They also touched on a new project we’ve been working on – the MoGro, a mobile grocery store that aims to deliver a grocery store to rural, pueblo and otherwise underserved communities. We’re super excited to see that getting out and about, too.

We have to say, as with every time we see one of our stores featured in a slick video from a big Co-op organization, we’re really proud of what we do here. And you should be, too, especially if you’re a member-owner. For all this segment makes us look welcoming, local-focused, well put-together and ready to rock at the drop of a hat (all of which is true, naturally), all that just makes us want to go to the co-op. We’re sure you feel the same way.

So when you’re down at the Valley store, paying our new celebrities a visit, be sure to pick up a few of those 1200+ local items. Your neighbors will thank you for it.

And in that earthy, giving spirit, here’s a small photo recap of some of the fun, from the lens of our very own Atlas Charles. Of course it’s not everything he shot – it was made clear to your narrator there’s much, much more in the wings – but an apéritif, you might say. A little tease from a fully satisfying day.

We also hope we’ll see you again soon – because, of course, doing your part to keep your Albuquerque, Santa Fe, and Gallup is a daily process, and there’s no better place to find Earth-friendly, sustainably produced food, household items, and the rest of it, than your local Co-op.

Thankfully we’re not there yet. Today, we address a concern that’s been with us a little longer than genetic engineering, albeit not by much. I wanted to pass on this excellent, manageably-sized checklist the HuffPost recently put together. From Butane Nuggets to a curious quantity of estrogen in your milk, it’s become a good idea to keep a small checklist of scary ingredients in the back of your mind. We know it can become exhausting – keeping an eye on the Nutrition Facts, Googling the odd chemical – but it’s important work for you and your family. And another good reason to go organic; if a box comes with the sanction of the USDA, the odds are very low it’s packing anything from this list. Plus, you do both your body and your community a favor, and deliver a blow to the Monsantos of our world, when you shop based on research.

We know it can be hard to scope box labels after a long behind whatever constitutes your office. And our employees are here to help. One of the ways co-op employees distinguish themselves in this industry is through a passion for healthy, sustainably-gathered food. So don’t miss out on the wealth of knowledge the fella stocking cookies, or the gal spraying bell peppers, carries around. If you have a question, be sure to ask; we always love a good conversation about food. We stock our shelves based on research. And we’re all too happy to pass that knowledge on to you.

It’s a slippery question. I eat organic, but not because I’m rich. There are a lot of things other people consider necessities that I don’t have, and because organic food is a priority for me, cutting some things loose helps me find the money. I can’t tell you why someone else buys organic, but I can tell you why it’s worth it to me.

I first piqued to organic food in college. As a student of environmental biology, I saw that agricultural and industrial chemicals have a profound and long-lasting impact on air, water, soil and living things. I grew up in rural New Mexico. I feel a deep, spiritual connection to my world. I began to examine who I was in the world, and of the impact of my choices. Organic food protects the world I love.

I became committed to organic food when my son was born. Suddenly, here was this little guy who depended on me for everything. Pesticides are made to kill little living things, and I couldn’t see feeding those chemicals to my son. I thought of the children of farm workers and farmers, and the impact my spending had on them. And on myself and my breast milk. Even as a single-income family, we found the money for organic food.

By then, I had also discovered that organic food is delicious. Complex and hearty, it’s nothing like their bland and pithy counterparts. And that’s what they are: counterparts. We’ve had organic food for as long as we’ve been a species; “conventional” food appeared only in the last fifty years. True, there is bad organic food to be had. Mainstream stores want organic dollars without making a commitment to truly good food, so they look for stuff that fits the bill. But the vegetables and fruit grown (and cared for) by committed, organic farmers is beyond compare. I’m hooked. Better taste, more antioxidants, and other beneficial compounds. I do what I have to to make it affordable.

Of course, I thought there was nothing left that could make me a more committed organic shopper. And then came GMO’s.

Not the careful work by universities and health agencies to solve the world’s hunger and health issues. I mean for-profit genetic engineering. The kind our “regulatory” agencies are rubber-stamping for hidden and broad human consumption. When a million people signed petitions asking for GMO’s to be labeled, our government lumped them into 394 comments and halved the new GMO approval period. And since there’s no regulation of the term “all-natural,” USDA Organic-certified and Non-GMO Project-verified foods are the only trustworthy options on the shelves.

Plus, much “conventionally-grown” produce comes with huge governmental subsidies, meaning the cost of running the farm, sewing, growing and harvesting the food is being offset. By your money. That’s right: your money. Where do you think those government subsidies come from? When you buy “conventional,” you’re actually paying twice for bland, less-healthy food.

Is organic food affordable? When you look at the cost of disrupted land, water and bodily systems, now, and in the future of food, is industrial food really affordable?

What would you find if you prioritize your expenses? I can’t say what it’s worth for you to give up. But for me, in the long-run, a little more at the register is by far the less-expensive option.

That said, if you’re anything like your author, you’ve been suffering something fierce. Juniper, Elm, Ragweed, Sycamore, Rye and Sage have all been making their time-honored appearances – promising lovely flora and horrible allergies. So for all of you praising the rain for pushing the pollen to the ground, here’re a few suggestions, all of which you can find in Produce and HBA at the Co-op:

• First and foremost, you should own a Neti Pot. True, it’s not the most charming moment of your day, but only pull it out in your alone hours and no one will be the wiser. Unless they notice how easily you’re breathing, and how little you’ve had to spend this season on drugs, herbs and doctor’s visits.
• Try a spoonful of local honey with your coffee or tea, every morning for a year. Many people report it helps the body build a tolerance to local allergens. It makes good sense, too: the bees make their honey out of the very pollens that render you unable to see straight. This is one infusion your liver will be happy to grow more tolerant of.
• Avoid triggers. I was crippled for four days last week after consuming (sincerely only) three beers and a perhaps inadvisable quantity of birthday cake. Alcohol (let’s say more than 12 oz.) and wheat can wait a few weeks, no?
• The same rules as usual still apply. Keep your immune system hearty and satisfied with garlic and ginger-heavy helpings, lots of fruits and vegetables, and plenty of sleep. We can’t guarantee you won’t still get struck, but the odds are substantially more in your corner.
• Next time, treat yourself ahead of time. We realize we’re a little behind the curve here, but we can’t recommend enough proactive action. Start Neti flushing immediately after your first sneeze, or whatever your first symptom. Try a juice fast to clean out some of the toxins that might compromise your immune system. Take extra-good care of yourself, including forcing loads of good, restful sleep.

Still suffering? Come say hi to the Co-op’s friendly and knowledgable Health and Beauty staff. They’ve got rows and rows of herbs, tinctures and naturally-derived medications, as well as the background and interest to back it up. Try with confidence, as you can return it within 30 days, with receipt. It’s just another reason the Co-op’s your best bet for Spring shopping.

So it is that medium-scale creameries, cheese artisans, chile-tenders, juice peddlers and more all receive access to the Co-op’s impressive storage and refrigeration facility in Albuquerque. This makes it possible for them to produce at a higher rate, which both lowers prices and grows their businesses.

Here’s a little video we produced recently in which Michelle Franklin, CDC Director, talks about some of the problems that plague young co-ops, and how La Montañita has helped the Sweet Grass Producers Co-op and others to plough through those difficulties. Next time you’re at your favorite store and see one of those LOCAL signs fixed in front of your favorite chèvre or pears, think of Michelle and her team. And then pat yourself on the back for taking part in such a groundbreaking and righteous system.

In honor of this most auspicious year, we’ve acquired a list of 366 facts, stats and encouragements about co-ops. Don’t worry, we won’t force it on you (all at once), but there were a few that spoke to us immediately, that we thought we’d share. Check the vastness and diversity of the cultures, cooperatives and locations:

• In Bolivia, 2,940,211 people, or one-third of the population, are members of cooperatives.
• Four of every ten Canadians are members of at least one cooperative. In Quebec, approx. 70% of the population are co-op members, while in Saskatchewan 56% are members.
• In the Czech Republic, 1,298 cooperative societies with 785,202 individual members provide 56,042 jobs.
• Finland’s S-Group has a membership of 1,468,572 individuals, which represents 62% of Finnish households.
• Cooperative Societies in Mauritius account for more than 60% of national food production – 75% of onions eaten, 40% of potatoes and about 70% of fresh green vegetables are produced by Cooperatives.
• Americans hold more than 350 million co-op memberships at more than 29,000 co-ops, providing more than 850,000 jobs.
• The Texas Organic Cotton Marketing Co-op produces up to 15,000 bales of pesticide-free cotton each year.

It’s no secret to us – or likely, to you – how awesome co-ops are. But against the shadow of corporate food/banking/power/interests, it’s hard to keep our chins up. This list, and this year, by decree of the UN, no less, helps us all remember we’re doing something important – with our money, and our time. We’re putting our money where our compassion is.

So what can you do? Well, come say hi, for one. You know we’re the spot for bulk and organic produce, and the Valley deli’s one of the best-kept secrets in the 505. And what better way to celebrate than coming down, saying hi, and putting your money back into your community, through some great, healthy food.

• Weight-loss and more energy are kind of the byproducts of what you’re doing. This a life-long lifestyle change; so set your sights long and don’t try something you can’t sustain. You’ve got the rest of your life to fine-tune it – and believe me, you will fine-tune it.
• If you’re used to eating garbage (let’s call kettle chips and heavily cheese-dusted popcorn what they are), don’t suddenly expect to love cauliflower and brussels sprouts. But the more fruits and vegetables you try, and the more of each you eat, the more likely you are to find more you like, and to find you like some you never thought you would. Familiarity breeds deliciousness.
• Enjoy your successes and your failures. To paraphrase my mother, the greatest sin of eating double-chocolate raspberry layer-cake is not enjoying it.
• Ultimately, you’re in charge. You can eat whatever you want, whenever you want… but not without consequences. Consider your goals before you cheat.
• Try limiting yourself to just one cookie, or slice of double-chocolate raspberry layer-cake, but imagine you’re eating the entire thing. Cram all that savoring into the one item, and I think you’ll find yourself enjoying it like you never have before.
• Dump the coffee and get comfortable with water and tea. They help to flush the system and green/black/white teas will kick your metabolism into gear. Drink a full glass of water or tea when you’re almost-hungry and go right back to work; nothing helps you forget you’re hungry like a good distraction.
• Black teas have the most caffeine of the lot, so if you’re a common supplicant at the Altar of the Bean, toss a few blacks in your basket. Don’t expect it to taste like coffee; it’s definitely not. But that’s hardly to say there isn’t vast variety in tea. Blacks, especially, get blended into a remarkable array of breakfast teas.
• The Co-op bulk aisle features a number of loose-leaf teas, which, once you find a few you like, can save you tons. Some greens cost as little as 1/3 in bulk as their individually-bagged cousins.
• Keep lots of low-cal veggies in the house. If you’re trying to shed some weight, it’s likely you’re already well-accustomed to snacking. And you shouldn’t have to give that up. You just gotta replace your crackers, ice cream sandwiches, bread, cheese, and cookies with things you’re willing to eat – eventually, you might even come to like them! Again, consider what you’ve been eating, and your goals.
• 20 minutes of medium exercise once a day. If you can walk, walk. If you can run, and want to, run. If you can lift weights, and want to, lift weights. Start out easy. But don’t be surprised if you start liking it. You’ve got the rest of your life to ratchet it up.

Some ways through portion control:

• Use a smaller plate/bowl, and force yourself to think about going back for seconds.
• Drink a lot of water with your meal, especially before you start eating.
• Eat a little ALL THE TIME. You’ll keep your metabolism at an efficient hum.

Speaking to us today are George Whitten and Julie Sulivan, owners of San Juan Ranch in Colorado.