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Sound Consumer, October 2019 | Issue No. 553

Food hubs provide “farmers market values” on a bigger scale

The crisp apple snacks and heirloom ciders at Skagit County’s Sauk Farm are part of the Puget Sound Food Hub, a farmer-owned coop that allows producers to sell to local outlets like PCC rather than to global commodity markets. Such hubs, which have been called “a flagship model of socially conscious business,” are flourishing around the region.

The crisp apple snacks and heirloom ciders at Skagit County’s Sauk Farm are part of the Puget Sound Food Hub, a farmer-owned coop that allows producers to sell to local outlets like PCC rather than to global commodity markets. Such hubs, which have been called “a flagship model of socially conscious business,” are flourishing around the region.

West Seattle, we’re back!

Just in time for its 30th anniversary, our West Seattle PCC is re-opening with a modern building and expanded services. Read about the store’s new features (including the largest bulk section of any PCC), green building standards, and familiar faces returning to the neighborhood.

Just in time for its 30th anniversary, our West Seattle PCC is re-opening with a modern building and expanded services. Read about the store’s new features (including the largest bulk section of any PCC), green building standards, and familiar faces returning to the neighborhood.

Life in your loaf

Whole-grain bread made with a sourdough starter, ample time, and human attention reigns supreme over most loaves. Cookbook author and educator Cynthia Lair tells us her secrets for making homemade sourdough bread to nourish both body and soul.

Whole-grain bread made with a sourdough starter, ample time, and human attention reigns supreme over most loaves. Cookbook author and educator Cynthia Lair tells us her secrets for making homemade sourdough bread to nourish both body and soul.

Getting started with sourdough

The first step to baking with sourdough is making your starter. Cynthia Lair shares a recipe here from her new book, “Sourdough on the Rise.”

The first step to baking with sourdough is making your starter. Cynthia Lair shares a recipe here from her new book, “Sourdough on the Rise.”

Letters to the editor

Field Day organics  •  No pets in markets  •  Bottled water display  •  Recycling meat trays

Field Day organics  •  No pets in markets  •  Bottled water display  •  Recycling meat trays

Policy report: Changes coming to reusable container rules

Many shoppers want to bring their own food containers to stores to cut down on packaging waste. Thanks to consumers like you, retailers like PCC and other advocates, the Washington State Department of Health (DOH) has started working to change the rules that severely limit when customers can use their own containers in stores.

Many shoppers want to bring their own food containers to stores to cut down on packaging waste. Thanks to consumers like you, retailers like PCC and other advocates, the Washington State Department of Health (DOH) has started working to change the rules that severely limit when customers can use their own containers in stores.

Study finds “prevalent” pesticide residues in conventional milk

Residues of certain pesticides and antibiotics were detected in several samples of conventional milk—but not in their organic counterparts— in a recent study by researchers at Emory University.

Residues of certain pesticides and antibiotics were detected in several samples of conventional milk—but not in their organic counterparts— in a recent study by researchers at Emory University.

Mushroom farming and “cultivating the forest”

A group of fungi experts are studying how to expand opportunities for forest-grown mushrooms, hoping to improve forest health, help farmers develop new crops, and produce more food from renewable resources.

A group of fungi experts are studying how to expand opportunities for forest-grown mushrooms, hoping to improve forest health, help farmers develop new crops, and produce more food from renewable resources.

Cool Beans: Coffee-roasting collaboration cuts energy use

Tony’s Coffee, PCC’s local private-label coffee producer, recently invested in a new system that reduced its energy use by a whopping 47% per pound of coffee roasted. Also, Tony’s new Terra Nova blend for PCC will benefit both local and global efforts to support sustainable agriculture.

Tony’s Coffee, PCC’s local private-label coffee producer, recently invested in a new system that reduced its energy use by a whopping 47% per pound of coffee roasted. Also, Tony’s new Terra Nova blend for PCC will benefit both local and global efforts to support sustainable agriculture.

News bites

Is sesame a top allergen?  •  Don’t rinse raw poultry  •  Plastic water bottle ban  •  Oregon mandates cage-free eggs  •  Tribes release salmon  •  Spraying antibiotics didn’t halt citrus disease  •  Cereal-makers could support regenerative farming  •  Food waste in fields  •  Weed killer threatens soybeans  •  Organic fraud tragedy  •  Rodale Institute in California  •  Coconut shortages and vegan ice cream

Is sesame a top allergen?  •  Don’t rinse raw poultry  •  Plastic water bottle ban  •  Oregon mandates cage-free eggs  •  Tribes release salmon  •  Spraying antibiotics didn’t halt citrus disease  •  Cereal-makers could support regenerative farming  •  Food waste in fields  •  Weed killer threatens soybeans  •  Organic fraud tragedy  •  Rodale Institute in California  •  Coconut shortages and vegan ice cream

Our Co-op Community

Join PCC in supporting community organizations, including upcoming “Green City” days around the region to restore forested parks and natural areas.

Join PCC in supporting community organizations, including upcoming “Green City” days around the region to restore forested parks and natural areas.

Packaging parties unpacked

While every neighborhood’s food bank might have different needs, the bulk foods “packaging parties” led by PCC staff members all involve a lot of scooping—and a lot of fun. Rachel Tefft, PCC’s community nutrition program manager, explains what’s involved and how to join in.

While every neighborhood’s food bank might have different needs, the bulk foods “packaging parties” led by PCC staff members all involve a lot of scooping—and a lot of fun. Rachel Tefft, PCC’s community nutrition program manager, explains what’s involved and how to join in.

PCC Cooks Classes

Explore new skills in a PCC fall cooking class, from Instant Pot expertise to autumn apple harvests.

Explore new skills in a PCC fall cooking class, from Instant Pot expertise to autumn apple harvests.

PCC Board of Trustees

The Board of Trustees met on July 24, 2019. The next regular Board meeting is scheduled for October 30, 2019.

The Board of Trustees met on July 24, 2019. The next regular Board meeting is scheduled for October 30, 2019.

Sound Consumer, October 2019 | Issue No. 553