70 Years of Feeding Community

70th anniversary logo

Recipes and stories of our co-op

Since PCC’s humble beginnings in 1953, we’ve believed that every salad, snack or sip makes an impact, whether personal or beyond. Over the last 70 years, our community’s connection with food — from original recipes turned fan favorites developed right in our delis, to heartwarming tales of passing on knowledge in our classrooms — has helped shape our co-op into what it is today.

Historical PCC store front

Decade by Decade

See how people and planet — and the ways in which they impact each other — have driven our co-op forward, from PCC’s shift to focus to natural foods in the 70s to the creation of our Growing for Good program in 2020.

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Taking Root

Passionate people laid the groundwork that has manifested into PCC’s mission today to ensure that good food nourishes the communities we serve while cultivating vibrant, local, organic food systems.


PCC’s Founding Father… and Food

Idealism was the key ingredient in 1953 when John Affolter started the food-buying club that became PCC. He left a legacy of unbending commitment to a community that shared some of his philosophy and his activism. In the process, it shaped PCC’s path.

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Poet of the Farmland Fund

Jody Aliesan first stocked produce at our co-op’s fledgling store. She later led the PCC Farmland Fund, a nonprofit land trust, which lives on as a separate organization: the Washington Farmland Trust.

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“The Seed Woman”

Education was one of PCC’s founding principles as a co-op, and that went beyond cooking. Through classes and a classic book, Gen MacManiman taught countless community members about dehydrating foods and resourceful living.

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The Origins of Cascadian Farm

To most shoppers, Cascadian Farm is a label. But to those who remember, it was both an ideal and a place. In 1971, PCC was the first customer of the tiny farm that has become a global giant of organic foods.

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The Folks Behind the Food

Since opening our first full-service deli in 1994, shoppers and members have come to love and rely on fresh-made dishes from the PCC Market Kitchen. Many of our bestsellers were created by the folks behind the counter at your neighborhood PCC.

Developing Deli Classics

If you look around your neighborhood PCC Market Kitchen, you might find the creator of one of your favorite deli dishes. Dante Moreno, for instance, deli manager at Fremont PCC, developed many modern hits.

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Creative Staff, Enduring Recipes

Thien Ven, a PCC staff member since 1991, developed well-loved recipes. Over the years, some of Ven’s inventions have dropped off the menu, like a Thai chicken curry soup. Others, like Sesame Capellini, are still crafted daily.

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Inventing Emerald City Salad

One of Seattle’s signature recipes, named one of the dishes that defines the city, came from an inclusive goal. Meg Petty invented PCC’s Emerald City Salad when working in the View Ridge deli in the early 1990s.

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The Story of Steph’s Tofu

Originally named “Steph’s Famous Tofu,” PCC’s bestselling savory-sweet classic was actually invented by a real Steph! “I have this habit whenever I come up with something to say it’s famous, just as a joke,” said Stephanie Coren.

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Thriving in the Co-op Classroom

As much as good food is a cornerstone of our co-op, so is education. PCC Cooking Classes has been bolstered by culinary experts for decades and has taught thousands of shoppers and members lifelong skills.


Nutrition Education with “Ask Goldie”

Goldie Caughlan’s work at PCC sparked a lifetime of education — for her, for the co-op, and even the nation. In 1983 she founded FoodWorks!, which became PCC’s cooking class program.

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Tom Yum

Cooking with PCC

Instructors like Pranee Halvorsen help make PCC’s 30-year-old cooking class program a delicious education. She taught her first Thai cooking class at PCC in 2003 and hasn’t stopped since.

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Homegrown Recipes

Every year, visitors to the PCC website have a few guaranteed go-to recipes. It’s no surprise that these reliable dishes were created by none other than Lynne Vea, PCC’s former corporate culinary innovation chef and a longtime contributor to the co-op.

apple pie

The Most Popular Pie

PCC’s most popular website recipe — Old-fashioned Brown Sugar and Cinnamon Apple Pie — has only been around for about 13 years, but its roots are far deeper. Find our most-requested recipe and the story behind it.

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winter kale

Making the Most of Winter Kale

Kale chips — a top recipe on the PCC website — were just one of the fabulous seasonal recipes PCC’s Lynne Vea shared on Ciscoe Morris’s hit TV show. Week after week, Vea shared ideas for how to eat the fruits and vegetables.

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An Impactful Crop

Long associated with the natural foods and plant-based eating movements, soy has a legacy that reaches much further.

tempeh tacos

Soybean Time Travel

We couldn’t update some of PCC’s oldest recipes, because it turns out some dishes faded from public view for good reason. When the nutritional pros and cons begin to blur, time traveling may prove enlightening.

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Island Springs guy

Island Spring Organics and Changing the World

Luke Lukoskie, a former PCC board member, co-founded the organic tofu company in 1976 and published a “Tofu Madness” cookbook. To him, tofu has been a way to make a positive impact on people and planet.

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