our actions. Periodically we review our Ends, and a fewmonths ago we came up with the following:

Global Ends Policy“A cooperative community built on beneficialrelationships based in healthy food, sound envi-ronmental practices and strengthened local econ-omy with results that justify the resources used.”

Of course we all know that visions are only emptywords if we don’t clarify ways to accomplish them. Soafter creating a global ends policy we had to identifysub-ends that could guide action. Accordingly wecame up with the following sub-ends to describe thekey components of the global ends policy:

1. Increased access to, and purchase of healthy foods.2. A growing regenerative agriculture sector that usessound environmental practices.3. A thriving and sustainable local economy that ben-efits members and community.4. A strengthened co-operative community.

These sub-ends then become the focus of LaMontanita operations, and it is the General Manager’sjob to implement actions and measure success inaddressing the sub-ends. For example, to know if weare supporting “increased access to and purchase ofhealthy food,” we can consider sales data, the growthof our stores and Co-op Distribution Center (CDC),and our involvement in MoGro (the mobile store thatbrings healthy food to some of the Pueblos in ruralNew Mexico).

To determine our impact on “regenerative agricultur-al and sound environmental practices,” we look atdata from the CDC’s involvement in creating newfarms and value-added operations, information aboutthe types of projects supported by the La MontanitaFund, and a vendor survey that describes agriculturalpractices of our vendors.

Understanding how we support “a thriving and sus-tainable local economy” comes in part from dataabout the growth and success of our stores and theCDC, and also information about the growth of ourmany economic partners.

And finally, to determine our role in “strengtheningthe cooperative community,” we can describe themany ways that we provide for the growth and devel-opment of other cooperatives, as well as the manypartnerships with like-minded organizations and ini-tiatives that we actively support.

If you are interested in learning more about the processof developing or measuring ends for La Montanita,please contact the Board. We rely on the input andinvolvement of members in carrying out our job,and we welcome your ideas and feedback.Contact us at bod.lamontanita.coop.

MAKING SURE WE PRACTICE

what wePREACHBY BETSY VANLIET, BOARD OF DIRECTORS

Chances are good that you’ve heard or seen LaMontanita’s claim about being “Fresh, Fair andLocal.” Sounds pretty good doesn’t it? But have you ever

wondered how we try to live up to that wonderful intention? Toexplain how we do that, I need to talk about something called“Ends Policies.” Hang in there with me, because Ends are actu-ally a lot more interesting than you might think.

In order to steer La Montanita Co-op in the right direction, theBoard listens to members and creates a “Global Ends Policy” thatis essentially a sweeping long-term goal or vision to help guide

March marks a big and exciting change at the Co-op. We will imple-ment a new Owner Deals program to replace our Weekly MemberSpecials because we LOVE our member-owners! Here’s how it will

work: We will announce Owner Deals twice a month! The new program will offerspecial prices on selected items twice a month, on Wednesdays. Now memberswill be able to save on these items for over two weeks in some cases.

Additionally, we will offer sales on nearly three times as many items. Look for pink“Owner Deals” tags on store shelves at all our locations to know what’s on sale.Find a complete list of sale items on our website or through our e-News.

The sales flyer will now be published only twice a month. This will feature someof the items we put on sale, but not all of them. For a complete list you can signup for our e-News or find them on our website at www.lamontanita.coop/ownerdeals.

This new program officially begins March 5. If you have questions ask a Co-opstaff person how it works so you can get great savings on your favorite fresh,fair and local products.

AT THE NOB HILL CO-OP! APRIL 27, 10-6PMon Silver Street, behind the Co-op in the NobHill Shopping Center

BY ROBIN SEYDEL

For two dozen years it has been our greatpleasure to create a community celebrationthat, in keeping with the cooperative principle of

community education and concern for community,provides an opportunity for us all to come together.The 24th Annual Celebrate the Earth Festival in NobHill is a chance to get your bedding plants, talk to andlearn from the farming and gardening experts in ourmidst, get educated on the important environmentalissues we face, get educated and take action to makeour community and the world a better place for us all to share.

You can expect a fun and inspiring time filled with informationbooths from dozens of environmental, social and economic jus-tice organizations, local farmers, seedlings, drought resistantplants, beautiful art from fine local artists and crafts people,inspiring performances from some of our favorite local musi-cians and dancers, and, of course, great Co-op food.

RESERVE YOUR BOOTH SPACE EARLY. We give first priority to envi-ronmental, social and economic justice non-profit organizationsand farmers and farming organizations. Artists and crafts peo-ple must make and sell their own art (no kits or importsallowed), be Co-op members, be juried if they have not set upwith us before and be willing to participate in the “placementlottery.” Some of our artists, activists and farmers will be settingup in front of Immanuel Presbyterian Church, our communitypartner and Earth Fest co-sponsor.

For more information or to reserve your FREE space con-tact, Robin at 505-217-2027 or toll free at 877-775-2667 ore-mail her at robins@lamontanita.coop.

BY SARAH WENTZEL-FISHER

This month we revisit a topic touched on in our firstinstallment on the CDC—food value chains. Part ofwhat makes the CDC unique is its approachto its suppliers and to their customers. Ratherthan simply moving commodities from pointA to B (the basic definition of a supply chain),the CDC actively works with local andregional producers, paying attention to everystep a particular food item takes from farm tofork. Further, they work with their partnersat every step of the way to ensure each party’svalues are respected, and needs are met. Thestaff use a value chain approach to make theCDC, its suppliers, and its customers successful. They rec-ognize that to succeed, their partners need to succeed also.

Regional distributors like the CDC must compete withnational and multinational companies—and often cus-tomers’ expectations are based on the standards and servic-es these larger companies can provide because of their vol-ume of business. Regional distributors like the CDC mustfind ways to create a valuable experience for customers andsuppliers based on different expectations. Where a largecompany might be able to discount its goods because of vol-ume, the CDC might add value for a customer by providinginformation about where and how it was grown and a pro-ducer profile. In turn, this information might mean that arestaurant can advertise a dish as local or humanely raisedand charge more based on these details.

fresh,fair, LOCAL...CO-OP!

IT’S ALL HAPPENING AT THE CO-OP!24TH ANNUAL CELEBRATE THEEARTH FESTIVAL!

food VALUECHAINS REDUX CDC UPDATE

Look for Great, New Co-op

Owner DEALS!Owner Deals Begin March 5! Three times as many SALE ITEMS!

BY ROBIN SEYDEL

We are pleased to announce that our lovelynew website is coming online this month.We think it will provide a much better level of

electronic service for our members and increase knowl-edge about all things Co-op in the larger community.Highly readable and beautifully designed, the projectbrought together our marketing and membershipdepartments in its creation. It will feature lots of greatinformation and vibrant graphics in an intuitive andaccessible format. Linking a variety of social mediatools, including our La Montanita Facebook page, it willalso offer great reading on a variety of topics, somepulled from our monthly newsletter and some originalblog pieces from our board and staff members.

Additionally it allows members to sign up to volunteer, get anelectronic version of this Co-op Connection news emaileddirectly to their inbox, or get our twice a month Owner Dealsflyer as well as see all the many Owner Deals not listed on theflyer each month.

A very special thanks goes out to Sarah Wentzel-Fisher for herwork on putting this lovely new website together, MaryLambert of the marketing team for her beautiful artwork andZac Saranac of the Co-op IT department for helping to workout the technical details. It has truly been a cooperative collab-oration aimed at bringing our members the very best in elec-tronic media.

Find us at www.lamontanita.coop. Check it out, cruisearound, enjoy and send us your feedback. Please let usknow what you think by dropping a line at www.lamontanita.coop/contactus.

APRIL27

NEW CO-OP WEBSITE COMES

ONLINE

The relationship the CDC has with each partner in pro-cessing an item, helps them identify where value might be

added. For example a restaurant loves theKyzer Farm pork chops it gets from CDC,but uses sausage in more of their dishes.The CDC then works with its meat proces-sor to create the cuts and products therestaurant wants. This means the CDC willbe able to use more of the whole animaland will make more per animal, and theircustomers get what they need. Ultimately,this makes it a more sustainable program.

In addition, making the most per pig means that the CDCcan pay top dollar to the farmer and the processor. It alsomeans they can work with Kyzer on his feed program andthe processor on their food safety regimen. Ultimately,everyone is able to uphold high quality standards and goodethics when in comes to food production.

Because the CDC has relationships with most of its suppli-ers and customers, they are able to facilitate a dynamicmarket that adapts more quickly to customer and supplierneeds based on direct feedback, collaboration and commu-nication. This adaptability is at the heart of howregional distribution networks not only create andadd value to their goods and services, but also helpeach other build more sustainable businesses.

La Montanita CooperativeA Community - Owned Natural Foods Grocery Store

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

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

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

Santa Fe 7am – 10pm M – Sa, 8am – 10pm Su913 West Alameda, Santa Fe, NM 87501505-984-2852

Grab n’ Go 8am – 6pm M – F, 11am – 4pm SaUNM Bookstore, 2301 Central SW, ABQ, NM 87131505-277-9586

Westside 7am – 10pm M – Su 3601 Old Airport Ave, ABQ, NM 87114505-503-2550

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

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

Administrative Staff: 217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info Technology/David Varela 217-2011 tech@lamontanita.coop• Operations Manager/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: • Valerie Smith/Nob Hill 265-4631valeries@lamontanita.coop• John Mulle/Valley 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• Michael Smith/Gallup 575-863-5383michaels@lamontanita.coop• Joe Phy/Westside 505-503-2550joep@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coop• President: Martha Whitman• Vice President: Marshall Kovitz• Secretary: Ariana Marchello• Treasurer: Susan McAllister• Lisa Banwarth-Kuhn• Jake Garrity• Leah Rocco• Jessica Rowland• Betsy VanLeit

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

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

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

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

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

food & more March 2014 2

SANTA FE PASSES GMO LABELING!NOW IT’S ALBUQUERQUE’S TURNBY ELEANOR BRAVO, FOOD AND WATER WATCH

What’s on your plate? Because there are no lawsrequiring genetically modified organisms (GMOs) belabeled, we don’t know.

Right now we have an opportunity in Albuquerque tosupport GMO labeling. A resolution was introducedinto the City Council just for this purpose.

What exactly is genetically modified food? GE crops areengineered by transferring genetic material from oneorganism into another to create specific traits, such asmaking a plant resistant to treatment with herbicides,or enabling a plant to produce its own pesticide to repel insects. Chemical companies such as Monsantosell these modified seeds as well as the accompanyingherbicides. They also make false claims of a greatercrop yield.

Over fifty countries already require labeling. In order toensure that US citizens can make informed decisionsregarding what they eat, the US must do the same.

Long-term effects of GMOs on our health and environment areunknown. Yet they exist all over the world, not only in many foodproducts but livestock bred for human consumption are fed GMOfeed. There is no way to tell if we are eating GMOs or something thathas been fed GMOs. Limited studies on health risks have shown

increased and abnormal tumor growth in rats. Humans arenot lab rats; yet we participate in a large scale science exper-iment without our knowledge or consent.

Agribusinesses would like you to think that the cost of label-ing will drive up the cost of food. Labels tell the number ofcalories, amount of sugar, carbohydrates and other ingredi-ents without raising the cost of food. Labels are altered ona regular basis without impacting grocery costs.

Santa Fe City Council unanimously passed a GMO labelingresolution. Now the largest city in New Mexico has theopportunity to do the same. On February 19, CityCouncilor Isaac Benton (District 2) introduced a resolutionwhich supports the mandatory labeling of genetically engi-

neered foods. The full Albuquerque City Council is expected to voteon it in early April.

If you want to know what’s on your plate and what you arefeeding your families, contact your city councilor to tell them tovote YES on this resolution. Find your city council district by vis-iting www.cabq.gov/council/council-district-map and type youraddress.

Our work for labeling of genetically modified organisms continues. In2013 the New Mexico Senate voted down a bill that would haverequired labeling in the state. With resolutions that call for labeling inthe two largest cities in NM and numerous other communities, we willcontinue calling for mandatory statewide labeling. For more infor-mation about GMO labeling visit www.foodandwaterwatch.org.To get more involved in passing this resolution, contact Lars atFood and Water Watch at 505-750-4919 or send an email to lpanaro@fwwlocal.org.

WHAT’S on

YOUR PLATE?

Care About Kids

A t the close of 2013, Beyond Pesticideslaunched its Care About Kids campaign, ask-ing the largest retailers in the nation: Walmart,

Target, Home Depot, Lowe's, ACE Hardware, True Valueand Walgreens to stop selling dangerous mouse and ratbait products.

EPA is fighting to ban these products to protect children,especially kids in low-income communities, because theyface disproportionate risks in danger of these poisons.Using legal tactics to delay EPA’s ban, Reckitt BenckiserLLC, the manufacturer of d-CON products, continues to sell 12 ofits toxic products to retailers across the nation, despite findingsthat they present unreasonable risks to children, pets and wildlife.These products can still be found on the shelves of Walmart andseveral other national retailers, despite regulatory action toremove these products from the market.

Children, Pets and Wildlife at Risk• Between 1993 and 2008, the American Association of PoisonControl Centers logged between 12,000 to 15,000 poison exposurereports of children under the age of six to mouse and rat baits.• The most recent data from the 2011 Annual Report of theAmerican Association on Poison Control Centers’ National PoisonData System indicates that nearly 85 percent of the reported expo-sures to rodenticides were from children 5 or under.• EPA reported thousands of pet incidentsfrom 2011 involving rodenticides, resulting insevere injury and death, not to mention med-ical costs to owners’ pets.• These rodenticides have been tied to thepoisonings of federally listed threatened andendangered species, such as the San Joaquinkit fox, northern spotted owl and the baldeagle.

Low-income Communities Face EvenGreater Dangers• New York State Health Department datacollected between 1990 and 1997 show 17.5percent of children hospitalized for rodenti-cide exposure were below the poverty level,while children living below the poverty level

at that time comprised only 13 percent ofthe State’s population and more recent offi-cial comments indicate that 47 percent ofall hospitalizations for unintentional pesti-cide exposure occur to Medicaid recipients.• EPA emphasizes in a 2012 letter toReckitt Benckiser that “[the Agency’s] deci-sion to require enhanced safety measuresfor consumer rodent-control products ben-efits all communities, but particularly eco-nomically-disadvantaged communities.

• Alternatives are effective. The Boston Housing Authority(BHA) and Boston Public Health Commission implementation ofan integrated pest management (IPM) program in 2005 in low-income housing reduced the number of cockroaches and rodents,without the use of open pellet bait stations.

HELP Beyond Pesticides get dangerous rodent poisons OFFstore shelves! Go to www.beyondpesticides.org to learnmore and to sign the petition.

WESTSIDE LOCATION: MARCH 811AM-NOON FREE!Professional beekeeper Phill Remick will present a work-shop titled “Wanna Bee a Beekeeper?” March 8 from 11am-noon at the Westside store. Phill will deal with the many pitfallsfacing the world’s most prolific pollinator, the honeybee. Learnthe latest on Colony Collapse Disorder, pesticides and how mono-culture has reshaped the honeybee's world. If you've ever con-sidered becoming a beekeeper, “bee” there!

SPACE IS LIMITED. Register with Robin at 217-2027 orrobins@lamontanita.coop.

CARE ABOUT KIDS:BEYOND PESTICIDES

TTAAKKEE AACCTTIIOONN NNOOWW!!

BEEKEEPINGWORKSSHHOOPP

ored the river and called attention to her endangerment. The futureof the river, water and our land depends on deepening our aware-ness, fostering cross-community dialogue, and nurturing collectiveefforts. Collapse the distance between art and life in a two-hourwalk by the river. PROJECT ARTISTS: Bobbe Besold, Valerie Martinez,Dominique Mazeaud. VENUE: Meet at 12:45pm at the Santa Fe

River at the end of Constellation Drive (offAirport Road). Wear sturdy shoes, and ahat. Bring snacks and water. FREE

SOLITUDE AND SOLIDARITY: A ONE-DAY RETREAT FOR WOMEN INTHE ARTSFriday, March 28, 7:30am-4pmThis day-long workshop allows women inthe arts to explore the rewards and chal-lenges associated with working creatively inthe world. Participants will share their sto-

ries, brainstorm and engage in creative exercises that enable themto begin addressing a range of personal/professional issues. Theday will include movement, dialogue, creative exercises and meals.

This workshop is an offering of Littleglobe's 3CE (Center forCreative Community Engagement), a professional developmentprogram for artists, administrators, organizers and cultural work-ers. CO-SPONSOR: Mujeres Indigenas Productions. FACILITATORS:Valerie Martinez and Shelle Sanchez. VENUE: Gutierrez HubbellHouse, 6029 Isleta Blvd. SW, Albuquerque. Fee: Sliding Scale, $65(individuals) and $100 (participants hosted by organizations).Workshop Limit: 22 participants. Please register early to reserveyour place. Deadline: March 19.

To register or for more information go to www.littleglobe.org, call 505-980-6218 or mail a check to Littleglobe 3CE, POBox 24213, Santa Fe, NM 87502.

creativity & community March 2014 3

If you are a Co-op member who lives in the In-ternational District (between San Mateo and Wyomingand Lomas and Gibson), the Stories of Route 66:

International District (ID) Project would like you to partici-pate: www.littleglobe.org.

The project engages residents of the ID in a range of cre-ative placemaking projects, including work with com-munity gardens and local food initiatives. Please contactValerie Martinez of Littleglobe: valerie@littleglobe. org,or call 505-603-0866.

LITTLEGLOBE in conjunction with Women inCreativity Month is pleased to offer:

FOUR POETS RESPONDSATURDAY, MARCH 15, 3pmFour Poets is poetry-as-performance that responds to works ofart, earth and issues important to women. Each year four femalepoets come together to write, collaborate, create and perform anoriginal poetic piece. POETS/PERFORMERS: Shelle Sanchez, SawnieMorris, Serafina Martinez-Ridgley and Valerie Martinez.VENUE: On the site at the corner of 9th Street and Gold SW,Albuquerque. FREE

A PRAYER FOR JUAREZ & WEST MESA SUNDAY, MARCH 16, 2pmPlease join us to create a prayerful community offering inmemory of the young women of Cuidad Juárez and WestMesa, Albuquerque, whose lives have been lost to violence.Wear black and bring a large bowl to pour water, as we createa mandala. Artist: Deborah Gavel. VENUE: Plaza of theNational Hispanic Cultural Center. FREE

A WALK BY THE SANTA FE RIVER SATURDAY, MARCH 22, 12:45pmIn May 2012, three women artists walked the 54-mile length ofthe Santa Fe River—a pilgrimage and work of eco-art that hon-

BY ROBIN SEYDEL

This month we feel moved to feature the NationalInstitute of Flamenco as our bag credit organizationof the month. While officially their

month was actually a few months hence,the devastating fire in December and thethought that we might lose this culturaltreasure has inspired us to make them thebag credit organization this March.Moreover, March hosts InternationalWomen’s Day and there is hardly anywoman in our midst who has dedicatedherself more to the artistic education ofour children and the maintainence of ourcultural traditions than Eva Encinas. (YesEva, I am a fan!) And finally it’s a greatsegue to our 24th Annual Celebrate theEarth Fest as Eva and her Alma Flamenca and Flamenca Ninos have performed every year at our Earth Fest, for wellover a decade and this year we are once again looking forwardto having Eva and her dancers and musicians grace our EarthFestival stage.

The National Institute of Flamenco is home to theConservatory of Flamenco Arts, the only flamenco preparato-ry school in the country. For the past 30 years the Conservatoryof Flamenco Arts has provided its students with the skills tothrive in the global context of flamenco with a 12-level cur-riculum encompassing training, professional development andcommunity engagement. By welcoming seasoned and noviceflamenco students of any age from all over the country, theConservatory aims to educate individuals and families in thestudy of flamenco music and dance, all while instilling values

of hard work and perseverance; values that benefit them through-out every aspect of their lives.

Every June, the NIF brings the International FlamencoFestival to New Mexico. This world-class performanceand educational festival, one of the only of its kind in theUS, brings the finest flamenco dancers and musicians toour local community. The opportunity to learn from andbe inspired by these internationally renowned artists isof incalculable benefit for all New Mexicans.

On December 18, the National Institute of Flamenco'shome of 15 years, at 214 Gold Ave. SW in Albuquerque,was lost in a fire. Everyone evacuated the building. Thefire investigation is still underway and no cause has beenformally announced. NIF staff are working with their

insurance company to inventory and value the costumes, archives,equipment, inventory and all content lost in the fire.

The National Institute of Flamenco has raised over $20,000 ingrassroots community support for immediate recovery from thefire. Support is still very much needed while they navigate the lossof business revenue, and work to get back on their feet. NIF staffand board are working on a strategic plan for the next 3-5 yearsthat builds off of the 30-year history of NIF, and launches a newphase for this important cultural institution.

Help support the National Institute of Flamenco during this peri-od of transformation. Go to www.nationalinstituteofflamenco.org to make a donation or volunteer in other ways to help. Bringa bag during the month of March and donate the dime tothe National Institute of Flamenco. It all adds up.

LITTLEGLOBE COMMUNITY ARTSPROJECT

L I K E A P H O E N I X :NATIONAL INSTITUTE OF FLAMENCO

BAG CREDIT ORGANIZATIONof the month:This month your bag credit donation goes toNational Institute of Flamenco, nurturing cul-tural traditions through education, performanceand community engagement.

In January your bag credit donations totaling$2,388.42 went to OffCenter CommunityArts. Thanks to all who donated!

DONATEEyour BAG CCRREEDDIITT!!!donate

THEDIME!

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

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

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

WESTSIDE3601 Old Airport Ave. NW

505-503-2550

Alameda Blvd.

Old Airport Ave.

Coors

Blv

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Old

Airport

Ave

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-OP

CALLING ALL INTERNATIONALDISTRICT CO-OP MMMMEEEEMMMMBBBBEEEERRRRSSSS

BAGCREDIT DONATION ORGANIZATION OF THE MONTH

BY MONA ANGEL

Co-ops offer a mechanism to change the world—from our farms to your table. Our Co-op pro-vides fresh produce to local people. The Fairfield

Growers Cooperative is committed to fostering commu-nity involvement. The Co-op is owned and operated bythe very same farmers it serves. This unique structurekeeps the Co-op involved in the local community. Co-operatives are people-centered businesses—and aredefined by who the members are and the value the co-opprovides to the community it serves. The best part ofFairfield Growers Co-op is farmers helping other farmers and com-munity members can meet their farmer and talk to them about thefood they are buying.

Another aspect of our mission is to support and train a new genera-tion of sustainable farmers. There is a food crisis in America todaythat we can no longer ignore. There is a need for new farmers in theUnited States and around the world, but beginning farmers struggleand often fail. Educational institutions, state and federal agencies arenot doing enough to provide support for young people who want topursue farming as a career and a business. While we hope this will

farming & gardening March 2014 4

change with provisions in the new Farm Bill, wemust take action at the grassroots level. Farmingis vital and essential to our health and security.With the average age of a farmer being sixty plus;we need to bring awareness back to farming andthe fact that FARMING = FOOD. Produce sec-tions in grocery stores are shrinking and dietrelated health issues such as diabetes, high bloodpressure, and obesity are on the rise. The solutionis community based and cooperative.

Fairfield Growers Co-op is working to bring youthe first ever Flying Pig Mobile Farm Stand!Through our mobile veggie truck we hope toincrease access to farm fresh produce by bringing

FARMER-OWNED ALBUQUERQUE INITIATIVE

BY JEFF PARKS

With New Mexico’s severe drought condi-tions, it is extremely important to provideplants with the most efficient watering sys-

tem available. “Triple Drip” is an innovativeapproach to watering gardens and landscapes thataddresses the problem of how to water plants thatrequire different schedules.

Practically all irrigation systems use a single tube withone watering schedule to water all plants. However, amuch more efficient approach is to use three tubes ineach planting area in order to permit different plantswith different watering needs to be irrigated on aschedule that is closest to their ideal schedule for opti-

mum health and vitality. The three sched-ules are frequent, moderate, or seldom.

• NEW PLANTS AND VEGETABLES need to bewatered frequently, either daily or everyother day.• YOUNG TREES, PERENNIALS AND SOME

SHRUBS need moderate frequency watering,approximately every five days. Mature treesand xeric plants do best with infrequent watering,approximately every ten days.

Under this triple drip system, each plant is identi-fied with its optimum schedule and connected tothe right tube. Each tube is color coded to indicatea different watering schedule. As plants grow andmature, they need less frequent watering and their

it direct from the farms to you! Another FairfieldCo-op project is the Full Circle Farmer Academy.The Academy is a multilayered farm incubator pro-gram for cooperative farmer members. Want to learnto grow your own food? One-on-one mentoring andtraining by our skilled farmers, assistance with busi-ness structuring and bookkeeping, logo design, allkinds of training and our peer-support network gobeyond the length of the courses for greater successas part of the cooperative effort.

Finally the Fairfield Co-op is working with membersof the community to create a two-acre food forest atthe City of Albuquerque’s West Side Open Spacenear the Visitor Center on Coors. There you canlearn about stewardship of our public land and per-maculture growing techniques. Workshops includeskills you can use in your own backyard. Some top-ics include sponge, irrigation, growing fromseedlings and more. Visit our Facebook page FoodForest at the West Side Open Space!

ARE YOU INTERESTED IN GROWING FOOD?Get involved in our community Food Forest Project.Come tour one of our farms, or work side by sidewith a farmer. The only way to change the state offood today is to be part of the solution.

TO LEARN MORE contact Mona Angel at monablu@hotmail.com, or Anne Carpenter at lublue.anne@hotmail.com.

full circle farmeracademy

FFAAIIRRFFIIEELLDDGGGGrrrroooowwwweeeerrrrssss CCCCOOOO----OOOOPPPP

schedule can easily be changed to a tube withless frequent watering. As with any drip system,as plants grow and root systems expand, addi-tional drip tubing can easily be added.

This approach to irrigation prevents plants frombeing under watered or over watered.

Plants and trees are able to better survivedrought conditions with deep root systems that

withstand periods of low rainfall. So it is critical to provide plantswith watering that encourages deep root growth. It is not possible toachieve this goal with a single tube. A new plant that needs dailywatering should not be on the same schedule as a mature tree thatneeds infrequent watering to promote deep root systems.

Triple drip is a solution to the irrigation dilemma of wateringplants with different scheduling requirements. If you think thatyou might be interested in this triple drip approach or wouldlike more information, please contact Jeff Parks 505-315-4356.

What to GrowOnce you have established a “sense of place,”make a list of the vegetables and herbs that youlike to eat, and flowers you enjoy. Start small.Just try a few things the first season, so that youcan understand how your garden area works.Look at seed catalogs to see what varieties maydo well in your garden. The catalogs willdescribe the crops; length of time to grow, thewater needs, and whether they need full sun orpart shade. In New Mexico, “full sun” cansometimes be too hot, stunting growth. If the

plants are near a sidewalk or wall that faces west, planfor shade throughout the day.

Try to purchase only open-pollinated (OP), organicseeds. This is especially important if you want theplants to reseed the following year. Seeds that have an“F1” in the description are hybrids. F1 hybrids willnot grow true to what they were the first year theywere planted. Also, look out for seeds that say“PVP.” This means they are “plant variety protect-

BY ISAURA ANDALUZ, CUATRO PUERTAS

Every spring people ask me, “How doI start a garden?” First establish a“sense of place.” Create a drawing of

your yard or planting area. Sketch in the exist-ing trees, bushes, plants and grassy areas. Arethere fences? If so are they wooden or cement?Are there any sidewalks or concrete pads thatcan absorb heat? Is there a house or otherbuildings that can provide shade or heat?What direction do they face?

Where is the water source located? Is there roof run-off? What are thehighest and lowest points in your yard? This is important because astrong rain can flood a low garden area. Your design needs to slow thewater down as it approaches your garden bed(s). Instead of a straightpath to the garden, design water pathways that flow sideways, like asnake slithering around other plants, trees or berms made of soil, on itsway to the garden bed(s). These other plants and trees can be perennialnative plants, heirloom fruit trees or herbs like rosemary.

Be a student of NATURE

PLANTING A

GARDEN ed.” You cannot save these seeds. If you purchaseseed packets or bags, especially for squash, tomatoor alfalfa, stop before you open them. Look care-fully and make sure there is no contract written onthe back of the seed packet or anywhere on the bag.

Where can you purchase OP organic seeds? Thereare a number of small seed companies and cooper-atives working together to increase the supply oforganic OP seeds. These include Adaptive Seeds,the Family Farmers Seed Co-op (FFSC), Fedco,Siskiyouseeds, Southern Seed Exposure, Sow TrueSeeds, Wild Garden Seed, and Wood Prairie Farms.

Cuatro Puertas’ project—the Arid Crop Seed Cache—is a founding member of the Family Farmers SeedCo-op (FFSC), whose seeds are available at LaMontanita Co-op.

FOR MORE INFORMATION on gardening, seeds,seed saving classes and more go to www.c4puertas.org or email: c4econ@yahoo.com.

BY IGINIA BOCCALANDRO

Imagine if you could grow anything you wanted with the soilof your yard? Imagine if you could use less water, producemore biomass that is immune to pests, and build fertile soilwith less costly inputs? Yes, here in New Mexico, shelterfrom wind and cold would also be a part of the equation.

Don’t miss Dr. Elaine Ingham, PhD, soil biologist and soilfood web instructor and long time member of the RodaleOrganic Institute staff when she is here in Northern NewMexico on March 12-13, teaching us how to do it.

Think about it, instead of being at the mercy of the soil in theback yard or the chemical and mineral additives that we areencouraged to buy; we can build soil so that the conditions

for “our crop” naturally occur. Dr. Ingham teach-es us to feed the life forms that we want and howto grow biological solutions instead of chemicalones. All of these processes are natural and fol-low scientific and physical laws. Once we under-stand than we can apply them and learn to usethem; such as composting for greater fertility,reducing soil compaction and being able to storemore water.

Dr. Ingham will speak from 7-9pm on Wed-nesday, March 12, on the Soil Food Web at theSanta Fe Community College and will teach awhole day workshop from 8:30am-5pm atNorthern Community College in Espanola onThursday, March 13. Please visit our web pagewww.carboneconomyseries.com or call 505-819-3828 for more information.

C A R B O N E C O N O M Y S E R I E S :C A R B O N E C O N O M Y S E R I E S : DR. ELAINE INGHAM, MARCH 12-13

THE DIRT ON DIRT

Triple Drip Irrigation

WATERWISEgardening

THE 24TH ANNUALEARTH DAYFESTIVALAPRIL 27, NOB HILL CO-OP10AM-6PM ENVIRONMENTAL ACTION

BOOTHS, FARMERS, FOOD,MUSIC AND MORE!

877-775-2667

BY JULIE HIRSHFIELD

The Village of Los Ranchos is proud to announcethe return of Spring Break Farm Camp at the LosRanchos Agri-Nature Center at 4920 Rio Grande

Blvd NW! We invite children currently enrolled in gradesK-5 to join us April 14-18 for five days of fun and learn-ing. Campers will experience the connections betweengrowing and eating healthy foods and taking care of ourbodies and our land.

Campers will get down and dirty in our vegetable gardensas they explore how a seed turns into a tomato plant andinvestigate the insects and other pollinators that liveamongst the plants and weeds. They will visit with andlearn about farm animals, bake food in a solar oven, andlearn about New Mexico’s traditional acequia system. Itwill be a week like they’ve never experienced before!

Each day will have a different theme, such as “SeedSecrets,” “Fun in the Mud” and “Farm Animals.”Mornings will be spent learning and working in the organ-ic gardens and exploring the property. Afternoons willinclude rest and relaxing with stories after lunch, thenhaving a blast with various experiments, games, cooking,nature-inspired art and creative explorations!

Spring Break Farm Camp is Monday-Friday, 9am to3pm. A limited number of need-based scholarships areavailable. Register TODAY as space is extremely limited!

PLEASE VISIT www.losranchosnm.gov and click the“Community” tab for additional information and reg-istration forms. You may also call 505-344-6582 oremail jhirshfield@losranchosnm.gov with questions.

farming & gardening March 2014 5

wonder, in the poem Triple Digits, what it would be like to not careabout water.

While he envies the people who can simply jump in the river on a hotday, Slotnick doesn't appear ready to trade in those searing sections ofirrigation pipe. Carrying fifty-foot lengths, one on each shoulder, is ameditation itself that recurs within the season-long mandala. On an

evening moving pipe with his teenage son, it givesSlotnick an opportunity to reflect on the bittersweetfact that the nest will soon be empty.

How many evenings have you and I done this,while the sky goes pink to orangethe mountains flatten to silhouette in the westwe flop lines of pipe from one side of the mainline to the otherjuggle end caps, T's and elbowssoak the big squash for hourskeep the seedbeds dampthe mowed beds drywhere I will till on Sunday

If the dramatic, rigorous monotony of farming does infact amount to a form of meditation, in the clinical

sense, then some recent research on the effect of meditation on thebrain provides a ray of insight into why farming—and gardening—can make you a better person. It has to do with the possible effects ofmeditation on the brain's cortex.

A thinner cortex, in certain areas of the brain, correlates with lack ofempathy and a greater risk of depression. There is evidence that peo-ple who meditate regularly have a thicker cortex, the outermost layerof the brain. Thus, it wouldn't surprise me if farmers have thicker cor-texes than the average pencil-pusher, like me. It could make farmersless susceptible to depression and more even-keeled.

Luckily I have my garlic mandala—formerly known as my garden—to fall back on. It's basically a garlic patch with a year's supply of gar-lic planted. Planted six inches apart in fall, I harvest the next summer.Each spring I toss an assortment of seeds between the emerging garlicplants. Carrots, radicchio, amaranth, romaine, corn, melon, bor-rage...basically whatever seeds I have lying around, I toss them in andsee what happens. If the plants they code for don't belong, they die.The ones that live in the shade of the garlic plants take off in Julywhen the garlic is pulled.

The garlic mandala comes and goes, leaving a stash of bulbs in itswake. Does it also make me a better person? I like to think so. It cer-tainly makes me a happier person. Whether it’s because I have a thick-er cortex, or because I just love garlic, is a question I'll leave to thepoets and scientists.

BY ARI LEVAUX

Even as the winds of spring fill his mouth withprofanity, the warming days turn this garden-er's thoughts to that bare patch of dirt where

he will spend much of the summer. Why we do this isnot a simple question. If all you want from your gardenis the calories, there are much easier, more dependable,and less time-consuming ways to get them. If you like theexercise, the fresh air and the connection with the natu-ral world and with your food, that's another story.

A garden is like a toy farm. It's anatomically correct, allthe parts work, and it's capable of delivering the same ben-efits, risks and intangibles of its big brother, the diversifiedvegetable farm. On a farm these outcomes exist withgreater intensity, including the feelings of joy, harmony andproductivity as well as the aches, pains and heartbreakingmoments of desperation, futility and failure.

Josh Slotnick, a farmer in Montana, believes this work,while often challenging, makes you a better person."Small groups doing humble labor with tangible results isa transformative experience," he told me.

His debut collection of poetry, HomeFarm (FoothillsPublishing), is a glimpse into the life of a farmer. Thehighs and lows he traverses are so dizzying that the bookcould have been called "Manure-Splattered DoubleRainbow." But as bipolarizing as this lifestyle may seem,the farmers I've met seem to share a certain even-keel, asone might hope from ship captains that steer valuablecargo through potentially stormy seas.

The introduction to Slotnick's book offers an intriguingclue as to how it is that manual labor, done humbly,might help to give farmers (and gardeners, I like to think)this grounding, and make them better people.

He compares his vegetable farm to a mandala, a Buddhisttradition that's part meditation device and part perform-ance art. Tibetan monks periodically visit the Universityof Montana, Slotnick explains, and spend a week or socreating a ten-foot square painting out of carefullyarranged grains of colored sand. The result, ornate and

dazzling, is cheerfully tossedin the river upon completion. The making and letting go ofthe mandala is an embrace of impermanence, and ofprocess over product, Slotnick explains, and he can relate.What was brown "homogenous topography" in the off-season is a diverse ecosystem by the end of July, he writes,in the intro. A few months later it's brown again.

"You can walk into the corn, over your eyes, and feel thehumidity swell, and if you stop moving and stand rockstill, the sound of bees fills your ears, the squash becomesan impenetrable sea of spiky green, the flowers, carrots,all of it, fill every sensory level, and then come fall, wemow it down and till it in—pour the sand into the river—and it's a flat sameness once again."

In between the periods of homogenous topography thatdefine the growing season, Slotnick is fixing things, mov-ing miles of irrigation pipe, dealing with angry neighborsabout a messy pig slaughter, and haggling with a shaggycustomer at the farmers’ market who wants to save a littlebeer money by using the bargaining skills he learned inCentral America to shave pennies off the price of broccoli.

Slotnick's shoulders were sore and burnt from moving sun-baked irrigation pipe in order to keep those broccoli plantsalive, and the hipster's attempt to bargain him down fiftycents on a bunch not only annoys him but makes him

LOS RANCHOS AGRI-NATURE CENTER

SPRING BREAKFARM CAMP

The Poetry of Growing:GARDEN MANDALA

flashin thePAN

LaMFUND!

• Investor enrollment period now open• Investment options begin at $250• Loan repayment terms tailored to the needs of our community

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

LA MONTANITA FUNDGROW THE REGIONAL FOOD SYSTEM

GRASSROOTS INVESTING ANDMICRO-LOAN PROGRAM

Get yourFamily FarmersSeed Co-op seeds!

Look for Family Farmers Seed Co-op seeds at your favorite La Montanita Co-op location!

PERFECT FOR NEW MEXICOGROWING CONDITIONS

part MEDITATIONDEVICE, part PERFORMANCE ART!

THE VETERAN FARMER PROJECT THANKS THE FAMILY FARMERS SEED CO-OP AND

GIFT GIVERS ANONYMOUS FOR THEIR DONATIONS.

BY AMYLEE UDELL

Essential oils (EOs) are natural extracts fromplants' flowers, seeds, roots, bark and stems.They make flowers smell the way they smell

AND they give plants protective qualities against diseaseand predators. When I first heard about aromatherapy,I found it a little much to think you could just smellsomething and have it heal you. While inhaling essentialoils CAN affect you, I learned that it's more than justthe odor. It's the actual plant constituents that are ableto enter your cells that make it effective.

Well, that sounds great—but for a long time I hesitat-ed. First, I can't make essential oils at home and that iswhat I consider ideal. Concentrating the oils of plantsseemed a somewhat involved process during which the natural proper-ties could be altered and even damaged. Second, the "magic bullet"reductionist approach to health is counter to holistic health. Yes, it's eas-ier to take a pill than change a lifestyle, but it's the lifestyle changes thatwill truly improve our health. Isolating the essential oil of a plant andthen just "taking" it with no thought to underlying issues didn't sit wellwith me.

A Natural GatewayWhile I still think those are valid points to consider, I have been won over(within reason!) to the wonder of essential oils. First, they're a great"gateway" remedy for those just beginning to explore more naturaloptions in healthcare. Additionally, as my kids get older and sometimeswince at mom's "weird" remedies, rubbing some oil on feet or wrists iseasy and doesn't taste bad, so they've been very receptive. Next, I lovehaving EOs when my family travels. I love my herbs, but dragging sever-al bags of herbs and herbal blends for "just in case" situations takes up alot of space and possibly attracts weird looks during airport securitychecks. With EOs, I am able to bring my most likely candidates in verysmall bottles. Plus, I can administer them very easily with no specialequipment. Last, I'm not abandoning my herbs and whole foods lifestyle,which is more powerful and lasting in terms of healthcare. I use EOs tosupport that lifestyle and give an extra boost when needed.

What are some of my travel go-to oils and extra boosts? I list a fewbut there are so very many to explore!Lavender: Lavender is probably the most famous oil, smells divine andfrom that comes it's ability to calm and ease anxiety. It also has antimi-

co-op news March 2014 6

crobial properties and can heal and soothe cuts,bruises, burns and rashes, as well as internal infec-tions, as well as help ease growing pains and assistsleep during the disruptions of travel.

Lemon: Lemon oil is cleansing and disinfecting foryour body, your clothing and other items. It cutsthrough greasy and gummy messes. I love citrus andfind it uplifting. I put a drop in my water bottlewhen I travel to keep my bottle clean but also foroverall immune boosting and digestive help. Lemonis also one of the less expensive oils!

Digestive blend: One of our most common trav-el issues is digestive upset due to restaurant food,overeating, too many sweets and generally beingoff-balance. You can make or purchase a digestiveblend and I do not travel without ours. I put a dropin water at restaurants prophylactically and rubsome on my kids' tummies if there are gassy stom-ach aches. My blend contains ginger, peppermint,fennel, coriander, anise and more. You might findjust one of those works for you.

Immune blend: There are so many immuneboosting oils. Some popular blends include clove,cinnamon, citrus and rosemary. Other popularimmune helpers and antimicrobial EOs includelavender, oregano, thyme and tea tree. I bring animmune blend with me when I travel for cuts andsores, colds, stomach bugs and anything else I don'twant to think might hit.

PLANT-BASED APPROACH FOR HEALTH AND HEALING

Using Essential OilsYou can use essential oils in several ways. Take your oilinternally by placing a few drops under your tongue orin water, as well as in capsules. Topically, you canapply many oils directly to your skin, where it will beabsorbed quickly. Some oils may need a carrier oil like

almond or coconut, as the oil might sting or burn.Youngsters usually appreciate a carrier oil for theirdelicate skin. I apply EOs to my children's feet. Inaddition to being delivered right into their systems,what ailment isn't helped some by a loving footrub? EOs are also great to add to your lotions andsalves. To take oils aromatically, rub a few dropson your palms and inhale. You can also buy a dif-fuser to dissipate the oil in your home. This is agreat way to clean the air of bacterial and viruses.Finally, you can cook with your oils. Peppermint,oregano, lemon and more can add a great flavorboost. Be careful, though, as a little goes a longway.

A few final precautions: just like herbs, these canbe effective and powerful. Some oils and herbs shouldnot be used indefinitely. Don't hesitate to ask ques-tions. Most proponents of EOs insist that you makesure your oils are Certified Pure Therapeutic Grade.This will ensure the highest quality and purity of youroil and the best results overall. As with your food andother remedies, take some time to find out where theplants are sourced and how they are treated after har-vesting. I know people who use EOs to treat carpaltunnel, ADHD, hormone imbalances and more. Aswith all medical issues, consult your healthcareprovider to see if and how EOs might support yourtreatment. For common seasonal ailments and every-day scrapes and bruises, EOs are a great addition toyour medicine cabinet. Their cost is reasonable upfront and very low over time as you need but a fewdrops per use.

Come by your local La Montanita Co-op to take afew whiffs and see what oils might be useful toyou and your family.

AMYLEE UDELL is a mother of three homeschooledgirls. She works part- time with a small non-profit.Contact her at previouslyinspired@gmail.com.

MUCHmore thananAROMA

EFFECTIVE TOOLS FOR HEALTH

EssentialOILS!

SHOP CO-OP AND SAVE BUY LOCAL SHOP CO-OP AND SAVE

BY KHARA HINDI

Sneeze, sneeze…sniffle, snif-fle…itch, itch. Is this what thebeginning of spring usually

means to you? Seasonal rhinitis, orhay fever, is most commonly caused bypollen, a fine powdery substancereleased into the air by trees, weeds andgrasses. When we breathe in pollen, ourimmune system overreacts by treating itas a foreign invader and releasing chemicals such as his-tamine that cause inflammation and other allergicresponses. Sneezing, itchy, red, watery eyes, and noseand throat congestion are common symptoms of sea-sonal allergies, but post-nasal drip, sore throat, drycough, headache, fatigue and dark circles under the eyescan also occur.

Treatment OptionsCommon prescription and over-the-counter allergymedications can help ease symptoms, but they oftencause unpleasant side effects, such as drowsiness,headaches, dry mouth and nose bleeds. If you’re look-ing for a more natural approach to treat your allergiesthis season, the following supplements help strengthenand support the body’s own healing processes to relieveallergy symptoms naturally.

NETTLE LEAF inhibits the production of histamine bystabilizing the immune cells that line the mucous mem-branes of the nose and throat. Nettles can be used tohelp prevent the onset of allergies, and also to reducesymptoms caused by all allergic responses, such as hayfever, asthma and sinusitis.

EYEBRIGHT helps decrease the overreaction of themucous membranes in the nose, throat, eyes and ears.It is both astringent and anti-inflammatory, making ita useful treatment for hay fever, respiratory conges-

tion, sinus infections, and allergy-inducedconjunctivitis and ear infections.

YERBA SANTA slows down the produc-tion of mucous and eases congestion byfacilitating the release of mucous from thelungs and respiratory tract. It is indicatedfor asthma, coughs and bronchitis whenan excess of mucous exists.

CURCUMIN, the active component inturmeric, helps lower levels of enzymes in

the body that cause inflammation. Some studies alsosuggest the compound has anti-allergenic propertiesand may inhibit histamine release.

QUERCETIN is a natural plant-derived compoundknown as a bioflavonoid. Research suggests that itblocks the release of histamine and other chemicalsthat cause inflammation. Quercetin is found in manycommon foods such as citrus fruits, apples, onions andtomatoes, but taking it in supplement form is oftenneeded to help with allergies.

BROMELAIN can help relieve the swelling andinflammation caused by hay fever. It can also helpreduce nasal congestion and cough.

Be ProactiveSince natural supplements work in different ways thanprescription and over-the-counter medications, it maytake a day or two before you actually notice any effect.If you commonly suffer from seasonal allergies, it maybe helpful to begin taking natural supplements at thevery beginning of allergy season.

Look for the above herbs and supplements as sin-gles and in combination formulas in La MontanitaCo-op’s own private label, made locally by VitalityWorks in Albuquerque, NM.

It can be easy for those who live in Albuquer-que and Santa Fe to not give much thought toour Gallup store. I dedicated myself several years

ago to Gallup and committed to visit our loca-tion there twice a month. This allowed me toget to know the Gallup area, the people and allthat is Gallup. Our store had struggled foryears, never lost much money but never madeany money either. Our sweet little downtownlocation served the community by providingour cooperative values and products in an areathat needed them.

Our Operations Manager, Bob Tero, and I triedevery combination of retail magic we knew to assistthis store. Slowly sales begin to rise; our losses slow-ly decreased. When I came to serve at La Montanitain 2008 the best sales week this small 1,000-squarefoot store had enjoyed was just over $7,000. Theweek that ended February 9, 2014, our sales were$19,242, a dramatic difference. The Gallup storealso made a nice profit of $30,715 in the fiscal yearthat ended August 31, 2013.

What happened in Gallup is no secret of retail opera-tions. Bob and I did put some structure and opera-tional efficiencies in place but our success in Gallup is

due to the great staff that decidedto make this small store the best itcould be, by serving the needs ofour members/customers, providingservice, and becoming a part of thecommunity.

I officially want to thank MichaelSmith, our Store Team Leader, andour staff of Sydney Null, LorealWilson, Myles Lacayo and John

Philpott. Their efforts have transformed our Galluplocation into a thriving downtown store front. What afantastic success story! Once again the co-op model hasproven itself the preferred business model.

MY THANKS TO EACH AND EVERY ONE OF YOU THAT SUP-PORTS LA MONTANITA. Your co-op staff works hardevery day to serve you, our member-owners. Please letme know if I can ever be of service to you, my e-mailis terryb@lamontanita.coop, or please call me at505-217-2020. -TERRY

THE INSIDE SCOOP

T H E G A L L U P C O-O P

CONTROL THE ITCHES AND SNIFFLES OF SPRING

CO-OP COLLABORATION

For the past seven years La Mon-tanita Co-op has supported theCooking with Kids program at Gon-

zales Elementary Public School with theingredients necessary for the program. It isnear and dear to our hearts that the chil-dren who go to the school next door to theCo-op location, in Santa Fe, have thisimportant opportunity. Seven times a year,the Co-op funds a Cooking with Kids unit that teaches,feeds and includes every child at the school.

The Cooking with Kids program educates children on theimportance and joys of eating healthy foods and how toprepare them. It also links math, science cultural awarenessand cooperative skills in the process of cooking a meal andsharing it with classmates. All children at the school sharein the opportunity.

C O O K I N G W I T H K I D S

In February the Gonzales Cooking with Kids class-es enjoyed the following meal. Thanks to Cookingwith Kids for sharing this recipe. AND THANKS,TOO, for helping our community kids learn aboutand appreciate healthy food.

Middle Eastern Falafel andYogurt SauceServes 4 to 6

In Middle Eastern countries, falafel ismade from garbanzo beans and spices,shaped into balls or patties and deep-fried.It is a popular form of street food, oftenserved wrapped in thick pita breads. Thesefalafel patties are made on a griddle, using

much less oil. Children can help mash the chickpeasand form the falafel into the patties.

FALAFEL

2 15-ounce cans garbanzo beans or chickpeas, drained and rinsed

3 tablespoons lemon juice2/3 cup finely chopped parsley2 green onions, thinly sliced

HEALTHY FOODAT SANTA FE’S GONZALESELEMENTARY

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.

3/8 Beekeeping Workshop/Phill Remickat the Westside location, 11am-noon, FREE

3/18 BOD Meeting, Immanuel Church,at 5:30pm

SAVE THE DATE! April 2724th Annual Celebrate the Earth FestivalBehind the Nob Hilll Co-op, on Silver Street

MarchCalendarof Events

co-op news March 2014 7

3/4 teaspoon salt1/4 teaspoon ground cumin1/2 teaspoon turmeric1/8 teaspoon cayenne1/4 teaspoon dried thyme1 egg1 tablespoon + 1 teaspoon olive oil1 tablespoon + 1 teaspoon unbleached white flourOlive oil for griddle

Make the falafel: Put the drained and rinsed garbanzo beans into a bowl. Use a potato mash-er to completely mash the beans. Stir in the lemon juice. Add the parsley andgreen onions to the mashed garbanzo beans, stirring well. Add the salt,cumin, turmeric, cayenne and thyme. Add the egg and olive oil and mix untilwell combined. Stir in the flour. Form the falafel mixture into patties about1/2 inch thick and 2 inches in diameter.

Heat a griddle to medium high heat. Spread about 2 teaspoons of olive oilevenly over the surface. Cook the patties for about 3 minutes on each side,until browned and cooked through.

YOGURT SAUCE

1 cup plain, low fat yogurt2 tablespoons fresh mint leaves, minced1/8 teaspoon salt1/8 teaspoon black pepper

Make the yogurt sauce: In a bowl, stir together the yogurt, mint, salt and pepper. Serve as a dippingsauce for falafel patties.

Springtime allergy

RELIEFCelebrate the EARTHH

April 27, 10am-6pm AT YOUR CO-OP!info@lamontanita.coop

The 24th annual Celebrate the Earth Fest at the Nob Hill Co-opLOVE YOUR MOTHER

CO-OP SEEDThe Family Farmers Seed Cooperative is a farmer-owned cooperative that produes high quality, USDA certified organically grown, open-pollinated seeds and garlic for commer-cial farmers, market growers and gardeners.

Their members are experienced seed grow-ers located in seven western states. They be-lieve that a de-centralized approach to seed production is vitally important to protect our seed systems and that organic farmers are uniquely positioned to protect food security and seed sovereignty.

Co-op Seed is 100% open-pollinated (OP), which means that saved seed will breed true and that farmers have direct access and control of their seed supply. OP varieties are repro-duced through natural pollination via wind or insects. If particular plant traits are desired, natural mechansims, such as hand-pollination, are used and undesirable plants are removed from the population before pollination begins.

This traditional breeding approach allows for continuous adaptation of a variety across di-verse and changing climatic conditions and represents dynamic evolution in action.

Member Farms: Eel River Produce(CA), Gratitude Gardens (WA), Hobbs Family Farm (CO), Jardin del Alma (NM), L & R Family Farm (OR), Lupine Knoll Farm (OR), Meadowlark Hearth Farm (NE), Nash’s Organic Produce (WA), Prairie Road Organic Farm (ND), Prairie Seeds Farm (ND), Seed Revolution Now (CA), Seven Seeds Farm (OR), Wolf Gulch Farm (OR)

BOTANICAL INTERESTSIn 1995 Botanical Interests started supplying gardeners with the highest quality seed in the most beautiful and informative seed packets on the market. Curtis and Judy believed that gardeners were not getting the information they needed from their seed packets. Their desire for more information along with their passion for spreading gardening wisdom led them to create a unique seed packet that is not only beautiful, but is also filled with facts, tips, recipes and quality seed, inside and out.Their packets are designed to give you the facts you need to be a successful gardener!

• Over 500 high-quality varieties• Many heirloom seed varieties• A large selection of USDA Certified Organic• Guaranteed - the germination rate of every variety is tested before we package it.• All seed is untreated• No GMOs - they signed the SAFE SEED PLEDGE: We do not knowingly buy or sell genetically engineered seeds.

Botanical Interests offers the choice of organic seed and conventionally produced (untreated) seed. Both the organic seed and conventional seed are non-GMO and untreated. Over 150organic seed varieties are available.

Shop the Co-op for organic flower, herb and vegetableseeds.

SEEDSHOW TO SHOP THE CO|OP AND sowing

Buy Your Seeds From A Known Source! Happy Growing!Open-Pollinated • USDA Certified Organic • Traditional Regional Breeding

Heirloom & Organic Vegetables • Flowers • Herbs

OWNER DEALS! Bi-monthly, Owners Only

owner only specials

Look for these bright pink tags

in the stores

HOW TO SHOP THE CO|OP AND

THOMAS HOGAN

monthly specials

LOCAL DEALS! Deals for everyone

We love LOCAL !

save!bi-monthly specials

Owner Deals Begin March 5th!Find a complete list of sale items on our website:

www.lamontantita.coop

monthly specials

CO-OP DEALS! National Specials

March marks a big and exciting change at the Co-op. We will implement a new Owner Deals program to replace our Weekly Member Specials because We LOVE Our Owners! Here’s how it will work:

We will announce Owner Deals twice a month! The new program will offer special prices on selected items, so you can save on these items for over two weeks in some cases. There will be three times as many items on sale! Look for Pink Owner Deals tags in the stores to announce our sales.

The Weekly Sales Flyer will now be published twice a month. Our sales flyer will feature key items; for a com-plete list, sign up for our e-News, or find them on our website at www.lamontanita.coop/ownerdeals.

Owner Deals begin March 5This new program officially begins March 5. If you have questions ask a Co-op staff person how it works, and what to look for to get the best savings on your favorite fresh, fair, local and organic products.

MOREdeals,

more often!

smart buys

every monthwatch for this tag!

SMART BUYS! Once a month savings

Take a look around the Co-op stores during the next couple of months and notice the exceptional craftsmanship of one of our own local artists. We are pleased to have an assortment of these intricate, New Mexican folk artbirdhouses and birds on display and for sale. Ask for a list of prices at the Information Desk or contact Thomas directy: newmexicobirdhouses.com

In December 1999, Thomas Hogan had an idea to start a birdhouse business. Flash forward to April of 2002. He was working full time and never looked back. Now, he has made over 6000 birdhouses, mostly with recycled products of weathered wood, rusty metal and found items of all kinds. His houses can sometimes have as much as 2000 cuts or carving marks and take weeks to complete.

Thomas has recently added hand carved birds, Day of the Dead Angles and crosses. He now sells directly to his customers on the roadside from his converted school bus or at his seasonal shows from Santa Fe to San Antonio.

Watch for him this year at the Co-op’s 24th Annual CELEBRATE THE EARTH FESTIVAL in Nob Hill on Sunday, April 27th behind the Nob Hill Shopping Center on Silver Ave from 10a-6p.

N E W M E X I C O B I R D H O U S E S b y

early spring delights March 2014 10

HOT AND SOUR CABBAGE SOUP

This is an easy, comforting and warming wintersoup. If you have extra ingredients on hand likebell peppers, mushrooms or zucchini, feel free toadd them. Serves 6

1 tablespoon vegetable oil1 small onion, minced1 small cabbage, shredded2 large carrots, chopped1 15-ounce can tomatoes, crushed 6 cups water1 cup baked tofu, cubed 1/4 cup tamari1/3 cup rice vinegar (seasoned if available) 1 teaspoon red chili flakes1/2 teaspoon saltPepper to taste

Heat a large 5-quart soup pot over medium heat.Add oil and onion and sauté until golden.Meanwhile, quarter your cabbage, remove thecore and shred with a large chef’s knife. Add car-rots, tomatoes, cabbage and water to the pot andstir well. Add tamari, vinegar, chili flakes andsalt. Bring to a boil, cover and turn heat down tomedium low. Simmer for 20 minutes or until cab-bage and carrots are tender. Add tofu. Turn offheat, let sit 10 minutes and serve.

GREEK CREAMY LEMON RICE SOUPFROM TERRY HOPE ROMERO

This vegan version of the zesty, classic Greek EggLemon Chicken Soup. Serves 4 to 6

1 small yellow onion, finely diced 1 large carrot, finely diced4 cloves garlic, minced1/4 cup dry white wine1 14-ounce can white beans, drained

and rinsed6 cups vegetable broth3 tablespoons arborio rice2 bay leaves1 teaspoon dried oregano1/2 teaspoon dried dill1/2 cup uncooked orzo pasta1/4 cup lemon juiceSalt and pepper to tasteFresh oregano or flat-leafed parsley, for garnish

In a 3-quart soup pot, saute the onion and carrot inolive oil over medium-high heat until the onion istranslucent and soft, about 5 minutes. Stir in garlicand saute for another 45 seconds. Pour in the whitewine and bring to a simmer, stirring frequently.

In a mixing bowl puree the beans with 1 cup of thevegetable broth, using an immersion blender orpotato masher or puree both in a blender. Then addpureed mixture to the pot along with the remainingvegetable broth, arborio rice, bay leaves, oregano,dill and orzo pasta. Increase the heat to high andbring to a boil for 5 minutes. Reduce heat to low,stir a few times, and cover the pot. Cook for 30 to35 minutes, uncovering the pot occasionally to stirand check to see if the rice is sticking. The soup isready when the orzo is tender and the rice is melt-ingly soft.

When done, turn off the heat, stir in the lemon juiceand keep covered for 10 minutes. Remove the bayleaves and season soup to taste with ground pepper,salt, and additional lemon juice if desired. Sprinkleeach serving with a little dried oregano or choppedparsley.

FOODSfor seasonalchange

theHERBS

of spring

Your CO-OP Produce Dept. has a huge variety of organic and local greens!(and other tastyspring treats)

getyourGREENS

SHOPCO-OP &SAVE

CORN CHOWDERFROM ISA CHANDRA MOSKOWITZ

This simple vegan recipe can be made with freshsweet corn, when in season, or frozen works wellalso. Potatoes give this soup a creamy, heartybody and the jalapenos give it just a little kick!Serves 6

1 tablespoon olive oil1 medium onion, cut into 1/4-inch dice1 large red bell pepper, finely chopped 1 cup carrots, peeled and cut into 1/2-inch dice2 jalapenos, seeded and thinly sliced 1 teaspoon dried rosemary1 teaspoon dried thymePepper to taste1 teaspoon salt3 cups vegetable broth or water3 cups fresh or frozen corn2 medium russet potatoes, peeled and sliced

into 1/2 inch chunks 1 bay leafPinch cayenneJuice of 1 lime1/4 cup plain soy milk or non-dairy milk1 tablespoon maple syrup or agave

In a stockpot saute the onions, bell peppers, car-rots and jalapenos in olive oil over medium heatuntil the onions are translucent, about 7 minutes.

Add rosemary, thyme, black pepper and salt andsaute 1 minute more. Add the broth, corn, pota-toes, bay leaf and cayenne. Cover and bring to aboil, then lower the heat and simmer for 20 min-utes, or until the potatoes are tender. Uncoverand simmer 10 minutes more to let the liquidreduce a bit.

Remove the bay leaf and puree half the chowder,either using an immersion blender or by trans-ferring half the chowder to a blender, pureeinguntil smooth and adding it back to the soup. Addthe lime juice to taste along with milk and maplesyrup or agave and simmer 5 more minutes. Letsit for at least 10 minutes and serve. This souptastes even better the next day when all the fla-vors have melded.

SKILLET CORN BREAD

1 1/2 cups yellow stone-ground cornmeal 1 tablespoon sugar3/4 teaspoon baking soda1/2 teaspoon salt2 large eggs1 3/4 cups well-shaken fresh buttermilk1/2 stick unsalted butter

Preheat oven to 425°F. Heat a 10-inch cast ironskillet in the oven for 10 minutes. Meanwhile stirtogether dry ingredients in small bowl. Whisktogether eggs and buttermilk in a medium bowl.

Remove hot skillet from oven (handle will be veryhot) and add butter, swirling skillet to coat bottomand side (butter may brown). Whisk hot butterinto buttermilk mixture and return skillet to oven.Stir cornmeal mixture into buttermilk mixture justuntil evenly moistened but still lumpy. Scrape bat-ter into hot skillet and bake until golden, 20 to 25minutes. Turn out onto a rack and cool.

BUTTER CRACKERS

1/3 cup white spelt or all-purpose flour2/3 cup white whole-wheat flour1/4 cup oat or cake flour1 1/2 teaspoons baking powder1 1/2 tablespoons cane sugar1/2 teaspoon salt3 tablespoons unsalted butter, chilled and cubed1 tablespoon flaxseed or olive oil1/4 cup ice water, divided1 egg1 tablespoon milk2 tablespoons unsalted butter, melted1/4 teaspoon salt

Preheat the oven to 400°F. Line 2 baking sheetswith parchment and set aside. Sift the white speltflour, white whole-wheat flour, oat flour, bakingpowder, sugar and salt together. Pour into the bowlof a food processor fitted with the dough blade (orin the bowl of a stand mixer fitted with the paddleattachment). Add the chilled butter and pulse tocreate a coarse crumb mixture. With the foodprocessor running, stream in the flaxseed oil, fol-lowed by the water, 1 tablespoon at a time, untilthe mixture starts to form large clumps.

Turn the dough out onto a well-floured surface andgather it into a ball. Knead gently once or twice.Sprinkle a little more flour on top of the dough androll it out until it is 1/4-inch thick, rotating thedough by 90 degrees after each roll.

Prick the dough all over with a fork, making sureit is well pierced. Using a small cookie cutter ofyour choice, cut out the crackers and carefullyplace them on the prepared baking sheets.

In a small bowl, lightly whisk the egg with themilk. Using a pastry brush, coat the tops of thecrackers with the egg wash.

Bake just until the crackers begin to brown, 5 to 10minutes. While the crackers are baking, stir themelted butter and salt together in a small bowl.Brush the mixture onto the freshly baked, stillwarm crackers before serving.

For gluten-free butter crackers, replace thewhite spelt and white whole-wheat flours with anequal amount of gluten-free all-purpose bakingmix. Roll out the dough between two pieces ofparchment for easier rolling.

For vegan butter crackers, replace the butterwith an equal amount of vegan margarine orcoconut oil and the egg wash with soy milk.

early spring delights March 2014 11

fresh, fairLOCAL...

Mary Alice Cooper,MD

Premium Compost • Our locally made Premium Compost is approved for use on Certified Organic Farms and Gardens.

Topsoil Blend• Ready for planting in raised beds or flower pots!Mulch • A variety of decorative and functional mulches.Foodwaste Recycling• Albuquerque’s only restaurant foodwaste recycling pick up service Greenwaste Recycling• Bring your Yardwaste to us and keep it out of the Dump!

9008 Bates Rd. SE Open Tues. through Sat. 8am to 4pmPlease come down and see us • www.soilutions.net

Celebrate the

EARTH FEST!ENVIRONMENTAL ACTIONBOOTHS, FARMERS, FOOD,MUSIC AND MORE!877-775-2667

24th annual

April 2710-6pm

Nob Hill Co-op

EDITED BY ROBIN SEYDEL FROM A VARIETY OF SOURCES

On February 4, 2014, Congress finally passed afarm bill. After four years of wrangling, this bill,like all bills, contains both positives and nega-

tives for the future of food, farming and ending hunger inour country. Officially known as the Agricultural Act of2014, the bill passed with (don’t let your jaw hit theground!) wide bipartisan support!

One of the positives is that the bill will for the first timeofficially establish a national Healthy Food FinancingInitiative (HFFI) at the United States Department ofAgriculture.

As reported by Judith Bell of PolicyLink, “The inclusionof HFFI is a significant win for community leaders fromacross the country seeking to bring healthy food and jobs to their com-munities. PolicyLink, the Reinvestment Fund, and the Food Trust, alongwith local, state, and national healthy food advocates, have been workingfor many years to expand fresh food access in underserved areas through-out the US.”

One of the bill’s negative aspects that PolicyLink staff note is, “The FarmBill unfortunately also includes harmful cuts of $8.6 billion to SNAP—theSupplemental Nutrition Assistance Program—over the next 10 years.”

Both here in New Mexico and across the nation many low income andrural communities do not have access to healthy food or have to travel farto find a diversity of healthy and affordable food. The recognition thatgrocery stores improve public health through access to a greater diversityof healthy food as well as provide jobs for economic development in thesecommunities has prompted this initiative in the bill. It is our hope that thegrants, loans and other economic development inherent in the HFFI willfoster community ownership of resources through the cooperative eco-nomic model.

A complete copy of the Agricultural Act of 2014 is available atwww.ag.senate.gov/issues/farm-bill. For more information on the nation-al Healthy Food Financing Initiative specifically, please visit the HealthyFood Access Portal at www.healthyfoodaccess.org or go to www.poli-cylink.org.

Bill Supports Veterans in AgricultureAnother outstandingly positive feature of the new Farm Bill is its support ofveterans transitioning into food production. The bill authorizes $444 milliondirectly into beginning, veteran and socially disadvantaged farmer initiatives

finally a farm bill March 2014 12

over the next ten years. Michael O’Gorman of theFarmer Veteran Coalition (FVC) writes, “All of us atFVC could not be happier with the ground-breakinginclusion of veteran farmers into our Farm Bill.” FVCMidwest Director and Coast Guard veteran Ed Coxhas compiled a concise overview of many of the pro-

grams that will now help

our veterans. It is available at www.farmvetco.org.For more information contact them at info@farmvetco.org or call 530-756-1395. A few most signif-icant excerpts are reprinted here.

• The term “veteran farmer or rancher” means afarmer or rancher who has served in the ArmedForces and who has not operated a farm or ranch; orhas operated a farm or ranch for not more than 10years. “Veteran Farmers” are now recognized as adistinct class of farmer.

• Land sales and leases to veteran farmers are nowspecifically eligible for the Transition IncentiveProgram (TIP). Under the Conservation ReserveProgram (CRP) retiring farmers with land in CRPcan receive additional payments for leasing or sellingthe land to a beginning farmer or rancher, a sociallydisadvantaged farmer or rancher, and, now, a veter-an farmer or rancher. The purpose of the program isto make land available to new farmers while ensur-ing that land coming out of CRP is farmed or grazedin a sustainable manner.

• The USDA is required to set aside a portion offunding for EQIP grants for beginning and sociallydisadvantaged farmers and ranchers. The amount isfive percent for beginning farmers and ranchers and

five percent for socially disadvantaged farmers andranchers. The new Farm Bill now requires that apreference be given to veteran farmers and ranchersthat fall within at least one of the set-aside cate-gories. The USDA is also now authorized to provideadditional incentives to veteran farmers for partici-pation in conservation programs that provide newfarming and ranching opportunities and enhancelong-term environmental goals.

• Direct Operating Loan Assistance for VeteranFarmers may be used for livestock, feed, farm insur-ance and other operating costs, including family liv-ing expenses, minor improvements or repairs tobuildings and refinance of certain farm-relateddebts, excluding real estate.

• The Beginning Farmer and Rancher DevelopmentProgram (BFRDP) administers grants to organiza-tions providing training, education, outreach andtechnical assistance to beginning farmers and ranch-ers and now “agricultural rehabilitation and voca-tional training for veterans” is specifically listed asa service that is eligible for BFRDP funding. The billsets aside five percent of the funding exclusively for

use in programs and services that address the needsof veteran farmers and ranchers. Grants serving vet-eran farmers and ranchers are encouraged to coordi-nate efforts with recipients of grants through theAssistive Technology Program for farmers andranchers with disabilities.

• The Outreach and Assistance Program for SociallyDisadvantaged Farmers and Ranchers has beenexpanded to include veterans. This allows the USDAto provide additional technical assistance to veteransfocused on enabling farm ownership and operation aswell as outreach to encourage participation in USDAprograms.

• The Farm Bill legislation also increases advocacyand coordination for veteran farmers and ranchersby creating the position of Military VeteransAgricultural Liaison. This position will help connectreturning veterans with agricultural programs aswell as assist veterans use of education benefits fora farm or ranching career. The Veterans Liaison willalso be able to enter agreements with a variety ofservice providers to promote research, developmentof educational materials, workshops and vocationaltraining, and mentorships and apprenticeships thatserve veteran farmers.

ACCESS TO FOOD AND THE FUNDS TO GROW IT

a steptowardFOOD

SECURITY

N E W FA R M B I L L :A MIXED BAG

new programs. The bill triples fund-ing to $30 million per year for theFarmers’ Markets and Local FoodMarketing Program, and expandsthe program to allow grants to bothdirect-to-consumer projects andprojects supporting local andregional food enterprises through processing, aggre-gation, distribution, storage and marketing.

The bill also nearly doubled funding for CommunityFood Projects, and creates a new Food InsecurityNutrition Incentive grant program for organizationsadministering farmers’ markets and grocery store

EDITED BY SARAH WENTZEL-FISHER

On February 7, 2014, President Obama signedinto law the Agricultural Act of 2014 which isour new Farm Bill. As a reminder, the Farm Bill

is an omnibus bill (a mega piece of legislation) thatcombines many smaller pieces of legislation thatimpact food, farming, crop insurance and subsidies,conservation and nutrition assistance programs. Thisnew Farm Bill, which allocated funding for programsthrough 2018, is a mixed bag for sustainable farming.

Local and Regional Food SystemsLocal and regional food systems and healthy foodaccess received a large boost in the bill, with increasedfunding for several programs and creation of some

programs that encourage increased fruit and vegetablesconsumption by SNAP (food stamp) recipients.

Additionally, several provisions ease the purchase of freshand local produce for SNAP recipients by allowing them touse their benefits to participate in Community SupportedAgriculture (CSA) ventures, and by providing farmers’markets and other direct-to-consumer marketing outletswith equipment that can accept SNAP benefits. The billalso includes pilot projects for improving online and wire-less technologies used in purchases made with EBT.

Beginning and Socially Disadvantaged Farmers and RanchersOn the whole, the final bill is a win for beginning farmers, but unfor-tunately takes a step backward in providing services and resources forhistorically underserved and minority farmers.

The bill reauthorizes the Beginning Farmer and Rancher DevelopmentProgram and provides $100 million for new farmer training programs,including a new focus on military veterans. However, the set-aside forprojects that benefit socially disadvantaged farmers and farmworkerswas significantly reduced.

There is also a new microloan program authorized in the final bill thatwould allow USDA to work with third party intermediary lenders toprovide microloans and financial training to beginning farmers. Thefinal bill provides $33 million for the Conservation Reserve Program(CRP) – Transition Incentives Program to incentivize retiring landown-ers to rent or sell their expiring CRP land to new or minority farmers.The final bill also increases the advance payment that a beginning orsocially disadvantaged farmer can receive from EQIP and creates anew focus on ensuring the viability of the next generation offarmers within USDA’s new agricultural conservation easementprograms. Read more at www.sustainableagriculture.net.

DONATE yyoouurr BBAAGGccrreeddiitt!!to a different worthy organization each month.See page 3. Donate the dime, it adds up!

FARM BILL SUPPORTS HEALTHY

FOOD CHOICES AND

VETERANS

The fuel contamination has three parts:• A vapor plume that is the result of the fuel volatiliz-ing into the ground in the vadose zone—the groundthat is not saturated with water between the surfaceand the top of the water table, which in this case isabout 500 feet deep;

• The Light Non-Aqueous Phase Liquid (LNAPL)that runs from the surface through the vadose zone tothe water table, where it co-exists with water in dif-fering concentrations in the pore network within theaquifer (the spaces between soil grains); it does not“float on top of the water” as many people put it anddoes not dissolve into the water; this area is estimat-ed to be 1/2 mile long and about 1,000 ft. wide;• A dissolved-phase plume made up of chemicalsthat leach out of the LNAPL and dissolve into thewater, the most important of which is ethylenedibromide (EDB, a fuel additive); this dissolvedchemical plume is estimated to be about 1 1/3 mileslong and 1,000 ft. wide.

What Is Being DoneThe New Mexico Environment Department (www.nmenv.state.nm.us/NMED/Issues/KirtlandAFBFuels.html), under Secretary-designate Ryan Flynn andEnvironmental Health Division Director Tom Blaine,says that the following projects are being done:• Identify the full scope of the leak (plume charac-terization);• Conduct certain interim remediation and con-tainment efforts (interim measure);

agua es vida March 2014 13

BY MICHAEL JENSEN, MIDDLE RIO GRANDE PROJECTS

DIRECTOR, AMIGOS BRAVOS

The Kirtland Air Force Base (KAFB) Bulk FuelsFacility (BFF) jet fuel plume has been esti-mated to be as much as 24 million gallons,

the largest toxic spill into a public water supply in UShistory. By contrast, the Exxon Valdez tanker spill wasofficially listed as about 11 million gallons.

How It HappenedIn the early 1950s, KAFB constructed what is nowreferred to as the Bulk Fuel Facility to replace a systemwhose tanks and pipes had been leaking for some time.The BFF consisted of two multi-million gallon storagetanks and a network of underground and above groundpiping and various fuel dispensing structures.

In 2012, KAFB concluded that, “The exact history ofreleases is unknown,” and has insisted that it only becameaware of a problem at the BFF in 1999 when staff reportedthat the ground was visibly saturated over a large area.However, internal documents acquired by Citizen Action(www.radfreenm.org) show that:

• KAFB has not and perhaps cannot provide evidence ofcomplying with Air Force requirements for system testingand inspection before 1985;• KAFB knew in 1985 that BFF pipes would fail requiredpressure tests so the Air Force issued them a waiver thenand again in 1994; required repairs, 5-year pressure testsand annual inspections were never done by KAFB;• In the early 1990s, visible contamination and more than100 soil samples in the vicinity of the BFF pump house ledto it being declared a Solid Waste Management Unit butKAFB did not investigate further;• The EPA began identifying contaminated sites acrossKAFB in the 1980s and identified serious fuel contamina-tion in 1998 and ordered KAFB to conduct tests to begincharacterizing the nature of the problem, but this work isstill ongoing.

The PlumeAfter more than 15 years of “characterization,” nobodyknows with certainty the extent of the plume—either hor-izontally or vertically, the amount of fuel discharged intothe ground, or how quickly the plume is moving towardthe Ridgecrest and Burton drinking well fields.

AQUIFER AT RISK

• Propose and implement a final remedy for soil and groundwater con-tamination remediation. Serious questions about the usefulness of thisactivity remain;• According to independent experts, there are continued data gaps, ongoingproblems with field measurements, insufficient and inadequate monitoringwells, and an inadequate conceptual model of the site—all making full char-acterization of the site impossible and hence limiting the ability to develop

appropriate and effective responses;• To date, the only activity done to contain, reduce, or mitigatethe plume has been a process called soil vapor extraction(SVE), which is a series of extraction wells drilled into thevapor plume that act essentially like vacuums to draw fuelvapors from the LNAPL and burn them off as fuel for the SVEunits; there have been extensive delays in getting the SVE sys-tem installed, frequent interruptions because units break downor cannot run at full capacity, not nearly enough SVE units inrelation to the problem, the performance of the SVE systems isnot being evaluated correctly, to date only a few tens of thou-sands of “gallon equivalents” have been removed from a 24-million gallon spill, and SVE does not halt the LNAPL fromfurther sinking down to the groundwater and releasing moredissolved chemicals, like EDB;

• Furthermore, use of SVE has been made largely irrelevant now becausethe water table has risen over the last few years due to less groundwaterpumping and now encapsulates most of the LNAPL, meaning there ismuch less opportunity for vapors to volatilize into the vadose zone andbe pulled out of the ground; the Air Force reported in June 2012 that thetrapped fuel, “Will be an ongoing source of dissolved groundwater con-tamination indefinitely.”;• The extremely large size of this contamination and its depth strongly sug-gest that the proposed cleanup activities—and perhaps any standard reme-diation technologies—will not be enough to clean up the plume in timebefore it reaches the ABCWUA wells in 10-20 years (estimates vary);• The consultant for the Agency for Toxic Substances and DiseaseRegistry (ATSDR, a branch of the Centers for Disease Control), in a pub-lic meeting to discuss the public health implications of the jet fuel plume,acknowledged that there is no known technology for treating the largevolumes of water produced at the impacted wells.

At least publicly, the NMED and ABCWUA remain hopeful that some-thing can be done to remediate the jet fuel plume in all its phases: soilvapor, LNAPL and EDB dissolved plume. It seems that one conclusion todraw from the scope and scale of the jet fuel plume and the impact this hason being able to treat it effectively and quickly enough is that theABCWUA and the public should focus their efforts on getting the Air Forceto either find (and pay for) a proven treatment technology, so that thesewell fields can become non-potable sources of water exclusively for out-door irrigation and identify (and pay for) new well fields that can replacethe quantity and quality of water lost. For more information contactMichael Jensen at mjensen@amigosbravos.org.

Kirtland’s JETfuelPLUME

WANTED: A PROVENCLEAN-UP TECHNOLOGY and

FUNDS for QUICK, EFFECTIVETREATMENT

BY AMANDA BRAMBLE, AMPERSAND SUSTAINABLE LEARNING CENTER

One doesn't have to go far anywhere in theSouthwest to see that soil erosion is a problem.Roots are exposed, head cuts start then grow, any

organic material that could develop into topsoil isremoved, water doesn't soak into the ground but rather,picks up sediment and deposits it into rivers and streams.It's not just the soil we are losing, it's the vegetation too—that which feeds us and our wild relatives. We've beenworking on solutions.

In 2011, Ampersand Sustainable Learning Center initiateda restoration project to mitigate erosion just outsideMadrid, NM. A crucial element in our work was creatinga new flood way that cuts through a hundred-year-old rail-road bed. We installed water harvesting and erosion control measures inan area where the water historically flowed before the railroad was con-structed. We created a new path for the water, but restored the naturalflood patterns of the watershed.

For a while, the rock and brush structures did their job, collecting sedi-ment, encouraging the establishment of vegetation, and creating a stablelocation for this side channel to meet up with the main floodwaterdrainage. But this project was constructed during a period of drought,and no one knew the extent of the flooding that was still to come.

On September 17, 2013, a record flood blasted through the town ofMadrid. It was part of the same weather pattern that caused so muchdamage in Colorado. It damaged the work done here, too.

Now we have the opportunity to upgrade the design of these flood struc-tures. In this new design (by land restoration guru Bill Zeedyk) weaccount for the extreme storm events that we can expect more of. We willinstall new combinations of storm water harvesting and grade controlstructures. And we'll host dozens of volunteers to help implement thisproject while they learn how to restore their own lands.

You are invited to come learn specifically what works and what doesn'twhen it comes to erosion control design. It will be a great time to learnby doing, and get the satisfaction of healing the watershed with elementsyou can find right on the land.

environmental restoration March 2014 14

We've been fund-raising to support this project. Thedonations go toward heavy equipment and food tofuel the volunteers. Come join us. We are still accept-ing financial donations as well. It’s all about learning

which designs work bestin what situations, get-

ting water into the soil, and together, re-growing ournative wild lands!

Please visit our website to find out more about ourcommunity events where you can learn about thisimportant work, get fed well, meet good people, and

be entertained with music afterward. You can contactus at ampersandproject @yahoo.com.

Ampersand HappeningsGeology Hike: March 16, 2pm to 4:30pmJoin us for a hike around the Ampersand’s 38 acres toexplore the geologic influences that make this place sostunning. We have layers of standstone outcroppings,petrified wood, a ridge of blocky basalt, and ancientpetroglyphs to look at on the way. Local geologistsMary Morton and Scott Renbarger will help us gainan understanding of the Earth’s history and the alche-my of rock formation. $10 suggested donation.

Rock On and Rock Out! March 8Lend a hand to our watershed restoration project andlearn about erosion control structures made withrock. Then relax and enjoy dinner and music. Comefor the whole day or just to chow and jam out withus and celebrate our accomplishments. Learn build-ing and design of erosion control structures in ahands-on project that will contribute to our water-shed restoration program, from 2-5pm, then enjoymusic and a potluck. Bring food and your favoriteinstrument. Please RSVP! That way we will be sure tohave enough food for all of our rock work experts.

INFORMATION: www.ampersandproject.org

SOIL RESTORATION IN THE SOUTHWEST

MITIGATINGEEEE RRRR OOOO SSSS IIII OOOO NNNN

There are more Mexican gray wolves in the wild in New Mexico and Arizona than lastyear—at least 83 lobos, marking the fourth year in a row the population has increased.Scientific teams are confident that this population of Mexican wolves will not be stableuntil it reaches 350 individuals. NMWA is committed to helping this beautiful animal sur-vive and thrive in the Southwest. Join the NM Wilderness Alliance in their efforts tosupport wildlands and wildlife for this and future generations.

VOLUNTEER! Blue Range Wilderness Invasive Plant Removal: March 21-23The Blue Range Wilderness is nestled on the border with Arizona. Located in the heart ofthe Blue Range Wolf Recovery Area, the region is the only place left in the United Stateswhere the endangered Mexican gray wolf is actively being reintroduced into the wild.Working with the Gila National Forest, we will conduct citizen-based surveys and theremoval of invasive, noxious weeds that have begun to encroach on the Blue RangeWilderness. We will base camp at Pueblo Park and spend our days hiking in the canyonsof the Blue Range. For more information, to sign up for these activities or to make adonation to the NM Wilderness Alliance go to

WWW.NMWILD.ORGNEW MEXICO WILDERNESS ALLIANCE:LOBO SURVIVAL!

VOLUNTEER!MARCH21-23

EROSIONCONTROLDESIGN

community forum March 2014 15

We can make a big impact by uniting with businesses andgovernment to increase efficiency in our food systems andcompost the waste that does occur.

Here in Santa Fe, local non-profitReunity Resources has advocated withthe City to be permitted to launch acommercial composting program tocollect food scraps from local business-es. However, there is no City fundingfor the program.

Reunity Resources will begin pickingup the non-repurposable food scrapsfrom a pilot group of 30 commercialclients at the end of March. Reunity will build programlogistics and collect data for expanding compostingendeavors in Northern New Mexico. Reunity will also beworking with local food banks to ensure the maximumamount of edible food is used to feed people.

At its pilot size, the program will divert up to 2,000,000pounds of food scraps from the landfill in its first year ofoperation. That is enough organic material to create a pileof apple cores, red chiles, moldy bread and rotten lettuceleaves as high as Mount Everest!

We are taking the steps toward large scale zero waste real-ity. Less than thirty percent of what ends up in our landfillsactually belongs there. Of the seventy percent that doesNOT belong there, at least a quarter is COMPOSTABLE.

US soil is currently eroding at 17 times the rate at whichit forms: We need nutrient-rich compost to rejuvenate

our exhausted soils and grow healthier food!Compost replaces the need for chemical fer-tilizers, retains moisture, and provides nutri-ents for healthy plant growth.

WHO WE AREReunity Resources is a Santa Fe-based non-profit with a mission to reunite our wastestreams with value for our community. Forthree years, we have been recycling usedcooking oil from more than 60 local restau-rants and converting it into biodiesel—the

lowest carbon impact fuel. We then re-distribute localbiodiesel throughout Northern New Mexico, creating aclosed loop system.

After a year of advocacy, we have partnered with the Cityof Santa Fe Environmental Services Division to make a bigimpact with this program. We will be collecting and shar-ing data with the City to show the value of food scraps’collection to our community and environment.

Now is the time—first collections are slated for the endof March—mere weeks away! Want to join us? We needyour help! We are raising seed funds, spreading theword, designing educational materials, creating logisti-cal systems and contracting with clients. Please con-tact us at 505-629-0836 or online at www.reunityresources.com.

BY CAMILLA FEIBLEMAN, TONY ANELLA, RICHARD BARISH

The wise carpenter knows to measure twice and cut once. Thewise carpenter also knows to pick the right tool for the rightjob. In the case of Mayor Berry’s proposed development of the Rio

Grande Valley State Park, the Mayor has not taken the time to measurewhat we have in the bosque, what we stand to lose by cutting into it ortaken the measure of what the Albuquerque citizenry wants done with itsbosque. Conservation science should inform the design and planningprocess—before that process begins—not afterward.

We appreciate Mayor Berry’s efforts to think long-term about the place wewant Albuquerque to be fifty years from now. We trust that his intentionsare positive. Specifically, we strongly urge Mayor Berry to consider the fol-lowing outline of WHAT WE ARE FOR:

1. Helping Albuquerque residents to enjoy nature in the bosque.The City should provide improved parking areas at environmentallyappropriate access points, including handicap accessibility. We are forsignage, design features and amenities at the access points to make thebosque a welcoming place and to let people know that it is a safe andappropriate place to walk, bike, and above all else, enjoy nature.2. Preserving and protecting wildlife in the bosque that can beenjoyed by visitors. In order to to do this, we need to leave the areabetween the levees mostly undeveloped in order to minimize habitatdestruction, disturbance and fragmentation. This means no ten-foot-widegravel road running through the bosque and no more boardwalks or view-ing platforms constructed inside the area bounded by the levees. 3. Introducing kids to the bosque. We should take the money the RioGrande Vision presently budgets for constructing unnecessary roads,

boardwalks and viewing platforms and re-assign it tofund field trips for APS and other students to thebosque. The highly acclaimed Bosque EcosystemMonitoring Program (BEMP) conducted by students inthe middle Rio Grande

Valley and organized by the Bosque School and UNMis an example of what a tremendous educationalresource the bosque is when left as wild nature. We arefor building on this inspiring precedent.4. Providing City resources to support the RioGrande Nature Center, the Bachechi Open Space, andthe Open Space Visitor Center in their shared missionto enhance the enjoyment of the bosque for residentsand out-of-town visitors alike.5. Building Albuquerque’s regional and nationalreputation as a place with a unique sense of place.The bosque, like the Sandia foothills to the east, and thevolcanoes and petroglyphs on the west side of the river,

are a big part of what make Albuquerque a special placeto live and to visit.6. Projects in the bosque being guided by science.We should create a technical advisory group—inde-

pendent from the firm that has been hiredby the City to design the project—withexpertise relating to conservation biologyand restoration ecology to ensure that theRio Grande Vision is compatible with con-servation science.7. Postponing the decision makingdeadlines for completing 95% of thedesign documents until the Rio GrandeVision receives appropriate scientificand citizen oversight and input.

In 1918, as secretary of the AlbuquerqueChamber of Commerce, Aldo Leopold rec-ognized the economic and ecologic impor-tance of the Rio Grande bosque as a natural

amenity within Albuquerque. He understood thathealthy human communities require healthy naturalecosystems for their well-being.

Leopold’s wisdom can again guide our efforts.Leopold’s philosophical search for how man couldlive on the land without spoiling it culminated inhis Land Ethic:

“A thing is right when it tends to preserve the integrity,stability and beauty of the biotic community. It is wrongwhen it tends otherwise.”

It is by this measure that we are for making the RioGrande Vision RIGHT.

SAVE theBBBBOOOOSSSSQQQQUUUUEEEE!!!!

BY CHUCK MALAGODI

The Esperanza CommunityBike Shop (ECBS) is a non-retail bike shop operated by

the City of Albuquerque Parks andRecreation Department. The shophad its one year anniversary thismonth, and what a year it has been!Over 1,500 people of all ages andacross all demographics have visit-ed Esperanza’s open shop hours (Tuesday/Wednesday/Thursday evenings from 6pm-8pm, and on Sunday fromnoon-8:00pm) to be guided through everything from flatfixes to complete bicycle overhauls. Esperanza does not sellbikes, but there are several ways to earn a bike.

The youth Fix-a-Bike is a program in which kids age 10 to17 are given the opportunity to learn basic bicycle mechan-ics and bicycle safety through a multi-session seminar.Upon completion of the seminar, youths earn a refurbishedbicycle along with a helmet, lights and a bike lock.

Esperanza also offers an adult Earn-a-Bike program inwhich adults earn a bike to help with their transportationneeds. In order to earn a bike, the individual must attenda City Cycling class at Esperanza and any one of the bicy-cle maintenance classes held at the shop. The cost of theclasses is $10 each, and upon completion of two classes,

the individual will have earned a refurbishedbicycle. The bicycle comes complete with a hel-

met, lights and a bike lock. Contact ECBSfor details and scheduled times.

Esperanza accepts donations of bikes,bike parts, and other bicycle related items.Donated bikes are refurbished and used inthe Earn-a-Bike and other programs. Inthis way, old bikes will get a second leaseon life as transportation for other mem-bers of our community. Esperanza is alsohome to Work Study opportunities, Bike

Valet, the Richard Rivas Memorial Bike Ride,and tons of volunteer possibilities.

Esperanza Community Bike Shop is currentlyseeking volunteers with basic mechanicalknowledge to help with our Open Shop hours.If you would like to help us promote cycling inAlbuquerque, or have any questions aboutECBS, please contact the shop for details.

For more info contact the Esperanza Com-munity Bike Shop at 505-224-6668, www.cabq.gov/parksandrecreation, or esperanza@cabq.com.

Visit with City of Albuquerque bike safetyspecialists at the Celebrate the EarthFestival Bike Safety Rodeo on April 27 atthe Nob Hill Co-op.

E S P E R A N Z A C O M M U N I T YE S P E R A N Z A C O M M U N I T YBIKE SHOP

BY JULIANA CIANO

For many of you, composting is common: it’s a link betweencooking, gardening, nourishing yourself and supporting thehealth of our planet. It’s a sensible ancient practice that is as

necessary and inspiring now as it ever has been.

As individuals, we create an average of a pound of food scraps daily,depending on what and how we eat. This may yield several wheelbarrowsof compost in our summer season. As the City of Santa Fe, we generateabout 50,000 pounds of food scraps DAILY which could yield thousands ofcubic yards of compost for our farms, gardens, parks and highway medians.

Forty percent of food in the US goes UNEATEN. It is lost between farm andfork—trimmed off in processing facilities, spoiled during storage, damagedduring distribution and picked over in retail. Then it is picked over and dis-carded again according to professional food service industry standards.

Most of this food ends up buried in landfills, where it creates high quantitiesof planet-warming methane (methane traps 21 times more heat than CO2).Uneaten food is the single largest component of municipal solid waste!

If FoodScrapsInLandfills was a country of its own, it would the world’s thirdhighest emitter of greenhouse gases!

S A N TS A N T A F E C O M P O S T I N G P R O G R A MA F E C O M P O S T I N G P R O G R A M

REUNITYRESOURCES

T H E R I O G R A N D E V I S I O N

FOR ACONSERVATIONDESIGN