Saving Green this Holiday Season!


By Katherine Mullé

The holiday season is a favorite time of year for many. As we are often swept away in a whirlwind of holiday parties, spending time with family, braving the mall for that perfect gift, attending fun get-togethers and participating in meaningful celebration, sometimes it can be easy to forget what the holidays mean for our environment. According to The Use Less Stuff Report, in the holiday season (between Thanksgiving and Christmas), Americans generate 25% more waste than any other time of year, which translates to 25 million total extra tons of garbage, or about 1 million extra tons per week. Here are some tips to do your part in reducing waste and staying green this holiday season! Read More

Shopping Your Values


by Amylee Udell

The recent controversy in our very own Co-op over Eden foods and whether to discontinue carrying their products due to the company’s refusal to cover contraception became very heated. Wherever you stand on that issue, I applaud the time and energy you devoted to learning about the issue and coming to a decision. I would love for more consumers to take that effort and apply it toward other issues, products and companies! Activism and consumerism CAN be positively connected. And the bottom line is the most effective protest – the one a company will hear and feel. As the big “buying season” approaches, how can we help our consumerism match our activism? Read More

Bag Credit Donation of the Month: Habitat for Humanity


By Beth Goldman, Habitat for Humanity

“My name is Maria and as a single mother raising three children, holding two or three jobs in order for me to sustain our home, living has been really hard. We have been renting a small apartment in not a really safe part of the city; this is because that’s all we can afford through these past years. Now we are partnering with Greater Albuquerque Habitat for Humanity who is making a huge change in our lives. Thanks to organizations like Habitat, the opportunities for my family to own our home is like a dream that came true.” Read More

20th Annual “Make A Child Smile” Holiday Giving Tree


Celebrating Two Decades of Sharing, Caring, and Cooperation for a Brighter Future

During each holiday season, Co-op members have shared resources and helped fulfill the holiday needs and wishes of children experiencing hardships in our communities. Every year we ask for your help in letting some very special children and families know that we as a community will, despite tough economic times, continue to be there for one another. Read More

Butternut Squash Risotto


Butternut Squash Risotto

Total Time: 45 minutes

Serving Size: 4

From Adrienne Weiss

Risotto is one of the most popular Italian dishes. Butternut squash makes this risotto extra special, adding a deep, rich sweetness highlighted by the warm smokiness of the sage. Sage and squash are the perfect flavor pairing; in fact, there is just no way to go wrong with this one!

Risotto is usually finished off with Parmesan cheese for that signature creaminess and while this risotto, already richly flavored, doesn't need that extra touch, I added some vegan cashew "cheese" to mine... a delicious paste of some cashews, nutritional yeast and salt makes this dish quite amazing!


  • 1 cup arborio rice (you need a starchy rice for risotto, unlike the long-grained basmati)
  • 2 teaspoons olive oil
  • 1 butternut squash, peeled and cut into 1/4 -inch dice(about 4 cups of diced squash)
  • 4-5 cups hot vegetable stock
  • 1/2 cup white wine
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • Salt and ground black pepper to taste


    For Cashew Cheese (optional):
  1. Blend together 1/4 cup cashews, 1 teaspoon nutritional yeast, 1/4 cup of water, salt to taste.
  2. For Risotto:
  3. Heat the oil in a saucepan and add some butternut squash, a pinch of salt, and some ground black pepper.
  4. Sauté over medium-high heat, stirring frequently, about 8 minutes or until the squash starts to soften and caramelize.
  5. Turn down the heat to medium. Add the rice and stir it with the squash until it begins to turn opaque, about 1 minute. Season again with salt and pepper.
  6. Add the white wine and cook, stirring, until the wine's almost evaporated.
  7. Add 1/2 cup of vegetable stock and stir it in. Once the stock has almost evaporated, add another 1/2 cup. Repeat until the rice is cooked. It takes about 35 minutes. Season with salt and pepper when completed. You might need more or less stock; you basically want the rice to be tender yet slightly toothy, or al dente. You don't want mushy rice, or dry and lumpy rice. It should be smooth and creamy!
  8. Now add the cashew "cheese" (if you chose to use it), stirring it in. Immediately add the sage and mix. Turn off the heat and serve.