By Martha Whitman
We hit a magic combination for this year’s annual meeting. Between a good location (Indian Pueblo Cultural Center), good food (hard to go wrong there), and a guest speaker (Gar Alperovitz), we had a full house. It was a time of breaking bread together and opening a door to sparking new ideas and direction to community wealth building. We invited Gar Alperovitz because of what he and others have accomplished at Cleveland’s Evergreen Project. Their work resonates with our needs and demonstrates how co-operatives could play a stronger role in New Mexican communities and economy. Read More
By Robert Allen, ABQ Hours
Have you ever needed a helping hand with a chore but you didn’t know who to call? Or didn’t have the money to pay someone for help? Not everyone has family, friends and neighbors who can help out in a pinch. Even if you do, sometimes they are busy or not around to help. Becoming a member of a service exchange is like having an extended family that can help when you need it. Read More
From lrvonne Newman
This amazing dish, the result of a simple to prepare recipe, will surely get a welcome reception. Lentils, walnuts and brown rice form a perfect trio and harmonize so well together that they only need a few added ingredients to complete the recipe. Served as an appetizer, sandwich spread or as a great addition to a buffet, the authentic flavor belies its plant base. A wonderful dish for the upcoming holidays!
- 1/2 cup green lentils
- 2 1/2 cups water
- 1/4 teaspoon salt
- 1 1/4 cups raw walnut pieces
- 1 1/4 cups cooked long grain brown rice
- 1 cup onion, chopped
- 1 large carrot, coarsely shredded (large-hole hand grater recommended)
- 1 1/2 teaspoon Tamari or Bragg Liquid Aminos
- 1 3/4 tablespoons red miso
- Freshly ground black pepper to taste
- Combine lentils, water and salt in an open 2 quart saucepan. Bring to a boil, turn down heat to medium, and cook until tender, but still firm, about 25 to 30 minutes.
- Whirl walnuts in a food processor until almost smooth. Add cooked rice, onions, carrot, Tamari, miso and ground pepper to processor. Drain and discard any excess liquid from cooked lentils and add to mixture. Process combination until smooth and light, about 1 to 2 minutes.
- Transfer mixture to an attractive lettuce or kale-lined bowl or platter. Garnish with chopped green onions or chopped/sliced olives. Serve with whole-grain bread.
Your La Montañita Co-op Board of Directors is pleased to announce a patronage dividend in the total amount of $425,000. This represents 1.69% of member sales for the fiscal year ending August 31, 2014. Of that total, the Board has approved a cash refund to members of $110,000 (0.44%, down from last year’s 1.30%) and the retention of the balance in member equity. The patronage dividend is one of the main economic links between the Co-op and its members; the dividend allows members to share in the financial health of the Co-op in proportion to their patronage. Read More
By Dr. Cheryl Lentz
Are you tired of always feeling you are putting out fires around this time of year? Do you feel you are always rushing from one holiday event to the next? Overwhelmed and over worked? Let’s find a different way to enjoy the holidays this year and become a holiday planner and list maker. Taking just a few minutes to plan your time and plan your events often allows one to feel more in control of the holidays. No one plans to fail, they often simply fail to plan. Read More