Sound Consumer archive
August 2010

The Flavor Industry

by Samia McCully, N.D.

For thousands of years, spices and sauces and different forms of cooking have flavored our food naturally. So, why is there a multi-billion dollar industry based on replicating these results? The evolution of food flavoring in America began during the Industrial Revolution.

Do you drink enough water?

by Cynthia Lair

Water is important to many bodily functions, such as regulating temperature, transporting nutrients and oxygen to the blood, removing waste, and lubricating joints. Every day our bodies lose water through sweating, exhaling, urination and bowel movements. This water must be replaced.

Twin Springs Farm

That plump, perfect peach you cradle in your hands this month was plucked just hours ago from an orchard on the banks of the mighty Columbia River, heady with sweetness from hours of basking in the Eastern Washington sun.

Recipes from the August issue

Eggplant lends vibrant color and a unique texture to many meals and marries well with surrounding flavors.
Marinated Grilled Eggplant · Pasta with Eggplant, Mushrooms and Fresh Mozzarella · Persian Eggplant and yogurt dip

Corn Refiners Association: these treacle tricksters are no treat!

by Goldie Caughlan, PCC Nutrition Education Manager

While Web surfing recently for items on high fructose corn syrup (HFCS), I was confronted repeatedly with intrusive and unctuous pop-up advertisements. They jumped out from the page, yelling “sweetsurprise.com: Discover The Facts About HFCS, Sugar & Honey Online Today!”

What's new in store — August 2010

From a line of all-natural, non-toxic art supplies to vegan pizza and sparkling kombucha, we have a variety of products new in store.

Notes from the Cellar

Bitter. Sweet.

by Jeff Cox, Beer and Wine Merchandiser

When it comes to adjectives, bitter just won’t fly. What most people are after is sweetness — although “sweet” is another word best used judiciously (somewhere in the self-styled sophisticates’ dictionary of received ideas it clearly states that sweet wine is for rednecks and other assorted mouth-breathing types).

A toast to Powers Winery ... and you!

By Lynne Jordan, Development & Outreach Associate

This June PCC Farmland Trust reached a milestone worth celebrating — our partnership with Powers Winery surpassed $50,000 raised in support of organic farmland preservation. For every Powers’ Farmland Trust Cabernet or Chardonnay bottle sold at PCC Natural Markets, two dollars is donated to the trust.