PCC Sound Consumer | Letters to editor, June 2005

PCC Natural Markets

Facebook Pinterest Instagram

Letters to editor
Sound Consumer | June 2005

Letters must be kept to 250 words or less and include a name, address and daytime phone number for verification or they cannot be published. We reserve the right to edit for space, clarity and accuracy. Please e-mail letters to editor@pccnaturalmarkets.com.

Raw food in the deli?

I’m a member who absolutely loves your stores. I did notice, reading Sound Consumer, that you had a comment on recipes that are very traditional and have lots of sugar and butter and other ingredients I don’t opt to eat. I have an excellent recommendation to address that. I’d love to see raw food recipes on your pages as well as in your deli. You must be aware of the raw food diet?

Raw food is a most healthy way to provide delicious sweets, entrées and snacks. Dieters, diabetics, vegans and people who aren’t aware that the food they eat is the cause of discomfort/illnesses can provide their bodies with enzyme-packed, digestible and delicious foods. The options you offer are tasty, but after becoming aware of what my body feels like eating a purely raw diet, I can feel the heaviness and lethargy that comes from digesting cooked meals.

A big problem the raw food diet has in establishing itself is that too often the concoction is not a very good recipe. Recipes that aren’t too “weird” (and) appeal to most people’s tastes would be key. Try things like colored peppers stuffed with sprouts, nuts, carrot and celery gratings with cumin (fresh, of course) and a tomato/pepper/cocoa sauce. Raw soups can be very flavorful; the customer can opt to warm them. Desserts become an addition to health, using raisins/dates/fruit to sweeten and add trace minerals. The woman who opened up a raw restaurant in San Francisco did so well that she opened up additional restaurants to meet the demand. I look forward to the enhanced health PCC could bring about by broadening their horizons.
— Cloudine

PCC deli merchandiser Jan Thompson replies: Please send us your recipes! We’d love to try them. Our chefs haven’t developed any raw dishes at this point but may do so in the future. The raw food diet certainly is becoming more popular and we’re aware of the arguments for it. We are beginning to see vendors coming to us offering raw food items. We carry one now, the carrot cake from Chaco Canyon Café in Seattle, at 50th and Brooklyn. We expect more items from Chaco Canyon’s kitchen this summer. Also, our PCC Cooks program offered three raw food classes this past winter and they were very well attended.

More on biofuel at PCC

I resonate with Amy Kramer Hawks’ suggestion (Letters, May Sound Consumer) that PCC sell biodiesel fuel. I’ve been using B100 biodiesel for about 10 months now from Dr. Dan’s Fuelwerks in Ballard in our ’98 VW Turbo Diesel Bug. Dr. Dan sells it from a simple trailer, with a pump on top of a plastic tank, a meter and a simple key switch. He has a conventional auto shut- off fuel delivery nozzle. It’s quite a simple operation. Of course, there are many ways it could be handled.

Albert Postema has used some 41,000 gallons of B100 in his (vehicles at his business) Earthwise Excavation and reports that newer vehicles do not have problems using B100. Some of the older vehicles, including the Washington state ferries, have collections of junk that tend to clog fuel filters with the first batch of B100. I have several reasons for using bio-diesel:

  1. Soy plants take carbon dioxide out of the atmosphere to grow. So by using B100 soybean oil, I am not contributing to the global warming situation.
  2. It helps the farmers here in the United States who grow soy.
  3. I have a hard time burning our limited petro fuels, especially when the president feels we have to go to war to protect our fuel supplies.
  4. No conversions to the vehicle are necessary.

In conclusion, it seems that selling B100 or B99 would be a natural extension of PCC. — Chuck Hanna-Myrick, Bothell

Editor: There are many good arguments for biodiesel and other biofuels, but there are a couple of downsides to consider. We’ll have a story on biofuels in our July issue.

Genetically modified food info

I am currently a junior at Albertson College in Idaho, a very small liberal arts college in southern Idaho. I’m originally from Issaquah as well as an avid PCC shopper, so I was wondering if you might be able to help me out. I’m currently working on a project that involves researching GM (genetically modified) foods from an anthropological and comparative perspective. I’m hoping you might know of any organizations in the Puget Sound area that are concerned with the topic of GM foods. If you have any advice, I would greatly appreciate it if you might let me know at your earliest convenience. Thank you very much for your time.
— Kim Peters, Idaho

Editor replies: The Campaign to Label Genetically Engineered Foods is a national online resource for genetically engineered foods, based here in Seattle (see www.thecampaign.org). Also, visit the GE Food Alert (www.gefoodalert.org), the Union of Concerned Scientists (www.ucsusa.org), Seeds of Deception (www.seedsofdeception.com) and the Organic Consumers Association (www.organicconsumers.org).

Seals and seafood

The Humane Society is asking for help in protesting the upcoming Canadian seal slaughter. The Society is asking that consumers boycott the purchase of Canadian seafood imported to the United States.

As PCC members, my wife and I would like to ask my Issaquah PCC and all PCC stores to join this boycott and not purchase and sell Canadian seafood products. There are currently several seafood products listed on the PCC Web site that PCC imports from Canada. I believe this is a humane, dignified and generally good thing to get involved in.

Please visit the Humane Society’s Web site at www.protectseals.org for a detailed report. The story was also run in the Seattle Times, on April 5 in the Nation/World section. Please assist two of your many members in stopping this heinous act!
— Matthew and Deanna Tregoning

PCC Director of Merchandising Paul Schmidt replies: The amount of Canadian seafood sold in our stores is very small, only about two pounds per day per store. Understand that at certain times (but not always), true cod and the cooked salad shrimp are available only from Canada. We’ve posted a sign in our seafood departments to inform members about the boycott and we’re also listing the country of origin on packages. This allows each customer to make his or her own decision.

Share Comments My PCC

Login (Why?)