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by Debra Daniels-Zeller
The damage antibiotics could do to our microbiome — the trillions of microbes living in our gut — is just being discovered. Crohn’s disease, celiac disease, asthma and obesity are just a few of the increasing chronic health problems linked to antibiotics.
A major study published in the prestigious British Journal of Nutrition claims conclusive evidence that organic crops — and foods — are nutritionally superior to conventional crops and foods.
Two more GMO labeling initiatives appear headed for the ballot this November.
The Alaskan government received results from the U.S. Food and Drug Administration (FDA) on radiation testing of Alaska seafood and the results confirm seafood in the North Pacific and Alaska waters poses no radiation-related health concerns.
Organic ag better for birds · Supreme Court rules on false labeling · Slavery in shrimp industry · Marijuana pesticides? · Spokane bans bee-killing pesticides · Chardonnay seeds for weight loss? · Pink Slime lawsuit · GE banana · Broccoli protects against air pollution? · Fortified foods and kids · Satellites to end pirate fishing?
Our PCC Cooks program offers classes from chefs who have lived and traveled in all corners of the world. Here we present some of their favorite summer salad recipes, using the best organic summer produce, which is peaking this month.
Vinegar has been used for centuries as folk medicine and to preserve and flavor foods. Its unmistakable tang can embolden and draw flavor from many foods, and it’s a great way to add flavor without fat and with just a few calories.
by Joel Preston Smith
The Environmental Protection Agency (EPA) used faked data in order to win approval of biosolids as a safe form of compost. An EPA whistleblower reveals in his new book, "Science for Sale," that he was forced out of EPA after publicly condemning biosolids.
by Nick Rose, PCC Nutrition Educator
As of this month, gluten-free claims must conform with new regulations by the U.S. Food and Drug Administration (FDA), requiring that foods labeled "gluten-free" must be free of wheat, barley or rye, and that "any unavoidable presence of gluten" must result in less than 20 parts per million (ppm) of gluten.