june 2012 connection free

check out the inside spread for grand grilling combos Hot Hot Hot! • Win a Free Grill • Shop the Co-op • Watch for Details

Your community-owned natural foods grocery store

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

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

Great Reasons to be a Co-op Member

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

Join La Montanita Co-op˜

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

˜

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

HOT! HOT! HOT!

win a grill!

shop the co|opwatch for details

during june & july

Another way to help is to buy food that has been grown withoutinsecticides. Organic food helps pollinators. Unfortunately, foodgrown with insecticides is directly subsidized through farm sub-sidies and indirectly subsidized through Medicare. Years ago astudy, done by Physicians for Social Responsibility (publishedunder the title “In Harms’ Way”) demonstrated that the childrenof migrant farm workers were more likely to have cognitivedelays and disorders due to pesticide exposure.

It is sheer hubris to think that exposures to chemicals that killinsect pests are not affecting the health and well-being of ourwhole ecosystem. A variety of scientific and media informa-tional outlets have documented this knowledge including: • In 2001: of 99 human studies, 75 indicated a connectionbetween exposure to pesticides and lymphomas. (See Rachel’sEnvironment and Health News Weekly #250.)• In 2003: the National Cancer Institute reported that exposureto certain agricultural pesticides may be associated with anincreased risk of prostate cancer, according to a large studylooking at the causes of cancer in the farming community.(Agricultural Health Study (AHS), May 1, 2003, issue of theAmerican Journal of Epidemiology.)• In a July 2007 study of women who live near California farmfields sprayed with organochlorine pesticides may be more likelyto give birth to children with autism. The study is the first toreport a link between pesticides and the neurological disorder,which affects one in every 88 children. (Los Angeles Times)

We now know that our bodies are laced with many toxins andsee the results in our hospitals. We are the generations raisedon “better living through modern chemistry” and the “green”revolution. The damages and medical expense we haveincurred and continue to experience are not being paid for bythe companies that are profiting from the sale of the com-pounds that are making us sick. If chemical companies had topay for the damage they cause, their products would cost con-siderably more and organic food would be cheaper than indus-trial pesticide-laced food. Consider that every dollar spent onorganic food is reducing the cost we have to pay for environ-mental and medical remediation.

The New Mexico Beekeepers Association is dedicated to help-ing people keep bees. We have events throughout the year tohelp pollinators and flower enthusiasts thrive. Members of theNMBA teach beekeeping classes. Our website is full of infor-mation that can help you join us in our insistence that this stateand the world become cleaner and more life friendly for thegenerations to come.

For more info go to www.nmbeekeepers.org or contact Les atfortheloveofbees@kitcarson.net, www.fortheloveofbees.com.Les Crowder has kept bees in New Mexico for nearly 40 years,worked in commercial apiaries, with pollination brokers inCalifornia, and as a honeybee inspector for the NMDA. He hastaught chemical- free beekeeping for over 30 years; In Septemberwatch for his book, written with Heather Harrell, TopbarBeekeeping, published by Chelsea Green Press.

BY LES CROWDER, N.M. BEEKEEPERS ASSOCIATION

he New Mexico Beekeepers Association (NMBA) has beenhelping people keep bees for a very long time and nowwants to help people heal our landscape for pollinators.

In the past our members were commercial beekeepers, many of whomhave recently gone out of business. Now small scale and urban beekeep-ing are rapidly filling the gap. Unfortunately today many fields andorchards are so laced with insecticides, herbicides, fungicides, and mite-icides that pollinators, bees, wasps and butterflies cannot live there. Socommercial beekeeping has become a very costly endeavor in which bee-keepers try to make a living moving hundreds or thousands of hives inand out of fields with contracts that prohibit “insecticide” applicationsduring the bloom. They need semi-trucks, all terrain forklifts, and lots ofdiesel and coffee for nighttime loading and moving. They burn rubber allover the highways from one side of the USA to the other. The book, theBeekeeper’s Lament, by Hannah Nordhaus, tells the story grippingly well.

Pesticide residues and a lack of understanding about the danger of chem-icals not technically labeled insecticides have left bees at risk in spite ofthe promises and contracts. Bee researcher Dr. Diana Samutaro of theCarl Hayden Bee Laboratory in Tucson, AZ, has demonstrated that fungi-cides used in almond production damage honeybee digestion and makethem susceptible to a fungal disease called chalkbrood. Many of the lar-val or baby bees turn into little chalk mummies and the hive gets weak.The systemic neonicotinoids don’t kill the bees immediately on contact sothe EPA has let them become widespread. Now they have been found tocause sub-lethal damage to bees’ brains and immune systems that makethem unable to learn and navigate and more susceptible to disease. Thesedamages slowly kill the hive.

It seems to be getting harder to keep the bees alive! This is where we (allof us) come in to save the day. There are some of us who want to keep afew beehives. Some of us want to simply help bees and native pollinatorsthrive but don’t want to own a beehive. And all of us can resist poisoningthe pollinators in our backyards and teach our neighbors and the next gen-eration how to grow flowers and food without toxins.

Keep a Bee—Save the DayKeeping a few beehives is an amazing endeavor. The urban beekeeperlearns to competently tend a few beehives on a roof or in a backyard insuch a calm and gentle way that the only impact on the neighborhood ispollination of gardens and some very local honey to sweeten tea or pan-cakes. We can learn to get over our fear of bees and care for our little bud-dies, harvest honey and gather natural sweet smelling beeswax to makecandles, lip balm, and salves. A variety of classes are offered by theNMBA, teaching us to be bee problem solvers, removing swarms, breed-ing bees for gentleness and offering a taste of the city’s flowers.

SPECIAL Pollinator WeekFREE FILM screening!A Co-op Community CollaborationJune 23, 3-5pmOpen Space Visitor Center

The QUEEN OF THE SUN: what are the bees telling us? is a profound,alternative look at the global bee crisis, colony collapse disorder andall bee things, from Taggart Siegel, director of THE REAL DIRT ON

FARMER JOHN. This film will take you on a journeythrough the catastrophic disappearance of beesand the mysterious world of the beehive. Engagingand ultimately uplifting, this film weaves an unusu-al and dramatic story of the heartfelt struggles ofbeekeepers, scientists and philosophers fromaround the world, including Michael Pollan,Gunther Hauk and Vandana Shiva, as together theyreveal both the problems and the solutions inrenewing a culture in balance with nature.

This event is brought to you through a collabora-tion of community partners: Burque Bioneers, LaMontanita Co-op, the National Hispanic CulturalCenter, KUNM 89.9 FM, and the Open SpaceVisitor Center.

NationalPOLLINATORWEEK June 20-26

T

We can grow food for pollinatorseven if we don’t actually keep bees.Large tracts of land bathed in all theabove “icides” (poisons) and grow-ing GMO monocultures have de-stroyed the bees pasture, their fieldsof flowers. Not only do they poisonthe bees but they offer little if any-thing to eat most of the year. Plantingdrought tolerant plants, bushes andtrees that bloom throughout the yearwill fill our eyes with flowers, ournoses with fragrance, our ears withbuzzing and birdsongs, and our mouths with sweet honey.Plants of the Southwest and many catalogs offer seed andpotted plants, bushes, and trees that require little water andcare, and brighten up the city and give the pollinators some-thing to eat. Pollination Nation offers seeds and bee boxes.

A World Without PoisonAbove all we need to learn how to grow plants without poi-sons. Spraying a little here or dusting a little there adds yetmore to an overburdened world. Toxins leach into rivers andoceans, fall in the rain, and damage earthworms and beneficialmicrobes in the soil. Insecticides often kill the predators of tar-get insects more effectively than the target insect, leaving thepest more out of control in the long run as pests quicklybecome resistant to insecticides. A quick check on the internetcan help find nontoxic ways to deal with aphids and squashbugs. Soap and ladybugs are ready to help.

In the last 5-8 years, the systemic neonicotinoid class ofagricultural chemicals has become the poison of choice formany people. Beekeeping associations, including the NewMexico Beekeepers Association, are calling for a ban on thisclass of pesticide. The quick and dirty test used today toallow pesticides to be approved are done in chemical compa-nies own labs and generally rubber-stamped by the EPA. InEurope better tests have been adopted, bans have beenenforced, and pollinator populations have recovered. There aregroups such as Beyond Pesticides,Pesticide Watch, thePesticide Action Network and more, easily accessed online,that are working to help make the world safer in spite of theinfluence of chemical industry money. These groups need ourhelp and support.

PROTECT pollinators:DEMAND a BAN on

Systemic Neonicotinoidchemicals!

Look in your mailbox for our Annual Member Survey. We sincerely hope you will take a moment

to fill it out. Let us know how we are doing and what you would like to see

in the future. This Survey helps us understand how to best serve you, our

member owners. Please fill it out! Bring it in to the La Montanita Co-op

location of your choice and receive one shopping trip at a 15% discount.

Your input is important to us. Please take a moment to fill out the survey and bring it back to your local Co-op before June 30th and receive a 15% discount Co-op shopping trip for your effort. For information contact Robin at 217-2027, call the toll free number: 877-775-2667 or e-mailrobins@lamontanita.coop.

GGeett aa 1155%%DDIISSCCOOUUNNTT!!

Let us know what you

tttthhhhiiiinnnnkkkk!!!!JUNE is MEMBERSURVEYmonth!

The Open Space Visitor Center’s Indoor Theatre is locat-ed at 6500 Coors Blvd NW, 87120. The film screening isFREE but donations for Burque Bioneers conference inOctober gratefully accepted. For more info contact SarahWentzel-Fischer at 505-280-9879.

Celebrate Pollinators: for theLOVE OF BEES

co-op community

A Community - Owned Natural Foods Grocery Store

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

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

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

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

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

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

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

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

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

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

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

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

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

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

BY ANN ADAMS

In 1995, in the small, rural town of Mountainair, NewMexico, a cooperative gallery was born. This year, afterweathering the challenges of a start up business, the dot

com bubble bursting, and a recession, the Cibola Arts Galleryturns 17. With 2012 being the Year of the Co-op, this coop-erative gallery has even more to celebrate.

While gallery members have changed over time, some of theoriginal gallery members are still involved in the gallery afterall these years. One of thosegallery members is Mary Schultz,who came to Mountainair 19years ago. Prior to that, she spent24 years as an interior designer inSanta Fe.

“I’d always thought I’d like tohave my own gallery,” she says.The prospect of doing it all byherself was too much, so shefound other artists in the areawho were also interested in pool-ing their resources, and togetherthey opened the gallery. Mary not only sells her beaded jewel-ry, but she serves as the gallery manager and coordinates thehanging of the gallery for each show.

Cibola currently has 11 working members and 18 guestartists. A working member works at the gallery at least twicea month and pays a monthly fee. As a business partner, work-ing members then have less commission taken from any sale.Guest artists have a higher commission rate and round out thegallery offerings. A lower commission means that the art-work in the gallery is often sold at studio prices, making theart affordable to local residents as well as tourists. Gallerypolicy is that all the artists are local, New Mexican artists.

To keep the gallery running smoothly, gallery members have amonthly meeting to make business decisions and plan galleryshows. There is a treasurer and a gallery manager with peopleassisting in other gallery roles. Members share facilitation ofmeetings and recording of minutes.

“We made the decision early on to make all our decisions byconsensus,” says Mary. “When we all agree, it’s so easy to

2 June 2012

move ahead.” Gallery members feel this focus on consensus is animportant piece in the decision making for this cooperativegallery. Likewise, an effort to support other artistic endeavors inthe community has been another Cibola Arts policy.

Many of the Cibola Arts artists have been involved in bringingmore art into the Mountainair school system as well as the

forming and running of theManzano Mountain Art Coun-cil which hosts arts events and runs other arts program-ming throughout the ManzanoMountains. Many of the newpeople moving into Mountain-

air say they have been attracted to the town because of the strongfocus on art for a rural community of approximately 1,000. Thisincrease in residents has led to increased businesses including morerestaurants to serve the tourist traffic along State Route 60. Inturn, there have been efforts at town beautification projects,including murals and mosaics (this small town boasts 11 of them!).Pick up a map at the gallery and do the mural/mosaic tour.

The gallery offers jewelry, photography, oils, acrylics, watercol-ors, pastels, gourd art, punched tin and weathered wood art,stained glass, etched glass, carved stone, multimedia art, ceram-ics, mosaics, turned wood, fiber art, forged iron art, cards,lotions, and more. The gallery had a celebratory art showthrough the month of May and offers new shows every othermonth. It also is involved in the annual Sunflower Festival heldon the last Saturday in August.

Cibola Arts is located on 217 W. Broadway in Mountainair (66miles southeast of Albuquerque). It is open from 10am-5pmevery day except Monday. To learn more about Cibola Arts,visit their website at: www.cibolaarts.com or call 847-0324.To learn more about the Manzano Mountain Art Council, goto: www.mountainairarts.org.

CO-OPYOU OWN IT

sented, too. The owners are eager to share their skill and insight, offer-ing tips for the experienced chicken keeper as well as those new to ani-mal husbandry.

This year, the Tour will feature chicken coops on the north ofCentral Avenue (part of the famous Route 66) on Saturday,June 9, followed by stops south of Central Avenue onSunday. The Tour takes place from 10am to 2pm both days.

A map for all stops, with a brief description of each, will beposted online on Wednesday, June 6, at www.albuquerquecooptour.com. For additional information, please visit thatsite or contact Jennifer Dwyer at scouty_d@yahoo.com or505-508-0131.

CELEBRATING BackyardUrban Farming!BY GRETCHEN BEAUBIER

Organizers are delighted to announcethe Fifth Annual Coop Tour will takeplace June 9 and 10 in Albuquerque,

New Mexico. This event is a free, family-ori-ented tour celebrating local backyard chickenkeepers, many of whom also have vegetableand ornamental gardens. Some also featureother livestock, such as ducks or goats. On afew of the stops, you will even find eggs, fruitsor vegetables for sale or barter.

The Tour is a great way to see what is possible in urban backyardfarming; it features coops of all shapes and sizes, often displayingexcellent use of recycled materials. Many poultry breeds are repre-

CHICKENKEEPERS

COOPERATIVE TURNS 17!

THE COOPERATIVE: BUSINESS MODEL FOR SUCCESS

CIBOLA ARTS GALLERY

communityownershipsupportscommunityart!

COOP AND GARDEN TOUR

CO-OP PROGRAM DONATE YOUR BAG CREDIT!

BRING A BAG... DONATE THE DIME!

THIS MONTH BAG CREDIT DONATIONS GO TO:The Friends of Whitfield Wildlife Conservation Area:Supporting conservation of wildlife and habitats through environmental education, research, and restoration.

IN APRIL your bag credit donations totaling $2,017.10 were givento Quivira Coalition. Thank you!!!!

BACKYARD

RESTOREprotect, enhancewetlands

local power

June 2012 3

BY JUDITH LAWSON

There's a grassroots progressive real time movementhappening in U.S. villages, towns and cities, as well asother countries that include Ecuador, Italy, Nepal, and

Bolivia. This movement has gained a fast hold in New Mexico,thanks to the people of Las Vegas and Mora, and thoughstill tiny, is rapidly growing in Santa Fe.

Formally known as Community Rights and SelfGovernance Ordinances, these new laws are being initi-ated by communities threatened by corporate drilling,fracking, industrial farming, sewage dumping and otherhazards to their water, land, air and the health of theirpeople, ecosystems and watersheds.

Think of this movement as a positive therapeutic irritationwithin the body of law, that bony framework of democracy, whose pur-pose is nothing less than to build a new backbone for democracy. Youmay believe that the Declaration of Independence with its eloquentbeginning, “We the people,” along with the United States Constitutionand Bill of Rights, determined the shape of the US legal system: ourlegal system is in fact based on English Common Law, a system ofjurisprudence designed to protect the rights of property and propertyowners before the rights of people, let alone the rights of other livingbeings or Nature. These “old bones” of property law have allowed cor-porations, primary amassers of financial and real property (to the pointthat the thirteen largest corporations in the world have economies larg-er than those of many countries) to trump the rights of people.

Law for the PeopleAware that natural gas companies had targeted pockets of gas in Moraand San Miguel counties for “fracking,” a technique of injecting waterand toxic chemicals under high pressure into bedrock to releasetrapped gas, activists in Mora started the work of passing a law to banfracking. It's been a long, difficult process of education, but slowlyMora County's citizens, fewer than 5,000 all counted, have come tounderstand the dangerous downside of fracking to their rural and very

beautiful county, and have weighed it against the lure of money from leases andcommerce. Once drilling and fracking begin, water purity ends.

The old saying that you don't appreciate what you have until you lose it spurredthe people of Las Vegas (capital of San Miguel County), who experienced thedrying of their primary water source, the Gallenas River, last summer, to jump-start a community rights ordinance. Their city of 16,000 was forced to truck incostly tanks of precious water and Las Vegans were not about to countenancefracking with its threats to water purity.

Led by City Councilman and Luna College ProfessorAndrew Feldman, (a geologist who knows how fool-ish it would be to allow gas companies to drill forwhat amounts to three days worth of power from LasVegas' pockets of natural gas), and supported by anamazing group of activist citizens led by MiguelPacheco, on April 2, 2012, the City Council passed theLas Vegas Community Water Rights and Local Self-Government Ordinance; the first of its kind to bepassed anywhere in the Southwest.

Las Vegas' Mayor refused to sign the ordinance, and deferred to the CityAttorney whose egregiously inaccurate interpretations of both the ordinanceand the US and New Mexican constitutions were met with shouts of “Resign!Resign!” Within minutes of the Council's 3 to 1 “yes” vote, the New Mexico Oiland Gas Association told the City of Las Vegas they intend to sue. By the termsof Las Vegas' city charter the community rights ordinance became law on thebooks five days after its passage. And now the real work begins.

All who take on the work of restoring control over our lives and communityexpect dissent, threats and opposition. These are essential to building a newframework of laws for our body politic. It is not a struggle to be undertaken light-ly. As Thomas Linzey, founding partner of the Community Environmental LegalDefense Fund, the public interest law firm working with nearly 150 municipalitiesacross the country to drive community rights into law and dismantle the oldbones of “settled” law, says, “This is definitely not for everyone.” Citizens needto champion the work. For New Mexicans the work of rebuilding democracy'slegal system has just begun. Resources including Democracy School can befound at www.CELDF.org. Hear Thomas Linzey on June 2nd, at 7pm in theConference Room, Luna Community College, Las Vegas. Sponsored byCitizens for Community Rights. For information on Santa Fe's ordinance con-tact Judith Lawson at jwzcls@gmail.com.

SUPPORT WILDLIFE AND

servation Area. The Friends of the Whitfield Wildlife Con-servation Area is an independent, non-profit corporation dedicat-ed to supporting the Whitfield Wildlife Conservation Area in theconservation of wildlife and habitats through environmental edu-cation, research, and restoration.

The Friends promote the preservation of the natural and historicalresources of the area, foster use and enjoyment by the public con-sistent with the protection and preservation of its environment andwildlife, and engage in such educational, scientific, and civic activi-

ties as well as assist the management ofthe area in carrying out its mandates.To contact the Friends e-mail: friendsofwhitfield@live.com

The Whitfield Wildlife ConservationArea attracts a diverse group oftourists, birdwatchers, hikers, andstudents who want to learn aboutwetlands ecology in an otherwise aridplace. Constructed in 2009, theEducation Center building serves as avisitors center and environmentaleducation facility providing learningopportunities to local school children

and sponsors teacher workshops, a lecture series, adult educationprograms, special events, and other programs.

The Visitors' Center is open from 8am to 2pm on Fridays andSaturdays. Prior arrangements have to be made for access to theVisitors' Center at other times. The grounds are open during theVisitors' Center hours and whenever the gates are open.

DIRECTIONS: From Belen's HWY 314 (Main St.), turn ontoEast Reinken Ave. Drive east all the way across the Rio Grande.Turn north on HWY 47. The Visitors’ Center will be one mile far-ther on your left. For more information go to: www.whitfieldwildlife.org. Donations to support this wildlife and conser-vation area can be sent to: The Friends of Whitfield WildlifeConservation Area, P.O. Box 170, Belen, NM 87002.

by ????

In central New Mexico, the Rio Grande supports acottonwood-willow riparian forest (commonlyreferred to by its Spanish name, bosque) and associated

wetlands that are invaluable for sustaining wildlifeand a supply of good quality water. In the past,many wetlands were converted to agricultural useand, more recently, impacted by urbanization.

To reverse the decline and degradation of thevaluable Middle Rio Grande Bosque and its wet-lands, the Valencia Soil and Water ConservationDistrict embarked on a cooperative conservationproject, the Whitfield Wildlife Conservation Area.

A large piece of farmland, the Whitfield-TrammelTract of 97 acres near Belen and Tomé, was deed-ed to the Valencia Soil and Water ConservationDistrict in 2003. The land was placed into a permanentconservation easement with the USDA National ResourceConservation Services Wetlands Reserve Program. Thisprogram is a voluntary program offering landowners theopportunity to protect, restore, and enhance wetlands ontheir property.

In collaboration with dedicated local, state, and nationalagencies and volunteers, the District is constructing moistmeadow units and new wetlands, protecting existing wet-lands, planting food plots for migrating and residentbirds and wildlife, and restoring native vegetation inriparian buffer zones for food and shelter for wildlife.

You can be a part of helping Whitfield grow as a refugefor wildlife and as a center for community by becoming amember of the Friends of the Whitfield Wildlife Con-

HABITAT

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

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

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

FRIENDS OF WHITFIELD WILDLIFECONSERVATION

AREA

WE THE PEOPLEGrowing a NEWBackbone

FOOD MARKET

RREESSTTOORREE&&PPRREESSEERRVVEE

BY LAURIE LANGE

Summertime is upon us now, and your garden isprobably completely in. But wait! Did you put inplants for the pollinators? Every garden can be a pol-

linator garden, so now that the summer vegetables are up,take steps to create pollinator habitat there. Doing so takeslittle additional effort, because some of the things you’vealready planted, like cucurbits, sunflowers, and tomatoesare desirable plants for pollinators.

Food for Them, Food for Us First off, consider making a second planting of fast-matur-ing summer squash about a month after your first sowing, to keepsquash blossoms coming for native squash bees and fruit coming on foryou. There’s a whole subset of native bees whose lives depend on squash.Squash plants are so prone to powdery mildew and squash bug infesta-tions though that after a while it can be helpful to just pull out the firstplants of the season and let fresh plants take over.

Alternatively, plant buffalo gourds, a.k.a. coyote melons, in a wild gar-den corner. Squash bees sleep overnight in both cultivated and wildsquash blossoms, and with plenty of squash bees around you’ll beassured of a bumper yield of squash and pumpkins. Buffalo gourd seedwaits to germinate until the ground is hot, so this a great time to getsome of this plant going. With its golden blossoms and spread of grey-green arrow shaped leaves radiating in all directions from a big toughtaproot, buffalo gourd is an overlooked xeriscape plant, especially hand-some draped over a terrace.

Another summer pollinator plant you can still get going now if youhaven’t already is sweet basil. Here in New Mexico it’s been found thatsweet basil blossoms attract many pollinators. So grow a whole row ofit, pick leaves for pesto, and let the bees rummage in the blossoms.

You can also prepare to support late fall honeybee forage by plantingwild arugula. This spicy, nutty arugula is a different plant entirely thanthe white-flowered annual garden arugula that’s already gone to seed. Acosmopolitan perennial known in Europe as wall rocket, wild arugula isunfazeable. It self-sows. It’s highly drought tolerant. And it puts on aflower show with a bevy of lemon yellow flowers for as long as 6 monthsstraight. This is the plant honeybees find still blooming even into lateNovember as they venture out of the hive.

We can expect summer monsoons soon, so don’t forget to plant some ofthe wildflowers bees like that appear with the rains. As with basil, it’sbeen found that native plants like golden crownbeard and dancing Bahiadaisies attract many kinds of bees. These wildflowers are easy from seed,as is the buffalo gourd, as long as they’re planted during the seasonalconditions they’ve evolved to germinate with.

Cover CropsThen there are the cover crops that have now become more available tohome gardeners. I especially encourage use of cover crops because usingthem is sustainable garden practice in multiple ways. They fix nitrogen inthe soil, improve soil structure, smother weeds and provide plentiful nec-tar for bees. Traditionally used by farmers on large acreage, many covercrops are now available in small quantities. Even balcony gardeners can

pollinator special! June 2012 4

get packet-sized quantities. Keeping your soilplanted with cover crops is a way to increase soilfertility without artificial or imported fertilizers.

The use of cover crops in home gardens is on thenew side. The nitrogen fixing legumes like hairyvetch and crimson clover are cool season plants tosow beginning in August or September. They’llgrow into the fall, and depending on the weather,can winter over and put on colorful shows of pur-ple, pink and crimson bloom in the spring.

Then there are the warm season cover plants likecowpeas and buckwheat. Plant these this summerin any garden space you don’t have in vegetables.Then turn them under to compost the soil.Buckwheat is the one plant mentioned here that’snot a nitrogen fixer. It’s the most unassuminglybeautiful plant I know: brilliant green foliage onslender stems with white blooms perched above.Bees love buckwheat blossoms, and honeybeeswill turn the nectar into dark, flavorful honey.Individually, buckwheat looks like a frail plant,but sow it en masse and it defeats any weeds thattry to pop up in its turf.

Don’t forget the butterflies and moths! Get readythis summer to provide these colorful flutterers

PLANTING FOR NATIVE POLLINATORS

Every garden, a pollinatorgarden! with overwintering spots for their pupal stages by col-

lecting branches and rocks. Put these in piles or cairnsas refuges where the quiescent phases of butterfly meta-morphosis can safely take place. You can also plantannual and perennial aromatic herbs such as rue, fennel,parsley and dill for caterpillars. In my garden, rue seemsto be irresistible to Monarch caterpillars; I’ve had to addmore rue plants because it gets so heavily devoured.Given the problems Monarchs are having with shrinkinghabitat, if they come to your garden, it’s worthwhile sup-porting them by giving a bit more space to the caterpil-lars’ preferred plants.

Cosmos is another plant for Monarchs; butterflies visitthe flowers and are especially well set off against thewhite variety “Purity.” Dill, parsley and coriander willoverwinter if planted in August. You can harvest fresh,pungent coriander until December or even later. Dill willgo down a bit sooner in the cold; parsley will winterover, and in the spring offer you fresh sprigs sweeter thanany parsley you’ve ever tasted from the store, becauseenduring cold produces sugars in parsley leaves.

For our other flashy pollinators, the hummingbirds,plant scarlet runner beans now. Hummers seek outorange flowers. Another great flower for hummers is thebrilliant vermillion flowered sunflower relative Tithonia.

Whatever steps you take this summer for pollinators,go out frequently to see who’s there. Park a lawn chairin front of the sunflowers and head out first thing in themorning to see who’s sleeping in the squash. Catchingglimpses of the affairs between pollinators and theirflowers is the reward for offering safe haven in yourgarden for pollinators.

As you’ll see, it really is true that every garden can be apollinator garden. Start with just one of the abovestrategies or plantings and increase your support forour pollinators from there.

FIND SEEDS, BEE HOUSES, A POLLINATOR PLANTINGCHART, INFO AND RESOURCES for creating your pol-linator garden at www.pollinatornation.com

Make your Garden aPPPPOOOOLLLLLLLLIIIINNNNAAAATTTTOOOORRRRHAVEN

Bagrada bug has a distinct preference for plants in theBrassica family – which includes oilseed crops such ascanola, as well as a variety of vegetables, including var-ious Asian salad greens, mustard greens, arugula,turnips, kale, and broccoli. Even ornamentals and weedsin the same family (such as sweet alyssum, pepperweedand spectacle pod) are attacked. Vegetable plants aremost vulnerable in the seedling stage – Bagrada bug can

kill newly emerged seedlings or young trans-plants, and crops such as cauliflower candevelop multiple, branched terminals insteadof a single head. Leafy greens like arugula – apopular crop amongst New Mexico’s small-scale and organic growers – take on ascorched appearance because feeding by thebug causes areas of leaf tissue to turn brown,desiccate, and die.

In New Mexico, Bagrada bug has so far onlybeen recorded on plants in the Brassica fami-ly; in California, however, where the bug has

been present for nearly four years, a worrying trend isbecoming apparent – the bug appears to be expandingits host range, and large aggregations can be found onvery different plants, including ornamental shade treessuch as sycamore. More worrying still is the difficultygrowers have encountered in trying to control this pest.In the principal vegetable growing areas of Californiaand Arizona, some growers reported having to spray at3- day intervals for 2-3 weeks to protect emerging

BY DR. TESS GRASSWITZ, NMSU

New insect pests accidentally introducedfrom elsewhere pose a constant threat toUS agriculture. Such species may enter the

country as contaminants in trade materials fromoverseas, and if they arrive in an area with a suitableclimate and host plants, they can rapidly reach veryhigh population levels because there are often fewnative predators adapted to feed on them. In somecases, predatory or parasitic insects can be intro-duced from the country of origin and in time canexert a high degree of biological control. However,such strategies take time: both to search for, collect and test suitable preda-tors, and to rear them in sufficient quantities for release in the US. Hence newexotic pests often leave entomologists scrambling to find effective controlmeasures and can be a significant problem for growers.

One such pest was found in high numbers in the Albuquerque area last sum-mer: the Bagrada bug (Bagrada hilaris), which first appeared in California in2008 and then spread eastwards through Arizona to New Mexico. TheBagrada bug is a type of stink bug (family Pentatomidae) that is thought tohave originated in east and south Africa, although it is now also found in partsof south Asia, the Middle East and Southern Europe. In New Mexico, it wasfirst found by New Mexico State University entomologist Dr. Scott Bundy inLas Cruces in the late summer of 2010. But last summer, it appeared in veryhigh numbers in the demonstration vegetable plantings at NMSU’s AgriculturalScience Center in Los Lunas, and was also recorded in several other parts ofValencia County, as well as Luna, Socorro and Otero counties.

seedlings – and that’s with conventional insecticides.Organic growers may have even more difficulty inachieving control, since insecticides approved fororganic production are generally less potent thantheir more powerful conventional counterparts.Greenhouse trials conducted by Dr. Tess Grasswitz atthe Agricultural Science Center in Los Lunas lastsummer confirmed this fear: a product based on neem(an Indian plant with insecticidal properties) killedless than 10% of treated adults and only about 30%of the immature stages (nymphs). An organically-approved insecticidal soap gave slightly better results,killing approximately 60% of the nymphs - but onlyabout 30% of adults. In the field, control is mademore difficult by the Bagrada bug’s tendency to rap-idly disperse from plants when disturbed; unlike moststink bugs, they will hide in cracks and crevices insoil, where it is hard to reach them with insecticides –adding to the difficulty of achieving control.

Research on potential US predators of the Bagradabug is still very much in its infancy. At Los Lunas lastyear, the only predator observed feeding on this pestwas a species of soft-winged flower beetle, althoughother potential predators (such as big-eyed bugs)were also present in high numbers on infested plants.Further research on Bagrada bug is planned at NMSUthis summer.

POLLINATORHAPPENINGS ON JJJJ UUUU NNNN EEEE 22223333

Bagrada Bug: EMERGINGTHREAT to

GROWERS

June 23: 10am-2pm Pollinator Day at the BotanicGardens, Albuquerque 2601 Central NW. Check out the U.S. Fish andWildlife Service’s collection of native pollinators, get afree pollinator poster and all the information you needto conserve pollinators from an area biologist who willanswer your questions while enjoying the beauty ofour Botanic Gardens. MORE INFORMATION: Julie_McIntyre@fws.gov, www.cabq.gov/biopark/

June 23: 10am-5pm City of Albuquerque, OpenSpace Division6500 Coors Blvd NW Albuquerque. Special pre-sentations on beekeeping and local native pollina-tors, ask local beekeepers your how-to questions,see beekeeping equipment, taste local honey. Thefilm Queen of the Sun will be shown in conjunctionwith Burque Bioneers, KUNM and La Montanita Co-op. MORE INFORMATION: Jodi at jhedderig@cabq.gov or go towww.cabq.gov/openspace

IF ANYONE FINDS ANY BAGRADAS: PLEASE LET TESS GRASSWITZ KNOW as she is trying to track its distribution in New Mexico. Tess can be contacted at: tgrasswi@nmsu.edu.

of ensuring the fertility of fruits, vegetables andgrains that provide humans and other creatures ofthe food web with sustenance to exist and prosper.Nearly 70% of the current global agricultural system

is dependent upon polli-nation. It is only in thelast one hundred years or so that humans have begunto place these beneficial insects, and our own exis-tence, into peril. Silently, and somewhat invisibly,other pollinators are facing a similar demise.

What Are the Bees Telling Us? Since 2006, one third of domesticated honeybee pop-ulations in the US have died or declined due toColony Collapse Disorder (CCD), a phenomenon inwhich bees fail to return to the hive, leaving thequeen and a handful of worker bees alone. CCD hasoccurred worldwide, predominately in places whereindustrial agriculture has taken hold. While a singlecause of CCD remains unidentified, neonicotinoids, aclass of systemic pesticides found in many householdgarden and industrial agriculture products, have beendocumented as highly toxic to honeybees and impli-cated as having a central role in honeybee decline.

In beekeeping lore, it is told that when a beekeeperdies, someone in the immediate family must go to thebeehives and tell the bees that their “person” has

pollinator special! June 2012 5

By Loretta McGrath

Humankind has had a long and gifted rela-tionship with the honeybee, dating back13,000 years as recorded in cave paintings

such as “Cueva de la Arana,” the Cave of the Spider,in Valencia, Spain. The painting depicts a human fig-ure perched on a long ladder with a vessel in one handwhile surrounded by flying insects. Images found inSouth Africa and other regions of the world depict asimilar relationship.

To this day honey hunters, such as the Gurung tribes-men from Nepal, pilgrimage on two honey hunts ayear into the Himalayan foothills to partake in theharvest ritual of extracting honey from the hives of thelargest honeybees in the world. The honey shamansrecite prayers as they prepare for the arduous steepclimb up long ladders, perching on high cliff faces,enduring numerous bee stings while balancing a basketto gather the freshly cut oval shaped comb, its hexag-onal wax cells full of the rich deep nectar ofHimalayan jungle flowers. Smoke clouds the air as thetribesmen, like their more domesticated counterpartsin the Western world, try to calm the bees as they robthe food supply of these ferociously stinging creatures.The ritual proceeds over many days and if the tribes-men are fortunate, their feat of sacrifice and tenacitywill be rewarded with gallons of honey which they willshare with family and barter for goods and serviceswhen they return to the village.

Other humans have sought to “coevolve” with thehoneybee in a domesticated dance by building struc-tures made from reeds, wood, earthen clays and stoneand in different shapes and sizes—all to lure the hon-eybee to settle in and provide precious gifts of honey,beeswax, pollen and propolis. The healing benefits ofthese substances have been recognized for thousandsof years and command high value in markets today.While these tangible gifts benefit humans, the truework of the honeybee often goes unnoticed; the work

THE COEVOLUTION OF HUMANS AND HONEYBEES

passed on. In some places in Europe and the US, hives were covered inblack cloth while the family mourned their lost loved one. Now the situ-ation has reversed, and honeybees are dying in large numbers worldwide;we the beekeepers are grieving and the entire plant and food web is atstake. If we are to continue our coevolutionary dance with the honeybees,we must evolve as human beings to reciprocate the blessings we receivefrom the bees.

We must evaluate our personal ethics and explore what it means to bekind and considerate with the bees and pollinators in mind. And we cando this in celebration! This crisis affords us the opportunity to act in serv-

ice to these creatures, with respect and gratitude for the boun-ty they have provided since our time on this earth. It is oftensaid by beekeepers that they get “chosen” by the bees to stew-ard them and they fall in love with the bees. Beekeepers willsay that there is something so alluring about working withhoneybees. Now is the time for all of us to consider the plightof these creatures and to notice all the other beneficial insectsthat exist along with them. The good news is there is muchwe can do on their behalf. In turn, we, and many other crea-tures, as well as the land, will benefit by our efforts.

The Pollinator Partners Project: A Project of Farm to Table The key aim of the Pollinator Partners Project (PPP) is to sup-port the creation of pollinator friendly habitat in NewMexico to enhance and regenerate the ecological, agricultur-al, economic and cultural health, vitality and well-being of

people, pollinators and places. We focus on educational outreach throughgardening, land stewardship, and beekeeping with presentations, filmevents, age-appropriate dialogue, and web-based resources to supportschool and community-based projects.

The Pollinator Partners Project shares the story of the honeybees with com-munities around New Mexico so all citizens, especially farmers, beekeep-ers, backyard, school and community gardeners, and public land managersare aware of the plight of the honeybee and can engage their communitiesto promote biodiversity, pesticide-free land stewardship, and the creationof a healthy and vital sustainable agricultural food system. In order tobuild appreciation and care for pollinators, PPP provides outreach to chil-dren and youth through FTT’s Farm to School educational activities, teach-ing how to create healthy garden environments beneficial to insects andplants while encouraging libraries and others to highlight pollinatorsthrough their out-of-school and after school activities.

Tell us about and send photos of pollinator gardens or habitat in yourhome or community for our Pollinator Partners website. For more infor-mation or to promote pollinators in your organization, business, school,neighborhood or community, contact Loretta McGrath at loremcgrath@gmail.com. Donations to the Pollinator Partners Project canbe made to Farm to Table @ www.farmtotablenm.org.

It’s no secret even among the Genetic Engineering corporations—euphemisti-cally called the Bio Tech industry—that the great RoundUp Ready experiment(indeed it is an experiment no matter what they say) is failing. Rather than

reducing the use of herbicide, the target weeds are developing glyphosate resist-ance. The industry’s answer? More crops resistant to other herbicides! DowAgroScience is introducing GM corn that is resistant to 2,4-D, one half of the infa-mous defoliant Agent Orange that was dumped by the millions of gallons overVietnam during that war.

RoundUp is not innocuous but is certainly “safer” than 2,4-D, which is partially toblame for millions of birth defects throughout Vietnam and is linked to cancer,Parkinson’s Disease, nerve damage, and hormone disruption. It is volatile—meaning2,4-D changes from a liquid to gas rapidly and can therefore spread long distancesafter spraying and affect non-target crops. There is no evidence that weeds will not alsodevelop long-term resistance to 2,4-D. But RoundUp is losing its efficacy so scientificwisdom says why not instead use this more dangerous chemical. Me, I don’t get it, butas the old Thomas Dolby song goes, I’m “blinded with science”.

FDA Flunks Remedial MathThe web organization http://justlabelit.org/ reports that one million people signedonto the Just Label It petition campaign calling for the FDA to require GMO foodlabeling. This is a record for any petition sent to FDA…but… the FDA counters thatthese only count as 394 responses because the rest signed identical forms andtherefore 999,606 signatures count as one. I’ve never been a math whiz but last timeI heard, two plus two still equaled four.

And (will wonders never cease) bipartisan support could be a reality. A Just Label Itpoll of one thousand general election voters found that those in favor of mandatoryGMO labeling crossed party lines: 93% Democrat, 90% Independent and 89%Republican. Overall only 5% opposed GMO labeling and 5% are undecided.

Compare this to other recent polls by Thomson Reuters Pulse Healthcare Survey,MSNBC, The Consumers Union, The Washington Post and ABC News. The results?All are 93% or above in favor of labeling. Or what of the fact that forty countriesworldwide mandate GMO labeling? Dear FDA: Stay after class and do your timestables on the blackboard one hundred times.

I Pledge Allegiance. Sometimes. As the Federal Government continues to founder on GMO label laws, Vermont is thelatest state to attempt its own. Sadly it’s a rather weak bill that only takes effect ifCalifornia and two other northeast states do the same. This is partly becauseGovernor Peter Shumlin is “gun shy” about passing such a law because he fears alawsuit that was threatened by the GMO Industry. These GMO corporations are thetype that fly the flag proudly and claim their allegiance to the founding fathers as wellas State’s rights ... unless it interferes with business. Don’t tread on me, indeed.

IF AT FIRST YOU DON’T SUCCEED...GMO NOTES

THE BLESSINGS OF BEES AND OTHERPOLLINATORALLIES

Oink.Because the Canadian hog industry has cutits funding, Canada’s University of Guelphhas scrapped its research program forGMO pigs. Dubbed “Enviropig,” the hogswere engineered with genetic material from mice in order toreduce phosphorus in pig manure. This was supposed toreverse environmental contamination from an excess of thestuff. Of course no one has questioned the fact that concen-

Here’s what YOU can do: Plant a Pollinator Garden: Go to the NMSU Los Lunas PlantCenter and download the pollinatorplant recommendations and bookletrecently published at http://aces.nmsu.edu/ipm/documents/benefical-insects-booklet-final.pdf

Avoid the Use of Chemicals: especiallyneo nicotinoid pesticides-two of thesesystemic pesticides with the activeingredients of imidacloprid and clothi-anidin are especially harmful to beesand pollinators. Also avoid the commonly used glyphosate(RoundUp).

Provide Water Habitat: Place a shallow basin of water filled withstones in several places in your garden to give the bees a place toland and drink without drowning.

Become a Backyard Beekeeper or Support Local Beekeepers:Check out the New Mexico State Beekeepers Association website,the Sangre de Cristo Beekeepers Group in Santa Fe and theAlbuquerque Beekeepers Group. Purchase local honey and beeproducts at farmers’ markets throughout the state and at LaMontanita Co-op.

Support ORGANIC farmers and gardeners and learn to growfood without chemicals!

Host a Bee Party Film Event or Honey Dessert:Celebrate the bounty of the bees by hosting gatheringsto view one of several bee films that highlight beeissues. Some films to consider include: Vanishing of the

Bees, Queen of the Sun, Nicotine Bees and TheStrange Disappearance of the Honeybees.Sample honey!

Encourage your Local Library to Carry BeeFilms and Books: Make suggestions to yourlocal library to purchase the above mentionedfilms and explore books about pollinators.

Create Art that Celebrates Bees, Butterflies,Birds and Bats: Get children involved and create

art in public and private spaces.

Do Bug Counts in your Garden: Hone your observationskills and do bug counts, take photos, keep a bug jour-nal with sketches and document the pollinator party!

Provide Nesting Sites for Native Bees: Some nativebees that dig into the ground prefer undisturbed soil,other native bees prefer wood to build cavities to laytheir eggs. Build your own wood or bamboo bee boxesto attract native bees who will work alongside honey-bees to pollinate your garden.

Use your Power to Impact Policy: Pressure the EPAand Congress to take action to protect pollinators!

SUPPORT HONEY BEES AND OTHER POLLINATORS:BE A BEE PARTNER

trated “feedlot” style hog raising (I hateto call it farming) makes a useful by-product (manure) into an environmentalhazard. Why not fund a hog manurecomposting project instead? Heck, youcould even sell the stuff. Or better yet,reduce the size of hog operations butmake more of them all around the coun-try, give them pasture to root around inand turn the stuff back into the soil.

No offense to my scientifically minded friends but solutionsdon’t necessarily have to involve cutting edge lab experi-ments and test tubes. Plain ol’ dirt works pretty well inmany cases.

ITCHY GREEN THUMB, by Brett Bakker

BY MARSHALL KOVITZ

On Thursday, April 12, members of the Co-opand members of the Co-op board gathered fortheir second in a series of study circles based on

the book, A Discussion Course on Cooperatives. Thismonth we examined co-op principles and values, talkedabout why they are important and how they impact ourlives. For those not familiar with them, the seven princi-ples can be found on page 3 of this newsletter. In additionto these seven principles we looked at the co-operativevalues of self-help, self-responsibility, democracy, equali-ty, equity, solidarity, honesty, openness, social responsi-bility, and caring for others.

Overall, board members are expected to spend theequivalent of about three hours a week on board duties,including committee work, trainings, workshops andother meetings and activities. In exchange, board mem-bers are compensated with an annual stipend of $1,800.The Secretary receives $2,700 and the President receives$3,600. Board members are expected to serve the fullthree-year term to which they are elected.

While it is customary for boards to seek prospectivemembers with management-related skills, our ap-proach is different. Our comprehensive policies andthe management reporting that is required for themallow the board to simultaneously ensure successfulCo-op performance and still focus on the bigger pic-ture we mentioned earlier.

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

• First and foremost, be dedicated to the well-being ofthe Co-op and its owners.• Have a propensity to think in terms of systems andcontext. • Be honest and have independent judgment, courage,and good faith.• Be able and eager to deal with values, vision and thelong term. • Be willing and able to participate assertively in dis-cussions and abide by board decisions and the intent ofestablished policies.• Be comfortable operating in a group decision makingenvironment, sharing power in a group process, anddelegating areas of decision making to others.

Our focus on the long term, on clear definitions ofroles, and on respectful and productive dialogue hasclearly paid off. Here’s what Board Member KristyDecker says about her work on the board:“I find board work exciting and rewarding! I love vol-unteering my time for a business that does good forthe community, the environment and for future gener-ations. We have fun at meetings and we study inter-

esting topics that help us to further understandhow to keep our community healthy, co-op edu-cated and socially responsible. I take great pridein being a part of an organization that is seen asa national leader in the co-op movement.”

An Exciting and Rewarding OpportunityWe encourage prospective candidates to attendmonthly board meetings so they can betterunderstand how the board governs. Meetingsare always on the third Tuesday of each month,starting at 5:30pm. Location is the ImmanuelPresbyterian Church, across Carlisle from theNob Hill store’s back door. Dinner is served toall attending, starting a little before 5:30pm.

Candidate Nominations start July 20 and end onAugust 20. Beginning on July 20, applications, con-taining complete instructions, will be available at theinformation desk of each store as well as on the Co-op’s website, in the “Board of Directors” link.

TO QUALIFY AS A CANDIDATE, YOU MUSTRETURN YOUR COMPLETED APPLICATION BYAUGUST 20.

Board elections will be held from November 1stthrough November 14th. Our annual meeting andcelebration will be held on Saturday, October 27, atWarehouse 21 in Santa Fe. Candidates are encour-aged to attend this meeting to have the opportunity toaddress members regarding their candidacy. As wehave done in the last few years, the board will offer alist of candidates it feels are qualified to serve. Fullinformation about this process will be included in thecandidate packet.

IF YOU HAVE ANY QUESTIONS, CONTACT US ATbod@lamontanita.coop, or contact Kristy Decker,Chairperson of the Nominations and ElectionsCommittee, at 280-9721.

BY THE CO-OP BOARD OF DIRECTORS

Your Co-op needs you! The nominations process for LaMontanita’s Board of Directors elections will be startingsoon, and we want to let you know how you can participate.

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

AND, you can VOTE Electronically THIS YEAR!

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

This year we will be utilizing electronic voting instead of mailing out paperballots. Primary members who are interested in voting electronicallyshould provide an email address to the info desk at any of our stores inorder to receive election login information. Email addresses will remainconfidential and only be used for election purposes, unless members wishto receive additional Co-op information electronically. Primary memberswho wish to fill out paper ballots may obtain them from the info desk atour store locations between November 1 and November 14.

Why Run for the Board?The board’s work requires discipline and creativity. We govern by means ofa framework called Policy Governance. At our monthly meetings, the boardreviews management’s work by examining performance reports and com-paring them to policy standards we have established. The board governs bydeclaring, through its policies, the results it wants and the actions it wantsthe general manager to avoid while achieving those results. Only by review-ing and adjusting these boundaries do we adjust the direction of the Co-op.

We leave day-to-day operational details to the general manager and histeam (those are the people you see every day as a shopper); we keep tabson the stores on a monthly basis through formal reporting. Very impor-tantly, we spend almost half our meeting time studying our world, learn-ing about our owners’ needs, and imagining the future.

DIRECTORS PROVIDE VISION STABILITY SUCCESSco-op news June 2012 6

membership isOOWWNNEERRSSHHIIPP!!

YOURco-op...

needsYOU!

We started by discussing how these principles and valuesform a solid foundation for what we do and how they pro-vide a point of reference and a way to distinguish ourselvesfrom other businesses. Given the wide variety of co-ops andthe different ways they serve people, some of the partici-pants noted that it was not always clear that they were partof a co-op even though they in fact were. Examples are elec-

tric co-ops—which may not appear to offervoluntary membership in an area where onlythe co-op serves people—and credit unions,which sometimes do not advertise themselvesas co-operative financial institutions eventhough they are. One reason these issues can beimportant is because we want to understandwhy it is people support co-ops and what wecan do to increase that support. Put anotherway, how are we different from other busi-nesses? What is the “co-op advantage?”

To the last question, we received varied but familiaranswers. For some, it was the knowledge that they were realowners, even if they did not always vote. For others, it wasthe patronage dividend, noting only those who do businesswith the co-op receive this benefit. Still others expressedfeelings of trust for the co-op, since the primary purpose ofthe business is to meet their needs rather than earn a profitfor investors. Not surprisingly, others talked about the senseof community and comfort they experience in co-op stores;

this sense of relatedness is something most felt wasunique about the co-op model.

The issue of meeting people’s needs invariably turns tothe question of what are real needs (as opposed toadvertising-driven needs and desires based on conven-ience) and how does the Co-op decide what to stock.Exhibit A for these kinds of discussions is often thelarge assortment of bottled waters we carry. Needlessto say, there is no easy answer for this issue. Ratherthan trying to balance environmental protection withmember requests at the policy level, the board dele-gates these decisions to management.

Finally, while our group did not have an opportuni-ty to discuss the future of the co-operative principles,others have. Johnston Birchall, in his article, “HaveThe Principles Enabled A Co-operative Advantage?”discusses the possibility of some day defining, inoperational terms, how co-ops live the principles.The intent is to create an easily explained co-op dif-ference—one that the public can see and one that co-ops could be held accountable for.

After several sessions it’s clear that participantsenjoy and become quickly engaged in theseprovocative ideas. If you’d like to join the dis-cussion, contact us at bod@lamontanita.coop.

BOARD OF DIRECTORS ELECTIONS!

YOUR CO-OPCO-OP

NEEDSYOU!

CO-OP STUDY CIRCLES:PROVOCATIVE IDEAS,DEEPDISCUSSIONS

A cookbook for people with food sensitivities by naturopathicphysician and chef, Dr. Peggy Parker now on sale at three LaMontanita Co-op locations. DR. PARKER WILL BE ON SITE FOR ABOOK SIGNING on June 9 at the Valley store from 11-1pm, at theNob Hill store from 3-5pm; and at the Santa Fe store on June 10 from3-5pm. The Deli department at each location will feature atleast one signature dish from the cookbook.

Dr. Peggy Parker was a gourmet chef for 20 years before becoming anaturopathic physician. She found that many of her patients werewheat, gluten, sugar, dairy, or egg intolerant, and so began designingcreative recipes to make their lives more manageable. In the process,her OMG! That's Allergy Free? cookbook was born. The cookbooksregularly retail for $43.95 and are on sale at 20% off for $35.99while supplies last. Dr. Parker also offers more recipes, kitchen tips,product reviews, and answers to food allergy questions online atwww.OMGAllergyFree.com and www.SimpleHealthNetwork.com.

6 / 9 V A L L E Y C O - O P 1 1 - 1 P M , N O B H I L L C O - O P 3 - 5 P M , 6 / 1 0 S A N T A F E C O - O P 3 - 5 P M

OMG!

B O O KS I G N I N G W I T HDD RR .. PP EE GG GG YYPPAA RR KK EE RR

that’s allergyFREE?

co-op news June 2012 7

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

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

democratically-controlled enterprise.

Calendarof Events

After months of work reviewing all informationavailable on a possible La Montanita Co-op loca-tion in the East Mountains, the decision has beenmade not to move forward at this time.Looking at the numbers, this location wasmarginal at best; just hitting break evenpoint if everything went as smoothly aspossible. The investment required from theCo-op, including inventory, would be closeto a million dollars and any constructionoverage or equipment problem could easi-ly cause us to miss our financial target,threatening the stability of your Co-oporganization as a whole.

Although we are continuously getting requests frommany communities throughout the state; the biggestreasons not to move forward in the East Mountainsat this time are our Warehouse/Foodshed Initiativeand the Gallup location. While both of these areimportant community development projects and weare committed to both, neither one is profitable at

this time. While both projects have made goodprogress toward supporting themselves, they arestill not quite there. Having another location in this

position is just too much to risk forour Co-op as a whole and coulddeplete our resources quickly.

I am deeply disappointed the EastMountain store did not work outand I hope to be able to reconsiderit at some point in the future. I haveenjoyed working with Curtis andmeeting many people from the com-

munity. My thanks to all who have called to voicesupport for this store and we sincerely appreciateyour ongoing support of the Co-op.

Please don’t hesitate to contact me with inputor questions at terryb@lamontanita.coop or byphone at 505-217-2020.

-TERRY BOWLING

GENERAL MANAGER, LA MONTANITA FOOD CO-OP

6/19 BOD Meeting, Immanuel Church, 5:30pm

6/23 Co-op sponsored showing of Queen of the Bees at the Open Space Visitor Center, see page 1.

6/25 Member Engagement Committe Meeting, 5:30pm, email: bod@lamontanita.coopfor location.

EAST MOUNTAINS THE INSIDE SCOOP

BY DARLENE REYNOLDS

Nomadic State of Mind is a small company ded-icated to offering handmade footwear, acces-sories and organic cotton apparel. Thinking

forward to future generations and also the need to makea product that is able to take a lot ofwear and tear, Nomadic chooses to use reclaimed material as much as itcan without sacrificing rope tensilestrength. Currently, we use a partlyreclaimed polypropylene cord. Usingreclaimed material mixed with newmaterial ensures that our products willlast for a long time.

Our sandals, purses, belts, bottle carriers, rugs and place-mats are made with the rope produced at a material facil-ity in the USA and are 100% VEGAN and animal friend-ly. Nomadic State of Mind products are eco-conscious,handcrafted and made of incredibly strong material.

The sandals are washable/dryable, colorfast, super soft,comfortable, adjustable, lightweight and have beenknown to mold to the shape of your feet. They are resist-ant to bacteria, mildew and fungus, allowing your feet to

breathe and stay dry. Soft but made to last, most ofour sandals, designed in the style of the old prophets,are unisex with sizes from babies to “Big Foot” andnew styles and colors are always being added.

In 2002 Chris Anderson, owner and founderof Nomadic, taught a small Nicaraguan com-munity how to make sandals in hopes of cre-ating jobs and income for those who lost theircoffee farm work. All of our artists are paidwell and we hope to grow the sandal business,offering employment for more people.

Sandals may be washed and dried with yourregular wash, in the sink or with a hose; then

air dried. They are adjustable by sliding the back strapall the way up and under to create a slip-on sandal.Nearly all our sandal scraps are used to make rugs,placemats, purses and bottle holders.

Though Nomadic State of Mind products are soldaround the world, we are a grassroots company.Nomadic State of Mind products can be found atthe Albuquerque and Santa Fe Co-op stores.

NOMADIC STATE OF MIND:RECYCLED Plastic Sandals

est shave you've ever had! Their 3-inch round shavingsoap also has Fullers Earth Clay to help your whiskersstand upright for a closer shave. Plus they also put a liq-uid Silk Protein in to give you a silky smooth shave.

Weleda Moisture Cream for Menhelps dry, tough skin get hydrated andrefined day or night. Marshmallow rootextract soothes skin and calms irritation.

Sun Shield Hats. Get Dad outfittedwith a nifty hat, to shield him from thesun and keep his freshly shaved patesmiling. You’ll find a variety of choicesat your Co-op.

Other Great Dad Suggestions:Your Co-op can hook you up with a

number of other good suggestions for masculine acces-sories that Dad will appreciate, including candles,books, or some great music from the folks at Putumayo,including new African music and Bluegrass releases,though some Dads (ahem!) still have a soft spot for theCuban and Parisian Café titles.

Food for Father’s Day: Still stumped? The most pop-ular response to “what would you like for Father’s Day”was “food.” Check this month’s recipe section for atasty grill-minded selection. Try Sweet Grass beef fromyour La Montanita Co-op! Vegetarian dads need not beleft out either: there are a plethora of excellent cheesesand wondrously special treats to fit any dietary prefer-ence. Ask any grocery or cheese counter staff for sug-gestions, and if you still can’t make up your mind,GIVE DAD A GIFT CERTIFICATE!

BY ROB MOORE

You have to hand it to dad: absolutely oneof the unique jobs in the world, filled withresponsibility and demands, rich in returns and

pride. This Father’s Day, why not reach a little furtherthan the traditional ties or cologne andpick a few items that might give dad asurprise and earn you a smile.

We dads tend to know either exactly whatwe want or have no preference at all, sogifts that are functional but that wewouldn’t get for ourselves can be a cleverway of getting something cool for Dadand letting him know you are tuned in toall he does for you. Herewith are a fewgift recommendations from your Co-op,along with a few suggestions from inter-ested parties (cough).

Rainbow Light Men’s One Daily Multi-vita-min. Complete, food-based nutrition with energizinggreen foods and organic spirulina. Research-basedMultivitamin Protection goes beyond minimal 100%Daily Values to deliver customized, protective nutrientpotencies, high-potency zinc to support reproductivehealth, plus saw palmetto and 1,000 mcg lycopene andB-Complex promotes vigorous energy.

Heart Health & Immunity. Now with 25 millionprobiotic cultures and 800 IU vitamin D plus broad-spectrum enzymes for daily digestive health andimmune support.

Udder Delight Unscented Shave Soap. UdderDelight’s goat milk shaving soap will give you the clos-

FATHER’S DAY IS JUNE 17MAKE DAD GLAD!

GRASS FED, GRASS FINISHEDSWEETGRASS BEEF OR LOCAL KYZERPORK TO GRILL!

FOR DAD! GET IT at your favorite CO-OP! Father’s Day,Sunday, June 17!

Ingredients 1 bottle Red Wine 1/4 cup Shallots, minced * 1 tsp Thyme, minced * 1 TBSP Rosemary, minced * 1 TBSP Organic Valley® Unsalted Butter, softened 2 tsps Golden Brown Sugar * 2 lb Sweet Grass Co-op Ground Beef 1 tsp Salt * 1/2 tsp Ground Black Pepper * Organic Valley® Blue Cheese Rudi’s Organic Bakery® Hamburger Buns Organic Tomatoes, sliced Organic Arugula

Directions Boil wine, shallots, rosemary and thyme in a medium saucepan until reduced to 3/4 cup, about 20 minutes. Remove from heat. Add butter and brown sugar; whisk until butter melts and sugar dissolves.

Mix beef, salt, and pepper, and 1/4 cup wine mixture in bowl. Form meat into four burgers.

Brush hot grill rack with oil. Grill burgers until cooked to desired doneness, brushing occasionally with wine mixture. Place blue cheese crumbles on burger after last turn and grill until cheese melts.

Top burgers with tomato slices and arugula. Enjoy!

Made from Scratch 101 | fresh, fair, and grown just for you

Blue Cheese Cabernet Hamburgers

Courtesy of OrganicAuthority.com* Available in the bulk department

...and other sumptuous summertime recipes!

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early summer flavors June 2012 10

BY DEBORAH MADISON

It may feel like summer, but June is still springwhen it comes to the garden and the Co-op.What’s in? Rhubarb. Radishes. Strawberries. Peas.Asparagus, still. It’s limited compared to what’scoming, but it’s a really lovely, delicate assortmentof vegetables. June also includes Father’s Day, thetraditional time for a grilled, grassfed steak andperhaps a rhubarb pandowdy for dessert. And inbetween, radishes and peas, two ways.

Radish Salad with Vella’s Dry JackCheeseThe Vella family’s Dry Jack cheese from SonomaCounty in California is one of our national foodtreasures. It’s increasingly possible to findnationwide, but if you can’t get your hands onsome, use Parmigiano-Reggiano or another hardcheese. This is a very pretty, bright, and livelylittle salad. You can stray from its utter simplic-ity by adding some freshly blanched and peeledfava beans, radish sprouts, or very small arugulaleaves. Serves 6

2 bunches breakfast radishes or mixed varieties, including small daikon

2 tablespoons thinly sliced chivesOlive oil, as needed2 to 4 ounces Dry Jack or Parmigiano-Reggiano

Sea salt and freshly ground pepperRadish sprouts, leaves, or arugula greens, optional

Set aside a handful of the most tender radishgreens. Trim the radish roots, leaving just a bitof the stem, and wash them well. Wick up the

excess moisture with a towel, then thinly slice, eitherlengthwise or crosswise. Put them in a bowl and tosswith the chives, radish greens, and enough oil to coatlightly. Put the radishes on a platter, shave the cheeseover them, and add pepper and the optional greens, ifusing. From Local Flavors, Cooking and Eating fromAmerica’s Farmers’ Markets.

Braised Red RadishesRadishes are lovely cooked as well as raw. The colorsfade to delicate pastels, the heat is moderated, and theyare surprisingly delicious. I often add other vegetables aswell—spring peas, little turnips, asparagus tips and such.And of course radish greens when tender and in goodcondition are good to eat too! Serves 4

20 plump radishes, red ones or multicolored1 to 2 tablespoons butter1 shallot, diced1 teaspoon chopped thyme or several pinches driedSea salt and freshly ground pepper

Trim the leaves from the radishes, leaving a bit of the greenstems, and wash them. If the leaves are tender and in goodcondition, wash them too and set them aside. Leave small-er radishes whole, and halve or quarter larger ones. Melt2 to 3 teaspoons butter in a small sauté pan. Add the shal-lot and thyme and cook for 1 minute over medium heat.Add the radishes, a little salt and a little pepper, and waterjust to cover. Simmer until the radishes are tender, about5 minutes. Add the leaves if using and cook until they'rewilted and tender, a minute more. Remove the radishes toa serving dish. Reduce the liquid, adding a teaspoon ortwo more butter if you like, until about 1/4 cup remains.Spoon the sauce over the radishes and serve. FromVegetarian Cooking for Everyone.

An Assemblage of Peas Since shelling peas and edible pod peas cook quickly andJune is when we’re likely to find ourselves with some ofthis kind and a few of another, I simply cook them togeth-er. They look marvelous and taste just fine! Serves 2 to 4

1 pound peas, different varieties or all one kindSea salt and freshly ground white pepperButter to tasteChopped mint, basil, chives, or dill

String the snow peas and edible-pod peas; shuck anyshelling peas. Bring a pot of water to a boil, add salt,and drop in the peas. Boil until they’re bright green andtender, a minute or two. Drain, shake dry, then return tothe empty pan where they’ll finish drying in its heat. Stir ina small piece of butter, a little pepper, and whatever freshherb appeals to you. If you have pea shoots, cook themwith the peas.

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Strip Steaks with Caramelized ShallotButter Fine steaks from the short loin, such as stripsteaks, need little advance seasoning. Sometimeslabeled “Kansas City,” “New York,” or “Del-monico,” strips are both tender and hearty in fla-vor. For a festive finish, serve these with a flour-ish of butter loaded with caramelized shallots.For everyday eating, we often split a steak, butfor Father's Day, Dad may want to splurge.Serves 6 or more

Six 12- to 14-ounce boneless strip steaks,about 1 to 1 1/4 inches thick

1 tablespoon coarse salt, either kosher or sea salt, or more to taste

1 teaspoon coarse-ground black pepperCaramelized Shallot Butter1 tablespoon vegetable oil3/4 cup chopped shallots1/2 teaspoon sugar6 tablespoons unsalted butter1 teaspoon Worcestershire sauce2 tablespoons snipped chives

Stir together the salt and pepper and then rubover the steaks on all surfaces. Let the steaks sitat room temperature for about 30 minutes.Prepare the butter. Warm the oil in a small sautépan over medium-low heat. Stir in the shallotsand sauté for 5 minutes. Sprinkle in the sugarand continue cooking for about 10 more min-utes, until the shallots are very soft and toastybrown. Add the butter and stir occasionally,until melted. Keep warm.

Fire up the grill for a two-level fire capable ofcooking first on high heat (1 to 2 seconds with the"hand test" where, with your hand several inchesabove the cooking grate, you have to pull it awayfrom the heat within 1 to 2 seconds ) and then onmedium (4 to 5 seconds with the hand test).

Grill the steaks over high heat for 2 1/2 minutesper side. Move the steaks to medium heat, turningthem again, and continue grilling for 2 1/2 to 3minutes per side for medium-rare doneness. Turnthe steaks a minimum of three times, but more

often if juice begins to form on the surface. Rotatea half-turn each time for crisscross grill marks.Plate the steaks, spoon the melted butter overthem, and serve.

Courtesy of Cheryl Alters Jamison, adapted fromThe Big Book of Outdoor Cooking & Entertaining(HarperCollins) 2008, Cheryl Alters Jamison andBill Jamison.

Sugar Snap Peas with Scallions and DillThis basic dish is easy to vary: Use shallots insteadof scallions, or if new fresh onions have come intothe market, add some, thinly sliced. A handful ofpeeled fava beans, pea shoots, and slivered aspara-gus tips added to the peas turns it into a spring veg-etable sauté. Serves 4

1 pound sugar snap peas, strung, or winged peas

6 scallions, including a few inches of the greens, finely sliced

Sea salt and freshly ground pepper1 tablespoon butter or olive oil2 tablespoons chopped dill or another favored herb

Put the peas in a skillet with the scallions, a fewpinches of salt, the butter if using, and enoughwater to just cover the bottom. Cook until brightgreen and tender. After a minute or two—taste oneto be sure. If using olive oil, add a little to the pannow. Taste for salt, season with a little pepper, andadd the dill.

early summer flavors June 2012 11

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BY DAVE MCCOY, CITIZEN ACTION NEW MEXICO

A n 8,000,000-gallon, highly toxic plume of jet fuelhas reached the Albuquerque aquifer. Part of theplume is dissolved and part is floating 510 feet

below us. The dissolved plume has moved off of Kirtland AirForce Base into the surrounding ecosystem and is being drawntoward wells in Albuquerque’s Ridgecrest neighborhood andmore than 40 other municipal drinking water wells.

Kirtland officials have acknowledged that all its groundwatermonitoring wells are contaminated with the chemical ethyl-ene dibromide, (EDB), a carcinogen that is deadly in partsper trillion. The EPA recommends zero exposure to EDB indrinking water.

In 2011 the EDB moved 1,200 feet closer to Ridgecrest municipal wells in onlyseven months. At a March 13, 2012, meeting, Colonel Conley said Kirtland had noplan in place should the dissolved plume hit the City’s wells—only shutdown of thewell and treatment at the wellhead. No planning is being done for water treatmentor well relocation.

The Air Force and its contractor, Shaw Environmental, are pushing to use SoilVapor Extraction (SVE) for the liquid portion of the plume, but according to theEPA, that approach won't remove liquid jet fuel. Shaw and the Air Force also wantto use pump and treat “containment wells,” but the National Academies of Sciencerejects that technology as ineffective, too costly and notes that millions of gallonsof “treated” waste water may be put back in the ground, accelerating the plume’smovement toward Albuquerque’s wells.

The Air Force, NOT Water Utility ratepayers, should pay the coming costs forlost water production and expensive Water Treatment Plant construction.

agua es vida June 2012 12

CONTACT the Water UtilityAuthority BOARD Members listed here!

ASK the WUA Board members to issue a resolution thatthe Air Force must address this impending environmentalcatastrophe with an aggressive cleanup plan NOW. The AirForce must find the extent of the plume using the mostsensitive technology available and not depend on ShawEnvironmental’s information that was gathered using lesssensitive equipment.

DEMAND that the Air Force begin remediation of the liq-uid plume NOW.

LARGEST AQUIFER CONTAMINATION IN HISTORY!KIRTLANDAAIIRR FFOORRCCEEPLUME

CONCERNED CITIZENS forNUCLEAR SAFETY will be celebrating our 25thAnniversary throughout 2012. Check out the details for upcom-ing events on our website, www.nuclearactive.org. Please sign upthere to receive Action Alerts and weekly Updates. Email yourfavorite CCNS story to ccns@nuclearactive.org.

The ABCWUA should use its authority to DEMAND the AirForce do the following:• PAY for an independent expert to review the flawed reme-diation plans for the jet fuel and dissolved fuel and offerrecommendations/guidance to the WUA Board regardingwhat the WUA Board can do to minimize the impact.• PROVIDE funding for an appropriate water treatment plant—providing immediate design and construction costs. • PROVIDE WUA with money for contingency planning forshutdown and relocation of the Ridgecrest municipal wells.

CONTACT THESE OFFICIALS AND DEMAND ACTION TOPROTECT OUR AQUIFER!• Mayor Richard J. Berry/Phone: 505-768-3000Email: mayorberry@cabq.gov• Ken Sanchez, Chair/Phone: 505-768-3183Email: eromero @cabq.gov• Wayne A. Johnson, Vice-Chair/Phone: 505-468-7212Email: kbrown@bernco.gov• Art De La Cruz/Phone: 505-468-7448/Fax: 505-462-9819Email: dherrera@bernco.gov • Rey Garduno/Phone: 505-768-3152/Fax: 505-768-3227Email: julianmoya@cabq.gov• Trudy E. Jones/Phone: 505-768-3106/Fax: 505-768-3227Email: azizachavez@cabq.gov• Maggie Hart Stebbins/Phone: 505-468-7108Fax: 505-462-9818/Email: wobrien@bernco.gov• Pablo R. Rael Ex-Officio/Phone: 505-344-6582Email: pablor@abastoutility.com• Senator Cisco McSorley/Phone: 505-266-0588Email: cisco.mcsorley@nmlegis.gov• Representative Henry Saavedra/Phone: 505-350-0486• Senator Udall/ /Phone: 505-346-6791E-mail: bill_woldman@tomudall.senate.gov

FOR MORE INFORMATION contact Dave McCoy at CitizenAction: dave@radfreenm.org, or call 505-262-1862.

ACTION ALERTW H A T Y O U C A N D O !

FREE CLASS ON DRIP IRRIGATIONSaturday, June 23, 2012

10am-2pm• Learn the basics of how to install or update your watering system

• Help renovate the gardens of the homeless men’s shelter

Meet at the Albuquerque Opportunity Center715 Candelaria NE

Bring: gloves, water, sunblock, hats, your energy

Please RSVP to: Triple Drip 268-1315

consumer news June 2012 13

BY ARI LEVAUX

Dogs bury bones. Squirrels hide acorns. Farmers make haywhen the sun shines. Seasonal rhythms of scarcity and abun-dance are responsible for many such animal behav-

iors and human clichés, because stashing food when thestashing’s good is as natural as sleep, love, and runningfrom wild animals. A stockpile of grub provides a sense ofsecurity like having money in the bank.

Over the years, storing food has become as much about artas survival, as people have learned ways to maximize flavorand beauty as well as nutrition. Thus we can thank winterfor pickles, prosciutto, kimchi, jam, jerky, sausage, fruitleather, and many other examples of delicious foods withlong shelf-lives.

Now that the growing season is on, these farsighted gastro-nomic opportunities are available by the bushel. Most of theherd tends to wait until the traditional end-of-summer harvest season.If you’re serious about stocking your pantry with an abundance anddiversity of food, it pays to follow a season-wide strategy rather thanput off your stashing until the end. Stocking up early and often will saveyou from being overwhelmed during harvest season, and peas, corn,apricots and cherries, for example, are long-gone by the time the frostis on the pumpkins, so you lose these treasures if you snooze.

Making Fruit LeatherA fun way to put away cherries, apricots and other fruits and berries is tomake fruit leather. This technique has a special place in my heart becauseI remember watching my parents make it from apricots during my form-ative years. The image of our neighbors’ pickle-packed pantry is nearly asvivid as the memory of their three cute blonde daughters as I followedthem to school in my four-year-old birthday suit. But the sight of ourbackyard table full of cheesecloth-draped trays of sun-drying leatherseared itself even more deeply into this dog’s bone-burying soul.

Fruit leather is fun, tasty, space-efficient, and can last longer than aTwinkie without spoiling. One misplaced sheet of mine was lost foryears, having found its way behind a filing cabinet, until I did a deepcleaning. I gave my long-lost leather a thorough inspection, found nomold, picked out some dust and dog hairs, and gave it a taste. It hadn’tchanged a bit.

This is partly due to the fruit’s concentrated sugars—it’s counterintu-itive, but sugar discourages food spoilage—as well as the presence of

honey, a potent antibiotic. Honey might seem like asurprising addition to something that’s already sweet,but fruits that carry a sour element, like apricots,cherries and even raspberries, tend to concentratetheir tartness.

Wash, pit, core, cut and otherwise prepare whateverfruit or combination of fruit you like. Put the pre-pared fruit in a big pot with two inches of water onlow heat and cover. Add more water as necessaryuntil the fruit is obliterated into mush.

Stir often to prevent scalding. If it does scald, do notpretend it didn’t happen. Do not convince yourselfyou nipped it in the bud as you scrape the burnt bot-tom bits into your fruit. Don’t scrape, don’t stir, justpour the contents to an alternate vessel, clean yourpot, and continue.

When it’s fully cooked to mush, let the fruit cool andrun it through a food mill. If you don’t have a foodmill you can use a blender or food processor, whichwill produce a chunkier leather because thosemachines don’t filter.

Stir in a cup of honey per gallon of fruit puree. Pourthe mixture onto wax paper, or the shiny side of

freezer paper, or plastic wrap. Let the leather dry out-side in the sun over a few days, draped in cheeseclothto keep the flies off, and bring the trays in at night. Oryou can do it in a dehydrator, especially if you have onewith sliding trays.

A Flash of GreenAnother early-season crop worth inserting into yourwinter diet is peas, both snap and shelling varieties.You can scatter a handful of shelled peas into a potatosalad like a magician saying “alacazam!” Snap peaswill add flashes of green to a winter stir-fry, and youcan almost taste the sunshine. The method of choice forpreserving peas is to blanch and then freeze them.

Like leather-making, this technique requires no specialgear, and is one that you can use again and again, as theseason unfolds, to put away zucchini, corn, leeks, broc-coli, collard greens and kale.

Blanching, or briefly boiling, denatures plant enzymesthat would otherwise spoil your frozen food. Blanchingalso softens and shrinks the food, making it easier topack, kills bacteria on the food surface, and gives it afinal rinse. Each vegetable will have a different blanchtime, which you can find at The National Center forHome Food Preservation (www.uga.edu/nchfp/how/freeze/blanching.html).

Peas should be blanched for two minutes, a pound at atime, in at least two gallons of boiling water. Afterblanching, immediately plunge them into ice water,which halts the cooking process and fixes the brightgreen color. After a few minutes in the ice bath, drainand pack the peas into quart bags, squeezing out asmuch air as you can before freezing.

This method, also called parboiling, is used in manyrecipes, like stir-fry. In these cases, the parboiling stepis already out of the way when you thaw the peas.

As summer spins away on the seasonal carousel,salting away some sweet and savory stash is likegrabbing a few brass rings along the way. If youstart working on it soon, it will feel less like achore and more like fun. You’ll enjoy the ride allwinter long.

Early Seasonkkkkeeeeeeeeppppeeeerrrrssss

storing FOODmaximizing flavor, beauty and nutrition

JUNE WORKSHOPSJune 2nd, High Desert Gardening, 10am to 4pmObserve appropriate Permaculture strategies and discuss how tomaximize small growing areas, soil preparation and water harvest-ing earthworks, rainwater harvesting, greywater, staged plantings,inter-cropping, and perennial plants.

June 24th, Wise Water Systems: Simple Rainwater andGreywater Techniques, 10am to 4pmLearn the basic elements of rain collection systems: sizing and cit-ing your tank, gauges, first flush systems, and filters. We cover theessentials: NM code, gravity fed systems, mulch basins, infiltrationchambers, and pumice wicks.

To register or for sliding scale fee schedule go to www.ampersandproject.org

community forum June 2012 14

The National Institute of Flamenco proudlyannounces the 25th Anniversary celebrationof Festival Flamenco Internacional de Albu-

querque, June 10-16, 2012.

Festival Flamenco Internacional is the grandest exposi-tion of flamenco dance and music in the United States;with the most comprehensive learning experiences avail-able. “This year’s performers include an all-star line-upof Spanish flamenco superstars representing a wide dis-play of styles ranging from traditional flamenco to cut-ting edge performances. These artists embody the essenceof 25 years of Festival Flamenco Internacional,” says EvaEncinias Sandoval, Festival Flamenco Founder andArtistic Director.

Performances will be held nightly at the University ofNew Mexico’s Rodey Theatre and at the NationalHispanic Cultural Center. Ticket prices range from $20-$90, with ticket packages available for the general publicand a New Mexico Pass available to residents. FestivalFlamenco Internacional headliners include: Sevilla-bornPastora Galván, who comes from a distinguished flamen-co family; and avant-garde brother and sister duo Adelaand Rafael Campallo, with their stunning technical mas-tery combined with full vigor and a personification of thespirit of innovation. A rising flamenco star, Olga Pericet,will perform “Rosa, Metal y Ceniza,” an audacious dis-play of athleticism and artistry, and Alfonso Losa is oneof the most celebrated and highly decorated flamencoperformers in the world.

Festival Flamenco Internacional workshops will be heldat Carlisle Gym on the UNM campus. Registration isnow open for more than 25 workshops, which offer stu-dents comprehensive flamenco-related study, with anumber of options for beginning, intermediate andadvanced levels.

For more information about Festival FlamencoInternacional, June 10-16, 2012, or for a completeschedule of performances and workshops, as well asregistration, contact the National Institute of Flamencoat 505-242-7600, or visit www.ffi25.org. Tickets maybe purchased at the box office by calling 505-724-4771or by visiting ticketmaster.com; UNM Rodey Theatretickets may be purchased at the box office by calling505-925-5858 or by visiting unmtickets.com.

FESTIVAL FLAMENCO INTERNACIONAL OF ALBUQUERQUEEVENTS!

Saturday, June 16th, noon-9:30pm Downtown Albuquerque

New Mexico Centennial

SUMMERFEST!Come to the biggest birthday party in the state! DowntownAlbuquerque will come alive with a massive party for New Mexico's100th Birthday, and you're invited! Centennial Summerfest will feature acelebration of arts, dance, music, cuisine, science, technology, and theexciting atmosphere of old Route 66. The highlight of the event will bethe Main Stage 9pm appearance of the award-winning group, Los Lobos.All events are FREE and open to the public. To learn more, visit theCity website at www.abqsummerfest.com or call 311.

AAMMPPEERRSSAANNDDSSUUSSTTAAIINNAABBLLEE LLEEAARRNNIINNGGCENTER

JJUUNNEE1100--1166

co-op comix June 2012 15

STORY AND PENCILS BY RAS ELIJAH TAFARI, INKS AND LETTERS BY CHRISTOPH KNERR

TO BE CONTINUED

HASTA LA PROXIMA