Sound Consumer archive
The Flavor Industry
by Samia McCully, N.D.
For thousands of years, spices and sauces and different forms of cooking have flavored our food naturally. So, why is there a multi-billion dollar industry based on replicating these results? The evolution of food flavoring in America began during the Industrial Revolution.
Do you drink enough water?
by Cynthia Lair
Water is important to many bodily functions, such as regulating temperature, transporting nutrients and oxygen to the blood, removing waste, and lubricating joints. Every day our bodies lose water through sweating, exhaling, urination and bowel movements. This water must be replaced.
Twin Springs Farm
That plump, perfect peach you cradle in your hands this month was plucked just hours ago from an orchard on the banks of the mighty Columbia River, heady with sweetness from hours of basking in the Eastern Washington sun.
Recipes from the August issue
Eggplant lends vibrant color and a unique texture to many meals and marries well with surrounding flavors.
Marinated Grilled Eggplant · Pasta with Eggplant, Mushrooms and Fresh Mozzarella · Persian Eggplant and yogurt dip
Corn Refiners Association: these treacle tricksters are no treat!
by Goldie Caughlan, PCC Nutrition Education Manager
While Web surfing recently for items on high fructose corn syrup (HFCS), I was confronted repeatedly with intrusive and unctuous pop-up advertisements. They jumped out from the page, yelling “sweetsurprise.com: Discover The Facts About HFCS, Sugar & Honey Online Today!”
What's new in store — August 2010
From a line of all-natural, non-toxic art supplies to vegan pizza and sparkling kombucha, we have a variety of products new in store.
Notes from the Cellar
by Jeff Cox, Beer and Wine Merchandiser
When it comes to adjectives, bitter just won’t fly. What most people are after is sweetness — although “sweet” is another word best used judiciously (somewhere in the self-styled sophisticates’ dictionary of received ideas it clearly states that sweet wine is for rednecks and other assorted mouth-breathing types).
A toast to Powers Winery ... and you!
By Lynne Jordan, Development & Outreach Associate
This June PCC Farmland Trust reached a milestone worth celebrating — our partnership with Powers Winery surpassed $50,000 raised in support of organic farmland preservation. For every Powers’ Farmland Trust Cabernet or Chardonnay bottle sold at PCC Natural Markets, two dollars is donated to the trust.
Letters to editor
Safer cosmetics · Vendor remembered · City chickens · Organic egg processing? · Chicken packaging · Plastic wrap · Plastic produce bags · Plastic water bottles · Canned tomato/BPA substitute
GE alfalfa victory · Outlaw food dyes? · Rosemary for safer grilling · More food inspections needed · Grasshopper threat · Gates Foundation funds organic · GM in Germany · Nuts improve cholesterol · MSC certifies Antarctic krill · NOP prohibits OCIA in China · Land for new farmers · Dairy efficiency
Board meeting report · Next board meeting · Talk to the Board · What are Ends policies? · Global Ends