S O U N D C O N S U M E R
PCC Natural Markets4201 Roosevelt Way NESeattle, WA 98105
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Dedicated to informing and educating
members and the public about food
and agriculture, consumer food concerns,
and the cooperative business model.
No. 514 • April 2016
IN THIS ISSUE
Asparagus recipes, page 7
Make an emergency food kit, page 8
Farms go solar, page 12
by Bill Thorness
A plant-breeding team of farmers
and researchers walked Nash
Huber’s extensive purple cabbage
fields in winter 2014. Carrying
flags on stakes across the farm’s chilly
Sequim acres, they were tagging the best
specimens, selecting from two varieties to
be crossbred. The new variety will hold
high hopes. “Our goal is for it to be cold-
hardy, delicious, beautiful and vigorous,”
says Laurie McKenzie, research and edu-
cation associate for Port Townsend-based
Organic Seed Alliance (OSA).
Last December, they made the walk
again, surveying the new crop grown from
that seed and, again, McKenzie dug up the
best plants to work with in OSA’s green-
houses, which sped up the biennial plant’s
flowering stage. She monitored the cross-
pollination, then harvested the seed to get
it back to Huber for more farm trials.
In the near future, PCC shoppers could
be hefting the new, locally adapted organ-
ic cabbage into their carts. Not to mention
organic corn, purple sprouting broccoli
and other crops. Locally adapted spinach
and carrots are on the shelves already.
Such collaborative breeding pro-
grams seek to create — with farmers,
university researchers and nonprofit
organizations, such as OSA — more lo-
cal, organic versions of desirable crops.
Along with flavorful new vegetables,
more power will reside with the farmer,
participants say. A wider selection of
varieties grown organically will mean
healthier crops, a more robust market
and more farm resiliency.
But the small band of collaborating
farmers and researchers grapples with
challenges: most commercial seed has
not been developed for organic farming
practices or our region’s climate and
cool soil. So pests, diseases and field
conditions — not to mention cross-
pollination from undesirable or geneti-
cally engineered varieties on adjacent
land — are studied closely.
BREEDING BETTER ORGANIC PRODUCE LOCALLY
Power to the farmer
Localized organic plant breeding is a
growing response to unwelcome farming
trends. An OSA report shows an increase
in organic seed research to $22 million
over the last five years, compared to $9
million for the five years previous.
“It gives the grower the opportunity
to have control over their seed source,”
explains Huber. “Right now the control
is with the multinational corporations,
and their focus is not what’s best for us
or our customers.” Not only do farmers
participate in the breeding, but the result-
ing varieties are open-pollinated, which
means they will breed true to type and
farmers can save, regrow and adjust them
further to local conditions.
For OSA, putting that power into farm-
ers’ hands is the path to proper stewardship
of genetic seed resources, core to its mis-
sion, explains Micaela Colley, OSA executive
director. Breeding programs provide “seed
well-suited to the environment or farming
system that helps a farmer succeed.” The
OSA program teaches farmers how to grow
their own seed, and research partnerships
utilize the farmer’s expertise.
“Farmer participation is very valuable
because they understand their system bet-
ter than anyone does,” she says. “Farmers
drive what we’re breeding and what the
desired traits or qualities coming out of
that breeding will be.”
Huber hails the partnership as a way
to speed up the process that can take a
corporate seed company up to 15 years.
“We’re out there in the field every day
and we see changes and can adjust our
breeding program right away,” he says. “With
global warming, that’s really important.”
Organic seeds needed
Another high hurdle is that commercial
seed companies are not focusing on organic.
Farmers and scientists collaborate for food security
Organic is better
A systematic review of more
than 100 studies comparing
organic and conventional farming
finds that organic crop yields are
higher than previously thought.
University of California, Berkeley
researchers said, “With global food
needs predicted to greatly increase
in the next 50 years, it’s critical to
look more closely at organic farm-
ing because, aside from the en-
vironmental impacts of industrial
agriculture, the ability of synthetic
fertilizers to increase crop yields
has been declining.” They also
pointed out that available studies
comparing farming methods often
were biased in favor of conven-
tional agriculture, so estimates of
the yield gap are overestimated.
Researchers found no significant
differences in organic and con-
ventional yields for crops such as
beans, peas and lentils.
Proposed PCC bylaws
PCC members have the op-
portunity to support our co-op
by voting in our annual election
between April 13 and May 23.
Items of business for member vote
this year include the election of
members of the board of trustees
and nominating committee and the
approval of amended bylaws.
The proposed amended bylaws
were prepared by a task force
established by the board of trustees
two years ago to ensure that our
bylaws, which last were amended
in 2008, are up-to-date with changes
in state law, reflect the best coop-
erative governance practices, and
empower our co-op to continue
to thrive. Many provisions of our
current bylaws have been revised
or expanded, some new ones have
been added, and others were rewrit-
ten for clarity but remain unchanged
in substance. The amended bylaws
represent the culmination of hun-
dreds of hours of work by mem-
bers, trustees, PCC staff and outside
experts in consumer cooperative
law and principles.
Because they’re interconnected,
the amended bylaws are submitted
for approval in their entirety, as
one document and not as indi-
vidual provisions. The complete
proposed amended bylaws are at
pccnaturalmarkets.com/election.
The 2016 Election Guide, includ-
ing your ballot, will be in stores
on April 13 and in the May Sound
Consumer. For a summary of the
key provisions of the amended
bylaws, see page 9.
OSA plant breeders and farmer partners taste test new sweet corn bred for the maritime Northwest. Project
partners include Port Townsend Food Co-op and Northern Organic Vegetable Improvement Collaborative.
Seed will be available in the next few years.
2 PCC SOUND CONSUMER APRIL 2016
YOUR CO-OP COMMUNITYFind out more about community events at pccnaturalmarkets.com/events
ARTURO PALOMERA — A cashier in Columbia City, he has been connecting warmly with our customers for 25 years!
APRIL CUSTOMER SERVICE STAR
PCC Cooks’ spring quarter begins
this April. If you’re anything like us,
you’re craving vibrant spring produce
and all manner of tasty fare for brighter
days — and we certainly have you cov-
ered! We’ll start the quarter by celebrat-
ing spring Spanish-style with Basque
Country Cooking, then prepare for
al fresco dining with picnic-friendly
classes such as Spring Salads and
Spreads; and even enjoy our own Cof-
fee Klatch with a full menu featuring
Seattle’s favorite beverage.
May and June bring even more
exciting options to entice you
as warmer weather approaches,
from Spring Detox and Refreshing Raw
Foods to Spring Greens and How to
Bake a Cake 101. Visit PccCooks.com
or call 206-545-7112 for more informa-
tion and to sign up.
Spring food driveDid you know that your dollar can
provide up to 33 servings of oats through the PCC Food Bank Program? During the month of April, PCC is collecting contribu-tions for our 12 local area food bank partners. 100 percent of the cash donations will be used to purchase healthy bulk foods at wholesale prices.
You can donate at the register with one of the handy donation cards found at cashier stations. During the 2015 spring food drive shoppers raised more than $19,000!
Food bank packaging parties Help our partnering food banks by
donating your time to pack PCC bulk foods into family-sized portions.For more informa-tion, including addresses and dates, visit pccnaturalmarkets.com/foodbank.
Kindiependent Rock SeriesMount Baker Community Club 2811 Mount Rainier Drive S., Seattle
Start your Saturday morning with “Se-attle’s independent kids and family music scene” that featuring some of the best, local children’s entertainment groups. The concert series ends this month, so make sure to visit:
Saturday, April 9, 10:30 to 11:30 a.m. Johnny Bregar
Saturday, April 23, 10:30 to 11:30 a.m. Recess Monkey
Blood driveFriday, April 15, 10 a.m. to 4 p.m. PCC West Seattle
One donation of blood can save three lives! Find the Bloodworks Northwest mobile truck in the southeast corner of the parking lot. Walk-ins are welcome. Remember to bring your ID.
Learn more about donating at bloodworksnw.org.
PCC Discovery DaySaturday, April 23, 10 a.m. to 4 p.m. All PCC stores
In lieu of one large member meet-
ing, we’re hosting smaller open-house
gatherings at all PCC stores. Stop by at
your convenience! Through displays,
special guests and product and cooking
demos — and PCC food, of course —
we’ll share with members and shoppers
the many ways PCC partners with local
organizations and vendors in our com-
munities. For more details see page 9.
Chinook Book saleGet ready to do your part on Earth
Day. April 15 through 17 spend $10 at
PCC and receive a free trial Chinook
Book mobile app. Use your mobile cou-
pons over the Earth Day weekend (April
22 to 24) at local, sustainable businesses
including PCC. If you like the app, you’ll
have the option of purchasing the entire
12-month mobile subscription. For each
mobile app subscription purchased, $7
will be donated to PCC Farmland Trust.
All Chinook Books and apps are on
sale through the month of April so now’s
the time to give it a try.
• Chinook Book (book) Sale price: $17 Save $5
• Chinook Book (12-month mobile app) Sale price: $10 Save $5
• Chinook Book combo pack Sale price: $25 Save $5
Save hundreds
of dollars while
supporting local,
sustainable busi-
nesses — you’ll
even find three coupons redeemable
at PCC. With the sale of each book/
app, PCC will donate all profits to PCC
Farmland Trust.
Healthy Kids DaySaturday, April 30, 10 a.m. to 4 p.m. YMCA Mill Creek 13723 Puget Park Drive, Everett 98208
Learn how to stay active and healthy
throughout the year at Healthy Kids Day at
the Mill Creek YMCA. PCC is excited to step
into the new neighborhood and will be doing
a Kid Picks taste test from 10 a.m. to 1 p.m.
Community grant winnerAnd the award goes to …
We’re excited to announce the Graham
Hill Elementary School PTA is the recipient
of our Community Grant award. Specifically,
it’s the remarkable Food Share Table that
will benefit, along with a new “Long Break
Food Security” program. PCC’s grant will go
toward purchasing food for these programs.
The sharing table has been available in the
school every Friday for three years. Families
are asked to bring what they can and take
what they need. The adults overseeing the
program make sure it’s carefully monitored
for candy and treats so the kids focus on the
available pantry staples. Food left at the end
of the day is stored for the following week.
At Graham Hill, two-thirds of the students de-
pend on the free/reduced breakfast and lunch
program, so the foods from this table make
a notable difference at home.
The new “Long Break Food Security”
program will work toward fulfilling a larger
need during school breaks for students
when school is closed and they can’t access
the free/reduced meal program.
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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 APRIL 2016
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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 11 p.m. 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: 58,000. Copyright 2016: 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 Rachel Welker, Fran McDonald
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
AVOIDING CARBS?I enjoyed the interesting and thought-
provoking article by Nick Rose, “Avoiding carbs: a look at the low-carb craze” (February). I wondered, do we know how far back into prehistory humans may have added starches, such as corn, rice, the potato and beans, into their diets? Were starches adopted universally by prehistoric
peoples all over the world?
— Jonathan Freedman
PCC replies: There’s evidence that
humans were growing and eating grains
12,000 years ago, with the advent of
agriculture in the Fertile Crescent, and
that grains were the foundation of human
diets in the region. Wheat and barley
were the first grains farmed there; lentils
came shortly after.
New archeological findings suggest
humans were eating grains at least 32,000
years ago. Stone-grinding tools with residues
of cooked oats, millet and acorns suggest
grain consumption predates the agricultural
revolution. Corn and potatoes were farmed
at least 8,000 years ago in North and South
America and eaten in their wild forms for
thousands of years before that.
Carbohydrate intake varied regionally
based on what plants were available. But
whenever digestible starches were avail-
able, if they could be pounded and cooked,
they were consumed.
The dictionary defines phobia as “an
extreme or irrational fear of or aversion
to something,” which makes your recent
article and posts about carb-phobia a
bit hyperbolic.
While many people do indeed avoid
carbs for a number of legitimate reasons,
I would wager a guess that very few of
those folks are truly phobic. And those
who truly are phobic would not be
considered mainstream. In this age of
hyperbole, a more exacting use of our
language would be appreciated.
Keep up the good work — from a
carb avoidant but not phobic member!
— Cindy
SPROUTING GRAINS AND BEANSI’m reading about sprouting grain
and beans. I found some websites that
list their grains and beans as organic and
sprout-able. In PCC stores I see the bulk
bins with things labeled organic but they
don’t say anything about being sprout-
able. Do you know if grain and beans
that are labeled “sprout-able” would be
any different than what are in the bulk
bins in the PCC store?
— Fred
PCC replies: Many spices, seeds, grains
and nuts are steam-sterilized to reduce
the potential for bacterial contamination.
This process also makes the foods un-
sproutable. Some of our bulk foods may
sprout but we can’t guarantee it. If you’re
interested in sprouting at home, some
of our stores sell Botanical Interests seed
sprouters and seeds to grow sprouts, such
as alfalfa, buckwheat, lentils and more.
LIQUID SMOKEWhat is “liquid smoke” and could it
be carcinogenic or otherwise harmful?
Thank you for all your great work.
— Ali Naini
PCC replies: Natural smoke flavorings
are produced by burning wood chips, then
collecting the smoke flavor using conden-
sation, filtration and mixing with water.
They can be listed on food labels as “liquid
smoke” or “natural smoke flavor.”
There’s potential for these ingredients to
contain polycyclic aromatic hydrocarbons
(PAHs) as a result of the smoking process.
The levels of PAHs are influenced by the
type of wood used, the temperatures for
burning the wood, and the level of filtra-
tion/distillation after the smoke is collected.
It’s unclear what concentration of
PAHs end up in foods containing liquid
smoke, such as barbecue sauce, and at
what amount these compounds become
problematic. PAHs also are found in
meats cooked to high temperatures
(such as grilling), as well as any
smoked meat or seafood.
Theoretically, liquid smoke could be
carcinogenic because of the potential
PAHs, but we can’t say with certainty
that the quantity of PAHs would be a
concern as part of a product’s flavoring.
SUGAR IN THE DELI/BAKERYWhy does PCC’s deli choose to use
cane or brown sugar instead of other
sweeteners, most specifically stevia?
Knowing what we know about sugar
and its disadvantages toward health,
inflammation and mental rewards —
even in small quantities — it would be
awesome to see PCC use alternatives
in the bakery and deli. Any avenue to
reduce sugar in foods made outside of
the home always is welcome, since din-
ing out makes that impossible!
In most recipes, how much sugar is
estimated per serving? Also, could you
speak to the differences between sugar
and honey or maple syrup and why
those are regarded as the best natural
sweeteners (as opposed to brown rice
syrup or molasses)? My impression is that
they aren’t much different in their effects
on our glycemic index, inflammation and
the brain’s reward system. Also, is stevia
interchangeable with all sweeteners?
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4 PCC SOUND CONSUMER APRIL 2016
CONTINUED FROM PAGE 1BREEDING BETTER ORGANIC PRODUCE LOCALLY“Organic farmers are a stakeholder
group that’s been neglected for many years”
by seed companies, says Dr. Jim Myers,
professor of horticulture at Oregon State
University in Corvallis.
You might think certified organic seed
would be required for growing certified
organic produce but, in fact, organic stan-
dards allow use of nonorganic seed if an
organic choice isn’t available. A recent OSA
survey of organic farmers showed more
growers using certified organic seed — and
more desiring to use organic — although
use is still low among larger growers.
Breeding new varieties once was the
purview of land-grant universities but not
anymore, says Myers. “There has been
a decline in public plant breeding,” he
says. “Universities have been reducing
these positions.”
By collaborating, research grants
can be sought by various partners and
the work spread to where it’s most ap-
propriate. Huber, whose local Nantes
carrot variety is so sweet some at PCC
call it “carrot candy,” says he has a dozen
breeding projects going each year and the
partnership “gives me access to people
who have knowledge of genetics and ac-
cess to resources I don’t have.”
For instance, OSA’s McKenzie tended
nearly 100 cabbage plants through their
flowering and pollination stages, selecting
the best and studying the shortcomings.
“They wouldn’t have the time or effort on
the farm to do this,” she says.
Larger collaborations extend the
work. For instance, the Northern Organic
Vegetable Improvement Collaborative
(NOVIC) involves researchers at four
universities. It includes Washington State
University and Oregon State University,
as well as OSA and farmers in multiple
states, to participate in breeding and trials
of new varieties.
The programs even extend internation-
ally. One partner, Dr. Bill Tracy at the Uni-
versity of Wisconsin-Madison, has winter
nurseries in Argentina where crops can be
grown in our off-season, thus “allowing us
to do two full cycles of breeding in one
year,” says McKenzie.
Unique needs of organic farms
The trials may be far-flung, but region-
al and organic adaptations are the goals. “There are some fundamental differences in how plants obtain their nutrients in an organic system compared to conventional,” explains Myers.
“Our focus here on organics is how we build fertility into the soil, how we manage the soil, and how we grow the plants,” says Huber. “We strive for plants that can take care of themselves and respond to conditions in the field. They’re being bred for those qualities.”
One desirable trait might be a plant’s “in-teraction with the soil biomes,” says McKen-zie. If a conventional farmer is delivering “a continuous and available supply of synthetic nitrogen, [the plant] loses its ability to have a relationship with the naturally available rhizobia bacteria, and it stops doing that.”
Another trait might be weed competition. Since weeding is done by hand or machine on an organic farm instead of pesticides, an organic farmer would benefit from a variety that emerges robustly and quickly creates a canopy to shade out weeds. Adapting varieties for such traits is cutting edge work, says McKenzie
Genetics that impact nutrition, taste and flavor also are goals, says Myers. “Evaluation of taste, quality and flavor have come out of the NOVIC program, where we’re engaging chefs and farmers in our evaluations.”
“Much of the flavor in the brassicas is due to glucosinolates they contain,” he says. “Glucosinolates have multiple
functions: pest and disease resistance,
unique flavors, and health benefits associ-
ated with them. Purple sprouting broccoli,
in particular, is going to be fairly high in
carotenoids and precursors to vitamin A.
Breeding for plants with darker color can
enhance human nutrition.”
Winter harvest potential
A grant from the Washington State Department of Agriculture put OSA on the path to find a crop that would be harvest-able January to March, a time when virtu-ally nothing comes out of local fields. Two storage crops, onions and cabbage, were studied, as were two field crops, chicory and purple sprouting broccoli.
Purple sprouting broccoli is showing commercial promise. PCC’s main produce distributor, Organically Grown Company (OCG), offered encouragement and criteria. OGC desired a crop with uniform floret size and shoot length, a juicy stem, and two months of production (needed to coax con-sumers into trying it and then coming back for more). OGC is sponsoring large-scale trials and OSA is developing it on smaller plots at OSA’s home farm in Chimacum. A stable variety could be growing commer-cially in two or three years.
Spinach growers also have a new variety well-suited to our climate, thanks to another OSA collaborative breeding project: Abundant Bloomsdale spinach. A cross between the heirloom Winter Bloomsdale and hybrid Evergreen, the new variety is cold-hardy, disease-resistant and adapted to organic growing conditions. Its development was funded by OSA, the Port Townsend Food Co-op and Seed Matters as a project of the Clif Bar Family Foundation. Abundant Bloomsdale is providing another benefit: a new farm income stream, as farmer-partners are now growing it com-
mercially for seed.
Regional adaptation of seeds is not
unique to organics. But in these days of
consolidated corporate seed operations,
one of the only places it’s occurring is on
the organic farm, with the help of collabo-
rating researchers and benefactors.
The interest in traditionally bred new
varieties and growing reverence for remain-
ing heirloom varieties also has sprouted a
crop of new regional seed companies. It’s
a trend consumers will see at the seed rack
and benefit from in the produce aisle.
A local quinoa?
A tiny grain that packs a big
protein wallop is in trials for western
Washington agriculture.
Quinoa, an ancient crop from
the same family as spinach that
originated in the South American
Andes, is being tested by Washing-
ton State University (WSU) research-
ers on the Olympic Peninsula and
in the Palouse.
The WSU team, under lead
researcher Dr. Kevin Murphy, has
been trialing seed from the U.S.
Department of Agriculture seed bank
in Pullman and from lines developed
at Brigham Young University. They
found the peninsula climate can
produce taller plants with larger seed
heads in a rainbow of colors. But
those seeds also can succumb to
moisture and sprout prior to harvest.
Researchers also grapple with a
weighty issue: honoring the need for
Andean farmers to maintain control
of their legacy subsistence crop.
The livelihood of these traditional
stewards is threatened as quinoa’s
popularity rises.
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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
5PCC SOUND CONSUMER APRIL 2016
[ LETTERS to the ed i to r ] CONTINUED FROM PAGE 3BREEDING BETTER ORGANIC PRODUCE LOCALLYAs a disclaimer, I understand it’s
not just sweeteners that affect our gly-
cemic index — other starches do, too.
But I’m led to believe sweeteners act
differently than starches, particularly
because of their fibers.
— C.J.
PCC replies: We use cane or brown
sugar instead of stevia in our bakery
because they produce the best results.
Sugar lends a better texture, shape and
structure than stevia, which also has a
bitter aftertaste. Stevia is best used in
beverages. We’ve tried making baked
goods with alternative sweeteners and
they don’t sell well.
Honey and maple syrup are praised
as whole, natural foods but they still will
spike your blood sugar levels if consumed
in excess. Brown rice syrup and molasses
can be used in baking, but like all liquid
sweeteners, they require adjustments in
recipes. Find more information about
alternative sweeteners in our “guide
to sweeteners at PCC” brochure in
stores and online: pccnaturalmarkets.
com/r/3907.
Sugar content in our baked goods
varies by item. You can find nutrition
facts on our website: pccnaturalmarkets.
com/r/3815.
You’re correct that carbs from sweet-
eners are worse for human health than
starchy veggies and grains that include
fiber and other nutrients.
TOXIC CASHEW RESIN? I just learned that harvesting
cashews can harm the workers who
do the harvesting, due to the toxicity
of the plant. It seems like not many
people know about it. Also, I was
wondering whether PCC’s cashews are
sourced from farms that protect their
workers from this problem?
PCC replies: The double shell sur-
rounding the raw cashew, which is
technically a seed and not a nut,
contains urushiol, a resin that can cre-
ate skin rashes and can be toxic when
ingested. Urushiol is the same chemical
found in poison ivy. People who work
in cashew processing plants reportedly
tend to exhibit greater allergies to cashew
shells over time.
About a half dozen countries export
cashews and most of those sold in bulk
at PCC could be coming from any farm
from the country of origin.
To best protect cashew workers,
who often face poor labor conditions,
choose organic, fair trade cashews, such
as those from Equal Exchange, when
they’re available at PCC.
They’re grown by cooperatives of
farmers in El Salvador and India.
ANIMAL WELFARE STANDARDSWhen reading the website standards
section, I came across this statement
about meat and poultry:
“PCC offers only natural or organic
meats sourced directly from ranchers
who are committed to humane stan-
dards. Read our vendor agreement,
which bars cloned animals or their
offspring from PCC. All PCC meat is from
pastured or free-range animals.”
I read the website and the vendor
agreements on cloned animals and
genetically modified organisms (GMOs)
but did not see anything that defines
what “humanely raised” means exactly
to PCC. What are your criteria for calling
meat “humanely raised?” How do you
determine if your suppliers are raising
beef, poultry, pork and lamb in a hu-
mane way? Do you send representatives
out to the farms to make sure they are
in compliance? Is there a policy to do
periodic checkups to ensure that pro-
ducers continue to treat food animals
humanely, without cages and allowing
for normal socialization, and that their
end is pain-free and out of sight of
other animals?
I live near the new Columbia City
PCC and love it!
— Lynn Curtis
PCC replies: Please see our August
cover story, “Animal welfare: PCC stan-
dards” (pccnaturalmarkets.com/r/3908)
to learn how we define and implement
animal welfare standards.
REUSABLE CONTAINERS
I’ve been a PCC member for a few
years and I’ve grown to love my local
Columbia City store — we know al-
most everyone who works there, shop
there every week and have taken
several classes there! I’m glad PCC
does the homework for us in terms
of selling produce that’s sustainable,
local and healthful.
Our family decided to adopt a “Zero
Waste” lifestyle. This means we buy
bulk items using our own reusable bags.
We’ve been doing so with most of your
grain bulk items and produce without
much difficulty — thank you for making
this available! What we really would
like to reduce is the plastic packaging
from the deli, meat department and pre-
pared food. When we use disposable/
recyclable plastic, we’re casting a vote
for more plastics to be made.
Your staff’s courteous responses
have been confusing — without fault
of their own, because law can be con-
fusing! Some have explained they’re
unable to put the salad directly into
my container. Some said they can but
they need to place wax paper between
the container and the item bought.
Ditto with purchasing things from the
meat and fish departments.
Would you please clarify the law
regarding consumers using their
own containers?
We wholeheartedly support PCC’s
commitment to embracing sustainability
and consumer education. As more and
more of us adopt sustainable lifestyles,
I hope as a community we can turn this
around and make purchasing with cus-
tomers’ own containers more accessible.
— Mariska Audriani
PCC replies: We share your
concern about reducing waste.
The Washington state Food Code,
WAC 246-215-03348 “Preventing
contamination from equipment,
utensils, and linens — Refilling re-
turnables,” limits reuse of customer
containers for deli food.
While it refers to take-home
containers being refilled and not
other containers, we have spoken with
health department personnel several
times and we’re told we cannot allow
reuse of any containers that customers
bring in. The exception is, as you’ve
learned, if we place food on a waxed
paper square and then slide it into the
container outside the deli case.
We treat the whole you.
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6 PCC SOUND CONSUMER APRIL 2016
I N T H E A I S L E S
BUY HONEY, SAVE THE BEE[ W H A T ’ S i n s t o r e ]
LOCAL ASPARAGUSOrganic and conventional from Inaba
Farms in Wapato, Wash. and Anderson Organics in Othello, Wash.
Enjoy tender stalks steamed, stir-fried, grilled, roasted and in soups or atop pasta. Look for firm, thin stems with deep green or purplish, closed tips. Asparagus is high in vitamin K, folate, vitamin C, vitamin A and many other vitamins and minerals.
ALSO THIS MONTH LOOK FOR:
• Organic cantaloupe and variety melons — from Covilli Organics, Mexico
• New-crop organic Packham, Abate Fetal, Bosc and Asian pears — from Awesum Organics, Argentina
• Local, organic broccoli raab — from Siri & Sons, Clackamas, Oregon
LA TOURANGELLE OIL SPRAYS The same fine La Tourangelle avocado, cano-la, grapeseed and walnut oils at PCC in jars, now in a convenient and efficient non-aerosol spray can.
FERNDALE FARM-STEAD CHEESE
Locally produced Italian-style cheese made with milk from pastured cows raised on the farm, including fresh, delicate Mozzarella (Fior di Latte), and aged Fontina, with slight but-terscotch notes.
OLLI SALUMERIA Presliced salami made from pasture-raised pork raised on family farms. Try the spicy Calabrese, the Toscano made with Tuscan fennel pollen, or the Napoli, smoked over Applewood.
LEMONCOCCO Inspired by the lemon and coconut stands found along the cobblestoned streets of Rome, this non-carbonated drink is made with cane sugar, the flavor of Sicilian lemons, and a splash of coconut cream.
FUEL ENERGY BEVERAGES With ingredients such as coenzyme Q10, milk thistle, and ginkgo biloba, to give a focused energy lasting up to eight hours without a crash.
TRUE NOPAL CACTUS WATER Made from the prickly pear cactus, a lightly fruity water that’s a great source of antioxidants and electro-lytes. Lower in calories than coconut water and thought to help reduce inflammation from muscle fatigue and exercise.
FAUXMAGE NON-DAIRY “CHEESE” Made in Seattle with certified organic, fair trade cashews and live, active cultures, just like real cheese. Raw, vegan, Paleo, gluten-free, and made without any oils, gums, starches or thickeners.
SCHOONER EXACT “ON-SIGHT” NORTHWEST ALE Features Amarillo and Mosaic hops that perfectly comple-ment the crisp Pilsner malt with a balanced burst of hoppy goodness. Fifty cents from every bottle is donated to PCC Farmland Trust.
CARDITONE From R-U-Ved, in Redmond, run by a family of naturo-pathic and Ayurvedic doc-tors, this proprietary blend is formulated with Ayurvedic herbs with magnesium to support maintenance of blood pressure that’s already within normal range.
GLORYBEE AND SAVE THE BEE
In 2012 GloryBee® launched Save the
Bee to support organizations dedicated
to saving the honey bee and combating
colony collapse issues. Most of the funds
raised from the Save the Bee initiative go
to Oregon State University’s Honey Bee
Lab. The lab:
• Studies the effect of honey bee health
and nutrition on colony loss and runs a
master beekeeping program. It conducts
long-term monitoring of honey bee
health and nutrition of commercial bee-
keeper colonies.
• Helps growers design a bee-friendly
insecticide management protocol.
• Manages a publication for growers
and beekeepers called “How to Re-
duce Bee Poisoning” with information
on bee toxicity.
A portion of GloryBee’s profits goes to
the lab. In the past few years GloryBee
has given more than $140,000.
Learn more: GloryBee.com/SaveTheBee.
BREWED & BOTTLED BY:
SCHOONER EXACTBREWING COMPANY
3901 1ST AVE S, SEATTLE, WA 98134
ON - SIGHT NORTHWEST ALE Whether a refreshing finish to your victorious climb, or just inspiration building; On-Sight Ale is packed with Amarillo and Mosaic hop flavor and aroma to go the distance. Brewed with Pilsner and Crystal malts to create a light body with robust Northwest hop flavor. 1 PT, 6 FL OZ 4.6% ALC/VOL IBU’s 32
8 55
294
0041
2 4
ON- SIGHT NORTHWEST ALE
Each year more than $15 billion worth of essential crops are
pollinated by honey bees in the United States, and they produce
millions of dollars of honey. One out of every three bites of
food Americans consume comes from a plant visited by bees
or other pollinators. In recent years, honey bees have faced
unprecedented deaths and disappearances. The annual average
range of honey bee colony loss over the last five years has been
between 30 to 35 percent. A loss of more than 15 percent is
considered unsustainable for commercial beekeepers.
HOW YOU CAN HELP
Buy honey! You’ll find GloryBee honey at PCC in jars,
squeeze bears and bulk. We carry a variety, including honey
from bees that forage on Pacific Northwest blackberries,
blueberries and buckwheat blossoms.
PCC OFFERS A VARIETY OF TYPES AND BRANDS OF HONEY INCLUDING:
• Raw honey: Honey Gardens Apiaries (Vermont), Craic Honey
(Yakima), Oregon Growers & Shippers (Oregon), BeeKing’s
(Washington), and My Local Honey (Oregon and Washington).
• Manuka honey: Produced in New Zealand
and Australia from the nectar of the manuka
tree, this strongly flavored honey is said to
have antibacterial and healing properties.
• Certified organic honey: GloryBee (Brazil)
and Heavenly Organics (Northern and Cen-
tral India and parts of the Himalayas).
• Try Grizzlie’s Bee’s Knees Organic Granola. Produced in Eugene, Oregon
with raw, whole, organic, local
ingredients. A portion of the proceeds
from Grizzlie’s granola goes directly
toward critical bee research.
Master beekeepers being taught skills through the OSU outreach program.
Learn more about what makes honey organic or raw, and tips
for cooking with honey at pccnaturalmarkets.com/r/3851.
BREWED & BOTTLED BY:
SCHOONER EXACTBREWING COMPANY
3901 1ST AVE S, SEATTLE, WA 98134
ON - SIGHT NORTHWEST ALE Whether a refreshing finish to your victorious climb, or just inspiration building; On-Sight Ale is packed with Amarillo and Mosaic hop flavor and aroma to go the distance. Brewed with Pilsner and Crystal malts to create a light body with robust Northwest hop flavor. 1 PT, 6 FL OZ 4.6% ALC/VOL IBU’s 32
8 55
294
0041
2 4
ON- SIGHT NORTHWEST ALE
7PCC SOUND CONSUMER APRIL 2016
N A T U R A L K I T C H E N
Local asparagus, global flavors
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 sTHE PRICE OF CALIFORNIA ALMONDS PAID TO FARMERS HAS DROPPED ABOUT 20 PERCENT since late 2014 due to oversupply. When the price rose from around $2.50 three years ago to more than $4 per pound in 2014, many farmers replaced their lower-priced crops, such as grapes or cotton, with fields of almonds, flooding the mar-ket. Also, the strength of the dollar in 2015 meant it cost more for China and India to buy almonds, so they’re buying less.
A FUJI APPLE GENETICALLY ENGINEERED TO RESIST TURNING BROWN COULD BE ON U.S. TABLES SOMETIME THIS YEAR. Okanagan Specialty Fruits of B.C. has petitioned the U.S. Department of Agriculture (USDA) to deregulate sales of its Arctic Fuji. Two
other of the company’s non-browning variet-ies — the Arctic Golden and Arctic Granny — were approved last year by USDA for commercial sale.
2015 WAS A GREAT YEAR FOR AG TECH START-UPS. Despite a nationwide drop in farm income, investments in young ag tech companies jumped from $2.6 billion in 2014 to $4.6 billion.
AQUABOUNTY REPORTEDLY IS DEVELOPING GENETICALLY ENGINEERED AQUADVANTAGE TROUT, which grows faster than traditional Rainbow trout. The company, known for developing genetically engineered salmon, is designing the required studies in prepara-tion for the regulatory review process.
THE ENVIRONMENTAL DEFENSE FUND IS INTRODUCING A “HABITAT EXCHANGE” TO PROTECT MONARCH BUTTERFLIES. Land-owners, farmers and ranchers get paid either by corporations or government agencies that need to mitigate their impact to wildlife, or by organizations and individuals interested in protecting monarch habitat. EDF is hoping the ef-fort will keep the monarch off the En-dangered Species List.
DEMAND FOR BISON MEAT IS ON THE RISE. A few decades ago, there were only about 30,000 bison left in the United States. Today, there are closer to 500,000. Bison meat can bring in twice as much money as beef.
It’s here! First-of-the-season
stalks of fresh asparagus, bring-
ing a burst of spring to your plate.
We love them simply grilled or
blanched, but don’t let the season
pass without getting a little creative
with herbs and spices! Try these four
lively recipes with roots in India,
Vietnam, Thailand and Italy, and
find more inspiration on our website:
pccnaturalmarkets.com/recipes.
WARM ASPARAGUS SALAD WITH
GARBANZO BEANS
A well-known salad in the southern states
of India, sundal is made with garbanzo
beans, asafetida, mustard seeds, curry leaves,
whole red chiles and coconut. This version
gets a Northwest twist with fresh asparagus.
Serves 6
1 teaspoon sweet paprika
¼ teaspoon cayenne
1 teaspoon ground cumin
¼ teaspoon mustard seeds, roughly crushed
½ teaspoon turmeric
¼ cup water, divided
2 tablespoons high-heat canola oil
1 pound fresh asparagus, tough ends
removed and cut into 1-inch pieces
1 ¼ teaspoons kosher salt, divided
1 (15-ounce) can garbanzo beans, drained
1 lime, juiced (about 2 tablespoons) 1⁄3 cup shredded coconut, to garnish
(optional)
Naan, for serving (optional)
In a small bowl, combine paprika,
cayenne, cumin, mustard, turmeric and 2 tablespoons water to make a smooth paste; set aside.
Preheat a pan over medium-high heat. Add oil, asparagus, ½ teaspoon salt and 2 tablespoons water. Cover with a tight-fitting lid and increase heat to high. Cook for about 3 minutes or until asparagus is tender but still retains its bright green color. Add garbanzo beans and spice paste; stir for 2 to 3 more minutes until spices have coated asparagus and garbanzo beans.
Add remaining ¾ teaspoon salt to the pan and lower the heat to medium; stir for 3 to 4 minutes. Add lime juice and remove from the heat. Garnish with coconut and
serve warm or at room temperature with
grilled or warmed naan.
— Recipe by Uma Bangalore,
PCC Cooks instructor
EACH SERVING: 170 cal, 9g fat (3g sat),
0mg chol, 420mg sodium, 18g carb, 5g fiber,
2g sugars, 6g protein
VIETNAMESE PANCAKES
Makes 12 to 15 small pancakes
2⁄3 cup rice flour
3 green onions, thinly sliced
½ teaspoon turmeric
¾ cup coconut milk
¾ cup plus 3 tablespoons water, divided
1 tablespoon sesame oil
½ red onion, thinly sliced
1 clove garlic, minced
1 large or 2 small carrots, peeled and grated
1 large baby bok choy, thinly sliced
½ pound asparagus, trimmed and sliced
into ½-inch pieces
1 teaspoon minced ginger
¼ cup lime juice
2 tablespoons tamari
2 teaspoons sugar
½ to 1 teaspoon red chili sauce
3 to 5 large green leaf lettuce leaves,
torn into large pieces
¼ cup fresh herbs (basil, mint or cilantro)
Combine flour, green onions, tur-
meric, coconut milk and ¾ cup plus 2
tablespoons water; set aside.
In a skillet, heat sesame oil over
medium-high heat. Add onions, garlic,
carrots, bok choy, asparagus and ginger.
Stir-fry for a few minutes and set aside.
In a small dish combine lime juice,
tamari, 2 teaspoons water, sugar and
red chili sauce; set aside.
Heat a small nonstick skillet over
medium-high heat (you may need a
small amount of oil if you find the
pancakes are sticking). Add 1 ounce
pancake batter and cook until pancake
lifts easily from the surface and is
golden and crisp.
Flip pancake over and place about 2
tablespoons filling on one half; fold the
other half over like an omelet. Continue
to cook until pancake is golden and
crisp and then flip over one more time
to crisp the remaining side. Cut pancake
in half, place on a torn lettuce leaf and
sprinkle with fresh herbs. Wrap like a
bundle and dip into sauce.
— Recipe by Lee Baker,
PCC Cooks instructor
EACH PANCAKE: 70 cal, 4g fat (2.5g sat),
0mg chol, 150mg sodium, 9g carb, 1g fiber,
2g sugars, 2g protein
PHAD GAENG KEOW WAN
(GREEN CURRY FRIED RICE
WITH ASPARAGUS)
Serves 4
3 tablespoons canola oil
3 cloves garlic, minced
2 tablespoons green curry paste
1 cup sliced shiitake mushrooms
1 cup chopped asparagus
2 tablespoons coconut milk
1 tablespoon sugar, or more as needed
1 cup fresh Thai or regular basil leaves
3 cups steamed jasmine rice, cooled
1 tablespoon tamari
¼ teaspoon sea salt, or to taste
4 lime wedges
Heat oil in a skillet or wok over high
heat. Stir garlic until golden, then add curry
paste, mushrooms, asparagus, coconut
milk, sugar and basil. Cook and stir all
ingredients until asparagus is crisp-tender
and sauce is simmering. Add jasmine rice,
tamari and salt; stir to heat through. Serve
with lime wedges.
— Recipe by Pranee Halvorsen,
PCC Cooks instructor
EACH SERVING: 300 cal, 13g fat (2.5g sat),
0mg chol, 400mg sodium, 42g carb, 3g fiber,
4g sugars, 6g protein
ASPARAGUS-PISTACHIO PESTO
Makes about 1 ½ cups
1 pound asparagus, tough ends removed
2 teaspoons minced garlic
½ cup toasted pistachios
1 lemon, juiced (2 to 3 tablespoons)
Salt, to taste
1 teaspoon freshly ground black pepper
¾ cup olive oil
Blanch or steam asparagus until al
dente and still green. Refresh in cool
water. Cut asparagus into 1-inch pieces
and place in a food processor. Add
garlic, pistachios, lemon juice, salt and
pepper.
Pulse the processor to make sure
mixture is not over-mixed while gradually
adding olive oil. Process until desired
consistency.
— Recipe by Blake Caldwell,
PCC Deli Chef
EACH 2 TABLESPOON SERVING: 100 cal,
10g fat (1.5g sat), 0mg chol, 15mg sodium,
2g carb, 1g fiber, 1g sugars, 1g protein
8 PCC SOUND CONSUMER APRIL 2016
Create your own emergency food kit | Hope for the best, but plan for the worst
by Nick Rose, M.S.
A basic emergency kit
provides peace of mind
in stressful situations. An
emergency food kit should provide
enough food and water for your
entire family without power or run-
ning water for at least three days.
You can purchase an emergency
food preparedness kit, or you can
create your own, using everyday
foods that you already purchase.
WATER
Center for Disease Control and Preven-
tion (CDC) recommends keeping on hand
1 gallon of water per person per day for at
least three days, so a family of four should
have at least 12 gallons of clean water
on hand at all times. You can purchase
BPA-free plastic or glass bottles at PCC in
various sizes (1-5 gallons), or you can reuse
empty 2-liter bottles. Just be sure to wash
and sanitize them first. Do not reuse plastic
milk jugs because they’re hard to clean and
aren’t made for long-term storage.
A quality water filter can come in handy,
if you ever need more water than you are able
to store. Tap water often is not safe to drink for
several days after a flood or other emergency.
FOOD
You’ll want to store foods that don’t
require refrigeration, have a long shelf life,
and don’t require much food preparation
or cooking. Examples include peanut but-
ter, canned tuna, nuts and dried cereal. Fo-
cus on energy-dense (high-calorie) foods,
to get the most nutrition in the smallest
amount of storage space.
Avoid salty foods that make you thirsty,
such as pretzels and chips. High-water foods,
such as canned fruits, provide both calories
and hydration, making them a smart choice.
Many people rely on beans and rice as
their emergency food ration because they’re
economical, nutritious and can be stored for
years. If this is your plan, make sure you have
a way to cook them if the power goes out.
A propane camping stove allows you
to boil water, heat up canned soups, and
cook basic grains and beans even if you lose
electricity. Always use your stove outside, to
allow for adequate ventilation.
Canned foods can be eaten safely
without heating (soup, beans), so even if
you don’t have a stove, you still can eat any
canned foods in your pantry.
When the power goes out, eat up
whatever is in your fridge first then the
freezer, and then turn to your pantry
items. Your fridge will remain cold for
Food Amount Protein Calories
Canned tuna (4 oz can) 8 cans 250 1,135
Peanut butter (16 oz jar) 2 jars 224 5,500
Sunflower seeds (bulk) 1 pound 90 2,700
Crackers (6 oz box) 4 boxes 72 2,900
Per person, each day 53g 1,020*
*Additional foods such as dried fruits, cereals, honey and canned fruits/vegetables can help fill in the remaining calories.
approximately 4 hours after the power goes
out and freezers can hold their temp for up
to 48 hours. Keep the doors closed to main-
tain cold temps as long as possible.
When putting together foods for your
emergency food kit, keep in mind any
special dietary needs in your family (such
as food allergies), or special foods for
babies, the elderly and your pets.
STORING EMERGENCY SUPPLIES
It’s a good idea to assess your food
kit every six months to check expiration
dates and see what you might want to re-
place. Keeping foods in glass jars is ideal
for long-term storage — flood water can
ruin food stored in cardboard boxes.
Store emergency food and water to-
gether in a cool, dark part of your home.
Make sure they’re safe from mice and
flood water. Keep food in sealed contain-
ers and label and date each item.
How Much Food?
The most important nutritional consideration for your food kit is calories, and after that is protein. Adults require 50g of protein and at least 1,600 calories each day, so a three-day food kit should have at least 150g of protein and 4,800 calories per person.
SAMPLE FOOD KIT (family of 4)
Smart choices for your emergency food kit
Energy-dense foods:
Nuts, seeds, nut butters, mayonnaise,
granola, candy bars, dried fruit
Shelf-stable liquids:
Organic Valley shelf-stable UHT pas-
teurized milk, protein shakes (Fuel,
Balance), milk alternatives (soy,
almond), fruit juice
High-protein foods:
Beef jerky, canned seafood/meat,
nutrition bars, hempseeds, protein
powders/meal replacers
Honey:
Never goes bad, can serve as a
sweetener, source of calories, and
can be used topically due to its
antiseptic properties
Instant foods:
Coffee, hot chocolate, soup, oat-
meal, mashed potatoes, meals in
heatable pouches, canned fruit
Sanitizing products for when running water isn’t available:
Cleansing towelettes, hand sanitizers,
baby wipes, grapefruit seed extract
View the Federal Emergency
Management Agency’s (FEMA)
emergency supply checklist to see
other non-food items you should
have in case of an emergency:
pccnaturalmarkets.com/r/3909
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9PCC SOUND CONSUMER APRIL 2016
board of trustees | report
Proposed PCC bylaws: key revisions REFERENCED ON PAGE 1
Member initiatives: For a member to
bring an item of business before the mem-
bership for a vote, PCC’s current bylaws
require the physical signatures of 3 percent
of active members (about 1,710). As mem-
bership increases, so does the number of
signatures required. To reduce the burden
of signature gathering, the proposed
bylaws lower the requirement to 2 percent.
The current bylaws also require votes of
5 percent of active members to act on a
member initiative. The proposed bylaws
reduce that requirement to 3 percent.
Notice of meetings: PCC members
are notified of member meetings pri-
marily through the Sound Consumer.
The proposed bylaws would allow
PCC the additional flexibility of an-
nouncing meetings through electronic
notification or on the PCC website.
Quorum for member meetings:
Currently 3 percent of active members
must participate in the transaction of
business at member meetings, the major-
ity of which involve annual elections,
for meeting outcomes to be valid. As
PCC’s membership has increased, it has
become increasingly difficult to reach
quorum. The proposed bylaws would
allow the transaction of routine busi-
ness at member meetings to take place
without a required minimum number of
members participating at the meeting.
Number of board of trustees: Currently
PCC’s board is comprised of nine member-
elected trustees. PCC’s Articles of Incorpora-
tion allow for an increase or decrease in
the number of board seats. The proposed
bylaws stipulate that the board of trustees will
continue to consist of nine trustees elected
by members. They also provide for up to two
additional trustees who could be appointed
by the board to serve for one-year terms,
with voting privileges. This would give PCC
the flexibility, if needed, to utilize the service
of members who may be unable to commit
to a full three-year term, or who have specific
knowledge and expertise not otherwise avail-
able from elected trustees.
Voting for the election of trustees: This
revised provision follows an increasing
trend in good governance practices by pro-
viding that in uncontested elections each
trustee will be elected by majority vote. A
majority vote means that the number of
votes cast “for” a trustee must exceed the
number of votes cast “against” that trustee.
If a candidate does not receive a majority
vote, then he or she would not be elected
as a trustee. If a candidate is not elected,
the board may appoint a trustee to that
seat until the next election, at which time
that appointed trustee will stand for a
majority vote by the members. This provi-
sion does not change the plurality voting
established in the existing bylaws and
currently used by PCC in contested elec-
tions. If there are more candidates on the
ballot than open seats, those candidates
with the most votes are elected.
Bylaws questions or comments?
Visit with a board member at one
of these bylaws feedback meetings. No RSVP required:
Wednesday, April 6, between 6 and 8 p.m.
West Seattle classroom
Saturday, April 9, between 9 and 11 a.m.
Issaquah classroom
Tuesday, May 3, between 6 and 8 p.m.
Greenlake Village classroom
A former board member’s thoughts on the bylaws proposal
This is a much needed update of
the bylaws. Having chaired the Task Force when the articles and bylaws were updated in 2005, I am well aware of the work it takes to do a full bylaws review. Clearly the board of trustees has invested a lot of time and effort to bring the bylaws in line with the current needs of the co-op. Please vote yes to support these changes.
— Mary Simon, PCC Trustee 2002-2005
Board chair 2005
Board report
The agenda for the March
board meeting, which occurred after this paper went to press, was slated to include a report on the 2015 financial audit.
There is no board meeting sched-uled in April.
Family Caregiver Support ProgramCaring for an aging loved once can be tough. That’s why we’re proud to offer services for family caregivers, including…• Respite care.• Support groups and classes.• Counseling.• Limited financial assistance.• And more!
To see if you qualify, contact Adam Halpern, (206) 861-3141 or [email protected].
jfsseattle.org
Come to an open house at our stores!
Saturday, April 23
10 a.m. to 4 p.m., all PCC stores
For many years a highlight of
each April has been a member
gathering featuring updates on
the progress of our co-op, the
start of the annual election period
and great PCC food.
This year we’re reinventing
the April member gathering,
giving it a new name, new day,
new time, and a whole new way
to experience PCC. We’re calling
it “PCC Discovery Day — Here’s
what local looks like.” For
convenience, it will be held on
Saturday, April 23, from 10 a.m.
to 4 p.m. at all PCC stores.
Through displays, special
guests and product and cooking
demos — and PCC food, of
course — we’ll share with mem-
bers and shoppers the many ways
PCC partners with local organiza-
tions and vendors in our commu-
nities. State-of-the-co-op reports
from the board and management,
as well as board candidate cam-
paign statements, will be available
on video throughout the day.
Members will be able to vote
during the event and help their
home store win a prize for bring-
ing in the most ballots.
Please plan to join us to
discover and enjoy the very
best of what makes PCC the
greater Seattle area’s truly local
grocery store. We look forward
to seeing you!
Meet the candidates
The election dates are April
13 through May 23. Voting is by
mail and in all stores.
You will receive your Elec-
tion Guide in the mail with your
home delivered May Sound
Consumer. Ballots also will be
available in stores after April 13.
Meet the candidates on
Saturday, April 16 at PCC
Edmonds, from 10 a.m. to noon.
HERE’S WHAT LOCAL LOOKS LIKE
PCC DISCOVERY DAY
10 PCC SOUND CONSUMER APRIL 2016
member marketplace | classifieds
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
$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.
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In Downtown Bellevue The Best Selec on of Organic & Non-Toxic Ma resses, Adjustable Beds, Bedding & So Much More! Organic & 100% Natural (Produced By Nature!) For All Budgets!
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
HOME SERVICES
Reliable housecleaning: 30 yrs experi-ence. Refs. View Ridge/Wedgwood area preferred. Please call Sarah 206-525-1673.
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 [email protected] – 25 yrs exp. Efficient, 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, Call Ozzie 206-243-9680.
Organic gardening, design, stonework, maint, pruning. Nurtured Earth Gardens, NURTUEG960D4. Dan 206-234-9347.
Abella Window & Gutter Cleaning, Inc. Free estimates, Lic/Ins, 206-234-7973. AbellaWindowCleaning.com.
Silly Sisters Joyful Housecleaning. One-time or regular. It’s time for spring clean-ing -- call us to book yours now! 206-367-0375 or [email protected].
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 surrounding areas for over 30 years. Free estimates – no job too small. Visit www.lavalleybackhoe.com for more information. Ted LaValley 425-226-0513/ 425-765-1507. Lic #LAVALBL991QR.
Fresh Breeze Window and Gutter cleaning. Refs. Free estimates. 206-760-9542, 206-280-3721.
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 refer-ences 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 [email protected].
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 expe-rienced, excellent references. Prefer regular clients. Please call Miyuki 253-246-7102.
Remodels, Additions Licensed, bonded skilled carpenter/contractor. References available. Tim Parker 206-718-1042 North end Seattle area. TIMPAC*077JA.
Eastside Handyman — Repair, replace, remodel, painting, carpentry, drywall, tile. Refs. Rob 206-817-0485 FISERAS988DG.
Tree pruning season is here! Detailed pruning of fruit trees, Japanese Maples, Rhodies, etc. Dan 206-234-9347. NURTUEG960D4.
Expert grounds maintenance and small tree and shrub pruning – Artemis Gardens Landscape Design. Since 2001. Estate referrals upon request. Plant Amnesty and Sky Nursery recommended. Contact us via website: Artemisgardens.net or call 206-403-0954. Licensed and Insured.
Carpet Install. Got wrinkles? Restretch-repair-install-sales. John 425-780-1129.
Remodeling-Carpentry-Tile. Reli-able-responsible-af fordable. Licensed-Bonded-Insured. Excellent references. 206-354-0118. L ic#L ARRYGR956J9. www.LarryGiesRemodeling.com.
Natural-style pruning & garden care. 39 years experience. Mart 206-789-0241.
GENERAL SERVICES
Roy’s Hauling. No job too odd. Dump runs, clean-up, deliveries. 206-723-2301.
Hauling – Will haul anything: dump ap-pliances, construction debris. Licensed and insured. Phone estimates. Eastside only. Ray Foley 425-844-2509.
Light Hauling. Dump/Move/Deliver 206-362-3895.
Expert Proofreader – spelling, grammar, punctuation and more. Reliable, meticulous, prompt. Call Rosie 206-854-8840.
Income Tax Preparation. Greg Parry CPA. $50/hr. 206-283-7397. [email protected].
Computer Support - Windows 10,8,7,XP & all versions of Office and Office365. Tablet & Smartphone setup, updates, syncing and training. Cloud backup & storage, home WiFi and networks our speciality. 25yrs exp/ $50 hr / 206-617-3308.
West Seattle Private Investigator. I do locates, process service, and legal re-search. Affordable and discreet. Contact me for a free consultation. (206) 902-1250 or [email protected]. www.littleguypi.com Licensed & Bonded #3597.
Beautiful Mosaics for baths, kitchens, patios & more. Affordable quality work. www.liztatchell.com 206-853-9221.
Paper piles? Hate to file? Call the tidy-up Angel 206-601-7767.
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.
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.
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.
Eating Disorders Specialist, also food/weight preoccupations, body image concerns & general psychotherapy. Initial consultation-no fee. Northgate location. Susan P. Picard, LCSW 206-517-3643.
CluedIn Social Skills: Do you or a loved one have trouble making friends? Just don’t seem to understand the unspoken rules? We offer concrete, step-by-step instruction for young adults with social deficits due to autism, anxi-ety or ADHD; individual or small groups. Certi-fied PEERS provider. Check out our website: www.cluedinsocialskils.com.
Pedicures – In Home, Aged Adults. Experienced. Ref’s. Alexa-206-753-9027.
Massage in Kenmore by Dennis LaMasater, 17 years licensed-MA11363. Be pain free and relaxed! Call 206-322-2620.
Add oxygen to your house. Indoor plants sales and maintenance. 425-830-0082.
CLASSES/WORKSHOPS
Looking for fun, affordable classes in Seattle? We’re a small local program offer-ing classes in drawing and painting, writing, acting, filmmaking, music and more. More info: 123classes.com.
The World of Meditation Center offers OshoActive & Passive Meditations & Transformational Workshops. www. worldofmeditation.com tel: 206-772-8897.
Math & writing (including ESL) tutor. BA math, minor English. 22+ years experience at SCC. Jana Norton 206-501-7240.
WANT
Work for PCC Natural Markets. Posi-tions 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. Market-ing 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
For Sale: Organic Latex Mattress. Queen-1 year old from Bedrooms and More. Purchased for $2100. Selling for $1200. Call/text 206-276-3100 Eileen.
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 web-
site at pccnaturalmarkets.com
or call our office at 206-547-1222.
11PCC SOUND CONSUMER APRIL 2016
news bites
Organic dairy, meat benefits
New research from The Organic Center
finds organic milk and meat contain 50
percent more beneficial omega-3 fats.
Organic meat contains lower concentrations
of two saturated fats, and organic milk also
has more iron, vitamin E, selenium and
carotenoids. (organic-center.org)
FDA revises raw-milk cheese stance
The U.S. Food and Drug Administration
(FDA) has revised its stance on raw-milk
cheese following a public comment period,
taking a new, supportive tone for “the great
care many take to produce raw-milk cheeses
safely.” PCC submitted comments to the
FDA (see pccnaturalmarkets.com/r/3852),
citing research that suggests the microbial
environment of raw-milk cheese inhibits the
growth of pathogens. (www.fda.gov/food)
Obama’s action on slave labor
President Obama says he’ll sign a law
to ban all imports of fish caught by slave
labor in Southeast Asia, closing a loophole
that has allowed such seafood to enter the
United States for decades. Hundreds of
people are thought to have been traded
as slaves to support Thailand’s $7.3-billion
seafood industry, and U.S.-sold shrimp and
pet food recently have been linked to slav-
ery. The National Oceanic and Atmospheric
Administration also has proposed new rules
to crack down on seafood entering Ameri-
can ports that has been caught illegally or is
fraudulently labeled. (The Guardian)
New study: fish good for brain
A study in the Journal of the American
Medical Association shows that even
though mercury levels in the brain
increased with seafood consumption, the
elevated levels may not be associated
with increased harm to the brain. Studying
postmortem brain autopsies, the researchers
found that seafood consumption was asso-
ciated with less Alzheimer’s disease neuro-
pathology despite increased mercury levels.
The level of seafood intake in the study
population was moderate, so the findings
cannot be generalized to populations with
higher seafood consumption or populations
with high mercury exposure. (Journal of the
American Medical Association)
Lead in water
While Flint, Michigan’s lead-poisoned
drinking water continues to make
headlines, studies show children in areas
with fluoridated drinking water also have
significantly higher levels of lead in their
blood. Data from the Centers for Disease
Control found that children drinking
water with fluorosilicates are 20 percent
more likely to have dangerous levels of
lead. The National Institutes of Health
and the FDA determined in the 1970s
that fluoride facilitates uptake of lead and
magnifies lead’s toxic effects on the body,
but did not take follow-up action. Recent
experiments confirm that fluoride “consis-
tently increases concentrations of lead in
blood.” (National Institutes of Health)
Pesticide combinations more toxic
Pesticides often are studied individu-
ally, but a new report by researchers
at the University of California, Los
Angeles took a rare look at several
pesticides — all fumigants — that often
are combined when applied. It found
that when mixed together, the chemi-
cals chloropicrin, 1,3-dichloropropene
and metam salts can interact and become
more toxic, endangering and leaving
farmworkers, neighbors and children
without adequate protection. Millions of
pounds of these pesticides commonly are
combined to grow non-organic strawber-
ries, tomatoes, peppers, grapes, nuts and
other crops. (Civil Eats)
Parmesan cheese fraud
The grated Parmesan some consumers
buy at other stores is not the real thing.
Bloomberg News had an independent lab
test a variety of grated Parmesan cheeses
and found significant amounts of cheap
substitutes and fillers, including cellulose,
an anti-clumping agent made from wood
pulp. Some brands contained no Parmesan
at all. PCC has verified its Parmesans are real.
(Bloomberg.com)
Testing for glyphosate in food
The FDA says it will start testing some
foods for residues of glyphosate, the
herbicide commonly used on genetically en-
gineered (GE) crops. World Health Organiza-
tions experts declared glyphosate a probable
human carcinogen last year and there’s grow-ing public concern about its safety since the Government Accountability Office rebuked the FDA for failing to do safety assessments and not disclosing this shortcoming to the public. Private companies, academics and consumer groups launched their own testing and found glyphosate in mother’s milk, in-fant formula, cereal, wheat flour, honey, soy sauce and other foods. (Civil Eats)
Maple syrup labels
Maple syrup producer groups have
sent a letter to the FDA arguing that foods labeled “maple” should contain real maple syrup. The groups say products such as Quaker Oats Maple & Brown Sugar Instant Oatmeal and Hood maple walnut ice cream are in violation of FDA regulations because maple syrup is not listed on their labels as an ingredient, and that the misbranding deceives consumers and hurts those pro-ducing real maple syrup. The FDA says it’s reviewing the letter. (Associated Press)
Controversial GE banana trial
57,309 petition signatures were present-ed to Iowa State University officials and the Gates Foundation to stop a human feeding experiment with GE bananas. The University plans to pay female students $900 to eat the GE bananas, which have not been proven safe. Critics say the study also is not being conducted in a transparent manner and they have not gotten answers about the research design, risks or the nature of informed con-
sent. (desmoinesregister.com)
A Teamwork Approach to Caring for Aging ParentsJFS Caring for Our Aging Loved Ones Series
Caregiving takes good cooper- ation and communication — learn to keep the team strong.
Thursday, May 26 7:00 – 9:00 p.m.Temple De Hirsch Sinai 1441 16th Avenue, Seattle
Advance registration suggested. Space is limited. $20/person • $30/family teams. Financial assistance available; please ask if interested.
RSVP online: familycaregivingteam workatjfs.bpt.me.
jfsseattle.org
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replacement and new constructionwindows and doors
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Accidents Happen. We Can Help.
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TRAINING
cprseattle.com
Center
by Laura Brady
Farmers always have been acquainted
intimately with the power of the sun.
“As far as clean energy, we are in the
solar business ourselves,” says Mike Shriver
of Rent’s Due Ranch in Snohomish County.
“We’re farmers.”
While he once may have been referring
to photosynthesis, where plants convert light
energy from the sun into chemical energy,
solar processes have taken on new meaning
for farmers in recent years.
In response to decreased solar panel
prices and increased incentives across the state
and nation, local farms are beginning to ex-
pand into the “business” of sustainable energy.
For many organic farms, installing solar
or wind power has long been a goal in line
with their sustainability ethos. Dan and Kim
Hulse of Tahoma Farms — a PCC Farmland
Trust farm that supplies carrots, cabbage and
greens to the Columbia City PCC — have 25
percent of their barn roof in panels, supply-
ing one-third of their energy needs.
“It’s in line with our broader mission of
trying to have as little impact as possible on
the environment in our farming activities,”
says Dan Hulse. “If we’re able to replace
an energy source with a renewable option,
we’d love to do that.” Savings from the solar
panels will help fund their newest project:
conversion of an old tractor with a bad en-
gine from petrol to battery-powered electric.
According to Mia Devine, project
manager at Northwest SEED, up until about
seven years ago, prices for the new tech-
nologies were prohibitive for most farms.
While some farms invested, they rarely
could afford to power a significant portion
of their activities with sustainable energy.
This was the case for Shriver, who says
he looked into installing solar panels at
various times. In addition to the sustain-
ability benefits of panels, he explains that
“[farming] is not a real lucrative business
and there are high costs in running refrig-
eration. So we’re always looking for ways
to offset that overhead.” At the time, panels
were out of reach.
Making it affordable
Then the technology changed. The
newer systems didn’t require batteries or
the level of maintenance of prior models, “a
big factor” in Shriver’s decision to install 88
solar panels on the barn this December.
Equally important to Shriver are the gov-
ernment subsidies. While the average home-
owner can expect to wait six to eight years
to see payback from installing solar panels,
grants and subsidies can reduce the wait for
farmers to as few as three to four years.
At Rent’s Due Ranch — a PCC supplier
of organic produce and plant starts since
1988 — Shriver says the newly installed pan-
els on the dairy farm should “get close” to
eliminating their electrical bill after the five
years it will take to pay off the investment.
The two main funding sources for farm-
ers are the U.S. Department of Agriculture
Renewable Energy for America Project
(REAP), established in the 2014 Farm Bill,
and the Washington state incentive program,
which rewards individuals and businesses
that install solar panels using Washington
state manufacturers. Local utilities pay these
customers for every unit of electricity they
produce, starting from whenever the panels
go online until June of 2020. In return, the
utilities receive a state tax credit. So far more
than 7,000 residents and businesses have
taken advantage of the program.
While this number is encouraging and
reflecting growth across the industry (state-
wide the industry employs 2,400 people),
program costs are approaching the incen-
tive/tax credit cap for some utilities. This
makes farmers, such as Shriver, nervous,
since it could reduce the return on invest-
ment down the road.
Proposed legislation by Washington state
representatives Jeff Morris and Norma Smith
would combat this problem by expanding
program funding. This could encourage
Learn more
Northwest SEED works with com-
munities in Washington to assist with
renewable energy development and
efficiency upgrades. In collaboration
with Tilth Producers, Northwest Seed
also hosts public farm-walks that
explore renewable energy solutions.
Upcoming farm walks are:
• April 4: Wind Energy on the Farm – Bassetti Farm & Ranch, Klickitat County
• April 25: Solar Energy on the Vine-yard – Badger Mountain Vineyard, Benton County
For more information, visit pccnaturalmarkets.com/r/3849.
more farmers to transition to solar.
Northwest SEED provides support to
farmers looking to convert, and farmers
who have made the transition to solar are
doing their best to spread the word. Says
Shriver, “We’re the first: the biggest system
in Snohomish County. But we’re trying to
get other ones on.”
The growth in the solar industry marks
an exciting new direction in the “local”
movement. Consumers can buy not just
local produce but also produce grown or
refrigerated with local energy. Solar energy
reduces petroleum use that exacerbates
climate change and keeps more money
in the pockets of hardworking farmers —
the original solar energy extractors.
FROM VEGGIES TO PANELS: SOLAR ENERGY FROM FARMS
Dusty Williams of Broadleaf Farm in Everson, Wash. showcases his farm’s solar panels. The 8.6 kW electric system, installed in July 2014, provides about 25 per-cent of the farm’s energy needs.
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Good days s ta r tw i th n ightsg r e a t