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

PCC Natural Markets4201 Roosevelt Way NESeattle, WA 98105

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PAIDSEATTLE, WA

PERMIT NO. 401

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Dedicated to informing and educating

members and the public about food

and agriculture, consumer food concerns,

and the cooperative business model.

No. 515 • May 2016

IN THIS ISSUE

Spring produce recipes, page 7

Protecting local pollinators, page 8

Pastured eggs at PCC, page 12

by Marilyn Walls, M.S.

W hen it comes to setting

standards for PCC products,

the most complicated ingre-

dients may be in supplements and body

care products. The shelves of the health

and body care department (HBC) include

vitamins, toothpastes, probiotics and

body lotions — an array of products that

can be a dream come true, or a night-

mare, depending on where you shop!

Customers often express appreciation

that products at PCC are vetted to adhere to

PCC’s high standards and values. While this

does not mean customers should forego

reading labels or asking questions of sup-

pliers, customers can rest assured that each

product is being put through a rigorous

process where everything from the small-

est ingredient to the larger environmental

impact is considered.

Like other departments at PCC Natural

Markets, HBC gives preference to organic,

non-GMO and local products. Products

tested on animals have not been allowed

in HBC for years.

While many PCC quality standards for

foods could apply to HBC products, anal-

ysis of the complex HBC world requires

separate standards. Recognizing this,

PCC took the first step four years ago

by eliminating body care products with

parabens and other irritants. Recently,

PCC established a subcommittee to create

criteria for evaluating ingredients in every

HBC supplement and body care product.

Our evaluation criteria for ingredient

decisions are similar to those for other

PCC standards. Safety, efficacy and low

environmental impact are primary. We

also seek renewable ingredients that

aren’t synthetic. Each criteria is consid-

ered before an ingredient is allowed in

an HBC product at PCC.

SAFETY

Supplements are regulated for safety

and the integrity of their claims by the

government through DSHEA (Dietary

Supplement Health and Education Act

of 1994), but body care products are un-

regulated. Body care product labeling has

been compared to the Wild West.

That put the onus on PCC to

examine research about the effects of

ingredients on personal health, allergies

and other health risk factors — from skin

irritants to carcinogens.

EFFICACY

Simply put, the product must work.

The ingredients must be necessary for the

functioning or appeal of the product.

Our buyers look for products that

are tested for efficacy and verified with

clinical trials.

NOT SYNTHETIC

This is perhaps the most difficult

measure. We use the U.S. Food and Drug

Administration (FDA) definition of synthetic:

It considers the source and the chemical

process of making the ingredient.

Nothing petroleum-based is allowed

and ingredients must come from a renew-

able resource found in nature. We also

review whether there’s a nonsynthetic or

alternative substance available to replace

synthetic ingredients.

Customers often refer to Environmental

Working Group (EWG) research and ratings

as a helpful standard for deciding on body

Big companies to label GE

By the time you read this,

more companies are expected

to have announced they’ll label

their genetically engineered

(GE) foods, dimming chances

of any congressional action to

stop Vermont’s GE labeling

law from taking effect July 1.

Campbell Soup, General Mills,

Mars, Kellogg and ConAgra

already have announced they

will label their GE foods.

There’s no evidence any

companies are reformulating to

avoid GE ingredients, contrary

to claims by labeling opponents.

Also, labeling laws drafted

for Massachusetts, New York,

Rhode Island and other states

have the same standards for

packaged food as Vermont, Con-

necticut and Maine, so there’s

no basis for concern about a

patchwork of state laws.

Lawsuit challenges GE salmon approval

A broad coalition of environ-

mental, consumer and fishing

organizations in March sued the

Food and Drug Administration

(FDA) for approving GE salmon,

the first-ever GE food animal.

The lawsuit challenges the

FDA’s claim that it has authority

to approve and regulate GE ani-

mals as new “animal drugs” under

the 1938 Federal Food, Drug, and

Cosmetic Act. Those provisions

were meant to ensure the safety

of veterinary drugs administered

to treat disease in livestock; they

were not intended to address en-

tirely new GE animals as “animal

drugs.” The FDA’s approval of GE

salmon opens the door to other

GE fish and shellfish, as well as

chickens, cows, sheep, goats,

rabbits and pigs that reportedly

are in development.

The suit also highlights the

FDA’s failure to analyze and pre-

vent risks to wild salmon and the

environment, and fishing commu-

nities, as required by federal law.

The world’s preeminent

experts on GE fish and risk as-

sessment, as well as biologists

at U.S. wildlife agencies charged

with protecting fish and wildlife,

heavily criticized the FDA decision

for failing to evaluate the impacts.

The FDA ignored their concerns

in the final approval.

Read more about the lawsuit:

pccnaturalmarkets.com/r/3924

and PCC’s comments to the FDA:

pccnaturalmarkets.com/r/3925.

NEW STANDARDSFO R P CC H E A LT H & B O DY CA R E

Can’t find a product?

Here’s why.

2 PCC SOUND CONSUMER M AY 2 016

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

Jeffrey Muir, Cashier at Fremont – With a cordial demeanor, Jeffery offers help, takes his time and gives his undivided attention!

MAY CUSTOMER SERVICE STAR

Whether you’re looking to grasp a

tricky technique, expand your weeknight

repertoire, or just spend an evening

with your fellow culinary enthusiasts,

May brings a fresh batch of classes to

whet your appetite. Let PCC Cooks be a

stepping stone on the path to delicious,

homemade food shared with family and

friends this spring.

Join us this month for The Art of Thai

Cuisine, as Pranee Halvorsen demonstrates

a new menu of flavorful and accessible

Thai dishes that soon will become your

favorites. Tomato Whisperer Sarah Cassidy

will be your guide to all things tomato

in Tomaticus Galoricus: Growing Healthy

Tomatoes from Start to Harvest, and Darin

Gagner will share restaurant secrets to suc-

cessful sauce creation in Sauces – Classic

and Contemporary. You’ll also find classes

on Refreshing Raw Foods; How to Bake a

Cake 101; Elegant Vegan Dining and more

at PccCooks.com.

Tilth Edible May Plant SaleSaturday, April 30 and Sunday, May 1 9 a.m. to 3 p.m., Meridian Park 4649 Sunnyside Ave. N., Seattle

Come take advantage of the largest

selection of organically, sustainably and

locally grown vegetable plant starts in the

region. You’ll find an amazing selection of

vegetables to choose from, with heirloom

varieties, culinary herbs, edible flowers,

drought-tolerant perennials, and “warm

season” crops such as tomatoes, peppers,

squash and corn. PCC is a proud sponsor

of this event. Free event.

Mom & Me at the ZooSaturday, May 7, 9:30 a.m. to 3 p.m. Woodland Park Zoo 5500 Phinney Ave. N., Seattle

Celebrate Mother’s Day with the 26th

annual Mom & Me at the Zoo. Moms and

families enjoy lots of fun activities on the

North Meadow and moms receive half-price

admission to the zoo on the day of the

event. The PCC TasteMobile will be there

doing a Kid Picks taste test. Find us near

the penguins!

Food bank packaging parties Help our partnering food banks by

helping pack bulk foods into family-sized portions.

Wednesday, May 4, 7 p.m., FamilyWorks Food Bank

Thursday, May 5, 7 p.m., Rainier Valley Food Bank

Monday, May 9, 6:30 p.m., Kirkland Hopelink Food Bank

Wednesday, May 11, 7 p.m., North Helpline Food Bank

Monday, May 16, 7 p.m., Issaquah Food & Clothing Bank

Monday, May 23, 7 p.m., Westgate Chapel Food Bank

Wednesday, May 25, 7 p.m., University District Food Bank

For more information, including

addresses and future dates, visit

pccnaturalmarkets.com/foodbank.

Bicycle drive to support local kids Saturday, May 21 at Redmond PCC, 10 a.m. to 4 p.m.

Sunday, May 22 at Kirkland PCC, 10 a.m. to 4 p.m.

Bike Works and PCC are partnering to

bring bikes to the kids in our communities.

We’re accepting all types of bikes, bike

parts and bike accessories — especially

bikes in good condition! We’d especially

like 20-inch-wheel BMX-style bikes, 24-

inch- and 26-inch-wheel mountain bikes,

and road bikes.

We’re happy to do the heavy lifting.

Just pull on up and we’ll take care of the

rest. Donate and then enter to win a PCC

gift card!

Edmonds Health & Fitness ExpoSaturday, May 14, 9 a.m. to noon Edmonds School District Stadium 7600 212th St. SW, Edmonds

Get free health screenings, get moving

in the active zone, and don’t miss the bike

rodeo! The PCC TasteMobile will be there

doing a Kid Picks taste test.

Blood drives Bloodworks Northwest will be visiting

two store locations this month. Stop by:

Tuesday, May 24

PCC Fremont, 11 a.m. to 1:30 p.m.

PCC View Ridge, 3 to 6 p.m.

Your donation can save up to three

lives! Walk-ins welcome, remember to

bring your ID. Learn more about donating

at bloodworksnw.org.

Families Helping FamiliesMay 1 to May 31

Support Seattle Children’s Organic Garden program

PURCHASE KID PICKS PRODUCTS

THROUGHOUT MAY

PCC Healthy

Kids is excited to

once again join

efforts with Seattle

Children’s Hospital for the

Families Helping Families program.

Support Seattle Children’s by pur-

chasing Kid Picks products at PCC

throughout May. We’ll be donating

a percentage of PCC Kid Picks

product sales to Seattle Children’s

programs that educate youth and

families about nutrition.

Your purchase of Kid Picks

products this month directly ben-

efits the Children’s Hospital Organic

Garden program, which provides a

hands-on learning environment for

teaching patients and their families

how to develop and sustain healthy

habits. Hundreds of pounds of

tomatoes, squash and other garden

items are utilized to feed many of

the kids who are in the hospital.

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Great foods.Healthy

neighborhoods.

Become a PCC member and join a

community of shoppers who value fresh, locally

grown food — plus get shopping discounts every month!

To become a member, just stop by any PCC store

and ask a cashier. Or, join online at

www.pccnaturalmarkets.com.

3PCC SOUND CONSUMER M AY 2 016

[ 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

to editor@pccnaturalmarkets.com.

[ 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

GROWING YOUR OWN FOODI much appreciate the lead article (April

Sound Consumer), “Breeding better organic

produce locally.” Very interesting develop-

ments. Promising too!

Regarding the “Winter harvest potential”:

In our small suburban yard we’ve been ex-

perimenting with growing easy, year-round

greens and tubers for some time. Chicory

certainly is one of the top greens and

sunchokes are a prime “starch.” January to

March is when they’re harvestable.

They’re such a vigorous crop and easily-

available winter starch (once deemed “safe to

eat”) that they deserve mention — especially

as they’re here during our midwinter storm

season, waiting safely in the cold ground, no

other refrigeration needed. Note: it’s impor-

tant to cook them very thoroughly.

Relating that story to Nick Rose’s article,

“Build an emergency food kit,” page 8, I

thought about emergency kit greens:

Alfalfa seeds store well in the fridge and

two tablespoons, soaked and sprouted for

a few days in a large jar, make a quart or

more of green-leaved sprouts, with nothing

more than water and light.

2. Winter greens from the yard (or

planting containers) also provide essential

nutrients. Kale, chicory, fennel and sorrel all

can survive normal winters in this area and,

between them, yield a gourmet-quality bitter

greens salad year-round.

— Elizabeth Hardisty

AID FOR FARMERSI wanted to pass along a suggestion.

Since learning in a PCC Sound Consumer

article a few years ago that many organic

farmers don’t even break even on their costs

but have to subsidize their work as farmers

with outside jobs, I’ve been wondering if

there was a way to support them in addition

to buying organic produce at places like PCC.

It occurred to me today: What if PCC

were to put a “change jar” on the counters

where the money would go to support local

organic farmers? An instant donation when

you make a purchase? Or have an option of

“rounding up to the next dollar” and having

the money go to local organic farmers?

Or some other program where PCC

members could donate change somehow

to support, not just one local farm, but the

local organic farming community? Or opt to

pay a little more at checkout, or something,

toward that purpose?

Or maybe we could have a brainstorm-

ing contest, ideas to shore up the organic

farming community in other ways?

— Nils Osmar

PCC replies: Thank you for the

thoughtful suggestions to support organic

farmers, above and beyond purchasing

their foods! We’ll include them in discus-

sions going forward.

There are several organizations that

provide essential services for organic

farmers, and we do support their work.

They include Organic Seed Alliance,

which provides seed breeding specifically

for organic farmers that currently rely

on conventional seed lines developed

outside our region. We also support The

Cornucopia Institute, a primary advocate

for organic, family-scale farmers, and his-

torically have supported Tilth Producers of

Washington, another resource for organic

farmers, now merged with Seattle Tilth.

There is not a dedicated way to donate

cash to organic farmers that we know of.

We simply don’t have the infrastructure to

distribute donations of that kind and we

don’t know of other organizations that do.

But we understand your point and will

consider what may be possible.

On several occasions PCC and shoppers

contributed to farmers in dire need. When

a farmer needed money for heart surgery in

2006, we set up a bank account for shoppers

to contribute directly. We also stepped up to

help a farmer manage losses and costs associ-

ated with a major flood (pccnaturalmarkets.

com/r/3927).

“Calls to action” went to members

through the Sound Consumer. If and when

future crises emerge for our hardworking

farmers, PCC member-owners and other

shoppers will be informed on how to help.

COOKING WITH OLIVE OILIs it ok to use olive oil for cooking?

I went to a PCC Cooks class and the in-

structor said that when you heat up olive

oil it becomes toxic.

— Ismael Popoca Aguilar

PCC replies: Extra virgin olive oil, the

only type of olive oil sold at PCC, has a smoke

point of 325 to 375˚F depending on brand.

This means it can be heated safely to low-

medium heat temps on the stovetop but

not for anything hotter. It can be used for

oven roasting at temperatures above 400

˚F, however, because oven-roasting is not

a direct heat, and the food does not reach

that temperature. If your olive oil smokes

or turns brown in your skillet, it means the

fats are damaged and can have “toxic”

properties, so you should wipe the pan

clean and start over.

See our product guide, “Choosing the right

cooking oil” (pccnaturalmarkets.com/r/3928)

for more information about culinary oils.

FYI, some “light” olive oils can be heated

to higher temperatures due to synthetic pro-

cessing techniques not acceptable at PCC.

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New standards for PCC health & body care CONTINUED FROM PAGE 1

care products. While PCC admires and

supports the work of EWG, we raised the

bar. Ingredients rated #1 by EWG may be

synthetic. PCC prohibits synthetic ingredients

in HBC products whenever possible.

ENVIRONMENTAL IMPACT

The ingredients we allow have the least

adverse effects on the environment during

manufacture, use or disposal.

Ingredients cannot compromise the

health of the workers involved in any stage

of the process.

THE PROHIBITED LIST

With these above criteria as a guide,

we established a Prohibited Ingredient

List for all supplement and body care

products. More than 500 ingredients com-

mon in mainstream and some “natural”

products are not allowed in HBC products

at PCC Natural Markets.

We believe PCC has the highest HBC

standards of any retailer. Other retailers

identify “top-tier” products meeting similar

standards, yet still sell other products with

ingredients not meeting those standards.

THE TOOTHPASTE EXAMPLE

For a look at the intricacies of imple-

menting the new HBC standards, tooth-

paste is a good place to start. Toothpaste

selection is a visible result of changing

HBC standards, which is to say your favor-

ite toothpaste may not be sold at PCC any

longer. SLS is the ingredient that led us to

drop some very popular products.

According to the independent

Cosmetic Ingredient Review (CIR), “SLS”

often is used incorrectly as an umbrella

abbreviation to cover a variety of chemi-

cals, including sodium lauryl sulfate,

sodium laureth sulfate, ammonium lauryl

sulfate, sodium lauroyl sarconsinate, and

similar surfactants used in personal care

products. Those names would be listed

on the label rather than SLS.

They are inexpensive foaming

detergents, used in car washes and

engine degreasers, as well as toothpastes,

shampoos, shower gels and other cleans-

ers. Even the CIR, which deemed sodium

lauryl sulfate safe, acknowledged it may

induce eye and skin irritation.

Of bigger concern is the possibility

that sodium laureth sulfate, according to

EWG, “may be contaminated with poten-

tially toxic manufacturing impurities, such

as 1,4-dioxane. 1,4-dioxane is an unwant-

ed byproduct of an ingredient processing

method called ethoxylation.” Ethoxylation

is a chemical reaction employing some

nasty elements to create foam and stabilize

mixtures. It’s not for the ingredient purist!

Neither the sources of ingredients,

nor the process of ethoxylation, meets

PCC’s criteria for safety, environmental

impact or non-synthetic/renewable. The

Environmental Protection Agency classifies

dioxane as a probable human carcinogen.

The FDA suggested (but did not require)

that manufacturers remove 1,4-dioxane

from personal care products. In addition

to being synthetic and possibly toxic to

humans, the ethoxylation process also

may be damaging to aquatic life.

A customer would not ever see

1,4-dioxane listed as an ingredient —

one signal of the depth we must dig

to understand ingredients and put the

new HBC standards in place. Since PCC

chooses to be precautionary, erring on

the side of protecting customers at all

times, SLS did not meet the first criteria

— safety. We know alternative ingredi-

ents are readily available to replace SLS.

So, all toothpaste products containing

SLS have been discontinued.

INGREDIENTS TO “SUNSET”

Ethoxylation and 1,4-dioxane con-

tamination extend beyond toothpaste and

cleansers. EWG rates 1,4-dioxane as a high

PROHIBITED INGREDIENTSSurfactants: SLS, MEA, DEA and ETA

• Function: Increase foam.

• Alternative: Learn to em-brace less or no-foam in toothpastes and shampoos or add more water.

Ceteth-20 phosphate (emulsifier)

• Function: Disperse liquids and meld elements.

• Alternative: Shake container to mix ingredients!

Propionates (preservative)

• Function: Antibacterials to increase shelf life.

• Alternative: Use products regularly. Keep in a cool, dry place.

Mineral oil (emollients)

• Function: Condition and soften skin and hair.

• Alternative: Look for non-synthetic oils that aren’t chemically extracted.

Polyethylene glycol (detergent)

• Function: Cleansing.

• Alternative: Choose gentler options for clean body and hair.

Synthetic perfumes

• Function: Fragrance.

• Alternative: Choose essential oils or food-derived scents.

MORE THAN

500 INGREDIENTS common in mainstream

and some “natural” prod-ucts are not allowed in health and body care

products at PCC.

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hazard overall and as a risk in polysorbates

and ingredients with PEG (polyethylene

glycol) in the name. This affects other

products carried in HBC, such as lotions,

mouthwashes and face creams.

Such ingredients are used to emulsify

the product into a smooth mixture, to

blend elements and prevent separation.

PCC will “sunset” products containing

polysorbates, PEG, SLS and others that

are ethoxylated, or pose risks of dioxane

contamination. It means no new products

containing these ingredients will be ac-

cepted at PCC, and current vendors will

be given 18 months to reformulate.

Thankfully, there are nonsynthetic

versions available now, and PCC will

require documentation from our vendors

that the source and process are not

synthetic. That may be inconvenient for

manufacturers and some customers at

first, but making these changes will pro-

tect the health of humans and sea life.

The safer standard for toothpaste is but

one example of what has been considered

in creating PCC’s new HBC Prohibited List.

The subcommittee has given thanks for

brain-supporting supplements and relaxing

herbals to face the strenuous task of un-

derstanding scientific names and processes,

and to balance that information with what

customers like to buy!

As in life, there are exceptions to the

rules. Hair color is the biggest exception.

Some ingredients on the Prohibited

List can be found in hair coloring prod-

ucts, including PEGs. Those ingredients

are needed currently for hair coloring to

work and we believe our hair coloring

products use the most natural ingredients

available. We will continue to seek new

hair color products closer to our stan-

dards. Meanwhile, no hair colors will be

eliminated due to ingredients.

The Prohibited List likely will evolve

for continual improvement, a living entity

shaped by innovations in the natural

products industry and emerging research

about ingredients. An immense amount

of work will be required to bring HBC in

line with the new Prohibited List, from

communication with companies’ scientists

to explanations for customers.

PCC’s mission, however, to be trans-

parent and trustworthy for customers, is

well served by these changes.

5PCC SOUND CONSUMER M AY 2 016

[ LETTERS to the ed i to r ] CONTINUED FROM PAGE 3

I’ve replaced my pots with stainless,

gotten rid of any chipped nonstick

pans and started looking into ceramic.

But I’ve found sources that claim non-

stick “ceramic” is made with lead or nano-

technology. Are “ceramic-glazed” pans

safe, safer or another flawed alternative?

— Amanda Karim

PCC replies: We believe ceramic-

glazed pans would be safer than Teflon

(and aluminum), but we always advo-

cate cast-iron, enameled cast iron and

stainless steel as first choices.

Nanotechnology seems to be used

in the “green nonstick” ceramic pans.

Although advertised as having none

of the health problems associated with

perfluorinated compounds in other

nonstick pans, the “green ceramic” cook-

ware on the market reportedly is made

using nanotechnology and only coated

with an ultrathin layer of ceramic. The

Rodale Institute says that, “as with other

chemical nonstick finishes, nano ce-

ramic finishes can chip off, particularly

around the edges… [and] very little is

known about the environmental fate of

nanoparticles, and increasing evidence

is showing that those tiny particles could

cause big-time damage.”

As for lead, most of today’s ceramic pots

are glass, not clay. See: pccnaturalmarkets.

com/r/3929.

CUSTOM TOURS AT PCCWow! What a wonderful experience

PCC nutrition educator Marilyn Walls

provided for our Brownie troop. We want

to thank her so much for all her planning,

patience and guidance. The girls had a

great time and learned a lot. Many tasted

a few things for the first time.

We appreciate her time and energy,

and the generosity of PCC. Again, thanks.

— Sharon Jones and Brownie Troop 44325

PCC replies: PCC is available for

customized store tours for diverse com-

munity groups. Examples of groups in-

clude school classes, scout groups, senior

groups and health professionals.

These tours can be focused on topics

such as kids/family nutrition, food allergies,

special diets and behind-the-scenes of a store.

Tours are scheduled based on the

availability of PCC staff. The duration

is determined by the type of tour and

number of participants. For more details

or to schedule a customized store tour,

visit pccnaturalmarkets.com/r/3932.

ORANGE SHELLAC ON ORGANIC PRODUCEThis Q&A from 2001 (pccnaturalmarkets.

com/r/3933) states that carnauba wax

is the only wax on the USDA/National

Organic Program’s “National List of All-

lowed and Prohibited Substances.” But

orange shellac, a non-vegan substance

used as a wax on fruits and vegetables,

also is on the list.

— Alissa Wilson Williams, via Facebook

PCC replies: Yes, orange shellac is

allowed now in organic systems, at least

temporarily as an item on the so-called

National List.

We read that orange shellac most

often is used on citrus, pome fruit,

cucumbers, bell peppers and eggplant,

but our produce supplier, Organically

Grown Company, never has heard of

any kind of wax coating used on the

produce it supplies to PCC.

PRAISE FOR STAFFI want to tell the managers at PCC

Issaquah how amazing every person who

works there is. I have mitochondrial toxic-

ity. It has left me with many issues, includ-

ing a droopy face on the left side, spasms

and speech issues to name a few. I have to

walk with a cane now. I usually fear going

out of my apartment because people can

be so mean to me. Learning what people

who have disabilities go through firsthand

has been very sad for me.

But the staff at PCC Issaquah always

take the time to smile when they see me

and they never make me feel bad if it’s hard

for me to speak. Even if there is a line at

the food counter they take the time to make

me not feel rushed because I’m slow now.

It may seem small but to someone who

currently is waiting to find out if they have

brain damage from antibiotics, any bit of

kindness means the world to me and helps

me not feel like a monster. I love coming

to PCC to get what I need because I know

it’s free from chemicals, but truly the staff

in Issaquah is amazing. I told one lady at

the food counter thank you so much, you

are always so helpful to me. She smiled and

said, “My pleasure.” Just so kind.

Please know that they all are amaz-

ing. The guys who stock everything will

walk me to what I need to find and they

even walk slowly because I am slow. It

means so much to me and my boyfriend,

who gets worried about me getting down

from how people treat me. Thank you

PCC Issaquah!!

— Stephanie

GLUTEN IN BLUE CHEESE? Does blue cheese contain gluten?

— Anonymous

PCC replies: The safety of blue

cheese for those with celiac disease is

controversial because rye is used to

produce the bacterial cultures used

to make blue cheese. Research shows,

however, that the proteins found in rye

and wheat (including gluten) are not

present in finished cheeses or even in

the mold/cultures themselves.

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6 PCC SOUND CONSUMER M AY 2 016

I N T H E A I S L E S

[ S T A F F p i c k s ]

HAIL MERRY MACAROONS

Perfect little snacks for all kinds of

diets from gluten-free to vegan to

Paleo. They’re tasty treats.

— Arvin Batingan, Fremont

MYCHELLE SUN SHIELD CLEAR STICK

Finally, a sunscreen stick that goes

on clear! It’s heavy-duty with SPF 50,

water-resistant for 80 minutes and reef-

safe (like all our great sunscreens).

— Jamie Whiteley, Issaquah

PCC BAKERY MOCHA CHIP COOKIES

The power of these is not to be

underestimated. They’re likely to be

responsible for one day finding world

peace. Try one and you’ll understand.

— Matt Smith, office

FACE ROCK CLOTHBOUND CHEDDAR CHEESE

This traditionally made local

cheddar is assertive, creamy,

floral and sharp. Paired with

a Northwest flowery IPA or

Dragon’s Head Traditional

cider, it’s a full-blown artisan

Northwest delight!

— Mary Kirman, Redmond

COWGIRL CREAMERY MT TAM CHEESE

From happy Marin County

cows, feeding on ocean wind-

swept grass. I feel like I can

taste the ocean.

— John Borszcz, Redmond

PCC DELI GUACAMOLE

Housemade, fresh and just the right

amount of spice and citrus. Perfect for

Cinco de Mayo. Good for you, too!

— Diana Lovitt, Greenlake Aurora

GRACE HARBOR FARMS BUTTERMILK Fabulously creamy, in a handy 16-ounce size for those who only need enough for a single recipe. I love all Grace Harbor products!

— Gordon Ornelas, Fremont

NATURAL EXPRESS MEAT Everything from seasoned burgers to marinated skewers made in-house at PCC make figuring out a quick and delicious dinner for my family a snap!

— Robin Bellina, View Ridge

ORGANIC PRODUCE

• Nectarines, pluots

and peaches —

from California

• Seeded and seed-

less watermelon —

from Mexico

• Forelle and Alex

Lucas pears —

from Argentina

[ IN SEASON ]

Probiotics: get cultured!

While we know how important these

good bacteria are for our health, we

don’t yet know which specific strains of

bacteria are the most beneficial. It makes

sense that we should eat a wide variety

of cultured/fermented foods every single

day to nourish our microbiome and sup-

port our overall health.

Luckily there are more unique probiotic-

rich foods coming out all the time. Here are

some favorite new (and old) products to

help you get cultured:

Firefly Kitchen kraut brines: These brines

offer the same probiotic punch as raw

sauerkraut and can be incorporated into

sauces, marinades, dips and even cock-

tails. You also can start your day with a

shot of tasty brine to get your daily dose

of probiotics, electrolytes and vitamins.

Iggy’s Krauts: These locally made (Bainbridge

Island) raw sauerkrauts incorporate whole-

some superfoods. Try the Turmeric Kraut, the

Kale Kraut, or the mineral-rich Sushi Kraut,

made with sustainably harvested seaweeds.

Iggy’s Kvass: Beet kvass is an energizing veg-

gie tonic combining the nutritional benefits

of beets, ginger and live active cultures. This

deep-red beverage can be enjoyed by itself

or incorporated into healthy cocktails.

Blue Hill savory yogurts: Who says yogurt

must be sweet? Blue Hill savory yogurts

are made from organic, grass-fed whole

milk. Very lightly sweetened and com-

bined with savory flavors such as beet,

sweet potato and carrots.

Live soda: A great choice for a “gateway

kombucha” that can help you switch your

daily soda habit to a healthful kombucha

habit. These sodas contain 7 billion pro-

biotic bacteria per bottle, combined with

stevia and flavors such as Pure Doctor,

Culture Cola and Dreamy Orange.

SOMA Kombucha +Jun: Jun tea is similar

to kombucha, except it is made from

green tea and honey, while kombucha

is made from black tea and sugar.

SOMA kombucha + Jun provides more

than 4 trillion probiotics per bottle by

combining these fermented teas with

other botanicals including coffee, gin-

ger, pomegranate and rose.

White Mountain Bulgarian yogurt: This

is the only yogurt in a glass jar and

claims to provide 90 billion CFU per

serving — quite a potent dose to sup-

port your microbiome.

Supplements

• Nature’s Way primadophilus powder: Provides five strains of bacteria impor-tant for children’s health (as well as FOS, an important prebiotic) and easily can be added to smoothies, yogurt or applesauce.

• Jarrow Formulas EPS: A great probiotic for travel-ling. It’s shelf-stable and packaged in blister-packaging to ensure high potency (8 strains/5 billion CFUs) during travel.

A healthy gut contains more than

a trillion bacterial cells that assist

digestion and are an integral part

of our immunity. New research

finds that these good bacteria also

are important for regulating body

weight, heart health, diabetes risk

factors and even brain function.

by Nick Rose, M.S.

Learn about probiotics in a Walk, Talk

& Taste class at PCC stores in May.

Sign up at pccnaturalmarkets.com/r/3969.

More about potency

The potency of probiotic

supplements usually is reported

in CFUs (colony forming units),

an estimate of how many living/

viable bacteria are present in each

serving. There is currently no

“Daily Value” for how many CFUs

we need each day, but 1 billion/day

is probably a good maintenance

dose, and higher doses (50-100

billion) are helpful for repletion, or

therapeutic doses. The potency of

supplements is usually a guarantee

of the probiotic content when the

product expires, so the product will

likely have a higher dosage before

the expiration date.

Probiotic foods, on the other

hand, can actually increase in

potency, as the viable bacteria

continue to multiply in the food

the longer the food is stored/

fermented. Fermented foods such

as sauerkraut and kefir provide

nutrients for the bacteria to thrive,

unlike supplements where the

bacteria are isolated in a capsule.

More foods are starting to list the

specific strains of probiotic bacte-

ria, rather than simply listing “live

cultures.” Some also are providing

an estimate of the CFU content.

It’s equally important that we

feed these good bacteria, once

they’re living in our guts, by eating

a variety of fiber-rich whole foods.

Vegetables, fruits, beans and

whole, intact grains provide the

best combination of soluble fibers

and antioxidants that encourage

our gut bacteria to thrive and sup-

port our overall health.

7PCC SOUND CONSUMER M AY 2 016

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

Radishes, asparagus, baby spin-

ach, rhubarb and strawberries —

these spring favorites are popping

at PCC right now, so get them while

you can! Add color and flavor to a

variety of sweet and savory recipes.

None of these dishes stand alone as

a meal, but serve them together for

a nice brunch or lunch, or along-

side a more substantial entrée for

a lovely spring dinner. Need some-

thing sweet? Find recipes for Straw-

berry Rhubarb Crisp and more at

pccnaturalmarkets.com/r/3905.

ASPARAGUS AND BOK CHOY FRITTATA

Serves 6

8 eggs

½ cup milk

Salt and pepper, to taste

4 green onions, sliced

1 tablespoon high-heat oil

1 teaspoon sesame oil, plus extra

for drizzling

½ cup sliced shallots

½ pound baby bok choy, stems trimmed

and leaves washed

2 cloves garlic, minced

¾ teaspoon minced fresh ginger

½ pound asparagus, tough stems removed

and stalks cut into 1-inch pieces

Preheat oven to 350° F.

Combine eggs in a large mixing bowl.

Add milk, salt and pepper; whisk until well

combined. Fold in green onions.

Heat oils in a large cast-iron or oven-

proof sauté pan over medium-high heat.

Add shallots and cook until soft, 3 to 5

minutes. Stir in bok choy, garlic and ginger

and cook until leaves start to wilt, about 2

minutes. Add asparagus and continue to

cook, stirring occasionally, until vegetables

are crisp-tender, about 2 minutes more.

Season to taste with salt and pepper.

Evenly distribute vegetables in the pan

and pour egg mixture on top. Cook the frittata,

without stirring, on the stovetop until the edges

start to set, 3 to 4 minutes. Transfer to the oven

and cook until firm, 15 to 20 minutes. Drizzle

with sesame oil before serving, if desired.

EACH SERVING: 160 cal, 10g fat (2.5g sat),

285mg chol, 230mg sodium, 6g carb, 1g fiber,

3g sugars, 11g protein

STRAWBERRY, SPINACH & CHÈVRE SALAD

Serves 4

2 teaspoons pomegranate molasses

2 tablespoons coconut vinegar

¼ cup olive oil

¾ teaspoon anise seeds

Salt and pepper, to taste

5 cups baby spinach, washed and dried

1 ½ cups sliced strawberries

3 ounces chèvre cheese

Sliced almonds or pecans, for sprinkling

(optional)

In a small bowl, whisk together pome-

granate molasses and vinegar. Slowly pour

in olive oil, whisking the entire time, until

you have a smooth vinaigrette. Sprinkle in

anise seeds and add salt and pepper.

Gently toss spinach and strawberries

together in a salad bowl. Break chèvre into

small pieces with your fingers and scatter

across the top. Drizzle generously with vin-

aigrette. Sprinkle with almonds or pecans

before serving.

EACH SERVING: 220 cal, 18g fat (5g sat),

10mg chol, 290mg sodium, 9g carb, 3g fiber,

4g sugars, 5g protein

CROSTINI WITH CHÈVRE AND RHUBARB-THYME JAM

Makes 30 crostini

3 cups chopped rhubarb 1 tablespoon grated ginger 1 cinnamon stick 1 tablespoon chopped fresh thyme 10 grinds fresh black pepper Pinch of cayenne 2 tablespoons diced shallots ½ teaspoon salt 1⁄3 cup apple cider vinegar ½ cup brown sugar 2 tablespoons maple syrup 1 baguette, sliced into rounds Extra virgin olive oil, for brushing 4 ounces chèvre cheese 1 cup arugula leaves

Put rhubarb, ginger, cinnamon, thyme,

pepper, cayenne, shallots, salt, vinegar, sugar

and syrup into a saucepan. Bring to a boil

and reduce to a simmer. Cook, stirring often,

for about 30 minutes until thickened. Cool to

room temperature and remove cinnamon stick.

Brush baguette rounds lightly on one side

with oil. Toast bread in a toaster or under

a preheated broiler until lightly browned.

Spread with cheese, top with a leaf of arugula

and then a dollop of rhubarb-thyme jam.

— Recipe by Becky Selengut,

PCC Cooks instructor

EACH CROSTINI: 60 cal, 1.5g fat (0.5g sat),

0mg chol, 115mg sodium, 11g carb, 1g fiber,

4g sugars, 2g protein

TRIPLE RADISH AND BLACK RICE SALAD

Serves 4 to 6

1 cup black rice

1 ¾ cups water

1 teaspoon salt, divided

½ avocado, pitted and peeled

1 bunch chives

1 lemon, juiced

1 teaspoon apple cider vinegar

1 teaspoon Ume plum vinegar

1 tablespoon honey

2 tablespoons soaked sunflower seeds

(cover with water for 30 minutes, then drain)

¼ cup water

½ teaspoon pepper

½ cup finely sliced purple cabbage

3 red radishes, finely sliced in rounds

3 white radishes, finely sliced in rounds

1 daikon radish, grated

Place black rice in a pan and cover with

water. Add ½ teaspoon salt, cover the pan

with a lid and bring to a boil. Reduce to a

simmer and cook until rice is done, about

30 minutes. Once done, let stand for 10

minutes, then fluff with a fork.

Make dressing by combing avocado,

chives, lemon juice, vinegars, honey, sunflow-

er seeds, water, ½ teaspoon salt and pepper

in a food processor until creamy. Taste and

adjust seasonings to your liking, then place in

a liquid measuring cup and set aside.

Place rice in a large salad bowl and

combine with cabbage and radishes. Plate

the salad for individual servings and drizzle

with dressing before serving.

— Recipe by Danielle Premo,

PCC Cooks instructor

EACH SERVING: 210 cal, 6g fat (1g sat),

0mg chol, 480mg sodium, 38g carb, 5g fiber,

4g sugars, 5g protein

Dig into spring

S O I L & S E A : r e p o r t s f r o m o u r p r o d u c e r s

BETTER FRENCH WINE MAY BE AN UPSIDE

TO CLIMATE CHANGE. As weather has be-

come increasingly hotter since 1980, it has

produced early-ripening fruit, according

to new research. Early-ripening fruit his-

torically is associated with highly rated

wines. In California, meanwhile, escalat-

ing temperatures have come coupled with

drought, meaning regions such as Napa

and Sonoma could become too hot to pro-

duce premium wines in the future.

COCOA FROM WEST AFRICA IS UNDER

THREAT FROM AIR POLLUTION. The West

African monsoon, which brings moist air, is

already very variable, but the extra pollution

could dampen the monsoon — meaning

chocolate lovers may have to pay signifi-

cantly more until the skies are cleaned and

optimal cocoa-growing weather returns.

ALMOND FARMERS ARE PLANTING A RELA-

TIVELY NEW VARIETY OF ALMOND called In-

dependence because they’re easy to har-

vest, produce tasty almonds, and, most

importantly, are self-fertile — meaning they

technically don’t need bees to pollinate their

flowers. That’s a boon for farmers, who can

spend $180 for one hive of bees for a sea-

son. Farmers may still use bees with Inde-

pendence trees, but only about half as many

hives as with other almond tree varieties.

GE ALFALFA IS SPREADING IN THE WILD,

with more than a quarter of the sites tested in Western states showing trans-genic contamination, according to a U.S. Department of Agriculture report. Critics had warned GE alfalfa has a pollina-tion radius of up to five miles and that coexistence with organic farmers is not possible. The trend threatens non-GMO verified meat and dairy.

THE PRICE OF SHARES IN MONSANTO

ARE DOWN almost 30 percent over the past 12 months following declining sales of GE seeds and the companion herbicide, Roundup, deemed a “probable carcino-gen” by the World Health Organization.

8 PCC SOUND CONSUMER M AY 2 016

by Martha Baskin

The queen is buzzing and vibrat-

ing. She’ll need to find a suitable

nesting spot, then store and collect

pollen. She has come to the right place: a

pesticide-free, restored urban landscape

with flowers and fruit trees, native plants

and trees, crops and wetlands. It’s perfect

for pollinators including honey bees,

bumble bees, native bees and butterflies.

Like patches of urban refuge everywhere,

the Rainier Beach Urban Farm and Wet-

lands in South Seattle is doing its part to

stop a disturbing trend of continued bee

die-offs around the world, which research

suggests is due largely to pesticides and

loss of habitat.

Among the pollinators Rainier Beach

Urban Farm and Wetlands wants to attract

are native bees — the wild bees that nest

on the ground, under logs, in rocky crev-

ices, and in the hollows of trees and eaves.

They do the most pollination and are

important especially for pollinating berries,

says Chris Hoffer, education manager for

the farm and its parent organization, Seattle

Tilth. Hoffer says the best way to attract

bees is with native plants.

In North Seattle, Picardo Farm, a

neighborhood P-patch, is adding Pollinator

Power Patches to the mix of things it does

to please pollinators. The name was coined

by a University of Washington grad student,

Cameron Newell, who studied Picardo’s

resident bees and concluded that a mix of

wildflowers, crops and herbs that bloom

from early spring to late fall would serve

them best. Master gardener Laura Matter,

who has a plot at Picardo, says the Power

Patches will have as many as seven differ-

ent species to attract pollinators.

Organic is important

Restoring wild bees in Washington

also is on the radar of the Northwest Pol-

linator Initiative, a partnership between

Washington State University (WSU),

farmers, urban gardeners and others. Eli

Bloom, a Ph.D. candidate in entomol-

ogy at WSU, is researching the effects

of urbanization and organic farming on

bees. He’s concerned about what massive

losses in global biodiversity will do to the

food supply. He notes that some results

from studies around the world show that

organic farming is one way to conserve

bee biodiversity.

Preliminary findings indicate equal

diversity in the types of bees around

urban Puget Sound as in rural areas, al-

though less abundant numbers in urban

areas. Bloom is engaging bee-lovers in

a unique housing project called the Pol-

linator Post Project.

Bright-blue, mailbox-size containers are

attached to posts and placed in bee-friend-

ly gardens to be monitored from April to

September. Each box holds cylinders for

bees to store pollen and lay eggs. Bloom

says providing habitat for many different

species of bees can help “get an honest

measure of the biodiversity of the different

species that would use this habitat.”

Meanwhile, Environment Washington,

in conjunction with Environment America

in seven other states, has rolled out a new

campaign, the Bee Friendly Food Alliance.

The campaign invites restaurants to call on

the U.S. Environmental Protection Agency

to declare a moratorium on neonicotinoid

pesticides — increasingly linked to Colony

Collapse Disorder — by displaying a

special logo on menus and educational

materials. So far Seattle’s Chaco Canyon

Café and Ethan Stowell restaurants have

agreed to participate.

LOCAL BEE-LOVERS PROTECT POLLINATORS

Pollinator havens at home

Native trees and plants create a

wonderland for pollinators. Spirea,

Red Twig Dogwood, Thimble-

berry, Willow, Flowering Currant,

Indian Plum, Vine Maple, Alder

and Serviceberry trees are rich in

pollen and nectar, providing the

food pollinators rely on.

Even without native trees or

shrubs, any bee-lover’s home

garden can provide:

Grant Gutierrez, Environment Wash-

ington’s field director for the campaign,

which has been collecting signatures for

five months, says public awareness is higher

than any campaign he has worked on in the

past. “People get this,” he says. “Reception

and awareness are creating a real buzz.”

• rosemary

• sunflowers

• purple borage

• cilantro

• squash

• comfrey

• oregano

• lavender

• tomatoes

• clover

Plant now! Spring is the time to create nourishing, pesticide-free habitat for bees.

Volunteers at Rainier Beach Urban Farm and Wetlands.

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9PCC SOUND CONSUMER M AY 2 016

board of trustees | report

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Only natural products used!

You’re electing three board

members, a new nominating

committee and considering

amendments to our bylaws.

• Your ballots must be received by 5

p.m. at the co-op office or by end

of business on May 23 at each store.

• The postage on your home-deliv-

ered ballot is prepaid!

• Simply complete your ballot and

drop it in the mail.

• The special election insert inside

this issue of your home-delivered

Sound Consumer contains your

ballot, biographical information

and campaign statements from

each candidate, as well as a can-

didate Q&A designed to prepare

you for your voting decisions.

• Look also for statements from the 2016-2017 Nominating Committee candidates. They are Jason Filippini, Janet Hietter, Mary Simon and Sara Walsh.

• All of the campaign material, including brief videos with each candidate, is avail-able on our website: pccnaturalmarkets.com/election. You’ll be able to see and hear the board candidates talk about why they’re running.

• Meet the candidates in person and en-joy some great PCC deli food on May 7, 11 a.m to 1 p.m. at PCC Redmond.

NOTICE OF 2016 ANNUAL BUSINESS MEETING

The 2016 ballots will be counted at a public meeting on Thursday, May 26 at 4 p.m. at the co-op office, 4201 Roosevelt Way NE. Results will be posted in our stores, office and website

by Monday, May 30.

VOTEPCC’S ANNUAL ELECTION APRIL 13 TO MAY 23

Board report

The 2015 annual report with financials

and the state of the co-op reports from

board chair Julianne Lamsek and CEO Cate

Hardy will be available online April 15.

The next board meeting will be Tuesday,

May 31 at 4:30 p.m. at a location TBD.

Check the website at pccnaturalmarkets.

com/member/board/.

Who’s on the board now?

The three members you elect this month will

join the following six trustees on the PCC board.

Carol Binder: Third term (second year). Term ends in 2017. Not eligible for renomination due to term limits. Committees: Board De-velopment, Finance, Nominating. Civic vol-unteer, currently serves on Seattle’s Central Waterfront Advisory Committee. Licensed CPA. West Seattle shopper.

Michael Hutchings: First term (first year). Term ends in 2018. Eligible for renomination. Committees: Board Development, Member Relations, Bylaws Task Force. Busi-ness and social purpose attorney; Partner at DLA Piper. Serves on the board of the Washington State Biomedical and Biotech-nology Association. Issaquah shopper.

Julianne Lamsek: Third term (second year). Term ends in 2017. Not eligible for renomina-tion due to term limits. Current board chair. Committees: CEO Evaluation (Chair). Tech-nology Director at KCTS 9 Public Television. Cook, bicycle commuter, climber, community volunteer. Greenlake and Fremont shopper.

Maggie Lucas: Third term (first year). Term ends in 2018. Not eligible for renomination due to term limits. Committees: Board Development, Bylaws Task Force (chair). Parent, commu-nity advocate, attorney, kayaker, swimmer, gardener, cook. West Seattle shopper.

Sandy Voit: Second term (first year) Term ends in 2018. Eligible for renomination. Committees: Finance (chair), Bylaws Task Force. Divorce financial planner, personal finances counselor. Former dean of stu-dents at Bastyr University. Enjoys land-scaping, house projects, hiking, cooking and musicals. Redmond shopper.

Bruce Williams: Second term (second year). Term ends in 2017. Eligible for renomination. Committees: Board Development (chair), CEO Evaluation. Serves on the boards of HomeStreet Bank and the Chelan Douglas Land Trust. Greenlake and Issaquah shopper.

Proposed bylaws amendment now available online

Selected revisions proposed for

PCC’s bylaws were explained on this

page in the April Sound Consumer. The

complete set is in the Election Guide

inserted in this issue and also online at

pccnaturalmarkets.com/election.

Tuesday, May 3, 6 and 8 p.m. Greenlake Village PCC classroom

Visit with a board member to discuss

the proposed revisions.

Why change the bylaws?

This is a much-needed update of the by-

laws. The board of trustees has invested a lot

of time and effort to bring the bylaws in line

with the current needs of the co-op. Please

vote yes to support these changes.

— Mary Simon, PCC Trustee

2002-2005, Board Chair 2005

These proposed bylaws revisions will

make it easier for PCC members to pres-

ent initiatives for approval, ensure only

the most qualified candidates for board

positions are seated, help protect member

privacy, and make our cooperative more

accountable to members on its commitment

to social and environmental responsibility.

I encourage all members to vote to approve

the proposed revisions.

— Stephen Tan, PCC Trustee

2006-2015, Board Chair 2010

From the Bylaws Task Force

Thank you for participating in your co-

op’s governance. We appreciate your time in

reviewing the proposed bylaws amendments

and your thoughtful submission of your ballot

in this year’s elections. The proposed bylaws

are the result of months of study and discus-

sion undertaken by a special board task

force. Each provision was given the con-

sideration and due diligence our members

expect. We are confident the bylaws you are

being asked to approve will serve PCC well

in preparing our co-op for the future.

Questions? Please email board@

pccnaturalmarkets.com if you

have questions about anything

related to the election.2016 PCC BOARD CANDIDATES: (l-r) Alice Cho Snyder, Tania DePue, Paul Reed and Elin Smith are pictured here following the video session in February.

10 PCC SOUND CONSUMER M AY 2 016

member marketplace | classifieds

ATTENTION ADVERTISERS:

Naturopaths, massage

practitioners, chiropractors,

acupuncturists, day care pro-

viders and general contractors

must submit a current copy of

their Washington state license

number with ad. Mental health

care practitioners, counselors

and hypnotherapists must

submit a current copy of their

Washington state registration

or certification number with

ad. Registration, certification

and/or license numbers need

not appear in ad (except for

general contractors and mas-

sage practitioners) but must

be on file at PCC.

Classified Ads are accepted for goods and services only; no personals or singles ads. Cost is $6 for each set of 39 characters, including spaces and punctuation. Cost for less than 39 characters is the same as a full set. Use the guide below to figure your cost, or attach a typewritten or neatly printed copy of your ad. The guide below is used for counting purposes only; your ad will not appear exactly as it looks below. DEADLINE for the next issue is the 10th of this month at 5 p.m. PAYMENT MUST ACCOMPANY AD COPY.

Name Phone ( )

Address

Classification Total enclosed Number of issues to run ad

$6

$12

$18

$24

$30

$36

Bring your ad and payment in person or mail to: PCC Classified Ads • 4201 Roosevelt Way NE, Seattle, WA 98105 Questions? Call 206-547-1222.

C L A S S I F I E D A D O R D E R F O R M

CHIROPRACTIC NEUROLOGISTDIPLOMATE OF THE AMERICAN CHIROPRACTIC NEUROLOGY BOARD Getting great results with people with brain fog, IBS & gut, brain and inflammatory issues.

Dr. Merry Harris (425) 802-4501

drmerryharris@gmail.com • drmerryharris.com

Private practice in Woodinville

10623 NE 8TH STREET BY 106TH AVE NE • 425.454.8727 • LEARN MORE AT THESLEEPSTOREUSA.COM

In Downtown Bellevue The Best Selec on of Organic & Non-Toxic Ma resses, Adjustable Beds, Bedding & So Much More! Organic & 100% Natural (Produced By Nature!) For All Budgets!

9730 3rd Ave. NE Ste. 205 Seattle, WA 98115 www.drpaulrubin.com phone: 206.367.4712

Over 30 years’ experience in mercury-safe, biological dentistry Fellow and Master, International Academy of Oral Medicine

and Toxicology (IAOMT) Charter Member, International Association of Mercury Safe Dentists Sign up on our website for a free e-newsletter

Choosing a “holistic” dentist?

Dr. Paul Rubin, DDS, MIAOMT

HOME SERVICES

Reliable housecleaning: 30 yrs experi-ence. Refs. View Ridge/Wedgwood area preferred. Please call Sarah 206-525-1673.

Hate to weed? We specialize in garden bed maintenance. Garden of Weedin’. 206-362-8947. Five star EnviroStar.

Mel the Painter, melparejo.com 206-819-3586 melvinparejo@yahoo.com – 25 yrs exp. Efficient, clean, all work guaran-teed. Free estimates, refs. – PAREJM*980QE.

American Home Painting – Serving all your interior and exterior painting needs. Please call Damon Thompson @ 206-522-7919. Eco-friendly paints. www.AmericanHomePainting.com. Contr. lic # AMERIHPO45N9.

Nontoxic House Cleaning. Very experi-enced, excellent references. Prefer regular clients. Please call Miyuki 253-246-7102.

Carpet Install. Got wrinkles? Restretch-repair-install-sales. John 425-780-1129.

Housecleaning – efficient and reliable house cleaner with excellent Mt. Baker references. Arrange weekly or biweekly move in or move out, or special occasion cleaning. Call Ozzie 206-243-9680.

Organic gardening, design, stonework, maint, pruning. Nurtured Earth Gardens, NURTUEG960D4. Dan 206-234-9347.

Abella Window & Gutter Cleaning, Inc. Free estimates, Lic/Ins, 206-234-7973. AbellaWindowCleaning.com.

Silly Sisters Joyful Housecleaning. One-time or regular. It’s time for spring cleaning -- call us to book yours now! 206-367-0375 or sillysistersjh@gmail.com.

Fresh Breeze Window and Gutter clean-ing. Refs. Free estimates. 206-760-9542, 206-280-3721.

Exceptional Backhoe Service – LaValley Backhoe LLC – serving King County and surrounding areas for over 30 years. Free estimates – no job too small. Visit www.lavalleybackhoe.com for more information. Ted LaValley 425-226-0513/425-765-1507. Lic #LAVALBL991QR.

Bamboo care, plant & removal services. BAMBOGL913BH 206-371-1072.

The Best Painters In The World – “A meticulous prep results in a beautiful finish.” Providing you with expert color advice and eco-friendly paints. Special-izing in interiors & exteriors. Great refer-ences. Call Frank Diamond @ 206-547-8284 bestpaintersintheworld.com BETSPW33NS.

Looking for a seasoned gardener? I’ve been in business 15 years. I specialize in regular maintenance of gardens and small trees, using organic methods and proper pruning techniques. Call Shannon 206-778-7426, www.shannonthegardener.com.

Remodeling-Carpentry-Tile. Reli-able-responsible-affordable. Licensed-Bonded-Insured. Excellent references. 206-354-0118. Lic#L ARRYGR956J9. www.LarryGiesRemodeling.com.

Trustworthy Green home repairs, paint wrk, elect, plbg, carpentry, window clean-ing, “Fix-its” covering QA, Mag, Ballard, Grnlk, Ron 206-853-2051 REASORR989D2.

Remodels, Additions Licensed, bonded Master Carpenter/contractor. References available. Tim Parker BSME 206-718-1042 North end Seattle area. TIMPAC*077JA.

Eastside Handyman — Repair, replace, remodel, painting, carpentry, drywall, tile. Refs. Rob 206-817-0485 FISERAS988DG.

Repairs and Remodels: Honey-dos to complete projects. Kitchens, bathrooms, and decks. Like green. Jeff-of-all-trades 206-949-8605 License#JEHOOEH963DC.

PlantAmnesty Referral Service — tested and vetted. Gardeners that really do know how to prune and can tell the difference between a perennial and a weed. Arborists who do great work and tree risk assess-ments, designers with degrees. Call or email PlantAmnesty to make the perfect match. 206-783-9813 or info@plantamnesty.org.

The Cleaning Lady – There’s nothing like a clean house that smells good. I use enviro-friendly cleaning supplies. I enjoy cleaning and consider it meditative. I have 25 yrs. exp. & am hardworking, reliable & hon-est. Can also do ironing & laundry. I have excellent references of long-time clients. Weekly- biweekly or once in a blue moon, call me – the cleaning lady: 206-478-5736.

GENERAL SERVICES

Roy’s Hauling. No job too odd. Dump runs, clean-up, deliveries. 206-723-2301.

Hauling – Will haul anything: dump ap-pliances, construction debris. Licensed and insured. Phone estimates. Eastside only. Ray Foley 425-844-2509.

Light Hauling. Dump/Move/Deliver 206-362-3895.

Beautiful Mosaics for baths, kitchens, patios & more. Affordable quality work. www.liztatchell.com 206-853-9221.

Expert Proofreader – spelling, grammar, punctuation and more. Reliable, meticu-lous, prompt. Call Rosie 206-854-8840.

Bookkeeping Services. Greg Parry CPA. $35/hr. 206-283-7397. gregparry@q.com.

Computer Support - Windows 10,8,7,XP & all versions of Office and Office365. Tablet & Smartphone setup, updates, syncing and training. Cloud backup & storage, home WiFi and networks our speciality. 25yrs exp/$50 hr / 206-617-3308.

CLASSES/WORKSHOPS

Looking for fun, affordable classes in Seattle? We’re a small local program offering classes in drawing and painting, writing, acting, filmmaking, music and more. More info: 123classes.com.

The World of Meditation Center of-fers Osho Active & Passive Meditations & Transformational Workshops. www.worldofmeditation.com tel: 206-772-8897.

HEALTH SERVICES

Dental Benefits for Everyone. All indi-viduals, couples, families, just dependents and any size of group or business. For a free brochure call Stan at 206-244-4040, www.SmartSmileDentalPlan.com.

Low Force Chiropractic – When you have tried everything else and nothing has worked, don’t give up! For people who want to feel better and don’t want the “usual” adjustment. See our video at: www.glchiro.com. Dr. Steven Polenz DC. 206-523-0121.

Organic Vitamin D. It is the ultimate im-mune health formula, containing 5 organic wild mushrooms & wild bluegreen micro algae, www.organicvitamind.net or call 206-522-2422.

Eating Disorders Specialist, also food/weight preoccupations, body image concerns & general psychotherapy. Initial consultation-no fee. Northgate location. Susan P. Picard, LCSW 206-517-3643.

CluedIn Social Skills: Do you or a loved one have trouble making friends? Just don’t seem to understand the unspoken rules? We offer concrete, step-by-step instruction for young adults with social deficits due to autism, anxiety or ADHD; individual or small groups. Certified PEERS provider. Check out our website: www.cluedinsocialskills.com.

Add oxygen to your house. Indoor plants sales and maintenance. 425-830-0082.

Pedicures-In Home, Aged Adults. Experi-enced/Ref’s. Alexa-206-753-9027.

WANT

Work for PCC Natural Markets. Positions open regularly at all 10 of our locations. If you would like more information about jobs at PCC, visit pccnaturalmarkets.com or call 206-547-1222.

Organic Income Opportunity — We are a group of eco-preneurs who be-lieve in organic foods and whole food supplements. Marketing these products from the convenience of our homes has created an ideal lifestyle, right livelihood and financial freedom. Join us and become an eco-preneur. Call 206-522-2422 and ask for a free packet of information.

Help Wanted: Oxbow Farm & Conser-vation Center is hiring seasonal Field Crew, Processing Crew, and Delivery Drivers for the 2016 Season. See www.oxbow.org/category/work-with-us/ for details. Oxbow includes a 30-acre organic farm, education center, and native plant nursery on 210 acres in the Snoqualmie Valley, 25 miles east of Seattle. It supports an 800+-member CSA and supplies local restaurants and independent grocery stores with local, organic produce. Apply online. Call 425-788-1134 with questions.

FOR SALE

BAMBOO Plants in pots 206-371-1072.

Ever thought of working for

PCC? Positions open regularly

at all 10 of our locations. If you

would like more information

about jobs at PCC, visit our web-

site at pccnaturalmarkets.com

or call our office at 206-547-1222.

11PCC SOUND CONSUMER M AY 2 016

news bites

Early Brain DevelopmentTuesday, May 24 7:00 – 9:00 p.m.Learn how brains are built, shaped by experience and developmental milestones.

Contact Marjorie Schnyder, (206) 861-3146 or familylife@jfsseattle.org.

jfsseattle.org

Co-sponsored by UW I-Labs.We treat the whole you.

See for yourself:BastyrCenter.org/Care206.834.4100 3670 Stone Way N., Seattle

Acupuncture • Ayurveda • Counseling • Naturopathic Medicine • Nutrition

Jan. 15, 6-7:30 p.m. “Cleansing for 2015 with the Eat Clean Routine” Jan. 24, 10:30 a.m. to noon: “One-Pot Anti-Inflammatory Meals”

FREE TALKS AT BASTYR CENTER

We treat the whole you.“Bite-Sized Nutrition Tips”: May 5 at 6 p.m.Nutrition students share nuggets of health in 5-minute increments on their favorite topics

FREE HEALTH LECTURE

Be Green LLC

Oregon Tilth Accredited Organic Land Care

Organic Landscapes

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InstallNatural Hardy Landscapes

Edible LandscapesHardscapes

MaintainOrganic Weed Management

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Call Ken (206) 723-8200www. selanderobrien.com

Accidents Happen. We Can Help.

GMA unlawfully hid donors

A Thurston County Superior Court

has ruled the Grocery Manufacturer’s

Association (GMA) unlawfully hid the

identities of corporate donors from the

voting public during the I-522 campaign

to label genetically engineered foods.

The court has not yet determined the

penalty but it could be $14 million+.

Pepsi, Nestlé, Coca-Cola, General Mills,

ConAgra, Campbell Soup, Hershey, JM

Smucker, Kellogg’s and Land O’Lakes

were the top 10 contributors to GMA’s

“Defense of Brands” account. (Washing-

ton State Office of the Attorney General)

Stronger protections for bees?

The Government Accountability Office,

the independent investigative arm of

Congress, says the Obama administration

needs to do more to protect the health of

the U.S. bee population. The agency says

efforts by the Environmental Protection

Agency and the U.S. Department of Agri-

culture (USDA) to address the wide range

of factors affecting bee health — includ-

ing pests, disease and pesticides — will

be “a complex undertaking that may take

many years and require advances in sci-

ence and changes in agricultural land-use

practices.” In 2014 the Obama adminis-

tration ordered both agencies to lead a

government-wide effort to study more

about why pollinators are dying off and

look for ways to stem the declines.

(Des Moines Register)

Sleep influences food choices

A new study sheds light on how

lack of sleep initiates overeating and

poor food choices by amplifying and

extending blood levels of a chemical

signal that enhances the joy of eating,

particularly from sweet or salty, high-fat

snacks. When given access to snacks,

sleep-deprived subjects ate nearly twice

as much fat as when they had slept for

eight hours. The effects of sleep loss on

appetite were most powerful in the late

afternoon and early evening, times when

snacking has been linked to weight gain.

(scienceblog.com)

Chinese chicken?

The chicken on American plates

soon could be made from chicken raised,

slaughtered and processed in China. USDA

audited China’s inspection system for

slaughtered poultry and ruled it meets U.S.

“equivalency standards,” meaning China

could be eligible soon to export poultry to

the United States. USDA first must complete

a rulemaking process, including a public

comment period. Critics warn that poultry

from China poses risks, citing China’s his-

tory of food safety failures. (forbes.com)

Crackdown on “maple” label?

Thirty-one U.S. representatives and

senators from maple-syrup-producing

states, including Sens. Leahy, Sanders,

DeLauro, Warren and Stabenow, joined

with industry groups to write the Food

and Drug Administration (FDA) com-

missioner, asking him to take action

against products that falsely suggest they

contain maple syrup or maple flavor.

They’re asking the FDA to help stop

what they call “widespread, intentional

deception” to consumers by these “mis-

branded” products. (leahy.senate.gov)

Vitamin D for sleep

Vitamin D may be important for

healthy sleep. Recent research indicates

that vitamin D may influence both sleep

quality and sleep quantity. Researchers

found that vitamin D deficiency was as-

sociated with less sleep overall and more

disrupted sleep. (journalsleep.org)

Switch cosmetics, lower chemicals

A new study has shown that even a

short break from using makeup, shampoos

and lotions that contain certain kinds of

chemicals can reduce levels of hormone-

disrupting chemicals in teens. Researchers

at the University of California, Berkeley and

Clinica de Salud del Valle de Salinas pro-

vided teen study participants with personal

care products labeled free of phthalates,

parabens, triclosan and oxybenzone and

found that after three days on lower-

chemical products, participants showed

significant drops in levels of the chemicals

in urine. The results were published in the

journal Environmental Health Perspectives.

(The Organic Center)

Gut bacteria and stroke

Certain types of bacteria in the gut

apparently can decrease the severity of

a stroke. Researchers from Weill Cornell

Medicine induced in mice the most com-

mon type of stroke, where an obstructed

blood vessel prevents blood from reaching

the brain. They found that when the mice

were treated with antibiotics, their strokes

were about 60 percent smaller than in

rodents that did not get antibiotics. Investi-

gators say the microbial environment in the

gut directed immune cells to protect the

brain, shielding it from the full force of a

stroke. (scienceblog.com)

Slicing meat shaped modern humans

Our early human ancestors likely

mastered chopping and slicing more

than 2 million years ago — at least 1.5

million years before cooking. Not only

did this yield smaller pieces of meat and

vegetables that were much easier to digest

raw, with less chewing — it also helped

us become modern humans. Researchers

reported in the journal Nature that tool

use and meat-eating reduced evolution-

ary pressure to have powerful jaws and

sharp teeth, “permitting selection to

decrease facial and dental size for other

functions, such as speech production,

locomotion, thermoregulation, or, perhaps

even changes in the size and shape of the

brain.” (NPR’s The Salt)

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MORE PASTURE- RAISED EGGS

The shift to cage-free is part of a larger

public conscientiousness about animal

welfare issues: Civil Eats reports that nearly

70 percent of companies globally now have

published animal welfare policies on their

websites, up from 46 percent in 2012.

Conspicuously declining to make a

cage-free commitment, however, are major

grocery retailers, including Safeway and

Kroger. It makes PCC really stand out

from the pack. We sell cage-free eggs, but

they represent the lowest standard of eggs

allowed in our stores.

We believe certified organic and pas-

tured eggs — from hens that roam outdoors,

as nature intended — represent the future

of sustainable egg production. That’s why

we’ve worked hard over the past few years

to make sure we have pastured eggs in

every one of our 10 stores.

You, as shoppers, are showing support

by buying pastured eggs in droves. Sales

of cage-free and organic eggs are relatively

steady but sales of pastured eggs are

soaring. We continue to seek out producers

of pastured eggs, mostly from small family

farms. Collectively, we’re pushing the egg

industry to higher standards.

In 2013 we reported that for the

first time we could source enough pas-

ture-raised eggs to meet demand in all

our stores. Since then, we’ve doubled the

number of pastured egg vendors to raise

awareness and market availability.

PASTURE -RAISED EGGS AT PCCLITTLE EORTHE FARM In the Orting Valley near Tacoma sits Carrie

and Ken Little’s diverse 35-acre, certified

organic farm with pigs, sheep, alpacas, ducks,

turkeys and crops. The farm is part of the

larger Orting Valley Farms, a PCC Farmland

Trust project since 2009. Little Eorthe’s 600

hens are free to roam acres of healthy pasture.

VITAL FARMS Vital Farms is the largest national distributor

of pasture-raised eggs in the United States,

with nearly 100 family farms across the

country. Each farm provides hens with 108

square feet of pasture never treated with

herbicides, pesticides or artificial fertilizers.

The production process is Certified Humane.

Vital Farms’ Pasture Verde eggs are certified

organic. Its Alfresco eggs are non-organic.

MISTY MEADOWS FARM Melissa and Mark Moeller’s farm in Everson,

Wash., provides certified organic eggs from

hens that spend their entire lives on pasture.

They have shelter but spend most of their

time outside. They eat a certified organic,

locally milled grain ration and all the bugs

they can catch.

PALOUSE PASTURED POULTRY “Our birds roam, graze and socialize on

green grass in their very large, open and

protective pen and drink fresh, clean water

from our artesian well,” say Allen and Emmy

Widman of their fifth-generation small farm in

Spokane County. “They eat a corn-free, soy-

free, non-GMO ration made from grains we

raise ourselves or local grains that we mill.”

STIEBRS This Yelm, Wash. farm provides certified or-

ganic eggs from hens raised on organic pas-

tures, where the hens enjoy grass, legumes,

grains and insects. Their feed is supplement-

ed with an organic mixture of corn, wheat,

barley and soy.

Animal welfare advocates heralded 2015 as a victory for

“cage-free” eggs. More than 35 major food companies

pledged to use 100-percent cage-free eggs in the next five

to 10 years, including McDonald’s, General Mills and Nestlé.

Little Eorthe Farm

LEARN MORE

• The health benefits of pastured eggs:

pccnaturalmarkets.com/r/3930

• What do egg labels mean?

pccnaturalmarkets.com/r/3931

HELEN THE HEN Baron Farms in Wapato, Wash., is a 90-acre

farm with 2,500 chickens that live in a giant,

covered coop similar to a greenhouse, with

access to pasture on both sides. The chickens

mostly are out in the pasture first thing in the

morning and at night, and inside mid-morn-

ing laying eggs. All the eggs are from hens

fed a corn-free, soy-free, non-GMO feed.

SKY VALLEY FARM Sky Valley is a fourth-generation family

farm just northeast of Seattle. Its hens are

moved weekly through certified organic

fields to fresh pasture most of the year.

Sky Valley also provides PCC with duck

eggs from ducks led daily to fresh certified

organic pasture year-round. The hens and

the ducks are offered organic grains or

non-GMO grains, depending on the flock.

NELLI FARMS Nelli Farms’ flock began with 50 chicks

raised in Charles Goudy’s Capitol Hill apart-

ment. Today, it has grown to about 2,000

birds. Half live on pasture at a century-old

former dairy farm at the end of Snoqualmie

River Road. The other half live at Local Roots

Farm between Carnation and Duvall. The

chickens’ pasture-based diet is supplement-

ed with certified organic feed and vegetable

discards from local organic farms.

MISSION MOUNTAIN ORGANIC EGGS This certified organic farm in the Flathead

River Valley in Montana received the high-

est rating for a truly pastured egg farm from

The Cornucopia Institute. Chickens forage

in the organic pastures surrounding their

barns and are provided a ration of barley,

green barley sprouts, peas and wheat.