Edible produce coating • Compostable chocolate wrapper • Plastic-free zone? • Bulk goods ingredients • Grass-fed beef • Animal-based foods • A heartening model
Family-owned Regino Farms was one of the first success stories from a program by nonprofit Viva Farms meant to support and train a new generation of farmers.
In PCC’s latest “Community Voices” column we talk with David Song, executive director of Town Hall Seattle, about bringing in dynamic, diverse and sustainable programs.
Kate Lebo, author of the book “Pie School,” shares inspiration in this pie-baking essay and recipes for rewarding fall baking.
Sweetener guidelines • New apple variety • Shading salmon streams • Oregon fish and wildlife • Meat labeling terms • Food business incubator • Organic Trade Association • Gluten-free bread [...]
Got too many tomatoes? We’ve got expert advice on how to use them now and how to preserve them for year-round enjoyment.
See the latest “Dirty Dozen” and “Clean 15” lists of conventional fruits and vegetables that show the highest and lowest levels of pesticide residues.
Meet Jake Cappleman from the Ballard PCC, Stephanie Gil from the Central District PCC and Manuel Canul Ramos from the Bellevue PCC!
Get beyond button mushrooms with our flavor-focused guide to chanterelles, lion’s manes, maitakes and more.
Long associated with the natural foods and plant-based eating movements, soy has a legacy that reaches much further.
A PCC membership is a one-time fee of $60. Learn about the benefits of being a PCC member including member offers, events, and partner discounts.
