la montañita co-op connection news, february 2016

In 2007, Dr. Ruby Lathon was diagnosed withthyroid cancer. After months of research, Dr. Rubydeveloped her own plant-based nutrition andlifestyle plan. Fourteen months later, Dr. Ruby wascancer-free. Dr. Lathon left behind a career as aResearch Fellow at NASA Marshall Space FlightCenter as an award-winning engineer with overfifteen years experience and began teaching thebenefits of plant-based nutrition.

Dr. Lathon served as Nutrition Policy Managerat the Physicians Committee for ResponsibleMedicine where she developed and led a nation-al grassroots campaign to advocate legislation formore healthful, plant-based meal options in theNational School Lunch Program. She is a certi-fied holistic nutrition and wellness consultantand leads the wellness group, Roadmap toHolistic Health.

La Montañita Co-op is honored to co-sponsorDr. Ruby’s return to New Mexico for herFebruary 28 workshop. Don’t miss theseinspiring and informative events.

BY ROBIN SEYDEL

La Montañita Co-op is pleased to once again be asponsor of New Mexico’s Black History MonthCelebrations. As Black History Month organizer and

much-loved local performing artist Catherine McGillwrites,

“The New Mexico Black History Organizing Committee’s mis-sion is to preserve the rich cultural heritage that AfricanAmericans have made to the state of New Mexico and theUnited States. The non-profit committee, made up of students,artists, legal and financial professionals, writers, educators andmore, does this by working year round to build coalitions,leverage resources and create programming within the AfricanAmerican community—building community from the insideand out in order to promote multiculturalism and a strongNew Mexico. In addition to working on programming yearround, the committee celebrates with the entire community inFebruary by producing an annual slate of events that providethree themed weeks of activity.”

This year La Montañita Co-op is sponsoring the return of Dr.Ruby Lathon. Over the past two years Dr. Ruby has offeredinsipring workshops on the health benefits of raw foods andhow to prepare them beyond traditional salads that most ofus think of as “raw.” These workshops are powerhouses ofinformation and inspiration and have created a dedicated fol-lowing for her in New Mexico. We are thrilled that she is will-ing to come back to the Westside location again this year foranother raw food workshop. We encourage everyone who isinterested in healthy foods and using food to enhance theirhealth to spend as much time as they can with Dr. Ruby, bothat the Westside Co-op location and as part of the many excit-ing events sponsored by the New Mexico Black HistoryMonth celebration.

For the full 2016 Black History Month event schedule goto: www.nmblackhistorymonth.com.

Enjoy environmental, economic and social justice, and farming and gar-dening booths, education, information, great local artists, music, dance,plants, gardening supplies and fabulous Co-op food. All are welcome tothis FREE community celebration. Vendors that are not non-profit organizationsmust have their Albuquerque City Vendor license when applying for space.Please include the FA number on the license with your request for space. Artistsand crafters must be juried; no kits or imports please.

For more information or to reserve your space call Robin at 217-2027 ortoll free at 877-775-2667.

APRIL 24AT THE NOB H ILL C O - O P

Save the

DATE!

C O -O P C O M M U N I T Y C O L L A B O R AT I O N

BLACK HISTORY MONTHEVENTS

BLACK HISTORY MONTHWORKSHOPS ATLA MONTAÑITA'S WESTSIDE LOCATION

Feb. 6: Black Vegetarian Society of New Mexico: Wellness Juicing Workshop:11:30am to 1:30pmVitamix, Breville, Nutribullet, Omega and other juicers will be on-hand for participants to use in preparing assorted raw juices. Vegetable and fruit food combining will be emphasized. The making of a carob water powershake will also be demonstrated.

Juicing creates a synergy of important nutri-ents that helps the body heal and serves as a means of fast-tracking assimilation. There will be wholistic literature, educational fly-ers, pamphlets, eco-cards, and informationon key alternative websites for research and analysis.

This inspired workshop will share information topromote wellness and sustainable avenues to thrive ina hopeful and helpful way.

Space is limited, so RSVP to [email protected],[email protected] or call 217-2027. For moreinformation about the workshop call: 505-750-0347and/or email: [email protected].

Feb. 28: Dr. Ruby Lathon, Show Your Love:Heart Healthy Eating Workshop: 11amDr. Ruby Lathon will offer a variety of tips on hearthealthy eating and teach a healthy vegan version of thenational comfort food, Sloppy Joes.

BY ROBIN SEYDEL

Again this year will are pleased to beoffering a series of classes that access thetremendous expertise in our midst. These

classes, while geared for military veterans and theirfamilies, are open to the wider community whenspace allows. Winter 2016 classes will once againrun for six weeks beginning the last week inJanuary and wrapping up the first week in March;see the schedule of classes below. They will be heldevery Thursday from 3pm to 4:15pm at theBernalillo County Extension Office classroom at1510 Menual Blvd. NW.

These classes are FREE to veterans, active servicepersonnel from all branches of the military, reservesand their families. When space permits, these freeclasses are also open to the larger community. Seatingis limited; RSVP to [email protected] or call217-2027 to reserve your seat in advance.

WINTER 2016 CLASS SCHEDULEFeb. 4: Soil PreparationThis class discusses different methods to preparesoil for food production. Emphasis will be onAlbuquerque and surrounding areas’ desert soils.Instructor: Alberto Lopez

Feb. 11: Planting for PollinatorsThis class will feature both slides and specimens to provide ideas and inspiration for pollinator support.Instructor: Greame Davis, Bernalillo CountyExtension Horticultural Agent

Feb. 18: Holistic Orchard Strategies Gordon Tooley of Tooley’s trees will share a varietyof skills to create and maintain a holistic orchard. Instructor: Gordon Tooley of Tooley’s Trees,Truchas, NM

Feb. 25: Seeds: Growing, Saving andWhy Organic!A slideshow and talk about organic native, tradi-tional, heirloom and open-pollinated seeds, andwhy they are important to the land and cultures ofthe Southwest. Covers how to save and store seedsand how to plan for next year’s seed crop.Instructor: Brett Bakker, New Mexico Departmentof Agriculture Organic Program’s Chief OrganicInspector, formerly of Native Seeds/SEARCH.

March 3: Growing Organic The hows and whys of organic production and cer-tification. Learn basic organic theory and how toget started growing all things organic.Instructor: Joan Quinn, NM Department ofAgriculture, Organic Program Educator

VETERAN FARMER PROJECT SKILLS BUILDING

CLASSES

26TH ANNUAL

LLAA MMOONNTTAAÑÑIITTAA CCOO--OOPPEEEEAAAARRRRTTTTHHHHFFFFEEEESSSSTTTT

FEBRUARY IS OWNER APPRECIATIONV O L U M E D I S C O U N T S H O P P I N G M O N T H !

Watch your home mailbox for your volume discount shopping notification. Come to the Co-opany day in February, give your current member number and get up to 20% off one shopping trip! The more you spend the more you save, up to 20%!$0.00-$74.99: get 10% off • $75-$174.99: get 15% off • $175 + : get 20% off!

• General Manager/Dennis Hanley 217-2028 [email protected] • Controller/John Heckes [email protected]• Computers/Info TechnologyDavid Varela 217-2011 [email protected]• Special Projects Manager/Mark Lane [email protected]• Human Resources/Sharret Rose [email protected]• Marketing/Karolyn Cannata-Winge [email protected]• Membership/Robin Seydel [email protected]• CDC/MichelleFranklin [email protected]

Store Team Leaders: • Valerie Smith/Nob Hill [email protected]• John Mullé/Rio Grande 242-8800 [email protected]• William Prokopiak/Santa Fe [email protected]• John Philpott/Gallup [email protected]• Joe Phy/Westside [email protected]

Co-op Board of Directors: email: [email protected]• President: Ariana Marchello• Secretary: Marshall Kovitz• Lisa Banwarth-Kuhn• James Esqueda• Jessica Rowland• Rosemary Romero• Tracy Sprouls• Tammy Parker

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

Co-op Connection Staff:• Managing Editor: Robin Seydel [email protected] 217-2027• Layout and Design: foxyrock inc• Cover/Centerfold: Co-op Marketing Dept.• Advertising: JR Riegel• Editorial Assistant: JR [email protected] 217-2016• Editorial Intern: Katherine Mullé• Printing: Santa Fe New Mexican

Membership information is available at all six Co-op locations, or call 217-2027 or 877-775-2667 email: [email protected] website: www.lamontanita.coop

Membership response to the newsletter is appreciated. Email the Managing Editor, [email protected]

Copyright ©2016La Montañita Co-op Supermarket Reprints by prior permission.The Co-op Connection is printed on 65% post-consumer recycledpaper. It is recyclable. CO-OP

YOU OWN IT

The conference features thirty-six breakout sessions on produc-tion issues ranging from soil building to biodynamic concepts,keyline design and woody plants, biochar, water harvesting,poultry on pasture, bee product production, management-inten-sive grazing, farmers’ market selling, organic insect manage-ment, growing stock gardens for propagation, mycorrhizae,aquaponics, compost tea, organic egg production, mushroomproduction, creating habitat for beneficials and more.

Forty-five exhibitors provide information on programs to assistfarmers and ranchers as well as products and services rangingfrom greenhouse supplies and irrigation equipment to localladybug houses and herbal products. In addition, during theday Friday, experts on crop insurance will be on hand to dis-cuss new programs, and a lawyer will take on burning legalquestions on a one-to-one basis for farmers and ranchers. Ahealth fair on Friday will include acupuncture and blood pres-sure and glucose screening.

Friday evening from 6–8pm conference participants can enjoycider, snacks, conversation and live music at the CareerConnection where (in addition to having a good time with oldand new friends) conference participants have an opportunity tohook up with organic farmers and ranchers who are looking forapprentices, interns and employees.

On Saturday, February 20, participants will feast on local andorganic food at a farmer breakfast recognizing the New MexicoOrganic Farmer of the Year.

On February 19–20, join organic farmers, ranchers, market gar-deners and researchers from around the Southwest for the NewMexico Organic Farming Conference at the AlbuquerqueMarriott Pyramid.

THE CONFERENCE SCHEDULE IS AVAILABLE AT:www.bit.ly/NMOFCprogram. Registration for the conference,including Saturday’s breakfast, is $100. Conference registrationis available online at www.bit.ly/NMOFCreg. If you have questions call 505-841-9427 (Albuquerque). Forhotel reservations, call 800-262-2043.

FEBRUARY 25-26BY GEORGE RADNOVICH

Please join the Xeriscape Council of New Mexico (XCNM) for the 2016 Land & Water Summit:Creating a New Paradigm for Living in Arid Lands

on February 25–26 and the pre-conference workshop onFebruary 24. Held at the Sheraton Albuquerque AirportHotel, 2910 Yale Boulevard SE, the conference features ahost of knowledgeable speakers and dynamic workshopsand panels for participants.

In 1986, green-industry professionals interested in waterconservation formed the Xeriscape Council of NewMexico, a non-profit 501(c)(3), to offer educational pro-grams, training sessions and conferences on resource effi-cient landscaping and related subjects. Because water islife, the Xeriscape Council of New Mexico strives tobring together landscape professionals involved in design,construction and management companies, homeowners,farmers, artists, business people, teachers, hydrologists,ranchers, climatologists, wildlife advocates, and policymakers to find equitable ways to share our state’s water.

Every spring, the Council brings globally recognizedexperts and local speakers together for a two-day confer-ence. Free public seminars are held during a two-dayExpo following the conference. This year's conferencefeatures a host of powerhouse speakers including:

• Dr. Richard Heinberg, Senior Fellow of the PostCarbon Institute;• Lucia Athens, City of Austin’s Chief SustainabilityOfficer;• Judith Phillips, Landscape Designer;• David E. Stuart, Professor of Anthropology at theUniversity of New Mexico;• Grant McCormick, Campus Planner at the Universityof Arizona;

CELEBRATINGORGANIC PIONEERSAND AN ORGANIC FUTURE

EDITOR’S NOTE: La Montañita Co-op is pleased to onceagain co-sponsor the New Mexico Organic FarmingConference. This is one of our favorite events of the year.Hundreds of farmers from the Southwest converge to connect,learn and talk all things organic. We have been proud sponsorof this excellent conference almost since its beginnings. If youcare about good organic food and regenerative farming this isa conference that you don’t want to miss!

BY JOANIE QUINN

Four pioneers of organic farming in New Mexico willtake center stage at the Keynote Address of the NewMexico Organic Farming Conference, February 19–20 in

Albuquerque. These folks often braved ridicule and hostility,but stuck to their vision of an agriculture rooted in a healthyecosystem, partnering with Mother Nature to produce foodand fiber. These producers are Ramon Alvarez, AlvarezFarms, La Union, New Mexico—cotton, alfalfa, kamut, chile,pecans; Gary Gundersen, Mr. G’s Organic Produce, Santa Fe,New Mexico—mixed vegetables; Sally Harper, Del ValleOrganic Pecans, Mesilla Park, New Mexico—pecans; andAntonio Manzanares, Shepherd’s Lamb, Tierra Amarilla,New Mexico—lamb and wool. They’ll share what they havelearned to help us move into the future.

• Dave S. Gutzler, Professor of Meteorology and Clima-tology at the University of New Mexico and many others,including La Montañita's Robin Seydel on Culture andCommunity and a local brew fest!

The pre-conference workshop on February 24th, StormwaterSolutions in Dynamic Aridland Conditions, is designed forprofessionals and anyone interested in the path of surfacewater though communities and its potential value to the sur-rounding landscape. You can submit this workshop to quali-fy for professional continuing education credits.

The workshop's tour will look in detail at flood control proj-ects in Bernalillo County, the City of Albuquerque and large-scale advanced flood control/green infrastructure sites. Aboxed lunch will be provided at Bachechi Open Space with atour of green stormwater quality infrastructure features.Guides include Kevin Daggett, Dan McGreggor, GeorgeRadnovich, Chuck Thomas and project designers.

For more information about the Council or the confer-ence and workshop, or to register go to:www.xeriscapenm.com/conference or call 505-468-1021.

PLANTING LOVE

La Montañita CooperativeA Community-Owned Natural Foods Grocery Store

Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su3500 Central SE, ABQ, NM 87106505-265-4631

Rio Grande 7am – 10pm M – Su2400 Rio Grande NW, ABQ, NM 87104505-242-8800

Gallup 8am – 8pm M – Sa, 10am – 6pm Su105 E Coal, Gallup, NM 87301505-863-5383

Santa Fe 7am – 10pm M – Su913 West Alameda, Santa Fe, NM 87501505-984-2852

Grab n’ Go 8am – 6pm M – F, 11am – 4pm SaUNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586

Westside 7am – 9pm M – Su 3601 Old Airport Ave, ABQ, NM 87114505-503-2550

Cooperative Distribution Center9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107505-217-2010

Administration Offices9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107505-217-2001

Administrative Staff: 217-2001TOLL FREE: 877-775-2667 (COOP)

February 2016 2

NEW MEXICO ORGANIC FARMING

CONFERENCE

XERISCAPE COUNCIL OF NEW MEXICO: LAND AND WATER SUMMIT

A NEW PARADIGM FOR LIVING IN ARID LANDS

Bringing people

TOGETHERto find EQUITABLEways to SHAREour state’sWATER!

FEB.19-20

BY GREG MELLO AND TRISH WILLIAMS

The Los Alamos Study Group first began meet-ing in Los Alamos in 1989 and formally organized as a non-profit in 1992. We are primarily an inves-

tigative, research and education organization working on nuclear weapons, climate, and energy policy. We place particular emphasis on the education and training of young activists and scholars.

We primarily work with Congress, its investigative agen-cies, the Department of Energy (DOE), and other parts of the Executive Branch. We also work to inform the diplo-matic community at the UN and elsewhere. Our careful, reasoned approach has gained us many friends and built bridges even with people in the nuclear labs and plants. Since September 11, 2001, our work has increasingly placed nuclear weapons in the context of aggression abroad and the militarization of our society at home.

Domestically, our primary goal is to help national deci-sion makers develop budgets and plans that reflect a nec-

essary rapid transformation in DOE's mission, focusing in partic-ular on DOE's nuclear labs. DOE planning and budgeting mustinclude dramatically greater funding in renewable energy andallied fields while protecting the environment, bolstering our lag-ging economy, and providing clear signals to private investors thatwill engage them as partners in building a sustainable society.These budgetary policies must be sound regional policies as well,and they must be politically practical, not just throwaway gestures.

Obama’s nuclear weapons plans and programs are expected tocost at least $1 trillion over the next 30 years, or more. It is sig-nificantly more than current Department of Defense (DoD) andDOE nuclear spending. Full funding to replace the entire nucleararsenal—Obama’s plan—implies further rebalancing of US pri-orities away from society and the environment, toward the mili-tary and the corporate nuclear complex.

Our nuclear missiles and bombs are militarily useless, but theyhave powerful domestic roles. They shape our politics, nationallyand especially in New Mexico.

These investments undermine our own social contract, themorality and coherence of our own foreign policy, and our will-ingness to address the real problems we face. We can help bringsome awareness, perhaps a critical part, given the centrality ofNew Mexico and the national labs located here. We need towork together, now more than ever. This year and the next willbe crucial.

We hope that you will bring a bag and donate your dimes to helpforward work on weapons, climate and energy issues andaddress the many problems we face. Please don't hesitate tocontact us at [email protected] or [email protected] or go toour website at www.lasg.org and sign up for our news bul-letins or make a donation.

February 2016 3

CCOO--OOPPPPRROOGGRRAAMM

Donate yourBAG CCRREEDDIITT!

BRING A BAG... DONATE-A-DIMEIT ALL ADDS UPFEBRUARY BAG CREDIT DONATIONSgo to Los Alamos Study Group: Educating for NuclearDisarmament and Environmental Remediation.

In December your bag credit donations totaling$2,638.40 went to: NM Child Advocacy Network.THANK YOU!

LOVE THE PLANETDONATE-A-DIME: LOS ALAMOS STUDY GROUP

EDUCATING FOR NUCLEAR DISARMAMENT

AND ENVIRONMENTAL REMEDIATION

Solar (.4%), and Geothermal (.4%). (Percentages from US EnergyInformation Association.)

Doing the Math: There are some simple solutions for a healthier ener-gy future, the foremost being conservation. When you reduce yourhousehold consumption by 20%, you and like-minded cooperators caneliminate nuclear power from your Personal Energy Inventory. That ison average 18 KWh per month, or 6 fewer hours each day of a lighted100 Watt bulb lighted (600W x 30 days = 18KWh). Or reduce TV timeby 3 hours per day (other benefits may accrue from this action).

Solar Systems: Add a solar system to you household, providing liftto the current .4% of energy now being provided by solar installations.A 3 KW solar array with an integrated 10 KW battery storage will pro-vide almost 50% of an average household's energy needs. A 3 KWsolar array with 6 hours of productive light will produce 18 KWh/day.Efficiency losses of 20% will reduce this to 14.4 KWh/day, or 432KWh/month (14.4*30). 900 KWh consumption less your solar pro-duction of 432KWh/month, will give you an average public utilityenergy usage of 468 KWh/month.

Your conservation efforts further reduce your public utility use to374.4 KWh/month (468*.8). You have now eliminated coal andnuclear from your Personal Energy Inventory. Using US national aver-ages for the cost of utility produced power (0.13/KWh) you have alsosaved $48.67/month and have achieved grid autonomy.

One World Co-op formed to make solar an affordable energyoption. For information go to www.oneworld.coop and checkout their Build a Solar System Workshop on Feb. 20. Look forthem at the Co-op EarthFest on April 24.

One World Co-op formed to take our energy’s futurein a sustainable direction. Here are some numbersand definitions to help us all understand electric

production and its effect on our lives and future.

Kilowatt hour (KWh): This is the billing unit from thepublic utility. A 100 watt light bulb running for 1 hour is 100watt/hours. That bulb running for 10 hours then would be 1kilowatt/hour, or 1,000 watt/hours. The average US house-hold consumes about 900 KWh per month.

Terawatts: Consuming about 900 KWh each month, ahousehold consumes about 10,800 KWh/year (900x12months). There are roughly 123,000,000 households in theUS, requiring 1,328,400,000,000 KWh (123,000,000x10,800). This is conveniently known as 1.3284 TeraWatt/Hours(TWh), a Terawatt being 1 trillion Kilowatts.

At an average rate of $.13/KWh, US electricity generation forhouseholds produces $172,692,000,000 for utilities eachyear. In 2014, the US generated and consumed 4.093Terawatt/hours. The math says about 33% of the power gen-erated/consumed in the US is for households.

Currently, about 86% of these 4.093 TWh are generatedusing: Coal (39%), Natural Gas (27%), Nuclear (19%),Petroleum (1%), Other Gases (<1%). All have immediateand long-lasting effects on health, environmental and eco-nomic stability.

Renewables produce the remaining energy (only about14%), using: Hydro (6%), Wind (4.4%), Biomass (1.7%),

ONE WORLD CO-OPACHIEVING GRID AUTONOMYCOOPERATION AMONG COOPERATIVESBY TOM KUHN, ONE WORLD CO-OP

WESTSIDE3601 Old Airport Ave. NW

505-503-2550

Alameda Blvd.

Old Airport Ave.

Coors

Blv

d.

Old

Airport

Ave

.CO

-OP

Co-op ValuesCooperatives are based on the values of self-help, self-responsibility,democracy, equality, equity and solidarity. In the tradition of theirfounders, cooperative members believe in the ethical values of hon-esty, openness, social responsibility and caring for others.

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

The Co-op Connection News is published by La Montañita Co-opSupermarket to provide information on La Montañita Co-opSupermarket, the cooperative movement, and the links between food,health, environment and community issues. Opinions expressed here-in are of the authors and are not necessarily those of the Co-op.

BY JR RIEGEL

New Year’s resolutions have been in place for a month, and now here we are in the midst of

American Heart Month. I hope that all who started the year with resolve have had some amount of success so far. It can be very diffi-cult to change habits though, especially those relating to health. Diet and exercise are not easy to alter once you’ve established a pattern (or your background or living situation has established one for you). However, they real-ly are the most important things for anyone hoping to improve their health. Both diet and exercise are very personal and difficult to talkgenerally about, but there are some cases in which research shows us a clear and better option. For dietary changes, one such body of research worth taking into advisement is the China-Cornell-Oxford Project, popularized as The China study by Dr. Colin Campbell, author of a book by the same name.

The China Study has continued to make waves since its 2005 publi-cation, and it has become one of the best-selling books on nutrition in America. Through the course of the book, Dr. Campbell discusses the research done through the China-Cornell-Oxford Project as well as its findings related to diet and health. Over the 20-year study termed “the Grand Prix of epidemiology” by the New York Times, researchers found time and time again that blood cholesterol levels have an enormous impact on health and disease.

Linking Diet and Health: Animal ProteinIn The China Study, Dr. Campbell concludes that Americans expe-rience far more diet-caused diseases than other countries because our standard diet is higher in animal protein. Numerous diseases have grown to epidemic scale in the US while remaining rare in China, where the average person consumes only 10% of our aver-age daily animal protein intake. All this animal protein introduces cholesterol into our bodies, and as the research shows us, that’s the heart of the problem.

Dieticians have known the strong connectionbetween cholesterol and the circulatory system forquite some time, but the China study illustrated con-nections between animal protein intake and manyother health issues. Some of the connections theyfound include:• Drinking cow’s milk in the first three months of aninfant’s life significantly increases their risk of devel-oping type I diabetes. Cow’s milk is also associatedwith other autoimmune diseases such as multiplesclerosis and rheumatoid arthritis.• Cognitive impairment and Alzheimer’s disease riskincreases with higher blood pressure, higher bloodcholesterol, and high levels of free radicals, whichplant-based diets discourage.• Breast cancer is linked to long-term diets high incasein (a protein found in cow milk), and colorectalcancer risk is lowered by high dietary fiber intake.• Switching to a high fiber, low fat, protein-baseddiet from the American-style diet recommended bythe American Diabetes Association reduced the needfor insulin by 40% among those with type I diabetesand eliminated the need for it entirely for 24 of 25subjects with type II diabetes.

• Diets high in animal protein are associat-ed with significantly increased risk of mac-ular degeneration, cataracts, kidney stones,obesity, osteoporosis, and more.

Because of all these findings linking animalprotein intake and disease, the China studyis frequently referenced by supporters ofvegetarian and vegan diets. However,there’s no need to go meatless or avoid allanimal protein to improve your health. Anyreduction in animal protein intake helpsdecrease your risk, and there are manyways that animal protein can be reduced inthe typical American diet. One of the best isto switch out some meat for plant protein,because eating plant protein can help tolower cholesterol levels more than simplyreducing cholesterol intake. Some folks doa meatless Monday (or meatless every-other-day), while others take a note fromChinese cuisine and use meat more as asource of flavor than a large part of the

meal. If you don’t want to reduce, you can considersubstituting instead. Though meat substitutes stilldon’t quite capture the texture of meat, some arequite close, and these products are only improving astime goes on. Plant-based milks are a terrific substi-tute for breakfasts and drinks, and in this author’sopinion, they’re usually tastier than cow’s milk too. Ifyou don’t want to switch anything out of your currentdiet, you can still reduce your disease risk by simplyadding more greens to what you’re already eating.

It’s impossible to make any suggestions that are appli-cable to everyone, because each person has uniquehabits, living conditions, ability to purchase differentfoods, time for exercise, and more. Add onto that theconstant conflicting nutritional suggestions flyingaround (thanks in no small part to industry PRgroups), and it can be tricky to know if a changeyou’re contemplating is even beneficial. That’s thevalue of the research that came out of the China-Cornell-Oxford Project though—because the studieswere so in-depth and looked at such a broad group ofsubjects over a long period of time, it serves as a lightpost amidst the foggy, ever-shifting landscape ofnutritional advice.

February 2016 4LOVE THAT ASIAN CONNECTIONTHE CHINA STUDY

STILL MAKING WAVES A DECADE LATER

Americans experience far more

DIET-RELATEDDISEASESbecause our standarddiet is higher in

ANIMAL PROTEIN

I've often pondered why noodles are so yummy, but Iwould caution against pondering this too deeply. Like thequestion of why the sky is blue, the answer—something about

light waves and stuff—just isn't as satisfying as the unansweredquestion. Alas, if we wish to enjoy true noodle bliss in our ownhomes and not depend on pros in restaurant kitchens to take usthere blindfolded, we must go there ourselves.

Rice noodles are gods among noodles, thanks to their forgiving yetrobust chewiness. Or, most importantly, their capacity to be bothchewy and crispy at the same time. The crispy and soft parts inter-act differently with the sauce, adding diversity and complexity tothe dish.

The dish "pho ap chao bo" entered my radar during my time as arestaurant critic in Albuquerque. Albuquerque's Vietnamese restau-rant scene is solid, thanks to a large Air Force base to which soldiersreturned, with new wives in tow, from the Vietnam war. The wivesbrought over their families, and rice noodles have been flowing—and floating and frying—ever since.

It was in these eateries that I became acquainted with the dualnature of the rice noodle.

Noodles are served in many different ways in Vietnamese restau-rants. I don't want noodles that have only been stirred in a pan withother stuff. Or worse still: stirred soggy noodles. I want noodles thatdance with the sauce and make me notice them as they party in mymouth, not merely a passive, personality-free delivery system forsauce. I want noodles with the backbone to also show their vulner-able side.

After trying pho ap chao bo for the first time I obsessed, laboring toreproduce them in the kitchen over the course of many attempts,until I finally succeeded. When it occurred to me, belatedly, that Icould simply search online for the recipe, I felt vindicated to realizethat I had basically nailed it—at least the most important step: the

step that, when mastered, will allow you to substitutecrispy rice noodles into virtually any noodle dish, and itwill be improved.

Begin by cooking the noodles in plenty of boiling wateruntil al-dente. Then drain them and rinse off the excessstarch in running cold water in the colander, and letthem drain again.

Then, fry the noodles in a flat frying pan on low heat inenough oil to completely cover the bottom of a pan. Itcan take 10-15 minutes to achieve the desired crisp andaccompanying shade of light brown. If you don't havethe patience to keep the heat low, the noodles will burn.

On low heat the noodles will fry into a disk-shapedmass. When you suspect the bottom has crisped, lift upone edge with a spatula and peek. If you see a skin ofcrisp, and the noodles move as a single unit rather thana tangle of independent entities, flip that noodle disklike a pancake. When the other side is similarly fried, letthe disk cool to the point where you can cut it intostrips, each of which is like a meta-noodle composed ofindividual strands. The exterior of this meta-noodle ispure crisp, while the inside is chewy like gum.

While stir-fry is typically a high-heat, fast and furiousaffair, I prefer a different route. First, add the proteins.Beef is traditionally used in this dish. Tofu works too.Slice the protein thinly and lay the pieces into the oil,on low/medium heat, and let the exterior of the proteinbuild a patient brown while excess water is released.Do not stir.

While the proteins brown, add the veggies that canstand a little extra cooking, like carrots and onions.They can just sit on top of the proteins for now,gently steaming. Don't stir.

While that's happening, cut more vegetables, likecelery, cabbage, cauliflower, broccoli. You want totime it so these veggies are perfectly cooked to yoursatisfaction by the time the noodles have beenstirred in. But at this point, nothing has beenstirred. The proteins remain at the bottom coveredwith layers of veggies, quietly steaming.

Now add chopped ginger and garlic to the top ofthe pile, along with your sauce components thathave been simmering in another pan. I like aChinese-style mix of oyster sauce, fish sauce, ricecooking wine and hoisin sauce. For a half-pound ofdry rice noodles go with 2 tablespoons (T) oystersauce, 1 T fish sauce, 2 T hoisin sauce, and 1 T ricewine. Now you can stir it.

Wait a minute for the garlic to cook, then add yourcrispy/chewy noodles and gently stir them into thesauce. Note how even in this soupy sauce, the noo-dles won't get soggy. Now you're ready to applythe principle behind the dual nature of the ricenoodle to other dishes.

FLASH IN THE PFLASH IN THE PANAN

THE DUAL NATURE OFRICE NOODLESNOODLE THEORYBY ARI LEVAUX

BY DANIELLE NIERENBERG AND EMILY NINK, FOOD TANK

2016is the United Nations InternationalYear of Pulses (IYP). Pulses, or grainlegumes, include 12 crops such as dry

beans including pintos, kidneys, black beans etc., dry peas,chickpeas, and lentils. All of these are high in protein, fiber, andmicronutrients. Pulses offer many opportunities for reducingthe environmental footprint of food production, especially byfixing nitrogen to improve soil quality.

Just 43 gallons of water can produce one pound of pulses, com-pared with 216 gallons for soybeans and 368 gallons forpeanuts. And production of pulses emits only 5% of the green-house gas emissions associated with beef production.

Improvements in pulse productivity could be especially impact-ful in the developing world. Just one serving of chickpeas con-

Canadian farming sector while improving food security.The India Pulses and Grains Association will bringtogether hundreds of global stakeholders for its PulsesConclave in February 2016 in Jaipur, India.

The non-profit Food Tank is highlighting ways for us allto get involved in accessing the nutritional and climatemitigating benefits of grains and beans, including:

• Eat more pulses—both at home and away from home!Pledge to eat pulses at least three times a week for tenweeks.• Try substituting pulses for animal protein in a new dish!Use animal proteins as a flavoring rather than a proteinsource in and of itself.• Contribute a recipe featuring one or more pulses to aglobal collection by emailing [email protected]. Yourrecipe could be featured on a new website once it launch-es! And don’t forget to share your recipe with #FoodTankon social media!• Try cooking with a new variety of pulse that you haven’ttasted before.• Contact your favorite restaurants, cafes and school cafe-terias to tell them about IYP and ask them to feature newpulse dishes on their menus.• Look for the wide variety of grains and beans in thebulk department of your favorite Co-op location. Try dif-ferent combinations of grains and beans to create deli-cious complementary protein dishes.• Donate pulses to a local food bank.• Promote pulses with local youth groups and PTOs withtasting and cooking classes in schools and after schoolactivities.• Plant pulse seeds in classrooms, community gardensand open space areas.• Get creative with educational activities throughout thecommunity.

How will you celebrate IYP? See a U.N. Food andAgriculture video at:www.fao.org/news/audio-video. Share your ideaswith [email protected]

tains 1.5 times as much iron as a 3-ounce serving ofsteak, and pulses are a fraction of the cost of otherprotein sources. By replacing animal protein withplant protein, pulses can also contribute to nutri-tional challenges in the developed world. “Pulseshave great potential to tackle many chronic healthconditions, such as obesity and diabetes,” saysHuseyin Arslan, President of the Global PulseConfederation. Additionally, thanks to their highfiber content, they are highly recommended for aheart-healthy diet.

Many organizations around the world are collabo-rating to celebrate the launch of the IYP and toincrease the productivity of pulses to support smallfarmers and improve food security. The WorldVegetable Center is working to promote mungbeanproduction on 20,000 hectares in Pakistan. AndPulse Canada is examining how peas, lentils, andchickpeas can contribute to a more sustainable

LOVE THOSE PULSES February 2016 5

HEALTH

Eating moreBEANS reduces theENVIRONMENTALFOOTPRINTOF FOODPRODUCTION

I N T E R N AT I O N A L Y E A R O F P U L S E S

BEANS FOR PERSONAL AND PLANETARY

Beans are plentiful in protein. One-quarter cup of anylegume is equivalent in protein to an ounce of meat.Combine them with grains like barley, millet, oats, cornor rice, and you have a complete source of protein. Acup of legumes contains about 15 grams of protein.

Hot Pot of BeansBeans are a great addition to any dish as they readilyabsorb the flavor of seasonings used in most recipesand easily combine with vegetables, herbs and spices.Some studies about the cancer-fighting benefits ofbeans have suggested that incorporating 3 cups ofcooked beans a week into the diet can have significanthealth benefits.

Beans, beans the more you eat... the health-ier you get! They are known by a variety ofnames including beans, legumes and pulses.

With the U.N. declaring 2016 the InternationalYear of the Pulses, this is the perfect time to exper-iment with the wide variety of colorful, flavorfullegumes that the Co-op has to offer. Legumes areespecially good in winter because they’re heartyand warming, provide sustaining long-term energyand provide great value for your food dollar.

Legumes are a rich source of dietary proteins, car-bohydrates, fiber, minerals and vitamins which helpto keep one’s mind and body healthy. One scientificstudy in the Asia Pacific Journal of ClinicalNutrition found that “a higher legume intake is themost protective dietary predictor of survivalamongst the elderly, regardless of their ethnicity”(2004; 13 (2): 217-220).

Pulses are rich in soluble and insoluble fiber. Solublefibers are known to reduce blood cholesterol levelsand normalize blood sugar levels. A reduction inblood cholesterol levels contributes to a healthierheart. Soluble fiber may also reduce the amount ofcholesterol manufactured by the liver. Insolublefiber keeps the digestive system functioning opti-mally by maintaining bowel regularity. Bowel regu-larity is associated with a decreased risk for coloncancer and, in certain cases, hemorrhoids.

Eating beans can aid in maintaining desired weightlevels and are beneficial for diabetic patients. Theycan help reduce blood glucose, insulin, and choles-terol buildup. Legumes assist in slowing down theabsorption of carbohydrates which, in turn, keepsblood sugar levels constant. Additionally beanshave considerable antioxidant properties, makingthem a terrific anti-aging food. A 2004 USDA studyshowed three varieties of beans: red, pinto and kid-ney in the top four antioxidant-rich foods. Beancoats get their color and antioxidant capabilitiesfrom phenol and anthocyanins. The darker the seedcoating, the higher the phenol level. Red beans havethe highest antioxidant level, with black beans com-ing in second place.

There are two easy ways to avoid the intestinal gasthat beans can produce. The first is by soaking thebeans for 12 to 15 hours before they are cooked. Pouroff the water used for soaking, rinse, and add freshwater for cooking. Another way to bring out all thenutrients stored in these amazing beans is to use thesame sprouting technique you would for other seeds.Cook the beans at the first sign of a sprout. Or forsome beans, let the sprout grow and eat as a fresh veg-etable. Chickpeas, lentils, and peas are all quite deli-cious eaten this way and can be added to salads andstir fries with great results.

The second way is to cook the beans with herbs andspices. Cumin, garlic, anise, fennel seeds, rosemary, car-away seeds, turmeric, lemongrass, coriander and ofcourse red or green chile go particularly well with beans.Simmer in tomato sauce, broth, or miso to add extra fla-vor. Be sure not to add salt in the cooking or soaking

process as this will cause the bean coat to get tough. Add salt if nec-essary at the end of your preparation process. You can also addkombu, a popular sea vegetable, to the beans while cooking.Kombu is extremely healthy and high in minerals. Kombu doesmagic things with all types of beans; it speeds cooking time, thick-ens the broth, softens the beans, and makes them more digestible.

One of the easiest ways to cook beans is to use the good old crockpot. Soak overnight, pour out soaking water in the morning, addfresh water or broth, turn up to high and go off to work. Whenyou come home your house will be fragrant with the aroma ofcooked beans and dinner will be almost ready. Add a tortilla,chopped avocado, a sprinkling of cheese, lettuce and tomato andyou have a quick and nutritious meal.

BEANS, BEANS, BEANSHEALTHY, HEARTY AND COLORFULGREAT FOODDOLLAR VALUE!BY ROBIN SEYDEL

generated 36 million dollars in revenue, much of which stays in ourstate. While private certification is an option for some, private agencieshave much higher fees that exclude small growers. AdditionallyNMDA/OP provides support services that no for-profit agency can offer.

Below are just a few points for your discussion.• NMDA/OP has familiarity with local climate, farm issues and markets• All certification income stays in the state• Consumer protection (integrity of organic label) is not a profit-mak-ing venture• NMDA/OP has no more “fat” left to cut from the budget

Below is a link to New Mexico State legislators in case you need tofind contact information for your legislators. PEASE CONTACT THEMTODAY! www.bit.ly/NMlegis

BY SAGE FAULKNER, NMDA ORGANIC PROGRAM

Organic processes are a cornerstone of regenerative agricultureprocesses. Here in New Mexico we have an excellent OrganicCertificationProgram, based in the New Mexico Department of

Agriculture (NMDA). This year the NMDA Organic Program (NMDA/OP) isfacing a serious financial shortfall in funding. The New Mexico Secretaryof Agriculture has requested a small, recurring appropriation of $125,000;which, combined with the organic certification program fees, will balancethe program budget. This request will be acted upon in the 2016 legisla-tive session.

We urge all Co-op owners and shoppers to please call or visit your locallegislators to let them know how important it is for local food system andregenerative agriculture to have state organic certification and marketingexpertise provided by the NMDA/OP. In 2014, NM organic producers

SUPPORT ORGANICS!CONTACT YOUR STATE LEGISLATOR

LOVE YOUR CO-OP February 2016 6

BY KATHERINE MULLÉ

Imagine for a moment a world without chocolate.To put it lightly, it’s a difficult world to imagine!Nevertheless, for those of us whose ancestors came to

the Americas from another continent, it was once the onlyworld they knew. It’s believed that the first Europeans toget a taste of the cacao bean, native to Central and SouthAmerica, were Christopher Columbus and his crew on oneof their many trips to the New World.

In the ancient Mayan and Aztec empires, cacao beans werehighly respected and treasured. They were used not only tomake a delicious cocoa drink xocolatl, which they believedto have healing properties, but also as currency (just imagineworking for or paying your bills with chocolate!). However,when Columbus first brought the beans back to Spain, theywere not treasured in the same way. The beans were quitemysterious at first, and were initially disregarded.

It wasn’t until another conquistador—Hernán Cortes—thatSpaniards came to appreciate the cacao bean. Cortes, too,brought back the beans as Columbus did, but he alsobrought with him the recipe for the exotic concoction thatwould later become known as hot chocolate. It was hugelypopular among Spanish royalty before it became popularthroughout the country, as the beans were initially rare andhard to obtain.

For a long time, the Spanish kept thecacao bean a secret. It is rumoredthat when the Dutch and Britishseized Spanish ships to get a taste ofthe New World’s treasures andfound them stocked full of cocaobeans, they would throw the beansoverboard in frustration or burn theships altogether, mistaking them forsheep droppings. Eventually, thecacao bean found its way across therest of Europe. As the discovery of thebean spread far and wide, cacao plan-tations were established in warmerclimates around the world, many of which werecolonies in Africa and the Caribbean.

Up until the mid-1700s, the cocao bean was preparedin the same way the ancient Americans enjoyed it—asa drink—with little variation. It wasn’t until theIndustrial Revolution when the French and the Dutchinvented special machines (such as the cocoa press)that chocolate as we know it today started to becomea reality. Finally, in 1847, the world had its firstchocolate bar.

Today, chocolate is made all over the world. Here atthe Co-op, we have a wide selection of organic, fairtrade, non-GMO, gluten-free, and vegan varieties to

choose from. There are European brands such as Divinefrom Germany, Equal Exchange from Switzerland, orChocolove from Belgium. There are chocolates with acause like those from Endangered Species, which sup-ports small farmers and donates 10% of their profits toconservation efforts. Try a brand truly close to home—The Chocolate Cartel’s delicious chocolates are hand-made right here in Albuquerque.

Whether you’re looking for a traditional smooth choco-late or for something a little more adventurous likechocolate with chile, the Co-op has something for every-one. Stop by today for the perfect sweet treat.

educating our children on the importance of good nutrition andsustaining our earth works to ensure a better, healthier future forthem and our world.

The CDC has chosen Lew Wallace Elementary in Albuquerque tobe the recipient of our 1% of purchases donation. These donationskick in after a customer like our CDC has offered Zoe's Meats toits clients for one year. You may havenoticed these wonderful naturally curedmeat products in all our Co-op stores sinceJuly. We are looking forward to a long-termrelationship with Zoe's Meats and to help-ing provide needed resources with our Co-op purchases to Lew Wallace School in thefuture.

Look for these delicious cured meat prod-ucts at all Co-op locations. La Montañita ispleased to carry a variety of flavors includ-ing the newest Zoe's Meat offering of greenchile salami. Other flavors include uncuredsalami, uncured salami de cacao (with anamazing flavors of smoky chocolate), uncured jalapeno salami,uncured ghost pepper salami, uncured pepperoni (delicious on pizzaand on antipasto platters) and uncured turkey salami (all the greatflavor but lower in fat, a perfect pork-free option). Ask for thesedelicious salamis at your favorite Co-op location.

BY DAVE PAYNE

Years ago on a volleyball court, twofriends with a passion for food dreamedof creating a company which would provide

superior quality cured meat products to consumerswith an emphasis on community and environmen-tal awareness. In February of 2007, GeorgeGavros and Charlie Hertz realized their dream bylaunching Zoe's Meats.

Named after George's young daughter, Zoe'sMeats are abundantly flavorful and as a companythey are committed to continually work to provide

ZOE’S MEATS:THE PERFECT SALAMI

better food options through an "environmentally andcommunity friendly company."

Zoe's Meats are committed to using the highest qual-ity ingredients and only naturally occurring nitriteswhenever possible. Their salamis offer the most deli-cious and innovative flavors and are free from sodiumnitrite or other controversial preservatives. They usesea salt and celery powder to cure their salamis, andadd a diversity of peppers, chilis, wines and spices tocreate fun new products including their newest:absinthe New Mexico green chile salami. Workingwith artisanal producers, Zoe’s encourages ongoinginnovation and creativity for the best tasting meats.

They are committed to bettering the quality of life inthe communities they serve and to that end workwith local distributors like the Co-op DistributionCenter (CDC) to donate 1% of their sales in thatregion to a public school. At Zoe's they believe that

Working withartisanal producers,Zoe’s encourages

ONGOING INNOVATION and

CREATIVITYfor the best

TASTING MEATS

A BRIEF HISTORY OFCHOCOLATE

of getting heart disease, high blood pressure, high cho-lesterol, and type II diabetes. The American Journal ofClinical Nutrition reports that eating a diet made up offruits, vegetables, nuts/seeds and whole grains is associ-ated with significantly lower risk of coronary artery dis-ease and stroke. It’s also the type of diet that I used toreverse my thyroid cancer.

There are many ways to transition to a healthy plant-based diet and make it delicious at the same time. Startby switching out meat or dairy products, the largestsources of cholesterol and saturated fat, with healthyalternatives. A satisfying, hearty and healthy meatalternative is tempeh, a minimally processed fermentedsoy product that is high in protein and fiber.

Switching from dairy products to plant-based alterna-tives can be a breeze with numerous plant-based milksand cheeses that can be found at the Co-op. Myfavorites are almond, hemp or coconut milk and nut-based cheeses. Check out my website www.RubyLathon.com formore examples.

February is a short but very special month.Not only is it Black History Month, but rightin the middle there’s Valentine’s Day. While

we highlight many special accomplishments of ourfellow Americans, we are encouraged to showlove to special people in our lives. February is alsoAmerican Heart Month, in which we are encour-aged to show ourselves love by taking care of oneof the most important things that keeps us going:our heart. Yet, it seems many are not.

Globally, heart disease is the leading cause ofdeath, which accounts for about 17.3 milliondeaths per year! Nationally, about 787,000 peopledie each year from heart disease, claiming morelives among women than all cancers combined.The American Heart association reports that heartdisease strikes someone every 43 seconds. Thesestatistics are truly astounding, and even moreastounding is the fact that heart disease is largelypreventable.

One of the most effective ways to avoid and evenreverse heart disease is through diet. One suchheart healthy diet is a whole food, plant-based dietthat’s naturally rich in fiber and low in cholesteroland saturated fat. Numerous studies show that ahealthy plant-based diet significantly cuts your risks

SHOW SOME LOVEBY RUBY LATHON, PH.D.

LOVE YOUR CO-OP February 2016 7

BY DENNIS HANLEY

Iam honored to be La Montañita's new General Manger and tremendously excited to think about how we can improve our service

and products, increasing value for our members and strengthening our position as your communi-ty Co-op.

For me to be able to join a co-op that is celebrat-ing its 40th anniversary, with its decades of com-munity service and development, is a dream come true. Our real goal, in the language of the Ends that I am learning from our dedicated Board of Directors, is to be known in the community as an organization that is positively affecting lives. I will work to take our community-building efforts even further in the coming years.

My first area of focus is to improve our opera-tional excellence and increase our profitability to reinvest resources in the communities and neigh-borhoods that own us. My commitment to you, our member-owners, is to continue to grow a Co-op that you can be proud of: one that excels in all ways, not only in our stores, but more important-ly in the work we do with the community and to improve quality of life for us all.

INSPIRE, ENABLE, ENGAGE AND

CELEBRATEFROM THEGENERALMANAGER

National Co-op Grocers, a second tier cooperativeowned by 148 Co-ops nationwide, is our nationalcooperative organization. We are a proud ownerand I am thrilled to be a participant in their activi-ties on behalf of our Co-op and the cooperativeeconomy nationwide. I love their tag line "StrongerTogether" and really believe that as co-ops we arestronger together. I am dedicated to this concept; Iwill work to make us stronger through better storeoperations and am looking forward to enhancingexisting relationships and growing new ones tomake a more vibrant economy for us all.

I have worked in the food industry for 38 yearsbeginning in a family meat business. Since that timeI have worked regionally, nationally and interna-tionally. I have the benefit of and look forward toworking with La Montañita's exceptional team tobring cutting edge ideas to life here in NewMexico. My family is looking forward to the moveto the "Land of Enchantment." As a runner and alover of the outdoors, New Mexico offers remark-able opportunities for my personal growth andenjoyment as well as a great place to work.

My door is always open and I encourage youto come and meet me. I spend lots of time in allthe stores, so when you see me, please stop andsay hi! I look forward to serving you to the verybest of my ability. I can be reached at:[email protected] or call 505-217-2028.

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.

FebruaryCalendarof Events2/6 BLACK HISTORY MONTH:

Westside Juicing Workshop, see page 1

2/16 BOD Meeting Immanuel Presbyterian Church, 5:30pm

2/22 Member Engagement Meeting Co-op Administrative Offices

2/28 BLACK HISTORY MONTH: Westside ShowYour Love Workshop, see page 1

EDITORS NOTE: This month the Co-op Connection Newsis pleased to begin a new series that spotlights new andexisting local businesses in our midst. One of the keymissions of the Co-op Distribution Center in addition to cre-ating markets for the fine products of our regional food pro-ducers, is to grow local, independent, family-owned, small-to- medium-sized businesses. The Distribution Center pro-

NEW CO-OP CONNECTION

NEWS FEATUREvides goods and services to over 100 small businessthroughout New Mexico, many of them charming restau-rants, cafes and other fine establishments.

All the businesses we will spotlight in the comingmonths support the growth of the local food system, rec-ognize the importance of purchasing local products andare valued customers of the Co-op's Distribution Center.We are pleased to introduce you to some of ourDistribution Center's customers and encourage you topatronize these fine locally-owned businesses.

CO-OP DISTRIBUTION CENTER

THESE BUSINESSES ARE VALUED CUSTOMERS OF THE CO-OPS DISTRIBUTION CENTER.

Please support these local businesses and enjoy the best that our community has to offer. When you are there, thank them for

supporting the local food system by purchasing quality products from La Montañita Co-op's Distribution Center.

CENTRAL NEW MEXICOKrazy Lizard Taqueria

Address: 5659 F Jefferson NE, ABQ, NM 87109

Phone: 505-908-9711

Website: www.krazylizardtaq.com

When Started: October 15, 2015

Specialties: From scratch taqueria – make our owntortillas, sauces, dressings, breads, salsas

What We Buy from the CDC: Kyzer pork, Mary'sChicken, cage-free eggs

Come to Krazy Lizard Taqueria and taste the differ-ence quality and local ingredients make!

NORTHERN NEW MEXICOLoyal Hound Pub

Address: 730 St. Michael’s Drive, Santa Fe, NM 87505

Phone: 505-470-0440Website: www.loyalhoundpub.comWhen Started: June 2014

Specialities: Scratch-made modern comfort foodfrom locally sourced organic ingredients

What We Buy from the CDC: Kyzer, Zoe’s,Sweetgrass, Sangre De Cristo flour, Organic Valley,pintos, corn meal, and more.

Without La Montañita Co-op we would not be ableto source most of the ingredients on our menu, weare proud to partner with the Co-op to serve foodthat is good for our patrons and our local economy.

GROWING THE LOCAL ECONOMY ONE FARMER, ONE BUSINESS AT A TIMESERVING LOCAL PRODUCERS AND BUSINESSES

BECOME AN OWNER! $15. PER YEAR • $200. LIFETIME • www.lamontanita.coop

VOLUME DISCOUNT SHOPPING TRIP

AS AN OWNER, THE MORE YOU SPEND THE

greater THE discount

VOLUME DISCOUNT MONTH

STOCK UP FOR THE SEASON IN FEBRUARY!

OWNERSHIP IS GROOVY. DO THE MATH AND SEE THE SAVINGS.

ONE save a bundle !SPEND...$0.00 - $74.99 for a 10% Discount$75.00 - $174.99 for a 15% Discount$175+ for a 20% Discount

If you will be purchasing larger quantities or cases of your favorite products, please special order them 7 days in advance of your volume discount-shopping trip to be sure we have everything you need in stock and ready for you to pick up when you arrive. The Volume Discount cannot be added to any other ownership participation discount, special order discount or any other discount. Your ownership MUST be current to take advantage of this discount offer.

MID-WINTER COMFORT FOOD February 2016 10

MADE WITH

LOVEGLUTEN-FREE SAVORY CRÊPESFrom Heidi AndersonMakes 24 crêpes / Serves: 6 / Time: 60 minutes

This gluten-free version of crêpes works just as well as the original wheat version. If you’d like to make dessert crêpes, you can leave out the lemon juice, lemon rind and thyme.

2 1/2 cups rice flour1/2 cup potato starch1 heaping tsp psyllium husk powder1 T sugar1 tsp baking powder1 tsp salt5 eggs1 1/2 cups almond milk1 1/2 cups water1 T lemon juice1 T lemon zest, grated 1–2 T dried thyme (lime or lemon thyme is

especially nice!)

In a large bowl, whisk together the dry ingredients. Add the eggs and almond milk and beat with a hand beater until smooth. Add the remaining ingredients and beat well. (You can also use a blender for this, working in batches.)

Lightly grease a 6–8 inch non-stick skillet and heat over medium heat until the skillet is warmed through. For each crêpe, pour /4 cup of batter into center of skillet and immediately swirl the skillet until the batter spreads and forms a thin film. When the edges of the crêpe solidify and begin to turn light brown underneath (after about 1–2 minutes), flip the crêpe over with a wide spat-ula and cook the other side until light brown (about 1 minute). Remove to a large plate and stack crêpes with waxed paper between layers. Best used fresh and warm, but can be stored in the refrigerator with waxed paper between layers in a tightly sealed container for 2 days.

NUTRITION INFORMATION: SEE CREPE FILLING RECIPE

SAVORY CABBAGE AND APPLE CRÊPESFrom Heidi AndersonMakes enough filling for 24 crêpes / Serves: 6 Time: 30 minutes

This is a great, quick crêpe filling full of healthy fiber. It canmake a simple, elegant dinner, yet can also be a tasty, kid-friendly meal.

1 head of red cabbage, thinly sliced2 onions, thinly sliced1 T maple syrup1 T balsamic vinegar1 T butter6 apples, thinly sliced1 T lemon juice

In a large nonstick skillet, sauté the onions on medium lowfor ten minutes (add a few teaspoons of water if they startto stick). Add the cabbage, maple syrup and balsamic vine-gar. Cover and sauté on low for 25 minutes. In a separateskillet (unless you don’t mind your apples turning purple!),melt one tablespoon of butter and sauté the apples andlemon juice for about 15 minutes. Combine cabbage,onions and apples to fill crêpes and serve.

NUTRITION INFORMATION (FOUR FILLED CRÊPES)CALORIES 543; Calories from fat 146; Total fat 16g;Saturated fat 3g; Trans Fat 0g; Cholesterol 160mg; Sodium607mg; Total carbohydrate 122g; Dietary Fiber 14g;Sugars 15g; Protein 16g

WARM ROASTED BEET SALADFrom Heidi AndersonServes: 4 / Time: 1–2 hours

4 medium beets, scrubbed, unpeeled, chopped into bite-sized pieces

Dab of cooking oil1 T balsamic vinegar1/2 cup uncooked red quinoa1/2 cup waterAbout 2 cups fresh beet greens and stems, chopped Chopped pecans for garnish

This is a wonderful warming winter salad, great forreminding us of the tastes of spring, soon to come… and,perfectly RED for celebrating your Valentine!

Coat the chopped beats with a bit of oil and the bal-samic vinegar and place in a roasting pan. Roast in the oven at 300° F for 1–2 hours until they are just soft when pierced with a sharp knife. (the total cooking time will vary depending on the size of the beet pieces). Meanwhile, place the quinoa in a strainer and rinse it well under running water. Then place the quinoa and the 1/2 cup of water in a small sauce pan. Bring to a strong simmer and simmer covered until all the water is absorbed and the grains have burst open, about 15–20 minutes. Keep an eye on it in case you need to add a bit more water toward the end.

Combine the warm roasted beets, quinoa, and beet greens, and serve with a garnish of chopped pecans. The greens will wilt slightly in the warmth of the beets and quinoa. The chopped stems of the leaves will pro-vide a pleasing crunch.

If you are making this ahead of time, you can combine the roasted beets, cooked quinoa and the fresh beet greens and gently warm through in a casserole in the oven shortly before serving.

NUTRITION INFORMATION

Calories 165; Calories from fat 54; Total fat 6g; Saturated fat 1g; Trans Fat 0g; Cholesterol 0mg; Sodium 108mg; Total carbohydrate 23g; Dietary Fiber 5g; Sugars 6g; Protein 5g

HEART-HEALTHY YELLOW LENTILS WITH SPINACH AND GINGERFrom MayoClinic.orgServes: 4 / Time: 20 minutes

Lentils are mainstays in southern India, where pungent spices give distinction to many dishes. If you can't find yellow lentils, use yellow split peas.

1 tsp white or black sesame seeds1 T olive oil1 shallot, minced1 tsp ground ginger1/2 tsp curry powder1/2 tsp ground turmeric1 cup yellow lentils, picked over, rinsed and drained 1 1/2 cups vegetable stock, chicken stock or broth 1/2 cup light coconut milk2 cups baby spinach leaves, stemmed and chopped,

or 1 cup frozen chopped spinach, thawed1/2 tsp salt1 T chopped fresh cilantro

Toast only the white sesame seeds before using. To toast, place the sesame seeds in a small, dry saute or frying pan over medium heat. Cook briefly, shaking the pan often and watching carefully to prevent burning. Remove the seeds from the pan as soon as they begin to turn brown. Set aside.

In a large saucepan, heat the olive oil over medium heat. Add the shallot, ginger, curry powder and turmer-ic and cook, stirring, until the spices are fragrant, about 1 minute.

Add the lentils, stock and coconut milk. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 12 minutes. The mixture should be brothy; add a little water if needed.

MID-WINTER COMFORT FOOD February 2016 11

FEBRUARY 236-7:30PM

IS YOUR CELLPHONE

MAKING YOU SICK?

SANTA FE CO-OP CommunityRoom: FREEWi-Fi technology is here to stay.Learn about patented products thathelp neutralize the effects of electro-magnetic radiation and simple waysto decrease exposure. 913 West Alameda, Santa FeInfo: 505-780-8283

Stir in the spinach, cover and simmer for about 3 minuteslonger. The lentils should still hold their shape. Uncoverand stir in the salt. Serve hot, garnished with the cilantroand toasted white or untoasted black sesame seeds.


Calories 243; Total fat 7g; Saturated fat 2g; Trans Fat 0g;Cholesterol 0mg; Sodium 332mg; Total carbohydrate 32g;Dietary Fiber 15g; Sugars 0g; Protein 13g

CHOCOLATE BANANA PUDDING (VEGAN and RAW)From Heidi AndersonServes: 3 / Time: 15 minutes

This makes a delightfully smooth no-guilt banana pud-ding, naturally sweetened and full of vitamins and miner-als. You may never go back to the traditional version!

3 medium bananas, peeled (not overly ripe, chilled)1/2 medium avocado, pitted (chilled)1/4 cup smooth raw nut butter4 T raw cacao powder1 tsp pure vanilla extractPinch of salt2 tsp of honey (optional)

Optional ToppingsVegan Whipped Cream or Coconut Vanilla YogurtRaspberry jam

In a food processor or blender, combine all of the ingredi-ents (except optional toppings) and blend until smooth.


Calories 738; Calories from fat 545; Total fat 62g;Saturated fat 7g; Trans Fat 0g; Cholesterol 0mg; Sodium432mg; Total carbohydrate 51g; Dietary Fiber 14g; Sugars28g; Protein 23g

BY ROBIN SEYDEL

It’s midwinter and our immune systems are often depleted during these last dank, cold days leaving us prone to colds, flu,

cold sores and other viral infections. Viruses are tiny packets of nucleic acids that invade living cells and utilize the body’s resources to replicate, replicate, replicate making us sick. But herbs can support immune function, not only killing viruses, but also shorten the ill-nesses they cause.

ECHINACEAEchinacea has become as common in our gardens as dandelion (another venerable healing herb) and has become a popular immune supporting herb. Tinctures of the root taken at the outset of infection can boost the immune system’s response to attack and may also have specific antiviral action. The best approach to take in treating viral illness-es involves the use of several antiviral prod-ucts together with immune-boosting nutri-ents such as vitamins A, C and E, zinc, sele-nium, CoQ10 and probiotics.

ELDERBERRYThe common black elderberry (Sambucusnigra) has long been used as a food and is also one of nature’s oldest remedies. It appears to be particularly effective against the influenza virus. In an independent study conducted in Norway, elderberry extract was shown to significantly reduce the duration of influenza symptoms by approximately four days. Elderberry extract is believed to act by binding to, and so disarming, the tiny protein spikes on the surface of viruses, by which they penetrate living cells. Flavonoids, including quercetin, may also be involved in the therapeutic actions of elderberry according to other studies. It was found to significant-ly reduce the infectivity of HIV strains in laboratory tests and to

completely inhibit the replication of four strains ofherpes simplex virus, including two strains resistantto the drug acyclovir (Zovirax).

OLIVE LEAFOlive oil is a staple in the Mediterranean diet, butthe leaves contain a bitter substance called oleu-ropein, one component of which, elenoic acid, hasbeen identified as a potent inhibitor of a wide rangeof viruses in laboratory tests. The calcium salt of

elenoic acid destroyed all of the viruses it was testedagainst, including influenza, herpes, polio and cox-sackie viruses.

GREEN TEAGreen tea (Camellia sinensis) has been considered amedicinal remedy in Chinese tradition for over 4,000years and its many health benefits have recently beenvalidated by scientific methods. Green tea contains agroup of flavonoids called catechins, which appearto inhibit viral infections by binding to the haemag-glutinin of the influenza virus, thus preventing thevirus from entering the host cells.

PAU D’ARCOPau d’arco, known as the “divine tree” by indigenouspeople in Brazil, has long been used in folk medicineto treat a wide range of illnesses, including colds,influenza, herpes and viral stomatitis. The inner barkcontains a high proportion of chemicals calledquinoids. One of the most studied of these compoundsis lapachol, which has been found in laboratory teststo be active against various viruses, including herpessimplex, influenza, polio virus, and vesicular stomati-tis virus. The mechanism of action of pau d’arco, likethat of olive leaf and green tea, is thought to bethrough inhibition of DNA and RNA replication.

GARLICGood old garlic has been cultivated for more than5,000 years and has been prized for its medicinalproperties for eons. In laboratory studies, garlic wasfound to possess antiviral, antibacterial and antifun-gal properties. The key to garlic’s antiviral and heal-ing properties is its hundreds of beneficial com-pounds, which work synergistically. The most signif-icant of these is allicin, which produces garlic’s pun-gent odour and sulphur containing compounds.

Robin’s Feel Better Quick RecipeWant to feel better quick? Gently simmer somechopped fresh garlic and chopped fresh ginger witholive leaf, and a dash of cayenne in water for 2–3minutes. Add a dollop of antibacterial honey and asqueeze of fresh lemon. Drink hot and as much asyou can. With thanks to Martin Hum, a member ofthe Optimum Nutrition Advisory Panel.

February 2016 12

organs and cells causing disease, cancers,and premature aging. Cayenne alsohelps keep the blood vessels clear withits anti-aggregation effect on platelets(prevents blood clots which causestrokes and heart attacks). It also lowerscholesterol. For those suffering fromperipheral vascular disease, it will get theblood circulating to the fingers and toes.It gives force and strength to the pulseand moves fluids off the heart, lesseningthe load of congestive heart failure.

Cayenne and hawthorn tincture can begiven to relieve chest tightness or heartpain. This is NOT a substitute for seek-

ing medical help immediately, but it can help as a pro-phylactic. So dip your baked blue corn chips into yoursalsa and enjoy, knowing you are nurturing and pro-tecting your heart.

To accompany this heart nurturing meal, try pome-granate juice in sparkling water with a twist of lime.Pomegranate comes to us from Iran where it was used

BY JESSIE EMERSON, RN CERTIFIED CLINICAL HERBALIST

Medicine From the Kitchen is abook about first aid using whatcan be found in most kitchens.

Sadly, it doesn’t have a remedy for “brokenhearts.” February is a time when our atten-tion is turned to our hearts and to the heartsof others, and fortunately there are foodsthat nurture and protect the heart.

Valentine’s Day without a box of chocolatecandy? I don’t think so! The Maya andAzetecs made chocolate drinks as early as1,100 BCE. The name comes from theNahuatl word xocolatl, meaning “bitterwater.” These early users of the cocoa bean developed a process toenhance their flavor, roasting them, grinding them into a powder, lique-fying them and further separating the beans into solids and butter. Theresults have been loved, eaten or drunk in countries around the planetever since.

Dark chocolate contains the flavonoids epicatechin and gallic acidthat are said to be cardio-protective. Small quantities eaten daily havebeen said to reduce the possibility of a heart attack. Large quantitiesdaily increase obesity and its associated health risks. It also containsantioxidants that protect not only our hearts but our whole body. Onething to be aware of: Dutch chocolate is processed with alkali, whichdestroys most of its flavonoids.

Good for the heart and an aphrodisiac! No wonder Cupid made it anearthwide ritual of giving chocolates on Valentine’s Day.

In the Southwest, chips and salsa are traditionally prepared and servedat the beginning of a meal. Cayenne is a major ingredient ofSouthwestern foods. An elder from Picuris Pueblo told me years agothat a meal wasn’t complete unless there was red chile. Chile has beenused by Amerindians as long as they have used the cocao bean.

Cayenne protects the heart in several ways. Its anthocyanins are OHradical scavengers. Free radicals have been proven to affect all the body

for centuries as food and medicine. Evidencepoints to it helping keep the carotids (neck arter-ies) from a buildup of fatty deposits leading tostroke. Some studies show it can lower choles-terol. It is also high in antioxidants and othernutrients. Another way to enjoy the pomegranateis to sprinkle seeds with their juicy sweet/tart fla-vor in salads and salsas. They make a fun snackto nibble on and the seeds have been traditional-ly used to rid the body of tapeworms. But that isa story for another day.

These are just a few ideas for a healthy heart din-ner celebration. Don’t forget the candles!

Reprinted from Medicines from the Kitchen: Safeand Simple Remedies for First Aid and MinorIllnesses by Jessie Emerson, RN, certified clinicalherbalist.

Contact Jessie at [email protected] more information or to get a copy of thebook, Medicine From the Kitchen, or call 505-470-1363.

LOVE YOUR HEART CHOCOLATE TREATThis treat contains no added sugar and requiresno baking.

6 T chopped pecans or any other nuts, sunflower seeds, or pumpkin seeds you may have on hand

6 T dried cherries, cranberries or a trail mixwith nuts and dried fruit

1 bag or 9 oz. of bittersweet chocolate chips

Mix together the nuts and fruit. Melt the chips ina double boiler or in a pan set over hot water. Stiruntil smooth. Remove from heat and add nutmixture. Spread the chocolate and nut mixtureon a cookie sheet covered in aluminum foil. Placein refrigerator for 10-15 minutes. Break intosmaller pieces and store in an airtight containerfor up to two weeks.

M E D I C I N E F R O M T H E K I T C H E N :HERBS FOR HEALTH

HEALING A BROKEN HEART

TREAT YOURHEART WITH LOVE

FOOD AS MEDICINE

A FEW OF MY FAVORITE REMEDIES:

HERBS (AND MORE)FOR COLDS AND FLU

FOR A LOVELY WINTER February 2016 13

• Use warm beverages to stay hydrated. Your coffee or teacan help you feel and stay warmer. Boil some water and thenkeep it hot in an insulated teapot or thermos.• Wear a hat inside; wear warm socks.• Consider wool. A wool shirt is costly compared to otherfabrics, but it is an investment. It will last many years and isnaturally insulating, wicking and anti-microbial.• Wear long underwear. Thermal or silk underwear are light-weight but might provide just enough extra warmth to reallyup the comfort factor.• Exercise! Get moving to warm your body and it will staywarm for awhile.• Open the curtains during the day to let the sun in and thenclose them as the sun goes down to keep the warmth inside.

Instead of turning up the heat (and your bill), focus on turningup your own internal thermostat with some of these ideas.

AMYLEE UDELL is usually found in her kitchen when nothomeschooling or blogging about how best to managekids, food, money, health, home, work and (lack of)time. Contact her at www.productivemama.com.

BY AMYLEE UDELL

Ah February, the month that can warmyour heart. And freeze your bones. Weall know the typical advice to keep your

home warm: install a programmable thermostat,weather seal every nook and cranny, install energyefficient windows. Yes, do all of those things astime and budget allow. But what about right now?Or what about an emergency situation when youhave no power? Here are some low cost, creativeideas to help you stay warm. None require a drillor any kind of permanent installation!

Storm Warning! Power Outage!You'll want to hunker down together in oneroom. Close off any unused rooms and consoli-date your family activity into the warmest roomin the house. If you have a fireplace or non-elec-tric heat source, that's the room to choose. Makesure the windows are closed completely. Liningthe windows will be a big help. Bubble wrap isone suggestion. Another is a cheap, clear showercurtain. Both of these ideas help keep cold airout, while letting the sun's light and heat into thehouse. If you have an especially drafty house, thisidea doesn't need to be limited to emergencies,though it might not appeal to everyone's aesthet-ic sensibilities. Consider putting down a rug orcarpet, or even a blanket in emergency cases, tohelp prevent heat loss through the floor.

Other ideas for power outages include:• Get out the sleeping bags.• Cuddle up together for body heat.• No fireplace? Light lots of candles for light and heat.• Put up a tent inside the house. This will trap the heatin an even smaller area. Similarly, you can make a fortwith blankets or even sleep under a table. The idea isto create a sort of microclimate of extra warmth.

Ideas for older, colder houses or for thoselooking to save some money:• Open the oven after baking, the bathroom after ashower and the dishwasher after washing to distributeheat to other parts of the house.• Close heating vents and shut doors to any unusedrooms of the house.• Rearrange your furniture to make sure nothing isblocking the heating vents. Keep seating away from out-side walls or drafty areas or move seating near vents.• Consider space heaters to use whenever and wherev-er you are working/relaxing.• Use, find or make a non-electric heating pad of somekind. An old-fashioned water bottle might already behiding in the house somewhere. With some basic sewingskills, you can make a rice-filled pillow to heat in themicrowave or oven. Or get a stone or brick to heat in theoven and wrap in flannel. You can put these at the footof your bed before you retire or set them on your lap asyou work or read.• Stay hydrated! We know that being hydrated helpsour bodies function better in general. But we alsoknow we don't tend to feel as thirsty when cold aswhen hot.

STAYINGSUSTAINABLY WARM

6. Fill the hole gently butfirmly. Fill the hole about one-third full and gently but firmlypack the soil around the base ofthe root ball. Fill the remainderof the hole, taking care to firmlypack soil to eliminate air pock-ets that may cause roots to dryout. To avoid this problem, addthe soil a few inches at a timeand settle with water.

7. Studies have shown that trees establish morequickly and develop stronger trunk and root sys-tems if they are not staked at the time of planting.However, protective staking may be required on sites wherelawn mower damage, vandalism, or windy conditions areconcerns.

8. Mulch the base of the tree. Some good choices areleaf litter, pine straw, shredded bark, peat moss, or com-posted wood chips. A 2- to 4-inch layer is ideal. More than4 inches may cause a problem with oxygen and moisturelevels. When placing mulch, be sure that the actual trunk ofthe tree is not covered. Doing so may cause decay of the liv-ing bark at the base of the tree. A mulch-free area 1 to 2inches wide at the base of the tree is sufficient to avoidmoist bark conditions and prevent decay.

9. Keep the soil moist but not soaked; overwater-ing causes leaves to turn yellow or fall off. Water trees atleast once a week, barring rain, and more frequently dur-ing hot weather. When the soil is dry below the surface ofthe mulch, it is time to water.

EDITED BY ROBIN SEYDEL

Along with October, February in the Southwestis one of the best times to plant a tree. Thetrees are still dormant, weather conditions are cool

and allow plants to establish roots in new locations, andchances are good, especially this year, you will catch a fewlate winter early/spring precipitation events. It also givesthe tree time to spread its roots and grow stronger beforethe stressor of summer heat hits.

Below are nine simple steps, adapted from www.TreesAreGood.com, that can help you significantly reduce thestress to your new tree at the time of planting.

1. Dig a shallow, broad planting hole. Make the holewide, as much as three times the diameter of the root ball,but only as deep as the root ball. Breaking up the soil in alarge area around the tree provides the newly emerging rootsroom to expand into loose soil to hasten establishment.

2. Identify the trunk flare. The trunk flare is wherethe roots spread at the base of the tree. This point shouldbe partially visible after the tree has been planted.

3. Remove tree container and inspect the rootball for circling roots and cut or remove them.Expose the trunk flare, if necessary.

4. Place the tree at the proper height. Before plac-ing the tree in the hole, check to see that the hole has beendug to the proper depth. The majority of the roots on thenewly-planted tree will develop in the top 12 inches of soil.If the tree is planted too deeply, new roots will have diffi-culty developing because of a lack of oxygen. It is better toplant the tree a little high, 2 to 3 inches above the base ofthe trunk flare, than to plant it at or below the originalgrowing level. This planting level will allow for some set-tling. To avoid damage when setting the tree in the hole,always lift the tree by the root ball and never by the trunk.

5. Straighten the tree in the hole. Before you beginbackfilling, have someone view the tree from severaldirections to confirm that the tree is straight. Once youbegin backfilling, it is difficult to reposition the tree.

THE VALUE OF TREES TO A COMMUNITYFrom the Arbor Day Foundation. For more info or to makea donation go to www.arborday.org. The following aresome statistics on just how important trees are in a com-munity setting.

"The net cooling effect of a young, healthy tree is equivalentto ten room-size air conditioners operating 20 hours a day."

—U.S. Department of Agriculture

"Trees properly placed around buildings can reduce air con-ditioning needs by 30 percent and can save 20–50 percent inenergy used for heating." —USDA Forest Service

"If you plant a tree today on the west side of your home, in 5years your energy bills should be 3% less. In 15 years thesavings will be nearly 12%." —Dr. E. Greg McPherson, Center for Urban Forest Research

"One acre of forest absorbs six tons of carbon dioxide andputs out four tons of oxygen. This is enough to meet theannual needs of 18 people."

—U.S. Department of Agriculture

"There are about 60-to 200- million spaces along our citystreets where trees could be planted. This translates to thepotential to absorb 33 million more tons of CO2 every year,and saving $4 billion in energy costs."

—National Wildlife Federation

"Healthy, mature trees add an average of 10 percent to aproperty's value." —USDA Forest Service

"The planting of trees means improved water quality, result-ing in less runoff and erosion. This allows more rechargingof the ground water supply. Wooded areas help prevent thetransport of sediment and chemicals into streams."

—USDA Forest Service

February 2016 14

The net coolingeffect of a young,

healthy tree is EQUIVALENT to ten room-size air

conditioners operating 20

HOURS A DAY!

LOVE TO GROW

FEBRUARY IS PLANT A TREE TIME

ITCHY GREENTHUMBBY BRETT BAKKER

Big news! Monsanto is breeding crops the old way: byseed and not gene insertion. Ok, well that’s only partiallytrue and (of course) only if it’s profitable… and, uh, zingy.

In order to breed the old (natural) way, you grow different plantswith the traits you want to combine and let them naturally crosspollinate. Repeat each growing season for a while, sometimes formany, many years to get your desired outcome. It doesn’t alwayswork. If not, start again. Patience is a virtue.

In order to breed GMOs, you have to know what traits and char-acteristics are in each gene you’re inserting. Monsanto has the abil-ity to scan material down to a single nucleotide and identify exact-ly which plant will carry the desired traits. It’s more complicatedthan my simple-minded explanation makes it sound butthis information can be used to pretty accurately predictwhat the result will be when you breed naturally. Thiscould be achieved in just a few years with little guesswork.Hmm... I’m not sure I really like the word “guesswork” inthis context since it demeans human experience, under-standing and knowledge as if it’s not... scientific enough.More on this later.

So, Monsanto is using GMO technology to select plants fornon-GMO cross pollination. They are taking this approachmostly because it’s one thing to release a GMO soybean—nine out of ten people don’t give a hoot about soybeans—but GMO tomatoes and potatoes make people think twice(don’t mess with my ketchup and fries!). The thought of

GMO zucchini weirds people out way more thanGMO haygrazer. So, how many of you out thereactually know what haygrazer is? My point!

Monsanto is of course looking at commercial con-cerns like storage and shipping (it doesn’t rot sofast, in other words) but they aren’t foregoing fla-vor, appearance, aroma and sweetness. They mightbe evil corporate giants but they’re not dumb.Appeal to the primary senses and the consumerbites like a shark after chum.

Here’s a few examples. Increased nutrition broccoli: agood marketing point for people who only eat kalebecause USA Today said it’s good. Oh and it’s sweetertoo. Firmer watermelon: because juice dripping downyour chin is a major problem. Oh and it’s sweeter too.Crunchier, longer-lasting leaf lettuce for iceberg eaterswho really don’t like leafy things. Oh and it’s sweetertoo. You can see where this is going.

Says Monsanto’s executive VP and chief technology offi-cer, Robb Fraley: “A big part of our focus is expandingthe geographic scope of production in order to achieve aglobal market.” There’s the magic word: market. Theyare even working on similar watermelons but with differ-ent shapes and markings that are preferred in differentcountries. Monsanto does not do anything half-hearted(well, except safety studies) so as with soy and corn seed,

they are looking for commercial dominance. And aswe’ve learned, Monsanto dominance means lessdiversity which is a weak point at best and disasterat worst (1800s Irish Potato Famine, 1970 US CornBlight). And of course, expect their seed copyrightlawsuits to be as fierce as ever.

So these Monsanto varieties might not be a badthing in themselves, who knows, but training peo-ple to expect any darn thing they eat to be sweet?Tying up germplasm and genes through patentsand lawsuits? Edging out competition? And, asusual, Monsanto institutes strict quality-assuranceaudits on the farmers for qualities like firmness,sweetness, and aroma. Uniformity. Control. Theexact opposite of nature. Bottom line: theMonsanto map-and-target approach devalueschance and natural variety at best and eliminates itat worst.

Beginning in the early 1900s famed plant breederLuther Burbank bred over 800 varieties of fruitsand vegetables during a 55 year career. He select-ed and re-selected from tens of thousands of crosspollinations. Hundreds of his wonderful creationswere completely different than his initial goal dueto the unpredictable process of nature, but theywere found to be valuable in incalculable ways.Nope, no sweet broccoli for me, thanks.

GMOs:OH AND IT’SSWEETER TOO!

BY MARIEL NANASI

An energy company from Ok-lahoma wants to frack near Rio Rancho in a residential

area. Fracking can contaminate drinking water, can cause earthquakes, and decreases property values. This dan-gerous industrial practice should NOTbe allowed near our homes yet theSandoval County Planning and Zoning Commission and the County Commission are considering this proposal.

SandRidge is in the process of refinancing its debts and wants to maximize their output at our expense because they need the cash flow to service their debt. They have entered into "distressed exchanges" with their creditors. Tell Sandoval Planning and County Commissions that this is no way to start business here in New Mexico.

Without a thorough evaluation of the health and environmental risks from fracking, specifically including the danger to the City of Rio Rancho’s municipal water supply, it is unreasonable and care-less to issue a zoning change. SandRidge’s proposed

NEW ENERGY ECONOMY

FRACKING RIO RANCHO?well site is located approximately twomiles from Rio Rancho’s operationalmunicipal water supply. Even with goodmanagement practices in place, spillsand toxic discharges can and do occur.There were among more than 1,800spills related to oil and gas productionin New Mexico in fiscal year 2015, asharp increase from the number of spillsreported the previous year. If there iscontamination of Rio Rancho’s watersupply, how will they get water and whowill pay for it, especially if SandRidge islong gone due to bankruptcy?

The proposed site for the oil well is up gradient from oneof Rio Rancho's water supply wells, which means thatthe fracking chemicals could easily seep down into thewater supply.

It is well documented that the toxic results of usinghydraulic fracturing to extract natural gas have led tothe contamination of drinking water, earthquakes anddangerous explosions in states across the country,among other issues. In order to protect the essentialwater resources in our desert environment, we need tokeep drilling and fracking out of our communities andaway from neighborhoods and their water supplies.

Go to newenergyeconomy.org to sign the peti-tion and find out how you can participate in thepublic process.

FEBRUARY12-15

Mark your calendars for the 19th Annual GreatBackyard Bird Count (GBBC) from Friday, February12 through Monday, February 15. The GBBC is a

four-day event that engages bird watchers of all ages in count-ing birds to create a real-time snapshot of bird populationsaround the world. Here's how it works: Anyone, anywhere inthe world can count birds at any location for at least 15 min-utes on one or more days of the count and enter their sight-ings at www.BirdCount.org. It's that easy! This is a greatopportunity to get kids (of all ages) outdoors and involved inappreciating New Mexico's amazing bird diversity.

Last year, participants from more than 100 countries submit-ted a record 147,265 bird checklists during the GBBC andbroke the previous count record for the number of speciesidentified. In fact, the 5,090 species reported during lastyear's count represent nearly half the bird species in theworld! The information gathered by tens of thousands of vol-unteers helps track changes in bird populations on a massive

scale. Find out more informationabout how you can get involvedat www.birdcount.org.

Climate Change Bird Study ReleasedGlobal warming threatens nearly half of the regularlyoccurring bird species in the Continental United Statesand Canada with extinction, including many of NewMexico's birds, warn National Audubon Society scien-tists in a groundbreaking new study. To see the full studygo to:www.nm.audubon.org/climate-change-and-birds

Of 588 bird species examined in the seven-year study,314 species are at risk. Of those, 126 species are at riskof severe declines by 2050, and a further 188 speciesface the same fate by 2080, with numerous extinctionspossible if global warming is allowed to reduce ordestroy the habitats birds occupy today.

In New Mexico many of the species ofgreatest concern are found in our moun-tains, grasslands, and riparian zones, andgiven the current threats to these ecosystems—drought, fire, energy development, over-grazing, etc.—added pressures from an ever-warming climate could be the last straw.Some local birds at risk include the follow-ing: Burrowing Owl, Black Rosy-Finch,Lesser Prairie-Chicken, Red-faced Warbler,Sandhill Crane, and the Western Bluebird.

Protecting birds at a local level can start inour own backyards. • End pesticide use in your homes and on your land• Pledge to keep your cats indoors• Replace non-native vegetation with native plantsfrom your region• Offer water, food, and nest boxes for birds in yourbackyard

BACKYARD COUNT TRAINING EVENTS INSANTA FESaturday, February 6, 10:30am to noon at REI For those of you in the Santa Fe area, join Audubon fora FREE GBBC training event at the Community Roomat REI Santa Fe (at the Santa Fe Railyard). Bring thefamily and learn to identify birds that you are likely tosee during the GBBC.

Wednesday, February 3, 10am to noon at theRandall Davey Audubon CenterCo-sponsored by the Santa Fe Botanical Garden, partic-ipants will learn how to participate in the GreatBackyard Bird Count while learning the basics of how toidentify common winter birds of Santa Fe on an inter-pretive bird-walk led by Audubon staff. Binoculars andfield guides provided. The program is aimed at adult,beginner birders. Cost: $10. Limited to 20 participants.RSVP through the Santa Fe Botanical Garden website:http://santafebotanicalgarden.org/

For more information go to:www.nm.audubon.org or call 505-983-4609

AUDUBON NEW MEXICO

GREAT BACKYARDBIRD COUNT

In order to PROTECTthe essential water

resources in our desertenvironment, we need

to KEEP DRILLINGAND FRACKING

OUT OF OUR COMMUNITIES

and AWAY from neighborhoods andtheir water supplies

LOVE OUR COMMUNITY February 2016 15

DESERT OASIS TEACHINGGARDENS

ON OUR LOVE AFFAIR WITH CHILEThe Desert Oasis Teaching Gardens are pleased tohost Dave DeWitt on February 3 from 6–8pm, for aFREE community lecture at Albuquerque Academy.Dave DeWitt is a food historian and one of the foremostauthorities in the world on chile peppers, spices, andspicy foods. Join us for an evening with Dave as heshares his passion for peppers! There will be ampleopportunity to ask questions and mingle at the booksigning afterwards.

The lecture will take place at the Simms Auditorium onthe Albuquerque Academy Campus at Wyoming andAcademy. For more information, to make a dona-tion to the DOT Garden or to RSVP for Dave's lec-ture go to www.thedotgarden.org/events/.

OUR LOVE AFFAIR WITHCHILE

FEBRUARY

3

The Santa Fe area faces the ongoing danger of catastroph-ic fire in our overgrown upper watershed, above the Citydrinking supply reservoirs. Management of the forests thatsafeguard the reservoirs has been an important theme forthe Watershed Association, but in the past few years theyhave focused attention to the middle and lower stretches ofthe river. Advocating restoration of consistent flow to theriver to support vegetation and wildlife habitat andgroundwater recharge, their education programs provideopportunities for locals to experience the Santa Fe Riverand its watershed through both school and pub-lic programs.

This year the Santa Fe River needs your love.Get involved with the Santa Fe WatershedAssociation's Love Your River Day on Saturday,February 13.

To sign up as a volunteer, make a donationor get involved go to:www.santafewatershed.org or call them at505-820-1696.

Show your love for Santa Fe by volunteering atLove Your River Day on February 13. Organizedeach year by the Santa Fe Watershed Association,

last year's "Love your River Day" saw 166 volunteerslogging 330 hours pulling 205 large bags full of trash outof the river and the riparian area along the river. LaMontañita Co-op is proud to continue to be able tosponsor the reach of the Santa Fe river across WestAlameda from the Santa Fe Co-op location.

A non-profit established in 1997, the Santa Fe WatershedAssociation works to protect and restore the health andvibrancy of the Santa Fe River and its watershed for thebenefit of people and the environment. They do thisthrough education, restoration, stewardship, advocacy,and wonderful community-based events like the LoveYour River Day.

THE SANTA FE WATERSHED ASSOCIATION:LOVE YOURRIVER DAY

FEBRUARY

13

la montañita co-op connection news, february 2016

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