A farm “incubator” in the Skagit Valley is cultivating a diverse new generation of farmers. The program at Viva Farms includes training in sustainable agriculture as well as low-cost access to land, equipment and other needs.
Major changes in sunscreen regulations are on the horizon in the U.S. Here’s a look at PCC’s sunscreen standards and information to help inform your own choices about which products to use.
New research shows that almonds, cashews, pistachios and walnuts provide fewer calories than we once thought. It turns out the way we track calories, which is rooted in 19th-century science, has some fundamental flaws.
Acclaimed chef Maria Hines has a new cookbook to help people fuel their bodies for outdoor activities. Hines, a rock climbing and kayaking enthusiast, shares her recipe for Plum Cardamom Fruit Roll-ups and her thoughts on preparing foods for outdoor adventures.
Meat gets a lot of justifiable credit for its protein content, but vegetables and other plant-based foods can pack a protein punch too. From cooked greens to lentils and even potatoes, our partners at Bastyr University provide this look at incorporating plant-based proteins into a balanced diet.
Surprising as it may seem, virtually all organic strawberries grown in the U.S. come from non-organic plants. But changes are slowly coming.
Woof! Learn how farmers are using “livestock guardian dogs” to keep their pastured chickens, sheep and other animals safe.
Many PCC members had supported Yes on 522, a 2013 ballot initiative on labeling genetically modified organisms (GMOs.) Now a state Supreme Court ruling says that an opponent to the measure violated campaign laws.
The blueberries at Bow Hill Blueberries, a 5-acre farm established in the 1940s, are “heritage” varieties that produce spectacular blueberry juices and other organic products. The Seattle Seahawks kitchen uses berries from the organic farm to make smoothies for its players.
What do the various “Grass-fed beef” labels guarantee? What are their drawbacks? Experts at Consumer Reports help make sense of the label claims.
Lottie Cross was a fixture of Seattle’s Black community and was an inspiration to all who crossed her path.
The battle over organic certification of hydroponically produced crops is now a question for the court system.
Jon Steinman looked at the fascinating history of grocery store co-ops in his new book. This excerpt covers the waves of food co-ops that formed in America starting in the 1930s.
PCC board member Brad Brown is serving as interim CEO while the Board of Trustees seeks a permanent CEO to replace Cate Hardy.
This quarter, PCC was honored to present grants supporting a thriving urban farm in Yesler Terrace and a CSA program in underserved communities.
Some may assume that Seattle’s farmers markets and PCC would consider each other direct competitors, Instead, we support each other, sharing a commitment to small-scale farmers and community-led food access work.
Manny Canales of Concrete-based Canales Produce delivered more than 300 pounds of fresh asparagus to the Ballard Food Bank and West Seattle Food Bank as part of the partnership between the Neighborhood Farmers Market Alliance and PCC’s partner food banks.
PCC is tackling refrigeration climate impacts across the co-op. We’ve already reduced our refrigerant leaks by 266 pounds this year compared to 2017, a 5% reduction in our carbon emissions associated with refrigerants.
PCC has changed its school fundraising program to more directly support youth nutrition programs and food security.
Dietitians and “Kid Food” • Animal Farm • Newspapers and Community • Farmworker Policies
“Lost” apples rediscovered • Revisiting meat labels • Chef earns grist honors • School lunch lawsuit • Carbon neutral tea • Stress-buying chicks • Tribal fisheries agreement • Plastics packaging research • Wine industry grant • Increased conservation easements • Mushrooming demand • Loosening pesticide regulations • Cattle tracking program
The annual PCC Co-op Purposes Report shares PCC’s financial data and specifics on the successes and challenges we’ve seen while working toward our social, environmental and financial goals.
We appreciate how our members have embraced new methods to interact with us this year. Among the changes: Our cooking classes maintained a high level of connection even as they moved online.
