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Issue No. 525

Springtime soup recipes, page 5

Board of Trustees election, page 6

Edible City: A delicious journey, page 8

MARCH 2017

by Marilyn Walls, M.S.

F or nearly a century, the

German skincare company

Weleda has pioneered clean

body care with wild-crafted, organic

and biodynamic ingredients from its

own gardens, fair trade farms, and

cooperatives around the world.

It’s dawn a few miles outside of Schwabisch Gmund, Germany, and baskets are being filled with the handpicked calendula flowers to be used in Weleda body care and baby products. Traditionally these beautiful orange and yellow flowers are picked right after the dew dries, at their peak, before the sun warms them too much. An insect hotel, a bee hive, a reflective pond, a compost heap and a greenhouse are nearby. Lined ceramic containers once used to distill plant oils now are displayed as garden art.

Employees enter the gardens through a living willow arch, which changes with the seasons. They take exacting data of the echinacea, poppies, arnica and more than 250 other plants that they harvest.

Then the fresh harvests go directly to the processing facility, where great care is taken to clean the roots, peel the bark and hand-select the best blossoms and leaves. The calendula is picked and blended into a tincture on the very same day to assure freshness and potency.

All of this seems fitting for Weleda, whose founder, Dr. Rudolph Steiner, cre-ated the principles that define biodynamic farming in the 1920s. Steiner described each farm as a complete, self-sustaining organism — the soil was “alive,” and if kept in balance, it had the ability to give life to healthy plants. Composting, fertilization and pest control are achieved using natural farm resources, and chemicals or growth hormones are strictly forbidden. That’s the philosophy behind biodynamics: take good care of your farm, and it will take good care of you.

Since Weleda was started in 1921, a rever-ence for plants and an honoring of botanical benefits have been the foundation for the creation of the company’s body care products.

From the beginning Weleda has nurtured relationships with farmers and wild-crafters. Weleda’s plant needs eventually outpaced the supplies from its 50 acres of biodynamic gardens in Germany, however, leading the company into 50 fair trade partnerships

offering herbs, flowers and fruits from coun-tries all over the globe. The partnerships are with both small and large farms, with cooperative and cultivation projects.

Ethical partnersWeleda’s cooperative partners thrive be-

cause the farmers receive a fair price for their crops and a promise to buy a certain quantity annually, and they work in safe, sustainable conditions. Weleda even prefinances the harvests. The co-ops receive help converting to organic practices, get agricultural training for their children, and often are established in cooperation with developmental organiza-tions, universities or international environ-mental protection groups.

Weleda is a member of the Union for Ethical BioTrade (UEBT), a nonprofit certi-fier in Europe. “UEBT certification is based on a blend of both social and biodiversity criteria,” a Weleda representative explained. “Joining the UEBT came when we rec-ognized the challenges to transparency across the supply chain. With UEBT we can use the organizations’ standards to ensure that all of our sourcing practices promote the conservation of biodiversity and that benefits are shared equally.”

Good-for-gums ratanhia Weleda’s first cooperative started in Peru

more than 40 years ago to protect the endan-gered ratanhia (Krameria triandra) plant. With a team of Peruvian farmers and the Nature Conservation Authority, one of the early fair trade projects was begun to stop the overharvesting of the ratanhia plant. Besides assuring the local farmers of fair wages and education, it safeguarded the dried ratanhia roots used in Weleda Ratanhia Toothpaste, Plant Gel Toothpaste and Salt Toothpaste. Today 5,000 acres are dedicated to organic ratanhia, and for each root harvested, five seeds are planted in the exact location.

Ratanhia grows in arid climates, usually at high altitudes, and likes a sunny spot. Known for the tannins in the bark of the root, it has been used historically by Peruvians for their teeth and gums. As an astringent, the properties of ratanhia shrink and tighten tissues and protect against bleeding. These benefits can ease oral inflammation and strengthen gums. Since Weleda’s standards for ingredients closely align with PCC’s standards, ingredients such as sodium lauryl

Vitamin sale benefits Vitamin Angels March 1 through 28

All PCC brand vitamins and supplements are 20 percent off now through March 28!

For the ninth consecutive year, PCC is partnering with the nonprofit Vitamin Angels. Vitamin Angels works to reach women and children around the world with the vital nutrients they need for good health. PCC will donate 25 cents of every bottle of PCC brand vitamins or supplements sold. Just 25 cents can provide a child in need with life-changing vitamins for an entire year! To learn more, visit vitaminangels.org.

Families Helping Families From March 1 to 31, PCC

will donate a percentage of PCC Kid Picks product sales to Seattle Children’s Hospital’s organic gardens.

Your purchase of Kid Picks products will benefit directly the Children’s Hospital Or-ganic Garden where the goal is to change the perception of hospital food by working with patients and their fami-lies to create natural, healthy dishes based on familiar, home-cooked meals. There’s a focus on using organic, locally sourced foods that come from the hospital’s organic garden and broader community.

“The meals we create are about so much more than the recipe — it’s about making food part of the patients’ over-all healing experience,” says Chef Ryan Garcia. “If our patients are happy and enjoy-ing what they eat, that’s also one less thing parents have to worry about.”

The hospital’s overall food culture aims to educate pa-tients and families about the importance of fueling the body with natural foods. Fostering the Seattle Children’s organic garden to help it become a consistent food source for the hospital is one important part.

CONTINUED ON PAGE 3

Wild for Weleda

A Weleda gardener handpicks calendula, used to soothe and nourish skin.

2 PCC SOUND CONSUMER MARCH 2017

S O U N D C O N S U M E R

Published monthly by PCC NATURAL MARKETS 3131 Elliott Avenue, Suite 500, Seattle, WA 98121

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 2017: All rights reserved including the right to reproduce. Opinions expressed in the paper are the writer’s own and do not necessarily reflect co-op policy.

EDITOR Eli Penberthy

CHIEF EXECUTIVE OFFICER Cate Hardy

PUBLIC AFFAIRS DIRECTOR Trudy Bialic

BOARD OF TRUSTEES

Carol BinderAlice Cho SnyderTania DePueMichael HutchingsJulianne Lamsek

Maggie LucasElin SmithSandy VoitBruce WilliamsCatherine L. Walker

Letters must be 250 words or fewer and include a name, address and daytime phone number. We reserve the right to edit. Please email letters to editor@pccnaturalmarkets.com.

[ LETTERS to the editor ]

PCC neighborhood locations:

BothellDaily 6 a.m. to 11 p.m.22621 Bothell Everett Highway Bothell, WA 98021 425-492-0122

Columbia City Daily 6 a.m. to 11 p.m.3610 S. Edmunds St. Seattle, WA 98118 206-466-6182

EdmondsDaily 6 a.m. to 11 p.m.9803 Edmonds Way Edmonds, WA 98020 425-275-9036

FremontDaily 6 a.m. to midnight600 N. 34th St. Seattle, WA 98103 206-632-6811

Greenlake AuroraDaily 6 a.m. to 11 p.m.7504 Aurora Ave. N. Seattle, WA 98103 206-525-3586

Greenlake VillageDaily 6 a.m. to midnight450 NE 71st St. Seattle, WA 98115 206-729-5075

IssaquahDaily 6 a.m. to 11 p.m.at Pickering Place 1810 12th Ave. NW Issaquah, WA 98027 425-369-1222

KirklandDaily 7 a.m. to 11 p.m.10718 NE 68th St. Kirkland, WA 98033 425-828-4622

RedmondDaily 6 a.m. to 10 p.m.11435 Avondale Rd. NE Redmond, WA 98052 425-285-1400

View RidgeDaily 7 a.m. to 11 p.m.6514 40th Ave. NE Seattle, WA 98115 206-526-7661

West SeattleDaily 6 a.m. to midnight2749 California Ave. SW Seattle, WA 98116 206-937-8481

pccnaturalmarkets.com

POTASSIUM IN PCC SALADS

I’m wondering how much potassium is in a one-fourth-pound serving of each of these PCC deli salads: Moroccan Yam, Em-erald City, and Pecorino Quinoa and Kale.

— Leanne

PCC replies: These three salads are good sources of potassium because they contain potassium-rich ingredients such as yams. (A cup of yams provides more than 400 mg potassium, and a cup of quinoa has about 320 mg.) Unfortunately, we’re not able to provide the exact amount of potassium in our prepared foods because the software we currently use doesn’t provide that level of analysis. It only allows us to calculate fat, protein, carbs, etc. Starting in 2018, however, nutrition labels will require the amount of potassium to be listed on food labels.

For more information about potas-sium in food and why it’s important, see pccnaturalmarkets.com/r/4426.

FROZEN VEGETABLE NUTRITION

I have a few questions on frozen vegetables, in particular: Stahlbush Island Farms butternut squash and cauliflower florets, Cascadian Farm organic cut broccoli and kale, and Woodstock Farms Brussels sprouts.

1. Are they certified USDA Fancy?

2. Are the vegetables frozen immediately after picking?

My main concern is the nutritional content of these vegetables vs. fresh ones, and online research tells me that I should be asking the above questions about frozen vegetables.

If you have any other points on nutri-tional content of the frozen vegetables listed above, it would be appreciated. Thanks!

— Steven

PCC replies: Nutrient level differences between fresh and frozen produce are so minor they aren’t likely to impact overall health. Certain nutrients are completely resistant to freezing, such as fiber, minerals and protein. Vitamins and antioxidants are less stable when vegetables get heated and processed.

In some cases, frozen produce actually can be higher in certain nutrients, because some vitamins and antioxidants deteriorate as “fresh” produce is shipped and sitting on the shelf at the supermarket, while freezing prevents this type of nutrient loss. There’s much more nutritional loss that occurs with cooking than with freezing.

The New York Times recently gave an overview of research on this topic (pccnaturalmarkets.com/r/4370).

Stahlbush Island reports it “freezes [produce] immediately after harvest, sealing in the perfect flavor.” Freezing immediately after harvest is standard in the industry, so it’s likely Cascadian Farm and Woodstock do so as well.

The grade of vegetables is unlikely to influence the nutritional properties as it reflects just physical appearance, rather than nutritional quality. The brands you mentioned aren’t labeled with “Fancy” or any other grades. FYI, for frozen vegetables, “Fancy” has been replaced with “U.S. Grade A” ac-cording to the U.S. Department of Agriculture.

DRINKING WATER QUALITY

Thank you for the timely, thorough and accurate article on our water quality (“Go with the flow?” January). We’re all thinking about this. As a clinical toxicologist in the area I want to emphasize the water filter option.

Though our tap water is some of the coun-try’s safest, lead is understood to be “toxic without a threshold,” meaning no exposure is the ideal, particularly for children with their growing nervous systems. A family can do a lot to push lead exposure closer to zero by using a rated, inexpensive filter. For other simple lead exposure guidelines visit www.cdc.gov/nceh/lead/infographic.htm.

Lead screening guidelines for children rapidly are becoming more rigorous. The Centers for Disease Control essentially rec-ommends that all kids with any significant lead exposure be screened by blood testing at 1 and 2 years old.

Significant exposure can be as simple as liv-ing in a city with total population greater than 1 million people, or in a neighborhood where more than a quarter of the residences were built before 1950. North Carolina in 2013 led the way at the state level by legislating funded blood lead testing for all children regardless of individual risk at ages 1 and 2 years old, with a catch-up schedule if earlier testing was missed. Other states will follow and I think this standard is appropriate for all families.

— John Hibbs, Professor, Bastyr University

Thanks to Bill Thorness for his well-researched article on current water quality and its contaminants. Unfortunately, years ago, some communities on the Eastside felt that adding fluoride to water would help strengthen the enamel of their children’s teeth.

Fluoride still is used for this purpose in toothpaste. Some dentists now offer a fluoride application to patients as part of their regular teeth cleaning.

We should take responsibility for expos-ing ourselves to fluoride and take steps to take it out of our tap water.

— Sandy in Sammamish

PCC replies: We encourage investing in a high-quality water filter that will remove lead, fluoride and other contaminants. Inexpensive carbon filters will remove some lead but typically they are not effective in taking out all four forms of lead, nor do they typically remove “dissolved contaminants,” such as fluoride — or microorganisms, such as cryptosporidium or giardia.

The key question when shopping for a filter is whether it can remove dissolved and undis-solved contaminants. About 95 percent of known water contaminants are dissolved inorganics. That means inexpensive carbon filters remove only 5 percent of the contaminants, leaving 95 percent of the problems behind in your water.

Systems using distillation, reverse osmosis or Custom Pure’s ion exchange can remove up to 95 percent of all contaminants, undissolved and dissolved. We recommend Custom Pure’s filtra-tion system and use it for the misting water in our produce departments to ensure the integrity of our organic produce is maintained. We also sell bulk Custom Pure water in our stores.

NON-GMO PORK

Is there such a thing as pork that has not been fed any corn? I’m concerned there is no such thing as non-GMO corn in the United States. Aren’t even “natural” pigs fed corn?

— Monica

PCC replies: Yes, there is such a thing as pork from pigs not fed corn and we carry it at PCC! It’s from Pure Country Pork, a Washington producer and the first Non-GMO Project Verified meat vendor in the country (see pccnaturalmarkets.com/r/4368).

Pure Country Pork pigs are fed North-west grains (triticale, wheat, barley and peas) plus vegetable protein, flax seed, vita-

mins and minerals. As with all meat sold at PCC, the pigs are raised without antibiot-ics, added hormones, growth stimulants or animal byproducts.

PURE ÉIRE DAIRY NUTRITION

I recently purchased your Pure Éire skim milk in a glass bottle. Only the cap says it is skim milk and although I know that it is grass-fed and not homogenized, the milk seems so creamy, even allowing for imperfect separation of milk and cream, I believe it is whole milk. Am I mistaken?

I can find no nutritional information on Pure Éire’s skim milk on the bottle, on its website or on PCC’s website. Is that not required by law to provide a nutritional breakdown of the product?

— Maribeth

Pure Éire Dairy replies: Our skim milk does sometimes have a small cream line at the very top. It shouldn’t be a significant amount. This appears because we don’t homogenize. We separate as much of the cream out as possible but a little cream can still occur and naturally separate. We routinely test the fat percentages to make sure there is no significant fat in it. Our skim milk also is creamier naturally than other skim milks on the shelf, just because of the makeup of the milk. We often hear the milk has much more flavor and creaminess than other brands.

We ship only within the state of Washing-ton, so are exempt from nutritional labeling requirements. However, we have established nutritional info for our yogurt. This informa-tion soon will be on our website and packaging.

VEGAN DIET AND VITAMIN B12

My husband has eaten a vegan diet for more than 35 years and has used spirulina for about 30 years as his vitamin B12 supple-ment. We were just reading that B12 from algae and seaweed is not considered true B12, rather pseudo B12, which supposedly can mask a B12 deficiency. My husband’s health appears good and he has a very physical job so we’re confused.

We’re wondering if your supplier of spi-rulina, which we assume is grown in ponds in order to be organic, adds the B12 supplement or is this B12 solely from algae? And what are your thoughts on B12 vs. pseudo B12?

— Linda and Ken

PCC nutrition educator Nick Rose replies: B12 is not added to the supplement, because it would have to be declared as an additional ingredient (listed as cyanocobalamin, or methyl cobalamin on the label). So the B12 reported on the nutrition label reflects the amount of B12 in the spirulina itself.

Spirulina and other forms of algae are not considered reliable sources of vitamin B12. These foods may contain B12 when analyzed, but the form of this nutrient is not bioavailable and therefore is called “pseudo-vitamin B12,” as you note.

Research published in the journal Nutrients in 2014 suggests that nori (aka purple laver) might be the best possible vegan food source of vitamin B12 (see pccnaturalmarkets.com/r/4371). It’s unclear, however, whether nori contains an active or pseudo form of B12.

Vegetables grown organically can con-tain traces of B12, as a result of natural fertilizers (manure). Spending time in your own garden and eating produce directly from the soil are suspected to provide traces of vitamin B12 in a vegetarian/vegan diet. It’s not clear whether or not this soil form of B12 is the active or pseudo form.

We don’t need very much vitamin B12, and it can take up to five years for a deficiency to develop. The Academy of Nutrition and Dietetics recommends vegans consume a daily vitamin B12 supplement or B12 fortified foods.

CorrectionsIn the February Sound Consumer

we failed to include a proper at-tributtion for a photo captioned Envi-ronmental org, Food & Water Watch, sponsors a rally against fracking that appeared on page 7. The photo is by: a katz/Shutterstock.com.

PCC SOUND CONSUMER MARCH 2017

sulfate never have been in any Weleda oral care. In fact, no synthetics ever have been part of Weleda products.

Nourishing wild roses “Weleda is the single largest buyer of

roses in the world,” said Deanne Zirker, Weleda western regional sales manager and educator. “More than 400,000,000 roses a year are harvested in Turkey.”

According to Zirker, the roses “sup-port the skin with moisturizing and anti-inflammatory properties.”

To secure this supply of wild roses Weleda formed the Sebat Cooperative in 2001 with 30 farmers. It has grown to 300 farmers in the Turkish village of Senir, who grow and harvest these organic roses, despite the political unrest in that country.

The antioxidants provided by the pink tones of these organic wild roses nourish the skin and improve elasticity. Rose has long been touted to smooth fine facial lines and as a remedy for capillary issues, such as rosacea. The lovely rose properties and rose fragrance enhance Weleda Renewing Facial Care and other soothing skin care products, including Wild Rose Body Oil, Wild Rose Body Lotion and Wild Rose Body Wash.

Age-defying ingredientsAlso sourced in Turkey are pomegranate

seeds used in the age-defying facial creams. One hundred small-scale farmers produce these organic pomegranates. Pomegranate

seed oil contains antioxidants, essential fatty acids and vitamins, which may assist in skin regeneration and firming.

Weleda sources sea buckthorn berries from the world’s first biodynamic sea buckthorn farm in San Marino, Italy. The sea buckthorn plants bask in the Italian sun, adapting to the heat and dryness. The properties of the plant for surviving the sunny environment translate into human hydration benefits, especially in the form of omega 7 and vitamin C. According to Ziker, “both nutrients support the skin with moisturizing and anti-inflammatory properties.” Sea buckthorn is blended with cheerful citrus essential oils into hand cream, body lotion and body wash.

Birch leaves and birch extracts have been sustainably collected in the Czech Republic and Poland since 1998. Studied as a cell detoxifier, birch is used in Weleda’s Birch Cellulite Oil. It may help tighten the top layer of skin to give a more refined skin tone.

After 95 years Weleda continues to deliver gentle and effective products while supporting fair trade partnerships throughout the world. Though reassuring and impressive, reading a Weleda label is only the beginning. There is a story about saving families, communities and plants behind the company’s dedication to beauty and purity.

Marilyn Walls, M.S. is a nutrition educator at PCC.

Arnica Sports Shower Gel — With the sustainability of arnica being threatened in Europe by changing conditions, Weleda formed coali-tions to protect this plant used to comfort sore muscles. Weleda ar-nica is sustainably harvested in Ro-mania and the Vosges Mountains of France by cooperatives of local farmers and wild-crafters.

Weleda Pomegranate Hand Cream — Thicker than most, to offer more hydration and protection. Besides pomegranate to offer healing anti-oxidants, this cream also has sesa-me seed and avocado oil to enrich with essential fatty acids for soft, healthy skin. Your feet will soak up this luscious cream, too!

Weleda Ratanhia Toothpaste con-tains ratanhia and myrrh, which has been used for centuries as an astrin-gent and antiseptic, as well as to im-prove gum and oral health. The fresh taste comes from peppermint and spearmint essential oils. Cleanses gently without synthetic ingredients.

Sea Buckthorn Body Lotion has moisturizing ingredients such as mac-adamia nut oil, shea butter and sooth-ing mallow extract. Hydrating and replenishing without being greasy.

Wild Rose Body Oil can be used as a full-body treatment, in the bath or for massage. Along with rose oil, rosehip leaf extract supplies vita-mins A and E to fight free radical damage and essential fatty acids to nourish the skin.

Weleda Skin Food Cream — There’s a reason Skin Food is the top seller of all Weleda products at PCC. It’s be-loved by our customers because it’s ultra-rich and soothing for any skin left dry and itchy by winter’s effects.

Products we love Bonus: they’re on sale all month!

Wild for Weleda CONTINUED FROM PAGE 1

Editor’s note: PCC works closely with many

organizations working to build a more

sustainable food system. One of our long-

time partners is Food Action ( formerly the

Washington Sustainable Food and Farm-

ing Network), which recently refreshed its

mission and is taking on several important

issues. Its vision and good work benefit all

of us PCC shoppers who support good food.

From its role as a forceful advocate for the development and training of organic growing practices at Washington State University to its leadership in passing the Healthy Kids/Healthy Schools Act in 2008, our organiza-tion has been a leader in the fight for a food system that’s regenerative, healthy and equitable since its founding 20 years ago.

We’re beginning our 21st year with a new name, new brand, new location and a renewed sense of purpose.

From this point forward, Food Action will engage conscious consumers in a movement to build a food system where all people have access to food that’s good on every level: clean, healthy, delicious, and ecologically and socially regenerative.

This mission is more important than ever. The new presidential administration has promised policies that could greatly hinder progress toward building sustain-able food and ag systems.

Food Action will step up to fight for the sustainable food ideals we believe in in a number of ways.

For one, we’ll communicate to law-makers about how essential sustainable agriculture is to our economy, environment and public health. While legislators hear often from conventional ag representatives, they rarely hear from the large contingent of farmers who grow with a commitment to healthy soil and people. We’ll advocate to

policymakers on behalf of sustainable food producers and consumers around the state.

In the coming months we’re also plan-ning two major initiatives. The Protect Washington Agriculture campaign we’re considering will work to protect our agricultural products from both the serious reduction in market opportunities and the environmental and health risks of geneti-cally engineered seeds. We’ll also work with a coalition of good food advocates to pass a soda tax, similar to those that passed recently in other parts of the country.

We’re at a critical moment in the fight for a sustainable, fair food system. Will we focus our time and energy fighting for or against something? Do we fight for food security, or against food insecurity? Do we promote and celebrate organic farms, or fight against conventional, chemical-heavy industrial operations? The answer is simple: both are necessary. We must expose those who are doing wrong and demand changes for the greater good. We also must take ac-tion to find and share the solutions we need.

Russ Lehman is the executive director of Food Action.

March on into your neighbor-hood PCC Cooks classroom for inspiration, fun and food to get you through the last of the winter months. Celebrate fruit’s versatil-ity with Simple Fruit, where Pas-try Chef Laurie Pfalzer will show you how to roast, poach and even sauté fruit for sweet and savory dishes; join Christina Chung to Discover the Flavors of Sichuan, with a bold menu guaranteed to warm you right up; and prepare for springtime gardening with Backyard Farming for Family, Fun and Food as organic farmer Sarah Cassidy discusses how to foster a living playground and turn your turf into tilth.

Registration for PCC Cooks’ spring catalog opens March 1 — join in our springtime cooking fever with 1960s appetizers, Bud-dha bowls, quick shellfish reci-pes, weeknight dinners and more. Visit PccCooks.com to register.

FOOD ACTION FIGHTS FOR WASHINGTON’S FOOD AND FARMS by Russ Lehman

EVENT:

GOOD FOOD AND FARMING ADVOCACY DAYMonday, March 6

While supporting local, organic food by shopping at farmers markets and co-ops like PCC is a real way to effect change, some problems in the food system only can be ad-dressed by statutory or regulatory measures. From the way we subsidize destructive agri-cultural practices, to the lack of resources for schools to offer healthful, organic food, it’s our politicians who must act.

Join us in Olympia as we meet with key policymakers to communicate the importance of sustainable food systems.

To learn more and sign up, visit wsffn.org.

3

4 PCC SOUND CONSUMER MARCH 2017

I N T H E A I S L E S

ORGANIC PRODUCE

• Green and red Bartlett pears — from Awesum Organics

• Melons: cantaloupe, honey-dew and mini watermelon — from Covilli Organics

• Local Purple sprouting

broccoli — from Siri & Son Farms

• Larry Anne plums — from Awesum Organics

Deep purple skin hides firm, orange-yellow flesh that’s juicy, sweet and aromatic.

[ IN SEASON ] [ STAFF picks ]

HALO TOP ICE CREAMOnly 360 calories per pint! A delicious alternative dessert for those who are watching their calorie intake.

— Arvin B.

KATE’S REAL FOOD TRAM BARSThese bars taste terrific, they have serious calories, and they’re perfect for keeping tummies happy during long hikes.

— Scott O.

SWEET EARTH NATURAL FOODS PERUVIAN BURRITOI’m not even vegetarian and I would eat this every day for lunch. Unlike other quick and easy burritos, this one doesn’t leave you feeling like you have no idea what you just ate. Perfect with some avocados and your favorite salsa.

— Matt Y.

WILD CARROT BODY LOTIONSIn scents such as Mountain Man, Or-egon Lavender and Borage Seed, these lotions are thick enough for dehydrated winter skin yet still absorb easily. Wonderful smelling!

— Lola W.

FAUXMAGE OLIVES AND ROSEMARY NON-DAIRY

Silken and delectable nut cheese spread. Don’t let the rosemary scare you, it only heightens the earthy kalamata olive flavor. An excellent addition to your cheese plate.

— Ruzielle G.

PLOUGH MONDAY ORGANIC BREAKFAST PORTERA Portland brew that’s rich and creamy, full of chocolate and roasted coffee flavors. A very balanced and refreshing beer for its high alcohol content. Local, delicious and organic to boot!

— Allison M.

PCC DELI CHEDDAR BISCUITWarm and comforting, this egg and cheese biscuit to-go is my go-to break-fast. I have to start my day with eggs and this is my favorite way.

— Jennifer B.

PCC DELI COLLARD VEGGIE WRAPSWith organic cucumber, avocado and hummus, wrapped up in healthy greens, these are refreshing and healthy!

— Emerson D.

by Jeff Cox, PCC wine merchandiser

Once upon a time, back when Wash-ington was synonymous with apples and evergreens, a handful of intrepid souls saw a future for wine grapes in our farming-friendly climate and geology. Fast forward from those humble beginnings to the present, to find our delicious slice of Cascadia a major player in world-class wines. Washington wine has arrived, and the best is yet to come.

Once consigned to emulating the success and style of California, its famous sibling to the south, Washington has come of age. An arid, high desert climate and singular geology are the foundation of the vividly unique character of Washington’s wine regions. Some of the most inspired, salt-of-the-earth people on the planet are on a mission to translate the inimitable heart and soul of our state into the amaz-ing wines that grace our tables.

It’s our pleasure and passion to collaborate with producers whose work expresses the amazing flavor of our state. Help us celebrate Taste Washington Month by raising a glass (or three), from some of our favorite partners.

Domaine Pouillon, Columbia GorgeJuliet and Alexis Pouillon’s mantra

is to partner with Mother Nature, avoid “tinkering” with their wines, and to aid and abet the vineyard to grow wines that are honest and expressive of place. They farm 2.5 acres of biodynamic vineyard, purchasing the balance of their grapes from sustainable vineyards throughout the Columbia Valley. Domaine Pouillon’s Ladies and Gentlemen wines are special blends, produced exclusively for PCC.

Syncline Winery, Columbia GorgeJames and Poppie Mantone began

Syncline with belief in the potential of a small, sustainably minded family winery committed to producing wines that are expressive of the vineyard. In addition to their biodynamically farmed estate win-ery, they work with some of the Columbia Valley’s premier vineyards, actively participating in their management to grow wines that are profoundly infused with a sense of place.

Dusted Valley, Walla WallaThe Dusted Valley website notes that

family working together turns dreams into reality. Corey Braunel, Chad Johnson and their families are walking that talk, producing top-quality wines with a clear sense of place in their Dusted Valley and Boomtown wines, guided by the philoso-phy that great wine is made in the vine-yard. Forty Days and Forty Nights wines are an homage to the series of cataclysmic floods that helped shape Washington wine country thousands of years ago. These PCC-exclusive wines are blended by Corey and your obedient correspondent.

Isenhower Cellars, Walla WallaBrett and Denise Isenhower’s story

reads like a uniquely Evergreen realiza-tion of the American Dream: move to Washington with winemaking dreams, work incredibly hard, eventually quit the “day job,” ride out an economic recession and a few extreme weather challenges — and succeed in making gorgeous, expres-sive, sustainably farmed wines, fermented on native yeasts. Their I-label wines deliver super quality, pure Washington character and outstanding value.

Naches Heights VineyardA farmer from head to boots, Phil

Cline was lured from orchard crops to growing grapes by the duo of the indus-try’s growth and wine’s seductive siren song. He farms his estate Naches Heights Vineyards organically and biodynamical-ly, and manages a host of other vineyards that are sustainably farmed. Like our other exclusive collaborations, Ahtanum Ridge wines are made to deliver authentic expressions of grape variety and place at an affordable, everyday price.

Terra Blanca/Arch Terrace, Red Mountain

Growing up in the Napa Valley, Keith Pilgrim was infused with wine culture from an early age. A career path as a geologist and oenologist led to the arid, treeless, sagebrush-carpeted slopes of Red Mountain, where Keith and wife ReNae, sensing the region’s potential, purchased 300 acres and began planting vines in 1992. The rest is history. Way Out West wines are PCC exclusives, blended by Keith and yours truly to deliver a sense of place and character and offer a superb value.

Washington winePeople, places and flavors like nowhere else!

Chinook Wines, Yakima ValleyHusband and wife team Kay Simon

and Clay Mackey are among the pioneers of Washington wine. With quality and consistency as their mantra, they’ve been producing superbly balanced, authentic Yakima Valley wines for 33 years. Long Live the Kings wines are PCC-exclusive blends. The sale of each bottle $2 is do-nated to Long Live the Kings, a nonprofit organization dedicated to restoring and preserving wild salmon and steelhead habitat in the Pacific Northwest.

Lost River Winery, WinthropOne of the few things that could be

better than living in the upper Methow Valley is making superb Washington wine in that magical place. In 2001 John Morgan and wife Barbara House made a giant leap (and a career change) from Bellingham to Mazama and hung out a shingle as Lost River Winery. Sourcing grapes from prime vineyard sites, they produce well-balanced wines that are steeped in a sense of terroir.

Salish Sea White is a PCC-exclusive wine that highlights Yakima Valley chenin blanc, truly one of the state’s unsung hero grapes.

washingtonuncorkedSAVOR THE BEST OFTHE PACIFIC NORTHWEST

5PCC SOUND CONSUMER MARCH 2017

N A T U R A L K I T C H E N

Easy Springtime SoupsAs spring vegetables start

to make their seasonal debut

in our produce departments,

there’s still a chill in the

air — so we’re cooking up

big pots of hot soups for

at least a few more weeks,

before our attention turns to

warmer-weather fare. Here

we’ve rounded up favorite

recipes from PCC Cooks in-

structors, masters at pairing

fun flavors with exceptional

ingredients. Their soups are

as colorful as they are hearty

and healthful. Best of all for

busy home cooks: they come

together in a snap!

Chicken Tortilla Soup

Serves 6 to 8

1 small onion, chopped

2 cloves garlic, chopped1⁄2 red bell pepper, chopped1⁄2 to 1 jalapeño, finely chopped (optional)

1 tablespoon oil

1 teaspoon dried oregano

1 teaspoon ground cumin

1 1⁄2 cups shredded cooked chicken

4 cups chicken stock

1 (14-ounce) can diced fire-roasted tomatoes

1 dried chipotle pepper or a pinch of chipotle powder

Broken crisp tortilla chips

1 bunch cilantro leaves, chopped

Shredded Monterey Jack or cheddar cheese, for serving

1 ripe avocado, peeled and chopped

Fresh lime wedges, for serving

In a soup pot, sauté onions, garlic, bell pepper and jalapeño over medium heat in oil until just soft, 7 to 10 minutes. Sprinkle with oregano and cumin. Add chicken, stock, tomatoes and chipotle pepper or powder.

Bring to a boil, reduce heat and simmer for 5 to 10 minutes. Sprinkle chips on top of each ladled bowl of soup. Serve garnished with fresh cilantro, shredded cheese, chopped avocado and a squeeze of fresh lime juice.

— Recipe by Marie Donadio

EACH SERVING: 360 cal, 20g fat (5g sat), 40mg

chol, 790mg sodium, 31g carb, 5g fiber, 17g protein

Easy Chicken and Vegetable Soup

Use this recipe as a base, then add your

favorite noodles, whole grains, dumplings,

tomatoes, spices or other healthy veggies.

Serves 6 to 8

1 whole chicken, cut into sections

2 bay leaves

2 teaspoons salt

Vegetable trim from onions, fennel and carrots

2 tablespoons olive oil

1 large onion, peeled and chopped

3 to 6 garlic cloves, chopped (depending on how much you love garlic!)

1 bulb fennel, chopped

2 carrots, peeled and chopped

1 tablespoon thyme

Salt and pepper, to taste

3 cups chopped chard or kale

2 tablespoons chopped fresh oregano

Place chicken, bay leaves, salt and vegetable trim into a pot and add 6 cups cold water. Bring to a simmer and cook for 1 hour, skimming any foam that rises to the top. Discard bay leaf and vegetable trim. Strain stock and reserve. Skim the fat from the chicken stock.

Remove meat from chicken and cut into large chunks.

Place the pot back on the stove and add oil over medium heat. Cook onions, garlic, fennel, carrots and thyme for about 5 minutes. Pour in reserved stock and season with salt and pepper. Simmer for about 20 minutes or until vegetables are tender. Add chicken, chard or kale, and oregano. Simmer for 10 minutes more. Adjust the seasoning with additional salt and pepper, if needed.

— Recipe by Lynne Vea

EACH SERVING: 170 cal, 9g fat (1.5g sat), 20mg

chol, 1,870mg sodium, 15g carb, 5g fiber, 11g protein

Asparagus Vichyssoise

Serves 6 to 8

2 tablespoons olive oil or butter3⁄4 cup sliced leeks, white and tender green

parts

3 cloves garlic, minced

1 teaspoon fresh thyme

1 quart vegetable broth

2 large or 3 medium russet potatoes, peeled and finely chopped

1 bunch coarsely chopped asparagus, tough ends removed

Salt and pepper, to taste1⁄8 teaspoon grated nutmeg

In a heavy pot, heat oil or butter over medium heat and cook leeks, garlic and thyme for 5 to 6 minutes, or until leeks are soft.

Pour vegetable broth into the pot. Add chopped potatoes and simmer for 20 minutes, or until potatoes fall apart. Add asparagus and simmer for 5 to 6 minutes, or until asparagus is tender.

Allow soup to cool slightly and puree in batches in a blender or food processor. Season with salt, pepper and nutmeg. Stir in cream, if desired, and heat through.

— Recipe by Lynne Vea

EACH SERVING: 150 cal, 4g fat (0.5g sat),

0mg chol, 130mg sodium, 25g carb, 4g fiber,

3g sugars, 4g protein

Tom Kha Ja (Coconut Ginger Vegetable Soup)

Serves 6

5 tablespoons canola oil

8 ounces tofu, diced1⁄2 carrot, diced (about 1⁄2 cup)

1 small onion, diced (about 1 cup)

8 button mushrooms, stems removed and diced

3 cups water

3 Thai or serrano chile peppers, smashed

2 stalks lemongrass, trimmed and smashed

1-inch piece of fresh ginger, cut into 8 pieces and smashed

8 lime leaves, or peel of 1 lime

4 shallots, trimmed, peeled and smashed

1 small zucchini, diced (about 1 cup)

1 cup fresh corn kernels

1 jalapeño pepper, peeled and diced

1 1⁄2 teaspoons salt1⁄4 cup coconut milk

4 tablespoons lime juice1⁄4 cup cilantro leaves

2 tablespoons coconut cream (the top layer on canned coconut milk)

Heat a wok and add 3 tablespoons of the oil; fry tofu until all sides have a golden crust. Remove tofu and set aside. In the same wok with remaining 2 tablespoons oil, sauté carrot, onion and mushrooms for 3 to 5 minutes until translucent and fragrant. Place the vegetable mixture in a large pot with water and bring to a boil.

When water comes to a boil, stir in chile peppers, lemongrass, ginger, lime leaves or peel, and shallots. Let boil for 5 minutes, then add zucchini, corn and jalapeño and cook for 2 minutes. Stir in salt, coconut milk and lime juice.

To serve the soup, divide equally among 6 soup bowls, add tofu and garnish with cilantro and 1 teaspoon of coconut cream.

— Recipe by Pranee Halvorsen

EACH SERVING: 260 cal, 19g fat (4g sat),

0mg chol, 610mg sodium, 19g carb, 3g fiber, 9g sugars, 9g protein

Sopa de Pescado (Honduran-Style Fish Soup)

Serves 4

1 pound firm white fish, such as cod, halibut or snapper

1⁄2 cup lime juice

2 teaspoons ground cumin

2 teaspoons minced garlic

2 tablespoons cilantro, minced, plus additional for garnish

1 teaspoon salt

4 cups vegetable broth

1 (15-ounce) can coconut milk

1 medium onion, sliced

1 red bell pepper, diced

2 teaspoons Serrano pepper, minced

2 cups Yukon Gold potatoes, small dice

Salt and pepper to taste

Lime wedges for garnish

Cilantro for garnish (optional)

Carefully prepare the fish, removing any pin bones and skin. Cut into 2-inch pieces. Place in a bowl, along with lime juice, cumin, garlic, cilantro and salt. Mix carefully to coat. Set aside while preparing broth and vegetables. The fish should marinate at least 15 to 30 minutes or up to 1 hour in the fridge.

Place broth, coconut milk and remain-ing vegetables into a medium pot. Heat over medium-high heat until boiling; reduce to a simmer and cook until potatoes are cooked through.

Add fish, with marinade, to the soup and simmer for 3 to 5 minutes or until the fish flakes. Season to taste with salt and pepper. Serve with lime and fresh cilantro if desired.

— Recipe by Rachel Duboff

EACH SERVING: 210 cal, 1.5g fat (0g sat),

40mg chol, 1130mg sodium, 25g carb, 3g fiber, 7g sugars, 23g protein

6 PCC SOUND CONSUMER MARCH 2017

YOUR CO-OP COMMUNITYFind out more about community events at pccnaturalmarkets.com/events

Mark Gabel, utility staff member at Issaquah. His warm and open personality makes him a joy to work with, while also offering all of our customers a unique and engaging experience.

MARCH CUSTOMER SERVICE STAR

Board meeting

The Board of Trustees met on January 31 and heard reports from its Finance Committee, CEO Evaluation Committee and Bylaws Task Force. The board received a report from the management team on succession planning at PCC.

A representative of the 2016-2017 Nominating Committee attended to present the 2017 board candidate slate (see board election information, right). The board also recommended the following slate of candidates for election by the members to the 2017-2018 Nominating Committee:

• Janet Hietter (retired Human

Resources Director)

• Sarah Janus (Benefits Administrator,

PCC)

• Don Nordness (Director of

Operations, Country Save Products)

• John Sheller (Government Relations

Manager, King County Library

System; former PCC Board Member

2010-2016)

Board election

The Nominating Committee reviewed application materials, interviewed ap-plicants for board service and consulted references. The committee nominated the following PCC members for election as trustees in the 2017 election to fill the three open seats and presents them here with a background note on each:

• Ben Klasky (President and CEO of

IslandWood, an outdoor learning

center serving children throughout

the Pacific NW; prior service and

leadership experience on many boards

including KUOW; sustainability and

corporate responsibility experience;

MBA and masters in education)

• Stephen Tan (Environmental

lawyer and partner at Cascadia Law

Group; PCC trustee 2006-15 including

two terms as board chair; service

and leadership roles on nine local

and national boards including the

National Audubon Society, KNKX-FM

and Washington Trails Association)

• Bruce Williams (Incumbent PCC

trustee in his sixth year of service;

leadership experience on 10 diverse

boards in addition to PCC, including

service as CEO, Board Chair and

General Counsel for HomeStreet

Bank; former Peace Corps volunteer;

social responsibility, legal and

finance experience)

You’ll learn more about the candidates in upcoming issues of the Sound Consumer and we will post the candidates’ biographi-cal information and campaign statements on our website. We’ll also post brief videos of the candidates explaining why they want to serve on PCC’s Board of Trustees.

All candidate information will remain posted throughout the election period.

Voting will begin April 28.

Am I ready to vote?

Q: How do I know if I’m eligible to vote?

A: You are eligible to vote if your signature

is on the original member application

for your household and you are an active

member of PCC Natural Markets (PCC).

No one else may vote on behalf of you or

your household.

Q: How do I know if I’m an “Active Member” and thereby eligible to vote?

A: You are an active member of PCC if

you have a valid membership and you

have purchased goods at PCC within the

last 12 months. You may vote only if your

membership is active as of March 27, 2017.

This is the eligibility date set by the Board

of Trustees. If you have questions, contact

the PCC Co-op office at 206-547-1222 or email

membership@pccnaturalmarkets.com.

Q: Who can run for election to the board?

A: Any active PCC member can apply

to be considered for board service if the

member is at least 21 years old and meets

the eligibility requirements of PCC’s

Bylaws section 3.3. The nominee selection

criteria generally includes business leader-

ship and acumen, community leadership,

familiarity with the cooperative business

model, experience with Policy Governance

(the governance system by which the PCC

board operates), prior board service, and

a demonstrated commitment to social

and environmental responsibility. Each

year the board and management may also

advise the Nominating Committee of other

specific skills, competencies or experience

they feel would most benefit PCC at that

particular time. The goal is always to

compose a highly qualified, diverse board

that can operate effectively to guide our

growing and complex cooperative business.

Q: Who chooses the slate of board candidates?

A: The Nominating Committee is respon-

sible for evaluating application materials,

choosing applicants for formal interviews,

selecting candidates, and presenting a

final slate of candidates to the board and

to members. The PCC Board of Trustees

appoints one trustee to serve on the Nomi-

nating Committee. All remaining members

of the Nominating Committee are elected

by PCC members in the annual election.

Q: Why are there only three candidates for three seats?

A: PCC’s Bylaws have long provided the

Nominating Committee with the flexibility

to choose a slate of candidates from avail-

able applicants based upon the Co-op’s

current and anticipated needs. The Nomi-

nating Committee must nominate at least

three candidates but is free to nominate

more when appropriate. PCC’s Bylaws

provide that, if there are the same number

of candidates as open seats, members still

have the opportunity to vote for or against

each candidate. A candidate will be elected

if the votes cast for that person’s election

exceed the votes cast against that person’s

election. If a seat is not filled at an election,

the board may choose to appoint someone

to that vacancy, but that person must stand

for reelection the very next year in order to

continue serving on the board.

The process of governing PCC, including

electing qualified trustees each year, ulti-

mately rests in the hands of the membership.

Your board and Nominating Committee, and

the Co-op’s dedicated staff, work on behalf

of all members toward PCC’s continued

success. Thank you for participating in our

cooperative’s governance with your vote.

For more information on PCC’s Bylaws:

www.pccnaturalmarkets.com/member/

articlesbylaws/.

Find out more about community events at pccnaturalmarkets.com/events

Food bank packaging partiesHelp our partnering food banks by

donating your time to pack our bulk foods into family-sized portions. Join us:

Wednesday, March 1 at 7 p.m., FamilyWorks Food Bank

Thursday, March 2 at 7 p.m., Rainier Valley Food Bank

Wednesday, March 8 at 7 p.m., North Helpline Food Bank

Monday, March 13 at 6:30 p.m., Kirkland Hopelink Food Bank

Monday, March 20 at 7 p.m., Issaquah Food & Clothing Bank

Wednesday, March 22 at 7 p.m., University District Food Bank

Monday, March 27 at 7 p.m., Westgate Chapel Food Bank

Please note we cannot accommodate groups for these packaging parties. For more information, including addresses and future dates, visit pccnaturalmarkets.com/foodbank.

Foods that help prevent the “Big C”Friday, March 24, 4:30 to 5:45 p.m. Issaquah Public Library

Thursday, March 30, 7 to 8:15 p.m. Sammamish Public Library

Learn basic nutrition principles to help you stay healthy throughout your life and sample some delicious foods that may help prevent cancer and other diseases. PCC nutrition educator Nick Rose will show you how to incorporate more cancer-preventing foods into your daily diet and answer food and nutrition questions in this fun, informal class.

Edible City at MOHAIPCC is a supporting sponsor of “Edible

City: A delicious journey,” an exhibit at the Museum of History and Industry (MOHAI) running through September 10, 2017. See the article on page 8, along with special events in March. For more information visit ediblecity.mohai.org.

PCC community grantsDo you know of a school or nonprofit

organization that could benefit from a PCC grant? PCC strives to support organiza-tions and schools located throughout the regions served by our stores. Four times each year, PCC awards a $2,000 grant to a school or nonprofit that exemplifies the spirit of our local community.

We have a particular fondness for projects and programs that involve food, especially those relating to food education, nutrition and/or sustainability. Grant recipients will receive recognition — loudly and proudly — via our print publications, social media platforms and on our website.

View complete guidelines (pccnaturalmar-kets.com/community/grants/guidelines.html) for the grant application process. We look forward to receiving your application!

Next board meeting

The next regularly scheduled board meeting will be on Tuesday, March 28 at 2:30 p.m. at the PCC Co-op office: 3131 Elliott Avenue, Suite 500, Seattle, WA 98121. The member comment period is during the first 10 minutes of the meeting and comments are limited to three minutes unless additional time is previously approved by the board chair.

For agenda planning, please email us at board@pccnaturalmarkets.com if you plan to attend.

Nick Rose, PCC nutrition educator

BOARD OF TRUSTEES REPORT

PCC SOUND CONSUMER MARCH 2017 7

Soil & Sea Reports from our producers

We may one day be eating pancakes made with blueish flour. Washington State Univer-sity researchers have developed a new wheat-like grain they call Salish Blue, a cross between wheat and its wild cousin, wheat grass. Their goal was to make something that’s like wheat but grows back year after year. Normal wheat dies every year, and wheat farmers have to till the soil and plant new seeds. That means more work for farmers and causes erosion, which makes farmland less healthy and can carry agricultural chemicals into nearby waters. Salish Blue is not yet commercially available, but one of the researchers who devel-oped it has been baking with it.

People who eat fish from Washington state waters will be protected by a combination of new federal and state pollu-tion rules. In November, the U.S. Environmental Protection Agency approved 45 of the pollution stan-dards that the Washington Depart-ment of Ecology adopted earlier in the year. It also said it would impose more than 100 federal standards in Washington. The new standards are meant to protect people who eat about a serving a day, or 175 grams.

Good news for California farmers: heavy precipitation is erasing years of extremely dry conditions in parts of California, with the latest federal report showing that just over 51 percent of the state remains in drought — and no areas have the worst rating, “exceptional drought.”

Peaches, pistachios, almonds and other tree crops may no longer be able to grow in California within 30 to 50 years because it may be too warm, ac-cording to University of California research. The trees need a certain amount of “chill hours” — rigid temperatures between 32 and 45 degrees — that help set buds that turn into flowers in spring, then into fruits and nuts in summer. The problem is that over the past several years there has been a decrease in the amount of hours (known as “sleep hours”) that trees need to reach these tem-peratures. Trees that need 700 sleep hours reportedly have had only 500. The result? The trees don’t bloom uniformly, which can dramatically reduce yield.

The risk of major spills in the Salish Sea soon could increase by as much as 168 percent, thanks to the possible sevenfold rise in oil tanker traffic associated with Kinder Morgan’s Trans-Mountain Pipeline expansion. These new ships carrying oil from the pipeline would travel through transbound-ary areas that include both U.S. and Canadian waters, on the border of British Columbia and Washington.

[ NEWS BITES ]

New seafood guidelines for pregnant women

The U.S. Food and Drug Administra-tion (FDA) and Environmental Protection Agency (EPA) have updated the advice for pregnant women’s seafood consumption, listing more than 60 species in a chart (pccnaturalmarkets.com/r/4374) that ranks fish as a “best choice,” “good choice” or “choice to avoid.” Expectant mothers long have been warned to stay away from shark, King mackerel, swordfish and tilefish from the Gulf of Mexico, but now there are three new species on the “avoid” list: marlin, orange roughy and bigeye tuna. The guidelines also say that a serving size should be 4 ounces for an adult and 2 ounces for children aged 4 to 7. (FDA)

“Transitional” organic certificationTwo years after PCC prompted a

national discussion, the U.S. Department of Agriculture (USDA) now is accepting applications from certifiers to operate a “Transitional” certification program for producers on their way to certified organic status. In a personal testimony in 2015, PCC told USDA that a transitional label would be good for farmers, retailers and consumers who want to help grow the supply chain. Transitional foods typically are sold at a mid-price point between organic and con-ventional, helping offset the risks to farmers in transitioning to organic methods. (USDA)

Monsanto, EPA cover up cancer review

Monsanto and officials within the EPA are fighting legal efforts aimed at explor-ing Monsanto’s influence over regulatory assessments of the key chemical in the company’s Roundup herbicide. The revela-tions are contained in a series of filings in a federal court of appeals brought by more than 50 people suing Monsanto. Plaintiffs claim they or their loved ones developed non-Hodgkin lymphoma after exposure to Roundup, and that Monsanto has spent decades covering up cancer risks linked to the chemical. (The Huffington Post)

More room for organic animalsIt took years of heated debate, but the

National Organic Program finally decided how much living space an organic chicken should have. The new rules fall short of many organic consumer expectations, al-lowing roughly one to one-and-a-half square feet of living space indoors and 2 square feet outdoors. They also require “vegetative cover” on half the ground outdoors and restrict tail docking in cattle and pigs, and mulesing of sheep. Phase-in could be five to seven years. (USDA)

Glyphosate and liver diseaseMinute quantities of glyphosate (aka

Roundup) caused fatty liver disease in rats, according to a study from Kings College, London. It prompted the lead author to call on regulators to rethink use of Roundup on farms and the risk to humans caused by residues in food. The condition linked to the weedkiller is non-alcoholic fatty liver disease, which usually is found in people who are overweight or obese. Recent research shows that levels of residues end up in the human diet in many foods from breakfast cereals to cookies. (Daily Mail UK)

Consumer views on food and diet

According to new research from Mintel, Americans have interesting views about diet and food: less than half (42 per-cent) think their diet is healthy, less than 15 percent trust “healthy” claims on products, and only 23 percent believe the U.S. Dietary Guidelines are valid. Consumers widely are avoiding high-fructose corn syrup and sugar, and almost half (43 percent) are avoiding artificial sweeteners. Almost half view genetically engineered (GE) foods as not suitable to eat. Protein, fiber and whole grains are highly desired. (Mintel)

Aquaculture planned for Pacific The National Oceanic and Atmo-

spheric Administration (NOAA) is creating a plan to manage commercial fish farms

in federal waters, the area of ocean from three to 200 miles offshore, around Hawaii and other Pacific islands. The program is similar to one recently implemented by NOAA in the Gulf of Mexico. The farms in the Gulf and the Pacific would join the few aquaculture operations in U.S. waters, though there are smaller operations in state waters close to shore. (Hawaii Tribune Herald)

First GE apple slices on the marketA small amount of GE Golden Delicious

sliced apples grown by Okanagan Specialty Fruits went on sale in 10 Midwest stores this winter. The company has orchards in British Columbia and 85,000 trees at an undisclosed location in Washington state, with hundreds of thousands more slated to be planted in the next two years. GE Golden Delicious, Granny Smith and Fuji varieties have been approved in the United States and Canada but only Golden Delicious and Granny Smiths have been planted long enough to produce fruit in commercial quantities by fall. (Capital Press)

France bans pesticidesFrance has banned pesticides from all

public green spaces, effective this past Janu-ary 1. The ban covers public forests, parks and gardens, but pesticides are still allowed in cemeteries. The new law also stipulates that pesticides will be prohibited in private gardens in 2019. (dailyprogress.com)

Antibiotics in livestockThe FDA announced in January that

it made progress on curbing the misuse of antibiotics by changing instructions on labels for medicine used in livestock, but the promise falls short. The FDA says it’s eliminating language on labels that says antibiotics can be used for growth promotion but it leaves behind a massive loophole in not addressing “disease prevention” in the unsanitary living conditions on factory farms. Antibiotic sales in the livestock industry continue to rise, according to FDA’s own recent report. (FDA)

Photo credit: NeydtStock/Shutterstock.com

Does a salad recipe belong in a museum? It does when it’s PCC’s Emerald City Salad, one of the

signatures of Seattle’s food scene featured in Edible City, an original exhibit on dis-play through September at the Museum of History and Industry (mohai.org). Beyond the recipe, PCC contributed other artifacts that trace the co-op’s history. PCC is a supporting sponsor of the exhibit.

Through artifacts, photographs, films — and, yes, recipes — the 5,000-square-foot exhibit explores our city’s culinary history and what it truly means to be a Seattle food. The one thing that couldn’t fit in the display was real food, as it’s not allowed in the ex-hibit halls. Want a virtual taste, though? The Edible City book accompanying the exhibit will be available in some PCC stores, and we’ve printed a brief excerpt below along with a list of the show’s highlights.

The museum’s ongoing series of exhibit-related events will be featured in the Sound Consumer monthly calendar — and if you just want the salad recipe, that’s available here: pccnaturalmarkets.com/r/4422.

In Seattle, food always has meant more than a meal.

Our journey from the earliest oyster middens to the modern four-star restaurants is a reflection of our geography, our history and our people.

Location is everything: Seattle is close to fishing and shellfish harvesting grounds, close to fertile farmland and foraging areas. Institutions dedicated to food are concen-trated in our region, from the agricultural research labs at Washington State Univer-sity to the fishing fleet headquartered here and the factories processing their catches.

Diversity is key to our success: Through-out generations, the city has attracted immigrants who bring their own culinary traditions and skills, with a lively popula-tion of young, creative and international residents hungry for familiar flavors. Seattle’s resources and natural beauty made it a place that, even when tough times came, people didn’t want to leave.

A commitment to homegrown foods went well beyond World War II Liberty Gardens here. A critical mass of idealists interested in self-sufficiency and fresh ingredients consistently has been balanced out by businesses and municipal support. A collaborative culture supports robust food co-ops and a closely connected network of farmers and chefs.

Size also matters: The city is large enough to accommodate new breakthroughs, yet still small enough to foster a sense of community.

The city has become one of the country’s top places to eat and innovate. And, while it took more than a century to establish a definable Seattle cuisine, its raw ingredients were here all along.

Reprinted with permission of the Museum of History & Industry.

Exhibit highlightsEdible City covers a broad expanse of the

region’s food history, from historic menus to gorgeously colored cannery labels to a 19th-century Duwamish woven cedar basket. Of course our favorite highlights include the 1978 photograph of the original PCC market in Ravenna, back when the bulk bin labels were still handwritten, and the photo of the Picardo farm in North Seattle, which became the city’s first P-Patch in the 1970s — with some help from PCC — instead of being sold for development. There’s also a spotlight on our region’s farmers markets and CSAs. Here are other features that might be of special interest to PCC members and shoppers:

• An extensive look at Pike Place Market covers the landmark’s century-plus of existence, from early film footage to a full-size farm cart. One highlight: a 1927 letter scolding a Market vendor for selling California spinach when locally grown spinach is available.

• Reminders that berry farms were the biggest industry on Bainbridge Island until World War II, including a 1930s foot-pedal stapler for shallow berry trays made to carry fragile raspberries and Olympic loganberries. (The Olympic berries, developed on Vashon Island, were destined for another beloved piece of our past, the Frederick & Nelson tearoom.)

• Which local organization celebrates its triumphs with an annual “Survivor’s Banquet”? It’s the Puget Sound Mycological Society, whose tribute in the exhibit includes the homemade mushroom dehydrator made by architect Ben Woo, the organization’s founding president.

• Letters between culinary icon Julia Child and local tastemaker Jon Rowley. Child once dubbed Rowley, whose achievements include popularizing Copper River Salmon, “The Fish Missionary.”

• An original film on Native food sovereignty, narrated by nutritionist Valerie Segrest of the Muckleshoot tribe and produced by Kay D. Ray.

• The region’s first espresso cart, Monorail Espresso, which debuted (under a different name) at the Edmonds Arts Festival in 1979, forever influencing coffee culture in Seattle and around the country.

• The history of the Cinnabon pastry (including original cinnamon tasting notes), developed by baker Jerilyn Brusseau for Restaurants Unlimited, Inc.

• Tools from the kitchen and writing desk of Angelo Pellegrini, the University of Washington English professor whose influential writings about “the good life,” growing and eating simple foods, are as fresh today as when he published his first book in 1948. Today Seattle’s Pellegrini Foundation honors people who carry forward his ideals, such as Charles and Rose Ann Finkel, who founded the Pike Brewing Company and organized the Slow Food Seattle movement.

• One of the beautifully crafted chef’s knives made by master bladesmith Bob Kramer, famed worldwide for his almost-impossible-to-buy hand-forged tools, along with a look at how Kramer works.

• Images and icons from Seattle’s past, including tools from the Sagamiya Confectionery Co., long known for its New Year’s mochi, and signs from The Doghouse restaurant (all roads once led there).

• Two looks at Leonetta Merlino – as a young girl, her name was used for an olive oil brand in the business run by her family, the first Italian food importers in Seattle. Much later, we see her in a family video making her celebrated raviolis, narrated by her famous grandson, Mario Batali.

Want to be part of the exhibit? MOHAI is sponsoring a “Chicken of the Month” contest featuring photos of local backyard chickens by the real coop in the exhibit. To enter, post your favorite local chicken photos on Instagram and tag them #ediblemohai.

EDIBLE CITY INDUSTRY DAYThursday, March 2, 10 a.m. to 8 p.m.

To show appreciation for the hard-working employees who make this such a diverse and rich region for food and beverage, MOHAI invites food industry employees to experi-ence “Edible City: A Delicious Jour-ney” with complimentary admis-sion. To redeem, please present a valid food handlers permit or food service employee ID at admissions. (Limit one complimentary admis-sion per valid permit or service ID. Offer valid only on March 2, 2017.) See mohai.org for more details.

TASTE OF PLACEMarch 7, 7 p.m. at MOHAI

A panel discussion on Washington’s terroir, including a guided tasting of local cheese, honey and wine. Experts on geology, food, wine and cannabis will explore the ways natural phenomena help create our state’s most specific aromas and flavors. 21+ only. Cost: $15 MOHAI members, $20 general public.

TASTE OF THE MARKET CULINARY SERIESMarch 29, 6:30 p.m. at Atrium Kitchen at Pike Place Market

Seattle Food Writer (and PCC instructor) Nancy Leson and Chef Cheng Biao Yang of Country Dough will demonstrate “The Art of Hand-Pulled Noodles.” Cost: $30 MOHAI members, $35 general public, www.brownpapertickets.com/event/2712901.

UPCOMING EVENTSStarting next month, view Sound Consumer’s calendar listings on page 6 for upcoming Edible City events.

March events include:

by Rebekah Denn

Seattle journalist Rebekah Denn is a two-time winner of the James Beard award for food writing.