Dedicated since 1961 to informing and inspiring the PCC community through the co-op’s vision of advancing the health and well-being of people, their neighborhoods and our planet.

What’s New in this issue:

Make the freezer your superpower >

Cooking with frozen fruits and vegetables >

Sharing traditions between generations >

What you should know about ultra processed foods >

Letters to the Editor >

Reducing inflammation and stress

Bastyr University experts have tips for a healthful new year

Learn more

Make the freezer your superpower

Make any winter meal easier with a well-stocked freezer

Cooking with frozen fruits and vegetables

Get great tips on cooking with frozen fruits and vegetables

Sharing traditions between generations

See how holiday traditions remain precious through the years

What you should know about ultra processed foods

Many nutritionists want these foods labeled – here’s why

Letters to the Editor

Plastic packaging • Product sourcing • Native American viewpoints

[ FROM THE ARCHIVES ]

Secrets of shopping the bulk bins

Smart grocery shopping advice almost always includes a suggestion to shop the bulk bins.

[ FROM THE ARCHIVES ]

Plan now for years of fruitful harvests

Ideas for sustainable holiday gift wrap

Send less to the landfill with gift wraps that are recyclable, compostable, upcycled and repurposed.

What’s new in food for 2025

Tinned fish? “Complexitarian” dining? Buckwheat? See what’s next in the sustainable food world.

Become a Washington cheese expert

Washington state is becoming a powerhouse for great local cheeses. Meet some producers and build a perfect cheese plate.

Growing for Good links farmers and food banks

A farm specializing in Asian vegetables is partnering with an island food bank in the latest expansion of Growing for Good, a program supported by PCC members and shoppers.

Why it’s hard to find compostable deli containers

Changes to the industry and supply chain caused short-term pains but should lead to long-term solutions.

Meet the editor.

Journalist Rebekah Denn is a longtime PCC member and has edited the Sound Consumer since 2019. She is a regular contributor to The Seattle Times and other publications, with work including everything from investigative reporting to restaurant criticism (sometimes both at once.) The winner of two James Beard awards and other honors, she curated the 2017 “Edible City” exhibit at Seattle’s Museum of History and Industry. She lives in Seattle with her omnivorous husband and three vegetarian children.

Write Rebekah

Dedicated since 1961 to informing and inspiring the PCC community through the co-op’s vision of advancing the health and well-being of people, their neighborhoods and our planet.

What’s New in this issue:

Reducing inflammation and stress

Make the freezer your superpower

Cooking with frozen fruits and vegetables

Sharing traditions between generations

What you should know about ultra processed foods

Letters to the Editor

[ FROM THE ARCHIVES ]

Secrets of shopping the bulk bins

[ FROM THE ARCHIVES ]

Plan now for years of fruitful harvests

Ideas for sustainable holiday gift wrap

What’s new in food for 2025

Become a Washington cheese expert

Growing for Good links farmers and food banks

Why it’s hard to find compostable deli containers

Meet the editor.

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