S O U N D C O N S U M E R
PCC Natural Markets4201 Roosevelt Way NESeattle, WA 98105
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PAIDSEATTLE, WA
PERMIT NO. 401
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Dedicated to informing and educating
members and the public about food
and agriculture, consumer food concerns,
and the cooperative business model.
No. 515 • May 2016
IN THIS ISSUE
Spring produce recipes, page 7
Protecting local pollinators, page 8
Pastured eggs at PCC, page 12
by Marilyn Walls, M.S.
W hen it comes to setting
standards for PCC products,
the most complicated ingre-
dients may be in supplements and body
care products. The shelves of the health
and body care department (HBC) include
vitamins, toothpastes, probiotics and
body lotions — an array of products that
can be a dream come true, or a night-
mare, depending on where you shop!
Customers often express appreciation
that products at PCC are vetted to adhere to
PCC’s high standards and values. While this
does not mean customers should forego
reading labels or asking questions of sup-
pliers, customers can rest assured that each
product is being put through a rigorous
process where everything from the small-
est ingredient to the larger environmental
impact is considered.
Like other departments at PCC Natural
Markets, HBC gives preference to organic,
non-GMO and local products. Products
tested on animals have not been allowed
in HBC for years.
While many PCC quality standards for
foods could apply to HBC products, anal-
ysis of the complex HBC world requires
separate standards. Recognizing this,
PCC took the first step four years ago
by eliminating body care products with
parabens and other irritants. Recently,
PCC established a subcommittee to create
criteria for evaluating ingredients in every
HBC supplement and body care product.
Our evaluation criteria for ingredient
decisions are similar to those for other
PCC standards. Safety, efficacy and low
environmental impact are primary. We
also seek renewable ingredients that
aren’t synthetic. Each criteria is consid-
ered before an ingredient is allowed in
an HBC product at PCC.
SAFETY
Supplements are regulated for safety
and the integrity of their claims by the
government through DSHEA (Dietary
Supplement Health and Education Act
of 1994), but body care products are un-
regulated. Body care product labeling has
been compared to the Wild West.
That put the onus on PCC to
examine research about the effects of
ingredients on personal health, allergies
and other health risk factors — from skin
irritants to carcinogens.
EFFICACY
Simply put, the product must work.
The ingredients must be necessary for the
functioning or appeal of the product.
Our buyers look for products that
are tested for efficacy and verified with
clinical trials.
NOT SYNTHETIC
This is perhaps the most difficult
measure. We use the U.S. Food and Drug
Administration (FDA) definition of synthetic:
It considers the source and the chemical
process of making the ingredient.
Nothing petroleum-based is allowed
and ingredients must come from a renew-
able resource found in nature. We also
review whether there’s a nonsynthetic or
alternative substance available to replace
synthetic ingredients.
Customers often refer to Environmental
Working Group (EWG) research and ratings
as a helpful standard for deciding on body
Big companies to label GE
By the time you read this,
more companies are expected
to have announced they’ll label
their genetically engineered
(GE) foods, dimming chances
of any congressional action to
stop Vermont’s GE labeling
law from taking effect July 1.
Campbell Soup, General Mills,
Mars, Kellogg and ConAgra
already have announced they
will label their GE foods.
There’s no evidence any
companies are reformulating to
avoid GE ingredients, contrary
to claims by labeling opponents.
Also, labeling laws drafted
for Massachusetts, New York,
Rhode Island and other states
have the same standards for
packaged food as Vermont, Con-
necticut and Maine, so there’s
no basis for concern about a
patchwork of state laws.
Lawsuit challenges GE salmon approval
A broad coalition of environ-
mental, consumer and fishing
organizations in March sued the
Food and Drug Administration
(FDA) for approving GE salmon,
the first-ever GE food animal.
The lawsuit challenges the
FDA’s claim that it has authority
to approve and regulate GE ani-
mals as new “animal drugs” under
the 1938 Federal Food, Drug, and
Cosmetic Act. Those provisions
were meant to ensure the safety
of veterinary drugs administered
to treat disease in livestock; they
were not intended to address en-
tirely new GE animals as “animal
drugs.” The FDA’s approval of GE
salmon opens the door to other
GE fish and shellfish, as well as
chickens, cows, sheep, goats,
rabbits and pigs that reportedly
are in development.
The suit also highlights the
FDA’s failure to analyze and pre-
vent risks to wild salmon and the
environment, and fishing commu-
nities, as required by federal law.
The world’s preeminent
experts on GE fish and risk as-
sessment, as well as biologists
at U.S. wildlife agencies charged
with protecting fish and wildlife,
heavily criticized the FDA decision
for failing to evaluate the impacts.
The FDA ignored their concerns
in the final approval.
Read more about the lawsuit:
pccnaturalmarkets.com/r/3924
and PCC’s comments to the FDA:
pccnaturalmarkets.com/r/3925.
NEW STANDARDSFO R P CC H E A LT H & B O DY CA R E
Can’t find a product?
Here’s why.
2 PCC SOUND CONSUMER M AY 2 016
YOUR CO-OP COMMUNITYFind out more about community events at pccnaturalmarkets.com/events
Jeffrey Muir, Cashier at Fremont – With a cordial demeanor, Jeffery offers help, takes his time and gives his undivided attention!
MAY CUSTOMER SERVICE STAR
Whether you’re looking to grasp a
tricky technique, expand your weeknight
repertoire, or just spend an evening
with your fellow culinary enthusiasts,
May brings a fresh batch of classes to
whet your appetite. Let PCC Cooks be a
stepping stone on the path to delicious,
homemade food shared with family and
friends this spring.
Join us this month for The Art of Thai
Cuisine, as Pranee Halvorsen demonstrates
a new menu of flavorful and accessible
Thai dishes that soon will become your
favorites. Tomato Whisperer Sarah Cassidy
will be your guide to all things tomato
in Tomaticus Galoricus: Growing Healthy
Tomatoes from Start to Harvest, and Darin
Gagner will share restaurant secrets to suc-
cessful sauce creation in Sauces – Classic
and Contemporary. You’ll also find classes
on Refreshing Raw Foods; How to Bake a
Cake 101; Elegant Vegan Dining and more
at PccCooks.com.
Tilth Edible May Plant SaleSaturday, April 30 and Sunday, May 1 9 a.m. to 3 p.m., Meridian Park 4649 Sunnyside Ave. N., Seattle
Come take advantage of the largest
selection of organically, sustainably and
locally grown vegetable plant starts in the
region. You’ll find an amazing selection of
vegetables to choose from, with heirloom
varieties, culinary herbs, edible flowers,
drought-tolerant perennials, and “warm
season” crops such as tomatoes, peppers,
squash and corn. PCC is a proud sponsor
of this event. Free event.
Mom & Me at the ZooSaturday, May 7, 9:30 a.m. to 3 p.m. Woodland Park Zoo 5500 Phinney Ave. N., Seattle
Celebrate Mother’s Day with the 26th
annual Mom & Me at the Zoo. Moms and
families enjoy lots of fun activities on the
North Meadow and moms receive half-price
admission to the zoo on the day of the
event. The PCC TasteMobile will be there
doing a Kid Picks taste test. Find us near
the penguins!
Food bank packaging parties Help our partnering food banks by
helping pack bulk foods into family-sized portions.
Wednesday, May 4, 7 p.m., FamilyWorks Food Bank
Thursday, May 5, 7 p.m., Rainier Valley Food Bank
Monday, May 9, 6:30 p.m., Kirkland Hopelink Food Bank
Wednesday, May 11, 7 p.m., North Helpline Food Bank
Monday, May 16, 7 p.m., Issaquah Food & Clothing Bank
Monday, May 23, 7 p.m., Westgate Chapel Food Bank
Wednesday, May 25, 7 p.m., University District Food Bank
For more information, including
addresses and future dates, visit
pccnaturalmarkets.com/foodbank.
Bicycle drive to support local kids Saturday, May 21 at Redmond PCC, 10 a.m. to 4 p.m.
Sunday, May 22 at Kirkland PCC, 10 a.m. to 4 p.m.
Bike Works and PCC are partnering to
bring bikes to the kids in our communities.
We’re accepting all types of bikes, bike
parts and bike accessories — especially
bikes in good condition! We’d especially
like 20-inch-wheel BMX-style bikes, 24-
inch- and 26-inch-wheel mountain bikes,
and road bikes.
We’re happy to do the heavy lifting.
Just pull on up and we’ll take care of the
rest. Donate and then enter to win a PCC
gift card!
Edmonds Health & Fitness ExpoSaturday, May 14, 9 a.m. to noon Edmonds School District Stadium 7600 212th St. SW, Edmonds
Get free health screenings, get moving
in the active zone, and don’t miss the bike
rodeo! The PCC TasteMobile will be there
doing a Kid Picks taste test.
Blood drives Bloodworks Northwest will be visiting
two store locations this month. Stop by:
Tuesday, May 24
PCC Fremont, 11 a.m. to 1:30 p.m.
PCC View Ridge, 3 to 6 p.m.
Your donation can save up to three
lives! Walk-ins welcome, remember to
bring your ID. Learn more about donating
at bloodworksnw.org.
Families Helping FamiliesMay 1 to May 31
Support Seattle Children’s Organic Garden program
PURCHASE KID PICKS PRODUCTS
THROUGHOUT MAY
PCC Healthy
Kids is excited to
once again join
efforts with Seattle
Children’s Hospital for the
Families Helping Families program.
Support Seattle Children’s by pur-
chasing Kid Picks products at PCC
throughout May. We’ll be donating
a percentage of PCC Kid Picks
product sales to Seattle Children’s
programs that educate youth and
families about nutrition.
Your purchase of Kid Picks
products this month directly ben-
efits the Children’s Hospital Organic
Garden program, which provides a
hands-on learning environment for
teaching patients and their families
how to develop and sustain healthy
habits. Hundreds of pounds of
tomatoes, squash and other garden
items are utilized to feed many of
the kids who are in the hospital.
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Great foods.Healthy
neighborhoods.
Become a PCC member and join a
community of shoppers who value fresh, locally
grown food — plus get shopping discounts every month!
To become a member, just stop by any PCC store
and ask a cashier. Or, join online at
www.pccnaturalmarkets.com.
3PCC SOUND CONSUMER M AY 2 016
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LETTERS CONTINUED ON PAGE 5
S O U N D C O N S U M E RS O U N D C O N S U M E R
PCC neighborhood locations:
Columbia City Daily 6 a.m. to 11 p.m. 3610 S. Edmunds St., Seattle, WA 98118 206-466-6182
Edmonds Daily 6 a.m. to 11 p.m. 9803 Edmonds Way, Edmonds, WA 98020 425-275-9036
Fremont Daily 6 a.m. to midnight 600 N. 34th St., Seattle, WA 98103 206-632-6811
Greenlake Aurora Daily 6 a.m. to 11 p.m. 7504 Aurora Ave. N., Seattle, WA 98103 206-525-3586
Greenlake Village Daily 6 a.m. to midnight 450 NE 71st St., Seattle, WA 98115 206-729-5075
Issaquah Daily 6 a.m. to 11 p.m. at Pickering Place 1810 12th Ave. NW, Issaquah, WA 98027 425-369-1222
Kirkland Daily 7 a.m. to 11 p.m. 10718 NE 68th St., Kirkland, WA 98033 425-828-4622
Redmond Daily 6 a.m. to 10 p.m. 11435 Avondale Rd. NE, Redmond, WA 98052 425-285-1400
View Ridge Daily 7 a.m. to 11 p.m. 6514 40th Ave. NE, Seattle, WA 98115 206-526-7661
West Seattle Daily 6 a.m. to midnight 2749 California Ave. SW, Seattle, WA 98116 206-937-8481
pccnaturalmarkets.com
Published monthly by PCC NATURAL MARKETS 4201 Roosevelt Way NE, Seattle, WA 98105
Phone 206-547-1222, Fax 206-545-7131
The SOUND CONSUMER is dedicated to informing and educating members and the public about food and agriculture, consumer concerns and co-op principles.
SOUND CONSUMER: circulation: 58,000. Copyright 2016: All rights reserved including the right to reproduce. PCC endorses neither the services nor products of any paid advertiser. Opinions expressed in the paper are the writer’s own and do not necessarily reflect co-op policy.
EDITOR Eli Penberthy
ART DIRECTOR Sue Aho
GRAPHIC DESIGN & PRODUCTION Kathy Moore
RECIPE DEVELOPMENT Jackie Freeman
ADVERTISING Rachel Welker, Fran McDonald
PROOFREADER Hana Rubin
CHIEF EXECUTIVE OFFICER Cate Hardy
PUBLIC AFFAIRS DIRECTOR Trudy Bialic
BOARD ADMINISTRATOR Janice Parker
BOARD OF TRUSTEES
Carol Binder
Michael Hutchings
Taso Lagos
Julianne Lamsek
Maggie Lucas
Karen May
John Sheller
Sandy Voit
Bruce Williams
GROWING YOUR OWN FOODI much appreciate the lead article (April
Sound Consumer), “Breeding better organic
produce locally.” Very interesting develop-
ments. Promising too!
Regarding the “Winter harvest potential”:
In our small suburban yard we’ve been ex-
perimenting with growing easy, year-round
greens and tubers for some time. Chicory
certainly is one of the top greens and
sunchokes are a prime “starch.” January to
March is when they’re harvestable.
They’re such a vigorous crop and easily-
available winter starch (once deemed “safe to
eat”) that they deserve mention — especially
as they’re here during our midwinter storm
season, waiting safely in the cold ground, no
other refrigeration needed. Note: it’s impor-
tant to cook them very thoroughly.
Relating that story to Nick Rose’s article,
“Build an emergency food kit,” page 8, I
thought about emergency kit greens:
Alfalfa seeds store well in the fridge and
two tablespoons, soaked and sprouted for
a few days in a large jar, make a quart or
more of green-leaved sprouts, with nothing
more than water and light.
2. Winter greens from the yard (or
planting containers) also provide essential
nutrients. Kale, chicory, fennel and sorrel all
can survive normal winters in this area and,
between them, yield a gourmet-quality bitter
greens salad year-round.
— Elizabeth Hardisty
AID FOR FARMERSI wanted to pass along a suggestion.
Since learning in a PCC Sound Consumer
article a few years ago that many organic
farmers don’t even break even on their costs
but have to subsidize their work as farmers
with outside jobs, I’ve been wondering if
there was a way to support them in addition
to buying organic produce at places like PCC.
It occurred to me today: What if PCC
were to put a “change jar” on the counters
where the money would go to support local
organic farmers? An instant donation when
you make a purchase? Or have an option of
“rounding up to the next dollar” and having
the money go to local organic farmers?
Or some other program where PCC
members could donate change somehow
to support, not just one local farm, but the
local organic farming community? Or opt to
pay a little more at checkout, or something,
toward that purpose?
Or maybe we could have a brainstorm-
ing contest, ideas to shore up the organic
farming community in other ways?
— Nils Osmar
PCC replies: Thank you for the
thoughtful suggestions to support organic
farmers, above and beyond purchasing
their foods! We’ll include them in discus-
sions going forward.
There are several organizations that
provide essential services for organic
farmers, and we do support their work.
They include Organic Seed Alliance,
which provides seed breeding specifically
for organic farmers that currently rely
on conventional seed lines developed
outside our region. We also support The
Cornucopia Institute, a primary advocate
for organic, family-scale farmers, and his-
torically have supported Tilth Producers of
Washington, another resource for organic
farmers, now merged with Seattle Tilth.
There is not a dedicated way to donate
cash to organic farmers that we know of.
We simply don’t have the infrastructure to
distribute donations of that kind and we
don’t know of other organizations that do.
But we understand your point and will
consider what may be possible.
On several occasions PCC and shoppers
contributed to farmers in dire need. When
a farmer needed money for heart surgery in
2006, we set up a bank account for shoppers
to contribute directly. We also stepped up to
help a farmer manage losses and costs associ-
ated with a major flood (pccnaturalmarkets.
com/r/3927).
“Calls to action” went to members
through the Sound Consumer. If and when
future crises emerge for our hardworking
farmers, PCC member-owners and other
shoppers will be informed on how to help.
COOKING WITH OLIVE OILIs it ok to use olive oil for cooking?
I went to a PCC Cooks class and the in-
structor said that when you heat up olive
oil it becomes toxic.
— Ismael Popoca Aguilar
PCC replies: Extra virgin olive oil, the
only type of olive oil sold at PCC, has a smoke
point of 325 to 375˚F depending on brand.
This means it can be heated safely to low-
medium heat temps on the stovetop but
not for anything hotter. It can be used for
oven roasting at temperatures above 400
˚F, however, because oven-roasting is not
a direct heat, and the food does not reach
that temperature. If your olive oil smokes
or turns brown in your skillet, it means the
fats are damaged and can have “toxic”
properties, so you should wipe the pan
clean and start over.
See our product guide, “Choosing the right
cooking oil” (pccnaturalmarkets.com/r/3928)
for more information about culinary oils.
FYI, some “light” olive oils can be heated
to higher temperatures due to synthetic pro-
cessing techniques not acceptable at PCC.
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New standards for PCC health & body care CONTINUED FROM PAGE 1
care products. While PCC admires and
supports the work of EWG, we raised the
bar. Ingredients rated #1 by EWG may be
synthetic. PCC prohibits synthetic ingredients
in HBC products whenever possible.
ENVIRONMENTAL IMPACT
The ingredients we allow have the least
adverse effects on the environment during
manufacture, use or disposal.
Ingredients cannot compromise the
health of the workers involved in any stage
of the process.
THE PROHIBITED LIST
With these above criteria as a guide,
we established a Prohibited Ingredient
List for all supplement and body care
products. More than 500 ingredients com-
mon in mainstream and some “natural”
products are not allowed in HBC products
at PCC Natural Markets.
We believe PCC has the highest HBC
standards of any retailer. Other retailers
identify “top-tier” products meeting similar
standards, yet still sell other products with
ingredients not meeting those standards.
THE TOOTHPASTE EXAMPLE
For a look at the intricacies of imple-
menting the new HBC standards, tooth-
paste is a good place to start. Toothpaste
selection is a visible result of changing
HBC standards, which is to say your favor-
ite toothpaste may not be sold at PCC any
longer. SLS is the ingredient that led us to
drop some very popular products.
According to the independent
Cosmetic Ingredient Review (CIR), “SLS”
often is used incorrectly as an umbrella
abbreviation to cover a variety of chemi-
cals, including sodium lauryl sulfate,
sodium laureth sulfate, ammonium lauryl
sulfate, sodium lauroyl sarconsinate, and
similar surfactants used in personal care
products. Those names would be listed
on the label rather than SLS.
They are inexpensive foaming
detergents, used in car washes and
engine degreasers, as well as toothpastes,
shampoos, shower gels and other cleans-
ers. Even the CIR, which deemed sodium
lauryl sulfate safe, acknowledged it may
induce eye and skin irritation.
Of bigger concern is the possibility
that sodium laureth sulfate, according to
EWG, “may be contaminated with poten-
tially toxic manufacturing impurities, such
as 1,4-dioxane. 1,4-dioxane is an unwant-
ed byproduct of an ingredient processing
method called ethoxylation.” Ethoxylation
is a chemical reaction employing some
nasty elements to create foam and stabilize
mixtures. It’s not for the ingredient purist!
Neither the sources of ingredients,
nor the process of ethoxylation, meets
PCC’s criteria for safety, environmental
impact or non-synthetic/renewable. The
Environmental Protection Agency classifies
dioxane as a probable human carcinogen.
The FDA suggested (but did not require)
that manufacturers remove 1,4-dioxane
from personal care products. In addition
to being synthetic and possibly toxic to
humans, the ethoxylation process also
may be damaging to aquatic life.
A customer would not ever see
1,4-dioxane listed as an ingredient —
one signal of the depth we must dig
to understand ingredients and put the
new HBC standards in place. Since PCC
chooses to be precautionary, erring on
the side of protecting customers at all
times, SLS did not meet the first criteria
— safety. We know alternative ingredi-
ents are readily available to replace SLS.
So, all toothpaste products containing
SLS have been discontinued.
INGREDIENTS TO “SUNSET”
Ethoxylation and 1,4-dioxane con-
tamination extend beyond toothpaste and
cleansers. EWG rates 1,4-dioxane as a high
PROHIBITED INGREDIENTSSurfactants: SLS, MEA, DEA and ETA
• Function: Increase foam.
• Alternative: Learn to em-brace less or no-foam in toothpastes and shampoos or add more water.
Ceteth-20 phosphate (emulsifier)
• Function: Disperse liquids and meld elements.
• Alternative: Shake container to mix ingredients!
Propionates (preservative)
• Function: Antibacterials to increase shelf life.
• Alternative: Use products regularly. Keep in a cool, dry place.
Mineral oil (emollients)
• Function: Condition and soften skin and hair.
• Alternative: Look for non-synthetic oils that aren’t chemically extracted.
Polyethylene glycol (detergent)
• Function: Cleansing.
• Alternative: Choose gentler options for clean body and hair.
Synthetic perfumes
• Function: Fragrance.
• Alternative: Choose essential oils or food-derived scents.
MORE THAN
500 INGREDIENTS common in mainstream
and some “natural” prod-ucts are not allowed in health and body care
products at PCC.
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hazard overall and as a risk in polysorbates
and ingredients with PEG (polyethylene
glycol) in the name. This affects other
products carried in HBC, such as lotions,
mouthwashes and face creams.
Such ingredients are used to emulsify
the product into a smooth mixture, to
blend elements and prevent separation.
PCC will “sunset” products containing
polysorbates, PEG, SLS and others that
are ethoxylated, or pose risks of dioxane
contamination. It means no new products
containing these ingredients will be ac-
cepted at PCC, and current vendors will
be given 18 months to reformulate.
Thankfully, there are nonsynthetic
versions available now, and PCC will
require documentation from our vendors
that the source and process are not
synthetic. That may be inconvenient for
manufacturers and some customers at
first, but making these changes will pro-
tect the health of humans and sea life.
The safer standard for toothpaste is but
one example of what has been considered
in creating PCC’s new HBC Prohibited List.
The subcommittee has given thanks for
brain-supporting supplements and relaxing
herbals to face the strenuous task of un-
derstanding scientific names and processes,
and to balance that information with what
customers like to buy!
As in life, there are exceptions to the
rules. Hair color is the biggest exception.
Some ingredients on the Prohibited
List can be found in hair coloring prod-
ucts, including PEGs. Those ingredients
are needed currently for hair coloring to
work and we believe our hair coloring
products use the most natural ingredients
available. We will continue to seek new
hair color products closer to our stan-
dards. Meanwhile, no hair colors will be
eliminated due to ingredients.
The Prohibited List likely will evolve
for continual improvement, a living entity
shaped by innovations in the natural
products industry and emerging research
about ingredients. An immense amount
of work will be required to bring HBC in
line with the new Prohibited List, from
communication with companies’ scientists
to explanations for customers.
PCC’s mission, however, to be trans-
parent and trustworthy for customers, is
well served by these changes.
5PCC SOUND CONSUMER M AY 2 016
[ LETTERS to the ed i to r ] CONTINUED FROM PAGE 3
I’ve replaced my pots with stainless,
gotten rid of any chipped nonstick
pans and started looking into ceramic.
But I’ve found sources that claim non-
stick “ceramic” is made with lead or nano-
technology. Are “ceramic-glazed” pans
safe, safer or another flawed alternative?
— Amanda Karim
PCC replies: We believe ceramic-
glazed pans would be safer than Teflon
(and aluminum), but we always advo-
cate cast-iron, enameled cast iron and
stainless steel as first choices.
Nanotechnology seems to be used
in the “green nonstick” ceramic pans.
Although advertised as having none
of the health problems associated with
perfluorinated compounds in other
nonstick pans, the “green ceramic” cook-
ware on the market reportedly is made
using nanotechnology and only coated
with an ultrathin layer of ceramic. The
Rodale Institute says that, “as with other
chemical nonstick finishes, nano ce-
ramic finishes can chip off, particularly
around the edges… [and] very little is
known about the environmental fate of
nanoparticles, and increasing evidence
is showing that those tiny particles could
cause big-time damage.”
As for lead, most of today’s ceramic pots
are glass, not clay. See: pccnaturalmarkets.
com/r/3929.
CUSTOM TOURS AT PCCWow! What a wonderful experience
PCC nutrition educator Marilyn Walls
provided for our Brownie troop. We want
to thank her so much for all her planning,
patience and guidance. The girls had a
great time and learned a lot. Many tasted
a few things for the first time.
We appreciate her time and energy,
and the generosity of PCC. Again, thanks.
— Sharon Jones and Brownie Troop 44325
PCC replies: PCC is available for
customized store tours for diverse com-
munity groups. Examples of groups in-
clude school classes, scout groups, senior
groups and health professionals.
These tours can be focused on topics
such as kids/family nutrition, food allergies,
special diets and behind-the-scenes of a store.
Tours are scheduled based on the
availability of PCC staff. The duration
is determined by the type of tour and
number of participants. For more details
or to schedule a customized store tour,
visit pccnaturalmarkets.com/r/3932.
ORANGE SHELLAC ON ORGANIC PRODUCEThis Q&A from 2001 (pccnaturalmarkets.
com/r/3933) states that carnauba wax
is the only wax on the USDA/National
Organic Program’s “National List of All-
lowed and Prohibited Substances.” But
orange shellac, a non-vegan substance
used as a wax on fruits and vegetables,
also is on the list.
— Alissa Wilson Williams, via Facebook
PCC replies: Yes, orange shellac is
allowed now in organic systems, at least
temporarily as an item on the so-called
National List.
We read that orange shellac most
often is used on citrus, pome fruit,
cucumbers, bell peppers and eggplant,
but our produce supplier, Organically
Grown Company, never has heard of
any kind of wax coating used on the
produce it supplies to PCC.
PRAISE FOR STAFFI want to tell the managers at PCC
Issaquah how amazing every person who
works there is. I have mitochondrial toxic-
ity. It has left me with many issues, includ-
ing a droopy face on the left side, spasms
and speech issues to name a few. I have to
walk with a cane now. I usually fear going
out of my apartment because people can
be so mean to me. Learning what people
who have disabilities go through firsthand
has been very sad for me.
But the staff at PCC Issaquah always
take the time to smile when they see me
and they never make me feel bad if it’s hard
for me to speak. Even if there is a line at
the food counter they take the time to make
me not feel rushed because I’m slow now.
It may seem small but to someone who
currently is waiting to find out if they have
brain damage from antibiotics, any bit of
kindness means the world to me and helps
me not feel like a monster. I love coming
to PCC to get what I need because I know
it’s free from chemicals, but truly the staff
in Issaquah is amazing. I told one lady at
the food counter thank you so much, you
are always so helpful to me. She smiled and
said, “My pleasure.” Just so kind.
Please know that they all are amaz-
ing. The guys who stock everything will
walk me to what I need to find and they
even walk slowly because I am slow. It
means so much to me and my boyfriend,
who gets worried about me getting down
from how people treat me. Thank you
PCC Issaquah!!
— Stephanie
GLUTEN IN BLUE CHEESE? Does blue cheese contain gluten?
— Anonymous
PCC replies: The safety of blue
cheese for those with celiac disease is
controversial because rye is used to
produce the bacterial cultures used
to make blue cheese. Research shows,
however, that the proteins found in rye
and wheat (including gluten) are not
present in finished cheeses or even in
the mold/cultures themselves.
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6 PCC SOUND CONSUMER M AY 2 016
I N T H E A I S L E S
[ S T A F F p i c k s ]
HAIL MERRY MACAROONS
Perfect little snacks for all kinds of
diets from gluten-free to vegan to
Paleo. They’re tasty treats.
— Arvin Batingan, Fremont
MYCHELLE SUN SHIELD CLEAR STICK
Finally, a sunscreen stick that goes
on clear! It’s heavy-duty with SPF 50,
water-resistant for 80 minutes and reef-
safe (like all our great sunscreens).
— Jamie Whiteley, Issaquah
PCC BAKERY MOCHA CHIP COOKIES
The power of these is not to be
underestimated. They’re likely to be
responsible for one day finding world
peace. Try one and you’ll understand.
— Matt Smith, office
FACE ROCK CLOTHBOUND CHEDDAR CHEESE
This traditionally made local
cheddar is assertive, creamy,
floral and sharp. Paired with
a Northwest flowery IPA or
Dragon’s Head Traditional
cider, it’s a full-blown artisan
Northwest delight!
— Mary Kirman, Redmond
COWGIRL CREAMERY MT TAM CHEESE
From happy Marin County
cows, feeding on ocean wind-
swept grass. I feel like I can
taste the ocean.
— John Borszcz, Redmond
PCC DELI GUACAMOLE
Housemade, fresh and just the right
amount of spice and citrus. Perfect for
Cinco de Mayo. Good for you, too!
— Diana Lovitt, Greenlake Aurora
GRACE HARBOR FARMS BUTTERMILK Fabulously creamy, in a handy 16-ounce size for those who only need enough for a single recipe. I love all Grace Harbor products!
— Gordon Ornelas, Fremont
NATURAL EXPRESS MEAT Everything from seasoned burgers to marinated skewers made in-house at PCC make figuring out a quick and delicious dinner for my family a snap!
— Robin Bellina, View Ridge
ORGANIC PRODUCE
• Nectarines, pluots
and peaches —
from California
• Seeded and seed-
less watermelon —
from Mexico
• Forelle and Alex
Lucas pears —
from Argentina
[ IN SEASON ]
Probiotics: get cultured!
While we know how important these
good bacteria are for our health, we
don’t yet know which specific strains of
bacteria are the most beneficial. It makes
sense that we should eat a wide variety
of cultured/fermented foods every single
day to nourish our microbiome and sup-
port our overall health.
Luckily there are more unique probiotic-
rich foods coming out all the time. Here are
some favorite new (and old) products to
help you get cultured:
Firefly Kitchen kraut brines: These brines
offer the same probiotic punch as raw
sauerkraut and can be incorporated into
sauces, marinades, dips and even cock-
tails. You also can start your day with a
shot of tasty brine to get your daily dose
of probiotics, electrolytes and vitamins.
Iggy’s Krauts: These locally made (Bainbridge
Island) raw sauerkrauts incorporate whole-
some superfoods. Try the Turmeric Kraut, the
Kale Kraut, or the mineral-rich Sushi Kraut,
made with sustainably harvested seaweeds.
Iggy’s Kvass: Beet kvass is an energizing veg-
gie tonic combining the nutritional benefits
of beets, ginger and live active cultures. This
deep-red beverage can be enjoyed by itself
or incorporated into healthy cocktails.
Blue Hill savory yogurts: Who says yogurt
must be sweet? Blue Hill savory yogurts
are made from organic, grass-fed whole
milk. Very lightly sweetened and com-
bined with savory flavors such as beet,
sweet potato and carrots.
Live soda: A great choice for a “gateway
kombucha” that can help you switch your
daily soda habit to a healthful kombucha
habit. These sodas contain 7 billion pro-
biotic bacteria per bottle, combined with
stevia and flavors such as Pure Doctor,
Culture Cola and Dreamy Orange.
SOMA Kombucha +Jun: Jun tea is similar
to kombucha, except it is made from
green tea and honey, while kombucha
is made from black tea and sugar.
SOMA kombucha + Jun provides more
than 4 trillion probiotics per bottle by
combining these fermented teas with
other botanicals including coffee, gin-
ger, pomegranate and rose.
White Mountain Bulgarian yogurt: This
is the only yogurt in a glass jar and
claims to provide 90 billion CFU per
serving — quite a potent dose to sup-
port your microbiome.
Supplements
• Nature’s Way primadophilus powder: Provides five strains of bacteria impor-tant for children’s health (as well as FOS, an important prebiotic) and easily can be added to smoothies, yogurt or applesauce.
• Jarrow Formulas EPS: A great probiotic for travel-ling. It’s shelf-stable and packaged in blister-packaging to ensure high potency (8 strains/5 billion CFUs) during travel.
A healthy gut contains more than
a trillion bacterial cells that assist
digestion and are an integral part
of our immunity. New research
finds that these good bacteria also
are important for regulating body
weight, heart health, diabetes risk
factors and even brain function.
by Nick Rose, M.S.
Learn about probiotics in a Walk, Talk
& Taste class at PCC stores in May.
Sign up at pccnaturalmarkets.com/r/3969.
More about potency
The potency of probiotic
supplements usually is reported
in CFUs (colony forming units),
an estimate of how many living/
viable bacteria are present in each
serving. There is currently no
“Daily Value” for how many CFUs
we need each day, but 1 billion/day
is probably a good maintenance
dose, and higher doses (50-100
billion) are helpful for repletion, or
therapeutic doses. The potency of
supplements is usually a guarantee
of the probiotic content when the
product expires, so the product will
likely have a higher dosage before
the expiration date.
Probiotic foods, on the other
hand, can actually increase in
potency, as the viable bacteria
continue to multiply in the food
the longer the food is stored/
fermented. Fermented foods such
as sauerkraut and kefir provide
nutrients for the bacteria to thrive,
unlike supplements where the
bacteria are isolated in a capsule.
More foods are starting to list the
specific strains of probiotic bacte-
ria, rather than simply listing “live
cultures.” Some also are providing
an estimate of the CFU content.
It’s equally important that we
feed these good bacteria, once
they’re living in our guts, by eating
a variety of fiber-rich whole foods.
Vegetables, fruits, beans and
whole, intact grains provide the
best combination of soluble fibers
and antioxidants that encourage
our gut bacteria to thrive and sup-
port our overall health.
7PCC SOUND CONSUMER M AY 2 016
N A T U R A L K I T C H E N
Radishes, asparagus, baby spin-
ach, rhubarb and strawberries —
these spring favorites are popping
at PCC right now, so get them while
you can! Add color and flavor to a
variety of sweet and savory recipes.
None of these dishes stand alone as
a meal, but serve them together for
a nice brunch or lunch, or along-
side a more substantial entrée for
a lovely spring dinner. Need some-
thing sweet? Find recipes for Straw-
berry Rhubarb Crisp and more at
pccnaturalmarkets.com/r/3905.
ASPARAGUS AND BOK CHOY FRITTATA
Serves 6
8 eggs
½ cup milk
Salt and pepper, to taste
4 green onions, sliced
1 tablespoon high-heat oil
1 teaspoon sesame oil, plus extra
for drizzling
½ cup sliced shallots
½ pound baby bok choy, stems trimmed
and leaves washed
2 cloves garlic, minced
¾ teaspoon minced fresh ginger
½ pound asparagus, tough stems removed
and stalks cut into 1-inch pieces
Preheat oven to 350° F.
Combine eggs in a large mixing bowl.
Add milk, salt and pepper; whisk until well
combined. Fold in green onions.
Heat oils in a large cast-iron or oven-
proof sauté pan over medium-high heat.
Add shallots and cook until soft, 3 to 5
minutes. Stir in bok choy, garlic and ginger
and cook until leaves start to wilt, about 2
minutes. Add asparagus and continue to
cook, stirring occasionally, until vegetables
are crisp-tender, about 2 minutes more.
Season to taste with salt and pepper.
Evenly distribute vegetables in the pan
and pour egg mixture on top. Cook the frittata,
without stirring, on the stovetop until the edges
start to set, 3 to 4 minutes. Transfer to the oven
and cook until firm, 15 to 20 minutes. Drizzle
with sesame oil before serving, if desired.
EACH SERVING: 160 cal, 10g fat (2.5g sat),
285mg chol, 230mg sodium, 6g carb, 1g fiber,
3g sugars, 11g protein
STRAWBERRY, SPINACH & CHÈVRE SALAD
Serves 4
2 teaspoons pomegranate molasses
2 tablespoons coconut vinegar
¼ cup olive oil
¾ teaspoon anise seeds
Salt and pepper, to taste
5 cups baby spinach, washed and dried
1 ½ cups sliced strawberries
3 ounces chèvre cheese
Sliced almonds or pecans, for sprinkling
(optional)
In a small bowl, whisk together pome-
granate molasses and vinegar. Slowly pour
in olive oil, whisking the entire time, until
you have a smooth vinaigrette. Sprinkle in
anise seeds and add salt and pepper.
Gently toss spinach and strawberries
together in a salad bowl. Break chèvre into
small pieces with your fingers and scatter
across the top. Drizzle generously with vin-
aigrette. Sprinkle with almonds or pecans
before serving.
EACH SERVING: 220 cal, 18g fat (5g sat),
10mg chol, 290mg sodium, 9g carb, 3g fiber,
4g sugars, 5g protein
CROSTINI WITH CHÈVRE AND RHUBARB-THYME JAM
Makes 30 crostini
3 cups chopped rhubarb 1 tablespoon grated ginger 1 cinnamon stick 1 tablespoon chopped fresh thyme 10 grinds fresh black pepper Pinch of cayenne 2 tablespoons diced shallots ½ teaspoon salt 1⁄3 cup apple cider vinegar ½ cup brown sugar 2 tablespoons maple syrup 1 baguette, sliced into rounds Extra virgin olive oil, for brushing 4 ounces chèvre cheese 1 cup arugula leaves
Put rhubarb, ginger, cinnamon, thyme,
pepper, cayenne, shallots, salt, vinegar, sugar
and syrup into a saucepan. Bring to a boil
and reduce to a simmer. Cook, stirring often,
for about 30 minutes until thickened. Cool to
room temperature and remove cinnamon stick.
Brush baguette rounds lightly on one side
with oil. Toast bread in a toaster or under
a preheated broiler until lightly browned.
Spread with cheese, top with a leaf of arugula
and then a dollop of rhubarb-thyme jam.
— Recipe by Becky Selengut,
PCC Cooks instructor
EACH CROSTINI: 60 cal, 1.5g fat (0.5g sat),
0mg chol, 115mg sodium, 11g carb, 1g fiber,
4g sugars, 2g protein
TRIPLE RADISH AND BLACK RICE SALAD
Serves 4 to 6
1 cup black rice
1 ¾ cups water
1 teaspoon salt, divided
½ avocado, pitted and peeled
1 bunch chives
1 lemon, juiced
1 teaspoon apple cider vinegar
1 teaspoon Ume plum vinegar
1 tablespoon honey
2 tablespoons soaked sunflower seeds
(cover with water for 30 minutes, then drain)
¼ cup water
½ teaspoon pepper
½ cup finely sliced purple cabbage
3 red radishes, finely sliced in rounds
3 white radishes, finely sliced in rounds
1 daikon radish, grated
Place black rice in a pan and cover with
water. Add ½ teaspoon salt, cover the pan
with a lid and bring to a boil. Reduce to a
simmer and cook until rice is done, about
30 minutes. Once done, let stand for 10
minutes, then fluff with a fork.
Make dressing by combing avocado,
chives, lemon juice, vinegars, honey, sunflow-
er seeds, water, ½ teaspoon salt and pepper
in a food processor until creamy. Taste and
adjust seasonings to your liking, then place in
a liquid measuring cup and set aside.
Place rice in a large salad bowl and
combine with cabbage and radishes. Plate
the salad for individual servings and drizzle
with dressing before serving.
— Recipe by Danielle Premo,
PCC Cooks instructor
EACH SERVING: 210 cal, 6g fat (1g sat),
0mg chol, 480mg sodium, 38g carb, 5g fiber,
4g sugars, 5g protein
Dig into spring
S O I L & S E A : r e p o r t s f r o m o u r p r o d u c e r s
BETTER FRENCH WINE MAY BE AN UPSIDE
TO CLIMATE CHANGE. As weather has be-
come increasingly hotter since 1980, it has
produced early-ripening fruit, according
to new research. Early-ripening fruit his-
torically is associated with highly rated
wines. In California, meanwhile, escalat-
ing temperatures have come coupled with
drought, meaning regions such as Napa
and Sonoma could become too hot to pro-
duce premium wines in the future.
COCOA FROM WEST AFRICA IS UNDER
THREAT FROM AIR POLLUTION. The West
African monsoon, which brings moist air, is
already very variable, but the extra pollution
could dampen the monsoon — meaning
chocolate lovers may have to pay signifi-
cantly more until the skies are cleaned and
optimal cocoa-growing weather returns.
ALMOND FARMERS ARE PLANTING A RELA-
TIVELY NEW VARIETY OF ALMOND called In-
dependence because they’re easy to har-
vest, produce tasty almonds, and, most
importantly, are self-fertile — meaning they
technically don’t need bees to pollinate their
flowers. That’s a boon for farmers, who can
spend $180 for one hive of bees for a sea-
son. Farmers may still use bees with Inde-
pendence trees, but only about half as many
hives as with other almond tree varieties.
GE ALFALFA IS SPREADING IN THE WILD,
with more than a quarter of the sites tested in Western states showing trans-genic contamination, according to a U.S. Department of Agriculture report. Critics had warned GE alfalfa has a pollina-tion radius of up to five miles and that coexistence with organic farmers is not possible. The trend threatens non-GMO verified meat and dairy.
THE PRICE OF SHARES IN MONSANTO
ARE DOWN almost 30 percent over the past 12 months following declining sales of GE seeds and the companion herbicide, Roundup, deemed a “probable carcino-gen” by the World Health Organization.
8 PCC SOUND CONSUMER M AY 2 016
by Martha Baskin
The queen is buzzing and vibrat-
ing. She’ll need to find a suitable
nesting spot, then store and collect
pollen. She has come to the right place: a
pesticide-free, restored urban landscape
with flowers and fruit trees, native plants
and trees, crops and wetlands. It’s perfect
for pollinators including honey bees,
bumble bees, native bees and butterflies.
Like patches of urban refuge everywhere,
the Rainier Beach Urban Farm and Wet-
lands in South Seattle is doing its part to
stop a disturbing trend of continued bee
die-offs around the world, which research
suggests is due largely to pesticides and
loss of habitat.
Among the pollinators Rainier Beach
Urban Farm and Wetlands wants to attract
are native bees — the wild bees that nest
on the ground, under logs, in rocky crev-
ices, and in the hollows of trees and eaves.
They do the most pollination and are
important especially for pollinating berries,
says Chris Hoffer, education manager for
the farm and its parent organization, Seattle
Tilth. Hoffer says the best way to attract
bees is with native plants.
In North Seattle, Picardo Farm, a
neighborhood P-patch, is adding Pollinator
Power Patches to the mix of things it does
to please pollinators. The name was coined
by a University of Washington grad student,
Cameron Newell, who studied Picardo’s
resident bees and concluded that a mix of
wildflowers, crops and herbs that bloom
from early spring to late fall would serve
them best. Master gardener Laura Matter,
who has a plot at Picardo, says the Power
Patches will have as many as seven differ-
ent species to attract pollinators.
Organic is important
Restoring wild bees in Washington
also is on the radar of the Northwest Pol-
linator Initiative, a partnership between
Washington State University (WSU),
farmers, urban gardeners and others. Eli
Bloom, a Ph.D. candidate in entomol-
ogy at WSU, is researching the effects
of urbanization and organic farming on
bees. He’s concerned about what massive
losses in global biodiversity will do to the
food supply. He notes that some results
from studies around the world show that
organic farming is one way to conserve
bee biodiversity.
Preliminary findings indicate equal
diversity in the types of bees around
urban Puget Sound as in rural areas, al-
though less abundant numbers in urban
areas. Bloom is engaging bee-lovers in
a unique housing project called the Pol-
linator Post Project.
Bright-blue, mailbox-size containers are
attached to posts and placed in bee-friend-
ly gardens to be monitored from April to
September. Each box holds cylinders for
bees to store pollen and lay eggs. Bloom
says providing habitat for many different
species of bees can help “get an honest
measure of the biodiversity of the different
species that would use this habitat.”
Meanwhile, Environment Washington,
in conjunction with Environment America
in seven other states, has rolled out a new
campaign, the Bee Friendly Food Alliance.
The campaign invites restaurants to call on
the U.S. Environmental Protection Agency
to declare a moratorium on neonicotinoid
pesticides — increasingly linked to Colony
Collapse Disorder — by displaying a
special logo on menus and educational
materials. So far Seattle’s Chaco Canyon
Café and Ethan Stowell restaurants have
agreed to participate.
LOCAL BEE-LOVERS PROTECT POLLINATORS
Pollinator havens at home
Native trees and plants create a
wonderland for pollinators. Spirea,
Red Twig Dogwood, Thimble-
berry, Willow, Flowering Currant,
Indian Plum, Vine Maple, Alder
and Serviceberry trees are rich in
pollen and nectar, providing the
food pollinators rely on.
Even without native trees or
shrubs, any bee-lover’s home
garden can provide:
Grant Gutierrez, Environment Wash-
ington’s field director for the campaign,
which has been collecting signatures for
five months, says public awareness is higher
than any campaign he has worked on in the
past. “People get this,” he says. “Reception
and awareness are creating a real buzz.”
• rosemary
• sunflowers
• purple borage
• cilantro
• squash
• comfrey
• oregano
• lavender
• tomatoes
• clover
Plant now! Spring is the time to create nourishing, pesticide-free habitat for bees.
Volunteers at Rainier Beach Urban Farm and Wetlands.
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9PCC SOUND CONSUMER M AY 2 016
board of trustees | report
replacement and new constructionwindows and doors
contact us
206.547.4162www.cherrycreekwindows.com
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orders — not on pick up/delivery
Only natural products used!
You’re electing three board
members, a new nominating
committee and considering
amendments to our bylaws.
• Your ballots must be received by 5
p.m. at the co-op office or by end
of business on May 23 at each store.
• The postage on your home-deliv-
ered ballot is prepaid!
• Simply complete your ballot and
drop it in the mail.
• The special election insert inside
this issue of your home-delivered
Sound Consumer contains your
ballot, biographical information
and campaign statements from
each candidate, as well as a can-
didate Q&A designed to prepare
you for your voting decisions.
• Look also for statements from the 2016-2017 Nominating Committee candidates. They are Jason Filippini, Janet Hietter, Mary Simon and Sara Walsh.
• All of the campaign material, including brief videos with each candidate, is avail-able on our website: pccnaturalmarkets.com/election. You’ll be able to see and hear the board candidates talk about why they’re running.
• Meet the candidates in person and en-joy some great PCC deli food on May 7, 11 a.m to 1 p.m. at PCC Redmond.
NOTICE OF 2016 ANNUAL BUSINESS MEETING
The 2016 ballots will be counted at a public meeting on Thursday, May 26 at 4 p.m. at the co-op office, 4201 Roosevelt Way NE. Results will be posted in our stores, office and website
by Monday, May 30.
VOTEPCC’S ANNUAL ELECTION APRIL 13 TO MAY 23
Board report
The 2015 annual report with financials
and the state of the co-op reports from
board chair Julianne Lamsek and CEO Cate
Hardy will be available online April 15.
The next board meeting will be Tuesday,
May 31 at 4:30 p.m. at a location TBD.
Check the website at pccnaturalmarkets.
com/member/board/.
Who’s on the board now?
The three members you elect this month will
join the following six trustees on the PCC board.
Carol Binder: Third term (second year). Term ends in 2017. Not eligible for renomination due to term limits. Committees: Board De-velopment, Finance, Nominating. Civic vol-unteer, currently serves on Seattle’s Central Waterfront Advisory Committee. Licensed CPA. West Seattle shopper.
Michael Hutchings: First term (first year). Term ends in 2018. Eligible for renomination. Committees: Board Development, Member Relations, Bylaws Task Force. Busi-ness and social purpose attorney; Partner at DLA Piper. Serves on the board of the Washington State Biomedical and Biotech-nology Association. Issaquah shopper.
Julianne Lamsek: Third term (second year). Term ends in 2017. Not eligible for renomina-tion due to term limits. Current board chair. Committees: CEO Evaluation (Chair). Tech-nology Director at KCTS 9 Public Television. Cook, bicycle commuter, climber, community volunteer. Greenlake and Fremont shopper.
Maggie Lucas: Third term (first year). Term ends in 2018. Not eligible for renomination due to term limits. Committees: Board Development, Bylaws Task Force (chair). Parent, commu-nity advocate, attorney, kayaker, swimmer, gardener, cook. West Seattle shopper.
Sandy Voit: Second term (first year) Term ends in 2018. Eligible for renomination. Committees: Finance (chair), Bylaws Task Force. Divorce financial planner, personal finances counselor. Former dean of stu-dents at Bastyr University. Enjoys land-scaping, house projects, hiking, cooking and musicals. Redmond shopper.
Bruce Williams: Second term (second year). Term ends in 2017. Eligible for renomination. Committees: Board Development (chair), CEO Evaluation. Serves on the boards of HomeStreet Bank and the Chelan Douglas Land Trust. Greenlake and Issaquah shopper.
Proposed bylaws amendment now available online
Selected revisions proposed for
PCC’s bylaws were explained on this
page in the April Sound Consumer. The
complete set is in the Election Guide
inserted in this issue and also online at
pccnaturalmarkets.com/election.
Tuesday, May 3, 6 and 8 p.m. Greenlake Village PCC classroom
Visit with a board member to discuss
the proposed revisions.
Why change the bylaws?
This is a much-needed update of the by-
laws. The board of trustees has invested a lot
of time and effort to bring the bylaws in line
with the current needs of the co-op. Please
vote yes to support these changes.
— Mary Simon, PCC Trustee
2002-2005, Board Chair 2005
These proposed bylaws revisions will
make it easier for PCC members to pres-
ent initiatives for approval, ensure only
the most qualified candidates for board
positions are seated, help protect member
privacy, and make our cooperative more
accountable to members on its commitment
to social and environmental responsibility.
I encourage all members to vote to approve
the proposed revisions.
— Stephen Tan, PCC Trustee
2006-2015, Board Chair 2010
From the Bylaws Task Force
Thank you for participating in your co-
op’s governance. We appreciate your time in
reviewing the proposed bylaws amendments
and your thoughtful submission of your ballot
in this year’s elections. The proposed bylaws
are the result of months of study and discus-
sion undertaken by a special board task
force. Each provision was given the con-
sideration and due diligence our members
expect. We are confident the bylaws you are
being asked to approve will serve PCC well
in preparing our co-op for the future.
Questions? Please email board@
pccnaturalmarkets.com if you
have questions about anything
related to the election.2016 PCC BOARD CANDIDATES: (l-r) Alice Cho Snyder, Tania DePue, Paul Reed and Elin Smith are pictured here following the video session in February.
10 PCC SOUND CONSUMER M AY 2 016
member marketplace | classifieds
ATTENTION ADVERTISERS:
Naturopaths, massage
practitioners, chiropractors,
acupuncturists, day care pro-
viders and general contractors
must submit a current copy of
their Washington state license
number with ad. Mental health
care practitioners, counselors
and hypnotherapists must
submit a current copy of their
Washington state registration
or certification number with
ad. Registration, certification
and/or license numbers need
not appear in ad (except for
general contractors and mas-
sage practitioners) but must
be on file at PCC.
Classified Ads are accepted for goods and services only; no personals or singles ads. Cost is $6 for each set of 39 characters, including spaces and punctuation. Cost for less than 39 characters is the same as a full set. Use the guide below to figure your cost, or attach a typewritten or neatly printed copy of your ad. The guide below is used for counting purposes only; your ad will not appear exactly as it looks below. DEADLINE for the next issue is the 10th of this month at 5 p.m. PAYMENT MUST ACCOMPANY AD COPY.
Name Phone ( )
Address
Classification Total enclosed Number of issues to run ad
$6
$12
$18
$24
$30
$36
Bring your ad and payment in person or mail to: PCC Classified Ads • 4201 Roosevelt Way NE, Seattle, WA 98105 Questions? Call 206-547-1222.
C L A S S I F I E D A D O R D E R F O R M
CHIROPRACTIC NEUROLOGISTDIPLOMATE OF THE AMERICAN CHIROPRACTIC NEUROLOGY BOARD Getting great results with people with brain fog, IBS & gut, brain and inflammatory issues.
Dr. Merry Harris (425) 802-4501
[email protected] • drmerryharris.com
Private practice in Woodinville
10623 NE 8TH STREET BY 106TH AVE NE • 425.454.8727 • LEARN MORE AT THESLEEPSTOREUSA.COM
In Downtown Bellevue The Best Selec on of Organic & Non-Toxic Ma resses, Adjustable Beds, Bedding & So Much More! Organic & 100% Natural (Produced By Nature!) For All Budgets!
9730 3rd Ave. NE Ste. 205 Seattle, WA 98115 www.drpaulrubin.com phone: 206.367.4712
Over 30 years’ experience in mercury-safe, biological dentistry Fellow and Master, International Academy of Oral Medicine
and Toxicology (IAOMT) Charter Member, International Association of Mercury Safe Dentists Sign up on our website for a free e-newsletter
Choosing a “holistic” dentist?
Dr. Paul Rubin, DDS, MIAOMT
HOME SERVICES
Reliable housecleaning: 30 yrs experi-ence. Refs. View Ridge/Wedgwood area preferred. Please call Sarah 206-525-1673.
Hate to weed? We specialize in garden bed maintenance. Garden of Weedin’. 206-362-8947. Five star EnviroStar.
Mel the Painter, melparejo.com 206-819-3586 [email protected] – 25 yrs exp. Efficient, clean, all work guaran-teed. Free estimates, refs. – PAREJM*980QE.
American Home Painting – Serving all your interior and exterior painting needs. Please call Damon Thompson @ 206-522-7919. Eco-friendly paints. www.AmericanHomePainting.com. Contr. lic # AMERIHPO45N9.
Nontoxic House Cleaning. Very experi-enced, excellent references. Prefer regular clients. Please call Miyuki 253-246-7102.
Carpet Install. Got wrinkles? Restretch-repair-install-sales. John 425-780-1129.
Housecleaning – efficient and reliable house cleaner with excellent Mt. Baker references. Arrange weekly or biweekly move in or move out, or special occasion cleaning. Call Ozzie 206-243-9680.
Organic gardening, design, stonework, maint, pruning. Nurtured Earth Gardens, NURTUEG960D4. Dan 206-234-9347.
Abella Window & Gutter Cleaning, Inc. Free estimates, Lic/Ins, 206-234-7973. AbellaWindowCleaning.com.
Silly Sisters Joyful Housecleaning. One-time or regular. It’s time for spring cleaning -- call us to book yours now! 206-367-0375 or [email protected].
Fresh Breeze Window and Gutter clean-ing. Refs. Free estimates. 206-760-9542, 206-280-3721.
Exceptional Backhoe Service – LaValley Backhoe LLC – serving King County and surrounding areas for over 30 years. Free estimates – no job too small. Visit www.lavalleybackhoe.com for more information. Ted LaValley 425-226-0513/425-765-1507. Lic #LAVALBL991QR.
Bamboo care, plant & removal services. BAMBOGL913BH 206-371-1072.
The Best Painters In The World – “A meticulous prep results in a beautiful finish.” Providing you with expert color advice and eco-friendly paints. Special-izing in interiors & exteriors. Great refer-ences. Call Frank Diamond @ 206-547-8284 bestpaintersintheworld.com BETSPW33NS.
Looking for a seasoned gardener? I’ve been in business 15 years. I specialize in regular maintenance of gardens and small trees, using organic methods and proper pruning techniques. Call Shannon 206-778-7426, www.shannonthegardener.com.
Remodeling-Carpentry-Tile. Reli-able-responsible-affordable. Licensed-Bonded-Insured. Excellent references. 206-354-0118. Lic#L ARRYGR956J9. www.LarryGiesRemodeling.com.
Trustworthy Green home repairs, paint wrk, elect, plbg, carpentry, window clean-ing, “Fix-its” covering QA, Mag, Ballard, Grnlk, Ron 206-853-2051 REASORR989D2.
Remodels, Additions Licensed, bonded Master Carpenter/contractor. References available. Tim Parker BSME 206-718-1042 North end Seattle area. TIMPAC*077JA.
Eastside Handyman — Repair, replace, remodel, painting, carpentry, drywall, tile. Refs. Rob 206-817-0485 FISERAS988DG.
Repairs and Remodels: Honey-dos to complete projects. Kitchens, bathrooms, and decks. Like green. Jeff-of-all-trades 206-949-8605 License#JEHOOEH963DC.
PlantAmnesty Referral Service — tested and vetted. Gardeners that really do know how to prune and can tell the difference between a perennial and a weed. Arborists who do great work and tree risk assess-ments, designers with degrees. Call or email PlantAmnesty to make the perfect match. 206-783-9813 or [email protected].
The Cleaning Lady – There’s nothing like a clean house that smells good. I use enviro-friendly cleaning supplies. I enjoy cleaning and consider it meditative. I have 25 yrs. exp. & am hardworking, reliable & hon-est. Can also do ironing & laundry. I have excellent references of long-time clients. Weekly- biweekly or once in a blue moon, call me – the cleaning lady: 206-478-5736.
GENERAL SERVICES
Roy’s Hauling. No job too odd. Dump runs, clean-up, deliveries. 206-723-2301.
Hauling – Will haul anything: dump ap-pliances, construction debris. Licensed and insured. Phone estimates. Eastside only. Ray Foley 425-844-2509.
Light Hauling. Dump/Move/Deliver 206-362-3895.
Beautiful Mosaics for baths, kitchens, patios & more. Affordable quality work. www.liztatchell.com 206-853-9221.
Expert Proofreader – spelling, grammar, punctuation and more. Reliable, meticu-lous, prompt. Call Rosie 206-854-8840.
Bookkeeping Services. Greg Parry CPA. $35/hr. 206-283-7397. [email protected].
Computer Support - Windows 10,8,7,XP & all versions of Office and Office365. Tablet & Smartphone setup, updates, syncing and training. Cloud backup & storage, home WiFi and networks our speciality. 25yrs exp/$50 hr / 206-617-3308.
CLASSES/WORKSHOPS
Looking for fun, affordable classes in Seattle? We’re a small local program offering classes in drawing and painting, writing, acting, filmmaking, music and more. More info: 123classes.com.
The World of Meditation Center of-fers Osho Active & Passive Meditations & Transformational Workshops. www.worldofmeditation.com tel: 206-772-8897.
HEALTH SERVICES
Dental Benefits for Everyone. All indi-viduals, couples, families, just dependents and any size of group or business. For a free brochure call Stan at 206-244-4040, www.SmartSmileDentalPlan.com.
Low Force Chiropractic – When you have tried everything else and nothing has worked, don’t give up! For people who want to feel better and don’t want the “usual” adjustment. See our video at: www.glchiro.com. Dr. Steven Polenz DC. 206-523-0121.
Organic Vitamin D. It is the ultimate im-mune health formula, containing 5 organic wild mushrooms & wild bluegreen micro algae, www.organicvitamind.net or call 206-522-2422.
Eating Disorders Specialist, also food/weight preoccupations, body image concerns & general psychotherapy. Initial consultation-no fee. Northgate location. Susan P. Picard, LCSW 206-517-3643.
CluedIn Social Skills: Do you or a loved one have trouble making friends? Just don’t seem to understand the unspoken rules? We offer concrete, step-by-step instruction for young adults with social deficits due to autism, anxiety or ADHD; individual or small groups. Certified PEERS provider. Check out our website: www.cluedinsocialskills.com.
Add oxygen to your house. Indoor plants sales and maintenance. 425-830-0082.
Pedicures-In Home, Aged Adults. Experi-enced/Ref’s. Alexa-206-753-9027.
WANT
Work for PCC Natural Markets. Positions open regularly at all 10 of our locations. If you would like more information about jobs at PCC, visit pccnaturalmarkets.com or call 206-547-1222.
Organic Income Opportunity — We are a group of eco-preneurs who be-lieve in organic foods and whole food supplements. Marketing these products from the convenience of our homes has created an ideal lifestyle, right livelihood and financial freedom. Join us and become an eco-preneur. Call 206-522-2422 and ask for a free packet of information.
Help Wanted: Oxbow Farm & Conser-vation Center is hiring seasonal Field Crew, Processing Crew, and Delivery Drivers for the 2016 Season. See www.oxbow.org/category/work-with-us/ for details. Oxbow includes a 30-acre organic farm, education center, and native plant nursery on 210 acres in the Snoqualmie Valley, 25 miles east of Seattle. It supports an 800+-member CSA and supplies local restaurants and independent grocery stores with local, organic produce. Apply online. Call 425-788-1134 with questions.
FOR SALE
BAMBOO Plants in pots 206-371-1072.
Ever thought of working for
PCC? Positions open regularly
at all 10 of our locations. If you
would like more information
about jobs at PCC, visit our web-
site at pccnaturalmarkets.com
or call our office at 206-547-1222.
11PCC SOUND CONSUMER M AY 2 016
news bites
Early Brain DevelopmentTuesday, May 24 7:00 – 9:00 p.m.Learn how brains are built, shaped by experience and developmental milestones.
Contact Marjorie Schnyder, (206) 861-3146 or [email protected].
jfsseattle.org
Co-sponsored by UW I-Labs.We treat the whole you.
See for yourself:BastyrCenter.org/Care206.834.4100 3670 Stone Way N., Seattle
Acupuncture • Ayurveda • Counseling • Naturopathic Medicine • Nutrition
Jan. 15, 6-7:30 p.m. “Cleansing for 2015 with the Eat Clean Routine” Jan. 24, 10:30 a.m. to noon: “One-Pot Anti-Inflammatory Meals”
FREE TALKS AT BASTYR CENTER
We treat the whole you.“Bite-Sized Nutrition Tips”: May 5 at 6 p.m.Nutrition students share nuggets of health in 5-minute increments on their favorite topics
FREE HEALTH LECTURE
Be Green LLC
Oregon Tilth Accredited Organic Land Care
Organic Landscapes
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InstallNatural Hardy Landscapes
Edible LandscapesHardscapes
MaintainOrganic Weed Management
No ChemicalsAll Electric Machinery
Call Ken (206) 723-8200www. selanderobrien.com
Accidents Happen. We Can Help.
GMA unlawfully hid donors
A Thurston County Superior Court
has ruled the Grocery Manufacturer’s
Association (GMA) unlawfully hid the
identities of corporate donors from the
voting public during the I-522 campaign
to label genetically engineered foods.
The court has not yet determined the
penalty but it could be $14 million+.
Pepsi, Nestlé, Coca-Cola, General Mills,
ConAgra, Campbell Soup, Hershey, JM
Smucker, Kellogg’s and Land O’Lakes
were the top 10 contributors to GMA’s
“Defense of Brands” account. (Washing-
ton State Office of the Attorney General)
Stronger protections for bees?
The Government Accountability Office,
the independent investigative arm of
Congress, says the Obama administration
needs to do more to protect the health of
the U.S. bee population. The agency says
efforts by the Environmental Protection
Agency and the U.S. Department of Agri-
culture (USDA) to address the wide range
of factors affecting bee health — includ-
ing pests, disease and pesticides — will
be “a complex undertaking that may take
many years and require advances in sci-
ence and changes in agricultural land-use
practices.” In 2014 the Obama adminis-
tration ordered both agencies to lead a
government-wide effort to study more
about why pollinators are dying off and
look for ways to stem the declines.
(Des Moines Register)
Sleep influences food choices
A new study sheds light on how
lack of sleep initiates overeating and
poor food choices by amplifying and
extending blood levels of a chemical
signal that enhances the joy of eating,
particularly from sweet or salty, high-fat
snacks. When given access to snacks,
sleep-deprived subjects ate nearly twice
as much fat as when they had slept for
eight hours. The effects of sleep loss on
appetite were most powerful in the late
afternoon and early evening, times when
snacking has been linked to weight gain.
(scienceblog.com)
Chinese chicken?
The chicken on American plates
soon could be made from chicken raised,
slaughtered and processed in China. USDA
audited China’s inspection system for
slaughtered poultry and ruled it meets U.S.
“equivalency standards,” meaning China
could be eligible soon to export poultry to
the United States. USDA first must complete
a rulemaking process, including a public
comment period. Critics warn that poultry
from China poses risks, citing China’s his-
tory of food safety failures. (forbes.com)
Crackdown on “maple” label?
Thirty-one U.S. representatives and
senators from maple-syrup-producing
states, including Sens. Leahy, Sanders,
DeLauro, Warren and Stabenow, joined
with industry groups to write the Food
and Drug Administration (FDA) com-
missioner, asking him to take action
against products that falsely suggest they
contain maple syrup or maple flavor.
They’re asking the FDA to help stop
what they call “widespread, intentional
deception” to consumers by these “mis-
branded” products. (leahy.senate.gov)
Vitamin D for sleep
Vitamin D may be important for
healthy sleep. Recent research indicates
that vitamin D may influence both sleep
quality and sleep quantity. Researchers
found that vitamin D deficiency was as-
sociated with less sleep overall and more
disrupted sleep. (journalsleep.org)
Switch cosmetics, lower chemicals
A new study has shown that even a
short break from using makeup, shampoos
and lotions that contain certain kinds of
chemicals can reduce levels of hormone-
disrupting chemicals in teens. Researchers
at the University of California, Berkeley and
Clinica de Salud del Valle de Salinas pro-
vided teen study participants with personal
care products labeled free of phthalates,
parabens, triclosan and oxybenzone and
found that after three days on lower-
chemical products, participants showed
significant drops in levels of the chemicals
in urine. The results were published in the
journal Environmental Health Perspectives.
(The Organic Center)
Gut bacteria and stroke
Certain types of bacteria in the gut
apparently can decrease the severity of
a stroke. Researchers from Weill Cornell
Medicine induced in mice the most com-
mon type of stroke, where an obstructed
blood vessel prevents blood from reaching
the brain. They found that when the mice
were treated with antibiotics, their strokes
were about 60 percent smaller than in
rodents that did not get antibiotics. Investi-
gators say the microbial environment in the
gut directed immune cells to protect the
brain, shielding it from the full force of a
stroke. (scienceblog.com)
Slicing meat shaped modern humans
Our early human ancestors likely
mastered chopping and slicing more
than 2 million years ago — at least 1.5
million years before cooking. Not only
did this yield smaller pieces of meat and
vegetables that were much easier to digest
raw, with less chewing — it also helped
us become modern humans. Researchers
reported in the journal Nature that tool
use and meat-eating reduced evolution-
ary pressure to have powerful jaws and
sharp teeth, “permitting selection to
decrease facial and dental size for other
functions, such as speech production,
locomotion, thermoregulation, or, perhaps
even changes in the size and shape of the
brain.” (NPR’s The Salt)
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MORE PASTURE- RAISED EGGS
The shift to cage-free is part of a larger
public conscientiousness about animal
welfare issues: Civil Eats reports that nearly
70 percent of companies globally now have
published animal welfare policies on their
websites, up from 46 percent in 2012.
Conspicuously declining to make a
cage-free commitment, however, are major
grocery retailers, including Safeway and
Kroger. It makes PCC really stand out
from the pack. We sell cage-free eggs, but
they represent the lowest standard of eggs
allowed in our stores.
We believe certified organic and pas-
tured eggs — from hens that roam outdoors,
as nature intended — represent the future
of sustainable egg production. That’s why
we’ve worked hard over the past few years
to make sure we have pastured eggs in
every one of our 10 stores.
You, as shoppers, are showing support
by buying pastured eggs in droves. Sales
of cage-free and organic eggs are relatively
steady but sales of pastured eggs are
soaring. We continue to seek out producers
of pastured eggs, mostly from small family
farms. Collectively, we’re pushing the egg
industry to higher standards.
In 2013 we reported that for the
first time we could source enough pas-
ture-raised eggs to meet demand in all
our stores. Since then, we’ve doubled the
number of pastured egg vendors to raise
awareness and market availability.
PASTURE -RAISED EGGS AT PCCLITTLE EORTHE FARM In the Orting Valley near Tacoma sits Carrie
and Ken Little’s diverse 35-acre, certified
organic farm with pigs, sheep, alpacas, ducks,
turkeys and crops. The farm is part of the
larger Orting Valley Farms, a PCC Farmland
Trust project since 2009. Little Eorthe’s 600
hens are free to roam acres of healthy pasture.
VITAL FARMS Vital Farms is the largest national distributor
of pasture-raised eggs in the United States,
with nearly 100 family farms across the
country. Each farm provides hens with 108
square feet of pasture never treated with
herbicides, pesticides or artificial fertilizers.
The production process is Certified Humane.
Vital Farms’ Pasture Verde eggs are certified
organic. Its Alfresco eggs are non-organic.
MISTY MEADOWS FARM Melissa and Mark Moeller’s farm in Everson,
Wash., provides certified organic eggs from
hens that spend their entire lives on pasture.
They have shelter but spend most of their
time outside. They eat a certified organic,
locally milled grain ration and all the bugs
they can catch.
PALOUSE PASTURED POULTRY “Our birds roam, graze and socialize on
green grass in their very large, open and
protective pen and drink fresh, clean water
from our artesian well,” say Allen and Emmy
Widman of their fifth-generation small farm in
Spokane County. “They eat a corn-free, soy-
free, non-GMO ration made from grains we
raise ourselves or local grains that we mill.”
STIEBRS This Yelm, Wash. farm provides certified or-
ganic eggs from hens raised on organic pas-
tures, where the hens enjoy grass, legumes,
grains and insects. Their feed is supplement-
ed with an organic mixture of corn, wheat,
barley and soy.
Animal welfare advocates heralded 2015 as a victory for
“cage-free” eggs. More than 35 major food companies
pledged to use 100-percent cage-free eggs in the next five
to 10 years, including McDonald’s, General Mills and Nestlé.
Little Eorthe Farm
LEARN MORE
• The health benefits of pastured eggs:
pccnaturalmarkets.com/r/3930
• What do egg labels mean?
pccnaturalmarkets.com/r/3931
HELEN THE HEN Baron Farms in Wapato, Wash., is a 90-acre
farm with 2,500 chickens that live in a giant,
covered coop similar to a greenhouse, with
access to pasture on both sides. The chickens
mostly are out in the pasture first thing in the
morning and at night, and inside mid-morn-
ing laying eggs. All the eggs are from hens
fed a corn-free, soy-free, non-GMO feed.
SKY VALLEY FARM Sky Valley is a fourth-generation family
farm just northeast of Seattle. Its hens are
moved weekly through certified organic
fields to fresh pasture most of the year.
Sky Valley also provides PCC with duck
eggs from ducks led daily to fresh certified
organic pasture year-round. The hens and
the ducks are offered organic grains or
non-GMO grains, depending on the flock.
NELLI FARMS Nelli Farms’ flock began with 50 chicks
raised in Charles Goudy’s Capitol Hill apart-
ment. Today, it has grown to about 2,000
birds. Half live on pasture at a century-old
former dairy farm at the end of Snoqualmie
River Road. The other half live at Local Roots
Farm between Carnation and Duvall. The
chickens’ pasture-based diet is supplement-
ed with certified organic feed and vegetable
discards from local organic farms.
MISSION MOUNTAIN ORGANIC EGGS This certified organic farm in the Flathead
River Valley in Montana received the high-
est rating for a truly pastured egg farm from
The Cornucopia Institute. Chickens forage
in the organic pastures surrounding their
barns and are provided a ration of barley,
green barley sprouts, peas and wheat.