Dyn-O-Mite Deals

Dynoslider

Great savings on organic produce, available to all our customers. New Dyn-O-Mite Deals are available every Wednesday — see what terrific organic produce is on sale now!

Have a Field Day Every Day!

Up to 40% off Field Day Products

La Montañita Co-op is showcasing our new organic and GMO-free value product line, Field Day — exceptional food at incredible prices.

We have developed a special pricing program for you all, our outstanding customers, with Co+op Basics (look for the purple and white signs) and our Field Day line is part of that program. Find over 75 Field Day items store-wide at your neighborhood La Montañita at everyday low prices. Take advantage of some great discounts on these already great prices through the month of April — until Saturday, April 30, you can find discounts of up to 40% off on Field Day products.

Co+op Basics: Organic value items designed to fit YOUR budget.

40 years of FRESH

Celebrating 40 Years of Fresh

La Montañita Co-op is 40 years old!

That’s right, New Mexico’s largest community-owned, natural and organic food market is kicking off our 40th Anniversary celebration, and we’re still growing strong.

Over the past 40 years, La Montañita has been a leader in the local foods movement. Through our multiple stores and Distribution Center, we’ve provided increased access to healthy and local food. We help our local producers get their products to market, and we always find ways to give back to our community. La Montañita will be celebrating our anniversary throughout 2016, so get ready for some fun and excitement!

Donate-a-Dime Organization of the Month: Wild Friends

New Mexico Capitol Building

BY SUSAN GEORGE

The Wild Friends Program is an award-winning, unique public service program serving students in grades 4–12 in communities throughout New Mexico. The program provides hands-on civics education integrated with wildlife science to teach students about the democratic process, good citizenship skills and wildlife conservation through involvement with the New Mexico State Legislature.
Each year, the students vote on a wildlife topic of concern, research the issues surrounding the winning topic, learn about the democratic process, and help write legislation to address the issues of concern. The students then travel to Santa Fe during the legislative session to speak with legislators about their bill or memorial, testify at committee hearings, and provide expert witness testimony during floor votes. In addition to the field trips, students write letters, create visual displays and respond to legislative inquiries throughout the session.
Since 1991, the Wild Friends students have written 22 memorials and bills requesting state action on issues that affect wildlife, with a success rate of over 70%. For example, in the recent legislative session, the students helped to successfully pass a memorial to protect declining bee populations (SM 103). The program, a public service project of the UNM School of Law, has served over 12,000 students primarily in low-income areas throughout New Mexico, from Farmington to Silver City, Lovington, Jemez Springs, Rio Rancho, Albuquerque and Santa Fe.
The Wild Friends Program was designed to address a lack in civics education opportunities, using wildlife conservation as the topic of engagement. Young people naturally connect with wildlife, and this natural connection leads to genuine interest in doing something to help wildlife. A 7th grade student from Rio Rancho said that “Wild Friends helped interest me in making laws and protecting wildlife…I might have a career in this.”
The lack of civics education opportunities in our schools and among our citizens has been well-documented. A recent national assessment found that only one-third of Americans could name all three branches of government; less than one-third of eighth graders in this country could identify the historical purpose of the Declaration of Independence (Guardians of Democracy: The Civic Mission of Schools, 2011).
The Wild Friends Program offers students and their teachers a powerful opportunity to work on projects that make a difference in the natural world while becoming active citizens in our state. The program teaches students at a young age to see themselves as having a voice in our democratic process. An 8th grade student from Jemez Springs said that “Wild Friends helped me to better understand the process by actually having me experience something rather than just reading a textbook.” A 4th grade student from Albuquerque said, “to be honest, it was a little frightening, but it felt good and I felt proud to have the opportunity to stand up for animals.”
Teachers in the program consistently report that participation in Wild Friends helps students improve academically, motivates students to read, write and speak on topics they are passionate about, builds self-confidence, helps develop leadership skills, and helps students become life-long advocates for the environment and the wildlife that inhabit it. As one teacher commented, “Wild Friends is an amazing program that allows students to interact and engage in the process of their own government, while helping wildlife at the same time…The program provides experiences critical to education that schools can no longer provide.”
Demand for the program increases each year, yet funding cuts of over 40% have reduced the number of schools and students being served, as well as the services offered. The need for the program is critical in this world of crowded classrooms, high dropout rates, and declining morale amongst teachers and students. As a 7th grade student recently said, “Now I know that nothing is impossible.”
For more information, contact Susan George, Director at sgeorge2@unm.edu, 277-5089, go to www.wildfriends.unm, or find us on Facebook at Wild Friends New Mexico.

26th Annual EarthFest Celebration

earthfestslider

Sunday, April 24, 10am to 6pm behind the Nob Hill Co-op at 3500 Central SE.

Santa Fe BBQ: Friday, April 22, 11:30am to 2pm at the Santa Fe Co-op.

Our Westside and Gallup stores want you to be able to shop the Co-op in style. At the Westside Co-op on Friday, April 22, and at the Gallup Co-op on Saturday, April 23, when you spend $10 or more at either location, you’ll receive a free reusable Co-op shopping bag.

 

2016 EarthFest

By Robin Seydel

This 26th Annual EarthFest comes at a time when it is clear we have much to do for planetary and personal health and well-being. In February of this year we repeatedly broke, matched or came close to some of the hottest daily temperatures ever recorded. Additionally this year has seen an uptick in awareness of the social and economic justice issues that need to be addressed for true democracy and justice for all.

Over the years we have watched EarthFest grow with much good environmental and justice work done and connections and relationships grown. We are deeply moved by and thankful for how the New Mexican community has come together, to grow this festival into one of the most beloved of spring events. The joyous nature of the festival with its the coming together of friends new and old coupled with the good work we can accomplish when we cooperate makes EarthFest an important part of how we positively impact lives in our community and restore and sustain our little planet.

COME TOGETHER

This year, recognizing that we are stronger when we come together, we are encouraging people to do just that and focus on collaborating on climate chaos, renewable energy, water quality, conservation, food self-sufficiency, economic and social justice and so many related issues. Come meet and lend your energy in support of the efforts of the many dedicated people in our communities who are working on these and other issues.

We firmly believe that with the same cooperative spirit that for 40 years enabled the Co-op to thrive and become the community hub for a sustainable future it has become, we can and will overcome the challenges we face.

You can expect an inspiring day filled with information, education and action booths from dozens of environmental, social and economic justice organizations from around the state. Meet local farmers, pet baby goats and get seedlings for a sustainable food supply, drought-resistant plants, and beautiful art from fine local artists and craftspeople. And of course you’ll get to eat great Co-op food and dance in the streets with friends and neighbors new and old.

RIDE A BIKE!

As the many of you who have attended the Co-op Earth Fest know due to the popularity of the event, and Nob Hill parking realities; it’s best to hike, bike or carpool to the festival site. Given that, we are once again honored to be working with Chuck Malagodi of the City of Albuquerque’s Bicycle program on the annual Kids’ Bicycle Safety Rodeo and other bicycle education. Look for this part EarthFest at the west end of the festival grounds near Tulane.

A COMMUNITY OF ARTISTS

As always you can count on seeing some of our community’s fine local artists and craftspeople, hearing some of your favorite musicians and thrilling to performances from our gifted local performers. Some festival favorites, like the Ehecatl Aztec Dancers, National Institute of Flamenco’s Alama Flamenca, Baile Baile Folklorico and Adama Africian Dancers and Drummers are coming back, and we are once again honored to have them grace the little stage under the big tent in the middle of Silver Street. See the full entertainment schedule on this page so you don’t miss any of this great, local and FREE music.

Space goes quickly so reserve yours today. We give first priority to non-profit environmental, social and economic justice organizations, farmers, gardeners and farming organizations. Due to space considerations and Fire Department regulations NO POP-UP CANOPIES will be allowed.

We’re hoping for a beautiful day, and with Mother Earth’s blessing we will once again take time to celebrate “Her” and reaffirm our commitment to restoring and sustaining our beautiful blue/green planetary gem.

Join your friends and neighbors as we educate ourselves for paradigm shifting action and joyously dance in the streets at Albuquerque’s favorite spring gathering. Mark your calendar for Sunday, April 24; this is one event you don’t want to miss! For more information or to reserve your free booth space contact Robin at 217-2027 or toll free at 877-775-2667, robins@lamontanita.coop.

EarthFest Entertainment Schedule

10:00am: Ehecatl Aztec Dancers
11:00am: Eileen and the In-Betweens
12:00pm: Alma Flamenca
1:00pm: Zoltan and the Fortune Tellers
2:00pm: Baile Baile Dance Company
2:30pm: Adama African Dancers and Drummers
3:00pm: Silver Strings Band
4:00pm: Cowboys and Indian
5:00pm: Blue Hornets

Marshall Kovitz

marshall

Our beloved founding owner and Board Member passed away peacefully on Saturday, March 26. We are deeply indebted to Marshall for his unwavering guidance, loyalty and dedication to La Montañita for the past 40 years in all aspects of the Co-op, especially with governance issues. Marshall truly embodied the cooperative spirit and was an inspiration to us all. He will be greatly missed.

Savory Cabbage & Apple Crêpes

Savory-Cabbage-and-Apple-Crepes-1

Savory Cabbage & Apple Crêpes
Print Recipe
This gluten-free crêpe recipe works just as well as the original wheat version. If you'd like to make dessert crêpes, you can leave out the lemon juice, lemon rind and thyme. The cabbage and apple combination makes for a great, quick crêpe filling full of healthy fiber. It can make a simple, elegant dinner, yet can also be a tasty, kid-friendly meal.
Servings
24 crêpes
Cook Time
60 minutes
Servings
24 crêpes
Cook Time
60 minutes
Savory Cabbage & Apple Crêpes
Print Recipe
This gluten-free crêpe recipe works just as well as the original wheat version. If you'd like to make dessert crêpes, you can leave out the lemon juice, lemon rind and thyme. The cabbage and apple combination makes for a great, quick crêpe filling full of healthy fiber. It can make a simple, elegant dinner, yet can also be a tasty, kid-friendly meal.
Servings
24 crêpes
Cook Time
60 minutes
Servings
24 crêpes
Cook Time
60 minutes
Ingredients
Gluten-Free Crêpe
Savory Cabbage & Apple Filling
Servings: crêpes
Instructions
Gluten-Free Crêpe
  1. In a large bowl, whisk together the dry ingredients. Add the eggs and almond milk and beat with a hand beater until smooth. Add the remaining ingredients and beat well. You can also use a blender for this, working in batches.
  2. Lightly grease a 6-8 inch non-stick skillet and heat over medium heat until the skillet is warmed through. For each crêpe, pour ¼ cup of batter into center of skillet and immediately swirl the skillet until the batter spreads and forms a thin film. When the edges of the crêpe solidify and begin to turn light brown underneath (after about 1-2 minutes), flip the crêpe over with a wide spatula and cook the other side until light brown (about 1 minute).
  3. Remove to a large plate and stack crêpes with waxed paper between layers. Best used fresh and warm, but can be stored in the refrigerator with waxed paper between layers in a tightly sealed container for 2 days.
Savory Cabbage & Apple Filling
  1. In a large nonstick skillet, sauté the onions on medium low for ten minutes. (Add a few teaspoons of water if they start to stick.) Add the cabbage, maple syrup and balsamic vinegar. Cover and sauté on low for 25 minutes. In a separate skillet (unless you don’t mind your apples turning purple!), melt one tablespoon of butter and sauté the apples and lemon juice for about 15 minutes. Combine cabbage, onions and apples to fill crêpes and serve.
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Require GMO Labeling

By U.S. Senator Martin Heinrich

Like parents across New Mexico, knowing what’s in the food I buy for my family is important to me. This is one of the main reasons why I think it’s so important that Congress act to require products sold in grocery stores to be clearly labeled if they are genetically modified. Providing transparency to consumers will ensure they are able to make informed decisions about the food they purchase.

The federal government requires labeling of concentrated orange juice, after all.  Doesn’t everyone have the right to know what’s in their food?

I have cosponsored the Biotechnology Food Labeling Uniformity Act to make sure consumers can find genetically modified organism (GMO) ingredient labeling on food packaging. The legislation presents an alternative to a Senate Agriculture Committee bill being debated on the floor this week that would prohibit states from implementing GMO labeling laws.

A commitment to strengthen our agriculture industry also requires a commitment to our consumers, which is why we need a uniform federal GMO labeling standard.

Americans deserve to know exactly what’s in the food they purchase at the grocery store. I will continue to fight for clear and accurate labeling of food products so we can all make more informed decisions about the foods we are feeding our families.

Listening to the needs and voices of all constituents is key to building a better New Mexico. I encourage you to share your comments, suggestions, and questions. Please contact me any time I can be of assistance to you and your family.

Warm Roasted Beet Salad

Warm-Roasted-Beet-Salad

Warm Roasted Beet Salad
Print Recipe
This is a wonderful warming salad, great for reminding us of the upcoming tastes of spring.
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Warm Roasted Beet Salad
Print Recipe
This is a wonderful warming salad, great for reminding us of the upcoming tastes of spring.
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Ingredients
Servings: people
Instructions
  1. Coat the chopped beats with a bit of oil and the balsamic vinegar and place in a roasting pan. Roast in the oven at 300° F for 1–2 hours until they are just soft when pierced with a sharp knife. (the total cooking time will vary depending on the size of the beet pieces). Meanwhile, place the quinoa in a strainer and rinse it well under running water. Then place the quinoa and the 1/2 cup of water in a small sauce pan. Bring to a strong simmer and simmer covered until all the water is absorbed and the grains have burst open, about 15–20 minutes. Keep an eye on it in case you need to add a bit more water toward the end.
  2. Combine the warm roasted beets, quinoa, and beet greens, and serve with a garnish of chopped pecans. The greens will wilt slightly in the warmth of the beets and quinoa. The chopped stems of the leaves will provide a pleasing crunch.
Recipe Notes

If you are making this ahead of time, you can combine the roasted beets, cooked quinoa and the fresh beet greens and gently warm through in a casserole in the oven shortly before serving.

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