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