Turkeys: Local, Organic, All Natural!


The Co-op’s Got a Turkey for Every Taste!

Embudo Valley Organics:

Once again, this Thanksgiving the Co-op is pleased to be able to offer the famous Embudo Valley Organics Turkeys. Embudo Valley Organics David Rigsby and Johnny McMullen and their staff hand raise and hand care for every one of their birds. These locally raised birds have free access to acres of pastureland and live their whole lives outside doing what healthy happy birds do. When they are grain fed they eat the certified organic barley, wheat, rye and oats grown right on the Farm. To supplement their feed when necessary they are fed certified organic corn and soy mixed with certified organic molasses and high omega-flax seed. Embudo Valley also sells their certified organic poultry feed through our Coop Distribution Center’s Food-Shed Project to many of our local egg producers.

The Embudo Valley Farm pledges that all “our turkeys are family farmed, raised using humane and environmentally responsible methods to provide you with the freshest, safest and most flavorful meats available.” Their birds are plump and happy, not de-beaked, de-clawed or disfigured in any way and are harvested in the most humane way possible.

If you haven’t yet tried an Embudo Valley turkey, make this the year you treat yourself to the best. Not only will you keep local New Mexican family farmers on the land and farming, but you’ll get to eat what will no doubt be the most delicious holiday turkey you have ever eaten.

These turkeys come fresh directly from the farm to our Co-ops and are not frozen. Look for them in the meat cases at all Co-op locations, no need to special order. For more information contact Grace in Santa Fe at 984-2852, Cameron at Nob Hill at 265-4631, Elena in the Valley at 242-8800, or Sydney in Gallup at 863-5383 and Meg at the Westside at 503-2550.

Mary’s Turkeys: Choose from Certified Organic or All Natural

Since 1954, the Pitman Family has raised turkeys for the Thanksgiving holiday. Today, with more and more companies introducing “Free Range” products, we want every consumer to experience the difference Mary’s offers.. Mary’s Free-Range birds begin life on a farm in California’s Central Valley. The Pitman family has built its reputation by growing fewer, but superior, Free-Range turkeys year after year.

Mary’s Certified Organic Turkey
Mary’s Free-Range Organic Turkeys are never caged, eat only certified organic feed and are raised in the most humane farming practices for healthful eating. Certified Organic feeds must be Certified by the USDA and everything that goes in them must be certified as well. Mary’s Organic Turkey feed does not contain any of the following:
•   NO Animal By Products
•   NO Genetically Modified Organisms (GMOs)
•   NO Antibiotics
•   NO Pesticide Treated Grains
•   NO Grains Grown with Chemical Fertilizers
•   NO Synthetic Amino Acids

All of Mary’s Free Range turkeys are:
Free-range, vegetarian fed, gluten free, are NEVER given Antibiotics or hormones, or animal by-products. Mary’s Free Range turkeys are raised on healthful grains and allowed to roam in areas four times the size of the average commercial turkey ranch.  Their high protein diet provides the optimum amount of nutrients for healthful growth. These all natural turkeys provide great quality at an excellent price point for La Montanita shoppers.

Come to your favorite Co-op location and choose the turkey that best fits your palette and your pocket book. Look for local, organic, fresh Embudo Turkeys, or Mary’s Organic or Free Range in the meat cases at all Coop locations. They will be arriving on November 18th.

Fall Apple Crisp


Fall Apple Crisp

Total Time: 1 hour

Serving Size: 6

The minute the leaves start changing, I just have a taste for this delicious Apple Crisp. It's the official announcement of Autumn. I find it interesting to experiment with different varieties of apples. My crisp topping doesn't include butter—it's made with a rich oil such as olive. Some crisp toppings aren't actually crispy, but I've figured out a solution; if you add a little water to the mixture just before cooking, it creates a crunchier texture. Try serving with your favorite non-dairy ice cream and enjoy! –Adrienne Weiss


    Apple Mixture
  • 2 1/2 pounds apples (about 7), peeled and thinly sliced
  • 2 tablespoons sugar of choice
  • 2 tablespoons brown sugar
  • 2 teaspoons flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • small pinch of cloves
  • 1 lemon (juiced)
  • 1 teaspoon vanilla
  • Topping:
  • 2/3 cup rolled oats (old fashioned, not quick-cooking)
  • 2/3 cup whole wheat pastry flour
  • 2/3 cup light brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 2 tablespoons water


  1. Heat oven to 350 degrees.
  2. Mix the apples with the first eight ingredients.
  3. In a separate bowl, mix the oats, flour, brown sugar, walnuts, baking powder, cinnamon and salt.
  4. Drizzle the olive oil over the dry mixture and combine with your fingers until crumbly. Add the water and stir briefly with a fork.
  5. Put the apple mixture in a lightly oiled 8x8 inch baking dish, then sprinkle on the crumbly topping.
  6. Bake for 40 minutes, or until the top is golden and the apples are tender. Try serving with your favorite non-dairy ice cream and enjoy!
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Hemp Returns


Carbon Economy Series: Hemp Returns

By Doug Fine

I’m writing these words ten minutes after President Obama has legalized hemp. If you’re not yet among the throngs pausing for collective pinching of self and recitation of, “God Bless America,” you will be, pretty soon. He did this by signing the 2014 Farm Bill, which included a tucked-in, bi-partisan amendment that allows university research of the crop.

I’m happy for real world reasons that go far beyond the fact that the President of the United States, together with the U.S. Congress, is now, albeit inadvertently, part of the marketing team for my new book. They in fact made the dream expressed in its first paragraph one big step closer to reality.

The American re-embracing of its once most lucrative and important crop was indeed a move for the good of American farming, industry, and tax base. This I found when I saw the Canadian farmer and processor profit margin on its hemp harvest. It’s ten times that of wheat. We’ll have federal Hemp Appreciation long weekends in February or October some day. But when you take the long-term view, today qualifies as a mark-the-calendar day in human history, not just American history. That’s because our energy future just got a lot brighter and cleaner.

Hemp’s return is a bit overdue. Just for the record, here’s the timeline: hemp legal: twelve thousand years. Hemp illegal: seventy-seven. Just last week, a Stanford-led team discovered well-preserved hemp clothes at a nine thousand-year-old village site in Turkey. A nice ensemble,ranging from infant size to big-and-tall.

In fact, the publicity folks at my publisher have asked me to provide them a timeline more specific than “humans have widely used hemp for the past twelve millennia.” So for those who like to see things itemized:

10,000 BCE: Hemp in wide use for clothing, food and medicine. It is a “camp follower,” a seed that people take with them as they move. Hemp clothing found in good condition by Stanford University led archeological team in 9,000-year-old Turkish village in February of this year.

Year Zero: Chinese pharmacopeia describes multiple cannabis-based remedies. Persians call hempShaah-daaneh, or “King of Seeds.”

14th Through 20th Centuries: Hemp provides rigging and caulking for European Age of Exploration.

1776: Thomas Jefferson drafts Declaration of Independence on hemp paper.

1820s: U.S. government sponsors contests to produce domestic hemp that rivals expensive imports.

19th Century: American West settled via wagons covered with hemp canvas.

1850s-1930s: Kentucky hemp germplasm considered the world’s finest. Hemp industry employs thousands of farmers and processors in a dozen states. U.S. dominates world industry.

1937: Hemp banned in the Marihuana Stamp Act.

1942Hemp For Victory propaganda film: Prohibition gets off to a poor start. Hemp re-legalized because Japanese have captured Filipino hemp sources (note that the drug war is already pushing industry offshore).

1952: My grandmother moves to Hempstead, NY

1994: In an executive order, President Bill Clinton includes hemp among “the essential agricultural products that should be stocked for defense preparedness purposes.”

1996: Canada re-legalizes hemp.

2002: BMW begins using hemp fiber in auto door panels, and still does.

February 7, 2014:President Obama re-legalizes hemp by signing the 2014 Farm Bill. Canada’s fifteen-year-old market worth a billion dollars annually.

In the big scheme of things, it was a short, head-scratching separation between humans and their longest-utilized plant. My day job of the past several years, investigating the role of the cannabis plant in humanity’s economic and climate mitigation arsenal, has, due to irrefutable evidence, convinced me that it’s essential to bring one of our most useful plants back into the economy: I don’t think of hemp as having been “legalized” so much as “returning to its normal status.” In Hemp Bound I set out to explain why the plant has returned in such a big way and why it matters. The short answer, according to more than one of the hemp agronomists I interviewed for the book, is that we can’t afford not to re-learn the ways to maximize this plant’s harvest, and quickly.  On a bright, subzero morning in Manitoba last year, I found myself at a Canadian research facility being shown a tractor body made entirely from hemp — hemp that was grown and cultivated just a few miles away. This is about as closed a loop as it gets: powered by hemp, built from hemp (including the sealant that holds the contemporary curved hood design together), and doing the work to harvest the hemp and start the cycle all over again. I rapped my knuckles on the hood and kicked it. Solid!

“Why hemp?” I asked research team leader Simon Potter of Manitoba’s Composites Innovation Centre, “Because it’s stronger, cheaper and much less energy demanding than petroleum based plastics,” he said. “These are the industrial components of the future. We have no choice. Petroleum is done.”

Doug Fine, author of Hemp Bound will be teaching in Santa Fe about hemp, that make it the most important cash crop in America today as it was to our forefathers. Join us on November 21, 2014 from 7-9 pm for a dynamic talk and on November 22 from 9am-5pm for an all day workshop at the Santa Fe Community College,

For more information or to register call us at: (505) 819-3828 or visit www.carboneconomyseries.com

Co-op Deli Thanksgiving Menu


No Muss, No Fuss: Just Great Holiday Food Made Easy by Our Expert Deli Chefs.

Let our prepared-food chefs create or complement a holiday meal just for you. We’re offering a special selection of entrées, side dishes and desserts.

Order by phone or in person at the following Co-op locations: Nob Hill, Valley, Westside, or Santa Fe (see additional info below).

Order by Item

Entrées (A pound serves 2. Minimum order: 1 lb.)
All-Natural Sliced Turkey Breast
Green Chile Chicken Enchiladas
Side Dishes (A pound serves 4-6. Minimum order: 1 lb.)
Caramel Pecan Butternut Squash
Mashed Potatoes
Green Beans Amandine
Wild Rice with Piñon Nuts
Maple Yams and Cranberries
Herb Stuffing
Calabacitas con Chile Verde $8.99/lb
Cranberry Relish $8.99/lb
Cornbread Dressing $7.99/lb
Turkey Gravy (by the quart) $6.99/qt
Desserts (Pies and Dessert Breads serve 6-8. Minimum order: 1 loaf/pie.)
Maple Pecan Pie
Pumpkin Pie
Vegan Pumpkin Pie
Cranberry Walnut Bread Loaf
Banana Nut Bread Loaf
Vegan Cranberry Walnut Bread Loaf
Bread Pudding $7.99

Holiday Dinner Packages and Plates

Holiday Dinner Package (Everything but the turkey!): $59.99 (serves approximately 6 people)

  • Mashed potatoes/one quart
  • Maple glazed yams with cranberries/one quart
  • Green beans amadine/one quart
  • Herb stuffing/two quart
  • Cranberry relish/12 ounces
  • Dinner rolls/8 count
  • Turkey gravy/12 ounces

Holiday Plate: $12.99 (serves 1)

  • Turkey breast 1/2 pound sliced
  • Classic mashed potatoes
  • Herb stuffing
  • Maple glazed yams with cranberries
  • Green beans amadine
  • Turkey gravy
  • Cranberry relish
  • Dinner roll

Vegan/Vegetarian Plate: $12.99 (serves 1)

  • Walnut load 1/2 pound sliced
  • Wild rice with piñon nuts
  • Corn bread
  • Maple glazed yams with cranberries
  • Green beans amadine
  • Mushroom gravy
  • Cranberry relish
  • Dinner roll

Placing Orders

Ordering is easy, and we will do the rest! We can provide everything for your Thanksgiving meal, making your holiday deliciously stress free.

To Place a Special Order:

  • Review the deli’s menu offerings on the tabs to the left or pick up an order form at the deli
  • Pre-orders will be accepted up to three days before the holiday (Sunday for Wednesday pick-up)
  • Select a pick-up day and time
  • Order by phone or in person at your local Co-op deli

Planning the Meal:

Use the following estimates to determine the quantities of food you will need. Estimates are per adult.

  • Entrée- 1/2 to 3/4 lb cooked
  • Potatoes- 1/3 to 1/2 lb
  • Vegetables- 1/4 to 1/3 lb
  • Stuffing- 1/3 to 1/2 lb
  • Gravy- 4 to 6 oz
  • Cranberry relish- 2 oz

Order by phone or in person at these locations:

  • NOB HILL: 3500 Central Ave. SE, ABQ 265-4631
  • VALLEY: 2400 Rio Grande Blvd. NW, ABQ 242-8800
  • WESTSIDE: 3601 Old Airport Ave. NW, ABQ 503-2550
  • SANTA FE: 931 West Alameda St., Santa Fe 984-2852

Celebrating Faith and Sustainability: Annual Fall Harvest Gathering

New Sanctuary

New Mexico Interfaith Power and Light (NMIPL)

Sat. Nov. 15, 2014, 2-4 pm

First Unitarian Church, ABQ

Come at 1:15 to tour the new Platinum LEED Sanctuary and learn how First Unitarian installed solar through a lease agreement.

Special Presentation: “Faith, Money, Earth and Divestment” by Rev. Fletcher Harper, Director of GreenFaith

Some call this the watershed moment for climate change.  How you invest your money as an individual, faith community, diocese or judicatory matters. Numerous religious institutions are divesting from fossil fuels including: World Council of Churches, United Church of Christ, and Unitarian Universalists. Presbyterian Church USA and the Methodist Conference are considering divestment and a growing number of local Episcopal dioceses and congregations of various traditions including Friend’s Meeting Houses and Catholic institutions are joining the divestment/reinvestment climate justice call. Come learn why and how.

  • Celebrate faith communities and individuals receiving SEED and SPROUT awards for stewardship, energy efficiency and renewable energy work
  • Learn about NMIPL’s current work
  • Join in a great silent auction
  • Enjoy music & amazing homemade snacks and desserts

Download the flyer: Annual meeting flyer (2)

Young, old and everyone is invited. Spread the word.
Information at joan@nm-ipl.org or check our website www.nm-ipl.org