Some of you have asked how to celebrate the life of the late Robert Hansen, a longtime "Real Change" vendor at our Seward Park store who passed earlier in May at age 58. PCC is contributing to a new newsroom at the newspaper's offices that will be named for Mr. Hansen; "Real Change" welcomes any additional donations to the newsroom in Mr. Hansen's memory. Call 206-441-3247 ext. 201 for details.
Also, a public memorial service is scheduled 1-2 p.m. Friday, May 14 at the plaza in front of Seattle City Hall, 600 Fourth Ave. "Real Change" welcomes those who would like to share their memories of Mr. Hansen. Call 206-441-3247 ext. 207 to volunteer.
Kirkland cooks, don't miss your chance this June and July to enjoy special classes from our award-winning PCC Cooks culinary program at the Peter Kirk Community Center!
We've teamed with the Kirkland Parks & Recreation Department to offer a pair of engaging classes from two of our most-popular instructors -- Lynne Vea (left) and Pranee Halvorsen. Learn the art of Dining Al Fresco or discover delicious Thai Basics. You'll go home with a full belly, new recipes and fresh ideas for summer cooking.
Please note: Registration for these special classes is through Kirkland's Parks & Recreation Department. Click here for details and registration information, or call 425-587-3336. Bon appetit!
At PCC, we take pride in the many adjectives shoppers have given our coffee beans over the years: Fragrant, bold, smooth, rich, delicious. But three in particular make us stand up a little straighter: Organic, shade-grown and Fair Trade-certified. And as of today, here's another to add to that wonderful trio: Locally roasted!
Equal Exchange, a fellow co-op, has begun roasting its PCC-bound coffee beans in Oregon, creating local jobs and further minimizing the time it takes for their fresh-roasted beans to reach your home grinders, espresso machines and coffee makers. They join fellow local roasters Tony's Coffee (roasted in Bellingham, Wash.), Kalani Organica (roasted in Seattle), Caffe Ladro (roasted in Seattle) and Fidalgo Bay Coffee (roasted in Burlington, Wash.).
This marks the culmination of an effort that our grocery merchandiser, Stephanie Steiner, launched earlier this decade, to build a coffee selection that could be delicious, easier on the environment and beneficial to coffee growers. The Fair Trade movement helps coffee growers earn a living wage. Shade-grown beans provide habitat for migratory birds. Organically grown coffee results in fewer pesticides entering our environment.
Tastes even better now, doesn't it?
Sure, you can get your hands on strawberries just about any time of year. But in this part of the world, they're at their absolute best when plucked ripe from local fields in June, their scent sugary and their texture perfectly pliant, each mouthful a burst of juicy flavor. Same goes for corn in late summer; so tender, you can eat it straight on the cob, no cooking required.
Want to eat like a local? Reference our handy chart so you'll know when each of your organic and local Northwest favorites is due in our produce department. It's a delicious way to support local growers and enjoy seasonal favorites at their peak.
Our Seward Park community mourns the passing of Robert Hansen, 58, a "Real Change" vendor who regularly sold the paper in downtown Seattle and outside our Seward Park PCC store. He's described as an advocate and a kind, jovial person, a man with infectious enthusiasm, who always had a kind word to say. Read more about Mr. Hansen here. Hear more about Mr. Hansen here, via KPLU. And here's another tribute to him via Seattle Times columnist Nicole Brodeur. May he rest in peace.
Did you know children 12 and younger can pick out a free piece of fruit each time they visit PCC? It's part of Kid Picks, our taste-test program that since 2004 has identified hundreds of kid-tasted and approved items sold in our stores.
Parents look for the orange Kid Picks signs when shopping to find items given a thumbs-up by youngsters around the Puget Sound region. Actually, plenty of people beyond parents look for those signs, because anything marked with them is bound to be tasty. Kids, after all, have some of the most discerning taste buds around.
Through June 15, there's even more reason to seek out Kid Picks items on your next trip to PCC: PCC will donate five percent of Kid Picks product sales, up to a total of $10,000, to support the Seattle Children's Hospital outreach as part of the Families Helping Families partnership.
Stay in the know on the latest Kid Pick events, newly approved items and the whereabouts of the Kid Picks mobile on the program's new Facebook page, or follow the Kid Picks crew on Twitter. Next stop: Sunday, May 9 at the Kirkland Half Marathon, where the crew will hand out healthy samples for the younger crowd and fresh fruit to race participants. Visit kirklandhalfmarathon.com for more details.
Why attend a PCC member meeting? For starters, there's the delicious (and free!) dinner, designed with the varied dietary choices and restrictions of our members in mind:
Spinach salad with Roasted Spiced Chickpeas and Lemon Vinaigrette, Curred Butter Chicken, Thai Green Curry and Coconut Tempeh, Minted Quinoa, and Grilled Asparagus with Lemon Zest, YUM! Dessert was Creamy Rice Pudding with Pistachios and Carmelized Bananas.
You get to gather with scores of other members who love PCC, sustainable agriculture and great food.
Just look at all those nametags at check-in!
Each table has a captain who helps encourage thoughtful discussion.
Meet happy PCC employees from headquarters and our nine stores.
The evening is truly a team effort.
And, you get to hear from PCC's board and its chief executive, Tracy Wolpert, followed by a special presentation or special guest, such as Jon Bansen of Organic Valley and Michael Funk, chief executive of UNFI, the distributor that delivers our wonderful products each day.
This year, we enjoyed a mini-documentary that transported us behind the scenes and around the clock in all nine stores and our office to share "A Day in the Life of PCC." After digesting all it takes to keep our co-op humming, I continue to marvel about one amazing fact from that video: that avocados are the No. 2 seller in our produce department. Any guesses as to the top selling produce item? Hint: It's a fruit.
Hope you'll join us for our fall meeting, Oct. 26!
PCC headquarters is a hive of activity today as folks answer phones and hustle to prepare for tonight's meeting. It truly takes a village -- not to mention dozens of containers filled with items for displays, napkins, nametags and all else, each carefully numbered so it gets where should be by the 5:30 p.m. start time.
Dozens of these have lined the walls in recent days, filled with items we reuse at our twice-yearly gatherings.
Click here for directions to St. Demetrios Hall. Click here to learn more about our member meetings. I, for one, am excited to see the debut of "A Day in the Life of PCC," a documentary that's been in the works by our team here for the past few months as a fun way to tell the story about the people and practices that make PCC such a unique operation. Hope to see you tonight!
You know summer is on its way when the number of fun events and activities going on at PCC starts to really percolate. Co-op members, hope you RSVPed for our Annual Member Meeting on Tuesday, April 27. It's sure to be a fascinating evening, with good food and interesting speakers. And if we haven't said it lately, thank you so much for your support. Not a member? Learn more about membership.
Bird's eye view of 2009's member meeting.
LEARN TO MAKE SOAP with Ballard Organics, Washington state's first certified-organic soapmaker. Founder Ben Busby-Collins will show you the ropes for free, no experience necessary. Join the fun noon to 1 p.m. at PCC Issaquah and 3 to 4 p.m. at PCC Edmonds on Saturday, April 24 and noon to 1 p.m. Sunday April 25 at PCC Greenlake.
MARK YOUR CALENDAR for Healthy Food, Healthy Family, free nutrition classes for the whole family, taught by PCC Nutrition Education Leika Suzumura (watch her demonstrate delicious whole-grain recipes on live TV here. Classes begin in May and will take place at five of our stores.
HELP YOUR COMMUNITY at any of our foodbank packaging parties.
Have a wonderful weekend!
It's good to be back at PCC, especially when I find sweet delights like these in the kitchen:
Blissfully sweet organic strawberries.
But how invigorating it was to be far and then farther away for a couple of weeks of blissful vacation. My husband and I traveled to Nasvhille, Buenos Aires and a small historic town in Uruguay. Suffice it to say, much (and varied) eating commenced.
Easter spread at my husband's grandparents' home outside Nashville. Delectable (especially those turnip greens), but counting my lucky stars to be an omnivore in this moment.
Many farms nearby. This red barn looked gorgeous against the lush green backdrop.
We arrived in Buenos Aires exhausted after a 10-hour flight. What better way to wake up and enjoy a sunny morning than with aromatic, full-bodied espresso?
Breakfast of champions.
Now for an express culinary tour of some dining highlights. Buenos Aires is a city that adores its food -- its countless restaurants, cafes, street vendors are testament. And Argentina is a nation with many, many immigrants, which, as we've seen in our country, means diverse cooking methods, ingredients and fusion. Whenever I'm able to travel I feel blessed with the opportunity to see another country's soul through its food. I bet many of you do, too.
Wonderful patisseries like Las Violetas abound.
Imagine one of these melting in your mouth whilst sipping hot tea or caffe con leche.
Busy lunchtime crowd at Florida Garden cafe eats standing up at the counter, savoring flavorful coffee that's a blend of two kinds of beans.
Fresh-squeezed orange juice, right on the street.
A lovely greenmarket.
And now, it's time for lunch.
Empanadas are just about the most delicious thing ever and easy to eat out of hand (if I lived there, I'd take these on many a picnic. On this plate: Ham and cheese, beet and chard (my favorite), juicy steak with chimichurri and chicken with wonderful spices.
Fresh. Creamy. Just one example of the wonderful range of starters that came with every meal.
Steak and hard-cooked eggs are staples of many an Argentinian meal. This sandwich delivered burst upon burst of flavor, from thinly sliced tender steak, eggs, chimichurri sauce, fresh tomatoes, all assembled within warm pita.
Enjoying fresh, housemade pasta at a sidewalk cafe in Colonia del Sacramento, Uruguay, a historic town and UNESCO heritage site.
Gelato is grand no matter what time of day.
We spied many bread deliverymen throughout the city, making their rounds of the restaurants and cafes.
Spotted this gluten-free hot dog ad on the side of a bus.
Now it's time for dinner. Though dinner often didn't even start until well after 9 p.m.!
Another pre-meal "snack" -- this at Cabana Las Lilas, considered one of the top parrillas (steakhouses) in Buenos Aires. On the plate: Roasted red peppers in olive oil, tender roast beef, grilled tomatoes with fresh mozzarella, sauteed eggplant with baby mushrooms and succulent roast chicken in the center, flanked with fresh crackers and breadsticks.
Steaks awaiting the grills at Las Lilas. This restaurant owns its own grass-fed cattle herd (which grazes on the pampas outside of the city) and controls every step, from birth to cooking. That's quality control at its finest, and you can taste the difference.
Two wood-fire baked pizzas, with wonderfully chewy crusts.
More fresh, housemade pasta.
And for desser (don't fret: Those prices are in Argentine pesos).
What are some of the most delicious memories from your trips, here and abroad?