Welcome to the 2019 holiday table. No matter what your traditions, U.S. diners have expanded their definitions of “holiday dish” in recent years.
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Sound Consumer, November/December 2019 | Issue No. 554
From Northwest Celebration Stuffing to Flourless Chocolate Crinkles, PCC is sharing recipes to brighten your holiday menus.
See PCC’s holiday hours and get information on reserving holiday meats.
At Quillisascut Farm in Eastern Washington, Lora Lea and Rick Misterly make cheese and run a hands-on “farm school” that’s drawn national acclaim. PCC’s Arvin Batingan attended the Chefs of Color week at Quillisascut this year, and reported back on what he learned about farming, sustainability—and making a difference.
After nearly two years of research and evaluation, PCC is transitioning to a new Member Benefit Program on Jan. 1, 2020.
The 13th PCC store is set to open Nov. 13. We’re looking forward to becoming part of this community that’s already brimming with local food culture.
Photographer Rylea Foehl visited fields of flowers, berry patches, and ranches to provide farmers with gorgeous professional photos. It’s part of a Pierce County nonprofit’s efforts to help farmers educate the community about who they are and what they do.
Eggs weren’t exactly luxuries in the days when small independent farms dominated the marketplace. But the price of eggs back then was far more in line with what we see today for eggs produced in smaller-scale environments with strict standards for animal welfare.
Compliments for Kirkland • GE corn and responsible packaging • Bulk bin sourcing • Compostable containers • Shade-grown coffee
Studies needed on plant-based “meat” • Official new food words • Forgiving farmer loans • Food sovereignty education • Cranberry harvest is mixed blessing • Seattle Green New Deal • From mining to beekeeping • Safety concerns in pork industry • High-fat meals and inflammation • Insecticide linked to songbird decline • Microplastics in seafood • USDA moves to Midwest • Drought-resistant barley
The 16-foot-octopus sculpture in PCC’s new Ballard store is probably the most prominent representation of PCC’s pursuit of the Living Building Challenge, the world’s most rigorous green building standard. Behind the scenes, though, there’s much more.
Dig deeper into the details of the materials used in PCC’s West Seattle and Ballard stores.
The challenges of organic certification don’t stop at the edge of the farm. Earlier this fall, our stores underwent the annual inspections required under our certification as an organic retailer, a voluntary but still-uncommon classification.
This quarter, PCC awarded grants to one institution finding better ways to feed hungry people and another one working to protect the world’s largest sockeye salmon fishery.
As PCC joins new communities, we embark on new relationships and collaborations. As we prepared for the opening of our Ballard store, we visited a remarkable Giving Garden in the neighborhood and learned about an urgent campaign to preserve its land.
Meet Isaiah McDaniel from PCC’s Green Lake Aurora store and Tonatiuh Simiano from Green Lake Village.
Small producers can face a maze of challenges trying to get their products on retail shelves. Watch for holiday offerings at PCC stores from some of these talented entrepreneurs, thanks to an innovative partnership with Ventures, a local nonprofit.