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La Montañita Co-op Blog

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

Naturally Beautiful Skin, Part 4: Summer Skin

What I love most about my job is educating and empowering my customers. There are just a few extra questions I’d like to answer for you.

Seriously. Just apply it.

Can I use a sunscreen and bug repellent in one? Sure, if space is an issue–but it’s not ideal. You may not get enough sunscreen or repellent when combined. In addition, sunscreen manufacturers recommend applying 30 minutes before exposure or applying other products, for best protection.

What is the safest way to tan? According to the American Academy of Dermatologists, there isn’t one. UV rays, whether from sunlight or tanning beds, increase risk of skin cancer. If you’re determined, they recommend using a self-tanning product, and to continue using a broad-spectrum, high SPF sunscreen as well.

Can I use sunscreen I bought last summer? Check the expiration date, which is printed on the bottle or pressed into the end of the tube. Many manufacturers suggest a product life of 1-1.5 years. The sun protection probably lasts beyond that, but other ingredients don’t age as well, especially oils. If it’s lasted that long you’re probably not using enough, however. Manufacturers rate their SPF coverage based on an average-sized man applying an ounce to his entire body. Naturally, a thinner coat will provide less protection, and you can prolong the life of that bottle by applying liberally only to exposed areas.

My facial moisturizer is breaking my skin out. Why isn’t it working like it did in the winter? Where we needed to retain fat in winter to keep us warm, we shed it in the summer. Facial skin is more moist and often oily in the summer, and excess oil can result in blemishes. Though your cleanser is probably fine, you’ll need to use a thinner, lighter moisturizer in the summer. The same goes for body lotions.

Is it safe to use a sunscreen with chemical ingredients in it? Given that UVA and UVB rays are known carcinogens, any effective, full-spectrum sunscreen is better than no protection. That said, my preference is with natural bases and zinc oxide.

What sunscreen should I use on my child? You can use the same that you use for yourself, as long as it’s full-spectrum and high SPF. Be diligent about applying it. Children have very thin skin and are more prone to burns. Treat your child’s sunscreen like any medicine and keep it out of reach when not in use. Even the safest sunscreen is potentially dangerous when ingested.

I find summer skin more prone to hot irritations, like athlete’s foot, heat rash and sunburn. Aloe vera is a great summer companion. It’s cooling, soothing and mildly anti-fungal, and can be used internally and topically. I like to drink 1-2 ounces of Aloe juice in a big glass of water to cut the summer heat, and I use it liberally on my skin after sun exposure or when it’s irritated. The Co-op stocks a good base of natural sunscreens, and a variety of aloe products. Come visit any time for deeper explanations and demos of some of my favorites!

Got more questions? The rest of Val’s series on skincare is here, here, and here, in that order.

A Fair Tour

Some of you may be eager to support Fair Trade, but after our recent spate of posts still find yourselves wondering what’s what. Well, today, a very special, word-minimal post for you, in equal part from the vast fields of the internet and the Valley Co-op. For those wanting to go a little deeper, Rianne posted a little blow-by-blow yesterday, and this interview between Channel 4 and a few Seattle Coffee buyers cuts right to the heart of matters.

Now, for your edification and pleasure, it is my pleasure present A Pictoral View of Fair Traded Goods:

Finding Fair Trade at the Co-op

The other day I ran into a customer interested in Fair Trade, wondering what we stock at the Co-op. He came to the right gal, as Fair-Trade has always been important to me. I’m happy to report you can find many fairly traded products here, many of which are certified.

The logo in question

Essentially, Fair Trade assures that product’s farmers control their means and production, and their communities see the benefit. The Fair Trade certification is much like its Certified Organic sibling. Products must live up to many guidelines, from working conditions to sustainable growing practices. Simple things we may take for granted like maternity leave, sick days, even nursing breaks and a living wage, are denied many workers in poor countries. Fair Trade ensures workers are provided these standard practices, so they can support their families. Wikipedia has a fuller explanation of Fair Trade’s history and practices, for those wanting.

The easiest way to shop is by the little black label on imported teas, many coffees, bananas, roses, and even Dr. Bronner’s soaps, among many other products. We’re excited to announce that we are now working with Equal Exchange to ensure FT bananas at each Co-op location. Equal Exchange works directly with farmers the world over to bring consumers organic goods.

Pachamama is another great FT-dedicated organization; their coffees can be found in our Bulk aisle. They’re a farmer-owned cooperative representing over 140,000 family farmers in Latin America and Africa. Check their website to see who’s growing your coffee or stop the affable Tom Hammer, Bulk Manager, and ask the turn through the beautiful book they sent us.

Living Wages taste better!

When available, we always carry FT mangos and avocados. We’ve also had FT-certified roses some time now in our floral department. These are not only grown by workers who now enjoy living wages and better conditions, but they are grown with environmentally-friendly practices, ensuring better health for workers and Earth alike.

Most of us Co-op shoppers have been spending to make a difference for years, and this is another way to do just that. We’re going to buy our coffee and bananas anyway, but it feels right to know our purchases empower small farmers in their own livelihoods. When we buy roses for that special someone we can feel good that the mothers growing them enjoy a living wage, paid maternity leave, and nursing breaks.

Oh? Mother’s Day is just around the corner? What better to way to show Mom you care than with Fair Traded roses? You can buy me one, too. I’m a hard working mommy too and I never refuse a rose! Cheerio!

Natural Beautiful Skin, Part 3: Sun Protection

This year I’ll do it. I’ll wear sunscreen every day. According to the Environmental Working Group, more than 1 million people will be diagnosed with skin cancer this year, and I don’t need to be on that list.

Mmmm, homemade zinc oxide.

Because I spend so much time helping customers select sunscreens, I have spent a lot of time researching them. I also needed my own guidelines for picking and using sunscreens. Here is what I came up with:

• The value of full-spectrum. Remember when sunscreens were called “tanning lotions?” They protected from the UVB rays that cause sunburn, not the UVA rays which cause premature aging and increased risk of cancer. The only ingredients that protect from UVA rays, remain effective over time—and aren’t considered health risks—are zinc oxide and titanium dioxide.
• Apply enough. The SPF is rated for a 150-pound, 5’4”person wearing a swimsuit. That person would need to use 1 oz. of sunscreen. You won’t need as much if you wear long sleeves and pants, but don’t skimp covering exposed skin.
• Avoid harmful chemicals. Look for products without parabens, triethanolamine, or petroleum products. Likewise, learn and avoid your allergies.
• Apply appropriately. Use a higher SPF for long outdoor sessions than for the drive to work. Look for water-resistant options and re-apply often when swimming.
• It won’t do everything. Wear a hat and loose, long-sleeve shirt when you’re outside. Eat in the shade, and avoid the 10:00 to 2:00 sunlight.

A good hat will do you wonders.

Now that I’m donning sunscreen every day, I’m more mindful to cleanse my face at night. I use a clay mask more often to clarify my skin. My next move? Get the people in my family to use sunscreen more often, especially my 10 year-old son, who can sidestep a lifetime of problems by starting now.

In case you’re wondering, my yard work sunscreen is Badger SPF 30. For work, MyChelle’s Sun Shield SPF 28; I like its muted color. I’m on the hunt for a sun protection lip balm but haven’t picked one yet. Badger has my eye with a very clean SPF 15.

I’ll be back with more tips as the months heat up, so stay tuned and moisturized till then.

So, Earth Day. What’s the Deal?

With yesterday’s festivities in Santa Fe behind us and the last flourishes going on this Sunday’s party, we thought you might like a little Earth Day history. For the fuller version, pay Wikipedia a little visit.

Earth Day, 1970

The first Earth Day came about in 1969, the result of then-US Senator Gaylord Nelson’s efforts to organize a national teach-in, highlighting the myriad environmental issues facing humankind. The response of over 20 million people on April 22 rivaled (in size) crowds who’d recently gathered to protest US activities in Vietnam. Much of its success was due to New York Mayor John Lindsay providing office space and staff to the organizers, as well as shutting down 5^th Avenue and offering Central Park for a home base.  New York being home to NBC, CBS, ABC, the New York Times, Time Magazine, and Newsweek, it the media coverage couldn’t have been better.

It repeated on the decade until 1990, when two groups—Earth Day 1990 and Earth Day 20—produced the largest event to date. With Earth Day 1990, they realized in order to take up substantial space in the public consciousness, they would need to turn it annual, and for five years an associated group, Earth Day USA, took organizing responsibilities, passing it to Earth Day Network.

Earth Day at the Nob Hill Co-op, 2009

A lot of technology has been employed ahead of the curve in the production of Earth Day. The 1990 event made extensive use of email and satellite calling; earthday.org was established in the early 90s; internet communication cast an even wider net by 2000. Remember when you hooked up your first cable modem? Yeah, so do we.

Missed the party yesterday, or haven’t gotten it out of your system? Countless communities celebrate Earth Week from the 16^th to the 22^nd, and we figured we’d round out the fun this year on the 25^th. Come down to the Nob Hill Co-op for food, crafts, samples, art, spring fashion and more local vendors than you can shake a biodegradable coffee cup at. The fun starts at 10:00 and runs till 6:00. We suggest you plan an extra few minutes into your travel schedule; with an expected turnout of 8,000 folks, it’s gonna be one of our biggest Earth Day celebrations ever.

I’ll be there, taking pictures like the ones in this post (I’ll be the guy in the brown fedora). Come fill up on yummy organic treats and say hi!

The full schedule is available in the Alibi and the Co-op connection. Lucky you, the newsletter is available right here for download.

Fresh from the Field: Bananas for Bananas

Greetings, crazy lovers of good food, Phil here to spill what’s super-good in Produce. To start, you want tasty pears? Try some organic Bartletts from Argentina. Pear trees love it down there, the fruit is peaking, and the flavor is out of this world. Hurry down before they’re gone.

Now, the really big news is Bananas. The Co-op has struck a deal with the good people at Equal Exchange to bring in outstanding Fair-Trade organic bananas from Ecuador, grown by the El Guabo

farmer Co-op.

El Guabo is made up of about 450 small-scale Banana farmers. The notion that the banana FARMERS own the business is quite revolutionary. El Guabo owns both the farms and the export wing, and shares ownership of importing with Equal Exchange. These farmers have effectively eliminated the middlemen.

By middlemen, of course, I mean the folks at Dole, Delmonte and Chiquita. Over the years American fruit interests have pillaged Latin America, exporting valuable food and turning huge profits while impoverishing the workers and their communities. Also, conventional Banana farms use colossal amounts of chemicals to keep their trees free from fungus and these chemicals have had a devastating environmental impact in banana-producing regions. El Guabo hopes to serve as a model for change and La Montañita’s support will help.

And the other great news? We won’t have to charge an arm and a leg. Our banana price will stay right where it is, at $1.29/lb. Everyone involved with this deal is way stoked. We received the first shipment today and the bananas looked great. Want still more awesome? Instead of ripening in San Francisco and then putting them on a refrigerated truck, now they’re ripening right here in Albuquerque! This means we can finally offer bananas at an ideal degree of ripeness.

So please, come down to the Co-op and help us change the world, one bunch at a time.

Phil