Happy Oxfam!

This holiday, celebrate Oxfam style. Here's some advice from our devoted volunteers about how to make the season full of cheer and good will.

Follow the GROW Method during the holidays to save food, energy, and grief. If everything seems too overwhelming, then prioritize and downsize. "Some of the best parties are the ones that are a joint effort among several people. Potlucks can relieve the stress of cooking a big meal and introduce you to new and delicious foods. My friends and I get together and cook the main dishes and desserts while the rest of the guests bring side dishes and salads." White elephant parties are another way to cut down on spending and recycle gifts. Just find something that's lying around the house and regift it. "They're basically an excuse to get together and laugh about silly gifts. What better way is there to celebrate?"

If you are feeling lonely or grieving, volunteering can be a good way to restore a sense of purpose and joy. Sometimes the simplest things can be the most meaningful to those around us. Find what you're best at and share that. "If you cherish books, volunteer to read to an elderly person in an assisted living home. If you love to lounge around, you can sit and visit with a hospitalized veteran. If you know how to sew, knit, crochet, make sweaters and blankets for premature babies at the hospital. If you love to cook, find a shelter, or soup kitchen that needs a hand and spend a few hours cooking or even doing dishes." Our local chapter of Oxfam Axtion Corps is also looking for volunteers, so that's another way to jump right into a great cause and meet new people. "Focusing on the good memories and helping others are the things that have helped me enjoy the holidays." 

Or think back to those local foods and traditions. "My best childhood memories involve food--Mom's tamales and Nana's posole." Make the meals your grandmother made, and use local ingredients if possible. Following the GROW Method often fits seamlessly into old traditions. One volunteer shared a story about making more of an effort to recognize Hanukkah this year. A holiday that celebrates the miracle of oil lasting for 8 days rather than the expected 1 is right in line with Oxfam's appeal for us to use our resources wisely. Our volunteer explained how she used the GROW Method throughout the meal on their second night. "For the salad and latkes we were able to use ingredients that might otherwise have gone to waste. We fried latkes...the oil stays hot for a long time and you can use it to fry many potato pancakes. You can save it and use it again for something else. All the potato peelings went into the compost as did other tidbits." And don't forget to love your leftovers! "If my roommate doesn't eat what she cooks, I am more than happy to!" 

Give gifts that support local farmers, like pinon, red chile ristras, and New Mexico chile chips. "Pinon coffee was a nice present with local flavor." Don't know exactly what your relatives want? Buy a gift card to a store that directly supports farmers such as La Montanita Coopt or Divine Chocolate. "One of the things we've done in past years is give gift cards to Ten Thousand Villages to our nieces and nephews. Most of them live in cities where that fair trade store has a location." Choose from thousands of fair trade artisan items at Ten Thousand Villages, or buy local artwork. "This year, we gave prints from a Native American artist." 

Skip the presents all together and try Oxfam Unwrapped. Donate a goat, building tools, or clean water for a school. With over 70 items to choose from, you're guaranteed to find something you'll feel good about. Your donation will go where it's most needed, helping transform the lives of people living in poverty. Plus, "the kids loved the idea that someone got a goat in their honor." 

Some of the best holiday traditions are the simple ones. Find what works best for you and consider starting a new tradition. Maybe it will become something you do all year round too. A new volunteer said this holiday season he'll be attending more farmers markets and eating more seasonal produce. He added, "I am learning more about what Oxfam is about, what their mission is. Now I am consuming less meat, buying seasonally, and making an effort to support the local economy." 

There's something for everyone in our volunteers' advice on how to think global but act local. It doesn't matter if you're in New Mexico or far away, spend hours shopping versus buy gift cards online, or prefer to meet new people volunteering rather than catch up with old friends - keep the Oxfam spirit in mind! 

Happy Holidays from the New Mexico Oxfam Action Corps!!

Cutting Life-Saving Foreign Aid? That's Lame!

By Kalen Olson

The days are winding down as Congress members exit office and we usher in new political leaders.

Yes, it’s the lame-duck session. “Lame-duck” originally referred to bankrupt businessmen in Britain who were considered “lame” because their position rendered them as vulnerable as injured birds. Now, the term describes Congress members who are on their way out of office. That’s why the lame-duck session is an important time to make advances in policy. Senators and Representatives aren’t up for reelection, so why not try and push policy they may have been hesitant on before?

Oxfam America has a clear agenda this lame-duck session: no more cuts to foreign aid. Voters lobbied on Capitol Hill, wrote letters to Congress, and signed petitions to illustrate why foreign aid is important to thousands of people around the country.

With just under 1% of the Federal budget going toward foreign aid, it seems reasonable that Congress would approve this request. Not only has foreign aid helped eradicate polio, but, according to Gregory Adams, Director of Aid Effectiveness for Oxfam America, it has also fueled the Green Revolution and rebuilt shattered economies. In the process, we’ve strengthened alliances with Turkey, South Korea, and Poland.

Perceived and Actual Foreign Aid Spending

Further cuts to life-saving programs would represent a step backwards, and mean the difference between life and death for many of the world’s poor. Since it’s a small investment with a large return, Congress would have to be quackers to cut aid.

Community members of New Mexico petitioned, wrote letters, and visited Senators Bingaman and Udall. Co-organizer Jasmine McBeath and I stopped by Senator Bingaman and Udall’s office with foreign aid info in hand.

What I’d pictured about lobbying was quite different from what actually took place. The illusion of corporate deals transpiring behind closed doors was shattered when we met with staff members. Sharing why investment in foreign aid is necessary allowed crucial information to get into the hands of decision makers.

In the midst of sequestration going into effect December 31, Congress has to realize the long-term benefit of investing in foreign aid and get moving this lame-duck session. Now we wait.

Get your last letter in before the end of December!

New Mexican Comfort Food

By Guest Blogger Kathy Chavez

Nothing says comfort food in New Mexico better than beans and chile. People long ago recognized their appeal, considering chile peppers have been part of the human diet in the Americas since 7500 BCE. Domesticated over 600 years ago, chile peppers are one of the first self-pollinating plants cultivated in the Americas. Chile peppers are the fruit of plants from the genus Capsi, and their spiciness comes from a compound called capsaicin. Another fun fact--did you know that red chiles are just green chiles that have ripened?

The secret to making delicious red chile is to use local sundried New Mexican pods.  My favorites are those grown by small farmers in Lemitar or Jarales New Mexico. You can find hot, medium, and mild in stores and markets.

Start with approximately twenty-five to thirty whole dried chile pods. First, break the stems and empty out the seeds. You might want to wear gloves for this process to protect your hand from the hot stuff.  Whatever you do don’t rub your eyes!

Rinse the empty chiles in warm water, place them in a metal pan or a glass bowl, and cover them with warm water. Let them soak at room temperature for at least two hours.

After soaking, drain the water and rinse the chile. Put the chile and one clove of garlic into a blender. Make sure to add enough water to cover the pods, then blend on high for three to four minutes.  A sauce the consistency of gravy should form.  Place a colander in a saucepan and strain the chile through the colander.  This makes it much easier on your stomach later. Finally, place the pot over medium heat and simmer. Don’t forget to add salt to taste.

You can use the chile sauce with several dishes.  Add it to a bowl of beans, pour it over mashed potatoes, eat it over eggs, posole, stews, and of course enchiladas.  Many people enjoy adding meat to their chile.  I prefer mine hot and simple.

Edited by Jasmine McBeath

Love Your Leftovers

By guest blogger Kathy Chavez

Hopefully your Thanksgiving was filled with fun, food and happy times. Now comes the leftover debate. Some people love them, while others vehemently avoid them. Many people argue that nothing tastes better than a cold turkey sandwich and a slice of leftover pie. Others vow that they will never eat leftovers. My favorite part of holiday meals are all the savory dishes prepared using all the leftover food, so I'd like to share my favorite ways to use leftovers.











First, here are some good safety tips:

• Before handling any food, cooked or raw, you need to wash your hands. Many food-born illnesses are passed from dirty hands and improper storage. 
• Cut meats off the bone and be sure to store any stuffing in separate containers. 
• Always reheat liquids such as gravy and red chile by bringing them to a boil.

The most basic post-holiday meal includes the famous sandwich. Just cut your meat and place it between leftover buns or bread. You can add mashed potatoes, stuffing, green chile, or lettuce from the salad. The list of what to put in your sandwich is limited only by what’s in your imagination and your refrigerator. Make turkey or ham salad by dicing up onions and celery, then sprinkle in your favorite spices and spoon in either mayonnaise or plain yogurt. Eat with bread, crackers or scoop it onto a bed of lettuce or your leftover salad.

Try eating mashed potatoes for breakfast. Make them into round patties and brown them in a skillet with a bit of olive or any oil. They make delicious hash browns. Or make a yummy spicy shepherd’s pie. Gather your meat, greens such as spinach, green beans, corn, and any vegetables you have on hand. Mix them in a skillet then add gravy and red or green chile. Scoop your mashed potatoes over the top and brown in the oven. This meal can be made vegan if you skip the meat part and make your mashed potatoes without any butter or milk.

Many of my friends make enchiladas and tacos using their turkey. Just make the enchiladas and tacos as usual but using your turkey. Packing your lunch, whether you’re going to work or on a day hike, can save you money and calories. If you just have too much leftover food to handle you can take that pie to work, give the cookies to a friend, host a leftover party and ask your friends to only bring their appetites.


Have a happy winter season and may your days be filled with love, joy, and lots of local eating and shopping.

Edited by Jasmine McBeath

Eat Locally While Traveling

By guest blogger Kathy Chavez

Happy Thanksgiving everyone! Eating locally can be a challenge when at home, while eating locally on vacation may seem impossible.   But it's worth the effort. Whether deciding to splurge on a nice meal out on vacation or at  home, keeping it local feeds both the economy and your body well.

Local dining is eating at an establishment that is owned and run by someone that lives in the community, and preferably the food served comes from local growers and ranchers too.  Regional is usually defined as farmers and ranchers within one hundred miles of the establishment.

The benefits of eating locally are numerous, both environmentally and health-wise.  The most important reason for me is taste, as very few things beat the flavor of fresh picked food.  Produce consumed within hours of ripening tastes best and provides better nutrition than food that matures in the truck.

While traveling the same methods of finding local restaurants can be used as when you’re at home.  They include word of mouth, the internet, and local magazines.  If time and season allow attend a growers market.  Local markets frequently serve prepared food and they will also know the best places that serve their produce.  Just ask them where they eat.

The online search for local dining can be time consuming, overwhelming and frustrating. After doing several online searches for Albuquerque, Chicago, Santa Fe, and San Francisco the most helpful for me were Yelp, Dinegreen, and Citysearch. Yelp and Citysearch are good for reading personal reviews and tips about restaurant atmosphere and what to order.  Dinegreen is through the Green Restaurant Association, a national non-profit working towards a more sustainable restaurant industry. For the consumer, dine green.com shows restaurants' scores according to seven categories including water efficiency, energy, waste reduction, and sustainable building materials. It's an important effort, considering "the restaurant industry consumes a third of all U.S. energy used by the retail sector and the average food service faculty uses 300,000 gallons of water per year." 

So, whether you're eating here in New Mexico or out of state this holiday season, don't forget to celebrate local.

Edited by Jasmine McBeath

Celebrating as a Community

 

The time to vote has come and gone, right? Not true, according to Foodology star Greg Gould, who claims we vote three times a day, probably more. That’s because you’re making an economic, political, and social justice choice every time you raise a fork to your mouth. 

For instance, if Americans in urban areas bought two fair trade chocolate bars a month, it could benefit 30,000 small-scale farmers. Or, if we were to join families in the Philippines, India, Brazil, Spain, and the UK in cooking more efficiently, the benefit would be the same as planting 540 million trees and letting them grow for 10 years. 

My favorite part about this worldwide GROW movement is that it’s not overwhelming. The idea is to think global, act local. It’s not hard to save food, cook smart, or eat a little less meat. It’s also reasonable to expect us to eat seasonally and support small-scale farmers.

Oxfam’s been talking a lot about the GROW Method this fall, so we decided to practice what we preach in a big way. Two weekends ago, we celebrated our first World Food Day Community Dinner. We partnered with six different nonprofits, received donations from a dozen farms, and put twenty volunteers to work in shifts from 10am to 10pm. Everyone came away saying how wonderful the food tasted and with a greater understanding of how eating locally can make a global impact. 

Kalen and I were lucky enough to see it through from beginning to end. The day started with picking up produce at the Downtown Growers Market. Our community chef Kathy met me there and we visited each booth from 11am-1pm requesting leftovers. The farmers were incredibly generous and helpful, offering what they didn’t think other growers would have and making sure we came out with what we needed to pull off the meal. We left with watermelons wedged below the seats, baguettes leaned against the doors, and greens draped across the seats. Boxes of cauliflower, squash, and tomatoes called shotgun, paper bags full of potatoes and apples filled the truck, and mini pumpkins spilled out the back.

I have to admit it was a little overwhelming when we laid all the food out on the counter in the church. Then something magical happened. Our community chef Kathy transformed into a contestant on one of those cooking show competitions. Challenge: make food for 100 people using the ingredients in the kitchen with only 6 helpers in under 5 hours. But unlike the people on those shows, everyone seemed to maintain their composition. Every time I glanced over, I saw people hard at work, but smiling.

And then, suddenly, it was dinnertime. Volunteers set out frothy watermelon juice in a glass punch bowl next to pitchers of sun tea. The produce from the counter (plus the donation from the Co-opt) became spicy pumpkin soup, chicken stew, bruschetta, shepherd’s pie, beans with tortillas, squash and greens, green chile bread, baguettes, and half a dozen different salads. The dessert table screamed fall with its peach squares, apple brown betties, dark chocolate covered apple slices and pumpkin pudding.

As I walked around, I heard great things about the food, and was happy to see people using the food icebreaker questions. There’s nothing like food to get strangers talking. 

        

When it came time to pledge GROW, some people said they will try Meatless Mondays, others vowed to chop vegetables and meat into smaller pieces for shorter cook times, and still others promised to buy CSAs and shop at the farmers market. Keynote speaker Greg Gould shared insight into fixing the food system by improving our personal quality of life and health. I liked how Greg acknowledged that each person is an expert as far as their own personal food preferences. We already know what we like to eat, now we just have to think about the best way to go about it. Greg’s talk tied in family food traditions, teaching children to cook, and what we can learn from planting trees. He’s a very engaging speaker, so I recommend hearing his speech, recorded by Peter Gallo at Kimchi Farms.  

At the end of the night the cleaning crew came to the rescue. Right in line with the GROW Method, we didn’t have to throw anything away. With hoards of hungry guests, there weren’t many leftovers. Anything extra was split between volunteers while the kitchen scraps went to the pigs at Kimchi Farms.

I really couldn't have wished for a better event! I owe a great deal to so many people and groups, but I'd especially like to recognize Kalen Olson, who took charge and was a fantastic event director, and Kathy Chavez, our awe-inspiring head chef.

By Jasmine McBeath

THANK YOU!

Donors

Bosque Baking Company

Brown's Family Farm

Clay Trafton Farm

Frost Hill Organics

Granja Para Mañana

Harvest Gifts

La Montanita Co-opt

La Quiche

Macias Farm

Magos Farm

Majestic Valley Farm

Moore Family Farm

St. Thomas of Canterbury Church

Collaborators

Amnesty International

Bread for the World

Community Bricolage

Food Corps

Foodology

Nourish International

Oxfam Action Corps

Community Chef

Kathy Chavez

Guest Speaker

Greg Gould

Photographer

Rene Ronquillo