Staff picks

This article was originally published in March 2016

Note: This article has been updated since it was originally published.

Beecher's Smoked Flagship Cheese

Beecher’s Smoked Flagship Cheese

It’s very flavorful but not too smoky, creamy in texture, and a great complement to hamburgers or anything else at home on the grill.

— Shelby Chalker, Edmonds

Finn Crisp flatbread

Finn Crisp flatbread

Rye crackers that are big and round with a hole in the middle, fun to break apart and eat. Minimal ingredients, great flavor.

— Gregg Hennis, Edmonds

Field Roast Chao Tofu cheese slices

Field Roast Chao Tofu cheese slices

I love this new vegan cheese! It tastes and melts like a milder cheese such as Provolone and is absolutely delicious! ­

— Ruzielle Ganuelas, Columbia City

Camamu Black Beauty Soap

Camamu Black Beauty Soap

Has a fantastic texture and the smell is incredible (it gets richer as you lather up!) Leaves my face feeling clean, but not overly dry.

— Jamie Whiteley, Issaquah

Wholesum produce

Wholesum produce
fair trade, organic

Organic tomatoes, peppers, cukes and zucchini — now Fair Trade Certified — turning the upcharge back to farm workers to use as they wish.

— Trudy Bialic, office

GT's Gratitude Kombucha with turmeric, carrot and ginger

GT’s Gratitude Kombucha with turmeric, carrot and ginger

I’m a big kombucha drinker and this is by far my favorite right now and the sugar content is low! Only 4 grams per serving. Score!

— Sara Walsh, office

Ziva hummus

Ziva hummus

Locally grown garbanzos, the only sprouted hummus, and smooth and creamy with just the right amount of tanginess. Made by a PCC staffer!

— Scott Reist, Kirkland/Gordon Onelas, Fremont

Tony's Coffee Café Carmelita

Tony’s Coffee Café Carmelita

I love the rich, complex flavor; it’s invitingly toasty and sweet, but also has a no-nonsense boldness that keeps me going day in and day out.

— Gina Kilbridge, PCC Farmland Trust

Also in this issue

Soil & Sea: reports from our producers

Learn about this International Year of the Pulses, how Washington viticulturists are getting creative to conserve water, California's experimentation with drought-prevention techniques, and more.

Transforming food system values

Big, processed food companies are losing market share as shoppers are rejecting artificial colors and flavors, pesticides, preservatives, growth hormones, antibiotics and genetically engineered ingredients. Here's a look at some recent notable shifts in the market.

Proposed PCC bylaws

Please vote in PCC's 2016 elections! PCC members will have the opportunity to adopt a new set of bylaws — the rules that govern operations of our cooperative — for the first time since 2008.