Sound Consumer archive
March 2011

Rethinking breakfast conventions

by Eli Penberthy, Associate Editor

America may be a hotbed of innovation where imagination has no limit — but you wouldn’t know it by looking at our breakfast plates. Ask most Americans what they eat in the mornings and you’re likely to hear a rather uninspired list.

GMO-free at PCC

The Center for Food Safety is back in court, defending the farmer’s right to choose what to grow, and the consumer’s right to choose what to eat. It is appealing the government’s approval of genetically modified (GM) alfalfa and sugar beets. We’re signed on as a friend of the court in the sugar beet case, and we’re implementing a policy to support the consumer’s right to an informed choice in our stores.

What’s on the agenda for the NOSB meeting in Seattle?

by Trudy Bialic, Editor

Are you planning to attend the meetings of the National Organic Standards Board (NOSB) next month in Seattle? Do you have something you’d like the national organic standards to address, something the NOSB should hear?

Diet is a national security issue

by Goldie Caughlan, PCC Nutrition Education Manager

With March designated Nutrition Month by the American Dietetic Association, it’s a good cue to bring up the intertwined problems of how we as a nation are (or are not) addressing childhood hunger and its closely related counterpoints: overeating, under-nourishment and obesity.

Mouthwatering miso

Salty-sweet and deliciously savory, miso is a flavorful paste made of fermented soybeans and grain, such as rice or barley. It traditionally is used in Japanese cooking but also can add a twist to many non-Asian soups, dips, marinades and more.

Recipes from the March issue

Breakfast re-imagined

Why limit breakfast to cereal or a bagel? People around the world favor hearty, savory breakfasts and for good reason — they’re nutritious and filling.
Smørbrød · Tofu and Wakame Miso Soup · Be Bop Breakfast

What's new in store — March 2011

New-crop organic asparagus in our produce departments awaken us to spring, and organic Altaulfo mangoes are a burst of sunshine. Our take-and-bake pizzas now have fabulous organic, handmade whole-wheat crusts made by Essential Baking Co. Also be sure to try new Sierra Nevada raw milk cheeses, Madecasse chocolate bars, and more!

Notes from the Cellar

Chinook Wines: A taste of the real Washington

by Jeff Cox, PCC Wine Guy

Truly good things never go out of style, but neither do they lend themselves to easy description. “Bigger,” “better,” “colossal” or “pushing the envelope” fall sadly short of capturing real character and quality. Hence, attempting to draw a picture of Kay Simon and Clay Mackey at Chinook Wines isn’t an easy task.

Basic necessities for farming: soil, water and equipment

by Kathryn Gardow, Conservation Director

We recently evaluated a gorgeous piece of property with prime agricultural soils in the Puget Sound region owned by an elderly couple. The property has not been farmed for over 40 years and although it has many good attributes — including a willing seller and great soil — it lacks some basic necessities for farming: water rights and farming infrastructure.