SOUND CONSUMER PCC Natural Markets 4201 Roosevelt Way NE Seattle, WA 98105 PRSRT STD US POSTAGE PAID SEATTLE, WA PERMIT NO. 401 CONTINUED ON PAGE 4 CHANGE SERVICE REQUESTED Dedicated to informing and educating members and the public about food and agriculture, consumer food concerns, and the cooperative business model. No. 512 • February 2016 IN THIS ISSUE New products, page 6 Good carbs, easy meal recipes, page 7 Did USDA cover up pesticide research?, page 8 by Nick Rose, M.S. H ere’s some news throwing Paleo dieters for a loop: even our pre-agricultural Paleolithic ancestors ate grains — upending the no- grain basis of the diet. Archaeologists say they pounded grains and cooked them. In fact, the ability to cook starchy foods might have fueled the evolution of humans’ large brains. Carbs continued to be in fashion throughout most of history: grains, tubers and beans nourished humans for thousands of years. From rice in South Asia and corn in the Americas, to potatoes in the Andes, carbohy- drates have formed the foundation of almost every diet in human history. Yet today’s popular diets advocate limiting carbs and grains, claiming that even so-called “health” foods, such as quinoa and oatmeal, actually cause weight gain and pretty much every single chronic disease on the planet. This carb-phobia can be traced back to the early 1970s when the Atkins Diet promoted very-low-carb consumption as the magic bullet for weight loss. Bacon, butter and cheese were king. A new wave of low-carb diets evolved in the ’90s (Zone, Sugar Busters, South Beach), claiming new and improved low-carb phi- losophies that also could prevent cancer and heart disease. Gone was the bacon, replaced with skinless chicken breast. Today’s carb-phobia has gone to the extreme in books such as “Wheat Belly” and “Grain Brain” — on the New York Times best-seller list for months — prohibiting grains and promising better health. Then there’s the modern-day version of the popular Paleo diet, which restricts all grains and beans, arguing their “anti- nutrients” cause nutrient deficiencies, damage digestive systems, and aren’t fit for human consumption. The consensus in nutrition is that yes, there are bad carbs such as refined flour and sugar that contribute to obesity and disease, but eating the good carbs found in whole grains, vegetables, fruits and legumes is optimal for personal and planetary health. Good carbs, bad carbs Plants combine carbon dioxide from air with water to produce glucose and other carbohydrates. When we eat plant foods, their car- bohydrates are transferred into our circulation, where we can measure them as blood glucose. This system of carbohydrate metabolism evolved in our bodies long before refined sugars were invented, so the system works best when we eat unprocessed whole foods, such as vegetables, fruits, whole grains and legumes. The processed sugars and refined flours found in processed foods today cause a much quicker spike in glucose and insulin after eating. This spike leads to fat storage, pro- motes inflammation — increas- ing the risk for chronic diseases — and can cause overeating. It’s a predictable cycle. Has your diet changed? Has your diet changed much over the years? Do you eat differently now than you did in the past? We’d like to understand how personal di- etary choices have evolved and would value your input. • How has your diet changed over the years, and why? • What factors have driv- en your personal food evolution? • When you buy food, what do you consider? Taste? Health? How it impacts the environment or the people who produce it? Price? • Do you avoid certain foods? What are your favorites? • Do you believe your new choices are healthier or bet- ter in some way? These are just suggestions — feel free to get creative with your responses. Please send us a paragraph about your dietary journey to eli.penberthy@ pccnaturalmarkets.com by March 15. We certainly will keep your name and identity private, if desired. Thank you! Sign up for PCC Advocates If you haven’t already, consider signing up for PCC Advocates, our e-newsletter that keeps you informed about current food and agriculture controversies. From quality standards and genetic engi- neering to organic standards and nutrition, we’ll share our position on policies that can affect the food supply and help you take action to ensure a more sustainable future. We promise to send an email only when it’s really important, so you don’t have to worry about us cluttering your inbox. We’ve been sending out PCC Advocates for more than six years and we expect to take action on a number of impor- tant issues this year, so please join our ranks! Sign up at pccnaturalmarkets.com/enews. AVOIDING CARBS? A LOOK AT THE LOW- CARB CRAZE
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S O U N D C O N S U M E R
PCC Natural Markets4201 Roosevelt Way NESeattle, WA 98105
PRSRT STDUS POSTAGE
PAIDSEATTLE, WA
PERMIT NO. 401
CONTINUED ON PAGE 4
CHANGE SERVICE REQUESTED
Dedicated to informing and educating
members and the public about food
and agriculture, consumer food concerns,
and the cooperative business model.
No. 512 • February 2016
IN THIS ISSUE
New products, page 6
Good carbs, easy meal recipes, page 7
Did USDA cover up pesticide research?, page 8
by Nick Rose, M.S.
Here’s some news throwing
Paleo dieters for a loop:
even our pre-agricultural
Paleolithic ancestors ate
grains — upending the no-
grain basis of the diet. Archaeologists
say they pounded grains and cooked
them. In fact, the ability to cook
starchy foods might have fueled the
evolution of humans’ large brains.
Carbs continued to be in fashion
throughout most of history: grains,
tubers and beans nourished humans
for thousands of years. From rice in
South Asia and corn in the Americas,
to potatoes in the Andes, carbohy-
drates have formed the foundation of
almost every diet in human history.
Yet today’s popular diets advocate
limiting carbs and grains, claiming that
even so-called “health” foods, such as
quinoa and oatmeal, actually cause
weight gain and pretty much every
single chronic disease on the planet.
This carb-phobia can be traced back
to the early 1970s when the Atkins Diet
promoted very-low-carb consumption as
the magic bullet for weight loss. Bacon,
butter and cheese were king. A new
wave of low-carb diets evolved in the
’90s (Zone, Sugar Busters, South Beach),
claiming new and improved low-carb phi-
losophies that also could prevent cancer
and heart disease. Gone was the bacon,
replaced with skinless chicken breast.
Today’s carb-phobia has gone to
the extreme in books such as “Wheat
Belly” and “Grain Brain” — on the New
York Times best-seller list for months —
prohibiting grains and promising better
health. Then there’s the modern-day
version of
the popular
Paleo diet, which
restricts all grains and
beans, arguing their “anti-
nutrients” cause nutrient deficiencies,
damage digestive systems, and aren’t fit
for human consumption.
The consensus in nutrition
is that yes, there are bad carbs
such as refined flour and sugar
that contribute to obesity and
disease, but eating the good
carbs found in whole grains,
vegetables, fruits and legumes
is optimal for personal and
planetary health.
Good carbs, bad carbs
Plants combine
carbon dioxide from air
with water to produce glucose
and other carbohydrates. When
we eat plant
foods, their car-
bohydrates are
transferred into our
circulation, where we can measure them
as blood glucose. This system of
carbohydrate metabolism evolved
in our bodies long before refined
sugars were invented, so the
system works best when we eat
unprocessed whole foods, such
as vegetables, fruits, whole
grains and legumes.
The processed sugars
and refined flours found in
processed foods today cause a
much quicker spike in glucose
and insulin after eating. This
spike leads to fat storage, pro-
motes inflammation — increas-
ing the risk for chronic diseases
— and can cause overeating. It’s
a predictable cycle.
Has your diet changed?
Has your diet changed
much over the years? Do you
eat differently now than you
did in the past? We’d like to
understand how personal di-
etary choices have evolved and
would value your input.
• How has your diet changed over the years, and why?
• What factors have driv-en your personal food evolution?
• When you buy food, what do you consider? Taste? Health? How it impacts the environment or the people who produce it? Price?
• Do you avoid certain foods? What are your favorites?
• Do you believe your new choices are healthier or bet-ter in some way?
These are just suggestions
— feel free to get creative with
your responses. Please send us
a paragraph about your dietary
journey to eli.penberthy@
pccnaturalmarkets.com by
March 15. We certainly will
keep your name and identity
private, if desired.
Thank you!
Sign up for PCC Advocates
If you haven’t already,
consider signing up for PCC
Advocates, our e-newsletter
that keeps you informed about
current food and agriculture
controversies. From quality
standards and genetic engi-
neering to organic standards
and nutrition, we’ll share our
position on policies that can
affect the food supply and
help you take action to ensure
a more sustainable future.
We promise to send an
email only when it’s really
important, so you don’t have
to worry about us cluttering
your inbox.
We’ve been sending out
PCC Advocates for more than
six years and we expect to take
action on a number of impor-
tant issues this year, so please
join our ranks! Sign up at
pccnaturalmarkets.com/enews.
AVOIDING CARBS?A LOOK AT THE LOW-CARB CRAZE
2 PCC SOUND CONSUMER F E B R UA RY 2 016
YOUR CO-OP COMMUNITYFind out more about community events at pccnaturalmarkets.com/events
Lisa McFarlane, point-of-sale administrator at West Seattle — Always engaging and friendly!
FEBRUARY CUSTOMER SERVICE STAR
We at PCC Cooks think savoring a meal
with your loved ones is a perfect pursuit
every day of the year, but since it’s the
month of love, why not treat yourself and
the important folks in your life to a special
culinary endeavor? Join our team of chefs
as they share their favorite techniques and
well-loved recipes with you in demonstra-
tion or hands-on classes.
Some delectable options this month
include Dinner for Six, geared toward
maximizing fun and efficiency in dinner
parties for a few close friends; Flatbreads
of the World, where you’ll warm up as
you knead a diverse array of international
breads; and Italian Winter Soups, which
will have you embracing the cold weather
with a bowl of steaming goodness. Cul-
tured and Fermented: Coconuts, Nuts and
Seeds and Cooking By Numbers offer options
for adventurous cooks. Teens will love
exploring the hidden forces behind food
in The Science of Baking. Visit PccCooks.
com or give us a call at (206) 545-7112 to
join us in the kitchen.
Be Mine, ValentineSaturday, February 13
Greenlake Aurora PCC – 11 a.m. to 2 p.m.
Columbia City, Edmonds, Issaquah, Greenlake Village, Redmond, West Seattle PCCs – 9 a.m. to noon
Join us for a morning of fun as kids
create special valentine cards and crafts for
their friends and family. PCC will supply
materials as well as treats! Children 12 and
younger, free.
Kindiependent kids rock seriesMount Baker Community Club 2811 Mt. Rainier Dr. S., Seattle 10:30 to 11:30 a.m.
Rock out with the kids at a Kindiepen-
dent concert! Kindiependent is “Seattle’s
independent kids and family music scene”
and features some of the best, local chil-
dren’s entertainment groups.
Saturday, February 13 — Brian Vogan & His Good Buddies
Saturday, February 27 — The Not-Its!
More information at kindiependent.com,
tickets at brownpapertickets.com.
A day at the zooWoodland Park Zoo Friday, February 19, 10 a.m. to 3 p.m.
Join PCC at the zoo! We’ll be there with
the TasteMobile doing a Kid Picks taste test.
Come visit us next to the penguin exhibit.
Reusable bag donationFor every bag you reuse at the register,
PCC will donate 5 cents, equally shared
by PCC Farmland Trust and the PCC Food
Bank Program, unless you ask to keep the
nickel. In 2015 your bag donations raised
$33,094.59 for the purchase of bulk food
for the food banks.
Drink great wine, save wild salmonSaturday, February 6, 3 to 5 p.m. Columbia City PCC
Join us to meet and talk with Jacques
White, Executive Director of Long Live the
Kings (LLTK), and Kay Simon and Clay
Mackey of Chinook Wines. Learn about
the exciting work LLTK is doing to restore
wild salmon and steelhead in Pacific NW
waters, and taste Chinook’s delicious Long
Live the Kings white and red blends.
Mister Rogers’ Sweater DriveNow through Sunday, February 7
Help neighbors in need stay warm this
winter by donating your new or gently
worn sweaters, coats and cold-weather gear
to KCTS 9’s annual Mister Rogers’ Neigh-
borhood Sweater Drive. All donated items
go to Wellspring Family Services, Queen
Anne Helpline and Northwest Center, serv-
ing Seattle and King County. Look for col-
lection bins at any PCC store or drop your
items off at KCTS 9’s Seattle Center Studio.
Give mason bees as giftsOur food supply depends on bees for
pollination, but bees are in peril. Be part
of the solution by renting mason bees!
They’re native, non-stinging pollinators
that live in nesting blocks you can hang
in your yard or garden. You need a sunny
spot to hang the kit, spring blooming
flowers and mud for the cell walls in the
nest. Order from Rent Mason Bees at
rentmasonbees.com.
Food bank packaging work parties Volunteer at one of our partnering food
banks by packaging bulk foods into family-
sized portions.
Monday, February 8, 7 p.m. – West Seattle Food Bank
Wednesday, February 10, 6:30 p.m. – Redmond Hopelink Food Bank
Wednesday, February 17, 7 p.m. – North Greenwood Food Bank (new location)
Thursday, February 18, 7 p.m. – Chicken Soup Brigade Food Bank
For more information, including
addresses and future dates, visit
pccnaturalmarkets.com/foodbank.
Thank you for helping the hungry Since 1988, PCC has used cash
donations from shoppers to purchase
nutritious bulk food at wholesale prices
to feed the hungry in neighborhoods
served by PCC. Volunteers from the com-
munity repackage the bulk food, making
the program a great example of neighbor
helping neighbor.
The PCC Food Bank Program had
another successful year in 2015. The
program raised $133,001.19, which sup-
ported 12 local food banks by purchasing
109,805 pounds of bulk food. More than
950 volunteers pitched in to help repack-
age the food.
Food drivesPCC collects contributions for our 12
local food banks three times a year. In 2015
these food drives collected $75,483.78. Dur-
ing these food drives customers can make
a donation by visiting their local PCC, find-
ing the colorful displays near the registers,
choosing a donation amount, and having
the cashier ring it up. $1 can purchase 21
servings of rolled oats and $5 can purchase
60 servings of brown rice!
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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 F E B R UA RY 2 016
[ LETTERS to the ed i to r ]
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
[ LETTERS to the ed i to r ]
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
CALMING ANXIETY WITH FOODRe: “Calming anxiety with food”
(December), wow! I got major chill
bumps when I began reading this
article. Incredible timing. I was just
clearing out my work email (trying not
to have a panic attack due to everything
that needs to be completed). Everything
listed is what my body is low on ….
magnesium, zinc, omega-3s, etc.
I was taking all of these supplements
daily until I ran out six months ago. I’m
feeling the effects of not supplementing!
Thanks for the reminder!
I love you!
— Jen, Special education teacher
FISH “RETIRE?”Thank you for the fun blurb on fish
that “retire” (December News Bites)
featuring the Alaskan species, Dolly
Varden, which stops bothering with long
migrations from fresh water to the sea
and back once its fat reserves let it coast
into retirement.
But you should know some Dolly
Varden are homebodies and simply stay
small and healthy in clean, fresh water
their whole lives if they don’t have easy
access to the ocean. Whether they have
lived peripatetically or as homebodies,
I’ll try not to buy them if they end up
in your store, since I have gone almost
entirely vegan.
— Solomon Karmel
CALORIE COUNTERSCan you tell me how many calories
are in each vegan peanut butter chocolate
chip cookie — the ones that come in the
18-pack (the small little cookies in a bag)?
The MyFitnessPal app says each cookie
contains 110 calories. This seems com-
pletely illogical to me because the cookies
are approximately 1-inch diameter. Can
you help solve the mystery?
— Erin M.
PCC replies: Good catch! The MyFitnessPal
app you’re using does not appear to be provid-
ing accurate nutrition information for these
mini cookies. If you use the PCC Nutrition
Facts page of our website (pccnaturalmarkets.
com/r/3732), you’ll find each of these mini
cookies contain only 77 calories.
We searched for other PCC products on
the MyFitnessPal page and found the nutri-
tion information for almost all PCC products
was not accurate. The nutrition data is sub-
mitted by users of this app (not by PCC) and,
as a result, the accuracy is poor. That may be
true for other calorie-tracking websites and
apps relying on data submitted by users.
MEAT AND CANCER LINK?Re: “Meat and cancer link?” (Letters to
the editor, December): The World Health
Organization is not the only medical scien-
tific group to find a plant-based diet more
suitable for humans.
From the American Institute for Cancer
Research (AICR): “Today, AICR advocates
a predominantly plant-based diet for lower
cancer risk because of the great work Dr.
Campbell and just a few other visionaries
began 25 years ago.”
AICR refers to the book authored by
doctors Campbell and Campbell, “The China
Study: The Most Comprehensive Study of
Nutrition Ever Conducted and the Startling
Implications for Diet, Weight Loss, and
Long-term Health.” In it, ample evidence is
provided pointing to the fact that a plant-
based diet results in less cancer and other
illnesses than a meat-based diet.
The China Study utilizes not only
meta-studies but also decades of original
research on vast numbers of humans. The
book describes how vested corporations
have manipulated governmental agencies
to support the meat industries and alter
governmental educational programs.
Non-food additives (usually toxic) to
either meat or plants would be undesirable
logically. Going organic and keeping strong
organic regulations in place makes sense.
It is, however, the profound differences
between animals and plants that seem to
trigger profoundly different health results
from eating them.
— Demian
PINE NUT ECOLOGICAL IMPACTI wonder where PCC’s pine nuts are
sourced from and what type of pine nuts
are used in pesto sold by PCC? A recent
New York Times article explained how “the
pine nut industry may be contributing to
the crash of an ecosystem” in the Russian
far east. See pccnaturalmarkets.com/r/3733.
We would prefer that any pine nuts
we eat not be contributing to this problem
or skip the pine nuts and substitute wal-
nuts in pesto and other dishes. Thanks for
any information you can share about pine
nuts sold by PCC or in PCC products.
— Diane Hardee
PCC replies: Pine nuts at PCC are from
China or Turkey, depending on availability.
We haven’t found any domestic pine nuts
available through commercial distributors,
unfortunately.
ANTIBIOTICS IN AGRICULTUREIn “Missing Microbes: How the Overuse
of Antibiotics Is Fueling Our Modern
Plagues,” Martin Blaser says, “The antibiotic
oxytetracycline — closely related to a form
of tetracycline widely used in people —
and streptomycin are even used on organic
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4 PCC SOUND CONSUMER F E B R UA RY 2 016
CONTINUED FROM PAGE 1A LOOK AT THE LOW-CARB CRAZEToday’s popular nutrition books use
this “bad carb” cycle to make the gigantic
leap that we should limit our intake of all
carbohydrates. This is the rationale behind
“Grain Brain,” which claims that grains and
even fruit cause inflammation and therefore
chronic diseases including Alzheimer’s.
This notion is not accepted by the
nutrition community. The carbohydrates
in whole foods come packaged with fibers
that slow the digestion and absorption of
the glucose so we don’t have the spike in
blood sugar and insulin that causes trouble.
Are grains anti-nutritious?
The controversial “anti-nutrients” found in
the bran of whole grains such as rice, wheat
and quinoa also are fueling more grain-free
(and low-carb) diets. Phytic acid, oxalates,
tannins and lectins are found in a wide
variety of plant foods and are called anti-
nutrients because they make it harder for our
bodies to absorb or utilize essential nutrients.
Some anti-nutrients are reduced with
cooking, while others require soaking,
sprouting or fermenting so that enzymes
are able to break apart the anti-nutrients.
Many grain or bean dishes prepared around
the world utilize these techniques prior to
cooking, especially for staple ingredients in
the diet. Ethiopia’s iconic injera, a spongy
bread made from fermented teff flour, and
tempeh, a chewy cake made from fermented
soybeans, both boost nutrient absorption
and minimize the impact of anti-nutrients
through fermentation.
The anti-nutrient phytic acid is lower
in bread than in wheat flour because the
yeast (or sourdough starter) breaks it apart.
Breads made from sprouted grains also
will have lower levels of anti-nutrients.
Sprouted grains cook faster and are more
nutritious than before sprouting, so sprouted
grain products are a great choice if you’re
concerned about anti-nutrients in grains. In
addition to sprouted grain breads, you also
can find sprouted rice, quinoa, tortillas, tofu
and even snack foods (see sidebar).
White rice doesn’t contain the anti-
nutrients found in the bran of brown rice
and therefore does not benefit from soak-
ing or sprouting. White rice also contains
less arsenic than brown rice, so many of
today’s concerned eaters are choosing
white rice over brown for these reasons.
Even some folks in the modern-day Paleo-
diet community consider white rice to be
an acceptable carbohydrate choice.
It’s impossible to avoid anti-nutrients
completely, as they are found in pretty
much all plant foods. Surprisingly some of
these anti-nutrients actually possess their
own health benefits. Phytic acid impairs
calcium absorption, but it also functions as
an antioxidant, lowers blood glucose and
has anti-cancer effects — suggesting the
anti-nutrient impact of these compounds
is just one piece of a larger puzzle of our
understanding of nutrition.
Personalizing your carbs
The same diet doesn’t work for every-
one. Some people need more carbs in their
diets than others, as reflected in the National
Institutes of Health (NIH) recommenda-
tion that carbs make up between 45 to 65
percent of our daily calories. This broad car-
bohydrate recommendation is based partly
on the assumption that consuming approxi-
mately half our calories as carbohydrates
will help provide “adequate intake of other
nutrients,” according to NIH. Restricting in-
take of grains, beans, starchy vegetables and
fruits makes it difficult to meet the nutrient
requirements for fiber, magnesium, potas-
sium, vitamins A and C, and folate.
Grains certainly aren’t essential, so if you
don’t want to (or can’t) eat grains, you still
can get your good carbs from starchy veg-
etables: zucchini and spaghetti squash make
great “noodles” (find a spiral slicer at PCC)
and cauliflower makes great “tabbouleh.”
Veggies have higher nutrient levels and lower
anti-nutrient levels compared to grains, so
they’re a great option for good carbs.
A 2015 Israeli study found that subjects
consuming the exact same amount of carbs
have different impacts on their blood sugar
levels, highlighting the wide variation in
our carbohydrate requirement. The study
also found that foods that appeared on
the “good carb” diet of one person were
on the “bad carb” diet of another person,
further suggesting that we all have more
individualized dietary needs, rather than a
one-size-fits-all approach.
The researchers suggested that a better
understanding of our microbiome may help
predict our post-meal blood sugar response
and, ultimately, what carbs are good and
bad for each of us.
Bastyr University nutrition professor
Amy Frasieur, RD, suggests eaters should
“focus on whole foods, including whole
grains, legumes, fruits and vegetables,
since these foods have many of the
highest sources of vitamins, minerals, anti-
oxidants and bioactive compounds found
on the planet and they taste fantastic.”
Frasieur acknowledges that “each of us is
different and we all have slightly differ-
ent dietary needs,” but when it comes to
deciding what to eat, we should “listen to
our bodies and tune out all the fad diet
information that surrounds us.”
Sprouted foods at PCC
• Sprouted flour and pancake mix
(Arrowhead Mills)
• Rice, quinoa, pilaf mixes
(Tru Roots, Annie Chun’s)
• Tofu (Wildwood)
• Sprouted breads and bagels
(Alvarado St. Bakery, Manna,
Rainer Bakery, Silver Hills, Food
for Life, Dave’s Killer Bread)
• Cereals (One Degree)
• Sprouted snacks, cookies,
crackers, bars (Go Raw, Way
Better, Doctor Kitchen)
• Chips (Garden of Eatin’, Way
Better, Que Pasa)
• Tortillas (Alvarado St. Bakery,
Food for Life)
• Rice Milk (Rice Dream)
• Protein powders (Garden of
Life, Plant Fusion)
• Sprouted almond butter
Sprouting grains results in much
higher levels of antioxidants,
vitamin C, folate and soluble
fiber — and lower levels of gluten
and anti-nutrients. Sprouted
grains also cook faster because
they have been “pre-digested”
during the sprouting process.
To schedule a free site visit, please call us at 206-459-7022 or visit us online at www.we-design.net.
ENVIROSTARS RATING
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Our belief is that a garden should do more than look neat and pretty. It should be low maintenance, stable, diverse and healthy...just like a natural ecosystem.
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Nick Rose, M.S., is a nutrition educator
at PCC. He teaches free Walk, Talk &
Taste tours at each PCC.
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Sprouted buckwheat
5PCC SOUND CONSUMER F E B R UA RY 2 016
[ LETTERS to the ed i to r ] CONTINUED FROM PAGE 3
apples and pears to combat fire blight, a bac-terial disease of fruit trees. The use of such drugs does not have to be divulged.”
This is disconcerting. When we buy organic products, we make assumptions about what has been used on them and what has not been used on them. Now we have to know what questions to ask beyond those as-sumptions. How would the average consumer know to ask about antibiotics on organic fruit?
More specifically, are PCC’s organic apples and pears treated with antibiotics? How about ones from outside the United States, for example, Fuji apples from New Zealand? If growers don’t have to divulge the information, can we be confident in what they tell us?
— Julie S.
PCC replies: The National Organic Standards Board (NOSB) voted in April 2013 to end the use of antibiotics in organic fruit production, so Blaser’s book is a couple years out of date. At the time, PCC argued for an end to antibiotics in organic apple and pear production. See pccnaturalmarkets.com/r/3734. We also published two articles to keep shoppers informed. See pccnaturalmarkets.com/r/3735 and pccnaturalmarkets.com/r/3736. Some organic growers argued for the allowance to continue.
Be aware that antibiotics for organic apple and pear orchards still would be al-lowed under a recent change by the U.S. Department of Agriculture to the so-called
“Sunset Provision.” USDA’s new rule also means 12 additional artificial materials remain allowed, instead of “sunsetting.” See pccnaturalmarkets.com/r/3737.
SALMON IN PERIL? Although technically correct, the in-
formation in November’s Soil & Sea report regarding salmon and steelhead in Oregon, California and Washington was rather mis-leading. It states that salmon and steelhead in those states are in danger of going away forever due to drought. The last sentence of the article tells us that more than half of the spring spawning run up the Columbia River perished, probably because of a disease that thrives in warm water.
What the article doesn’t mention is that in the fall run, the Columbia Basin saw the sec-ond strongest year in salmon since the federal dams were built nearly 80 years ago, accord-ing to an article in The Seattle Times on No-vember 30, page B3. The article says a record number of fall Chinook salmon returned up the Columbia River; more than 456,000. An estimated 200,000 made it back to Hanford Reach, the most since the dams were built. Furthermore, the article says that both federal and tribal leaders hailed the impressive run as a positive sign of their efforts to improve both fish habitat and passage at the dams.
When I first read your November article, I was quite concerned, but then when I read the Seattle Times article, I was disappointed in what you had published. Your article made
me feel like I should stop eating salmon and that we weren’t doing enough for salmon habitat, but that doesn’t appear to be the case.
— S.R.
PCC replies: You’re right about the Columbia Basin’s return of fall Chinook last year, which wasn’t reported until after Sound Consumer went to press, when the drought’s impact still was making headlines. We didn’t yet know about the final numbers on the fall Chinook. We didn’t mean to mis-construe evidence; we were just reporting the info we had at the time.
The large run of Columbia River fall Chinook in 2015 was happy news, but we do want to warn against a false sense of security about the state of Northwest salmon. Alaska’s sockeye and coho salmon runs — and their habitat — have been well managed for years and indeed are sustainable. That’s why you’ll find wild Alaskan salmon year-round at PCC.
But salmon populations in California, Oregon and Washington have declined dramatically as a result of dam construction, habitat loss, climatic shifts, historic overfish-ing and other factors. In California, Oregon and Washington, nearly 30 populations of salmon and steelhead are on the Endan-gered Species List — nearly half of which are found in the Columbia and Snake rivers. Wild populations there return at just 1 to 3 percent of historic levels.
Hatchery salmon from the Columbia Basin make up most of the catch in northern
Oregon and Washington today. Though cur-rent salmon returns are low relative to historic levels, they’re well managed — fishermen focus on hatchery fish while protecting the imperiled wild populations. Thankfully there are great groups such as the Save Our Wild Salmon coalition and others doing important fisheries management and conservation work that are helping protect and restore abundant, self-sustaining stocks here.
PRODUCE STICKERSThe October Sound Consumer had a
letter from Jordan Van Voast asking about produce stickers. While PCC responded, Jordan’s last question was not addressed. As I share the same frustration/concern as Jordan voiced in the letter, I wanted to follow up.
Can we advocate for a more envi-ronmentally friendly labeling option for produce that doesn’t pollute garden soil?
— Stacy Strickland
PCC replies: We have asked but don’t
know of any development in a more
compost-friendly sticker. Our main produce
supplier, Organically Grown Company
(OGC), says compostable paper stickers
come off or dissolve when they get even
slightly wet, leaving the sticky part behind.
OGC says it keeps looking at alterna-
tives and experimenting with different
products, but at this time it has not found
a sticker that stays on the produce when it
gets wet and biodegrades.
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6 PCC SOUND CONSUMER F E B R UA RY 2 016
I N T H E A I S L E S
[ W H A T ’ S i n s t o r e ]
ANCIENT HARVEST RED LENTIL & QUINOA ROTELLE
Spiral-shaped, naturally gluten-free noodles with the taste and texture of traditional pasta, but with two times the protein and a healthy helping of fiber.
SPIRAL SLICER
Make plant “noodles” by cutting firm fruits and veg-etables including apples, zucchini, carrots and more into ribbons, spirals or shreds with three blades. Top with your favorite pasta sauce!
MARIN FRENCH PETITE CHEESES
Each handcrafted wheel of triple crème cow’s milk cheese reflects character-istics of authentic varietal cultures and careful ripening techniques. Try the Crème, Truffle, Camembert and Triple Crème Brie.
HAMMER & TUFFY’S HAND ROASTED GRANOLA
Organic granola from a Portland company in flavors such as Barndance Blueberry and Sunrise Seed Morning.
SIGGI’S FILMJÖLK
Filmjölk is the traditional Swedish drinkable yogurt made with live active cul-tures. Nonfat and delicious straight or poured over fruit or granola, in flavors including Blueberry, Rasp-berry, Plain and Vanilla.
BOLD ORGANICS FROZEN PIZZA
Try certified organic frozen pizzas in flavors including Three Cheese with organic Provolone, Mozzarella and Parmesan, or Pepperoni with uncured meat and Mozzarella.
NORDIC NATURALS ULTIMATE OMEGA® 2X
An ultra-concentrated omega-3 fish oil in a slightly larger soft gel that delivers 1,000 mg EPA and DHA.
AUBREY CHIA SHAMPOO AND CONDITIONER
With moisturizing organic chia oil and organic quinoa protein for frizz
control. Fragrance-free!
GET REAL NUTRITION SUPPLEMENTS
Certified organic supplements made without fillers — just real organic dried fruits, vegetables, herbs, spices and seeds. Choose a range of products rich in omega-3s, probiotics, multivitamins and superfoods.
NATURE’S PATH: an organic pioneer
Stand up and take a bow, PCC shoppers! Simply by
purchasing Nature’s Path organic cereals and snack foods
from PCC in 2015, you collectively kept 2,740 acres in
organic production. You prevented the use of 116,544
pounds of synthetic fertilizer and 1,805 pounds of chemical
pesticides. That’s one accomplishment worth celebrating!
Here’s another: Nature’s Path has been staying true to
organic principles — upholding the highest standards in
the industry — for more than 30 years. It has been a loyal
advocate for the highest food production standards all
along the way.
Nature’s Path’s mission to “always leave the earth better
than we found it” guides everything it does — from secur-
ing the organic supply chain to supporting a wide range of
environmental and social causes.
More reasons to love Nature’s Path• Since 2008 it has acquired 6,600 acres of organic farmland in
Saskatchewan and Montana, which is farmed as part of a crop-share agreement.
• The company pledged $2 million toward the 24-hectare University of British Columbia Farm to help preserve the last farm within Vancouver’s city limits.
• It’s committed to becoming Zero Waste by diverting 99 percent of its waste from landfills, as well as to becoming Carbon Neutral by 2020.
• The company gives more than $2 million a year to food banks, the PCC Farmland Trust, and a range of wildlife and environmental con-servation groups such as the Jane Goodall Institute.
Nature’s Path top-sellers at PCC• Cornflakes cereal — Naturally gluten-free, made of pure cornmeal and
lightly sweetened with concentrated fruit juice.
• Rice Puffs cereal — Just crunchy puffed brown rice with no added sweeteners.
• Kamut Puffs cereal — Just crunchy whole-grain kamut with no added sweeteners.
• Heritage Flakes cereal — Blend of ancient grains, including wheat, barley, quinoa and spelt, lightly sweetened with honey and cane sugar.
• Mesa Sunrise cereal — Gluten-free and wheat-free medley of Indian corn, flax and amaranth blended into crunchy cereal flakes, sweetened with cane sugar.
• Buckwheat Wildberry frozen waffles — Gluten-free blend of buck-wheat and sweet rice flour; studded with berries.
• Chia Plus frozen waffles — Gluten-free, with omega-3-rich chia seeds.
PCC shoppers especially love to buy the Eco Pacs of cereals, which
offer more cereal for your money.
ORGANIC HONEYGOLD GRAPEFRUIT
This mild heirloom variety of grapefruit
has a pale golden-yellow flesh and
exceptionally sweet flavor, and comes
from Dennis and Lynda Holbrook’s
farm, South Texas Organics.
ALSO THIS MONTH LOOK FOR:
• Fremont tangerines — from Deer Creek Heights Ranch, Porterville, Calif.
• Fuerte avocados — from ECO Farms in Fallbrook, Calif.
• Garlic greens — from New Harvest Vegetables in San Jose, Calif.
“Always leave the soil better than you found it.”
— Rupert Stephens, father of Nature’s Path Founder Arran Stephens
7PCC SOUND CONSUMER F E B R UA RY 2 016
N A T U R A L K I T C H E N
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 sWASHINGTON’S 2015 FRESH APPLE CROP
BOUNCED BACK UP IN TOTAL VOLUME and
sales, and prices were good. The crop was
pegged at 118.5 million 40-pound boxes as
of December, up from previous forecasts but
well below the record 2014 crop of 141.8 mil-
lion boxes. Red Delicious, which tops the list
of Washington varieties, was down 13 million
boxes from 43 million in 2014, but that’s good
in the long run for greater varietal diversity.
CLOSE TO 60,000 JOBS ARE SET TO OPEN
UP IN AGRICULTURE, FOOD AND NATURAL
RESOURCE SECTORS each year for the next
five years, according to a report from Pur-
due University and the U.S. Department of
Agriculture (USDA). But there aren’t enough
grads to fill them. That has left USDA, land grant universities and private industry scram-bling to bridge the gap.
OYSTER FARMERS AND ACTIVISTS ARE JOIN-
ING TO ATTEMPT TO BLOCK A LIQUEFIED
NATURAL GAS PIPELINE on the Oregon coast. Since oysters are filter feeders, they could die if they ingest water with silt the pipe-line could dredge up.
WALNUTS HAVE 21 PERCENT FEWER CALO-
RIES THAN PREVIOUSLY THOUGHT, according to USDA scientists. They found a 28-gram serving actually contains 146 calories, not the 185 calories currently assigned by USDA. They
previously found that the number of calo-
ries in almonds was 20 percent less and 5
percent less for pistachios. The discrepancy
could be attributed to evolving methods for
calculating calories in foods. Calories listed
for tree nuts on labels are based on methods
developed in the early 1900s.
FLORIDA’S ORANGE CROP FORECAST HAS
BEEN LOWERED BY ALMOST 7 PERCENT as
citrus growers continue to battle Citrus
Greening, a bacterial disease that can kill a
tree in just a couple of years. Citrus Green-
ing has reduced Florida’s orange output by
50 percent over the past decade.
Good carbs, easy mealsIf you’ve visited our deli, you
know we at PCC are big fans of
good carbs: whole grains and root
vegetables are the base of many of
our dishes, from our Curry Lentil
and Quinoa Salad to our Vegan
Sprouted Mung Bean Stir Fry
to our Mashed Yams and Goat
Cheese. Try them next time you’re
in a PCC store, or try your hand at
making these other healthful, carb-
rich recipes created by PCC chefs.
CREAMY BUTTERNUT SQUASH
AND TOMATO SOUP
An unusual combination of butternut
squash and tomato makes for a sweet and
spicy creamy soup.
Serves 4 to 6
2 tablespoons olive oil or ghee
1 red onion, sliced
2 cloves garlic, minced
1 teaspoon freshly grated ginger
½ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
1 (2-pound) butternut squash – peeled,
seeded and diced
1 (28-ounce) can crushed tomatoes
1 ½ to 2 cups vegetable stock
Salt and pepper, to taste
Plain yogurt, for topping (optional)
Heat oil or ghee over medium heat in a large soup pot. Add onions and saute until tender and lightly caramelized, 10 to 15 minutes. Stir in garlic, ginger, turmeric, cumin and coriander; cook until fragrant, 1 to 2 minutes.
Add butternut squash and cook, stir-ring occasionally, until squash begins to soften, about 10 minutes. Stir in tomatoes and enough vegetable stock to cover. Bring to a boil. Reduce to a simmer and cook until squash is very tender, about 20 minutes.
Working in batches, puree soup in a blender or with an immersion blender. Return soup to the pot and reheat; season
to taste with salt and pepper. Serve soup warm with a dollop of yogurt on top.
EACH SERVING: 180 cal, 6g fat (1g sat), 0mg chol, 600mg sodium, 30g carb, 8g fiber, 10g sugars, 4g protein
HOT MILLET AND BUCKWHEAT CEREAL
A hearty and satisfying breakfast that
soaks whole grains overnight.
Serves 2 to 4
¼ cup whole millet, rinsed thoroughly ¼ cup whole buckwheat 1 cup coconut milk or nut milk 1 cup filtered water Pinch of unrefined salt Spices, nuts or dried fruits (see note) (optional)
Place all ingredients in a small pot and soak overnight in the refrigerator.
To cook cereal, place it on the stovetop, covered, over low heat. Let simmer slowly for about 20 minutes, stirring occasionally. Add extra water if the cereal is too thick. Stir in toppings and enjoy warm.
Note: Prevent breakfast from getting stale with an ever-changing lineup of toppings and mix-ins: cinnamon, allspice, ginger, nutmeg, cardamom and other
spices; fresh fruit; shredded coconut or dried fruit; lacto-fermented fruit chutney or apple compote; nut butters; seeds (chia, hemp, flax); your favorite protein powder; toasted or soaked nuts.
— Recipe by Birgitte Antonsen,
PCC Cooks Instructor
EACH SERVING: 130 cal, 2g fat (0g sat), 0mg
chol, 160mg sodium, 23g carb, 3g fiber, 1g sugars,
4g protein
WARM ROOT VEGETABLE SALAD
Serves 4 to 6
3 carrots, peeled 2 parsnips, peeled 1 turnip, peeled 1 red beet, peeled 1 garnet or jewel yam, peeled 2 tablespoons extra virgin olive oil Salt and pepper, to taste ¼ cup hazelnuts Salad greens 4 to 6 ounces chèvre or feta cheese Balsamic vinegar, for drizzling
Preheat oven to 400° F. Coarsely cut all vegetables into ¾-inch squares and toss with ol-ive oil. Generously season with salt and pepper.
Spread the mixture in a single layer on a sheet pan. Roast vegetables for 20 minutes. Add hazelnuts to the vegetable mixture and continue roasting for 5 minutes longer or until yams are fork tender and mixture is caramelized around the edges.
Divide greens between 4 to 6 salad plates. Place a mound of cheese in the center of each plate and scatter vegetables and ha-zelnuts around. Drizzle with balsamic vinegar.
— Recipe by Lynne Vea, PCC Cooks Instructor
EACH SERVING: 270 cal, 19g fat (5g sat), 15mg
chol, 220mg sodium, 19g carb, 5g fiber, 7g sugars,
9g protein
SAVORY QUINOA-KALE CAKES
With a mix of fresh vegetables, lentils,
grains and herbs, this is a decidedly mod-
ern vegetarian patty. Try using sprouted
quinoa in this dish.
Makes 12 cakes
2 tablespoons high-heat oil
¾ cup chopped onions
1 ½ cups finely chopped mushrooms
1 ½ cups shredded kale leaves
3 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons dried oregano
Salt and pepper, to taste
2 cups cooked brown lentils
2 cups cooked quinoa
2 eggs, lightly beaten
1 cup finely grated carrots
¼ cup chopped fresh parsley
Splash of balsamic vinegar
Heat oil in a large skillet over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in mushrooms and kale and cook until tender, another 5 minutes. Stir in garlic, thyme, oregano, salt and pepper. Cook until fragrant, 1 to 2 minutes. Remove from heat and add lentils; lightly mash, leaving a bit of texture.
Transfer lentil mixture to a large bowl and stir in quinoa, eggs, carrots, parsley and vin-egar. Chill mixture in the refrigerator for 1 hour.
Preheat oven to 375° F. Line a baking sheet with parchment paper.
Divide the mixture into 12 balls and form into patties. Bake patties until golden, about 20 minutes.
Note: serve with pita bread, yogurt, tahini and sliced tomatoes and cucumbers; chop up a warmed patty, add to a salad; top with a poached egg or marinara sauce; serve with mashed potatoes and gravy instead of meatloaf.
EACH CAKE: 120 cal, 4g fat (0.5g sat), 35mg chol,
190mg sodium, 17g carb, 4g fiber, 2g sugars, 6g protein
8 PCC SOUND CONSUMER F E B R UA RY 2 016
by Debra Daniels Zeller
Is the U.S. Department of Agriculture
(USDA) silencing researchers who study
politically sensitive topics such as neonic-
otinoid (neonic) pesticides? Reuters reports
at least 10 USDA scientists have been inves-
tigated or faced other consequences arising
from research that called into question the
safety of certain agricultural chemicals.
Jonathan Lundgren is a senior research-
er at the Agriculture Research Service (ARS),
a division of USDA, in Brookings, South
Dakota. Lundgren says after he submitted
an article about the sub-lethal effects of
clothianidin, a type of neonic, on Monarch
butterflies to a peer-reviewed journal in
March 2014, the ARS targeted him.
An 11-year veteran researcher,
Lundgren has written nearly 100 articles
for peer-reviewed journals. In 2011 he
was awarded “Outstanding Early Career
Research Scientist” and got to meet Presi-
dent Obama. USDA called Lundgren’s
research “innovative,” until he uncovered
negative environmental effects of biotech
crops and neonics.
Lundgren’s 2014 Monarch study
reported caterpillars feeding on milkweed
near genetically engineered corn were
exposed to clothianidin. Manufactured by
Bayer and applied to the seed by an adhe-
sive from Monsanto, clothianidin provides
plants their own insecticides as they grow.
Exposed caterpillars have smaller heads,
shorter bodies and weigh less than non-
exposed counterparts.
“Research should prompt a larger, more
comprehensive risk assessment of how
pesticides might be entering untreated plants
in the landscape to affect species,” says Lun-
dgren. “Habitat development plans without
integrated pest management plans could
have adverse effects on beneficial species.”
Targeting science
Lundgren’s complaint listed activities that
he says generated the targeting by USDA:
• An interview by NPR Harvest Public Me-
dia about an article Lundgren wrote about
RNAi technology, gene-splicing plants
with pesticides for the journal Bioscience.
• His role as an external reviewer for a
report called “Heavy Costs: Weighing the
Value of Neonicotinoids in Agriculture,”
by the Center for Food Safety, a nonprofit
environmental advocacy organization. The
report questioned the safety of neonics.
• A paper Lundgren wrote with South Da-
kota State economist, Scott Fausti, called,
“The Effect of Biotechnology and Biofu-els on U.S. Corn Belting Systems.” At the end of the article, Fausti wrote: “the ARS has required Dr. Lundgren to remove his name as joint first author from this article. I believe this action raises a seri-ous question concerning policy neutrality toward scientific inquiry.”
• Travel expenses to speak on a panel at the National Academy of Sciences in Washington, D.C., on “insect man-agement in production systems” and at the Sunshine Farmers’ Conference presented by the No-Till Alliance in Pennsylvania to speak on biodiversity to combat pests. After these speaking en-gagements, Lundgren was told he didn’t have permission and was told to pay all travel expenses to conference organiz-ers at his expense. He also was docked his pay for the week.
After the NPR interview, officials told
Lundgren not to speak to the press because
his research was “sensitive.”
The complaint also says ARS officials
had disrupted Lundgren’s lab, coerced and
intimidated his lab assistants, and unexpect-
edly dismissed five of his eight employees.
Even for presentations, officials required
multiple levels of approval of Lundgren’s
slides before submission and questioned his
ability to do research.
USDA’s response
Claiming to be a culture of integrity,
USDA officials responded to Lundgren’s
complaint in August 2015 by suspending
the scientist for 14 days without pay over
the travel paperwork glitch, failure to follow
supervisory instructions, misuse of a gov-
ernment vehicle (driving to the airport for
the conference he assumed was approved
and paid for), and for going AWOL while
attending the conference.
Lundgren found himself in a Kaf-
kaesque world when his supervisor told
him he was accused of misconduct but
couldn’t tell Lundgren any details about
the allegations against him. The unspecific
nature of the investigation caused Lundgren
and his entire research team unnecessary
mental and physical distress.
Public support
The advocacy group, Public Employees
for Environmental Responsibility (PEER),
filed a whistleblower’s complaint in Oc-
tober 2015, making Lundgren’s complaint
against USDA public. Whistleblowers risk
careers to bring accountability and honesty
back in government.
“The ability of scientific experts to
investigate questions and publicly discuss
scientific results when these topics are politi-
cally invonvenient is crucial to advance our
society,” Lundgren says. Federal scientists
should be able to ask tough questions.
Pesticide politicsDid USDA cover up research?
At least 10 USDA scientists have
been investigated or faced other
consequences arising from research
that called into question the safety
of certain agricultural chemicals.
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9PCC SOUND CONSUMER F E B R UA RY 2 016
board of trustees | report
BOARD REPORTThe January 26 board meeting report
will be published in March. All of the
board’s committees were scheduled to
report at the January meeting. The next
regularly scheduled board meeting will be
Tuesday, March 29 at 4:30 p.m.
Members are welcome at all public
sessions of the board meeting.
Bylaws update
The board has concluded its two-year
project of thoroughly reviewing PCC’s
Bylaws. As reported to members over the
past several months, the project’s scope of
work incorporated internal and external ex-
pertise, review of the bylaws of many other
co-ops, member input, and many hours of
discussion and vetting by board members.
At the board’s January meeting, approval of
the final set of proposed Bylaws was on the
agenda. Members will be asked to vote on
the proposed Bylaws at this year’s election,
which runs from April 23 to May 23, 2016.
“This document represents one of the
most intense and comprehensive projects
undertaken by the board in the past decade,” notes Maggie Lucas, chair of the Bylaws Task Force. “The Bylaws of any organiza-tion serve as its operating manual,” Lucas continued, “and include the rules by which the organization is governed. When I say we have spent ‘many’ hours on this, I mean hundreds of hours, but it has been a real pleasure. It has been rewarding, inspiring and even fun to engage with members on this topic. Who knew Bylaws could be ‘fun’?” The high level of interest, enthusiasm and thoughtful feedback from members has been very impressive.
The proposed Bylaws are intended to better enable our co-op to conduct its business responsibly and successfully. PCC members can look forward to seeing the pro-posed new Bylaws inside the Voter’s Guide to PCC elections that will be inserted in your home-delivered May issue of the Sound
Consumer and on our website. Taking time to read and understand
them, and to vote in the election, are hugely important responsibilities for all members concerned about the future of PCC. Please help us update this important document by voting in this year’s election.
I’ve been fortunate to work and/
or volunteer for organizations with
great missions; being an active mem-
ber in my community is essential.
Having worked as a community
organizer, I know the value of em-
bracing the values of organizations to
which I’ve belonged. PCC continues
to serve as a beacon in the retail
food industry, especially as a co-op.
I look forward to continuing to serve
PCC and our members to keep that
beacon bright and focused.
While we must be successful as a
business to continue to thrive as a co-
op, it is our cooperative values that
distinguish us from our “competition”
and make us better. We stress mem-
ber education, keeping our money
in our community, and emphasizing
sustainable practices. We actively
participate in local and national food
policy issues, such as GE labeling.
PCC has been graced with
passion, commitment, leadership
and loyalty, and we must continue
looking out for all of our stakehold-
ers — members, staff, customers,
growers and vendors. We’ve cre-
ated a transformative community
and environment where sustain-
ability, doing the right thing, and
providing essential education
to members, legislators and the
community now has impact both
locally and nationally.Voit is currently chair of
the board’s finance committee
and serves on the Bylaws Task
Force. He’s a divorce financial
planner, personal finances
counselor, former dean of stu-
dents at Bastyr University, and
executive director at Temple
Beth Am. He enjoys landscap-
ing, house projects, hiking,
cooking and musicals and is a
Redmond PCC shopper.
GET TO KNOW YOUR TRUSTEES
Sandy Voit: Second term (first
year). Term ends in 2018. Eligible
for re-nomination.
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member marketplace | classifieds
Ever thought of working for
PCC? Positions open regularly
at all 10 of our locations. If
you would like more informa-
tion about jobs at PCC, visit our
website at pccnaturalmarkets.com
or call our office at 206-547-1222.
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
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.
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.
The Best Painters In The World – “A meticulous prep results in a beautiful finish.” Providing you with expert color advice and eco-friendly paints. Specializing in interiors & exteriors. Great references. Call Frank Diamond @ 206-547-8284 bestpaintersintheworld.com BETSP-W33NS.
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.
Bamboo care, plant & removal services. BAMBOGL913BH 206-371-1072.
Resolving to keep your house clean in the New Year? Let us help! Silly Sisters Joyful Housecleaning. One-time or regular. 206-367-0375 or [email protected].
Fresh Breeze Window and Gutter cleaning. Refs. Free estimates. 206-760-9542, 206-280-3721.
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.
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 assessments, designers with degrees. Call or email PlantAmnesty to make the perfect match. 206-783-9813 or [email protected].
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.shannonthegar-dener.com.
Trustworthy Green home repairs, paint wrk, elect, plbg, carpentry, window cleaning, “Fix-its” covering QA, Mag, Ballard, Grnlk, Ron 206-853-2051 REA-SORR989D2.
Cleaning 17 yrs exp. Eastside, Everett to N. Seattle, U. Village, other areas. 1st time discount. Suzane, 425-485-0165.
Repairs and Remodels: Honey-dos to complete projects. Kitchens, bathrooms, and decks. Like green. Jeff-of-all-trades 206-949-8605 License#JEHOOEH963DC.
Nontoxic House Cleaning. Very experi-enced, excellent references. Prefer regular clients. Please call 253-246-7102.
Remodels, Additions Licensed, bonded skilled carpenter/contractor. References available. Tim Parker 206-718-1042 North end Seattle area. TIMPAC*077JA.
Eastside Handyman — Repair, replace, remodel, painting, carpentry, drywall, tile. Refs. Rob 206-817-0485 FISERAS988DG.
Tree pruning season is here! Detailed pruning of fruit trees, Japanese Maples, Rho-dies, etc. Dan 206-234-9347. NURTUEG960D4.
Gaiaceous Gardens: native plant wild-life habitats, pollinator-attracting herb gardens, sacred spaces creation & urban forest restoration. Permaculture methods. Pesticide-free. GAIACG*861OR. www.gai-aceousgardens.com.
Expert grounds maintenance and small tree and shrub pruning – Artemis Gardens Landscape Design. Since 2001. Estate referrals upon request. PlantAmnesty and Sky Nursery recommended. Contact us via website: Artemisgardens.net or call 206-403-0954. Licensed and Insured.
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 immune health formula, containing 5 organic wild mushrooms & wild bluegreen micro algae, www.organicvitamind.net or call 206-522-2422.
Massage in Ravenna – Chronic pain or just relaxation? Lic. In WA for over 20 years. Come in today! Kristi 206-526-2679.
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. For info re: support group: eatingdisordersnw.org.
Add oxygen to your house. Indoor plants sales and maintenance. 425-830-0082.
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.cluedinsocialskils.com.
Massage in Kenmore by Dennis LaMasater, 17 years licensed-MA11363. Be pain free and relaxed! Call 206-322-2620.
CLASSES/WORKSHOPS
The World of Meditation Center offers Osho Active & Passive Meditations & Transformational Workshops. www.WorldofMeditation.com Tel: 206-772-8897.
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.
Creative Writing Classes and Con-sultaions. Find inspiration, cultivate creativity and discover discipline. Green Lake location. See www.MaryOak.com.
Feldenkrais & Nature Retreat, March 3-6 in Duvall, WA. Bird Medicine: Open Vision, Voice & Wings with Annie Thoe, Feldenkrais Teacher, $395 by April 25 ($445 after) www.sensingvitality.com 206-271-4270.
Learn to Cook. Develop routines to promote health and wellbeing. Coachtiamaria.com, certif ied coach. 206-218-9650 or [email protected].
GENERAL SERVICES
Roy’s Hauling. No job too odd. Dump runs, clean-up, deliveries. 206-723-2301.
Hauling – Will haul anything: dump appliances, 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.
Income Tax Preparation. Greg Parry CPA. $50/hr. 206-283-7397. [email protected].
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 believe in or-ganic foods and whole food supplements. Marketing these products from the convenience of our homes has created an ideal lifestyle, right livelihood and fi-nancial freedom. Join us and become an eco-preneur. Call 206-522-2422 and ask for a free packet of information.
Passion for Plants? Small Seattle landscaping company seeks part-time help. Mart 206-789-0241.
Are you great at marketing? Eastside athlete, longtime PCC member, would love to trade services with you. Please call 425-885-6929.
FOR SALE
Bamboo Plants in pots 206-371-1072.
We treat the whole you.
See for yourself:BastyrCenter.org/Care206.834.4100 3670 Stone Way N., Seattle
Acupuncture • Ayurveda • Counseling • Naturopathic Medicine • Nutrition
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We treat the whole you.
“Mindfulness Demystified”: February 4 at 6 p.m.“Secrets to Aging Gracefully”: February 27 at 10:30 a.m.
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11PCC SOUND CONSUMER F E B R UA RY 2 016
news bites
Paleo peaches
The sweet, juicy peaches we love today
might have been a popular snack long
before modern humans arrived. Scien-
tists have found fossilized peach pits in
southwest China dating back more than
2.5 million years. The findings, reported
in Nature Scientific Reports, suggest that
peaches evolved through natural selection
well before humans domesticated the fruit.
(Penn State University)
Gluten sensitivity and the gut
Those who dismiss non-celiac gluten
sensitivity as a fad may be proved wrong
by a new Italian study suggesting gluten-
sensitive people may harbor high levels of
a protein in the gut called zonulin that’s
linked to inflammation. Levels of zonulin
in the blood already have been shown to
be high in people with celiac disease, but
in the new study, levels in gluten-sensitive
people are almost as high. (NPR)
Yogurt prevents hypertension, stroke?
Eating dairy, especially yogurt, could go
a long way toward reducing the risk of
hypertension and stroke, according to new
research in the British Journal of Nutrition.
Researchers examined the association be-
tween dairy and changes in blood pressure,
as well as the risk of hypertension, among
more than 2,600 adults in the Framingham
Heart Study and found that those who
consumed more dairy had a lower risk of
being diagnosed with hypertension over
the course of the nearly 15-year analysis.
Fermented dairy, such as yogurt, proved
especially beneficial — one extra serving per
week meant a 6-percent reduction in risk.
(Dairyreporter.com)
Climate change and pesticides
A new study from Montana State University
indicates climate change may make a pes-
ticide less effective. Researchers exposed
yellowfever mosquitoes — responsible for
transmitting everything from yellow fever
to dengue — to the pesticide permethrin
and kept them at varying temperatures. In
general, the higher the temperature, the
less effective the pesticide. Other studies
have shown that climate change can dimin-
ish pesticide effectiveness by reducing
precipitation, which makes it harder for
pesticides to sink into soil, or by increasing
direct sunlight, which might burn the pes-
ticides until they don’t work well anymore.
(Modern Farmer)
Bacon vs. lettuce
Is eating lettuce more than three times
worse for the environment than eating
bacon? That was the finding of a study by
Carnegie Mellon University researchers
published in the journal Environment
Systems and Decisions. The researchers
found that eating USDA-recommended
“more healthful” foods — a mix of fruits,
vegetables, dairy and seafood — increased
the environmental impact in terms of
energy use, water use and greenhouse gas
emissions. But experts warn it’s unreason-
able to compare the emissions of foods on
a per-calorie basis, and say comparative
studies like CMU’s can yield vastly different
results depending on how the foods are
raised or grown. (Grist)
Fish farmed in rice fields
California entrepreneurs and researchers
are working to use flooded rice fields to
rear threatened species of wild Pacific salm-
on, mimicking the rich floodplains where
juvenile salmon once thrived. The Nigiri
Project, named after a kind of sushi because
both combine rice and fish, has compiled
persuasive evidence showing salmon benefit
greatly by lingering in flooded rice fields.
This technique also shows promise for
growing forage fish, which are increasingly
threatened in the wild. (Yale 360)
Fish oil helps burn fat?
Fish oil transforms fat-storage cells
into fat-burning cells, which may reduce
weight gain in middle age, according to
a new study in Scientific Reports. It finds
that fish oil activates receptors in the di-
gestive tract, fires the sympathetic nervous
system, and induces storage cells to me-
tabolize fat. The new study corroborates
previous research finding that fish oil has
tremendous health benefits, including the
prevention of fat accumulation.
(scienceblog.com)
Transgenic chicken approved
The U.S. Food and Drug Administration
(FDA) has approved a chicken genetically
engineered (GE) to produce a drug called
Kanuma in its eggs. The drug replaces
a faulty enzyme in people with a rare,
inherited condition that prevents the body
from breaking down fatty molecules in
cells. Like the GE goat and GE rabbit the
FDA previously approved to produce other
pharmaceuticals, GE chickens are not in-
tended to enter the food supply. (Nature)
Fish stocks in decline
A new study in the Proceedings of the
National Academy of Sciences reportedly
is the first global-scale study document-
ing that the ability of fish populations to
reproduce and replenish themselves is
declining across the planet. Researchers
looked at data from a global database
of 262 commercial fish stocks in dozens
of large marine ecosystems around the
world and identified a pattern of decline
in juvenile fish that’s closely tied to a de-
cline in the amount of phytoplankton, or
microalgae, that young fish eat. Decline in
phytoplankton is linked directly to climate
change: Change in ocean temperature
affects the phytoplankton population.
(NPR’s The Salt)
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by Maura Rendes
Between 1997 and 2007, Pierce County lost nearly 23 percent of its farmland, much
of it in the fertile Puyallup Valley. At this time, one quarter of the county’s farmland was slated for development. With the announce-ment of these startling numbers, PCC Farm-land Trust began working with partners in an effort to curb the conversion of some of the state’s best farmland. About 2,000 acres were identified as top priority for conservation.
Between 2010 and 2015, the Farmland Trust invested $4.9 million to conserve 397 acres — 20 percent of the acreage identified in the long-term goal. Seven family farms on that land produce an array of products, including eggs, honey, herbs, vegetables, pork, poultry, beef, animal feed, berries and hay. They represent the shift back toward sustainable and diversified land management and continued celebration of local agriculture in the region. Across Pierce County, the total market value of agricultural products is $91 million — making farming a critical economic driver.
Renewed farming interest
Three farm families tell us they moved their farm operations to the Puyallup Valley, in large part due to the conservation work of PCC Farmland Trust and the political support of the county and the City of Orting toward agriculture.
In 2009 Kim Shelstad and his wife fell in love with a farm in the heart of Orting. While it had the potential to be prime graz-ing land, it needed substantial cleaning and clearing. The couple restored the property and their hard work will have a lasting benefit now that the Farmland Trust has conserved the farm in perpetuity.
PCC Farmland Trust recently surveyed 250 farmers across Washington to gauge interest in the Puyallup Valley and other regional focus areas, and to identify ways to support new and expanding farm busi-nesses. PCC Farmland Trust and its partners in the area are committed to building and retaining the region’s agricultural legacy.
Maura Rendes is the former communi-
cations manager at PCC Farmland Trust.
Leveraging community
A strong sense of agricultural neighborli-ness can be credited for much of this re-newed interest. Beyond the rapidly increasing price of land, startup costs can be extremely prohibitive for new or expanding farms. In the Orting area, there are several farmers who share resources, from tractors and equipment to expertise and an extra hand.
As Kim Shelstad began making improve-ments on his new farm, he joined forces with another recent Puyallup Valley farmer trans-plant to pool their resources to buy tools and equipment, eventually helping one another build two hoop houses on each of their farms. Kim recalls reaching out to countless other farmers for support and advice when he first started, and now he gets to pay it forward. He recently hosted a tour for young farmers who will call on his experience as they start or expand their own operations.
When farming communities are frag-mented by development, this type of sharing
can be limited, or lost. Similarly, without a critical mass within a regional service area, agricultural resources and support can be harder to come by.
Environmental ethic
These and other farm properties also are
bringing environmental restoration to the
Puyallup Valley watershed. On Farmland Trust
conserved properties alone, 6,300 feet of res-
toration and enhancements have been made
by hundreds of Farmland Trust volunteers
and experts, improving more than half of all
on-farm riparian habitat. Many farms are tak-
ing their sustainability efforts to the next level,
receiving Salmon Safe certification, installing
solar panels, and managing for safe flooding.
In addition to their organic production
and soil and water conservation practices,
Dan and Kim Hulse have installed solar
panels on one of their barns at Tahoma
Farms. They produce 10,000 kilowatt/hours
of electricity annually, offsetting one-third of the farm’s energy consumption. They are reinvesting these savings in other efficien-cies, like converting their 1940s cultivating tractor to run as an electric vehicle. These are all part of an important broadening of the meaning of sustainable agriculture.
What’s next?
The Pierce County community continues to come together to invest time, expertise and resources in advancing the interests of agriculture and sustainability in its most important farming regions, such as the Puyallup Valley. PCC Farmland Trust has an additional 300 acres queued up the conservation pipeline for 2016 and 2017. Of the 2,000 priority acres originally identified, this would bring its progress to 40 percent. Together, we can sustain this momentum.
Sustainable agriculture gains momentum in the Puyallup Valley
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