Co-op so it can thrive and grow, as shown by the recent opening ofour Westside store, which continues to deliver fresh, local, organicfood to Albuquerque’s Westside. All these things are a sure sign ofa strong and growing cooperative economy.

The people of the Co-op help to make the Co-op’s vision of a storethat is truly about community a reality. Just as I’m grateful that theCo-op has helped me foster good health, it has in itself helped mecultivate gratitude for the people who work so hard to make the Co-op all that it is! It’s been a great year for the Co-op community

-THANK YOU!

So yes, Co-op trips were always met with much excite-ment, and while I love my Dad, he was only one mem-ber of my “Co-op family—” I loved helping Carolarrange flowers to make beautiful, fresh Co-op bou-quets. I loved to visit with the most jovial and kind-hearted Dan, whom I will forever love for wearing thebanana suit (very popular with five-year-olds) when myelementary school took a field trip to the Co-op. I lovedseeing Shannon when we checked out, one of the (then)cashiers who was always so sweet to me, and whom Inow have a pleasure of working with at the administra-tive offices!

These are only a few of many examples, but in short, I’mso very grateful to the wonderful people at the Co-op.For the kind, friendly employees who never fail to offertheir expertise, good service, and smiles when you comeinto the store. For the charitable, giving volunteers, with-out whom the Co-op wouldn’t be the great store that it istoday. For the customers, especially member-owners,who continue to support the Co-op not only throughshopping but through attending community events andparticipating in a variety of other ways that make the Co-op what it is. For the farmers and cooks who grow andprepare delicious food for us to enjoy: I can’t tell you howmany fresh Rancho Durazno peaches I ate this summer(Now I’m on to green chile for fall!), and I still findmyself indulging in those delicious “Cheesy Pleaser”sandwiches when I come in for lunch!

And for you, dear Co-op Connection reader, for car-ing about the Co-op and the work it does, continuingto read and give feedback. I’m thankful for all ofthese people, for their continuous effort to nurture the

BY ROBIN SEYDEL

During this time of year our thoughts turn toThanksgiving celebrations and all the things for whichwe are grateful. In these meditations I feel incredibly

blessed to have the opportunity to work with our incredibly sup-portive cooperative community to make the world a better place.

I know that I speak for all of us here at the Co-op, in this expres-sion of heartfelt thanks to all of you who came out to enjoy ourAnnual Owner Gatherings in both Santa Fe and Albuquerque. Itwas wonderful to see so many of you turn out to participate in ourcommunity dialogues on the democratization of wealth and therole that Co-ops can play in creating a more just and sustainableeconomy.

Our esteemed guest speaker, Gar Alperovitz, is much in demandand we are tremendously honored that he chose to come back toNew Mexico and share his time, extensive knowledge and inspira-tional leadership with us. Two of my favorite concepts put forth by

Gar are “involvement culture” and “evo-lutionary reconstruction.” When tied to-gether as in; the creation of an “involve-ment culture for the evolutionary recon-struction of our communities,” they pro-vide a clear understanding of what we areboth grateful for and are trying to do. Here at La Montanitawe continue to be dedicated to the concepts of a just and faircooperative economic democracy. Your support of these gath-erings made it clear that this commitment is a reflection of yourvalues and the desires of the communities we seek to serve.

The gatherings, both in Santa Fe and Albuquerque were a truecommunity endeavor and it was a great pleasure to partner witha variety of organizations around the state to make it happen.

A special thanks goes out to Marianne Dickenson, a dedicated“new economy” activist for her organizing efforts, We ArePeople Here and the Unitarian Universalist Church of Santa Fe,for their support and co-sponsorship of the Santa Fe event. In

Albuquerque, it was a great pleasure to work withAmy Liota, Chef Michael Giese and their fabulousstaff at the Indian Pueblo Cultural Center and themany generous food producers and suppliers whodonated food for our FREE community dinner.

Please see the list above and when shopping wehope you will support all these fine food produc-ers. It is a great pleasure to serve you, our fantasticcommunity; you make everything the Co-op does pos-sible. With love and thanks on behalf of everyone at LaMontanita Co-op.

ROBIN SEYDEL,MEMBERSHIP AND COMMUNITY

DEVELOPMENT COORDINATOR

Our Deepest Gratitude:Annual Owner GatheringTHANKS

BY KATHERINE MULLE

Gratitude. It’s a word uttered with a certainreverence, a sigh of relief, a tender smile, orfollowed by a warm embrace. Gratitude can

strengthen relationships, promote health, reduce stress,and make us happier all-around. In the spirit of the sea-son and with Thanksgiving right around the corner, I’dlike to take this opportunity to reflect on the Co-op as astore, a community, and as a family that I’m grateful for.

I know that the Co-op has been good to so many fami-lies, and I’m grateful to have felt this goodness keenly asa child. It provided a living wage job for my dad, whohad gone back to college and had two small children. Itprovided my mom with a way to afford organic, local,healthy food when she was in college herself by givingher a discount for volunteering. (Not to mention shecame to know my dad through her volunteer work atthe Co-op—talk about fostering lifelong relationships!)It provided us with healthy food and helped to encour-age a healthy lifestyle—not many kids back then couldsay they were raised vegetarian with tofu, veggie burg-ers, and (when we were lucky) Annie’s Macaroni andCheese on our weekly dinner menu! It made going gro-cery shopping fun as a child (at least, on those weekendswhen my dad didn’t do the grocery shopping himself!).And overall, the Co-op provided a safe place that wasvibrant, upbeat, and always flowing with good vibes,making it a great place to be: a place that felt like ahome with a family.

BY ROBIN SEYDEL

We have some exciting news this year! For the firsttime ever our annual patronage dividend will beavailable to member-owners at the cash register of

their favorite La Montanita Co-op location. Many La Montanitamembers are also members at other co-ops, including REI, whereannual patronage dividends are available at the check-out register.Our program will work in much the same manner.

All Co-op owners, who were current members and made pur-chases during the fiscal year that ran from September 1, 2013through August 31, 2014, will get a Patronage DividendCertificate. The Certificate that will be mailed to their homes willinclude a barcode and their patronage dividend history both forthis year and aggregate totals for all preceding membership years.Members, at their convenience, will be able bring that Certificateto any Co-op location where cashiers will swipe the barcode andredeemed it for food or cash.

It is thanks to our “new” point of sale system (POS), installed twoyears ago, that we are able to do this. Going electronic will savelots of resources both for the Co-op and the environment, includ-ing paper (read trees!), and the costs of printing and mailing thou-sands of checks, which have to be mailed first class. It is our hopethat this new electronic process will also provide greater conven-ience for members and will prevent the “lost” patronage checkthat some members have, in years past, experienced.

CHECK YOUR ADDRESSAs we are mailing the Patronage Dividend Certificate notification,please, the next time you come shopping, if you have moved in the

SAMPLE Sample traditional and gourmet local Thanks-giving dishes, organic fresh turkeys, vegetarian specialties, homebaked healthy pies and so much more. Get great ideas on what tocook or let us make your holiday feasting easy—sample a widevariety of dishes, and then order them from your Co-op Deli (Seemenu on page 7).

SAMPLING days!• Westside: Nov. 15, 11am-4pm • Santa Fe: Nov. 15, 1-4pm • Nob Hill: Nov. 16, 11am-2pm • Valley: Nov. 22, 2-6pm

FFOOOODD TTAASSTTIINNGGSS!!

GIVING THANKS for Growing UpCO-OP!

past year, do be sure to update youraddress at your favorite Co-op location’sinformation desk before December 1. Thiswill ensure that the Certificate is mailed toyour correct address.

PATRONAGE DIVIDEND CERTIFCATE REDEMPTIONWhen redeeming your Patronage Dividend Certificate,primary Co-op members, please be sure to have valididentification with you, as cashiers will only redeempatronage credits with proper ID, that matches the nameon your membership. Primary members, who wish toallow secondary household members to utilize the divi-dend, please be sure secondary members bring in the cer-

tificate that your household received inthe mail, with signed approval by you, theprimary member and valid identificationfor the secondary member.

While this is a most exciting and moreenvironmentally sound way to return ourprofits to our community of owners, likeany new program or process, we expectthere will be some unexpected challenges

for us to iron out together. We hope you, our member-owners, will be patient with us as we put this new elec-tronic patronage dividend redemption process intoaction.

If you have questions or input please do not hesi-tate to contact me at 217-2027 or email me atrobins@lamontanita.coop.

PATRONAGE DIVIDEND GOESElectronic!

Special Thanks to the following businesses and individuals who helped supply thefood for our annual owner gathering: When you seetheir products on Co-op shelves, please support thesegenerous people and businesses.

Chocolate Cartel/Van Rixel Brothers • Co-opDistribution Center • Food For Life Products • NavajoAgricultural Products Inc. • Organic ValleyCooperative • Pitman Farms • Mary’s Organic Chicken• Sweet Grass Beef Cooperative • Tamaya Blue ofSanta Ana Pueblo • United Natural Foods Inc. • Veritable Vegetable

CCOO--OOPPholidayFOODS!!!!

tthhaannkkyyoouu

Your vote November 2014 2

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

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

Gallup 8am – 8pm M – Sa, 11am – 8pm Su105 E Coal, Gallup, NM 87301505-863-5383

Santa Fe 7am – 10pm M – Sa, 8am – 10pm 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 87131505-277-9586

Westside 7am – 10pm 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)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info TechnologyDavid Varela 217-2011 tech@lamontanita.coop• Operations Manager/Bob Tero 217-2028bobt@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Karolyn Cannata-Winge 217-2024kcwinge@lamontanita.coop• Membership/Robin Seydel 217-2027robins@lamontanita.coop• CDC/MichelleFranklin 217-2010mf@lamontanita.coop

Store Team Leaders: • Valerie Smith/Nob Hill 265-4631valeries@lamontanita.coop• John Mulle/Valley 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• Sydney Null/Gallup 575-863-5383sydneyn@lamontanita.coop• Joe Phy/Westside 505-503-2550josephp@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coop• President: Martha Whitman• Vice President: Marshall Kovitz• Secretary: Ariana Marchello• Lisa Banwarth-Kuhn• Jake Garrity• Leah Rocco• Jessica Rowland• Rosemary Romero• Tracy Sprouls

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

Co-op Connection Staff:• Managing Editor: Robin Seydelrobins@lamontanita.coop 217-2027• Layout and Design: foxyrock inc• Cover/Centerfold: Co-op Marketing Dept.• Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher sarahwf@lamontanita.coop 217-2016• Editorial Intern: Katherine Mulle• Printing: Vanguard Press

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

Membership response to the newsletter is appreciated. Email the Managing Editor, robins@lamontanita.coop

Copyright ©2014La Montañita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post-consumer recycledpaper. It is recyclable.

farms in Albuquerque, Taos and Espanola. While pursuing the graduate-levelteaching degree at Northern New Mexico College that I completed in 2013, Iserved as Student Senate President, interned with Food and Water WatchNew Mexico, and helped lead the creation of a new student-run farm-to-tablecafé through the college’s Sostenga! Center for Sustainable Food,Agriculture & Environment. I have also been honored to receive aSustainable Santa Fe award for “Green Journalism” for my work as a grass-roots independent journalist and videographer covering social justice andenvironmental issues across New Mexico. All of these experiences and morehave given me a rich breadth of food systems knowledge and organizationalacumen that I will apply toward making the Co-op board more creative, effec-tive, inclusive and accountable to members.

3. What do you see as La Montanita’s role in the broader community? Isee La Montanita’s role in the broader community as demonstrating the eco-nomic viability and competitive advantages of the cooperative model whilesimultaneously achieving the realization of social and ecological benefits thatmake our world healthier, happier and more harmonious. In particular, Ibelieve La Montanita plays a tremendously important role by increasing theregional accessibility and affordability of local and sustainable food, whilealso supporting the growers and other workers throughout the food chainwho deliver this food to the consumer. I also appreciate the Co-op’s criticalrole in educating consumers about the complex realities of our food system,the values that underline cooperative business, and the positive collectiveimpacts we can accomplish by making more conscious and holistic choicesin our interactions throughout the foodshed.

4. Personal statement: Our beloved Co-op has come a long way but nowfaces a unique set of financial, environmental and socioeconomic challengesin coming years. We know that climate change has great potential to disruptlocal and sustainable food production, and growth of the Co-op depends inlarge part on diversifying the membership base and bringing in more youngadults and families, at a time when the economies of Albuquerque and ruralNew Mexico are still in recession. I will push the Co-op to vigorously con-front and overcome such challenges, and I’ll work to improve Co-op policiesto better ensure that the products we sell are fully consistent with our sharedvalues of health, democracy, equal rights and sustainability.

1. Describe your involvement with La Montanita Co-op. Includeamount of time spent and specific activities, if appropriate.I became a member of La Montanita Coop when I attended UNM as anundergrad. I have been an employee at La Montanita Nob Hill foralmost 15 years. I have served on the Board of Directors for the lastthree years.

2. Describe any volunteer or paid experience relevant to serving asa co-op board member. I have gladly volunteered my time in memberengagement activities and doing "homework" to prepare for the Boardmeetings. I have participated in two Coop Conferences and a WorldCafé. I always go above and beyond my job expectations when helpingcustomers/ member owners and fellow employees.

3. What do you see as La Montanita’s role in the broader communi-ty? I see the role of La Montanita as a vehicle that provides connectionfor all members of our community through support of locally producedhealthy food, through opportunities created for the building of com-munity wealth on all levels while contributing to the creation of a sus-tainable, alternative local economic system.

4. Personal statement: I have learned much in the last three years. IfI am re-elected for another term as a member of the Board I will con-tinue to bring my passion for the success of our cooperative so we cancarry on the programs of outreach and support throughout NewMexico and I will continue to bring my passion for healthy food andhealthy people in neighborhoods that support a commitment to thehealth and wealth of the local community.

1. Describe your involvement with La Montanita Co-op. I’ve been amember of La Montanita Co-op since 2011 and shopped regularly atthe Co-op since moving to Albuquerque in 2007. Over the years, I haveparticipated in many Co-op events and gatherings as a volunteer andfellow advocate for good food.

2. Describe any volunteer or paid experience relevant to serving asa co-op board member. From farm to cafeteria, I’ve been deeplyengaged at many levels in working to grow New Mexico’s sustainablefood system. I just now completed a year of service based in Santa Feas Southwest Regional Field Organizing Fellow with Real FoodChallenge, a national non-profit focused on training and mobilizing col-lege students to transform their campus dining halls into smorgasbor-ds of healthy, fair trade, local and ecologically grown food. Since 2007,I have worked intensively on biodynamic, community and small family

CO-OP BOARD OF DIRECTORS’ ELECTION

CO-OP ELECTIONSPARTICIPATE IN THE CO-OP YOU OWN!

YOUR VOTE YOUR VOICE

• Please read the candidates statements onthese two pages to learn more about them. • VOTE! The election will be open from November1 through November 14.• Co-op members who have email addresses onfile will receive an email with a direct link to theelection website and login instructions. • If you have yet to submit your email address youcan get a link to the election site through the Co-op’s website: www.lamontanita.coop.• All the same candidate information containedhere will be available on the website for you toreview and on the vote.lamontanita.coop site.

ONE MEMBERONE VOTE By Ariana Marchello, Board of Directors,Election Committee Chair

Democratic Member Control is the second ofthe seven cooperative principles. The annualBoard of Directors election is one very impor-tant expression of that principle. The Board ofDirectors represents all the member-owners ofthe Co-op and as such is legally responsible forthe operation of the business. The Board alsoworks to form a vision to steer the Co-op intothe future.

This year, the Co-op has partnered with a localdeveloper, Kemper Barkhurst of Identified Mediato create and run the election website. We havebeen working really hard to make voting online assmooth and easy as possible.

Each year the Co-op ownership normally electsthree new board members for three-year termsand this year it will elect a fourth person to fill theunexpired term of a director who resigned. Thereare five candidates running for the four positions.

vvoottee!!

PARTICIPATE IN COOPERATIVEECONOMIC DEMOCRACY

• You can vote for up to four candidates.• After casting your ballot you should receive aconfirmation via email.

If you haven’t received an email with the link oryou have other questions call the membershipteam at 505-217-2027 or 505-217-2016, oremail memb@lamontanita.coop.

If online voting is not for you paper ballots andstamped, self-addressed envelopes will beavailable at the Information desk of each Co-oplocation. Mail-in ballots must be postmarked nolater than November 14.

All candidates participated in the Boardendorsed slate interview process and allcandidates all were found qualified.

MEETtheCANDIDATESLISA M. BANWARTH-KUHN

JEFF ETHAN AU GREEN

LLiissaa

JJeeffff

PARTICIPATE IN THE CO-OP YOUOWN!

Your voice November 2014 3

Approximately 4 years ago, I conducted an evaluation of a project that LaMontanita was involved in. Farm to Table was the grantee for the project andasked me to conduct an evaluation of the effectiveness of the program. I inter-viewed the GM and other staff to determine the role of the coop and possiblenext steps in how to integrate the various work being done to create more foodsecurity for New Mexicans. The project was successful in many ways and leadto a current project I am evaluating for the Con Alma Foundation called theHealthy People Healthy Places Initiative.

2. Describe any volunteer or paid experience relevant to serving as a co-opboard member. In the capacity noted above I was a paid consultant working withthe board and management. I have not volunteered at the store nor have I beenpaid as an employee of the co-op. I am a co-op member. I have served as an inter-im board member for the last few months and have been endorsed by the Boardfor full board membership. I believe this endorsement validates the expertise andknowledge about community that is valuable for this type of board.

3. What do you see as La Montanita’s role in the broader community? LaMontanita, as one of the most respected and well-run cooperatives, has the abil-ity to engage the community in addressing issues specific to food security. It

has been my experience that La Montanitahas engaged rural farmers through otherprograms to develop connectively be-tween farms in the southern part of thestate to the northern part of the state. Thisaggregation and connectively of producehelps to create economic development aswell as developing food hubs betweenvarious communities. La Montanita, be-cause of its longevity, has the ability tohelp foster statewide relationships thatare regional in nature.

I am currently evaluating another foodsystem project for the American FriendsService Committee-NM that has part-nered with La Montanita to bring food

from the southern part of the state to the northern and from the Rio ArribaCounty agricultural coop to supply produce to La Montanita. This relationshiphelps to foster collaboration and connectivity that creates a regional food hub.

4. Personal statement: My professional career has been spent doing evalua-tion, strategic planning, water planning, land use planning and dispute resolu-tion specific to natural resources. In the last few years a significant part of mywork has focused on food policy and evaluation of programs that are agricul-turally based. For three years one of my other projects was developing gover-nance and board development for the National Immigrant Farmers Initiative, aHeifer Foundation funded program. I facilitate the annual retreat for the NMFarmers Marketing Association that utilizes Policy Governance.

1. Describe your involvement with La Montanita Co-op. Include amount oftime spent and specific activities, if appropriate. I have been a member of theCo-op and a frequent shopper since I returned to Albuquerque in 2000. I attend-ed the eight-week study circle that Martha and Martin put on in 2012, coveringthe history, development, and future of cooperatives. I sat on the AdvisoryBoard for two months earlier this year, before being asked by the Board to sit asa full member to fill a vacancy created by a director’s resignation. I have been afull Board member for four months now.

2. Describe any volunteer or paid experience relevant to serving as a co-opboard member. I have been a practicing lawyer for over thirty years, the lasttwenty of which I’ve focused my practice on corporate and tax work. I’ve helpedmany clients form legal entities of all kinds -- partnerships, limited liability com-panies, and corporations, mostly for small businesses. I have formed manynonprofit corporations and shepherded them through the process of qualifyingas tax-exempt entities. I’ve advised the boards of many profit and nonprofit cor-porations on board governance and operational issues. In 2011, I attended aweek-long course on co-operatives at the University of Wisconsin in Madison.I’ve served on the boards of three law firms and three nonprofits, and I’m cur-rently the president of a small local charitable foundation. I was asked by the LaMontanita Board to sit on the Co-op’s Advisory Board in March of this year. I satas an Advisory Director for two months earlier this year, before being asked bythe Board to sit as a full member to fill a vacancy. I have been a full Board mem-ber for four months now.

3. What do you see as La Montanita’s role in the broader community? LaMontanita is a source of healthy, good quality, locally-produced food for con-sumers; a fair, collaborative retail outlet for local growers; and an employer thatpays fair wages and provides decent benefits. It serves as an example of a com-pany that is socially-conscious, fair, and community-minded, yet still economi-cally viable in a very competitive business.

4. Personal statement: I think I will bring a useful perspective to the Board givenmy experience both sitting on and advising for-profit and nonprofit boards. I alsohope to learn a great deal about how a successful co-op functions.

1. Describe your involvement with La Montanita Co-op. Includeamount of time spent and specific activities, if appropriate. Myinvolvement with La Montanita began when I moved to NewMexico on March 30, 2014 and shortly thereafter purchased myCo-op share. Since then I have done as much of my shopping aspossible at the Gallup store, or occasionally at the other stores asmy travel has permitted. I was able to work a volunteer shift at theAnnual Ceremonial in Gallup in the La Montanita booth.

2. Describe any volunteer or paid experience relevant to servingas a co-op board member. Prior to moving to New Mexico Iserved for three years on the Board of Directors of the MoscowFood Co-op in Moscow, ID. I spent the majority of my term as VicePresident and sat on the Elections Committee and the Policy &

Bylaws Committee. I attended all of the twice yearly weekend longBoard Retreats and the annual Natural Cooperative GrocersAssociation trainings in Portland, OR and never missed a Boardmeeting. During that time I was a graduate student at WashingtonState University in neighboring Pullman, WA where I was doingresearch into resilient community food systems for a Doctorate ofInterdisciplinary Studies degree. My research included being activein the nascent Transition Town initiative that was growing in thearea and generally being familiar with my local food system andaware of its strengths and weaknesses. I also worked for two sum-mers for a local social welfare group Backyard Harvest, manningthe booth at the Moscow Farmers market on Saturdays and con-verting WIC benefits to Market Money that could be used to buyfood at the market.

3. What do you see as La Montanita’s role in the broader com-munity? I see La Montanita’s role in the community as that of aleader in the food system. A community’s food co-op serves as atype of food hub for consumers and producers and both need tobe able to rely on it for the resources they need. The co-op, as abusiness entity in it’s community, must also be fiscally solvent toallow community members to rely on the co-op for jobs that offerliving wages and benefits. Shareholders must feel secure that thepeople who work for their neighborhood co-op are treated justlyand fairly so that they can feel as confident about the social aspectsof the store on their community as they do about their ability totrust their co-op to provide their family with food that meets theirexpectations for healthy and environmental justice.

4. Personal statement: It is my opinion that the cooperative modelis exactly what is needed in our communities to provide them witha resilient, secure food system they can rely upon. As a successfulpublic model of a cooperative, we can serve to educate communi-ty members about the strengths of the cooperative model as weshow them a reliable, fun way to shop and get involved in theircommunity and their food system. It is important that La Montanitafully meet its obligation to the communities it serves to strengthentheir food systems and educate consumers about the food they eatand where it comes from.

1. Describe your involvement with La Montanita Co-op. Includeamount of time spent and specific activities if appropriate. AfterLa Montanita purchased the SF Co-op, I helped facilitate a boardretreat to evaluate the Ends and to work with several committees toformalize their working structures. I also facilitated a board annualretreat in Albuquerque. Both of these experiences helped me to learnmore about the Policy Governance structure and integrating themodel into the Co-op board work and management.

COOPERATIVES ARE TRUE ECONOMIC DEMOCRACY

YOUR VOTE YOUR VOICE

Keep cooperative economic democracy strong!

CO-OP BOARD OF DIRECTORS’ ELECTIONMEETtheCANDIDATES

TTaammmmyy

RRoosseemmaarryy

TTrraaccyy

VOTE! NOV.1-14

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 is published by La Montanita Co-opSupermarket to provide information on La Montanita 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.

WESTSIDE3601 Old Airport Ave. NW

505-503-2550

Alameda Blvd.

Old Airport Ave.

Coors

Blv

d.

Old

Airport

Ave

.CO

-OP

TAMMY PARKER

ROSEMARY ROMERO

TRACY SPROULS

BY COURTNEY WHITE, QUIVIRA COALITION

Last month’s Quivira column featured the place of coopera-tives in regenerative agriculture. This month’s article focus-es on featured speaker, Dorn Cox, founding member and

board president of Farm Hack….

Pull up a laptop and join the conversation. Do you have afarming issue on your mind, or maybe a tool design thatyou'd like to share, a crop problem that needs to be solved, abeginner's question that needs to be answered or an intrigu-ing idea about carbon sequestration that needs to be floated?

If you do, Farm Hack is the place to go. It's not theBellyache Cafe, however. Leave all complaints, rants andpolitical opinions at the door. This might be unusual for aweb-based conversation site, to say the least, but a lot aboutFarm Hack is unusual, as I found out when I attended aFarm Hack "meet-up" in Hotchkiss, on Colorado's westernslope. A small group of farmers, ranchers and conservationists gottogether for a day to tackle the difficult topic of "Building DroughtResilience on the Small-Scale Farm" against the backdrop of risingwater scarcity in the West. If ever a subject needed a coffee-shop brain-storm, this was it.

The nonprofit Farm Hack bills itself as an "Open Source Communityfor a Resilient Agriculture." It was born during a design workshop atthe Massachusetts Institute of Technology that involved engineers andyoung farmers, and it quickly evolved into an online platform to doc-ument, share and improve farm tools. A quick peek at the website, forexample, reveals "how to" information on the benefits of a small axialflow combine harvester (way cooler than it sounds), picking the rightorganic carrot seeds, trying a pedal-powered rootwasher, measuringsoil carbon and using low-cost, overhead balloon-mounted cameras forimaging a farm. If that sounds more "tool shed" than coffee shop,Farm Hack is also where young farmers, including the young-at-heart,can start a conversation with experienced agrarians, skirting the needto reinvent various wheels on the farm unless your wheel is of an exot-ic design! In addition, the site serves as a platform to share the latestsustainable agricultural research and make connections with like-mind-ed individuals and organizations.

thankful for community November 2014 4

FARM HHAACCKK!!!!trants is to repurpose agriculture toward a regenerativemodel with farmer-to-farmer innovation sharing and prob-lem solving. It is also their goal to engage non-farmers inthe conversation, including designers, engineers, policyadvocates and anyone else interested in building a resilientfood culture.

"It's a return to an earlier model when agriculturalinformation was widely shared," Dorn said, "ratherthan locked up in obscure journals or inaccessible sci-entific articles as it is today. Just as the local coffeeshop or diner serves as the hub for exchanging expe-riences, a virtual 'coffee shop' and field walk is need-ed to facilitate relevant experiences."

Just as crucial as the online community building andinformation sharing are their offline equivalents, called"meet-ups," "hacks" or "hack-a-thons" (when longerthan one day), which are face-to-face workshops thatoften involve detailed discussions about tools. Farmers

have always been into the latest gear, Dorn noted, includ-ing new-fangled plows, tractors and harvesters.

This means laptops and smart phones are just the latestin a long line of new technologies embraced by agrarians."We are focused on attracting into our community notonly farmers, but those with other relevant skill-sets,"Dorn said, "including engineers, roboticists, architects,fabricators and programmers. It is those that live to buildand make things work that are the key allies to turn ideasinto tools and then into finished products." There havebeen a dozen hacks around the country to date, includ-ing events in Vermont, Detroit, Minnesota and NewYork City, on topics as diverse as how to grow smallgrains, utilize draft horses, improve soil health and starta farming operation.

Our job in Hotchkiss was to ponder the future of sus-tainable agriculture in the face of hotter and drier condi-tions promised by climate change. It was a sobering dis-cussion. Water scarcity is a daunting challenge in thealready arid West, especially if urban centers get aggres-sive politically or economically.

Today, nearly 80% of Colorado's fresh water is consumedby agriculture, much of it for water-intensive crops suchas hay and alfalfa. The state's agriculture sector mayenjoy senior water rights now, but for how much longer?As the saying goes, water flows uphill toward money, andeveryone knows where the money is. Farm Hack can helpnot only by stimulating discussion but also by providinga platform for sharing innovative solutions. There's cer-tainly plenty to ponder, whether in a virtual coffee shopor the real thing.

FARM HACK: www.farmhack.netNational Young Farmers Coalition: www.youngfarmers.org

utility deposits, transportation, childcare andemergency supplies. This program also links tohealthcare, counseling, job development and other

services.

Food Pantry: The VIC Food Pantryprovides weekly food for veterans intransitional living situations, monthlyfood baskets for low income communitybased veterans and, on specific days, isopen to people in need in the larger com-munity. In FY 2014 distributed over6,300 food boxes, (4,789 went to veter-ans in VIC Programs).

Emergency Shelter: Overnight stayfor veterans waiting to get into a VIC program.

Thrift Shop: The VIC Thrift Shop accepts dona-tions from the community to help VIC participants

meet their clothing and furniture needs as they movethrough VIC programs into stable and secure situa-tions. The thrift shop sells what is not needed by VICparticipants to the larger community. Veterans in VICTransitional Housing programs are employed part-timeto earn extra funds. The thrift shop is located at theCentral Office: 13032 Central Ave SE, Albuquerqueand is open on Mondays and Fridays from 9am-3pm.Please call to make donations 505-265-0512

For more information, applications to participatein VIC programs or to make donations please go towww.nmvic.org or call 505-296-0800.

We hope you will DONATE YOUR BAG CREDIT tothe New Mexico Veterans Integration Center and helpveterans and their families overcome homelessness andother challenges for a secure and stable future.

Welcome to the virtual coffee shopfor AAGGRRAARRIIAANNSS!!

WE GIVE THANKS FOR THEIR SERVICE

BY ELINOR REINERS, NMVIC PROGRAM DIRECTOR

The mission of the New Mexico VeteransIntegration Center is to respond to theneeds of veterans, with focus on those who

are homeless or experiencing a housing crisis,through the provision of quality employment train-ing, housing and supportive services based on a con-tinuum of care. The New Mexico VeteransIntegration Center (NMVIC) is a 501(c)(3) organization, and all dona-tions are tax deductable. We have multiple programs geared towardshelping homeless veterans and low income veterans.

These programs which are staffed overwhelmingly by veterans include:

Transitional Housing: Structured services are provided to single vet-erans in a caring environment with with respect, consideration and dig-nity for the individual veteran. The transitional housing program assistshomeless veterans, or those at risk of becoming homeless, to integrateback into the community. The VIC sees a 70% success rate of helpingveterans find stable income/housing.

Supportive Service for Veteran Families: The goal of this pro-gram is to provide sufficient resources to stabilize housing or endhomelessness for the entire family. It provides case management, finan-cial and legal services. Temporary financial assistance may include timelimited payments for rent, utilities and moving expenses, security and

And you don't have to burn a gallon of diesel to getto this meeting place! Farm Hack was incubated bythe National Young Farmers Coalition (NYFC), anon-profit founded in upstate New York in 2010 byand for a new generation of farmers in the US. TheNYFC is composed of new farmers, established

farmers, farm service providers, good food advo-cates, conservationists and conscious consumers. Itsmission is to support: 1) independent family farms;2) sustainable farming practices; 3) affordable landfor farmers; 4) fair labor practices; 5) farmer-to-farmer training; 6) farmers of every gender, race andsexual orientation; and 7) cooperation and friend-ship between all farmers (and ranchers).

Accomplishing this mission includes the open-source culture of the Internet, which is a big rea-son why Farm Hack is so unusual. The site ismanaged on the "wiki" model, which means itcan be freely edited by registered participants anda wide variety of content can be easily uploadedfor all to see and share.

All it takes to register is a user name and password.The site is dynamic, flexible and ever-evolving,much like the young farmers movement itself. Fornew farmers, Farm Hack can be a godsend becauseof the pressure to quickly "get it right" in our chal-

lenging times. Accumulating sustain-able farming experience over twentyyears, for example, might not cut it ina world of rapid economic and ecolog-ical change. "Building spreadsheets hasbecome as important as picking theright crops or watching the weather,"is how one participant put it.

According to Dorn Cox, a youngfarmer from New Hampshire and oneof the project's co-founders, the word"Hack" comes from the tech universe,where it means "re-purposing" withthe goal of taking control of one'sdestiny. With Farm Hack, the goal ofthe nearly one thousand web site regis-

BACK TO THE FUTURE:Don’t miss the Annual Quivira Coalition Conference on November12-14. The theme this year is Back To the Future: Celebrating theInternational Year of Family Farming and Ranching. The UN designat-ed 2014 as the International Year of Family Farming and tasked it withthe goal of raising the profile of family farmers (and ranchers) and thesignificant role they play in alleviating hunger and poverty, providingfood security and nutrition, improving livelihoods, managing naturalresources, and protecting the environment.

The 2014 Quivira Conference features selected speakers who rep-resent the diversity of the regenerative agriculture movementaround the globe.

IN NOVEMBERin recognition of Veterans Dayyour bag credit donations will go to The New MexicoVeterans Integration Center: Responding to the needsof veterans, with a focus on those who are homeless.

IN SEPTEMBER your bag credit donations totaling$2341.20 were divided equally between the New MexicoHumane Association in Albuquerque and the Santa FeAnimal Shelter.

CO-OPPROGRAM

DONATEyour BAG CREDIT!

QUIVIRACONFERENCENov.12-14

NEW MEXICOVVVV EEEE TTTT EEEE RRRR AAAA NNNN SSSSINTEGRATION CENTER

FFAARRMMHACK!

B A G C R E D I T D O N A T I O N O R G A N I Z A T I O N O F T H E M O N T H

E M B U D OE M B U D O VALLEY ORGANICS

A gain this year the Co-op is pleased to beable to offer the famous Embudo Valleyorganic turkeys. Embudo Valley Or-

ganics David Rigsby and Johnny McMullen andtheir staff hand raise and hand care for every one oftheir birds. These locally raised birds have free accessto acres of pastureland and live their whole lives out-side, doing what healthy, happy birds do. When theyare grain fed, they eat the certified organic barley,wheat, rye and oats grown right on the farm. Tosupplement their feed, when necessary, they are fedcertified organic corn and soy mixed with certifiedorganic molasses and high omega-flax seed. EmbudoValley also sells their certified organic poultry feedthrough our Co-op Distribution Center to many of ourlocal egg producers.

Embudo Valley Organics pledges that, “our turkeys arefamily farmed, raised using humane and environmen-tally responsible methods to provide you with thefreshest, safest and most flavorful meats available.”

Their birds are plump and happy, not de-beaked, de-clawed or disfigured in any way, and are harvested inthe most humane way possible.

If you haven’t yet tried an Embudo Valley turkey, makethis the year you treat yourself to the best. Not onlywill you keep local New Mexican family farmers on

holiday foods November 2014 5

the land and farming, but you’ll get to eat what will no doubt, bethe most delicious holiday turkey you have ever tasted!

These turkeys come fresh, directly from the farm to theCo-op and are not frozen. Look for them in the meatcases at all Co-op locations; no need to special order. Formore information contact Grace in Santa Fe at 984-2852, Cameron at Nob Hill at 265-4631, Elena in theValley at 242-8800, Sydney in Gallup at 863-5383 andMeg at the Westside at 503-2550.

M A RM A R Y ’ SY ’ S TURKEYSChoose from Certified Organic or All NaturalSince 1954, the Pitman Family has raised turkeys for theThanksgiving holiday. Today, with more and more com-panies introducing free range products, we want everyconsumer to experience the difference Mary's offers.Mary's free range birds begin life on a farm inCalifornia’s Central Valley. The Pitman family has built

its reputation by growing fewer, but superior, free range turkeysyear after year.

Mary’s Certified Organic TurkeyMary's free range organic turkeys are never caged, eat only certifiedorganic feed and are raised using the most humane farming practicesfor healthful eating. Certified organic feeds must be certified by theUSDA and everything that goes in them must be certified as well.Mary's organic turkey feed does not contain any of the following:

• NO Animal By-Products • NO Genetically Modified Organisms (GMOs) • NO Antibiotics • NO Pesticide Treated Grains • NO Grains Grown with Chemical Fertilizers • NO Synthetic Amino Acids

All of Mary’s free range turkeys are: Free range, vegetarianfed, gluten free, NEVER given antibiotics, hormones or animal by-products. Mary’s free range turkeys are raised on healthful grainsand allowed to roam in areas four times the size of the averagecommercial turkey ranch. Their high protein diet provides the opti-mum amount of nutrients for healthful growth. These all naturalturkeys provide great quality at an excellent price point for LaMontanita shoppers.

COME TO THE CO-OP and choose the turkey that best fits yourpalette and your pocket book. Look for local, organic EmbudoTurkeys, or Mary’s Organic or Free Range in the meat cases at allCo-op locations. They will be arriving on November 18.

TURKEYS: LOCAL, ORGANIC, ALL NATURAL THE CO-OP’S GOT A TURKEY FOR

EVERY TASTE

GOT YOUR PIE! LET THEM EAT PIE

This year you will find a wide assortment of delicious pies at allour Co-op locations. We offer pies from some of our favorite bak-eries, and our amazing deli pastry chefs.

Specialty Pies... Our Co-op deli pastry chefs will whip up somedelicious specialty pies using alternative sweeteners; or look foreverything you need to create your own pie, including localunbleached flour, bulk nuts and dried fruit, frozen and freshberries, apples, pie pumpkins, sweet potatoes and other pie fillingsthroughout the store!

TTHHEE CCOO--OOPP’’SS

FRESH, LLOOCCAALLORGANIC...

BY LISA BANWARTH-KUHN, BOARD MEMBER

The Co-op celebrated its Annual MembershipGathering at the Indian Pueblo Cultural Center onOctober 18 with keynote speaker Gar Alperovitz,

writer, historian and political economist. In preparationfor this event and to fuel discussion during the “BoardStudy” portion of the Board’s September monthly meeting,we read Gar’s newest book, What Then Must We Do? Wealso held “CO-OPversations” in the community in Augustand September to discuss how each of us can create andparticipate in building community wealth.

As a member or shopper of La Montanita Co-op you arealready engaged in a cooperative economic alternative tothe familiar corporate business model. The Co-op functions

Appreciation to Derrick, your cheese guy! He picks outsome awesome cheeses and directs me to them. He con-

tinues to stock Cabot's Sharp Extra LightCheddar Cheese (a much reduced fatcheese.) I love cheese but need to avoid fat,and this one tastes good. -SHARON

Cool Treats, Local Food andFriendly People I have lived in a lot of states. I grew up inTexas, where Whole Foods had a monop-oly, and things like Sprouts and H-E-B dida good job of keeping me fed and happy.In the last four years I have lived in NY,NC, TX, CA, and NM, and never—not inNYC or Ashville, or even at Wheatsville

Co-op in Austin, have I seen a co-op that so truly livesthe Co-op spirit.

Yesterday, when Laughing Yoga was canceled and myfriends said "Now what?" I suggested we go to the Co-op. It's not just a shopping trip, it's an experience. It'slike coming into someone's home.

My first interaction with the Co-op was the shop inGallup. Working at a rustic base-camp south ofThoreau, going to Gallup once every week or so is likere-entry into a lost civilization. We have to spend thehours of freedom wisely, and I always make my firststop at the Co-op. Michael is always there, friendly andhelpful, and trying to convince me to move to Gallup.Rice Dream ice cream—a cool, lactose-free summertreat, is always just over a dollar, and I know I can getsome super-local produce to counteract all the “carbs”I've been eating at camp.

I know the food is local because I have also sold to theCo-op. When our educational desert garden producedmore kale and chard than a group of 50-100 hungryadults could eat, we tried to sell some at the local farmersmarket. When we still had ample amounts left, the Co-opbought it, made up a sign, and put it out to sell. The kalewe had picked that morning and driven in our van, just30 miles, was now on sale for anyone smart enough tocome into the Co-op and buy it. Now that's local!

When a friend of mine on a cross-country trip askedwhat thing she needed to do before leaving ABQ forSante Fe on the Turquoise Trail, I sent her to the Co-opfor some Rice Dream ice cream. -CASS

We asked you to tell us your stories aboutyour memorable experiences with Co-opstaff and you did! So many of you did that you

will be seeing these lovely testimonials in the next fewissues of the Co-op Connection.

Thanks for CaringCo-op staff, I do not know or recall most of your names.You are there for me. You help me find things. You check me out. You keepthe bulk bins filled. You select desirable products. I can't express apprecia-tion for you individually, just collectively, for adding personal caring to myshopping experience.

Now to mention two by name: Appreciation to Mark B at check out for hischeer, personal concern, and also for the beautiful photo cards that his wifemakes and sells at the store. Mark and the cards brighten my days.

ccccoooo----oooopppp news November 2014 6

under the same pressures and demands as any othermarket; the difference is that La Montanita is apiece within a checkerboard of economic alterna-tives that serve the local economy. Our cooperative,rather than sending profits to stock holders, fundsa myriad of community programs and supportssmall local businesses. These programs and oursupport interconnect with other local programs andneighborhood groups that are also pieces within thecheckerboard. If these pieces continue to multiply wecould eventually connect to create a new system thatcould democratize the ownership of wealth andstrengthen our communities.

In his book What Then Must We Do? Alperovitz arguesthat within the game plan of our current economic sys-

tem there are many people involved inand open to fresh ideas about how tobuild community wealth. There is a very lopsided distribution of wealth inAmerica because the current system is notresponsive enough to ordinary citizens.With the ease of a conversation over cof-fee, he speaks directly about our place inhistory, why people doubt or have lostfaith in our economic system and why thetime is right to start taking steps to create

a new-economic movement so that a new system can evolve fromthe old. Small steps, slowly at first while looking ahead and plan-ning for the future, will create a pathway if and when our currentsystem fails us.

By choosing to OWN a piece of the puzzle as a member/shopper of La Montanita you have made a move towardCHANGE.

economic democracy IN ACTION!

BY JONATHAN ASHE, FARMER

Thunderhead Farms thanks La Montanita customers, staff, andmanagement for your continued support through the 2014summer season. From the wonderful customers who searched for

our packaged specialty peppers beginning in July to the adventurous individ-uals who discovered them for the very first time this season, we are nothingwithout you. It may sound cliché, but it is wholeheartedly true. Your supportin purchase and feedback gives us the drive to continue improving our qual-ity and consistency. Our mission in providing specialty peppers, such as thePadrón and Shishito, is to be a part of your respect and celebration of food.Our Padrón peppers remind so many of their specific memories of vacations

in Spain and their introduction to this incredible pepper.That joy of flavor, memories and community is our pas-sion. For your support, we humbly thank you andpromise to be even better next year. With you in mind,we have big plans for the 2015 summer sea-son. Visit our website, thunderheadfarms.com, for updates throughout the off-seasonand drop us an email to provide feedback orjust to say hello.

To all of the produce staff at La Montanitastores, I know providing your customersfresh, high-quality, local produce is a chal-lenging task. It is also quite rewarding foreveryone. As a grower, thank you for yoursupport. As a customer, thank you for your effort. LaMontanita produce leads, such as Rochelle (Ro)D’Attilio, have helped shape Thunderhead Farmspackaging/labeling over the years. We started with zip-lock bags and continue to improve our presentation.Without this commercial support from people likeRo…well, we don’t like to think where we would bewithout this support.

THUNDERHEADfarmsA SIMPLE NOTE OF APPRECIATION

M E M B E R S H I PM E M B E R S H I P I SI S O W N E R S H I PO W N E R S H I P

“WHAT THEN...?”

The LaM FUND works!To all of the investors in the La Montanita Fund (LaMFund), you are awesome! Thunderhead Farms has justenjoyed a second year of financial support through the

LaM Fund. It is an incredible communi-ty financial program that can help largeto small (us) entities grow and/orimprove their business. We know thisbecause your fund helped us grow andimprove! Thunderhead Farms has anew greenhouse, growing areas, and theability to package/label our producebecause of this financial support. TheLaM Fund has also provided us theability to deliver to restaurants in for-

mats that fit restaurant systems and for us to continueour focus on food safety. La Montanita and investors,thank you for offering such great financial support.

Stay warm this winter and have a wonderful holi-day season everyone.

Giving Thanks for OurAMAZING CO-OP STAFFTELL US YOUR STORIES go

CO-OP!

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.

11/1-14 Board Elections Vote Today!

HOLIDAY SAMPLINGS11/15 Westside, 11am-4pm, Santa Fe, 1-4pm11/16 Nob Hill, 11am-2pm 11/22 Valley, 2-6pm

11/18 BOD Meeting, Immanuel Church, 5:30pm

co-op news November 2014 7

NovemberCalendarof Events

On behalf of our management team andentire staff, I would like to thank you, ourmember-owners, for your continued sup-

port of La Montanita Co-op. The addition of ourWestside store in October, 2013 was a great accom-plishment! The opportunity to develop a new Co-opcommunity and provide healthy food is a rare occur-rence that doesn’t happen often. We nowhave over 3,000 new member-owners atour Westside location. As with any newlocation, the challenges are many and itcan take several years to achieve thedesired results, but we are committed tothis community and have enjoyed steadygains during this first year of operation.

Our other locations have done well also.One of our finest accomplishments thisyear is the progress our Cooperative DistributionCenter (CDC) has made; it has exceeded our expecta-tions. Our goal to reach five million in sales has beenrealized a year ahead of schedule. Our staff has workedtirelessly and our CDC is recognized as one of the pre-mier food-hubs in the nation.

CommunityI am proud of our community development projectsthat range from the Veterans Farmers Project, the LaMontanita Fund, our grassroots investing and micro-lending project, and our Make a Child Smile GivingTree, that, thanks to you, our members, provides forthe holiday wishes and needs of over 600 at risk chil-dren each year as well as numerous other programsthat space does not permit me to list here. These com-munity programs are the heart and soul of our Co-op

and a clear reflection of our commitment to thecooperative principle of concern for community. Icannot begin to describe the satisfaction that comesfrom this work.

A New DayThe days of the Co-op as the only natural foods game

in town are over! The corporate chainswith whom we must compete have moreresources and money than we will everhave. We are in a constant state of changeas we work to manage marketplace real-ities. We have set our sights on becomingmore efficient, better retailers while stay-ing true to our principles and values

Financial Performance:Our sales exceeded $36 million this fis-

cal year (September 2013-August 2014); our netincome before patronage dividends and income taxesis a respectable $243,883. While not a banner year,when all the costs of opening the Westside store, themany onetime investments and some ongoing expens-es are factored in, I believe we can consider it a goodyear. The financials are subject to adjustment by ourthird party auditors, Mackie Reid and Company, butwe believe we are in a position to offer a smallpatronage refund again this year; I will be workingwith our team to finalize these numbers soon. -TERRY

Please let me know anytime I can be of service;my e-mail is terryb@lamontantia.coop or I can bereached by phone at 505-217-2020.

GENERAL MANAGERS ANNUAL REPORT

THE INSIDE SCOOP

GENERAL MANAGER’S COLUMNt e r r y b @ l a m o n t a n i t a . c o o p

AT THE SANTA FE CO-OPEnjoy an evening of delicious cheese tastingand education! November 20 in the Santa FeCo-op’s Community Room, from 6:30pm to8pm.

NOVEMBER 20TH TOPIC – ANATOMY OF THECHEESE PLATE • Learn the basics for assem-bling your own cheese plates!

• All participants get a special coupon for 10% off• Gluten-Free participants please let us know attime of registration! • Min. 10, Max. 20 partici-pants • Pre-Registration required for class eachmonth!

Register at the Santa Fe Co-op Info Desk.lamontanita.coop/sf-cheese-classes

THURSDAYNOVEMBER 20

6:30PM

JUSTSAY

CCHHEEEESSEE!!

the DELIGHTS ofCHEESE!

Side Dishes A pound serves 4-6min. order: 1 lb• Caramel Pecan Butternut Squash $10.99/lb • Mashed Potatoes $8.99/lb• Green Beans Almondine $9.99/lb • Wild Rice with Piñon Nuts $8.99/lb • Maple Yams and Cranberries $9.99/lb• Herb Stuffing $7.99/lb • Calabacitas Con Chile Verde $8.99/lb• Cranberry Relish $8.99/lb• Cornbread Dressing $7.99/lb• Turkey Gravy (by the quart) $6.99/qt

Desserts Pies and Dessert Breads serve 6-8 minimum order: 1 loaf/pie• Maple Pecan Pie $13.99 • Pumpkin Pie $12.99 • Vegan Pumpkin Pie $12.99 • Cranberry Walnut Bread Loaf $9.99 • Banana Nut Bread Loaf $9.99 • Vegan Cranberry Walnut Bread Loaf $9.99 • Bread Pudding $7.99

FROM THE CO-OP DELIFEASTING MADEEASY!

Placing Orders:

No Muss, No Fuss: Just Great Holiday Food MadeEasy by Our Expert Deli Chefs.

Holiday Dinner SpecialsLet our prepared-food chefs create or comple-ment a holiday meal just for you. We’re offeringa special selection of entrees, side dishes anddesserts.

Entrees A pound serves 2 peopleminimum order: 1 lb• All-Natural Sliced Turkey Breast $12.99/lb • Green Chile Chicken Enchiladas $8.99/lb

The deli can provide everything for your holiday meal.

To Place a Special Order:• Review the deli’s menu offerings on the left or pick up an

order form at the deli • Preorders will be accepted up to three days before the

holiday (Sunday for Wednesday pick-up) • Select a pick-up day and time • Order in person or by phone at your local Co-op deli

Planning the MealUse the following estimates to determine the quantities offood you will need. Estimates are per adult.

• Entrée-1/2 to 3/4 lb cooked • Potatoes-1/3 to 1/2 lb• Vegetables-1/4 to 1/3 lb • Stuffing-1/3 to 1/2 lb• Gravy-4 to 6 oz • Cranberry Relish-2 oz

ORDER IN PERSON OR BY PHONEAT THESE

CO-OP LOCATIONSNOB HILL 3500 Central Ave. SE, ABQ 265-4631

VALLEY 2400 Rio Grande Blvd. NW, ABQ 242-8880SANTA FE 913 West Alameda, Santa Fe 984-2852WESTSIDE 3601 Old Airport Ave., ABQ 503-2550

Let us make your holiday deliciously

stressfree!

LET US COOK! HOLIDAY DINNER SPECIALS

Holiday Dinner Package$59.99

SERVES APPROXIMATELY 6 PEOPLE

Mashed potatoes/one qt • Maple glazed yams withcranberries/one qt • Green beans amandine/one qt• Herb/two qt • Cranberry relish/12 ounces • 8Dinner rolls • Turkey gravy/12 ounces

HOLIDAY PLATE $12.99Turkey breast 1/2 pound sliced • Classic mashed pota-toes • Herb • Maple glazed yams with cranberriesGreen beans amandine • Turkey Gravy • Cranberryrelish • Dinner roll

VEGAN/VEGETARIAN PLATE $12.99Walnut loaf 1/2 pound sliced • Wild rice with piñonnuts • Corn bread • Maple glazed yams with cran-berries • Green beans amandine • Mushroom gravy• Cranberry relish • Dinner roll

Peace Center Holiday Gala 2014When: Saturday, Dec. 6 from 6-11pmWhere: First Congregational Church on Lomas andGirard (2801 Lomas NE)Who: Raging Grannies, L@s Otr@s & Mala Maña!Why: Dancing, music, posole, beverages, silent auction, nonprofit tables, festive fun!Donation at the Door PEACE

CENTER HOLIDAYGALA

SASAVE THE DAVE THE DATE!TE!

DEC 6

the holiday table November 2014 10

VEGAN SHEPHERD'S PIEFROM ADRIENNE WEISS

Serves: 12Time: 1 Hour 45 Minutes

A twist on traditional Shepherd's Pie, this dish com-bines both sweet and white potatoes. The curriedlentil filling is sandwiched between two layers ofcreamy potato filling sitting on a breadcrumb crustbaked on top of sweet zucchini. This hearty dish isnot only a great entree for the holidays, but for anytime of the year.

Potatoes2 medium or large sweet potatoes, peeled and

cubed6 medium or large white potatoes, peeled and

cubed3 tablespoons olive oil1 tablespoon Italian seasoning1 tablespoon Cajun seasoning*All white or all sweet potatoes can be substituted

for a combination.

Curried Lentil Filling3 1/4 cups water2 bay leaves1 cup brown lentils2 teaspoons Cajun seasoning1 cup onions, thinly sliced3 to 4 cloves garlic, chopped1 cup shiitake or crimini mushrooms, thinly sliced1/2 cup broccoli florets1/2 cup yellow or red bell pepper, chopped2 to 3 tablespoons olive oil1 cup nutritional yeast2 teaspoons salt2 teaspoons curry powder1 tablespoon cornstarch2 medium zucchini, cut in thin rounds2 cups breadcrumbs

Garnish1/2 cup thinly sliced scallions or green onion

Preheat oven to 350o F. Bring a large pot of water to a boil.Drop cubed potatoes into water and simmer for 45 minutes.They should be easily pierced with a fork. (Sweet potatoesmay take less time.) Remove and strain potatoes and place inlarge bowl. Reserve 2 cups cooking water. Using potatomasher or large fork, mash potatoes, slowly adding only upto 1 cup reserved water. Potatoes should be creamy, notwatery. Add olive oil, Italian seasoning and Cajun seasoning,mashing again until well blended. Set aside.

Meanwhile, begin to cook the lentils. Bring 3 cups water toa boil. Add bay leaf, lentils and Cajun seasoning. Cover potand cook for 45 minutes. When completely cooked, removefrom heat and let cool briefly. Drain off any liquid.

Sauté onions, garlic, mushrooms, broccoli and bell pepper inolive oil in large sauté pan until onions are transparent andlimp, about 4 minutes. Add reserved cup of potato water,nutritional yeast, salt and curry powder and stir until every-thing is well blended. Add cooked lentils. Dissolve cornstarchin remaining 1/4 cup potato water and stir into lentil andvegetable mixture. Continue to cook for 3 more minutesuntil sauce thickens. Remove from heat.

Lightly coat bottom of 9 x 13-inch casserole dish with oliveoil. Line bottom with zucchini rounds. Sprinkle one cupbreadcrumbs on top of zucchini. Spoon out half mashedpotatoes and spread evenly across zucchini rounds. Spoonout curried lentil mixture and spread evenly atop potatoes.Spoon remainder potatoes over filling and smooth out ontop. Sprinkle rest of breadcrumbs and scallions on top. Bake50 minutes, uncovered. For browning on top, place underlow broil setting for no more than 1 minute, watching care-fully. Let cool 15 minutes before cutting and serving. Thisdish refrigerates well if made the day before.

PECAN PRALINE PUMPKIN PIEFROM ALLISON RIVERS SAMSON

Serves: 8Time: 45 Minutes

Pumpkin pie is Thanksgiving's universal sweet ending, butthis gluten-free version brings together two great pies—pecanand pumpkin—into one heavenly dessert. The secret to thecrust is coconut sugar which, when combined with coconutmilk and toasted pecans, imbues a luscious carmel flavor.Top it off with your favorite non-dairy whipped topping.

4 1/2 teaspoons agar agar flakes1/2 cup hot water1 1/2 cups pecans1 1/3 cups coconut sugar, divided

Thanksgivingdelights

1 1/4 cups canned full-fat coconut milk, divided2 tablespoons brown rice flour2 tablespoons vanilla, divided1/4 teaspoon salt, divided2 cups pumpkin puree1 teaspoon ground cinnamon, plus more for

garnish1/2 teaspoon ginger1/4 teaspoon ground nutmeg1/8 teaspoon ground allspice1/8 teaspoon cloves4 1/2 teaspoons kudzu root starch(arrowroot

powder may be substituted for kudzu root)1/4 cup cold water

Preheat oven to 375O F. In a small bowl, soak agarin hot water, stir and set aside. On a sheet pan,spread pecans and toast for about 12 minutes oruntil browned.

In a food processor, process pecans, 1/3 cup coconutsugar, 1/4 cup coconut milk, brown rice flour, 1tablespoon vanilla and 1/4 teaspoon salt until fine.Into a 9-inch pie pan, press pecan mixture evenlyinto bottom and sides. Bake for 15 minutes; checkafter 10 minutes.

In a blender, add agar mixture, remaining 1 cupcoconut sugar, remaining 1 tablespoon vanilla,remaining 1 tablespoon vanilla, remaining 1/2 tea-spoon salt, pumpkin purée, cinnamon, ginger, nut-meg, allspice and cloves and blend until smooth. In asmall bowl, add kudzu or arrowroot and cold waterand stir until completely dissolved. Set aside.

Into a 3-quart saucepan over medium heat, pourpumpkin mixture and bring to a boil, whiskingoccasionally. Reduce heat to low and simmer for 5minutes, then stir kuzu or arrowroot mixture againand add to pumpkin mixture, whisking continuous-ly. Simmer and continue to whisk for 2 minutes untilmixture reaches a pudding-like texture.

Pour pumpkin filling into baked crust and let coolcompletely. Serve at room temperature or chilled.Top with your favorite non-dairy whipped creamand garnish with a dusting of cinnamon.

POLISH MUSHROOM SOUPFROM ANNEMARIE COLBIN

Serves: 4Time: 45 Minutes

This hearty soup made with an assortment of mush-rooms, such as crimini, porcini, maitake and shiitake, isa rich, earthy take on traditional "Old World PolishMushroom Soup." It is a wonderful addition to anyholiday meal.

Stock1 cup vegetable trimmings(onions, carrots, celery,

cabbage leaves, parsley, etc.)6 1/2 cups water

Place the vegetable trimmings and water in a 2 quartpot; bring to a boil, reduce heat, cover and simmer for30 minutes. Strain the stock, pressing all the liquid fromthe vegetable trimmings; return to pot. (If you wish youmay prepare vegetable stock using vegetable brothpowder and water.)

6 cups of vegetable stock2 pounds of assorted mushrooms of choice1/2 ounce dried organic shiitake mushrooms

(ground into fine powder)1 bunch scallions3 tablespoons olive oil1 clove garlic4 tablespoons whole wheat pastry flour1 teaspoon salt1 tablespoon tamari or soy sauce to taste1 handful parsley, chopped

Heat the stock over medium heat; rinse and chop themushrooms and add to the stock. Add shiitake powderto stock. Reduce heat and simmer for 30 minutes.

the holiday table November 2014 11

theBestPRODUCE!

FRESH, FAIRLOCAL...CO-OP

Mary Alice Cooper,MD

food & environment November 2014 12

BY ARI LEVAUX

Evidence continues to accumulate that sugar is a sweet road toobesity, diabetes, Alzheimer's and other maladies. As thedangers of sugar have unfolded there has been an increase in

the production and consumption of sugar substitutes, five of whichare currently FDA-approved. A recent study published in Natureadds to a growing set of concerns about these artificial sweeteners(AS) by presenting evidence that they, like sugar, can cause diabetesas well. The Israeli-based research team presented evidence that arti-ficial sweeteners (AS) cause this outcome by disrupting the balanceof microbes that live in the body's gut.

This isn't the first study connecting sugar substitutes with metabolicissues. Research at Purdue University found that saccharin con-sumption can lead to weight gain in mice by interfering with theirability to control their appetites. Multiple studies have shown thatsome artificial sweeteners can mess with the body's endocrine systemand lead to insulin resistance. Many links between the consumptionof artificial sweeteners and Type 2 diabetes have been uncovered as well,and studies have also shown that consumption of artificial sweeteners canchange the way the body deals with food that contains actual calories.

The link between artificial sweeteners, gut bacteria and obesity has beencharted as well in a Duke University study that found that Splenda(sucralose) reduces the amount of "good bacteria" in the intestines,increases the intestinal pH level and leads to increased body weight.

The new Nature study states, “Artificial sweeteners induce glucose intol-erance by altering gut microbiota”, moving this ball of research forwardby demonstrating that several artificial sweeteners, not just sucralose, canmess with our gut bacteria, and that this disruption is directly responsiblefor glucose intolerance—at least in mice.

The researchers added three different artificial sweeteners (AS)—saccha-rin, sucralose and aspartame—to the drinking water of mice. After tenweeks, all three groups of artificial sweetener-consuming mice showedglucose intolerance. Saccharin showed the most pronounced effect.

As the Duke study had shown that sucralose causes changes in the gutmicrobiota in mice, the Israeli researchers used antibiotics to wipe out themicrobes in the mice that had been made glucose intolerant from con-suming artificial sweeteners. Eliminating the microbial community in themice with antibiotics eliminated their glucose intolerance as well.

The researchers then preformed fecal transplants tomake doubly-sure that the changing character of themice gut microbes was behind their changing toler-ance of glucose. Poop from mice with AS-causedglucose intolerance was inserted into the colons ofmice whose AS-induced glucose intolerance had

been removed by treatment with antibiotics. Afterreceiving fecal transplants, the mice's glucose intol-erance returned.

The team then turned its attention to humans, exam-ining dietary data and health metrics from non-dia-betic people that had been gathered in an unrelated,ongoing nutritional study. They found correlationsbetween AS consumption and increased ratio ofwaist to hip, higher blood glucose and other meta-bolic markers associated with pre-diabetics.

What's tricky about looking at this kind of humandata in these cases is that those who drink diet sodamight very well do so because they are already atrisk for obesity or diabetes. In other words, insteadof demonstrating that artificial sweeteners make youfat, you might instead be observing that fat peopleare more likely to use sugar substitutes. So whileinteresting, this correlation in and of itself could bemisleading.

To address this issue the researchers assembled agroup of seven healthy volunteers who don't nor-mally consume artificial sweeteners. For one week,the subjects consumed the maximum FDA allot-ment of Saccharin. After only one week, four out ofthe seven volunteers began showing glucose intoler-ance. Those that did also showed a marked shift in

ARTIFICIAL SWEETENERSdiabetes&gut microbes

HEALTH EFFECTS NOT SO SWEETtheir gut microbial profiles, while the microbial profilesof the subjects that did not show glucose intolerance didnot change.

The fact that only seven subjects were studied, and foronly one week, won't impress many statisticians. Andthe authors of the study are quick to point out that theirresults should not be taken as a call for anyone to

change their diet, but rather as a signal thatmore studies along these lines are warranted.To this end, the National Institute of Healthis conducting a large, long-term study onwhat happens when healthy, non-AS usingsubjects begin consuming sucralose.

The emerging understanding of the connec-tion between diseases like diabetes and thegut's microbiota opens up the intriguing pos-sibility of treating disease by manipulatinggut microbes. Using antibiotics to wipe outthe microbial ecosystem in glucose-intolerantmice is one example of how this might work,but there are other ways as well-and don'tworry, fecal transplants aren't the only other

means. Taking probiotic supplements is another way,but the most important avenue, and easiest, might sim-ply be dietary changes.

Altering one's diet can be difficult, in part it turns out,because the bacteria in your gut are controlling what youwant to eat, according to an article, “Do gut bacteria ruleour minds?”, published by the University of California.

"Microbes have the capacity to manipulate behaviorand mood through altering the neural signals in thevagus nerve, changing taste receptors, producing toxinsto make us feel bad and releasing chemical rewards tomake us feel good," explained Athena Aktipis, co-founder of the Center for Evolution and Cancer with theHelen Diller Family Comprehensive Cancer Center atUCSF, as quoted in the article.

In the coming years, the relationship between diet, gutmicrobes and health will be further teased apart by scien-tists, and the role that artificial sweeteners play in thisdynamic will surely be more clear. But science moves at aslow, cautious pace. Even if we don't know exactlyhow artificial sweeteners can cause us harm, it'sbecoming increasingly clear that they do. Consumeaccordingly.

Stop Herbicide ApprovalEDITED BY ROBIN SEYDEL, FROM A VARIETY OF SOURCES

As reported by Reuters on Sept 17, The USDepartment of Agriculture gave final approvalto new genetically modified corn and soybeans

developed by Dow AgroSciences. TheseGMO products are engineered to withstandboth Monsanto’s Glyphosate and Dow’s 2,4-D, best known as the active ingredient inAgent Orange.

Approval of the GMO corn and soybeans tobe sold as part of a branded "Enlist WeedControl System" means the traits could be onthe market for the 2015 US planting season,according to Dow AgroSciences, a unit ofDow Chemical.

With approval of the two GMO products in the bag,Dow is now awaiting approval from the EnvironmentalProtection Agency for the Enlist herbicide cocktail. Likethe popular Roundup Ready system developed by rivalMonsanto, the heavy use of which has triggered an explo-sion of herbicide-resistant "super weeds," the new EPAapproved corn and soy will tolerate repeated spraying ofthe Enlist Weed Control herbicide. Dow estimates thatthe prevalence of resistant weeds has more than doubledsince 2009 and so-called "super weeds" now infestroughly 70 million acres of US farmland. Monsanto isalso developing a new biotech cropping system.

Pass the Agent Orange Please!Enlist combines a 60-year-old herbicide componentknown as 2,4-D, best known as one of the active ingredi-ents in Agent Orange, with glyphosate, the chief ingredi-ent in long-used Roundup. Concerned consumers, farm-ers and conservationists say the use of 2,4-D can causepotential health and environmental problems, includingincreasing weed resistance. And they fear the chemicalwill damage neighboring farm fields. Fruit and vegetablefarmers are particularly concerned that 2,4-D drift willlead to crop damage.

"The USDA approval of Enlist after such a fundamentallyflawed review process is a slap in the face to farmers," saidMarcia Ishii-Eiteman, senior scientist with PesticideAction Network (PAN). Ishii-Eiteman hinted at a lawsuit,saying PAN would pursue "legal options" to protect farm-ers. (Reporting by Carey Gillam in Kansas City on theReuters Newswire.)

ACTION ALERT:The Center for Food Safety writesasking us “to all take just a fewminutes to urge President Obamato stop this toxic herbicide and thegenetically engineered crops thatdepend on it!”

The Los Angeles Times recently edito-rialized, “Just as the nation must stopoverusing antibiotics if it hopes toslow the emergence of resistant infec-

tions, it must do the same with herbicides and geneticallymodified crops. The way to deal with so-called super-weeds isn't by escalating the arms race against them.”

Despite half a million public comments, letters from sci-entists and health care professionals, and a letter signedby 60 members of Congress opposing governmentapproval, the US Department of Agriculture (USDA)recently gave Dow’s risky crops the green light. This GEcrop system ensures a toxic spiral of ever-increasingchemical use on our land and food.

These new crops pose a grave threat to our health. 2,4-Dhas been linked to major health problems including can-cer, Parkinson’s disease, endocrine disruption and repro-ductive problems. Independent tests continue to turn uphighly toxic dioxin contaminants in 2,4-D. The USDAadmitted added usage could be as much as 176 millionpounds per year on farms and fields!

Tell Obama to stop Dow Chemical’s “Agent Orange”crops. Go to www.centerforfoodsafety.org to signon to the petition. Or join the Organic Consumers’Association campaign at ww.organicconsumers.org.

DD O NO N ’’ TT EE N L I S TN L I S T F O RF O R T H ET H E GG LL Y P H O S AY P H O S A T ET E A N DA N D AA G E N TG E N T OO R A N G ER A N G E CC O C K TO C K T A I LA I L

STOP THE DOW DUO!ACTION A L E RT

VOTEVOTEYOU OWN IT

FLASH IN THEPAN

BY BRETT BAKKER

Things seem a little odd to those of us who have been eatinghealthy for decades. No, we are not now and have neverbeen “foodies”. That’s for those eaters who like their food

piled in a tiny heap in the middle of a large plate with an obscenelooking drizzle around the edge. Then there’s people that devour akilo of kale one month and then move on to whatever the next crazemight be, perhaps what Woody Allen once called “mung yeast?”

I jest, of course, but it is strange to see foods like grains and beansvilified when you come from a place where wheat and soy wereonce the basis of your vegetarian diet. I personally never caredmuch for soybeans, but miso and tofu were staples. Still today,tamari is on my kitchen table and used liberally on just about any-thing savory. It is jarring to see Paleo diet enthusiasts eschew grainsover meat. When I was a teen vegetarian, revealing that one hadeaten even a bite of flesh was a jarring admission causing hipper-than-thou tongues to wag furiously.

The word “vegetarian” has changed a bit, but there are still many folks whothink that means you only eat vegetables like carrots and broccoli at best orBrussels sprouts and rutabagas at worst. I (we?) love them all, but that’sbeside the point. Even that idea has shifted. Back in the old back-to-the-land-Mother-Earth-News days when you said you were a vegetarian, it was auto-matically assumed (and usually true) that you didn’t eat white rice, whiteflour, white sugar (basically, no white powders except maybe baking powder)and certainly no processed “food.” It was also assumed that you didn’t drinkalcohol or smoke (tobacco) and certainly didn’t own a television. Let’s noteven talk about patchouli; I’ve smelled enough to last a lifetime.

Massive amounts of baked goods, milk and cheesewere consumed. Oatmeal was a staple as well as pop-corn with liberal amounts of nutritional yeast andeither was often dinner. Things like millet and wheatgerm were considered odd by the general populace butcommonplace in

our sub-culture. No one had ever heard of amaranth,teff or quinoa back then. What sticks in my mind waswhat we called with disdain “vegetarian glop”: over-cooked pots of mystery grains and veggies, boiled into abrown mass that tasted the same no matter who made it.

There was also the macrobiotic diet, which really meantfoods in season and in place, but somehow morphedinto everyone eating a traditional Japanese fisherman’sdiet of brown rice, miso and pickled vegetables. Freshlocal veggies were almost unheard of in New Mexico,

farming & ggggaaaarrrrddddeeeennnniiiinnnngggg November 2014 13

the more thingsCHANGE...

but were occasionally represented by limp and anemiccarrots or lettuce from somebody’s garden, picked inthe heat of midday with little thought given to han-dling and longevity. But of course we ate and ravedabout them because after all, man, it was organic. Thiswas long before organic certification existed anywhere

but California.

In Albuquerque in the early 1980s, I recall at leasttwo food co-ops, three or four buying clubs, two orthree veggie restaurants and bakeries and at leastthat many locally owned natural/health foodstores. These days, everyone in a city of any sizehas some kind of natural chain grocery nearby thatcarries a small amount of actual organic productswhile the rest is merely non-organic stuff packagedin unbleached cardboard with earth-toned labels.Back in the 1990s, when I started hanging aroundwith a bunch of crusty punk rock kids, I foundpeople who were vegetarians but ate anything butmeat, anything at all, even McFries or bean “deathburritos” from the corner convenience store.

I was at an acquaintance’s party the other night and onthe potluck table was some sort of “artisan” pizza.(Don’t get me started on that smarmy word!) It wasmade with goat cheese and what appeared to be freshtomatoes. Somehow everyone at the gatheringdeclared it was “organic pizza”. We’ve come a longway in that the average person recognizes that word,but have far to go in that fewer understand what thatreally means. Me, I’m more concerned about what thegrowing of edible plants and animals does to the envi-ronment. You’re a grownup now. You can decidewhat to ingest.

• INVESTOR ENROLLMENT PERIOD NOW OPEN• Investment options begin at $250• Loan repayment terms tailored to the needs of our community

of food producers• Loan applications taken on an ongoing basisTo set up a meeting to learn more or for a Prospectus, InvestorAgreement, Loan Criteria and Applications, call or e-mail Robinat: 505-217-2027, toll free at 877-775-2667 or email her atrobins@lamontanita.coop.

tthheeLLAA MMOONNTTAANNIITTAAFFFFUUUUNNNNDDDD

GRASSROOTS INVESTING ANDMICRO-LOAN PROGRAM

I TCHYgreenthumb

• 14th Through 20th Centuries: Hemp providesrigging and caulking for European Age of Exploration.• 1776: Thomas Jefferson drafts Declaration ofIndependence on hemp paper.

• 1820s: US government sponsors contests to pro-duce domestic hemp that rivals expensive imports.• 19th Century: American West settled via wagonscovered with hemp canvas.• 1850s-1930s: Kentucky hemp germplasm consid-ered the world’s finest. Hemp industry employs thou-sands of farmers and processors in a dozen states. USdominates world industry.• 1937: Hemp banned in the Marihuana Stamp Act.• 1942: Hemp For Victory propaganda film:Prohibition gets off to a poor start. Hemp re-legalizedbecause Japanese have captured Filipino hempsources (note that the drug war is already pushingindustry offshore).• 1952: My grandmother moves to Hempstead, NY• 1994: In an executive order, President Bill Clintonincludes hemp among “the essential agriculturalproducts that should be stocked for defense pre-paredness purposes.”• 1996: Canada re-legalizes hemp.• 2002: BMW begins using hemp fiber in auto doorpanels, and still does.• February 7, 2014: President Obama re-legalizeshemp by signing the 2014 Farm Bill. Canada’s fifteen-year-old market worth a billion dollars annually.

BY DOUG FINE

I’m writing these words ten minutes afterPresident Obama legalized hemp. If you’re notyet among the throngs pausing for collective

pinching of self and recitation of “God BlessAmerica,” you will be pretty soon. He did this bysigning the 2014 Farm Bill, which included a tucked-in, bi-partisan amendment that allows universityresearch of the crop.

I’m happy for real world reasons that go far beyondthe fact that the President of the United States, togeth-er with the US Congress, is now, albeit inadvertently,part of the marketing team for my new book. They infact made the dream expressed in its first paragraphone big step closer to reality.

The American re-embracing of its once most lucrative and importantcrop was indeed a move for the good of American farming, industry,and tax base. This I found when I saw the Canadian farmer and proces-sor profit margin on its hemp harvest. It’s ten times that of wheat. We’llhave federal Hemp Appreciation long weekends in February or Octobersome day. But when you take the long-term view, his signing qualifies asa mark-the-calendar day in human history, not just American history.That’s because our energy future just got a lot brighter and cleaner.

Hemp’s return is a bit overdue. Just for the record, here’s the timeline:hemp legal: twelve thousand years. Hemp illegal: seventy-seven. Justlast week, a Stanford-led team discovered well-preserved hemp clothesat a nine thousand-year-old village site in Turkey. A nice ensemble, rang-ing from infant size to big-and-tall.

In fact, the publicity folks at my publisher have asked me to providethem a timeline more specific than “humans have widely used hemp forthe past twelve millennia.” So for those who like to see things itemized:

• 10,000 BCE: Hemp in wide use for clothing, food and medicine. It is a“camp follower,” a seed that people take with them as they move. Hempclothing found in good condition by Stanford University led archeologi-cal team in 9,000-year-old Turkish village in February 2014.• Year Zero: Chinese pharmacopeia describes multiple cannabis-basedremedies. Persians call hemp Shaah-daaneh, or “King of Seeds.”

In the big scheme of things, it was a short, head-scratching separation between humans and theirlongest-utilized plant. My day job of the past severalyears, investigating the role of the cannabis plant inhumanity’s economic and climate mitigation arsenal,has, due to irrefutable evidence, convinced me thatit’s essential to bring one of our most useful plantsback into the economy; I don’t think of hemp as hav-ing been “legalized” so much as “returning to its nor-mal status.” In Hemp Bound, I set out to explain whythe plant has returned in such a big way and why itmatters. The short answer, according to more thanone of the hemp agronomists I interviewed for thebook, is that we can’t afford not to re-learn the waysto maximize this plant’s harvest, and quickly.

On a bright, subzero morning in Manitoba last year,I found myself at a Canadian research facility beingshown a tractor body made entirely from hemp—hemp that was grown and cultivated just a few milesaway. This is about as closed a loop as it gets: pow-ered by hemp, built from hemp (including the sealantthat holds the contemporary curved hood designtogether), then doing the work to harvest the hempand start the cycle all over again. I rapped my knuck-les on the hood and kicked it. Solid!

“Why hemp?” I asked research team leader SimonPotter of Manitoba’s Composites Innovation Centre.“Because it’s stronger, cheaper and is much less ener-gy demanding than petroleum based plastics,” hesaid. “These are the industrial components of thefuture. We have no choice. Petroleum is done.”

DOUG FINE, author of Hemp Bound will be teach-ing in Santa Fe about hemp and what makes it themost important cash crop in America today as it wasto our forefathers.

JOIN THE CARBON ECONOMY SERIES onNovember 21, 2014 from 7-9pm for a dynamictalk from Doug Fine and on November 22 from9am-5pm for an all day workshop at the Santa FeCommunity College. For more information or toregister call us at: 505-819-3828 or www.carboneconomyseries.com.

CARBON ECONOMY SERIES:HEMPRRRR EEEE TTTT UUUU RRRR NNNN SSSS

farming and ggggaaaarrrrddddeeeennnniiiinnnngggg November 2014 14

E M B R A C I N G A N I M P O RTA N T A N D L U C R AT I V E C R O P

NOV. 23 HELP FEED HUNGRY PEOPLETHIS HOLIDAY SEASON

Sortin’ Sunday is a day where hundreds of volunteers from throughoutthe community come to the Food Bank and help us sort hundreds ofthousands of pounds of food from all of our Holiday Food Drive activi-ties. Much of this food is from the Letter Carriers Food Drive. Everyfall/early winter the National Association of Letter Carriers and the RuralLetter Carriers Association join forces with the United States PostalService to host a food drive for the benefit of Roadrunner Food Bank.

In Albuquerque, letter carriers deliver a flier to each metro area homereminding the community about the food drive. The Albuquerque Journalalso inserts a paper bag into every Journal a few days prior to the food

drive encouraging the community to leave out a non-perishable food donation.The Saturday before Thanksgiving, letter carriers in the metro area pick up fooddonations left near mailboxes or community mailboxes. Post office box cus-tomers are encouraged to bring their food donation to the post office the week ofthe drive.

Volunteers are also needed at 11 post office substations to help unload food fromletter carrier vehicles and to begin sorting the food. Call 247-2052 to find out howyou can help or go to www.rrfb.org to register as a volunteer either at the foodbank’s Albuquerque location or at a post office near you. For more information orto make a donation call 505-247-2052. For food assistance call 505- 349-5340.

community forum November 2014 15

SANDIA RESORT AND CASINODust off your pump shoes, put on your pencil skirt,get in your Hudson and jive on over to the event ofthe year!

With a little help from Albuquerque profession-als, some of the city’s best-known residentswill go toe-to-toe to earn your votes in a dance

competition to benefit Albuquerque Heading Home(AHH), a new and innovative initiative to provide solu-tions to homelessness in Albuquerque. The unforgettableevening also includes a cash bar cocktail hour, a plateddinner, a silent auction, a raffle for a cruise for two toMexico or the Bahamas and other great prizes!

AHH aims to make experiences of homelessness rare,short-lived and non-recurring. They work to achievethis by providing permanent, supportive housing solu-tions to people and their families who are medically vul-nerable and have been experiencing chronic homeless-ness. Through creative community partnerships withfor-profit, non-profit, private, public, faith and politicalsectors, AHH is pro-actively stretching limitedresources and saving lives.

AHH community partners gathered in June toannounce that 312 homes had been provided, housing359 men, women and children since its inception in2011. Housing people costs 31.6% less than keepingthem homeless and reduces emergency room visits by36%. These numbers come from an independent studyreleased in fall of 2013. Albuquerque Heading Homehas an 80% retention rate among the people it has re-homed, including some of the most medically vulnera-ble in the population.

AHH needs teams of volunteers in a variety ofactivities. Teams include:• Home Team Program – We need people to formsupport teams for our neighbors as they transition fromliving on the street to living in housing.• Move-In Teams – We need people to help move-in newly housed folks every Friday of each month.

• Donation Pickup and Sorting – We needhelp picking up donations every Friday, sorting themat our warehouse and assembling care packages.

TO VOLUNTEER contact Megan McCormick at 505-226-1700 or meganm@mhp-nm.org. For more infor-mation and tickets to the Nov. 15 fundraiser Casa Ballgo to www.casaball.com or contact AlbuquerqueHeading Home at 505-226-1700 or www.abqheadinghome.org.

Chunky

MONEYBen Cohen opened his ice cream parlor with his partner, Jerry Greenfield, in1978 with an investment of $12,000. In 2000, they sold it for over $235 mil-lion. Over the years, Ben has become a passionate, tireless activist promotingprogressive causes both in Vermont and nationally. His latest effort is gettingmoney out of politics with his non-profit, Stamp Stampede.

Join the Santa Fe Green Chamber of Commerce for an evening of CherryGarcia, Chunky Monkey and Chubby Hubby and out-of-the-carton businesspractices and activism that can change the course we're on—for good.

Presentation at the Santa Fe Convention Center starts at 6:30pm with Ben &Jerry's Ice Cream after with Ben! Tickets available at Lensic.org or call 505-988-1234 or to become a sponsor contact Glenn at glenn@nmgreenchamber.com.

SSOORRTTIINN’’ SSUUNNDDAAYYaattRROOAADDRRUUNNNNEERR FFOOOODD BBAANNKK

Look for Roadrunner Food Bank barrels at the Co-op during themonth of Nov. We hopeyou will help us fill them.

Help usfeedhungrypeople!

NOV. 156pm

MAKING HOMELESSNESS RARE, SHORT LIVED AND NON-RECURRING

C A S A B A L LC A S A B A L L

SWINGNOV. 15

NOV.156:30pm

ICE CREAM ANDACTIVISM

WITH BEN COHEN OF BEN & JERRY'SChunky MONEY