518 What does “natural” mean?, page 12 SOUND CONSUMER … · 2017. 9. 11. · •...
12
SOUND CONSUMER PCC Natural Markets 4201 Roosevelt Way NE Seattle, WA 98105 PRSRT STD US POSTAGE PAID SEATTLE, WA PERMIT NO. 401 CONTINUED ON PAGE 4 CHANGE SERVICE REQUESTED Dedicated to informing and educating members and the public about food and agriculture, consumer food concerns, and the cooperative business model. No. 518 • August 2016 IN THIS ISSUE Melon varieties, page 6 Pickle recipes, page 7 What does “natural” mean?, page 12 by Marilyn Walls, M.S. Y our face is a reflection of you, a visible image to the world. Like it or not, your emotions, diet, stress and perhaps illness are evident there. Facial skin is softer, more delicate and more vulnerable to environmental stress. So why do those who are conscientious about food choices sometimes not give the same consideration to cosmetics? Facial skin needs extra care, so we might think cosmetics would be espe- cially gentle. Makeup, however, is one of the worst offenders when it comes to ingredients. Look at your makeup labels: you may find petroleum-based ingredi- ents, mineral oil, FD&C artificial colors, formaldehyde, talc, parabens, phthalates, quaterniums or diethanolamine (DEA). PCC’s new Health and Body Care (HBC) standards do not allow for such synthetic, harsh or irritating ingredients (see pccnaturalmarkets.com/r/4157). Yet PCC understands that even the ingredi- ent purist might want to have fun with makeup, so we offer cosmetics to nurture skin, while providing the color palette for creating a face to launch a thousand ships. WHY NATURAL MATTERS Physically, the face is thin-skinned. Like a person described as thin-skinned, the face can be sensitive to insults, easily hurt and fragile. Facial skin cells are small- er than the cells of the rest of the body, leaving the face with less of a protective barrier to keep moisture in and chemicals out. These smaller cells have less fat, which makes wrinkles more visible. The neck has even thinner skin than the face, and eyelids have the thinnest skin. Such thin skin makes our necks sub- ject to wrinkles and our eyelids susceptible to absorbing the ingredients of eyeshadow. With less natural protection and more pores than the rest of the body, toxins easily create blemishes on the face. Lips especially are sensitive. Sebaceous (oil) glands are most abundant in the face and scalp — except for the lips. Lips have no oil glands and they have little innate abil- ity to manage dead skin cells. This accounts for dry, flaky lips, which can chap easily. MAKEUP TIPS Makeup can boost confidence or pro- vide a signature look. With makeup you get so much for so little! Cosmetic sales always have increased in economic downturns — either as a symbol of resistance in tough times or as an affordable comfort when large purchases were unattainable. During the Great Depression red lipstick was the #1 seller — a small, inexpensive pleasure. Whatever your reasons for sprucing up your features, here are some ideas to enhance your beautiful face. Ask PCC HBC staff for advice choosing colors or products. Look for in-store demos by our cosmetic vendors. Update your colors “Makeup needs to be reevaluated every five years,” says local beauty consultant Alicia Uyeda, “You can’t wear the same dark colors as you age; instead you need to soften and lighten your cosmetics with the years. Any age can wear makeup that shimmers, however. Shimmer reflects light and flatters the face with a soft glow.” Mist and moisturize First mist and moisturize before putting on makeup. A mist or toner hydrates your skin and decreases the amount of moisturizer needed. (See pccnaturalmarkets.com/r/4158 for a selection of mists and toners sold at PCC.) Be sure to use a moisturizer formulated specifically for the face since it will have oils suited for facial pores, which are smaller. In addition to a moisturizer suitable for face, neck and décolletage, choose a cream specific for the eye area and use it for the thin skin of both eyelids and lips. Eye cream has the smallest particles of oil for enhanced absorption with those smallest of skin cells, which have no oil glands. Remember to include lips in all facial treatments, even exfoliation. Concealer and foundation Start your routine with concealer. If the shade of the concealer is too light for your skin, it will call attention to what you’re attempting to CLEAN COSMETICS Choose natural makeup for the same reason you choose organic food Correction re: chicken trays We’re only as good as our information and we’re sorry to say we made a mistake in last month’s cover story, “Plastics and packaging.” We stated incorrectly that Draper Valley’s white foam chicken trays are recyclable. We’ve since learned they are Styrofoam and must be disposed of as garbage. Draper Valley says its machinery hasn’t been able to accommodate the compostable trays on the market but it’s still looking for one that might work. We’ll keep you posted. State GE labeling laws revoked? Thank you to all PCC mem- bers who tried to help stop a bad bill that would revoke four state laws to label genetically engineered (GE) foods and any future attempts by other states for mandatory, on-package GE label- ing. At press time, the bill from the U.S. Senate was expected to pass the House and be signed by the president. We’re doing what we can to stop it but we want you to know that even if the president signs this bad bill into law, PCC Natural Markets will keep our pledge to identify GE foods in our stores by 2018. We are mak- ing good progress! The bill moving toward the president’s desk is written to avoid transparency. The New York Times Editorial Board calls the measure a “flawed approach.” Even the Food and Drug Adminstration (FDA) warns it would be difficult for any GE food to get labeled the way this bill is written. Glyphosate-ready crops, most Bt crops and even GE salmon could be exempt. So could soy and canola oil, sugar from GE sugar beets, corn syrup and foods produced with gene editing and nanotechnology. The FDA also says an allow- ance for QR codes, 800 numbers or websites conflicts with FDA regulations for food information to be on food packages. It does not mandate recalls, penalties or fines for noncompliance. If you’d like to receive timely PCC Advocates email updates on this or other food concerns, sign up at pccnaturalmarkets.com/enews. See men’s skin care products on page 4.
Transcript of 518 What does “natural” mean?, page 12 SOUND CONSUMER … · 2017. 9. 11. · •...
S O U N D C O N S U M E R
PCC Natural Markets4201 Roosevelt Way NESeattle, WA 98105
PRSRT STDUS POSTAGE
PAIDSEATTLE, WA
PERMIT NO. 401
CONTINUED ON PAGE 4
CHANGE SERVICE REQUESTED
Dedicated to informing and educating
members and the public about food
and agriculture, consumer food concerns,
and the cooperative business model.
No. 518 • August 2016
IN THIS ISSUE
Melon varieties, page 6
Pickle recipes, page 7
What does “natural” mean?, page 12
by Marilyn Walls, M.S.
Your face is a reflection of you, a
visible image to the world. Like it
or not, your emotions, diet, stress
and perhaps illness are evident there.
Facial skin is softer, more delicate and
more vulnerable to environmental stress.
So why do those who are conscientious
about food choices sometimes not give
the same consideration to cosmetics?
Facial skin needs extra care, so we
might think cosmetics would be espe-
cially gentle. Makeup, however, is one
of the worst offenders when it comes to
ingredients. Look at your makeup labels:
you may find petroleum-based ingredi-
ents, mineral oil, FD&C artificial colors,
formaldehyde, talc, parabens, phthalates,
quaterniums or diethanolamine (DEA).
PCC’s new Health and Body Care
(HBC) standards do not allow for such
synthetic, harsh or irritating ingredients
(see pccnaturalmarkets.com/r/4157). Yet
PCC understands that even the ingredi-
ent purist might want to have fun with
makeup, so we offer cosmetics to nurture
skin, while providing the color palette for
creating a face to launch a thousand ships.
WHY NATURAL MATTERS
Physically, the face is thin-skinned.
Like a person described as thin-skinned,
the face can be sensitive to insults, easily
hurt and fragile. Facial skin cells are small-
er than the cells of the rest of the body,
leaving the face with less of a protective
barrier to keep moisture in and chemicals
out. These smaller cells have less fat,
which makes wrinkles more visible.
The neck has even thinner skin than
the face, and eyelids have the thinnest
skin. Such thin skin makes our necks sub-
ject to wrinkles and our eyelids susceptible
to absorbing the ingredients of eyeshadow.
With less natural protection and more pores
than the rest of the body, toxins easily create
blemishes on the face.
Lips especially are sensitive. Sebaceous
(oil) glands are most abundant in the face
and scalp — except for the lips. Lips have
no oil glands and they have little innate abil-
ity to manage dead skin cells. This accounts
for dry, flaky lips, which can chap easily.
MAKEUP TIPS
Makeup can boost confidence or pro-
vide a signature look. With makeup you get
so much for so little! Cosmetic sales always
have increased in economic downturns —
either as a symbol of resistance in tough
times or as an affordable comfort when
large purchases were unattainable. During
the Great Depression red lipstick was the
#1 seller — a small, inexpensive pleasure.
Whatever your reasons for sprucing up
your features, here are some ideas to
enhance your beautiful face.
Ask PCC HBC staff for advice choosing
colors or products. Look for in-store demos
by our cosmetic vendors.
Update your colors “Makeup needs to
be reevaluated every five years,” says local
beauty consultant Alicia Uyeda, “You can’t
wear the same dark colors as you age;
instead you need to soften and lighten
your cosmetics with the years. Any age
can wear makeup that shimmers, however.
Shimmer reflects light and flatters the face
with a soft glow.”
Mist and moisturize First mist and
moisturize before putting on makeup. A mist
or toner hydrates your skin and decreases
the amount of moisturizer needed. (See
pccnaturalmarkets.com/r/4158 for a selection
of mists and toners sold at PCC.) Be sure
to use a moisturizer formulated specifically
for the face since it will have oils suited for
facial pores, which are smaller.
In addition to a moisturizer suitable
for face, neck and décolletage, choose a
cream specific for the eye area and use it
for the thin skin of both eyelids and lips.
Eye cream has the smallest particles of
oil for enhanced absorption with those
smallest of skin cells, which have no oil
glands. Remember to include lips in all
facial treatments, even exfoliation.
Concealer and foundation Start your
routine with concealer. If the shade of the
concealer is too light for your skin, it will
call attention to what you’re attempting to
CLEAN COSMETICSChoose natural makeup
for the same reason you
choose organic food
Correction re: chicken trays
We’re only as good as our
information and we’re sorry to
say we made a mistake in last
month’s cover story, “Plastics
and packaging.”
We stated incorrectly that
Draper Valley’s white foam
chicken trays are recyclable.
We’ve since learned they
are Styrofoam and must be
disposed of as garbage. Draper
Valley says its machinery hasn’t
been able to accommodate
the compostable trays on the
market but it’s still looking for
one that might work. We’ll keep
you posted.
State GE labeling laws revoked?
Thank you to all PCC mem-
bers who tried to help stop a
bad bill that would revoke four
state laws to label genetically
engineered (GE) foods and any
future attempts by other states for
mandatory, on-package GE label-
ing. At press time, the bill from
the U.S. Senate was expected to
pass the House and be signed by
the president.
We’re doing what we can
to stop it but we want you to
know that even if the president
signs this bad bill into law, PCC
Natural Markets will keep our
pledge to identify GE foods in
our stores by 2018. We are mak-
ing good progress!
The bill moving toward the
president’s desk is written to
avoid transparency. The New York
Times Editorial Board calls the
measure a “flawed approach.”
Even the Food and Drug
Adminstration (FDA) warns it
would be difficult for any GE
food to get labeled the way this
bill is written. Glyphosate-ready
crops, most Bt crops and even GE
salmon could be exempt. So could
soy and canola oil, sugar from GE
sugar beets, corn syrup and foods
produced with gene editing and
nanotechnology.
The FDA also says an allow-
ance for QR codes, 800 numbers
or websites conflicts with FDA
regulations for food information
to be on food packages. It does
not mandate recalls, penalties or
fines for noncompliance.
If you’d like to receive timely
PCC Advocates email updates on
this or other food concerns, sign up
at pccnaturalmarkets.com/enews.
See men’s skin care products on page 4.
2 PCC SOUND CONSUMER AU G U S T 2 016
YOUR CO-OP COMMUNITYFind out more about community events at pccnaturalmarkets.com/events
John Toilolo, cashier at Greenlake Aurora — a versatile rock star who’s fluent in sign language!
AUGUST CUSTOMER SERVICE STAR
Taste of the ValleySaturday, August 6, Goose & Gander Farm Between 80th and 100th on West Snoqualmie Valley Road Northeast, Carnation
Join us for a fantastic evening featuring a farm-to-table dinner, live music, a silent auction and more! You won’t want to miss this delicious and fun evening accompanied by some of the region’s best restaurants. All proceeds go to fund the work of protecting the Snoqualmie Valley for generations.
Farestart dinner Thursday, August 11, Seating from 5:30 to 8 p.m.
People helping people make great food and build better lives. What’s not to like? Take part at FareStart’s Guest Chef Night featuring PCC chef Lynne Vea, celebrating students graduating from the 16-week culinary training and job-placement program. Enjoy a three-course dinner provided by PCC in support of FareStart training programs. Dinner reservations required. Cost per person is $29.95. For more information and to book a table, visit opentable.com/farestart.
Cinema Under the StarsSaturday, August 13
Enjoy the Rainier Valley Heritage Parade, then at dusk, bring the family to Columbia Park for Cinema Under the Stars, which will show a family-friendly film on a giant screen.
Columbia City PCC is next to the park, so pop in for healthy movie snacks and cool drinks. Visit seafair.com and seedseattle.org for more info.
Big Day of PlaySaturday, August 13, noon to 6 p.m. Rainier Play Field and Community Center 4600 38th Ave. S, Seattle
PCC is the title sponsor of this free, family event held by Seattle Parks and Recreation. Stop by the PCC TasteMobile, where kids 12 and younger can participate in a “build your own trail mix” activity. Next, all ages can spin the Color Wheel to test their food knowledge and win prizes.
Also enjoy activities such as bicycling, basketball, tennis, a blow-up obstacle course and a fitness challenge course. Learn more about Big Day of Play at seattle.gov/parks.
What’s better than summer produce?
We’re so excited about the season’s offerings
that we’ve dedicated a whole class to one
of the summer’s loveliest treasures — fresh
plums! We think you’ll feel Plum Good after
joining us for this fun class. We also want your
summer entertaining to be easy, so we have
the perfect Do-Ahead Dinner Party menu
for you. If rustic is more your speed, join us
for Ploughman’s Lunch: Bread, Cheese and
Pickles, where we’ll cover the basics of bread
making, cheese making and pickling.
Plus, take a cue from our southern
neighbors and enjoy the midsummer heat
à la Latin America with Brazilian Cook-
ing or La Cocina Mexicana: Check Out
Chiles. View the full calendar for August
and September classes at PccCooks.com.
Summer food driveMonday, August 1 through Wednesday, August 31
PCC is collecting contributions for our
13 local food bank partners all month!
Your cash donations are used to purchase
bulk foods at discounted wholesale costs.
Look for our donation cards near PCC reg-
isters, choose your donation amount and
have a cashier ring you up. Learn more at
pccnaturalmarkets.com/foodbank.
Greenlake Aurora 20-Year AnniversarySaturday, August 27, 11 a.m. to 5 p.m. 7504 Aurora Ave. N
Come celebrate 20 years at Greenlake
Aurora PCC. Enjoy a BBQ, samples and more!
1st Indian Restaurant r Food
1815 N. 45th Str e, WA 98103Ph. 206.634.1000 Fx. 206.545.1234
Organic menu available, please ask server.
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West Seattle PCCThe land that the West Seattle PCC is
on was sold last year and the new landlord
plans to redevelop the site. PCC reached an
agreement with the new landlord and will
return as the retail tenant in the building
once the project is complete, securing our
long-term future in West Seattle, a commu-
nity we have served for more than 25 years.
Demolition will begin next year and, as
a result, we anticipate the West Seattle PCC
will close, temporarily, in early 2017. While
we are sad to close for a while, we are
pleased that we’ll be able to serve our West
Seattle shoppers for decades to come.
We will reopen in mid- to late-2018 with
a 25,000-square foot store that will feature
all the best that PCC has to offer. During the
closure, we will continue to offer delivery
to West Seattle through both Instacart and
Amazon Prime Now.
PCC’s dedicated, knowledgeable and
friendly staff is a true key to our success so,
during the closure, we’ll place our current
West Seattle employees in our other PCC
locations. Our hope is that many will stay
with the co-op and return to West Seattle
when the new store opens.
Look for updates about the West Seattle
PCC in the Sound Consumer or the West
Seattle PCC Facebook page.
Food bank packaging parties Donate your time to pack bulk foods into
family-sized portions. Visit pccnaturalmarkets.
com/foodbank.
Tilth Harvest FestivalSaturday, August 6 Meridian Park in Wallingford
Participate in this fun, lively hands-on
community festival with workshops, cooking
demonstrations and fun urban farm activities
for all ages. Eat tasty food and enjoy live
music with friends and family.
Enjoy a cider pressing, make herb
crowns, visit with urban farm animals,
and enjoy an organic farmers market and
organic beer garden. Kids can participate
in crafts, see a puppet show and take part
in the parade at noon.
PCC will be grilling organic corn for
all ages. Kids, stop by the TasteMobile for
a Kid Picks taste test and test your food
knowledge with the Color Wheel!
Othello Park FestivalSunday, August 14, noon to 5 p.m. 4351 S Othello, Seattle
Othello Park will be showcasing its
rich cultural heritage by featuring authentic
music, dance and food from East Africa, the
South Pacific Islands, the Philippines, Latin
America and more. Audience participation
is encouraged for frolicking and fun on the
dance floor under tutelage of the perform-
ers. Stop by the PCC TasteMobile for a Kid
Picks taste test.
Big Truck DayFriday, August 19, 1:30 to 3 p.m. Farrel-McWhirter Farm Park 19545 Redmond Rd., Redmond
Does your child love big rigs of all
shapes and sizes? Here’s a chance to get
up close and personal with the trucks,
tractors, construction equipment and
other unique vehicles that work in our
community. PCC will be there handing out
fruit for kids. For more information and to
register visit redmond.gov.
CHOMP!Friday August 19 and Saturday, August 20 Marymoor Park, 6046 West Lake Sammamish Parkway NE, Redmond
PCC is proud to be the presenting
sponsor of CHOMP! It’s the second
year of King County’s local food and
sustainable living festival. Part of the
county’s Local Food Initiative, its goal is
connecting the region’s urban and rural
communities around social justice and
healthful food.
Friday, August 19 at 6 p.m. enjoy a
locally sourced dinner with live music,
hosted by King County Executive Dow
Constantine and Macrina Bakery’s Leslie
Mackie. PCC’s own Chef Lynne Vea will
be one of the local chefs participating.
Proceeds benefit FEEST.
Saturday, August 20 offers a full
day of free events throughout the park.
Participate in hands-on activities and
demonstrations from local farmers and
sustainable businesses, taste local cuisine,
and enjoy live music and entertainment
throughout the day. CHOMP! also will
feature a cooking demonstration out of
the TasteMobile.
3PCC SOUND CONSUMER AU G U S T 2 016
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S O U N D C O N S U M E R
PCC neighborhood locations:
Bothell Daily 6 a.m. to 11 p.m. 2262 Bothell Everett Highway, Bothell, WA 98021 425-492-8635
Columbia City Daily 6 a.m. to 11 p.m. 3610 S. Edmunds St., Seattle, WA 98118 206-466-6182
Edmonds Daily 6 a.m. to 11 p.m. 9803 Edmonds Way, Edmonds, WA 98020 425-275-9036
Fremont Daily 6 a.m. to midnight 600 N. 34th St., Seattle, WA 98103 206-632-6811
Greenlake Aurora Daily 6 a.m. to 11 p.m. 7504 Aurora Ave. N., Seattle, WA 98103 206-525-3586
Greenlake Village Daily 6 a.m. to midnight 450 NE 71st St., Seattle, WA 98115 206-729-5075
Issaquah Daily 6 a.m. to 11 p.m. at Pickering Place 1810 12th Ave. NW, Issaquah, WA 98027 425-369-1222
Kirkland Daily 7 a.m. to 11 p.m. 10718 NE 68th St., Kirkland, WA 98033 425-828-4622
Redmond Daily 6 a.m. to 10 p.m. 11435 Avondale Rd. NE, Redmond, WA 98052 425-285-1400
View Ridge Daily 7 a.m. to 11 p.m. 6514 40th Ave. NE, Seattle, WA 98115 206-526-7661
West Seattle Daily 6 a.m. to midnight 2749 California Ave. SW, Seattle, WA 98116 206-937-8481
pccnaturalmarkets.com
Published monthly by PCC NATURAL MARKETS 4201 Roosevelt Way NE, Seattle, WA 98105
Phone 206-547-1222, Fax 206-545-7131
The SOUND CONSUMER is dedicated to informing and educating members and the public about food and agriculture, consumer concerns and co-op principles.
SOUND CONSUMER: circulation: 58,000. Copyright 2016: All rights reserved including the right to reproduce. PCC endorses neither the services nor products of any paid advertiser. Opinions expressed in the paper are the writer’s own and do not necessarily reflect co-op policy.
EDITOR Eli Penberthy
ART DIRECTOR Sue Aho
DESIGN TEAM Mia Bjarnason, Kathy Moore
RECIPE DEVELOPMENT Jackie Freeman
ADVERTISING Rachel Welker, Fran McDonald
PROOFREADER Hana Rubin
CHIEF EXECUTIVE OFFICER Cate Hardy
PUBLIC AFFAIRS DIRECTOR Trudy Bialic
BOARD OF TRUSTEES
Carol Binder
Alice Cho Snyder
Tania DePue
Michael Hutchings
Julianne Lamsek
Maggie Lucas
Elin Smith
Sandy Voit
Bruce Williams
RECYCLING VS. COMPOSTINGThanks so much for the recent article,
“Plastics & packaging” (July). Lots of great
info! However, there was no mention of the
little white pads that usually are in the meat
trays — the ones that soak up any fluids
from meat or seafood.
Are those trash, recycle or compost? If
they are compostable, I assume they do not
need to be rinsed out and, if they recycle,
I assume they do need to be rinsed out.
Please verify.
— Carol Wagener
PCC replies: These soaker pads should
go in the garbage. We stated incorrectly that
Draper Valley’s white foam chicken trays are
recyclable. We’ve since learned they are Sty-
rofoam and must be disposed of as garbage.
Regarding “Plastics & packaging,” I
really appreciate PCC’s commitment to find-
ing the best packaging options for use in
the stores. I wanted to point out one issue:
I’m fairly certain the Draper Valley trays are
not recyclable in Seattle. Can you clarify?
— Katie Kennedy
PCC replies: You are correct and we’re
sorry for the mistake. See page 1.
SOUND CONSUMER ARCHIVESI just looked at your website for the
first time. I am so happy to find the Sound
Consumer here for all to read.
Is there anywhere I can find archived
copies of your previous Sound Consumer
content? It is the most up-to-date, well-
researched and informative information I
have found. Thank you.
— Name withheld upon request
PCC replies: You can find the archives
of the Sound Consumer back to 2001 on
our website: pccnaturalmarkets.com/sc/
archive/index.html.
ORGANIC IS KEY TO HELP FEED THE WORLD Re: “Organic is key to help feed the
world” (June): An old cliché runs, “To a
hammer, everything looks like a nail.”
If you plan to build a little cabin in the
woods along the lines of Henry David
Thoreau’s Walden, you probably don’t
need that much more than some wood, a
hammer and some nails.
Few of us live in self-contained
cabins in the woods. All of us, approxi-
mately 7.2 billion human beings, make
up a complex ecosystem. Feeding people
well is the core of PCC’s mission and
you do well to focus on your mission as
profoundly, intelligently and skillfully
as you do. At some point, focusing too
narrowly on a core issue runs the risk of
ignoring the “elephant in the room.” Yes.
Organic farming can feed the world far
better than the seductive destructiveness
of industrial farming.
No matter how well we spread the
gospel of organic farming, at some point we
cannot keep expanding human population
without hitting a very unpleasant ceiling.
No, I don’t want you to turn the Sound
Consumer into a propaganda sheet for Zero
Population Growth or Planned Parenthood
or the like. I have no magic solution. I
simply want to point out the dangers of
“tunnel vision” thinking in regard to the
estimable goal of feeding the world.
— Stephen Kahn, Langley, Whidbey Island
PESTICIDES IN ORGANICSI read a post by Josh Bloom, “Enjoy
your organic produce, and its toxic
pesticides,” on the American Council on
Science and Health blog.
It says organics are “one big, fat
lie. The dirty little secret that the huge
organic food industry doesn’t want you
to know is that certified organic produce
is not grown with no pesticides, just
different ones. One of them is called
rotenone, which owes its place on the
list of approved chemicals for organic
farming because it just happens to be a
naturally occurring chemical rather than
a manmade one.”
Can you shed light on this?
— L.H.
PCC replies: From time to time posts
such as Bloom’s try to make an exposé
out of the transparent fact that organic
farmers use naturally occurring pesti-
cides. These posts suggest — erroneously
— that naturally occurring pesticides
are as bad as the vast array of highly
toxic synthetic pesticides.
Furthermore, Bloom is wrong and out
of date about rotenone. There are no rote-
none products approved for use in organic
production. They were at one time, but
rotenone hasn’t been allowed for years.
Conventional agriculture relies on
routine use of synthetic chemicals because
it’s cheaper than practicing disease
prevention. Organic farmers are required
to use ecological pest controls, including
crop rotation, nutrient management and
mechanical weeding before using any
sprays, and only then as a tool of last
resort. All the organic farmers we know
rarely use any sprays. Growers first must
demonstrate to their organic certifying
agency that they have exhausted every
other means at their disposal.
In addition to being produced without
the use of toxic synthetic pesticides,
organic foods cannot be produced with
artificial fertilizers, sewage sludge, genetic
engineering or irradiation.
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CONTINUED FROM PAGE 1CLEAN COSMETICSconceal. Gently cover blemishes, brown
spots and the under-eye area. Smooth
concealer on the eyelid to create a canvas to
ornament with color.
Foundation evens out skin tone and
provides a small amount of UV protection,
but conventional foundations can feel
heavy and pore-clogging because they’re
petroleum-based. Zuzu Luxe Oil Free Liquid
is a glycerin-based foundation at PCC with
aloe, good for oily skin and inflammatory
conditions, such as rosacea. It provides
lightweight coverage for a natural finish.
Other ingredients in PCC foundations
include jojoba oil, botanicals and vitamins
that provide health benefits as well as
coverage for your skin. When choosing a
foundation shade, test on your jawline, not
on your hand, for a better match.
Blush Brandy Leigh, Health and Body
Care Coordinator at Columbia City PCC,
recommends creating a wholesome flush
with a pink or apricot-toned blush on the
cheek, two fingers-width from your nose.
Enhance bone structure by blending a
bronzer or brown-toned blush in the hol-
low of your cheek. As well as a powder
blush, both Mineral Fusion and Gabriel of-
fer a cream that can go on cheeks, eyelids
and lips: a cosmetic that multitasks and is
an easy travel companion.
Lips and eyes Alicia Uyeda explains the
current makeup trend of emphasizing the
eyes or the lips, not both. If you like the
look of smoky eyes, select a lighter lip
color. With red lipstick, choose more subtle
eye hues. Use pale colors as a base on your
lid, layering darker shades in the creases to
accentuate eye shape and color.
For a natural look, apply eyeshadow
as an eyeliner and on your brows with a
small, angled makeup brush. For a dramatic
look, choose pencil or liquid eyeliners in
a variety of colors. Alicia suggests brown
mascara for a softer look. For more inten-
sity, simply add more coats of mascara.
Although the U.S. Food and Drug Admin-
istration (FDA) loosely regulates cosmetics,
mascara is even less regulated. Mascara
sold at PCC has no mercury compounds,
which the FDA allows in eye makeup.
Whether choosing quiet or bright
shades, your lips are the piece de resistance,
where eating, talking, smiling and kissing
happen. Softened by exfoliation, moisturizer
or lip balm, your lips are ready for the final
touches of your cosmetic routine.
Start with a neutral lip liner. Outline
your lips, then fill in the whole lip area
with the edge of a lip pencil, not the tip.
This becomes the long-lasting base for
your lip color. Next apply lipstick. “Dark-
er and opaque colors of lipstick absorb
moisture so leave lips drier,” says Brandy,
adding, “lighter and sheerer shades typi-
cally are more emollient.” Gloss adds
the final shine. Blot lips together to
avoid smearing off the gloss.
A quick routine Perhaps you prefer a basic
approach to makeup. No matter your time
restraints, you quickly can make use of a
pressed powder compact; a sheer color pot
for a tint on your lips, cheeks and eyes; and
mascara. Fingers will give you the smooth-
est application and control, especially for
liquid foundation. Alicia’s favorite brush is
a small or medium angled brush because
it’s multifunctional, especially for applying
eyeshadow to lids, brows or as eyeliner.
You can keep it simple or play exten-
sively with color. Then voila! That lovely
reflection you see in the mirror is ready to
face the world.
MAKEUP BRANDS AT PCC
PCC offers mineral makeup made
of micronized (non-nano) minerals, so
makeup sits on the surface of the skin and
isn’t absorbed, allowing skin to function
normally. Mineral makeup won’t clog pores
or get a cakey look in lines or creases.
Gabriel Cosmetics/ZuZu Luxe — Gabriel
De Santino designed his Redmond-based
line after learning about sea extracts from his
grandmother and working for Christian Dior.
Watch Gabriel’s YouTube video tutorials:
pccnaturalmarkets.com/r/4136.
Mineral Fusion — Makes cosmetics that are
“a fusion of color and skin care. For color,
we use pure mineral pigments. We include
skin-soothing, nourishing botanicals to
treat the skin.”
ONLINE EXTRA: Watch Gabriel De Santino makeup video tutorials at pccnaturalmarkets.com/r/4136
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MEN’S SKIN CARE
Tips collected from PCC Health
and Body Care (HBC) staff.
“Men are looking for simplic-
ity in products and ingredients.
Their skin may react to drugstore
products, and they’re looking for
alternatives. Keep favorites on hand
for hydrating the skin once or twice
a day to reduce inflammation.”
— Connie McLaughlin, HBC
coordinator, Fremont
Connie’s picks:
• Acure Shave Foam — Reduces red-ness, great scent.
• Big Dipper Honey Cocoa Butter Lip Balm — Mild flavor, works and doesn’t need to be reapplied often.
• Camamu Sea Buckthorn Oil Soap or Turmeric Tonic Soap — Soothing, nondrying facial soaps.
• Badger Beard Oil — One of the few beard-grooming products without fragrance.
• Badger Hair Pomade — Won’t make a Mohawk but will tame flyaways and style hair well.
• Andalou Naturals Clarifying line — Great for acne-prone skin.
“Men are looking for moisturizers
that don’t leave skin feeling greasy. We
suggest a skin care regimen including
cleanser, toner and moisturizer. This
provides better support, especially if
they’re having beard or skin issues.
Sometimes a moisturizer is not enough
to settle the skin, and they need to
consider changing their shaving cream.
Using the same soap for both body and
facial skin can cause facial dryness.”
— Dorie Holden, HBC coordinator,
Greenlake Aurora
Dorie’s picks:
• Dr. Hauschka Clarifying Oil — For skin rashes from shaving.
• Avalon Organics Intense Defense with Vitamin C — Acceptable scent to men.
• Weleda Evening Primrose Day Cream — Acceptable scent to men.
“Men don’t ask enough questions
about their skin. Men can learn about
their skin type by talking to PCC HBC
staff about their concerns. Often men
simply use their partner’s skin care prod-
ucts. This may not be what’s needed.”
— Steven Jamieson, HBC coordinator,
Issaquah
Steven’s picks:
• MyChelle Pumpkin Renew Cream — Lightly scented, great basic face cream.
• Weleda Skin Food — Great for rough-er skin on hands, elbows and knees. Very moisturizing with a scent men like.
• Mad Hippie Face Cream — Created by a surfer to combat sun damage.
5PCC SOUND CONSUMER AU G U S T 2 016
[ LETTERS to the ed i to r ] CONTINUED FROM PAGE 3
TOOTHPASTE CHOICESI used to buy Tom’s toothpaste,
but now that PCC has discontinued the
toothpastes with sodium laurel sulfate,
the only Tom’s toothpastes left don’t
have fluoride, which I do want.
What toothpastes do you suggest?
— E.S.
PCC replies: Toothpastes with fluoride
include Kiss My Face Triple Action Anticav-
ity Natural Toothpaste, Jason Powersmile
Anticavity Toothpaste Fluoride Gel, and
Spry Cinnamon Toothpaste with Fluoride.
You’re right that the concerns about
fluoride have to do with ingesting fluoride
routinely, as from fluoridated water. Using
fluoride as a topical rinse or in toothpaste
doesn’t raise the same concerns because
they aren’t meant to be swallowed!
KRAUT BRINEI read Nick Rose’s article, “Probiotics:
get cultured!” (May) and was surprised to learn that Firefly Kitchens’ brine is equally as effective as its delicious kraut. Does this mean if I make my own kraut (per Firefly’s book), that I should not throw out the brine, rather I should imbibe it because it’s as beneficial as the kraut itself?
Does it matter how “old” the brine is to achieve potency? The brine overflows the jar during the fermenting process, especially in the first days of fermenting. Should I toss that or drink it?
— Leslie
PCC replies: What you’re referring to
would not be considered “brine” yet, as it’s
not fully fermented. So it won’t provide the
same health benefits (probiotics, electrolytes
and nutrients) as the finished krauts.
Firefly and other kraut brands are sell-
ing fully fermented brines, with the same
probiotic bacteria and electrolyte minerals
found in the krauts. Some but not all of the
vitamins, antioxidants and other nutrients
found in cabbage and other vegetables are
released into the brine during fermentation,
so a fully fermented brine contains some
traces of these nutrients.
We’re still learning about the probiotic
content of fermented foods. More food brands
are starting to list the specific strains of
bacteria added to foods, such as yogurt and
kombucha, but there isn’t much research on
the probiotic content of naturally fermented
foods, such as sauerkraut produced without
any added bacteria.
SUPPLEMENT ABSORPTION I have been taking the PCC Cal-Mag
Citrate Complex. Today, I tested it by let-
ting it sit in 99° vinegar. It never dissolved,
which I understand means that likely it
can’t be absorbed by my body. Do you
have any evidence to the contrary?
— Carolyn C.
PCC nutrition educator Marilyn Walls
replies: Our stomachs don’t contain vinegar,
so a vinegar test isn’t the best way to test a
supplement. Standard procedure for PCC
vitamins involves testing incoming raw
materials and finished products, and testing
each batch for disintegration time. PCC’s
vitamin supplier, Vitamer, provided results
showing that in a test matching stomach
conditions, the batch of calcium you bought
breaks down in 7 minutes and 53 seconds.
Whether you’re absorbing your calci-
um supplements really is an individual is-
sue. My favorite professor at Bastyr always
said our G.I. tracts are more individual
than our fingerprints, meaning there are
few generic answers when it comes to
digestion and absorption.
Not everyone utilizes calcium in the
same manner and this can depend on
more than just the supplement’s efficiency
dissolving. Other factors may include bone
resorption, other minerals competing with
calcium, medications or age (which lowers
stomach acid) and maybe even the health
of your microbiome (the good bacteria that
live in the gut). A bone density test would be
the best way to find out if you’re absorbing
your calcium supplements. We recommend
consulting your physician.
KAVA SAFE?You sell the Yogi brand of kava tea and
I do feel it’s more relaxing than just a typical decaf herbal tea, but I see different information online as to whether kava could cause health problems.
Is there research that PCC relies on to believe it is safe to sell and use?
— Jay
PCC replies: Be aware this Yogi tea does
have a warning label, which states: “Ask a
healthcare professional before use if you have
or have had liver problems, frequently use al-
coholic beverages, or are taking any medica-
tion. Stop use and see a doctor if you develop
symptoms that may signal liver problems
(e.g., unexplained fatigue, abdominal pain,
loss of appetite, fever, vomiting, dark urine,
pale stools, yellow eyes or skin). Not for use by
persons under 18 years of age or by pregnant
or breastfeeding women. Not for use with al-
coholic beverages. Excessive use with products
that cause drowsiness may impair your ability
to operate a vehicle or heavy equipment.”
That warning is required by the FDA,
since a couple studies found potential harm
from consuming kava supplements. These
studies have not been replicated and some
believe they were not valid for a number of
reasons. For example, one study that found
damage to the liver was conducted in a group
of alcoholic men and likely is not representa-
tive of the general population. The World
Health Organization published a report in
2007 that found the potential liver toxicity
associated with kava actually may have
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resulted from poor-quality formulations
using the wrong parts of the kava plant
(rather than the root only), or from relying
on toxic solvents for extraction.
We sell kava products because they’re
believed to support relaxation, but we sug-
gest you follow the advice on the package
label to discuss with your healthcare profes-
sional if you have concerns.
SUNSCREEN AMOUNTThank you for your article on sunscreen
and coral reefs (July). It contains a statement
I have seen elsewhere and that I find dif-
ficult to interpret: “The advised amount [of
sunscreen] is 1 ounce.” My question is: one
ounce for what volume of exposed skin?
The quantity needed to protect a 250-pound
adult male in a Speedo would be very dif-
ferent from what’s needed for a toddler, and
that would be different from what’s needed
for a 100-pound woman in shorts and t-shirt.
I generally wear sun-protective cloth-
ing over my entire body except my face,
so I use sunscreen only on my face and
neck. How do I calibrate this 1-ounce
guideline to be sure I’m using enough
but not overusing?
— Ann Kruse
PCC replies: That advice came from
the Environmental Working Group (EWG),
which was referencing the American
Academy of Dermatology (AAD): “Studies
have shown that people typically apply only
one-fourth to two-thirds of the amount
required to achieve the product’s SPF rating.
The American Academy of Dermatology
recommends applying one ounce — about
a palm-full — evenly to all exposed skin.”
But you make a good point about how
variable the amount of exposed skin could be.
We interpret the EWG/AAD recommendation
to mean a palm-full is for full-body coverage,
and reduce proportionately from there if only
doing face, arms, etc.
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6 PCC SOUND CONSUMER AU G U S T 2 016
I N T H E A I S L E S
Hot days, cool melons[ W H A T ’ S i n s t o r e ]
LOCAL, ORGANIC PRODUCE• Variety melons: Piel de Sapo, Tuscan,
Charentais, Magenta and Snow Leopard — Schreiber & Sons Farm, Eltopia, Wash.
• Black-rind seedless watermelon — Inaba Produce Farms, Wapato, Wash.
• Green beans — Rent’s Due Ranch, Stanwood, Wash.
• Basil — Rent’s Due Ranch, Stanwood, Wash.
• Tomatoes, cherry and slicing — Pride of the Umpqua, Roseburg, Ore.
ISENHOWER YAKIMA VALLEY MARSANNE Our favorite new Washing-ton white, this lively, lovely white offers zesty stone fruit notes, with hints of gravel and wild brush.
LOCUS YAKIMA VALLEY ROSÉ A distinctly Yakima render-ing of the classic southern French style, this racy but bone-dry beauty is perfect with everything from BBQ to bouillabaisse.
SPARKMAN CELLARS “WILDERNESS” RHÔNE STYLE RED Rhône rangers syrah, grenache and petite syrah join forces with a Portuguese posse of tinta madeira and tourigas naçional and cao. The result is bold and heady.
ALTA PALLA Organic, Fair Trade spar-kling juice beverages, in flavors including Black Cherry, Blood Orange, Lemonade and Grapefruit. Great as a soda alternative, or as mixers for cocktails!
THREE TWINS SUNDAE CONES
If you’re nostalgic for Drum-sticks from the ice cream truck, stock your freezer with this organic alternative: organic sugar cones packed with organic Madagascar vanilla ice cream, chocolate and roasted peanuts.
LAZY KETTLE LIQUID SMOKE Cooking inside but want the flavor of the open grill? Add this natural, sodium-free, soy-free hickory liquid smoke with no artificial ingredients to ketchup, marinades and more.
SPRING BROOK FARM CHEESE
This Vermont farm makes award-winning cheese while hosting city kids for rural education programs. Try raw, grass-fed Tarentaise; or Ash-brook, a natural washed-rind cheese aged three months with a layer of vegetable ash.
GODDESS GARDEN ORGANICS FACIAL CARE
Cream-of-the-crop “clean” ingredients that repair and protect skin from sun damage. The line includes gentle cleansers, sheer sunscreen that doubles as toner, serums and creams.
ELEMENTAL HERBS DEODORANTS Arrowroot powder absorbs moisture, while aloe vera and calendula soothe skin and essential oils fight odor. Try Unscented, Tea Tree & Basil, Cedarwood & Spruce, or Rose Gera-nium & Jasmine.
It’s a summer tradition: Bite
into a succulent melon and let its
sweet juice drip down your face.
With vitamin C, vitamin A and po-
tassium, a cool, fat slice of melon
is as healthy as it is irresistible.
PCC sources organic melons
from two Washington farms that
provide us with variety: black-rind
watermelons, honeydew, canta-
loupe, Piel de Sapo, Magenta and
Snow Leopard, to name a few.
Get them while they’re in season
— they don’t last long!
Inaba Produce Farms
Inaba Produce Farms is a third-
generation family farm dug into the rich
volcanic soil of the Yakima Valley. At
1,200 acres, it’s a big spread — a good
example of how environmentally friendly
and socially responsible practices are
commercially viable values in food pro-
duction, even on a large scale.
Many of the sustainable farming
practices used today were started in 1907
when Shukichi Inaba and his brother
came from Japan, cleared the land of
sagebrush, and began cultivating crops.
Shukichi’s son, Ken, eventually took over
the farm and now Ken’s three sons, Lon,
Wayne and Norm, manage it along with
their Mom, Shiz.
The Inabas conserve water with drip
irrigation systems. They use compost-
ing and cover crops to improve soil
health. They recycle thousands of tons of
waste each year.
Schreiber & Sons Farm
Just north of Pasco, in Eltopia, Wash.,
the 55-acre organic Schreiber & Sons Farm
grows a variety of specialty crops includ-
ing several varieties of melons.
The farm is an extension of an
agricultural research company started by
Alan Schreiber, an agricultural researcher
and former professor at WSU-Tri Cities
with a Ph.D. in entomology, and his
wife, Tanya Wojtowych. They started
commercial production on the farm to
address an unmet demand for locally
grown specialty produce in the Pacific
Northwest. They began with okra and
eggplant — most went to upscale restau-
rants and retailers in Western Washington
and Oregon — but when a group of local
consumers asked the couple to grow a
wider array of produce, Alan and Tanya
rose to the challenge and added about
40 crops to their repertoire. Their farm
functions as a natural laboratory, where
they experiment with different techniques
for producing the best organic produce.
You’re the beneficiary of their trials!
Melon varieties
Galia — A hybrid cross of cantaloupe and
honeydew. While it has the appearance
of a cantaloupe on the outside, inside
it contains light-green, smooth-textured
flesh. Its flavor is subtler than honeydew
but still very sweet.
Charentais — A French cantaloupe,
grapefruit-sized and incredibly aromatic.
Its deep orange flesh is firmer and richer
than the everyday cantaloupe while its
flavor is sweet and less musky, pairing
well with savory foods.
Black-rind seedless watermelon — This
melon’s rind is solid dark green with no
stripes. It has sweet, deep red flesh and a
crispy texture.
Piel de Sapo — The name translates as
“toad skin” — fitting for these large, foot-
ball-shaped melons with a ridged, green-
speckled exterior. They have creamy,
slightly crisp white flesh, are intensely
sweet and juicy, and keep for weeks.
Tuscan cantaloupe — Known for
their rich, full flavor and brilliant orange
color, these melons have a vanilla aroma
and are sweet from the time they’re picked.
Magenta — Extra-sweet melons with firm,
distinctively bright red-orange flesh. Great
for dessert or fruit salads.
Snow Leopard — Petite honeydew mel-
ons with white skin with green, blotchy
stripes. Listen for seeds to rattle inside
when ripe. The firm, sweet white flesh
pairs well with a squeeze of lime juice.
Selecting your melon
Watch our video on how to choose
a perfectly ripe melon every time:
pccnaturalmarkets.com/r/4170.
Schreiber & Sons Farm
7PCC SOUND CONSUMER AU G U S T 2 016
N A T U R A L K I T C H E N
S O I L & S E A : r e p o r t s f r o m o u r p r o d u c e r sTHE DEAD ZONE THAT PLAGUES THE GULF OF
MEXICO IS NOW ABOUT 6,800 SQUARE MILES,
29 percent larger than before. The cause is near-record farm pollution in the Mississippi River. The latest Mississippi River water qual-ity measurements demonstrate that spending $46 billion since 1997 to encourage farmers to reduce farm pollution voluntarily simply has not worked. Buffer acres, cover crops and better fertilizer management together report-edly could reduce farm runoff by 30 percent.
THE 2016 SEASON WAS A “VINTAGE YEAR”
FOR WASHINGTON CHERRIES — although the crop wasn’t record-breaking in size, grow-ers were pleased with fruit size, firmness, beauty and flavor.
THE FIRST COMMERCIAL CROP OF GE GOLD-
EN DELICIOUS APPLES WILL HIT THE MARKET
THIS FALL, about when the first GE Granny
Smith apples will be planted, while a third
GE apple — the Fuji — awaits approval.
All are being grown in Washington state. A
number of major food companies, including
Wendy’s, McDonald’s and Gerber, said last
fall they don’t plan to sell GE apples.
RUSSIA HAS PASSED A TOTAL BAN ON THE
CULTIVATION AND BREEDING OF GE crops
and animals. It follows a declaration by
Russian President Putin last winter that Rus-
sia should become the world’s largest sup-
plier of organic foods.
ENVIRONMENTALISTS ARE DEMANDING
THAT PACIFIC BLUEFIN TUNA be listed as
an endangered species. The Pacific blue-
fin tuna has been depleted to less than 3
percent of its estimated unfished levels.
WASHINGTON LED THE NATION IN BLUE-
BERRY PRODUCTION THIS SUMMER, for
the second year in a row. About 115 mil-
lion pounds were shipped. Washington
growers have increased organic and con-
ventional production on 13,000 acres, in-
cluding 2,500 acres of organic. The new
plantings are of high-yielding varieties
planted in higher densities, with highly
efficient drip irrigation.
We’re getting playful with
summer produce — now
at its peak — by pickling
everything from onions to
green beans. These recipes
provide a solid foundation
for learning quick pickling
techniques. Craving more
tang and crunch? Use what
you learn to get creative pick-
ling other summer favorites!
QUINOA SALAD WITH PEACHES AND
PICKLED ONIONS
Serves 4 to 6
1 cup rainbow quinoa, rinsed and drained
2 cups vegetable stock or water
1 ½ teaspoons salt, divided
½ red onion, thinly sliced
1 clove garlic, peeled
¾ cup Champagne vinegar
1 tablespoon brown sugar, or to taste
2 ripe peaches, pitted and sliced
4 ounces feta cheese, crumbled
¼ cup olive oil
1 tablespoon chopped fresh tarragon
Salt and pepper, to taste
5 ounces arugula or watercress (or a combination)
Combine quinoa, stock or water and ½
teaspoon salt in a saucepan. Bring to a boil,
then reduce heat, cover and let simmer until
liquid has evaporated, 10 to 15 minutes. Let
stand for 5 to 10 minutes off the heat, then
fluff with a fork.
Place onions and garlic in a bowl. Com-
bine 1 teaspoon salt, vinegar and sugar in
a small saucepan. Bring to a boil, stirring to
dissolve sugar. Pour over onions and garlic
and let stand for 30 minutes. Drain, reserv-
ing pickling liquid.
In a large bowl, combine pickled onions,
peaches, cheese, olive oil, tarragon and 3
tablespoons pickling liquid. Season to taste
with salt and pepper. Fold in quinoa and aru-
gula. Add additional pickling liquid, if desired.
EACH SERVING: 330 cal, 18g fat (5g sat), 20mg
chol, 550mg sodium, 33g carb, 4g fiber, 10g
sugars, 9g protein
REFRIGERATOR DILLY BEANS
The classic quick pickle, these snappy beans
are great for Bloody Marys or as an appetizer.
Makes 2 (½-pint) jars
1 tablespoon kosher salt
1 tablespoon sugar
1 cup apple cider vinegar
1 cup water
3 sprigs fresh dill
3 cloves garlic, peeled
Red pepper flakes, black peppercorns, mustard seeds, dried hot peppers, etc., to taste (optional)
½ pound green or yellow wax beans — washed, trimmed and cut into jar-length pieces
In a stainless steel saucepan, combine
salt, sugar, vinegar and water. Bring to a boil
over medium-high heat, stirring to dissolve
salt and sugar. Remove from the heat.
Place 1 sprig dill, 1 clove garlic and desired amount of spices into each clean jar. Pack beans into jars to within a generous ½-inch of the top of the jar. Ladle hot pick-ling liquid into the jar to cover beans.
Cool to room temperature and then store, covered, in the refrigerator. Allow green beans to marinate for 8 to 12 hours before enjoying. Eat within 1 month.
EACH JAR: 80 cal, 0g fat (0g sat), 0mg chol,
130mg sodium, 19g carb, 3g fiber, 7g sugars,
2g protein
QUICK PICKLED GRAPES
These are a fantastic companion to flavorful aged cheeses or cured meats. Or toss a few into an otherwise simple green salad, where they’ll pack a flavorful punch.
Makes about 1 quart
1 pound red or black grapes, stemmed and rinsed
1 cup red wine vinegar
1 cup sugar
½ teaspoon salt
2 bay leaves
1 (2-inch) cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
Slice off a bit of the bottom of each
grape, exposing the inside (optional; this
will allow more of the brine to penetrate the
grapes and add flavor). Place grapes in a
clean glass jar.
Combine remaining ingredients in a
saucepan over high heat, stirring until sugar
dissolves. Bring to a boil and then remove
from the heat; let cool for 10 minutes.
Carefully pour brine over grapes.
Cool to room temperature and then store,
covered, in the refrigerator. Allow grapes to
marinate for 8 to 12 hours before enjoying.
Eat within 1 month.
EACH ¼ CUP SERVING: 90 cal, 0g fat (0g sat),
0mg chol, 75mg sodium, 23g carb, 1g fiber,
21g sugars, 0g protein
TEMPEH TACOS WITH PICKLED CARROTS
AND RADISHES
Serves 4
1 large carrot, peeled and shredded
1 bunch radishes, shredded
1 cup water
1 cup apple cider vinegar
2 tablespoons lime juice
2 tablespoons sugar
1 tablespoon salt
½ teaspoon red pepper flakes
1 tablespoon high-heat oil
1 (8-ounce) package tempeh, sliced ¼-inch-thick
1 tablespoon Mexican seasoning
1 tablespoon tamari
Salt and pepper, to taste
8 corn tortillas, warmed
1 avocado - peeled, pitted and sliced
Place carrots and radishes in a heatproof
bowl. Combine water, vinegar, lime juice,
sugar, salt and red pepper flakes in a
saucepan. Bring to a boil, while stirring,
and then reduce to a simmer for 2 minutes.
Pour pickling liquid over vegetables. Allow
to marinate for at least 30 minutes, or cover
and refrigerate overnight.
Heat oil in a large pan over medium-
high heat. Add tempeh, Mexican seasoning,
tamari, salt and pepper. Cook until golden
and crispy, about 5 minutes.
Place tempeh on tortillas; top with pickled
carrots and radishes and avocado.
EACH TACO: 180 cal, 7g fat (1g sat), 0mg chol,
360mg sodium, 25g carb, 7g fiber, 1g sugars,
7g protein
Schreiber & Sons Farm
In a pickle
8 PCC SOUND CONSUMER AU G U S T 2 016
A version of this article was published orig-
inally in the summer issue of The Cultivator,
The Cornucopia Institute’s quarterly newsletter.
by Linley Dixon, Ph.D.
The U.S. Food and Drug Administration (FDA) is responsible for ensuring the safety of more than 9,000 food additives used in non-organic foods, a number former Deputy Commissioner Taylor admits is beyond the agency’s capacity.
Evaluating the continued use of food additives in organic food is the responsibility of the National Organic Standards Board (NOSB), which sets a much higher bar according to regulations established by the Organic Foods Production Act (OFPA) of 1990. This year, assessing carrageenan for whether or not it should be continued to be allowed in organic foods is on the NOSB’s agenda. Carrageenan commonly is found in dairy products, deli meats, salad dressings, toothpaste, pet food and vegan products.
Carrageenan is considered a “synthetic substance” due to its extraction process from red seaweed and must be reviewed by the NOSB every five years, according to the OFPA. Carrageenan’s use as an emulsifier and thickener is highly controversial because independent research indicates it triggers inflammation and is a possible carcinogen.
To remain on the National List of materials allowed in organic production, carrageenan must meet all three OFPA criteria: 1) essential to organic products; 2) safe to humans and the environment; and 3) compatible with organic practices. After assessing public comments at two semi-annual meetings, the NOSB will vote this fall to determine whether carrageenan should remain on the National List.
The Cornucopia Institute, along with several farmer and consumer groups, testified at the spring NOSB meeting that
carrageenan does not meet the OFPA crite-
ria. PCC also submitted comments in 2012
when it was first reviewed for use, and
again this past spring.
Decades of independent research
demonstrate carrageenan’s role in inflamma-
tion, colitis, cancer and diabetes. A number
of labs around the world have studied the
inflammatory effects of carrageenan and
approximately 10,000 references occur in
PubMed when “inflammation and carra-
geenan” is searched.
Industry lobbying
Several groups that profit from carra-
geenan, including carrageenan manufacturers,
food processors, and hired lobbyists and sci-
entists, lined up for public comment to assure
NOSB members that “food-grade” carrageenan
is safe and that those stating otherwise were
citing bad science and “fear-mongering.”
Not one scientist or industry representative
testified in support of the safety of carrageen-
an who doesn’t stand to profit from its use.
The trade group for carrageenan
manufacturers (Marinalg) has concluded it
“could not reliably determine” the levels of
non-food-grade (“degraded”) carrageenan in
products, and that industry data from 2005
revealed levels of degraded carrageenan
contaminate all food-grade carrageenan.
The industry is leading a coordinated
effort to discredit public research. These
tactics resemble those of the tobacco and
fracking industries and must not go unchal-
lenged. More than a dozen industry-funded
scientists and representatives presented
testimony in-person at the NOSB meeting.
Independent research
Quality, peer-reviewed, published
research exists that demonstrates the mecha-
nisms by which carrageenan can cause harm
to human health.
Several studies show harm in normal
human colonic epithelial cells resulting from
consuming amounts less than those in the
typical diet. Yet the industry-disseminated
propaganda was repeated in the summary
on carrageenan presented by an NOSB
member leading the carrageenan review.
This NOSB member repeated the industry
Will carrageenan remain in organic food?
Pande CameronFine Oriental RugsPande-cameron.com
Putting the world at your feet since 1924.Family owned and operated for Three generations.
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orders — not on pick up/delivery
Only natural products used!
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TRAINING
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Center
Carrageenan standard at PCC
PCC does not accept new organic
foods with carrageenan. Existing
products have been grandfathered in
but have to measure up against other
items during regular category reviews.
Conventional foods may continue to
contain this synthetic additive.
line that public research had not been repeated, despite Cornucopia’s testimony citing published work.
The published research on carrageenan was presented to the NOSB as “split,” suggest-ing there are just as many studies pointing to its safety as there are those indicating harm.
The NOSB lead failed to point out, how-ever, that every study demonstrating carra-geenan’s safety is funded by the carrageenan industry. In contrast, there are thousands of studies done by independent labs using food-grade carrageenan to cause inflammation.
Cornucopia’s testimony — and PCC’s comments — to the NOSB pointed to research showing food-grade carrageenan always contains a percentage of the harmful, carcinogenic degraded form of carrageenan.
The industry doesn’t readily admit that the food-grade carrageenan doesn’t preclude the presence of smaller amounts of harmful, de-graded forms. The presence of degraded carra-geenan in food-grade carrageenan is confirmed publicly and by industry-funded studies. Many labs around the world continue to investi-gate the effects of carrageenan in the diet.
Over the last three years, Cornucopia has gathered information from more than 1,300 individuals, sharing medical details regarding better health after removing car-rageenan from their diets.
Linley Dixon, Ph.D., is the Farm and Food
Policy Analyst at The Cornucopia Institute.
Research demonstrates
the mechanisms by which
carrageenan can cause
harm to human health.
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9PCC SOUND CONSUMER AU G U S T 2 016
Be Green LLC
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board of trustees | report
Creating beautiful gardens & outdoor spaces
• Over 30 years experience • Member of WALP & Plant Amnesty• Award winning landscapes
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Top: (l-r) Board member Elin Smith, Nominating Committee member Janet Hietter, board member Maggie Lucas.
Middle: (l-r) Store Director Celeste Coxen, board member Alice Cho Snyder.
Bottom: (l-r) Board members Michael Hutchings, Sandy Voit.
PCC BOARD OF TRUSTEES REPORT
June Board Meeting
The board met on June 28. The board
heard a brief report from the Board Devel-
opment Committee and approved its four
standing committee rosters and task force
appointments for 2016 – 2017:
• Board Development: Bruce Williams (chair),
Sandy Voit, Michael Hutchings, Elin Smith
• CEO Evaluation: Julianne Lamsek (chair),
Maggie Lucas, Bruce Williams,
Michael Hutchings
• Finance: Carol Binder (chair), Sandy Voit,
Alice Cho Snyder, Tania DePue
• Member Relations: Maggie Lucas (chair),
Carol Binder, Alice Cho Snyder, Tania DePue
• Bylaws Implementation Task Force:
Maggie Lucas (chair), Michael Hutchings
• Branding Task Force: Michael Hutchings
(chair), Carol Binder, Elin Smith
The board reviewed trustees’ roles as
fiduciaries. This session was led by Michael
Hutchings, PCC board member, and partner
with DLA Piper global law firm. He covered
trustees’ duties (care, disclosure, loyalty),
conflicts of interest, confidentiality, rights
and protections. He also discussed the
broader base of ethical responsibility that
PCC has beyond financial responsibilities
due to PCC’s triple bottom line.
We will report on the July board meet-
ing in the September Sound Consumer.
Board of Trustees and Leadership Team Retreat
The board and PCC leadership team
held a retreat on June 29. The Delaney
Duke Group facilitated and it focused on
what success looks like for PCC, going into
the future, in order to establish a founda-
tion for strategic planning and direction.
2016 CCMA
Board member Sandy Voit and PCC
leadership team members Darrell Vannoy,
Heather Snavely and Elizabeth Pontefract
attended the annual Consumer Cooperative
Management Association (CCMA) conference
in Western Massachusetts in mid-June.
This year the conference focused on
“Disrupting the Future: Cooperative Food
and the Next Generation.” There were more
than 400 attendees and 30 sessions covering
a wide range of topics, including board
strengths, cooperative leadership, building
alignment for success, co-op growth and
funding models, social media techniques and
regional collaboration for greater impact.
Next Board Meeting
The next board meeting is scheduled
for September 27 at 4:30 p.m. at the new
PCC office located at 3131 Elliott Avenue,
5th Floor, Seattle, WA 98121. Please email
us at [email protected] if you
are planning to attend.
Contact the Board
Email us at [email protected].
1st Indian Restaurant r Food
1815 N. 45th Str e, WA 98103Ph. 206.634.1000 Fx. 206.545.1234
Organic menu available, please ask server.
10 PCC SOUND CONSUMER AU G U S T 2 016
member marketplace | classifieds
ATTENTION ADVERTISERS:
Naturopaths, massage
practitioners, chiropractors,
acupuncturists, day care pro-
viders and general contractors
must submit a current copy of
their Washington state license
number with ad. Mental health
care practitioners, counselors
and hypnotherapists must
submit a current copy of their
Washington state registration
or certification number with
ad. Registration, certification
and/or license numbers need
not appear in ad (except for
general contractors and mas-
sage practitioners) but must
be on file at PCC.
Classified Ads are accepted for goods and services only; no personals or singles ads. Cost is $6 for each set of 39 characters, including spaces and punctuation. Cost for less than 39 characters is the same as a full set. Use the guide below to figure your cost, or attach a typewritten or neatly printed copy of your ad. The guide below is used for counting purposes only; your ad will not appear exactly as it looks below. DEADLINE for the next issue is the 10th of this month at 5 p.m. PAYMENT MUST ACCOMPANY AD COPY.
Name Phone ( )
Address
Classification Total enclosed Number of issues to run ad
$6
$12
$18
$24
$30
$36
Bring your ad and payment in person or mail to: PCC Classified Ads • 4201 Roosevelt Way NE, Seattle, WA 98105 Questions? Call 206-547-1222.
C L A S S I F I E D A D O R D E R F O R M
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Financial Planning and Investment Management services offered through Blue Water Wealth, Inc. Securities offered through Cambridge Investment Research, Inc., member FINRA/SIPC
605 First Avenue, Suite 506, Seattle, WA 98104
HOME SERVICES
Reliable housecleaning: 30 yrs experience. Refs. View Ridge/Wedgwood area preferred. Please call Sarah 206-525-1673.
Hate to weed? We specialize in garden bed maintenance. Garden of Weedin’. 206-362-8947. Five star EnviroStar.
Mel the Painter, melparejo.com 206-819-3586 [email protected] – 25 yrs exp. Efficient, clean, all work guaranteed. Free estimates, refs. – PAREJM*980QE.
American Home Painting – Serving all your interior and exterior painting needs. Please call Damon Thompson @ 206-522-7919. Eco-friendly paints. w w w. A m e r i c a n H o m e P a i n t i n g . c o m . Contr. lic # AMERIHPO45N9.
Housecleaning – efficient and reliable house cleaner with excellent Mt. Baker references. Arrange weekly or biweekly move in or move out, or special occasion cleaning Call Ozzie 206-243-9680.
Organic gardening, design, stonework, maint, pruning. Nurtured Earth Gardens, NURTUEG960D4. Dan 206-234-9347.
Silly Sisters Joyful Housecleaning. 1x or reg. Enjoy your summer -- leave the cleaning to us! 206-367-0375 or [email protected].
Exceptional Backhoe Service – LaValley Backhoe LLC – serving King County and surrounding areas for over 30 years. Free estimates – no job too small. Visit www.lavalleybackhoe.com for more information. Ted LaValley 425-226-0513/425-765-1507. Lic #LAVALBL991QR.
Fresh Breeze Window Cleaning. Refs. Free estimates. 206-280-3721.
Nontoxic House Cleaning. Very experi-enced, excellent references. Prefer regular clients. Please call Miyuki 253-246-7102.
R e m o d e l i n g - C a r p e n t r y - T i l e . Reliable-responsible-affordable. Licensed-Bonded-Insured. Excellent references. 2 0 6 - 3 5 4 - 0118 . L i c # L A R RYG R 9 5 6 J 9 . www.LarryGiesRemodeling.com.
The Best Painters In The World – “A meticulous prep results in a beautiful finish.” Providing you with expert color advice and eco-friendly paints. Specializing in interiors & exteriors. Great references. Call Frank Diamond @ 206-547-8284 bestpaintersintheworld.com BETSPW33NS.
Looking for a seasoned gardener? I’ve been in business 15 years. I specialize in regu-lar maintenance of gardens and small trees, using organic methods and proper pruning techniques. Call Shannon 206-778-7426, www.shannonthegardener.com.
Trustworthy Green home repairs, paint wrk, elect, plbg, carpentry, window cleaning, “Fix-its” covering QA, Mag, Ballard, Grnlk, Ron 206-853-2051 REASORR898D2.
Eastside Handyman — Repair, replace, re-model, painting, carpentry, drywall, tile. Refs. Rob 206-817-0485 FISERAS988DG.
Carpet Install. Got wrinkles? Restretch-repair-install-sales. John 425-780-1129.
Handyman, painter, deck-repair, honey-do. Innovative, artistic craftsman quality. www.urbanhomerepair.com / text 206-659-3177. [email protected]. Lic/bonded. URBANHR867Q1.
Electro-sensitive? In-home EMF analysis. Free consult. 206-686-3035.
Repairs and Remodels: Honey-dos to com-plete projects. Kitchens, bathrooms, and decks. Like green. Jeff-of-all-trades 206-949-8605 License# JEHOOEH963DC.
Less mess, less stress! I coach residents and entrepreneurs in reducing clutter and staying organized for more time, focus and fun! Also packing and unpacking for a move. ThePotentialCenter.com, 206-355-3768.
PlantAmnesty Referral Service — tested and vetted. Gardeners that really do know how to prune and can tell the difference between a perennial and a weed. Arborists who do great work and tree risk assessments, designers with degrees. Call or email PlantAmnesty to make the perfect match. 206-783-9813 or [email protected].
The Cleaning Lady – There’s nothing like a clean house that smells good. I use enviro-friendly cleaning supplies. I enjoy cleaning and consider it meditative. I have 25 yrs. exp. & am hardworking, reliable & honest. Can also do ironing & laundry. I have excellent references of long-time clients. Weekly- biweekly or once in a blue moon, call me – the cleaning lady: 206-478-5736.
GENERAL SERVICES
Roy’s Hauling. No job too odd. Dump runs, clean-up, deliveries. 206-723-2301.
Hauling – Will haul anything: dump ap-pliances, construction debris. Licensed and insured. Phone estimates. Eastside only. Ray Foley 425-844-2509.
Light Hauling. Dump/Move 206-362-3895.
Beautiful Mosaics for baths, kitchens, patios & more. Affordable quality work. www.liztatchell.com 206-853-9221.
Bookkeeping Services. Greg Parry CPA. $35/hr. 206-283-7397. [email protected].
Graphic Design-web & print (logos, collateral). Reasonable rates. Leewallat.com; [email protected]; 206-364-1114.
CLASSES/WORKSHOPS
Cello lessons! U-District. $240/mo. Visit elliscellist.com or 206-450-5824.
The World of Meditation Center of-fers Osho Active & Passive Meditations & Transformational Workshops. www.worldofmeditation.com tel: 206-772-8897.
HEALTH SERVICES
Dental Benefits for Everyone. All indi-viduals, couples, families, just dependents and any size of group or business. For a free brochure call Stan at 206-244-4040, www.SmartSmileDentalPlan.com.
CluedIn Social Skills: Do you or a loved one have trouble making friends? Just don’t seem to understand the unspoken rules? We offer concrete, step-by-step instruction for young adults with social deficits due to autism, anxiety or ADHD; individual or small groups. Certi-fied PEERS provider. Check out our website: www.cluedinsocialskils.com.
Low Force Chiropractic – When you have tried everything else and nothing has worked, don’t give up! For people who want to feel better and don’t want the “usual” adjust-ment. See our video at: www.glchiro.com. Dr. Steven Polenz DC. 206-523-0121.
Organic Vitamin D. It is the ultimate immune health formula, containing 5 or-ganic wild mushrooms & wild bluegreen micro algae, www.organicvitamind.net or call 206-522-2422.
Eating Disorders Specialist, also food/weight preoccupations, body image concerns & general psychotherapy. Initial consultation-no fee. Northgate location. Susan P. Picard, LCSW 206-517-3643.
Take Control of your IBS-the low FODMAP diet is a clinically proven program that has provided relief for those struggling with IBS. Individual and group programs. Erin Sekulich MS, CN. www.groundworksnutrition.com 206-632-5662.
Got issues? Eating right and shopping at PCC is one thing; taking care of your emotional health is another. My name is Ada Pang & I’m a Licensed Marriage & Family Therapist in Redmond. Wanna thrive in your whole being? I’m here! 206-457-3518/peoplebloomcounseling.com.
Massage In Ravenna. For over 20 years. For pain or just relaxation. Kristi 526-2679. Lic. 00003288.
Help starts here… Learn to use your mind’s natural drive to heal depression and anxiety. Overcome hurt, sadness and loneliness. Indi-viduals and couples. Catherine Kendall, LICSW. 425-391-7870. WA state licensed and insured.
Pedicures - In Home, Aged Adults. Exp’d/Ref’s. Alexa Berlow, CNA 206-753-9027.
HELP WANTED
Work for PCC Natural Markets. Positions open regularly at all 10 of our locations. If you would like more information about jobs at PCC, visit pccnaturalmarkets.com or call 206-547-1222.
Organic Income Opportunity — We are a group of eco-preneurs who believe in organic foods and whole food supplements. Market-ing these products from the convenience of our homes has created an ideal lifestyle, right livelihood and financial freedom. Join us and become an eco-preneur. Call 206-522-2422 and ask for a free packet of information.
Oxbow Farm & Conservation Center is hiring seasonal help for the 2016 Season! See www.oxbow.org/work-with-us/ for details on our open positions, and how to apply. Oxbow is a 30-acre organic farm, an education center, and native plant nursery on 210 acres in the Snoqualmie Valley, 25 miles east of Seattle. It supports an 800+-member CSA and supplies local restaurants and independent grocery stores with local, organic produce. To apply please email us at [email protected].
Ever thought of working for
PCC? Positions open regularly
at all 11 of our locations. If you
would like more information
about jobs at PCC, visit our web-
site at pccnaturalmarkets.com
or call our office at 206-547-1222.
11PCC SOUND CONSUMER AU G U S T 2 016
news bites
100% organic cotton panelskeep nipplesundercover
100% comfy cotton
to wear over or under
Farmers quit OTA
The organic farmer-controlled Organic
Seed Growers and Trade Association
(OSGATA) by a unanimous vote of its
board of directors has withdrawn its mem-
bership from the Organic Trade Association
(OTA). OSGATA’s decision was announced
in a news release saying OTA was duplici-
tous toward organic farmers and consumers
when a small number of OTA board
members endorsed a dangerous bill that
immediately would preempt existing strong
state GMO labeling laws that are widely
supported by the organic community and
90 percent of consumers. (OSGATA)
New WSU bee lab
Washington State University will be
home to a new $16-million Honey Bee
and Pollinator Research Center. In addition
to research labs, the 15,000-square-foot
research facility will include a screened
observation area, allowing the public to
watch bees in demonstration gardens. The
facility will host visiting scientists from
around the world who come to conduct
research. (Washington State University)
Philadelphia’s soda tax
Philadelphia became the first major
U.S. city to impose a tax on sugary drinks
after its City Council voted to impose a tax
on sweetened drinks. The surcharge of 1.5
cents per ounce also will apply to artificially
sweetened diet sodas. (npr.org)
Shellfish lawsuit
The Coalition to Protect Puget Sound
Habitat is suing the Army Corps of
Engineers, challenging the Corps’ Seattle
district for “excessive issuance of permits”
for shellfish farming around the Sound.
The Coalition had tried previously to get
the Corps to stop issuing permits until an
evaluation assessed the impact of mas-
sive PVC and High Density Polyethylene
plastic installations on beaches and
shorelines. Some scientists claim there is
only “limited damage” to these beaches,
but that’s based on the notion that these
shellfish farms are “temporary” when, in
fact, they are not. (The Olympic Peninsula
Environmental News)
Whole grains for health
Two separate studies raise doubt about
the wisdom of avoiding carbohydrates, es-
pecially whole grain foods. Research pub-
lished in the American Heart Association’s
journal says eating at least three servings
of whole grains daily could extend lifespan
by lowering the risk of early death 20 per-
cent. Researchers at the Imperial College,
London, also found coronary heart disease,
stroke, diabetes, respiratory diseases and
cancer can be reduced up to 50 percent
with modest intake of whole grains. The
greatest benefit was among people who
went from no intake of whole grains to
two servings per day. (Medicaldaily.com/
Imperial College, London)
Crack down on “cane juice”
The U.S. Food and Drug Administration
(FDA) has urged food companies to stop
using the term “evaporated cane juice”
because it is “false or misleading,” suggest-
ing the sweetener is “juice” or made from
“juice” and does not reveal the basic prop-
erties are those of a sugar. The FDA says
this ingredient instead should be declared
as “sugar,” preceded by descriptors, such as
“cane sugar,” if desired. (fda.gov)
THC protects against Alzheimer’s?
Scientists have found preliminary
evidence that tetrahydrocannabinol (THC)
and other compounds found in marijuana
can promote the cellular removal of a toxic
protein associated with Alzheimer’s disease.
While the exploratory studies were con-
ducted in neurons grown in the laboratory,
they may offer insight into the role of in-
flammation in Alzheimer’s disease and could
provide clues to developing novel therapeu-
tics for the disorder. Previous studies have
offered evidence that cannabinoids might
be neuroprotective against the symptoms of
Alzheimer’s. (scienceblog.com)
PepsiCo linked to child labor
The palm oil industry has made headlines
for environmental destruction, greenhouse
gas emissions and stealing indigenous lands,
and now a report looks at conditions for
palm oil workers. “The Human Cost of Palm
Oil,” by Rainforest Action Network and the
International Labor Rights Forum, calls out
PepsiCo for a loophole in its sustainable palm
oil policy. A PepsiCo venture partner report-
edly uses child labor, gives women some
of the most toxic jobs applying hazardous
pesticides, and effectively forces harvesters to
enlist their children to meet quotas. (Reuters)
Pesticides threaten endangered species
A report from the U.S. Environmental
Protection Agency (EPA) finds three pesticides
— chlorpyrifos, diazinon and malathion —
are likely to harm 97 percent of the plants and
animals listed under the Endangered Species
Act (ESA). EPA’s report was not voluntary:
it is part of the settlement in a lawsuit over
EPA’s failure to comply with the ESA. Farmers
used an estimated 8 to 9 million pounds of
the three pesticides in 2013, including on
soybeans, corn, wheat, almonds, grapes,
strawberries, kale, and many other kinds of
fruits, vegetables, nuts and grains. (Civil Eats)
Bad diet, bad sleep?
Diet might be to blame for restless
nights, a new study by Columbia University
researchers suggests. They subjected 26
normal-weight adults to a controlled food
regimen — high in fiber and low in satu-
rated fat and added sugars — for four days,
then let the participants eat whatever they
wanted on the fifth day. Each night, they
monitored both sleep duration and quality
and found that meals low in fiber and high
in saturated fat were associated with lower
quality sleep, while higher levels of sugar
led to more wake-ups. (Mother Jones)
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444 NE Ravenna Blvd.
Since 2014 the Food and
Drug Administration (FDA)
has asked the public to weigh
in on how the term “natural”
should be defined and used on
food labels — or whether the
FDA should regulate the use
of the term at all. By the time
the agency closed its public
comment period in May, it had
received about 7,600 comments
from consumers, companies (in-
cluding PCC), food experts and
health and legal authorities.
The FDA says it’s now reviewing
the comments.
We asked you, PCC members
and shoppers, to weigh in. We
included your opinions in our
formal comments to the FDA.
Here’s an excerpt.
PCC urges the FDA to establish a
standard for food labeled “natural” that’s
consistent with consumer expectations.
PCC shoppers told us they expect “natu-
ral” to refer not just to ingredients and
processing methods, but also the methods
used to produce food.
WHAT DOES “NATURAL” MEAN? “Natural” by the numbers
• Americans spend more than
$40 billion a year on cereals,
breads, yogurts, beverages
and other foods identified as
“all natural.”
• More than 100 class-action
lawsuits have accused com-
panies of misleading consum-
ers by labeling products that
contain synthetic, artificial
and genetically engineered
(GE) ingredients as “all
natural.” Federal judges have
urged the FDA to weigh in,
saying they cannot rule on
whether companies improp-
erly used the term on their
products until the FDA de-
fines what it actually means.
The risk of litigation already
has caused food industry
giants like PepsiCo, Frito-Lay,
Campbell Soup and others to
stop using the word “natural”
on products.
• The issue of whether GE
foods can be labeled “natu-
ral” has been raised in more
than 50 legal cases.
• Across the food industry, the
number of products claiming
to be “natural” fell to roughly
22 percent in 2013 from
about 30 percent in 2010.
Consumers expect “natural” foods are
produced without synthetic pesticides or
genetic engineering; that livestock are raised
outdoors with pasture, without growth
promoters for feed efficiency or weight
gain, or sub-therapeutic antibiotics; and no
irradiation or hydrolysis. These and other
production methods already are addressed
thoroughly by the U.S. Department of Agri-
culture’s (USDA) organic standards.
Therefore, to bring the “natural” label
claim into alignment with consumer ex-
pectations, the FDA should require all food
labeled “natural” to be certified organic as
a baseline. In fact, surveys from the Hart-
man Group and Consumers Union found
most consumers already believe “natural”
and “organic” are largely synonymous.
Comments from our member-owners were
consistent with that position.
We urge the FDA to establish organic
standards as the baseline for defining “natu-
ral,” using the existing structure of USDA
certification and enforcement, without hav-
ing to develop a new standard from scratch.
In this way, USDA organic standards are
clarified and strengthened to reflect what
consumers actually expect.
However, since some organic foods
include artificial ingredients, not all organic
foods would meet consumer expectations
for “natural.” Organic standards set a base-
line but only organic foods without artificial
ingredients meet consumer expectations for
“natural” claims.
The FDA already has stated in the
Federal Register that “natural” means noth-
ing artificial or synthetic has been included
or added to a food. Yet we still see the
term “natural” on foods with artificial
ingredients, misleading consumers every
day. This indicates the FDA must codify a
definition for “artificial” and exclude foods
containing ingredients produced artificially
with genetic engineering, synthetic biology,
genomic editing or nanotechnology.
To read our comments in full, visit
pccnaturalmarkets.com/r/4171.
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