no. 511 • january 2016 saving organic citrus, page 12 ... · pcc sound consumer january 2016 3...

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

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. 511 • January 2016

IN THIS ISSUE

What does “grass-fed” mean?, page 4

Cooking with coffee, page 7

Saving organic citrus, page 12

by Eli Penberthy, editor

Uncork your favorite red, pop a

bottle of bubbly, or crack open a

cold, hoppy beer. Then look at the

ingredients label on the bottle. You don’t

see an ingredients label? There isn’t one?

That’s right: Alcoholic beverages

are not required by the government

to be labeled. They can contain a

range of ingredients including high

fructose corn syrup (HFCS), artificial

flavors and colors, preservatives,

thickeners and emulsifiers — but

there won’t be a label to tell you.

Alcohol labels are regulated by

the Treasury Department’s Alcohol

and Tobacco Tax and Trade Bureau

(TTB). It requires that only a hand-

ful of ingredients, such as sulfites,

the color additive carmine, and the

artificial color FD&C Yellow No. 5,

are declared on alcoholic bever-

ages. The artificial flavor aspartame

must be declared on malt beverages

(including beer). Distilled spirits

must state if they contain artificial

colors. There’s no requirement to

list other ingredients.

At PCC, we think shoppers want

to know their alcohol is free of

ingredients that we prohibit in every

other department. So we have asked

alcohol vendors to sign an affidavit

assuring us that their beer, wine and

cider meet our strict standards.

“We understand you’re not

required by law to disclose ingre-

dients,” wrote PCC’s beer and wine

merchandiser, Jeff Cox, in a letter to

vendors. “While we would applaud

full disclosure, we need to know if

your brand contains ingredients that

we prohibit in other products.”

NEED FOR TRANSPARENCY

PCC isn’t the first to push for more

transparency. The Center for Science in

the Public Interest (CSPI) first petitioned

the government to require the listing of

ingredients on alcohol labels in 1972. For

more than three decades that followed,

CSPI renewed that and related petitions,

pursued litigation, successfully advocated

for health and sulfite warnings on alco-

hol containers, and promoted legislation

that would mandate ingredient and other

labeling of alcoholic beverages.

In 2003 CSPI and a coalition of 70

consumer and health groups petitioned

TTB to develop an easy-to-read,

standardized Alcohol Facts label,

similar to the Nutrition Facts label on

packaged foods. TTB responded in

2007 by proposing a “Serving Facts”

label that would include calories, fat,

carbs and protein — but would not

require disclosure of ingredients.

CSPI called out TTB for the inad-equate proposal. In 2008 it wrote a formal complaint to TTB, saying the proposal “completely ignores more than 35 years of requests for information on the ingre-dients in alcoholic beverages, but would require the disclosure of fats and proteins, nutrients that only rarely occur in signifi-cant amounts in alcoholic beverages.”

The letter went on to urge TTB to require full disclosure of the ingredients in alcoholic beverages, asserting “that information would enable consumers to understand the composition of the beverages they consume and compare products on the basis of their quality.”

CSPI ran out of funding for its alcohol project several years ago. So far, there has been no change in the govern-ment’s policy on alcohol labels, although some companies voluntarily have posted ingredient lists on their websites in response to consumer pressure.

At PCC, our alcoholic beverage vendors have been sending back signed affidavits assuring us they don’t use controversial ingredients. A few have yet to reply, but we’re encouraged!

In his letter to vendors, Jeff Cox said, “The cornerstone of our wine, beer and cider business at PCC is to offer products that deliver quality, character and value well beyond our shoppers’ expecta-tions.” So far, our vendors appear happy to partner in that mission.

PCC asked our alcohol vendors to disclose if they use any of the following ingredients, prohibited throughout our stores.

ARTIFICIAL COLORANTS

Caramel color (artificial; certified organic caramel color is okay)

FD&C colors (e.g., Yellow #5)

Carmine (insect-derived red color)

Titanium dioxide (usually a product of nanotechnology)

SUGARS AND SWEETENERS

High fructose corn syrup

Artificial sweeteners (aspartame, neotame, polydextrose, saccharin, sucralose)

THICKENERS/EMULSIFIERS

Carrageenan and polysorbates

FLAVORING AGENTS

Artificial flavors and MSG

PRESERVATIVES

Benzoates (ex: potassium benzoate)

EDTA (e.g., calcium disodium EDTA)

Glycols (e.g., proplylene glycol)

Sorbates (e.g., potassium sorbate)

Parabens

Proprionates

Sodium diacetate

Sodium hydroxymethylglycinate

Sorbic acid

ADDITIVES IN BEER, WINE AND CIDER

WHAT’S IN YOUR BEER? Tell FDA: what is “natural?”

The U.S. Food and Drug Adminis-

tration (FDA) is seeking your input as

a consumer on how it should define

“natural” for food labels. Please

participate by February 10.

You can submit your thoughts

and comments directly to the FDA at

pccnaturalmarkets.com/r/3722 or by

sending your thoughts on th-e ques-

tions, below, to us at publicaffairs@

pccnaturalmarkets.com and we’ll

incorporate your responses into our

formal comments.

The FDA says it wants public

comments because it received a

petition from the Grocery Manu-

facturers Association asking for

genetically engineered (GE) foods to

be labeled “natural.” The FDA wants

responses to the following questions:

• Do consumers associate,

confuse or compare “natural”

claims to organic?

• Do you believe some consumers

consider “natural” and organic

to be the same, or is “natural”

perceived to be better, or not

as good as organic?

• Should certain production prac-

tices, such as genetic engineering,

mutagenesis, toxic pesticides or

animal husbandry practices be a

factor in defining “natural?”

• Should animal products labeled

“natural” require the animals are

raised on pasture?

• Should animal products labeled

“natural” require the animals are

raised without growth promoters

for feed efficiency or weight gain,

or sub-therapeutic antibiotics?

• For a multi-ingredient food,

what type(s) of ingredients

should disqualify it from

bearing a “natural” claim?

• Should traditional processesing,

such as drying, salting, freezing

and fermenting, be factors in

defining “natural?”

• Should pasteurizing, irradiating

and hydrolysis (processes that

break and change chemical bonds)

be allowed in “natural” foods?

• What can be done to ensure con-

sumers have a consistent and ac-

curate understanding of “natural”

labels that is not misleading?

The FDA currently restricts use

of “natural” to products without arti-

ficial colors and flavors. “Natural” at

this time does not mean a food was

produced without pesticides or GE

ingredients, although surveys show

most consumers believe and expect

that is precisely what it means.

ALCOHOLIC BEVERAGES ARE NOT REQUIRED TO LIST INGREDIENTS

2 PCC SOUND CONSUMER J A N UA RY 2 016

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

Paul Edwards, in Produce at Kirkland – His enthusiasm and gregarious nature are sure to brighten your day!

JANUARY CUSTOMER SERVICE STAR

What are you craving in the post-

holiday calm? From cozy comfort foods

to single-skill intensives and nutrition-

focused classes, we think we have the

perfect menu to start your new year off

right. This January brings a selection

of returning favorites such as Tamales

and Salsas, Winter Soups and Salads,

Knife Skills and Foods to Cool Inflam-

mation, plus brand-new topics, such

as Afternoon Tea – Downton Abbey

Style!, Cozy French Bistro, and Comfort

Food Classics: Chicken Pot Pie, with

KPLU Commentator Nancy Leson.

Settle in to the new year with kids’

classes for ages 2 to teen. Toddlers and

their adult guests can explore the won-

ders of root vegetables in Root for Roots.

Older kids have options from Fairy Tale

Kitchen to Chili Party and The Science of

Baking. Explore the full winter schedule

at PccCooks.com.

Food Bank packaging work parties

Start the new year with a

charitable spirit by packaging

bulk foods into family-sized por-

tions at our partner food banks.

Wednesday, January 6 at 7 p.m.

FamilyWorks Food Bank

Thursday, January 7 at 7 p.m.

Rainier Valley Food Bank

Monday, January 11 at 6:30 p.m.

Kirkland Hopelink Food Bank


North Helpline Food Bank

Monday, January 18 at 7 p.m.

Issaquah Food & Clothing Bank

Monday, January 25 at 7 p.m.

Westgate Chapel Food Bank


University District Food Bank

For more information, in-

cluding addresses and future

dates, visit pccnaturalmarkets.

com/foodbank.

Mister Rogers’ Sweater Drive Monday, January 11 through Sunday, February 7, All PCC stores

Help neighbors in need feel warm

and cozy this winter by donating new

or gently worn sweaters, coats and

cold-weather accessories during KCTS

9’s annual drive. Fred Rogers began the

sweater drive and inspired its spirit of

generosity and neighborliness for six

years before he passed away in 2003.

“All of us, at some time or other, need

help,” said Rogers. “Whether we’re giv-

ing or receiving a sweater, each one of

us has something valuable to bring to

this world. That’s one of the things that

connect us as neighbors — in our way,

everyone is a giver and receiver.”

Last year’s drive collected 7,947

coats and sweaters for local families in

need. Collection bins will be located at

all PCC stores or you can drop off your

items at KCTS 9’s Seattle Center Studio.

Donations will be distributed to Well-

spring Family Services, Queen Anne

Helpline and Northwest Center.

Give mason bees as gifts!Our 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.

Kindiependent Rock Series Mount Baker Community Club 2811 Mt. Rainier Drive S. 10:30 to 11:30 a.m.

Start your Saturday morning with

“Seattle’s independent kids and family

music scene” that features some of the

best, local children’s entertainment

groups. Come rock out to two shows

this month:

Saturday, January 2 – Caspar Babypants

Saturday, January 16 – Johnny Bregar

These events are part of the Kindiepen-

dent Kids Rock Series, an exciting set of

shows running through April. Learn more

about this organization and view all concert

dates at kindiependent.com.

Blood drives January is National Blood Donor

Month. Bloodworks Northwest will

be visiting five store locations during

this month. If you’re able and willing

to donate please stop by:

Friday, January 8:

• West Seattle PCC, 10 a.m. to 4 p.m.

• Redmond PCC, 10 a.m. to 12:30 p.m.

• Issaquah PCC, 2 to 5 p.m.

Wednesday, January 13:

• Fremont PCC, 11 a.m. to 1:30 p.m.

• View Ridge PCC, 3 to 6 p.m.

Your donation can save up to three

lives! Walk-ins welcome, and remember

to bring your ID.

Learn more about donating at

bloodworksnw.org.

877.288.1717Seattle & Bellevuesoaringheart.com

Good days startwith great nights

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 J A N 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

to [email protected].

[ 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

MISSING PCC FROM THE MIDWESTI live in the Midwest now but still find

it a touchstone into a more familiar reality

when I find my Sound Consumer in the mail

every first of the month. I do so miss the

Northwest and what PCC stands for.

When I have the opportunity to share,

those with whom I do so are amazed at

what you guys do ... and rightfully so. And

then they wonder why it isn’t happening

here. I could offer only speculation and the

suggestion they look for what they seek. In

time, perhaps, there will be a shift in the

mindset here that would make something

like a PCC viable. I cherish you guys and

relish in the connection back up thataway.

— Fred Mullett

NATURAL, EFFECTIVE DEODORANTWe want to thank PCC for so many

things, one of which was the recent

25-percent-off day on vitamins and personal

care products. I’m grateful that over the last

few years PCC has adopted new standards

for personal care ingredients and worked

with vendors to upgrade the safety of their

products. On the sale day, we decided to

try a new deodorant that would be safer

than one that is popular elsewhere as a

“natural” deodorant.

We asked for advice from a PCC staffer

and she quickly pointed out a deodorant by

“Schmidt’s” (small glass jar with black top;

different scents including unscented, but the

scents are very mild). She said “it works”

and pointed out it’s a little messy putting on

(use a finger), but we have adjusted with no

problem. I have looked up each ingredient

(all recognizable) at the Environmental

Working Group’s Skin Deep website and

all ingredients came out as “1s!” (That’s

as low and safe as you can get on EWG’s

scale of 1 to 10.) Best of all, this product

really does work! And it works better than

any deodorant we have ever used, even

the old awful ones.

Thank you PCC!

— Stephanie Roche

KIDS EAT WHAT THEY NEEDRe: “How flavor drives nutrition” (No-

vember), on the subject of children’s refusal

to eat healthful foods, I certainly can see

the loss of flavor in the good stuff and

the addictive additives in the bad stuff as

part of the problem. The real obstacle to

a child’s enjoyment of a variety of foods,

however, comes from parental interference

with what should be the child’s own busi-

ness. This was the most significant finding

in the children’s study by Clara Davis

mentioned in the article.

No one did anything to encourage

the babies to eat one food or another,

or to eat anything at all. They were

completely free to choose what to eat

and how much to eat. Unless there’s a

physical illness or abnormality, every

child will eat what his body needs when

his eating is totally self-directed.

When dessert is used as a reward for

eating veggies, the veggies are seen as

inferior or why else would we get “paid”

for eating them? All this hullabaloo parents

make about eating destroys children’s

appetites or distorts them into the habit of

overeating and making poor food choices.

— Shirley Luxem

PCC nutrition educator Marilyn

Walls replies: The study you mention

took place in 1926, when Clara Davis,

a Chicago pediatrician, took 15 young

children and let each decide what he or

she wanted to eat, based on a list of 34

foods that included potatoes, cornmeal,

barley, beef, lamb, bone jelly, carrots, tur-

nips, haddock, peaches and apples. One

kid had eggs, bananas and milk for din-

ner. Another had liver and orange juice

for breakfast. One child with a severe case

of rickets drank cod liver oil of his own

volition until his disease went away.

Kids will eat when they’re hungry

and having a “war” about food misses the

point. Research shows that the best method

for getting kids to eat healthful food is

modeling. Children learn from what their

parents do. In today’s world, making meal

times pleasant from the beginning sets a

positive tone for family and food.

Also, have patience. Studies have

shown it may take children more than 10

attempts to accept a food. They need to

get used to the smells, colors and textures.

While bribing with food, especially dessert,

isn’t a good thing, children in studies have

responded to rewards, such as stickers,

praise, or books about how their bodies

work with food, by voluntarily eating

vegetables months later.

PROTEIN POWDERFirst let me say that after some 40

years of shopping at PCC I’ve yet to have

anything but good experiences all the way

around. We are so fortunate to have this

resource in our community.

My question: Can you educate me

a little on protein powders? Are they

missing any of the amino acids or other

constituents of a complete protein? If so,

does the purchaser need to make up the

deficit, and how is that done?

— Amy

PCC replies: Powders that are com-

plete proteins include whey, egg, hemp

and soy. These are the proteins that

contain all the essential amino acids

that our body cannot produce.

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As a consumer-owned grocer,

PCC strives to meet the high

demands of our customers

for continual improvement in

product and ingredient integrity.

Recently we updated our quality

standards for several controver-

sial ingredients — caramel color,

titanium dioxide, silicon dioxide

and carrageenan.

Caramel color

Caramel color is an ingredient com-

mon in soups, sauces, meat alternatives,

beer, soda and other foods and drinks.

PCC has informed vendors that we no

longer are accepting new edible products

that contain caramel color, unless they

use organic caramel color.

We’ll be phasing out products contain-

ing any non-organic caramel color within

18 months. We’re adopting this standard

after learning virtually all caramel colors

(except organic caramel color) are artificial.

We know you, our customers, simply do

not want products with artificial colors.

Before we made the formal announce-

ment to vendors, we had asked one key

vendor, Zevia, to stop using caramel color.

Two years later, we’re happy to say Zevia

is the first soda brand to remove caramel

color. Zevia credits PCC with “leading the

charge” toward this change.

Titanium dioxide and silicon dioxide

PCC also told our vendors we no

longer are accepting new edible products

that contain titanium dioxide or silicon

dioxide. Food-grade titanium dioxide and

silicon dioxide often are produced with

nanotechnology. Nanotechnology is not

regulated and nano materials are not la-

beled. The U.S. Food and Drug Administra-

tion (FDA) has warned manufacturers that

products of nanotechnology have novel

properties and should not be assumed to

be safe. The FDA has recommended manu-

facturers test their nano products for safety.

At PCC, titanium dioxide generally has

been used as a whitening agent in vegan

foods such as non-dairy creamers, vegan

“cheese” and vegan “meat” analogs. Silicon

dioxide appears to be an anticaking agent

used to prevent clumping. It’s in products

such as spice mixes and seasoning blends.

We’ll phase out edible products con-

taining these ingredients within 18 months.

Carrageenan

Carrageenan (aka Irish moss) is an-

other ingredient raising concern based

on accumulating research showing it

causes inflammation in the digestive

tract. PCC may accept some non-organic

products with carrageenan, but we’ve

told our vendors we’re not accepting

new, certified organic products with it.

We don’t believe it should be allowed in

organic foods.

We will continue to allow car-

rageenan in non-organic foods for now

— but note we have brought in only two

products in the last 14 months that con-

tain carrageenan, and only because there

have been no alternatives without it.

We’ll give preference to products that

do not contain carrageenan or the other

artificial colors, stabilizers or products

of nanotechnology listed above. During

periodic category reviews we’ll look to

replace products that do.

Comments to FDA on “grass-fed”

Beyond communicating with our

vendors, PCC engages in a broader dis-

course about food policy and integrity

by communicating with other consumer

No GE salmon at PCC

In November the FDA ap-

proved genetically engineered

salmon for human consumption.

PCC has pledged for years we

won’t sell it. See our comments

to the FDA: pccnaturalmarkets.

com/r/3718.

QUALITY STANDARDS UPDATERECENT ACTIONS BY PCC NATURAL MARKETS

organizations and the government on a

range of issues. We use input from you,

our shoppers, to inform our positions

and questions.

In the past several months, for

instance, we heard from shoppers who

were confused about the “grass-fed”

label. They wondered what it meant.

The U.S. Department of Agriculture

(USDA) established a voluntary standard

for the “grass-fed” label in 2007, but

it applies only to meat. If you see a

“grass-fed” label on meat, it means the

animal was 100-percent grass-fed.

Not so for dairy. Dairy is regulated

by the FDA, which has not recognized

USDA’s definition and has no defini-

tion of its own. PCC contacted dairy

vendors with “grass-fed” labels on their

products and found the meaning varies

pretty widely. Some vendors mean

100-percent grass-fed, while others

mean the animals grazed on pasture

some — but not all — their lives.

We wrote a formal letter of com-

plaint to the FDA, saying consumers

expect and assume the grass-fed claim

on dairy means the same as it does

for meat. We said it’s unacceptable

that consumers are being misled by

some dairy claims and asked the FDA

to recognize USDA’s definition.

We’ll keep you posted on the

details of FDA’s reply.

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

Beans, nuts, peas and grains are

examples of incomplete proteins. They do not

have one or more of the essential amino ac-

ids. Pea, rice and vegetable protein powders

therefore would be incomplete.

The current consensus is that these ami-

no acids do not need to be consumed at the

same meal in order to supply your body with

the needed protein. For instance, it once was

thought that rice and beans had to be eaten

together to provide a complete protein, but

that is no longer thought necessary.

The Utah Department of Health says,

“Incomplete food protein sources do not

have to be eaten at the same meal to be con-

sidered complementary proteins. As long as

they are eaten over the course of a day, they

are considered complementary proteins.”

It would seem unlikely that protein

powders would be your only source of amino

acids. Even if you are vegan, you can get

enough protein each day with a whole foods

diet. Protein powders can be a good addition.

GRAPEFRUIT SAFETYI really am shocked by the juices at

your Issaquah store. You have one juice that

has grapefruit and that’s very dangerous if

someone is taking medications.

— Lucy

PCC replies: Yes, grapefruit can interact

with some medications and it is the pre-

scribing physician’s responsibility to inform

patients fully about any dietary restrictions.

We sell many foods with ingredients

that must be avoided by some shoppers

for various reasons. In these situations,

it’s our responsibility to see that foods

are labeled correctly and the shoppers’

responsibility to read ingredient labels

and avoid any specific ingredients. If you

have questions, consult with your health

practitioner before consuming.

HUMANELY RAISED FOODSSince giving up animal products 10

years ago, I have a hard time getting full. It is amazing how satisfying a meal be-comes with the addition of a little cheese! But, alas, I had resigned myself to never experiencing that sense of fullness again.

Then a green-and-white container in PCC’s dairy case caught my eye! It was Green Valley Organics Lactose-Free Cream Cheese, Certified Humane Raised and Han-dled! I nearly fell over with joy! And now there’s humanely raised sour cream, too!

I also buy your lovely Certified Humane eggs.

Humane Farm Animal Care is an or-ganization working hard toward uphold-ing stringent standards of animal care and handling. These folks are taking the time to make a tangible difference in farm animals’ lives.

Thank you, PCC, for being a place where wonderful change like this is taking place! I’m so grateful you give me and others the opportunity to support Green

Valley Organics and other Certified Humane

products and significantly improve the lives

of farm animals. Thank you!

Please consider making even more

Certified Humane products available

at PCC and, equally important, please

consider informing your customers that

these products are hiding here and there

on the shelves of your stores. So many

people don’t even know.

With sincere appreciation,

— Fay L. Harris

PCC replies: In addition to the

cream cheese, at PCC you’ll find Green

Valley Organics yogurt, Redwood Hill

Farm cheeses and yogurts, and eggs

from Wilcox, Stiebrs and Pasture

Verde that are Certified Humane.

Rumiano cheese is American Humane

Certified. You’ll find all these products

labeled humane on the package.

For more on our animal welfare

standards, see pccnaturalmarkets.

com/r/3719.

CORN IN SUPPLEMENTSAs someone with numerous food aller-

gies, I often do research to find out more

about the sources of foods I consume.

I was pretty alarmed to discover that

many vitamins, supplements and pro-

cessed food products contain corn that’s

not mentioned on their labels. These

products either are manufactured directly

from corn or include binders or other

ingredients derived from corn.

An example is vitamin C, which I never

would have expected to come from corn.

In searching for a non-corn Vitamin

C, I couldn’t find one at my local PCC so

I found a tapioca-based product online.

Would you please consider carrying

tapioca-based vitamin C and other non-

corn-containing vitamins?

I’d love to see you address this issue

in an article so more people can be aware

of the problem (and start pressuring legis-

lators about transparent labeling).

I’d also like to see PCC encourage

its suppliers to voluntarily label whether

their products contain corn residues or

residues of any other potential allergens.

—Tess McMilla

PCC replies: We’re bringing in the

Source Naturals brand of vitamin C,

free of corn. We also offer MyKind

Organics Vitamin C Spray and

Vitamin Code Raw Vitamin C from

the brand Garden of Life — both free

of corn, soy or other binders or fillers.

Both also are certified organic and

Non-GMO Project Verified.

We’re aware of how many companies

add allergens, but there are alternative

offerings in most categories. Feel free to

request certain products or brands, or

look for guidance from our health and

body care staff.

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I N T H E A I S L E S

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

DELI

MASHED YAMS AND GOAT CHEESE Because they’re #1, goat cheese, and #2, yams. You don’t even have to chew

them, just savor, savor, savor.

– Elizabeth P., office

SESAME, EDAMAME AND QUINOA SALAD Very nourishing and satisfying, like you’re giving your body

what it needs.

– Suzanne P., Redmond

SMOKED MOZZARELLA PASTA

My reason for living! — Matthew M., office

GROCERY

JACOBS CREAMERY BLOOMY CHEESE A local, oh-so-delicious and creamy brie, it will knock your socks off!— Diana L., cheese specialist, Greenlake

LUCINI RUSTIC TOMATO BASIL SAUCE The perfect sauce, not too sweet and

good with any pasta dish.

— Lorraine S., office

GINGER PEOPLE GINGER ENERGIZER JUICE

Sweet apple balances out spicy ginger to create a zesty beverage

that perks you up with every sip.

– Chloe C., Greenlake Aurora

ORGANIC PRODUCE

• Blood oranges

• Autumn Glory apples

• Murcott tangerines

• Cara Cara navel oranges

• Seville oranges (for cooking)

[ IN SEASON ]

HEALTH & BEAUTY CARE

ALAFFIA AFRICA’S SECRET LOTIONThis time of year it’s amazing for keeping my hands from getting chapped. It keeps my cuticles healthy and the propolis is a

nice antibacterial boost.

— Jamie W., Issaquah

GAIA HERBS QUICK DEFENSE Every time I feel a cold coming on, I use this

and my symptoms are gone in two days.

— Mackenzie P., Kirkland

UMCKA COLD CARE The Soothing Hot Drink and Throat Spray keep me up and running in winter!

— Robin B., View Ridge

Britt’s Live Cultured Foods on Whid-

bey Island, Washington, makes pickles

and other fermented vegetables the

old-fashioned way: in oak barrels where

they’re brined for up to six weeks. The

result is raw, live, cultured vegetables that

are as tasty as they are healthful.

PCC has sold Britt’s fermented

vegetables in jars for some time — but

now we’re pleased to announce we sell

them in bulk at our “fermented foods

stations” in seven PCC stores, including

Edmonds, Redmond, Issaquah, Fremont,

Greenlake Village, Columbia City and West

Seattle. You’ll find the bulk Caraway Kraut,

Curry Kraut, Kimchi and Britt’s Mix — a

medley of cultured seasonal vegetables —

available exclusively at PCC.

Why naturally fermented?

Most conventional (shelf-stable)

pickles are processed using vinegar and

calcium chloride, cooked under extreme

heat and then pasteurized. This causes the

cucumbers to lose most of their vitamin

C and enzymes and kills off the healthy

bacteria that aid digestion, fight disease

and provide amazing flavor.

Instead of using vinegar, Britt’s uses

natural fermentation. Oak barrels are per-

fect containers for fermenting foods. The

natural tannins in the wood help lower the

pH of the brine, which in turn helps the

lactic acid bacteria preserve the vegetables.

The process of fermenting vegetables

using lactic acid bacteria has been used for

thousands of years.

Rich in probiotics

Cultured foods are having a moment.

From artisan sauerkrauts to cultured cot-

tage cheese to kombucha, eaters can’t

seem to get enough of foods teeming with

good bacteria. These bacteria, called pro-

biotics, assist with normal digestion and

benefit our immune system, warding off

colds and even boosting our mood.

In addition to finding probiotics in

Britt’s, you’ll find them in fermented

vegetables from the brands Firefly Kitchen

and OlyKraut, yogurt, kefir, miso, tem-

peh, Good Belly probiotic drinks and

a range of supplements at PCC.

Local, naturally fermented vegetables now in bulk!

BRITT’S LIVE CULTURE FOODSFavorite Britt’s Fermented Vegetables

Caraway Kraut Traditional sauerkraut,

made simply with

cabbage, caraway seed

and salt. (bulk and jars)

Curry Kraut Sauerkraut with the addi-

tion of earthy turmeric and

cumin. (bulk and jars)

Market Kimchi Made with cabbage,

broccolini, carrots,

apples, oranges, meyer

lemons and more. A little

spicy! (bulk and jars)

Britt’s Mix A medley of seasonal

local vegetables. A PCC

exclusive. (bulk only)

Full Sour Pickles Old-school deli pickles

with a traditional central

European taste. (jars only)

Hot & Sour Pickles If you like hot, try these!

Made with chili, chipotle,

and allspice. (jars only)

Learn more

• Watch a video about how Britt’s

Live Cultured Foods are made:

pccnaturalmarkets.com/r/3720

• Read the Sound Consumer story,

“Fermented & cultured foods:

the surprising health benefits”:

pccnaturalmarkets.com/r/3723


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

COOKING WITH COFFEE

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

AMERICA’S BEEKEEPERS LOST AN ESTIMATED

42 PERCENT OF THEIR HIVES LAST YEAR, an unusually high number. About one-third of our food is dependent on pollination by bees and other pollinators and honeybee pollination adds an estimated $15 billion to the value of crops each year.

THE ATLANTIC COD, A FISH THAT SYMBOL-

IZED BOUNTY TO AMERICA’S COLONIAL SET-

TLERS, is on the brink of disappearing,

despite years of fishing limits meant to

rebuild stocks. One study reveals cod

spawning and survival has been ham-

pered by rapid, extraordinary ocean

warming in the Gulf of Maine.

CHINESE DEMAND FOR BEEF — WHICH USED

TO BE CALLED “MILLIONAIRE’S MEAT” —

has grown fourfold since 2000, and Chi-

nese beef prices are some of the most

expensive in the world, according to

Bloomberg. An Australia-based company

has decided to fly cows to China on a

Boeing Co. 747 cargo plane and milk the

fresh beef market for all it’s worth.

A BIOTECH STARTUP IS DEVELOPING LAB-

GROWN FAUX SHRIMP using protein ex-tracted from algae. New Wave Foods aims eventually to create sustainable substitutes for other high-demand seafood commodi-ties, such as shark fin, scallops and tuna.

THE WASHINGTON STATE DEPARTMENT OF

AGRICULTURE (WSDA) WILL FOR THE FIRST

TIME SURVEY fields to assess how much last

summer’s drought cost farmers and ranch-

ers, to help them identify what regions and

crops are most vulnerable. In May WSDA

estimated the drought would take away

$1.2 billion from Washington’s $10 billion

agriculture industry, but that was before

the state’s hottest summer on record

stunted fruits, wheat and other crops.

COAL TRAINS ARE RELEASING ABOUT TWICE

THE POLLUTION into the Columbia River

Gorge as freight trains, imperiling salmon and

other wildlife, according to new research.

We hope your mornings are start-

ing with the new PCC-brand organic,

fairly traded coffee — whether you

brew it at home or pick up a cup to

go at one of our stores. We spent a

year working with local roaster Tony’s,

tasting and tweaking along the way, to

develop three blends we think you’ll

love. They’re strong and dark — and

make a sensational addition to both

sweet and savory recipes.

SMOKY BLACK BEAN SOUP

Serves 6

1 pound dried black beans (2 cups)

2 tablespoons high-heat oil

2 onions, finely chopped, divided

1 red bell pepper, finely chopped

2 ribs celery, chopped

1 jalapeño pepper, seeded and finely

chopped

3 cloves garlic, minced

1 tablespoon ground cumin

4 cups water

2 cups brewed coffee

1 bay leaf

1 teaspoon salt, or to taste

6 tablespoons sour cream or plain Greek

yogurt (optional)

Chopped fresh cilantro

Pick over beans; rinse well. Place in

a large bowl with cold water to cover by

2 inches. Let soak for at least 6 hours or

overnight. Drain.

Heat oil in a soup pot or Dutch oven

over medium-high heat. Add all but 1⁄3

cup of the onions, and the bell peppers,

celery, jalapeño and garlic and cook,

stirring frequently, until vegetables begin

to brown, 5 to 8 minutes. Add cumin and

cook, stirring, for 1 minute. Add beans,

water, coffee and bay leaf; cover and

bring to a boil, stirring occasionally. Skim

off any foam that rises to the top, reduce

the heat, cover and simmer until beans

are very tender, about 1 ½ hours. Remove

bay leaf. Stir in salt.

Let cool slightly, then puree about

half the soup in a blender or food proces-

sor until fairly smooth, using caution if

the soup is hot. Return the pureed soup

to the pot and heat through. Serve gar-

nished with reserved chopped onions, a

dollop of sour cream and cilantro.

EACH SERVING: 260 cal, 5g fat (0g sat), 0mg

chol, 410mg sodium, 42g carb, 15g fiber, 11g

sugars, 13g protein

COFFEE-RUBBED SKIRT STEAK

Serves 4

1 tablespoon finely ground coffee

1 tablespoon brown sugar

1 ½ teaspoons chipotle powder1 ½ teaspoons dried mustard1 ½ pounds skirt steak 1 cup brewed coffee2 tablespoons balsamic vinegar1 tablespoon Dijon mustard2 teaspoons minced garlic2 teaspoons minced shallotsSalt and pepper, to tasteSpray oil, for cooking

Combine ground coffee, sugar, chipotle and dried mustard in a small bowl. Sprinkle a moderate layer on both sides of the steak, cover, and marinate for 30 minutes.

Combine brewed coffee, vinegar, Dijon, garlic and shallots in a small saucepan. Bring

to a boil and cook until sauce has reduced and thickened slightly. Season to taste with salt and pepper. Set aside.

Heat a skillet, grill or grill pan over high heat.

Sprinkle steak with salt and pepper and spray liberally on both sides with cooking oil. Cook steak for 3 to 6 minutes per side, depending on desired doneness. Remove from the heat and allow to rest for 10 minutes before thinly slicing against the grain. Serve with reserved sauce.

EACH SERVING: 310 cal, 14g fat (5g sat), 5mg

chol, 470mg sodium, 5g carb, 0g fiber, 4g sugars,

36g protein

PUMPERNICKEL COCOA DINNER ROLLS

Makes 12 rolls

1 cup warm water 1⁄3 cup warm coffee (100° F)1⁄3 cup molasses

2 1⁄2 teaspoons dry active yeast

¼ cup butter, cut into pieces, at room tem-

perature

3 tablespoons brown sugar

¼ cup unsweetened cocoa powder

2 teaspoons salt

1½ cups whole rye flour

3 cups bread flour, divided,

plus more as needed

In a standing mixer or large bowl,

combine water, coffee and molasses. Sprinkle

yeast on top and whisk to dissolve. Let sit

until active and foamy, about 10 minutes.

Combine yeast mixture, butter, sugar, cocoa

powder, salt, rye flour and 1 cup bread flour.

Add remaining bread flour, ½ cup at a time, un-

til the dough pulls away from the sides of the

bowl. Transfer dough to a work surface dusted

with flour and knead until soft and smooth,

adding additional bread flour to keep the

dough from sticking. Transfer dough to a lightly

greased bowl and cover. Let rise in a warm

area until doubled in size, 1 ½ to 2 hours.

Deflate dough with your fist and divide

into 12 equal pieces. Shape each piece

into a ball and place on a parchment-lined

baking sheet. Cover; let rise in a warm area

for 30 minutes.

Preheat oven to 350° F. Using a sharp

knife, carefully slash an “x” in the top of each

roll. Bake until the internal temperature reach-

es 220° F or the rolls sound hollow when

lightly tapped, about 30 minutes. Cool on a

wire rack for 10 minutes before serving.

EACH SERVING: 250 cal, 5g fat (2.5g sat),

10mg chol, 390mg sodium, 47g carb, 4g fiber,

7g sugars, 6g protein

COFFEE PANNA COTTA

Serves 8

2 (7 gram) pouches gelatin (5 teaspoons)

½ cup water

1 ¾ cups whole milk

½ cup heavy cream

1 ¾ cups brewed coffee

½ cup brown sugar

1 teaspoon vanilla extract

6 tablespoons shaved chocolate (optional)

In a saucepan, sprinkle gelatin over

water and let stand for 1 minute. Place

over medium heat and stir constantly until

granules are dissolved, about 3 minutes. Add

milk or cream, coffee, sugar and vanilla. Stir

over medium heat until sugar is completely

dissolved, 3 to 5 minutes.

Pour mixture into 6 ramekins. Chill in

the refrigerator until set, about 3 hours. To

serve, dip each ramekin in boiling water for

a moment to loosen panna cotta. Turn onto a

serving plate and sprinkle with chocolate.

EACH SERVING: 130 cal, 7g fat (4.5g sat),

25mg chol, 35mg sodium, 12g carb, 0g fiber,

16g sugars, 4g protein


by Sylvia Kantor

Gary Wegner first noticed the problem

in 1991, when a field on his family’s farm

near Spokane produced one-fourth the usual

amount of wheat. His father and grandfather

attributed the problem to farming on shallow

soils, but Wegner decided to dig deeper. Lab

tests revealed a surprising result: the soil had

become acidic.

Wheat farmers now are seeing this

problem across the inland Pacific Northwest.

The culprit, as far as anyone can tell, is the

abundant use of synthetic nitrogen to increase

crop yields, a practice that otherwise has revo-

lutionized production over the past half cen-

tury. Over time, however, it has contributed to

a soil health problem that has farmers worried

about the future of farming in the Palouse.

“We can pretty well nail it down to the

addition of nitrogen to our soils for crops,”

says Paul Carter, an agronomist with WSU

Extension in Columbia County. “In 1940 or

1950, nitrogen was applied at five pounds per

acre. Now, in some areas, we’re up to 100 or

more pounds per acre.”

Pullman-based U.S. Department of

Agriculture soil scientist David Huggins

describes soil acidification as a “quiet crisis.”

Quiet, because it can be masked by other

types of problems and because farmers

haven’t looked for it. Quiet also because most

people aren’t aware of soil health challenges

farmers face as a result of increasing pressure

to produce more food.

But it’s nonetheless a crisis. At stake is

the sustainability of wheat farming in Wash-

ington. The state’s third-largest commodity

crop, wheat represents $1 billion of the state’s

$10 billion agriculture sector.

“Race to the bottom”

Soil pH, Huggins says, is a “master

variable” that affects almost everything: soil

microbes, plant diseases, the ability of plants

to access nutrients in the soil, the effective-

ness of herbicides, and how long they take

to break down in soil — all of which can

affect crop yield.

“Some farmers say it’s a race to the bot-

tom,” says Wegner. “The more you put on to

raise yields, the more you have a pH [acid]

problem.”

When Carter arrived in Columbia

County in 2005, a handful of farmers were

concerned about acidic soil locally. But he

began to suspect the problem was more

extensive after talking with farmers in other

parts of the Palouse.

Carter collected soil samples from 76

farm fields across Columbia County and

discovered acidic soils were far more

widespread than he had thought. Ninety-

seven percent of the fields were acidic, with

a soil pH below 6. Most plants are happiest

when the soil pH is 6.5. Lentils and peas,

common rotational crops for wheat growers,

get into trouble below 5.6 and wheat below

5.2. Changes in soil pH are exponential.

Some of Carter’s soil samples were as low as

4.2, a nearly 1,000-fold jump.

Restoring balance with precision

Soil acidification is not easy to recognize.

“Farmers and agronomists who aren’t

familiar with the problem are sure it’s some-

thing else,” he says, “a chemical that didn’t

work right, or tolerance to herbicides, or

that certain diseases are worse now.”

Growers in the Palouse haven’t typi-

cally tested for soil pH, Huggins says. Even

when they have, the results may not have

shown a problem, given the way soil tradi-

tionally has been sampled.

In response to growing concerns, farmers

and scientists now are rethinking soil sam-

pling techniques. Accurate soil testing, sophis-

ticated mapping, and measurement of crop

yields are the cornerstones of a new approach

to farming called precision agriculture.

Acidification is relatively easy to re-

verse with the addition of lime to soil. But

the practice is expensive. To avoid wasted

effort and help preserve the farmer’s bot-

tom line, Carter and Huggins are explor-

ing new methods and equipment to ensure

that lime is applied more precisely.

Aided by technology such as satellite

mapping and remote sensing, it allows

farmers to apply inputs, such as fertilizer,

pesticides and lime, only when and where

they’ll have the most impact. It could help

farmers be smarter about nitrogen use. In

the long run, it could lower costs, be easier

on the soil ecology, and contribute to the

overall sustainability of farming.

Applying nitrogen for decades has

created what ecologists call a brittle situ-

ation. Like a weakened immune system,

it has decreased the capacity of the

system to be resilient to stress.

“We’ve gone through a golden age of

resource use where we’ve relied on our soil’s

natural capital and we’ve basically used a

large portion of it up,” Huggins says. “Now,

we have to pay much more attention to this

resource [soil] in order to keep it functional.”

Sylvia Kantor is a science writer at

Washington State University. This article

is adapted from an original version pub-

lished by Crosscut.com.

“A QUIET CRISIS”: THE RISE OF ACIDIC SOIL IN WASHINGTON

U.S. Department of Agriculture soil scientist David Hug-gins describes soil acidification as a “quiet crisis.”

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board of trustees | report

BOARD MEETING REPORT

At its November meeting the board

reviewed the 2016 budget and business

plan. After a thorough discussion of the

assumptions that drove management’s

planning, the board approved the budget

and business plan.

The Member Relations committee

shared highlights of the new format for the

2016 annual business meeting. April 23 was

approved as the kickoff of the governance

cycle, with voting beginning on that date

and continuing through May 23. The ballot

count will take place on May 26.

The Finance committee reported on

its positive review of the third quarter

and the Board Development committee

reported on its work on board educa-

tion. The Bylaws Task Force updated

the board on its progress. (See Bylaws

update, right.)

There was no board meeting in

December. The next regularly sched-

uled board meeting will be January 26.

The meeting begins at 4:30 p.m. and

member comment period is at 6 p.m.

Comments are limited to three minutes

unless a longer presentation is ap-

proved in advance by the chair. Please

email [email protected] if

you are planning to make comments.

This helps in agenda planning.

Get to know your trustees

Julianne Lamsek: Third term (second year). Term ends in 2017. Not eligible for re-nomination due to term limits. Lamsek is current board chair and chairs the CEO Evaluation committee.

Since becoming a PCC board trustee

in 2008, I have supported the health of

our co-op through listening and learning,

thinking strategically, and collaborating

with the board and management to ensure

PCC’s continued success.

As the technology director at KCTS 9, I

plan and execute strategic use of technology

to advance business operations. I have a

demonstrated background in leadership,

analytical thinking and creative problem

solving — skills I’ve utilized as a PCC trustee.

As a consumer, environmental

advocate and cook, I seek food that is

safe, nutritious and sustainably produced.

I believe access to quality local food

is essential to sustaining healthy com-

munities. Being a Seattle native, lifelong

PCC shopper and former PCC Cooks

volunteer, I value PCC’s leadership in

supporting our community and environ-

ment through education, advocacy and

farmland preservation.

I am committed to devoting my exper-

tise and experience to PCC.

Lamsek is a cook, bicycle com-

muter, climber and community volunteer.

Greenlake and Fremont shopper.

Bylaws update

The board continues its work on

updating PCC’s bylaws. In addition to

extensive board and staff review, one or

more member focus groups will contrib-

ute to the process. Our partners at the

nationally recognized Cooperative Devel-

opment Services are providing guidance

regarding current and best practices in

cooperative governance. We have expert

legal advice as well.

We are grateful to the many people

who are helping us with this important

project. PCC currently has more than

58,000 members, and that number is

growing all the time as more customers

choose to support the cooperative busi-

ness model and values. Our governance

practices need to support this movement

and strengthen PCC’s ability to succeed

in the coming decades.

We will continue to update you on

this project in this column and on our

website. We invite any member questions

regarding the bylaws review to be sent to

[email protected].

2016 board slate

The nominating committee was sched-

uled to interview board applicants in early

January. Following interviews and refer-

ence checks, the committee will present a

slate of candidates to the membership.

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

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Thursday, February 4 7:00 – 9:00 p.m.JFS Capitol Hill Campus, Seattle

Advance registration required.

Contact Marjorie Schnyder, (206) 861-3146 or [email protected], or, register online: powerofplayatjfs.brownpapertickets.com.

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[email protected] • drmerryharris.com

Private practice in Woodinville

Members of the 2015-2016 nominating committee at their December meeting: Seated (l-r): Jason Filip-pini, Carol Binder; Standing (l-r): Mary Simon (committee chair), Leanne Skooglund Hofford.

How to get in touch with usE-mail us at [email protected].


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practitioners, chiropractors,

acupuncturists, day care pro-

viders and general contractors

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and hypnotherapists must

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and/or license numbers need

not appear in ad (except for

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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.

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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

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Environmentally and Socially Aware Investing

Put your money to work without compromising your social values!

JESSICA N. GREENWAY, CFP ®Please call for information. (206) 292-2103

Financial Planning and Investment Management services offered through Blue Water Wealth, Inc. Securities offered through Cambridge Investment Research, Inc., member FINRA/SIPC

605 First Avenue, Suite 506, Seattle, WA 98104Early Childhood – Eighth Grade • 556 – 124Th Ave NE, Bellevue



OPEN HOUSESNov 13 • Jan 7 • 6:30 pm

Mar 1 • 10 am Early Childhood – Eighth Grade • 556 – 124Th Ave NE, Bellevue



, OPEN HOUSE MAR 3

Tour during the school day: Feb 2, Apr 5

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!

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 guaranteed. Free estimates, refs. – PAREJM*980QE.

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

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 BETSPW33NS.

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

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

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

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.

Exceptional Backhoe Service – LaVal-ley 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 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 & honest. 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].

Cleaning 17 yrs exp. Eastside, Everett to N. Seattle, U. Village, other areas. 1st time discount. Suzane, 425-485-0165.

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

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

Nontoxic House Cleaning. Very expe-rienced, excellent references. Prefer regular clients. Please call 253-246-7102.

Fun Kids’ Watercolor Portraits! Great Holiday Gift! www.tamarabelland.com

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

Gaiaceous Gardens: native plant wildlife habitats, pollinator-attracting herb gardens, sacred spaces creation & urban forest restoration. Permaculture methods. Pesticide-free. GAIACG*861OR. www.gaiaceousgardens.com.

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

Remodels, Additions Licensed, bonded skilled carpenter/contractor. References avail-able. Tim Parker 206-718-1042 North end Seattle area. TIMPAC*077JA.

Organizing by Design for a chaos-free home. Overwhelmed with life’s stuff? Down-sizing? Retiring? Needing space for a hobby? Let’s clear the clutter so you can focus on what matters. Your home will function better, fit you better and be that place you love to come home to. See me at www.organizing-bydesign.com then call 425-320-8845 for a free assessment.

HEALTH SERVICES

Massage in Ravenna-Chronic pain or just relaxation? Lic. In WA for over 20 years. Come in today! Kristi 206-526-2679.

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” adjust-ment. See our video at: www.glchiro.com. Dr. Steven Polenz DC. 206-523-0121.

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.

Meditation/taichi/naturalawareness.net.

Natural Health Improvement Centers: TaylorGoodHealth.com and AbleBodyNutrition.biz in West Seattle. RobustLifeCenter.com in Northgate and Snohomish.

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.

CLASSES/WORKSHOPS

5 Elements to Success: A Guide to Knowing Yourself to Achieve Your Goals, Jan. 23rd. 1-day workshop with Dr. Liz Carter. 5 element theory, the core of Chinese medicine, is a perfect per-sonal growth tool for self-development and understanding the unseen driver in life. For practitioners, it allows a deeper understanding of the natural strengths. More info: 425-640-7525 or https://communityschoolofnaturaltherapeutics.wordpress.com/.

The World of Meditation Center offers Osho Active & Passive Meditations & Transformational Workshops. www.WorldofMeditation.com Tel: 206-772-8897.

Creative Writing Classes and Consulta-tions. 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.

Looking For Fun, Affordable Classes in seattle? We’re a small local program offer-ing classes in drawing and painting, writing, acting, filmmaking, music and more. More info: 123classes.com.

Piano Study a New Year’s Resolution? Start now! Classical pianist teaches adults exclusively. MarshaWrightPiano.com or 206-323-7454.

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, meticulous, 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.

Assistant needed-64 year old woman with severe OCD looking to hire an assistant to help with tasks, projects and activities. 206-484-7415.

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.


news bites

Farmers used bees 9,000 years ago

Farmers have been fostering working

relationships with bees for at least 9,000

years — a couple of thousand years earlier

than previously thought — according to

a study in the journal Nature. Research-

ers found traces of beeswax in pottery

recovered from well-dated Neolithic ar-

chaeological sites in Turkey, soon after the

rise of settled farming in the region. The

researchers say it doesn’t mean ancient

farmers were beekeepers who oversaw

hives, but they did eat honey and use

beeswax to repair cracks in pots and

burn in lamps for light. (NPR/The Salt)

Roundup and organ damage

A study in the journal Environmental

Health suggests very low levels of

exposure to the herbicide, Roundup

(glyphosate), in water — at levels found

in the environment — may cause kidney

and liver damage. Researchers found fe-

male rats showed three times more signs

of kidney and liver damage than the

control rats fed uncontaminated water.

The findings “potentially have significant

health implications for animal and human

populations.” (ehjournal.net)

EPA revokes herbicide approval

In a surprising move, the Envi-

ronmental Protection Agency (EPA)

has revoked approval of an herbicide

that was to be sprayed on a new

generation of genetically engineered

(GE) crops including soybeans, corn

and cotton. New information suggests

the herbicide Enlist Duo could be

more toxic than previously believed.

Enlist Duo was developed because

crops were becoming resistant to

other herbicides, including Monsanto’s

Roundup. It originally was approved

in 2014 based on safety data provided

by Dow. (The New York Times)

Canada sued over GE salmon

Environmental groups are suing the

Canadian government to stop production

of GE salmon eggs in Canada, saying the

process poses a “huge live experiment”

with the genetic makeup of all wild

Atlantic salmon. The U.S. firm, Aqu-

aBounty, was permitted to produce fer-

tile GE salmon eggs in Canada and says

it would ship them to Panama, where

they would be raised. Many opposed

believe it’s only a matter of time before

AquaBounty will be raising the fish in

the United States. (The Guardian)

Beverly Hills organic farm?

A billionaire plans to take his Beverly

Hills estate, once listed for $195 mil-

lion, off the market and turn part of the

property into an organic farm. Real estate

mogul Jeff Greene says at least two acres

of the 25-acre estate will grow tomatoes,

potatoes, onions and corn. Property in

the area reportedly is valued at $10 mil-

lion per acre. (Modern Farmer)

Organic fast food

A fried-chicken joint in California

claims to be the country’s first U.S. Depart-

ment of Agriculture Certified organic fast

food restaurant. At the Organic Coup in

the Bay Area, at least 95 percent of all

ingredients must be certified organic,

non-organic ingredients can’t be prepared

on the same surfaces, and even cleaning

products must certified organic. “The

simple act of buying a certified organic

sandwich makes you an agent of change,”

says the company’s website. (Quartz)

FDA’s new GE labeling guidelines

The U.S. Food and Drug Administration

(FDA) published “final guidance” for com-

panies to label GE foods voluntarily. The

FDA recommends using the term genetical-

ly engineered (GE) over genetically modi-

fied organism (GMO) but states it will not

pursue action against the GMO acronym

in the marketplace, so Non-GMO Project

claims are okay. The FDA also affirmed

“made with organic [ingredient]” products

count as non-GMO because all ingredients

in these foods must not be produced with

methods prohibited by organic: genetic

engineering, use of sewage sludge or ir-

radiation. (FDA)

Home cooking for disease prevention

New research from Harvard’s T.H. Chan

School of Public Health says home-cooked

meals might help prevent Type 2 diabetes.

Researchers found that for each lunch

prepared at home in a week, the risk of

Type 2 diabetes dropped by 2 percent,

and for each home-cooked dinner, the risk

decreased by 4 percent. The researchers ex-

plained that eating more homemade meals

might help decrease weight gain, which

can help reduce the risk of developing the

disease. (CBS News)

Supplement fraud indictments

The U.S. Department of Justice has

criminally indicted executives of dietary

supplement companies that it says

imported toxic chemicals from China and

sold them as bodybuilding and sports

supplements. The 117 targets of federal

action included executives, consultants

and companies involved in largely inter-

net-only marketing, including USP Labs,

Vibrant Life, Optimum Health, Sunrise

Nutraceuticals and Bethel Nutritional Con-

sulting. (U.S. Department of Justice)

Cheerios lawsuit

The Center for Science in the Public

Interest (CSPI) filed a class-action lawsuit

against General Mills, alleging it’s mis-

leading customers about its new product,

Cheerios Protein. When CSPI used

identical serving sizes, it found only a 0.7

gram difference between Cheerios Protein

and original Cheerios. Additionally, CSPI

found that Cheerios Protein has 17 times

as much sugar as original Cheerios —

more than every other variety of Cheerios

on the market. (ABC News)

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not be combined with any other offer.

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1815 N. 45th Str e, WA 98103Ph. 206.634.1000 Fx. 206.545.1234

Organic menu available, please ask server.




SAVING ORGANIC CITRUS

TAKE ACTIONYou may notice spotty avail-

ability and higher prices on citrus

and citrus juice, a direct result of

Citrus Greening. Please continue

to support Uncle Matt’s and other

organic producers.

You can support research on

organic alternatives to controlling

Citrus Greening by donating to The

Organic Center: organic-center.org.

Ben McLean III is vice president of research

and development at Uncle Matt’s Organic.

by Ben McLean III

Thinking of Florida commonly

conjures up images of sun-kissed

beaches, Disney World and orange

juice. In fact, Florida orange juice has been

an icon in American culture for most of

the 20th century, a staple on the American

breakfast table for decades. What many

don’t know is that the Florida citrus industry

is under serious attack, being devastated by

a disease known as Citrus Greening.

The disease has its origins in China and

spread to South Africa in the 1980s, Brazil

in the early 2000s and Florida in 2005. It

spreads through an insect smaller than a

grain of rice, known as the Asian Citrus Psyl-

lid. The psyllid carries pathogenic bacteria

in its gut that it injects into the tree when

feeding upon its leaves. Once infected, the

bacteria spreads to the root system, setting

in motion a devastating series of symptoms

including premature fruit drop, small mis-

shapen fruit, nutrient deficiencies and even

tree death. Poor fruit quality is another

significant issue; diseased fruit sometimes is

small and sour relative to normal.

Citrus Greening disease has been

confirmed in all 33 citrus-producing coun-

ties in Florida. The University of Florida

reports the disease has caused $4.5 billion

in economic damage and resulted in the

loss of 8,300 jobs. The citrus crop is in rapid

decline, with a current U.S. Department

of Agriculture crop forecast of merely 74

million boxes. Compare that to 166 million

boxes of juice oranges produced for the

2008-2009 crop, preceded by harvests of

240 million boxes in the early 2000s.

Recently, a University of Florida econo-

mist projected that production would fall

to just 27 million boxes in 2025 if a cure

isn’t found. The expense of growing citrus

recently has more than doubled since 2005.

As a result, many citrus growers are faced

with the harsh reality of half the yield at

double the cost in their operations.

The counterattack

Non-organic citrus growers and re-searchers are working on a wide variety of solutions to Citrus Greening. Efforts range from traditional breeding of resistant varieties to genetically engineering citrus with trans-formed genes from a spinach plant. Other strategies include breeding of sterile psyllids, thermal therapies to raise the temperature of the trees and kill the bacteria, antibiotics, and aggressive nutrient programs to stimulate tree health and vigor. To date, nothing has shown itself to be a final, reliable solution.

On the organic front, Uncle Matt’s Organic currently is conducting joint research with The Organic Center in cooperation with several University of Florida scientists. PCC Natural Markets has contributed $15,000 to support the research for an organic solution. One area of organic research uses organically approved materials, such as neem oil, natural pyrethrin insecticides, and beneficial bacteria and fungi to control psyllids. Another uses antimicrobial therapies, such as thyme oil. A third area of research identifies and geneti-cally analyzes “escape” or “survivor” trees within existing organic citrus groves that display high levels of natural resistance.

As with all organic producers, at Uncle Matt’s, maintaining healthy soil is the foun-dation of disease resistance and control.

For instance, the company uses compost and compost teas to increase biological diversity in soil.

Florida citrus faces its greatest historical challenge. Citrus production is at its lowest point in more than 50 years. Research efforts are underway to solve the problem, but only time will tell if they’re sufficient.

As Uncle Matt’s continues to remedy the epidemic in its own groves with certified-organic measures, the entire industry must work together to find a cure. Partnering with The Organic Center, as well as other organizations in the public and private sector, hopefully will yield results that are sustain-able and effective. Until then, citrus growers strive to overcome the challenge of Greening and keep Florida orange juice on American breakfast tables for the next generation.

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Creating beautiful gardens & outdoor spaces

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DESIGN • INSTALLATION • MAINTENANCE

100% organic cotton panelskeep nipplesundercover

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Eco-FriendlyAlternatives to Pre-Packaged

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Visit our Showroom1514 NE 179th St.Shoreline, WA 98155

FIRST AID • CPR • BLSAED SALES • ACLS

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We'll travel to you, or you can

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Your CommunityHealth and Safety

p: 206-504-3280e: [email protected]

TRAINING

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Center

no. 511 • january 2016 saving organic citrus, page 12 ... · pcc sound consumer january 2016 3...

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