Sound Consumer | January 2009
Gluten-free at PCC
PCC is delighted to announce completion of an easily accessed database of gluten-free foods sold in our stores.
The gluten-free database is on our Web site, making it easy to identify hundreds of gluten-free products. From baking ingredients and breakfast bars, to pasta and pizza, you’ll find delicious and healthy foods for every taste.
You can search by keywords or brand names and browse by category, from baking products to frozen foods. You also can narrow your search to identify only organic, gluten-free items.
Visit pccnaturalmarkets.com/glutenfree. This database will make feeding family and friends a little easier!
PCC Cooks: sustainable changes We’re also pleased to announce that a goal we’ve been striving for since 2006 has been met. With more than 60 percent of our PCC Cooks class registrations occurring online, we’re able to discontinue mailing the catalog as an insert with the Sound Consumer each quarter to member households.
We’ll continue to print the catalog for store and community distribution to accommodate people without Internet access.
The reduction in quantity means a savings of 35 trees, 15,600 gallons of water, 32 million BTUs of energy, 1,000 pounds of solid waste and 1,800 pounds of greenhouse gas emissions — each quarter!
Thank you for being a part of this sustainability effort by using www.PccCooks.com.
Please note: Registration for the Winter quarter starts December 29 at 9 a.m..
Local produce for schools Courtesy of the new Local Farms-Healthy Kids legislation in Washington state, students at Van Asselt Elementary on Seattle’s Beacon Hill now dine on locally grown fruits and vegetables every afternoon as a delicious, healthy snack. The school received a $29,248 grant to buy produce from local farmers for the students, including a high number who are low income.
The Tilth Producers of Washington sponsored a celebratory kickoff event, where the children not only enjoyed local produce but also heard from a legislator and farmer about where the food is coming from and why they’re receiving the tasty treats.