S O U N D C O N S U M E R

PCC Natural Markets4201 Roosevelt Way NESeattle, WA 98105

PRSRT STDUS POSTAGE

PAIDSEATTLE, WA

PERMIT NO. 401

CHANGE SERVICE REQUESTED

Dedicated to informing and educating

members and the public about food

and agriculture, consumer food concerns,

and the cooperative business model.

No. 507 • September 2015

IN THIS ISSUE

Cold soups for warm days, page 7

Drought hurting PCC farmers, page 8

Columbia City opening ceremony, page 12

DARK Act updateThank you to the many PCC

members and shoppers who

contacted their Congressional

representatives and asked

them to vote no on HR 1599,

commonly known as “Deny

Americans the Right to Know

[DARK] Act.” H.R. 1599 would

nullify three state laws to label

genetically engineered (GE)

foods and preempt mandatory

GE labeling nationwide. It also

would allow GE foods to be

labeled “natural.”

We expected the bill to pass

the House. The good news is that

coordinated advocacy efforts,

including the PCC Advocates

e-newsletter, were successful in

encouraging your Washington

state U.S. Representatives who

were undecided to vote no.

The final showdown comes as

the Senate introduces its own ver-

sion. Sign up for PCC Advocates

at pccnaturalmarkets.com/enews

and we’ll keep you posted on fu-

ture opportunities to take action.

PCC eyeglass drive a success

PCC collected 673 pairs of

unneeded or unwanted eyeglasses

this spring to be distributed to peo-

ple in Togo, West Africa, as part of

a drive by the body care company,

Alaffia. There are very few optom-

etrists in Togo and eye exams cost

as much as one month’s wages. A

pair of eyeglasses can cost up to

four month’s wages.

Your donations made a dif-

ference. Thank you!

Country-of-origin Labeling?The U.S. House repealed

Country of Origin Labeling (COOL)

in the middle of a longstanding

but unfinished trade dispute at

the World Trade Organization.

The Senate now will consider

repealing or converting COOL

to a voluntary claim, allowing

meatpackers to decide if consum-

ers can know the origin of beef,

pork, fresh seafood and single-

ingredient vegetables and nuts.

PCC has advocated and sup-

ported COOL at least since 2008

and this appears to be the final

stage of the long-running fight

for transparency. PCC joined with

Food & Water Watch in sending

a letter to Senate Committee

members, urging them not to

be hasty and not to act until the

trade dispute with WTO follows

due process to completion.

CONTINUED ON PAGE 4

by Eli Penberthy

Hey, savvy trendsetter! As a

PCC shopper, your long-

standing, steadfast commit-

ment to clean, organic food is so

en vogue that it’s reforming the

way the whole country eats. You

and shoppers like you nationwide

have built a sustainable food

movement that’s becoming the

new norm, threatening the empire

of Big Food.

Consider that organic food sales

more than tripled over the past decade

and increased 11 percent last year alone

to $35.9 billion, according to the Organic

Trade Association.

Meanwhile, according to Fortune maga-

zine, the market share of iconic processed

food brands — think Nestlé and General

Mills — has eroded. Major packaged food

companies lost $4 billion in market share

last year alone, and the top 25 U.S. food

and beverage companies lost an equivalent

$18 billion in market share since 2009.

The reason? Consumers are fed up with

unnatural, unpronounceable ingredients,

and are pushing back against a food

system that’s unsustainable and destructive.

Research cited in Fortune’s “Special report:

The war on Big Food” finds 68 percent of

global consumers want to recognize every

ingredient on the label and 40 percent want

food with as few ingredients as possible.

A poll by Fortune found the majority of

American consumers are “very” or “extreme-

ly” concerned about pesticides (64 percent),

hormones (57 percent) and antibiotics (52

percent). Genetically engineered (GE) foods

were a concern for 46 percent, and 85 per-

cent said GMO labeling should be required.

Scrambling to reformulate

Nearly every week, a food company

announces it’s eliminating controversial

ingredients. They’re responding to the

shift in consumer demand.

In case you missed the headlines:

PepsiCo is removing the artificial sweetener

aspartame from its diet sodas. Kraft is axing

artificial yellow dyes from its Mac & Cheese.

Nestlé is taking out artificial colors from 250

chocolate candies. Dunkin’ Donuts is elimi-

nating titanium dioxide, a colorant usually

produced with nanotechnology.

General Mills has pledged to remove

artificial colors and flavors from all its

cereals. They’ll be replaced with fruit and

vegetable juices and colorants. When the

new Trix rolls out this winter, it will have

just four colors instead of six because

General Mills can’t find natural substitutes

for artificially vibrant blue and green.

Even in organics, White Wave and

Organic Valley are reformulating products

without carrageenan, a synthetic stabilizer, in

response to negative customer feedback.

Fast food companies are jumping on

the “less is more” bandwagon, too. Panera

is removing caramel colors and titanium

dioxide — as well as other artificial colors,

flavors and preservatives.

Subway is removing all artificial colors,

flavors and preservatives from its sand-

wiches, cookies, sauces and soups by 2017.

The sandwich chain has been working on

removing caramel color from roast beef and

ham cold cuts, replacing the preservative

proprionic acid in its turkey, and switching

to banana peppers colored with turmeric

instead of artificial yellow dye.

At press time, Taco Bell and Pizza Hut

were the latest fast food brands to move

toward simpler ingredients and fewer addi-

tives. By the end of the year, Taco Bell plans

to remove all artificial flavors and colors.

Pizza Hut says it removed all artificial colors

and flavors from its pizzas in July.

Beyond additives

These companies removed specific

ingredients to appeal to a growing aware-

ness about additives and consumers’ desire

for foods with simple, honest ingredients.

Additional companies are altering produc-

tion to create products with fewer, simpler

ingredients, or at least to convince con-

sumers they’re trying. McDonald’s, for instance, said in

March it will source chicken not treated with antibiotics important to human medicine. In April, Tyson Foods, the country’s biggest

BIG FOOD IS LOSING

2 PCC SOUND CONSUMER S E P T E M B E R 2 015

YOUR CO-OP COMMUNITYFind out more about community events at pccnaturalmarkets.com/events

Stephanie Riddiford, Health and Body Care Lead at Fremont — Always genuine, friendly and helpful!

SEPTEMBER CUSTOMER SERVICE STAR

Food bank packaging work parties

Help out our partnering food banks by

donating your time to pack our bulk foods

into family-sized portions. Join us:

Tuesday, September 8 at 7:00 p.m., North Helpline Food Bank

Monday, September 14 at 6:30 p.m., Kirkland Hopelink Food Bank

Tuesday, September 15 at 7 p.m., Rainier Valley Food Bank

Wednesday, September 16 at 7 p.m., Family Works Food Bank

Monday, September 21 at 7 p.m., Issaquah Food & Clothing Bank

Monday, September 21 at 7 p.m., Westgate Chapel Food Bank

Wednesday, September 23 at 7 p.m., University District Food Bank

For more information, including

addresses and future dates, visit

pccnaturalmarkets.com/foodbank.

Blood driveThursday, September 10, 10 a.m. to 4 p.m. West Seattle PCC

Help save lives by donating blood at

this Bloodworks Northwest blood drive.

Walk-ins are welcome. Remember to bring

your ID. Learn more at bloodworksnw.org.

Tilth Harvest FairSaturday, September 12, 10 a.m. to 4 p.m. Meridian Park, 4649 Sunnyside Ave. N.

Participate in this fun, hands-on

community festival with workshops,

cooking demonstrations and fun

activities for all ages. There will be

tasty food and live music to enjoy with

friends and family. Join in the seed

swap, cider pressing and DIY herb

crowns. Kids can stop by for crafts in

the Kid’s Garden. Make sure to stop by

the PCC TasteMobile, where we’ll be

sampling in-season produce and grilling

corn on the cob. Seattle Tilth’s Harvest

Fair is free and open to the public, with

voluntary donations accepted at the

entrances. For more information, visit

pccnaturalmarkets.com/r/3431.

Families Helping Families for Seattle Children’s Hospital

In May PCC shoppers helped raise funds for our Families Helping Families program. The proceeds from Kid Picks products raised $10,000, which is being used for the Seattle

Children’s Hospital garden program.

Women of Wonder RunSunday, September 13 7201 E. Green Lake Drive N.

The third annual Women of Wonder Run will take place at Green Lake Park. This women-only event involves a 10K run/walk, a 5K run/walk and the free PCC Healthy Kids Little Wonders Run (for girls and boys age 10 and younger). There’ll be great food and fun at the finish-line festival area, including free fruit and a chocolate brownie for the participants. The finish-line festival area also will have a wine and mimosa garden for those 21 and older.

Kids participating in the PCC Healthy Kids Little Wonders Run will receive a bib number to wear, a finisher ribbon at the finish line and a special treat provided by PCC. For more info and registration visit pccnaturalmarkets.com/r/3432.

Washington Artisan Cheesemakers Festival Saturday, September 26 Seattle Design Center, 5701 Sixth Ave. S.

Washington Artisan Cheesemakers Festival is a premier cheese festival that cel-ebrates artisan and farmstead cheeses made in Washington. The festival is a benefit for the Cascade Harvest Coalition. More than 20 Washington cheesemakers plus local brewer-ies, wineries and other artisan producers will show their wares. PCC will share sug-gestions for pairing cheese with some local hard ciders. The event is 21+. To purchase

tickets go to washingtonartisancheese.com.

Marymoor Park, Redmond Saturday, September 12 and Sunday, September 13

Get ready to sink your teeth

into CHOMP! — King County’s

first local food and sustainable

living festival.

PCC is the title sponsor of this

event that celebrates two things

that people in King County are fa-

mous for: enjoying locally sourced

food and drink, and caring for the

natural environment. The festival

will gather the community to sup-

port local farming and strengthen

farm-to-table connections.

It begins with a ticketed farm-

to-table dinner on September 12

and is followed by a full day of

free programming on September

13. Attendees will have the

opportunity to participate in

hands-on activities and demon-

strations from local farmers and

sustainable businesses; taste local,

sustainable cuisine; and enjoy

live music and entertainment

throughout the day. CHOMP! also

will feature a selection of local

craft beer and wine.

CHOMP! supports King

County’s Local Food Initiative by

celebrating local farmers, chefs

and restaurants using locally

sourced food, and local organi-

zations specializing in healthy

food, sustainability and social

justice. The festival is among

King County Executive Dow

Constantine’s Top 20 priority

actions over the next two years

to help strengthen the local food

economy and improve access

to healthful, affordable food in

underserved communities. For

more info visit chomplocal.org.

PRESENTED BY

September heralds the approach of

autumn and all the good food and cozy-

ing up that goes with it. In preparation

for the fall season, join PCC Cooks this

month for hearty international menus

such as Popular Indian Vegetarian

Recipes, prepare for your holiday meals

with Perfect Poultry and Meat, or wow

your friends and family with perfect

baklava in Jewish Turkish Baking. We’re

also offering Go with Your Gut, an in-

depth lesson in maintaining gut health.

Registration also begins this month

for our fall 2015 class catalog, featuring

classes from October through December.

You’ll find plenty of holiday inspirations,

including hands-on treats classes for

little ones; global topics such as A Latin

Affair, Portuguese Table and Easy Italian

Dinner; nutrition-oriented classes in our

new To Your Health section; and a variety

of culinary skill-

building classes

such as Soups and

Stocks, Gluten-free

Tarts and Cultured

Foods. Visit

PccCooks.com

to view the full

schedule.

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(l-r): Kirsten Thompson, Children’s Hospital clinical dietician; Lamai Cox, PCC community relations specialist; Jeff Hughes, project consultant for sustainability and manager of grounds maintenance.

Great foods.Healthy

neighborhoods.

Become a PCC member and join a

community of shoppers who value fresh, locally

grown food — plus get shopping discounts every month!

To become a member, just stop by any PCC store

and ask a cashier. Or, join online at

www.pccnaturalmarkets.com.

3PCC SOUND CONSUMER S E P T E M B E R 2 015

[ LETTERS to the ed i to r ]

Letters must be 250 words or fewer and include

a name, address and daytime phone number.

We reserve the right to edit. Please e-mail

letters to editor@pccsea.com.

[ LETTERS to the ed i to r ]

LETTERS CONTINUED ON PAGE 5

S O U N D C O N S U M E RS O U N D C O N S U M E R

PCC neighborhood locations:

Columbia City Daily 6 a.m. to 11 p.m. 3610 S. Edmunds St., Seattle, WA 98118 206-466-6182

Edmonds Daily 6 a.m. to 11 p.m. 9803 Edmonds Way, Edmonds, WA 98020 425-275-9036

Fremont Daily 6 a.m. to midnight 600 N. 34th St., Seattle, WA 98103 206-632-6811

Greenlake Aurora Daily 6 a.m. to midnight 7504 Aurora Ave. N., Seattle, WA 98103 206-525-3586

Greenlake Village Daily 6 a.m. to midnight 450 NE 71st St., Seattle, WA 98115 206-729-5075

Issaquah Daily 6 a.m. to 11 p.m. at Pickering Place 1810 12th Ave. NW, Issaquah, WA 98027 425-369-1222

Kirkland Daily 7 a.m. to 11 p.m. 10718 NE 68th St., Kirkland, WA 98033 425-828-4622

Redmond Daily 6 a.m. to 10 p.m. 11435 Avondale Rd. NE, Redmond, WA 98052 425-285-1400

View Ridge Daily 7 a.m. to 11 p.m. 6514 40th Ave. NE, Seattle, WA 98115 206-526-7661

West Seattle Daily 6 a.m. to midnight 2749 California Ave. SW, Seattle, WA 98116 206-937-8481

pccnaturalmarkets.com

Published monthly by PCC NATURAL MARKETS 4201 Roosevelt Way NE, Seattle, WA 98105

Phone 206-547-1222, Fax 206-545-7131

The SOUND CONSUMER is dedicated to informing and educating members and the public about food and agriculture, consumer concerns and co-op principles.

SOUND CONSUMER: circulation: 54,000. Copyright 2015: All rights reserved including the right to reproduce. PCC endorses neither the services nor products of any paid advertiser. Opinions expressed in the paper are the writer’s own and do not necessarily reflect co-op policy.

EDITOR Eli Penberthy

ART DIRECTOR Sue Aho

GRAPHIC DESIGN & PRODUCTION Kathy Moore

RECIPE DEVELOPMENT Jackie Freeman

ADVERTISING Fran McDonald, Rachel Welker

PROOFREADER Hana Rubin

CHIEF EXECUTIVE OFFICER Cate Hardy

PUBLIC AFFAIRS DIRECTOR Trudy Bialic

BOARD ADMINISTRATOR Janice Parker

BOARD OF TRUSTEES

Carol Binder

Michael Hutchings

Taso Lagos

Julianne Lamsek

Maggie Lucas

Karen May

John Sheller

Sandy Voit

Bruce Williams

PCC HOME DELIVERYI was dismayed to read of a member’s

disappointment concerning PCC’s plans

for online shopping and delivery. Though

he makes some good points, he is over-

looking the special needs of frail elderly,

disabled and/or homebound members of

the community who would truly benefit

from this expansion of service. As a long-

time member of PCC who is presently a

homebound, 24/7 caregiver for my nearly

100-year-old mother, I for one was de-

lighted to learn of this potential option.

— Elizabeth

I read the letter in the August Sound

Consumer from a member who was

upset that PCC will be offering an online

shopping and delivery option. I, for one,

am a very longtime co-op member who’s

delighted to hear PCC has taken (or will

be taking) this service step.

Four years ago I got a little transporta-

tion reality check when I was house-

bound for almost two months with a

fractured ankle that took its time healing.

Friends went to PCC for me on occasion

but I was forced to use Amazon (boo! I

have not purchased anything from Ama-

zon since!) for my weekly provisions.

It made me think about what I’ll do,

living alone, when I am older and/or

again unable to drive or walk to a bus. I

wish there was a PCC within walking dis-

tance of me but I must drive or bus to get

to either the Fremont PCC or the Aurora

PCC from my neighborhood.

Some people do not — or no longer

can — drive and Seattle isn’t a very easy

town to bus in if you’re elderly and living

too far from useful bus stops.

I commend you for the decision to

expand your services like this!

— S. Babayan

PCC replies: We plan to launch delivery

this fall.

PCC ADVOCATES E-NEWSLETTERI previously sent a request to Rep.

Suzan DelBene to vote NO on the DARK

Act and, after receiving the PCC Advo-

cates e-mail, I contacted her office again.

Thank you for championing such

great causes. It’s one of the reasons our

family is happy to be PCC members.

— Julie Maxwell

PCC note: Thank you, Julie, for par-

ticipating and taking action through PCC

Advocates. It’s our opt-in e-mail newsletter

that makes it easy for shoppers to take ac-

tion for more healthful, sustainable food.

We asked shoppers in July to urge their

House Representatives to vote no on HR

1599, dubbed “Deny Americans the Right

to Know [DARK] Act.” (See page 1 for more

on the DARK Act’s implications.)

If you’d like to participate in PCC Advo-

cates, opt in by visiting pccnaturalmarkets.

com/enews. We promise to send e-mail only

when it’s really important!

“NATURAL” FLAVORSAs a PCC member, I ask that PCC con-

sider pressuring so-called “natural” food

companies to exclude any flavoring from

their products.

I avoid products that contain any

flavoring and am baffled how flavoring

can be included in organic foods. Why

does organic juice have to taste “juicier?”

The obvious answer is that it saves

companies money to throw in flavoring

rather than higher-quality ingredients and

maybe consumers’ deformed palates have

something to do with it.

See this link from the Center for Public

Integrity on the lack of any regulation of

food flavoring: “Food flavor safety system a

‘black box’”: pccnaturalmarkets.com/r/3484.

— Eric Dee

PCC replies: We agree the term “natural

flavoring” is problematic, for all the reasons

explained by one of our favorite Sound

Consumer articles, “The flavor industry”

(August 2010). “Natural” and “artificial”

flavors actually are distinguished more by

how the flavor is made than by what it actu-

ally contains. Natural and artificial flavors

sometimes contain exactly the same chemi-

cals, produced through different processes.

Unfortunately, “natural flavorings”

currently is used so pervasively and covers

so many different ingredients that we are

not able to avoid carrying products with

them. Natural flavors can hide many dif-

ferent ingredients and there also are legally

proprietary seasoning blends. It’s not easy to

know what is in all flavorings; we do our best

to screen what we can.

PCC’S ANIMAL WELFARE STANDARDSThank you for the excellent and com-

prehensive article in the Sound Consumer

on the PCC standards for animal welfare.

This is an important reason our family is a

member and why we shop at PCC.

— Paula Crockett and Martin Gibbins

I just read this month’s article about ani-

mal welfare. Nice piece! Just had a couple

questions/comments:

1) The “No Cages” section at the be-

ginning sounded all well and good, until

I saw the line that “Cage-free means no

cages; it does not mean hens have access

outdoors.” I think you kind of buried the

lead on this. If they don’t go outdoors,

are they not effectively “caged” — per-

haps in something larger than an 8x11

sheet of paper, but they still are trapped

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CONTINUED FROM PAGE 1

poultry producer, also promised to stop feeding its chickens antibiotics used in human medicine. The Natural Resources Defense Council called the Tyson news a “tipping point for getting the chicken industry off antibiotics.”

Foster Farms is introducing certified organic and “Simply Raised” chicken to be-come the largest organic and antibiotic-free chicken producer in the United States.

Chipotle made waves when its chain of more than 1,450 restaurants announced it was going non-GMO. It says ingredients that were genetically engineered — mainly corn in its tortillas and soybeans for its cooking oil — “doesn’t align” with Chipotle’s vision of “food with integrity.” “G-M-Over it” is a tagline on its website and store windows. Chipotle says it wasn’t too difficult or expensive to remove GE ingredients from its burritos; it just had to find new suppliers for corn flour and cooking oil. Chipotle still sells soft drinks containing sweeteners made from GE corn, along with meat and dairy products from animals likely to be fed GE alfalfa or grains.

Mars Inc., the maker of such popular candies as Mars Bar, 3 Musketeers and Twix, says it sources only palm oil that’s certified sustainable by the Roundtable on Sustainable Palm Oil (RSPO). Taco Bell, Kellogg’s, Starbucks and Dunkin’ Donuts also have made commitments to source sus-

tainable palm oil. Taco Bell plans to replace

standard palm oil with RSPO-certified sus-

tainable palm oil — changes that reportedly

impact more than 95 percent of Taco Bell’s

core food items, not including beverages. General Mills, the first food giant to drop

GMOs from the classic Cheerios and one of the first to remove all artificial colors and flavors from all its cereals, is now investing $50,000 in an organic grain initiative. The idea is to entice growers to transition to

organic and to secure its pipeline of organic

ingredients. Earlier this year, General Mills

announced its goal to build a $1 billion

organic business by 2020.

Conventional brands are eager to

recapture at least some of the consum-

ers transitioning to organics. Soup giant

Campbell, for instance, recently launched

an organic soup line. CEO Denise Morrison

told Fortune that for the brand to stay

relevant in the changing food landscape,

she knew she needed to “shift the center

of gravity at Campbell.”

Acquisitions and trust

Whether Big Food’s reformulations

of its products are enough to regain con-

sumer trust is up for debate.

To recover market share and con-

sumers’ good will, food conglomerates

have employed one strategy for years:

buying out small, organic and simplified

processed food companies. Since 2000,

for instance, General Mills has acquired

brands including Cascadian Farm, Muir

Glen, Larabar, Food Should Taste Good,

Immaculate Baking and Annie’s.

Some brands refuse to sell out. “We

started at the beginning of the organic

movement, simply because it was the

right thing to do,” says Arran Stephens,

co-founder and president of organic food

company Nature’s Path. “Now, as the larg-

est organic and independent cereal brand

in North America, my wife Ratana and I

receive dozens of offers every year to sell

out.” He says the company will continue

to be a family legacy.

Stonyfield Farm co-founder and chair-

man Gary Hirshberg says consumers are

raising an eyebrow at Big Food’s entrance

into the natural foods realm. They’re

distrustful of the “barn on the package,” he

says. “There’s enormous doubt and skepti-

cism about whether large companies can

deliver authentic naturality. This distrust is

amplified when we see these same large

companies who’ve bought organic brands

then spending millions to block GMO

labeling efforts.”

Some major food companies are

responding with “stealth mimicry,” aiming

to appear more hip and less corporate.

McDonald’s, for instance, hid its name

when it opened The Corner Café in

Australia with a minimalist white exterior,

serving dishes such as Moroccan roast

chicken, chipotle pulled pork and lentil

and eggplant salad. U.S. Taco Co., serving

upscale lobster tacos, actually is a Taco

Bell outpost in Southern California. Last

year PepsiCo introduced a “craft” soda

called Caleb’s. None disclose their corpo-

rate ownership on the label.

As Allen Adamson of Landor Associ-

ates, a brand consulting firm, reportedly

told The New York Times, “You don’t

want to scream from the mountain top that

you’re Pepsi.” Companies are attempting

to cultivate an artisan image to appeal to

a consumer base that increasingly favors

labels such as “organic,” “no preservatives”

and “no artificial color.”

The long view

The shift toward fewer, cleaner ingre-

dients is a great victory for the food system

so many have worked so hard to transform.

But the movement is far from over.

“Corporate monopolies continue to

run our food system, exercising unchecked

power over the food that Americans feed

their families,” says consumer group Food

& Water Watch (FWW) Executive Direc-tor Wenonah Hauter. “As factory farms grow in size and number, so too do the problems they create, such as increased water and air pollution; fewer markets for independent, pasture-based farmers; public health burdens, such as antibiotic-resistant bacteria; and large-scale food safety risks for consumers.”

Meat from industrial-scale “factory farms” still is increasing. According to FWW, “factory farms” increased by 20 percent between 2002 and 2012.

The incremental changes individual food companies are making arguably are a drop in the bucket in a food system that breeds diet-related diseases.

New York Times investigative reporter Michael Moss spent four years interviewing more than 300 people in the processed-food industry. “What I found,” he writes, “was a conscious effort — taking place in labs and marketing meetings and grocery-store aisles — to get people hooked on foods that are convenient and inexpensive.” He found companies have been devoted for decades to engineering foods with fat, sugar and salt — and synthetic substitutes — to make “perfectly addictive foods.” Moss adds, the “effects are seemingly impossible to unwind.”

Yet the number of food companies attempting to remake their images by reformulating their products is a little encouraging, even if wholesale change won’t happen overnight.

“It’s interesting to see conventional food companies just recently start ask-ing the questions we’ve been asking for decades,” says Trudy Bialic, PCC’s director of public affairs. “But PCC always has been ahead of the curve, I think, in large part, because we’re willing to stick our necks out to do right for consumers, even when it’s uncomfortable or difficult.”

BIG FOOD IS LOSINGSixty-eight percent of global consum-

ers want to recognize every ingredient

on the label and 40 percent want food

with as few ingredients as possible.

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5PCC SOUND CONSUMER S E P T E M B E R 2 015

[ LETTERS to the ed i to r ] CONTINUED FROM PAGE 3

indoors. When one hears “cage-free” or

“no cages,” the inference is they aren’t

trapped inside.

I’ve seen the film Food, Inc. and the

huge (and disgusting) factory chicken

pens, where there are so many birds

packed in they can hardly move. If this

meets the definition of “no cages” then

that claim really has no merit and you

should make that clear! Or are you actually

saying that eggs sold at PCC from chickens

in those sorts of conditions actually would

meet your standard?

2) You mention a number of brands in

the article, but where does PCC-branded

milk land? Or Country Natural beef?

— Chris Hubbard

PCC replies: The conditions you saw in

Food, Inc. are what we don’t want to allow,

ever. Caged hens cannot spread their wings

and are denied other natural behaviors,

such as nesting, perching and dust bathing.

PCC does not allow caged hens.

The article called out “cage-free” eggs as

an exception because they are just that, an

exception to our standard belief that animals

should have plenty of time outdoors.

Stiebrs’ cage-free hens roam in barns

where they can perch, preen, socialize and

nest, although they do not go outdoors. Wil-

cox’s cage-free eggs are free to perch, preen

and socialize in aviaries with some outside

access — although, to Wilcox’s credit, the

aviary system is so new, Wilcox is assessing

the ease of access without (or before) making

any claim. (Wilcox also sells eggs from free-

range hens that live in barns with doors to

large, vegetated outdoor runs.)

Our grocery buyers’ goal is to keep

building the market so we could sell eggs only

from hens allowed outdoors, but we aren’t

there yet. There simply is not enough supply

of eggs from “free-range” hens with outdoor

access to cover the void that would result

without “cage-free” eggs. About half the eggs

purchased by PCC shoppers are “cage-free.”

It takes years to build the market for

a better choice and PCC began laying

the foundation four years ago, by sell-

ing a small supply of organic pastured

eggs from one small family farm, Misty

Meadows, at just two of our stores. In mak-

ing that choice available, awareness and

demand has grown and buyers have found

and added five more pastured egg suppliers.

They also added Wilcox free-range eggs, but

still, there aren’t enough free-range eggs

(much less pastured) to replace the cage-

free. Understand that avian flu, meanwhile,

has decimated flocks, especially in the Mid-

west where millions of chickens died, and

buyers are drawing off the Northwest supply,

further increasing pressure on providers.

See the Sound Consumer May report,

“What do egg labels mean?” (www.pccnatu-

ralmarkets.com/r/3485) aimed at educating

shoppers to help drive better choices.

The PCC-brand milk is from certified

organic, local farms so the cows are on

pasture a minimum of 120 days during the

growing season and have access outdoors,

except during inclement weather.

Country Natural Beef is range-grazed

for most of the first 14 to 18 months, then

goes through a finishing period in an out-

door feedyard for about 120 days.

CAFFEINE AND HYDRATIONI was surprised to see advice in

the July Sound Consumer from PCC

nutrition educator Nick Rose that green

tea doesn’t count toward daily water intake — and that he reinforced the myth that people should drink eight cups of water a day. It’s also a myth that caffein-ated beverages don’t count toward liquid intake. Their diuretic effect is very small.

— C.C.

Nick Rose replies: The eight cups per

day recommendation comes from the Insti-

tute of Medicine’s (IOM) recommendation

to consume 2.7 liters of water per day (note:

this number is for women; men have an

even higher recommendation).

2.7 liters per day translates to 11.5 cups

per day, but because we also get water from

foods, the eight cups per day recommenda-

tion assumes that we will get an additional

three to four cups of water from food.

The water recommendation is consid-

ered an Adequate Intake (AI) recommenda-

tion, not an RDA (Recommended Dietary

Allowance). AIs are used when there is less

data to back up the dietary recommendations,

while RDAs are for nutrients with more re-

search to support the recommendation. There

isn’t a ton of data to “prove” that we all need

those eight cups per day, but there also isn’t

any reason that promoting eight cups per day

is a concern, as water toxicity doesn’t kick in

until it’s consumed in much higher doses.

Upon further review on the topic of

caffeine and hydration, it appears that my re-

sponse in July was not up to date on this topic.

A 2014 study in the journal PLOS found that

in habitual coffee drinkers, moderate coffee

intake did not influence hydration status.

SOUND CONSUMER EFFECTIVEI just want to let you know what a

big difference it has made for us that you

put our volunteer notice in the July Sound

Consumer. We have had several potential

volunteers reach out to us, and are feeling

a renewed sense of optimism around the

projects of this year’s harvest season. Thank

you very much for your support.

— Lindsey Robinson, Farms for Life

PCC replies: When we have room in

the community calendar on page 2, we’re

always happy to include community an-

nouncements — especially those related to

food and agriculture.

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I N T H E A I S L E S

NUTPODS NON-DAIRY CREAMERA fantastic dairy-free creamer made from al-monds and coconuts, and without carrageenan.

I use it to replace half-and-half in recipes! – Jackie F., recipe developer and food stylist

BLACK MEDICINE COLD BOTTLED COFFEE Using a proprietary new nitrogen flush hot pressure brewing technique, this coffee de-livers a uniquely complex flavor experience. So smooth. I also like the kind with milk,

like an iced latte.

– Jennifer B., Fremont store director

BEANFIELDS PICO DE GALLO BEAN AND RICE CHIPS A staple snack for me. Delicious, made with complex carbs rather than starchy potatoes, and the pico de gallo flavor is unbeatable!

– Gabriel J., View Ridge

LA CROIX PAMPLEMOUSSE (GRAPEFRUIT) SPARKLING WATER

Who needs soda when you have this?– Jess, PCC Cooks program specialist

Hot trend: Raw foods[ S T A F F p i c k s ]

RAW AT PCC

From our deli

• Rainbow Salad — Squash, cucumbers, carrots and fresh mint.

• Rockin’ Raw Kale Salad — Oil-free, with dino kale, radish, avocado and sunflower seeds.

• Cauliflower “Tabouli” — No grains here, just raw cauliflower, organic tomatoes and yellow bell peppers, and plenty of organic herbs and spices.

• Zucchini Noodle Pesto — Noodles made of zucchini, dressed with homemade basil-almond pesto sauce.

Snacks

• Alive & Radiant Kale Krunch — Snack chips in flavors such as Quite Cheezy and Southwest Ranch.

• Go Raw Flax Snax — These crunchy, salty chip-like snacks are made with only sprouted organic flax seeds, sun-flower seeds, sesame seeds, tomatoes, salt and spices.

• Wilderness Poets nut butters — Need a protein fix? Try individually sized pack-ets of raw nut butters, perfect for pack-ing in a lunch sack and spreading on bread or apples.

Craving sweet?

• Hail Merry — PCC staff rave about the raw macaroons with organic coconut and almond flour, and Miracle Tarts in flavors such as Meyer Lemon, Persian Lime, Co-conut Vanilla and Chocolate.

• Divine Pie — The crusts are made with a blend of nuts, dates and coconut flakes. The fillings are raw and dairy- and sugar-free, yet creamy. Try the Oregon Berry Cheesecake or Key Lime Pie.

• Honey Mama’s — Fudgy “cacao-nectar” bars of chocolate made with organic raw cacao, raw local honey and unrefined coconut oil.

• Raw Cha Cha — Fudgy raw chocolate bars, in flavors such as Brazil Nut Bliss-Joy and Salty Almond Butter.

• Bee Kings raw honey — Raw honey isn’t heated or filtered and contains more than 75 different compounds, including enzymes, minerals and vitamins.

Add a spoonful

A great way to get the benefits of

raw food is just to add a spoonful of raw

“superfoods” to a smoothie, salad, oatmeal,

yogurt or granola. They seem exotic but

you can add them to your diet with little

effort. Some to try:

• Maca powder — Maca is an ancient Peruvian superfood reportedly prized by Incan warriors to increase stamina, boost libido and combat fatigue.

• Goji berries — Goji berries have been enjoyed for thousands of years in tra-ditional Chinese medicine. They’re a strong source of protein and contain an abundance of antioxidants and more than 20 vitamins and minerals.

• Cacao nibs — Cacao is a source of anti-oxidants and is rich in magnesium and iron. Use nibs in everything from baked goods to salad dressings.

• Chia seeds — Ancient cultures through-out Central America have long enjoyed chia seeds as a key part of their food and medicine. Chia seeds have omega-3 fats, protein, antioxidants and dietary fiber. They have a mild, nutty flavor.

When you hear the term “raw food,” do

celery sticks come to mind? Think again!

Today, raw food is not just fresh pro-

duce. It includes raw packaged foods

such as crackers, chocolate treats

and other foods never heated above

116° F. Many happen to be vegan and

gluten-free, naturally.

PCC shoppers are buying raw foods not

just because they’re made from vegetables,

fruits, nuts, seeds, and sprouted grains or

beans, but also because they’re seeking

foods with minimal added sugars, fats and

salt. Plus, the raw foods at PCC are tasty!

Raw food advocates report that increasing raw foods provides:

• Energy and vitality from consuming foods in their “living” state.

• Higher nutrient levels, because heat reduces vitamins.

• A better mental outlook and improved immunity, blood pressure and other health benefits.

• A “crunch factor” to your diet, forcing you to slow down while you eat.

Note: Some nutrients in foods are better absorbed after cooking. You’ll absorb more

nutrients when you cook tomatoes, carrots and mushrooms, for instance. Still, adding

raw foods most likely will improve your diet quality because you’re consuming foods

in their least processed form.

IN THE GROCERY DEPARTMENT:

OLLI SALAMI MINIS Calabrese is my favorite, a little spicy! They come in a pack of bite-sized pieces and are perfect for traveling: camping, hiking, road trips and flights. — Robin B., View Ridge

MARINATED KALE SEAWEED AND CUCUMBER SALAD Adds some Asian flair to kale. The umami flavor is complemented with refreshing cucumbers. High in vitamins and minerals from the sea vegetables. — Austin T., Columbia City

HONEY MAMA’S LAVENDER RED ROSE CACAO-NECTAR BAR Made with fresh coconut meat, dark cocoa, lavender, rose petals and raw honey, it’s an out-of-body experience. — Agnieszka K., Issaquah

JACOBS CREAMERY BLOOMY CHEESE One of the best bloomy rind cheeses I’ve ever had. Creamy, grassy — tastes like pure Washington. — Jill L., PCC food writer

IN THE PCC DELI DEPARTMENT:

IN THE BEER & WINE DEPARTMENT:

PUIG DE SOLIVELLA CAVA It’s particularly good chilled with a splash of

crème de cassis in it. Classy and refreshing.

— Rachel W., member relations

POWERS WINERY CABERNET SAUVIGNON

The addition of malbec and mouvedre gives it depth and earthiness. Plus, we can feel good about buying and consuming extra bottles be-

cause it helps benefit PCC Farmland Trust!

— Gina K., PCC Farmland Trust

CHATEAU DU PETIT CLOCHER ANJOU ROUGE This bright and vibrant red is bursting with red fruit flavors, flora and stone accents. Rich in flavor and texture, but light to medium in body. It’s the perfect

wine for all things BBQ. A PCC exclusive.

— John W., Edmonds

7PCC SOUND CONSUMER S E P T E M B E R 2 015

N A T U R A L K I T C H E N

COLD SOUPS for warm days

S O I L & S E A : r e p o r t s f r o m o u r p r o d u c e r sAMERICANS ARE EATING MORE ALMONDS

than ever and the consumption spike — coupled with smaller crops due to California’s drought — has sent prices surging to record levels. The U.S. crop is down 7 percent this year and expected to be even smaller next year. Almonds are the highest-valued U.S. tree-nut crop, worth about $6.46 bil-lion this year — more than apples and strawberries combined.

WASHINGTON STATE UNIVERSITY RE-

SEARCHERS MAY TEST A ROBOTIC APPLE

PICKER this fall. A successful system could alleviate labor shortages and save growers a lot in labor costs.

BAKERS SCRAMBLED TO FIND A REPLACE-

MENT FOR EGGS following the avian flu outbreak that severely restricted egg sup-ply. Some companies used protein from whey, beans or algae to replace egg whites. The egg “flavor” sometimes was achieved through chemistry, combining many differ-ent flavor extracts.

WORLD FOOD PRICES REACHED AN ALMOST SIX-

YEAR LOW IN JULY, as costs for meat, dairy, cereals, oils and sugar were down 21 percent from the same time last year. Meanwhile, consumer food prices in the United States are increasing faster than for other goods and services, with year-over-year advances aver-aging 2.4 percent since the start of 2015.

MORE THAN 160,000 SALMON, mostly juve-nile Chinook, were transferred from a fish hatchery in central Oregon to one in the Columbia River Gorge as a last-ditch effort to save them from increasingly warm wa-ters. Biologists say trucking adds stress to the already weakened fish.

SHRIMP FROM LOUISIANA NOW IS CONSID-

ERED A SUSTAINABLE CHOICE and no longer is on the red “avoid” list. Shrimpers in Louisiana now are required to use devices called TEDs that help prevent turtles from being trapped in shrimp nets. Louisiana recently overturned a law that made it the only state to prohibit compliance with fed-eral regulations requiring TEDs.

Are you ready for the rain?

After a blazing summer, we’re

ready to hunker into the cool

season with soup. The days still

are warm and long, though, so

cold soups are the way to go

for a few more weeks, espe-

cially while our produce aisles

are brimming with the peak of

the harvest — heirloom toma-

toes, sweet corn, ripe melons

and more. The soups are easy

to make and have vibrant color

and flavor.

SALMOREJO

A cousin to the more common gazpacho, this

chilled, no-cook Spanish soup is blended and

topped with hard-boiled eggs and ham.

Serves 4

1 pound heirloom or plum tomatoes,

quartered

3 slices day-old rustic bread, crusts

removed and bread cut into chunks

1 clove garlic, minced

1 tablespoon sherry vinegar

¼ cup extra virgin olive oil

Salt and pepper, to taste

2 hard-boiled eggs, peeled and chopped

4 thin slices ham or prosciutto, chopped

(optional)

1 tablespoon chopped fresh parsley

Crusty bread, for serving (optional)

In a blender or food processor,

combine tomatoes, bread, garlic, vinegar

and oil. Puree until smooth and thick,

adding a little bit of hot water if neces-

sary to thin. Press soup through a fine

sieve, if desired. Season to taste with salt

and pepper; add additional vinegar, if

needed. Cover and refrigerate until very

cold, at least 2 hours.

Serve in chilled bowls, garnished with

eggs, ham and parsley. Serve with crusty

bread on the side.

EACH SERVING: 320 cal, 17g fat (3g sat),

95mg chol, 490mg sodium, 32g carb, 3g fiber,

4g sugars, 9g protein

BUTTERMILK CORN SOUP

Serves 4

3 tablespoons olive oil, divided

1 cup chopped onions

3 cloves garlic, minced, divided

½ teaspoon cumin

½ teaspoon coriander

Pinch of cayenne pepper (optional)

3 cups fresh corn kernels (about 4 ears)

Salt and pepper, to taste

3 cups buttermilk

3 tablespoons lime juice, or to taste

1 pound shrimp, peeled and deveined

1 avocado – pitted, peeled and diced

Chopped fresh cilantro, to garnish

Heat 2 tablespoons oil in a large pot

over medium heat. Add onions and cook,

stirring occasionally, until soft, about 8

minutes. Stir in 2 cloves garlic, cumin,

coriander and a pinch of cayenne. Cook

until fragrant, 1 to 2 minutes. Add corn

and increase heat to medium-high. Sauté

until tender and just starting to brown, 3

to 5 minutes. Season with salt and pepper.

Remove from heat and let cool slightly.

Transfer half of the corn mixture to a

blender or food processor and add half

the buttermilk; puree until smooth. Pass

through a fine mesh strainer, if desired,

and transfer to a large bowl. Repeat with

remaining half of corn mixture and but-

termilk. Stir in lime juice and season with

salt and pepper. Refrigerate, covered, for

at least 2 hours.

Just before serving, heat remaining 1

tablespoon oil in a sauté pan over medium

heat. Add shrimp, 1 clove minced garlic, a

pinch of cayenne, salt and pepper. Sauté

until shrimp turn bright pink and are

opaque, about 3 minutes.

Serve chilled soup garnished with

shrimp, avocado and cilantro.

EACH SERVING: 470 cal, 22g fat (4g sat),

230mg chol, 620mg sodium, 39g carb,

7g fiber, 18g sugars, 35g protein

CHILLED GOLDEN BEET BORSCHT

Serves 4

2 tablespoons olive oil½ cup sliced shallots2 cloves garlic, minced1 pound golden beets – trimmed,

peeled and roughly choppedSalt and pepper, to taste1 quart vegetable stock, as needed1 cup plain Greek yogurt¼ cup champagne vinegar1 tablespoon chopped fresh tarragon

Heat oil in a large pot over medium heat. Add shallots and garlic and cook, stirring occasionally, until softened, about 8 minutes. Stir in beets and cook for an additional 8 minutes. Season with salt and pepper and cover with stock; bring to a boil. Reduce heat to a simmer and cook until beets are very tender, about 45 minutes. Remove from heat and let cool slightly.

Puree soup with a blender or immersion blender, working in batches if necessary, until smooth. Transfer to a large bowl, cover and refrigerate until cool, at least 2 hours.

Stir in yogurt and vinegar; season to taste with salt and pepper. Serve in chilled

bowls, sprinkled with chopped tarragon.

EACH SERVING: 180 cal, 7g fat (1g sat),

0mg chol, 400mg sodium, 21g carb, 4g fiber,

13g sugars, 7g protein

CHILLED MELON SOUP

Serve this sweet, chilled soup as a first course,

a palate cleanser mid-meal or as a dessert.

Serves 4

7 cups cubed honeydew, cantaloupe or other melon varietal (about 3 pounds)

½ cup dessert wine or white grape juice3 teaspoons lime juice¼ cup mint leaves, plus a few for garnishHoney, to tastePinch of saltSliced almonds, toasted, to garnish (optional)

Combine melon, wine or grape juice, lime juice and mint leaves in a food processor or blender; puree until smooth. Season to taste with honey and salt. Chill in the refrigerator for 2 hours.

Serve in chilled bowls, sprinkled with

toasted almonds.

EACH SERVING: 160 cal, 0.5g fat (0g sat),

0mg chol, 190mg sodium, 32g carb, 2g fiber,

27g sugars, 3g protein

8 PCC SOUND CONSUMER S E P T E M B E R 2 015

DROUGHT HURTING PCC FARMERS by Abra Bennett

Patty and Nash Huber. Joel Huesby.

Dan Hulse. Erick Haakenson. Mark

LaPierre. You may not know their

names but they’re your heroes. They’re local

farmers for PCC Natural Markets or PCC

Farmland Trust, and they’re all in trouble

from the drought.

By the time you read this, the drought

either will be grinding on or, perhaps,

the weather will have cut us a break. But

while the shelves still were piled high with

summer produce, these farmers told us

their tales and all were shivering in their

shoes following the hottest June on record,

crushed in the grip of what Governor Jay

Inslee calls “a drought unlike any we have

ever experienced.”

Washington farmers get their water from

two sources: snowmelt runoff to rivers,

and groundwater. But there’s no snowmelt

without snow and this year’s snowpack was

only 16 percent of normal.

“In all the years we’ve lived here, at least

40, neither of us has ever seen the mountains

completely dry,” says Patty Huber of Nash’s

Organic Produce in Sequim. She and husband

Nash provide PCC shoppers with carrots,

leafy greens, parsnips and more. “Now we

have no snow. We’ve never seen it like this.”

As Dungeness River water flows threaten

to be cut off much earlier than normal, the

Hubers plan to irrigate some of their 600+

acres from wells. Vegetables require irriga-

tion and, at Nash’s, “We’ve had to reduce

our vegetable production by approximately

half,” says Huber. “We grow mainly fall and

winter vegetables, so we put those crops in

fields where they have an adequate well.

We’ve been setting up more drip irrigation,

purchased a new pump for one well, and

even bought a 4,000-gallon tank truck so we

can drive it to a field and run drip irrigation

off it. If this is a climatic trend, then these

are capital investments we have to make.”

Near Zillah, Washington, Mark

LaPierre grows the organic blueberries,

nectarines and Rainier and Lapin cherries

we enjoy from PCC. He told PCC he paid

more than $20,000 extra this season for

propane fuel, just to pump water from his

wells to water his fruit.

Joel Huesby of Huesby Farms in Walla Walla, a PCC Farmland Trust property, ran out of river water for his 380 irrigated acres by July. “In the spring and fall my water comes from the Walla Walla River but that was shut off earlier this year be-cause there was no snowpack, and water had to be saved for the fish, so we’re us-ing groundwater,” Huesby says. “And that water costs me four times as much as river water, just to get it up to the surface and onto the field.”

Suffering, worrying, adapting

The increased cost also is delivering a body blow to those who raise livestock, such as former PCC employee Christina Cox and her husband, Matthew, of Green Bow Farm in Kittitas Valley. Normally dependent

on snowmelt to irrigate their pastures,

Green Bow began the season with only half

its usual water allotment, and may lose that.

“We will no longer be able to irrigate

pastures for our cattle, sheep and poultry

and will be forced to feed hay,” says Mat-

thew. “Hay comes at a greater expense

and reduces the quality of products

because even the best hay is inferior to

healthy green grass.”

“It’s a humbling year, for sure,” says Dan

Hulse of Tahoma Farms, a PCC Farmland

Trust farm in Orting. “As if farming weren’t

difficult enough to begin with, the weather

is always the biggest unknown.” Drought

means “production and quality are down

but prices are still high,” he adds. Indeed,

Washington’s Department of Agriculture an-

ticipates $1.2 billion in crop losses this year.

Erick Haakenson of Jubilee Biody-

namic Farm, another PCC Farmland Trust

farm in Carnation, says, “To be honest,

the drought has me by the throat. I don’t

know what the impact will end up being,

but it’s very serious for us.”

Is this the new normal for our farm-

ers? Joel Huesby gazes into the future

and says, “I might get a double crop now

where I’d normally never get away with it.

Plant in February what I normally would

plant in March. Plant crops that don’t need

so much water, like milo and cow peas

that came from Africa originally and are

more drought-tolerant. I’m an adapter, a

chameleon. You adapt or you go extinct.”

Abra Bennett is a writer living in

Walla Walla.

NASH HUBER JOEL HUESBY MARK LAPIERRE

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DESIGN • INSTALLATION • MAINTENANCE

9PCC SOUND CONSUMER S E P T E M B E R 2 015

board of trustees | report

Board meeting report

The board met on July 28, the first full

meeting of the 2015-2016 board year.

The trustees reviewed the co-op’s second

quarter financials and approved an updated

application for the nominating committee.

PCC Farmland Trust Executive Director

Rebecca Sadinsky updated the board on

trust activity over the past year, including

acquisitions, governance news (Ends policy

modification, changes in board roster) and

expansion of the Communications and

Community Engagement programs.

Noting the continued importance of

PCC’s member contributions to the trust’s

annual funding, Sadinsky made an official

request to the board for permission to ac-

cess PCC’s membership list. She noted that

all PCC member data, including members’

questions and donations, are handled with

care, discretion and speed.

The board approved the request. The

trust letter will go out later this year.

The board reviewed the trustees’

roles as fiduciaries. The session was

led by Stephen Tan, managing partner

of Cascadia Law, PLLC. He covered the

trustees’ duties (care, loyalty, disclosure

and good faith), rights and protections.

The board approved committee

rosters for its four standing committees

and reauthorized the bylaws task force

for 2015-2016:

• Board development: Bruce Williams (chair), Carol Binder, Michael Hutchings, Maggie Lucas

• CEO evaluation: Julianne Lamsek (chair), Maggie Lucas, John Sheller, Bruce Williams

• Finance: Sandy Voit (chair), Carol Binder, Taso Lagos, Karen May

• Member relations: Karen May (chair), John Sheller, Michael Hutchings

• Bylaws task force: Maggie Lucas (chair), Michael Hutchings, Sandy Voit, Randy

Lee (VP of Finance)

The board was excited to hear about

the community response to the Columbia

City PCC, which opened on July 24 (see

page 12). Deputy Mayor Kathy Joncas

participated in the grand-opening festivities

and welcomed PCC on behalf of the Mayor.

We’ll report on the September 29 board

meeting in the November issue.

The next board meeting is scheduled for

November 24 at 5 p.m. Member comments

at 6 p.m. with a three-minute limit, unless

the chair approves a longer presentation.

Please email board@pccnaturalmarkets.com

if you are planning to attend. This helps us

in agenda planning.

Bylaws reviewA complete review of our bylaws is under-

way. The board will report on this work on this

page in the next few issues of the Sound Con-

sumer and on the board page on our website.

(l-r) Deputy Mayor Kate Joncas and CEO Cate Hardy at the Columbia City PCC grand opening. Joncas showed off her PCC bonafides by proudly displaying her PCC member card, circa 1970s.

Message from nominating committee

Would you like to contribute to the continued success of the largest consumer-owned grocer in the United States? Are you a critical thinker? Are you able to work in a collaborative environment?

Then, we’re looking for you! We’re looking for qualified ap-

plicants for board service. Previous board experience is helpful. Board members serve a three-year term and receive an annual stipend. Board election to be held in May 2016. Email us at nominatingcommittee@pccsea.com with questions or to request an application.

New committee memberAt its July 28th meeting, the board

selected Jason Filippini to replace Karen Gaudette Brewer on the 2015-2016 nominating committee. Brewer’s family moved from the Seattle area.

Filippini is a CPA and is the senior director of finance at The Seattle Times. He has served on a number of boards over the past 10 years in leadership capacities including board chair and finance committee chair. Filippini joins Leanne Skooglund Hofford, Mary Simon, Sara Walsh and Carol Binder on the committee.

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10 PCC SOUND CONSUMER S E P T E M B E R 2 015

member marketplace | classifieds

Ever thought of working

for PCC? Positions open

regularly at all 10 of our

locations. If you would like

more information about jobs

at PCC, visit our website at

pccnaturalmarkets.com or call

our office at 206-547-1222.

ATTENTION ADVERTISERS:

Naturopaths, massage

practitioners, chiropractors,

acupuncturists, day care pro-

viders and general contractors

must submit a current copy of

their Washington state license

number with ad. Mental health

care practitioners, counselors

and hypnotherapists must

submit a current copy of their

Washington state registration

or certification number with

ad. Registration, certification

and/or license numbers need

not appear in ad (except for

general contractors and mas-

sage practitioners) but must

be on file at PCC.

Classified Ads are accepted for goods and services only; no personals or singles ads. Cost is $6 for each set of 39 characters, including spaces and punctuation. Cost for less than 39 characters is the same as a full set. Use the guide below to figure your cost, or attach a typewritten or neatly printed copy of your ad. The guide below is used for counting purposes only; your ad will not appear exactly as it looks below. DEADLINE for the next issue is the 10th of this month at 5 p.m. PAYMENT MUST ACCOMPANY AD COPY.

Name Phone ( )

Address

Classification Total enclosed Number of issues to run ad

$6

$12

$18

$24

$30

$36

Bring your ad and payment in person or mail to: PCC Classified Ads • 4201 Roosevelt Way NE, Seattle, WA 98105 Questions? Call 206-547-1222.

C L A S S I F I E D A D O R D E R F O R M

Do You Or Someone You Know Suffer From? ● Anxiety ● Concussion ● Depression ● Brain Injury ● Migraines ● PTSD ● Panic Attacks ● Anger Issues ● Attention Deficit ● Addiction

Neurofeedback helps correct brain dysregulation and optimize brain function with enduring results.

(425) 478-8075 WellnessNorthwest.com

9730 3rd Ave. NE Ste. 205 Seattle, WA 98115 www.drpaulrubin.com phone: 206.367.4712

Over 30 years’ experience in mercury-safe, biological dentistry Fellow and Master, International Academy of Oral Medicine

and Toxicology (IAOMT) Charter Member, International Association of Mercury Safe Dentists Sign up on our website for a free e-newsletter

Choosing a “holistic” dentist?

Dr. Paul Rubin, DDS, MIAOMT

$10 Visit for New Clients Who Mention This Ad*

SIOM -Affordable acupuncture, tuina and shiatsu massage, and Chinese herbs -Conveniently located on Ravenna Blvd close to Greenlake -Evening appointments available Tuesday - Thursday

Call or use our on-line system to schedule.

*Applies to intern clinics only - does not apply to faculty clinics - does not include the cost of herbs.

(206) 517 - 4541 www.siomclinic.org

444 NE Ravenna Blvd.

HOME SERVICES

Reliable housecleaning: 30 yrs experience. Refs. View Ridge/Wedgwood area preferred. Please call Sarah 206-525-1673.

Fun Garden Creations/Design, organic, containers, pruning. Nancy 206-429-1524.

Hate to weed? We specialize in garden bed maintenance. Garden of Weedin’. 206-362-8947. Five star EnviroStar.

Mel the Painter , melparejo.com 206-819-3586 melvinparejo@yahoo.com – 25 yrs exp. Ef ficient, clean, all work guaranteed. Free estimates, refs. – PAREJM*980QE.

American Home Painting – Serving all your interior and exterior painting needs. Please call Damon Thompson @ 206-522-7919. Eco-friendly paints. www.AmericanHomePainting.com. Contr. lic # AMERIHPO45N9.

The Best Painters In The World – “A meticulous prep results in a beautiful finish.” Providing you with expert color advice and eco-friendly paints. Specializing in interiors & exteriors. Great references. Call Frank Diamond @ 206-547-8284 bestpaintersintheworld.com BETSPW33NS.

Housecleaning – efficient and reliable house cleaner with excellent Mt. Baker references. Arrange weekly or biweekly move in or move out, or special occasion cleaning 206-243-9680.

Organic gardening, design, stonework, maint, pruning. Nurtured Earth Gardens, Dan 206-234-9347. NURTUEG960D4.

Abella Window & Gutter Cleaning, Inc. Free estimates, Lic/Ins, 206-234-7973. AbellaWindowCleaning.com.

Silly Sisters Joyful Housecleaning. Reliable, green, pet-friendly cleaning, tailored to your preference. One-time or regular. Call us! 206-367-0375 or sillysistersjh@gmail.com.

Carpenter — Remodels to repairs, Lead-Safe certified firm. Tim Parker 206-718-1042 TIMPAC*077JA.

Cleaning 17 yrs exp. Eastside, Everett to N. Seattle, U. Village, other areas. 1st time discount. Suzane, 425-485-0165.

Remodeling – Carpentry – Tile. Reliable-responsible-affordable. Licensed- Bonded-Insured. Excellent references. 206-354-0118. www.LarryGiesRemodeling.com. Lic#LARRYGR956J9.

Repairs and Remodels: Honey-dos to complete projects. Kitchens, bathrooms, and decks. Like green. Jeff-of-all-trades 206-949-8605 License#JEHOOEH963DC.

Exceptional Backhoe Service – LaValley Backhoe LLC – serving King County and sur-rounding areas for over 30 years. Free estimates – no job too small. Visit www.lavalleyback hoe.com for more information. Ted LaValley 425-226-0513/425-765-1507. Lic #LAVALBL991QR.

Fresh Breeze Window and Gutter clean-ing. Refs. Free estimates. 206-760-9542, 206-280-3721.

Luxurious Dog Boarding 25 Years Experi-ence Beautiful Environment Daily/Weekly/Monthly Excellent References 206 779-1126.

The Cleaning Lady – There’s nothing like a clean house that smells good. I use enviro-friendly cleaning supplies. I enjoy cleaning and consider it meditative. I have 25 yrs. exp. & am hardworking, reliable & honest. Can also do ironing & laundry. I have excellent references of long-time clients. Weekly- biweekly or once in a blue moon, call me – the cleaning lady: 206-478-5736.

PlantAmnesty Referral Service — tested and vetted. Gardeners that really do know how to prune and can tell the difference between a perennial and a weed. Arborists who do great work and tree risk assessments, designers with degrees. Call or email PlantAmnesty to make the perfect match. 206-783-9813 or info@plantamnesty.org.

Bamboo care, plant & removal services. BAMBOGL913BH 206-371-1072.

Looking for a seasoned gardener? I’ve been in business 15 years. I specialize in regu-lar maintenance of gardens and small trees, using organic methods and proper pruning techniques. Call Shannon 206-778-7426, www.shannonthegardener.com.

Trustworthy Green home repairs, paint wrk, elect, plbg, carpentry, window cleaning, “Fix-its” covering QA, Mag, Ballard, Grnlk, Ron 206-853-2051 REASORR989D2.

Nontoxic House Cleaning. Very experi-enced, excellent references. Prefer regular clients. Please call 253-246-7102.

Eastside Handyman — Repair, replace, remodel, painting, carpentry, drywall, tile. Refs. Rob 206-817-0485 FISERAS988DG.

Quality Natural Cleaning: Great Rates!! Ref’s. Med. needs. 206-753-9027.

Landscaping & General Repair Give your garden a new look. Environmentally friendly weed control, pruning trees, leaf removal & fence repair. Got a honey do list, will do, call Stew Mr. Fix it 425-314-1149.

Domestic Tranquil ity Ser vices. Customized cleaning/organizing. Excellent experience, rates & references. Edmonds & surrounding area. Judith 425-640-7814.

HEALTH SERVICES

Dental Benefits for Everyone. All indi-viduals, couples, families, just dependents and any size of group or business. For a free brochure call Stan at 206-244-4040, www.SmartSmileDentalPlan.com.

Organic Vitamin D. It is the ultimate immune health formula, containing 5 or-ganic wild mushrooms & wild bluegreen micro algae, www.organicvitamind.net or call 206-522-2422.

Low Force Chiropractic – When you have tried everything else and nothing has worked, don’t give up! For people who want to feel better and don’t want the “usual” adjustment. See our video at: www.glchiro.com. Dr. Steven Polenz DC. 206-523-0121.

Eating Disorders Specialist, also food/weight preoccupations, body image con-cerns & general psychotherapy. Initial consultation-no fee. Northgate location. Susan P. Picard, LCSW 206-517-3643. For info re: support group: eatingdisordersnw.org.

The World of Meditation Center offers Osho Active & Passive Meditations & Transformational Workshops. www.WorldofMeditation.com Tel: 206-772-8897.

N a t u r a l H e a l t h I m p r o ve m e n t Centers: TaylorGoodHealth.com and AbleBodyNutrition.biz in West Seattle. RobustLifeCenter.com in Northgate and Snohomish.

Pedicures – In Home Aged Adults. Experienced. Ref’s. Alexa, 206-753-9027.

Meditation/taichi/naturalawareness.net.

Let Nurturing Energy Therapy Help You Heal-As you journey through grief, emotional loss and pain. Sharon Wilborn RN, CHTP-Fremont Healing Arts-918-314-0391. www.healingandhealth.net

Caregiver, CNA looking 4 full time job. 9yrs xperience & will provide refs. Pls call Grace 206-734-2053.

CLASSES/WORKSHOPS

Piano Lessons for adults. Quality coaching in classical music; special events. MarshaWrightPiano.com; 206-323-7454.

Mercury Retrograde as a spiritual practice starts Thurs., Sept. 10. Learn how to work with the powerful energy of Mercury Retrograde to increase your spiritual aware-ness and creativity. Psychicawakenings.com/mercuryretro.shtml.

Psychic Tools 101 Class starts Wed., Sept. 16, 7-9 pm. Learn energy tech-niques for healing and protecting yourself. PsychicAwakenings.com/basicclasses.shtml.

GENERAL SERVICES

Roy’s Hauling. No job too odd. Dump runs, clean-up. 206-723-2301.

Beautiful Mosaics for baths, kitchens, patios & more. Affordable quality work. www.liztatchell.com 206-853-9221.

Hauling – Will haul anything: dump appliances, construction debris. Licensed and insured. Phone estimates. Eastside only. Ray Foley 425-844-2509.

Light Hauling. Dump/Move/Deliver 206-362-3895.

End the April 15th blues. Income tax preparation for individuals and small businesses. Financial services available. Jim Peckenpaugh, EA, CFP, 206-789-8697.

Blue Willow Catering Delicious, creative menus freshly prepared for your home or office event. Full service or drop off available. Knowledgeable, experienced, licensed and insured. Call Patty Carow 206-938-0988, www.bluewillowcatering.com.

Bookkeeping Services. Greg Parry CPA. $35/hr. 206-283-7397. gregparry@q.com.

Senior Pics West Seattle www.facebook.com/elmettinphotography.

WANT

Work for PCC Natural Markets. Positions open regularly at all 10 of our locations. If you would like more information about jobs at PCC, visit pccnaturalmarkets.com or call 206-547-1222.

Organic Income Opportunity — We are a group of eco-preneurs who believe in organic foods and whole food supplements. Marketing these products from the convenience of our homes has created an ideal lifestyle, right livelihood and financial freedom. Join us and become an eco-preneur. Call 206-522-2422 and ask for a free packet of information.

FOR SALE

Bamboo plants in pots 206-371-1072.

Italian Villa Rentals, Small Group Tours & Mosaic Workshops. Call owner in Seattle: Anna 206-682-0052 www.LeTerrae.com.

pccnaturalmarkets.com/jobs

11PCC SOUND CONSUMER S E P T E M B E R 2 015

news bites

Bacon-flavored seaweed?

Scientists have discovered a seaweed

that tastes like bacon and has twice the

nutritional value of kale. Researchers

from Oregon State University have patented

a strain of seaweed, dulse, which grows

naturally along ocean coastlines, but that

they’ve developed a way to farm com-

mercially and harvest. OSU’s dulse is not

yet for sale to the public. (Quartz)

Bumblebees and climate change

Canadian researchers have published in

the journal, Science, the first comprehensive

study of the specific effects of climate

change on bumblebees and found the bees

are not adapting. Bumblebee species are

vanishing from the southern part of their

range at the rate of about 5.6 miles per year,

but have yet to colonize the area previously

too far north that, thanks to climate change,

is now a suitable habitat. Some species

almost are extinct. (Modern Farmer)

Fracking toxic

Hydraulic fracturing (fracking) in

California uses a host of highly toxic

chemicals that have unknown effects on

drinking water supplies, wildlife and crops

because state regulatory agencies don’t

fully understand what oil companies are

doing. A report by the California Council

on Science and Technology found oil op-

erators have unrestricted use of more than

300 additives — many of them hazardous

or unknown to science. Recycled oil field

wastewater used for crop irrigation may

contain chemicals used during fracking and

water is not tested for fracking chemicals.

(Los Angeles Times)

Carcinogenic 2,4-D?

The World Health Organization (WHO)

has listed a new herbicide for use on

genetically engineered crops as a possible

carcinogen. Dow Chemical’s 2,4-D was one

of two active ingredients in Agent Orange

and still is sprayed widely on farm crops,

golf courses, parks and bodies of water

used by recreational swimmers. The Lancet

Oncology reports strong evidence that 2,4-

D causes an imbalance in the body called

oxidative stress, and moderate evidence it

leads to immunosuppression, but the WHO

panel concluded there was insufficient

information to make a stronger link to

cancers. (Washington Post)

EPA sued for pesticide policy

The Environmental Protection Agency

(EPA) is being sued for failing to disclose

all ingredients in pesticide compounds.

Physicians for Social Responsibility, the

Center for Environmental Health and

Beyond Pesticides charge EPA has en-

dangered public health by not requiring

disclosure of so-called “inert” ingredients.

A body of evidence shows “inerts” can be

just as harmful as active ingredients. The

federal law regulating pesticides gives EPA

authority to disclose ingredients consid-

ered hazardous. (Courthousenews.com)

Food enjoyment lost

Forty percent of consumers have

lost enjoyment in foods due to safety

and quality concerns and many actively

are seeking stores that offer product

alternatives, according to a new survey

by Daymon Worldwide. Research indicates

one-third of today’s respondents are more

concerned about food product safety and

quality than they were a year before and

approximately half are more concerned

than they were five years ago. Among

the concerns are MSG, GMOs, dangerous

bacteria, high mercury levels, fertilizers

and other additives, and heightened fears

are driving demand for food with fewer

ingredients. (businesswire.com)

Doctors support GE labeling

SERMO, an online community of

physicians, conducted a survey of its

members on whether they favor GMO

labeling and found the overwhelming

majority, averaging 68 percent, do support

mandatory labeling. New York, California

and Florida were the top three states in

favor of required labeling. (SERMO)

Daily soda and diabetes risk

A study published in the British Medi-

cal Journal finds that people in the habit

of drinking one sugar-sweetened bever-

age — such as a soda or sweetened tea

— every day had an 18 percent increased

risk of developing diabetes over a decade

compared with people who steer clear of

sugary beverages. The researchers pooled

data from 17 previously published studies

that evaluated the link between sugary

drinks and diabetes risk. After adjusting es-

timates for body weight, researchers found

that even for thin or normal-weight people,

one sugary drink per day was associated

with a 13-percent increased risk. (NPR)

France bans Roundup

France is the latest country to ban

sales of Monsanto’s herbicide, Roundup,

for home garden use after the UN’s Inter-

national Agency for Research on Cancer

classified its active ingredient, glyphosate,

as “a probable human carcinogen.”

Canada, Brazil, the Netherlands and Sri

Lanka already have banned or limited sale

of glyphosate products. Russia banned

the import of GE foods in 2014 and has

banned cultivation of GE crops. (phys.org)

Spokane sues Monsanto

Spokane has filed a lawsuit against

Monsanto, alleging that the company sold

chemicals for decades that it knew were

a danger to human and environmental

health. The lawsuit alleges Monsanto is

responsible for the high levels of poly-

chlorinated biphenyls, or PCBs, in the

Spokane River. EPA has said that PCBs are

probable carcinogens, are linked to induc-

ing many types of cancers, and impair

the immune system, reproductive system,

nervous system and endocrine system.

(The Spokesman Review)

GAIL SHEEHYSeptember 18 – 19

SpiritualLiving.org/Gail-SheehyCelebration Hall at the Center for Spiritual Living

5801 Sand Point Way NE, Seattle WA 98105

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Mention PCC and receive a 10% discount!* *discount valid at Bellevue location only

jfsseattle.org

Rosh Hashanah ServiceAll are welcome to join us in prayer and celebration and hear the sounding of the shofar at a community-wide service for people of all abilities and ages.

Monday, September 14 4:00 – 6:00 p.m.Temple De Hirsch Sinai 1441 16th Avenue, Seattle

FREE. Kosher dietary laws observed. ASL interpretation provided.

Advance registration encouraged.

Contact Marjorie Schnyder, (206) 861-3146 or familylife@jfsseattle.org.

SHIFT HAPPENS!Access peace, personal power, health & prosperity. Let go of anger, judgement, negativity, confusion, being stuck.

Discover solutions to your life challenges as Brenda assists you to empower yourself and to tap into your own innate wisdom through the process of professional coaching.

Brenda Miller, Radical Awareness® Coachwww.brendamiller.org 206.529.8282Mention this ad by 9/30/15 for a free consultation.

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W ith a large crowd excitedly waiting for the new Columbia City PCC location to open at 9 a.m. on July 24, PCC CEO Cate Hardy ended up cutting the ribbon about 10 minutes early. The staff — many of them recognizable from their years at the Seward Park PCC — were equally energized, and their familiar faces

helped customers feel at home as they made their way around the much larger space. PCC Cooks teachers cooked up bites of fragrant Thai curry in the classroom, while families explored the hot bar, taqueria, salad bar and expanded space in every area. It was

a warm welcome from the wonderfully diverse community and felt like a party right up to the moment we closed for the night. Thank you, Columbia City — we’re glad to be here!

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