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La Montañita Co-op Blog

Co-op Deals

How awesome are co-ops? Pretty Awesome.

Doubtless by now you’ve read this month’s newsletter (right here; we won’t tell), with a few words on the inspiring numbers associated with co-ops functioning today. While the figures can be big at first, we find them exciting. They’re a reminder that a strong movement for equity, community, and justice is afoot, the world over. A few of my favorites:

• Almost 10 million Argentines comprise nearly 13,000 co-op entities.
• 1/3 of Columbian health insurance is provided by cooperatives.
• ¼ of Malaysians are members of a co-op.
• Over 2/3 of Kuwait’s retail trade was made by a coalition of co-ops.
• Over 90% (!!) of Japanese farmers are co-op members.

It’s an alternative economic model, in which everyone involved wins. Across the world, co-ops are returning profit and opportunity to countless otherwise disenfranchised people.

Meanwhile, stateside, and speaking of you and winning there are some big things happening. Our familiar monthly Co-op Advantage flyer is becoming Co+op Deals. It’s the evolution of a national program through the National Cooperative Grocers Association, with whom we’ve been a member Co-cop for about ten years. The upshot? Over a hundred co-ops are leveraging our purchasing power to get you even better deals on quality favorites and unfamiliars. And we’re increasing the frequency of those deals. You’ll see a new flyer twice a month—plus other promotions (our weekly sales flyer and managers’ specials). Keep an eye out for this logo:

We’re also, of course, giving attention to the flyer’s ecological imprint. You can still find the print version (on FSC-certified paper), but many of our sibling co-ops are working to distribute it via web email, which are possibilities for us as well. Many folks already receive our weekly flyer by email on Tuesday afternoons, and many more grab it from our website. It certainly makes planning easier. We’re discussing other ways to get you this sweet packet of deals quickly and conveniently every few weeks. Got any grand, paperless ideas for distribution? Leave them below!

Don’t forget: we’re all looking forward to September to inaugurate new great sales, but our weekly member specials and the already formidable Co-op Advantage steals are still here, and still helping you save. We’ve got six weeks of deals before Co+op Deals hits your mailbox, so don’t miss out!

Santa Fe Bandstand Opening Night Recap!

Some folks who didn’t make it out to the Bandstand’s opening night Monday have been asking for a little recap. Here’s my take: I was there from 4:00-8:00, and loved every minute. If you were around later, please share in the comments!

It was a bright night on the Plaza. I showed an hour before setup, in time to hear Pedro working his ancient, magic accordion, with a friend on percussion. Got a cup of tea from the Plaza Café and staked some lawn for myself. The air was warm with anticipation.

Setup went fast. By 5:30, we had our little tent set up, Co-op posters festooned, and twenty pounds of organic lollipops, vegan chocolate, BOGO coupons, soap and vitamin samples, and kid-friendly Cliff bars ready to deploy. Clan Tynker Family Circus was setting up, with antique trunks and suitcases, expert makeup and gorgeous vintage costuming. Hot Sauce was sound-checking. Folks were gathering. It was time to wait. And eat.

At 6:00 prompt, Clan Tynker took the reigns with magic, juggling, and kid-friendly jokes. Unlike so many other family-friendly variety shows, they exuded professionalism, sincerity, and a love of craft. From a knot jumping around a rope (or were they three ropes?) to bad-but-loveable puns while juggling, to the “Danger Show” finale, their tone matched the air: bright, warm, electric.

After David from Outside In thanked sponsors and Mayor Cross welcomed all to the Plaza, it was my turn. I said a few words about Co-ops–namely, our dedication to foods freshly sold, fairly compensated, locally and organically produced. I also touched on the immense economic presence of Co-ops the world over… before hurling organic lollipops, chips, chocolates, Cliff bars and t-shirts into a hungry crowd. The adults scrambled as fast as the kids.

Next up was Shannon McNally and Hot Sauce, a northern Mississippi blues rig. Shannon sounded a bit like a smoother-voiced Gillian Welch, and her band earned the name. Great style and technique rippled through the crowd. We served the remaining goodies and answered questions on the side. Then Santa Fe got to dancing, at all ages and skill levels. To be blunt, it was beautiful.

As my throwing arm isn’t destined for the majors, Wayne from the SF store had toured the back of the plaza with lollipops while I talked. When he returned, I took the last of the lollipops in a large wicker basket and saw that every wanting mouth received one. Also, in its way, beautiful.

Around 8:00 we realized we’d been working a bit over 12 hours each, and decided it was safe to pack up the tent and make our respective ways home. We’d have loved to stay for Hot Sauce’s full set, but exhaustion got the better of us. We hope you enjoyed what we only imagine continued to be a fantastic event! See our facebook page for the full photo recap.

Have you liked the shows this week? Be sure to come by in Santa Fe and tell Will, our loveable Store Team Leader. And come by especially if you got one of those tasty-looking Buy One/Get One deli sandwich coupons. I wish I’d snatched one.

Getting Figgy With It

What is up produce enthusiasts?!

First off, Summer’s here and that’s official. Second let me just say that if you haven’t stopped by the Co-op lately, what are you waiting for? It’s all here: peaches, nectarines, watermelon, cantaloupe, grapes, cherries, plums, green beans, blueberries, strawberries, apricots, corn, and finally, after what seems like an eternity, figs. The stone fruit has been very nice this year, and plums and peaches have been outstanding. Once again the Co-op has again lined up some great deals with local farms; soon we will all be feasting on apricots, cherries, donut peaches and peaches from a farm near you. As I understand it the fruit is ripening beautifully and we should all be in for a real treat.

Now's no time to skimp on your Stone Fruit anatomy.

Before I get into figs I would like to address some concern about stone fruit ripeness. It is a good idea to let your stone fruit sit out for a day or two. Softness is the key to flavor. You may not be able to find fruit ripe enough to enjoy today but trust me, if you can bear to let this beautiful fruit sit on your counter for a couple of days you will be rewarded. Patience is essential to fruit enjoyment.

Now, figs. Figs are an oddity, as they are not a true fruit. They are called inflorescence, which are flowers and fruits all in one. The fig is actually an inside-out flower made especially for very small wasps. The wasps enter though a small opening and pollinate from within. This particular inflorescence happens to be quite tasty.

Don't you want some dessert in your salad?

I was of course first exposed to figs at an early age in the traditional “Newton” form. I’ve been a fan ever since. And guess what? We don’t need to add all that extra sugar to enjoy figs; they make a great snack all by themselves. But if you’re daring, try them with some goat cheese and honey. Figs add a special something to salads, too. Just wash and quarter them and abracadabra, instant super-awesome salad. Balsamic vinaigrette goes well with a figgy salad, as do olives. Oh man, just writing about a salad with figs and olives gets my mouth a waterin’.

Though figs are sweet and fragrant, and used primarily for desserts, they also make an excellent entrée addition. Add chopped figs to pasta sauce, marinara or Alfredo; it doesn’t matter. Throw some figs into the rice water for out-of-this-world rice. Next time you’re grilling shish kabob, skewer a few figs. They also roast well; add them to roasting meats about 30 minutes before the meat is done. Pork, lamb, and poultry all go well with figs.

Domestic fig production dates back at least ten thousand years and may be in fact the first instance of agriculture. Humans were planting figs almost 1,000 years before wheat or barley. The oldest living plant of known planting date is a fig tree known as the Sri Maha Bodhi, planted in the temple at Anuradhapura, Sri Lanka by King Tissa in 288 BC. Long have humans celebrated and revered this sacred (and sometimes forbidden) inflorescence. Come down to the Co-op and discover what all the fuss is about.

A Few Words on Men’s Health

As a wife and mother, I care about the quality of life for the men I love. I also feel a certain responsibility to my male customers, to help them navigate and enjoy their best possible health. I’ve looked into men’s health for a while, and boiled most of my findings to the following list. Many issues of men’s health also touch women’s lives, but there are a few standouts. So let’s get to it!

Small investment, big difference.

Eat Vegetables, Man!

For the biggest result for the smallest lifestyle change, eat those vegetables. Veggies are packed with fiber and vitamins, yet contain few calories. Spinach contains a whopping dose of folate for heart health, as well as fiber and beta carotene. Squash contains lutein for eye health, and broccoli contains compounds known to reduce cancer risk. With the exception of potatoes (which you should enjoy in moderation), pile ’em high.

Some vegetables target huge issues. Tomatoes, and thus most cooked tomato products, contain lycopene. Lycopene exerts a strong positive effect on prostate health. Bitter greens and green super foods are cleansing to the liver, which clears out toxins and excess hormones. Those compounds work against overall health, as well as raising the risk level for prostate problems, so a simple, effective cleansing is crucial.

Get Lean, High Quality Protein

Everyone needs high-quality protein for muscle health and cellular repair. But men’s sexual and cardiovascular health is tied to essential amino acids. Where female vegetarians must get enough iron and vitamin B 12 for blood building, male vegetarians must carefully combine vegetable proteins to ensure they are getting complete proteins and essential amino acids every day. This helpful (vegan) food pyramid can help you plan.

For men who eat meat, it’s equally important to avoid proteins high in saturated fat. Protein sources like wild salmon, chicken breast and yogurt reduce the likelihood of building abdominal fat. Abdominal fat raises the inflammation level in the body, and predisposes it to a variety of bad health effects. An adequate serving of animal protein for a man should be no larger than his palm in any one meal.

Exercise For Life

20-30 minutes/day is all you need.

Of course, everyone benefits from exercise. But it contributes so much to a man’s overall health that it warrants mention here. Exercise reduces stress, supports cardiovascular health, improves metabolism and improves physical appearance. Do yourself a favor and let loose on any physical activity you enjoy!

See? Not so bad. A healthier you is easier than you think, and all the goods in this post are available right at the Co-op. Tonight, have yourself a 20-minute walk and see how much better you feel. Then stop in for fresh, organic veggies, and consider a vitamin supplement.

Honoring the Fathers in our Lives

In light of Father’s Day, I am grateful that my own father knew how much I loved and respected him before he died. I want my own son to have that relationship his father. It seems such a small thing to pick a Father’s Day gift, but I see it as an opportunity for the two of them to have a conversation.

I am always a little stumped buying for men, anyway, even the ones I know well. So this year, I’ve hunkered down on the matter. From a “greater good” sense, since that’s what we do at La Montañita, here are some great, holistic options. All of these are available right here at the Co-op, so what easier way to check ‘em all out?

Cheap and endlessly useful!

Help Dad Go Greener

For the many things men carry, a Chico Bag is perfect because it’s tough, lightweight, stores in its own pouch and comes with a belt/storage clip. To eliminate disposable plastic and paper food bags, a stainless steel, 2-tier Tiffin by ToGoWare can either carry lunch to work or contain leftovers from restaurants. You could also consider a reusable Co-op coffee mug and Preserve razors and replacement blades, made from recycled plastic and recyclable after use (the handle part).

For His Healthy Personal Care

Throw in Dr. Bronner’s Shave Gel and he’ll have an all natural, certified organic alternative to harsh, mainstream products. Or sooth his skin with

Organic Grooming After Shave Balm with carrot oil and shea butter. For allover healthy relief from dry skin, give him one of the wonderful Alaffia shea butter lotions in ginger spice or unscented.

For Chef Dad

If your father-of-the-house liked to barbecue, Blacky’s Barbecue Sauce and Dry Rub is delicious. A garlic garland would be perfect to flavor his dishes–while promoting a strong, healthy heart. Fill a gift basket with organic ingredients for his favorite dishes, like Bionaturae pastas and tomato paste, New Mexico cheeses, or condiments. Yum.

For Dad’s Health & Vitality

Many men aren’t even taking a multi-vitamin. Show your love with Rainbow Light Men’s One Multi. Help him get the benefit of more green foods with a bottle of Green Magma barley grass juice powder. It’s packed with nutrition and system support, especially for men who travel or skip their vegetables.  Or how about a box of his favorite flavor of EmergenC packets? Or maybe just a Co-op gift Certificate he can use for his own healthy choice? Many of these items go great together in a gift basket.

I hope you’ve gotten some ideas for the fathers you love. Want some clarification, or got a better idea? Comment below or come by the Co-op. I love hearing from you.

Val

Fruitalicous Summertime Fun

One of the best things about summer, to me and probably you, is the fruit. I love to eat seasonally; not only does it help to “keep it local,” but I think of it as an adventure. I find I appreciate food much more and I devour what’s in all season long. Plus, it’s fresher, travels less, and tastes richer.

Your photo editor is now considering his shopping list.

Another bonus: the rest of the year can be a challenge to get my picky seven-year-old to eat a variety of fresh fruits and veggies. If it were up to her, it would be pasta for breakfast, pasta for lunch, pasta for dinner, and snack…. hmmmm, wanna guess? PASTA! But with so much selection, it’s never a fight to eat something whole and fresh.

When summer comes into full swing, I can offer so many fresh organic berries, melons, peaches, nectarines, apricots, cherries, plums, and the all-time kid favorite–grapes! I keep a lot on hand so she can eat whatever, whenever. Of course, sometimes she only wants one fruit for a week straight. This week, naturally, it’s grapes. Now my fridge is full of strawberries, blueberries, and raspberries in waiting (did you see those prices this week? Crazy for organic! Of course I bought a ton…). Great thing about berries is how well they freeze. I never let them go bad, just wash them, cuts the greens off the strawberries, and pop them in the freezer. Next morning, it’s smoothie time!

Garnish for extra goodness.

My daughter loves smoothies too, and I love their deviousness. You can sneak just about anything in there! She doesn’t even notice the hemp protein power, ground flaxseed, or even All One Green Phyto Base vitamin and mineral powder. Admittedly, “sneak” is a little strong–she does know they’re in there, but she just doesn’t mind because the fruit’s fabulous. I blend a cup of berries, a cup of Almond Breeze and a frozen banana with the tablespoon or two of the sneaky stuff.

Wow, this entry’s making me hungry, how about you? I think you should hit up your Co-op right now for the amazing fruit. We’ve got lots of variety in melons, raspberries and strawberries, and prices are fabulous right now. And those peaches, yes those Colorado peaches, are coming soon. Don’t forget the sneaky stuff, too, if you’ve got a Miss Picky at home, too.

Toodaloo!

Fresh from the Field: Avocados and You, pt. 2

Howdy, fellow Produce-faithful. Phil’s back with the latter half of his avocado treatise. Read on for surprising, delicious insights, to get your pallet ready for some weekend guac. Without ado… –Ed.

Even without knowledge of all their extra benefits, our demand for Avocados has grown in leaps and bounds. It should come as no surprise to learn that avocados were immediately prized by the first Europeans to taste them. Below is the description of avocados by Gonzalo Fernandez de Oviedo, historian for the conquistadores traveling with Hernando Cortez in 1519. His account was published in 1526 in the Summario de la Natural Historia de las Indias:

El sumario in question.

They are large trees, with broad leaves similar to those of the laurel, but larger and more green. They bare pears weighing a pound and even more, though some weigh less, and the color and shape is that of true pears, and the rind somewhat thicker, but softer, and in the center of the fruit is a seed like a peeled chestnut…and between this and the rind is the part which is eaten, which is abundant and is a paste similar to butter and of very good eating and of good taste, and such that those who have these fruits guard them and esteem them highly and the trees are wild as are the others which I have mentioned, for the chief gardener is God, and Indians apply no work whatever to them. The pears are excellent when eaten with cheese, and they are gathered before they are ripe and stored, and when treated thus they ripen perfectly for eating but after they have reached this stage they spoil quickly if allowed to stand.

Note that though avocados are prized and guarded, the “Indians” do not appear (at least to a conquistador) to cultivate them in our typical domestic sense, yet they’re very large and tasty. Now we get to the heart of the avocado mystery. What is supposed to eat this thing? Seeds as we understand them are designed to spread genetic material. Some blow with the wind, some catch in animals’ fur, most are eaten and passed. One look at the avocado, however, and it just doesn’t make sense.

The gomphotheres in question.

Avocados are a leftover super-food of gigantic mammals that fell extinct roughly 12,000 years ago. Giant Sloths, Glyptodonts, Toxodons, Mastodons and Gomphotheres probably dug on avocados, and probably ate the whole thing, and giving the seed a hearty bed of fertilizer to sprout in. Toxodons looked like giant horses crossed with giant elephants, Glyptodonts were like huge elephants, and the Glomphothere was an armadillo the size of a truck with a spiked club like a mace at the end of its tail. Although these awesome creatures survived until just-before historic times, we have only a slightly better understanding of the dinosaurs’ fate than their own; it’s called the Quaternary Extinction Event, and no one can pin it down.

Really, it's hard to do them wrong.

For a long time we thought that since their extinction occurred at the same time humans appeared on the Western continents,we must have hunted them into extinction. But there’s no way a relatively small population of primitive hunters armed with spears could hope to wipe out all the saber-toothed cats or all the Short-Faced Bears from one pole to the other in a few thousand years – never mind all other species. Another theory is climate change due to the retreat of the last Ice Age. But then, these species had already survived several such cycles. One more possible explanation is the asteroid impact/climate change theory. There appears to be a layer of geologic evidence to support this, however, knowing what we do about global climate systems it seems odd that the large mammals of North and South America would die out while those in Africa and Asia survived. And to further stir the pot, keep in mind this event occurs at the very beginning of recorded history. Most ancient cultures spoke of a cataclysmic flood that wiped out the previous age.

Luckily, the avocado survived “whatever it was.” And we’re all the beneficiaries of millions of years of evolution. So the next time you’re in Produce,wondering what in the world an avocado is, imagine a 20’ tall, five-ton ground sloth contentedly munching on these remarkable berries in the lush South American forest, 12,000 years before your mom was born. Come by the Co-op tonight, and get your ancient world on.

peace,
Phil

Fresh From the Field: Avocados and You, pt. 1

Hello produce people. Over the next few days I got a 2-part piece on that most delicious of fruits, our friend the avocado.

So what exactly are we talkin’ here?

Last week a customer asked me what an avocado is. Excellent question. Indeed, just what is an avocado? The answer is fascinating. Let’s start off with its scientific classification. The avocado belongs to the family Lauraceae, which makes it a laurel. Laurels are tropical and sub-tropical evergreen trees or shrubs. Most contain high levels of essential oils and the avocado is certainly no exception. The avocado is actually the a berry (let’s table that discussion for now). Other useful laurels include cinnamon, camphor, and of course, bay laurel, also known as bay leaves.

While avocados are high in fat, it’s mostly monounsaturated fat. Avocados have been shown to benefit blood serum cholesterol levels. Specifically, in one study, after a seven-day diet rich in Avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (harmful cholesterol) and triglyceride levels and 11% increase in HDL (helpful cholesterol) levels. So eat up and stop worrying already. Geez. Avocados are also very high in potassium and vitamins E and K.

The avocado tree is a most unusual flowering plant. Get this: avocado flowers open the first day as females, close and re-open the next afternoon male. This bizarre behavior makes breeding them rather difficult. Sadly, though you can grow an avocado tree from the pit, the likelihood is slim that your tree will bear fruit resembling the original fruit. For this (and other reasons), commercial avocado production is done by grafting.

Stay tuned for tomorrow’s exciting conclusion. We’ll visit the journal of a conquistador’s historian, and even the world of the dinosaurs.

Till then, Phil

In Response: A Meat Sales Manifesto

Dave Payne, Meat & Cheese Manager at the Valley Store, penned this last night in response to the recent flurry of discussion on facebook. We’d posted information about a beef sale ($3.99/lb. for local, grass-fed ground beef!) to a strong reaction from vegans and vegetarians. We see this post as the opening of discussion among our member-owners, employees, and anyone who falls between, so please jump in. As ever, keep your argument on-point and constructive.

–Adam (himself a vegetarian of 15 years)

First: I appreciate & respect the view point of anyone who has made a conscious decision not to eat meat, for any reason. I obviously appreciate the view point of anyone who has made a conscious decision to eat meat. The latter are the people who purchase meat from La Montanita Coop- in fact, they purchase more meat in Santa Fe than either Albuquerque store.

La Montanita Coop’s ends policies state that we are “A cooperative community based in the shared benefits of healthy food, sound environmental practices, and a strengthened local economy with results that justify the resources used.”

Based on our ends policies, here are two of the biggest reasons we sell meat, and NM Beef in particular:

1. The majority of Americans eat meat, and we want to share the benefits of the healthiest, most environmentally conscious products available. We want the most people possible to shop & become members at our stores- we don’t want to be exclusive in regards to clientele or membership.

2. New Mexico is a ranching state:

A commercial chicken house in Florida

a. Environmental Practices: My research has shown that 15% of the state is arable land (land that can be used for growing crops). The remaining land is best suited to ranching. Most NM cattle ranchers raise their animals with love and respect until they have to sell them to CAFO’s (Concentrated Animal Feeding Operations). CAFO’s are bad for the environment & inhumane to cows.  We have provided a market for a new cooperative of ranchers to raise their animals exclusively on grass & native plants, and their stewardship to the land is amazing.

b. Strengthened Local Economy:  NM Ranchers need to sell their beef to CAFO’s for low prices because there is little market for grass finished local beef in New Mexico. La Montanita is one of the only businesses that will pay a fair price to these ranchers for their grass finished product.  Fortunately a great portion of our membership in turn pays fair prices for retail ready cuts of NM beef.

Pollo Real chicken farm in Socorro

3. Results that justify the resources used:  La Montanita is competitive and growing as a business. As a result, the company was in the position to hire me as a grocery clerk in 2006, and I was able to apply internally for positions in the meat & cheese departments. I have visited farms & slaughterhouses and have had the opportunity to share the practices I’ve witnessed with our members. La Montanita is also able to help other local businesses create models that will help them be successful, whether it is a beef ranching cooperative or a squash farm. The rest of our staff (many of whom are vegetarians) are also committed to the growth and sustainability of our business, and readily help our meat department, even if they don’t eat meat themselves.

Thanks for the opportunity to discuss our product, which I believe is the best available in our state. It has been a great pleasure to assist the folks who want to purchase our sustainably raised products.

Sincerely,
Dave Payne, Coop Member and Employee

Fresh From the Field: Straberr-a-rama

Sakes, it’s Summer already! Goodness knows we’ve been busy in Produce. Local farmers are coming in with their first harvests. Look for some cool-weather crops like radishes, spinach and other greens right now at the Co-op. Soon we’ll have many local, sustainably-grown products to choose from. It was a wet winter all over and it figures to mean bumper crops; in California early Strawberry are exploding. Take advantage by loading up at 2 boxes for $5!

We all love strawberries, of course, but did you know how good they are for you? I’m going to bet probably not, because they’re so incredibly good for you it doesn’t even make sense. Here is a short list of all strawberries have to offer:

First off, strawberries are rich in antioxidants and other essential nutrients that help reduce the risk of cancer and heart disease. Strawberries are high in magnesium, which helps muscular and nervous system relaxation, and promotes undisturbed sleep. Their high Vitamin C content helps lower the risk of arthritis and gout. Vitamin C is also essential for a healthy immune system and resistance to infection. particularly cold and flu. Strawberries’ high fiber content improves the absorption of nutrients and stabilizes blood glucose while inhibiting cholesterol production. This makes strawberries an ideal choice in weight-loss diets. And while you’re losing weight, rest easy in the knowledge that consuming them has been proven to lower stress. Anthocyanins, the pigments responsible for the strawberry’s color, are powerful antioxidants, which help protect your cells from free radical damage. Now here’s maybe the best part: strawberries improve skin circulation, resulting in a youthful and attractive glow. They protect the skin against sun damage, improve wound healing and stave off wrinkles. And if that weren’t enough, it seems rubbing a cut strawberry all over your face is a great way to cleanse the skin.  The strawberry’s main skin-pleasing ingredient is alpha-hydroxy acid, a little substance that helps us slough off dead cells, revealing new, youthful skin. Just cut a berry in half, rub it over your face, let it sit for a few minutes, then rinse. Instantly softer, smoother skin!

My Grandmother still makes rhubarb-strawberry pie back home in Illinois (I doubt very much she would cotton to the idea of rubbing a strawberry on her face, though). That pie is a right of spring sure as hand-picked morel mushrooms and mayflies. I can smell it now if I try. Come on over to the Co-op and celebrate strawberries with us. Your mind, body, spirit and mouth will thank you.

Peace,
Phil