Sound Consumer archive
by Eli Penberthy, Associate Editor
It’s no secret that the Pacific Northwest is home to some of the best food in the world — in fact, it’s probably a big reason why we choose to live here! You’ll always find your favorites at our neighborhood PCCs, but sometimes it’s fun to visit the source and see where some PCC foods come from firsthand.
by Trudy Bialic, Editor
It’s one thing for environmentalists to say genetically engineered crops are dangerous but now scientists at the U.S. Department of Agriculture are sounding the alarm, too. Microbiologist Robert Kremer has analyzed farm soil for 20 years, the last several studying soil quality and genetically engineered (GE) plant growth.
by Todd Hardie
Ninety percent of flowering plants and 40 percent of the foods we eat depend on pollinators — mostly honeybees. They pollinate everything from almonds and apples to tomatoes and watermelon. Bees also are wonderful teachers.
Organic berries are one of summer’s great pleasures and juicy strawberries, bursting with flavor, may be our favorite.
Panna Cotta with Fresh Berries · Mixed Berry Coulis · Strawberry Rhubarb Galettes
by Goldie Caughlan, PCC Nutrition Education Manager
Truth, transparency and trust: keys to PCC’s policies, quality standards and products. Are you a dedicated label-reader when you shop at PCC? Or is your “yellow or orange alert level” only fully engaged when you are shopping elsewhere, in mainstream or other conventional grocery stores?
From gluten-free ice cream sandwiches to vegan cheesecake, raw honey to local strawberries, we have a variety of products new in store.
by Jeff Cox, Beer and Wine Merchandiser
“Au revoir ... à Septembre” ... and just like that, she’s gone. Agent MC shoulders her purse, turns and strides purposefully, bags in tow, toward the Air France counter. Mission accomplished. Turn the page. Next.
Green may be the color of spring, but it’s also the shade of some of our favorite early summer delights: bunches of spinach, tender salad mix, baby bok choy, and several varieties of chard and kale. This month we’ll get all these from Full Circle Farm.
by Kristin Vogel, Communications & Education Associate
This saving farmland business, it’s complicated stuff. In essence our mission is simple, but realizing it is fraught with complexity. There is the enormity of the task, of course: attempting to save farmland from inside a giant system that does not, generally speaking, value farming.
Economical horse power · College sheep club · BPA action · rBGH decline · Salt an additive? · Subsidies don’t make people fat · “Stacked” GE seeds · GE in Spain · GE soy: sterility, infant mortality · Legalizing pot hurts small farmers? · Dine out, gain weight?