat groats1/4 C pure maple syrup (Grade B is good)1/4 t salt1/2 C shelled pecansprotein powder, equivalent to 24 gramsper serving

backpackingRECIPES

At HomePackage each of the ingredients separate-ly. The maple syrup can go in a mid-sizedNalgene bottle if you’re having this mealseveral times. The pecans are packagedseparately as they’ll get mushy if you boilthem with the buckwheat.

At CampAdd maple syrup and salt to one and ahalf cups of water and bring to a boil.Stir in buckwheat and return to boil.Cover the pot and lower the heat tomedium. Simmer for about 15 minutes.The cooking time isn’t much longer at11,000 feet than it is at sea level. Oncethe buckwheat is soft, turn off the heatand stir in the pecans. Serve the proteinpowder on the side. Serves 1

Andean Quinoa StewThis supergrain is a perfect backpackingfood staple; it’s high in protein and easyto carry.

1/2 C quinoa1 C water1/4 t salt1/4 t ground black pepper1 T extra virgin olive oil1/4 lime1/2 C dehydrated corn kernels, rehydrated2 T sun dried tomatoes, diced1 T chipotle seasoning mix1 avocado, slicedfresh cilantro leaves, handful, chopped

Rinse quinoa thoroughly. Place quinoa ina medium-sized pan, add water and bringto a boil. Reduce heat to medium-lowand simmer, covered, until the liquid isabsorbed, about 10 to 12 minutes. Thequinoa should be translucent. Removefrom heat and fluff it with a fork.

Sprinkle the grains with the salt and pep-per and stir, folding from underneath the

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grains. Fold the olive oil, juice from lime, cornand tomatoes into the quinoa. Adjust the sea-sonings to taste. Garnish with cilantro and avo-cado slices. Serves 2

Big River Apricot Granola

1/4 C canola oil1/4 C honey1/4 C maple syrup1 1/2 t vanilla1 T nutritional yeast1/2 C wheat germ2 1/2 C rolled oats1 C rolled rye1/2 C unsweetened shredded coconut1 C raisins or dried cranberries1 C chopped dried apricots1/2 C chopped dates1/3 C chopped almonds1/2 C sunflower seeds

At HomeHeat oil, honey and syrup until thin. Add vanil-la, wheat germ, oats, yeast, wheat and rye, stir-ring well after each addition. Spread on cookiesheet and bake at 250 degrees for one and a halfto two hours. Stir periodically. Cool, then mixin fruits, nuts and seeds. Store in airtight con-tainers in a cool, dry place until eaten.

On the TrailEat as is or with powdered milk and water,either hot or cold. Serving size is about one cupper person.

Spinach QuesadillasSpinach is great because it’s light and full ofvitamins and fiber. Make sure it comes pre-washed so you don’t use up water washing offsand and dirt.

3 T butter1 lb. pre-washed spinach2 green bell peppers, chopped2 onions, chopped1 C cheddar cheese, shredded6 tortillas

In a pot or a frying pan, depending on whatkind of camping you’re doing, over mediumheat, melt butter and sauté spinach, bell peppersand onions until the spinach is wilted and theonions are browned, about 5 to 10 minutes. Setaside in a bowl. Fill a tortilla with some of thespinach mixture, sprinkle with cheese and foldin half. Reheat pot, or pan, and cook each que-sadilla over medium heat until the cheese melts,adding butter as needed. Serves 4 to 6

Dhaal-Bhat (Sherpa Rice)

1/2 C lentils1/2 C barley3 C instant rice1 onion, chopped2 green bell peppers, chopped2 apples, choppedcurry powder, to tasteground cinnamon, to tastesalt

Soak lentils and barley for about two hours by put-ting them in a bottle (you can do this earlier in theafternoon and they will be rehydrated by the timeyou get to camp). Add salt to a large pot of boilingwater. Stir in rice, barley and lentils. Reduce to asimmer; add onion, green peppers, apples andspices. Cover tightly and simmer for thirty moreminutes. Serves 6

Cinnamon ‘n Sugar Couscous

1/4 C couscous2 T powdered milk1 T brown sugar1/2 t cinnamon1-2 T chopped almondspinch of salt

At HomeCombine all ingredients, except for almonds, in aquart freezer bag.

At CampAdd 1/4 to 1/2 cup boiling water (add less for driercouscous). Place in a cozy (or insulated bag) forfive minutes, add almonds and stir well. Serves 1

Chocolate-Fruit BarsIf you can handle chocolate in the morning, havethese for breakfast or mid-morning snack. Useyour favorite dried fruit; blueberries, chopped apri-cots, cranberries and strawberries are all tasty.

At home, combine and boil for 1 minute:1 1/2 C honey2 oz. white chocolate1/4 C butterRemove from heat and add:1 T vanillaStir into chocolate mixture:1 C nuts or sunflower seeds2/3 C crunchy peanut butter1/2 C wheat germ or shredded coconut1 C diced dried fruit5 C quick-cooking oats

Pour dough onto a cookie sheet and flatten into onelarge rectangle about one inch thick. Cool, then cutinto bars. Each bar is one serving; serves 24.

These recipes have been adapted and reprint-ed from the following sources:www.essortment.com Lipsmackin Vegetarian Backbackin,by Christine and Tim Connerswww.wta.org/~wta/magazine/1174.pdfwww.benhubbell.comThe Backpacker’s Field Manual, by Rick Curtis

gourmet backpacking JULY 2008 11

eatyourBERRIES!

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1114 7th St. NW.

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The HarwoodFriday July 4th 5:30 - 8 pm Betty Hahn,

Joyce Neimanas, Judith Golden

Outakes: 17 Photographers from the Albuquerque Journal

Spirit of the Self YouthPhotography

Imaginary Lost World of Animals: MichaelGodey

Classical HomeopathyVisceral Manipulation

Craniosacral Therapy

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St. Raphael Medical Center204 Carlisle NE Albuquerque, NM 87106

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BUY BULK AND SAVE BIG SHOP CO-OP

aqua es vida JULY 2008 12

BY ANNIE WEINBERG

Bottled water business is booming; across the countryand around the world, consumers have turned bot-tled water into a $100 billion annual industry.

Consumers buy the big brands, often for more than the priceof gasoline, because they believe that it’s safer, purer andhealthier than what comes out of their faucets.

Unfortunately, that’s not actually the case.

"Bottled water is an expensive con job on consumers,” saidWenonah Hauter, executive director of Food & Water Watch,a national advocacy organization. “Tap water is the healthiest,most environmentally sound, and most cost-effective choice for con-sumers.”

Food & Water Watch is launching the Take Back the Tap initiative toexpose the myths and dangers of the bottled water industry, and topromote policies that protect safe, clean, affordable water access.The organization is working with cities across the nation to urgelocal restaurants, chefs and consumers to sign a pledge to switch tomunicipal tap water instead of bottled brands.

Bottled Water is Not SaferPoland Spring, Arrowhead, Dasani and Aquafina pay millions of dol-lars in advertising spin every year to convince customers that theirproduct is the healthy choice, when in fact, the bottled water indus-try is one of the country’s least regulated. The Food and DrugAdministration, which oversees bottled water regulation, has onlyone part- time employee responsible for all bottled water oversight.The FDA requires no testing at all after bottling or storage; for cer-tain chemical, radiological and physical contaminants, companiesonly have to check the water once a year! And even this bare-bonesregulation leaves out up to 70% of bottled water—the FDA doesn’toversee any bottled water that’s bottled and sold within a single state.

Meanwhile, the Environmental Protection Agency oversees tap waterregulation with strict guidelines, requiring utilities nationwide to testmultiple times a day. The Albuquerque Bernalillo County WaterUtility Authority meets or exceeds all of the EPA’s standards, and fullreports of water quality can be found at www.abcwua.org. We are allwell aware of the black mold problems the city faced when it wentinto the bottled water business.

Bottled Water Hurts Our EnvironmentThe environmental costs of bottled water are staggering. Seventeenmillion barrels of oil annually go into the production of plastic bot-tles in the U.S. alone; these bottles are then transported hundreds ofmiles, increasing their carbon footprint. Close to 90% of these bot-tles are not recycled and go into landfills, creating over 2 million tonsof plastic waste in the U.S. each year.

The plastic bottles for the bottled water industry are made with ptha-lates; endocrine-disruptors known to leach into the water and whichhave been linked to a host of reproductive and developmental disorders.

Bottled Water Is a Scam for CommunitiesDespite the mountain springs and waterfalls on the labeling, a lot ofbottled water is simply tap water repackaged. Up to 40% of bottledwater is just publicly sourced tap water, marked up thousands of times.

Even “spring water” often means that companies areextracting water from places that need it, disruptingecosystems and steamrolling community oppositionwith their economic and political connections.

In Madison County in Florida, corporate giantNestle got a permit to extract 1.47 million gallonsa day until 2018. The cost? A $230 permit. TheWater Utility fought the permit, citing concernsabout the drastic droughts and water shortages thathave plagued the community, but Nestle was ableto work around their requests by promising to cre-ate 300 new jobs. This was in 2003, and the townis still waiting for those 300 jobs.

In Plachimada, India, Coca-Cola’s Dasani plantslowered groundwater levels by 40 feet, as nearbyresidents watched their faucets and wells run dry,resulting in numerous farmer suicides. Coca-Colahas mounted an international public relations cam-paign to defend itself.

We Need Long-Term SolutionsFor all these reasons, Food and Water Watch’sTake Back the Tap initiative is encouraging indi-viduals not only to shift away from bottled water,but to instead call on Congress to reinvest in ourpublic water systems.

Their new website, www.takebackthetap.org,provides restaurants and individuals with use-ful materials such as petitions, home filtrationguides, how-to manuals, educational fliers andother resources to aid concerned citizens andlocal leaders in removing bottled water fromlocal menus, city events and campuses.

The legislation for a Clean Water Trust Fundwould create a dedicated funding source toprovide for maintenance of the country’saging water infrastructure. In New Mexico,current funding levels are at a mere 1/60th ofits projected needs statewide.

What can consumers do?You can start by refusing to purchase still (notsparkling) bottled water. Use the Co-op reverseosmosis water machines and fill a stainless steelwater bottle like those sold at the Co-op (hardplastic bottles may leak phthalates such as bisphe-nol-A into your water) with your own, nearly-freetap water. If you don’t like the taste of the waterout of your pipes, a filter like the ones from Britaor PUR can take out most minerals and particu-lates that may contribute to that “funny” taste.

You can also make your voice heard by contactingyour Congressperson to tell him or her that yousupport a Clean Water Trust Fund, and that NewMexico should lead the way in making water anational priority.

FOR MORE INFO,check out www.takebackthetap.org

continued from page 1Our next step was to obtain registered organic garden-er status with the NM Organic Commodities Com-mission, as our land hadn’t been used for anything butcover crops for 5 years. Our next marketing experiencesimproved considerably. Though the first offerings fromour new orchard were small, we found a ready marketfor them at various retail stores in Santa Fe and Taos.They were also widely accepted at farmers’markets. These markets, of course, requireddelivery of small quantities of fruit, whichrequired time away from the farm andadded delivery expense.

A few things were apparent. On the plusside: Our organic fruits and berries had adefinite market, the value of the organicfruits we produced were greater than con-ventionally produced fruits and the compe-tition for available markets was as yet not asfierce as that on the conventional side.

But even so there were some marketing experiences earlyin the game with retailers that were on the negative sideand rough on us as a small local producer: Including pricelowering when large suppliers were flooding the marketwith similar fruit. This is normal business practice, but aproducer who is farming 300 acres can stand it betterthan one who is farming 3 acres. It is business as usualwithout much concern for the smaller local growers.Some retailers required small deliveries with a couple ofdays notice, throwing us into a harvesting frenzy, buthey!, at least we were selling them.

It was apparent that as the orchard came into full pro-duction, we would be in trouble trying to manage someof these problems. We had traveled a long hard roadand fought the good fight, but we had created a smallmonster. Still we felt that we were on the verge of win-ning. We had a good marketable product, we had astrong young orchard approaching its prime and wehad problems.

Two things eased the crunch and gave us a serious shotin the arm for our future prospects. Over the wintermonths we built a walk-in cooler. This gave us the abil-ity to harvest ahead of orders and wait them out instead

of having to harvest Thursday and Friday because theywere needed for Saturday and Sunday markets.

Food-Shed BeginingsThe following spring we became certified organic.While attending an Organic Conference in the spring of2007, we met Steve Warshawer, who represented LaMontanita Co-op, and we had the good fortune to

do business with Steve and LaMontanita for the 2007 crop year.

The experiences we had with theCo-op Food-Shed project were allpositive and were as follows: LaMontanita bought most of our fruitcrop. They picked it up at our farm,sending a truck in twice a week. Inaddition to paying us fair marketprices, they saved us money bysupplying us with recycled boxesfor our peaches.

As a result of one of the few severe hailstorms we hadseen in our time here, much of our fruit was cosmetical-ly damaged. In our past experience the damaged fruitwould have been a total loss, but La Montanita made afair price adjustment and bought the majority of it.

We formed these conclusions at the end of our season:• Making the move to organic fruit production was theproper move.• La Montanita Co-op is sincerely interested in, andactively involved with, the welfare of the local organicproducer — large or small.• La Montanita is dedicated to the preservation of sus-tainable organic agriculture and is comprised of a hard-working group of people who are in it for the long haul.• This is an example of the kind of cooperative effortbenefiting all concerned that we envisioned.

We at Cottonwood Lane Orchards are proud to dobusiness with and acknowledge the existence ofsuch a cooperative.

-Sincerely, Walt, Betty and Dan Lea

Dear Walt, Bett and Dan, thanks for your supportand for growing great local, organic fruit.

-From all of us here at La Montanita Co-op

A Farmer’s PerspectiveCottonwood Lane OrOrcharchardd

The costs of bottled water areSTAGGERING!

FOOD AND WWAATER WTER WAATCHTCHTAKE BACK THE TTHE TAPAP

farming & gardening JULY 2008 13

BY BRETT BAKKER

Abig strike against genetically engi-neered (GE) crops is the ability of genet-ically modified organisms (GMOs) to

move into non-GE crops through cross pollina-tion. Cross pollination is nature’s preference: mix-ing up the gene pool in potent cocktails results inevolution, natural selection and rare specializedcreatures like the red-ruffed lemur or giant parasiticRaffelisia flowers.

There are plenty of studies (mostly sponsored byGMO giants like Monsanto and ADM themselves)that claim there’s no danger in GE crops or in crosspollination. But emerging independent researchshows sickness, disease or outright aversion in ani-mals that eat GE crops. I’m no scientist but on a gutlevel I believe GMOs are wrong on moral groundsand that I’m as entitled to that view as the anti-stemcell research folks. But no matter who’s correct, myoverwhelming objection to GE crops is that we’renot given a choice — other than buying certifiedorganic — since the law does not require the label-ing of GMOs in our food. Not every non-organicfood is full of GMOs, but there is no way to knowwithout full disclosure, labeling and testing.

Proponents of GMOs want it both ways. They sayGE food is equivalent to non-GE food; y’know,nothing special. No big whoop. But at the sametime, GMOs are so special they deserve extraordi-nary legal treatment, exclusive patents, rights ofownership and protected status. When nature takesher course and a neighboring farm saves seed thatnow (through no fault of the farm) contain GMOs,Monsanto claims they are suffering genetic trespass

and deserve financial restitution. But if that same non-GE farm suffers diminished value of the crop or can’tsell it at all due to GMOpresence, Monsanto says it’snone of their affair or re-sponsibility. GMO corpora-tions like Monsanto (andADM and Bayer and...) arebabies who haven’t yet real-ized selfishness is not ad-mirable or that we all sharethe same sandbox. Nor havetheir parental figures (WTO,USDA, EPA, FDA…) exer-cised responsibility in disci-plining these problem children.

So, until and (more importantly) unless GE crops arebanned (sorry to be a pessimist but I’m not holding mybreath), protection from cross-pollination is the onlyway to go. Since they’re already playing god, you’dthink the GMO wizards could think of a way to pre-vent GE pollen from fertilizing non-GE plants, butasking them for a solution is like asking the fox toguard the henhouse.

The good news is there is a natural non-GE trait (agametophyte or GaS) that can prevent unwantedcross-pollination in corn. It’s been known by sciencesince at least 1955. The bad news? It was recentlypatented by Hoegemeyer Hybrids (http://www.hoegemeyer.com/ puramaizerelease.shtml) as PuraMaize.

Tom Hoegemeyer is not anti-GMO but recognizes thedemand for non-GE food. Regrettably, he feels it’s hisright to own genetics that are actually in the publicdomain (let’s not even enter into the argument ofwhether life forms ought to be patented at all). He

BlockingGMOdrift

feels he’s providing a service but, as we all know, service costs.William Olson (Hoegemeyer specialty corn products manager) saysin defense, “There are many ways that [the GaS trait] could be usedif it wasn’t protected [patented]. It would be open to anybody.”Ummm, right, Will. That’s the point. Anybody could use it in devel-oping their own lines of GMO-resistant corn if Hoegemeyer didn’t

hold the patent.

The GaS trait isn’t 100% effectivein keeping GMO cross-pollinationat bay (and to be honest neither is organic certification, but it’s asgood as we’ve got right now).Cross-pollination is, however, great-ly reduced if not, at times, elimi-nated. Seed company Blue RiverHybrids is collaborating withHoegemeyer to produce organicPuraMaize corn, estimated avail-able in three or four years. That’s

great news, really, but hybrid seeds are by definition patented,which means farmers will be able to buy organic PuraMaize seedbut not save their own.

So even when doing good, here’s someone else with their hand inthe farmer’s pocket. And believe me I know. As a state-employedorganic certifier, I’m obliged to ask the organic farmer for a cut,too. Sigh. In a perfect world, farms would be paying not to beorganic; penalized for going against nature. In the long run, we’llall pay for the human race going against nature.

A large (4.8 acres) parcel of agricultural land has been listed forsale in Corrales. This land is one of the only remaining agriculturalparcels left in the Corrales area. With the current crisis of costinvolved with shipping our food all over the world, many believe itwould be in the best long-term interests of the community to keepparcels like this open space and keep it available for food productionfor the population of the greater Albuquerque area.

For more information or to help craft a strategy for preservation,please contact Cecilia Rosacker-McCord of the Rio GrandeAgricultural Land Trust (RGALT) at 505-270-4421.

Please contact your Village of Corrales representative, your SandovalCounty representatives, or anyone else you know (such as, perhaps,organizations like the Trust for Public Lands) who may be able to helpin efforts to keep this parcel from development.

ACTIONALERT!

Farm LandPPRREESSEERRVVAATTIIOONN

for FFOOOODDSECURITY

GMOGIANTS:going againstnnaattuurree??

FOR MORE INFORMATION CALL 505-270-4421

The 2008 Navajo Nation Division of NaturalResources Conference/Expo will be held dur-ing the week of July 15-17, 2008. The Expo andConference will be held at the Du Bois Centeron the campus of Northern ArizonaUniversity, in Flagstaff, Arizona.

This years’ theme is "Bridging the Gapto Conserve and Manage NavajoNatural and Cultural Resources." Thepurpose of this three-day conferenceis to promote and educate participantson the abundant natural and culturalresources of the Navajo Nation.

Sessions will include topics on natural and cul-tural resources, along with current information onregulatory, legislative and conservation/preser-vation issues that face the Navajo Nation and itsPeople. Some topics to be featured include:

• Archaeological Clearance/Bio, Domestic Watervs. Livestock Water, Drought Issues• Forestry Fire/Reseeding, Gallup Water Project,Handheld GPS Training,

• Hunting/Fishing Permits &Wildlife poaching, livestockissues, Mining Issues,Navajo/Hopi CompactAgreement, Sacred Mountains • Traditional Values for ModernNavajos, Uranium Issues,Wood Hauling Safety

We invite all interested individuals, chapters, com-munities and other Tribal, local, state and federalagencies to attend.

For more information on registration, informa-tional booths or sponsorships, please visitour website at [email protected] or call the Navajo Land Department at928-871-6401.

on culture and resources

Navajo Natural ResourcesCONFERNCE AND EXPO

itchy green

thumb

SAVE theDATES!

co-op kids JULY 2008 14

Parents, especially, have many roles and responsibil-ities and, often, busy schedules. Learning basic ASLsigns takes little time and offers indispensable valuefor baby and adult. One of the main reasons, accord-ing to Udell, that parents and caregivers want tolearn ASL is because it alleviates the frustration thatcomes from the inability to understand their child orchildren. It concurrently reduces the frustra-tion of a nonverbal infant or child by teach-ing him or her a healthy way to express spe-cific thoughts and emotions.

Another advantage of signing is that it pro-vides insight into the mind and personality ofa child. For example, one can learn the likes,dislikes and fascinations of a child by thesigns they are giving. This was the most sig-nificant reason for Amylee to teach her chil-dren ASL. She tells one story of her oldestdaughter making the sign for cat as they were walk-ing toward their house. At first Amylee saw nothing,but as they approached the house she looked downthe street and saw a cat in the distance.

Researchers have discovered that babies who signusually start to talk sooner and develop larger vocab-ularies than non-signing babies. This is because sign-ing incorporates the use of kinesthetic and visualsenses. Adding these elements to verbal communica-tion enhances a young child’s vocabulary, spellingand early reading skills. Furthermore, the physicalaction of bringing the arms and hands together at themidline of the body, as done when signing, is one ofthe most significant developmental milestones ininfancy and uses both hemispheres of the brain.

An infant learns to read signs, or visual cues, from itsprimary caregiver at birth. At six months the babybegins to actualize signs, making it an ideal time tolearn. Three tips to successful interaction are makingeye contact when signing with baby, speaking theword while making the sign and making signing a

fun part of a daily routine. Threeto five words are all that areneeded to start.

Amylee offers an introductoryclass to parents that lasts onehour and includes an explana-tion of the benefits of signing, ashort video and learning a fewbasic signs. Once parents orcaregivers take this class, theyare welcome to join a playgroup

once a month for socialization, support and practice.Amylee also gives workshops and presentations toschools and daycare centers. To learn more abouthow to enjoy this rich and beautiful language withyour child, please contact Amylee at 232-2772 orvisit the Sign2Speak website at sign2speak.com

Amylee has been a member of the Co-op since 1998when her “focus was on fair trade and wages to foodproducers.” She has since learned more about“organic food production, factory farming and localsustainability.” She adds, “It’s great to feel part of acommunity where my kids can grab a piece of fruitand call some of the Co-op staff by name.”

BY CHARLOTTE VALLAEYS, CORNUCOPIA INSTITUTE

The Cornucopia Institute recently filed a legal com-plaint with the U.S. Department of Agriculture(USDA) demanding that the agency enforce the

organic regulations prohibiting toxic solvents from beingused in the production of organicfood. The institute, a nonprofit food andfarm policy research group, found thatbaby formula and other food manufactur-ers are using hexane-extracted omega-3and omega-6 fatty acids (DHA/ARA)derived from algae and soil fungus.

Produced by Martek, these algal- and fun-gal-based DHA/ARA have been linked to serious side effectssuch as virulent diarrhea and vomiting in infants consuminginfant formula, many of whom required medical treatmentand hospitalization. A FOIA (Freedom of Information Act)request showed that scores of parents have notified the FDAthat their infants experienced symptoms, but that thesesymptoms commonly disappeared as soon as the infantswere given formula without these supplements.

Organic products with the prohibited fatty acid supplementsinclude Horizon Organic milk with DHA (Dean Foods) andorganic infant formulas, including Similac Organic (AbbottLaboratories), Earth’s Best (Hain Celestial) and BrightBeginnings Organic (PBM Products).

BY KRISTIN WHITE

Amylee Udell is a business owner, educator, advocate andmother of three. She is the founder of Sign2Speak, a pro-gram designed to teach parents and caregivers of young chil-

dren how to interact through the use American Sign Language (ASL).She offers presentations, workshops and in-home instruction for par-ents, families, daycares and the community.

Amylee has been interested in sign language since childhood andbegan signing with her first baby. Her husband is supportive andjoins Amylee in signing with their three children. Sign2Speak is a nat-ural extension of Udell’s personal experiences, passion for teachingothers, and appreciation and respect for ASL.

Sign2speak

MEMBER PROFILE

Toxic InfantFORMULA

While formula makers claim to add these oils becausethey “support brain and eye development,” scientific datato corroborate these claims is very weak. Breast-feedingadvocates worldwide contend that DHA and ARA appearto be added primarily as marketing tools. DHA and ARAsupplementation adds approximately $200 annually tothe cost of formula. Misleading claims that DHA/ARAsupplemented formula is now “as close as ever to breastmilk” also lead to the impression among many new moth-ers that formula is now equivalent to breast-feeding.

Cornucopia has filed a FOIA request to look intohow the USDA appears to have collaboratedwith lobbyists for Dean Foods and others insecretly allowing these materials, despite theirexplicit prohibition in the federal organic regula-tions. The Cornucopia Institute, together withthe National Alliance for BreastfeedingAdvocacy, has petitioned the FDA to require awarning label on all infant formula supplement-

ed with Martek’s DHA and ARA.

The Cornucopia Institute filed a formal legal complaintwith the USDA, calling for an investigation of QualityAssurance International (QAI). QAI is the nation’slargest corporate organic certifier and has been at thecenter of a number of other scandals in the organicindustry, most prominently the questionable certifica-tion of large factory-farm milk production.

Parents and health care providers are encouraged to pass onreports of adverse reactions to infant formula or food productscontaining DHA and/or ARA to the FDA and to the CornucopiaInstitute: [email protected]

JACK OF ALL TRADES

MASTER OF

DRIPIRRIGATION

345-9240

Postural CorrectionsW orking Deeply from the Inside OutFun and Varied approach to Movement

Studio and Home Visits

Michele WhittekerCertified Pilates Instructor

North Valley

[email protected] Phone: (505) 345-0149Albuquerque, NM

CO-OPFood-ShedProject

BUILDING thelocal food sytem

“We Art the People” is a fun, com-munity art-making event foreveryone. Join OFFCenter in a

visual feast; including a large-scale puppet parade,samba drummers and dancers, music of allkinds, demonstrations of visual and per-forming arts, hands-on art activities and100 folk art vendors. Bring your lawnchairs, parade gear and creative spirit!

The day will begin with a giant puppetsamba parade, in which everyone is invit-ed to participate. When the parade con-cludes the live music begins on two stagesfeaturing local musical talent. Throughout theday different community art-making events willtake place; including weaving, water colors, paintby number, face painting, button making, rainsticks and collage cards. All projects are free toanyone who attends the festival.

The festival is a celebration of folk art and com-munity. This is a unique experience and one not tobe missed. It welcomes unexpected, spontaneousacts of creativity from neighborhood and commu-nity groups. The event is August 9 from 11-4pm inRobinson Park at 8th and Central Ave. followingSaturday morning’s Downtown Growers’ Market.

Please call 247-1172 to be a volunteer!Volunteers can be creative in the art tents orhelpful in the weeks leading up to the festival;

no experience necessary, onlya willingness to work andplay. Volunteers will be askedto paint signs, label waterbottles and help the day ofthe festival by setting up sup-plies and signs. We look for-ward to including volunteersof all ages with various skillsand ideas. If you are interest-

ed in making friends or networking with otherartists in the community, please call or stop byOFFCenter at 808 Park Ave. SW.

OFFCenter’s FREE community studio hoursare Tues/Wed/Thurs. noon-8pm, and Friday 1-5pm. OFFCenter is a community art space,home to a studio, gallery and sales shop.Everyone in the community is welcome tocome to OFFCenter to buy or make art.Individuals, families and groups participate ina wide variety of both casual open studios andorganized activities.

community forum JULY 2008 15

We Art the PeopleFOLK FESTIVAL

T H E T H I R D A N N U A L

NEW MEXICOJAZZ FESTIVAL

JULY 17-28, 2008ALBUQUERQUE & SANTA FE

TetragonPharoah Sanders

Allen ToussaintChris CallowayKenny Garrett

Youssou N’DourCassandra WilsonPaquito D’Rivera

Preservation Hall Jazz Band

A Collaborative Project of The Outpost Performance Space

The Lensic Performing Arts Center The Santa Fe Jazz Foundation

w w w.t i c ke t s san t a f e .o rg 505 -988-1234WWW.NEWMEXICOJAZZFEST IVAL .ORG

Martin J. Chávez, Mayor

Sunset Hikes and More

City of Albuquerque’s Parks and RecreationDepartment, Open Space Division, invites you to asummer of family fun during our 2008 Open Space

Summer Series. All Saturday Series programs take place atthe Elena Gallegos Double Shelter Amphitheater and are freewith the park entry fee. The Elena Gallegos Park is located atthe end of Simms Park Road, east ofTramway Boulevard, just north of Academy.

Open Space will be partnering with theNicodemus Wilderness Project to offer“Leave No Child Inside” programs in thehopes of getting families to experience theoutdoors. Check the website, www.cabq.gov/openspace or call 452-5222 for moreinformation, directions or pre-registration.

Saturday SUNSET SERIES at Elena Gallegos Picnic Area The Saturday Sunset Series will feature talks, demonstra-tions and shows by some of Albuquerque's best speakers,teachers and performers at the Elena Gallegos Picnic AreaAmphitheater on Saturdays at 7pm.

July 5/ Insects and Spiders of the Area: Educational talk bySandra Brantley and David Lightfoot from the UNM BiologyDepartment.July 12/ Bat Chat: Educational talk by Rob Yaksich from NMState Parks.

ENJOY the great outdoors!

July 19/ CumuloNimbus: Musical performance offlutes, drums and storytelling. July 26/ Birds of Prey: Animal demonstration and talkby Denise Coil of Wildlife Rescue.

SUNDAY HIKES from varied areas of Open SpaceOn Sundays at 9am, knowledgeable guides and mem-

bers of our community lead explorations andoffer demonstrations in an assortment of fieldsand specialties. Some hikes are in partnershipwith the Nicodemus Wilderness Project’sApprentice Ecologist Initiative and essay con-test. Most events are two to three hours long.

July 6/ Petroglyphs of Piedras Marcadas: Dr.Matt Schmader, Open Space. Meet at the

Piedras Marcadas Canyon Trailhead.July 13/ Volcanoes and Geology: Larry Crumpler, NMNatural History Museum. Meet at the volcanoes in thePetroglyph National Monument. July 20/ Albuquerque Overbank Project 10thAnniversary Hike: Nancy Umbreit, Bureau ofReclamation Biologist. Meet at the Bosque Gate on thewest side of the river off Cesar Chavez. Pre-registra-tion required.July 27/ Community Gardening: Ian Simmons of theRio Grande Community Farms. Meet at Los PoblanosFields.

Albuquerque Open Space Summer SeriesNo Child Left Inside

GEToouuttssiiddee

party localannual santa fe alliance family

picnic!Help us celebrate 5 years of Alliance achievements, honoring key mem-bers, valuable volunteers and YOU – our members & friends with localfood, raffle drawings, family entertainment, kids activities, live music,Alliance member business booths!

This picnic, a fundraiser for the Alliance’s education activities, features the live musicof Sid Hausman, Kumusha Marimba Ensemble, The Hoodoos and More! (PicnicBlankets and Lawn Chairs STRONGLY ENCOURAGED!) Tickets: $10 each, Kids FREE,are available at Century Bank locations and Oshara Village office on Richards Ave. Formore information contact the Santa Fe Alliance at PO Box 23864, Santa Fe, NM87502 505 989-5362, fax: 505 795-7803 or go to www.santafealliance.com

july 12 1-6pmbe there!

Body-CenteredCounseling

Integrated Counseling,Therapeutic Bodywork

and Movement

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

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

Member of International Society of Arboricultureand Society of Commercial Arboriculture

ISA Certified, Licensed & Insured

232-2358www.EricsTreeCare.com

[email protected]

Summeris a great time to deadwood

your larger trees & assess your Elms &Cottonwoods

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cleaning your trees today.

Services• Fruit and Shade Tree Pruning

• Technical Removal• Planting • Cabling & Bracing

• Fertilization• Root Rehabilitation Services