PCC Sound Consumer March 2002 | PCC Natural Markets

Sound Consumer archive
March 2002

Member benefits just got better!

by Nancy Schatz Alton

Longtime PCC shoppers are raving about a new member benefits package being unveiled by the co-op this month. "We've compared it to packages offered by other co-ops across the nation, and we think ours is one of the strongest benefits programs available," says Laurie Lombard, PCC's Director of Marketing.

The Washington Sustainable Food & Farming Network logo

WSU shows new support for organic farming

get involved

by Bonnie Rice, Washington Sustainable Food & Farming Network

Despite the amazing growth of the organic food market, organic programs historically have received scant support from college land-grants. The Organic Farming Research Foundation (OFRF) reported recently that only 151 out of 885,863 (0.02 percent!) available research acres in the nation's land grant college system are certified organic. The Washington Sustainable Food & Farming Network is working closely with WSU to develop an organic farming program.

Can arthritis be treated naturopathically?

ask the doctor

by Bobbi Lutack, N.D.

The answer to the question posed by the headline is a qualified yes. But let's start with some defining. There are actually multiple types of arthritis. The two most commonly known are osteoarthritis (OA) and rheumatoid arthritis (RA). Although they're different, the common denominator is inflammation.

Farmland Fund logo

Farmer responds to "Thank You" campaign

by Jody Aliesan, PCC Farmland Fund President and Operating Officer

Read the "thank you" letter from Rent's Due Ranch, and thoughts from the farm. Plus how Omega Nutrition and Badger Mountain Vineyards are supporting the Farmland Fund. And the regular features "Farmland Fund Highlights" and "Donor Roster" for January 1 — 30.

Sustainable seafood: PCC partners with EcoFish

By Kathy Blackman, PCC Board Administrator

At their January meeting, PCC board members previewed our new sustainable seafood program, one of the most exciting events here in recent memory. They sampled tender pink shrimp from the North Atlantic, spot prawns from Alaska, teriyaki-grilled black cod, and mahi-mahi with a fresh tomato accent.