Sound Consumer archive
by Lola Milholland
In winter and early spring, while most of our regional farms lie dormant, grocery store produce sections remain well stocked with fresh fruits and vegetables. Much of this vast selection comes from Mexico.
Mark your calendars: The National Organic Standards Board and the National Organic Program will hold their first meeting ever in Seattle on April 26-29. Consumers, vendors and other organic stakeholders may attend or testify.
Like businesses everywhere, PCC has plans for the new year, with strategies for challenges and ideas for improvement — customer service, remodel and upgrade Fremont PCC, explore software to deliver our 10% coupon electronically — and much more!
by Carol Dansereau
Last spring, a group of workers tending orchard trees noticed a cloud of toxic fumes heading their way. Within minutes they were experiencing the pain and terror of acute poisoning: vomiting, abdominal cramps, dizziness, headaches, weak muscles, numbness, burning hot skin, and other symptoms.
by Goldie Caughlan, PCC Nutrition Education Manager
Some articles indicate “cheap” foods are being consumed more heavily now. These are primarily refined carbohydrates, such as refined white breads, crackers, cookies, white pastas, polished white rice and refined (degerminated) corn flour products.
At PCC, we carry only American shrimp, wild-caught or farmed in ways that are ecologically sustainable. We have a range of sizes and styles — fresh, frozen, raw and cooked. Here are a few you may find in our stores.
In January, when we're craving hearty fare that's also healthy, shrimp stars in some of our favorite dishes — they're low-fat, packed with protein and delicious. These spicy recipes are flavorful enough to brighten even the darkest winter day!
Bengali Spice-rubbed Prawns · Southwest Red Chili-crusted Shrimp Skewers
From organic Minneola tangelos to Late July tortilla chips, Draper Valley organic chicken to Deep Steep body butters and lotions, we have a great variety of new items in store.
by Jeff Cox, Wine and Beer Merchandiser
Graciano. Say it. Graciano. Delicious, no? Mellifluous at a minimum and when pronounced with the proper accent, an instance par excellence of onomatopoeia. These ears hear grace, depth, boldness, bright, racy rhythms, accents of sultry spice and a hard-to-categorize wildness. It’s a lovely word and an even lovelier grape, rich in color, exuberantly fragrant, spicy and magnificently structured, with great aging potential.
by Kelly Sanderbeck, Communications & Development Director
Since returning from a Slow Food conference in Italy as a delegate, I’ve been noticing the American organic consumer’s tendency to focus somewhat obsessively on what we eat. It seems that our dietary rules — no gluten, sugar, dairy or nuts, for example ≠— become the goal. Please, don’t get me wrong, I’m not denying the very real allergies and sensitivities that many of us have (me included).
New powers in agriculture · Strawberry fumigant causes cancer · EU retreats on bluefin tuna quotas · Gene patent policy change? · Not organic goji · Organic hops required · Sight of meat calms men · Apple a day? · Beak deformities linked to pesticides · BPA disappearing from packaging · Aquifers going dry · Wind farm health effects